Zucchini casserole with cheese

For the casserole recipe you will need:

zucchini (young) – 500g
flour – 200g
soda – 1/2 tsp.
lemon juice (or vinegar) - to taste
testicle – 3 pcs.
sour cream (fat content 20%) – 100g
cheese (hard types, grated) – 100g
salt – 1 tsp.
ground dark pepper = to taste
greens (dill, parsley) - to taste.

Casserole recipe:

Wash the young thin-skinned zucchini under running water, dry with a cardboard towel and grate on a large grater. Squeeze out the grated zucchini and pour out the juice.

Pour lemon juice or vinegar over the soda to extinguish it one hundred percent. Add slaked soda to sour cream, mix and leave for 5-10 minutes.

Then add eggs one at a time into a bowl with sour cream, add salt and ground dark pepper.

Continuing to stir, add flour little by little.

Then stir in the zucchini

and grated cheese.

Send finely chopped greens there.

Grease a heat-resistant mold with a diameter of about 20 cm (preferably a springform pan) with vegetable oil, dust with flour and fill with dough for zucchini casserole. The dough will be quite thick. Bake in an oven preheated to 180C for 40 minutes. Check readiness with a wooden toothpick: if after removing the toothpick from the casserole it remains dry, then the casserole is ready. If the casserole has not had time to bake, it will start to burn on top, cover it with foil and continue cooking. Remove the finished zucchini casserole with cheese from the oven, let cool (it will fall slightly), carefully remove from the pan and cut into portions. Serve with sour cream. Bon appetit!

Zucchini casserole with cheese

Preparation time: 20 min.

Production time: 30 min.

Number of servings: 4 pcs.

Ingredients

Zucchini casserole with cheese in the oven

It's zucchini time! We prepare a variety of dishes from this vegetable. The vegetable is the same, but the taste is different. Even this casserole can be created in two versions.

1st: you take a baking container and place the mixture of zucchini and other ingredients in it in a layer 3-4 centimeters wide. You will get a soft casserole with the taste of cheese.

2nd option: spread the mixture on a sheet in a thin layer and your casserole will turn out crispy. Try it and you will succeed!

How to cook “Zucchini Casserole with Cheese” step by step with photos at home

For the casserole, take 1 small zucchini or half a huge one. In my photo there is just half a zucchini. This is approximately 500 gr. Peel the zucchini.

Zucchini casserole with cheese

Ingredients

Onions – 1 pc.

Bell pepper – 1 pc.

Sour cream or drink – 120 ml.

44 kcal
50 min.
50 min.

Photo of the finished dish

Rate the recipe

Step-by-step recipe with photos

Zucchini casserole with cheese is a frisky, satisfying and very ordinary dish. You can vary the ingredients according to your own taste and preference. Only zucchini and eggs remain constant. Sour cream and drink can be replaced with milk.

To make zucchini casserole with cheese, we need: zucchini, onion, sweet pepper, tomato, 3 chicken eggs, a little sour cream or kefir, herbs, cheese and seasonings to taste.

If the zucchini is young, like mine, then you don’t necessarily have to grate it, just cut it into thin slices, add salt and lightly crush it to release excess liquid. Add dark ground pepper and herbs, if desired.

Chop the onion and fry in a small amount of vegetable oil.

Literally do the same with bell peppers.

Lightly beat the eggs, mix with sour cream and kefir, salt and pepper and add herbs. Mix the resulting mass well.

Grease a baking dish with oil, add fried onions

Zucchini casserole with cheese in the oven

Zucchini casserole with cheese, cooked in the oven, is a spring dish, because in my opinion, zucchini tastes best in the spring. In the spring, I notice that I miss the taste of zucchini; the young ones are especially good. And dishes with them go really well in the spring. So the first zucchini appeared on the shelves of my town. Without hesitation, I bought a couple of pieces, and when I got home I started thinking about what I would cook with them.

After wandering around the expanse of the culinary Internet, I decided on something that I had never cooked before - zucchini casserole with cheese. All the photos of zucchini and cheese casserole were so delicious that I really wanted to get my own idea of this dish. Judging by the description of the recipe, the casserole was prepared quite simply and it was virtually impossible to spoil it. And because I love zucchini, and cheese too, I didn’t even hesitate that I would like the taste of the result.

And, as you can judge from my photos, the recipe really turned out to be successful, and the zucchini casserole with cheese turned out to be very tasty. I suggest you try making this zucchini casserole. I'm sure you'll like it too :)

1 zucchini (400 g)
flour 200 g
eggs 2 pcs.
sour cream 200 ml
butter 80 g
cheese 100 g
garlic 2 cloves
no matter what greens
baking powder 10 g
salt 1 tsp with a slide

So, I’m starting to make zucchini casserole with cheese. I have all the ingredients in stock. The weight of my zucchini is a little more than 400 g. But you can take a zucchini that is a little larger, as well as, on the contrary, a little much smaller. You can use any cheese, it will still be delicious. The rest - flour, eggs, sour cream and butter - do not need clarification. The recipe also calls for baking powder. I advise you not to lose sight of it if you want the casserole to be porous. Garlic can be used as desired, but it is more flavorful. You can also take your favorite spices - paprika, dark or reddish pepper, turmeric.

Turn on the oven to warm up to 180 degrees and start preparing the casserole. Wash the zucchini and grate it on a large grater. Place the grated zucchini on a sieve and give it time to release the juice.

In a bowl, combine sour cream, butter, two eggs and a teaspoon of salt. I mixed everything using an immersion blender - quickly and perfectly.

Grate 100 g of cheese on a large grater. Finely chop the parsley or any other greens you prefer. Add to the mixture of sour cream, butter and eggs a little more than half of the grated cheese, all the herbs and a couple of cloves of garlic passed through a press.

We squeeze out all the juice from the zucchini with our hands; we won’t need it. Add zucchini to the total mass. We also mix the flour with baking powder and add it to the bowl. Mix everything well with a spoon and get a fairly thick dough.

Transfer the dough into a heat-resistant form. There is no need to grease the pan with anything; the casserole contains enough oil and will not stick to the walls of the pan. Spread the remaining cheese over the surface of the casserole.

Place the casserole dish in an oven already preheated to 180 degrees and bake it for 45-55 minutes. We assess the readiness of the casserole by the color of its surface and using a toothpick, which must come out of the casserole without any remaining dough.

Let the finished zucchini casserole with cheese, cooked in the oven, cool slightly, then cut into portions and serve. The outside of the casserole is compacted and slightly crispy due to the melted cheese, and the inside is warm and buttery.

I wish everyone a good mood. Cook with pleasure!

Your recipes are the best!
Whatever you try, everything turns out superbly delicious! Here are zucchini: I never thought that they could be like that, just wonderful! Thank you for your blog!