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Zucchini in the oven with sour cream and tomatoes

0
5222
Kitchen European
Calorie content 109.3 kcal
Portions 8 port.
Cooking time 50 minutes
Proteins * 6.9 gr.
Fats * 8.2 gr.
Carbohydrates* 3.4 gr.
* per 100 gr. product
Zucchini in the oven with sour cream and tomatoes
Content

A quick way to make something tasty with vegetables is to make a casserole-like dish. Vegetables baked in this way are called ratatouille in another way. The casserole turns out to be tender and juicy, with a pleasant aroma and a beautiful crust.

Ingredients

Cooking process

step 1 out of 7
Wash and dry the courgettes, tomatoes and bell peppers. Trim the ends of the zucchini and peel the skin with a vegetable peeler. Cut the peeled zucchini into slices. I never peel young zucchini.
step 2 out of 7
Cut the tomatoes into 1 centimeter thick slices.
step 3 out of 7
Peel the bell pepper from seeds and core, cut into thin rings. For beauty and variety of colors, take bell peppers of different colors.
step 4 out of 7
Grease the prepared baking dish with a little vegetable oil. Place the vegetables in turn, vertically, completely filling the form.
step 5 out of 7
Using a silicone spatula or brush, spread the sour cream evenly over the vegetables. Grate hard cheese on a fine grater and sprinkle vegetables with it.
step 6 out of 7
Pour milk into a deep bowl, break chicken eggs, add black pepper and salt. Stir well with a whisk or whisk with a fork. Cover the top with the prepared filling.
step 7 out of 7
Place the baking dish in a preheated oven and bake at 180 degrees for about 35 minutes. Serve the finished dish.

Bon Appetit!

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