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Zucchini and eggplant casserole in the oven

817

Kitchen Russian

Calorie content 70.8 kcal

Portions 8 port.

Cooking time 60 minutes

Proteins * 3.8 g

Fats * 6.5 gr.

Carbohydrates* 2.3 gr.

Zucchini and eggplant casserole in the oven

Content

Zucchini and eggplant casserole is an ideal dish for those looking after their health and shape. And this is not surprising, since you will not find a single harmful ingredient in this dish: these are vegetables and natural spices. Despite its usefulness and low-calorie content, the zucchini and eggplant casserole turns out to be very satisfying and aromatic. To avoid unpleasant impressions of the dish, in the process of choosing ingredients, give preference to young zucchini with thin skin.

Ingredients

Cooking process

We wash the eggplant, then cut it lengthwise into thin layers, salt and leave for twenty minutes.

We do the same manipulations with zucchini.

We wash the washed bell pepper, remove the stalk and seeds from it, then cut into thin slices.

Now let's start pouring: we send sour cream, eggs and salt to a separate container. Mix everything thoroughly.

We take a baking dish, grease it with a small amount of vegetable oil. Then lay out a layer of eggplant.

Lubricate the eggplant with vegetable oil and sprinkle with dry herbs.

Put several slices of bell pepper on top.

Lay out the zucchini with the next layer.

This layer must be greased with a small amount of vegetable oil, then sprinkled with dry herbs. Then put a few pieces of bell pepper on the zucchini. In this sequence, repeat the layers until you run out of zucchini, eggplant and pepper.