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Zucchini and cauliflower casserole

0
1334
Kitchen Russian
Calorie content 115.1 kcal
Portions 8 port.
Cooking time 60 minutes
Proteins * 6.9 gr.
Fats * 8.4 gr.
Carbohydrates* 4.8 gr.
* per 100 gr. product
Zucchini and cauliflower casserole
Content

Zucchini and cauliflower casserole is a light summer dish that has a delicate taste, perfect for those who carefully monitor their figure and follow the principles of good nutrition. This casserole can be served as an independent dish, as well as a side dish for meat dishes.

Ingredients

Cooking process

step 1 out of 9
First of all, we divide the cauliflower into inflorescences and cook it in salted water for five to seven minutes.
step 2 out of 9
Peel the onion and cut it into half rings. Put the chopped onions on the bottom of the form in which we will bake our casserole.
step 3 out of 9
We wash and dry the zucchini. Then it must be cut into circles, put on top of the onion, sprinkled with a little salt and pepper.
step 4 out of 9
The next step is to spread cauliflower inflorescences on top of the zucchini, which we also salt and pepper.
step 5 out of 9
We wash the tomatoes and then cut them into half rings. We spread the tomatoes on top of the cauliflower, watering with a little vegetable oil.
step 6 out of 9
Then pour everything abundantly with sour cream and send it to the oven for half an hour. casserole is prepared at a temperature of 200 degrees.
step 7 out of 9
We rub the cheese on a fine grater.
step 8 out of 9
Sprinkle the grated cheese on the casserole and place it in the oven for another ten minutes.
step 9 out of 9
We recommend serving the dish hot.

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