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Zucchini and cabbage casserole

2010

Kitchen Russian

Calorie content 34.6 kcal

Portions 6 port.

Cooking time 60 minutes

Proteins * 1.9 gr.

Fats * 2.1 gr.

Carbohydrates* 2.8 gr.

Content

Vegetable casseroles are very popular in the summer. Children are more likely to eat them than stewed or fresh vegetables. In addition, after baking, the vegetables simply melt in your mouth and the casserole has a pleasant creamy aroma.

Ingredients

Cooking process

Prepare all the necessary ingredients, wash and dry the vegetables.

Peel the carrots and onions. Grate the carrots on a coarse grater, finely chop the onion with a knife.

Melt the butter in a skillet and fry the carrots and onions in it.

Chop the cabbage into small strips. Peel the zucchini and grate. Add the cabbage and zucchini to the skillet and simmer the vegetables, covered, over low heat for 5-7 minutes.

Whisk eggs and milk in a bowl, add salt and spices. Cut the tomatoes into thin slices.

Grease a baking dish with butter, put the stewed vegetables in it, pour the egg mixture on top and spread the tomatoes.

Place the mold with the workpiece in the oven preheated to 180 degrees. Bake the dish for 25-30 minutes until golden brown. Sprinkle chopped herbs before serving.

Bon Appetit!