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Zucchini casserole in a pan

0
4866
Kitchen Russian
Calorie content 122.5 kcal
Portions 6 port.
Cooking time 40 minutes
Proteins * 8.3 gr.
Fats * 7.8 g
Carbohydrates* 13.4 gr.
* per 100 gr. product
Zucchini casserole in a pan
Content

If you love zucchini, as I love them, use my favorite recipe. Zucchini casserole in a skillet is a quick and easy way to make a low-calorie, delicious dinner. The zucchini casserole turns out to be satisfying and will not harm your figure.

Ingredients

Cooking process

step 1 out of 17
Prepare the required ingredients for the zucchini casserole.
step 2 out of 17
Wash young zucchini or zucchini thoroughly, trim off the ends and run through a food processor. I used a spiral nozzle. You can also use a vegetable peeler.
step 3 out of 17
Put the zucchini in a deep container.
step 4 out of 17
Put the cottage cheese in a separate container, break the chicken eggs, pour in the milk.
step 5 out of 17
Using a hand blender or mixer, beat until smooth.
step 6 out of 17
Add wheat flour to the resulting mass.
step 7 out of 17
Stir again until smooth.
step 8 out of 17
Season with salt and black pepper to taste.
step 9 out of 17
Peel the garlic and pass through a press or grate on a fine grater and add to the dough.
step 10 out of 17
Grate hard cheese on a fine grater and add to the dough.
step 11 out of 17
Now add the courgettes and mix thoroughly.
step 12 out of 17
Put the pan on medium heat, heat well, brush with a little vegetable oil.
step 13 out of 17
Lay out the dough and smooth with a spatula.
step 14 out of 17
Cover the pan with a lid. Reduce heat to low and cook for 15 minutes.
step 15 out of 17
Cover the casserole with a plate. Thus, remove it from the pan.
step 16 out of 17
Pour some vegetable oil into the pan and place the casserole on the other side, moving with a spatula. Cover and cook for another 15 minutes.
step 17 out of 17
Put the prepared zucchini casserole on a plate and cut into portions, serve hot.

Bon Appetit!

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