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Zucchini casserole with minced meat without tomatoes

0
1399
Kitchen Russian
Calorie content 139.3 kcal
Portions 8 port.
Cooking time 75 minutes
Proteins * 10 gr.
Fats * 8.2 gr.
Carbohydrates* 14 gr.
* per 100 gr. product
Zucchini casserole with minced meat without tomatoes
Content

Zucchini casserole turns out to be quite juicy and without adding tomatoes during the cooking process. It is better to use minced chicken as a filling, because it cooks the fastest, although, of course, with minced pork it turns out even more juicy and nutritious.

Ingredients

Cooking process

step 1 out of 10
Wash and skin two medium-sized young squashes.
step 2 out of 10
Grate the zucchini on a coarse grater, add salt and let stand for 5 minutes. During this time, the zucchini mass will release the juice, which will need to be squeezed out and poured so that it does not thin the casserole.
step 3 out of 10
Peel, wash and cut the carrots in half. Peel the onion. Skip the onion and half the carrots through a meat grinder. Mix the minced chicken with onion and carrot puree, salt and pepper to your taste. Beat in two eggs and mix.
step 4 out of 10
Squeeze the juice from the zucchini, break two more eggs in the cake, add finely chopped dill. To mix everything. Grate the cheese coarsely and put it on the zucchini, mix again.
step 5 out of 10
Grease a baking dish with softened butter using a silicone kitchen brush and sprinkle with unsweetened cereal. If desired, you can use bread crumbs instead of flakes.
step 6 out of 10
Put half of the courgette dough into a baking dish, flatten with a spatula or tablespoon.
step 7 out of 10
Lay out a layer of prepared minced meat, level the surface again.
step 8 out of 10
Lay out the rest of the squash dough, smooth the surface. Send the casserole to the oven preheated to 180 degrees. Bake for 40 minutes.
step 9 out of 10
The casserole should be completely baked on the inside, and a golden, aromatic crust will appear on the outside.
step 10 out of 10
Gently cut the casserole into portions right in the mold. Serve cold or hot pastries, season with a spoonful of sour cream mixed with chopped fresh herbs.

Bon Appetit!

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