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Zucchini casserole with semolina

5684

Kitchen Russian

Calorie content 102.6 kcal

Portions 8 port.

Cooking time 90 minutes

Proteins * 5.1 gr.

Fats * 5.2 gr.

Carbohydrates* 14.1 gr.

Content

I suggest making an interesting zucchini casserole with semolina. A fragrant dish is obtained with a delicate and airy consistency. The zucchini casserole can be served hot or cold.

Ingredients

Zucchini 1 kg Egg 2 pcs. Bell pepper 1 PC. Garlic 6 tooth. Semolina 2 tbsp Vegetable oil 2 tbsp Salt taste Butter for lubrication

Cooking process

First of all, turn on the oven for preheating, setting the temperature to 180 degrees. Prepare all the ingredients for the semolina zucchini casserole.

Wash the squash thoroughly, pat dry with paper towels and peel with a vegetable peeler. Using a tablespoon, remove the seed core. You do not need to peel young zucchini.

Cut the peeled zucchini into medium-sized pieces.

Put the prepared zucchini in a saucepan with a thick bottom, pour cold water so that it covers the zucchini, salt and put on medium heat, bring to a boil and cook for about 15-20 minutes, reducing heat.

Pour the cooked zucchini through a sieve or colander, put in a bowl and cool slightly.

Use a potato grinder or hand blender to grind the courgettes to a smooth, uniform consistency.

Peel the garlic, rinse and cut lengthwise. Wash the bell peppers thoroughly, then remove the seeds and cores and cut into a medium dice. Put prepared vegetables in a pan, after adding vegetable oil.

Fry over medium heat, stirring occasionally, for 7-10 minutes.

Add salt, fried vegetables and semolina to the chopped zucchini.

Mix thoroughly.

Then beat in 2 chicken eggs and mix thoroughly again until smooth.

Brush a baking dish with a little butter.

Put the zucchini mass into the prepared baking dish and distribute evenly. Place the baking dish in a preheated oven and bake the dish for about 45-50 minutes.