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Zucchini casserole with tomatoes

3254

Kitchen Russian

Calorie content 109.3 kcal

Portions 4 port.

Cooking time 50 minutes

Proteins * 6.9 gr.

Fats * 8.2 gr.

Carbohydrates* 3.4 gr.

Content

We offer you a recipe for a delicious and light vegetable casserole, which will be an excellent side dish for meat dishes, both on a daily and on a festive table. Vegetables are baked in an egg and milk filling, which makes them very tender. The cheese, which is sprinkled on top of the casserole, adds juiciness to it and forms a delicious golden brown crust during the baking process.

Ingredients

Cooking process

We wash young zucchini, remove the stalk and peel. Cut the zucchini into slices about 1-1.5 cm thick.

Rinse the tomatoes and cut into slices 1.5-2 cm thick.

We wash the bell peppers, carefully cut out the stalk on top with a sharp knife and remove the seeds. Chop the pepper into thin slices.

In a form greased with olive oil, alternating, lay out the vegetables, placing them vertically in the form, i.e. put on the edge.

Salt and pepper the vegetables, grease with sour cream and sprinkle with finely grated cheese.

Beat the eggs into a small bowl, beat them with a whisk until a light foam forms, then add milk and Provencal herbs. Mix well and pour the filling into the mold.

We put the form with vegetables in an oven preheated to 180 degrees for 30-35 minutes. We take the finished casserole out of the oven, let it cool down a little and serve it on the table warm. Bon Appetit!