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Zucchini casserole with rice and tomatoes

1807

Kitchen Eastern European

Calorie content 137.5 kcal

Portions 6 port.

Cooking time 75 minutes

Proteins * 6.9 gr.

Fats * 7.8 g

Carbohydrates* 18 gr.

Content

Zucchini casserole with rice and tomatoes is a hearty summer dish that can be served as a stand-alone dish or as a side dish. To prepare such a casserole, you will need a little over an hour and an uncomplicated set of products.

Ingredients

White rice 0.66 Art. Vegetable oil 4 tsp Zucchini 400 gr. Onion 1 PC. Fresh tomatoes 200 gr. Egg 6 pcs. Ground black pepper 0.25 tsp Salt 0.5 tsp Cheese 150 g

Cooking process

First you need to boil rice. Pour 2.5 tbsp into a small saucepan. drinking water, after boiling, pour rice into a saucepan for fifteen minutes.

Meanwhile, fry the finely diced onion in a skillet.

Put the onion fried until transparent in a separate bowl. Pour boiled rice, finely grated zucchini, a third of grated cheese, eggs, salt and pepper there. Mix everything thoroughly.