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Zucchini casserole with cheese and egg

0
1342
Kitchen Russian
Calorie content 99.8 kcal
Portions 5 port.
Cooking time 60 minutes
Proteins * 7.7 g
Fats * 9.7 g
Carbohydrates* 1.7 gr.
* per 100 gr. product
Zucchini casserole with cheese and egg
Content

A tasty and healthy savory casserole made easily with young courgettes. The ruddy cheese crust and the density due to the egg filling make the casserole beautiful and elastic, it does not fall apart and is perfect for a beautiful presentation on the table.

Ingredients

Cooking process

step 1 out of 7
First, rinse the young zucchini and remove the tails from them. Cut the vegetable into small cubes and place the zucchini layer in a greased dish.
step 2 out of 7
Beat the eggs into a separate container, add spices and salt, beat with a whisk or mixer until smooth.
step 3 out of 7
Pour the egg mixture evenly over the zucchini, it will cover the zucchini well almost completely.
step 4 out of 7
Then grate the cheese on a coarse or medium grater and spread it evenly over the surface of the zucchini.
step 5 out of 7
Place the casserole dish in an oven already preheated to 190 degrees for about forty minutes. Readiness can be determined by the beautiful golden brown crust of the casserole.
step 6 out of 7
Serve the ready-made dish to the table directly in the form or pre-disassembled into portions. The casserole is equally good cold and hot.
step 7 out of 7
You can serve each serving with herbs or vegetables, in the context of the casserole is very bright and attractive.

Bon Appetit!

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