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Zucchini casserole with eggs and milk

0
1537
Kitchen Russian
Calorie content 79.4 kcal
Portions 4 port.
Cooking time 60 minutes
Proteins * 4.9 gr.
Fats * 5.7 g
Carbohydrates* 8.8 g
* per 100 gr. product
Zucchini casserole with eggs and milk
Content

A light squash casserole with tomatoes and onions, flavored with spices and grated cheese is a great dinner option for the whole family. For the casserole to have a dense texture, use a mixture of eggs, milk and flour. You can use any spices and herbs for the casserole, according to taste and desire. An aromatic and delicate mixture of Provencal herbs is especially suitable here. However, the familiar native dill will also be very useful.

Ingredients

Cooking process

step 1 out of 8
Peel the onions, wash and dry them. Cut into small cubes. Heat olive oil in a frying pan and pour chopped onion into it. Fry the onion until light golden brown, then remove the pan from the stove and set it aside.
step 2 out of 8
Peel the zucchini from the peel and seeds. If the fruits are young, we use them whole, with skin and seeds. We rub the prepared zucchini on a fine grater. We place the mass of grated zucchini in a colander and let the excess juice drain. Squeeze the zucchini with your hands to increase the outflow of liquid.
step 3 out of 8
Grease the casserole dish with olive oil and put the squeezed zucchini mass into it. We level it with our hands or with a spoon along the entire perimeter of the form in an even layer.
step 4 out of 8
Wash the tomatoes and dry them. Cut the tomatoes into circles five to seven millimeters thick. Peel the garlic and chop it finely with a knife. Alternatively, you can skip the tooth through the press.
step 5 out of 8
Put the fried onions on a layer of zucchini in the form and evenly distribute the chopped garlic. Lay out the circles of tomatoes quite tightly on top.
step 6 out of 8
Break eggs into a separate bowl, add salt and black pepper to them. Shake the eggs with a whisk, pour milk into them, and then add flour. Continue stirring the mixture with a whisk until you have a completely homogeneous batter. Pour dry herbs into the dough and mix again.
step 7 out of 8
Pour the prepared liquid mixture over the tomatoes. We put the form with the future casserole in an oven preheated to 180 degrees on a medium level. We bake for twenty minutes. Rub hard cheese on a coarse grater. Take the casserole out of the oven and sprinkle with grated cheese.
step 8 out of 8
Put the dish in the oven again and bake for fifteen to twenty minutes. The surface should be well browned. We take out the finished casserole from the oven, let it stand for a while at room temperature, so that it cools slightly and thickens. Serve and cut into portions straight to the shape.

Bon Appetit!

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