Zucchini or squash casserole is my favorite summer dish, when these wonderful vegetables are in full bloom. This time, I made a green zucchini casserole.
The recipe isn't complicated, but unfortunately, it's time-consuming, as it takes at least 2 hours to prepare.
Ingredients:
About 1.5 kg fresh green zucchini, 5 eggs, 200g flour, 300g yellow cheese, 50ml vegetable oil, a large bunch of dill, 3 large onions, a few cloves of garlic, salt, pepper, 1 tablespoon baking powder, and chili powder.
Preparation of ingredients:
Peel and core the zucchini. Then grate it on a coarse grater. Season with salt and let it simmer until it releases its juices. Squeeze out any excess water.
Finely dice the onion and sauté in oil until golden brown.
Finely chop the dill and do the same with the peeled garlic.
Grate the cheese on a coarse grater.
Crack the eggs into a bowl, add the vegetable oil, flour, and baking powder. Mix everything together at low speed until a smooth, semi-liquid mass is achieved.
Then place all the ingredients in an ovenproof dish, season with salt, paprika, and a generous amount of ground black pepper.
Mix everything thoroughly to distribute evenly, and bake in a preheated oven at 200°C (400°F) for about 40-50 minutes. Ready.
