Zucchini casserole is a dish of Russian cuisine that has a long history. It is believed that it was originally common in monasteries and peasant families. Zucchini
have been grown in Russia since ancient times, as they are unpretentious and give a large harvest. This vegetable contains a lot of useful substances and at the same time low-calorie, so it became the basis for many dishes of Russian cuisine. The
first mention of zucchini casserole dates back to the XVIII century
.
Then it was prepared from zucchini, eggs and milk with the addition of herbs and spices.
The dish turned out hearty and tasty, and could be stored for a long time. This made it especially valuable in the absence of refrigerators
Let’s prepare such a casserole on our own
Ingredients:
- zucchini – 2 pcs;
- bamboo sticks – 2 pieces;
- salt – tsp;
- black pepper – a pinch;
- corn flour – 3 tbsp;
- cornstarch – 1 tbsp;
- flour – 4 tbsp;
- cheese – 100 g;
- tomatoes – 2 pcs;
- egg – 1 pc.
Preparation of zucchini casserole:
Make with a fork along each zucchini along the entire surface of the grooves. Divide zucchini in two and then cut into halves lengthwise.
Put sticks between zucchini slices and cut across. Salt the zucchini, dip in a mixture of black pepper, cornmeal and starch, and regular flour.
Fry zucchini on medium heat in vegetable oil for 5-7 minutes.
At this time, cut thin plates of tomatoes and cheese.
Lay zucchini in a mold for baking, in each hole put a plate of cheese and tomato. In a separate bowl break an egg, salt, to taste skip a clove of garlic and beat with a fork.
Smear each zucchini with egg mixture, bake at 180 degrees for 10-15 minutes.
As a result, we have a delicious hearty zucchini casserole. The dish is not difficult and quick to prepare, it can be served as a lunch or dinner.
