Casserole recipes have been familiar to mankind for quite a long time. Each country has its own traditional ways of preparing baked vegetables and meat.
For example, in European countries, lasagna is a casserole. In our state, the status of a baked dish is assigned to noodles. In
addition to these viands, casserole is also called other, more local dishes. The
relevance of casserole is due to the simplicity of preparation and the economy of products
.
Let’s tell you how to cook a casserole of zucchini and potatoes.
Ingredients for vegetable casserole:
- potatoes – 500 g;
- salt – ½ tsp;
- Adygean salt – tsp;
- eggs – 4 pcs;
- parmesan – 50 g;
- onions – 2 pcs;
- zucchini – 2 pcs;
- soy sauce – tbsp;
- Dutch cheese – 100 g;
- parsley – bundle.
Preparation of vegetable casserole:
Peeled potatoes cut into small bars, rinse in water. Heat olive oil in a frying pan, fry potato bars until ready, salt.
Break eggs in a separate bowl, add Adygean salt, beat
.
Grate the parmesan on a small grater and mix with the egg
mixture. Add the roasted potatoes to the egg mixture. Leave the potato and egg mixture under the lid for 10 minutes.
Cut onions into half rings, fry in a frying pan with a little olive oil. Cut zucchini into half rings, salt.
Pour soy sauce over the fried onions and stir. Add the onions to the potatoes and eggs, mix the components.
Wrap the baking mold in foil
. Put ½ of the zucchini half-rings on the bottom of the mold. Put the potato mixture on top of the zucchini layer.
Cover the potato mixture with the zucchini halves. Sprinkle the top with the remaining potato sauce.
Bake the dish in the oven at 180 degrees for 40 minutes. Shred Dutch cheese on a grater, create a cheese cap on the casserole. Send the casserole back into the oven for 5 minutes.
Chop parsley finely and sprinkle on top of the casserole.
This vegetable dish is budget-friendly, yet tasty and hearty. This recipe will help to quickly get rid of zucchini.
