Tender Zucchini and Cheese Casserole

Name: Tender Zucchini and Cheese Casserole
Total time: 50 min
Yield: 4 people
Ingredients: 1.1 lb Zucchini; 3 count Eggs; 0.6 cup Sour Cream; 5.3 oz Tilsiter Cheese; 0.5 cup Flour; 2 clove Garlic; 1 tsp Herbes de Provence; 0.5 tbsp Butter; 1 tsp Salt; 0.5 tsp Black Pepper

VegetarianBalancedBakingDinner

Easy

50min

280kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A hearty and aromatic vegetable casserole with a golden cheese crust, perfect for a light dinner.

This zucchini and cheese casserole is the ideal option for a light yet nutritious dinner that doesn't feel heavy. Tender zucchini and cheese casserole is made from simple ingredients and doesn't require much time at the stove. Juicy zucchinis create an incredibly soft texture, while the egg and sour cream mixture with piquant Tilsiter cheese forms a stunning golden crust. Be sure to squeeze out excess liquid from the vegetables so the casserole holds its shape. If you're looking for a delicious and balanced meat-free dish, this zucchini and cheese casserole will become a favorite in your family menu.

Ingredients

500 g Zucchini (2 medium zucchinis)
3 pcs Eggs
150 g Sour Cream (about 5 tbsp)
150 g Tilsiter Cheese
60 g Flour
2 cloves Garlic
1 tsp Herbes de Provence
10 g Butter
1 tsp Salt (to taste)
0.5 tsp Black Pepper

Instructions

1
Preheat the oven to 200°C (400°F).
2
Grate the zucchini on a coarse grater. Add half of the salt, stir, and leave for 10 minutes. Then thoroughly squeeze out the released liquid.
3
In a deep bowl, whisk the eggs with the sour cream, add the remaining salt, black pepper, and herbes de Provence.
4
Grate the Tilsiter cheese. Finely chop the garlic or pass it through a press.
5
Add the squeezed zucchini, half of the grated cheese, garlic, and flour to the egg and sour cream mixture. Mix thoroughly until smooth.
6
Grease a baking dish with butter and evenly spread the zucchini mixture into it.
7
Sprinkle the remaining Tilsiter cheese on top and place in the oven.
8
Bake for 35-40 minutes until a beautiful golden crust forms.

Chef's Tips

•Be sure to squeeze the zucchini well, otherwise the casserole will be too wet.
•Let the finished casserole sit for 10-15 minutes before slicing so it holds its shape better.

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Recipe By

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