Zucchini and Adyghe cheese casserole: video recipe

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Time for preparing
Contents
- 1 Ingredients
  - 1.1 Great job
- 2 Steps
  - - 2.0.0.1 Keywords:
1 hour
Recipe difficulty

Simple dish
Energy value

105kcal
Rating
Recipe

It’s almost summer in the yard and more and more fresh vegetables. One of which is zucchini. I want to offer you cooking at home a delicious and healthy zucchini casserole and Adyghe cheese. Of course it’s better to take young zucchini not large sizes, but if you even cook this large casserole zucchini, the taste doesn’t change much. Such a casserole is good on its own by itself, podia with fresh vegetables, but also suitable as a side dish to meat or fish. I put meadow onions in this casserole, but you You can put the usual green. If you want, you can add also parsley.

Let’s get started!

Ingredients

0/7 ingredients

zucchini – 500 gr.
Adyghe cheese – 250 gr.
egg – 1 pc.
green onions – 50 gr.
salt to taste
black pepper to taste
sunflower oil – 1 tbsp.

1 ч1 ч 105

Great job

Bon appetit, I hope you had fun with us!

Steps

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Peel the zucchini (if you, as I use a young vegetable, then this action can skip). Grate zucchini on a coarse grater, put in a bowl and salt it. Stir and let the zucchini stand for 10 minutes to excess moisture came out, then squeeze the juice out of it.
Grate Adyghe cheese on a coarse grater and send to a bowl with squeezed squash.
Add chopped green onions to zucchini and cheese, black ground pepper and egg, mix.
Grease a baking dish with sunflower oil, put in it squash and cheese and smooth.
Place the casserole in a preheated oven to 180 degrees for 35 minutes. Zucchini and Adyghe cheese casserole ready to serve. Bon appetit and be healthy.