Mini Zucchini-Carrot Casseroles

The zucchini season continues, it’s time for vegetable dishes and preparations. If you love seasonal vegetable dishes, then this recipe for mini zucchini casseroles will appeal to you. It has everything: juicy vegetables, delicate texture, individual serving. Try it. Youʼll like it!)
cook time: 45 min
Noah Merrick
Mini Zucchini-Carrot Casseroles

Nutrition Facts (per serving)

75
Calories
3g
Fat
10g
Carbs
2g
Protein

Ingredients (8 portions)

Basic:

Salt 0.5 tsp
Wheat flour 80 g
Water 100 ml
Zucchini 500 g
Carrot 100 g
Bulb onions 100 g
Vegetable oil (sunflower, olive) 1 tbsp
Greenery to taste
Chicken eggs 1 pc

Recipe instructions

Step 1

Step 1
First, letʼs prepare the vegetables. Cut one medium zucchini weighing about 500g or part of the zucchini into cubes approximately 1 cm in size. Chop the onion and carrot into small cubes. Mix everything.

Step 2

Step 2
Fry the vegetables in a frying pan heated with vegetable oil for about 10 minutes. There is no need to ensure that the vegetables are completely cooked when frying, since we will continue to cook them in the oven.

Step 3

Step 3
While the vegetables are frying, pour 80 g of flour into a bowl. Add 100 ml of water in small portions, stirring each time. The result should be a homogeneous mass without lumps.

Step 4

Step 4
Add 1 tbsp. l. vegetable oil (I used sunflower), 0.5 tsp. salt, 1 egg. Add greens and your favorite seasoning to taste. Mix everything.

Step 5

Step 5
During this time, the vegetables were lightly fried. Transfer them to a bowl and let cool slightly.

Step 6

Step 6
Then add the dough to the vegetables and mix well.

Step 7

Step 7
I will bake in silicone molds. I greased the bottom of these molds a little with vegetable oil. We transfer the resulting mass into molds, compact it well and put it in the oven.

Step 8

Step 8
My electric oven operates in the bottom-up mode without convection. I will bake for 30 minutes at 180 degrees. The finished mini casseroles are lightly browned on top.

Step 9

Step 9
Let them cool a little in the pan, transfer to a dish and you can eat. From the specified amount of ingredients I got 8 mini casseroles. You can simply serve them with sour cream. Or add soy sauce and garlic to sour cream and prepare a more flavorful dressing. Bon appetit!

Additional rubrics

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