Creamy Zucchini Cheese Casserole

Tender, juicy, appetizing, made from simple ingredients! Zucchini casserole with sour cream and cheese is a recipe for a hot dish, satisfying, but at the same time light, which is simple and quick to prepare. The casserole is especially relevant during the season of this popular vegetable; it can be served with any meal.
cook time: 1h 10 min
Elijah Stroud
Creamy Zucchini Cheese Casserole

Nutrition Facts (per serving)

133
Calories
7g
Fat
10g
Carbs
6g
Protein

Ingredients (8 portions)

Basic:

Salt 2 tsp
Ground black pepper to taste
Wheat flour 150 g
Eggs 3 pc
Sour cream 150 g
Hard cheese 150 g
Zucchini (peeled) 750 g
Greenery to taste
Soda 0.5 tsp

Recipe instructions

Step 1

Step 1
How to make zucchini casserole with sour cream and cheese? Prepare your food. Any zucchini will do, both young and mature. Young ones can be used without peeling, but from mature ones you will need to cut off the skin and cut out the seeds. The weight indicated is for already peeled zucchini. Use sour cream of any fat content, eggs of category C1.

Step 2

Step 2
Wash the zucchini well and cut off the ends. I have mid-ripe zucchini. I peeled them with a vegetable peeler, but did not cut out the seeds as they are small.

Step 3

Step 3
Grate the zucchini into a large bowl. Pour salt into them and mix the zucchini mass well. Leave it to stand for 10 minutes. During this time, the salt will draw liquid from the zucchini, which will need to be drained so that the casserole does not come out watery.

Step 4

Step 4
While the zucchini is steeping, prepare other ingredients. Grate the cheese on a coarse grater. Any cheese is suitable for this dish — hard, semi-hard, soft, such as mozzarella. The main thing is that it is tasty, of high quality, without milk fat substitutes and melts well.

Step 5

Step 5
Wash the greens, dry them, and tear off any hard branches. Finely chop it with a sharp knife. I used dill, but any kind you like will do.

Step 6

Step 6
Sift the flour, add baking soda, mix well. Read about using baking soda in a separate article at the end of the recipe.

Step 7

Step 7
Beat the eggs into another bowl. Beat them with a whisk until smooth. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.

Step 8

Step 8
Add sour cream to the eggs, stir.

Step 9

Step 9
Add flour and baking soda and knead again until completely smooth.

Step 10

Step 10
Squeeze the zucchini well with your hands and drain the released liquid. Place the mixture in portions in a sieve and squeeze it thoroughly again, and then add it to the dough. As a result, the weight of the zucchini mass will decrease to approximately 450 grams.

Step 11

Step 11
Add greens, about 2/3 of the total amount of cheese, add pepper and any other herbs or spices.

Step 12

Step 12
Stir the dough.

Step 13

Step 13
Take a suitable baking dish. Lubricate it with a drop of vegetable oil. Place the dough into the pan and smooth the top. I have a mold measuring 23*14*6 cm. There was enough dough for another smaller mold. Sprinkle the top with the remaining cheese.

Step 14

Step 14
Place the casserole in the oven preheated to 180°C for about 45 minutes. The exact time will depend on your oven and pan size. The casserole will rise greatly and become golden, but after removing from the oven it will immediately collapse, like a soufflé. Baking times are approximate, use your oven as a guide. Read more about ovens at the end of the recipe.

Step 15

Step 15
Serve the casserole, cut into portions with sour cream and fresh vegetables. Bon appetit!

Additional rubrics

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