you have zucchini you have to make this Recipe
A delectable zucchini and cheese casserole recipe that is sure to please your taste buds. It’s a perfect blend of savory flavors and creamy textures that make it irresistible. This dish is a great way to enjoy the goodness of zucchini in a comforting and satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Main Dish
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
Zucchini:
- 2 zucchini, sliced
Batter:
- 4 eggs
- 1 tsp (4 g) sugar
- 60 ml (¼ cup) oil
- 100 ml (⅓ cup + 1 tbsp) milk
- 120 g (1 cup) flour
- 11 g (1 packet) baking powder
Other:
- Olive oil, for sautéing
- Salt and black pepper, to taste
- 1 medium potato, grated
- 1 onion, finely chopped
- 2 tbsp (15 g) grated Parmesan cheese
- Fresh spreadable cheese (such as cream cheese or ricotta), to taste
- Extra Parmesan, for topping
Instructions
- Sauté Zucchini: Sauté sliced zucchini in olive oil until tender.
- Prepare Batter: Whisk eggs, sugar, oil, milk, flour, and baking powder to make the batter.
- Add Ingredients: Mix in grated potato, chopped onion, and Parmesan cheese into the batter.
- Combine Zucchini: Fold the cooked zucchini into the batter.
- Bake: Pour the mixture into a baking dish, top with extra Parmesan, and bake until golden brown.
- Serve: Serve the casserole with a dollop of spreadable cheese for extra creaminess.
Notes
- You can customize the cheese topping based on your preference.
- Feel free to add herbs or spices for additional flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 180mg
