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Quick and Easy Casserole with Zucchini and Carrots

VILI-Violeta MatevaVILI-Violeta Mateva
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Quick and Easy Casserole with Zucchini and Carrots
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15/05/2017
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Preparation
10 min.
Cooking
35 min.
Тotal
45 min.
Servings
6
"A light dinner that`s tasty when warm but twice as tasty when cold."

Ingredients

  • zucchini - 3, medium
  • carrots - 2 - 3
  • eggs - 3
  • feta cheese - 5.5 oz (150 g), crumbled
  • breadcrumbs - 2 tbsp, or flour
  • salt - to taste
  • black pepper - to taste
  • dill - fresh
  • parsley - fresh
  • cheese - 3.5 oz (100 g), grated
  • oil - 2 tbsp
measures

How to cook

Peel the zucchini and carrots with a potato peeler, then grate them on a coarse grater. Beat the eggs in a bowl with a fork, add the crumbled feta cheese and flour or breadcrumbs (I used 2 tbsp breadcrumbs). Stir well.

Sprinkle the grated veggies with salt and black pepper, add the chopped fresh spices, stir and pour them in an oiled and sprinkled with flour tray. I used a glass cooking tray.

Pour in the beaten eggs, feta, 2 tbsp oil from the bowl, stir again and smooth out the top with a spoon. Bake in a cold oven at 370°F (190 °C) for 30 min. until reddened and the eggs firm up.

Take the tray out, sprinkle with grated cheese and return to the oven for another 5-6 min. until it melts and reddens a bit. Take it out, cool slightly and cut it into servings.

Serve with sheep's yoghurt if possible. It's so good that you'll fall in love with this casserole from the 1st bite. It tastes great whether served hot or cold!

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