Zucchini pudding

Zucchini casserole is a simple yet flavorful dish, perfect for adding a touch of freshness to summer meals. This recipe is not only quick but also healthy, providing you with a serving of delicious vegetables in a unique way. Here’s how you can prepare it step by step, achieving a perfect result.

Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Number of servings: 4

Ingredients:
- 3 medium zucchinis
- 4 eggs
- 200 g feta cheese or telemea
- 100 g sour cream
- 100 g flour
- 1 teaspoon baking powder
- 1 small onion (optional, for a stronger flavor)
- 2 cloves of garlic (optional, for aroma)
- Salt and pepper to taste
- Olive oil for greasing the baking dish
- Herbs (dill, basil, or oregano, for added flavor)

Preparation:
1. Start by preheating the oven to 180 degrees Celsius. This step is essential for achieving a crispy crust on the zucchini casserole.

2. Wash the zucchinis and slice them thinly. If the zucchinis are large, you can peel them, but if they are small and young, their skin will add texture and color to the dish.

3. If you choose to use onion and garlic, chop them finely. These ingredients will add a flavorful note to your casserole.

4. In a large bowl, beat the eggs with the sour cream and add the flour, baking powder, salt, pepper, and herbs. Mix well until you obtain a homogeneous mixture.

5. Add the sliced zucchinis, onion, and garlic (if used) to the egg mixture. Crumble the feta cheese or telemea into small pieces and incorporate it into the mixture. Mix everything carefully so that the zucchinis are well coated.

6. Grease a baking dish with olive oil. Pour the zucchini mixture into the dish, smoothing it out with a spatula.

7. Bake the casserole in the preheated oven for 30 minutes or until it turns golden and firm to the touch. It is important not to open the oven door in the first 20 minutes to allow the casserole to rise evenly.

8. Once it’s done, let it cool for 5-10 minutes before cutting it into servings. This will allow the flavors to settle and make cutting much easier.

Serving suggestion:
Zucchini casserole is delicious both warm and cold. You can serve it alongside a fresh salad or with a garlic yogurt sauce, which will perfectly complement the flavors. It’s an ideal choice for a light lunch or a quick dinner.

Variations:
To add a twist to this recipe, you can experiment with other vegetables like carrots or bell peppers, or you can incorporate some black olives for a Mediterranean taste. Also, if you are vegetarian, you can replace the cheese with tofu for a lighter option.

This zucchini casserole is not just a simple recipe, but also a versatile dish that can be adapted to your tastes. Enjoy every bite of this healthy and delicious dish!

Zucchini can be peeled (optional). Cut into slices about 8 mm thick and layer them in a pan, with salt and a drizzle of olive oil between the layers. Place the pot in the oven for about 15 minutes, without adding water, as the zucchini releases a lot of juice (sometimes too much, and it needs to be drained). Eggs + yogurt, crumbled feta cheese, and grated cheese, diced ham. When the zucchini is softened, remove it to a plate, then in the same pot, layer starting from the bottom: zucchini, cheese, ham, zucchini, cheese, ham - until everything is used up. It is best for the top layer to be zucchini. Pour beaten eggs mixed with yogurt on top and sprinkle grated cheese. Place in the oven at medium heat for about 25-30 minutes. Optionally, you can also play with other vegetables in layers. Enjoy your meal! The Zucchini Pudding recipe was proposed by ruixi on the recipe forum.

 Ingredients: - 4 small zucchinis - feta cheese - 3 eggs - yogurt - cheese - Prague ham (optional) - olive oil - salt, pepper

 Tags:  zucchini recipes oven vegetables baked zucchini gratinated vegetables