Ingredients for cooking zucchini and carrot casseroles
- 5 eggs
- Vegetable oil 110 milliliters
- Wheat flour 120 grams
- 5 gram baking powder
- Zucchini 500 grams
- Carrot 150 grams
- Onion 1 piece (small)
- Cheese 150 grams
- Salt 1-2 teaspoons (or to taste)
- Pepper to taste
- Main Ingredients: Onion, Carrot, Zucchini, Eggs, Flour
- Portion 3-4
Bakeware, baking parchment, plate, mixer, tablespoon, grater.
Cooking squash and carrot casseroles:
Step 1: prepare the dough.
First break the eggs into a bowl and beat them with a mixer for 3 minutes. Then continue to mix, gradually adding oil (just as if you were making mayonnaise). And beat everything with a mixer, about 5 minutes.
Now add the flour and mix everything with a spoon or a silicone spatula. Add baking powder for dough with flour.
Step 2: add the vegetables.
Now add the washed, peeled and mashed zucchini, carrots and onions to the dough. Mix everything thoroughly together.
Step 3: add cheese.
Now to the total mass it remains to add only grated cheese, salt and pepper. And then it’s very good to put everything together.
Step 4: send the casserole from zucchini and carrots to the oven.
Cover the baking tray (approximately 20 by 30 or 23 by 23 centimeters) with parchment. Pour the egg and vegetable mass with cheese on top and smooth its top to make the casserole beautiful.
Bake in a well warmed up 180 degrees oven for 30 minutes or until the top of the casserole is well browned.
Ready casserole from zucchini and carrots must be allowed to cool, and then carefully remove it from the mold, separate from paper, cut into slices and serve.
Step 5: Serve the squash and carrot casserole.
Serve the casserole as a snack, afternoon snack or breakfast. It turns out very tasty and nutritious. Serve with sour cream or other sauce of your choice. And, of course, it will be very tasty if you add canned green peas as a side dish. This casserole is suitable for both adults and children.
Enjoy your meal!
- Cheese can be used both hard, and cottage cheese or homemade.