Casserole of zucchini and tomatoes with cheese in the oven

Juicy vegetable casserole under an appetizing cheese crust. Now there is a large assortment of vegetables in stores almost all year round, and such a casserole can be prepared even in winter. But in the summer season, when the vegetables are really fresh and juicy, the dish will be healthier and tastier.

Julia

Recipe author

Casserole of zucchini and tomatoes with cheese in the oven

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Composition / ingredients

Servings:

Zucchini (2 small zucchini)

800

Tomatoes

Eggs

Salt

to taste

Hard cheese

160

Wheat flour

120

Vegetable oil (to lubricate the mold)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 6 g

Fats 24 % 5 g

Carbohydrates 48 % 10 g

108 kcal

GI: 40 / 0 / 60

Step-by-step cooking

Cooking time: 55 min

Step 1:
Prepare the necessary ingredients for making a casserole of zucchini and tomatoes with cheese in the oven. Cheese can be taken solid or melted. It is better to take an unripe tomato so that it is not too soft and watery.
Step 2:
Wash the zucchini, dry it. If the zucchini skin is rough, peel it. In young fruits, the skin is tender, it can not be cut off. Grate the zucchini on a coarse grater.
Step 3:
Squeeze the zucchini mass from the excess juice so that it is not too liquid. Add the eggs to the zucchini, mix well.
Step 4:
Chop the cheese on a medium grater. You can use any grater (large or small). In this case, it does not matter much, because when baking, the cheese will melt.
Step 5:
Add half of the grated cheese to the squash mass, add salt, mix. When adding salt, be sure to take into account the degree of salinity of the cheese, so that the finished dish does not turn out to be too salty.
Step 6:
Sift flour into the resulting mass, mix well.
Step 7:
Should get a viscous, thickish mass. If necessary, adjust the amount of flour, achieving the desired consistency of the squash dough.
Step 8:
Grease the baking dish with vegetable or butter, lay out the zucchini mass, smooth it out.
Step 9:
Wash the tomato, dry it. Cut the tomato into round slices. To make it easier to do, use a sharp knife.
Step 10:
Put the tomato slices on top of the squash layer.
Step 11:
Sprinkle the casserole evenly with the remaining cheese on top.
Step 12:
Put the mold in a preheated 180C oven for 30 minutes. Cook the casserole until a ruddy cheese crust forms. The cooking time may vary slightly, as it depends on the characteristics of each oven.
Step 13:
Let the finished casserole cool slightly, cut into pieces and serve. Bon appetit!

The casserole turned out to be very tender, with a pronounced creamy taste of cheese and a baked cheese crust.
The casserole is light, but at the same time nutritious thanks to the addition of cheese and flour. It can be served for breakfast or dinner.

It is better and easier to cut the casserole when it cools down a little and thickens.

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Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish turn out successfully, use useful information in the article about ovens here .

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

So that the oven has time to heat up to the desired temperature, turn it on in advance (10-20 minutes before cooking).