Zucchini casserole sour cream cheese

Step-by-step preparation

Cooking time: 1 hr 10 mins

1. STEP 1

   

   How to make zucchini casserole with sour cream and cheese? Prepare your food. Any zucchini will do, both young and mature. Young ones can be used without peeling, but from mature ones you will need to cut off the skin and cut out the seeds. The weight indicated is for already peeled zucchini. Use sour cream of any fat content, eggs of category C1.

2. STEP 2

   

   Wash the zucchini well and cut off the ends. I have mid-ripe zucchini. I peeled them with a vegetable peeler, but did not cut out the seeds as they are small.

3. STEP 3

   

   Grate the zucchini into a large bowl. Pour salt into them and mix the zucchini mass well. Leave it to stand for 10 minutes. During this time, the salt will draw liquid from the zucchini, which will need to be drained so that the casserole does not come out watery.

4. STEP 4

   

   While the zucchini is steeping, prepare other ingredients. Grate the cheese on a coarse grater. Any cheese is suitable for this dish - hard, semi-hard, soft, such as mozzarella. The main thing is that it is tasty, of high quality, without milk fat substitutes and melts well.

5. STEP 5

   

   Wash the greens, dry them, and tear off any hard branches. Finely chop it with a sharp knife. I used dill, but any kind you like will do.

6. STEP 6

   

   Sift the flour, add baking soda, mix well. Read about using baking soda in a separate article at the end of the recipe.

7. STEP 7

   

   Beat the eggs into another bowl. Beat them with a whisk until smooth. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.

8. STEP 8

   

   Add sour cream to the eggs, stir.

9. STEP 9

   

   Add flour and baking soda and knead again until completely smooth.

10. STEP 10

    

    Squeeze the zucchini well with your hands and drain the released liquid. Place the mixture in portions in a sieve and squeeze it thoroughly again, and then add it to the dough. As a result, the weight of the zucchini mass will decrease to approximately 450 grams.

11. STEP 11

    

    Add greens, about 2/3 of the total amount of cheese, add pepper and any other herbs or spices.

12. STEP 12

    

    Stir the dough.

13. STEP 13

    

    Take a suitable baking dish. Lubricate it with a drop of vegetable oil. Place the dough into the pan and smooth the top. I have a mold measuring 23*14*6 cm. There was enough dough for another smaller mold. Sprinkle the top with the remaining cheese.

14. STEP 14

    

    Place the casserole in the oven preheated to 180°C for about 45 minutes. The exact time will depend on your oven and pan size. The casserole will rise greatly and become golden, but after removing from the oven it will immediately collapse, like a soufflé. Baking times are approximate, use your oven as a guide. Read more about ovens at the end of the recipe.

15. STEP 15

    

    Serve the casserole, cut into portions with sour cream and fresh vegetables. Bon appetit!

Comments on the recipe

Elena Pankina

07.12.2023

4.9

I love all kinds of casseroles, and when I saw a recipe for a casserole with zucchini, sour cream, cheese, I decided to make it. I grated the zucchini on a coarse grater and squeezed out the excess juice with my hands. I put it in a bowl, added flour and soda, salt, pepper, eggs, dill, a little grated cheese and mixed well. Sprinkled the remaining cheese on top. I put it in a mold greased with vegetable oil and put it in the oven to bake at 180° for 45 minutes. A very tender and tasty casserole that I liked both hot and cold! Thank you katushafin for the delicious recipe!

Inga

07.12.2023

4.5

I prepared it according to this recipe, I don’t remember the number of grams and I didn’t add any flour. Absolutely delicious!!