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Print Recipe
Casserole with Buckwheat and Zucchini Recipe
The benefits of buckwheat know everything, besides it goes well with various vegetables. I suggest you try this simple but tasty dish, with the most popular suburban vegetable. Casserole turns juicy and hearty. Delicious both hot and cold.
Instructions
  1. The first thing you need to boil buckwheat. Peel and grate the zucchini. Buckwheat pour out of the bag.
    The first thing you need to boil buckwheat. Peel and grate the zucchini. Buckwheat pour out of the bag.
  2. To in a bowl combine cooked buckwheat, zucchini. Add egg, sour cream, pepper black ground, where sea salt and dry garlic.
    To in a bowl combine cooked buckwheat, zucchini. Add egg, sour cream, pepper black ground, where sea salt and dry garlic.
  3. All mix thoroughly, spread on molds and generously sprinkle with grated cheese. Put in a preheated 200 degree oven for 20 minutes.
    All mix thoroughly, spread on molds and generously sprinkle with grated cheese. Put in a preheated 200 degree oven for 20 minutes.
  4. You can bring to the table. Bon appetit!
    You can bring to the table.
Bon appetit!
  5. Well suited to the casserole sour cream sauce with garlic.
    Well suited to the casserole sour cream sauce with garlic.

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