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Print Recipe
Casserole with Rice and Zucchini Recipe
Today I am to you with an easy-to-prepare recipe from an old notebook. Casserole with succulent fillings under the Golden, crispy cheese crumbs. Dish is very healthy and rich of vitamins.You can to serve this casserole when you have a guests.
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Usually a casserole without meat, but today is a dish for meat eaters! Chicken fillet cut into small cubes. Rice is boiled until half-cooked.
    Usually a casserole without meat, but today is a dish for meat eaters! Chicken fillet cut into small cubes.
Rice is boiled until half-cooked.
  2. Onions, garlic to peel, and cut into dice. Fry until soft, add the diced zucchini. Put out over medium heat for 7 minutes.
    Onions, garlic to peel, and cut into dice.
Fry until soft, add the diced zucchini.
Put out over medium heat for 7 minutes.
  3. Mix the pieces of fillet, rice, vegetable mixture. Add spices, salt to taste. Add greens (I have cilantro).
    Mix the pieces of fillet, rice, vegetable mixture.
Add spices, salt to taste. Add greens (I have cilantro).
  4. Cheese rub on a fine grater, add the sliced butter and flour (you can take corn flour, it turns out even tastier) Grind into crumbs.
    Cheese rub on a fine grater, add the sliced butter and flour (you can take corn flour, it turns out even tastier)
Grind into crumbs.
  5. Vegetables with meat stacked in the form, top, sprinkle with crumbs and sent in a pre-heated oven. Bake at 180 C. until slightly Golden color of.
    Vegetables with meat stacked in the form, top, sprinkle with  crumbs and sent in a pre-heated oven.
Bake at 180 C. until slightly Golden color of.
  6. You can serve it both hot and cold.
    You can serve it both hot and cold.

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