Vegetable Casserole Recipe
Very tasty, light and easy to prepare casserole, perfect for dinner or as a second course for lunch. The set of products is simple, and the result will please many, especially those who love vegetables baked in the oven.
Servings
4
Cook Time
40minutes
Servings
4
Cook Time
40minutes
Ingredients
Instructions
  1. The number of ingredients is given on the form 18*18. We take all the vegetables of medium size, wash them, and clean them. If the zucchini skin is thin, then RUB it together with it on a large grater. A little salt and set aside (it should let the juice).
  2. RUB the potatoes and rinse with water.
  3. Three carrots, cut green onions, dill and parsley.
  4. During this time, the zucchini let the juice, squeeze it out.
  5. Mix all the grated and chopped vegetables, add egg, sunflower oil, salt and pepper to taste. Add flour, it can be any, I like corn.
  6. Under the size of our form, we cut off the baking paper and crumple it into a ball with our hands. This is necessary for its softness and maximum filling of the form with paper.
  7. Line the form with paper.
  8. Spread the vegetable mixture.
  9. Bake in the oven at 200 degrees for 30 minutes.
  10. The finished casserole can be sprinkled with grated cheese. Bon Appetit!
0 0 votes
Article Rating
       

Related posts:

Vegetable Casserole with Minced Meat Recipe Rice Casserole with Chicken and Vegetables Recipe Vegetable Casserole with Chicken in the Oven Recipe Vegetable Casserole with Turkey and Pasta Recipe Sweet Potato Casserole with Vegetables Recipe Peking Cabbage Casserole “On Greek” Recipe Zucchini and Cheese Casserole Recipe Vegetable Casserole with Turkey Breast Recipe Rice and Zucchini Casserole Recipe Casserole with Buckwheat and Zucchini Recipe Buckwheat Casserole with Minced Meat, Mushrooms and Cheese Recipe Buckwheat Casserole with Minced Meat and Vegetables Recipe