Vegetable Mini Casseroles from Zucchini Recipe
If you like seasonal vegetable dishes, then this recipe for mini casseroles with zucchini will appeal to you. There is everything here: juicy vegetables, delicate texture, individual serving. Try it. You will like it!)
Servings
8
Cook Time
45minutes
Servings
8
Cook Time
45minutes
Ingredients
Instructions
  1. First, we will prepare the vegetables. One medium zucchini weighing about 500g or part of the zucchini is cut into cubes of about 1 cm in size. We chop the onion and carrot into small cubes. Mix everything together.
  2. Fry the vegetables in a frying pan heated with vegetable oil for about 10 minutes. It is not necessary to achieve full readiness of vegetables when frying, because we will continue to cook them in the oven.
  3. While the vegetables are fried, pour 80 g of flour into a bowl. In small portions, stirring each time, add 100 ml of water. The result should be a homogeneous mass without lumps.
  4. Add 1 tbsp. l. vegetable oil (I have sunflower oil), 0.5 tsp. salt, 1 egg. Add herbs and your favorite seasoning to taste. Mix everything together.
  5. During this time, the vegetables were slightly fried. We transfer them to a bowl and let them cool down a little.
  6. Then add the dough to the vegetables and mix well.
  7. I will bake in silicone molds. The bottom of these molds was slightly smeared with vegetable oil. We shift the resulting mass into molds, tamp it well and send it to the oven.
  8. My electric oven works in the “bottom-top” mode without convection. I will bake for 30 minutes at 180 degrees. Ready-made mini casseroles are slightly browned on top.
  9. We let them cool down a little in the form, transfer them to a dish and you can eat. From the specified number of ingredients, I got 8 mini casseroles. You can serve them simply with sour cream. Or add soy sauce and garlic to the sour cream and prepare a more flavorful dressing. Bon Appetit!
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