Zucchini and Cheese Casserole Recipe
The recipe is from the Bulgarian chef Ivan Zvezdev. He calls it moussaka with zucchini. Bulgarians have different types of moussaka with meat and vegetables. This is a very tasty, tender, hearty dish, I would say cheesecake with zucchini))) It is delicious both hot and cold.
Servings
6
Cook Time
80minutes
Servings
6
Cook Time
80minutes
Ingredients
Instructions
  1. Cut the zucchini into plates, prisolit and let stand for 20 minutes. Then wash off the salt and blot it with a towel. Fry in oil. You can bake it in the oven, pre-greased with oil. I sprinkled it with oil, mixed it well and baked it on the grill.
  2. Mix cottage cheese, cheese, dill and three eggs. You can sprinkle garlic powder.
  3. In another plate, make a filling of milk, pepper and two eggs.
  4. Place half of the zucchini on a baking sheet or a suitable form. The second layer is the curd-cheese filling. The third layer is again zucchini.
  5. Pour the egg-milk filling and sprinkle with cheese. Preheat the oven and bake for 30 minutes at a temperature of 200 degrees until golden brown.
  6. It turns out that this is such a plump one))) With the heat of the heat, it is gentle and airy, but when cooling it keeps its shape well. Bon appetit!!!
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