Zucchini casserole

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 6 - 8

Zucchini is often underrated, but with the addition of melty cheese and a crunchy cornflake topping, you can transform this summer vegetable into the perfect picnic-ready casserole. You can add whatever greens you have on hand: green onions, thyme, basil, and cilantro are all great options. Any fresh herb will infuse your casserole with tons of flavor!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110 g unsalted butter
4 medium zucchinis, sliced into 1cm thick rounds (about 1kg)
1 yellow red pepper, diced
Half a medium onion, diced
2 cloves garlic, crushed
0.5 cup sour cream
4 large eggs
220 g grated cheddar (about 2 cups)
0.5 cup fresh parsley, chopped
0.5 tsp Italian seasoning
2 cups cornflakes
0.5 tsp hot sauce, such as Tabasco

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: zucchini, zucchini, sweet pepper, eggs, sour cream, cheddar cheese, Tabasco sauce, hot sauce, Italian seasonings, cornflakes

Cooking the dish according to the recipe:

Preheat oven to 200°C. Place a large colander in a large bowl.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add a third of the zucchini to the skillet, spreading them in a single layer and seasoning with 1/2 teaspoon of salt and freshly ground black pepper to taste. Cook, stirring occasionally, until the zucchini begins to soften and brown in spots, about 5 minutes. Transfer to the prepared colander.

Fry the remaining zucchini in the same manner in two more batches, using 2 tablespoons of butter for each batch and sprinkling with 0.5 teaspoon of salt and black pepper to taste. Transfer each batch to a colander.
Add 1 tablespoon of butter to the same skillet along with the bell pepper and onion and cook, stirring occasionally and scraping up any browned bits with a wooden spoon, until the vegetables are tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes, then stir in the zucchini.
Transfer the mixture to a two-liter casserole.
In a large bowl, combine sour cream, eggs, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Add the cheddar, parsley, and Italian seasoning. Pour over the zucchini in the casserole, making sure some of the egg mixture sinks to the bottom.
Melt the remaining 1 tablespoon of butter in the microwave. Add the cornflakes and hot sauce. Sprinkle evenly over the zucchini.
Bake until the eggs are set and the cornflakes are golden, 30-35 minutes. Let sit for 10 minutes and serve.

Categories:

recipe / Vegetarian dishes / Summer dishes / Main courses / Casseroles / Vegetables and mushrooms / Food Network - recipes / Italian cuisine