Cheese casserole with vegetables
Votes: 1
Time: --
Complexity: easily
Complexity: easily
Recipe for making cheese casserole with zucchini and cherry tomatoes.
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.
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:
- 4-5 young zucchini
- 16 cherry tomatoes
- 300 g feta cheese
- 100 g hard cheese
- 3 eggs
- Garlic
- 50 g butter
- 2 tbsp. breadcrumbs
- Salt, spices
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Cooking the dish according to the recipe:
- Wash the zucchini, cut into slices, and soak in salted water for 10 minutes. Then drain.
In a greased baking dish sprinkled with breadcrumbs, layer the zucchini pieces and feta cheese slices. The zucchini layer should be the last layer. Arrange the cherry tomatoes around it. Pour the beaten eggs mixed with grated cheese over the top. Spread the butter on top. Bake the dish in the oven at low heat for about 40 minutes. Serve hot.
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