Ingredients

• 2 zucchini
• 5 eggs
• 2 tablespoons sour cream
• 1 tablespoon cornstarch
• 80 g flour
• 100 g cheese (mozzarella, cheddar, or any cheese of your choice)
• 2 tomatoes
• 1 clove of garlic, minced
• Vegetable oil or fat (for greasing the baking dish)
• Salt, black pepper, paprika, dried basil, parsley (to taste)

Step-by-Step Preparation

1. Prepare the Zucchini

• Start by washing the zucchini and cutting off the ends. Grate them coarsely using a box grater or food processor.
• Sprinkle a bit of salt on the grated zucchini and let it sit for about 10 minutes. This helps draw out excess moisture.
• After 10 minutes, squeeze out the liquid from the zucchini using a clean kitchen towel or cheesecloth. This step is crucial to prevent the casserole from becoming too watery.

2. Prepare the Eggs and Sour Cream Mixture

• In a large bowl, crack the 5 eggs and whisk them together with 2 tablespoons of sour cream.
• Add 1 tablespoon of cornstarch and 80 g of flour to the mixture. Stir well until smooth and free of lumps. This will act as the binding agent for the casserole.
• Season the mixture with salt, black pepper, paprika, dried basil, and freshly minced parsley. Adjust the seasonings to your taste preference.

3. Incorporate the Cheese

• Grate your 100 g of cheese and add it to the egg and sour cream mixture. You can use mozzarella, cheddar, or any other cheese you prefer. The cheese will add a creamy and slightly salty flavor to the casserole.

4. Add the Garlic and Zucchini

• Add the minced garlic clove to the bowl with the eggs, sour cream, and cheese mixture. This will give the casserole a nice hint of garlic flavor.
• Gently fold in the grated zucchini that you’ve previously squeezed dry. Mix everything well until the zucchini is evenly distributed throughout the mixture.

5. Prepare the Tomatoes

• Slice the 2 tomatoes into thin rounds. These will be placed on top of the casserole for added flavor and presentation.

6. Assemble the Casserole

• Grease a baking dish with vegetable oil or fat to prevent the casserole from sticking.
• Pour the zucchini, egg, and cheese mixture into the dish, spreading it evenly.
• Place the tomato slices on top, making sure to cover the surface of the casserole.

7. Bake the Casserole

• Preheat your oven to 180°C (350°F).
• Place the casserole dish in the oven and bake for about 40-45 minutes, or until the casserole is set and golden brown on top.
• If you like a crispy top, you can broil the casserole for the last 5 minutes to give it a nice crust.

8. Serve and Enjoy

• Remove the casserole from the oven and let it cool for a few minutes before serving.
• Garnish with additional chopped parsley if desired.
• Serve warm, or let it cool to room temperature for a lighter meal.

Cooking Tips

1. Remove Excess Water from Zucchini: Zucchini naturally holds a lot of water, so make sure to squeeze out as much liquid as possible after grating. This will ensure the casserole doesn’t become too watery or mushy.
2. Add More Veggies: Feel free to add more vegetables like bell peppers, mushrooms, or spinach for added nutrients and flavor.
3. Use Different Cheeses: While mozzarella or cheddar work well, you can experiment with other cheeses like gouda, feta, or parmesan to change up the flavor.
4. Gluten-Free Option: You can substitute the all-purpose flour with gluten-free flour or almond flour to make this dish gluten-free.
5. Serve with Side Dishes: Pair this casserole with a fresh green salad, roasted vegetables, or a side of bread for a more complete meal.

Storage

• Refrigerator: Store leftover zucchini cheese casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Freezer: You can also freeze this casserole. Cut it into individual portions, wrap them in plastic wrap, and place them in an airtight container. The casserole can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Facts (Per Serving)

• Calories: 180-200 kcal
• Protein: 10 g
• Fat: 12 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Sugars: 3 g
• Sodium: 350 mg

Note: Nutritional values are approximate and may vary depending on the exact ingredients and brands used.

FAQs

1. Can I make this casserole in advance? Yes, you can prepare the mixture in advance, cover it, and refrigerate it overnight. When you’re ready to bake, just pop it in the oven and cook as directed.
2. Can I use a different vegetable instead of zucchini? Yes, you can substitute zucchini with other vegetables like eggplant, spinach, or grated carrots.
3. Can I make this casserole without eggs? You can try using an egg substitute or a mixture of flaxseed and water as a binding agent, but the texture might be slightly different.
4. What other toppings can I add? You can add breadcrumbs for a crunchy top or sprinkle more cheese on top to get a crispy, golden crust.

Conclusion

This Zucchini Cheese Casserole is a simple yet satisfying dish packed with vegetables and cheesy goodness. Whether you’re looking for a light lunch or a savory side, this recipe is easy to make and packed with flavor. With a few basic ingredients, you can whip up a nutritious meal that the whole family will enjoy. Its versatility allows you to customize it with different veggies, cheeses, and seasonings to suit your taste. Give this recipe a try, and you’ll have a new go-to dish for any time of day!