Description of preparation:
The dish is tender, juicy, bright. You can cook a vegetable casserole in the oven, regardless of the season, using both fresh and frozen vegetables. If desired, for a more satisfying option, add minced meat or any sausages. To all lovers of light, simple and budget dishes, I recommend taking a closer look at this recipe.
Prepare all the ingredients.
Heat a frying pan with butter and put the diced onions.
Sauté the onion for 2-3 minutes and add the chopped cabbage thinly.
Fry the cabbage until soft and add the grated zucchini and grated carrots. If the zucchini is young, then the skin can not be removed.
Simmer all together until the liquid has completely evaporated. Add salt to taste at the end.
Combine eggs, flour and milk to fill. Add grated cheese (leave a little for the top), salt to taste and ground pepper.
Grease a baking dish with oil. Sprinkle the bottom and sides with breadcrumbs. Combine the vegetables and the milk mixture, mix and put into the mold, leveling with a spatula.
Top with sliced tomatoes and sprinkle with grated cheese. Bake at 180 degrees for about 30 minutes.
Vegetable casserole is ready. Let it cool slightly, and then cut and serve. As a side dish or with any favorite sauce as an independent dish.
Enjoy your meal!
Categories: Diet recipes