Zucchini casserole with yellow cheese and eggs

Zucchini or squash casserole is my favorite summer dish, when these wonderful vegetables are in full bloom. This time, I made a green zucchini casserole.

The recipe isn't complicated, but unfortunately, it's time-consuming, as it takes at least 2 hours to prepare.

Ingredients:

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About 1.5 kg fresh green zucchini, 5 eggs, 200g flour, 300g yellow cheese, 50ml vegetable oil, a large bunch of dill, 3 large onions, a few cloves of garlic, salt, pepper, 1 tablespoon baking powder, and chili powder.

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Preparation of ingredients:

Peel and core the zucchini. Then grate it on a coarse grater. Season with salt and let it simmer until it releases its juices. Squeeze out any excess water.

Finely dice the onion and sauté in oil until golden brown.

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Finely chop the dill and do the same with the peeled garlic.

Grate the cheese on a coarse grater.

Crack the eggs into a bowl, add the vegetable oil, flour, and baking powder. Mix everything together at low speed until a smooth, semi-liquid mass is achieved.

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Then place all the ingredients in an ovenproof dish, season with salt, paprika, and a generous amount of ground black pepper.

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Mix everything thoroughly to distribute evenly, and bake in a preheated oven at 200°C 400°F for about 40-50 minutes. Ready.

Enjoy your meal 😉