Ingredients
For the Casserole:
1-2 zucchini
3/4 tsp salt
2 tbsp olive oil
1 onion, chopped
1 carrot, grated
1 paprika, chopped
2 garlic cloves, minced
60ml (1/4 cup) water
3 eggs
1/4 tsp salt
120ml (1/2 cup) milk
80g (2.8 oz) flour
1 tsp baking powder
Pepper mixture, to taste
1/4 tsp salt (for the batter)
200g (7 oz) minced meat
1/4 tsp salt (for the meat)
Pepper mixture, to taste (for the meat)
1/3 tsp ground paprika
A bunch of dill, chopped
100g (3.5 oz) cheese, grated
For the Sauce:
250g (1 cup) yogurt or sour cream
1 garlic clove, minced
A small bunch of dill, chopped
Directions
Prepare the Zucchini:
Slice and Salt Zucchini: Slice the zucchini and sprinkle with 3/4 tsp salt. Let it sit for 20-30 minutes to draw out excess moisture.
Squeeze Liquid: After 20-30 minutes, squeeze the liquid out of the zucchini slices and set aside.
Cook the Vegetables:
Sauté Vegetables: Heat 2 tbsp olive oil in a pan over low heat (2/10 power). Add the chopped onion and sauté until translucent.
Add Carrot and Paprika: Add the grated carrot and chopped paprika to the pan. Cook for a few minutes, stirring occasionally.
Add Garlic and Water: Add the minced garlic and 60ml (1/4 cup) water. Cover and simmer until the carrots are soft, about 10 minutes.
Prepare the Batter:
Mix Wet Ingredients: In a large mixing bowl, whisk together 3 eggs, 1/4 tsp salt, and 120ml (1/2 cup) milk.
Add Dry Ingredients: Gradually add 80g (2.8 oz) flour, 1 tsp baking powder, and pepper mixture to the egg mixture. Stir until well combined.
Prepare the Meat Filling:
Season Meat: In a separate bowl, combine 200g (7 oz) minced meat with 1/4 tsp salt, pepper mixture, and 1/3 tsp ground paprika. Mix well.
Assemble the Casserole:
Combine Everything: Mix the squeezed zucchini slices, sautéed vegetables, seasoned meat, and chopped dill into the batter mixture. Stir until evenly combined.
Add Cheese: Fold in 100g (3.5 oz) grated cheese.
Bake the Casserole:
Prepare Baking Tray: Line a baking tray with baking paper and grease lightly with oil.
Spread Mixture: Spread the zucchini mixture evenly on the prepared baking tray.
Bake: Preheat the oven to 180°C (356°F) and bake for 30 minutes, or until golden brown and cooked through.
Prepare the Sauce:
Make the Sauce: In a small bowl, combine 250g (1 cup) yogurt or sour cream with 1 minced garlic clove and a small bunch of chopped dill. Mix well.
Serve
Serve the Casserole: Slice and serve the zucchini casserole hot, with a generous dollop of the yogurt or sour cream sauce on top.
Serving Suggestions
Side Salad: Serve with a fresh green salad for a complete meal.
Crusty Bread: Pair with a slice of crusty bread to soak up the delicious juices.
Cooking Tips
Ensure Proper Draining: Make sure to squeeze out as much liquid as possible from the zucchini to avoid a watery casserole.
Customize: Feel free to add your favorite herbs or spices to the mixture for extra flavor.
Nutritional Benefits
Zucchini: Low in calories and rich in vitamins A and C.
Carrots: Provide beta-carotene, fiber, and antioxidants.
Cheese: Adds protein and calcium.
Dietary Information
Vegetarian Option: Omit the meat for a vegetarian version.
Gluten-Free: Use gluten-free flour to make this recipe gluten-free.
Storage Tips
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe
Healthy and Nutritious: Packed with fresh vegetables and protein.
Easy to Make: Simple ingredients and straightforward steps.
Versatile: Great for lunch, dinner, or a side dish.
Conclusion
This Zucchini Casserole is a delicious, nutritious, and easy-to-make dish that’s perfect for any meal. Enjoy the combination of fresh vegetables, savory meat, and creamy sauce. It’s sure to become a favorite in your household. Happy cooking and enjoy your meal!
