Baked zucchini casserole

Name: Baked zucchini casserole
Ingredients: 1 medium zucchini (300 g); 3 eggs; 100 g telemea; 100 ml milk; 2 tablespoons melted Rama butter; 1 teaspoon salt; 1/2 teaspoon ground pepper; 10 g chopped parsley; 3 tablespoons flour; 5 g baking powder; 1 teaspoon oil; 50 g grated cheese

Appetizers - Baked zucchini casserole by Alis C. - Recipia

Baked zucchini casserole sets with eggs and telemea, a Romanian brined cheese, with tender strips and a browned layer of grated cheese. Serve it warm, cut into slices, for a light lunch or dinner. Once cooled, a slice stays compact enough to pack. I choose zucchini with firm flesh and no large seeds. Prep: 15 minutes. Cook: 30 minutes. Total time: 45 minutes. Servings: 4. About 280 kcal and 14 g of protein per serving.

Ingredients

1 medium zucchini (300 g)
3 eggs
100 g telemea
100 ml milk
2 tablespoons melted Rama butter
1 teaspoon salt
1/2 teaspoon ground pepper
10 g chopped parsley
3 tablespoons flour
5 g baking powder
1 teaspoon oil
50 g grated cheese

Preparation

1. Peel and seed the zucchini, then cut it into thin strips. 2. Mix the eggs with the telemea, milk, melted Rama butter, 1 teaspoon salt, 1/2 teaspoon pepper, parsley, flour and baking powder. Fold in the zucchini. 3. Grease the baking dish with oil, pour in the mixture and sprinkle with the grated cheese. 4. Bake at 180 °C for about 30 minutes, until set in the middle and browned on top.

Notes

Keep covered in the fridge for up to 3 days; warm a slice in the oven just until it’s hot in the center, too. I serve it with a tomato salad. A young zucchini has firmer flesh; if it releases a lot of liquid after cutting, leave the strips to drain in a sieve before mixing them in. With a large zucchini, remove the core with the hard seeds, as it stays watery when baked. You can swap the parsley for 10 g of dill; the dish contains gluten, dairy and eggs.