Cheesy Squash Casserole

Cheesy Squash Casserole


Courgettes — 600 gr
Onion — 200g
Chicken Eggs — 3 pcs
Curd cream — 3 pcs
Vegetable oil — 3 tbsp
Garlic — 2 cloves
Salt — to taste


Vegetarian Times

Please take the zucchini, wash out their good and neatly cut off the stalk. Now zucchini rub on a coarse grater in a fairly deep bowl. Grated zucchini with salt and set aside for about 10-20 minutes, so that they let the juice. Onions cut into very thin half-rings. Cheese cut into thin layers.
In a saucepan with a thick bottom, pour the oil and arms gently shift the zucchini in it, at the same time try to squeeze a little remaining water. In the same pan add the sliced ​​onions and melted cheese. Then put the pot on a small fire and a heated, thus do not forget a little with a spoon to mix the components. Mix necessary until the cheese is not completely melted. Then cleanse the garlic from the peel and use chesnokodavilku squeeze a little garlic in a saucepan, add salt and mix well last time. Turn off the stove, squash ostuzhivaem mixture until warm.
Now, in a separate bowl, break eggs and whisk with a mixer to form an air condition. Whipped egg gently pour in a lot of squash and a little not so intensively mix until smooth. Then the resulting mixture was poured into a mold for baking, pre-lubricated with oil. Then send the form in a preheated oven to 180 degrees temperature. Bake about 1 hour is necessary. Ready-made squash casserole gets rosy color and tanned crust.
Cook’s Illustrated

Cheesy Squash Casserole
Cheesy Squash Casserole

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