Zucchini Casserole with Mushrooms
Main Dishes • European
Description
Zucchini Casserole with Mushrooms
Ingredients
- Wheat Flour 2 tablespoons
- Courgette 1 piece
- Chicken Egg 1 piece
- Potato 1 piece
- Pickled Chanterelles 5 oz
- Onion 1 piece
- Vegetable Oil 2 tablespoons
- Russian Cheese 0 oz
- Activated Baking Soda 1 teaspoon
Step-by-Step Guide
Step 1
Grate the zucchini and drain the excess liquid.
Step 2
Add the egg, baking soda, and flour, and mix the batter well. The batter should be thick, similar to zucchini fritters, meaning it should not run off the spoon but rather drip.
Step 3
Grease a baking dish with vegetable oil and spread 2/3 of the batter in it, smoothing it out, and bake for about 15 minutes at 200ºC until a golden crust forms.
Step 4
For the filling, chop the onion and mushrooms, then sauté them. When the zucchini casserole is golden, remove it from the oven, layer the mushrooms and onions, add slices of tomato, pour the remaining batter over the top, and sprinkle with grated cheese.
Step 5
Bake the zucchini casserole until golden brown.
Step 6
Serve the dish warm.
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