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Broccoli and Zucchini Casserole

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
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Nadia Galinova
Broccoli and Zucchini Casserole
Image: Yordanka Kovacheva
1 / 5
12/10/2021
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Preparation
17 min.
Cooking
35 min.
Тotal
52 min.
Servings
5
"A favorite and light casserole for weekdays and holidays - be sure to write down the recipe!"

Ingredients

  • broccoli - 1 large head (about 650 g)
  • zucchini - 1 large zucchini
  • garlic - 2 cloves
  • breadcrumbs - 2 - 3 tbsp.
  • olive oil - 5 - 6 tbsp.
  • processed cheese - 5.3 oz (150 g)
  • sheep milk cheese - 6.8 fl oz (200 g)
  • yellow cheese - 5.3 oz (150 g)
  • eggs - 4 pcs.
  • cooking cream - 4.2 oz (120 g)
  • sour cream - 9 oz (250 g)
  • flour - 1 tbsp. with a tip
  • salt - by taste
  • white pepper - 1 - 2 pinches
measures

How to cook

Wash the zucchini, cut only the edges and without peeling them, cut them into cubes. Put them in a pre-greased baking pan and mix them with the sliced ​​garlic, breadcrumbs, salt and more olive oil.

Put the baking pan in an oven preheated to 200 degrees and bake until they soften and at the end the breadcrumbs begin to turn golden. Periodically open up the oven and stir.

While the zucchini is roasting, blanch the broccoli, which are washed and chopped into large chunks, in boiling salted water.

Beat the eggs with a pinch or two of salt, white pepper, flour and both types of cream. Grate the yellow cheese, add it to them and stir.

Take out the prepared softened zucchini from the oven and spread the processed cheese on them. Arrange the broccoli, which need to be well strained from the water and crumble the sheep milk cheese on top.

Pour the mixture of eggs, cream and yellow cheese and place the casserole back into the oven, to bake at the same degrees until it aquires a golden brown color.

Serve the delicious broccoli and zucchini casserole warm.

Enjoy your meal!

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