How to make
Cut the zucchini into about 0.2″ (0.5 cm) thick slices. I used young zucchini, which I hadn't peeled.
Sprinkle them with salt and place them in a colander, in order to drain for 30-40 minutes.
Then grease the baking pan with a little oil and arrange the zucchini, by overlapping them slightly.
Prepare the topping for the casserole by beating the eggs with a pinch of salt.
Add the sour cream, garlic, dill and parsley (finely chopped) and some freshly ground black pepper.
Crumble the white cheese and add it as well.
Arrange the cheddar slices on top of the zucchini and pour topping over them.
Bake the casserole in a preheated oven at 360°F (180°C) for about 45-50 minutes.
The Zucchini and Cheddar Casserole is a wonderful and light summer dinner to serve with a salad of quality pink tomatoes.
Enjoy your meal!
