Zucchini casserole with eggs, sour cream and pine nuts

4 persons | 60 minutes

The zucchini casserole is quick to prepare and tastes wonderfully delicious. A really great recipe from the healthy summer vegetables with sheep’s cheese and eggs that invites the whole family to a meal together.

Rating: Ø 5 ( 6 votes )
Zucchini casserole with eggs
Zucchini casserole with eggs

4 persons | 60 minutes

The zucchini casserole is quick to prepare and tastes wonderfully delicious. A really great recipe from the healthy summer vegetables with sheep’s cheese and eggs that invites the whole family to a meal together.

Rating: Ø 5 ( 6 votes )

Ingredients

  • 1 kg courgettes
  • 3 eggs
  • 100 g sour cream
  • 4 tbsp grated cheese
  • Salt, to taste
  • pepper, to taste
  • 2 tbsp butter
  • garlic, to taste
  • 50 g feta cheese
  • 100 g sour cream
  • pine nuts, to taste

Instructions

  1. Wash and slice the courgettes.
  2. Boil in salted water for 10 minutes and drain.
  3. Cut the sheep’s cheese into cubes, mix well with the nuts, the sour cream and the beaten eggs.
  4. Mix the zucchini with the sour cream sauce.
  5. Preheat the oven to 180°C.
  6. Grease a heatproof casserole dish with butter.
  7. Put the zucchini mixture in the casserole dish.
  8. Sprinkle with cheese and add pieces of butter.
  9. In the preheated oven at 200 for 15 minutes Set degrees.
  10. Before serving, sprinkle the zucchini casserole with pine nuts.

Serve the zucchini casserole with a fresh vegetable salad.

Utensils

  • knife
  • cutting board
  • bowl
  • casserole