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Zucchini Casserole

Ingredients
  Zucchini 4 Pound, dice
  Parsley 1 Bunch (100 gm), finely chopped (flat leaf + normal)
  Fresh oregano 2 Tablespoon, finely chopped
  Lemon zest 2 Teaspoon
  Lemon 1⁄2 , juice extracted
  Cheddar cheese 1⁄2 Cup (8 tbs), shredded
  Garlic cloves 5 Large, mince
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Salt & pepper To Taste
  Onion 2 Large, caramelize
  Plain yogurt 1 1⁄2 Cup (24 tbs)
  Egg white 12 (or 8 whole eggs)
  Baking powder 1 Teaspoon
  All purpose flour 1 Cup (16 tbs)
Directions

GETTING READY
1. Preheat oven to 350 degrees F.
2. Grease a 9x13-inch ovenproof dish and set aside.
3. In food processor, add garlic, parsley, oregano, and lemon juice. Pulse to chop finely.

MAKING
4. In a large bowl, pour olive oil, and yogurt.
5. Add caramelized onion, salt, egg whites, black pepper, and baking powder. Whisk well.
6. Drop flour and mix to combine.
7. Throw garlic parsley paste in bowl. Mix.
8. In the prepared baking pan, throw in the chopped zucchini.
9. Pour, and cover zucchini with batter. Mix to coat well.
10.Sprinkle cheese on top. Pop it in oven and cook for 50 minutes or until golden brown.

SERVING
10. Serve zucchini casserole hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Side Dish
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes
Servings: 
8

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