Zucchini casserole with carrots is an ideal dish for those people who do not eat meat products. The basis of the dish is a duet of juicy zucchini and no less juicy bright carrots. The connecting links are flour and semolina. And as seasonings, dried garlic, ground paprika, black pepper and salt are used.
Ingredients:
- Zucchini – 1 pc. weighing 250-270 g.
- Carrot – 1 pc.
- Semolina – 2.5 tbsp. l.
- Wheat flour – 1 tbsp. l.
- Sunflower oil – 3 tbsp. l.
- Ground paprika – ½ tsp
- Dried ground garlic – ½ tsp.
- Freshly ground black pepper – to taste.
- Salt – to taste.
- Parsley greens – for decorating the dish.
Cooking time: 50 minutes. Servings Per Container: 2.
How to cook:
1. Prepare all the ingredients according to the list.
2. Wash the zucchini, cut off the stem and grate it on a coarse grater.
3. Wash the carrots with a vegetable brush, peel and grate on the same grater as the zucchini. Add the carrots to the bowl with the zucchini. Mix the ingredients.
4. Season with dried garlic and ground paprika.
Dried garlic can be replaced with fresh. You will need 2 cloves. You can finely chop the garlic or run it through a press.
Add ground black pepper and salt to taste.
5. Pour flour and semolina (2 tablespoons) into a bowl with vegetables. Mix all ingredients thoroughly.
6. Pour in sunflower oil and mix well again.
7. Put the resulting mass into a refractory form.
It is not required to lubricate the form with vegetable oil, since this ingredient is present in sufficient quantities in the composition of the vegetable mass.
8. Tamp the vegetable mass with a spoon and crush with semolina (0.5 tbsp. L.).
9. Preheat the oven to 180 degrees. Place the mold in the oven and cook the casserole for 30 minutes.
Zucchini casserole with carrots is good both hot and cold. When serving, garnish the dish with parsley leaves.
Bon appetit!