If you want something homemade, warm and healthy, but you don’t have the time or energy to turn on the oven, chop a bunch of vegetables or wait for baking, don’t worry. This casserole is prepared in a frying pan, without complex dough, without baking, and is so simple that even a schoolchild can handle it. The result is soft, aromatic, with a golden crust, and vegetables in it are eaten even by those who cannot stand them.
Ingredients:
Potatoes – 3 medium
Zucchini – 1 small or zucchini
Eggs – 2 pcs.
Kefir or sour cream – 150 ml
Flour – 3 tbsp. l.
Hard cheese – 100 g
Salt, black pepper, garlic – to taste
Vegetable oil – for frying
How to cook:
- Grate the potatoes and zucchini on a coarse grater and lightly squeeze out the juice.
- In a bowl, mix eggs, kefir, flour, salt, pepper and grated garlic.
- Add vegetables and half the grated cheese. Stir until smooth.
- Heat a frying pan with oil, add the mixture and smooth it out.
- Sprinkle remaining cheese on top.
- Cover and cook over medium heat for 12 to 15 minutes until bottoms are golden brown.
- Carefully flip and cook for another 3-4 minutes.
Serve hot with herbs, sour cream or just as is. This casserole remains soft and juicy even the next day if stored in a container.
Question and answer:
What to cook from zucchini quickly and tasty?
Grate the zucchini with potatoes, add eggs, kefir and cheese and fry in a frying pan.
Why does a casserole fall apart when turned over?
Too much juice in vegetables. Be sure to squeeze out the zucchini and potatoes after grating.
