Casserole Sauteed Zucchini Recipe

Ingredients:

Zucchini - 600-700 g
Shallots - 1 pc.
Cheese - 50-60 g
Chicken Eggs - 3 pcs .
Flour - 150 g
Milk - 80 ml
Vegetable oil - 60 ml
Dijon mustard - 1 tablespoon
Salt - 1 tsp
Black pepper - to taste
Cayenne pepper - 1 pinch

Casserole Sauteed Zucchini Recipe

Preparation:

1. Prepare the ingredients.
2. Cut the zucchini into thin slices (cut it with a knife, rather than rub on a grater).
3. Very thin, rings, chop the onion.
4. On a coarse grater grate the cheese.
5 . The deep narrow container, whisk eggs in a fluffy foam for biscuit.
6. Mix the flour, salt, pepper and any spices of your choice.
7. Pour the beaten eggs into a larger bowl.

8. Add the flour and stir well have the usual whisk. Add the milk and mix again until smooth.
9. Add the vegetable oil, stir again whisk until smooth.
10. If desired, add the Dijon mustard.
11. Add the grated cheese.
12. Mix well with a spoon.
13. Add the zucchini and onions into the dough. Mix well. At first glance it may seem that the test a little, and a lot of zucchini, but in the process to see that all is well mixed.
14. Put the resulting mass into a greased form. Bake in preheated oven until 200 ᵒ With approximately 35-45 minutes.
15. Breakfast is ready. Allow the casserole to cool slightly.
16. It is also possible to add cherry tomatoes, cheese substitute, add any spices or herbs, and so forth.

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