Dishes cooked from courgettes, like almost everything. After all, they always turn out juicy and quite nutritious. In the recipes described below, we'll tell you how to cook zucchini with eggs in a frying pan, and also from these ingredients prepare an unmatched casserole.
Casserole from courgettes with eggs and cheese in the oven
Ingredients:
- zucchini - 900 g;
- onion - 250 g;
- a large egg - 4 pcs .;
- processed cheese - 150 g;
- hard cheese - 120 g;
- garlic - 2 teeth;
- kitchen salt - to taste;
- Sunflower oil - 40-50 ml.
Preparation
Zucchini wipe through a large grater. Plentifully sprinkle their kitchen salt and let the vegetable stand for about 20 minutes. We merge the released liquid from it, and spread the zucchini on a teflon frying pan warmed with oil and roast them for a couple of minutes. We remove the vegetable from the frying pan with a jerk and place it in a clean colander, and on the same oil fry small cubes of onions together with finely chopped garlic until the aromatic smell appears. The contents of the frying pan are thrown on a metal sieve, as the colander can fail through the colander.
In a deep, high bowl, put the melted cheese cut into cubes and then introduce eggs here. Add to your taste a fine salt, we immerse in this capacity blender and break through all. We connect all the components in one container, mix it well and determine it in an oiled form for further baking, topping it with grated cheese. Prepare the casserole in the oven for about 45 minutes, at 195 degrees temperature.
Courgettes fried in egg and flour with garlic and tomatoes
Ingredients:
- zucchini (medium) - 3 pcs .;
- eggs (large) - 2 pieces;
- wheat flour - 120 g;
- Sunflower oil - 100 ml;
- fatty mayonnaise - 140 ml;
- garlic - 4 teeth;
- tomatoes - 4 pcs .;
- kitchen salt - to taste.
Preparation
Washed zucchini crushed into 10 mm circles, sprinkle them with a little salt and mix well. We take two deep bowls and in one of them we pour wheat flour, in the second we drive all the eggs of chicken and mix them with a pinch of fine salt. A circle of zucchini is dipped in flour, and then we quickly dip it into an egg and immediately identify it with a frying pan burning with oil. Thus, we roast all the available zucchini until the appetizing goldenness on both sides.
In Mayonnaise we press through a special press the cleared chives of garlic and mix thoroughly. Take the already cooled zucchini and put on its surface a small spoon of the resulting mixture, and on top of it we spread a circle of tomato. So make out all the zucchini and before you try cooked yummy we give it an hour to stand in the fridge.