Zucchini and Cabbage Casserole
Zucchini and Cabbage Casserole is a delightful dish that brings together the fresh, vibrant flavors of zucchini and cabbage, combined with creamy texture and hearty ingredients. Perfect for a family dinner or a friendly gathering, this casserole is not only easy to make but also a healthy way to enjoy vegetables. Let’s dive into this delicious recipe that will leave you and your loved ones craving more!
Ingredients
- Zucchini – 2 pcs (approx. 400g)
- Chicken egg – 3 pcs
- Bunch of spring onions (about 100g)
- Bunch of dill (about 30g)
- Cheese – 100 g (about 3.5 oz)
- Flour – 4 tbsp (about 30g)
- Baking powder – 1 tsp (5g)
- Salt – to taste
- Black pepper – to taste
- Sour cream – 4-5 tbsp (about 60-75g)
- Cucumber – 1 pc (approx. 200g)
- Garlic – 2 cloves
Directions
- Preheat the oven to 180°C (350°F).
- In a large bowl, combine grated zucchini, chopped cabbage, and diced potatoes (the diced potatoes can be a substitute if you wish to add starch for texture).
- Add the eggs, chopped spring onions, dill, and cheese to the mixture.
- In another bowl, mix flour, baking powder, salt, and black pepper. Add this dry mixture to the vegetable mixture and stir well.
- Fold in sour cream and minced garlic until everything is well combined.
- Pour the mixture into a greased baking dish, leveling the top with a spatula.
- Bake for about 30-40 minutes or until golden brown and set in the middle.
- Let it cool slightly, then serve warm with sliced cucumber on the side.
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Total Time: 45-55 minutes
Servings: 4-6 servings
Nutrition Info (per serving): Approximately 200 calories, 8g protein, 12g carbs, 15g fat
How to serve
To serve Zucchini and Cabbage Casserole, dish out generous portions onto individual plates or a communal serving dish. Accompany the casserole with fresh, sliced cucumber for a refreshing contrast that balances the rich flavors of the dish. Garnish with extra dill if desired, and pair it with a side of your favorite salad for a complete meal. This casserole also pairs well with a dollop of extra sour cream on top, enhancing its creaminess and flavor.
FAQs
1. Can I prepare Zucchini and Cabbage Casserole ahead of time?
Yes, you can pre-prepare the mixture a day in advance and store it in the fridge. Bake it just before serving for the best texture.
2. What can I substitute for cheese in the casserole?
You can substitute cheese with a dairy-free alternative or simply omit it for a lighter version of the dish.
3. Is it possible to add other vegetables to the casserole?
Absolutely! Feel free to include other vegetables like bell peppers, spinach, or carrots to enhance flavor and nutrition.
Zucchini and Cabbage Casserole
Ingredients
Method
- Preheat the oven to 180°C (350°F).
- In a large bowl, combine grated zucchini, chopped cabbage, and diced potatoes (the diced potatoes can be a substitute if you wish to add starch for texture).
- Add the eggs, chopped spring onions, dill, and cheese to the mixture.
- In another bowl, mix flour, baking powder, salt, and black pepper. Add this dry mixture to the vegetable mixture and stir well.
- Fold in sour cream and minced garlic until everything is well combined.
- Pour the mixture into a greased baking dish, leveling the top with a spatula.
- Bake for about 30-40 minutes or until golden brown and set in the middle.
- Let it cool slightly, then serve warm with sliced cucumber on the side.
