20.05.2020
24
Recipe information
Cooking:
40 min.
Servings per container:
6
Complexity:
Easy
Calorie content:
344.77
Carbohydrates:
5.6
Fats:
28.6
Squirrels:
15.61
Water:
8.03
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Zucchini | 1 PC. |
| 2. | Carrot | 1 PC. |
| 3. | Tomatoes | 2 PC. |
| 4. | Garlic | 3 clove |
| 5. | Sour cream 15% | 100 Column |
| 6. | Hard cheese | 50 Column |
| 7. | Chicken egg | 3 PC. |
| 8. | Salt | taste |
Cooking
1. Stage
Wash and peel the vegetables. Cut the carrots and zucchini into strips using a vegetable cutter. We cut tomatoes.
2. Stage
Put the tomatoes along the form, and twist the zucchini and carrots in rolls and put in the form in a checkerboard pattern.
3. Stage
Beat eggs, sour cream and cheese until smooth. Season to taste and fill in the vegetable casserole , bake in the oven for 30 minutes at 180 degrees.
4. Stage
Vegetable casserole is ready, serve warm.
5. Stage
Bon Appetit!!!