Zucchini casserole has a soft, slightly moist kernel cheese consisting mainly of zucchini and eggs and the surface is covered with delicious golden melted cheese. Of course, you can use mozzarella cheese or a combination of them in this casserole instead of cheddar cheese. As you know, Zucchini has amazing properties. Zucchini is a great choice to include in your casserole diet. This food is very easy to prepare and tastes great because of the cheese in it.
- Zucchini: 6 pieces
- Salt: To the extent necessary
- Cooked rice: 2 cups
- Yogurt: 1 measure
- Baking powder: 1/2 teaspoon
- Large egg: 4 pieces
- Pepper: 1/2 teaspoon
- Turmeric: 1/2 teaspoon
- Grated mozzarella cheese: 1 cup
- Grated cheddar cheese: 1 cup
- Chopped leeks: 1/2 cup
Pre-cook and prepare the rice. First, grate the Zucchini coarsely (with a grater or food processor). Transfer the grated zucchini to a strainer and place on the sink. Add salt (1 teaspoon) and stir. Let the strainer stay in the sink for 10 minutes and turn it upside down several times by hand and press it by hand to remove excess water. Transfer the sauce to a large bowl.
Mix more (about 2/3) yogurt with half a teaspoon of baking powder and leave until the zucchini juice is taken.
Then add the yogurt mixture as well as 4 eggs to the grated zucchini and stir to mix.
Pour the cooked rice, chopped leeks, half a cup of mozzarella cheese and half a cup of cheddar cheese over the rest of the ingredients. Add a little more salt as well as pepper and turmeric. Stir the mixture well. Grease a rectangular Pyrex or ceramic dish with a little butter. Pour the zucchini mixture into it and spread evenly. Spread the remaining yogurt on the surface of the ingredients. Then sprinkle the remaining cheese on it.
Preheat the oven to 200 degrees. Place the courgette casserole cheese in a preheated oven for 40 minutes (without covering). Wait 10 minutes before serving to cool slightly. You can use a little more chopped leek for decoration.