Casserole of zucchini with tomatoes and cheese

form - Ø 25 cm

3 PCs (900 g) zucchini

200 g of Adyghe cheese

2-3 PCs (300 g) of tomatoes

150 ml sour cream

4 tbsp flour

6 tablespoons semolina

a small bunch of dill

spices: 1/2 tsp turmeric, black pepper or to your taste

2 teaspoons coarse salt

100 g of hard cheese

Casserole of zucchini — recipe:to Prepare the foods. Vegetables and herbs to wash, trim zucchini ends.

On a large grater to grate zucchini.

Add salt (about 1.5 tsp coarse salt). Leave for five minutes to let the juice. Then squeeze with your hands from the separated juice as dsoldi of zucchini.

Mix sour cream with spices, flour, 1/2 teaspoon salt, and chopped dill. Add to the zucchini and stir (these ingredients do not have to mix separately, you can just add to the zucchini, just mix well).

Add the semolina, stir. Adyghe cheese to grate on a coarse grater and stir into squash batter. You should get a thick mass.

Form grease with oil (I covered it with foil and then oiled, but not necessarily, the casserole goes well and without foil) and put it squash the dough, rethrownew spoon.

Cut the tomatoes into thin circles and arrange on top of squash mixture.

Cheese chop on a grater and sprinkle on the tomatoes.

Put in hot oven and bake for about 40-50 minutes at 180 Degrees.

Give the casserole to cool slightly to make it cut, and serve.

 

 

Source: vegetarianrecept.ru