Description
Summer – season fresh vegetables. On the shelves an abundance of zucchini, still very young and tender. Of them there are thousands of dishes. Your attention I want to introduce the recipe of delicate egg casserole with zucchini and carrots. Dish - simple enough, serve it as cold and hot. And it is truly summer!
Ingredients
-
Zucchini
1 piece
-
Carrots
1 piece
-
Olives
10 piece
-
Garlic
1 tooth
-
Dill
1 coup
-
Parsley
1 coup
-
Chicken egg
5 piece
-
Sour cream
150 g
-
Dutch cheese
100 g
-
Salt
-
Black pepper
-
Sunflower oil
Cooking
Ingredients:
Step 1 Cut the zucchini into thin chips.
Step 2 Lightly fry plate, a little pepper. Our goal is not to fry it, but to soften and make the plates flexible.
Step 3 Prepare the products for the filling of the rolls. RUB the carrots on a medium grater, cut the olives in half rings, finely chop the herbs (save some), razdelyaet and as small as you can cut the garlic.
Step 4 Mix all ingredients for the filling.
Step 5 Put the stuffing on fried plates and turn rolls.
Step 6 Naturem cheese on a coarse grater cheese.
Step 7 Mix all ingredients for filling: eggs, cheese, sour cream, greens. Salt, pepper to taste.
Step 8 Put parchment paper in a baking pan. If not parchment – it is your regular, A4 size, well oiled.
Step 9 put the rolls in the form. If there is extra stuffing, nothing to worry about, it is also distributed in form.
Step 10 Fill the rolls with the mixture.
Step 11 Bake at 180 degrees until Golden brown (about 40 minutes).
The dish is ready!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.