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🍽️ Crispy Zucchini Cheese Casserole

380 kcal · 30 min · 4 servings

Ingredients

• 3 Zucchini
• 2 Onions
• 1 tbsp Olive oil
• 10 g Basil (0.5 bunch)
• 1 Garlic clove
• 6 Eggs
• 60 g Sour cream (3 tbsp)
• 350 ml Soy cream
• 50 g grated Emmental
• Salt
• Pepper
• 20 g Parmesan (1 piece)

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Trim the ends of the zucchini.
3. 3. Slice the zucchini into thin rounds.
4. 4. Peel the onions.
5. 5. Dice the onions finely.
6. 6. Add some oil to a baking dish.
7. 7. Spread the oil evenly over the bottom and sides of the dish.
8. 8. Wash the basil leaves.
9. 9. Shake the basil dry.
10. 10. Pluck the leaves from the stems.
11. 11. Chop the basil roughly.
12. 12. Peel the garlic.
13. 13. Mince the garlic finely.
14. 14. Crack the eggs into a large bowl.
15. 15. Add the sour cream to the eggs.
16. 16. Add the soy cream to the mixture.
17. 17. Grate the Emmental cheese.
18. 18. Add the grated cheese to the bowl.
19. 19. Add the minced garlic to the bowl.
20. 20. Add the chopped basil to the bowl.
21. 21. Stir all the sauce ingredients well.
22. 22. Season the sauce with salt.
23. 23. Season the sauce with pepper.
24. 24. Place a layer of zucchini slices into the prepared dish.
25. 25. Sprinkle a layer of diced onions over the zucchini.
26. 26. Add a portion of the cheese-egg mixture.
27. 27. Repeat the layers until all ingredients are used up.
28. 28. Finish the casserole with a layer of zucchini slices.
29. 29. Grate the Parmesan cheese.
30. 30. Sprinkle the grated Parmesan evenly over the top.
31. 31. Preheat the oven to 180 degrees Celsius.
32. 32. If using fan-assisted heat, set the oven to 160 degrees Celsius.
33. 33. If using gas, set the level to 2 to 3.
34. 34. Place the baking dish in the preheated oven.
35. 35. Bake the casserole for about 25 to 30 minutes.
36. 36. Remove the casserole when the surface is golden brown.

Nutrition per serving

• kcal: 380
• Protein: 21 g · Fett/Fat: 29 g · Carbs: 9 g