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Zucchini casserole with smoked meat and cheese
Grated zucchini, smoked meat, cheese, eggs, and wheat semolina bake into a golden casserole in about 45 minutes. Serves 6.
Save on PinterestRecipe at a glance
- Prep time
- 20 min
- Cook time
- 45 min
- Total time
- 1 hr 5 min
- Temperature
- 180 °C (350 °F)
- Servings
- 6 servings
- Difficulty
- Easy
This zucchini casserole combines coarsely grated, unpeeled zucchini with onion, eggs, grated hard cheese, diced smoked meat, and coarse wheat semolina mixed with baking powder. Pour the thin batter into a baking dish greased with lard and dusted with semolina, then bake for about 45 minutes.
Ingredients
1 cup = 250 ml (metric cup)
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Instructions
Tip: tap a step to mark it as done.
Make the batter
Wash the zucchini and grate it coarsely with the skin on; do not squeeze out the liquid. Add the finely chopped onions, eggs, grated cheese, diced smoked meat, semolina mixed with baking powder, pressed garlic, salt, parsley, black pepper, and marjoram to taste. Stir to make a thin batter.
Fill the baking dish
Grease a baking dish measuring about 32 × 22 cm with lard and dust it with semolina. Pour in the batter and let it stand for 5 minutes so the semolina absorbs moisture and does not form a hard crust.
Bake
Bake the casserole in an oven preheated to 180 °C (350 °F) for about 45 minutes. Brush with lard while hot to give the top a sheen and keep it from drying out.
Recipe by: Danulka Vašíčková
Tip: Young zucchini does not need to be peeled or seeded. Older zucchini with large seeds releases more water; in that case, add an extra tablespoon of semolina to the batter.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 504 kcal
- Protein
- 28 g
- Carbohydrates
- 34 g
- of which sugars
- 3.3 g
- Fat
- 29 g
- of which saturates
- 14 g
- Fiber
- 2.0 g
- Salt
- 4.1 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Cuketový nákyp s údeným mäsom, syrom a krupicou
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