Classic zucchini casserole

The preparation of a classic casserole from zucchini begins with the preparation of the necessary ingredients. If young zucchini are used, then they can not be peeled, because it is very tender and soft. Just wash the vegetables well.
We also thoroughly wash the greens, especially curly parsley, and dry them on a towel. This recipe implies the use of hard cheese. If you take soft or melted cheese, the structure of the casserole will be slightly different. But if you want to add spicy notes to the casserole, use a sharp hard cheese. If the dish is not intended for baby food, you can add crushed garlic to taste. We take ready-made breadcrumbs or make them ourselves. Dry a few pieces of loaf or white bread in the oven and grind into crumbs.
So, we rub the zucchini on a coarse grater. We leave the vegetables for 10-15 minutes, during which time they will release juice. It needs to be squeezed out slightly.
In a separate container, beat the eggs to a light foam, combine them with zucchini and mix. Add finely chopped greens, grated cheese on a coarse grater. Salt, while taking into account the salinity of the cheese. If desired, add garlic. The resulting mass is thoroughly mixed.
Grease the baking dish with vegetable oil. We spread the prepared mass and level it. Sprinkle the future casserole with breadcrumbs on top. This is an important step in the preparation of a dish. Breadcrumbs will absorb excess moisture released from zucchini, and also form an appetizing crispy crust on the surface.
Immediately put the mold in a preheated 180 degree oven. The cooking time depends on the height of the casserole, it is about 25-40 minutes. We are waiting for the appearance of a golden crust and take the dish out of the oven.
The casserole turns out to be tender, but with a dense structure, without excess moisture.
We serve zucchini casserole in hot or warm form as an independent dish. Depending on taste preferences, sour cream or any sauce to taste will suit the casserole.
Bon appetit!