Composition / ingredients
Cooking method
Peel the zucchini, if necessary, cut into cubes, put in a saucepan, pour cold milk, bring to a boil and cook over low heat until soft, 10-20 min. depending on the type of zucchini.
Peel the onion, finely chop it. Heat the oil in a frying pan, put the onion and fry over medium heat, stirring, until golden brown, 10 minutes.
Crush the boiled zucchini into a puree together with the milk in which they were cooked. Pour the semolina into a dry frying pan and put it on a small fire. Fry on low heat, shaking slightly so that the semolina does not burn, 3-4 minutes. Remove the semolina from the heat.
Mix squash puree with onion, add dried semolina, salt, sugar, eggs and mix well.
Put the resulting mass into a greased mold, sprinkle with breadcrumbs and bake in a preheated 180 ° C oven until golden brown, 30-40 minutes. Serve the casserole with sour cream.
Calorie content of the products possible in the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Zucchini - 23 kcal/100g
- Semolina - 340 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Onion - 41 kcal/100g
- Chicken egg - 80 kcal/100g
- Breadcrumbs - 347 kcal/100g
