Vegetable mini zucchini casseroles with carrots

Step-by-step cooking

1. Step 1:

   

   First prepare the vegetables. One medium zucchini weighing about 500g or part of the zucchini is cut into cubes of about 1 cm in size. Chop the onion and carrot into small cubes. Mix everything together.

2. Step 2:

   

   Fry the vegetables in a frying pan heated with vegetable oil for about 10 minutes. It is not necessary to achieve full readiness of vegetables when frying, because we will continue to cook them in the oven.

3. Step 3:

   

   While the vegetables are fried, pour 80 g of flour into a bowl. In small portions, stirring each time, add 100 ml of water. The result should be a homogeneous mass without lumps.

4. Step 4:

   

   Add 1 tbsp vegetable oil (I have sunflower oil), 0.5 tsp salt, 1 egg. Add herbs and your favorite seasoning to taste. Mix everything together.

5. Step 5:

   

   During this time, the vegetables were lightly fried. We shift them to a bowl and let them cool down a little.

7. Step 6:

   

   Then add the dough to the vegetables and mix well.

8. Step 7:

   

   I will bake in silicone molds. The bottom of these molds was slightly smeared with vegetable oil. We shift the resulting mass into molds, tamp it well and send it to the oven.

9. Step 8:

   

   My electric oven works in the "bottom-top" mode without convection. I will bake for 30 minutes at 180 degrees. Ready-made mini casseroles are slightly browned on top.

10. Step 9:

    

    Let them cool down a little in the form, put them on a dish and you can eat. From the specified number of ingredients, I got 8 mini casseroles. You can serve them simply with sour cream. Or add soy sauce and garlic to sour cream and prepare a more flavorful dressing. Enjoy your meal!