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Oven-baked zucchini casserole with brynza
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Oven-baked zucchini casserole with brynza

60 min4 serv.21 февр. 2026 г.

Description

The bake comes together simply and quickly. For this casserole, you can either grate the zucchini or slice it into thin rounds. Any bryndza works—sheep’s or cow’s, whichever you prefer. If you like, you can add carrot to the vegetables; it will give the casserole a mild sweetness. The bake is ready. Serve.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare all the ingredients. Wash and pat dry the vegetables, then peel the onion and garlic.

  2. 2

    Step 2

    Step 2

    Cut the stem end off the zucchini, grate it on the coarse side of a grater, and squeeze out the liquid thoroughly.

  3. 3

    Step 3

    Step 3

    Add finely chopped onion and garlic to the zucchini.

  4. 4

    Step 4

    Step 4

    Grate the brinza on a coarse grater, then transfer it to the bowl with the vegetables.

  5. 5

    Step 5

    Step 5

    Chop the herbs and add them together with freshly ground black pepper.

  6. 6

    Step 6

    Step 6

    Separately whisk the milk, flour, and 1–2 chicken eggs until smooth.

  7. 7

    Step 7

    Step 7

    Pour the dressing into the bowl with the vegetables and feta, and mix thoroughly. My feta was salty, so I didn’t add salt—adjust seasoning to taste.

  8. 8

    Step 8

    Step 8

    Transfer the mixture to a heatproof dish and bake in a preheated oven at 190°C for 60–80 minutes on top-and-bottom heating.

  9. 9

    Step 9

    Step 9

    A very juicy and tender zucchini and brynza casserole is ready.