Zucchini casserole with rice and meatballs
Description
The recipe won’t take much time. Making a zucchini casserole with rice and meatballs is very simple, and the result is appetizing, original, and wonderfully delicious. You can confidently experiment with the rice base. Instead of bell pepper, you can add tomatoes, onion fried with carrots, mushrooms, or any vegetables to taste. The dish will appeal to both adults and children—be sure to try it. Serve chilled or slightly warm.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Grate the zucchini on a coarse grater, add a pinch of salt, mix, and leave for 10 minutes, then squeeze out the released juice well.
- 3
Step 3
Transfer the zucchini to a deep bowl, add the rice boiled until half-cooked, eggs, sour cream, pepper cut into strips, grated cheese, salt, and spices to taste.
- 4
Step 4
Mix everything well.
- 5
Step 5
Add crushed garlic, coarsely grated onion, salt, and spices to taste to the minced meat.
- 6
Step 6
Form small meatballs from the minced meat, about the size of a walnut.
- 7
Step 7
Grease a baking dish with oil. You can sprinkle the bottom with breadcrumbs or semolina. Spread the vegetable-rice mixture and level it out. Randomly distribute the meatballs on top, pressing them slightly inward. Brush the meatballs with vegetable oil and bake in the oven at 200 degrees for about 40 minutes.
- 8
Step 8
Zucchini casserole with rice and meatballs is ready.