Cheese Casserole with Zucchini and Walnuts
Zucchini makes the casserole juicy and adds fiber, while brynza, hard cheese, and eggs provide protein and a rich flavor. Walnuts add crunch and beneficial fats.
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Inventory: Oven
800
Servings: 6 (1 serving ≈ 219 gram)
Digestion time: 4 hour
Complete protein: ✔
Cut the courgettes (750 g) into small cubes; peel them if the skin is tough.
Cover the brynza (250 g) with warm water at 40–50°C for 10 minutes, then drain it and mash the cheese into a paste.
Grate the hard cheese (50 g), roughly chop the walnuts (30 g), and combine them with the brynza, courgettes, eggs (200 g), dill (30 g), and black pepper (1 g).
Transfer the mixture to a baking dish and bake at 180°C for 40–45 minutes until set and browned.
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