Courgette Casserole with Vegetables and Mushrooms
Courgettes, tomatoes, and mushrooms provide fiber and potassium, while hard cheese adds protein and calcium. The casserole is juicy, aromatic, and finished with a browned cheese crust.
Peel the courgettes (300 g), boil them in salted water until tender, cool, halve, and remove the seeds. Mash the flesh with a fork.
Blanch the tomatoes (250 g) with boiling water, transfer them to cold water, peel, and chop. Cut the bell pepper (300 g) into strips, the champignons (150 g) into slices, finely chop the onion (100 g), and mince the garlic (10 g).
Fry the onion in the butter (15 g) until translucent. Add the tomatoes, champignons, and bell pepper, cook until tender, then stir in the garlic (10 g), dill (10 g), and parsley (15 g).
Grate the hard cheese (100 g) on a coarse grater.
Mix the vegetable mixture with the mashed courgette and half of the grated cheese, seasoning with table salt (to taste) and black pepper (to taste). Transfer to a dish greased with olive oil (15 g), top with the remaining cheese, and bake for 20–30 minutes at 200°C until browned.
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