Zucchini Casserole with Avocado Cream

Ingredients

6 tbsp olive oil

1 onion

2 heads garlic

3 potatoes

3 zucchini

1 tsp dill

3 tbsp cream

1 egg

Salt to taste

Pepper to taste

For the cream:

1 avocado

1/2 cup cottage cheese

2 heads garlic

2 tbsp olive oil

2 tbsp lemon juice

Salt to taste

Spices to taste

Mint to taste

Preheat the oven to 180°C. Grease a baking dish with oil. While the oven is heating, make the avocado cream. Place all ingredients in a food processor and blend until creamy.

 Place a cup-sized amount of oil in the refrigerator until the casserole is ready. Add a couple of tablespoons of oil to a hot frying pan and add the onion and garlic. Fry for 5 minutes until golden brown.

Sprinkle with salt and pepper. In a small bowl, combine the cream and egg.

In the prepared casserole dish, spread half the fried onion and garlic in a thin layer. Top with the zucchini slices and lightly cooked potatoes, allowing the edge of the zucchini to overlap the edge of the potato slice. Place the remaining fried onions on top and pour the egg mixture over all the vegetables. Sprinkle with herbs, salt and pepper, and bake for 30 minutes.

 Serve the finished casserole with avocado cream and sprinkle with additional herbs, if desired. You can make a similar casserole with zucchini and tomatoes. It turns out very juicy and beautiful.

Enjoy!