Zucchini Casserole

Ingredients

Zucchini 1000 g

Onions 2

Eggs 6

Low-fat yogurt 250 g

Cheese 100 g

Vegetable oil 2 tbsp

Ground black pepper

Salt

Wash the zucchini and cut into small cubes. Young zucchini with thin skin can be left on, but older zucchini should be peeled. Place a colander over a bowl, add the zucchini, sprinkle with salt, stir, and let sit for about 10 minutes.

Heat 1 tbsp vegetable oil in a frying pan and fry the chopped onion until translucent. Beat the eggs and sour cream in a bowl with a mixer. Add the finely grated cheese to the sour cream and egg mixture and mix well.

 Squeeze the zucchini thoroughly with your hands and transfer to a bowl. Add the fried onions, sour cream and cheese mixture, and season with salt and ground black pepper to taste. Stir. Grease a baking dish with the remaining vegetable oil, pour the mixture into it, and smooth it out.

Bake in a preheated oven at 180 degrees Celsius for about 30-35 minutes (depending on your oven) until golden brown.

Enjoy!