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Squash casserole with quail eggs

Squash casserole with quail eggs

Ingredients for Making Zucchini Squash with Quail Eggs

  1. Zucchini 3 pieces
  2. Quail eggs 24 pieces
  3. Flour 70 grams
  4. Baking powder 1 sachet
  5. Milk 100 milliliters
  6. Butter 20 grams
  7. Grated cheese 200 grams
  8. Pepper to taste
  9. Salt to taste
  10. Breadcrumbs 50 grams
  11. Vegetable oil 1 tablespoon
  • Main IngredientsSquash, Eggs, Cheese
  • Serving 4 servings

Inventory:

Baking dish, kitchen knife, cutting board, plate, whisk.

Cooking:

Step 1: chop the zucchini.


Rinse the zucchini, wipe dry and cut into thin circles.
Lubricate the tall form with vegetable oil and sprinkle with breadcrumbs. Put the zucchini circles on top, just laying them on top of each other.

Step 2: beat the eggs.


Break the quail eggs into a deep bowl, add flour, melted butter, baking powder, salt, pepper and milk to them. Beat well to make a homogeneous mixture.

Step 3: fill the casserole.


Pour the egg mixture into the zucchini dish. Sprinkle grated cheese on top, more in the center than along the edges, as it will still flow.

Step 4: bake zucchini with quail eggs.


Preheat the oven to 160-180 degrees and bake for an hour, approximately, that is, until the eggs are set. The casserole should be covered with a golden crust, and the zucchini should become soft.

Step 5: Serve the zucchini casserole with quail eggs.


When the casserole is cooked, remove it from the oven and let it stand for a while, so that it can be easily cut into pieces and serve. It will be tasty if you add sour cream or sauce, as well as a little green peas.
Enjoy your meal!

Recipe Tips:

- You can add a little oregano or caraway seeds on top for flavor.