Corn Casserole with Zucchini and Carrot

If we want to prepare a meal where we simply mix all the ingredients in a bowl, pour them into a baking dish, and wait for the mixture to bake, then this delicious corn casserole is the right choice. Additionally, it is also gluten-free, which will make it easier for many to prepare a special gluten-free meal. Serve it with a large bowl of salad, and we have a light meatless lunch ready.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Dressing

  • 2 piece Egg, fresh

  • 180 g Sour cream

  • 1 dl Yogurt, plain, from whole milk

  • 1 dl Milk, whole milk

  • pieces Salt, table

Zlivanka

  • 300 g Koruzna moka, whole grain, white

  • 1 bag Baking powder

  • pieces Salt, table

  • 400 g Yogurt, plain, from whole milk

  • 2 dl Milk, whole milk

  • 3 pieces Egg, fresh

  • 1 piece Small pumpkins

  • 2 piece Carrot, fresh

  • 100 g Cheese, feta

  • pieces Oil, olive

Steps

  1. In a large bowl, place the cornmeal, baking powder, and salt. Mix well.

  2. Add the eggs, yogurt, and milk, and mix everything together into a smooth batter.

  3. Add the chopped zucchini, grated carrot, and diced feta cheese to the batter. Slowly mix and pour the batter into a greased shallow baking dish. Smooth the top of the batter.

  4. Prepare the topping by thoroughly mixing the eggs, sour cream, yogurt, milk, and salt in a bowl. Spoon the topping over the corn batter.

  5. Bake the casserole for about 35 minutes in an oven preheated to 200 degrees Celsius. It is done when the top turns golden brown and is baked through.

Nutrition Information (Per 100g)

  • Calories: 155.55 kcal
  • Fat: 6.02 g
    • Saturated Fat: 2.86 g
  • Carbohydrates: 17.26 g
    • Sugars: 1.49 g
  • Protein: 6.21 g
  • Fiber: 1.49 g

Advice

When salting the corn mixture, we need to be careful, as the feta cheese we add later is also salty, and we also salt the topping that we pour over the casserole. Instead of zucchini and carrot, we can use other vegetables (broccoli, spinach, Brussels sprouts, etc.).