Casserole with rice and zucchini. When zucchini on the market is "at ease", I often cook it. Delicious and, importantly, fast

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Very tender, light and, at the same time, hearty casserole of rice and zucchini. It is delicious both cold and hot. I serve both as a side dish and as an independent dish. You can add chicken fillet - that's how my eldest son loves.

How I cook this casserole, in the video below. There are 4 more recipes with rice - pie, rice pancakes with cabbage, dessert with apples and a quick dinner in 10 minutes of rice and beans. Look - you will like it))

Boil the rice until half cooked in salted water. I have a pot of rice today (if you watched the video, you know what I mean - there I cook 5 dinners for a week from one pot of rice).

I rub the zucchini and salt. I usually squeeze zucchini for casseroles, but this is not necessary here.

In a small amount of vegetable oil, fry the onion until soft.

I combine grated zucchini with rice. I add fried onions, eggs, grated cheese, black pepper and salt to taste. I stir it.

I put all this in a greased form, level it with a spatula and sprinkle it with a little more cheese on top.

I put it in an oven preheated to 180 degrees and cook for 30 minutes. You can also cook this dish in a multicooker. The same 30 minutes on the Baking program. But then you won't get such a beautiful and appetizing cheese crust.

It can be served both hot and cold. As a side dish or as an independent dish.

Ingredients:
• Rice (boiled) - 250 g
• Zucchini - 300 g
• Eggs - 3 pcs.
• Onion - 1 pc.
• Hard cheese - 100 - 120 g
• Ground black pepper
• Salt

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