Summer Vegetable Casserole

Vegetable casserole we prepare throughout the year, from different seasonal vegetables. In the summer we use fresh vegetables, frozen in winter. Casseroles are very helpful and do not require much time and effort for their preparation. Products for them to fit almost any. For example, vegetables, cereals, pasta, meat, mushrooms, fish. For the sauce used most often sour cream, mayonnaise, tomato paste or sauce bechamel. And to get the upper hand and casseroles with a beautiful golden brown, sprinkle it liberally with cheese, grated or finely chopped. However, despite this, all the housewives cook casseroles in different ways. I now propose to make Ovkuse.ru summer pudding, because it used only summer vegetables: zucchini, eggplant and tomatoes. It is very tasty and easy to stomach the dish. Serve it can be alone or as a side dish to meat.

Ingredients:

• 1 Pieces squash
• 2 Pieces eggplant
• 3-4 Pieces tomatoes
• 1 Pieces egg
• 100 g processed cheese
• mayonnaise, garlic and salt to taste

Method of preparation:

Prepare a refractory form, which can be put in the oven and place it in the first layer of sliced zucchini rings.

Prepare the filling. To do this, processed cheese and boiled egg grate. Add to them the mayonnaise, garlic, squeezed through a press and mix well. Spread sauce squash layer.

Then lay the second layer - sliced eggplant rings, which also lubricate the garlic-cheese sauce.

Wash the tomatoes, cut into rings and place the last layer.

Arrange the tomatoes on the rest of refueling and send casserole bake in preheated oven to 220 degrees for 20 minutes.