Zucchini and mozzarella casserole

Ready in: 45 min
Serves: 4
Complexity: medium
Origin: Dalmatia

A simple vegetable dish that highlights the summer flavours. Serve it as a meal for itself or as a side dish.

Zucchini and mozzarella casserole


  • Ravioli:
  • 400 g flour
  • 2 eggs
  • salt
  • water
  • Filling:
  • 200 g fresh goat cheese
  • 30 g hard grated goat cheese
  • 2 eggs
  • Sauce:
  • 200 g asparagus
  • olive oil
  • cooking cream
  • pinch of salt


Wash the zucchini and slice them by length. Salt and set for a couple of minutes.

Dip the zucchini in flour and shortly fry in hot oil.

Arrange the zucchini in an oven proof dish and cover with sliced mozzarella. Repeat.

Mix the eggs, milk and sour cream and pour over the zucchini.

Bake on medium heat until gold-yellowish

Suitable Drinks

White wine

Red wine

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