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Zucchini stuffed with cottage cheese

0
1214
Kitchen European
Calorie content 182.4 kcal
Portions 4 port.
Cooking time 90 minutes
Proteins * 8 gr.
Fats * 17.3 g
Carbohydrates* 5.3 gr.
* per 100 gr. product
Zucchini stuffed with cottage cheese
Content

Zucchini can be stuffed with cottage cheese. You will have a hearty and healthy meal for a family lunch or dinner. The recipe suggests adding some hard cheese, chopped walnuts and garlic to the curd filling. Delight your loved ones with this unusual dish.

Ingredients

Cooking process

step 1 out of 8
Rub a piece of hard cheese on a medium grater and divide it into two parts. One part (100 g) will be for the filling, and the second part (50 g) will be for decoration.
step 2 out of 8
Chop the peeled walnuts into small pieces with a knife or chop in a blender.
step 3 out of 8
We wash the green dill and parsley with water, remove excess moisture with a napkin and finely chop the greens.
step 4 out of 8
Peel the garlic and chop it in a garlic bowl.
step 5 out of 8
Put cottage cheese in a separate bowl, knead it with a fork and add grated hard cheese, chopped nuts, chopped garlic, chopped herbs and sour cream. Sprinkle the filling to your liking with salt and pepper and mix well.
step 6 out of 8
Wash the zucchini and cut it into longitudinal pieces. If the peel is tender, leave it on. Then, with a spoon, take out the pulp with seeds from the zucchini halves to make boats. We put the curd filling tightly into the boats.
step 7 out of 8
Grease the baking dish with vegetable oil and place the squash boats with curd filling in it. Lay tomato slices on top of the filling. We bake the stuffed zucchini in the oven preheated to 200 ° C for 30 minutes. Then sprinkle the dish with the rest of the cheese and continue to bake it for 10 minutes until a golden cheese crust appears.
step 8 out of 8
Cut the prepared zucchini in half, transfer to portioned plates and serve hot to the table.

Bon Appetit!

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