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Zucchini and cottage cheese casserole

2896

Kitchen Russian

Calorie content 86.1 kcal

Portions 6 port.

Cooking time 90 minutes

Proteins * 7.3 gr.

Fats * 6.7 g

Carbohydrates* 3.7 gr.

Content

Who would have thought that such an unusual combination as zucchini and cottage cheese could make a very tasty and delicate dish. Zucchini and cottage cheese are baked in layers, due to the content of the cheese, an appetizing golden brown crust forms on top.

Ingredients

Zucchini (young) 250 - 300 gr. Cottage cheese 250 - 300 gr. Salt taste Egg 2 pcs. Cow's milk 130 - 150 ml. Parmesan cheese 80 - 100 gr. Greens taste Sunflower oil 1 tbsp

Cooking process

Whisk the eggs and milk in a bowl.

You can use any greens you like: parsley, dill, basil, spinach, or something else. Wash the greens, shake off the liquid, then finely chop it with a knife. Grate the cheese on a coarse grater.

Mix herbs, cheese and cottage cheese, add the egg mass to it, salt to taste and mix again.

Wash the zucchini, dry, if necessary, peel of seeds and hard skins. Cut each courgette in half and cut the halves into thin slices.

Grease a baking dish with sunflower oil. Put a third of the curd mass on the bottom, then a layer of zucchini, again a layer of cottage cheese, after that zucchini and finish the preparation with a curd-cheese mass.

Preheat the oven to 180 degrees, cook the casserole for 50-60 minutes. When the zucchini is soft and a golden crust forms on top, the casserole is ready.

Bon Appetit!