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Zucchini casserole with cottage cheese in a slow cooker

2176

Kitchen Russian

Calorie content 130 kcal

Portions 10 port.

Cooking time 60 minutes

Proteins * 11.2 gr.

Fats * 10.2 g

Carbohydrates* 5.5 gr.

Zucchini casserole with cottage cheese in a slow cooker

Content

Cooking a casserole of cottage cheese and zucchini in the summer is not only useful, but also especially pleasant: the slow cooker does not heat up the kitchen, unlike the stove. This dish will be appreciated by your children. It tastes good and disappears quickly from the plates.

Ingredients

Zucchini (young) 800 gr. Egg 3 pcs. Cottage cheese 300 gr. Parmesan cheese 150 g Garlic 3 tooth. Salt 0.25 tsp Vegetable oil 2 tbsp Dill 1 bundle

Cooking process

Wash and dry the zucchini. Remove the peel from them if the fruits are not young. Grate vegetables and transfer to a sieve to drain off excess juice.

Buy low-fat cottage cheese. It needs to be turned into a mass of uniform consistency using a food processor or blender. If there is no equipment at home, then you can rub it through a sieve to remove the grains.

Grate hard cheese. Mix zucchini, cottage cheese, cheese and garlic cloves passed through a press in one bowl. Mix everything thoroughly.

Wash the dill, shake off any drops of water. Chop the herbs finely with a knife. Pour into a bowl with the rest of the ingredients. Drive chicken eggs there. Mix everything well to get a homogeneous dough.

Grease a bowl of a multicooker with oil, put the baking dough there and smooth it. Put the bowl in the multicooker, set the Baking mode and close the lid. Bake casserole for 40 minutes.

Let the cooked pastries stand in the switched off multicooker for about 10 minutes so that the casserole keeps its shape better. Take baked goods out of the multicooker carefully so as not to break them. Cut into portions and serve.

Bon Appetit!