Zucchini stuffed with vegetables and cottage cheese

Oregano and parsley give the dish a special aroma, and a small cheese crust gives the parmesan. Zucchini stuffed with vegetables turns out to be light but satisfying.

• Recipe author: Daria Rodionova
• After preparation, you will receive 8 servings
• Total recipe preparation time: 50 minutes

Ingredients

• Zucchini or zucchini 4-5 pieces
• Bulgarian pepper 1 piece
• Tomato 1 piece
• Purple onion ¹⁄₄ pieces
• Garlic 2 cloves
• Olives 7-10 pieces
• Canned corn 100 g
• Parsley ¹⁄₄ bunch
• Oregano 1-2 tbsp. spoons
• Cottage cheese 4-6 tbsp. spoons
• Salt to taste
• Ground black pepper to taste
• Parmesan to taste

Cooking method

• Cut the courgettes in half lengthwise. Take out the pulp with a spoon so that the boats are formed.

• Finely chop the zucchini pulp, pepper, tomato, onion and garlic. Cut the olives into slices.

• Add chopped parsley, oregano, cottage cheese, salt and ground pepper to the prepared ingredients and mix thoroughly.

• Place the squash boats on a parchment-lined baking sheet.

• Fill them with the curd-vegetable mixture and sprinkle with grated Parmesan.

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• Place in an oven preheated to 180 ° C for 20-30 minutes.

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