Zucchini casserole with cottage cheese - Lifehacker

A quick version of a simple vegetable dish. Cold zucchini casserole with cottage cheese will be even tastier and more interesting than hot.

• Recipe author: Daria Rodionova
• After preparation, you will receive 6 servings
• Total recipe preparation time: 80 minutes

Ingredients

• Zucchini 1 300 g
• Salt to taste
• Curd 400 g
• Eggs 5 pieces
• Flour or semolina 120 g
• Ground black pepper to taste
• Garlic 2 cloves
• Vegetable oil 1 tsp the spoon
• Hard cheese 100-150 g
• Spices to taste

Cooking method

• Grate the zucchini with a coarse grater. If they are young, there is no need to peel off the skin.

• Sprinkle with a teaspoon of salt, stir and let sit for 5-10 minutes. Then squeeze the vegetables and drain off the excess liquid.

• Use a blender to combine the curd and eggs.

• Add curd and egg mass, flour or semolina, salt, pepper and chopped garlic to the zucchini. You can add other spices. Stir.

• Grease a small baking dish with oil. Put the mass in there and smooth.

• Bake for 40 minutes at 180 ° C and another 20 minutes at 160 ° C.

• Sprinkle grated cheese on the dish 5-10 minutes before the end of cooking.

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