Delicious zucchini casserole with cottage cheese and cheese. Lung, diet dish perfect for a summer dinner. Preparing quickly and as simply as possible. For zucchini lovers, this juicy and aromatic squash casserole with cottage cheese will be just a godsend!

Composition:

• Young zucchini - 3 pieces
• Cottage cheese - 200 g (fat content at your discretion)
• Cheese - 60-70 g
• Eggs - 2 pieces
• Fresh herbs (dill or parsley) - 1 small bunch
• Garlic - 2-3 cloves
• Salt to taste

Preparation:

So let's start preparing. Wash the zucchini and grate on a coarse grater. Since we use young zucchini, it is not necessary to peel them. However, I cooked a casserole from purchased zucchini with a slightly damaged skin, so I cleaned it anyway. Squeeze out the zucchini to get rid of excess moisture, otherwise the casserole will flow.

Grate the cheese on a coarse grater and put it on the squeezed zucchini. The lower the fat content of the cheese, the more dietary the casserole will be.

Finely chop the greens and place with the zucchini with cheese. It is best to use dill or parsley.

Mix everything thoroughly.

Break the eggs into a separate container, shake them slightly with a fork and combine with cottage cheese and garlic. I used 7% cottage cheese, but you can cook with any. Again, the lower the fat content, the more low-calorie the casserole will turn out to be.

Stir the curd and eggs thoroughly and then combine this curd and egg mixture with the courgettes. Season the casserole with salt.

Stir well and place casserole in a greased vegetable oil baking dish. If you are using silicone mold, then it is not necessary to lubricate it with oil.

Send the casserole to an oven preheated to 180 degrees for 35-40 minutes. Zucchini and cottage cheese casserole in the oven should brown and acquire an appetizing golden crust.

So, the squash casserole with cheese is ready. The casserole can be served both hot and cold, it will be equally good.

Bon Appetit!

You can watch a funny video below:

Young zucchini with cottage cheese and herbs- it's not just tasty, but very tasty! Cottage cheese in combination with herbs and garlic turns out to be very tasty and aromatic. And having laid out the curd mixture on fried young sweet zucchini, we will get a wonderful dish! You can use any greens that you have. Cooking this appetizer will not take much time, and the original taste will make it possible to put such a dish even on a festive table!

Ingredients

To prepare zucchini with cottage cheese and herbs, you will need:
young zucchini - 3 pcs. (650 g);
vegetable oil for frying - 3 tbsp. l .;
flour - 2-3 tbsp. l. with a slide;
cottage cheese - 150 g;
garlic - 2-3 cloves (if young, then 1 head);
cilantro - 1/2 bunch;
dill - 1/2 bunch;
fresh mint - 1/2 bunch;
salt to taste;
sour cream - 1-2 tsp

Cooking steps

Wash and dry the zucchini (you do not need to remove the skin).

Put the prepared zucchini in a bowl with flour and roll on all sides.

Ready fried zucchini place on paper towels to remove excess oil.

While the zucchini is cooling, prepare a mixture of cottage cheese and herbs. Put cottage cheese in a bowl, knead it with a fork until smooth, then add sour cream, salt and mix.

Wash and dry the greens. Finely chop the garlic and herbs.

Add greens and garlic to cottage cheese, mix.

Put the resulting curd mixture on top of each fried zucchini circle, garnish with a leaf of cilantro and put on a dish.

You can add a drop of chili ketchup to the top for spiciness, but this is optional. Let it brew for about 20 minutes and serve delicious and aromatic zucchini with cottage cheese and herbs.

Bon Appetit!

Delicious casseroles are prepared not only from cheese, but also zucchini, pumpkin and other products. And if you cook a zucchini casserole with cottage cheese in the oven at least once and try it, then you will certainly fall in love with it. refined taste, after which you will cook such a dish constantly.

However, for apparent simplicity, it is necessary to have at least an elementary concept of how to make a casserole of cottage cheese and zucchini in the oven correctly, the specifics of cooking and other important nuances, which will be discussed in this article.

Zucchini casserole with cottage cheese

Ingredients:

• Cottage cheese - 250 g;
• Zucchini - 2 pcs.;
• Egg - 2 pcs.;
• Garlic - 2 cloves;
• Greens are different - at your discretion and to your taste;
• Salt to taste.

Cooking method:

This casserole recipe is ideal for children, since it is this interpretation that will enrich the child's body with vitamins and useful substances, yes, its taste will delight kids.

Rub the zucchini on a coarse grater and drain the excess juice from them, lightly beat the eggs with salt and add the herbs with cottage cheese. Now mix the egg-curd mass and zucchini, then we divide the resulting mixture into two equal halves, in one of which we add garlic. We line parchment paper on a baking dish and grease it with vegetable oil. We spread the resulting mixtures in a mold and bake at 180 degrees in the oven for 45 minutes.

When serving this casserole to a child, it will be better to water it with something, for example, sour cream or jam.

Zucchini casserole with cheese

Ingredients:

• Fresh greens;
• Pepper and salt to taste;
• Flour - 150 g;
• Soda - 0.5 tsp;
• Sour cream - 100 g;
• Cheese - 100 g;
• Eggs - 2 pcs.;
• Zucchini - 400 g.

Recipe:

Wash the zucchini fruits, peel them, and then grate them. Since the zucchini is very juicy, you need to squeeze out all the excess liquid from it. Chop the herbs and mix it with the grated cheese. We extinguish soda in sour cream and leave it for 5 minutes.

Next, add eggs to it, mix the mixture and season with pepper and salt. With a fork beat everything well and add the sifted flour. Stir and only after that add zucchini, cheese with herbs to them. Mix everything again and put it in a small dish for baking.

Heat the oven to 180 degrees and bake the dish for 50 minutes. That's all - a delicious zucchini casserole is ready. The final touch is to sprinkle it with pre-chopped onion feathers.

Ingredients:

• Cottage cheese - 400 g;
• Pumpkin - 500 g;
• Semolina - 4 tbsp. l .;
• Eggs - 3 pcs.;
• Milk - 1 tbsp.;
• Sour cream - 3 tbsp. l .;
• Sugar - 0.5 tbsp.;
• Butter - 100 g;
• Salt - 0.25 tsp;
• Vanilla sugar - 20 g.

Cooking method:

We heat the milk to the temperature of the room, after which we soak the semolina in it for 40 minutes. Peel the pumpkin and cut it into 1cm cubes, then fill it with water until it completely covers the pumpkin. Bring it to a boil and simmer, covered, until tender over low heat. The stewed vegetable must be mashed.

Pass the curd through a sieve or a meat grinder, and in parallel turn on the oven to warm up. Mash eggs with sugar. Mix milk and semolina with pumpkin, add sour cream and cottage cheese - mix again. Melt the butter, add it to the dough along with salt and vanilla. Thickness of the dough should resemble fatty sour cream. Also, you need to grease the mold with melted butter in which you put the dough.

The now preheated oven must be set to 180 degrees and bake your pumpkin-curd casserole... We can only wish you bon appetit!

Cut the courgettes into small cubes. I got 3 zucchini and 1 zucchini I left for the top of the casserole.

Cut into cubes onion, finely chop the garlic. Preheat in a frying pan sunflower oil and fry the onion and garlic for 5 minutes, add the carrots.

A detachable form (I have 28 cm) to lubricate butter and sprinkle with semolina. Lay out the mixture of vegetables, chicken and cottage cheese, smooth out.

Cut the remaining courgette into thin slices. Cut the tomatoes into slices. Put the zucchini on the surface, salt and pepper, then the tomatoes and also salt and pepper them.

Preheat the oven to 180 degrees and cook the casserole for 35 minutes. After this time, open the oven and sprinkle some herbs and the remaining cheese on the casserole.

Bake for another 10 minutes. Then take out and let cool halfway. Cutting hot will not work, since our baked goods must set.

When it cools down, walk with a knife along the edge of the mold and remove the ring. Delicious, appetizing zucchini casserole with cottage cheese is ready!

Here is our casserole in the context.

Bon Appetit!

Calorie content: Not specified
Cooking time: Not indicated

Zucchini casserole with cottage cheese and rice in the oven, the recipe with a photo of which I propose, looks so appetizing and bright that you will definitely want to try it. And after trying, make sure that it is very tasty and certainly cook again, then cook again and again, with different additives and fillers. There are dozens of options for this recipe: we take zucchini with boiled rice as a basis and combine these two main ingredients with different vegetables, spices, cottage cheese, cheese, add ham, chicken fillet, chopped meat. Great option"Get rid" of the zucchini that never ends, and add variety to the summer menu.
If the zucchini is very juicy, be sure to squeeze them out of the juice or, in addition to boiled rice, add a little semolina. You can prepare the casserole in a large pan (in a skillet, as in the recipe) or in small portion tins, reducing the baking time for them.
Recall that last time we proposed.

Ingredients:

- large zucchini - 1 pc (400-450 gr);
- large eggs - 2 pcs;
- cottage cheese - 150 gr;
- boiled rice - 200 gr;
- green onions- 0.5 bundle;
- onion - 1 head;
- garlic - 2 cloves;
- parsley, dill - 0.5 bunch each;
- salt - to taste;
- black pepper, paprika, turmeric - 0.5 tsp;
- fresh tomatoes - 1 pc;
- vegetable oil - 0.5 tbsp. spoons (for the form).

How to cook from a photo step by step

How to make a squash casserole with rice and cottage cheese.

Cut a small tomato in half, remove the center with the seeds, cut the pulp into small pieces. Chop the garlic finely, cut the onion into cubes. In the recipe, onions are added to the casserole raw, if this option does not suit you, save in minimum quantity oils.

Mix boiled rice and cottage cheese. Rub with a crush to get a viscous mass.

Three zucchini on a coarse grater without peeling. Leave in a bowl for ten minutes without adding salt.

While the zucchini is giving off juice, finely chop all the necessary greens: parsley, dill and green onions (you can add or replace something else). Squeeze the zucchini from the juice, mix with chopped herbs, onions and garlic.

Mix the zucchini mass with rice and cottage cheese. Season with spices. You can choose them to taste or add those indicated in the recipe in the optimal amount for you. Turmeric is needed only for color, without it, the casserole will not turn out so bright, but, in principle, this is not a required ingredient.

Add eggs one at a time, carefully mixing into the squash mass. Salt to taste.

Grease the form (frying pan) with oil, you can sprinkle with breadcrumbs. We fill it with the prepared mass, level it, put slices of tomatoes (or sweet pepper - something bright) on top. Preheat the oven in advance so that the zucchini mass does not stand after cooking - it will quickly become liquid due to the juiciness of the grated zucchini.

We put the pan in the oven, pre-heated to 180 degrees. We bake for 40-45 minutes on a medium level. For portion molds, reduce the time to 20-25 minutes (until the casserole becomes dense).

Let the finished casserole cool to room temperature. We draw a knife along the walls, separating the casserole from the mold. Pry on with a spatula, transfer to a plate. Cut into portions, serve with sour cream, yogurt and fresh vegetables... This is how it is not difficult to prepare a zucchini casserole with cottage cheese in the oven. Bon Appetit!




By Elena Litvinenko (Sangina)
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