The most delicious casserole of zucchini with cottage cheese and cheese. A light, dietary dish, perfect for a summer dinner. Prepares quickly and as simply as possible. For lovers of zucchini, this juicy and fragrant zucchini casserole with cottage cheese will be just a godsend!

Compound:

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

Cooking:

So let's start cooking. Wash the zucchini and grate on a coarse grater. Since we are using 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 the zucchini to get rid of excess moisture, otherwise the casserole will leak.

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 put to the zucchini with cheese. It is best to use dill or parsley.

Mix thoroughly.

Break the eggs into a separate container, lightly shake them 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.

Thoroughly mix the cottage cheese with eggs, and then combine this cottage cheese and egg mixture with zucchini. Salt the casserole.

Mix thoroughly and place the casserole in a greased baking dish with vegetable oil. If you are using a silicone mold, you do not need to oil it.

Send the casserole to the oven preheated to 180 degrees for 35-40 minutes. The casserole of zucchini and cottage cheese in the oven should be browned and acquire a delicious golden crust.

So, zucchini casserole with cheese is ready. Serve the casserole both hot and cold, it will be equally good.

Bon appetit!

You can watch the funny video below:

If you like zucchini, then you are welcome to us - we have cottage cheese today. You can’t refuse such a treat: delicious, and a lot of cottage cheese and cheese filling! On the one hand, it is very simple and budgetary, but at the same time very tasty and festive. Considering that now the height of young, juicy, vitamin zucchini is a sin to miss such a dish! And as a bonus, I want to tell you how to cook a very tasty zucchini casserole from the leftovers. Join now!

Ingredients:

• zucchini - 1 kilogram;
• cottage cheese - 350 grams;
• dill - 50-70 grams;
• eggs - 2 pieces;
• garlic - 3-5 cloves;
• hard cheese - 100 grams;
• salt, pepper - to taste;
• olive oil.

Amazing baked zucchini with cottage cheese. Step by step recipe

1. Prepare the filling: cut the washed and dried dill very finely. Tip for washing dill: it is better not to wash it under running water, but in a bowl. Since it has a lot of small needles, twigs, on which dust can settle, and running water washes more superficially and can let dirt through. And in a bowl, on the contrary, all particles of greens are straightened and washed well. Fill a bowl with cold water, put the dill in it for 5 minutes, and then rinse the greens well. For best results, rinse with two to three waters.
2. You can take any cottage cheese, but it is better that it be dry, crumbly (I have 9%). If yours is grainy, then wipe it through a sieve.
3. Finely chop the garlic or rub it on a grater. Adjust the amount of garlic according to your taste and the size of the garlic cloves.
4. We combine cottage cheese, dill (leave a little for the casserole), garlic, salt (salt should be felt well), season with pepper, add 2 eggs. Mix all ingredients well.
5. Cut young zucchini (approximately 15-20 centimeters long) in half lengthwise and clean the middle (seed part) with a spoon to make a boat. (We do not throw away the selected pulp!)
6. Sprinkle the cut dimples of zucchini with salt, pepper and put the curd filling in them, and grated hard cheese on top. If desired, sprinkle with thyme or other dried herbs and drizzle with a little olive oil.
7. We put the zucchini on a baking sheet covered with parchment, and put in an oven preheated to 180 degrees for 40-45 minutes.
8. Step-by-step preparation of a casserole from the leftovers: we crumble the cut-out pulp from zucchini in any form, put it in a baking pot. Add olive oil (approximately 1 tablespoon), dill, salt (0.3-0.5 teaspoon), season with ground pepper. If you still have curd filling and hard cheese, then also add them to the pot and mix well. Cover with a lid and send to bake with zucchini for the same time. After 30-35 minutes, we take it out, mix it and put it back in the oven, but without a lid, so that the mass thickens slightly.
9. If the stove allows, then before turning off, for 3-5 minutes, turn on the upper fire in the oven to brown the crust. But be sure not to burn the top.

Zucchini baked with cottage cheese and casserole are ready! They are simply amazing! Allow them to cool slightly before serving to taste better. The casserole itself turned out to be semi-liquid, juicy, something similar to stew. I used it in the form of a sauce for meat, buckwheat, and even so it is very tasty to eat! Homemade zucchini with cottage cheese is the bomb: tender, baked pulp, complemented by a delicious cheese filling! Such a treat - you will lick your fingers! "Very tasty" wishes you bon appetit!

In the summer-autumn season, zucchini dishes are frequent guests on the table. The vegetable is versatile, has such a neutral taste that it is easy to emphasize it by adding almost any component. I especially like the combination of zucchini with garlic and cottage cheese, so for my family I often cook zucchini casserole with these ingredients, supplementing it with some vegetables.

The dish is budget, low-calorie, but at the same time hearty and tasty. A lot of advantages! I recommend that you take a closer look at the casserole recipe and those who count calories and follow the figure: here are the vitamins of vegetables, and the benefits of cottage cheese. On the cut, the dish looks very interesting, when I saw it for the first time, I immediately wanted to try it.

Ingredients

• zucchini 300 g
• cottage cheese 200 g
• carrots 2 pcs.
• eggs 2 pcs.
• semolina 1 tbsp. l.
• onion 1 pc.
• tomato 2 pcs
• dill 1 bunch
• garlic 2 cloves
• pinch of salt

How to cook zucchini casserole with garlic

1. 
   I clean the zucchini and rub it on a beetroot grater, sprinkle with salt, mix and leave for 10 minutes so that excess liquid leaves it.
2. 
   I put the cottage cheese in a bowl, break the eggs.
3. 
   With an immersion blender I turn everything into a homogeneous mixture.
4. 
   I squeeze the zucchini well from the liquid with my hands and put it in a bowl, add finely chopped onion and garlic.
5. 
   I chop the dill, add semolina.
6. 
   I mix.
7. 
   I distribute the third part of the squash-curd dough along the bottom of a silicone mold measuring 24x10 cm. For a more convenient extraction of the casserole, I line the mold with foil and be sure to lubricate it with vegetable oil. I evenly begin to lay the carrots cut into thin slices on top.
8. 
   Thus, I fill the entire surface with carrots.
9. 
   Again I pour out a third of the dough and place the tomatoes.
10. 
    And finally, I distribute the remaining mixture over the surface.
11. 
    I bake in the oven at 180 degrees for 40 minutes.
12. 
    I leave it to cool completely, and only then I cut it into slices and serve it to the table.

On a note:

• young and not too thick carrots can be placed inside the casserole as a whole, so you get beautiful circles on the cut,
• carrots and tomatoes are just one of the filling options, you can add absolutely any vegetables to your taste. Multi-colored sweet peppers, eggplant, potato slices are well suited, and for meat lovers, you can make a layer of minced meat.

If the zucchini is young, it is enough to remove the tails and damaged areas from them. If more mature, then it is necessary to remove the skin and seeds. Grate the vegetable, add a little salt. This will help him quickly extract the juice that needs to be drained. In a casserole, excess liquid is completely unnecessary.

Crack the eggs into a mixing bowl, add sour cream and salt. Mix, whisking lightly.

Cheese must be added to the resulting mass.

Put cottage cheese and mix everything.

Squeeze out the zucchini.

Introduce vegetables to the total mass.

Finely chop the garlic and herbs, add to the rest of the ingredients.

Mix well again.

Add flour, baking powder and mix for the last time.

Lubricate the baking dish with butter or vegetable oil (but only without smell), transfer the resulting dough into it.

Put in an oven preheated to 180 degrees. Cook 40-50 minutes. Readiness to check with a match or a wooden stick.

Casserole with zucchini, cottage cheese and cheese is ready. Let it rest for a while and serve. It will turn out very tasty if you grease each piece with sour cream.

This tasty and original dish will appeal to those who love wholesome and healthy food. Zucchini casserole with cottage cheese turns out to be very tender and unusually tasty.

• Zucchini 2 pieces
• Cottage cheese 250 grams
• Cheese 100-150 Grams
• Garlic 2-3 Cloves
• Eggs 2 Pieces
• Salt 1 Pinch
• Pepper 1 Pinch
• Chili pepper 1 pinch
• Fresh herbs 10 grams
• Milk 50 ml

1. The recipe for making zucchini casserole with cottage cheese is extremely simple. To begin with, in a bowl, you need to combine eggs, milk, salt and pepper to taste. Thoroughly beat the mass until smooth.

2. Cottage cheese must be wiped through a sieve and sent to a separate bowl. Grate the cheese on a fine or medium grater and add to the cottage cheese (if desired, you can leave out the cheese). Wash fresh herbs, dry and chop. Peel the garlic and squeeze through a press or grate. Send greens and garlic to cottage cheese with cheese. Mix thoroughly.

3. Now both blanks can be connected and mixed. If desired, you can also add your favorite spices for additional flavor.

4. Wash and dry the zucchini. Cut into thin slices. Put about a third of the curd mass on the bottom of a heat-resistant form. Put the chopped zucchini (half) on top.

5. Lay the next layer again with the curd mass and the second half of the zucchini. Cover with the remaining cottage cheese and, if desired, sprinkle with hard cheese on top. Send the casserole to a well-heated oven for 40-45 minutes.

6. When the zucchini casserole with cottage cheese at home becomes golden, you can take it out of the oven and cool it a little. You can serve it to the table both on its own and with a side dish (new potatoes, for example).