Cottage Cheese and Zucchini Pasta Bake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 onion (s), diced
- 2 tablespoon butter
- 1 zucchini, diced
- 200 g cottae cheese
- 200 g herb quark
- 1 bunch chives
- 6 tablespoon heavy cream
- 1 red pepper, diced
- salt and pepper
- 100 g Emmentaler, rated
- 200 g croissant noodles
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Fry the diced onion in the butter until translucent. Add zucchini cubes and pepperoni cubes and fry with them. Remove from heat and stir in cottage cheese, herb quark, chives and cream, season with salt and pepper.
- Cook the pasta until al dente, then drain. Pour into a buttered, fireproof form and mix with the cottage cheese mixture and the Emmentaler.
- Bake in a preheated oven at 170 ° C for about 15-20 minutes.
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