Curd Squash Casserole
by Editorial Staff
A very juicy and tender casserole without flour is made from young zucchini with cottage cheese, feta cheese, and hard cheese. It is quick and easy to prepare, it is equally good both warm and already cooled down. And one more plus – it turns out quite light and dietary!
Cook: 50 mins
Servings: 4
Ingredients
- Young zucchini – 400-500 g (1-2 pcs.)
- Cottage cheese – 100 g
- Hard cheese – 50 g
- Cheese – 50 g
- Eggs – 2 pcs.
- Garlic (optional) – 1 clove
- Salt to taste
- Ground black pepper – to taste
To prepare the form:
- Butter – 20 g
- Bread crumbs – 1 tbsp
Directions
- Prepare the required ingredients. Turn on the oven to heat up to 180 degrees.
- Wash the young zucchini, cut off the edges. Grate the zucchini on a coarse grater and squeeze out the juice. Add cottage cheese to the grated zucchini.
- Grate feta cheese on a coarse grater and add to the zucchini after the cottage cheese. Grate hard cheese on a coarse grater and add to a bowl.
- Shake eggs lightly with a fork and pour into a bowl with grated zucchini, cottage cheese, feta cheese, and cheese.
- Add salt and black pepper. You can also add minced garlic clove if desired. Stir the combined ingredients.
- Grease a baking dish with butter and sprinkle with breadcrumbs. The size of my form is 18 x 15 cm.
- Transfer the squash mass into the prepared form, level the surface.
- Cook a casserole of cottage cheese and zucchini in a preheated oven at 180 degrees for 35 minutes.
- Cool the finished curd-zucchini casserole until warm, cut into portions and serve.
Bon Appetit!
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