Zucchini and dough casserole based on cottage cheese, hard cheese, and sour cream. The dish turns out to be very tender, with a silky texture and a pleasant creamy taste.
Summary
| Cook Time | 1 hour |
| Total Time | 1 hour |
| Course | Side Dish |
| Servings (Default: 6) |
Ingredients
Ingredients- Zucchini – 600-650 g (3 pcs.)
- Cottage cheese – 200 g
- Hard cheese – 120 g
- Flour – 100 g
- Eggs (large) – 3 pcs.
- Sour cream – 60 g
- Vegetable oil – 25 g + for lubricating the mold
- Fresh dill – 15 g
- Garlic – 1 clove
- Baking powder – 8 g
- Salt – 1.5 teaspoon
- Ground black pepper – to taste
- Dried Italian herbs – 1 teaspoon
- Ground turmeric – 0.5 teaspoon
- White sesame seeds (seeds) – 1 teaspoon
Print Recipe
Pin Recipe Instructions
- Cut the zucchini around the edges. If the zucchini is young, do not peel the skin. On a special grater, rub the courgettes into thin circles.
- Put the zucchini in a bowl, add 1 teaspoon of salt, mix and set aside to let the zucchini juice.
- Combine eggs, cottage cheese, sour cream, and vegetable oil in a bowl.
- Add turmeric, ground pepper, Italian herbs (or any other to taste), and 0.5 teaspoons of salt. Mix with a mixer.
- Sift flour with baking powder to the mass. And mix again with a mixer. Turn on the oven to heat up to 190 degrees.
- Grate the cheese on a fine grater and add to the dough. Finely chop the dill and place in a bowl. There is also garlic grated on a fine grater (passed through a press).
- Squeeze the zucchini from excess liquid and add to a bowl. We will leave some zucchini (60-70 g) for decoration. Mix all the ingredients.
- Grease a baking dish with vegetable oil and lay out the dough.
- Decorate the top with zucchini flowers, collecting zucchini circles in small bunches and slightly dipping them into the dough.
- Sprinkle with sesame seeds on top and put in an oven preheated to 190 degrees for 35 minutes. We check the readiness with a wooden skewer.
- A casserole pie with zucchini and cottage cheese is ready.
Enjoy your meal!
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