Zucchini Casserole with Cottage Cheese

by Editorial Staff

Zucchini Casserole with cottage cheese is a great option for a summer dish. Of the vegetables, carrots and onions are also used. And also in the casserole chicken fillet and cheese. The casserole is tender. You can add more garlic or add some sauce to the casserole if you want something spicy.

Cook: 40 minutes

Servings: 4

Ingredients

  • Zucchini – 2 pcs.
  • Cottage cheese – 125 g
  • Boiled chicken fillet – 120 g
  • Garlic – 2 cloves
  • Carrots – 1 pc.
  • Bulb onions – 1 pc.
  • Milk – 50 ml
  • Egg – 1 pc.
  • Hard cheese – 50 g
  • Flour – 30 g
  • Sunflower oil – 50 ml
  • Dill – to taste
  • Green onions – to taste
  • Tomatoes – 2 pcs.
  • Corn flour or semolina – 2 tbsp

Directions

  1. Chop the onion finely, carrots (it is better to use a young one) into thin semicircles. We send carrots and onions to a pan with sunflower oil to fry.
  2. And during that time, we cut young zucchini into medium-sized cubes. Cut about a third of the zucchini into slices and leave to decorate the top of the casserole.
  3. Add zucchini to carrots with onions and simmer, stirring occasionally, for a few minutes. Mix cottage cheese with milk. We grind all the lumps (you can use a mixer or blender).
  4. Cut the fillet into smaller pieces. Beat the egg, add the dill. Add the curd mass to the egg.
  5. Let’s start assembling the casserole. We send the zucchini with carrots and onions to a bowl, add the chicken fillet and flour. Put the grated cheese into the curd mass, mix.
  6. Add the prepared curd mass to the zucchini. Add garlic (squeezed through a press) and chopped green onions. We mix everything.
  7. For baking, I use a split form without a bottom, so I put baking paper on a baking sheet and a split ring on the paper. I grease the paper and the walls of the ring abundantly with sunflower oil and sprinkle with cornflour (or semolina).
  8. We fill the form. Put on top the zucchini and tomatoes cut into circles.
  9. We put the casserole in the oven, preheated to 170 degrees, bake for about half an hour.
  10. Remove the form from the oven, cool. Only when the form has cooled down do we take out the casserole. To begin with, we go through the edges with a knife, peeling them off the form, then along the bottom. Gently transfer the casserole to the dish.
  11. Cut the cottage cheese and zucchini casserole and serve.

Bon Appetit!

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