Zucchini-Curd Casserole
by Editorial Staff
Zucchini-curd casserole is a very simple dish to prepare. Grated zucchini, mixed with cottage cheese, eggs, and herbs, laid out in a mold and put in the oven. And after a while you can invite everyone to the table – a delicious, tender, and aromatic casserole is ready!
Cook: 10 minutes
Servings: 3
Ingredients
- Zucchini – 800 g
- Cottage cheese (dry) – 250 g
- Eggs – 3 pcs.
- Garlic – 2-3 cloves
- Fresh dill – 15 g (5 branches)
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil (for lubricating the mold) – 1 tbsp
- Fresh basil (for serving) – 1-2 sprigs
Directions
- We prepare the necessary products. We turn on the oven to heat up to 200 degrees. I have a baking dish with a volume of 1.2 liters (size 14×22 cm).
- We wash the zucchini, cut off the tails. If the zucchini is young, then you do not need to peel and seed them. We rub the zucchini on a medium grater, put it in a container, and add a little salt. Mix the zucchini with salt and leave for 10 minutes. Then squeeze the zucchini well and drain the released juice. Add cottage cheese and eggs to the zucchini.
- Peel the garlic, pass it through a press and add to the squash mass. Add salt and pepper there to taste. We wash the dill, dry it, chop it finely and add it to the squash mass. Mix everything well until smooth.
- Lubricate the form with vegetable oil and spread the squash mass. We put the form in an oven preheated to 200 degrees and bake for about 40 minutes. When the casserole is browned and firm, remove the baking dish from the oven.
- The squash and curd casserole is ready. We cut it into portions and serve it to the table, decorating with herbs.
Enjoy your meal!
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