Cottage cheese casserole with zucchini

2 servings

60 minutes

Cottage cheese casserole with zucchini is a delicate, airy dish embodying a balance of lightness and rich flavor. It’s a European classic with hints of rustic cuisine where juicy zucchini, creamy cottage cheese, and tangy cheese create a harmonious duet. Historically, casseroles symbolized home comfort and simplicity in cooking, and this version adds freshness with its vegetable accent. The taste features the softness of the cottage cheese, light sweetness of the zucchini, and salty depth of the cheese enhanced by aromatic garlic. The dish is perfect for breakfast or a light dinner and can be served with herbs and sour cream. The casserole is especially good warm when its structure remains airy and its flavor fully unfolds. An excellent choice for those who appreciate healthy yet refined dishes!

Energy value per serving

• Calories: 267.4
• Proteins: 20.3g
• Fats: 15g
• Carbohydrates: 11.8g

Ingredients

• Young zucchini: 400 g
• Chicken egg: 2 pc
• Soft low-fat cottage cheese: 100 g
• Garlic: 1 clove
• Hard cheese: 25 g
• Vegetable oil: 1 tsp

Cooking steps

1. Grate the zucchini on a coarse grater, mash it, and squeeze out well (from excess liquid).

   Required ingredients:

   • Young zucchini: 400 g

2. Mix the cottage cheese with grated cheese, salt well (salt for the entire casserole, as we do not salt the zucchini), and add minced garlic.

   Required ingredients:

   • Soft low-fat cottage cheese: 100 g
   • Hard cheese: 25 g
   • Garlic: 1 clove

3. Beat the eggs and gently mix with the cheese mixture.

   Required ingredients:

   • Chicken egg: 2 pieces

4. Grease the mold with vegetable oil, place the zucchini, and pour the egg-cheese mixture over it, mixing slightly.

   Required ingredients:

   • Vegetable oil: 1 teaspoon
   • Young zucchini: 400 g
   • Chicken egg: 2 pieces
   • Soft low-fat cottage cheese: 100 g
   • Hard cheese: 25 g
   • Garlic: 1 clove

5. Bake in the oven at 200 degrees for 30-40 minutes.