Zucchini casserole with cottage cheese

4 servings

60 minutes

Another wonderful casserole, lighter than the previous one. Zucchini is responsible for the airy texture, cottage cheese - for the nutritious protein component.

Energy value per serving

• Calories: 192.6
• Proteins: 13.3g
• Fats: 6.5g
• Carbohydrates: 19.5g

Ingredients

• Young zucchini: 400 g
• Cottage cheese: 150 g
• Chicken egg: 2 pc
• Wheat flour: 4 tbsp
• Salt: to taste
• Provencal herbs: to taste
• Natural yoghurt: 150 g
• Garlic: to taste
• Green: 1 bunch

Cooking steps

1. Grate the zucchini, salt it, and let it sit for 30 minutes to release juice. Then squeeze it well and pour out the juice.

   Required ingredients:

   • Young zucchini: 400 g
   • Salt:  to taste

2. Beat the eggs, add cottage cheese, salt, dried herbs, and flour, mix with squeezed zucchini. Mix everything well and pour into a greased mold. Bake at 180 degrees for 30-40 minutes.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Cottage cheese: 150 g
   • Salt:  to taste
   • Provencal herbs:  to taste
   • Wheat flour: 4 tablespoons
   • Young zucchini: 400 g

3. For the sauce, mix yogurt, crushed garlic, salt, herbs, and season everything with pepper.

   Required ingredients:

   • Natural yoghurt: 150 g
   • Garlic:  to taste
   • Salt:  to taste
   • Green: 1 bunch