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.
Calories192.6kcal
Proteins13.3grams
Fats6.5grams
Carbohydrates19.5grams
Baby courgettes
400
g
Cottage cheese
150
g
Chicken egg
2
pc
Wheat flour
4
tbsp
Salt
to taste
Herbes de Provence
to taste
Garlic
to taste
Fresh herbs
1
bunch
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.
- Baby courgettes: 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.
- Chicken egg: 2 pieces
- Cottage cheese: 150 g
- Salt: to taste
- Herbes de Provence: to taste
- Wheat flour: 4 tablespoons
- Baby courgettes: 400 g
3
For the sauce, mix yogurt, crushed garlic, salt, herbs, and season everything with pepper.
- Plain (natural) yoghurt: 150 g
- Garlic: to taste
- Salt: to taste
- Fresh herbs: 1 bunch
