Vegetable casserole with cottage cheese
6 servings
90 minutes
Vegetable casserole with cottage cheese is a delicate, aromatic dish from European cuisine, where the combination of simple yet nutritious ingredients is valued. It evokes cozy family dinners and is perfect for those who love light and healthy meals. The casserole is juicy thanks to zucchini and cabbage, while the cottage cheese adds softness and a rich creamy flavor. The light tang of sour cream complements the flavor harmony, and spices add zest. This dish is versatile: it works well for breakfast or a light dinner. Baked vegetables retain their beneficial properties, while the cottage cheese-egg mixture provides a pleasant texture. The simplicity of preparation makes the casserole accessible to any cook, whether a beginner or a gourmet seeking new culinary discoveries.
1
Prepare the necessary ingredients.
2
Wash the zucchini well, cut into strips, and place in a baking dish.
- Baby courgettes: 150 g
3
Peel the onion, wash it well, cut it into strips or half rings, and place it in a container with the chopped zucchini.
- Onion: 1 head
4
Clean the cabbage, wash it well, cut it into strips, and place it in a baking dish.
- Cabbage: 300 g
5
Peel the carrot, wash it well, cut it into thin strips, and place it in a container with the chopped ingredients.
- Carrot: 100 g
6
Mix all the chopped vegetables and add salt to taste.
- Salt: to taste
7
Crack the chicken eggs into a separate container.
- Chicken egg: 3 g
8
Put the cottage cheese in a container with chicken eggs.
- Curd cheese (tvorog): 300 g
9
Mix the cottage cheese with the eggs, place 2 tablespoons of sour cream in a container, and add salt and pepper to taste.
- Sour cream 20% fat: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
10
Pour the cottage cheese and egg mixture into the mold with the chopped vegetables.
- Curd cheese (tvorog): 300 g
- Chicken egg: 3 g
- Sour cream 20% fat: 2 tablespoons
11
Mix all the ingredients.
- Curd cheese (tvorog): 300 g
- Chicken egg: 3 g
- Sour cream 20% fat: 2 tablespoons
- Cabbage: 300 g
- Baby courgettes: 150 g
- Carrot: 100 g
- Onion: 1 head
- Salt: to taste
- Ground black pepper: to taste
12
Bake in the oven at 170 degrees for about 30-40 minutes.
