Zucchini and courgette casserole with cheese
6 servings
90 minutes
Zucchini and courgette casserole with cheese is a delicate and aromatic dish of Russian cuisine that combines the freshness of summer vegetables with the rich taste of cheese. The history of casseroles goes back to home cooking, where housewives aimed to create hearty, simple, and healthy dishes. Here juicy zucchinis harmoniously blend with the light tang of cottage cheese, the spiciness of garlic, and refreshing notes of mint and thyme. The casserole turns out soft, creamy, and airy, while the golden cheese crust adds a pleasant texture. It can be served as a standalone dish, a light lunch or a side to meat. Perfect for family dinners and cozy gatherings. It's easy to prepare but looks appetizing and delights with its rich flavor.
1
Wash the zucchini and courgette. If they are young, there's no need to peel them. If they are old, it's better to remove the skin and cut out the seeds. Grate the zucchini and courgette on a coarse grater.
- Zucchini: 350 g
- Courgette: 350 g
2
Place in a bowl, salt it, and let it sit for 10 minutes.
- Salt: to taste
3
Thoroughly squeeze the zucchini through a sieve or cheesecloth to remove as much excess juice as possible.
- Zucchini: 350 g
- Courgette: 350 g
4
If the cottage cheese is wet, squeeze it through cheesecloth. If it's hard and grainy, blend it in a blender.
- Curd cheese (tvorog): 200 g
5
Remove thyme and mint leaves from the stems. Chop the mint finely.
- Thyme: 2 sprigs
- Fresh mint: 4 sprigs
6
Add cottage cheese to the zucchini and courgettes.
- Curd cheese (tvorog): 200 g
7
Add greens and pressed garlic there. Mix well.
- Fresh mint: 4 sprigs
- Garlic: 2 cloves
8
Grate the cheese on a coarse grater and mix about half into the zucchini-cottage cheese mixture.
- Cheese: 150 g
9
Whisk the eggs separately with sour cream, salt, and pepper.
- Chicken egg: 3 pieces
- Sour cream: 3 tablespoons
- Salt: to taste
10
Spread the cottage cheese-zucchini mixture in a greased form and level it. Pour sour cream sauce on top.
- Curd cheese (tvorog): 200 g
- Zucchini: 350 g
- Courgette: 350 g
- Sour cream: 3 tablespoons
11
Bake the casserole in a preheated oven at 180 degrees for 30-40 minutes. Sprinkle with the remaining cheese 10 minutes before it's done.
- Cheese: 150 g
