Zucchini, Tomato and Homemade Cottage Cheese Casserole
6 servings
90 minutes
Casserole made of zucchini, tomatoes, and homemade cottage cheese is a light, juicy, and aromatic dish from European cuisine. It harmoniously combines tender cottage cheese, fresh vegetables, and fragrant spices to create a soft, slightly sweet flavor with a hint of garlic's spiciness. This is an ideal option for a summer dinner or light lunch, especially when you want to enjoy the taste of seasonal vegetables. The casserole is not only tasty but also healthy due to the protein-rich cottage cheese and vitamin-packed fresh vegetables. It can be served as a standalone dish or as a side to meat. Baked vegetables with cottage cheese filling create a soft, delicate texture while the golden crust gives the dish an appetizing appearance. It's a true find for those who appreciate the simplicity of preparation and the rich taste of home cooking.
1
Prepare the vegetables.
2
Slice the zucchini into rounds.
- Zucchini: 3 pieces
3
Cut the tomato into half rings, and the pepper into rings or also half rings.
- Tomatoes: 2 pieces
- Sweet pepper (capsicum): 1 piece
4
Chop a few sprigs of dill finely.
- Dill: 5 sprig
5
Place the vegetables in a baking dish, alternating zucchini and tomato. Put the pepper in the middle or also between the tomatoes and zucchinis.
6
Prepare the ingredients for the filling.
7
Mix cottage cheese with eggs in a bowl and add salt.
- Curd cheese (tvorog): 250 g
- Chicken egg: 3 pieces
8
Add garlic and pepper.
9
Mix the dough and add milk.
- Milk: 500 ml
10
Blend until the mixture is as homogeneous as possible.
11
Pour the dressing over the vegetables.
12
Place the prepared dish in an oven preheated to 180 degrees for 45-50 minutes.
13
After readiness, slightly cool and serve at the table.
