Light zucchini with crab sticks
2 servings
30 minutes
Light zucchini with crab sticks is an exquisite dish of author cuisine that combines the tenderness of vegetables with the rich flavor of seafood. Inspired by fresh summer motifs, this recipe transforms ordinary ingredients into a refined gastronomic experience. Baked strips of zucchini serve as the perfect base for a fluffy filling of cottage cheese, garlic, carrots, dill, and melting cheese. Crab sticks add a light sweetness and subtle sea notes, creating a harmonious taste. The oven gives a golden crust while sour cream adds creamy softness at the end. This light yet nutritious delicacy is perfect for cozy family dinners as well as festive tables. Its simplicity in preparation makes it accessible while the unique combination of ingredients makes it unforgettable.
1
Preheat the oven to 180 degrees.
2
Mix cottage cheese with minced garlic, chopped dill, grated cheese, and grated carrots. Add salt and spices to taste (you can optionally add an egg).
- Curd cheese (tvorog): 200 g
- Garlic: 5 head
- Dill: 20 g
- Cheese: 100 g
- Carrot: 1 piece
- Salt: to taste
- Spices: to taste
3
Cut the crab sticks into small cubes and gently mix them into the resulting mixture.
- Zucchini: 1 piece
4
Cut the zucchini into strips (about half a centimeter thick), brush with vegetable or olive oil, and place on a baking sheet lined with parchment paper (or you can grill them in a skillet for 2 minutes on each side and then transfer to the baking sheet for a good flavor). Spread the prepared mixture over our 'strips' and sprinkle with a little grated cheese.
- Zucchini: 1 piece
- Cheese: 100 g
5
Place in the oven for 20-30 minutes or until golden brown. Serve the dish hot with sour cream.
- Sour cream: 2 tablespoons
