Vegetable casserole with cottage cheese and tomato sauce
4 servings
30 minutes
Vegetable casserole with cottage cheese and tomato sauce is a harmony of flavors and textures encapsulated in a tender, juicy dish. This casserole originates from European cuisine, where the simplicity of preparation and the richness of fresh ingredients are valued. The mixture of cabbage, carrots, zucchini, and broccoli, pre-cooked until soft, reveals its natural sweetness and freshness. The aromatic tomato sauce combined with cottage cheese and grated cheese gives the dish a creamy texture and a slight tanginess, creating a perfect balance. This dish is not only nutritious but also healthy, suitable for vegetarians and those who follow healthy eating habits. The casserole pairs perfectly with greens or fresh bread, turning an ordinary dinner into a culinary delight.
1
Wash all vegetables except tomatoes and cut them into large cubes.
- White cabbage: 100 g
- Carrot: 100 g
- Savoy cabbage: 100 g
- Courgette: 100 g
- Broccoli: 100 g
- Cauliflower: 100 g
2
Simmer in salted water or in a double boiler, season with salt, drain the water, and transfer to a baking dish.
- Salt: to taste
3
Prepare the sauce. Blanch the tomatoes, peel them, and grind them in a meat grinder, fry in vegetable oil with tomato paste, add salt and pepper. Remove from heat, let cool slightly, then mix with cottage cheese and grated cheese, and evenly distribute on top of the vegetables in the baking dish.
- Tomatoes: 100 g
- Tomato paste: 50 g
- Vegetable oil: 5 ml
- Salt: to taste
- Ground black pepper: to taste
- Cottage cheese: 200 g
- Hard cheese: 50 g
4
Preheat the oven to 170-180 degrees, place the vegetables and bake for about 15 minutes on the middle rack.
5
An ideal option for vegetarians and those on a diet as a standalone complete dish.
