Zucchini stuffed with cottage cheese.
4 servings
60 minutes
Zucchini stuffed with cottage cheese is a light, airy dish from European cuisine that values harmony of flavors and the benefits of ingredients. The delicate cottage cheese, complemented by the aroma of herbs and the spiciness of feta, gives the dish a creamy texture and rich taste. Zucchini baked until soft become the perfect frame for the filling while retaining their juiciness. Historically, such stuffed vegetables were widely used in Mediterranean cuisine where freshness of ingredients plays a key role. This dish is suitable for a light dinner or an exquisite treat for guests, especially when served with yogurt or garlic sauce. Its ease of preparation makes it accessible even for kitchen novices.
1
Cut the zucchini in half lengthwise and scoop out the flesh with a teaspoon.
- Baby courgettes: 3 g
2
Set aside the zucchinis, finely chop the flesh, salt it, and squeeze out the juice.
- Baby courgettes: 3 g
- Salt: to taste
3
Combine cottage cheese, zucchini flesh, brine cheese, egg, and herbs.
- Soft fat-free curd cheese: 250 g
- Baby courgettes: 3 g
- Chicken egg: 1 piece
- Fresh herbs: to taste
4
Stuff the halves of the zucchini with the prepared mixture.
- Baby courgettes: 3 g
5
Place in a container, bake at 200–220 degrees for 20 minutes.
6
Can be served with sauce, yogurt, tzatziki, or sour cream.
- Salt: to taste
