Everyone knows that zucchini is rich in fiber, therefore it is an ideal vegetable for preparing dietary meals. Cooking zucchini casserole with cottage cheese and herbs. This can be served as an appetizer, or as a main course for breakfast or dinner. Diet zucchini casserole turns out to be very tender, soft and juicy, while low in calories.
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Ingredients:
Fat-free cottage cheese - 250 g.
Zucchini - 2 pcs.
Eggs - 2 pcs.
Garlic - 5 g. (optional)
Greens - 20 g.
Salt, pepper - to taste
How to cook:
Prepare food.
Rinse the zucchini, grate. To do this, you can use both a grater with large holes and small ones, while the consistency of the casserole itself will differ. If you are using a mature fruit, then it is better to remove the skin, you can leave it in a young zucchini.
Put the zucchini shavings into a deep container, sprinkle with salt, mix. Set aside for a while so that the vegetable starts up the juice, it must be completely squeezed out and drained.
Put the cottage cheese into the blender bowl, beat in the egg.
Kill the components until smooth.
Pour the resulting mixture into the zucchini, mix.
Rinse the parsley, chop finely with a knife, add to the main composition, mix thoroughly. If desired, you can throw chopped garlic, it will add spice to the taste. Start baking the casserole right away so the zucchini doesn't have time to let more juice flow.
Grease several portion molds or one common form with vegetable oil, put the resulting mass inside.
Place the molds with the contents in a preheated oven. Cook for 25 minutes at 180 degrees. Readiness can be determined by the golden brown crust.
Cool the finished dish a little, add fresh herbs when serving. The squash casserole is delicious even when cold.
Bon Appetit!
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