Zucchini with cottage cheese in the oven

Juicy zucchini with cottage cheese filling and cheese crust. This dish can be considered vegetarian and dietary, but even an avid meat eater will like it. Cheese crust, which hides a salty cottage cheese filling and a juicy zucchini base - a taste that you will never forget! It is especially good to cook it in summer or autumn, during the vegetable season, but in winter you should not deny yourself the pleasure of experiencing this simple and delicious recipe.

sharlis

Recipe author

Zucchini with cottage cheese in the oven

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Composition / ingredients

Servings:

Zucchini

Cottage cheese

150

Eggs

Hard cheese

Dill

to taste

Garlic

Salt

to taste

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 5 g

Fats 40 % 6 g

Carbohydrates 27 % 4 g

92 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 50 min

Step 1:
For this recipe, I recommend taking small, young and not overripe zucchini that do not contain large seeds. I found just such in our store. Now we will prepare them for further use. First, wash them, and then cut them lengthwise into 2 parts. Now we will carefully remove the middle from each part with a spoon. Such boats are formed.
Step 2:
Let's prepare the filling for our zucchini. Pour the cottage cheese into a bowl with high sides, drive in the egg, add salt, dill and garlic crushed through a press. I used 9% cottage cheese - it was perfect for this dish. It can also be pre-kneaded a little. My dill is dry, but you can use fresh dill or replace it with parsley altogether - depending on which greens you like best. As always, it is better to take a homemade egg.
Step 3:
We put the prepared zucchini boats on a baking sheet covered with foil or parchment paper, greased with vegetable oil. We add a little of them. I had two boats at one time, so then I baked the second batch. If you have a larger baking tray, then all four blanks will fit at once. During baking, the zucchini will release juice, which will remain on the foil (parchment), so the baking dish will remain clean - this is convenient.
Step 4:
We spread the curd filling on the zucchini, carefully spreading it along the notch. Sprinkle the filling with hard cheese grated on a coarse grater on top. Cheese can also be taken not hard, but, for example, cheese or suluguni. It will be no less delicious.
Step 5:
We send the zucchini to the oven, preheated to 160 degrees. The baking time is 40 minutes. After 20 minutes, the temperature can be increased to 180 degrees so that the zucchini are covered with a beautiful crust. It is by this crust that you can determine the readiness of zucchini. The zucchini themselves will become soft during this time, but it is not worth keeping them in the oven so that they do not fall apart. The finished dish can be served to the table as an independent snack.