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Zucchini casserole with cottage cheese in the oven

This unusual casserole is prepared in layers. Cottage cheese casserole with zucchini turns out to be very tender, with an appetizing ruddy crust. I was interested in an unusual combination - cottage cheese and zucchini, and I decided to try this "novelty". The result did not disappoint me at all. It turned out very tasty and juicy. Serve the casserole as an independent dish in a warm form. Optionally, you can add sour cream.
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Zucchini casserole with cottage cheese in the oven
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 48 % 10 g
Fats 43 % 9 g
Carbohydrates 10 % 2 g
132 kcal
GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 30 min

  1. Step 1:

    Step 1.

    How to make a casserole of zucchini with cottage cheese in the oven? Prepare the ingredients.

  2. Step 2:

    Step 2.

    Beat eggs with milk until smooth. Add salt to taste.

  3. Step 3:

    Step 3.

    Finely chop the greens, grate the cheese on a coarse grater.

  4. Step 4:

    Step 4.

    Combine cottage cheese, herbs, cheese and mix.

  5. Step 5:

    Step 5.

    Add the resulting mass to the egg-milk mixture, mix.

  6. Step 6:

    Step 6.

    Cut the peeled zucchini into thin slices.

  7. Step 7:

    Step 7.

    Grease the baking dish with vegetable oil. Spread evenly a third of the curd mass.

  9. Step 8:

    Step 8.

    Lay a layer of zucchini on top.

  10. Step 9:

    Step 9.

    Then a layer of curd mass again.

  11. Step 10:

    Step 10.

    Zucchini layer again.

  12. Step 11:

    Step 11.

    Spread the remaining curd mass on top.

  13. Step 12:

    Step 12.

    Bake in preheated to 180 degrees. oven for about 1 hour. As soon as the zucchini becomes soft and the top turns brown, the casserole is ready.

  14. Step 13:

    Step 13.

    Let the casserole cool slightly and cut into portions. Bon appetit!

If the casserole is browned, and the zucchini is not soft enough, you can cover the mold with foil.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

Important! In order for the curd dough or filling to be successful, it is important to carefully consider the choice of cottage cheese. A low-quality product can spoil baking, as it directly affects the consistency, taste and final result. How to choose the right cottage cheese for dough or filling read in this article .

Which zucchini will suit best? Choose young fruits with tender skins. Wash them and peel them. It is not necessary to cut off a very thin skin. If you use more mature zucchini, cut off the rough peel and cut out the middle with the seeds.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68   kcal/100g
  • Milk 3.5% fat content - 64   kcal/100g
  • Milk 3.2% fat content - 60   kcal/100g
  • Milk 1.5% fat content - 47   kcal/100g
  • Concentrated milk 7.5% fat content - 140   kcal/100g
  • Milk 2.5% fat content - 54   kcal/100g
  • Chicken egg - 157   kcal/100g
  • Egg white - 45   kcal/100g
  • Egg powder - 542   kcal/100g
  • Egg yolk - 352   kcal/100g
  • Ostrich egg - 118   kcal/100g
  • Zucchini - 23   kcal/100g
  • Cottage cheese of 40% fat content - 466   kcal/100g
  • Cottage cheese of 20% fat content - 233   kcal/100g
  • Cottage cheese of 18% fat content - 226   kcal/100g
  • Cottage cheese of 10% fat content - 156   kcal/100g
  • Low-fat cottage cheese - 75   kcal/100g
  • Cottage cheese with sour cream - 260   kcal/100g
  • Fruit cottage cheese - 147   kcal/100g
  • Soft dietary cottage cheese - 170   kcal/100g
  • Vitalinia cottage cheese - 64   kcal/100g
  • Cottage cheese "morning" ( "danone") without sugar - 91   kcal/100g
  • Cottage cheese - 156   kcal/100g
  • Dutch cheese - 352   kcal/100g
  • Swiss cheese - 335   kcal/100g
  • Russian cheese - 366   kcal/100g
  • Kostroma cheese - 345   kcal/100g
  • Yaroslavsky cheese - 361   kcal/100g
  • Altai cheese 50% fat content - 356   kcal/100g
  • Soviet cheese - 400   kcal/100g
  • Cheese "steppe" - 362   kcal/100g
  • Uglich cheese - 347   kcal/100g
  • Poshekhonsky cheese - 350   kcal/100g
  • Lambert cheese - 377   kcal/100g
  • Appnzeller cheese with 50% fat content - 400   kcal/100g
  • Chester cheese with 50% fat content - 363   kcal/100g
  • Edamer cheese with 40% fat content - 340   kcal/100g
  • Cheese with mushrooms of 50% fat content - 395   kcal/100g
  • Emmental cheese with 45% fat content - 420   kcal/100g
  • Gouda cheese with 45% fat content - 356   kcal/100g
  • Aiadeus cheese - 364   kcal/100g
  • Dom blanc cheese (semi-hard) - 360   kcal/100g
  • Lo spalmino cheese - 61   kcal/100g
  • Cheese "etorki" (sheep, hard) - 401   kcal/100g
  • White cheese - 100   kcal/100g
  • Fat yellow cheese - 260   kcal/100g
  • Altai cheese - 355   kcal/100g
  • Kaunas cheese - 355   kcal/100g
  • Latvian cheese - 316   kcal/100g
  • Limburger cheese - 327   kcal/100g
  • Lithuanian cheese - 250   kcal/100g
  • Lake cheese - 350   kcal/100g
  • Gruyere cheese - 396   kcal/100g
  • Salt - 0   kcal/100g
  • Fresh frozen soup greens in a package - 41   kcal/100g
  • Greenery - 41   kcal/100g

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