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Baked pumpkin with cheese

A hearty dish for vegetarians and not only for them... Pumpkin is an amazing vegetable. You can cook any dish from it, from soups and salads to desserts and juices. I love this sunny vegetable in combination with tomatoes and carrots, for some reason this combination seems especially delicious to me. And if you add cheese, you get a very satisfying and juicy casserole
Tatiana MaslovaAuthor avatar
The author of the recipe
Baked pumpkin with cheese
Baked pumpkin with cheese
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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 21 % 3 g
Fats 36 % 5 g
Carbohydrates 43 % 6 g
72 kcal
GI: 17 / 0 / 83

Step-by-step cooking

Cooking time: 2 h

  1. Step 1:

    Step 1.

    Ingredients

  2. Step 2:

    Step 2.

    Grate the carrot on a coarse grater.

  3. Step 3:

    Step 3.

    Grate cheese, divide into 3 parts, mix 2/3 with vegetables, and use 1/3 to get a cheese crust.

  4. Step 4:

    Step 4.

    Garlic cloves pass through a garlic chopper

  5. Step 5:

    Step 5.

    Peel the pumpkin and cut it into small slices, put 1/4 of it on the top layer.

  7. Step 6:

    Step 6.

    Grease a ceramic baking dish with vegetable oil and mix vegetables and cheese in it.

  8. Step 7:

    Step 7.

    Put the pumpkin slices on top. Send it to bake in the oven. Bake the pumpkin at a temperature of 200 degrees. I like soft, steamed vegetables, so I cover the pan with a sheet of foil. It takes me 1.5 hours to get a juicy, soft casserole.

  9. Step 8:

    Step 8.

    Sprinkle the almost finished pumpkin with the remaining cheese and put it under the grill for 5-7 minutes.

  10. Step 9:

    Step 9.

    Take out the fragrant pumpkin casserole covered with an appetizing crust from the oven.

  11. Step 10:

    Step 10.

    Let cool, divide into portions and put on plates.

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

  • Tomatoes - 23   kcal/100g
  • Pumpkin - 29   kcal/100g
  • Carrots - 33   kcal/100g
  • Dried carrots - 275   kcal/100g
  • Boiled carrots - 25   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
  • Garlic - 143   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Salt - 0   kcal/100g

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