Stuffed zucchini with cottage cheese and vegetables, garnished with olives and greens, may not be suitable for the holiday table, but you can cook it for a delicious Sunday breakfast.
For a vegetarian menu, the recipe for stuffed zucchini with cottage cheese and vegetables is only partially suitable, as it contains eggs and cottage cheese. However, ovo-lacto-vegetarianism allows you to include dairy products and eggs in the menu.
- Cooking time: 1 hour
- Servings: 2
Ingredients for Stuffed Zucchini with Curd and Vegetables:
- 1 medium-sized zucchini;
- 200 g of fat cottage cheese;
- 1 chicken egg;
- 200 g carrots;
- 150 g sweet bell pepper;
- 70 g onions;
- 50 grams of leek;
- 50 grams of celery;
- 50 g of corn flour;
- a small bunch of fresh greens;
- cooking oil for frying;
- salt, spices;
- stuffed olives and dill for serving.
A way of cooking stuffed zucchini with cottage cheese and vegetables.
Fat cottage cheese wipe through a rare sieve twice to get rid of the lumps and make the curd smooth. Grind in a blender cottage cheese, I do not advise, not the effect.
We heat the refined, odorless vegetable oil in the pan. I advise you to always use a similar kind of oil for the preliminary processing of vegetables, so as not to interrupt the flavor of the products themselves. Fry the finely chopped leek and onions until soft. To make the process go faster, you can pour a small pinch of fine salt.
Add fried onion to the curd.
Scratch fresh carrots, my, three on a large grater. Heat a tablespoon of vegetable oil in the pan, cook the carrots until soft, about 8 minutes, add to the curd with onions.
Then for 2-3 minutes, fry the finely chopped celery stalks, add to the rest of the ingredients.
Finely chop a small bunch of fresh herbs (parsley, dill), chop the sweet Bulgarian pepper into small cubes, mix celery and herbs with the rest of the products.
Smash a raw chicken egg in a bowl, sprinkle a teaspoon of fine salt, mix the ingredients. Use for cooking eggs from village hens, they are tastier.
As a thickening agent, we use corn flour. So, add flour to the bowl, spices to taste, for example, ground black pepper, dried thyme, oregano, stir again, and our filling is ready.
Zucchini medium size cut in half. Remove the seed bag and seeds, scrape off the peel. It turns out two roomy forms for stuffing with walls 1.5 cm thick, sprinkle them with fine salt from the inside.
We divide the filling in half, fill the halves. Feel free to make a big slide, as the egg and corn flour will not allow the stuffing to fall apart.
Fold the foil for baking in two layers, grease with vegetable oil. Wrap each half of the zucchini separately, leaving the top open.
Lubricate the filling with a layer of vegetable oil, send the zucchini to the oven heated to 185 degrees Celsius. We bake on the middle shelf for about 30 minutes.
Put the prepared dish on a plate, decorate with stuffed olives and fresh dill. To the table stuffed zucchini with cottage cheese and vegetables served hot. Enjoy your meal!
