In the summer and autumn, when fresh vegetables are plentiful everywhere, simple cooking vegetables such as a simple zucchini casserole with cottage cheese and spinach are relevant. Squash in the oven can be cooked very quickly, for this I advise you to use small silicone molds for cupcakes. Small portions of dough are baked very quickly, so you can serve a breakfast dish or make a light dinner.
Casserole turns out very tasty and tender - fresh vegetables, oat bran and cottage cheese complement each other well. This recipe is suitable for a vegetarian table, the part that does not refuse eggs and dairy products.
- Cooking time: 45 minutes
- Servings: 3
Ingredients for zucchini casseroles with curd and spinach
- 300 g zucchini;
- 80 g carrots;
- 60 g of spinach;
- 150 g of cottage cheese;
- egg;
- 70 g oat bran;
- 15 ml of extra virgin olive oil;
- soda - 3 g;
- ground red pepper, dried thyme, salt, sesame.
Method of cooking zucchini casseroles with cottage cheese and spinach
Grate zucchini on a large grater, put in a deep bowl. Ripe vegetables need to be peeled and removed, young squash with undeveloped seeds, three whole.
Well wash, scrape and three large carrots, add to the zucchini.
Spinach leaves are cut off from the stems, cut finely, add to the rest of the vegetables. Young spinach can be chopped whole, its stalks are still very tender.
Add fresh cottage cheese with 5–9% fat content to vegetables; for a dietary recipe, use low-fat cottage cheese. If you do not like the grains of cottage cheese in baking, then wipe it through a fine sieve, it will become smooth.
Now add ingredients that hold all products together and prevent the casserole from falling apart. First, break the raw chicken egg. I advise you to use organic eggs taken from free range chickens.
Now we pour oat bran and about 3 \ 4 teaspoons of coarse salt. Oat bran can be replaced with rye or use oatmeal instead. Flakes or bran absorb vegetable juices well and the dough is thick.
Season with ground red pepper and dried thyme, add 1/3 teaspoon of soda and vegetable oil, knead the dough, leave for 10-15 minutes to make the bran swelled. During this time, the oven will heat up.
We take silicone molds for cupcakes, put 2 tablespoons of dough in each, sprinkle with sesame on top. Forms do not need to be oiled, it is in the dough.
We heat the oven to a temperature of 180 degrees Celsius, send molds to the middle shelf, cook 18-20 minutes until golden brown.
We serve the dish to the table hot, these vegetable muffins will come with a sauce of sour cream and fresh greens, which can be quickly mixed before serving.
Sauce: 4 tablespoons of fat sour cream, 2 tablespoons of finely chopped dill and green onions, a pinch of sea salt. Grind everything in a bowl and pour the squash sauce with the squash.
