Stuffed Zucchini with Cottage Cheese and Vegetables
Stuffed zucchini with cottage cheese and vegetables, decorated with olives and herbs, may not be suitable for the festive 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 an egg and cottage cheese. However, ovo-lacto-vegetarianism allows you to include dairy products and eggs on the menu.
- Cooking time: 1 hour
- Servings Per Container: 2
Ingredients for Stuffed Zucchini with Cottage Cheese and Vegetables:
- 1 zucchini squash medium size;
- 200 g fat cottage cheese;
- 1 chicken egg;
- 200 g carrots;
- 150 g sweet bell pepper;
- 70 g of onion;
- 50 g leeks;
- 50 g celery;
- 50 g of cornmeal;
- a small bunch of fresh herbs;
- cooking oil for frying;
- salt, spices;
- stuffed olives and dill for serving.
A method of preparing stuffed zucchini with cottage cheese and vegetables.
We wipe fat cottage cheese through a rare sieve twice to get rid of lumps and make the curd mass smooth. Grinding cottage cheese in a blender, I do not recommend, not that effect.
In a frying pan, heat the refined, odorless vegetable oil. I advise you to always use this kind of oil for pre-processing vegetables so as not to interrupt the aroma 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 the fried onions to the curd.
We scrape fresh carrots, my, three on a coarse grater. Heat a tablespoon of vegetable oil in a pan, cook the carrots until soft for about 8 minutes, add to the cottage cheese with onions.
Then, for 2-3 minutes, fry finely chopped celery stalks, add to the rest of the ingredients.
Finely chop a small bunch of fresh herbs (parsley, dill), sweet bell pepper cut into small cubes, mix celery and herbs with other products.
Break a raw chicken egg into a bowl, pour a teaspoon of fine salt, mix the ingredients. Use eggs from village chickens to make them, they are tastier.
As a filling thickener, we use corn flour. So, add flour and spices to the bowl to taste, for example, ground black pepper, dried thyme, oregano, mix again, and our filling is ready.
Cut medium-sized zucchini in half. Remove the seed bag and seeds, peel the peel. It turns out two roomy forms for minced meat with walls 1.5 cm thick, sprinkle them with small salt from the inside.
We divide the filling in half, fill the halves. Feel free to make a large slide, as the egg and cornmeal will not allow the minced meat to fall apart.
We put the baking foil in two layers, grease it with vegetable oil. We wrap each half of the zucchini separately, leave the top open.
Lubricate the filling with a layer of vegetable oil, send the zucchini to the oven heated to 185 degrees Celsius. Bake on the middle shelf for about 30 minutes.
We spread the finished dish on a plate, decorate with stuffed olives and fresh dill. Stuffed zucchini with cottage cheese and vegetables served hot. Enjoy your meal!