Ingredients for Cooking Zucchini Stuffed with Cottage Cheese
- Zucchini 2 pieces (small)
- Curd 100 grams
- Hard cheese 150 grams
- Walnuts 50 grams
- 2 cloves of garlic
- Parsley 1 bunch
- Dill greens 1 bunch
- Sour cream 2-3 tablespoons
- Salt to taste
- Ground black pepper to taste
- Tomato 4 slices (for decoration)
- Main ingredients: Zucchini, Garlic, Cottage Cheese, Greens
- Serving 4 servings
Roasting pan, kitchen oven mitts, kitchen knife, cutting board, garlic press, tablespoon, deep plate, disposable paper towels, oven, grater.
Cooking zucchini stuffed with cottage cheese:
Step 1: prepare the cheese.
Grind cheese with a medium or large grater. In this case, immediately divide the cheese into two heaps, one 100 grams, and the second 50 grams. The first will go to the curd mass, and the other, respectively, to decorate the dish.
Step 2: prepare the walnuts.
Grind walnuts with a kitchen knife, crush, or blender. Decide for yourself how finely you want to chop nuts.
Step 3: prepare the greens.
Rinse dill and parsley with warm water, shake off excess moisture. Arrange on a cutting board and cut off thick stems, crumble the remaining leaves very finely.
Step 4: prepare the garlic.
Peel the cloves of garlic, cut off the tips from them on both sides, and then grind using a special press or just chop it very finely with a knife.
Step 5: prepare the curd mass.
Put the cottage cheese in a deep plate and mash it with a fork. Add chopped garlic, nuts, herbs, 100 grams of grated cheese and a couple of tablespoons of sour cream. Add salt and pepper to taste. Mix very thoroughly, if the cottage cheese was initially quite dry, add a little more sour cream, so that the mass turns out to be similar to a paste in consistency.
Step 6: prepare the zucchini.
Rinse the zucchini with running water. Try to slightly scratch the peel, if it is soft, then leave it so, if the skin is hard, then cut it off with a knife. Then divide the vegetables lengthwise into halves, cut off the remains of the stalk and take out the pulp with a spoon or knife. You should get such a kind of boat, hollow inside, but with solid walls.
Place the curd mass in the cavities formed, ramming it tightly with a spoon.
Step 7: bake zucchini stuffed with cottage cheese.
Set the oven to warm up 200 degrees Celsius. Lubricate the heat-resistant form with a small amount of vegetable oil, put the zucchini-stuffed halves stuffed with cottage cheese in it and send to bake 30 minutes. When the vegetables have spent enough time in the oven, take them out, sprinkle with the remaining 50 grams of grated cheese, beautifully lay out the tomato slices and sprigs of greens, return to the oven for another 10 minutes. During this time, the cheese is covered with a delicious crust on top, and the tomato is baked a little.
Step 8: serve zucchini stuffed with cottage cheese.
Serve the zucchini stuffed with cottage cheese as soon as you take them out of the oven. Divide each boat into portions and arrange on plates. Instead of sauce, use sour cream, and the rest is an independent tasty dish that can be served for lunch or dinner as the main course.
Enjoy your meal!
- Instead of sour cream, you can use mayonnaise, but then the dish immediately becomes more fat and heavy.
- Instead of cottage cheese, you can use very soft cottage cheese, it turns out also very tasty.
- According to the same recipe, it is quite possible to cook zucchini stuffed with cottage cheese.
- Our site also has a recipe for homemade cottage cheese, which is ideal for cooking stuffed zucchini, in order to read it, follow this link.