Zucchini Stuffed with Cottage Cheese
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
4
Description
If you don't have small zucchinis but have large ones, make 'cups' for stuffing. Cut the zucchini crosswise into slices about 5–6 cm thick. Carefully scoop out the flesh, leaving 1.5 cm for the bottom.
Ingredients
- Young zucchini - 3 pieces
- Semi-soft cream cheese - 8.8 oz
- Chicken Egg - 1 piece
- Garlic - 1 clove
- Herbs - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the zucchinis in half lengthwise and scoop out the flesh with a teaspoon.
Step 2
Set the zucchinis aside, finely chop the flesh, salt it, and squeeze out the juice.
Step 3
Combine the cottage cheese, zucchini flesh, feta cheese, egg, and herbs.
Step 4
Stuff the zucchini halves with the mixture.
Step 5
Place in a baking dish and bake at 200–428°F for 20 minutes.
Step 6
Serve with sauce, yogurt, tzatziki, or sour cream.
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