Zucchini casserole with cottage cheese and cheese in the oven
Zucchini casserole with cottage cheese in the oven, a recipe with a photo of which I offer, may become a new item for your menu. Few people have had time to try this most delicate dish, which can be classified in the second category, and in the category of baked goods and desserts, and in the category of snacks. This is such a universal option.
I recommend using this casserole for children's diets (only then should you exclude garlic). It contains a lot of useful substances. Young zucchini perfectly stimulates digestion, replenishes the supply of vitamins, and is not an allergen.
Elderly people also need such products. The vegetable part of the ingredients helps normalize the gastrointestinal tract, improves immunity, fermented milk products have a positive effect on the condition of bones, and improve the absorption of the product.
Zucchini casserole with cottage cheese and cheese in the oven is prepared very quickly and turns out tender. For those who watch their figure, this dish can be a real salvation. Tasty and satisfying, it will appeal to any family. Be sure to try it.
- zucchini - 3 pcs.;
- eggs - 3 pcs.;
- cheese - 100 grams;
- cottage cheese-200 grams;
- sour cream - 3 tbsp;
- flour -2 tbsp;
- baking powder - 1 tsp;
- greens - several branches;
- salt - to taste;
- garlic - 3 cloves.
Cottage cheese casserole with zucchini
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| Cottage cheese – 500 gr. | Zucchini – 1 pc. | Carrots (young) – 2 pcs. | Eggs – Eggs – 2 pcs. | Black pepper - to taste | Salt - to taste |
I love cooking healthy meals! I suggest you try making cottage cheese casserole with zucchini
- 1 hour Serves 6 Not difficult
I offer an unconventional, but very summer version of cottage cheese casserole - not sweet, as we are usually used to cooking, but with vegetables. Casserole with zucchini and carrots turns out very tender, it just melts in your mouth. Be sure to try it! In addition, this option can be safely attributed to healthy eating dishes.
Step by step recipe
1. Wash the zucchini, grate it on a coarse grater, add salt and let it stand for a while until the liquid comes out. Drain the liquid.
2. Wash the carrots, peel and grate on a fine grater.
3. Mix cottage cheese, vegetables
4. Add eggs, salt and pepper. Mix everything well.
5. Pour into the dough greased with vegetable oil and bake in an oven preheated to 180 degrees for 40 minutes.
6. Take out the cottage cheese casserole from the oven.
7. Cool the casserole slightly and remove from the pan.
8. This casserole is good both cold and hot. Delicious with sour cream! Try it!
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Recipe for Zucchini and Cottage Cheese Pancakes. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Zucchini and cottage cheese pancakes.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 136.2 kcal | 1684 kcal | 8.1% | 5.9% | 1236 g |
| Squirrels | 10 g | 76 g | 13.2% | 9.7% | 760 g |
| Fats | 6.6 g | 56 g | 11.8% | 8.7% | 848 g |
| Carbohydrates | 8.6 g | 219 g | 3.9% | 2.9% | 2547 g |
| Organic acids | 0.6 g | ~ | |||
| Alimentary fiber | 1.4 g | 20 g | 7% | 5.1% | 1429 g |
| Water | 69.6 g | 2273 g | 3.1% | 2.3% | 3266 g |
| Ash | 1.046 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 52.6 mcg | 900 mcg | 5.8% | 4.3% | 1711 g |
| Retinol | 0.052 mg | ~ | |||
| alpha carotene | 0.002 mcg | ~ | |||
| beta carotene | 0.032 mg | 5 mg | 0.6% | 0.4% | 15625 g |
| beta Cryptoxanthin | 0.22 mcg | ~ | |||
| Lycopene | 0.026 mcg | ~ | |||
| Lutein + Zeaxanthin | 0.379 mcg | ~ | |||
| Vitamin B1, thiamine | 0.066 mg | 1.5 mg | 4.4% | 3.2% | 2273 g |
| Vitamin B2, riboflavin | 0.178 mg | 1.8 mg | 9.9% | 7.3% | 1011 g |
| Vitamin B4, choline | 63.13 mg | 500 mg | 12.6% | 9.3% | 792 g |
| Vitamin B5, pantothenic | 0.412 mg | 5 mg | 8.2% | 6% | 1214 g |
| Vitamin B6, pyridoxine | 0.152 mg | 2 mg | 7.6% | 5.6% | 1316 g |
| Vitamin B9, folates | 16.324 mcg | 400 mcg | 4.1% | 3% | 2450 g |
| Vitamin B12, cobalamin | 0.512 mcg | 3 mcg | 17.1% | 12.6% | 586 g |
| Vitamin C, ascorbic acid | 4.43 mg | 90 mg | 4.9% | 3.6% | 2032 |
| Vitamin D, calciferol | 0.383 mcg | 10 mcg | 3.8% | 2.8% | 2611 g |
| Vitamin E, alpha tocopherol, TE | 1.612 mg | 15 mg | 10.7% | 7.9% | 931 g |
| gamma tocopherol | 0.018 mg | ~ | |||
| Vitamin H, biotin | 7.345 mcg | 50 mcg | 14.7% | 10.8% | 681 g |
| Vitamin K, phylloquinone | 2.5 mcg | 120 mcg | 2.1% | 1.5% | 4800 g |
| Vitamin RR, NE | 2.4756 mg | 20 mg | 12.4% | 9.1% | 808 g |
| Niacin | 0.485 mg | ~ | |||
| Betaine | 0.007 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 230.61 mg | 2500 mg | 9.2% | 6.8% | 1084 g |
| Calcium, Ca | 75.6 mg | 1000 mg | 7.6% | 5.6% | 1323 g |
| Silicon, Si | 10 mg | 30 mg | 33.3% | 24.4% | 300 g |
| Magnesium, Mg | 22.41 mg | 400 mg | 5.6% | 4.1% | 1785 g |
| Sodium, Na | 111.47 mg | 1300 mg | 8.6% | 6.3% | 1166 g |
| Sera, S | 104.89 mg | 1000 mg | 10.5% | 7.7% | 953 g |
| Phosphorus, Ph | 130.4 mg | 800 mg | 16.3% | 12% | 613 g |
| Chlorine, Cl | 171.74 mg | 2300 mg | 7.5% | 5.5% | 1339 g |
| Microelements | |||||
| Aluminium, Al | 76 mcg | ~ | |||
| Bor, B | 89.6 mcg | ~ | |||
| Vanadium, V | 3.29 mcg | ~ | |||
| Iron, Fe | 1.523 mg | 18 mg | 8.5% | 6.2% | 1182 g |
| Yod, I | 6.77 mcg | 150 mcg | 4.5% | 3.3% | 2216 g |
| Cobalt, Co | 3.387 mcg | 10 mcg | 33.9% | 24.9% | 295 g |
| Lithium, Li | 0.273 mcg | ~ | |||
| Manganese, Mn | 0.3239 mg | 2 mg | 16.2% | 11.9% | 617 g |
| Copper, Cu | 115.11 mcg | 1000 mcg | 11.5% | 8.4% | 869 g |
| Molybdenum, Mo | 6.537 mcg | 70 mcg | 9.3% | 6.8% | 1071 g |
| Nickel, Ni | 6.144 mcg | ~ | |||
| Tin, Sn | 4.17 mcg | ~ | |||
| Rubidium, Rb | 28.4 mcg | ~ | |||
| Selenium, Se | 16.397 mcg | 55 mcg | 29.8% | 21.9% | 335 g |
| Strontium, Sr | 6.61 mcg | ~ | |||
| Fluorine, F | 26.52 mcg | 4000 mcg | 0.7% | 0.5% | 15083 g |
| Chromium, Cr | 2.97 mcg | 50 mcg | 5.9% | 4.3% | 1684 g |
| Zinc, Zn | 0.6367 mg | 12 mg | 5.3% | 3.9% | 1885 |
| Zirconium, Zr | 1.02 mcg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 3.938 g | ~ | |||
| Mono- and disaccharides (sugars) | 5 g | max 100 g | |||
| Glucose (dextrose) | 0.684 g | ~ | |||
| Sucrose | 0.512 g | ~ | |||
| Fructose | 1.879 g | ~ | |||
| Essential amino acids | 0.03 g | ~ | |||
| Arginine* | 0.189 g | ~ | |||
| Valin | 0.175 g | ~ | |||
| Histidine* | 0.077 g | ~ | |||
| Isoleucine | 0.135 g | ~ | |||
| Leucine | 0.235 g | ~ | |||
| Lysine | 0.189 g | ~ | |||
| Methionine | 0.081 g | ~ | |||
| Methionine + Cysteine | 0.154 g | ~ | |||
| Threonine | 0.135 g | ~ | |||
| Tryptophan | 0.049 g | ~ | |||
| Phenylalanine | 0.151 g | ~ | |||
| Phenylalanine+Tyrosine | 0.267 g | ~ | |||
| Nonessential amino acids | 0.071 g | ~ | |||
| Alanin | 0.16 g | ~ | |||
| Aspartic acid | 0.3 g | ~ | |||
| Glycine | 0.147 g | ~ | |||
| Glutamic acid | 0.451 g | ~ | |||
| Proline | 0.118 g | ~ | |||
| Serin | 0.2 g | ~ | |||
| Tyrosine | 0.115 g | ~ | |||
| Cysteine | 0.071 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 95.9 mg | max 300 mg | |||
| Phytosterols | 0.044 mg | ~ | |||
| beta sitosterol | 5.802 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.8 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.008 g | ~ | |||
| 15:0 Pentadecane | 0.002 g | ~ | |||
| 16:0 Palmitinaya | 0.61 g | ~ | |||
| 17:0 Margarine | 0.005 g | ~ | |||
| 18:0 Stearic | 0.273 g | ~ | |||
| 20:0 Arakhinovaya | 0.014 g | ~ | |||
| 22:0 Begenovaya | 0.02 g | ~ | |||
| Monounsaturated fatty acids | 2.001 g | min 16.8 g | 11.9% | 8.7% | |
| 16:1 Palmitoleic | 0.067 g | ~ | |||
| 17:1 Heptadecene | 0.002 g | ~ | |||
| 18:1 Oleic (omega-9) | 1.517 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.007 g | ~ | |||
| Polyunsaturated fatty acids | 2.306 g | from 11.2 to 20.6 g | 20.6% | 15.1% | |
| 18:2 Linolevaya | 2.063 g | ~ | |||
| 18:3 Linolenic | 0.013 g | ~ | |||
| 20:4 Arachidonic | 0.017 g | ~ | |||
| Omega-3 fatty acids | 0.1 g | from 0.9 to 3.7 g | 11.1% | 8.1% | |
| Omega-6 fatty acids | 2.3 g | from 4.7 to 16.8 g | 48.9% | 35.9% |
The energy value of Zucchini and cottage cheese pancakes is 136.2 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Cottage cheese casserole with zucchini
Preparation time: 5 min.
Cooking time: 1 hour
Number of servings: 5 pcs.
Ingredients
How to cook cottage cheese casserole with zucchini in the oven
Casseroles are a real lifesaver for any housewife. Casseroles are prepared simply and quickly, the ingredients for making casseroles are, for the most part, very affordable, and the result is a tasty and satisfying dish.
I suggest making cottage cheese casserole with zucchini. The dish turns out with a golden crust on top and a very tender cottage cheese and zucchini soufflé inside.
How to cook “Cottage cheese casserole with zucchini” step by step with photos at home
For work we need cottage cheese, eggs, young zucchini, garlic, dill, salt, ground black pepper.
Place cottage cheese (250 g), 2 eggs, salt (2 tsp), ground black pepper (0.1 tsp) in the bowl of a food processor (metal knife attachment).
Grind until a homogeneous mass is formed.
Peel the zucchini (250 g) and grate on a coarse grater. Squeeze out the juice and place in a bowl with the cottage cheese. Mix.
Add finely chopped dill (0.5 bunch, I used frozen), peeled and pressed garlic (2 cloves). Mix.
Stir in semolina (4 tbsp) and leave the mixture for 20 minutes.
Line the mold with cooking paper. Pour the curd mixture into the prepared pan and smooth it out.
Bake in a preheated oven at 180°C for approximately 40 minutes.
Preparation
1. If using mature zucchini, peel the rough skin and remove the seeds. Just wash and dry young vegetables. Grate them on a medium or coarse grater. Add a small amount of salt and stir. Leave for 10-15 minutes so that the zucchini releases its juice.
2. Place the cottage cheese in a separate container. First, wipe it through a metal sieve or break up the lumps with a fork. Beat one egg into the curd mixture. Stir until a homogeneous consistency is obtained.
3. Rinse fresh sprigs of herbs thoroughly. Grind and add to the rest of the ingredients. Chop the garlic and add to the curd mixture. Mix all ingredients thoroughly until the greens are evenly distributed throughout the base.
4. Squeeze the grated zucchini from the juice and add to the curd mass. Add some salt, ground black pepper and other spices and spices there to taste. Stir.
5. Prepare a baking dish: grease it with a small amount of vegetable oil and sprinkle with breadcrumbs. Place the prepared mixture and spread it with a spatula. Sprinkle breadcrumbs on top and bake in the oven at 180 degrees for 35-45 minutes.
6. The casserole is ready.
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Zucchini side dish
A simple, healthy and tasty alternative to cereals or pasta can be a side dish of zucchini, ideal for all poultry, meat or fish dishes. This dish is especially tasty from young vegetables with thin skins that do not need to be removed.
A pound of fresh zucchini is washed in warm water, excess moisture is removed with a paper towel and cut into thin wide slices. For this purpose, it is very convenient to use vegetable peelers, but with the help of a well-sharpened knife you can get slices of vegetables that are very convenient for further culinary processing.
In a wide frying pan, heat a tablespoon of any vegetable oil and fry the zucchini slices in it until soft. It is very important not to salt the vegetables at the very beginning of cooking, otherwise they will give a lot of juice and because of this they may lose their shape, turning into puree.
Once soft, the zucchini is salted, sprinkled with your favorite spices (to taste), chopped garlic clove is added and kept on low heat for about another 3-4 minutes. The finished zucchini side dish is generously sprinkled with fresh parsley, cilantro or dill, and served as an addition to the main dish.
