Zucchini casserole with cottage cheese and spinach
In summer and autumn, when fresh vegetables are abundant everywhere, simple vegetable dishes are relevant, for example, a simple recipe for casserole from zucchini with cottage cheese and spinach. Zucchini 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 meal for breakfast or prepare a light dinner.
The casserole is 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 of it that does not refuse eggs and dairy products.
- Time for preparing: 45 minutes
- Servings Per Container: 3
Ingredients for zucchini casserole with cottage cheese and spinach
- 300 g squash;
- 80 g of carrots;
- 60 g spinach;
- 150 g of cottage cheese;
- 70 g of oat bran;
- 15 ml extra virgin olive oil;
- soda - 3 g;
- ground red pepper, dried thyme, salt, sesame seeds.
A method of preparing casseroles from zucchini with cottage cheese and spinach
Rub the zucchini on a coarse grater, put in a deep bowl. Ripe vegetables must be peeled and seeds removed, young zucchini with three undeveloped seeds.
Well wash, scrape and three large carrots, add to the zucchini.
We chop the spinach leaves 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 a fat content of 5-9% to vegetables, for a diet recipe you need to 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 the ingredients that hold all the 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 pour oat bran and about 3/4 teaspoon 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 swell the bran. During this time, the oven will just heat up.
We take silicone molds for cupcakes, put 2 tablespoons of dough in each, sprinkle with sesame seeds on top. Forms do not need to be lubricated with oil, it is in the dough.
We heat the oven to a temperature of 180 degrees Celsius, send the molds to the middle shelf, cook for 18-20 minutes until a golden crust is formed.
We serve the dish to the table hot, a sauce of sour cream and fresh herbs, which can be quickly mixed before serving, is suitable for these vegetable muffins.
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 casserole with the resulting sauce.