Delicious And Budget Dishes From Zucchini With Cottage Cheese

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

I mixed zucchini and cottage cheese: the result was surprising, and all the friends had already disassembled the recipe

I love zucchini very much for its versatility. They do not have a pronounced taste, so they go well with many products, including cottage cheese. They are easy to prepare and affordable, which allows you to feed your family deliciously, quickly and at no extra cost.

Zucchini pancakes with cottage cheese

Very often I cook zucchini pancakes. So that they do not become boring, each time I add mushrooms with green onions, boiled chicken, corn, cheese or cottage cheese for taste. I always put a lot of greenery.

The dish is prepared very quickly. For this you will need:

• 2 zucchini;
• 200 g of cottage cheese (5 or 9%);
• egg;
• medium carrots;
• a couple of cloves of garlic;
• 1/2 bunch of dill;
• a few sprigs of basil;
• frying oil;
• 1/2 tbsp. flour;
• 1/2 bunch of parsley;
• salt to taste.

Prepare zucchini, grate coarsely. If you use a fine grater, the vegetables will release an excessive amount of juice. To prevent the mass from being too liquid, you will have to add a lot of flour, and this will affect the taste.

Chop the carrots on a fine grater, crush the garlic with a press, mix with the zucchini. Finely chop all the greens, take only the leaves from the basil, mix with the cottage cheese. Add cottage cheese to the marrow-carrot mixture, beat in an egg, add flour, salt, mix thoroughly.

Heat the oil in a saucepan, spread the squash with a tablespoon, fry the pancakes on both sides. A good addition to the dish would be a seasonal vegetable salad with sour cream.

Zucchini stuffed with cottage cheese

My husband doesn't really like cottage cheese, but he eats such a dish with pleasure. I love this dish for the speed of cooking (I don't count the baking time). You just need to mix everything, stuff the zucchini and send it to the oven for about half an hour.

You will need:

• a couple of medium-sized zucchini;
• 1 tomato;
• 2 packs of 5% cottage cheese;
• 100 g of hard cheese;
• 2 eggs С0;
• 1/2 bunch of dill;
• 2-3 cloves of garlic;
• pepper and salt to taste;
• 1/2 bunch of parsley;
• celery stalk;
• 2-3 sprigs of tarragon.

Wash the zucchini, cut lengthwise, with a spoon, carefully so as not to damage the skin, remove the pulp and chop it finely. Cottage cheese, if there are lumps, rub through a sieve, mix with egg and zucchini.

Pass the garlic through a press, finely chop the greens, cut the celery into small cubes, take only the leaves from the tarragon. Grate the cheese, cut the tomato into rings.

Combine herbs, garlic and curd mass, mix. Fill the boats with the curd mixture. Put the workpieces in the mold, cover it with foil and place in the oven preheated to 190 degrees for about 20 minutes.

Take out the form, remove the foil, put tomato rings on the zucchini halves, sprinkle with cheese shavings and send back to the oven for about 10 minutes. An appetizing crust of melted cheese should form on the surface.

Chicken cutlets with zucchini and cottage cheese

I usually cook sandwiches with such cutlets for a picnic or give my husband to work as lunch. Diet burgers are combined with small round buns, a few lettuce and tomatoes.

Ingredients:

• 700-800 g of minced chicken;
• a small zucchini;
• a pack of cottage cheese (5 or 9%);
• large pod of Bulgarian (red) pepper;
• egg C0;
• oil for frying;
• 2-3 medium garlic cloves;
• a bunch of dill;
• 1/2 tsp nutmeg;
• 2 tbsp. l. (with a slide) starch;
• pepper and salt to taste.

Grind the zucchini on a medium grater, squeeze out excess juice. You can drink it or make a fruit and vegetable cocktail with it. Mix the mixture with chopped garlic, add cubed bell peppers and minced chicken. Drive an egg into the curd and mix with chopped dill.

Combine curd and meat, add starch, nutmeg, mix, pepper, add a little salt. From the minced meat, wetting your hands with oil or cold water, form small rounded cutlets.

Heat oil in a frying pan, fry cutlets until blush over high heat. Then reduce the heat, cover the pan with a lid and bring the cutlets to readiness.

Zucchini rolls with cottage cheese

My household is very fond of such a simple snack. In the season I prepare it for the festive table, only I add more slices of salmon.

You will need:

• young squash of medium size;
• a small pod of sweet pepper (red);
• small tomato;
• a pack of 9% cottage cheese (or curd cheese);
• 1-2 cloves of garlic;
• frying oil;
• turmeric, salt, paprika, nutmeg, ground black pepper to taste.

Cut the tails of the zucchini, grabbing a little pulp, cut them into cubes. Cut the middle part into long thin slices using a special grater or vegetable peeler. Salt slightly, let stand for about 10 minutes, remove excess liquid with a paper towel.

Heat the oil, fry the vegetable blanks on both sides until brownish, lay on several layers of paper towels. Finely chop the garlic, fry with zucchini and sweet pepper cubes, add spices, mix. Combine the resulting mixture with cottage cheese, salt to taste. Cut the tomato into slices.

On each fried strip, put a piece of tomato, grease with curd mass, roll into a tube. Serve an appetizer for meat dishes.