Zucchini cottage cheese casserole
The zucchini casserole with cheese and herbs is an ideal vegetarian main meal during zucchini season. It is hearty, juicy, creamy, aromatic and healthy. Moreover, you can make the zucchini cottage cheese casserole in a flash with this recipe.
Servings 4
Equipment
- oval casserole dish, approx. 35 x 25 cm
Ingredients
- 1 kg zucchini
- 200 g cottage cheese
- 4 eggs
- 60 g grated cheese
- 1 bunch dill
- 1/2 bunch parsley
- 2 cloves of garlic peeled
- salt** to taste
- black pepper** to taste
- butter to grease the casserole dish
Instructions
- Rasp zucchini coarsely, sprinkle with a little salt, stir and let juice for about 20 minutes.
- Grease the casserole dish with butter.
- Finely chop dill, parsley and garlic.
- With your hands, squeeze the juice out of the grated zucchini.
- Mix the grated zucchini, cottage cheese, grated cheese, the chopped dill, parsley and garlic in a mixing bowl.
- Whisk eggs, add it to the zucchini and mix it.
- Season the zucchini mix with salt and black pepper.
- Transfer the zucchini mix to the casserole dish and smooth it out.
- Bake the zucchini cottage cheese casserole in a preheated oven at 356 °F (180 °C) for approx. 40 minutes.
Notes
- You can adjust the amount of garlic to your taste.
- The baking time may vary. Do not bake the casserole longer than necessary so that it tastes juicy and not dry.
- Note the detailed tips and tricks for making the zucchini cottage cheese casserole at the top of the post.