Recipes for dishes with cottage cheese and zucchini. TOP 4 step by step recipes with photos. Home-made pancakes, rolls, casseroles and stuffed zucchini. Chefs' secrets and video recipes.
Zucchini and cottage cheese are unique dietary products. They are recommended to be included in the dietary menu, children's food ration, weight-watchers and people who care about proper nutrition. Zucchini and cottage cheese are good on their own, the first product is fiber, the second is calcium. Combining them together, you get a vitamin and healing dish that does not add a single drop of calories.
Cottage cheese with zucchini - cooking secrets
- Do not peel young zucchini, they have a soft and thin skin.
- Mature zucchini has thick peel and large seeds. Cut off the skin of such fruits, and remove the seeds.
- The zucchini is quite watery, so grate it on a medium to coarse grater. Squeeze out excess juice from the zucchini mass. Then the dish will not blur during cooking.
- If you are grating the zucchini for dough and want a smoother baking, grate it very finely and be sure to remove all the juice.
- Add salt to dishes with zucchini at the end of cooking. Otherwise, the watery zucchini will produce even more juice.
- Flour or semolina is placed in casseroles, pancakes, zucchini and cottage cheese pies. Sometimes semolina porridge for a more delicate and airy dish.
- For a meal with fewer calories, use low-fat cottage cheese. It is easily absorbed by the body, contains a lot of useful elements and has a relatively low calorie content: only 110 kC per 100 g.
- The higher the fat content of the curd, the denser the product will be. From cottage cheese with a fat content of 5-9%, you get a good pie, casserole, pancakes. The less fatty cottage cheese is ideal for light-textured desserts.
Zucchini pancakes with cottage cheese
Zucchini pancakes with cottage cheese are a delicious dish and a real find for fans of savory cottage cheese pancakes! In the midst of summer and season, zucchini is the perfect meal for the whole family for dinner or breakfast.
See also how to make zucchini and oatmeal pancakes.
- Caloric content per 100 g - 186 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Zucchini - 1 pc.
- Eggs - 1 pc.
- Dill - a few twigs
- Cottage cheese - 100 g
- Garlic - 1 clove
- Vegetable oil - for frying
- Flour - 3 tablespoons
- Salt - 0.5 tsp or to taste
Cooking zucchini pancakes with cottage cheese:
- Wash the zucchini, grate on a coarse grater and remove all the juice.
- Mash the curd with a fork.
- Wash the dill and chop it finely.
- Peel and chop the garlic.
- Combine cottage cheese, dill, garlic and zucchini.
- Add salt and eggs to foods.
- Pour flour next. But its amount depends on the moisture content of the curd. If you overdo it, the taste of the cottage cheese will be less felt and the pancakes will not be so tender.
- Stir the dough well so that there are no lumps of flour. It should be pretty thick.
- Pour vegetable oil into a frying pan and heat.
- Put the dough in a pan with a tablespoon, forming it in a round or oval shape.
- Fry the syrniki over medium heat for 2-3 minutes until golden brown. On low heat, they absorb a lot of oil, and on high heat, they will not bake and burn.
- Flip the zucchini and cottage cheese pancakes over and cook until tender.
- You can also cook the dish in the oven. To do this, place the dough on a baking sheet covered with parchment and bake at 200 ° C for 10-15 minutes. Then turn the pancakes over to the other side and cook for 5-7 minutes.
Baked stuffed zucchini with cottage cheese
The simplest, inexpensive and correct way of cooking is baking. Oven dishes consume little oil, products retain all juices, aromas and vitamins. Stuffed zucchini with cottage cheese baked in the oven is a good option for a low-calorie, juicy and aromatic dish for the whole family.
Ingredients:
- Zucchini - 2 pcs.
- Cottage cheese - 400 g
- Eggs - 2 pcs.
- Cheese - 100 g
- Greens (any) - several branches
- Garlic - 2 cloves
- Salt - 1 tsp or to taste
Cooking zucchini baked with cottage cheese:
- Wash the zucchini, dry it and cut it in half lengthwise.
- Remove the pulp from the fruit to make a boat squash.
- Combine cottage cheese with eggs and stir.
- Add finely chopped herbs and crushed garlic.
- Stir the curd filling well.
- Fill the squash with the filling.
- Sprinkle the dish with cheese grated on a coarse grater on top.
- Send the stuffed zucchini with cottage cheese to bake in a heated oven up to 200 ° C for 20 minutes, covered with foil. Then remove it and cook the dish for another 10 minutes until the cheese crust is golden brown.
Zucchini rolls with cottage cheese
Spicy zucchini rolls with cottage cheese are a delicious appetizer and addition to meat or fish dishes. You can experiment with curd filling by adding a variety of products to it: fresh cucumber, bell peppers, garlic, herbs, etc.
Ingredients:
- Zucchini - 1 pc.
- Cottage cheese - 120 g
- Garlic - 1 clove
- Cilantro - a few twigs
- Salt - 0.5 tsp or to taste
- Vegetable oil - for frying
Cooking zucchini rolls with cottage cheese:
- Wash the zucchini, dry it and cut into thin slices.
- Heat vegetable oil in a skillet and fry the courgettes on both sides until golden brown.
- Place the fried zucchini on a paper towel to remove excess fat.
- Mash cottage cheese with a fork or beat with a blender. It depends on the desired consistency of the filling.
- Add chopped cilantro and garlic through a press to the curd.
- Salt the filling to taste and stir. If the mass is very thick, add a little sour cream.
- Place a layer of curd filling on fried zucchini plates and roll up.
- To prevent the zucchini rolls with cottage cheese from spinning, press them with your hands or fasten them with toothpicks.
Cottage cheese and zucchini casserole
For breakfast, dinner and just as a snack, a casserole of cottage cheese and zucchini, which is quite easy to cook in the oven at home, is ideal. The dish is low in calories and light for the stomach. Therefore, it is suitable for those who want to lose weight and those who care about the slimness of the figure.
Ingredients:
- Cottage cheese - 400 g
- Zucchini - 400 g
- Eggs - 3 pcs.
- Ripper - 0.5 tsp
- Salt - 0.5 tsp or to taste
- Dill - a few twigs
- Flour - 250 g
- Butter - 20 g
Cooking casseroles from cottage cheese and zucchini:
- Sift the flour through a fine sieve.
- Wash the zucchini, dry with a towel and grate on a coarse grater.
- Place the zucchini shavings in a sieve and leave for 5-10 minutes so that all the juice comes out.
- Beat eggs with a mixer and mix with cottage cheese.
- Pour flour into the curd mass and add the zucchini. Instead of flour, you can use semolina, it will make the dish more tender and airy.
- Add ripper, finely chopped dill and salt.
- Mix everything well. The dough should be the consistency of liquid sour cream.
- Place the dough in a greased baking dish.
- Place the cottage cheese and zucchini casserole in a preheated oven to 180 ° C for 50 minutes.
Video recipes:
Zucchini pancakes with cottage cheese
Zucchini baked with cottage cheese
