Potato casserole with zucchini, cottage cheese and cheese

Potato Escalope 532 Last Update: Jul 28, 2021 Created: Jul 28, 2021 0 0 0
Potato casserole with zucchini, cottage cheese and cheese
  • Serves: 3 People
  • Prepare Time: -
  • Cooking Time: 80
  • Calories: -
  • Difficulty: Easy
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In the season for young vegetables, make a casserole with courgettes, potatoes, cottage cheese and cheese. Laying the ingredients of the dish in layers gives a greater concentration of flavors when tasting each piece of casserole. It turns out somewhat unusual, but very tasty and satisfying. Let's try it!

Ingredients

Directions

  1. Prepare all the ingredients you need.
  2. Wash and dry the vegetables.
  3. Turn on the oven to preheat to 180 degrees.
  4. Grate young zucchini with thin strips on a grater. Season with salt and discard in a colander or sieve. Leave it for 30 minutes to drain the liquid.
  5. Peel and grate the potatoes.
  6. Grease a baking dish 18x12 cm with vegetable oil. Put the potatoes in a mold, salt. Spread over the bottom, tamping lightly.
  7. Brush the top of the potato layer with vegetable oil and place in a preheated oven. Bake the potatoes for 30 minutes at 180 degrees.
  8. Break eggs into a bowl and add cottage cheese.
  9. Season with salt and pepper.
  10. Peel and chop the garlic.
  11. Toss eggs with curd and add chopped garlic.
  12. Grate the cheese on a fine grater. Add 30 g of cheese to the egg and curd mixture. Mix the fill ingredients thoroughly.
  13. After the time has passed, remove the baked potato dish from the oven. Place the grated zucchini on top of the potato layer.
  14. Spread the egg and curd filling over the zucchini and smooth.
  15. Send the casserole back to the oven for 30 minutes at 180 degrees.
  16. Then sprinkle the remaining cheese on top of the casserole.
  17. Return the casserole to the oven for another 5 to 8 minutes.
  18. Potato casserole with zucchini, cottage cheese and cheese is ready. Remove the dish from the oven and let stand for 10 minutes.
  19. Cut the casserole into portions and serve.
  20. Bon Appetit!

Potato casserole with zucchini, cottage cheese and cheese



  • Serves: 3 People
  • Prepare Time: -
  • Cooking Time: 80
  • Calories: -
  • Difficulty: Easy

In the season for young vegetables, make a casserole with courgettes, potatoes, cottage cheese and cheese. Laying the ingredients of the dish in layers gives a greater concentration of flavors when tasting each piece of casserole. It turns out somewhat unusual, but very tasty and satisfying. Let's try it!

Ingredients

Directions

  1. Prepare all the ingredients you need.
  2. Wash and dry the vegetables.
  3. Turn on the oven to preheat to 180 degrees.
  4. Grate young zucchini with thin strips on a grater. Season with salt and discard in a colander or sieve. Leave it for 30 minutes to drain the liquid.
  5. Peel and grate the potatoes.
  6. Grease a baking dish 18x12 cm with vegetable oil. Put the potatoes in a mold, salt. Spread over the bottom, tamping lightly.
  7. Brush the top of the potato layer with vegetable oil and place in a preheated oven. Bake the potatoes for 30 minutes at 180 degrees.
  8. Break eggs into a bowl and add cottage cheese.
  9. Season with salt and pepper.
  10. Peel and chop the garlic.
  11. Toss eggs with curd and add chopped garlic.
  12. Grate the cheese on a fine grater. Add 30 g of cheese to the egg and curd mixture. Mix the fill ingredients thoroughly.
  13. After the time has passed, remove the baked potato dish from the oven. Place the grated zucchini on top of the potato layer.
  14. Spread the egg and curd filling over the zucchini and smooth.
  15. Send the casserole back to the oven for 30 minutes at 180 degrees.
  16. Then sprinkle the remaining cheese on top of the casserole.
  17. Return the casserole to the oven for another 5 to 8 minutes.
  18. Potato casserole with zucchini, cottage cheese and cheese is ready. Remove the dish from the oven and let stand for 10 minutes.
  19. Cut the casserole into portions and serve.
  20. Bon Appetit!

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