2020-08-13 / test@t

Zucchini with tomatoes, cottage cheese and nuts

Stuffed zucchini is a cozy summer dish, you can put everything that has ripened in the garden in the filling. Try adding tomatoes, peppers, and nice, rustic cottage cheese. And with a golden brown crust made of crackers and pine nuts, it will turn out to be especially tasty.

Ingredients

4 small zucchini
1 onion
4 small sweet tomatoes
1 bell pepper
2 tbsp olives or pitted olives
2 cloves of garlic
1 chili pepper
130 g good low-fat cottage cheese
75 g bread crumbs
75 g pine nuts
olive oil for frying
a small bunch of parsley
salt pepper

STEP-BY-STEP COOKING RECIPE

Step 1

Cut the zucchini lengthwise in half, carefully remove the core with a knife or spoon to make a boat. Set aside the cores for now, sprinkle the zucchini with salt and pepper, pour with olive oil and place in an oven preheated to 200 ˚C for 8-10 minutes.

Step 2

Cut the tomatoes in half, remove the seeds with a spoon, cut the flesh into small cubes. Cut the bell pepper into the same cubes, removing the seeds and partitions from it. Also chop the olives (olives), onions and zucchini core (if the seeds are too large and hard, remove them). Peel the chili and chop finely. Chop the garlic. Combine all vegetables and fry in olive oil until soft and golden brown, 7-10 minutes.

Step 3

Mix the vegetables with the butter from the pan with the cottage cheese. Stir in half the chopped parsley leaves, pine nuts and bread crumbs. Try the filling and add salt and pepper to taste.

Step 4

Fill the zucchini halves with the resulting filling. Sprinkle with breadcrumbs, a pinch of pepper and salt and the remaining pine nuts. Drizzle with olive oil and sprinkle with the remaining chopped parsley (save some leaves for decoration). Bake in the oven for another 15 minutes. Serve sprinkled with the remaining parsley.

Cooking time

Servings

Catalog

Zucchini with tomatoes, cottage cheese and nuts

STEP-BY-STEP COOKING RECIPE

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