Zucchini stuffed with cottage cheese, baked in the oven
Description
The recipe won't take much time. I used to think that cottage cheese could only be used for making sweet desserts or added into baked goods (again, sweet ones). Then I tried lavash with a similar filling—and I liked the combination so much that now I experiment and use this kind of filling with vegetables. Give it a try; the dish is tender and juicy, you'll love it. Serve hot.
Instructions
- 1
Step 1
1. Cut the zucchini in half lengthwise, then use a spoon to scoop out the center from each "boat." Blend the zucchini pulp, cottage cheese, garlic, celery, and cilantro in a blender until smooth. Grate the cheese.
- 2
Step 2
2. Rub the "boats" with salt and spices to taste, lightly spray with oil. Pack with filling, then generously sprinkle with hard cheese on top. Bake for 40 minutes in a preheated oven.
- 3
Step 3
3. When the cottage cheese slightly curdles and firms up, and the cheese melts deliciously, remove the dish, sprinkle with fresh herbs, and serve!