Since zucchini is a hypoallergenic vegetable, it can be eaten even by small children. Unlike citrus fruits, zucchini is able to replenish vitamin C in the body without harming the health of the child. At the same time, zucchini will also give the necessary ascorbic acid and vitamin B.
However, you should not abuse zucchini. In large quantities, any vegetable can become harmful to a person.
It is worth learning how to properly and deliciously prepare dishes from zucchini.
Ingredients for baked zucchini:
- Zucchini – 700 g;
- Olive oil – 3 tablespoons;
- Balsamic vinegar – tbsp;
- Provence herbs – ½ tsp;
- Dried parsley – ½ tsp;
- Garlic – 3 cloves;
- Salt – ½ tsp.
Ingredients for the filling:
- Cottage cheese – 450 g;
- Eggs – 3 pcs;
- Cheese – 100 g;
- Flour – 2 tbsp;
- Provence herbs – ½ tsp;
- Dried parsley – ½ tsp;
- Dried garlic – ½ tsp;
- Salt – ½ tsp.
Preparation of baked zucchini:
Remove the stalks from the zucchini and cut into even longitudinal plates 5 mm thick.
To prepare the marinade, mix the olive oil and balsamic vinegar in a deep bowl, add the Provencal herbs and dried parsley. Crush garlic cloves with a knife and add to the marinade with salt.
Put the zucchini plates into the marinade
.
Stir the plates in the marinade and leave for 15 minutes.
When preparing the filling, break eggs in a separate bowl, mix with salt, Provencal herbs, dried parsley and garlic.
Pour
the cottage cheese and coarsely grated cheese into the mixture.
Pour the flour into the filling and mix everything thoroughly until homogeneous. Cover the baking mold with parchment, put zucchini plates on the bottom and sides, salt.
Put the filling into the mold from the plates, spread it on the surface.
Cover the filling on top of the plates, salt.
Bake zucchini with the filling inside at 170 degrees in the oven for half an hour.
It is recommended to serve the dish warm. You can let the baked zucchini cool down right in the form.
