Zucchini and Squash Casserole with Cheese

Ingredients

• Courgette 10 oz
• Courgette 10 oz
• Cottage cheese 5 oz
• Sour Cream 3 spoons
• Thyme 2 sprigs
• Fresh Mint 4 sprigs
• Cheese Spread 5 oz
• Garlic 2 cloves
• Salt to taste
• Chicken Egg 3 pieces

Step-by-Step Guide

Step 1

Wash the zucchini and courgette. If they are young, there is no need to peel them. If they are older, it’s better to remove the skin and scoop out the seeds. Grate the zucchini and courgette using a coarse grater.

Step 2

Place in a bowl, season with salt, and let sit for 10 minutes.

Step 3

Thoroughly squeeze the zucchini through a sieve or cheesecloth to remove as much excess moisture as possible.

Step 4

If the cottage cheese is wet, strain it through cheesecloth. If, on the other hand, it is firm with grains, blend it in a blender.

Step 5

Remove the leaves from the thyme and mint sprigs. Chop the mint finely.

Step 6

Add the cottage cheese to the zucchini and courgette.

Step 7

Add the herbs and the garlic that has been pressed through a garlic press. Mix well.

Step 8

Grate the cheese on a coarse grater, and mix in about half of it with the zucchini and cottage cheese mixture.

Step 9

In a separate bowl, whisk the eggs with sour cream, salt, and pepper.

Step 10

Spread the cottage cheese and zucchini mixture into a greased baking dish, smoothing it out. Pour the sour cream sauce over the top.

Step 11

Bake the casserole in a preheated oven at 355°F for 30–40 minutes. Ten minutes before it's done, sprinkle with the remaining cheese.