Baked zucchini appetizer

Name: Baked zucchini appetizer
Ingredients: 1 large zucchini; 1 small cauliflower; 1 green bell pepper; 2 tomatoes; 100 g low-fat cottage cheese; 100 g fresh cheese; 1 teaspoon salt; 1/2 teaspoon ground pepper; 2 eggs; 200 g quark

Appetizers - Baked zucchini appetizer by Sabina I. - Recipia

This baked zucchini appetizer layers rounds of zucchini with tomatoes, cauliflower, bell pepper and cheeses, all covered with a mixture of eggs and quark. The vegetables soften, and the eggs hold the layers together in a dish that can also be eaten cold. I cut the rounds to roughly the same thickness so they sit evenly in the baking dish. Prep: 20 minutes. Cook: 35 minutes. Total: 55 minutes. Servings: 4. About 220 kcal and 21 g of protein per serving.

Ingredients

1 large zucchini
1 small cauliflower
1 green bell pepper
2 tomatoes
100 g low-fat cottage cheese
100 g fresh cheese
1 teaspoon salt
1/2 teaspoon ground pepper
2 eggs
200 g quark

Preparation

1. Wash the vegetables. Cut the zucchini into rounds, the tomatoes into slices and the bell pepper into rounds, then break the cauliflower into florets. Slice the cottage cheese and fresh cheese. 2. Layer the zucchini, tomatoes, bell pepper, cauliflower and cheeses in a glass baking dish, repeating until everything is used. Sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of pepper over the top. 3. Beat the eggs with the quark, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pour the mixture over the vegetables. 4. Bake at 180°C for 35 minutes, until the vegetables are soft and the egg mixture has set. 5. Serve warm or cold.

Notes

You can replace the quark with 200 g of thick Greek yogurt. The dish is vegetarian, but contains eggs and dairy. Covered and stored in the refrigerator, it keeps for up to 3 days; you can bake it a few hours ahead and serve it cold. With very large zucchini, the center with developed seeds can be watery, so I remove it before slicing. Thin rounds soften faster than thick ones, and similarly sized cauliflower florets cook more evenly. If the tomatoes are very juicy, cut them into slightly thicker slices and drain the juice off the cutting board. In texture, it’s a little like a baked vegetable omelet, but the layers stay visible. Once cooled, the egg firms up and the portions lift out more easily; warm, it’s softer and best served with a spoon. You can serve it with bread and a green salad.