Courgettes stuffed with cottage cheese

Description

Stuffed young zucchini with tender filling of cottage cheese with a hint of herbs and garlic!

Ingredients

Zucchini

2 piece
Cheese

200 g
Chicken egg

1 piece
Garlic

2 tooth
Cheese

70 g
Greens
Salt
Black pepper

Cooking

Young zucchini clean from the skin.

Cut lengthwise into two parts and take a teaspoon from the middle part of the flesh to make boats.

In a bowl, mix the cottage cheese, finely chopped herbs (I dill mashed with salt), garlic (skip through the press), egg and black pepper. All mix well.

We fill our boats from the resulting zucchini cheese stuffing.

Put boats in a baking dish (the form to lay baking paper), sprinkle top grated on a fine grater cheese, put in oven, preheated to 170-180 degrees for 40 minutes.

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