Curd casserole with zucchini
WHAT YOU WILL NEED
From ingredients
6 products
SIMPLE PROCESS
Step by step recipe
The secret to this casserole is properly prepared zucchini — grate and squeeze out excess liquid to prevent a watery texture. Beat the eggs until just combined, mix with cottage cheese and grated cheese, then fold in the zucchini. Steaming preserves the vitamins and keeps the dish light and fluffy. Garlic adds a pleasant zing.
Prepare the zucchini
Grate the zucchini (400 g / 14 oz) on a coarse grater, add salt (2 g / ½ tsp), and let sit for 10 minutes. Then squeeze out excess liquid using your hands or a sieve.
Beat the eggs
In a bowl, whisk the eggs (110 g / about 2 large) with a fork or whisk until just combined — do not overbeat.
Mix cottage cheese, cheese, and garlic
Mash the cottage cheese (100 g / 3.5 oz) with a fork, add grated cheese (50 g / 1.8 oz) and minced garlic (2 g / 1 clove). Mix with the beaten eggs.
Combine with zucchini
Add the squeezed zucchini to the egg-cheese mixture and stir until well combined.
Steam cook
Pour the mixture into the steamer compartment for pureed soups (or a steam-safe dish). Steam for 30–40 minutes until firm. Check with a skewer — it should come out clean.
Cool and serve
Remove the casserole, let cool for 5–10 minutes, slice, and serve with sour cream or fresh herbs.
CHEF'S TIP
Squeeze zucchini thoroughly
After grating, press the zucchini with your hands or through a sieve — this removes extra moisture and helps the casserole hold its shape.
Use full-fat cottage cheese for creaminess
Cottage cheese with 5–9% fat gives a richer texture. If using low-fat, add 1–2 tablespoons of sour cream for moisture.
Don't overbeat the eggs
Just whisk until smooth — a foamy batter isn't needed, as the casserole is steamed and won't rise.
Let it rest before serving
After cooking, let the casserole rest in the mold for 5–10 minutes — it firms up and slices more neatly.
SUBSTITUTIONS
Add your taste
- Replace zucchini with yellow squash or eggplant Yellow squash gives a firmer texture, while eggplant adds a slight bitterness — both need to be squeezed dry.
- Instead of cheese, try ricotta or feta Ricotta makes it even creamier, while feta adds a salty Mediterranean twist.
- Garlic-free version with herbs If you don't like garlic, add chopped dill or parsley for freshness.
- Bake in the oven if you don't have a steamer Transfer the mixture to a greased dish and bake at 180°C (350°F) for 30–35 minutes until golden.
HOW TO STORE
How to Store Zucchini and Cottage Cheese Casserole
Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a steamer, microwave, or in a pan with a splash of water. Freeze slices for up to 2 months — thaw in the fridge and reheat in a steamer.
GOOD TO KNOW