This Cottage Cheese With Vegetables Recipe is another summer cooking recipe that we can serve as an appetizer, a side dish, or a warm salad during a family dinner or lunch meal.
Ingredients
- 2 eggplants
- 2 zucchinis
- 2 bell peppers
- 100 g unsalted cottage cheese
- 2 tbsp ground parmesan cheese
- Olive oil, salt, pepper, fresh parsley, basil
- 1 garlic clove
Directions
- Rinse all the veggies well in running water.
- Clean and cut the eggplants from extremities, eliminating the tail, and cut them horizontally in the middle, remove the middle part creating a boat shape for the cottage cheese filling.
- In a deep bowl add salt, warm water and eggplants and let them sit for 30 minutes to eliminate the bitter that characterizes this veggie.
- The same way we cut the zucchinis and keep the inside part for the next step.
We also cut the peppers horizontally and clean them from their seeds. - Preheat the oven at 200 degrees.
- Grease a baking dish and put all the veggies there. Marinate with salt, pepper, and olive oil and bake at the preheated oven for 10 minutes.
- During this time we prepare the filling. We chop finely all the veggies inside parts that we remove, add garlic, cottage cheese, parmesan cheese, salt, pepper, olive oil, herbs.
- With a spoon, we stuff every baked veggie with the filling.
- Bake for 30 minutes. Serve them warm garnished with fresh chopped parsley.
Bon Appetit!
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