Dovleceii fac parte din legumele mele preferate si imi place sa ii prepar in diverse feluri: la gratar, sotati in tigaie, in omleta sau cruzi in salata. Azi am incercat ceva nou: o budinca de dovlecei usoara si pufoasa. A iesit super! :) E grozava si calda, daca nu aveti rabdare sa se raceasca, dar si rece, portionata, la pachet. Cu garnitura de rosioare mi se  pare ca merge cel mai bine :)

Ingrediente:

  • 2 dovlecei mari
  • 150g urda/branza de vaci*
  • 3 oua
  • 2 lg iaurt grecesc
  • 3 lg faina (faina de mei/de migdale)
  • 1/2 lgt praf de copt
  • cateva fire de marar
  • 1/2 lgt pudra de usturoi
  • sare, piper dupa gust
  • 50g mozzarella/cas afumat/cascaval pentru topping

Dam dovleceii pe razatoare si ii stragem usor pentru a se scurge zeama. Cel mai simplu e sa folositi un prosop de bucatarie urat, dar curat :) Intr-un bol mare batem ouale, adaugam branza faramitata cu furculita, dovleceii rasi si restul ingredientelor.

Turnam amestecul intr-o tava micuta (a mea are dimens 20*25cm) tapetata cu hartie de copt si radem mozzarella deasupra. Coacem budinca aprox 40 de minute, pana se rumeneste putin la suprafata. O lasam sa se raceasca de tot si apoi o taiem patratele. Daca nu avem rabdare, e foarte buna si calda FYI :)

Galerie foto

*Baby-friendly: folositi foarte putina sare doar dupa varsta de 1 an, piper cu masura (fiind un condiment puternic si iritant gastric), si o branza neafumata. Keto: folositi telemea.

ENGLISH VERSION

Zucchinis are one of my favorite vegetables and I like to prepare them in many ways: grilled, sauteed in a pan, in omelettes or raw in salads. Today I tried something new: a light and fluffy zucchini casserole. It turned out amazing! :) It’s great warm, if you aren’t patient enough, but also cold, on the go. I think it goes best with fresh tomato salad :)

Ingredients:

  • 2 large zucchinis
  • 150 g cottage cheese
  • 3 eggs
  • 2 tbsp Greek yogurt
  • 3 tbsp flour (millet/almond flour)
  • 1/2 tsp baking powder
  • a few dill threads
  • 1/2 tsp garlic powder
  • salt, pepper to taste
  • 50 g mozzarella for the topping (or another cheese that melts nicely)

Grate the zucchinis and gently squeeze them to drain the excess liquid. The best way is to use an ugly but clean kitchen cloth :)

Whisk the eggs in a large bowl, add the cheese smashed with a fork, grated zucchinis and all the other ingredients. Pour the mixture in a small tray (mine has 20*25 cm) lined with baking paper and grate the cheese on top.

Bake the casserole for about 40 min, until it’s golden brownish on the surface. Let it cool completely and cut it into squares. Or enjoy it hot, if you can’t wait any longer:)

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