A very unusual and original recipe will diversify the everyday menu. Due to the presence in the paste only of useful ingredients, it can be given even to the smallest members of the family.
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You will need
- - 1 kg fat-free cottage cheese;
- - 100 g pitted olives;
- - 4 medium zucchini;
- - 4 medium sweet peppers;
- - 50 g sour cream;
- - dill fresh or dry;
- - 3 cloves of garlic;
- - 30 g of vegetable oil;
- - 5 g of vinegar;
- - seasonings - to taste.
Instruction manual
1
Zucchini, without peeling, cut into thin parallel plates, dipped in salted boiling water with the addition of 5 g of vinegar. Keep it like this for a minute, then send on a towel so that excess moisture is gone.
2
Wash sweet peppers, peel the middle with pits and cut into thin strips. Peel and chop the garlic with a knife.
3
Pour 30 g of oil into the stew-pan heated on the stove, when it warms up - throw pepper stew - for 5 minutes. At the end of the stew, throw the prepared garlic. Remove from heat, let cool.
4
Mix cottage cheese with sour cream using a blender. Cut olives into slices, chop finely dill and mix everything gently with cottage cheese. Salt the mixture and mix again with a spoon.
5
Place zucchini strips on the bottom and sides of the rectangular baking dish. All in a dense layer - placing strips perpendicular to the shape.
6
On the resulting “veil” of zucchini, lay out the third part of the cottage cheese, spread over it chilled pepper and garlic. Then put the second third of the curd, the next layer - pepper again, cover all the remaining curd mass. Close all remaining strips of zucchini, also perpendicularly.
7
Send the resulting curd paste to "rest" in the refrigerator for 7 hours.
8
Before serving, put on a large beautiful dish and cut with a very sharp knife into slices of medium thickness.