Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the specified products. Zucchini will suit young with a thin skin, you can take one medium or, like me, two small ones. Sour cream can be taken of any fat content, hard cheese (I have Parmesan), but you can choose any to your taste. Garlic I specify one clove, but you can add more, too, according to your taste. Prepare a baking dish or baking tray and turn on the oven to warm up 180 degrees.
Step 2:
Wash and dry the zucchini with a towel. Cut into circles 0.5 centimeters thick. Cover a baking dish or baking sheet with baking paper and put zucchini circles on it. Zucchini mugs can be salted separately, or you can not salt, because there will also be salt in the sour cream-garlic cap.
Step 3:
Peel the garlic and pass it through the press. Remove the cheese from the package and grate on a medium grater. Mix fresh sour cream with chopped garlic and grated cheese, add a little salt. Put 0.5 - 1 tablespoon (depending on the diameter of the zucchini mug) of the sour cream-cheese mixture on each zucchini circle.
Step 4:
When preparing such a zucchini dish, you can sprinkle the zucchini with chopped dill greens before baking, or you can do it after cooking. I made two options, and the zucchini with fresh herbs (not baked together with the zucchini) seemed more fragrant and tastier to me. For the first option, at this step, sprinkle chopped herbs on each circle of zucchini. Put the form with zucchini in the oven for 20-25 minutes.
Step 5:
Ready-made zucchini can be served both hot and cold. They can act as a hot appetizer, as an independent dish and as a side dish.
In the season of young zucchini, such a dish can be prepared almost every day. It does not bother and makes any meal delicious and juicy. The dish is prepared very simply, as a novice hostess and a schoolboy will cope with it. And by cooking it, you can surprise even guests.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Yellow fat cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Dill greens - 38 kcal/100g
- Salt - 0 kcal/100g
- Young zucchini - 24 kcal/100g
