Traditional recipes

Zucchini with cheese and sour cream

Zucchini with cheese and sour cream

Grate the pumpkins, cut them in half, boil them in boiling salted water. When they are cooked, take them out, drain them well, place them on a plate, cover them with grated cheese, then pour the cream, put them in the tray and leave them for 15-20 minutes. Allow to cool, then serve.

Good appetite!!


I made this recipe a few days ago and the whole family was delighted by the taste of the pumpkins bathed in creamy and tasty sauce.

Recipe with baked pumpkin in sour cream sauce with cheese, one of the most delicious pumpkin recipes, is also perfect for those who follow the keto diet.

My pumpkin salad with yogurt and garlic is one of the most sought after recipes on the blog, regardless of the season. The recipe for pan-fried zucchini with breadcrumbs is equally appreciated.

Both recipes are cooked in such a way that they are not watery and I received a lot of appreciation for them. Have you tried them? You find them here (salad) and here (with breadcrumbs).

Zucchini are perfect when giving up meat. I prepare them in all possible variants, from fried pumpkin, to recipes for soups, stews, tarts, pizza, rice, gratins, pudding recipes.

My collection of pumpkin recipes is quite large and you can see if click here & # 8211 over 60 recipes.

Although I eat more pumpkins in summer, they are not missing from our family's menu even in the cold season. They have few calories. With a very high water content, they are perfect to be consumed with the peel (in the peel are a lot of nutrients needed by the body). It is one of the vegetables with a high potassium content, with an important role for the heart and brain. Zucchini are rich in minerals (potassium, phosphorus, magnesium, iron, zinc, calcium, copper), fiber (perfect for the intestines) and vitamins (A, C and B).

Try to use thin (young) pumpkins. You can use both local and imported zucchini with a dark green or yellow skin (zucchini), but also a variety with striped skin.

I used fat cooking cream in this recipe. I do not recommend using the low fat one.

If you don't have parmesan you can use another type of hard cheese (comte is my favorite). If you don't have hard cheese, try a mixture of pasta cheeses, but the final taste will be changed and you will need more salt in the sauce.

You can also juggle greens, using what you like and what you have in the house. You can use fresh or dried greens.

Here is the list of ingredients and how to prepare it zucchini in sour cream and baked parmesan:


3 cloves garlic chopped with a knife

400 ml cooking cream (32% fat)

100 g sour cream fermented 24% fat

a few chives (chopped onion)

a few strands of green parsley

1 sprig of green oregano or 1/2 teaspoon dried oregano

1 teaspoon grated onion flakes

100 g parmesan (or other type of finely grated hard cheese)

hot pepper flakes & # 8211 just for flavor

The first thing I did to prepare these pumpkins in sour cream with parmesan was to turn on the oven at 200 ° C, so that when I finish the preparation steps I will not waste time preheating the oven.

I washed the pumpkins, wiped them, then cut them into 4-5 mm slices and salted them. I left the slices scattered (not one on top of the other) for about 15-20 minutes, then I wiped each slice of water and salt.

In a bowl I mixed the two types of sour cream with the chopped greens, very little salt, freshly ground pepper, onion flakes and hot pepper flakes (as I turned the grinder twice).

If you eat spicy you can add hot pepper flakes to your taste.

While the pumpkins were salting, I melted the butter in a large pan, then sautéed the finely chopped garlic for about 15 seconds.

I put the sour cream, prepared in the bowl earlier, over the garlic and let it boil for a few minutes (about 2-3 minutes).

I stopped the fire and added the Parmesan cheese. I mixed until the composition was homogenous.

I arranged the pumpkin slices in a tray (you can use any type of heat-resistant form), then I poured the Parmesan cream over the pumpkin.

I baked the zucchini in a creamy cream and parmesan sauce for 45 minutes (leave them to soften and brown slightly).

Baking time may vary depending on the power of the oven.

As you can see, the recipe is extremely simple and easy to prepare.

Zucchini in cream sauce with parmesan they are very tasty!

I hope you will try and I will recipe soon.

I can't wait for you to tell me how much you liked it

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I also invite you to the group I cook with friends - Tasty recipes.

Baked Pumpkin Cheese & # 8211 Boats & # 8211 Stuffed Pumpkins

Baked zucchini with cheese & # 8211 boats & # 8211 stuffed pumpkins. Pumpkin au gratin or zucchini stuffed with cheese. I really like pumpkins and zucchini and all summer I keep cooking them in various variants: bread, gratin, stuffed, grilled, ratatouille, etc. One of the combinations listed is the one that includes the cheese filling. Easy to do da capo al fine. Do not throw anything & # 8211 bake and the hollowed cores of zucchini!

Pumpkins are cheap in summer and many people love them. There are many pumpkin recipes or zucchini but these baked pumpkin cheese & # 8211 boats they are extra tasty and easy to prepare. Gratinated zucchini, stuffed with cheese they are done quickly. I can be a taste hot or a main course.

The cheese filling can be a mix of classic cow's cheese with salted telemea or bellows cheese. Chopped greens (parsley or dill) and green onion or garlic cloves give them a special flavor.

Classic zucchini (light green) are slightly waterier than zucchini (dark green peel). For this reason I prefer the latter.

I do in the summer too Pumpkin cream soup with crispy croutons and baked pumpkin chips & # 8211 recipe here.

Baked stuffed zucchini can also be made with meat (as well as stuffed peppers) but also with vegetables and cheese & # 8211 see the recipe here.

From the quantities below it results approx. 4 servings of baked pumpkin cheese & # 8211 boats.

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Baked rice with pumpkin and cheese

Yeah Al that sounds pretty crap to me, Looks like Al that sounds crap to me, Looks like Al that sounds crap to me, Looks like Al that sounds c food prepared with one of these ingredients. If I tell you that I succeeded and I found a very simple recipe that was very successful, you should know that this is so and you have to take my word for it :). I also add that at the table was my father for whom the word rice is equal to the army and the army is equal to the war in Vietnam, and the word zucchini = food for animals. What do you think he said? & # 8222This rice is really good, maybe because it's with cheese & # 8221 (he would put cheese in anything). I don't care, I love rice. Come on, I'm writing the recipe so I don't have to lengthen the story, it's done pretty quickly, it's all about having what you need for it :).

  • 350g grated zucchini (I bought zucchini)
  • 325g rice (I used brown)
  • 5 tablespoons oil
  • 1 suitable onion
  • 200g Gouda cheese (you can put cottage cheese, cheese)
  • 2 tablespoons sour cream
  • 1 teaspoon herbs (optional)
  • 3 eggs
  • salt pepper

1. Okay, first boil the rice in salted water. It should be boiled about 3/4 of the total cooking time, the easiest is to look at the package. Brown rice boils harder, 25 min. You can use any rice, except the one with the round grain (you keep this for sarmale :)).

2. Put the zucchini on the large grater, add a little salt and let it sit for about 10 minutes.

Heat 2 tablespoons of oil in a frying pan, add the chopped onion and the drained zucchini and let it cook for about 5 minutes, stirring occasionally.

3. Pour everything into a bowl, add boiled and strained rice, grated cheese, eggs, salt, pepper, 3 tablespoons oil, sour cream and herbs. Stir gently until smooth.

Pour the mixture into a heat-resistant dish greased with oil.

4. Bake in the oven at 180g C for 25 minutes, until a golden crust is made on top.

Serve as such or as a garnish on a grill.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Zucchini stuffed with cheese, egg, sour cream and greens

Vegetables and fruits of all kinds, shapes and colors, placed in piles, directly on stalls or through baskets, fill the markets. The market is no longer crowded, only those who are too bad with free time, much too good with finances or simply out of commercial snobbery, well how else can be called the gesture of buying Turkish tomatoes with 4 lei / Kg when the market gems Romanian tomatoes with 1.5 & # 8211 2 lei / Kg or Greek plums with 3 & # 8211 4 lei / Kg when the local peasant sells fresh, well-ripened plums, directly from his wicker basket, with 1.5 lei / Kg. Countless examples in the same style can go on.

Political interest in local products! The local producers complain that the price is too low and does not even cover their expenses. Politicians compete in promises that they will make platforms / centers for collecting vegetables and fruits, silos for cereals, etc. (when? an enigma) as if the old ones, from Ceasca's time, now disappeared in the fury of retrocessions without economic thinking, were not good. It is difficult to convince the peasants today to associate, trust in & # 8220associate & # 8221 not even a national sport. Even the subsidies received from the state, for the peasant associations, do not urge the peasants to take the step towards association. The mayors deal with the construction of gymnasiums in meadows and tennis courts in the middle of the field, because that is the only reason the money is in the local budget, to be spent anyway, through the companies approved by the mayors, not for the benefit of the locals.

About trade in the markets! Traders, disguised as local peasants (over 80% of those who sell in the market) in vain put high prices on imported vegetables and fruits, more beautiful and all the same size, but tasty yoke. Not even the poster with & # 8220 Romanian merchandise & # 8221 fools anyone. Rarely do you see a girl, buying a Kg of large, round tomatoes, with a green tail kept for decoration. However, the traders still manage, buying at half price all the goods (in bulk), brought by the peasants, in the first hour, when the market opens, goods that they later sell at Kg or per piece, but also at a premium. Nobody sees, that only we ordinary buyers, no one had the pretension that the town hall inspectors / market inspectors, get up at 5 in the morning (they come to the program, at 8 o'clock, like all the Romanian who respects himself) when they are done. 8220transactions & # 8221. And how else would the market inspectors leave in the evening, with their sausages full, tired of so many receipts of 20 lei / stall / day in the market, cut to these traders who call themselves local producers? How do I know ? Well, if there are such sellers, in the block with me and in the balcony they have pots with rosemary and thyme, not peas in the field, with melons, tomatoes, cucumbers or eggplants? In addition, when I get up at around 5 in the morning, to drink water, I see on the window, these neighbors & # 8220inventive & # 8221, privatized (but without the company registered at the Trade Register and the tax office), how they bargain with the peasants, for the purchase of their products.

No more cooking policy! My plea, above, is not the purpose of this article itself. I took the water upstairs, ready to drown in indignation (as is the novel, he protests, but no one hears it) and I wrote what I had to say, hoping that as many of those who did not know would read # 8220commercial details & # 8221, specifically you remain, as part of Dambovita's policy, unique in its kind.

Ingredients needed in the recipe: Pumpkins not too big, fresh (to make water from them, on the cut, when you divide them into slices), sweet cow's cheese, sheep's cheese, eggs, green dill, fat cream bought from precupete, fresh butter bought from shepherds in the market, coarse salt, peppercorns.

Wash the zucchini and wipe with paper towels. Cut the stalks. Young pumpkins do not peel, there are all the vitamins.

Pumpkins cut in half, hollow with a spoon, on the side with seeds, which are not thrown away. It can be used with other whole pumpkins, for a delicious pumpkin soup or for a sauce for a pumpkin dish.

The pumpkin filling is made from sheep's cheese, salted, sweet cheese, cow's cheese, chicken eggs, fresh, with orange yolk, bought from precupete, from the market, sour cream, also bought from precupete, from the market, dill green, finely chopped, peppercorns, freshly ground.

Little culinary secrets! If the sheep's cheese is not too salty, add a coarse salt powder. If the cream is not fat enough, put a tablespoon of fresh butter, bought from shepherds, also from the market.

The ingredients of the recipe are ready.

Mix the filling with a spoon, until it is well homogenized and becomes pasty.

The hollow of the pumpkin halves is filled with the mixture of cheese, egg, sour cream, green dill.

Place the zucchini in a baking tray and place the tray in the hot oven of the stove, at the right heat.

Only for culinary professionals! Professional gourmets will not regret putting pieces of fresh butter on top of the pumpkin filling, for a special flavor. Emerging gourmets will try special flavors, greasing the pumpkin filling with beaten egg and sprinkling a few slices of smoked cheese and / or a little breadcrumbs, for a crunchy filling on top and greasy on the inside.

Baking the dish lasts 15-20 minutes, during which time the stove oven is supervised, so that the housewife does not miss and the filling burns on top.

The preparation is left to rest for 5 minutes, during which time the filling tightens and becomes dense.

The preparation is served hot, with sour cream on top, only for those who want a more greasy preparation.

A tomato then taken out of the fridge, steamed, cut into slices, next to the zucchini, on a plate, is perfect for zucchini stuffed with cheese, hot. A glass of white, cold, dry wine or a cold black beer cannot be missing.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Do not hesitate to use in your recipes quality ingredients, local, as fresh as possible. Sometimes they are more expensive, but it is not a general rule. The special quality of the ingredients used also leads to obtaining quality dishes, tasty and last but not least, good-looking.

Pumpkin meatballs with cheese

At this time I do not know how well it works :)) But I do not contradict you.

A, I also made pumpkin meatballs, but without telemea, with 3 eggs and a little more flour, they were excellent. but I will also try your recipe, because I like cheese because it can't be.
Nice Sunday !

If you like cheese so much, then the recipe is perfect for you)

I would like to ask you if they can't be baked in the oven?

Yes, these pumpkin meatballs can also be baked in the oven. I prefer them fried, but they also come out good in the oven - I have the impression that I have said this among the dozens of comments from the recipe. :)

There are heavy fights on your meatballs right now. ffffff good

:)) I just hope the only victims were the meatballs.

so he even went on the water on Saturday, my "diet". tomorrow when I go shopping I have on the list and dill to make these meatballs, like pumpkin I always have at home.

So it's clear that you need to get on that list and choose an ID to recognize you from now on. If you are out of ideas, I let you know that & quotDiet & quot is still available :)

offf and I thought I needed an ID but I didn't feel like doing it. that's how your recipes attracted me. :)

So, blame my overly attractive recipes :))) So the Diet remains: P

:))) Okay, I accept you as Moraki too.

I put your ingredients less flour, + another egg, I greased a glass bowl with butter and I put everything in the oven.
Luckily I saw this recipe with you, I forgot about it!

Hi, Rodica! It means that you should visit my blog more often, who knows what memories I still have :) You made me curious: why did you choose not to add flour at all? Were you thinking of not darkening your oil too much in terms of calories?

Maybe he has a gluten intolerance.

Today a colleague from the pumpkin parents' garden brought me. I made bread, but I still had something like it. I remembered the blog (and how good it was with smoked fish) and I tried to see if I could find something. I came across the recipe and I did, they turned out delicious. Thanks!

No problem. I'm glad you remembered my blog, good luck with that cus cus :)

Hi & quotMan the pot & quot!
By chance I stumbled upon the & quotcratita & quot DV. and I was positively surprised by the many goodies you cooked and definitely cook!
And as I currently have some pumpkin, I will prepare, but only tomorrow, a healthy portion of pumpkin meatballs.
I say only tomorrow because yesterday I prepared a Hungarian Gulas in a cauldron and as the next day is much tastier, we will enjoy it today.
But as soon as the meatballs are devoured, I will come back with impressions.
So much luck in cooking and thanks for the recipe (s).
With respect and friendship
Laura S.

Hi Laura, after making the meatballs, I'm waiting for you with the impressions. Thank you for the tip, I really didn't know that goulash is tastier the next day, for convenience I usually cook in small quantities and there is not much left.
Your laudatory comment makes me glad you stumbled on my pan :) Being & quotes & guildmates & quot, we should allow ourselves to talk pertu - or per du, considering the name of your blog :)
There is really no need for thanks, I perceive your visit as an exchange of experience and I am waiting for my recipe note :)

now I have finished making the meatballs and I am very happy with the result. As simple as it is tasty. I am glad to hear that this site is very useful. Thank you very much for the recipes.
A good day.

You have nothing to do, he thinks we're even. :) I'm even happier than you, because I do this twice: first because you found my recipes and the second time because you were delighted with the meatballs obtained. A beautiful day and I expect you to come back as often as possible!

I also suggest, if you allow me to try to bake the meatballs in the oven on baking paper. We reduce the calories ingested and we can eat a small ice cream.

Of course we allow, suggestions are always welcome on a culinary blog. I even posted a recipe for meatballs in the oven for those who want to afford to eat that ice cream :)

Also as a suggestion: they are delicious with a yogurt sauce with garlic or tomato sauce with garlic.

Very good meatballs, thank you for posting the recipe, I even had some pumpkins in the fridge and I didn't know what to do with them.
I also added some finely crushed garlic to all the ingredients written by you and they turned out very good.
I will try other recipes.

I also thought of putting garlic in the meatballs with pumpkin, but in the end I gave up the idea - I said it should be a recipe as different as possible from meatballs :)
No need to say thank you, the fact that you broke your time to write my comment seems to me to be more than enough.

superrrrrrr, I'll make your recipe too, ms much

As hotels receive stars, pensions receive daisies, I like to think that recipes can be classified with & quotr & quot :)) After you taste them, tell me if they really deserved all 7 & quotr & quot in your super.

today I also make meatballs. I'm back with the & quots!

Hello Miruna, I congratulate you for the choice made: D and I wish you good work. If possible, I would like you to convert the stars to rs :))

I just tasted one. is superrrrrrrr: D (but I'm waiting for the main verdict in about an hour !!)

I tried this recipe for the first time today. and they exceeded my expectations. fff delicious. to be honest I added onions, garlic, finely chopped parsley! thanks for this wonderful recipe!

With pleasure, but it's more your merit - the meatballs exceeded your expectations precisely because you improved my recipe)

Hello Robert!
As you can see, I didn't forget to come with this "recipe or praise" to this recipe because it made me with -), but unfortunately when I wanted to prepare the recipe I couldn't connect to the internet and I wasn't too smart. was to copy my recipe to a personal folder.
And so I tried an experiment with this recipe & # 10047 * & # 39Lauras Leckereien `* & # 10047: DOUGHS OF DOUGH WITH COW CHEESE, which turned out to be very good.
I still haven't managed to post the recipe, but when I return from RO.
Please excuse me for not putting your wonderful recipe into practice, but I promise to do it next time.
I took the recipe with me and I hope I do NOT make a mistake and leave myself based on the internet.
Liebe Robert, where does your name come from?
Do you want a Saxon connection?
The name of my blog - yes it is Saxon in nature, I live in Austria and a few years ago when I started blogging I was Hausfrau and I decided to write it in both languages, but I was left with the saying, because & quottimpul & quot a It has become more and more expensive, because I started working with 3 whimsical and greedy men, there is not much time left for PC.
I wish you a wonderful evening!
With friendship and respect
Laura S.

Hello Laura! :)
There is no rush with these meatballs, the pumpkins are found in late autumn and the recipe is waiting on the blog. I noticed that most of the time the net drops exactly at the most inappropriate moments. Okay, if I think about it, it would never be the right time :)
The only Anglo-Saxon connection of my name is its sonority, my father chose it because it was 10 years since Robert Kennedy died.
I understand you perfectly, time is also my main problem. It's like it's flying, it's never enough for me.

Preparation Pumpkin stuffed with cheese and chorizo, in the oven

I started grooming the pumpkins. I peeled them with the peeler.

Because I chose regular-shaped pumpkins, I chose to cut them into 3 cylinders (barrels). I dug each cylinder with a special spoon, keeping a wall of about 1 & # 8211 1.5 cm. I was careful not to pierce their bases.

I kept the core balls to put in the pan with the stuffed pumpkins.

Ingredients baked pumpkin meat and cheese

  • 1200-1300 zucchini
  • 700 grams of minced meat (leaner, I used a mixture of minced chicken legs and minced beef)
  • 50 ml of olive oil (or whatever you prefer)
  • 1 medium-sized onion (80 grams)
  • 2 small carrots (about 75 grams together)
  • celery as big as 1 egg (about 40 grams or 1 celery stalk celery)
  • 3 healthy garlic puppies
  • 1 kilogram of mashed tomatoes
  • 120 grams of grated Parmesan cheese
  • 350 grams of sliced ​​or grated / torn mozzarella pieces
  • fresh basil or other greens to taste
  • salt and pepper
  • optional, 2-3 fresh sliced ​​tomatoes and a few fresh basil leaves, to top

How to prepare pumpkin in layers in the oven with meat and cheese

Preparation of meat and vegetable sauce

1. I already told you, I used a mixture of chicken and beef for these baked layered pumpkins. I used what was left in the fridge, too small to fill the whole family. It's hard to share two legs with more people. So I minced them, added a little more beef and got 700 grams of minced meat. If you use 600 or 800 grams, I don't think the final preparation will be influenced in any particular way.

2. I cleaned and finely chopped the vegetables. I heated the oil in a large, deep pan and added onions, carrots, celery, crushed garlic and a pinch of salt. In addition to these vegetables, you can add others, if you have them at hand and you like them. For example, mushrooms, maybe a bell pepper, etc. I hardened the vegetables over medium-low heat, stirring frequently, for 7-8 minutes.

3. I added the meat, all at once. I stirred constantly, trying to break up the meatballs in which the minced meat tends to gather. I continued to fry the meat with the vegetables for 5-6 minutes, until the meat turned light and I did not see any traces of raw meat in the pan.

4. I have now added tomato paste, salt and pepper over the meat and vegetables. I mixed, covered the pan with the lid and reduced the heat to low. I boiled the sauce over low heat, under the lid, checking from time to time that it did not run out of liquid, for 30 minutes. If it happens to fall too much, add more hot water.

5. Finally, I took the lid and raised the heat to medium, stirring frequently, until the sauce went down well. I turned off the heat, seasoned again with salt and pepper and added some fresh basil. If you don't like basil, you can add thyme, parsley, marjoram, etc. The meat and vegetable sauce for our preparation, layered pumpkin in the oven, is ready now, we leave it aside.

Preparation of pumpkins

While the meat and vegetable sauce is boiling, we have all the time in the world to take care of the pumpkins for our preparation, the layered pumpkin in the oven. To a large extent, their preparation consists in eliminating the excess water contained in the pumpkin.

1. I had 3 pumpkins, received from my mother-in-law. Two of them weighed about 350 grams / piece, one was fatter, 500 grams. Being a young pumpkin with a tender skin, I did not remove it, I just washed it well and wiped it. Of course, it's perfectly fine to peel, if you prefer, or if you use a large zucchini for baking these layered pumpkins, for example. I sliced ​​the two smallest ones in length, to a thickness of about 6-8 mm, I cut the largest one into equally thick, but round slices. I sprinkled the slices with salt and set them aside for about 30 minutes, to extract as much salt as possible from the pumpkin.

2. While the pumpkins were resting, being salty, they lost a lot of water. Basically, at the end of the 30 minutes, they were puddles in the water, so I wiped them well, between layers of absorbent kitchen paper.

3. I pulled the zucchini on the grill well heated, 1-2 minutes on each side, until it gets the characteristic traces of grilling. As well, however, they can be pulled a little in the pan. Once ready, the pumpkins are removed in a bowl, they can overlap without problems.

Assemble the food in a dish (gratin) suitable for the oven

Now that we have practically all the food items ready, we turn on the oven and set it at 200 ° C, then we move on to assembling our gratin with pumpkins in layers in the oven with meat and vegetables.

1. I assembled these pumpkins in layers in a deep heat-resistant glass bowl, measuring 24 * 40 cm. First, I spread 2 tablespoons of meat and vegetable sauce on the bottom of the bowl. On top of the sauce, I put a layer of grilled pumpkin (or pan).

2. After obtaining a uniform layer of pumpkin, I continued with a thick layer of meat sauce.

3. Sprinkle grated Parmesan sauce over the meat sauce.

4. I continued assembling these pumpkins in layers with slices of mozzarella. I used a drier mozzarella, I sliced ​​it lightly. It can also be shaved on a large grater, if you prefer. Some of the mozzarella is kept to put on top of the food at the end.

5. I continued the steps described above until I ran out of ingredients. The last layer of pumpkin gratin in layers in the oven should be pumpkin, which is lightly pressed, adhere well to the other ingredients, then sprinkle with parmesan cheese.


I shaped the pumpkin into layers in the oven at a medium height. After 25 minutes of baking at 200 ° C, I opened the oven and spread the preserved mozzarella on top. I continued baking until the mozzarella melted completely and browned from place to place (another 15 minutes). At this point, I added a few slices of tomatoes on top, and I kept these pumpkins in layers for another 5 minutes in the oven, but it's strictly optional.


After the layered pumpkin gratin is removed from the oven, my recommendation is to let it rest for about 20-30 minutes. It will smell lovely, but it will be quite difficult to slice nicely as soon as it is taken out of the oven, the layers slipping slightly on top of each other. Of course, some may care too little about this impediment, the appetite being much greater than the desire to have on the plate a perfect cube of pumpkin alternating with layers of meat and melted cheese. It is also the reason why I do not have any picture with an individual portion, in this article. I hope you get over it, because, look, the layers look delicious in the picture below.

-1 kg of zucchini,
-60 g slightly salted cheese-,
-40 g parmesan,
-3-4 eggs,
-200 ml sour cream,
& # 8211sare, pepper

Cut the zucchini into rounds and boil them in boiling water and salt for 10 minutes. Remove, drain and place in a bowl, add eggs, sour cream, cheese, salt and pepper. Mix everything with a mixer or by hand. The formed composition is poured into a yena vessel or any other ceramic vessel, sprinkled on top of the Parmesan cheese. Place in the oven at 210 ° C for 40 minutes. Serve hot. You can decorate parsley to taste.

Try this video recipe too