The recipe is from the Bulgarian chef Ivan Zvezdev. He calls it moussaka with zucchini. Bulgarians have different types of moussaka with meat and vegetables. This is a very tasty, tender, hearty dish, I would say cheesecake with zucchini))) It is delicious both hot and cold.
| Cook Time | 80 minutes |
| Servings |
Ingredients
- 150 gram Bryndza Cheese
- 200 gram Cottage cheese
- 90 gram Hard cheese
- 5 pieces Chicken eggs
- 100 ml Milk
- 1 kg Zucchini
- Dill to taste
- Black pepper to taste
- vegetabe oil to taste
Ingredients
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Instructions
- Cut the zucchini into plates, prisolit and let stand for 20 minutes. Then wash off the salt and blot it with a towel. Fry in oil. You can bake it in the oven, pre-greased with oil. I sprinkled it with oil, mixed it well and baked it on the grill.
- Mix cottage cheese, cheese, dill and three eggs. You can sprinkle garlic powder.
- In another plate, make a filling of milk, pepper and two eggs.
- Place half of the zucchini on a baking sheet or a suitable form. The second layer is the curd-cheese filling. The third layer is again zucchini.
- Pour the egg-milk filling and sprinkle with cheese. Preheat the oven and bake for 30 minutes at a temperature of 200 degrees until golden brown.
- It turns out that this is such a plump one))) With the heat of the heat, it is gentle and airy, but when cooling it keeps its shape well. Bon appetit!!!
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