A very unusual and original recipe that will diversify the daily menu. Due to the presence of only healthy ingredients in the pate, it can be given to even the smallest members of the family.
It is necessary
- - 1 kg of fat-free cottage cheese;
- - 100 g pitted olives;
- - 4 medium zucchini;
- - 4 medium sweet peppers;
- - 50 g sour cream;
- - fresh or dry dill;
- - 3 cloves of garlic;
- - 30 g of vegetable oil;
- - 5 g of vinegar;
- - seasonings - to taste.
Instructions
Step 1
Zucchini, without peeling, cut into thin parallel plates, dip in salted boiling water with the addition of 5 g of vinegar. Hold it for a minute, then send it on a towel so that the excess moisture is gone.
Step 2
Wash sweet peppers, peel and cut into thin strips. Peel and chop the garlic with a knife.
Step 3
Pour 30 g of oil into a stewpan heated on the stove, when it warms up - throw pepper to stew - for 5 minutes. At the end of stewing, throw in the prepared garlic. Remove from stove, let cool.
Step 4
Mix cottage cheese with sour cream using a blender. Cut the olives into slices, finely chop the dill and mix everything with the cottage cheese gently. Season with salt and stir again with a spoon.
Step 5
Place zucchini strips on the bottom and sides of a rectangular baking dish. All in a dense layer - placing the strips perpendicular to the shape.
Step 6
Put a third of the cottage cheese on the resulting zucchini blanket, spread chilled pepper and garlic on top of it. Then put the second third of the curd, the next layer is pepper again, cover everything with the remaining curd mass. Close all remaining zucchini strips, also perpendicularly.
Step 7
Send the resulting curd paste to "rest" in the refrigerator for 7 hours.
Step 8
Before serving, place on a large, beautiful dish and cut with a very sharp knife into slices of medium thickness.
