Stuffed Zucchini with Tvorog and Vegetables

Welcome to a wonderfully creative and wholesome recipe that transforms the humble zucchini into a star dish! Our Stuffed Zucchini with Tvorog and Vegetables is a celebration of fresh flavors and creamy textures. Tvorog, a traditional Eastern European farmer's cheese, provides a rich and tangy base for a colorful medley of sautéed vegetables. This dish is not only incredibly delicious but also a fantastic way to pack more veggies into your meal. It's a perfect choice for a light yet satisfying vegetarian dinner or a special weekend lunch. Let's get cooking!

Stuffed Zucchini with Tvorog and Vegetables

Cooking: 1 hour

Quantity: 2 Servings

Per serving

Calories: 440 kcal

Proteins: 21.5 g

Fats: 26.5 g

Carbohydrates: 27.5 g

Ingredients for Stuffed Zucchini with Tvorog and Vegetables:

• 1 medium zucchini
• 200 g full-fat tvorog (a type of farmer's cheese or quark)
• 1 chicken egg
• 200 g carrots
• 150 g sweet bell pepper
• 70 g onion
• 50 g leek
• 50 g celery
• 50 g corn flour
• a small bunch of fresh herbs
• vegetable oil for frying
• salt, spices
• stuffed olives and dill for serving

How to make stuffed zucchini with tvorog and vegetables.
Pass the full-fat tvorog (a type of farmer’s cheese or quark) through a fine-mesh sieve twice to get rid of any lumps and make the cheese mass smooth. I don’t recommend using a blender for the tvorog, as it won’t achieve the same effect.

Sifting tvorog through a sieve

Heat refined, odorless vegetable oil in a frying pan. I always suggest using this type of oil for pre-cooking vegetables so as not to overpower the aroma of the products themselves. Sauté the finely chopped leek and onion until soft. To speed up the process, you can add a small pinch of fine salt.

Add the sautéed onion to the tvorog.

Adding fried onions to the tvorog

Scrape and wash a fresh carrot, then grate it on a coarse grater. Heat a tablespoon of vegetable oil in the pan, cook the carrot until soft, about 8 minutes, then add it to the tvorog and onion mixture.

Adding sautéed carrots

Next, sauté the finely chopped celery stalks for 2-3 minutes and add them to the other ingredients.

Adding finely chopped and fried celery stalks

Finely chop a small bunch of fresh herbs (parsley, dill), and dice the sweet bell pepper into small cubes. Mix the celery and herbs with the other ingredients.

Adding chopped herbs

Crack a raw chicken egg into the bowl, add a teaspoon of fine salt, and mix the ingredients. It’s best to use farm-fresh eggs for better flavor.

Adding a chicken egg and salt

Use corn flour as a thickener for the filling. Add the flour and spices to taste, such as ground black pepper, dried thyme, or oregano, to the bowl. Mix one more time, and our filling is ready.

Adding spices and corn flour. Mixing the tvorog and vegetable filling

A medium-sized zucchini should be cut in half lengthwise. Remove the seed pouch and seeds, and peel the skin. This will create two spacious boats for the filling with walls about 1.5 centimeters thick. Sprinkle the insides with fine salt.

Hollowing out the zucchini and sprinkling with salt

Divide the filling in half and fill the zucchini halves. Don’t be afraid to pile it high, as the egg and corn flour will prevent the filling from falling apart.

Filling both zucchini halves with the mixture

Fold a piece of baking foil into two layers and grease it with vegetable oil. Wrap each zucchini half separately, leaving the top open.

Wrapping the stuffed zucchini with tvorog and vegetables in foil and baking in the oven

Brush the top of the filling with a layer of vegetable oil and place the zucchini in an oven preheated to 185 degrees Celsius (365 degrees Fahrenheit). Bake on the middle rack for about 30 minutes.

The stuffed zucchini with tvorog and vegetables is ready. Enjoy your meal!