This zucchini and scallion tvorog (farmer's cheese) casserole is a quick breakfast recipe that truly shines during zucchini season. If you are one of those people who occasionally gets 'attacked' by a surplus of zucchini and all your friends have already been gifted with the harvest, you know you can never have too many fresh ideas. This vegetable possesses an amazing ability to mimic different textures while absorbing the aromas of its neighboring ingredients. Combined with grainy cottage cheese, it creates a juicy, almost creamy base that transforms in the oven into an appetizing golden bake speckled with bright, spring-like green herbs.
This delicate zucchini and farmer's cheese casserole turns out incredibly juicy and aromatic thanks to the fresh scallions.
Ingredients
- 200 g tvorog (farmer's cheese or grainy cottage cheese)
- 300 g zucchini (peeled and seeded)
- 50 g scallions
- 40 g all-purpose flour
- 1/3 teaspoon baking powder
- 30 g neutral cooking oil
- 1 large egg
- Salt and black pepper to taste
How to Make Zucchini and Scallion Tvorog Casserole
Mix the tvorog (farmer’s cheese) with the egg. I used grainy cottage cheese for this recipe for the first time and never expected it to be this delicious. The little cheese curds remain intact in the batter, adding a fantastic texture.
Using grainy cottage cheese creates a unique texture with intact cheese curds dotted throughout the finished dish.
Peel the zucchini and scoop out the seeds. Grate the flesh using a large box grater. Add the grated zucchini to the egg and cheese mixture, season with salt to taste, and stir well. At this stage, the salt will draw moisture from the zucchini, making the mixture quite liquid. By the way, if you make this in the winter using small zucchini, you do not need to peel or seed them since the skin is thin and the seeds are barely noticeable.
Once salted, the zucchini will release its juices, making the mixture more liquid and easier to combine.
Slice the scallions lengthwise and rinse under running water. Finely chop the scallions, add them to the batter, and pour in the neutral cooking oil. Reserve a tiny bit of oil to grease the skillet.
Fresh scallions add not only a vibrant flavor but also a beautiful, spring-like appearance to the casserole.
Whisk the all-purpose flour with the baking powder. Fold the dry mixture into the wet ingredients. You can substitute the baking powder with 1/4 teaspoon of baking soda mixed into the flour, adding 1 teaspoon of apple cider vinegar to the wet ingredients. As it bakes, the soda and vinegar will activate and make the batter beautifully fluffy.
Thoroughly whisk the flour and baking powder before adding them so the batter rises evenly.
Quickly mix the batter and let it rest in the refrigerator for 10 minutes. The batter will turn out quite thick, as the flour perfectly absorbs the moisture released by the zucchini.
Let the batter rest in the refrigerator for 10 minutes, allowing the flour to absorb excess moisture from the zucchini.
Grease a cast-iron skillet or a thick-walled baking dish with oil, then spread the batter evenly. Thick walls and a heavy bottom are crucial for this recipe, as the delicate cheese-based batter can easily burn.
A cast-iron skillet is perfect for baking cheese-based batter, ensuring even heat distribution.
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Place the skillet on the middle rack and bake for 20 to 25 minutes. The exact baking time depends on your pan size, the thickness of the batter, and your oven’s characteristics. To check for doneness, gently press the center of the casserole with your finger; if it feels springy, it is ready.
Check for doneness by pressing the center: the casserole should feel springy and look slightly golden.
Slice the finished zucchini and scallion casserole into portions and serve warm with smetana (sour cream) or a refreshing yogurt-dill sauce.
Slice the casserole directly in the pan after it cools slightly to help the pieces hold their shape.
The zucchini and scallion casserole tastes best warm, when the crust is still slightly crisp and the center remains perfectly tender. To elevate your presentation to a restaurant level, whip up a quick sauce: mix thick yogurt with finely chopped dill, a splash of lemon juice, and a minced garlic clove. This dressing beautifully highlights the freshness of the zucchini and the creamy notes of the cheese. If you have any leftovers the next day, the casserole holds its structure wonderfully — you can quickly reheat it or enjoy it cold as a satisfying snack. For those who love to experiment, try adding a handful of grated hard cheese or a pinch of nutmeg to the batter for a deeper, more savory aroma. If using older zucchini, always remove the tough skin and large seeds, but young zucchini can be grated whole, adding a lovely emerald hue to your bake. The main secret to success here is using a heavy-bottomed, thick-walled pan that prevents the delicate cheese batter from burning on the bottom before it cooks all the way through.
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