Looking for a tasty and healthy snack? Try making these zucchini medallions! They’re easy to make and perfect for a light lunch or snack. This recipe includes grated zucchini mixed with cottage cheese, eggs, semolina, and spices, and then topped with fresh sliced tomatoes.
- Zucchini (mature) – 10.5 oz.
- Cottage cheese – 7 oz.
- Eggs – 2
- Semolina – 1/4 cup
- Salt – slightly more than 1/2 tsp.
- Garlic powder – 1 tsp.
- Tomatoes – 2-3
- Vegetable oil (for tomatoes) – 1 tbsp.
- Ground pepper (for tomatoes)
Prepare the vegetables: wash, dry, and trim the ends of the zucchini.
Grate the zucchini using a coarse grater.
Add salt, garlic powder, eggs, semolina, and cottage cheese.
Mix the ingredients to form the filling.
The cottage cheese should be smooth and fresh. Grainy or sour cottage cheese can ruin the taste of the dish.
While the filling rests, slice the tomatoes into circles about 1/5 inch thick.
Grease the tomatoes with oil, season with salt and pepper.
Mix the filling again and divide it into 12 small molds.
Silicone molds do not need to be greased, but metal molds should be greased and dusted with flour.
Flatten the surface of the medallions with a spoon.
Place the tomatoes on top, slightly pressing them into the filling.
Bake the medallions in a preheated oven at 350°F for about 30 minutes.
Remove the medallions from the molds only when they have cooled down, as they may break while hot.