{"id":175692,"date":"2023-06-03T10:00:13","date_gmt":"2023-06-03T07:00:13","guid":{"rendered":"https:\/\/womanmagazine-npp.com\/?p=175692"},"modified":"2023-06-03T10:00:13","modified_gmt":"2023-06-03T07:00:13","slug":"delicate-casserole-with-zucchini-and-carpathian-cheese-by-alex-yakutov","status":"publish","type":"post","link":"https:\/\/womanmagazine-npp.com\/en\/2023\/06\/03\/delicate-casserole-with-zucchini-and-carpathian-cheese-by-alex-yakutov\/","title":{"rendered":"Delicate casserole with zucchini and Carpathian cheese by Alex Yakutov"},"content":{"rendered":"<p><img title="Woman Magazine - 0" loading=\"lazy\" class=\"aligncenter wp-image-172683 size-full\" src=\"https:\/\/womanmagazine-npp.com\/wp-content\/uploads\/2023\/04\/19_04_%D0%9D%D0%B0_%D0%BD%D0%BE%D0%B6%D0%B0%D1%85_%D0%90%D0%BB%D0%B5%D0%BA%D1%81_%D0%AF%D0%BA%D1%83%D1%82%D0%BE%D0%B2-e1685704909977.jpg\" alt=\"recipe by Alex Yakutov\" width=\"700\" height=\"700\">The season of the popular and easy-to-cook vegetable zucchini is in full swing. It goes well with meat, and everyone knows about its benefits for the body: zucchini improves intestinal function and is easy to digest. Do you want to cook a healthy, low-calorie and delicious dinner? Alex Yakutov, chef and expert of the New Channel <a title="Woman Magazine Link" href=\"https:\/\/novy.tv\/ru\/na-nozhah\/\">reality TV<\/a> show On Knives, offers you a recipe for casserole with zucchini, Carpathian cheese and chicken. Keep it!<\/p>\n<blockquote><p>&#8220;If you don&#8217;t have Carpathian brynza, you can replace it with regular cottage cheese. Just add salt to taste, mix it up, and you&#8217;re done,&#8221; says Alex Yakutov.<\/p><\/blockquote>\n<h5><strong>Ingredients:<\/strong><\/h5>\n<ul>\n<li>zucchini &#8211; 2 pcs.<\/li>\n<li>minced chicken &#8211; 0.5 kg<\/li>\n<li>Carpathian cheese &#8211; 50 g (for minced meat) and 2 tbsp. l. (for liquid mix)<\/li>\n<li>salt &#8211; 1 tsp. l. (for zucchini) and 1 tsp. l. (for minced meat)<\/li>\n<li>ground black pepper &#8211; 1 tsp. l. (for minced meat)<\/li>\n<li>eggs &#8211; 1 pc. (for zucchini) and 4 pcs. (for liquid mix)<\/li>\n<li>parsley &#8211; 1 tbsp. l.<\/li>\n<li>garlic &#8211; 1 clove (for greasing the mold) and 2 cloves (for frying)<\/li>\n<li>onion &#8211; 1 pc.<\/li>\n<li>spinach &#8211; 100 g<\/li>\n<li>hard cheese &#8211; 50 g<\/li>\n<li>bread crumbs &#8211; optional<\/li>\n<li>basil or mint &#8211; optional<\/li>\n<\/ul>\n<h5><strong>Cooking a <a title="Woman Magazine Link" href=\"https:\/\/womanmagazine-npp.com\/2023\/05\/31\/chebureky-avtentychna-ukrainska-strava-vid-ievhena-klopotenka\/\">dish<\/a>:<\/strong><\/h5>\n<ol>\n<li>Grate the zucchini on a medium grater. Season with salt and squeeze out the juice. Put it on a sieve and let it drain.<\/li>\n<li>Put the minced meat in a small container. Add salt, pepper and cheese. Stir.<\/li>\n<li>Mix the minced meat with the zucchini. Add the egg and finely chopped parsley. Mix thoroughly.<\/li>\n<li>From the resulting mass, make small meatballs &#8211; they are called polpette in Italian. Pour the oil into a preheated skillet. Put the polpettes and fry them a little so that they &#8220;set&#8221;.<\/li>\n<li>Cut the garlic clove in half. Grease a baking dish with it.<\/li>\n<li>Fry two cloves of garlic and an onion in a frying pan. The main thing is not to overcook! When you see a barely golden crust, remove the pan from the heat.<\/li>\n<li>Put the spinach in a bowl. Add the fried onions and garlic, 4 eggs and Carpathian cheese. Stir.<\/li>\n<li>Add the finished polpette. Stir and pour into a baking dish.<\/li>\n<li>Crush the bread crumbs into crumbs. Grate the cheese on a fine grater. Sprinkle bread crumbs and cheese evenly over the dish.<\/li>\n<li>Put the mold in an oven preheated to 170 degrees for 15 minutes. After that, open the lid of the mold: this will create a crispy crust.<\/li>\n<li>Sprinkle the finished dish with basil, mint, or other herbs, if desired. You can take 2-3 branches. Drizzle with a little olive oil. Done!<\/li>\n<\/ol>\n<p>Watch the second season of the restaurant reality show On Knives with Alex Yakutov this fall on New Channel!<\/p>\n<hr>\n<p><strong>Photo: press service<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The season of the popular and easy-to-cook vegetable zucchini is in full swing. It goes well with meat, and everyone knows about its benefits for the body: zucchini improves intestinal function and is easy to digest. Do you want to cook a healthy, low-calorie and delicious dinner? Alex Yakutov, chef and expert of the New [&hellip;]<\/p>\n","protected":false},"author":14,"featured_media":172684,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"rating_form_position":"","rating_results_position":"","mr_structured_data_type":"","tstyn_error":""},"categories":[9319],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v17.7.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Casserole with zucchini, cheese and chicken: recipe - Woman Magazine<\/title>\n<meta name=\"description\" content=\"An unconventional and healthy zucchini casserole cooked in the oven: a recipe from New Channel chef Alex Yakutov. - Woman Magazine\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/womanmagazine-npp.com\/2023\/06\/03\/nizhna-kaserol-z-tsukini-ta-karpatskoiu-brynzoiu-vid-aleksa-iakutova\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Casserole with zucchini, cheese and chicken: recipe - 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