- – 1kg skimmed curd;
- – 100g pitted olives;
- – 4 medium zucchini;
- – 4 medium sweet peppers;
- – 50 g sour cream;
- – dill fresh or dry;
- – 3 garlic cloves
- – 30 g vegetable oil
- – 5 g vinegar
- – seasoning – to taste.
Zucchini, without peeling, cut into thin parallel plates, lower into salted boiling water with 5 g added vinegar. Keep like that for a minute, then send on a towel to make the extra moisture go away.
Wash the sweet peppers, peel off the seedlings and cut with thin straws. Garlic brush and grind with a knife.
In the warmed on the stove pour 30 g of oil when it is warmed up – throw stewing pepper – for 5 minutes. At the end of the simmer, throw the prepared garlic. Remove from the stove, allow to cool.
Curd with sour cream mix using a blender. Cut the olives into slices, cut finely dill and stir everything with the cottage cheese gently. Salt the mixture and stir again with a spoon.
On the bottom and sides of a rectangular shape for baking lay out strips of zucchini. Everything in a dense layer – placing the strips perpendicular to the shape.
On the resulting “bedspread” of zucchini lay out the third part of the cottage cheese, on top of it spread the chilled pepper with garlic. Then put the second third of the cottage cheese, the next layer – again pepper, cover all the remaining curd mass. Close all remaining strips of zucchini, also perpendicular.
Send the resulting curd pate “to rest” in the refrigerator for 7 hours.
Before serving, lay on a large beautiful dish and cut with a very sharp knife into medium-thick slices.