Mousse zucchini and goat cheese

Submitted by enr on 03 Sep 2009
350 g zucchini
2 tbsp semolina
200 g fresh goat feta cheese
1 tbsp chopped green onions, parsley, dill
2 egg whites
2 limes (Limena, lime)
4 tbsp olive oil
salt, pepper
cherry tomatoes and arugula for decoration
Mousse zucchini and goat cheese
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Courgettes are grated and squeezed of excess juice. In a blender put courgettes, semolina, the feta cheese, green onions, parsley, dill, salt, pepper, the juice and rind of 1 lime. Grind. Whip with a little salt and 2-3 drops of lime juice snow. Gently mix with courgettes. Pour the mixture into a refractory heavily oiled form. Bake in a water bath of 25-30 minutes at 180 C. When cool turns and cut into portions. When serving pour dressing broken - the juice and rind of other lime, olive oil and salt. Decorate with cherry tomatoes and arugula.
1 user
03 Sep 2009
Source - Milochka


This is a very interesting and different recipe. It was very tasty! Peko mousse longer (about 40 minutes), while rabchetata began to change color - the picture so the author would appear to me that it should be. The only problem was slicing. As a mousse is quite soft and hard retains his condition, but is formed easily. I had arugula and decked with a little dill.