Zapekanka (Baked Cottage Cheese Casserole)
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✨ Adapt This Recipe
Available allergen-free substitutions:
dairy-free alternative
Choose a thick unsweetened product
gluten-free alternative
Use slightly less if the batter seems thick
dairy-free alternative
Use a light coating on the baking dish
dairy-free alternative
Serve cold or lightly whipped
Allergen information is provided for informational purposes only and may not be complete or up to date. Always verify ingredients directly before consumption.
Did you know?
Zapekanka became especially popular in school and nursery canteens across the former Soviet region because it was filling, inexpensive, and rich in protein.
Allergens in this recipe
Required ingredients contain allergens with no available substitutions:
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✦ Allergen-free alternatives
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Vegan Cottage-Style Cheese Alternative
— dairy-free alternative
Choose a thick unsweetened product
-
Vegan Cottage-Style Cheese Alternative
— dairy-free alternative
-
✦ Allergen-free alternatives
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Fine Gluten-Free Cornmeal
— gluten-free alternative
Use slightly less if the batter seems thick
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Fine Gluten-Free Cornmeal
— gluten-free alternative
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✦ Allergen-free alternatives
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Sunflower Oil
— dairy-free alternative
Use a light coating on the baking dish
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Sunflower Oil
— dairy-free alternative
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✦ Allergen-free alternatives
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Oat Cream
— dairy-free alternative
Serve cold or lightly whipped
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Oat Cream
— dairy-free alternative
Preheat the oven to 180C.
Grease a small baking dish.
In a bowl, mix cottage cheese, eggs, semolina, sugar, vanilla extract, and raisins until evenly combined.
Let the mixture stand for 10 minutes so the semolina can soften.
Transfer the mixture to the baking dish and smooth the top.
Bake for 30-35 minutes until lightly golden and set in the centre.
Cool slightly before slicing and serving with sour cream, honey, or berries.
Nutritional values are per serving and approximate. Not medical advice.