How to cook zucchini casserole. Zucchini casserole with minced meat and tomatoes - recipe with photo

It's time for the zucchini to ripen. We have already eaten them both fried and stuffed. Now I want something like this. Delicious and out of the ordinary. Let's fantasize.

And so, we make zucchini with minced meat, baked in the oven. At what minced meat can be both chicken and meat.

Ingredients:

• Zucchini - 1.2 kg
• Minced beef - 500 g
• Tomatoes - 8 pcs.
• Onion - 2 pcs.
• Hard cheese - 100 g
• Sour cream - 150 g
• Eggs - 4 pcs.
• Tomato paste - 2 tbsp. spoons
• Parsley greens - 0.25 bunch
• Dill greens - 0.25 bunch
• Salt - to taste
• Ground black pepper - to taste

There are several ways to cook casseroles with minced zucchini . The first is the use of an oven for such cooking. Everything that we do in the oven is always very tasty. Let's try!

How to cook zucchini casserole in the oven:

Wash the zucchini, cut off the ends and cut into rings 3 mm thick

Lubricate the baking dish with vegetable oil and put the cut zucchini in the form all over the bottom in one row.

Rice must be cooked ahead of time. Pour rice cold water, bring to a boil, lower the heat, and cook until the water boils away.
In a deep bowl, combine minced meat, rice, eggs, salt and pepper.

Mix to get a homogeneous mass.

Posting meat stuffing for zucchini.

On top of the minced meat, lay a layer of zucchini.

Next, cut the tomatoes into half rings.

Laying the tomatoes on the zucchini

We send the form with zucchini to the oven, heated to 200 degrees and leave for 40-45 minutes. To make the process go faster, cover the form with foil.

At the end of time, the casserole is almost ready, it remains to add cheese.
Grate the cheese.

Sprinkle the casserole with cheese and send it to the oven to brown.

Now you can cut the casserole into portioned pieces and serve.

Zucchini casserole with potatoes

Strictly vegetarian zucchini and potato casserole in the oven is so delicious that you want to cook it not only as a meatless dish.
We really love the zucchini and potato casserole cooked in the oven and eat it often.

A little work, but it turns out very tasty. But usually I do it all the same with meat or ham there, it's not tricky. But then a vegetarian girl was supposed to come to visit us, and meat had to be excluded.

Ingredients:

Potato - 800 g
Zucchini - 850 g
Vegetable broth - 500 ml
Flour - 3 tbsp.
Vegetable oil - 3 tbsp.
Salt - 1 tbsp. l. without a slide

Cooking:

We clean the potatoes and three on a coarse grater.

Zucchini, if with a thick skin, then peel it, if with a thin one, then immediately three on a coarse grater.

Stir in potatoes with zucchini 1 tbsp. l. salt without a slide, we jam the whole thing with our hands and leave it to drain in a colander. Along the way, from time to time we repeat the procedure of squeezing with our hands so that as much liquid as possible flows out of the vegetables.

After the vegetables are rubbed and salted, and before starting the preparation of the thickener, we set the oven to warm up to 250 C.

While the vegetables are draining there, we are making a thickener. In a frying pan over medium heat, very lightly, without changing color, fry the flour in vegetable oil. To get something like putty.

Putty in small portions we start pouring vegetable broth, along the way, carefully rubbing it with a spatula so that no lumps form.

Pour vegetables into the thickener, from which excess liquid has already flowed out, and they have greatly decreased in volume. We stir.

We shift the resulting mixture into a heat-resistant baking dish and place it in the oven. Depending on what result you want to achieve, you can apply two different baking strategies.

If you need a casserole with a light surface, then with such a volume of the form it should be simmered in the oven for about an hour at a temperature of 200 C. If you want such a brown fried crust that we love, then there is a different approach - 40-45 minutes at a temperature of 250 C, and then leave for 15 minutes to rest in a closed cooling oven.

Inside, a casserole of zucchini and potatoes cooked in the oven is very soft and tender, it does not hold a clear shape of a piece, but it tastes just melts in your mouth, and the family immediately ordered a repeat!

Zucchini and chicken breast casserole

What can compare with the taste of vegetables grown with your own hands on a personal plot? Summer is in full swing, zucchini grow at an incredible speed and you need to come up with something new, otherwise you are tired of eating only fried ones. Today we will try the zucchini and chicken casserole in the oven.

Ingredients:

• one zucchini
• 500 g chicken fillet
• 3 tomatoes
• one carrot
• dill and onion feathers
• 3 eggs
• 200 g sour cream
• 200 g cheese

First, peel the zucchini from the skin and remove the seeds.
Cut the vegetable flesh into circles and then divide them into 4 parts.

Cut the chicken fillet into pieces.

We place the zucchini in the form, on which we lay the chicken fillet.

Break the eggs into a bowl and spread the sour cream.

Add chopped greens.

Salt and mix.

Drizzle zucchini and chicken with this mixture.

Cut the carrots into slices and spread on the sauce.

Mode tomatoes and cover the carrots and sprinkle with salt.

We put in an oven preheated to 200 degrees for half an hour.

Sprinkle the casserole with cheese.

I lower the temperature to 180 degrees. It remains to wait another 30 minutes and the dish can be served on the table. A simple salad of fresh cucumbers will even come in handy.

My call will be very short. You see the buttons at the top? I have never taken bribes in my life, but if you do, I will be glad. In return, you will receive a treat, you will take it home with you and maybe to saturate, you will wander into the blog again.

Zucchini casserole with minced chicken

Description: This dish is perfect for a second lunch or as an independent dinner. I think that children will also like it if you remove garlic and pepper from the recipe. Hearty, fragrant, seasonal dish rarely leaves anyone indifferent.

If you consider that it is without mayonnaise and with light minced chicken, then it is perfect for those who are on a diet. Zucchini can not be fried, but simply dried in a pan with a non-stick coating or on a grill in the oven.

Ingredients:

• Zucchini (about 800 g) - 1 piece
• Tomato (500g) - 5 pcs
• Bulb onion (large) - 2 pcs
• Garlic - 2 tooth.
• Semi-hard cheese - 350 g
• Minced chicken (it is better to take more) - 400 g
• Sour cream - 300 g
• A mixture of peppers - 5 g
• Salt (also to taste) - 5 g
• Vegetable oil - 100 g

A set of products that we need for our casserole.
Wash the zucchini thoroughly. If it is thin-walled or young, do not peel it. Cut into circles no more than 0.7 cm.

Let's start preparing the products for the casserole.
Two large heads onion cut into circles with a thickness of not more than 4-5 mm. I decided to lightly fry them in vegetable oil so that it would not be bitter and spoil delicate taste zucchini.

My tomatoes are also washed, dried and cut into circles in the same way - no more than 5 mm thick.

Three garlic fine grater or pass through a garlic press and mix with sour cream. We also add salt and a mixture of ground peppers to taste.

We rub the cheese on a large grater.

Lightly fry the zucchini mugs on both sides in vegetable oil. Let them cool slightly. And let's start assembling our casserole.

Grease a casserole dish (regular baking sheet) with a brush dipped in vegetable oil. You can lightly sprinkle the sheet with flour (then the juiciness of the casserole will be slightly absorbed from below, and the cheese absorbs all the liquid from above). You can lightly “salt” and pepper a layer of zucchini. But this is only at the request and taste of the eaters and the hostess herself.

The second layer of minced chicken, lightly salted. On a layer of minced meat I laid out rings of fried onions and poured all this abundantly with sauce of sour cream and garlic with pepper.

The next layer I made circles of tomatoes. It is better to drain the juice from the tomatoes - so that the casserole does not turn out very juicy and does not “blur” - what happened to mine!

We put all this beauty in a heated to 150 - 180 * C for 15-20 minutes. You can temperature in the first 5-10 minutes. increase to 200*, and then remove to 150*. For 5-7 min. until cooked, take out the casserole, add a layer of grated cheese to the already dried tomatoes and put back in the oven until cooked.

The aroma and look of the casserole is amazing! The taste will not leave you indifferent either.
Enjoy your meal!

Zucchini casserole in the oven - appetizing dish, which is based on diet vegetables. Zucchini is 90% water, and their calorie content is only 22-24 kcal per 100 g. Despite the "wateriness", they have excellent taste, which allows them to be used in daily diet not only useful, but also with pleasure!

cooking secrets

• Young zucchini. It is preferable to use young vegetables, as they are more tender and tastier than their overripe counterparts. In addition, cooking them is faster and easier - no need to cut out the seeds and cut off the thick peel.
• Water minimum. When cooking zucchini, use as much as possible less water, as they release juice during heat treatment.
• Spices to taste. Paprika, allspice, fresh or dried herbs underlined discriminating taste diet vegetable.

Basic zucchini casserole recipe

You will need:

• zucchini - 1 pc.;
• kefir 1% - 100 ml;
• flour - 6 tbsp. l.;
• cheese - 100 g;
• egg - 2 pcs.;
• vegetable oil- for lubrication;
• garlic - 3 teeth;
• salt, spices, pepper - a pinch.

Cooking

1. Wash the average young zucchini and grate on a coarse grater.
2. Add eggs to the zucchini, then pour in low-fat 1% kefir and add flour, salt and stir until a homogeneous mixture is obtained.
3. Grate hard cheese grated, mix with the rest of the ingredients, adding pepper, spices and finely chopped garlic.
4. Cover the baking dish with parchment and grease with oil, put the zucchini dough into it.
5. Put the zucchini with cheese and kefir in an already preheated oven and bake for 40 minutes until browned.
6. Remove the casserole, let it cool for 5 minutes, remove from the mold and then serve.

Zucchini casserole in the oven with cheese will become softer and creamy taste if hard cheese is replaced with cottage cheese or yogurt. It all depends on your imagination.

4 original recipes

With eggplant and tomatoes

You will need:

• zucchini - 1 pc.;
• eggplant - 1 medium;
• tomatoes - 2 large;
• onion, can be red - 1 pc.;
• olive oil - 3 tbsp. l.;
• garlic - 4 cloves;
• salt, spices, black pepper - a pinch.

Cooking

1. Cut the zucchini and eggplant into identical circles, after washing and peeling them.
2. Make a casserole dressing by sautéing finely chopped onions and mashed tomatoes in olive oil. Add garlic and spices to taste.
3. Put the sliced ​​\u200b\u200bzucchini and eggplant slices into the mold, pour the tomato dressing.
4. Bake zucchini and eggplant casserole in the oven for 50 minutes at a temperature of 190 degrees.

Serving the dish will be more original if you decorate the plates with lettuce and other herbs. Camelina oil will give spicy taste dish.

With potatoes and cheese

You will need:

• medium zucchini - 1 pc.;
• potatoes - 4 pcs.;
• sour cream - 200 ml;
• cheese - 100 g;
• vegetable oil - 3 tbsp. l.;
• garlic - 3 cloves;
• parsley, green onion - 1 bunch;
• salt, pepper, spices, for example, paprika - to taste.

Cooking

1. Wash and peel potatoes and zucchini, cut them into circles.
2. Make a sauce by mixing sour cream with pepper, salt, minced garlic, onion and parsley. Greens can be used dry, but fresh is better.
3. Put part of the potatoes in a baking dish, pour sauce on top, then another layer of potatoes with sour cream filling, and finally - zucchini.
4. Put the mold in the oven and bake for 40 minutes at a temperature of 180 degrees, then sprinkle the casserole with grated cheese and put it back in the oven for 5 minutes.

Serve with cucumbers and / or tomatoes, as they will emphasize the taste of the dish and look beautiful on the plate.

With chicken and cheese

You will need:

• zucchini - 1 pc.;
• chicken fillet- 400 g;
• egg - 2 pcs.;
• sour cream - 70 ml;
• cheese - 50 g;
• onion, can be red - 1 pc.;
• garlic - 3 cloves;
• butter- 3 tbsp. l.;
• salt, pepper, spices - a pinch.

Cooking

1. Turn on the oven to warm up to 190-200 degrees.
2. Wash and pass the chicken fillet with onion and garlic through a meat grinder.
3. Wash and grate the zucchini, squeeze out the juice a little, and then mix it with chicken, eggs, salt and spices.
4. Put the mixture in a greased form, grease with a layer of sour cream and bake for 40 minutes.
5. Grate the cheese, 10 minutes before the readiness, sprinkle the dish with it. Bake until crispy. Serve hot with sour cream sauces and gas stations.

With minced meat and rice

You will need:

• zucchini - 2 pcs.;
• pork or Ground beef- 200 g;
• boiled rice - 100 g;
• tomato - 1 pc.;
• egg - 1 pc.;
• pork fat or butter - 2 tbsp. l.;
• salt, pepper, spices - to taste.

Cooking

1. Preheat the oven to 210-230 degrees.
2. Wash and carefully cut the zucchini.
3. Boil the rice in salted water, mix it with the egg and minced meat, adding salt and pepper.
4. Grease a baking dish with oil and place the zucchini slices in it. Gently spread over it. chopped meat, mixed with rice, and then another layer of zucchini.
5. Put the tomatoes cut into half rings on top of the zucchini and send the casserole to the preheated oven. Bake 50 minutes.

A casserole with minced meat and rice will cook faster if you cover the baking dish with foil. And it is better to serve the food hot, rubbing a little hard cheese on top.

Any recipe for zucchini casserole in the oven can be adapted to your taste and the preferences of family members. Add other vegetables, minced meat, chicken meat, tomatoes - the dish will turn out not only tasty, but also healthy!

So the hot summer is over, but September still pleases with warmth. Autumn is the time for culinary inspiration. The stalls of the markets are still delighting with a variety of vegetables - there is something to create a masterpiece from! And some of us grow a lot of things in our own gardens. Go to the garden, collect a little bit of everything - and the most delicious dish is ready!

If you have not had time to make preparations from zucchini, then you can look at the site of my colleague

By the way, zucchini was brought to us from America in the 16th century. True, at first only its seeds were eaten. But by the 18th century, culinary specialists created a lot interesting dishes from this vegetable. Let's finally get acquainted with the recipes for delicious and tender dishes.

Oven zucchini casserole - a classic recipe

Despite the fact that autumn is outside, there is a brisk trade in vegetables in the markets and shops. So we have a great opportunity to maximize the supply of vitamins in the body.

Zucchini is very popular with housewives. Universal Product, which in any form (fried or baked) can be served at the table as a separate dish, and also, taking it as the main ingredient, cook something tasty and original.

Zucchini casserole classic recipe It is so easy to prepare that even a child can handle it. It will be a wonderful, light lunch or dinner, and if you want, cook it for unexpected guests.

We will need:

• Zucchini - 4 pieces
• Hard cheese - 100 grams
• Eggs - 2 pieces
• Sour cream - 100 milliliters
• Soda - ½ teaspoon
• Flour - 150 grams
• Salt - ½ teaspoon
• Ground black pepper - to taste
• Fresh parsley - small bunch

Cooking process:

Take a grater with large holes, grate the zucchini and squeeze the juice.

Do you know how to properly squeeze zucchini? I share with you a little secret.

Salt the zucchini a little, put in a sieve for 20-30 minutes. All excess liquid will drain during this time itself. If you think there is still a lot of juice left, squeeze lightly with your hands, but do not try to squeeze out all the moisture, otherwise the casserole will turn out dry.

Now three cheese on a coarse grater.

Pour sour cream into a bowl, add soda, slaked with vinegar. Let's stand for 5 minutes. Then we drive in fresh chicken eggs, salt, pepper, add flour, mix well.

It remains to add grated zucchini and mix thoroughly again.

Lubricate the casserole dish with oil.

For this purpose, it is best to use vegetable oil, in extreme cases, butter. But olive oil is not suitable for this purpose - its specific aftertaste can spoil the taste of the finished dish.

Posting vegetable mix. We put for 40 minutes in an oven preheated to 180 degrees.

Ready casserole can be decorated with slices of tomatoes, fresh herbs. Everything is here for your taste. remember, that original submission dishes makes them even more appetizing in appearance. This is an important factor, especially if you are trying to feed young children tasty and healthy food. Cook with us!

Recipe with minced meat in the oven

The casserole will turn out more satisfying if you add minced meat to it. This culinary technique will surely be appreciated by your men. The dish prepared according to this recipe is juicy and tender! And thanks meat supplement- also nutritious. It is quite possible to attribute it to a full-fledged independent dinner.

If you use minced meat bought in a store, not hand-wound, be sure to pay attention to its smell and color. It should only smell fresh meat! No spice smells are allowed - this often indicates that the meat used to prepare the minced meat was spoiled. The color should be natural - bright pink.

Also, it should not be overdried in appearance - fresh minced meat secretes pinkish juice. Like these ones little tricks will help you in choosing one of the main components of a wonderful summer dish which we will start preparing immediately.

We will need:

• Zucchini - 500 grams
• Minced meat - 250 grams
• Onion - 1 head
• Egg - 1 piece
• Tomato - 1 - 2 pieces
• Garlic - 2 cloves
• Cheese - 100 grams
• Sour cream - 100 grams
• Salt, spices - to taste
• Parsley - bunch
• Vegetable oil

Cooking process:

Let's start by coarsely grating the zucchini.

If you are using old zucchini, the skin of which is thicker and rougher, then be sure to peel them and remove the seeds. This is necessary so that the vegetable mass is homogeneous and soft.

Add a pinch of salt and let stand for a while so that the juice stands out, which then will need to be drained.

Onion, cut into small cubes, fry until translucent. Do not forget to stir so that the onion does not burn.

After a couple of minutes, minced meat can be added to the onion. Thoroughly mix everything, breaking up lumps of minced meat, achieving a more uniform consistency.

Now salt, add your favorite spices and seasonings. Stirring occasionally, fry the minced meat with onions until half cooked, about five minutes. Remove from heat, transfer to a deep bowl.

We take the garlic, squeeze it into the minced meat.

We cut the tomatoes in circles, rub the cheese with large straws on a vegetable grater.

Let's return to the zucchini, gently wipe them with a spoon through a sieve, getting rid of excess liquid.

Let's prepare the filling. To do this, beat sour cream with an egg. Do not forget to salt to taste, add black ground pepper or any other seasonings you like.

Spreading evenly over a greased form, lay out the prepared products in three layers: zucchini - minced meat - zucchini.

Lay the tomatoes on top.

Pour the egg mixture, bake for twenty minutes at a temperature of 200 degrees.

Be sure to preheat the oven in advance, so the heat is distributed over its surface more evenly, and this is a guarantee proper cooking dishes.

Turn on the electric oven 10 to 15 minutes before you cook in it. gas oven warms up faster - 5 to 10 minutes is enough.

All ovens are different, so keep an eye on your cooking. If necessary, increase or, conversely, reduce the baking temperature. If possible, use an oven thermometer.

We get a casserole. By this time, the vegetables will be almost ready, and the sauce will bake and become a beautiful golden hue.

Sprinkle with parsley and grated cheese.

Put it back in the oven for fifteen minutes. The cheese should melt and take on a beautiful golden crust.

Hearty, fragrant and incredibly tasty casserole is ready. Everything about this dish is perfect! Spices and seasonings give flavor, minced meat - satiety, and zucchini - tenderness. All that's left to do is cut the casserole into small pieces. portioned pieces, arrange on plates, treat relatives and friends. Prepare healthy and healthy food!

Recipe with cheese

Preparing such a casserole is very easy and simple, especially during the season of vegetables. This dish may seem too simple. However, the taste tender zucchini under mustard cream sauce can really surprise.

For cooking variety of dishes, choose small zucchini, about 10 - 20 cm, with a smooth and elastic skin. The surface of the vegetable must be undamaged and dark spots, which indicate that the process of decay has already begun inside. So, let's begin!

We will need:

• Zucchini - 4 pieces
• Cheese - 200 grams
• Eggs - 2 pieces
• Sour cream - 100 milliliters
• Mustard - 1 teaspoon
• Garlic - 3 cloves
• Dill greens - 1 bunch
• Salt, black pepper - to taste

Cooking process:

First of all, turn on the oven, set temperature regime 180 degrees.

Next, mix the chopped dill and, cut into small identical cubes, main ingredient- zucchini. Adding crushed garlic, salt, miscellaneous different spices for flavor. Now mix it all thoroughly.

Now let's prepare the sauce. To do this, beat sour cream, mustard and eggs until smooth.

Replace sour cream heavy cream or yogurt without additives - and the dish will turn out even more tender.

Put the zucchini with herbs in a greased form, pour the sauce. Bake for 20 minutes.

After the specified time, we take out the form and pour plenty of vegetables with cheese. Return to the oven for another 20 minutes. Then we take it out, let it cool a little and you can try. It turns out very tasty - as they say, you will lick your fingers! And it does not harm the figure at all. Cook with us!

Zucchini casserole in a slow cooker

Culinary process in modern world becomes easier and faster thanks to household appliances. Many in the kitchens have such an indispensable thing as a slow cooker. And while others are working, the housewives, who dared to entrust the preparation of food to smart assistants, are resting.

Such vegetable casserole very easy to cook, even a novice hostess can handle it. It is also so light that it is suitable for children. If you are cooking for adults, you can add herbs, spices, garlic - so the taste will turn out to be brighter and more pronounced. Serve like independent dish or use as a light vegetable garnish to meat and fish dishes. Also, zucchini perfectly complement boiled potatoes.

We will need:

• Zucchini - 1 piece
• Tomato - 1 piece
• Eggs - 2 pieces
• Cheese - 50 grams
• Milk - 150 milliliters
• Sour cream - 150 milliliters
• Flour - 3 tablespoons
• Salt, spices - to taste

Cooking process:

We start by preparing vegetables. Shredded young zucchini thin slices, mature - first we clean, and then we cut it. Then we put it in the multicooker bowl, which was previously lubricated with oil.

Lay the tomato slices on top of the zucchini. Choose dense, fairly elastic tomatoes for cutting, then it will be easier for them to give the desired shape.

Prepare a tender milk-egg mixture for pouring. To do this, until smooth, with a whisk or just a fork, beat the eggs, sour cream, milk. Don't forget to add salt and fragrant spices. Then pour into a bowl with vegetables.

We fall asleep with cheese. We put the bowl in the multicooker. We select the “baking” program, set the cooking time to 1 hour.

After the specified time has elapsed, open the lid, look: if there is a lot of liquid in the bowl, set it for another 20 minutes, just cook with open lid to evaporate excess water. That's all - delicious, tender casserole ready!

Zucchini casserole quick and tasty

This recipe is for mushroom lovers. You can take any mushrooms. You can add zest, make the dish special if you add three types of hard cheese to it. For example, mozzarella, parmesan and ricotta. Such a trick will make the taste rich, expressive and rich. If you wish, you can add fresh tomatoes- this will add variety, make the finished dish brighter due to bright color tomatoes.

Buy mushrooms only from trusted sellers. Since, if they grew up and were collected in improper conditions (for example, near highways, landfills and other dirty places), then there is a high probability that they contain chitin. This toxic substance does not dissolve in digestive system and is not excreted from the body, accumulating in it, which means that there is a high probability of poisoning. Take care of yourself and your loved ones!

We will need:

• Zucchini - 1 - 2 pieces
• Potato - 1 kilogram
• Onion - 1 - 2 heads
• Mushrooms (champignons or oyster mushroom) - 300 grams
• Cheese - 150 grams
• Cream (or sour cream) - 250 milliliters
• Salt, pepper - to taste
• Vegetable oil

Cooking process:

Salt potatoes, cut into equal, not too thick (up to 1 cm) slices. Be sure to grease with oil - this is done not only so that the vegetable does not stick to the mold during baking, but also has a pleasant golden color.

Depending on the size, we cut the zucchini in the same way as the potatoes - in the form of circles, or half rings. Then salt, mix, let stand for fifteen minutes. The juice that stands out during this time will need to be drained.

Cut the mushrooms into slices, onions into cubes. Fry in melted butter until half cooked for 5-7 minutes.

A little secret from cooks - put mushrooms in a well-heated pan, so they release less liquid and will be fried, and not stewed in own juice. Be sure to fry over high heat, stirring occasionally with a wooden spatula.

Mixing the zucchini fried mushrooms, put in a suitable heat-resistant baking dish.

Let's cook cheese sauce for filling. Everything is elementary here - just combine cheese and cream. Pour the mixture over the vegetables. Bake for one hour at 180 degrees.

Let the casserole cool down, cut into pieces. We please loved ones delicious dish cooked on hastily. Cook with pleasure!

Casserole with vegetables

The peculiarity of this dish is in the juicy vegetable sauce, which makes the casserole fragrant and incomparably tasty. And the smell during cooking is so stunning that even the neighbors on the floor begin to salivate. It's also a real summer vitamin bomb!

Preparing this casserole is very easy. All you need to do is chop the vegetables, put everything in a mold and bake. Be sure to try this vegetable platter.

We will need:

• Zucchini - 4 pieces
• Tomatoes - 4 - 5 pieces
• For sauce:
• Onions - 1 - 2 pieces
• Tomatoes - 2 pieces
• Sweet pepper - 1 piece
• Garlic - 3 cloves
• Fresh greens of basil, thyme - 2 sprigs each
• Sugar - 1 teaspoon
• Salt, ground black pepper - to taste
• Vegetable oil

Cooking process:

Thin, about 0.5 - 0.7 centimeters, cut the zucchini and tomatoes into circles.

Now let's prepare the vegetables for the sauce. They must be cut into small cubes, greens - chopped, garlic chopped in any convenient way.

Heat up the pan well. Put the onion first, fry until translucent. Then add Bell pepper, and after a couple of minutes - tomatoes. We make the fire quieter, salt, add a spoonful of sugar, simmer under a closed lid for 5 minutes. Then add garlic, chopped herbs, pepper, mix and remove from heat.

We take a form with high sides, put it on the bottom vegetable sauce, on top, alternating put zucchini with tomatoes.

If you like, you can also add potatoes and carrots at this stage, which, like other vegetables, are cut into circles.

Sprinkle vegetables on top with salt, pepper, for more flavor, you can add dry Provencal herbs. Then grease with vegetable oil, send to the oven at 180 degrees for 1 hour. Delicious vegetable casserole is ready! You can bake it under the cheese "cap" - for this, 15 minutes before cooking, remove the vegetables from the oven and sprinkle with grated cheese.

Zucchini casserole in the oven without flour (video recipe)

Simple, clear, step-by-step cooking recipe delicious casserole from professional chef Irina. Ready meal looks very appetizing! Serve on its own or as a side dish for meat. You can also prepare a sauce of sour cream, garlic, chopped herbs (salt, additional spices to taste) for this vegetable casserole - it will turn out very tasty. Watch the video recipe, take note!

These are so delicious and simple meals can be made from zucchini. This unique vegetable goes well with other vegetables, meat, mushrooms. You can experiment for a long time. I hope that in this collection of recipes you were able to find something interesting for yourself.

Outside the window is summer, the season is in full swing different vegetables- a true paradise for a pp-shnik. This is the benefit, and diversity, and low calorie dishes. Very good, for example diet casserole from zucchini in the oven - recipes with photos for the pp-menu prepared by our best authors, choose any!

Zucchini casseroles - a variety of recipes

In general, there can be as many recipes for such casseroles as there are housewives - the field for imagination is vast! We will give basic options, and you already see for yourself - you can add any vegetables, a variety of spices, you can take raw meat or minced meat, use or not various fillings, cheese, mushrooms, etc.

meatless recipe

This vegetable pp-casserole of zucchini and young potatoes- just a godsend not only for pp-shnik, but also for those who do not eat meat, as well as for those who are losing weight. In the list of products - only vegetables, eggs and milk.

The nutritional value per 100 g:

1. Calories: 50
2. Proteins: 2,2
3. Fats 1
4. Carbohydrates: 8

Ingredients:

• zucchini (zucchini) - 1 pc.
• new potatoes (large) - 3 pcs.
• raw egg - 1 pc.
• low-fat milk - 200 ml.
• garlic - 1 clove
• salt, spices (for vegetables, paprika) - to taste

Step by step preparation:

Wash vegetables. We clean potatoes.

Cut potatoes into thin slices. You can use sharp knife, peeler. For this recipe, as for most recipes, only young potatoes are suitable, why, it is written

We also cut the zucchini.

Ready to fill. Finely three garlic, send to a bowl, add spices, salt, egg, mix everything.

We add milk.

Place the zucchini in a baking dish.

Put potatoes on top. Pour half milk-egg mixture.

Again a layer of zucchini and potatoes. Don't forget about filling.

In an oven preheated to 180 degrees, we send a form with vegetables. Bake for 30-40 minutes.

When the vegetables are ready, let cool slightly and serve.

Before serving, decorate the casserole with herbs and tomatoes

Diet squash casserole with minced chicken

This recipe can also be served for holiday gatherings - it is very tasty and looks appetizing. In this case, we do not cut the zucchini, but turn it into a homogeneous mass, like on pancakes.

Nutritional value per 100 g:

1. Calories: 98
2. Fats 3,5
3. Carbohydrates: 8

Will need:

• 1 small zucchini
• chicken breast - 200 g
• carrot - 1 pc.
• onion - 1 pc.
• bell pepper - 1 pc.
• 2 eggs
• 2 tbsp low-fat sour cream
• oatmeal - 2 tbsp
• hard cheese - 40 g
• spices and salt - to taste.

Cooking process:

1. Zucchini (washed, peeled) three per coarse grater. We squeeze the juice (we pour it out, we don’t need it), we combine the pulp in a bowl with 1 egg, oatmeal, and grated carrots.
2. Salt, sprinkle with spices, mix.
3. Pass the chicken breast, onion and peeled bell pepper through a meat grinder or grind in a blender until smooth. Also, don't forget the salt. You can just finely chop the meat and onion.
4. We spread the squash-oat mass in the form, distribute the meat on top.
5. Lightly beat the remaining egg with sour cream and salt, pour evenly on top of the future casserole.
6. We put in the oven for 40 minutes at a temperature of 200 degrees.
7. Sprinkle with grated cheese and bake for another 5 minutes.
8. Serve hot or cold. Very tasty with homemade tomato juice.

Recipe with cottage cheese

If you love cottage cheese savory pastries, khachapuri, then this is the recipe for you! Very similar in taste. And the calorie content is much lower!

Recipe Information

• Cuisine:Home
• Dish type: second course, pastries
• Servings:3-4
• 45 min

Ingredients:

• 0.5 medium zucchini
• 1 tomato
• 1 D0 grade egg
• 1 st. a spoonful of sour cream
• 0.5 cup milk
• salt, pepper mixture
• 1 slice ham (70-80 g)
• 50 g hard cheese
• vegetable oil

Cooking:

Wash vegetables in warm water. Peel the zucchini, cut into semicircles - just like a tomato. Cut the ham into strips.

Grease a small rectangular shape vegetable oil. Put the zucchini, salt, pepper.

Spread the ham, spread the tomatoes on top. Beat the egg with cream and sour cream, pour over the vegetables with the resulting sauce.

Grate hard cheese - for this recipe it is better to take with large holes, sprinkle the dish on top.

Cook at 200 degrees for 25-30 minutes (the time in the recipe is indicated for electric oven). The finished dish acquires a beautiful sunny golden color and a very appetizing look.

Cut the casserole into pieces - this amount of products makes 2-3 servings. Sprinkle with chopped dill, serve. Bon appetit!

Zucchini Vegetable Casserole: Garlic Recipe

Ingredients:

• 500 g zucchini
• 500 g white cabbage
• 500 g carrots
• 500 g bell pepper

• 350 g tomatoes
• 350 g bell pepper
• 200 g onion
• 3 sprigs fresh thyme
• vegetable oil

for refueling:

• 5 st. spoons of vegetable oil
• 2-3 garlic cloves
• fresh parsley
• salt, ground black pepper
• balsamic vinegar

Make a sauce. Roast the peppers at 180 degrees for 30 minutes until black marks appear. Fold in plastic bag, tie up, let cool. Remove the skin, remove the seeds and stalk, cut the flesh into cubes. Scald the tomatoes with boiling water, get rid of the skin and also cut into cubes.

Remove the husks from the bulbs, chop them finely and sauté in hot vegetable oil. Add peppers, and after 3 minutes - tomatoes. Season with salt and simmer until the sauce thickens (5-7 minutes). Grind the sauce with a blender, combine with chopped thyme and put in a casserole dish.

Prepare vegetables for the casserole. Cut the zucchini and peppers into slices, grate the carrots, chop the cabbage into strips of medium thickness (not very thin). Lay the vegetables on top of the sauce. Prepare the dressing by mixing vegetable oil with chopped parsley and garlic. Season with salt and pepper, pour over vegetables. Cover the form with foil, bake the dish at 180 degrees for about an hour. Drizzle the vegetable casserole with balsamic vinegar before serving.

Zucchini casserole with vegetables in the oven

Ingredients:

• 1 zucchini
• 1 bell pepper
• 1 tomato
• 1 onion
• 3 eggs
• 120 g sour cream
• 80 g hard cheese
• 1 st. a spoonful of chopped herbs
• vegetable oil
• ground black pepper

Wash and, if necessary, clean the vegetables. Cut the zucchini into thin circles, salt and lightly remember with your hands until the juice is released. Spice up ground pepper. Chop the onion and sauté a small amount vegetable oil. Cut the pepper into slices, add to the onion, fry everything together for 3 minutes. Cut the tomatoes into slices too.

Grease a baking dish with oil. Lay the onion on the bottom bell pepper and then layers of tomatoes and zucchini. Beat the eggs with a fork, mix with sour cream and herbs. Salt and pepper, pour vegetables. Bake at 190 degrees for 25-30 minutes. Then sprinkle with grated cheese and cook for another 10 minutes.

Zucchini casserole with rice and minced meat

Ingredients:

• 1 zucchini
• 250 g rice
• 500 g mixed minced meat(pork + chicken)
• 2 tomatoes
• 3 bell peppers
• 1 carrot
• 1 eggplant
• 1 onion
• 1 garlic clove
• 100 g feta
• 3 art. spoons grated cheese
• 3 art. spoons of breadcrumbs
• 200 ml vegetable broth
• 1 egg
• vegetable oil
• chopped parsley
• salt, a mixture of ground peppers

• 100 ml cream
• 1 egg

Heat vegetable oil in a saucepan, fry the onion until translucent. Add hot broth, simmer over low heat until half cooked. Cool down.

Combine minced meat, rice, egg, parsley, chopped onion and diced feta. Salt, season with a mixture of peppers, mix. Put the prepared mass in a generously oiled form, level it.

Wash the vegetables, if necessary, peel. Zucchini, eggplant, peppers, carrots and tomatoes cut into circles. Blanch carrots in boiling water for 1-2 minutes. Lay the vegetables overlapping each other on top of the minced meat. Drizzle with oil mixed with minced garlic, followed by whipped cream with egg. Sprinkle with grated cheese and breadcrumbs, cook in the oven for 30-40 minutes at 180 degrees.

Zucchini casserole with eggs and tomatoes in the oven

Ingredients:

• 1 zucchini
• 150 g pasta "feathers"
• 200 g champignons
• 3 tomatoes
• 300 g feta
• 2 garlic cloves
• 200 ml cream
• 2 eggs
• 120 g hard cheese
• 0.5 teaspoon dry marjoram
• 1 st. a spoonful of olive oil
• salt, black ground pepper
• basil greens

Boil the "feathers" in boiling salted water for 7-8 minutes (recipe calls for slightly undercooked pasta), drain in a colander, let drain completely. Wash the tomatoes and zucchini, dry them, cut into slices 6-7 mm thick. Peel the garlic and finely chop. Rinse mushrooms in cold water, wipe with a napkin and cut into slices, and feta into cubes.

Prepare the fill. Beat eggs thoroughly with cream, pepper to taste, combine with garlic and marjoram. Preheat oven to 200 degrees. Mix pasta, vegetables, mushrooms, feta in a bowl, put in a greased olive oil rectangular shape. Pour over the creamy egg mixture, bake for 40-50 minutes.

7 minutes before the end of cooking, sprinkle the casserole with hard cheese, grated on a coarse grater. Garnish the hot dish with basil leaves and cut into portions.

Zucchini and potato casserole

Ingredients:

• 1 kg zucchini
• 300 g potatoes
• 70 g butter
• 2 eggs
• 50 g grated hard cheese
• 500 ml milk
• greens to taste

Wash the zucchini and potatoes, peel and cut into slices. Boil hard-boiled eggs, cool, peel, cut into slices. Lubricate a refractory form with 20 grams of oil, put a row of potatoes, a row of zucchini and a row of eggs into it. Sprinkle with half the grated cheese and chopped herbs. Arrange potatoes, zucchini and eggs in rows again. Salt the milk and pour over the casserole. Sprinkle with grated cheese, parsley, spread the remaining butter, cut into slices. Cook in the oven for about an hour at 180 degrees.

Another option for making casseroles is from young zucchini with cheese, see the video.