Summer is a generous season for vitamins from the beds, when we are happy to cook a variety of light, yet hearty treats . For example, on family dinner or to festive dinner you can serve young eggplants and zucchini baked in the oven or on the grill, combined with vegetables, cheese and original spices.

Prepare these side dishes meat dishes quite simply, because they do not require large financial and time costs, which makes them indispensable, especially in busy working days.

Eggplants have unique taste and benefit, they contain few calories, although they are quite satisfying. However, if they are cooked in a pan using a large number oils, they will become more high-calorie and less healthy, so nutritionists recommend cooking these vegetables by baking in the oven.

The most popular are eggplant stewed with. In spite of minimum set ingredients, such a dish without special efforts it turns out exquisite in taste and very appetizing in appearance. There are many ways to bake eggplant with tomatoes and cheese. They can be served as a side dish for meat, and independent dish, hot or cold appetizer.

This casserole is versatile - it can be served both hot and cold without worrying about taste qualities snacks.

Required products:

• eggplant - 500 grams;
• tomatoes - 300 grams;
• hard cheese - 100 grams;
• sunflower oil - 50 grams;
• salt and ground black pepper - to taste.

Step by step preparation:

1. Wash the eggplant, remove the tails and cut into 1.5 cm slices.
2. Cut the washed tomatoes into thin circles with a very sharp special knife.
3. Grate the cheese using a fine grater.
4. Lightly salt the eggplant slices and leave for 20 minutes.
5. Shake the salt off the vegetables thoroughly, rinse the eggplants in cool water and pat dry with a napkin.
6. Grease a baking sheet with oil and put dried eggplants on it, pepper.
7. Sprinkle half of the grated cheese on each piece of vegetable.
8. Arrange the tomato slices on the eggplants and sprinkle with the rest of the cheese.
9. Place the baking sheet in the oven, preheated to 200 degrees for 15 minutes.
10. Serve the finished dish sprinkled with fresh chopped herbs.

According to this recipe, a very satisfying, healthy and appetizing outwardly vegetable casserole is obtained.

Required products:

• eggplant - 500 grams;
• champignons - 300 grams;
• tomatoes - 250 grams;
• garlic - 3 medium cloves;
• sour cream - 200 grams;
• hard cheese - 100 grams;
• vegetable oil - 50 grams;
• salt and ground black pepper - to taste.

Step by step preparation:

• Washed eggplant cut into circles 1 cm wide, salt and let stand for 20 minutes.
• Rinse the blue ones with cool water and remove excess moisture with a paper towel.
• Rinse mushrooms, remove moisture and cut into thin slices.
• Cut the washed and dried tomatoes with a sharp special knife.
• By using fine grater grate cheese.
• Grind the peeled garlic with a press and mix with sour cream.
• Put eggplant slices in a baking dish, greased with oil and brush them a little with sour cream and garlic sauce.
• Put the mushroom slices on the sauce, grease with sour cream sauce.
• Put the tomatoes on the mushrooms and brush with the rest of the sour cream.
• Sprinkle with shredded cheese.
• In the oven, preheated to 180 degrees, place the dish with vegetables and bake for 30 minutes.

Recipes for cooking zucchini in the oven

Fragrant, incredibly light and at the same time very hearty meals from young zucchini, stewed in the oven with tomatoes and cheese, will appeal to both adults and children, leaving no one indifferent. Tomatoes for these recipes are best taken of medium maturity and hardness, the same diameter as zucchini.

This casserole can be prepared from any zucchini - yellow, zucchini or white. But they must be young, with thin skin.

Required products:

• zucchini - 2 medium fruits;
• tomatoes - 3 fruits;
• hard cheese - 200 grams;
• sour cream or heavy cream- 100g;
• garlic - 3 medium cloves;
• sunflower oil - 2 tablespoons;
• fresh herbs - 1 bunch;
• salt and black pepper - to taste.

Step by step preparation:

Wash the zucchini and cut them into slices no wider than 1 centimeter.

1. Put the vegetables in a bowl, add salt, cover with a small plate, and place a load on it. Under pressure, excess moisture will leave the vegetables.
2. Wash and cut the tomatoes into circles (the skin can not be removed), salt.
3. Peel the garlic, crush with a press.
4. Finely chop the greens, grate the cheese.
5. Combine cheese, garlic and herbs with sour cream, pepper and mix until smooth.
6. Grease the bottom of a baking dish with oil and lay out the zucchini.
7. Arrange tomato circles on zucchini, and on them one spoonful of sour cream sauce.
8. Place the form with a snack in the oven, heated to 200 degrees and bake until the zucchini is soft.

It is better to serve the finished dish a little cooled - so the best way all its taste qualities will be revealed.

The treat will turn out more appetizing if you use in the recipe different types fruits of tomatoes and zucchini - brown, yellow, white, green. The treat can be served as an independent dish, or as a side dish for fish, chicken or meat.

Required products:

• zucchini - 2 medium fruits;
• tomatoes - 300 grams;
• onions - 1 medium head;
• garlic - 3 medium cloves;
• olive oil - 3 tablespoons;
• chopped basil greens - 1 tablespoon;
• grated gouda or parmesan cheese - 0.5 cups;
• ground chili - 0.5 teaspoon;
• ground black pepper - 0.5 teaspoon;
• salt - to taste.

Step by step preparation:

1. Cut the washed zucchini in half lengthwise. If the seeds are still soft, leave them; if they become hard, remove them.
2. Cut the vegetable into half circles no thicker than 1 centimeter.
3. Wash the tomatoes and cut into quarters.
4. Peel the onion and cut into thin half rings.
5. Peel the garlic, crush with a press
6. Combine all prepared vegetables, add peppers, garlic and salt.
7. Fill the resulting mixture olive oil and put everything in a pre-greased baking dish.
8. Simmer vegetables until softened in the oven, heated to 180 degrees.
9. 5 minutes before the end of cooking, sprinkle vegetables with grated cheese and chopped herbs.
10. As soon as the cheese melts, the dish is ready and it can be served at the table.

This dish will turn out tasty, healthy, fragrant and incredibly appetizing if you add colorful bell peppers cut into rings into it.

Required products:

• zucchini (zucchini) - 4 medium-sized fruits;
• tomatoes - 3 large fruits;
• juicy bell pepper - 3 multi-colored fruits;
• onions - 2 medium heads;
• garlic - 4 large cloves;
• hard cheese - 100 grams;
• sunflower oil or olive oil - 2 tablespoons;
• fat sour cream or cream - 1 cup;
• fresh parsley and onion - 1 bunch each;
• salt and pepper - to taste.

Step by step preparation:

Zucchini and eggplant baked in the oven

Vegetable dishes that do not contain meat are not very popular among men, however, even passionate lovers meat treats hardly resist the most delicate taste and the aroma of homemade zucchini and eggplant delicacies baked in the oven. They can be served as an accompaniment for meat, fish or poultry, or as an independent dish, especially in the hot summer.

Mushroom flavor will make vegetable mix spicy, and thanks to bell pepper, the dish will acquire an exquisite aroma and unique freshness. The result is amazingly delicious. diet treat containing no more than 42 kcal per hundred grams of product.

Required products:

• eggplant - 1 medium-sized fruit;
• zucchini - 1 medium-sized fruit;
• fresh large champignons- 200 grams;
• olive oil - 2 tablespoons;
• pepper and salt - to taste.

Step by step preparation:

Serve ready-made baked vegetables with white sauce and chopped herbs, or use them to prepare a warm summer salad.

This is a very tasty and effective dish. worthy decoration any table. To prepare it, you will need a set of already familiar products and very little time.

Required products:

• eggplant - 2 medium-sized fruits;
• zucchini - 1 medium-sized fruit;
• tomatoes - 2 medium vegetables;
• Bell pepper- 1 medium fruit;
• fresh garlic - 4 medium cloves;
• mayonnaise and sour cream - 2 tablespoons each;
• sunflower oil - 3 tablespoons;
• salt and pepper - to taste;
• 1 bunch of fresh herbs.

Step by step preparation:

Attention, only TODAY!

Vegetables are the food that should be present in the diet of every person. Such food saturates the body with many useful substances, helps to stay healthy, full of strength and energy. But in fact, few people really love vegetables and know how to cook them. Most of us are limited to salads, stews and other famous dishes. However, in fact, from vegetables you can cook delicious, fragrant and hearty meals for the whole family. For example, vegetable casseroles in the oven and slow cooker. Let's clarify how vegetable casserole with zucchini and blue ones is prepared, we will give proven recipes. Today only for the oven.

Vegetable casserole - cooking recipes

Vegetable casserole with eggplant and zucchini

To prepare such a dish, you need to prepare two medium eggplants, a couple of medium zucchini, three tomatoes, one hundred milliliters of milk and one egg. Also use some spices - depending on your taste preferences and hard cheese.

Peel the eggplant and zucchini, cut into rings and fry a little in olive oil until golden on both sides.
Scald the tomatoes with boiling water, remove the skin from them, also chop the rings.
Grease a baking dish with oil. Put vegetable rings in it, add salt, pepper and sprinkle with dried herbs (basil, tarragon and parsley).

Crack an egg into a suitable sized bowl and add milk or cream to it. Beat well and mix with grated cheese. Pour the prepared vegetables with this mixture.

Send the form to the oven, preheated to one hundred and eighty degrees, and cook for twenty-five minutes.

vegetable casserole with zucchini in the oven, eggplant and minced meat

To prepare such a dish, you need to prepare a couple of eggplants, a couple of zucchini and one medium tomato. Also use one hundred and fifty to two hundred grams of minced meat or chicken fillet, four medium garlic, some salt, pepper and spices (depending on your taste preferences).
For pouring, you will need a couple of eggs, fifty grams of mayonnaise. And for sprinkling, prepare grated cheese.

Wash and clean the zucchini. Wash and peel the eggplants with a zebra, removing not the whole skin, but three or four strips from each lengthwise. Cut the prepared vegetables into rings or lengthwise.

Grease a baking sheet with oil, salt. Lay out the vegetable rings and salt a little more on top. Send to the oven, preheated to one hundred and eighty degrees for ten minutes.

Roll out the minced meat thinner. If you are using chicken fillet, just cut it into small pieces - a centimeter by a centimeter.

Lay the casserole in layers in a baking dish: first fold the eggplant, then the zucchini, then the minced meat, and then the tomatoes (cut into circles). Pass the garlic through the garlic press and brush the contents of the baking sheet with this mixture. Repeat the layers several times, as long as there is enough food.

Crack eggs into a bowl, mix them with mayonnaise and mix well. You can also use sour cream, but the resulting mixture must be salted. Pour over the casserole.

Cover the form with foil and send it to the oven, preheated to one hundred and eighty degrees, and cook for fifteen to twenty minutes. Next, remove the foil, sprinkle the casserole with cheese and cook for another five minutes.

Another vegetable casserole in the oven with tomatoes, minced meat, zucchini and eggplant

To prepare such a casserole, you need to stock up on three small eggplants, two young zucchini, half a kilogram of potatoes, three to four medium tomatoes, half a kilogram ground beef and some vegetable oil. Still use three hundred grams hard cheese, a couple of onions, a couple of medium-sized carrots, a bunch of greens (dill and parsley), a head of garlic, a tablespoon of tomato paste, a little salt and pepper, depending on your taste preferences. To prepare the sauce, you will need a couple of eggs, one hundred grams butter, one hundred grams of flour, three hundred milliliters of milk, a little salt and dry Mediterranean herbs.

Boil potatoes in their skins until half cooked. Cool it down and clean it up.
Finely chop the onion and garlic. Peel the carrots and grate on a grater. Pass these vegetables for vegetable oil, then add minced meat to them. Salt and pepper. Fry the minced meat with constant stirring until it breaks into pieces. Add to skillet tomato paste and mix well.

Peel the eggplant and zucchini, cut lengthwise into strips, no more than half a centimeter thick. Fry them in a pan with vegetable oil. Lay out ready-made zucchini on a plate lined with paper towels.
Cut potatoes and tomatoes into pieces.

Prepare the béchamel sauce: Rub the butter and flour in a skillet over medium heat. Add milk in a thin stream. Wait for it to thicken and remove from heat. Separately, beat the eggs and add to the sauce with constant stirring. Salt and season with herbs. To avoid lumps in the sauce, you can rub it through a sieve.

Take a suitable size pan with high sides line it with parchment. Put the potatoes on the bottom, salt and pepper them. Grate a layer of cheese on top. Next, lay out half the minced meat, and on top - eggplant. Then grate the cheese again. Next, zucchini and more cheese. Put the rest of the minced meat and cover it with circles of tomato.

Pour sauce over vegetables and rub cheese over top. Send the baking sheet to the oven, preheated to one hundred and eighty degrees, and cook for thirty minutes. Sprinkle the prepared casserole with herbs and divide into pieces.

Advice: To make the taste of the casserole more piquant, you can add a few cloves of garlic to it. But you need to do this literally before you sprinkle with cheese, because garlic gives an unpleasant odor when baked for a long time.

Recipe for eggplant and zucchini casserole with potatoes

To make the dish more satisfying, add potatoes to it, which is not without reason called the "second bread". Thanks to this vegetable, zucchini and eggplant casserole will not be much more nutritious, but much more satisfying.

Time for preparing: 1 hour

Servings: 13

• proteins - 3.9 g;
• fats - 6.2 g;
• carbohydrates - 12.1 g;
• calorie content - 119 kcal.

Ingredients

• eggplant - 500 g;
• zucchini - 400 g;
• tomatoes - 400 g;
• potatoes - 400 g;
• onion - 200 g;
• garlic - 3 cloves;
• olive oil - 40 ml;
• fresh thyme - to taste;
• oregano - to taste;
• salt - to taste.

Cooking process

1. Rinse the eggplant and then cut them into thin slices. The thinner they get, the better. Sprinkle the vegetables with salt, mash a little and leave for 20-30 minutes. Then drain the juice, rinse the salt from the slices and spread them on a napkin to remove excess moisture.
2. Peel the potatoes and cut into the same thin plates. Soak them in cold water for half an hour.
3. Wash the tomatoes and cut into slices about half a centimeter thick. Try to choose meatier, denser and less juicy varieties so that the plates keep their shape and do not spread.
4. Wash and cut the zucchini in the same way as eggplants. Salt a little, wait until the juice stands out, and drain it.
5. Peel the onion and cut into rings.
6. Grease a mold or baking sheet with olive oil. Put vegetables in it, alternating blue ones, zucchini, potatoes, tomatoes and onion rings. Lay them out in rows, placing the slices on edge, tightly one behind the other, until you fill the entire form.
7. Sprinkle vegetables evenly with chopped thyme, oregano, ground black pepper, and salt. Send to the oven preheated to 190 degrees for one hour.
8. Now take out the casserole, sprinkle it with chopped garlic and grated coarse cheese and put it back in the oven for another 5 minutes until the cheese is melted.
9. Let the food brew for a while and call everyone to the table.

Advice: to make the dish cook much faster, you can cover the casserole dish with foil and remove it 20 minutes before the end of the cooking process so that the vegetables become golden brown.

Eggplant and zucchini casserole with minced meat

If some vegetables in a casserole are not enough for you, add minced meat to them. Then it will be self-sufficient full meal, which is suitable for a weekday dinner, and for serving when there are guests in the house.

Time for preparing: 1 hour

Servings: 13

Energy value of the product

• proteins - 9.7 g;
• fats - 14.1 g;
• carbohydrates - 8.1 g;
• calorie content - 197 kcal.

Ingredients

• eggplant - 500 g;
• zucchini - 300 g;
• minced meat - 400 g;
• eggs - 2 pcs.;
• tomatoes - 300 g;
• onion - 100 g;
• sunflower oil - 40 ml;
• wheat flour - 50 g;
• fresh herbs - 1 bunch;
• cheese - 150 g;
• ground black pepper - to taste;
• salt - to taste.

Cooking process

1. Wash eggplant well, wipe off moisture and cut into thinner slices.
2. Do saline solution(based on 1 teaspoon per liter) and soak chopped eggplant in it for half an hour.
3. Drain the water from the blue ones, lay them out in one layer on a napkin. Heat vegetable oil in a frying pan. When the blues are free of moisture, roll each slice in flour, then fry on both sides to form golden brown. Lay the eggplant on a paper towel to soak up excess oil.
4. Peel the onion from the husk, cut into small cubes, and then fry for sunflower oil to translucency.
5. After that, add the minced meat to the onion and simmer, stirring from time to time and kneading it into small pieces, for 15 minutes. Salt, sprinkle the mixture with ground black pepper or any other spices to your taste, then remove from heat and cool. After that, break the eggs into it and mix thoroughly.
6. Wash the zucchini well and cut into thin slices.
7. Grease the bottom and sides of a baking dish with vegetable oil. Lay vegetables in layers: the first will be half of all eggplants, the second we take half of the zucchini, and the third - half of the minced meat. Then repeat the layers in exactly the same way.
8. Wash the tomatoes, cut them into slices half a centimeter thick and lay them on top of all layers.
9. Send the completed form to the oven, which must first be heated to 180 degrees, for half an hour.
10. After that, remove the dish from the oven, sprinkle with chopped herbs and grated cheese on top and bake further until the cheese is melted and begins to be covered with a golden crust.

Advice: to improve the taste of eggplant- zucchini casserole You can add bell pepper to it. It is either cut into rings in the same way as all other ingredients, or crushed into thin strips. A layer of sweet pepper is best placed in the middle.

Vegetable casseroles are delicious and healthy meals from available products, which will not take much time from the hostess, but will easily allow her to regale her household and guests with something tasty. Add to eggplant and zucchini casseroles different ingredients, experiment with the shape of the cut and the order of the layers, and each time you will get completely different original dishes from the same products.

Successful experiments in the kitchen and bon appetit!

Step-by-step recipes for eggplant and zucchini casseroles in the oven with cheese, minced meat, tomatoes

Grade
prescription

Time
(min)

servings
(people)

In 100 grams ready meal

2 gr.

4 gr.

carbohydrates

60 kcal.

Option 1: Classic Oven Eggplant and Zucchini Casserole

Casserole can feed the family in the morning, afternoon or evening. Versatile and simple vegetable dish that does not require complex or expensive ingredients. Based on zucchini and eggplant, you will additionally need cheese and a little sour cream. Vegetable oil is used for frying, you will need a few spoons. Here eggplants are sprinkled with salt and left for a while. If the vegetables are young and not bitter, then this step can be skipped.

Ingredients

• 150 g of cheese;
• 3 eggplants;
• 2 zucchini;
• 2 eggs;
• 150 g sour cream;
• 30 ml of vegetable oil;
• 2 cloves of garlic;
• salt pepper.

Step by step recipe classic casserole eggplant with zucchini

We cut the eggplant in circles, sprinkle generously with salt, leave for ten minutes. We fill cold water, rinse off excess salt, we press.

Pour a spoonful of oil into a wide frying pan, spread it, warm it up, lay out the eggplant circles and lightly fry. Add oil again, lay out the next circles, repeat.

Zucchini will not be fried, cut into thin slices, do not salt. In sour cream we send chopped garlic, eggs, salt, beat. We rub the cheese, pour about 50 grams into the sauce, we will use the rest of the chips for sprinkling.

We spread a layer of zucchini slightly overlapping in a greased form so that there are no voids. We cover with a thin layer of sour cream sauce, fried eggplants go on top, sour cream again, repeat. Place the rest of the vegetables mixed on top, cover with sauce and set to bake for half an hour. Cooking at 200 degrees.

We take out the casserole dish, sprinkle the vegetables with cheese, put the zucchini and eggplant in the oven for another ten minutes.

It is not necessary to lay out the zucchini in the first layer, you can initially alternate circles with eggplant and grease the sauce all together.

Option 2: A quick recipe for eggplant and zucchini casserole in the oven

Another way to cook eggplant and zucchini cheese casseroles. This option does not require much time, you do not have to fry anything separately. Immediately turn on the oven at 200 degrees. We take hard cheese, we will additionally need eggs.

Ingredients

• 2 eggplants;
• 1 zucchini;
• 3 eggs;
• 120 g of cheese;
• 3 spoons of mayonnaise;
• 2 tablespoons of oil;
• salt, garlic.

How to quickly cook a casserole with zucchini and eggplant

We wash the zucchini and a couple of eggplants. We cut off the tips and tails, cut into cubes of one and a half or two centimeters. We send vegetables in one bowl, add olive or other vegetable oil, stir.

We shift the vegetables into a form, level the layer, send it to the oven and cook until a light crust appears. This will take fifteen minutes. During this time, eggplant with zucchini will almost reach softness.

Beat eggs with mayonnaise. Here you can add garlic, pepper, herbs, add sweet paprika and mixed seasonings. lovers spicy dishes can throw a spoonful of adjika or mustard. We stir. We salt generously, as absolutely fresh vegetables are in the form.

We rub the cheese, remove the vegetables from the oven, sprinkle with half the chips, then pour over egg mixture. Cover the top with the rest of the cheese. Put the casserole back in the oven. Cooking another quarter of an hour.

If you do not want to add mayonnaise, then use sour cream. To reduce fat, substitute white Greek yogurt.

Option 3: Oven eggplant and zucchini casserole (with minced meat)

For such a casserole, you can take meat or minced chicken, and a turkey will do. The taste in each option will be different, as well as the calorie content of the dish. It is important to fill the stuffing correctly. This recipe is for fried eggplant.

Ingredients

• 1 zucchini;
• 4 eggplants;
• 500 g minced meat;
• 2 cloves of garlic;
• 2 onions;
• 70 g of cheese;
• 80 g sour cream;
• salt;
• 50 ml of oil.

How to cook

We wash the eggplants, cut off the tails, cut into circles and sprinkle with salt, leave for half an hour. Then rinse, fry in a pan. Do not brown, cook until lightly browned, then send to a bowl.

Peel the onions and cut into small cubes. We spread it in a pan, cook after the eggplant for a couple of minutes only to improve the aroma and taste. Combine with minced meat, salt. You can grate one carrot here or cut it bell pepper. We stir. If the minced meat is not greasy and dryish, you can add a couple of tablespoons of sour cream or mayonnaise.

We spread half of the eggplants in the form, make one layer overlap. Cover with half of the minced meat with onions. We cut the zucchini with crowbars, spread it in the next layer, cover with minced meat. We complete the assembly with the remaining eggplant.

We mix sour cream and garlic, grease the eggplant and bake it all for half an hour. We take out the form from the oven, sprinkle upper layer grated cheese. Let bake for another 15-20 minutes. Let the dish stand for a while, cool to a warm state, get stronger, then divide into portions, arrange on plates.

You can fry the eggplants in a dry frying pan, or lay them out on a baking sheet, drizzle with oil, bake, and then assemble the casserole in the manner described above.

Option 4: Hearty Oven Eggplant and Zucchini Casserole (with Pasta)

To make this casserole, you need pasta. We take any shape, but a small size is better. The quantity of dry products is indicated. If there is already a house boiled pasta, then you can use them. Additionally, for the dish you will need cheese and various vegetables.

Ingredients

• 300 g pasta;
• 2 eggplants;
• 1 zucchini;
• 200 g of cheese;
• 3 spoons of sour cream;
• 1 tomato;
• 1 onion;
• oil, spices;
• 3 tablespoons of crackers.

Step by step recipe

Pour water into a saucepan, let it boil, add pasta and boil. We do not bring to absolute readiness, we drain into a colander a little earlier. No need to rinse, just let it cool down a bit.

Take the largest frying pan, pour a little oil. We cut the onion, throw it first, fry a little, add the diced eggplant, and then the zucchini. Cook for five minutes over high heat.

Combine pasta with vegetables. Grate the cheese, add half to the total mass. Salt, pepper, stir.

Lubricate the form, sprinkle with crackers, put pasta with vegetables in it. Align, fall asleep with cheese, also smooth it a little on top, grease with sour cream. We cook a casserole with eggplant and zucchini for half an hour at 180 degrees.

The casserole will be even more satisfying and tastier if you add a little chopped bacon, sausages, sausage, chicken or meat to pasta and vegetables.

Option 5: Oven Eggplant and Zucchini Casserole (with Tomatoes)

Exclusively vegetable option casseroles in which no sauces are added, but if desired, you can sprinkle the top with cheese. In addition to zucchini and eggplant, you will need tomatoes and ripe bell peppers, it is better to use red pods. It is advisable to choose vegetables of approximately the same diameter so that the mugs fit neatly into the mold.

Ingredients

• 5 tomatoes;
• 2 eggplants;
• 1-2 zucchini;
• 2 peppers;
• 50 ml of oil;
• 1 onion;
• salt and pepper.

How to cook

We cut the eggplant into thin circles, sprinkle with salt and let it soak. While you can prepare the sauce. Grind the onion, send it to fry in 40 ml of oil, add chopped pepper, and then two grated tomatoes, simmer until soft.

We wipe the sauce through a sieve or simply grind with a blender. Salt, pepper, stir. Lubricate and prepare the form.

Cut the zucchini into thin circles. If it is small, then we take a couple of things. We also chop the remaining tomatoes. Wash eggplants to remove excess salt.

Pour a few tablespoons of sauce into the mold, about half of the total amount. We overlap with circles of eggplant, tomatoes, zucchini. Top with the remaining sauce, spread. Bake for an hour at 170 degrees.

If there is no time to cook, wipe or grind vegetables for sauce, then you can cook such a casserole with any ready-made tomato sauce. Sometimes ketchup is mixed with mayonnaise or sour cream.

When you don't have enough time to cook complex dishes, but I really want to pamper the family with delicious and satisfying food, recipes for various casseroles will come to the rescue. Perhaps one of the most healthy, light, but at the same time deliciously fragrant with an unsurpassed refined taste can be called a dish like eggplant and zucchini casserole. In addition to the main ingredients, the composition may include various additional components: cheeses, meat, mushrooms and more.

Choose your favorite from zucchini and eggplant: cook by following detailed instructions or adapting the recipe to your taste preferences and availability of food in the refrigerator. Either way, it will be delicious!

Ingredients:

• Three medium sized eggplants.
• Two zucchini.
• 400 grams of mixed minced meat.
• Two eggs.
• Three tomatoes.
• One head of onion.
• 150 grams of hard cheese.
• Vegetable oil.
• A couple of tablespoons of flour.
• Greens.
• Spices - to taste.

Cooking method

1. Cut the washed and dried eggplant into 0.5 cm thick slices. Place the slices in a container of cool water for 30 minutes.
2. At this time, take care of minced meat. Cut the peeled onion into small cubes and sauté in a pan in vegetable oil until lightly transparent. Add minced meat, quickly fry until the color changes, constantly stirring the mass with a spoon. Add your favorite spices and salt, stir, remove the pan from the heat.
3. Remove the eggplant from the water and pat dry on a paper towel. Fry each circle, after dipping them in flour, in a separate pan until golden brown. Place the fried eggplant back on the paper napkins to glass excess oil.
4. Add eggs to the cooled minced meat, stir.
5. Peel the zucchini and cut into thin rings.
6. Grease the baking dish large quantity butter, put half the fried eggplant, top 1/2 part of the zucchini, then half minced meat, again eggplant, zucchini, minced meat. Top it all off with thinly sliced ​​tomatoes and plenty of grated cheese.
7. Bake at 180 degrees for about 25 minutes.

Sprinkle the finished dish with herbs, serve with fresh bread.

If you want to end up removing minced meat and eggs from the recipe. And such a casserole of eggplant and zucchini will turn out to be excellently tasty.

The second way to cook the dish (lean)

The principle of preparation is approximately the same as in the first course, you only need to remove the minced meat and eggs from the ingredients and add the juice of half a lemon and a couple of cloves of garlic:

1. Fry thinly sliced ​​zucchini and eggplant in vegetable oil, first rolling a little circles in flour.
2. Season vegetables with chopped garlic and drizzle with lemon juice.
3. Arrange the layers before baking as follows: eggplant, grated cheese, zucchini, cheese, eggplant again, cheese, zucchini again, tomatoes and fill the casserole with the rest of the cheese.

with chicken breast

The breast will give such as a casserole from special taste and aroma.

Ingredients:

• One eggplant.
• Two bell peppers.
• One zucchini.
• Two onions.
• Two tomatoes.
• One chicken breast.
• A glass of sour cream.
• One egg.
• Spices - to taste.

Detailed cooking instructions

1. Wash and peel the eggplant and zucchini.
2. Cut the blue into strips, salt the pieces and set aside for a while.
3. Grate the zucchini on a coarse grater.
4. Cut the peeled onions and peppers into quarter rings, grate the carrots, sauté them in vegetable oil until soft, set aside on a plate.
5. Rinse the breast, remove the skin, remove the bones, cut thin straw. Fry until tender, adding a little salt, in the same pan where the vegetables were browned.
6. Take the eggplant out of the water, dry it on a towel.
7. Grease a baking sheet with oil, lay out the products in the following sequence: half grated zucchini, 1/2 eggplant, half sautéed vegetables, chicken. Repeat all the same layers in reverse order. Spread the sliced ​​​​tomatoes in an even layer on top, pour everything with sour cream, after mixing it with the egg.
8. Bake 50 minutes.

For a dish like eggplant casserole, you can serve cheese-garlic sauce. As well as boiled new potatoes, a salad of greens and fresh vegetables.

Casserole of zucchini and eggplant with cheese

Ingredients:

• Two medium zucchini.
• One eggplant.
• One small garlic.
• Four medium tomatoes.
• 150 grams of hard cheese.
• Mayonnaise - to taste.
• Salt and spices - to taste.
• Vegetable oil.

Cooking

1. Cut tomatoes, zucchini and eggplant into slices.
2. Fill the blue ones with water, set aside for 20 minutes.
3. Cut the garlic into small cubes.
4. Lubricate the mold with oil, first put half of the dried eggplants into it, salt, then garlic, grease everything with mayonnaise, then 1/2 of the tomatoes, add salt, garlic and mayonnaise again, put half of the zucchini in the third layer, repeat manipulations with seasonings. Lay out another row of layers in the same way.
5. Put the mold in the oven for 40 minutes. After the time has elapsed, remove the casserole, spread the grated cheese over its surface, send it to cook for another 10 minutes.

It is worth noting that such a casserole of zucchini, eggplant and tomatoes under cheese crust It turns out not only insanely tasty, but also very useful.

Enjoy your meal.