I really like to serve meat dishes with vegetables cooked in the oven. One of the favorite side dishes is zucchini baked in sour cream in the oven.

The beauty of this recipe is that you can change the taste of a dish by replacing some spices with others. Zucchini pieces are juicy on the inside and ruddy on the outside. Well, and how creamy and aromatic!

We will prepare all the products for cooking zucchini in sour cream in the oven.

Cut the zucchini into small cubes. If the zucchini is old, it is best to remove the seeds and peel the zucchini.

Transfer the sliced ​​zucchini to a bowl. Finely chop the garlic with a knife and add to the courgettes.

Add all the spices, salt and black pepper. We will disassemble a sprig of thyme into leaves and sprinkle them on the zucchini.

Add sour cream, it is better to take sour cream fatter and thicker.

Mix the contents of the bowl. Lubricate the baking dish with vegetable oil inside. Put the zucchini in sour cream in a mold. We bake zucchini in sour cream in an oven preheated to 170 degrees C, 25-30 minutes. During this time, the zucchini will be baked on the inside and brown on the outside.

Have a lot of zucchini grown in your dacha and you don't know what to do with them? The answer is simple: try to bake zucchini with cheese and sour cream in the oven at least once - I'm sure you will like it!

Ingredients for cooking zucchini in the oven:

Zucchini - 1 pc.
Hard cheese - 50 gr.
Medium fat sour cream - 100 gr.
Garlic - 3 cloves
Dill sprig
Vegetable oil
Ground black salt and pepper - to taste

How to cook zucchini with cheese in sour cream in the oven - a step by step recipe:

1. My zucchini, cut off the "butts". Cut into rings about a centimeter thick.

2. Prepare the sauce for baking zucchini: finely chop the dill and garlic. We put them in a separate bowl, where we also add sour cream and salt to taste. We knead well.

3. Rub the cheese on a medium grater.

4. Grease the baking dish with vegetable oil and spread the sliced ​​zucchini in overlapping rows.

5. Salt and pepper the zucchini rings laid out in a baking dish to taste. Put 1-2 teaspoons of the previously prepared sauce on each ring. We also evenly distribute grated cheese on them.

6. We bake zucchini with cheese in sour cream sauce in an oven preheated to 180 degrees for about half an hour until a light golden brown and appetizing crust is formed.

Bon Appetit!

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We have collected the best recipes for oven baked zucchini with tomatoes. Add minced meat, eggplant or mushrooms to them and it will be even tastier!

• 1 zucchini (preferably young, so that it does not have a loose center with grains);
• 2 tomatoes;
• 100 g of cheese;
• 3 cloves of garlic;
• Vegetable oil;
• Salt, black pepper.

Wash the zucchini, peel and cut into slices. Each circle should be approximately 1 cm thick.

Wash the tomatoes, cut out the dark center and cut them also into circles. The thickness of the tomato circle is 0.5 cm. To prevent the tomatoes from crinkling and juice from leaking out, you need to cut them with sawing movements, without pressing the tomato.

Peel the garlic and chop it with a press.

In a dry hot skillet, fry the zucchini slices on both sides until lightly browned.

Moisten a baking sheet with vegetable oil and place the toasted zucchini on top of it.

Place crushed garlic on top of each zucchini circle.

Place the tomato slices on top of the garlic. Season with salt and pepper.

Grind the cheese with a coarse grater.

Place on a baking sheet.

Send the blanks to the oven (t = 180 ° C) for 20-25 minutes.

Zucchini with tomatoes baked in the oven under a cheese crust are ready! Serve with herbs. Bon Appetit!

Recipe 2: how to bake zucchini and tomatoes in the oven (with photo)

Baked vegetables will perfectly accentuate the taste of almost any meat dish. You can also complement them with garlic sauce or sour cream. Enjoy an insanely delicious, satisfying and at the same time dietary meal.

• Young zucchini 2 pieces
• Tomatoes 3-4 pieces
• Onion 1 piece (small)
• Mix of ground peppers ½ teaspoon (optional)
• Dried greens ½ teaspoon (optional)
• Salt to taste
• Olive oil 4 tablespoons

Rub the onion in your hands to make it easier to remove the husk afterwards. Then remove the remnants of the roots and tops as well. Wash the onion and cut into rings, or divide it into halves and chop it into half rings, whichever is more convenient for you.

Put the tomatoes in a sink and rinse with warm water one by one, wiping each one with your hands. Make cuts near the place where the stalk used to be and remove its remnants. Cut the tomatoes peeled in this way into thick rings, as thin ones can simply disintegrate during cooking. Cut the vegetables gently with a sharp knife so as not to crush the flesh.

Rinse the zucchini with water and remove the adhering dirt with a brush. Since we chose young vegetables, you do not need to peel them, but if you are cooking this dish out of season and you only have ingredients that have already been lying on your hands, in this case, you certainly need to remove the thick peel from them by simply cutting it off with a knife. Cut the washed and peeled zucchini into rings of medium thickness.

Fold all the vegetables neatly into a deep bowl and place until the oven is preheating to 230 degrees Celsius. Season vegetables with salt, pepper and add dried herbs. Mix all ingredients gently together. Grease a baking sheet with olive oil, and then put the vegetables in it one after another so that they alternate.

Keep in mind that the onion is considerably smaller, so spread it evenly among the other ingredients. Pour a small amount of vegetable oil on top of the dish formed in this way and send to the oven. Cooking vegetables according to this recipe takes 15-18 minutes. After this time, the zucchini will become softer, and the onions and tomatoes will juice up.

Recipe 3: zucchini baked with tomatoes and minced meat in the oven

• Zucchini - 3 pcs.
• Minced meat - 100-150 g
• Rice - 2 tbsp. spoons
• Tomatoes - 3-4 pcs.
• Hard cheese - 150 g
• Salt to taste
• Ground black pepper - to taste
• Sour cream - 2 tbsp. spoons
• Tomato paste - 1 tbsp spoon

Boil rice and mix with minced meat, salt, pepper and stir. Cut the courgettes into 5 mm thick slices. Cut the tomatoes into thinner slices.

For each zucchini circle, put 1 tbsp. a spoonful of minced meat, place a circle of tomato on top. In this form, lay the zucchini tightly on a baking sheet with the side surfaces up.

Put the tomato paste in a separate bowl.

Add sour cream and water (200 g) to the tomato paste. Season with salt and stir.

Pour the prepared mixture over zucchini with minced meat and tomatoes. Send to preheated oven for 35 minutes.

5-7 minutes until ready, sprinkle the zucchini casserole with grated cheese and put the baking sheet in the oven again.

Zucchini baked in the oven with minced meat, rice and tomatoes are ready.

Recipe 4: zucchini, eggplant with tomatoes in the oven

Zucchini and eggplant baked in the oven with cheese is a simple and quick, but no less tasty appetizer (maybe even a main course), which will give you a lot of pleasure, and will also benefit your body, because oven baked dishes keep healthy substances and vitamins.

The spices in the composition help the dish open up, making it more savory. Control the amount and composition of the spices as you see fit, making the dish more spicy or softer in taste.

• Eggplant - 2 pcs. (young, medium-sized)
• Zucchini - 2 pcs. (young, medium-sized)
• Tomato - 2 pcs. (large)
• Garlic - 2 teeth
• Mozzarella - 120 g
• Salt to taste
• Greens - to taste (for serving)
• Hot red pepper - to taste
• Black pepper - to taste
• Coriander - 1 pinch (s) (ground)

Eggplants and zucchini for this dish are best taken young, medium-sized and of about the same thickness, so that the “turrets” are even.

Cut the eggplants into circles of at least 1 cm. I did not cut the peel from them, as it is very tender. If your eggplant has a thicker skin, remove it.

Put the eggplants in a bowl and cover with salt (about 0.75 tsp) - this way we get rid of the bitterness. Leave the vegetables for 15 minutes.

Rinse eggplants with cold water, dry with paper towels.

Zucchini should also be chopped, but you do not need to add salt.

Blanch two large ripe tomatoes. Simply put, process vegetables with boiling water to remove the skin. To do this, make cross-shaped cuts with a sharp knife: the first one is near the attachment of the stalk, and the second is on the opposite side of the tomato.

Dip the tomatoes in boiling water for 40 seconds - 1 minute, remove and pour over with cold water. Pry off the skin with a knife and remove it easily.

Mash the peeled tomatoes with a fork into a gruel (you can beat them in a blender) add red and black pepper, a pinch of ground coriander, a little salt and chopped garlic cloves.

Cut the mozzarella into circles according to the size of our "turrets". I found a large head of mozzarella cheese, so I cut out the circles I needed with a suitable diameter mold, and put the rest of the cheese on the pizza.

Place most of the tomato dressing in a ceramic or glass dish.

Collect vegetable "turrets": eggplant ring - add a little salt - tomato dressing - zucchini ring - a little salt - tomato dressing - eggplant - zucchini. Tomato dressing between vegetables will add juiciness to the dish (you can make a layer of a tomato ring).

“Turrets” can be made not so high, for example, fan out the vegetables as it is done in the famous dish of ratatouille.

Do not rush to put the cheese, it will melt quickly, and the vegetables will be still raw.

Bake eggplants and zucchini for 25-30 minutes at 180 "" (the time may slightly increase based on the characteristics of the oven). After 25 minutes, remove the dish from the oven, carefully spread the cheese and send it for another 7-10 minutes.

When serving, put the tomato dressing on the bottom of the plate, then the baked vegetables and garnish with herbs. Bon Appetit!

Recipe 5: zucchini with tomatoes and garlic in the oven

A simple way to bake not only zucchini, but also eggplant and pumpkin. The expenditure of time, labor, products during preparation does not raise doubts about the practicality of this dish.

• Young zucchini - 1 kg
• Fresh tomatoes - 0.5 kg
• Garlic - 5-6 cloves
• Green onions - 5-6 feathers
• Dill and parsley greens - 1 bunch
• Sour cream - 1 glass
• Egg - 1-2 pieces
• Vegetable oil - 5-6 tbsp. spoons
• Salt to taste

For this dish, it is better to choose medium-sized zucchini with small grains. Peel the zucchini, cut into slices 1 cm thick.

Wash the garlic, green onions, dill and parsley and chop finely.

Mix all the greens with the zucchini, salt, pour over with oil, put on a small baking sheet.

Wash the tomatoes, cut into circles.

Place the tomatoes on top of the zucchini.

Place the baking sheet with vegetables in the oven, preheated to 190 degrees, for 15-20 minutes.

Beat the sour cream with eggs (to taste, you can beat it with herbs, ground breadcrumbs, grated cheese, feta cheese, chopped garlic).

After 15-20 minutes, remove the baking sheet from the oven and pour the vegetables over with this mixture.

Put in the oven again until golden brown.

Serve as a side dish or as an independent dish. Bon Appetit!

Recipe 6, simple: zucchini and tomatoes with a cheese crust

• tomatoes - 1-2 pcs.;
• zucchini - 200-250 g;
• sweet bell pepper - 1 pc.;
• sour cream - 20 g;
• milk - 2.5 tbsp. l .;
• egg - 1 pc.;
• hard cheese - 25-30 g;
• spices, ground black pepper, salt - to taste.

Serve hot with sour cream or your favorite sauce. Be sure to cook delicious, very tender zucchini baked with tomatoes and cheese!

Recipe 7, step by step: cherry tomatoes and zucchini in the oven

An ideal dish for those who are looking after their figure.

• Zucchini zucchini - 300 g
• Cherry tomatoes - 200 g
• Carrots - 60 g
• Onions - 60 g
• Fetaxa cubes - to taste
• Salt to taste
• Pepper to taste
• Vegetable oil - for frying

Wash the zucchini and cut into slices about 1 cm thick, put in a fireproof dish, lightly salt and pepper.

Fry grated carrots and chopped onions in a pan with vegetable oil until golden brown.

Put the onion and carrot roast on the zucchini.

Cut the tomatoes into 2 pieces and spread out.

Above - cubed fetax, salt and pepper to taste. Put in an oven preheated to 200 degrees for 40 minutes.

Bon Appetit!

Recipe 8: zucchini with potatoes and tomatoes (with a photo step by step)

• Zucchini - 1 Piece
• Tomato - 2 Pieces
• Potatoes - 2 Pieces
• Garlic - 2-3 Cloves
• Sour cream - 2-3 Art. spoons (preferably low-fat)
• Cheese - 150 Grams
• Salt - To taste
• Vegetable oil - 1 tbsp. spoon
• Greens - To taste (Parsley, dill, can be added to the finished dish for beauty.)

We cut tomatoes, potatoes and zucchini into thin and, if possible, small circles.

Cooking the sauce - squeeze the garlic into the sour cream, add salt to taste (I get by with a pinch).

We lay out all this in a baking dish or a frying pan (pre-grease it with vegetable oil).

Refueling the dish.

Sprinkle everything with grated cheese.

It remains only to put the stew in the oven for 20 minutes at a temperature of 170 degrees, or, if you are cooking in a skillet, simmer. Let the dish cool slightly and serve.

Recipe 9: zucchini baked with mushrooms and tomatoes

• zucchini zucchini (1 piece, pictured 2, but one was enough);
• cherry tomatoes (8-10 pcs);
• semi-hard cheese (I had a tilsiter) (100 g);
• champignons (100 g);
• white sesame seeds (1 tablespoon);
• vegetable oil, salt, pepper.

Cut the zucchini into circles.

Champignons - in small pieces.

Cherry tomatoes - halved.

Cheese - in a coarse grater.

Everything is ready, we proceed to heat treatment.

Fry the zucchini for 5 minutes on each side, until golden brown.

Fry the champignons and simmer a little, 5-10 minutes.