We have collected the best recipes for zucchini baked in the oven 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. Rinse 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 significantly 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 cooking 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.

Step 1: Prepare the onion.

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. Rinse the onion and cut into rings, or divide it into halves and chop it into half rings, whichever is more convenient for you.

Step 2: Prepare the tomatoes.

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.

Step 3: Prepare the zucchini.

Rinse the zucchini with water and remove the adhering dirt with a brush. Since we have chosen young vegetables, you do not need to peel them, but if you are preparing this dish out of season and you only have ingredients that have already been lying on your hands, then you definitely 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.

Step 4: We bake the zucchini with tomatoes in the oven.

Place all vegetables neatly in a deep bowl and place while the oven is preheating until 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. You need to cook vegetables according to this recipe 15-18 minutes... After this time, the zucchini will become softer, and the onions and tomatoes will juice up.

Step 5: Serve the oven-baked zucchini with tomatoes.

Oven baked courgettes with tomatoes are best served hot as a side dish. 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.
Bon Appetit!

For those who cannot imagine baked vegetables without a crispy crust, I recommend sprinkling the dish with grated cheese 2-3 minutes before it is fully cooked.

Instead of dried herbs, of course, you can use fresh herbs, basil is best suited here.

If you don't have olive oil on hand, you can use any other vegetable oil that is suitable for frying and does not have a pungent smell, for example, sunflower oil.

Zucchini in the oven is baked incredibly quickly, and it turns out delicious. This vegetable goes well with any minced meat. Its taste can be supplemented with cheese, tomatoes.

Zucchini is generally very interesting. Almost neutral in taste, it transforms during cooking, acquiring the aroma of used spices and other products. Its delicate texture is ideal for oven cooking. In addition, the vegetable retains all the nutrients with this method of cooking.

And from the vegetable marrow you can prepare not only delicious dietary meals, but also hearty dinners for the whole family. Even if you do not feel anxious love for this dacha resident, be sure to try to cook it according to these recipes - perhaps the zucchini will sparkle with new flavors for you!

You can make zucchini - they turn out to be surprisingly tasty and lush.

Zucchini in the oven with cheese and garlic

Oven-baked zucchini with cheese and garlic is a classic for housewives who are familiar with this vegetable. Its flesh becomes surprisingly tender and juicy, and the piquancy of cheese and the pungency of garlic add zest to this simple dish!

We will need:

• 1 large zucchini;
• 100 g of hard cheese (parmesan or Russian);
• garlic - 2 cloves;
• salt and pepper to taste;
• sour cream - 2 tablespoons;
• 1 egg;
• butter or vegetable oil.

Foil is needed for the recipe.

How to cook:

1. Large zucchini are best cleaned of thick skin and seeds.

If you prefer small, only zucchini plucked from the garden - then use them without undressing.

1. Cut the zucchini into large rings about a centimeter thick.
2. We are preparing the filling for our vegetable: for this, three cheese and garlic on a fine grater.
3. Beat the egg in a bowl, add some salt and pepper the mass.
4. Stir the sour cream with the egg mash.
5. Crown number - add cheese and garlic to the eggs and knead well again. At this stage, greens will not be superfluous - the taste of this dish will be well emphasized by dill .. We cut its twig as finely as possible and mix it with the cheese mixture.
6. We heat the oven to 180 degrees.
7. Put foil on a baking sheet and grease with any oil.
8. Put the zucchini rings on a sheet and pour the cheese filling into the middle, covering the edges of the vegetable with it.

This dish is cooked in the oven for no more than 20 minutes. It makes a great appetizer and a great stand-alone dish for your daily menu!

Zucchini in the oven - recipe with tomatoes and cheese

You can take puff sandwiches-canapes made of zucchini, cheese and tomatoes with you to a picnic, and also decorate any table with them. This dish turns out to be delicious, and the simplicity of preparation will free the hostess from the tedious standing near the stove on a hot summer day - all you need to do is cut the vegetables!

Ingredients:

• 1 large zucchini;
• 2 tomatoes;
• cheese - 100 g;
• Italian or Provencal herbs to taste;
• salt;
• butter.

Preparation:

1. We wash the zucchini from the summer cottage and cut them into rings.

1. In this recipe, we will try to marinate them for 20 minutes - they will be saturated with the aromas of herbs and will become even tastier. We put the vegetable in a deep bowl, fill it with sunflower oil and sprinkle with your favorite herbs to taste. You do not need to salt the zucchini at this stage.

1. While the zucchini is resting, cut the tomatoes into large, but not thick rings, about half a centimeter thick.

1. Rub the cheese on a coarse grater and begin to form healthy sandwiches.

1. To do this, grease a baking sheet with butter - a piece of butter or vegetable, and lay the rings of zucchini on it.

1. We put tomatoes on top and lightly add some salt to the dish - watch the degree of salinity of the cheese!

1. Distribute the cheese on top of the tomatoes in a lush slide.

Cook the dish in a hot oven for about 15 - 20 minutes until a dense golden brown cheese crust. Bon Appetit!

Zucchini in the oven - minced meat recipe

This oven zucchini variation is satisfying and perfect for a family dinner. And also - by tradition - it's easy to cook! We will make zucchini with meat in the shape of holiday boats and decorate with herbs when serving.

Ingredients:

• minced meat from any type of meat - 300 g;
• young small zucchini - 500 grams;
• 1 onion:
• tomato paste or 1 tomato;
• vegetable oil;
• spices and herbs optional.

Preparation:

1. In this recipe, we will not make the usual sandwiches, but we will cut each young medium-sized zucchini in half. We clean the vegetable from seeds, sprinkle with oil and sprinkle with spices.

1. Add tomato paste and herbs to the defrosted minced meat. If you have your own tomatoes, you can replace the pasta with finely grated tomatoes with salt and pepper. Knead the mass well.

1. Saute finely chopped onion in a frying pan until golden brown.

1. Add minced meat to the onion and fry it for 15 - 20 minutes, stirring with a spatula.

1. We heat the oven to 180 degrees, grease the sheet with oil.

1. Put the minced meat in zucchini boats, if desired, covering it with thinly sliced ​​tomatoes or slices of cheese or pouring sour cream over it.

1. After 20 minutes, check the zucchini - if they are tough, cook them for another 10 minutes.

Serve the dish to the table with tomato juice and herbs - it will surely win the hearts and stomachs of the most picky guests!

Zucchini in the oven with chicken

Chicken to match the zucchini is a low-calorie dietary product. The combination of these tastes always turns out to be successful, and you can cook a dish even in the country if you have a tile and a multicooker.

Ingredients:

• chicken - 1 breast;
• an equal amount of zucchini and potatoes - about 0.5 kg each;
• a glass of cream;
• bulb;
• spices and herbs to taste;
• butter;
• about 50 g of cheese for an appetizing crust.

Preparation:

1. Wash the zucchini and cut them into rings.
2. Peel the potatoes, cut them into small longitudinal sticks.
3. Separate the chicken breast from the bone, cut into small centimeter cubes.
4. Chop the onion and send it to the meat.
5. Salt and pepper the mass, pour cream over it and mix.
6. Grease a baking sheet with any oil and put the zucchini on it.
7. Put 2 - 3 tablespoons of meat mass in the center of the vegetable rings, cover with a sheet of foil and send the zucchini to the hot oven.

Chicken rings are cooked for at least 20 minutes so that the meat is completely baked.

I suggest you watch the video recipe for cooking zucchini in the oven in a rustic way - with tomatoes

Bon appetit and see you new recipes!

Ring-fried zucchini is one of the most popular summer snacks. With garlic, cheese, herbs or fresh tomatoes ... Yummy. But how long to mess with them if you fry them in a pan! And they will be saturated with oil almost through and through - and this is no longer so useful. What to do? Bake in the oven.
I propose to prepare an original dish rich in flavors and ingredients. Moreover, with a pleasant calorie content - about 130 kcal per 100 g. You will need:

• 2-3 not very large zucchini;
• 6-7 small tomatoes;
• 100-150 gr. soft cream cheese;
• 150 g hard cheese;
• 100-200 gr. cold cuts;
• 4-5 cloves of garlic;
• 2-3 tbsp vegetable oil;
• herbs, salt and spices to taste;
• + oil for greasing the baking sheet.

Calorie content can be varied independently by adding or removing ingredients from the recipe, as well as choosing cheeses and meats with minimal fat content. It is important that we prepare aromatic fried zucchini without mayonnaise!

Zucchini with tomatoes, cheese and garlic in the oven: a step by step recipe

The basic ingredients of the recipe are vegetables, garlic and cheese - it doesn't matter if it's hard or soft. But greens, meat and a set of vegetables (except zucchini) can be changed to taste. Let's move on to cooking:

1. First of all, you need to cut the main ingredients: zucchini - into thin rings, like on; tomatoes - a little thinner; meat - in small cubes or thin strips.

Life hack: Sprinkle the zucchini with salt before baking and let sit for 10-15 minutes. The vegetables will release extra juice. It can be drained, but you do not need to dry the circles. The resulting moisture will not allow them to burn or become saturated with vegetable oil in the future.

2. Peel the garlic cloves and squeeze into vegetable oil. Add your favorite spices and spices. Mix thoroughly. Let it brew. You do not need to filter the mixture.


3. Chop the herbs finely. I have parsley, green onions, basil. Mix half the greens with a fork with soft cheese.


4. Grate hard cheese on a fine grater. Combine with the other half of the chopped greens.


5. Set the oven to preheat to 180-200 ° C.
6. Cover the baking sheet with foil. Lubricate with a thin layer of vegetable oil. Arrange the squash rounds and gently top them with the garlic mixture.


7. Place the tomato rings on top.


8. The next layers are soft cheese mixture and meat. The last will be hard cheese.


9. Put the resulting puff turrets in a preheated oven for 20-25 minutes. If your slice is a little more than 1 cm thick or you have several baking sheets loaded into the oven at once, the time will have to be doubled.

It is better to eat a ready-made snack right away. It turns out so tender and tasty that it flies better than hot cakes. So you probably won't have to think about what to do with the remaining portions.

Delicious fried zucchini is not the most difficult recipe. But there are still cooking secrets, accidental non-observance of which can lead to the fact that everything goes down the drain:

1. Inspect the product before purchasing. A good vegetable should be no more than 20-25 cm in length, with an elastic, shiny skin, healthy (not dried out!) The stalk. It should not be sluggish, bendable, or soft to the touch.
2. Do not peel off young vegetables. Especially if you plan on cutting them into thin rings. Without a crust during heat treatment, they will quickly soften, lose their shape and turn into a "puree".
3. Use a grill pan. If you decide to grill the zucchini in a skillet rather than in the oven, choose the grill. The bulky grooves will not allow a large amount of oil to soak, as would happen in a regular frying pan. The dish will turn out to be amazingly tasty and truly dietary.

Remember: mayonnaise is not compatible with healthy eating. Bake in sour cream, cream, cheese or béchamel sauce. The main thing is to generously season everything with garlic and fresh herbs. By the way, zucchini is tasty and cold. Do not reheat food.

P.S. I ask you not to evaluate the photographs from the point of view of artistic value, exclusively from the practical point of view! I try to shoot recipes primarily for "informative" rather than "beautiful".

Bon appetit and have a nice day!

Best wishes,
Rorina.

Vegetable dishes make up more than half of the diet of people in the national cuisines of many peoples of the planet. Since unpretentious vegetables of the pumpkin family appeared in our summer cottages, home cooking has become more diverse.

In this regard, housewives have a little more trouble with the search for new and interesting recipes for dishes from zucchini and tomatoes.

Quick recipes for the oven: zucchini with tomatoes - basic technological principles

Zucchini is not only "overseas caviar", but it is already quite a modern and widespread product, moreover, it has a very valuable mineral and vitamin composition. It is a rich source of potassium and iron, rarely found in vegetables, vitamin PP - niacin, an important component of lipid metabolism, redox reactions of the body. Therefore, the variety of pumpkin must be included in the diet, along with other vegetables.

What to cook from zucchini? In addition to salads, zucchini are great for frying, stewing and baking in the oven. They do not require prolonged heat treatment, which makes it possible to quickly and easily cook sauté, vegetable stew, hodgepodge, snacks, even pancakes, vegetable cakes and many other dishes.

The best combination for zucchini is onion, cabbage, potatoes, tomatoes, carrots, cheese. Minced meat works well with this product. Zucchini is neutral in taste, so the flavors of dishes made from them completely depend on the culinary preferences of the chef.

1. Quick recipes for the oven: zucchini with tomatoes - vegetable casserole with cheese

Products:

Cheese, Dutch 280 g

Tomatoes 400 g

Zucchini 500 g

Mayonnaise (30%) 150 g

Oil 50 ml

Tomato puree 150 g

Carrots 350 g

Allspice 12 g

Garlic (cloves) 40 g

Cilantro leaves, parsley

Cloves 3 pcs.

Sugar 80 g

Coriander 15 g

Cooking procedure:

Wash and peel vegetables. Cut the courgettes, onions and tomatoes into slices, grate the carrots, coarsely, or cut into long and thin strips.

Preheat a frying pan, add a little oil, sauté the carrots until soft. Transfer it to a bowl, add grated cheese and garlic, mix with mayonnaise and chopped cilantro and parsley.

Also grease the zucchini with vegetable oil, bread in flour, fry on both sides until golden brown.

Cover the baking sheet with parchment or foil, grease with oil. Put the zucchini in it, in one layer, in rows. Sprinkle with cheese and carrots, put tomato slices.

Add freshly ground spices, sugar and salt to tomato puree. Heat the sauce in a saucepan until the sugar dissolves, taste it. Pour the sauce over the tomatoes. Put another layer of carrots and cheese on top of the tomatoes, decorate the dish with onion rings. Place in an oven preheated to 200 ° for fifteen minutes.

Serve, cover with fresh herbs, cut into portions. The appetizer can be served with a side dish of potatoes or rice.

2. Quick recipes for the oven: stuffed zucchini with tomatoes and rice

Products composition:

Tomatoes with firm pulp 3 pcs.

Zucchini 4 pcs.

Boiled rice 300 g

Egg 1 pc.

Green basil 70 g

Carrots, red 200 g

Parsley 50 g

Black pepper 10 g

Purified oil 100 ml

Garlic 25 g

Cheese (55%) 150 g

Cooking technology:

Choose young zucchini for the dish, 8-10 cm long, cut the stalks, divide the fruits in half lengthwise. Cut the pulp from the inside of the fruit, chop it, fry, salt and pepper, with the addition of vegetable oil.

Chop the onion and carrots finely as well (carrots can be grated into strips). Saute vegetables, combine them with rice, season with spices, stir by adding an egg. Stuff the zucchini with rice and vegetables. Cut small tomatoes into slices, put them 2-3 pieces on top of the minced meat, for each zucchini separately.

Put the zucchini in a greased dish, put in the oven, preheated to medium temperature. Bake for 20 minutes, then take out the form, sprinkle the stuffed zucchini with grated cheese, pour with mayonnaise, after adding garlic, chopped parsley and basil to it. Return the zucchini to the oven, brown the dish on top, serve, garnish with additional fresh basil leaves.

3. Quick recipes for the oven: courgettes with tomatoes and meatballs

Ingredients:

Tomatoes 300 g

Vegetable oil 100 ml

Minced pork and beef 600 g

Black pepper

Rice, boiled 300 g

Cilantro 70 g

Garlic 30 g

Coriander seeds

Chile to taste

Zucchini 3-4 pcs.

Mayonnaise (30%) 80 g

Carrots 150 g

Tomato puree 50 g

Cooking technology:

Cut large zucchini into thin slices along the fruit. Fry them in a frying pan, after greasing each piece with oil. Preheat the skillet vigorously to brown the vegetables. You can use a frying pan - grill, so that a characteristic pattern is formed on one side of the workpieces.

Chop the onion, grate the carrots, and saute the vegetables until soft. Transfer to a bowl of boiled rice. Put the minced meat in a frying pan, add cubes of blanched and peeled tomatoes, finely chopped cilantro, spices. Stew the minced meat with vegetables, combine with rice and vegetables. Mix well and beat. Wrap the resulting filling in 80-100 g portions in zucchini plates. Place the zucchini on a prepared baking sheet, seam side down.

Add tomato puree, freshly ground spices, salt, chili, chopped garlic to mayonnaise. Mix the sauce in a blender and pour over the stuffed zucchini. Bake at 180 ° C for 25-30 minutes.

Serve the dish hot, laid on a lettuce leaf, garnished with fresh leaves of herbs.

4. Quick recipes for the oven: courgettes with tomatoes, potatoes, and cabbage - vegetable cake

Ingredients:

Young zucchini 300-400 g

Eggs 3 pcs.

Tomatoes 350 g

Garlic 30 g

Dill, basil, parsley - 50 g each

Mayonnaise 80 g

Cauliflower 250 g

Potatoes 700 g

Broccoli 200 g

Melted butter 150 ml

Salt, spices

Sunflower and ghee - for molds and for roasting vegetables

Lemon (zest and juice) 1 pc.

Cooking technology:

Boil potatoes and mashed potatoes. Add 2 eggs, salt, 2-3 tablespoons of flour to it, mix the dough. Fill out the form with them, having previously lined the bottom with foil (or use silicone for the cake). The thickness of the dough in the form is no more than 1.5 cm, the diameter of the form is 26-28 cm. Put the blank for the vegetable cake in the oven preheated to 200 ° C, bake until golden brown, not forgetting to grease the surface with melted butter.

Grate cheese, add chopped garlic, ground pepper. Sprinkle the prepared mixture over the potato crust.

Cut the zucchini into thin strips. Do not use a grater so that juice does not leak out. Beat one egg with salt and pepper and a spoonful of flour. Dip the sliced ​​zucchini in the prepared mixture, put them on the pie blank. Sprinkle with chopped dill, bake in the same way as a potato layer, until golden brown.

Disassemble broccoli and cauliflower into inflorescences, boil, drain. Put the broccoli in ice water for five minutes, and sprinkle the white inflorescences with flour, fry in butter.

Peel the blanched tomatoes, cut into slices, crosswise, season with a mixture of ground cloves, coriander, salt and sugar.

Neither the pie, on top of the zucchini, place round tomato slices in a circle, broccoli and cauliflower inflorescences around the perimeter. Sprinkle vegetables with lemon juice, sprinkle with lemon zest. Return the cake to the oven on the top shelf; increase the temperature to 220 ° C. After 5 minutes, take out the dish, garnish with sprigs of basil or other herbs, mayonnaise.

5. Zucchini in the oven with tomatoes - a quick snack recipe

Ingredients:

Boiled eggs 4 pcs.

Mayonnaise 100 g

Soft cheese 200 g

Garlic 10 g

Tomatoes 5 pcs.

Zucchini (medium size) 2 pcs.

Salad pepper (yellow, green) 2 pcs.

Parsley dill

Vegetable oil

Cooking technology:

Wash zucchini, tomatoes and peppers, cut into rings. Pre-fry the zucchini in a skillet over high heat. Boiled eggs, grate cheese, add chopped garlic and mayonnaise. Stir. Grease a baking sheet with oil, put the zucchini. Put the rings of pepper on the zucchini, inside - a spoonful of cheese pate, cover it with slices of tomatoes, sprinkle with chopped herbs. Bake for 15 minutes at 200 ° C.

6. Quick recipes for the oven from courgettes and tomatoes - stewed vegetables with rice

Ingredients:

Sweet pepper 300 g (net)

Tomatoes 350 g

Carrots 200 g

Chili ketchup (or Krasnodar sauce) 250 g

Garlic 30-40 g

Parsley 50 g

Dill 70 g

Olive oil 120 g

Boiled rice, round 600 g

Cooking method:

Cut the washed and peeled vegetables into large cubes, fry in a pan, one by one, and transfer to a ceramic pan or deep baking dish, stir and season with the sauce of your choice. Sprinkle with fresh herbs, place in the oven, covered with a lid. Bake at moderate temperature for twenty minutes.

The dish can be eaten cold. If you put the cooked stew in jars, cover with lids and put the jars in a cold oven for 2 hours, you get an excellent winter preparation. Pasteurization temperature - 180 ° С.

Oven zucchini with tomatoes - quick recipes and tips

For cooking zucchini dishes, choose fruits with underdeveloped grains, milky ripeness. They taste more delicate. Overripe zucchini have a dense and rough skin. In this case, the skins must be cut if the vegetables are to be stewed. For stuffing and baking in the oven, on the contrary, fruits with a dense skin are more suitable than young and tender zucchini.

As for tomatoes, try to choose fruits of fleshy varieties for baking, dense, with less juice and grains. These tomatoes will keep their shape better. To make the dish with tomatoes more attractive, blanch the fruits, remove the skin, remove the seeds, leaving only dense pulp.