During the zucchini season, many housewives find it difficult to come up with delicious dishes from this vegetable, except for the popular garlic pancakes. In fact, there are a huge number of options for original treats with this ingredient. One of the most interesting and delicious is zucchini casserole in the oven, which can be prepared with a variety of meat and vegetable additives.

The classic recipe for such a casserole turned out to be the simplest and most understandable. Even a novice housewife can probably handle it. To prepare the dish you will need to take: 600 g of fresh vegetables, 2 eggs, a large handful of breadcrumbs, 120 g of hard cheese, a pinch of Provençal herbs and granulated garlic, salt, butter.

1. If you use young zucchini for the casserole, you don’t even need to peel the skin, because it is very soft and tender. All you need to do is wash the vegetables thoroughly and remove dark spots from their sides using a sharp knife. After this, the zucchini is grated on a coarse grater.
2. When the vegetables release their juice (after about 10-15 minutes), they need to be lightly squeezed, and then add eggs and cheese to the mixture. The latter is also grated on a coarse grater.
3. All ingredients are salted, sprinkled with dry herbs and garlic, and then kneaded thoroughly.
4. The resulting mixture is placed in a baking dish greased with butter or vegetable oil.
5. The top of the future casserole is sprinkled with breadcrumbs. This is the main secret of the recipe. This additive will not only absorb excess moisture released from vegetables, but will also create an appetizing crispy crust on the surface.
6. The casserole is prepared in a preheated oven at approximately 175 degrees. If the dish is easy to form into a thin layer, then 25-30 minutes will be enough.

The treat is served hot with sour cream or garlic sauce.

Recipe with minced meat and rice

Minced meat and rice will make the zucchini casserole more satisfying.

A dish prepared according to this recipe will become a complete lunch or dinner. For it you need to use the following ingredients: 2 zucchini, 1 white onion, 280 g of any minced meat, 130 g of rice, 50 g of flour, 1 egg, salt, spices, butter.

1. Zucchini is grated on a coarse grater along with the skin and center. After 5-7 minutes, excess liquid is squeezed out.
2. The onion is chopped in any convenient way and fried with minced meat in vegetable oil.
3. The rice is boiled until half cooked, after which it is mixed with drained vegetables.
4. Eggs, flour and meat with onions are added to the rice-zucchini mixture.
5. All ingredients are thoroughly mixed, placed in a greased pan, leveled and baked for approximately 35 minutes.

If it is necessary to reduce the calorie content of the finished dish, onions and minced meat can be added to the casserole raw - without pre-frying.

With potatoes and cheese

There are other options for making zucchini casserole more tasty and satisfying. You can add potatoes (800 g) and hard cheese (450 g) to it. And, in addition, you will need to use: 400 g of zucchini, 2 white onions, 2 eggs, 0.6 l. milk, a piece of butter.

1. The zucchini is washed, peeled and cut into small slices. The potatoes are first boiled until tender, and then chopped into similar pieces.
2. Both vegetables are placed in layers on the bottom of a greased pan. It's best to have the potatoes first.
3. The onion is chopped as finely as possible and fried in vegetable oil until transparent. Then, together with the liquid, it is transferred to a separate bowl. Milk is poured into the vegetable and eggs are beaten. Then the ingredients are thoroughly mixed again using a whisk.
4. The resulting mixture is poured over potatoes and zucchini. Any hard cheese is grated on top. There should be a lot of the latter so that it completely covers the entire form.
5. In a well-heated oven, the dish is baked for 45 minutes.

To avoid burning the cheese, you can sprinkle it on the treat about 10 minutes before it is ready. In this case, the casserole will be covered with a delicate, viscous, appetizing mass.

With minced chicken or chicken breast

This casserole also has the additional name “Sweetheart”, which fully conveys its main feature. The dish really turns out surprisingly tender. To prepare it you need to take: 450 g chicken breast, 2 large young zucchini, 2 eggs, 1 white onion, 50 g hard cheese, 120 ml. heavy cream, a couple of cloves of garlic, salt, any seasonings, butter.

1. The zucchini is washed, peeled, grated on a coarse grater and salted to taste. After about 20 minutes, they need to be squeezed out of the released juice.
2. Chicken meat is separated from the skin and bones, and then passed through a meat grinder along with coarsely chopped onions and garlic cloves. The housewife can also use ready-made minced meat or simply finely chop the meat pieces with a sharp knife. Salt to taste, selected spices and eggs are added to the chicken.
3. Minced meat or meat pieces are mixed with squeezed zucchini and placed in a greased form of suitable diameter.
4. Top the future casserole with cream and sprinkle with cheese.

A delicious ready-made dish with tartar sauce prepared with finely chopped pickled cucumbers and garlic.

With sour cream and cheese

If you want to serve zucchini casserole as a side dish for meat, then it is best to cook vegetables with rich sour cream and hard cheese. A round mold with a diameter of 24 cm is perfect for such a dish. You will also need to use the following ingredients: 2 medium zucchini, a small onion, 80 g of thick sour cream, 130 g of any hard cheese, 2 eggs, a couple of cloves of garlic, salt, spices, butter, greens to taste.

1. The zucchini, along with the skin, is cut into small cubes.
2. Onions, herbs and garlic are crushed as much as possible. The ingredients are mixed with the zucchini, salted, sprinkled with seasonings and mixed.
3. The eggs are beaten separately and the cheese is grated on a coarse grater. The ingredients are mixed together (1/3 of the cheese should be left for sprinkling the casserole), sour cream and salt are added to them.
4. First of all, the zucchini is transferred into the mold, and then the resulting egg-sour cream mixture is poured.
5. The remaining cheese is poured on top.
6. The dish is cooked in a preheated oven for about 40 minutes until an appetizing golden brown crust appears.

To add some piquancy to the treat, you can use sharp cheese or add a pinch of granulated garlic to the filling.

Caserol - original recipe for zucchini casserole

This interesting dish came to us from the USA. Its main secret is to use processed cheese (550 g) instead of regular cheese. Also for such a treat you will need to take: 5 eggs, 900 g of zucchini, 3 white onions, salt, seasonings, vegetable oil.

1. Zucchini and onion are cut into thin slices. Salt and any spices are added to the vegetables, after which they are gently mixed.
2. The baking dish is greased with oil, after which onions with zucchini, melted cheese are laid out in it, and eggs beaten until foam appears are poured in.
3. The dish is baked in a well-heated oven for 30 to 40 minutes. The exact time depends on the depth of the mold.

You can serve the casserole with sour cream, mayonnaise or any other sauce.

Vegetable casserole with mushrooms

In the autumn, a recipe for vegetable casserole with zucchini and wild mushrooms becomes especially popular. The rest of the time, you can safely use champignons (230 g) for such a dish. In addition to mushrooms, you need to take: 5 zucchini, 3 tomatoes, 1 pc. onions and sweet peppers, 3-4 cloves of garlic, a pinch of dry basil, 220 g mozzarella and 80 g parmesan, salt, butter.

1. To make the appearance of the dish more original, you should grate the zucchini using a Korean carrot grater. The resulting straws are placed in a colander, sprinkled with salt and left while the remaining vegetables are prepared.
2. Mushrooms are coarsely chopped and fried with carrots, onions and bell peppers chopped in any way.
3. Lastly, thinly sliced ​​garlic and tomato pieces along with juice are added to the pan. The ingredients are simmered over low heat for 7-10 minutes.
4. The zucchini is thoroughly squeezed out and sent to the rest of the vegetables along with dried basil.
5. The mass is thoroughly mixed and evenly distributed in a greased form. All that remains is to sprinkle the workpiece with two types of cheese and place it in a preheated oven for 45 minutes.
6. The casserole can be served as a side dish for meat.

If you want to add even more cheesy flavor to the dish, you should also use 100 g of ricotta. Clots of the product are distributed over the surface of the vegetable mass and slightly pressed inward.

Zucchini goes well with other vegetables. For example, with eggplants. For juiciness, you should add tomatoes (3 pcs.) to this dish, and for satiety, any minced meat (450 g). In addition to these ingredients, you need to take: 2 large young zucchini, 3 eggplants, 2 eggs, 170 g of cheese, 1 onion, salt, spices, a bunch of fresh herbs, butter, flour. The following describes how to prepare a zucchini casserole with minced meat and vegetables.

1. The eggplants are peeled and cut into slices about 0.5 cm thick. Next, the vegetable is left in a bowl of cold water for half an hour to remove the bitterness.
2. Chopped onions with minced meat are salted, seasoned with selected spices and fried in vegetable oil or fat until cooked.
3. Eggplants are laid out of the water on paper towels, after which they are salted, dredged in flour and fried until golden brown. Then they are put on napkins again so that the paper absorbs excess oil.
4. Eggs are driven into the minced meat with onions, after which the mass is thoroughly kneaded.
5. The zucchini is peeled and cut into thin slices.
6. Eggplants, zucchini, and minced meat are laid out one by one in a greased form. Then the layers are repeated again.
7. The top of the future casserole is covered with tomato slices, chopped herbs and grated cheese.
8. Bake for 25 minutes in a well-heated oven.

For this dish, you can also use minced chicken or poultry fillet cut into small pieces.

Zucchini casserole in the oven with cottage cheese

At first glance, zucchini and cottage cheese seem to be completely incompatible products, but together they can easily be turned into the most tender, juicy casserole. To prepare such a dish you need to take the following products: 2 zucchini, 270 g of cottage cheese, 120 g of hard cheese, 2 eggs, 60 ml. milk, granulated garlic, ground black pepper, salt, oil.

1. Milk, eggs, salt and pepper are thoroughly whisked until smooth.
2. The cottage cheese is rubbed through a sieve, the cheese is crushed using a coarse grater. The ingredients are combined together and garlic is added to them.
3. All that remains is to combine both pieces, mix and place in a greased form.
4. Sliced ​​zucchini is placed on top of the curd and cheese mixture. You can alternate layers of cottage cheese and vegetables.
5. The casserole is sprinkled with cheese and cooked in the oven for 45 minutes.

This recipe for zucchini casserole will allow you to add cottage cheese to the diet of the youngest family members who refuse to eat a dairy product separately.

- the most summer savory pastry, it can be made not only from zucchini, but also from zucchini.

oven recipe

My zucchini casserole is nothing more than a big lazy zucchini pancake. I just didn’t want to stand at the stove in the heat and fry zucchini pancakes in a frying pan. In addition, this zucchini casserole in the oven is perfect for baby food and diet food because it doesn’t fry! So according to this recipe, if you wish, you can bake delicious ones in a frying pan in oil.

In addition to zucchini, you can optionally add grated cheese or cottage cheese to the recipe for zucchini casserole, add a little minced meat, pieces of boiled chicken, sliced ​​sausage and ham, fresh or stewed cabbage, herbs, garlic, fried onions and mushrooms. Summer is in full swing, so there's plenty of time for delicious culinary experiments!

Ingredients:

2 medium zucchini or zucchini (not small ones!)

4 eggs,

Onions - optional

Oil for sautéing onions and greasing the pan. – 2 spoons,

Soda – 0.5 tsp. or 1 tbsp. l. baking powder,

Flour – 130 g

(I would even say ½ - ¾ cup), more flour - a denser casserole, less - juicier and more tender,

Salt – a pinch.

Cooking process:

Fresh zucchini or zucchini must be peeled and seeds removed and grated on a coarse grater.
Zucchini tends to produce juice, so you need to squeeze it well.

Add fried or raw onion (optional ingredient), 2 eggs and 4 yolks, flour, soda and salt to the zucchini. Knead the dough like for pancakes. If desired, add grated cheese, feta cheese or meat ingredients.

I whipped the remaining 2 whites into a foam and added them to the zucchini dough, carefully mixing with a spatula.

With this preparation, the dough is enriched with oxygen and becomes airy.

I lined a deep baking dish with foil (to make it easier to remove the casserole) and greased it with butter. Instead of a large casserole, you can even make muffins or zucchini muffins by pouring the zucchini dough into muffin tins.

Place the vegetable casserole in an oven preheated to 180 degrees and bake until golden brown for 35-40 minutes (zucchini muffins, of course, take less time to bake).

When the zucchini pie is ready, transfer it to a plate. This is very easy to do in foil. The zucchini casserole needs to be cooled slightly before serving; when hot, like pancakes, it will seem a little damp.

Anyuta and the Notebook wish you bon appetit!

For something sweet for tea, we suggest baking

Zucchini casserole is not only a simple and tasty, but also a filling and healthy dish. You can bake zucchini in combination with different products: with other vegetables, cream, any type of meat and poultry, with minced meat.

Cooking zucchini casserole in the oven will preserve all the beneficial substances contained in the vegetable, and the simplicity of the process will definitely be appreciated by housewives. Try cooking zucchini not only according to my recipes, but also adding other products to the zucchini. It all depends on your taste preferences.

Zucchini casserole with minced meat in the oven

Zucchini casserole with minced meat is one of the most satisfying and nutritious options. Zucchini can be combined with absolutely any type of minced meat: beef, pork, a mix of both, etc. If desired, the meat casserole can be improved with the flavors of tomatoes and cheese, and the use of your favorite seasonings will reveal the zucchini in a new way from a completely different perspective.

Ingredients:

• 2 medium zucchini;
• about 400 g of any minced meat;
• 4 medium potatoes;
• two eggs;
• two onions.
• 100 - 150 g sour cream.
• To add flavor to the dish we will use garlic, salt, black pepper and your favorite spices.

Preparation:

1. To make further work easier, let’s first peel all the vegetables. If you took young zucchini, it is not necessary to peel and seed them, because it contains the maximum amount of useful substances. If the vegetable is quite leathery, we should peel it, and only then proceed with further actions.

1. Grate the zucchini on a coarse grater or cut into thin strips. Add some salt to the resulting mass and mix it well. We put the vegetable aside for a while - it should let out the juice.

1. While the zucchini is settling, finely chop the onion - we will need it to season the minced meat.

1. Heat a frying pan, add oil to it and sauté the onion until golden brown and soft.

1. While the onions are frying in a frying pan, we prepare the filling for the casserole. To do this, we squeeze out the sour cream using a garlic press; if you don’t have one, you can use a fine grater.

1. Beat two eggs into the sour cream mixture and mix everything well with a fork or whisk. Salt the filling, add black allspice and any seasonings or herbs to taste.

1. During this time, the onion should be well fried: add minced meat to it and cook everything together in a frying pan for about 12 minutes.

1. During this time, you can prepare the form for the future casserole: grease the baking sheet with oil or cover it with baking paper. Do not ignore the sides of the dish: our casserole will be quite high.

1. Cut the potatoes into very thin slices, less than 0.5 cm wide and place the circles on a baking sheet.

1. Coat a layer of potatoes with casserole filling.

1. Place the fried meat on the filling and go through the sauce again.

1. If the zucchini has released a lot of juice, they need to be squeezed out and only then placed on top of the meat and filling.

1. Level the layer of zucchini and cover with the rest of the sauce. If desired, the top of the casserole can be sprinkled with cheese.

That's all: the casserole is baked in a hot oven for about 15 - 20 minutes, served hot. Bon appetit!

Zucchini casserole with tomatoes in the oven

A dish of zucchini with tomatoes turns out very juicy and aromatic, especially if you add a lot of greens to it. This casserole will not only become a dietary dinner, but will also decorate any festive table. Be sure to try this recipe - because probably everything you need for cooking is in your refrigerator.

We will need:

• about 700 g zucchini,
• sour cream 150g;
• parsley;
• garlic;
• tomatoes - about half a kilo;
• eggs - 3 pieces;
• 300 grams of onion;
• 70 g hard cheese;
• butter or vegetable oil for frying, as well as salt and pepper to taste.

Preparation:

1. Cut the zucchini into rings about 1 cm thick.
2. We cut the onion into very thin rings, without disassembling them into segments.
3. We also prepare the tomatoes; you should get thin translucent vegetable tomato rings.
4. In a separate container, beat eggs, sour cream and spices.

Don't forget about salt and pepper!

1. The crucial moment: we begin to assemble our casserole. Place a layer of zucchini rings on a greased baking sheet.
2. Place an onion ring on top of each zucchini.
3. Cover the vegetables with tomatoes and gently pour half of the egg mixture on top.
4. We repeat all the vegetable layers again and pour the rest of the egg and sour cream on them.
5. Sprinkle the top of the casserole with grated cheese.

Place the almost finished dish in a hot oven: the casserole is cooked for no more than 20 minutes at 180 degrees. Bon appetit!

Zucchini casserole in the oven with minced chicken

Adding ground chicken to the casserole makes the dish truly satisfying. This casserole will be incredibly tender, and if you add hot pepper to it, it will amaze you with its incredible aroma. You can combine the dish with sour cream and herbs, and replace the flour in the recipe with ground oatmeal, then the dish will get rid of extra calories.

We will need:

• 400 g chicken fillet;
• one large onion;
• 500g zucchini;
• two eggs;
• two tablespoons of flour;
• two tomatoes;
• hard cheese to taste;
• 3 tablespoons of mayonnaise, sour cream or kefir.
• salt and pepper, red capsicum to taste.

Preparation:

1. Minced chicken from the store will not always meet the housewife’s requirements, so it’s better to cook it yourself. To do this, take chicken fillet, cut it into small strips and grind it in a meat grinder along with the onion. Salt and pepper the mass.

1. Grate the peeled zucchini on a coarse grater.

1. Spread the zucchini mixture onto the meat, add 2 eggs and knead the casserole base.

1. Add flour and mayonnaise to the minced meat, mix it again.

1. Grease the mold with oil and transfer the zucchini-meat mixture into it.
2. Cut the tomatoes into thin slices and place them on top of the future casserole.

1. Sprinkle tomatoes with cheese.

This casserole will take about 15 minutes to cook. It turns out incredibly tender and fragrant! Sprinkle the pieces of casserole with dill when serving - your loved ones will sweep this dish off the table first.

Recipe for zucchini and potato casserole in the oven

One of the most budget-friendly variations of zucchini casserole is a dish with potatoes. To prepare it you will not need virtually any additional ingredients, and the dish will be moderately tender and very appetizing!

We will need:

• one zucchini;
• three potatoes;
• two eggs;
• half a glass of milk;
• three tablespoons of flour;
• salt, pepper and dill.

How to cook:

1. Peel the zucchini and potatoes.
2. Cut the vegetables into thin slices.
3. 3In a separate bowl, make the filling for the casserole: to do this, beat two eggs with the addition of salt and pepper.

In this recipe, the taste of the entire dish depends on the quality and aroma of the pepper, so it is best to use freshly ground pepper.

1. Whisk milk and three tablespoons of flour into the egg mixture. It turns out to be a sauce-type filling.
2. Place the zucchini and potato mugs alternately on a greased baking sheet. Fill the first layer with half of the egg mixture.
3. Repeat your zucchini and potatoes again and pour in the rest of the sauce.

All that remains is to sprinkle the casserole with dill and place it in a preheated oven for 20-25 minutes. The casserole will be ready as soon as the potatoes are soft - you can check this with a fork or a match.

I suggest you watch the video recipe for making zucchini and chicken casserole

Bon appetit and see you new recipes!

How to prepare zucchini casserole? Recipes (this dish is easiest to make in the oven) will be presented in this article. From it you will learn several options for preparing a tasty, satisfying and healthy meal.

Zucchini casserole

There are a variety of recipes (zucchini turns out especially tasty in the oven) for preparing such a dish. The simplest and most accessible recipe involves the use of minced meat. But first things first.

To cook zucchini in the oven, we will need the following components:

• ready-made minced meat (you can use mixed, chicken, beef, etc.) - about 500 g;
• ripe tomatoes - 2 large pieces;
• large onion - 1 head;
• medium-sized young zucchini - 4 pcs.;
• table salt, sweet paprika, dried herbs - to your taste;
• vegetable oil - approximately 55 ml;
• high-calorie mayonnaise - 80 g;
• hard cheese - 125 g.

Preparing the ingredients

How to prepare meat casserole from zucchini in the oven? The step-by-step recipe requires processing of all products.

The onion is crushed in a blender and then added to the minced meat along with table salt, sweet paprika and dried herbs. After thoroughly mixing the ingredients, place them in a frying pan with sunflower oil and fry until golden brown. After that, finely chopped tomatoes are added to them and stewed in their own juice for ¼ hour.

Having received a homogeneous meat mass, it is removed from the stove and cooled. At this time, begin processing vegetables. The zucchini is thoroughly washed and cleaned. After this, they are cut into thin slices and seasoned with a small amount of salt.

How to shape and bake in the oven?

The recipe for making zucchini casserole in the oven is very simple. After all the components are prepared, begin to form the dish. To do this, take a heat-resistant mold and grease it with vegetable oil. Next, alternately place some of the zucchini and minced meat into the bowl. These layers should be alternated 3 or 4 times.

Once all the ingredients are in shape, they are covered with a mayonnaise mesh and sprinkled with grated cheese. In this form, the dish is sent to the oven and baked for 35-38 minutes. During this time, it should be completely cooked and covered with a cheese cap.

Serving for lunch

After preparing the meat casserole with zucchini, cool it slightly, then cut it, place it on a flat plate and serve it with a slice of bread. You can eat this tasty and nutritious dish for both lunch and dinner.

Quick zucchini casserole in the oven: recipes, photos

To prepare a family dinner in the shortest possible time, we recommend using this recipe. To implement it we will need:

• small young zucchini - 1 kg;
• processed cheese - about 200 g;
• onion - ½ head;
• large chicken egg - 2 pcs.;
• semolina - 3 large spoons;
• refined olive oil - 2 large spoons;
• ground black pepper, fine salt - use according to your taste.

Step by step cooking method

How to prepare a quick zucchini casserole? Recipes (it’s easy and simple to make such a dinner in the oven) for such dishes do not take much effort and time. First, the main ingredient is processed. The zucchini is washed and peeled, and then grated on a coarse grater. In this form, leave the vegetables aside for 10-15 minutes.

At this time, they begin to prepare other products. The onions are peeled and cut into thin half rings. As for processed cheese, it is chopped into small pieces.

After the described steps, squeeze the zucchini thoroughly and transfer it to a deep saucepan. Olive oil and onions are added to them. Having set the dishes on low heat, their contents are constantly stirred.

As soon as the zucchini mass is thoroughly heated and the cheese is completely dissolved, the products are removed from the stove and immediately mixed with semolina. Leaving the mixture aside, begin preparing the eggs. They are beaten vigorously in a separate bowl, after which they are poured into the completely cooled zucchini mass. Add spices to it to taste and mix everything thoroughly.

Having prepared the base for the casserole, it is carefully laid out in a thick heat-resistant form, and then sent to the oven, preheated to 190 degrees.

Adhering to this temperature regime, the dish must be cooked for 60 minutes. During this time, the casserole should set well and brown.

Serving to the family table

Vegetable zucchini casserole in the oven, the recipe for which was described above, turns out very tender and tasty. After the dish is cooked, it is left at room temperature for some time. After 20-30 minutes, the casserole is sliced ​​and served with a glass of sweet tea.

Making a delicious dish with mushrooms

Now you know how to make a casserole from (this dish is most often made in the oven) were presented above. However, these are far from the only ways to prepare such a dish. For a more satisfying lunch, we recommend adding fried mushrooms to it.

So, we need:

• small young zucchini - 2 pcs.;
• fresh large champignons - 100 g;
• ham or smoked sausage - 150 g;
• onion - 1 pc.;
• different spices - to your taste;
• high fat sour cream - 400 g;
• hard cheese - about 110 g.

Cooking process

This dish is easy and simple to make. First, wash fresh mushrooms thoroughly and cut them into thin slices. After this, the champignons are placed in a frying pan, all excess moisture is evaporated, and then vegetable oil is added and fried. During the heat treatment of mushrooms, spices and herbs (to taste) are added to them.

As soon as the champignons are browned, add finely chopped onions and chopped ham (smoked sausage). After a few minutes, fresh zucchini is placed in the same bowl, which is first cut into small pieces. After this, the vegetables are removed (the mushrooms and sausages should be left) and placed on the bottom of a heat-resistant dish.

As for the remaining ingredients, they are pureed using a blender. If desired, you can add a little fresh and thick sour cream to the resulting mass.

Having prepared the base for the casserole, a mass of fried mushrooms, onions and ham is laid on top of a layer of zucchini, and then poured with the rest of fresh sour cream and sprinkled with grated hard cheese.

Having formed it with mushrooms as described above, it is sent to the oven. At a temperature of 200 degrees, lunch is baked for 15-25 minutes. After heat treatment, the dish should set well, and the cheese should turn into an appetizing crust.

How should you present a vegetable casserole to the table?

Serve any casseroles to the family table (including vegetable ones) only after they have been partially cooled. This is due to the fact that when hot, such a dish falls apart quite quickly.

After a short exposure, the casserole is cut into portions and placed on a flat plate. Lunch can be topped with sour cream or cream sauce, and sprinkled with chopped herbs.

It is advisable to serve a zucchini lunch to the table along with a glass of sweet tea and a slice of white bread.

Which are covered in separate issues, is a valuable component of healthy diets. A variety of casseroles based on this vegetable may additionally include carbohydrate and protein ingredients that expand or limit their dietary use.

Let's look at 3 recipes for making zucchini casseroles in the oven with photos, their use in diets and all sorts of additions to the basic recipes.

Zucchini casserole recipes

The basis of the casserole is chopped zucchini, which is filled with a binder, most often made from raw eggs.

For baking in the oven, a full assortment of zucchini is used: young zucchini with thin soft skin, mature variegated, green and white fruits covered with a durable hard shell. The hardened skin must be removed, as well as the core with seeds. In very young fruits, only the stalk is cut off. The zucchini pulp for casserole is grated on a coarse grater, thinly cut into circles or long plates.

The main vegetable and egg mixture are often complemented with tomato and white sauces, including ketchup and mayonnaise. Only dairy products with low fat content are appropriate in dietary menus.

In addition, zucchini casseroles often include a more or less rich bouquet of other vegetables, as well as minced meat. The dietary option involves the use of lean meat – primarily white chicken.

To give the finished dish a delicious crust, use grated cheese. For diets, choose less fatty varieties.

The neutral taste of zucchini goes well with both additional components of the casserole and a variety of seasonings:

As a result, the recipes can be divided into three main groups - zucchini casseroles with a minimum set of ingredients, vegetarian bouquets, including a variety of vegetable additions, and casseroles with minced meat. Let us illustrate these groups with examples suitable for the dietary table.

First recipe - zucchini minimum:

• 2 medium sized zucchini;
• 4 tablespoons of low-fat natural yogurt;
• 250 g hard cheese;
• a bunch of fresh parsley with dill;
• dried basil;
• sea ​​salt and ground black pepper.

Preparation:

• Wash the zucchini, remove the stalk and, if they are mature, also remove the peel and core with seeds. Coarsely grate the pulp, squeeze out excess juice, mix with finely chopped herbs.
• Beat eggs with yogurt, mix with grated cheese (half the total amount), season moderately with salt, pepper and dried basil.
• Grease a heat-resistant mold (metal, ceramic, glass, silicone) with vegetable oil and place half of the mixture of zucchini and herbs in it. Pour over the egg-yogurt-cheese mixture. Then layer the rest of the zucchini and top with the remaining half of the grated cheese.
• Bake at 180 degrees for up to 60 minutes if the mold is ceramic, and up to 40 minutes if the mold is silicone.

The second recipe is extended vegetarian set:

• 2 small zucchini;
• 3 tomatoes;
• 2 eggs;
• 1 sweet pepper;
• 3 cloves of garlic;
• 7 tablespoons of low-fat sour cream;
• 200 g hard cheese;
• dried herbs – oregano, celery, basil;
• fresh greens.
• salt.

Preparation:

• Wash the zucchini, remove the stems, peel the skin, cut into thin slices.
• In the same way, cut the tomatoes into circles, and sweet peppers into strips. Grate the cheese, chop the garlic.
• Mix half of the grated cheese with sour cream and lightly beaten eggs, moderately salt, season with dried herbs and garlic.
• Grease a heat-resistant dish with vegetable oil, spread a layer of zucchini, pour the egg-sour cream-cheese mixture over them, place the tomato mugs and strips of pepper on top, sprinkle the remaining grated cheese.
• Bake at 200 degrees for 30 to 40 minutes. Add chopped fresh herbs to the prepared dish.

Third recipe - meat-eaters' delight:

• 3 medium-sized young zucchini;
• 400 g minced chicken;
• 3 tomatoes;
• 3 cloves of garlic;
• 150 g sour cream;
• 100 g hard cheese;
• salt, ground black pepper.

Preparation:

• Cut the washed zucchini, freed from the stalks, into thin slices, just like the tomatoes.
• Knead the minced meat with pepper and a moderate amount of salt, grate the cheese.
• Grease a baking dish with vegetable oil and place half of the prepared zucchini mixed with garlic in it. Spread the minced meat on top, then the remaining zucchini. Grease them with sour cream, cover with tomato slices, bake for half an hour at 200 degrees, then sprinkle with grated cheese and place in the oven for another 10 minutes.

Energy saturation of vegetable casseroles – 80-90 kilocalories in 100 grams, meat - 100 kilocalories and higher.

Zucchini casseroles on the dietary table

Low-calorie zucchini contains biologically valuable microelements, carbohydrates and gently cleansing fiber. Protein components of casseroles - eggs, dairy products, meat - nourish muscle tissue. Thus, oven-cooked zucchini casserole is not only heals and cleanses the body, but also contributes to the preservation and growth of muscle mass.

Additional Ingredients

In addition to the components given in the general description and sample recipes, zucchini casseroles include:

• Other vegetables - carrots, eggplants, onions, cabbage, not only cabbage, but also cauliflower, Brussels sprouts, beans and beans, including green beans, potatoes. It should be borne in mind that starchy potato additives significantly increase the total calorie content.
• Fruits and fruits - black and green olives, sweet and sour apples.
• Mushrooms – champignons and edible forest mushrooms.
• Cheese of soft and fibrous varieties, as well as cottage cheese. For diets, choose low-fat options.
• Flour and starch, as well as crackers and pieces of white bread. Such ingredients significantly increase calorie content.
• Other spices - cinnamon, cardamom, especially in zucchini-fruit casseroles.
• Cereals – rice, semolina, oatmeal and cereal flakes. On the dietary table, cereal and oat flakes are most appropriate.
• Dried fruits - prunes, and also, with fruit additions, dried apricots, raisins (if there are no restrictions on sugar).
• Seeds and nuts - sesame, grated walnuts.

How to cook zucchini casserole in the oven - video

The video below clearly shows the preparation of a beautiful dietary casserole with zucchini, carrots and tomatoes. Thinly chopped ingredients are held together by an egg-sour cream-cheese filling. In an oven heated to 180 degrees, the dish is cooked for half an hour.

Zucchini casseroles, which successfully combine limited calorie content with nutritional, cleansing and restorative properties, easily fit into slimming and sports diets.

What ingredients do you think are best for baking zucchini? What spices do you like to add to your zucchini casserole? Are you using this dish for dietary purposes? Share your culinary impressions and practical experience with us in the comments!