Casserole of zucchini eggplant and fish. Zucchini and eggplant casserole in the oven

Casserole of zucchini eggplant and fish. Zucchini and eggplant casserole in the oven - a healthy second

06.11.2019 Fish dishes

This is really an indescribably beautiful dish, for all its simplicity, and most importantly, there are plenty of benefits in such a treat.

Someone is probably already puzzling over what kind of culinary delight this is, the answer is simple - eggplant and zucchini casserole, or one of the most popular French dishes - ratatouille. If you have not yet tried this truly delicious treat, then we offer you, without putting off the matter indefinitely, to cook such beauty for a cozy family dinner with your own hands.

In fact, in this article we will get acquainted not only with the Parisian variety of the dish. For your attention, we want to present three chic step-by-step recipes for preparing an excellent dinner from these vegetables.

Here you will find a lean type of treat, and a casserole with meat, and for cheese lovers there is also an interesting option. And all the recipes are very simple, fast and affordable for cooking at home.

Vegetable casserole of zucchini and eggplant

Ingredients

Eggplant - 2 pcs + -
- 1 PC + -
- 1 PC + -
— 6 pcs + -
- 2 pcs + -
- 40 g + -
- taste + -
- 0.5 tsp + -

How to cook eggplant and zucchini casserole

Wash the blue ones and zucchini thoroughly, peel them, then cut the vegetables into thin circles. Now sprinkle the eggplants with a pinch of salt and let the juice flow.
Meanwhile, let's prepare the sauce. To do this, chop the onion into small cubes, fry it in oil until golden. While the onion is blushing, we grind 3 tomatoes with a blender to a state of puree.
The resulting mass is ground through a sieve to remove the skins and seeds. As soon as the onion acquires a confident blush, put the tomato mass, salt to taste and pepper into the pan to it.
After the mass begins to boil slightly, reduce the heat and simmer the sauce for 10 minutes.
We clean the pepper from the stalk and seeds, after which we chop the vegetable into thin strips and transfer it to the sauce, which we continue to cook for another 5 minutes with pepper.
Cut the remaining 3 tomatoes into circles of the same thickness as the eggplant and zucchini.
Pour the sauce into the baking dish, and then lay out the eggplants, tomatoes, zucchini on top of the sauce, alternating and overlapping. Drizzle remaining sauce over vegetables.
Ratatouille should be baked for 1 hour at an average temperature of 170 ° C.

Zucchini and eggplant casserole with minced meat

Especially for the stronger sex, we have prepared this delicious casserole recipe that is very tasty, satisfying and original.

Ingredients

Medium eggplant - 2 pcs;
Young zucchini - 2 pcs;
Potato tubers - 4 pcs;
Minced beef - 0.4 kg;
Selected egg - 2 pcs;
Tomatoes - 2-3 fruits;
Onion turnip - 1 head;
Semi-hard cheese - 0.15 kg;
High-grade flour - 40 g;
Greens in assortment - 1 bunch;
Salt - to taste;
Pepper mixture - 1 tsp;
Sunflower oil - 1 stack.

How to bake a casserole with eggplant and zucchini

My potatoes, zucchini and eggplant, peel and cut into circles half a centimeter thick. After that, eggplant slices are sent for half an hour in salted cool water.
Now let's deal with the meat component of the dish. We clean the onions, chop them into cubes and fry over medium heat in a frying pan with the addition of oil. As soon as the vegetable becomes transparent golden, put the minced meat in a container, and fry it until half cooked, not forgetting to add salt and pepper to taste.
We take out the soaked eggplants from the water, dry them on paper napkins, and then, dipping the slices in flour, fry them until golden brown. We transfer the finished eggplants to paper napkins to rid them of excess fat.
By this time, the minced meat will have cooled down enough, and now you can add eggs to it. We mix everything and begin to collect the casserole.
Lubricate the baking dish with vegetable oil, then lay the potatoes in an even layer, fried eggplant slices (1/2), then half the zucchini, salted, then distribute ½ of the minced meat, then repeat the layers: eggplant, zucchini, minced meat, put sliced circles on top of the meat tomatoes and sprinkle with grated cheese.
Bake the casserole at 180 ° C for half an hour.

Pour the finished casserole while it is still hot with finely chopped greens and leave, covered with foil, steamed in fragrant herbs for another 5 minutes.

Casserole of zucchini and eggplant with cheese

Even if you adhere to a strict diet and you absolutely cannot eat flour, this is not a reason to deny yourself achma. The original recipe for a Caucasian cheese casserole in the oven, remade in a dietary manner, is no worse than a classic treat. We simply replaced the layers of dough with low-calorie zucchini and eggplant.

Enjoy!

Ingredients

Zucchini - 1.5 kg;
Eggplant - 1 pc;
Hard or semi-soft cheese - 0.3 kg;
Fatty cream - 1 stack;
Butter - 1 tsp with a slide;
Salt - to taste.

How to make zucchini and eggplant casserole

We thoroughly wash the zucchini and eggplants, clean them from the skin and large seeds, after which we cut both vegetables into rather thin circles.
Sprinkle the eggplants with salt, and separately pour the cream over the zucchini. Let both vegetables rest for 10 minutes.
In the meantime, grind the cheese coarsely on a grater. Melt the butter in a water bath.
After 10 minutes, squeeze the eggplant from excess moisture, and remove the zucchini from the cream.
We collect achma. We put a layer of cheese in the bottom of the mold, then a layer of zucchini and eggplant, then cheese again, and again a layer of vegetables. We compact all layers tightly with our hands. At the end, pour the achma with melted butter, wrap the form with foil and send it to the preheated oven.
At 180°C, the casserole should be baked for 25 minutes. Then remove the foil and continue to bake the dish for another 10 minutes.

Cool the finished casserole at room temperature, then put it in the refrigerator for 3 hours. After cooling, the casserole will cut perfectly.

Such achma can be served both cold and warm.

Pizza - zucchini casserole with eggplant

This dish is truly the best find for those who have given up harmfulness and preferred proper nutrition. In preparation, such a casserole is very simple, and it looks more like a pizza, which only makes it more appetizing.

Ingredients

Squash pulp - 0.7 kg;
Selected chicken egg - 1 pc;
Semolina groats - ½ tbsp;
Flour 1 or 2 grade - 3 tablespoons;
Salt - to taste;
Low-fat hard or semi-soft cheese - 0.2 kg;
Fresh champignons - 3 pcs;
Eggplant - 1 pc;
Fresh tomato - 2 pcs;
Turnip onion - ½ head;
Turkey ham - 0.3 kg.

How to bake a casserole with zucchini and eggplant

We clean my eggplant, cut into circles and, sprinkled with salt, leave for half an hour.
Grind the zucchini pulp coarsely on a grater, mix with a pinch of salt and let stand for 15 minutes. After a quarter of an hour, juice will stand out from the grated pulp, which we will need to drain, and squeeze the zucchini itself.
Pour semolina, flour and beat in an egg into the prepared squash mass, mix everything and distribute the resulting dough in an even layer in a pizza dish, lubricating it with vegetable oil beforehand, and if desired, you can also sprinkle the bottom with breading.
Now let's get to the filling for the pizza casserole. We chop the tomatoes into thin circles, cut the onion into very thin quarter rings, grate the cheese, cut the mushrooms into slices, chop the ham into strips. We take out the eggplants from the allocated juice, squeeze a little.
Put mushrooms, onions, tomatoes, eggplants on top of the zucchini crust, cover everything with sliced ham and sprinkle with plenty of cheese.
At 180 ° C, bake the casserole for about 40 minutes.

The zucchini and eggplant pizza casserole will be a great treat for guests, and what is especially good, it is equally delicious both cold and piping hot!

Eggplant casserole is a favorite dish of many. It can become a complete dinner for the whole family and a hearty treat at the holiday. Using additional ingredients, each time you can come up with new flavor combinations.

Eggplant, Tomato and Cheese Casserole Recipe

The finished dish is tasty and fragrant. Served hot.

The finished dish is quite satisfying due to the content of cheese, mayonnaise and eggs. If desired, the last two ingredients can be omitted. Then the casserole will turn out less high-calorie.

Zucchini and eggplant casserole in the oven

Another simple option for baking this dish in the oven. Due to the use of a minimum of the product, the dish turns out to be dietary. It does not contain fatty and high-calorie foods. Suitable for feeding children.

Necessary:

one eggplant;
half a zucchini;
onions - one large or two small;
olive oil (to taste);
salt, spices.

It takes 30 minutes to prepare.

The casserole contains 115 calories per 100 grams.

Wash zucchini and eggplant. To peel;
Cut into small cubes up to 2 cm in size. If necessary, clean the zucchini from the insides. If he is young, this can not be done;
Mix vegetables together in a deep bowl. Add salt, spices and olive oil to taste. It is good to distribute them over the entire surface;
Peel and cut the onion into small pieces;
Arrange vegetables in a bowl. Cover it with food foil;
Set the temperature in the oven to 180 degrees, let it warm up;
Bake the dish for 25 minutes. 10 minutes before the end of cooking, remove the foil and let it brown.

When serving, the casserole can be decorated with tomatoes. To do this, they should be cut into circles and laid along the edge of the form. If desired, you can add a little cottage cheese. Thanks to this, the taste will become more tender.

If you add diced potatoes at the cooking stage, the dish will turn out to be more nutritious.

Blue casserole with tomatoes and minced meat

This recipe will especially appeal to those who love a hearty dinner. This version of the casserole with minced meat can become a signature dish for every housewife. In addition, the dish can be served not only on weekdays, but also on holidays.

Required Ingredients:

two eggplants;
two medium-sized tomatoes;
200 grams of hard cheese;
2 eggs;
400 grams of minced meat (beef or mixed with pork);
one medium sized onion;
vegetable oil (for frying and greasing the mold);
salt and spices.

It will take approximately 40-45 minutes to cook.

The calorie content per 100 grams is 132 calories.

The first step is to prepare the eggplant. To do this, they need to be washed and cut into thin (about 5 mm) circles;
Soak them in salted water;
Meanwhile, put the minced meat on a preheated and oiled pan. Salt, add spices and fry until tender;
Cut the tomatoes into circles, chop the onion into half rings;
Lubricate the form with oil, lay out the first layer of onions. It should remain for one more layer;
After that, lay out the eggplant, pepper a little. You do not need to salt them, as they were soaked in salted water;
The next layer will be minced meat. Gently spread it over the surface of the vegetable;
Then eggplant and minced meat alternate until they run out. Usually it is 2-3 layers, but it all depends on the size of the form;
Beat the egg and pour the dish with the resulting mixture;
Put a tomato mug on top, add a little ground pepper;
Send to an oven preheated to 200 degrees. Bake 20 minutes;
Remove the mold and sprinkle the semi-finished dish with grated cheese. Place in the oven for another 10-15 minutes until the cheese is browned.

When serving, you can additionally decorate with basil leaves and a sprig of parsley. Serve hot for dinner.

Eggplant casserole with chicken

Children especially like this dinner option. And since it does not contain mayonnaise, it is also suitable for losing weight.

You will need:

one eggplant;
300 grams of chicken breast;
one small onion;
a little oil for frying (vegetable or olive);
100 grams of low-fat cheese;
salt and pepper.

It takes about half an hour.

There are 130 calories in 100 grams of the dish.

Wash and peel the eggplant. Cut into small cubes, soak them in salted water;
At this time, cut the chicken breast into small pieces, pepper and salt;
Heat the oil in a frying pan, add the chicken. Fry over medium heat until tender and crusty;
Chop the onion into half rings;
In a separate bowl, mix the cooked breast, onion and eggplant;
Grease the form with oil, put chicken with vegetables on it;
Grate the cheese and sprinkle the dish with it;
Bake in an oven preheated to 180 degrees for 20 minutes.

To make the casserole more tasty, fragrant herbs can be used instead of ground pepper. An additional taste will be given by a slice of white toast with curd cheese, served at serving and decorated with greens.

Recipe with eggplant, minced meat and potatoes

Such a fragrant dish will not leave anyone indifferent. Great option for a hearty dinner.

Necessary:

two eggplants;
500 grams of minced meat (any choice);
350 grams of potatoes;
one large onion;
150 grams of cheese;
oil for frying;
salt and spices.

It will take 35-40 minutes to prepare.

The calorie content per 100 grams is 135 calories.

Salt and pepper the minced meat, fry with finely chopped onion in vegetable oil until cooked;
Meanwhile, wash the eggplant and cut into thin rings;
Peel potatoes, cut into circles;
Cheese grate on a coarse grater;
Lay out in layers: potatoes, minced meat, eggplant. Repeat until ingredients run out;
Send to the oven preheated to 190 degrees for 20 minutes;
Sprinkle the dish with cheese and leave to bake for another 10 minutes.

When serving, garnish with herbs and tomato slices. Serve hot.

A few simple tips will help in cooking eggplant casserole:

Be careful when adding zucchini. This is especially true for young vegetables. It must be tasted before adding to the dish. Some varieties of squash can be bitter;
when choosing an eggplant, you should focus on the condition of its peel. If it wrinkles and has a brownish tint, it is better not to take the vegetable. Fresh eggplant has a rich dark color and a smooth glossy surface;
instead of mayonnaise, low-fat sour cream is acceptable. This will reduce the calorie content of the dish;
any eggplant casserole will be even better if you add fresh basil to it when cooking;
You can also experiment with the filling of the dish. In addition to tomatoes and potatoes, slices of ham or carbonade are added.

Eggplant casserole with vegetables and various ingredients is prepared quickly and easily. Its preparation does not require skill and special devices. Everyone will like this dish: both adults and children. It can become branded with any hostess.

When there is not enough time to cook complex dishes, but you really want to pamper your 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 such a dish as eggplant and zucchini casserole. In addition to the main ingredients, the composition may include various additional components: cheeses, meat, mushrooms and much more.

Choose your favorite from zucchini and eggplant: cook by following the detailed instructions or adapt the recipe to your taste preferences and the 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.
Greenery.
Spices - to taste.

Cooking method

Cut the washed and dried eggplant into 0.5 cm thick slices. Place the slices in a container of cool water for 30 minutes.
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.
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. Return the already fried eggplants to paper towels to drain excess oil.
Add eggs to the cooled minced meat, stir.
Peel the zucchini and cut into thin rings.
Lubricate the baking dish with a small amount of oil, put half of the fried eggplant, 1/2 of the zucchini on top, then half of the minced meat, again eggplant, zucchini, minced meat. Top it all off with thinly sliced tomatoes and plenty of grated cheese.
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 dish, 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:

Fry thinly sliced zucchini and eggplant in vegetable oil, first rolling a little circles in flour.
Season vegetables with chopped garlic and drizzle with lemon juice.
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 a 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

Wash and peel the eggplant and zucchini.
Cut the blue into strips, salt the pieces and set aside for a while.
Grate the zucchini on a coarse grater.
Cut the peeled onions and peppers into quarter rings, grate the carrots, sauté them in vegetable oil until soft, set aside on a plate.
Rinse the breast, remove the skin, remove the bones, cut into thin strips. Fry until tender, adding a little salt, in the same pan where the vegetables were browned.
Take the eggplant out of the water, dry it on a towel.
Grease a baking sheet with oil, lay out the products in the following sequence: half grated zucchini, 1/2 part eggplant, half browned 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.
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

Cut tomatoes, zucchini and eggplant into slices.
Fill the blue ones with water, set aside for 20 minutes.
Cut the garlic into small cubes.
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.
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 a cheese crust is not only insanely tasty, but also very healthy.

Bon appetit.

Zucchini and eggplant casserole is a great opportunity to cook a tasty and healthy dish from a rich harvest.

Previously, casserole was considered a simple dish, but modern recipes allow you to cook real masterpieces.

Zucchini and eggplant casseroles in the oven - the basic principles of cooking

Eggplant and zucchini are the basis of the dish. The casserole can be made exclusively from vegetables, or you can make it more satisfying by adding minced meat, sausages or pieces of meat to it.

Vegetables can be baked in their own juice, or you can prepare a dressing based on sour cream, cream, mayonnaise or tomato paste. In addition, eggs and spices are added to the dressing.

Zucchini and eggplant casseroles with meat will be a wonderful decoration for the festive table. For cooking, you can use beef or pork fillet. Dietary casserole is prepared with chicken fillet.

To make the casserole look appetizing, it is sprinkled with grated cheese. The dish is decorated with sprigs of fresh herbs and figured slices of vegetables.

Serve the casserole as an independent dish. If it is prepared exclusively from vegetables, it can be served as a side dish for meat or fish dishes.

Recipe 1. Zucchini and eggplant casserole in the oven with minced meat

Ingredients

two zucchini;

spices;

three small eggplants;

fresh greens;

mixed minced meat - 400 g;

flour - 50 g;

two eggs;

vegetable oil;

three tomatoes;

cheese - 150 g;

onion head.

Cooking method

1. Wash and wipe the eggplants with a towel. We cut off the stems. Cut into slices half a centimeter thick. We spread the chopped vegetable in a bowl and pour salted water over it. We leave for half an hour.

2. We clean the onion and chop it into small cubes. Saute in vegetable oil until transparent. Add minced meat to the pan with fried onions and fry, stirring constantly, until the color changes. Season everything with salt and spices, mix and remove from heat.

3. We take out the eggplants from the water and put them on a napkin. Fry each slice, dipping it in flour, until golden brown. Place the fried eggplant on a paper towel to soak up excess oil.

4. Drive the eggs into the chilled minced meat and knead.

5. Peel the zucchini and cut into thin circles.

6. Lubricate the mold with oil. Put half of the fried eggplant slices on the bottom, put half of the zucchini on top, spread half of the minced meat in an even layer on them. Repeat layers. Place thinly sliced tomatoes on top and sprinkle generously with cheese chips. Bake for 25 minutes at 180 C.

Recipe 2. Zucchini and eggplant casserole in the oven with bell pepper

Ingredients

800 g eggplant;

salt;

700 g of zucchini;

1 kg 200 g tomatoes;

75 ml of vegetable oil;

200 g of bell pepper;

4 cloves of garlic;

two bulbs;

100 g fresh dill and parsley.

Cooking method

1. Rinse eggplant and zucchini under the tap and wipe with a towel. Grind into thin circles and arrange on different plates. Sprinkle with salt and leave for a while.

2. Pour vegetable oil into a saucepan and heat it up. Peel the onion and chop finely. Fry it until translucent, stirring constantly.

3. Wash the tomatoes. Scald half with boiling water and smash in a blender until puree. Pour it into the pan and season with spices. Cut the remaining tomatoes into slices.

4. Rinse the bell pepper, dry and remove the stalks. Cut the vegetable into thin strips and place in a pan with boiling sauce. Salt and cook over low heat for ten minutes.

5. Arrange the vegetables in a circle, alternating eggplant, zucchini and tomato. Pour vegetables with tomato sauce. Sprinkle with finely chopped garlic and herbs. Drizzle with vegetable oil and bake at 180 C for an hour. You can sprinkle the finished dish with cheese.

Recipe 3. Zucchini and eggplant casserole in the oven with chicken breast

Ingredients

eggplant;

spices;

bell pepper - two pods;

sour cream - a glass;

two bulbs;

one chicken breast;

two tomatoes.

Cooking method

1. We wash zucchini and eggplant under the tap. Wipe with a towel and peel.

2. Cut the blue ones into strips and put them in a bowl. Sprinkle with salt, stir and set aside for a while.

3. Grind the zucchini into large chips.

4. We clean the peppers from seeds. Peeled onion and sweet pepper cut into quarter rings. Carrots are peeled and chopped on a grater.

5. Put the onion in the heated vegetable oil and sauté until transparent, then add pepper and carrots. Continue to fry, stirring occasionally, until the vegetables are soft. Transfer to a plate and set aside.

6. Rinse the breast under the tap, dry it with napkins. Remove bones and skin. Cut the meat into thin strips. Fry the chicken until cooked in the same pan where the vegetables were fried.

7. Remove the eggplants from the water and lay them on a towel to dry.

8. Lubricate the baking sheet with oil and put the ingredients in it in this order: half the grated zucchini, half the eggplant, ½ part of the vegetable roast, chicken. Repeat layers in reverse order. Lay out the tomato slices as the last layer. Whip the sour cream with the egg and pour it over the casserole. Bake for 50 minutes at 180 C. Decorate the finished dish with herbs or sprinkle with cheese.

Recipe 4. Casserole of zucchini and eggplant in the oven with cheese

Ingredients

eggplant;

vegetable oil;

two small zucchini;

spices and salt;

a small head of garlic;

four tomatoes;

cheese - 150 g.

Cooking method

1. My zucchini, tomatoes and eggplant under the tap and cut into circles.

2. Place the blue ones in a bowl and fill with salt water. We stand for half an hour.

3. We disassemble the head of garlic into teeth, clean and finely chop.

4. Grease the mold with oil. We take out the eggplants from the salt solution, squeeze them lightly and put them on a napkin.

5. Put half the eggplant in the form. Then lay out half the tomatoes, on top of the zucchini. Sprinkle each layer with chopped garlic, season with spices and grease with mayonnaise. Repeat the layers in the same order.

6. Put the casserole dish in the oven for forty minutes. Then we take it out, crush it with plenty of cheese chips and bake for another ten minutes.

Recipe 5. Zucchini and eggplant casserole in the oven with potatoes

Ingredients

half a kilogram of chicken fillet;

salt;

potatoes - 400 g;

a bunch of dill;

eggplant - 400 g;

cilantro and basil greens - a bunch;

300 g zucchini;

3 cloves of garlic;

tomatoes - 350 g;

mayonnaise - a small pack.

Cooking method

1. Wash and peel the eggplant. Cut them into circles five millimeters thick. Put in a bowl, salt, mix and soak for half an hour. Then rinse and pat dry.

2. Grind the chicken fillet to the state of minced meat in a blender. Rinse the cilantro and basil greens, pat dry and finely chop. Add to minced meat, salt it and mix. Pour in some water so that the stuffing can be easily spread with a spoon.

3. Peel and wash potatoes. Cut into thin slices. Lay them out in a deep baking dish in a thin layer. Pour in about 100 ml of salted water. Spread a third of the mince evenly over the potatoes.

4. Arrange eggplant mugs and salt. Spread half of the remaining mince on top.

5. Wash the zucchini, peel and chop into thin circles. Salt and spread the remaining minced meat. Arrange thin circles of tomatoes on top of the zucchini.

6. Finely chop the garlic and dill, add to the mayonnaise and mix. Brush the surface of the casserole. Put the baking sheet in the oven for forty minutes. Bake at 200 C. Serve hot.

Recipe 6. Lean zucchini and eggplant casserole in the oven with pita bread

Ingredients

800 g eggplant;

three thin Armenian lavash;

spices and salt;

three tomatoes;

75 g of tomato paste;

800 g of zucchini;

drinking water - a third of a glass;

200 ml soy milk.

Cooking method

1. Cut the washed eggplant into pieces and soak in cold salted water for half an hour. Then wring out and spread on a napkin.

2. My tomatoes and zucchini. Wipe with a towel and cut into small pieces. We combine the vegetables in a deep bowl and mix.

3. Combine soy milk with tomato paste and mix well. Season with salt and spices.

4. Cut the sheets of pita bread in half. Take a deep mold and cover it with foil. We put pita bread and grease it with sauce. Cover with a second sheet of pita bread. Spread a quarter of the vegetable mixture on top and pour over the sauce. We lay out the products in this order until they run out. The last layer should be pita bread, which is poured with sauce.

5. Put the mold in the oven and bake for an hour at 180 C.