If zucchini appeared in a wide and massive sale, then I try to buy them right away and cook various dishes. I prefer to buy young zucchini, because they have a thin peel and almost no seeds. Therefore, stock up on delicious and fresh zucchini to prepare delicious meals. My family loves it very much when I bake zucchini with tomatoes in the oven. See the recipe that will help you cook fresh vegetables quickly and tasty. I also recommend cooking.




Required products:
- 400 grams of zucchini,
- 300 grams of tomatoes,
- 1-2 chicken eggs,
- 150 grams of milk,
- 70 grams of sour cream,
- 100 grams of cheese,
- 1 tables. l. vegetable oil,
- salt and black pepper if desired.

How to cook from a photo step by step

Cut the courgettes into circles, and optionally cut the tomatoes. You can cut the tomatoes into slices and circles. If the tomatoes are large, then it is better to cut them into slices. And cut the smaller tomatoes into circles. Salt and pepper the vegetables to taste.




Transfer the zucchini and tomatoes in layers into a baking dish and pour over the vegetable oil. The vegetables will be juicy and will not burn to the bottom of the mold.




Combine milk with sour cream and drive in a chicken egg to them. Whisk the mixture vigorously. This will be the vegetable fill.






Fill the zucchini with tomatoes with the milk-egg mixture.




We rub hard cheese on a grater.




Sprinkle the zucchini with cheese and place in the oven for baking. We bake the zucchini for 35 minutes. During this time, the vegetables will be baked, and the filling will become lush, since there are eggs with sour cream and milk. This mixture resembles an omelet mixture, so it will grow in the oven at high temperatures.






The baked zucchini should be baked and the cheese browned. You can pierce the squash with a toothpick and check for readiness. If the zucchini is young, then they should cook quickly.




Serve zucchini with tomatoes to the table. Bon Appetite!
Try to cook the same

We all love to eat well. And when summer comes - the season of juicy fruits and vegetables, it becomes even easier to cook varied and original. And at this time, vegetables become the main part of the table, giving a wealth of vitamins and flavors.

And this is no coincidence! Despite the fact that the vegetable is 90% water, it contains a large number of substances beneficial to the body.

Among other things, it is also tasty, even if you just boil it without salt and oil. And if you use it in combination with other vegetables, or meat, and bake it all in the oven, you can create a real culinary masterpiece quite easily and simply.

This collection contains just such recipes. All of them are quite simple, and absolutely anyone can handle them, even those who have never tried themselves in cooking. All methods and options are described in detail and provided with step-by-step photographs. Therefore, feel free to get down to business, you will succeed.

I want to note in advance that in any of the options you can use both zucchini and zucchini, since they are the closest relatives.

And before starting my story, I want to refer to one article of the blog "Light Food", which also contains excellent recipes on today's topics. When there are many recipes, it is always easier to choose the one you want.

This is a great recipe for a festive table, or as a complement to a hearty meal. A very beautiful, light, and at the same time delicious dish that always pleases us with its appearance.

And you can cook it quickly and easily.

We need:

• zucchini - 1 piece
• cherry tomatoes - 10 - 12 pieces
• bell pepper - 2 pcs (not large)
• hard cheese - 200 gr
• salt to taste
• vegetable oil for lubricating the mold

Preparation:

1. Zucchini for this recipe should be taken young, not very thick and not large. When we cut it in circles, the diameter of the workpiece will be 5-6 cm. If your vegetable is very small, then take 2 pieces.

This we calculate it for using cherry tomatoes. If you are using larger tomatoes, the main vegetable may be slightly thicker.

A young green specimen does not need to be peeled off; it contains many useful vitamins. And the dish will just look more neat in this case.

2. Cut it into rings, about 7 mm thick. If you cut it coarsely, then it may not bake, and if it is thinner, then after baking, it may creep, or even turn into porridge.

3. Cover a baking sheet or any other baking dish with parchment paper and be sure to grease it with vegetable oil. This will prevent our workpieces from sticking to the surface and can be easily removed and transferred to the dish.

4. Put the cut rings on paper, but not very tightly, so that you can easily get them after baking.

5. Peel the bell pepper and also cut into rings. We will lay them on top of the blanks laid out in the form, and it is desirable that their size coincides. That is, we should get such an impromptu mold with a bottom and walls. Since peppers are generally quite large, try to select both according to the size you want.

6. We use small tomatoes, so they should only be cut into two halves. If you have them larger, then be guided by the size, in this case, you can cut each fruit into 4 - 8 parts, or cut into circles of the desired size.

7. Put the tomatoes in the same place, on top of the zucchini, so that it is in the center of the pepper, as if we had placed it in a bowl.

If desired, they can be slightly salted, but only a little. We still have cheese, which is already salty.

8. If you have a hard variety it will be just fine. It gives a nice baked cap, doesn't melt much and looks nice. I love using Parmesan in my recipe. Although, and with mozzarella, the dish turns out to be just great.

Sprinkle it on top of each of the blanks, while trying so that nothing is wasted. And for this we lay out the cheese in such a way that it turns out to be as small as possible on paper.

9. We will bake the dish in the oven preheated to 180 degrees. Depending on its characteristics, we will need from 20 to 30 minutes for this.

Readiness is determined by when the cheese is baked and lightly browned.

The dish turns out to be delicious. And believe me, no matter how much you cook it, there will always be little. It is eaten just instantly and always with pleasure!

Delicious zucchini casserole with potatoes in a creamy sauce

This cooking option is good because it makes it easy to prepare a delicious second course. And if you have time to wait a little while it is baked in the oven, then the preparation itself will not give you any difficulties.

As you know, the potato itself is a little dry, but in combination with juicy zucchini, and even drenched in cream, it becomes a miracle how good! When combined, all the ingredients magically turn into a juicy, tasty and aromatic dish.

We need:

• zucchini - 800 gr
• potatoes - 600 gr
• cream 10% - 250 ml
• cheese - 200 gr
• salt, pepper to taste
• seasoning for potatoes - 15 gr (or other)

Preparation:

1. The skin of our main ingredient should not be peeled if it is young. If it is ripe zucchini, then it is better to get rid of the top layer.

Cut it into rings 1 cm thick.

2. Peel raw potatoes and cut into thin rings 2 mm thick. As you know, potatoes are baked in the oven for a long time, so you should not cut them thicker.

3. Divide the potato seasoning into two parts, pour one of them into the potatoes, and the other into the courgettes. Then add salt and pepper as well. Then mix the contents in separate bowls.

I would like to say that you should not be afraid of seasonings. Choose one that contains only dried herbs, which perfectly enhance the flavor of potatoes and other vegetables. Of course, you can season the vegetables to your liking, but here the seasoning for potatoes is best suited, checked.

4. Add 2 tablespoons of vegetable oil to both plates, mix thoroughly. It is best to do this with your hands so that the seasonings, salt and oil can be distributed more evenly.

5. The baking dish should have high sides. If you can't find one, then a frying pan, or a pan for pies and muffins is perfect.

6. Vegetables should be laid out vertically, as in the ratatouille dish, first a plump zucchini, then 2 - 3 slices of potatoes. Thus, the layer of potatoes will turn out to be the same thickness as the circle of the main vegetable. And he will have time to bake, which is important. It is necessary to take into account the fact that potatoes are baked much longer in time.

Repeat layers until the whole shape is complete.

7. Pour the cream into the mold, try to get on each of the pieces. This will prevent them from drying out in the hot heat in the oven, and will also add juiciness and a special delicate taste to the finished dish.

8. Preheat the oven to 200 degrees and put the prepared dish there. It will take about 30 to 40 minutes to bake. Check the readiness of the potatoes.

The time will depend on the characteristics of the oven and the set baking mode.

9. Take out the mold, sprinkle with cheese previously grated on top and put back. Wait until it is completely melted. As a rule, this may take 10-15 minutes.

And now, finally, it's time to taste the prepared dish. It turned out to be incredibly tender, aromatic and tasty. It means that we tried not in vain, and you can deliciously feed your family.

Eat it, of course, with pleasure!

Zucchini with minced meat in the oven

For this recipe, both young and adult vegetables work equally well. But it should be noted that the larger the sample taken, the larger each portion will turn out.

You can cook the dish both from zucchini and zucchini.

We need:

• zucchini - 1 piece (large)
• potatoes - 2 pieces
• minced pork + beef - 300 gr
• tomatoes - 2 pieces
• mayonnaise to taste
• vegetable oil for lubricating the mold

Preparation:

1. Wash the zucchini, or courgette, and peel it. However, if it is not rigid, then it can be left.

2. Cut the vegetable into large rings about 1 cm thick.

There is another cooking method in which boats are made. And in that, and in another version, we need to cut out the middle. As a rule, in a large specimen, these are seeds and slightly cottony pulp.

In the rings, completely cut out the entire middle, making some kind of improvised ring. And to make "boats" you just need to cut the vegetable lengthwise, and use a spoon or a knife to go over each of the pieces.

3. Prepare a baking dish, you can use a baking sheet for this recipe. It should be generously greased with vegetable oil so that our products do not stick. And now you can safely lay out "rings" and "boats" on it.

4. Peel the potatoes and cut them into small cubes. The smaller you cut, the sooner the dish will cook.

5. We use minced meat from two types of meat - pork and beef, but this is certainly not a dogma. You can take absolutely any minced meat, including chicken, and even fish.

Add salt and pepper to it, if you want, you can add a little of your favorite spices. And then stir it so that all the small components are evenly distributed.

6. You can use only one meat, but we decided not to look for easy ways, and add potatoes to it. In my opinion, it will turn out even tastier.

7. And now it remains for us to do the most interesting thing - to fill the vegetable preparations with minced meat with potatoes, distributing it in such a way that there is enough for all of them.

And so that the filling does not dry out in a hot oven, and remains juicy, put a spoonful of mayonnaise on top of it. If so, it will be just great! Coordinate its quantity yourself. But, of course, the more you put it, the fatter and more high-calorie the finished dish will turn out to be.

If you are an adherent of a healthy diet, then mayonnaise can be replaced with low-fat sour cream.

8. Cut the tomatoes into rings and place them on top of the mayonnaise on each zucchinme. Grease the top with sauce. If it seems to you that there is too much mayonnaise in this recipe, you can exclude the bottom layer. Or, on the contrary, leave the bottom layer, and simply sprinkle it on top with cheese.

9. You need to cook the dish for about an hour at a temperature of 180 degrees. Potatoes will be cooked here for the longest time. When it is ready, then the dish can be taken out of the oven, and in the heat, with heat, immediately serve it to the table.

It turns out very juicy, satisfying and unrealistically tasty!

Video on how to cook a delicious casserole with grated zucchini and meat

And here is another beautiful and delicious recipe that will surely not leave you indifferent. Unlike all other today's options, in this one the zucchini is grated, and you get a real casserole, and even with meat.

Of course, our recipes are quick today, and therefore we will not cook a dish from pieces of meat, but simply take it in the form of minced meat. This will prepare everything much faster.

And how delicious it turns out, he will probably be able to convey this video.

Agree, everything is pretty simple. But such a dish can be safely served not only for a regular dinner, but also for a festive table.

I think that on a hot summer day and evening, everyone will taste this beauty with pleasure, and will be satisfied with the table.

Zucchini stuffed with chicken fillet with vegetables

This cooking option is for chicken lovers in combination with vegetables. This full-fledged dish can not only gorge itself on the soul, but also feed the guests.

It invariably pleases not only with its amazing taste, but also with its incomparable aroma, abundance of colors, sizes, and the recipe itself is comparatively simple to prepare.

We need:

• large zucchini (zucchini, or squash) - 1 pc
• chicken breast - 300 gr
• onion - 1 piece
• bulgarian pepper - 1 pc.
• tomato - 1 pc
• hard cheese - 150 gr
• cream 10% - 200 ml
• ketchup - 1 tbsp. spoon
• greens - a bunch
• salt, sugar
• ground red pepper

Preparation:

Wash and peel all vegetables.

1. Cut the zucchini into two equal halves along the fruit. Take out the seeds and part of the pulp with a spoon, leaving only 1 cm thick walls. Peeling the skin is not necessary, the fruit will serve as a kind of bowl for us.

Chop the pulp that was taken out into cubes and leave in a separate plate for the time being. It will still be useful to us.

2. This dish can be cooked with any meat, including any minced meat, but we decided to take chicken breast. It has no fat, and the dish will turn out to be less nutritious.

Cut the chicken into small pieces, preferably cubes. We will try to give all the ingredients the same shape.

3. Pour a little vegetable into a frying pan, warm it up and send the chicken there to fry. The meat should first turn white and then begin to crust over. Then you can salt and pepper the pieces. This way they will not lose a lot of juice, it will be preserved in each of the pieces.

4. While the fillets are fried, you can tackle the other vegetables and chop them up. Cut the onion into cubes, remove the seeds from the pepper and chop it into cubes a little larger.

5. Make a crosswise cut on the tomato and pour boiling water over it for 4 minutes, then rinse with cold water and remove the skin. Then cut it into the same cubes.

7. Put the fried chicken fillet on a plate, while trying to leave unnecessary oil in the pan.

8. Fry the onions in a clean frying pan. It is not necessary to fry it until golden brown, the main thing is that it becomes softer and more pliable, almost translucent.

As soon as you have achieved the desired state, send the bell pepper to the pan. Fry everything together for 2 minutes.

And you can spread the chopped zucchini pulp. Simmer for 5 minutes after that. You can turn on the oven at this time to warm up. We will need a temperature of 180 degrees.

9. Add the fried chicken fillet to the vegetables.

After mixing, add chopped tomato and herbs. It can be anything. A mix of parsley, dill and basil is perfect.

Then you can salt and pepper to taste and mix. Let it sweat for two or three minutes.

10. So that the vegetables are well stewed, let's prepare the filling. To do this, put ketchup in the cream (you can use tomato paste), as well as a pinch of salt, sugar and a little red hot ground pepper. You can also add a flat teaspoon of any of your favorite seasonings.

11. Grease a baking sheet or baking dish with oil and lay out the prepared waiting boats. Fill them tightly with the filling.

And pour over the fill.

Pour the rest of the fill directly into the mold around our beautiful blanks. Evaporation from the liquid will ultimately result in a juicy and aromatic dish.

12. Grate the cheese on a fine grater and cover all the beauty created with a good thick cap, thus preserving the magical taste and aroma.

13. It will take 40 minutes to bake our products. Readiness can be determined by piercing the wall of the “boat” with a toothpick. If it enters the pulp quite easily, then the dish is ready.

You can serve it with sauce, which has remained in abundance in our form. It will saturate the filling even more, which will only make it tastier. It turns out not only very tasty, but also very beautiful! Therefore, cook and taste for health.

A quick recipe for making chicken squash pie

This is another interesting recipe where two favorite ingredients are combined in a pie.

We need:

• zucchini - 1 kg
• chicken fillet - 300 gr
• tomato - 0.5 pcs
• egg - 5 pieces
• basil, cilantro dill - a small bunch
• mayonnaise - 100 gr

Preparation:

1. Cut the young zucchini into thin slices. You can do this with a sharp knife, or use a special vegetable cutter attachment.

2. Cut the fillet into two parts, each of which cut further along to form flat plates. Then beat them off through cling film, salt and pepper.

3. Remove coarse stems from greens and cut them into smaller pieces. The recipe gives the mixture of herbs that I used, but in general you can take any of them, even any one variety.

4. Prepare the dressing. To do this, break the eggs into a bowl and shake them with a fork. Add mayonnaise to them, its amount is given approximate, it is mainly added by eye.

If you are against this product, then you can add sour cream, or even milk. From these components, we need to prepare an omelet mixture. And all of the ingredients listed are quite good for that.

Add chopped greens to the mixture, and season with salt and pepper to taste.

5. In a tall baking dish or frying pan, put the first layer of zucchini. Pour some egg mixture over them. Then again the vegetable layer and the mixture.

Distribute the plates in such a way that the beaten chicken fillet is placed in the middle two layers. Thus, repeat the layers until all the cooked components are finished.

6. Top with slices of chopped tomato and pour over the rest of the omelet mixture.

7. Place the form in an oven preheated to 220 degrees and bake in it for 40 minutes. During this time, the zucchini should become so soft that when pierced with a toothpick, it should enter the pulp without hindrance.

8. At the end of cooking, take out the pie, cover with a cutting board or lid, and allow a little rest. During this time, all layers are even more saturated with juice and filling.

Now you can cut it like a pie and serve it along with chopped herbs and fresh vegetables.

It doesn't take much time to prepare such a miracle. Do not have time to turn around, and a delicious dinner will already be on the table.

Zucchini boats baked with cottage cheese in the oven

And if you cook it carefully, not in very large portions, then such a dish can even decorate a festive summer table.

We need:

• zucchini - 2 pieces
• fat cottage cheese - 500 gr
• cheese - 200 gr
• egg - 1 - 2 pieces
• garlic - 4 - 5 cloves (or to taste)
• dill - bunch
• vegetable oil for lubrication

Preparation:

1. For this recipe, however, as for any other, try to get good quality cottage cheese. Now you can buy dairy products from farms. Such products are a little more expensive, but they are natural, without any additives. They have a rich taste and are pleasant to eat even without anything.

Unfortunately, such products are not often found in the store now, although, of course, they are found.

2. To make the curd a little more liquid, drive an egg into it. If it is not large, then two pieces may be needed. Mix the mixture first with one egg, and see if it is still dry, then you can drive in an additional one.

3. Garlic and dill go well with cottage cheese. And we will use this combination. It stimulates the appetite, and therefore there is simply not enough strength to resist such a tasty treat!

First, chop the dill, and add it to the mixture, mix again.

You can also use a mixture of herbs, adding not only dill, but also parsley, and even basil. There are no clear instructions here, and of course there is always room for experiment.

4. Then chop the garlic. This can be done using a special press, or just finely chop a spicy product on a board.

5. Young zucchini, or zucchini, cut lengthwise into two equal halves. Armed with a spoon, remove the middle with small or large seeds. We need to give the blanks the shape of boats, and it is desirable to leave the edges the same on all sides.

6. Lightly salt each "boat" and sprinkle with garlic. Send the remaining small particles to the curd.

7. Fill the boats with the filling and press lightly with a spoon. At the same time, you can make a small slide, or you can leave the surface flat.

8. On a fine grater, grate hard cheese, sprinkle with cheese flakes all the pieces. Looks beautiful, smells delicious, it's time to put them in the oven.

9. Grease a dish or baking sheet with oil. If you have baking paper, then you can first line the form with it, and only then grease it. Lay out our beauty and put in an oven preheated to 180 degrees.

Bake for about 40 to 45 minutes, depending on the characteristics of your oven.

Set the table immediately, the dish is incredibly tasty while it is hot. Although when it cools down, it will already be a cold appetizer, and it will not disappoint you either.

Zucchini rolls with mushrooms and mayonnaise

Another interesting cooking option for this seasonal vegetable that everyone will appreciate. Why? Because the dish contains not only vegetables, but also mushrooms.

In addition, it turns out to be not too fatty, but very satisfying, aromatic and nutritious.

We need:

• zucchini - 2 pieces
• mushrooms - 350 gr (any)
• bow - 1 head
• salt to taste
• mayonnaise to taste
• dill - 20 gr
• vegetable oil - 3 - 4 tbsp. spoons

Preparation:

1. Cut off the tails of the courgettes and cut them into thin strips lengthwise.

You can do this with a knife, and a vegetable cutter or a special grater is excellent for these purposes. For this recipe, use only young specimens that have not yet had time to grow seeds, and whose middle is still relatively dense.

2. You can fry the plates in a frying pan in oil, or you can fry them in a grill pan, where oil consumption will be minimal. If you will fry in oil, then prepare paper towels where we will lay out the fried blanks.

Salt the plates and fry until soft and slightly golden brown. Place on napkins to remove excess fat.

3. Meanwhile, dice the onion and the mushrooms. You can use any of their varieties, including. We have champignons today.

4. Fry them in a frying pan in a little oil. The onion should become translucent, and the mushrooms, having given off moisture, will decrease in size and soften. They should also be salted to taste.

5. Prepare a board, or a plate, put one of the zucchini plates on it. Put some filling on it and roll into a tight roll.

Form all the rolls in the same way.

6. Place all of them in a baking dish with the tip at the bottom. This way they will not unfold, and the dish will look more neat in the end.

7. Brush the top with mayonnaise. Although there are other options here: you can pour the rolls with cream, a mixture of sour cream and milk, or sour cream and eggs, sprinkle the top with grated cheese ... Fantasy in this case has no boundaries. Experiment, and do not be afraid of anything - in any case, it will turn out delicious.

8. Put the oven to warm up in advance, we will need a temperature of 170 - 180 degrees. It will be enough to hold the form in the oven for only 15 minutes. All ingredients have been pre-cooked, so keeping them in the oven longer does not make sense.

The dish is best served hot. And to make it smell better and look better, you can sprinkle it with chopped dill. Eat with pleasure!

Dear friends, these are, in all their glory, we have recipes today. They are all very tasty, and even if I have to choose one of them to cook, it is always not an easy task.

Therefore, cook and eat your meals with pleasure.

Bon Appetit!

Calorie content: Not specified
Cooking time: Not indicated

A universal recipe for an afternoon snack or dinner that cooks quickly and turns out delicious - zucchini with tomatoes in the oven. You can take the basic cooking option as a basis and add whatever you want to the main ingredients: thinly sliced ​​potatoes, eggplants, bell peppers or chopped chicken fillets. It will be satisfying if baked. If you don't want to experiment, follow the recipe and in just half an hour you will have a light and hearty dish of baked zucchini with an appetizing golden brown crust.
Zucchini and tomatoes are poured with beaten eggs and sour cream before baking. Thanks to the filling, vegetables do not dry out during baking, remain juicy and tender. The cheese can be immediately mixed with eggs and sour cream, or you can sprinkle vegetables about ten minutes before cooking.

Ingredients:
- 1 medium-sized zucchini;
- 3 tomatoes;
- 1 egg;
- 150 ml sour cream with a fat content of 10%;
- 0.5 tsp turmeric (optional);
- black or red pepper - to taste;
- salt - to taste;
- 100 grams of hard cheese;
- 1 tsp vegetable oil;
- greens for serving;
- sour cream or mayonnaise - for serving.

Recipe with photo step by step:

Cut the zucchini peeled from the skin into thin circles, about 1 cm thick. Then cut into two or four parts, depending on the size of the zucchini. If there are dense seeds inside, we cut out this part.

We take ripe, fleshy tomatoes. Cut into wedges or cut in half and cut into slices.

Grease the baking dish with oil. We put one or two layers of zucchini on the bottom. Salt and season with spices. We spread the rest of the zucchini, leveling the top.

Spread the tomatoes over the zucchini, covering them completely. We also add some salt and pepper to the tomatoes.

For pouring, combine sour cream with an egg, add salt and a little ground pepper, or replace with paprika. For color, you can add turmeric. This spice is needed if the yolk is very light or if you want the finished dish to be bright.

Beat everything thoroughly with a whisk until smooth. Pouring can be done with milk and thickened with flour (add flour to milk, grind and pour over a beaten egg).

Pour half of the filling into the vegetable pan. We tilt to the sides to fill in the voids. Then pour out the rest, put the mold in the oven with a temperature of 180 degrees.

After 20 minutes we take it out, sprinkle it with cheese, grated on a coarse grater, and return it back to the oven.

We add the temperature to 200 degrees, bake the vegetables for another 10-15 minutes until fully cooked. The filling should "grab", become dense without liquid areas, and the cheese should melt. We serve the finished dish hot or warm, adding sour cream,

Ring-fried zucchini is one of the most popular summer snacks. With garlic, cheese, herbs or fresh tomatoes ... Yummy. But how long to mess around with them if they are fried 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 a minimum 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 give off extra juice. It can be drained, but you do not need to dry the circles. The resulting moisture will not allow them to burn in the future or soak in vegetable oil.

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 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 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 to soak in a large amount of oil, 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 bechamel sauce. The main thing is to generously season everything with garlic and fresh herbs. By the way, zucchini are delicious cold. Do not reheat food.

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

Bon appetit and have a nice day!

Best wishes,
Rorina.

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. Wash 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 take out 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 must certainly 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 until 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 the other 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. 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.