Zucchini casserole with tomato slices. The easiest zucchini casserole

07.08.2019 Pasta, pasta, dumplings

Zucchini and tomato casserole is a light and hearty dinner dish.

The most interesting zucchini and tomato casserole recipes

If you want to cook a tasty, and at the same time, easy dish, then a casserole of zucchini and tomatoes is exactly what you need. Today fresh vegetables are available all year round, which means you can cook this dish in winter.

Cooking casseroles does not require a lot of effort and effort, and the result will definitely please you.

Zucchini and tomato casserole - basic cooking principles

Zucchini are pre-washed, trimmed on both sides and rubbed, or cut into circles. If the zucchini skin is tough, remove it with a knife.

The rest of the ingredients are crushed in the same way. The casserole is formed in layers, after which it is poured with beaten eggs and cream, or another sauce. Sprinkle it on top with shavings of cheese or feta cheese. Any cheese will do, but it is better if it is of hard varieties.

To make the dish more satisfying, add potatoes, minced meat or rice to it.

Recipe 1. Juicy zucchini and tomato casserole

Ingredients

450 g of young zucchini;

4 meaty tomatoes;

a pinch of freshly ground pepper;

25 g butter;

2 sprigs of basil;

cheese - 200 g;

60 ml fattier cream;

Cooking method

1. Peel the zucchini, rinse and cut into thin slices. Cut the washed tomato as well.

2. Grease a baking dish with melted butter, put a layer of zucchini, spread the tomato circles on them. Tear the basil leaves finely with your hands. Sprinkle basil on vegetables and grind everything with cheese shavings. Arrange the tomato and zucchini circles again. Top with plenty of cheese shavings, and cover with cream.

3. Send the form into an oven preheated to 180 C, and bake for 35 minutes, until an appetizing crust is formed. Remove from oven, cool, cut into portions and serve.

Recipe 2. Vegetarian zucchini and tomato casserole

Ingredients

three zucchini;

spices and kitchen salt;

fresh tomatoes - 4 pcs.;

sour cream - 120 ml;

garlic - 2 teeth.

Cooking method

1. We wash the zucchini, and cut them into circles. If the peel is tough, remove it with a knife. We make small cuts on the tomatoes, dip them in boiling water, keep them for about a minute, take them out and immediately put them in cold water. Remove the skin and cut the peeled tomato into circles.

2. Cover a deep, heat-resistant form with butter and rub with crushed garlic. We spread the zucchini in a dense layer, on them - circles of tomatoes. We send it to a well-preheated oven for a while.

3. Beat eggs with a whisk and mix them with sour cream. Add grated cheese and a little chopped garlic, season with spices.

4. We take out the form with vegetables, fill it with sauce, and send it back to the oven for 20 minutes. After this time, remove from the oven, cool, cut in portions and serve.

Recipe 3. Zucchini and tomato casserole in béchamel sauce

Ingredients

a kilogram of zucchini;

rast. butter;

4 large tomatoes;

freshly ground pepper, nutmeg and salt;

150 g of cheese;

flour - 35 g;

250 ml of milk;

drain. oil - 65 g.

Cooking method

1. Rinse and cut into 2 cm thick courgettes. Place them on a wire rack, drizzle with vegetable oil and place in a well-preheated oven. Cook until dark brown spots appear on the surface of the zucchini.

2. In a deep saucepan, melt the butter, add flour, and fry until golden brown. Pour in milk, without stopping stirring, salt, season with ground pepper and nutmeg. Bring the sauce to a boil, stirring continuously, until it thickens.

3. Remove the courgettes and transfer to a deep heat-resistant dish. Place the tomatoes on the zucchini. Pour the sauce over the vegetables. Put the rest of the zucchini on it, and sprinkle everything with coarse cheese shavings.

4. Place the casserole in the oven and bake until appetizing, at 180 ° C. Divide it into portions, put on plates, and serve as a separate dish.

Recipe 4. Zucchini casserole with minced meat and rice

Ingredients

vegetable oil;

600 g zucchini;

four fresh tomatoes;

kitchen salt;

100 g of rice;

garlic - 20 g;

300 g of prefabricated minced meat;

Cooking method

1. Rinse the rice, fill it with boiling water and leave for 20 minutes.

2. We wash the zucchini and rub it coarsely. Salt and squeeze out excess liquid.

3. Wipe the washed tomatoes with a paper towel and cut into circles.

4. Remove the husk from the garlic, put it on the board, crush with a knife and chop finely.

5. Beat the egg, add finely grated cheese and garlic.

6. Drain the water from the rice and mix with the minced meat.

7. In a heat-resistant form, spread the grated zucchini in an even layer. Put a layer of rice with minced meat on top. Lay out the tomato mugs and grease with egg and cheese mass.

8. We send the casserole with minced meat to the oven for forty minutes. We bake at a temperature of 200 C.

Recipe 5. Zucchini and tomato casserole with lentils

Ingredients

450 g zucchini;

60 ml solution oils;

boiled lentils - 200 g;

kitchen salt;

20 cherry tomatoes;

70 g parmesan;

half of the onion;

125 g mozzarella.

Cooking method

1. Chop the onion into cubes and fry in a deep saucepan until golden brown. Rinse the cherry tomatoes and cut into large pieces. Put it on the onion and simmer for about five minutes.

2. Put the boiled lentils in a saucepan, salt and continue simmering over low heat for ten minutes.

3. Wash and cut the courgettes lengthwise into thin slices. Fry each in a grill pan without adding oil.

4. In an ovenproof dish with high sides, form a casserole. Place a layer of lentils with sauce, spread thin slices of mozzarella on top of it and sprinkle with fine Parmesan flakes. Cover the cheese with zucchini strips. Repeat the layers in the same order. There should be cheese on top.

5. Put the casserole in the oven for a quarter of an hour, and bake until appetizing. Serve the casserole with vegetable salad.

Recipe 6. Zucchini casserole with tomatoes in a pan

Ingredients

small zucchini - 2 pcs.;

greens and vegetable oil;

tomatoes - 3 pcs.;

salt and freshly ground pepper;

eggs - 2 pcs.;

75 ml - mayonnaise;

cheese - 70 g;

two cloves of garlic.

Cooking method

1. Peel the garlic and cut it into slices. Pour oil into the pan, heat it up and put the garlic in it. Simmer over low heat for about two minutes.

2. We clean the zucchini and cut into slices, half a centimeter thick. Put in a frying pan with garlic, salt and mix. We twist the fire to the minimum, and simmer, covered with a lid, until half cooked, stirring occasionally. Meanwhile, we cut the tomatoes.

3. In a deep bowl, slightly beat the eggs, add mayonnaise, salt and continue beating until smooth.

4. Fill the zucchini with the omelet mixture and cover with a lid. After a minute, lay the tomato mugs on the surface and keep it under a closed lid for another two minutes. Cut the cheese into thin slices and put them on top of the tomatoes. Cover again and turn off the heat. Sprinkle with finely chopped herbs and leave the dish for another ten minutes.

Recipe 7. Squash casserole with tomatoes, meat and potatoes in a slow cooker

Ingredients

green onions - a bunch;

500 g zucchini;

kitchen salt and spices;

300 g pork tenderloin;

vegetable oil;

500 g potatoes;

300 g of tomatoes;

160 ml sour cream;

Cooking method

1. Peel the zucchini and potatoes and cut into thin circles. Cut the films from the pork pulp, rinse and cut into small pieces. Cut the tomatoes into slices.

2. Lubricate the inside of the multicooker with lean oil and put half of the potatoes in it. Spread pieces of meat on it, salt and sprinkle with spices. Cover the meat with zucchini slices. The next layer is tomato circles. Place the remaining potatoes on top of the tomatoes. Season with salt and spices again.

3. Beat eggs with a whisk, combine with sour cream, and continue beating until smooth. Pour the resulting sauce over the vegetables and meat.

4. Turn the multicooker into baking mode for an hour. After this time, check if the potatoes are ready and, if necessary, add a few more minutes.

Recipe 8. Zucchini and tomato casserole with feta cheese

Ingredients

a kilogram of zucchini;

3 cloves of garlic;

300 g feta cheese;

table salt and pepper;

100 g of onions;

300 g of tomatoes;

100 g carrots;

60 ml sour cream.

Cooking method

1. Peel carrots, garlic and onions, wash and chop. Onions - in small cubes, carrots - rub with coarse shavings. Chop the garlic finely with a knife.

2. Heat oil in a frying pan. Put chopped onion in it, fry until transparent and add grated carrots. Simmer everything together until soft over low heat. Add the garlic at the end, and simmer for a couple of minutes.

3. Wash the squash and rub it on the largest segment of the grater. Also chop the feta cheese.

Cut the tomatoes into cubes.

4. Break the eggs into a deep bowl, add sour cream and beat the mixture until smooth.

5. Put all the chopped vegetables in a deep bowl, add feta cheese here, salt and pepper. Pour all this with sour cream sauce and mix everything well.

6. Grease the heat-resistant form with oil and pour the mass of zucchini into it. Smooth the surface and put it in the oven for forty minutes. We will bake at a temperature of 200 C. A few minutes before the end of cooking, sprinkle the entire surface with grated cheese.

Recipe 9. Zucchini and tomato casserole with olives

Ingredients

2 zucchini;

tomatoes - 3 pcs.;

flour - 100 g;

spices and table salt;

150 g minced meat;

50 g of greens;

15 olives;

100 g of cheese;

25 g of garlic.

Cooking method

1. Wash and peel the courgettes and grate them on the largest segment of the grater. Put them in a bowl, add salt, and let sit for a while. Then squeeze out the excess liquid. Add flour and eggs to the zucchini, season with spices and stir.

2. Add chopped herbs, garlic to the minced meat and salt.

3. Grease a deep ovenproof dish and place half of the zucchini in it. Spread the minced meat on top with a thin layer and cover with the remaining zucchini. Sprinkle everything with plenty of grated cheese. Cut olives and tomatoes into slices. Spread the slices of olives and tomatoes on top of the cheese.

4. Put to bake in an oven preheated to 190 C for an hour. Remove from oven, cool slightly and cut into portions.

Recipe 10. Zucchini and tomato casserole with smoked sausage and cauliflower

Ingredients

2 zucchini;

25 g mustard;

2 large tomatoes;

soy sauce - 60 ml;

small forks of cauliflower;

sour cream - 70 ml;

parsley and dill;

eggs - two pcs.;

smoked sausage - 70 g;

processed cheese - 1 pc.

Cooking method

1. Boil cauliflower in salted water. We put it in a colander and cool.

2. Beat eggs, add mustard and sour cream, pour in soy sauce and mix until smooth.

3. Rinse the zucchini, wipe it off with a paper towel and cut into thin circles. We also grind the tomatoes.

4. Put a layer of zucchini on the bottom, put a layer of tomatoes on them, then again zucchini. Remove the skin from the sausage and cut it into thin slices. We lay them out on zucchini and sprinkle with chopped herbs. With the next layer we spread the cauliflower, disassembled into inflorescences. Pour everything with pre-prepared dressing, sprinkle with herbs and grated melted cheese again.

5. We bake in the oven for about an hour, at a temperature of 180 C. Take out, cool and cut into portions.

Zucchini and tomato casserole - tips and tricks from the chef

The main secret of a delicious casserole is vegetables cut into very thin slices.
Instead of sour cream, for the sauce, you can use mayonnaise, natural yogurt or kefir.
Take meaty tomatoes for casseroles so that when baked, they do not turn into porridge.
If you are making minced meat casserole, you can use any: chicken, mixed meat or beef.
Before placing the zucchini in a baking dish, bake them in the oven until soft.

The hot summer is over, but September is still warm. Autumn is the time for culinary inspiration. Market counters still delight with a variety of vegetables - there is something to create a masterpiece from! And some of us have a lot of things that grow in our own gardens. Go to the garden, collect a little of everything - and the delicious dish is ready!

If you have not yet had time to make preparations from zucchini, then you can look at the website of my colleague

By the way, the zucchini was brought to us from America back in the 16th century. True, at first only its seeds were eaten. But by the 18th century, culinary experts have created many interesting dishes from this vegetable. Let's finally get to know the recipes for the most delicious and delicate dishes.

Oven zucchini casserole - a classic recipe

Despite the fact that it is autumn outside the window, there is a brisk trade in vegetables in the markets and shops. This means we have a great opportunity to replenish the supply of vitamins in the body as much as possible.

Zucchini is very popular with housewives. A versatile product that in any form (fried or baked) can be served as a separate dish, as well as, taking it as the main ingredient, prepare something tasty and original.

The classic zucchini casserole is so easy to prepare that even a child can handle it. It will be a wonderful, light lunch or dinner, and if you want, prepare it for suddenly arriving guests.

We will need:

Zucchini - 4 pieces
Hard cheese - 100 grams
Eggs - 2 pieces
Sour cream - 100 milliliters
Soda - ½ teaspoon
Flour - 150 grams
Salt - ½ teaspoon
Ground black pepper - to taste
Fresh parsley - small bunch

Cooking process:

Take a grater with large holes, grate the zucchini and squeeze out the juice.

Do you know how to squeeze zucchini properly? I am sharing with you a little secret.

Salt the zucchini a little, put in a sieve for 20-30 minutes. All excess liquid will drain off during this time by itself. If you think that there is still a lot of juice left, squeeze out lightly with your hands, but do not try to squeeze out all the moisture, otherwise the casserole will turn out dry.

Now three cheese on a coarse grater.

Pour sour cream into a bowl, add soda, slaked with vinegar. Let it stand for 5 minutes. Then we drive in fresh chicken eggs, salt, pepper, add flour, mix well.

It remains to add the grated zucchini and mix thoroughly again.

Lubricate the casserole dish with oil.

For this purpose, it is best to use vegetable oil, in extreme cases butter. But olive oil is not suitable for this purpose - its specific flavor can spoil the taste of the finished dish.

We spread the vegetable mixture. We put for 40 minutes in an oven preheated to 180 degrees.

Decorate the finished casserole with tomato slices, fresh herbs. Everything here is to your taste. Remember that the original presentation of the dishes makes them even more appetizing to look at. This is an important factor, especially if you are trying to feed your young children tasty and healthy food. Cook with us!

Oven minced meat recipe

The casserole will turn out to be more satisfying if you add minced meat to it. This culinary technique will surely be appreciated by your men. The dish prepared according to this recipe turns out to be juicy and tender! And thanks to the meat supplement, it is also nutritious. It can be easily attributed to a full-fledged independent dinner.

If you use minced meat bought in a store, not with your own hand, be sure to pay attention to its smell and color. It should smell like fresh meat only! No spice odors are allowed - this often indicates that the meat used to prepare the minced meat has been spoiled. The color should be natural - hot pink.

Also, it should not be overdried in appearance - fresh minced meat gives off pinkish juice. These little tricks will help you in choosing one of the main components of a wonderful summer dish, which we will immediately start preparing.

We will need:

Zucchini - 500 grams
Minced meat - 250 grams
Bow - 1 head
Egg - 1 piece
Tomato - 1 - 2 pieces
Garlic - 2 cloves
Cheese - 100 grams
Sour cream - 100 grams
Salt, spices - to taste
Parsley - a bunch
Vegetable oil

Cooking process:

Let's start by rubbing the zucchini coarsely.

If you are using old zucchini, the skin of which is denser and coarser, be sure to peel them and remove the seeds. This is necessary so that the vegetable mass is homogeneous and soft.

Add a pinch of salt and let it stand for a while so that the juice stands out, which will then need to be drained.

Fry the onion, cut into small cubes, until translucent. Do not forget to stir so that the onion does not burn.

After a couple of minutes, you can add minced meat to the onion. Mix everything thoroughly, breaking the lumps of minced meat, achieving a more uniform consistency.

Now salt, add your favorite spices and seasonings. Stirring occasionally, fry the minced meat with onions until half cooked for about five minutes. Remove from heat, transfer to a deep bowl.

We take the garlic, squeeze it to the minced meat.

Cut the tomatoes into slices, rub the cheese in large strips on a vegetable grater.

Let's go back to the zucchini, gently rub them with a spoon through a sieve, getting rid of excess liquid.

Let's prepare the fill. To do this, beat the sour cream with an egg. Do not forget to salt to taste, add black pepper or any other seasonings you like.

Distributing evenly over a greased form, we spread the prepared products in three layers: zucchini - minced meat - zucchini.

Put the tomatoes overlapping on top.

Pour the egg mixture, bake for twenty minutes at a temperature of 200 degrees.

Be sure to preheat the oven in advance, so the heat is distributed over its surface more evenly, and this is the key to proper cooking.

Turn on the electric oven 10 to 15 minutes before you cook in it. The gas oven warms up faster - 5 to 10 minutes is enough.

Each oven is different, so keep an eye on your cooking. If necessary, increase or decrease the baking temperature. If possible, use a special oven thermometer.

We take out the casserole. By this time, the vegetables will be almost ready, and the sauce will bake and become a beautiful golden hue.

Sprinkle with parsley and grated cheese.

Put it back in the oven for fifteen minutes. The cheese should melt and take on a nice golden crust.

Hearty, aromatic and incredibly tasty casserole is ready. Everything is perfect in this dish! Spices and seasonings add flavor, minced meat satiety, and zucchini tenderness. All that remains to be done is to cut the casserole into small portions, arrange on plates, and treat family and friends. Cook healthy and wholesome food!

Cheese recipe

Making such a casserole is very easy and simple, especially in vegetable season. This dish may seem too simple. However, the taste of tender zucchini under mustard-sour cream sauce is really capable of surprising.

For a wide variety of dishes, choose a small zucchini, about 10 - 20 cm, with a smooth and firm skin. The surface of the vegetable should be free of damage and dark spots, which indicate that the rotting process has already begun inside. So, let's begin!

We will need:

Zucchini - 4 pieces
Cheese - 200 grams
Eggs - 2 pieces
Sour cream - 100 milliliters
Mustard - 1 teaspoon
Garlic - 3 cloves
Dill greens - 1 bunch
Salt, black pepper - to taste

Cooking process:

First of all, turn on the oven, set the temperature to 180 degrees.

Next, mix the chopped dill and, cut into small equal cubes, the main ingredient is the zucchini. Add crushed garlic, salt, various spices for flavor. Now mix all this thoroughly.

Now let's prepare the filling sauce. To do this, beat sour cream, mustard and eggs until smooth.

Replace sour cream with heavy cream or plain yogurt and the dish will be even more tender.

Put the zucchini with herbs in a greased form, pour the sauce. We bake for 20 minutes.

After the indicated time, we take out the form and pour the vegetables abundantly with cheese. Put it back in the oven for another 20 minutes. Then we take it out, let it cool down a bit and you can try. It turns out very tasty - as they say, you will lick your fingers! And it does not harm the figure at all. Cook with us!

Zucchini casserole in a slow cooker

The culinary process in the modern world is becoming easier and faster thanks to household appliances. Many kitchens have such an irreplaceable thing as a slow cooker. And while others are working, the housewives who dare to entrust the preparation of food to clever helpers rest.

This vegetable casserole is very easy to prepare, even a novice housewife can handle it. It is also so lightweight that it is also suitable for children. If you are cooking for adults, you can add herbs, spices, garlic - this will make the taste brighter and more pronounced. Serve as an independent dish or use it as a light vegetable side dish for meat and fish dishes. Zucchini also perfectly complement boiled potatoes.

We will need:

Zucchini - 1 piece
Tomato - 1 piece
Eggs - 2 pieces
Cheese - 50 grams
Milk - 150 milliliters
Sour cream - 150 milliliters
Flour - 3 tablespoons
Salt, spices - to taste

Cooking process:

We start by preparing vegetables. We chop young zucchini into thin slices, mature ones - first we peel, and then we cut. Then we put it in the multicooker bowl, which was previously greased with oil.

Put tomato slices on top of the zucchini. Choose dense, sufficiently elastic tomatoes for slicing, then it will be easier for them to give the desired shape.

Let's prepare a tender milk-egg mixture for pouring. To do this, until smooth, whisk or just with a fork, beat eggs, sour cream, milk. Do not forget to salt and add aromatic spices. Then pour it into a bowl with vegetables.

We fall asleep with cheese. We put the bowl in the multicooker. We select the "baking" program, set the cooking time to 1 hour.

After the specified time has elapsed, open the lid, look: if there is a lot of liquid in the bowl, set it for another 20 minutes, just cook with the lid open so that excess water evaporates. That's all - a delicious, tender casserole is ready!

Zucchini casserole fast and tasty

This recipe is for mushroom lovers. You can take any mushrooms. You can add zest and make the dish special by adding three types of hard cheese to it. For example, mozzarella, parmesan and ricotta. Such a trick will make the taste rich, expressive and full-bodied. If you wish, you can add fresh tomatoes - this will add variety, make the finished dish brighter due to the bright color of the tomatoes.

Buy mushrooms only from trusted sellers. Since, if they grew up and were collected in improper conditions (for example, near highways, dumps and other dirty places), then there is a high probability that they contain chitin. This poisonous substance does not dissolve in the digestive system and is not excreted from the body, accumulating in it, which means that there is a high probability of poisoning. Take care of yourself and your loved ones!

We will need:

Zucchini - 1 - 2 pieces
Potatoes - 1 kilogram
Onions - 1 - 2 heads
Mushrooms (champignons or oyster mushrooms) - 300 grams
Cheese - 150 grams
Cream (or sour cream) - 250 milliliters
Salt, pepper - to taste
Vegetable oil

Cooking process:

Salt the potatoes, cut into equal, not too thick (up to 1 cm) circles. Be sure to grease with oil - this is done not only so that the vegetable does not stick to the mold during baking, but also has a pleasant golden color.

Depending on the size, we cut the courgettes in the same way as potatoes - in the form of circles, or half rings. Then salt, stir, let stand for fifteen minutes. The juice that will stand out during this time will need to be drained.

Cut the mushrooms into slices, the onion into cubes. Fry in melted butter until half cooked for 5-7 minutes.

A little secret from the chefs - put the mushrooms in a well-heated pan, so they will emit less liquid and will be fried rather than stewed in their own juice. Be sure to fry over high heat, stirring occasionally with a wooden spatula.

Stir the zucchini, fried mushrooms, put in a heat-resistant baking dish of a suitable volume.

Let's prepare the cheese sauce for the topping. Everything is elementary here - we just combine cheese and cream. Fill the vegetables with the mixture. We bake for one hour at a temperature of 180 degrees.

Let the finished casserole cool, cut into pieces. We delight loved ones with a delicious dish prepared in a hurry. Enjoy cooking!

Casserole with vegetables

The peculiarity of this dish is in a juicy vegetable sauce, which makes the casserole aromatic and incredibly tasty. And the smell during cooking is so stunning that even the neighbors on the floor start to salivate. It's also a real summer vitamin bomb!

Making such a casserole is very simple. All you need to do is cut the vegetables, put everything in a mold and bake. Be sure to try baking such a vegetable platter.

We will need:

Zucchini - 4 pieces
Tomatoes - 4 - 5 pieces
For the sauce:
Onions - 1 - 2 pieces
Tomatoes - 2 pieces
Sweet pepper - 1 piece
Garlic - 3 cloves
Fresh basil, thyme - 2 sprigs
Sugar - 1 teaspoon
Salt, ground black pepper - to taste
Vegetable oil

Cooking process:

Cut zucchini and tomatoes into thin slices, about 0.5 - 0.7 centimeters.

Now let's start preparing vegetables for the sauce. They need to be cut into small cubes, herbs - chopped, chopped garlic in any convenient way.

Preheat the pan well. Put the onion first, fry until translucent. Then add bell peppers, and after a couple of minutes - tomatoes. We make the fire quieter, salt, add a spoonful of sugar, simmer under a closed lid for 5 minutes. Then add garlic, chopped herbs, pepper, mix and remove from heat.

We take a form with high sides, put the vegetable sauce on the bottom, put the zucchini with tomatoes on top, alternating.

If you like, you can also add potatoes and carrots at this stage, which, like the rest of the vegetables, are cut into slices.

Sprinkle vegetables on top with salt, pepper, for a greater aroma, you can add dry Provencal herbs. Then we grease it with vegetable oil, send it to the oven at 180 degrees for 1 hour. Delicious vegetable casserole is ready! You can bake it under a cheese "cap" - for this, 15 minutes before cooking, remove the vegetables from the oven and sprinkle with grated cheese.

Zucchini casserole in the oven without flour (video recipe)

A simple, understandable, step-by-step recipe for making a delicious casserole from a professional chef Irina. The finished dish looks very appetizing! Serve it on its own, or as a side dish with meat. For this vegetable casserole, you can also prepare a sauce of sour cream, garlic, chopped herbs (salt, additional spices to taste) - it will turn out very tasty. Watch the video recipe, take notes!

These are delicious and uncomplicated dishes that can be prepared from zucchini. This unique vegetable goes well with other vegetables, meat, mushrooms. You can experiment for a long time. I hope you were able to find something interesting for yourself in this collection of recipes.

The best treat for a hot summer season is a step-by-step homemade zucchini casserole with tomatoes and cheese in the oven. The delicate taste of vegetables with a hint of spice is sure to please everyone.

Cooking time: 1 hour 30 minutes. Servings Per Container: 8 Pieces.

Casserole products:

zucchini - 1 kg;
tomato - 2 pcs.;
onions - 1 pc.;
chicken egg - 3 pcs.;
wheat flour (premium grade) - 150 g;
hard cheese - 200 g;
table salt - a pinch;
dry spices - a pinch.

Cooking the tomato zucchini casserole

First, wash and peel the zucchini from the skin, grate with large teeth, leave in a container for 30 minutes; squeeze the squash pulp. You do not need to cut the peel of a young zucchini: it will become soft when baked. Be sure to squeeze the zucchini well so that the baked goods are not watery.

Add chicken eggs, spices and table salt to the zucchini, mix. To make the dish juicy, you can add 20% fat sour cream, kefir or milk cream. Curry, coriander, garlic, oregano, cumin, nutmeg, and marjoram are good zucchini spices.

After that, we begin to add finely sifted flour and stir. Pre-sifting the wheat flour will make the casserole puffy.

Then wash the tomato, cut into cubes and add to the courgette mass. If you wish, you can scald the tomato, put it in cold water and peel it off. Instead of a tomato, you can add tomato sauce or kebab ketchup.

Cut the peeled onions into slices and spread them to the zucchini.

Grate half of the hard cheese with large teeth and add to the dish.

Lubricate the refractory form with vegetable oil and spread the dough, leveling the surface. Lay the tomato circles on the top. Use whole tomatoes without rot for decoration. Be sure to cut the stems out of the tomato.

Grate the remaining piece of cheese, set the dish to bake for 45 minutes at 180 degrees.

Zucchini casserole with cheese and tomato ready to eat. Sprinkle with fresh chopped herbs before serving and cut into pieces. The finished baked goods should brown and golden brown. Serve sour cream or mayonnaise as a sauce for the casserole.

Summer recipe for beginners. The simplest zucchini casserole in the oven, a recipe with a photo, see for yourself: only four ingredients and five minutes in the kitchen. You don't have to overcook anything and you don't even need to cut the zucchini. All products are rubbed on a grater, mixed, laid out in a mold and sent to the oven. Then we wait, inhaling the wonderful aromas of baked vegetables, and then taste it with pleasure. Zucchini casserole turns out to be so tasty, juicy, with a crispy crust that it flies away instantly. I give 4 servings of food, but keep in mind that many will likely ask for supplements. The casserole is good both as an independent dish and as a side dish for meat, chicken, and the gourmet will love the combination with red fish, baked or grilled.

Ingredients:

Fresh zucchini - 600-700 grams,
Eggs - 2 pieces,
Cheese - 100 grams,
Breadcrumbs - ¼ glass
Salt - 1/3 level teaspoon
Provencal herbs - 1/3 teaspoon
Garlic - ½ clove or ¼ teaspoon dried,
A piece of butter for greasing the mold.

How to make a zucchini casserole in the oven

So, we subject the zucchini to minimal processing. Young ones don't even make sense to peel - their skin is as delicate as the core. It is enough just to wash them thoroughly and cut off the spots from the sides, if any. Next, we take a grater with a large nest and three zucchini on it. Everything is done quickly, the zucchini are soft, pliable, about three minutes - and you're done. It turns out such a beautiful picture.

Sprinkle with herbs, salt, add garlic. If yours is fresh, grate it on a fine grater. I have dried garlic, it gives an intense garlic aroma, but at the same time does not leave bitterness at all.

We mix everything. Put in a baking dish, which can be greased with a little butter. The juice from the zucchini will still stand out a little, but do not be embarrassed, in the oven the zucchini casserole will set well and will not even fall apart hot on a plate.

It remains only to sprinkle the top with breadcrumbs. This is the main "trick" of the recipe. Crackers will absorb excess moisture and then bake to form a golden crisp crust. Delicious. You can take purchased crackers. But for such purposes I keep a dried wheat baguette in the buffet. It lies in a paper bag, hard as a piece of wood. And when I need a certain amount of rusks, I rub them on a fine grater over a large bowl so that the rusks do not scatter around the kitchen.

We put the form in a preheated oven. The temperature is 175-180 degrees. Cooking time depends on the width of your mold. If the casserole is in a thin layer, 30 minutes will be enough, if, like mine, its thickness is 3-4 centimeters, then bake it for 45 minutes.

Zucchini is not only tasty, but also a healthy vegetable, low-calorie and easy to digest. It can be used in cosmetology. If you put thin slices of zucchini on the face and neck, you can restore the moisture balance of the skin, which is important for dry skin.

I really love the zucchini casseroles in the oven - they are healthy and wholesome food. I cook casseroles very often. With age, health does not allow eating fried food, I try to bake everything.

You can safely add cheese to the zucchini casserole, then you get a fragrant, appetizing crust. Minced meat, tomatoes and a variety of condiments will add flavor and flavor to the zucchini casserole.

When something needs to be quickly cooked for dinner, a zucchini casserole is a savior. For breakfast, it is just as great cold. This vegetable dish is delicious with chicken. This casserole is considered dietary. All types of zucchini casseroles, whether with cheese or minced meat with tomatoes, will appeal to both adults and children. My grandchildren are very fond of zucchini casseroles. This is not a recipe, but a find. Simple and delicious!

Oven zucchini casseroles recipes with photos

In this article, we will look at recipes for zucchini casseroles with different fillings.

Step-by-step recipe for zucchini casseroles in the oven

Now we will prepare a simple, light but at the same time very tasty zucchini casserole in the oven.

INGREDIENTS:

Zucchini - 2 pieces
Onion-1 pc
Curd-1 pack
Egg-2 pieces
Milk-1/4 cup
Garlic-2 cloves
Cheese-50 gr
Parsley
Salt, pepper to taste

Cut the zucchini into thin circles, 2-3 mm thick. If you have a young zucchini, then you do not need to cut off the skin.

Cut the onion into half rings.

Preparing the sauce for the casserole

Put 1 pack of cottage cheese in a dish.

Add 2 eggs and a little milk to the curd.

Beat everything well until smooth.

Take a small piece of cheese and grate it. We need the cheese to sprinkle on the casserole, then the casserole forms an appetizing golden brown crust.

We have all the ingredients ready. We turn on the oven and start forming our casserole.

Lubricate our container with oil and spread the zucchini on top of each other

Lubricate the first layer of zucchini with fill. The consistency of the filling should be like thick sour cream.

We make 3-4 layers with zucchini, smearing each layer with fill. Leave more fill on the top layer.

Put the onion on top of the zucchini, sprinkle with cheese and send to the oven.

We bake the casserole in an oven preheated to 180 degrees for 30-40 minutes.

Here we have such a wonderful, tasty, dietary zucchini casserole in the oven.

Bon Appetit!

Recipe for a delicious zucchini casserole with vegetables and tender cheese filling

Such a casserole is prepared very simply, it looks beautiful and will definitely leave the most pleasant taste impressions for you and your guests.

Ingredients

zucchini (it is better to take different varieties) - 2 pcs
long and large carrots - 2 pieces
egg - 4 pieces
sour cream 15% - 200 grams
hard cheese -100 grams
garlic -3 cloves
salt, pepper to taste

Preparation:

1. Using a vegetable cutter or a sharp knife, cut the zucchini with the peel into thin strips.

2. Wash fresh carrots, peel and cut into thin strips. The vegetable strips should be about the same width. Cut the large ones in half, and trim the small ones.

3. Grate the cheese on a fine grater.

4. Beat eggs with sour cream, add grated cheese, salt and pepper. Add garlic crushed through a press to the filling.

5. Lay out, alternating from the edge of the mold, moving towards the center of the courgettes, carrots and zucchini.

6. Cover the vegetables with the pouring, gently tap the mold on the table surface so that the pouring is evenly distributed between the vegetables.

7. Bake the casserole in an oven preheated to 180 degrees for 35-45 minutes.

8. Cool slightly and serve.

Bon Appetit!

Zucchini casserole with cheese in the oven - a simple and tasty step-by-step recipe

Ingredients

Zucchini (young) - 0.5 kg
Eggs - 3 pcs.
Mayonnaise - 100 gr
Sour cream - 100 g
Cheese-50-gr
Flour for baking - 3 tbsp. spoons
Baking powder for dough-0.5 tsp
Salt - 1 tsp
Ground black pepper - 0.5 tsp
Garlic-2-3 cloves
Greens - dill a few twigs

How to make a zucchini casserole

1. Wash zucchini, peel the stalk and rub on a coarse grater.

2.Add eggs, sour cream, mayonnaise, dill, salt and black pepper.

3. Mix well and add flour and baking powder. Stir again until smooth.

4.Put the resulting mass in a glass baking dish and sprinkle with grated cheese on top.

5. We bake the zucchini casserole in a preheated oven at a temperature of 150 degrees for an hour. Check the readiness of the casserole with a wooden stick.

6. Zucchini casserole is delicious both hot and cold.

We serve the casserole as an independent dish, with fresh vegetables, herbs and sour cream, or we serve the zucchini casserole as a side dish for meat.

Bon Appetit!