Home desserts Zucchini casserole with cheese. Zucchini stuffed with cheese. Zucchini baked in the oven with tomatoes

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Zucchini casserole with cheese. Zucchini stuffed with cheese. Zucchini baked in the oven with tomatoes

Hello dear readers. We've had a rotten summer this year. It didn't start like a summer at all. But, nevertheless, it all same began. And worries, as they say, a lot. The only day off is scheduled by the minute. Therefore, I consider zucchini baked with cheese in the oven to be the most suitable dish for busy summer days.

And you're not wasting precious time that you can put to better use than standing in front of a hot oven all day. It is better to warm your bones in the hot sun, on the red-hot garden beds. So that later, when the winter frosts come, it would be possible with great pleasure to cook dishes from vegetables grown by one's own hands.

For which you are one hundred percent sure, and near which you do not need to circle with a Geiger counter and poke various devices at them to determine the presence of herbicides and pesticides. On the one hand, my recipe for oven-baked zucchini is no different from many other recipes. BUT! Yet it has something that the others do not.

Recipe for baked zucchini from Moldovan friends

Zucchini baked in the oven with feta cheese. I was also surprised when I heard this. My army comrade told me about the dish. He is Moldovan by nationality. So, this comrade claimed that this is how zucchini is prepared in Romania. Now guess what the dish is called? Bravo, friends! Of course - zucchini in Romanian.

In the Danube valley, on the slopes of the Carpathians, zucchini grows... And then they are eaten.

The fact that they are prepared in Romania, I had no doubt. I was most interested in the question of why zucchini is baked with brynza cheese. After all, he does not melt! Well, then it must be so, I decided. And for many years I forgot about this recipe for baked zucchini, considering that there are dishes more worthy of my attention.

He was young and green. And I remembered this way of cooking vegetables just yesterday. The news program became a kick to insight. In it, I heard about the imposition of some kind of sanctions by Moldova on our country. They didn't like it again! Why can't they share everything? Live and be happy. Here's how before...

And then it suddenly dawned on me! I immediately remembered about my friend and about the recipe for zucchini, which he told me about, but what if ...? Zucchini are baked in the oven instantly, all products are in the refrigerator. Yesterday I just visited the supermarket. Ah-ah-ah-ah! There is no cheese! Well, nothing. Now I’ll quickly go down to the store, they probably sell feta cheese there.

That's when I'll try what kind of dish this is zucchini baked with brynza cheese in the oven, which, due to my inexperience, I did not honor the quality mark in the past. Somehow I did it once, but I think you can successfully use cheese in it. I'm even sure of it. It won't get any worse. And even more delicious.

But hot dishes have not yet been cooked. Yet it happens. So, having rolled up my sleeves and put on an old apron, I begin to push the fuss in the kitchen. Yes, I didn’t have time to start pushing there, and things are coming to an end.

Zucchini baked in the oven with tomatoes

3 young zucchini
4 tomatoes
100 grams of cheese cheese
2-3 celery stalks
50 grams of butter
half a glass of flour
vegetable oil for frying

Ingredients include celery. But it is not a mandatory component of the dish. The presence of celery in the recipe for baked zucchini determined my personal desire, which is based on the opposite feeling. Unwillingness to lose a vegetable irretrievably. I'll say it easier. Already started to deteriorate. So I decided that the product wasted in vain. Well, it also has a positive effect on celery.

So so. I cut the zucchini with the skin into circles 1-2 centimeters thick.

I bread them in flour.

I lightly fry the zucchini over high heat on both sides.

I cut the tomatoes in the same thin circles.

I give celery one last chance to benefit me.

I lubricate the form vegetable oil. I stack a row of fried zucchini. I sprinkle them with celery.

I put tomatoes on top.

I crumble cheese on vegetables. The dish does not need to be salted. The cheese is already quite salty. In the same way, I repeat the layers until I reach the edge of the mold or the vegetables and cheese run out.

I melt butter and water the zucchini with cheese and tomatoes.

We have collected best recipes zucchini baked in the oven with tomatoes. Add minced meat, eggplant or mushrooms to them and it will turn out even tastier!

1 zucchini (preferably young, so that it does not have a loose center with grains);
2 tomatoes;
100 g of cheese;
3 cloves of garlic;
Vegetable oil;
Salt, black pepper.

Wash the zucchini, peel the skin and cut it into slices. The thickness of each circle should be approximately 1 cm.

Wash the tomatoes, cut out the dark center and cut them into circles as well. The thickness of the circle of tomato is 0.5 cm. To prevent the tomatoes from creasing and the juice from flowing out of them, you need to cut them with sawing movements without pressing the tomato.

Peel the garlic and mince it with a press.

Toast the zucchini slices on both sides in a dry, hot skillet until lightly browned.

Moisten a baking sheet with vegetable oil and place the fried zucchini on it.

Place crushed garlic on top of each zucchini.

Place the tomato slices over the garlic. Salt and pepper them.

Grind the cheese with a large grater.

Lay on a baking sheet.

Send the blanks to the oven (t \u003d 180 ° C) for 20-25 minutes.

Zucchini with tomatoes baked in the oven cheese crust, ready! Serve them with greens. Bon Appetit!

Recipe 2: how to bake zucchini and tomatoes in the oven (with photo)

Baked vegetables will perfectly emphasize the taste of almost any meat dish. You can also add them garlic sauce or sour cream. Enjoy an insanely delicious, satisfying and at the same time dietary dish.

Young zucchini 2 pieces
Tomatoes 3-4 pieces
Onion 1 piece (small)
Mixture ground peppers½ teaspoon (optional)
Dried greens ½ teaspoon (optional)
Salt to taste
Olive oil 4 tablespoons

Rub the onion in your hands to make it easier to remove the husk later. Then remove the remnants of the roots and tops as well. Rinse the onion and cut into rings or halve it and chop it into half rings, whichever is more convenient for you.

Put the tomatoes in the sink and rinse with warm water one by one, wiping each with your hands. Make cuts near the place where the stalk used to be and take out its remains. Cut the tomatoes peeled in this way into thick rings, as thin ones can simply fall apart during cooking. Cut the vegetables carefully with a sharp knife so as not to crush the flesh.

Rinse the zucchini with water and clean from adhering dirt with a brush. Since we have chosen young vegetables, there is no need to peel them, but if you are preparing this dish out of season and you only have stale ingredients on your hands, then you definitely need to remove the thick peel from them by simply cutting it off with a knife. Washed and peeled zucchini cut into rings of medium thickness.

Fold carefully all the vegetables in a deep bowl and set the oven to warm up to 230 degrees Celsius until it is warmed up. Salt vegetables, pepper and add dried herbs. Mix all ingredients carefully together. Grease a heat-resistant baking sheet olive oil, and then lay vegetables in it one after another so that they alternate.

Keep in mind that the onion is much smaller, so spread it evenly among the other ingredients. Pour the dish formed in this way on top with a small amount of vegetable oil and send it to the oven. This recipe takes 15-18 minutes to cook. After this time, the zucchini will become softer, and the onions and tomatoes will release juice.

Recipe 3: zucchini baked with tomatoes and minced meat in the oven

Zucchini - 3 pcs.
Minced meat - 100-150 g
Rice - 2 tbsp. spoons
Tomatoes - 3-4 pcs.
Hard cheese - 150 g
Salt - to taste
Ground black pepper - to taste
Sour cream - 2 tbsp. spoons
Tomato paste - 1 tbsp. a spoon

Boil rice and mix with minced meat, salt, pepper and mix. Cut the zucchini into 5 mm thick slices. Cut the tomatoes into thinner slices.

For each zucchini circle put 1 tbsp. a spoonful of minced meat, place a circle of tomato on top. In this form, lay the zucchini tightly on a baking sheet with the side surfaces up.

Put the tomato paste in a separate bowl.

Add sour cream and water (200 g) to the tomato paste. Salt and stir.

Pour the prepared mixture of zucchini with minced meat and tomatoes. Place in preheated oven for 35 minutes.

5-7 minutes before cooking, sprinkle the zucchini casserole with grated cheese and put the baking sheet back in the oven.

Zucchini baked in the oven with minced meat, rice and tomatoes are ready.

Recipe 4: zucchini, eggplant with tomatoes in the oven

Zucchini and eggplant baked in the oven with cheese - simple and quick, but no less tasty snack(maybe even the main dish), which will give you a lot of pleasure, and also benefit your body, because dishes baked in the oven retain useful material and vitamins.

The spices in the composition help the dish to open up, making it more piquant. Control the amount and composition of spices at your discretion, making the dish spicier or milder in taste.

Eggplant - 2 pcs. (young, medium size)
Zucchini - 2 pcs. (young, medium size)
Tomato - 2 pcs. (large)
Garlic - 2 tooth.
Mozzarella - 120 g
Salt - to taste
Greens - to taste (for serving)
Hot red pepper - to taste
Black pepper - to taste
Coriander - 1 pinch(s) (ground)

Eggplants and zucchini for this dish are best taken young, medium in size and approximately the same thickness, so that the “turrets” turn out to be even.

Cut the eggplant into slices of at least 1 cm. I did not cut the skin from them, as it is very tender. If your eggplant has a thicker skin, remove it.

Put the eggplants in a bowl and sprinkle with salt (about 0.75 tsp) - this is how we get rid of bitterness. Leave vegetables for 15 minutes.

Rinse eggplant cold water dry with paper towels.

Zucchini should also be cut, but do not need to fall asleep with salt.

Blanch two large ripe tomatoes. Simply put, boil the vegetables with boiling water to remove the skin. To do this, make cross-shaped cuts with a sharp knife: the first near the attachment of the stem, and the second on the opposite side of the tomato.

Dip the tomatoes in boiling water for 40 seconds - 1 minute, remove and douse with cold water. Pry off the skin with a knife and remove it easily.

Mash the peeled tomatoes with a fork into a pulp (you can beat them in a blender), add red and black pepper, a pinch of ground coriander, a little salt and chopped garlic cloves.

Mozzarella cut into circles according to the size of our “turrets”. I found a large head of mozzarella cheese, so I cut out the circles I needed with a suitable diameter mold, and put the rest of the cheese on pizza.

Pour most of the tomato dressing into a ceramic or glass dish.

Collect vegetable “turrets”: eggplant ring - add a little salt - tomato dressing - zucchini ring - a little salt - tomato dressing - eggplant - zucchini. Tomato dressing between vegetables will add juiciness to the dish (you can make a layer of a tomato ring).

“Turrets” can be made not so high, for example, arrange vegetables in a fan as it is done in famous dish ratatouille.

Do not rush to put the cheese, it will quickly melt, and the vegetables will still be raw.

Bake eggplant and zucchini for 25-30 minutes at 180 "" (the time may slightly increase depending on the characteristics of the oven). After 25 minutes, remove the dish from the oven, carefully spread the cheese and send for another 7-10 minutes.

When serving, put the tomato dressing on the bottom of the plate, then the baked vegetables and garnish with herbs. Bon Appetit!

Recipe 5: Zucchini with Tomatoes and Garlic in the Oven

A simple way to roast not only zucchini, but also eggplant and pumpkin. The cost of time, labor, products during cooking does not raise doubts about the practicality of this dish.

Young zucchini - 1 kg
Fresh tomatoes - 0.5 kg
Garlic - 5-6 cloves
Green onions - 5-6 feathers
Dill and parsley greens - 1 bunch
Sour cream - 1 cup
Egg - 1-2 pieces
Vegetable oil - 5-6 tbsp. spoons
Salt - to taste

For this dish, it is better to choose medium-sized zucchini with small grains. Peel the zucchini, cut into slices 1 cm thick.

Garlic, green onion, dill and parsley wash and finely chop.

Mix all the greens with zucchini, salt, pour oil, put on a small baking sheet.

Wash the tomatoes, cut into circles.

Arrange the tomatoes on top of the zucchini.

Place a baking sheet with vegetables in the oven, preheated to 190 degrees, for 15-20 minutes.

Beat sour cream with eggs (to taste, you can beat with herbs, ground breadcrumbs, grated cheese, cheese, chopped garlic).

After 15-20 minutes, remove the baking sheet from the oven and pour over the vegetables with this mixture.

Place back in oven until browned.

Can be served as a side dish or as a meal on its own. Bon Appetit!

Recipe 6, simple: zucchini and tomatoes with cheese crust

tomatoes - 1-2 pcs.;
zucchini - 200-250 g;
Bulgarian sweet pepper - 1 pc.;
sour cream - 20 g;
milk - 2.5 tbsp. l.;
egg - 1 pc.;
hard cheese - 25-30 g;
spices, ground black pepper, salt - to taste.

Serve hot with sour cream or your favorite sauce. Be sure to cook the most delicious, very tender zucchini baked with tomatoes and cheese!

Recipe 7, step by step: cherry tomatoes and zucchini in the oven

An ideal dish for those who follow their figure.

Zucchini zucchini - 300 g
Cherry tomatoes - 200 g
Carrots - 60 g
Onion - 60 g
Fetax in cubes - to taste
Salt - to taste
Pepper - to taste
Vegetable oil - for frying

Wash the zucchini and cut into slices about 1 cm thick, arrange in a fireproof dish, lightly salt and pepper.

Fry grated carrots and chopped onions in a pan with vegetable oil until golden brown.

Put the frying of onions and carrots on the zucchini.

Cut the tomatoes into 2 pieces and arrange.

Top with cubed fetax, salt and pepper to taste. Put in an oven preheated to 200 degrees for 40 minutes.

Bon Appetit!

Recipe 8: zucchini with potatoes and tomatoes (with photo step by step)

Zucchini - 1 Piece
Tomato - 2 Pieces
Potatoes - 2 Pieces
Garlic - 2-3 Cloves
Sour cream - 2-3 Art. tablespoons (preferably low-fat)
Cheese - 150 Grams
Salt - to taste
Vegetable oil - 1 Art. a spoon
Greens - To taste (Parsley, dill, can be added to ready meal for beauty.)

We cut the tomatoes, potatoes and zucchini into thin and, if possible, small circles.

We prepare the sauce - squeeze garlic into sour cream, add salt to taste (I get by with a pinch).

We lay it all out in a baking dish or a frying pan (pre-lubricate it with vegetable oil).

We fill the dish.

Sprinkle everything with grated cheese.

It remains only to put the stew in the oven for 20 minutes at a temperature of 170 degrees or, if you are cooking in a pan, simmer. Let the dish cool slightly and serve.

Recipe 9: Zucchini Baked with Mushrooms and Tomatoes

zucchini zucchini (1 pc, in photo 2, but one was enough);
cherry tomatoes (8-10 pieces);
semi-hard cheese (I had tilsiter) (100 g);
champignons (100 g);
white sesame (1 tablespoon);
vegetable oil, salt, pepper.

Zucchini cut into circles.

Champignons - in small pieces.

Cherry tomatoes - halved.

Cheese - in a large grater.

Everything is ready, let's start the heat treatment.

Fry the zucchini for 5 minutes on each side, until golden brown.

Fry the mushrooms and stew a little, 5-10 minutes.

Recipe for zucchini casserole with cheese step by step photos. Very tasty and refreshing dish! Zucchini is a wonderful vegetable, it has a beneficial effect on the digestive system and slows down the aging process, it is useful for everyone - both adults and children. The calorie content of one serving of casserole (228 grams) is 144 kcal, the cost of a serving is 23 rubles.

Ingredients:

To prepare the casserole, we need (for 6 servings):

zucchini - 1 kg, cheese - 150 grams; onion - 100 grams, chicken eggs - 2 pcs. (100g); garlic - 3 cloves (5 grams); sunflower oil - 1 tbsp. l. (10 grams); salt, spices.

Cooking:

Grate the zucchini on a coarse grater, by hand or in a food processor. If the zucchini is young, then the skin does not need to be peeled off.

Mash the feta cheese with a fork until it becomes a paste.

Squeeze the garlic through a garlic press into a separate container and pour it with one tablespoon of sunflower oil, let it brew a little.

Peel the onion and chop finely.

Add two eggs to the cheese and mix with a fork until smooth.

Add garlic to the mixture of cheese and eggs sunflower oil and chopped onion, stir.

Then we shift the grated zucchini into a bowl, shift it with our hands, slightly squeezing each portion of the grated zucchini so that our casserole is not too wet.

Add spices and salt as needed. My cheese is not very salty, so I added salt.

Mix all ingredients thoroughly.

We shift the prepared mass into a baking dish. The mold does not need to be lubricated.

Bake in the oven at 180 degrees for 50-60 minutes.

When the casserole is browned on top, take it out of the oven and let it cool for 20-30 minutes, so it will be easier to cut it and get it out of the mold.

Cheese zucchini casserole is ready! Bon Appetit!

Product	Product weight (gram)	Price per kg of product (rub)	Kcal per 100 g of product
Zucchini
Brynza
chicken eggs
Garlic
Onion
Sunflower oil
Total: (6 servings)
A portion

Zucchini casserole in the oven will be very popular with all those people who love vegetables in any form. The presence of cheese in the recipe makes the casserole much tastier and more nutritious. There is nothing difficult in the process. It's almost impossible to mess up this dish. Such a zucchini casserole can be prepared in portion molds, or you can - in one. Let's get started!

Ingredients:

Sour cream - 3 tbsp. spoons; zucchini (it is better to take young zucchini) - 2 pcs.; carrots - 1 pc.; cheese - 100 g; egg - 2 pcs.; flour - 2 tbsp. spoons (in filling) + 1 tbsp. spoon (for breading zucchini); garlic - 2 cloves; vegetable oil for frying; salt and freshly ground black pepper to taste.

Cooking:

Cut the zucchini into small cubes, salt a little and leave for 10-15 minutes. Remove the liquid from the zucchini and add 1 tablespoon of flour. Thoroughly mix the zucchini with flour and put them on frying pan heated with vegetable oil. Saute zucchini over medium heat, stirring occasionally, until lightly browned. Grate carrots and fry until soft for about 5 minutes. Grate feta cheese on a medium or coarse grater, add eggs, carrots, sour cream and garlic (pre-grind). If you need to salt the cheese mass a little (look at the salinity of the cheese), pepper and mix, add 2 tablespoons of flour, mix thoroughly again.
Place half of the zucchini in a baking dish. Pour half of the cheese mixture over the zucchini. Next, lay out the remaining zucchini and the remaining cheese mixture. Send the zucchini casserole with cheese to the oven preheated to 200-220 degrees for 25-30 minutes. Allow the casserole to cool slightly, then carefully cut into pieces. Serve unusually juicy and very delicious casserole it can be served hot on the table, it can also be cooled down with sour cream, your favorite sauce or fresh vegetables.

How to cook zucchini stuffed with cheese and dill in the oven

1. Cut young zucchini with skin into pieces about 5 cm long.

2. Place in a pot of water. Cook no longer than 3 - 4 minutes.

3. Crush the cheese with your hands or grate it.

If the cheese is very salty, then it must be kept in milk for several hours. Dill cut with a knife.

4. Remove the boiled zucchini from the water, let them cool. With a sharp knife and a teaspoon, remove the middle. The zucchini should make cups. The thinner the walls, the tastier they will be. stuffed zucchini with cheese. But still, it is better to leave a little extra pulp than to damage the wall of the squash cup.

5. Make minced meat from cheese, dill, eggs and zucchini pulp. Removed pulp pre-chopped with a knife.