Zucchini baked in the oven with tomatoes and cheese. Step by step recipe. Zucchini in the oven – 11 quick and tasty recipes Recipe for zucchini baked with cheese

There are seemingly endless types of zucchini dishes, because this vegetable is so versatile that you can cook everything with it, from soup to dessert.

But today we have baked zucchini with cheese on our agenda, which also has a hundred cooking options - these can be casseroles, appetizers, vegetable stews or stuffed boats. We will introduce you to all these delicacies in this article, and with our tips and step-by-step recipes, your culinary skills will increase many times over.

Zucchini baked with cheese and tomatoes

The recipe for oven-baked zucchini with Adyghe cheese and garlic is known in the Caucasus since for a long time. Today it’s time for us to get acquainted with this traditional snack dish of the highlanders. It is very tasty, satisfying and dietary, because the calorie content of such a snack does not exceed 74 kcal per 100 g.

Ingredients

• Young zucchini – 1 kg;
• Fresh tomatoes – ½ kg;
• Adyghe cheese – 0.2 kg;
• Garlic – 3-4 cloves;
• Sunflower oil – 1 glass;
• Salt - to taste.

How to cook baked zucchini with cheese

1. We cut the zucchini into circles 1 cm thick, and the tomatoes a little thinner - 0.7 cm. Lightly add the zucchini.
2. Pour vegetable oil into a frying pan heated over medium heat, and then add the zucchini to fry. Vegetables should be fried on both sides until crispy and golden brown.
3. Place the fried zucchini circles on a baking sheet previously lined with parchment paper.
4. Pound the garlic with a wooden masher until it becomes a paste. To make the slices grind well, you can add a small pinch of coarse salt to them.
5. Now grease each zucchini circle with garlic gruel, place tomato circles on top and sprinkle everything with grated Adyghe cheese.
6. In an oven preheated to 200°C, the appetizer will be ready in 20 minutes.

When serving, zucchini can be sprinkled with finely chopped herbs and garnished with olives.

Baked zucchini rolls with cheese

The classic roll appetizer is usually made with fried eggplant. We will prepare such a popular table dish a little differently. But you can be sure that you will like this dish even more.

Ingredients

• Zucchini - 2 fruits;
• Chicken breast – 0.4 kg;
• Garlic – 2 cloves;
• Parmesan cheese - 100 g;
• Mayonnaise – 3 tbsp;
• Dill – 5 sprigs;
• Salt - to taste;
• Chicken seasoning – ½-1 tsp.

How to make baked zucchini with cheese

1. Peel the zucchini and cut into thin longitudinal ribbons. For such cutting, a shredder grater is best suited. After this, add some salt to the zucchini layers and coat them olive oil, put it on a parchment sheet and put it in the oven on a baking sheet for literally 5 minutes, so that at a temperature of 180-190°C the plates become soft and flexible.
2. Let's start with the filling. Cut the chicken into thin slices, lightly beat each piece, add salt, anoint with seasoning and garlic passed through a press. In this form, the meat should marinate in the refrigerator for 20-30 minutes.
3. Half an hour has passed, and we can move on to forming the rolls. Place layers of chicken on zucchini ribbons, grease them with mayonnaise, and sprinkle grated cheese mixed with finely chopped dill on top. Wrap the rolls, secure them with toothpicks and place them on a baking sheet with parchment.
4. Baking the rolls will take 20-25 minutes at an oven temperature of 190 degrees.

Zucchini and eggplant with cheese in a slow cooker

Ingredients

• Eggplant - 2 pcs. + -
• — 2 pcs + -
• — 2 pcs + -
• — 1 piece + -
• — 0.5 pcs + -
• Cheese "Massdam" - 80 g + -
• — 30 ​​ml + -
• Cilantro - 1 bunch + -
• - 0.5 tsp + -
• - 1 tsp. + -

How to make baked zucchini with cheese

1. We will place the vegetables in the bowl in layers and immediately in the process of chopping them, so first of all we grease the multicooker bowl with oil and set it aside.
2. The first layer of this vegetable stew– these are onions and carrots. Chop the onion into small cubes, simply grate the carrots and place the mixture of these vegetables on the bottom of the container.
3. The next layer we will lay out the zucchini. For the stew, we took small, young fruits with a thin skin, so there is no need to peel them, but after cutting them into circles, we add salt to the vegetable and leave it to rest in a plate for 10-15 minutes to release excess juice, which needs to be drained. And after that, evenly place the zucchini slices on top of the onions and carrots.
4. We do the same with eggplants as with zucchini: we cut the vegetables into circles quite thinly, add some salt and leave to release the juice for 20 minutes. In this case, we get rid of the eggplant liquid not because of its excess, but to protect against the possible bitterness inherent in these blue vegetables. As soon as the eggplants release their dark juice, rinse them under running water, leave them in a colander to drain, and then lay them on top of the zucchini.
5. Wash the tomatoes, cut them into circles and distribute them on top of the eggplants, not forgetting to add a little salt and pepper.
6. As a final layer, generously sprinkle the dish with grated cheese.
7. Now put the filled bowl inside, close the multicooker with a lid and cook the stew in the “baking” mode for 40 minutes.
8. At this time, finely chop the greens, and as soon as the timer finishes counting and the signal that the dish is ready sounds, pour all the cilantro into the bowl, close the multicooker again with the lid and simmer the stew for another 5-10 minutes, either without a program, or you can start the “warm” mode. .

Zucchini baked with cheese and sour cream

We would like to offer you another traditional summer dish to prepare at home, very tasty and aromatic - zucchini with cheese in sour cream and egg filling. This treat is quite simple and relatively quick to prepare, and the taste is simply delicious.

Ingredients

• Young zucchini – 0.7 kg;
• Fat sour cream from 20% - 80 g;
• Spicy mustard – 20 g;
• Hard cheese – 0.1 kg;
• Selected chicken egg– 2 pcs;
• Small onion – 1 piece;
• Garlic cloves – 3 pcs;
• Dill greens – 5 sprigs;
• Fresh parsley – 5 sprigs;
• Salt - to taste.

How to bake zucchini with cheese in the oven

1. Since we use young zucchini for this recipe, there is no need to peel the skin from them. And the seeds in such fruits are practically invisible, so immediately after washing, cut the zucchini into small cubes.
2. Chop the onion head very finely into cubes and also chop all the greens with a knife as finely as possible. Remove the husks from the garlic cloves. This is easier to do if you lightly press the slices with your palm against the countertop. Then simply grate the garlic on a very fine grater, or put it through a garlic press.
3. Mix chopped greens with onions and garlic with zucchini and also add salt to the resulting salad to taste.
4. Now let's prepare the filling. Beat the eggs with a whisk in a deep bowl, then add sour cream, mustard and finely grated cheese (half the total volume). Mix all components thoroughly with a fork.
5. On at this stage For our cooking, you should already turn on the oven and heat it up at a temperature of 185°C.
6. Assembling the casserole. Take a heat-resistant baking dish. We drain the released juice from the zucchini mixture, after which we transfer all the vegetable components into the mold, pour the filling on top of everything and carefully mix the top layer of zucchini with the cheese with a spatula, after which we level the casserole with a spatula. Now pour the remaining grated cheese (the second half) on top of the dish and send the pan to the oven.
7. After 40 minutes, you can take out the finished golden-brown casserole and enjoy this incomparable taste.

Zucchini boats with minced meat and cheese

To surprise guests original treat, you don't need to have chef status. Today we will tell you step by step how to prepare beautiful and most importantly... delicious zucchini– boats baked with cheese in the oven.

Ingredients

• Minced beef – 0.4 kg;
• Small zucchini – 3 pieces;
• Olive mayonnaise – 0.1 kg;
• Cheese “Russian” - 120 g;
• Fresh tomato – 1 piece;
• Onion – 1 piece;
• Vegetable oil – 35 ml;
• Table salt - to taste;
• Finely ground pepper – 1 tsp.

How to cook baked zucchini with cheese

1. Small zucchini, as a rule, have a thin skin, and this is to our advantage, since for the boats the zucchini peel will need to be left. So, rinse the zucchini, cut it in half lengthwise and, using a spoon, scoop out the pulp from the middle, thus forming a boat. You only need to leave a 1 cm thick pulp so that the boats keep their shape.
2. Let's prepare the filling. Chop the onion very finely and fry in a frying pan in vegetable oil until golden brown. Then add minced meat to it and fry it over medium heat for 10 minutes with constant stirring.
3. Meanwhile, finely chop the zucchini pulp and tomato into cubes, then add the vegetables to the minced meat, mix everything, add salt and pepper to taste, simmer everything together for another 2-3 minutes and remove the frying pan with the filling from the heat.
4. Place the zucchini boats on a baking sheet, fill them with minced meat, grease them with mayonnaise and sprinkle them with grated cheese.
5. Baking such a dish will take no more than 30 minutes at a cooking temperature of 175-190°C.

Serve baked zucchini boats with cheese like this: line serving plates with a couple of lettuce leaves, put the boat on top, and along the edge you can place any fresh vegetables, peas, corn, olives or herbs.

Baking vegetables under a cap of cheese is increasingly becoming a recipe for everyday, not just holiday cuisine.

Zucchini in such a neighborhood also turns out to be an “A+”.

The vegetable does not require long-term heat treatment and therefore dishes are usually placed in the oven already sprinkled with cheese crumbs.

Such dishes can be made quite spicy, or you can get by with more moderate spices.

Zucchini with cheese in the oven - general cooking principles

It is preferable to choose young and medium-sized zucchini. These vegetables have soft skin and small soft seeds. From more mature ones, be sure to cut off the rough peel and select all the seeds. The vegetable is cut according to the recipe, and further preparation depends on the specific dish.

For quick baking, zucchini is cut into rings of various widths or plates. To prevent the pulp from turning into porridge and falling apart during baking, the mugs are first blanched in water or baked in the oven. For stuffing, the fruits are cut in half and the middle is selected. In this case, no pre-heat treatment is used.

To prepare zucchini with cheese in the oven, use hard varieties of natural fermented milk product. Grated cheese is sprinkled on cooking vegetables before baking. It melts well and forms a crust that is impenetrable to steam, which allows you to maintain the juiciness of the prepared dish. Zucchini is often cooked in the oven with pickled cheeses, but even such dishes are still sprinkled with hard cheese shavings on top.

To improve the taste of zucchini dishes with cheese, various vegetables, mushrooms or minced meat are added to them. Season with spices, which are purchased according to the recipe or selected according to your preferences.

Zucchini with cheese is baked in the oven at 180 degrees, and the baking sheet is placed only in a well-heated oven.

Zucchini with cheese in the oven with sour cream and garlic

Four medium zucchini;

180 gr. medium fat sour cream;

Several sprigs of dill;

1. Rinse the zucchini with cold water. Trim the edges and cut the vegetables into centimeter-thick rings.

2. Grate the cheese on a medium grater, grate the garlic on the finest grater.

3. Combine sour cream with grated cheese. Add garlic, add a little salt and mix thoroughly.

4. Line a roasting pan with parchment and place the zucchini rings on it. Spread the cheese sauce on each circle and place the dish in the preheated oven.

5. Remove when the top is nicely browned, about 20 minutes.

6. When serving, sprinkle the dish with finely chopped herbs.

Zucchini with cheese in the oven with tomatoes in cream sauce

800 gr. young medium-sized zucchini;

40 gr. butter 72% butter;

A small pinch of nutmeg;

Spoon of white flour;

A glass of homemade milk.

1. Wipe the washed zucchini dry with a towel and cut into circles, slightly thicker than your finger. Place on a wire rack, drizzle with oil and place in the preheated oven. The temperature in the oven should not exceed the recommended 180 degrees.

2. When brown spots begin to appear on the surface of the rings, remove them. You need to bake the zucchini so that they retain their shape during further cooking.

3. Take a small saucepan and melt in it over low heat butter. Add flour there and, stirring thoroughly, fry.

4. As soon as the flour begins to darken and acquires a delicate creamy hue, immediately add milk. Take your time, pour in the milk in a thin stream, and stir the contents of the saucepan vigorously. Take a whisk for this.

5. Add ground pepper and nutmeg powder. Add salt and bring to a boil, but do not boil. The sauce will be quite thick.

6. Place baked zucchini in one layer in a deep dish, and arrange tomatoes cut into centimeter-thick rings over them. There is no need to grease the mold with oil.

7. Place the remaining zucchini on top of the sauce and sprinkle it well with coarse cheese crumbles.

8. Place the dish in the oven at 180 degrees. and bake until you get a delicious crust.

Zucchini with cheese in the oven - “Vegetable zucchini casserole”

One kilogram of young zucchini;

70 gr. “Kostroma” or other hard cheese;

Olive or sunflower, well-refined oil - 50 ml.

1. Grate the washed zucchini using the largest vegetable grater. If the vegetables you got are not the youngest, cut off the peel and select the seeds. Chop the onion into small slices and chop the garlic.

2. Pour one and a half tablespoons of oil into a thick-walled frying pan and lightly fry the zucchini over low heat. Then place on a sieve and leave in it to allow the juice to drain.

3. In a separate frying pan, sauté the onion and garlic until lightly browned.

4. Chop the Feta with a fork and finely chop the dill with a knife.

5. Break the eggs into a separate bowl and beat well with two pinches of salt.

6. Combine feta with zucchini. Add browned onions and dill. Pour in the eggs and mix thoroughly.

7. Place the vegetable mixture in a greased pan and carefully smooth the surface. Sprinkle generously with cheese crumbles and place in the oven for half an hour.

Zucchini under cheese in the oven with tomatoes and sweet peppers

300 gr. medium-sized zucchini;

A couple of ripe tomatoes;

Two tablespoons of pasteurized milk 3.2% fat;

One chicken egg;

1. Wash the vegetables cold water. Cut off the edges of zucchini and remove the stem of tomatoes. Remove all seeds from the peppercorns and rinse off any remaining seeds with water.

2. Cut the vegetables into circles. It is advisable that their thickness does not exceed half a centimeter.

3. Place the vegetable rings in a small roasting pan with high boots, alternating with each other. Do not place the rings flat, but place them vertically on the narrow part.

4. Sprinkle a small amount of spices on top, you can add a little salt, but just a little.

5. Break an egg into the milk, add a pinch of ground pepper and a small pinch of salt, beat.

6. Grate small cheese crumbles and sprinkle the sour cream layer well with it. Pour the milk-egg mixture over everything and bake for 40 minutes.

Zucchini with cheese in the oven - “Mushroom boats”

Two large zucchini;

200 gr. wild mushrooms (champignons are also acceptable);

100 gr. smoked cheese.

1. Wash the zucchini and cut each one in half lengthwise. Take a sharp knife or large spoon and carefully select the middle of the vegetable halves. Then rub the inside of each part with Vegetable Spice and set aside.

2. Chop the onion into small pieces and place in a frying pan with hot water. sunflower oil. Fry at medium temperature for 3 minutes, add mushrooms cut into strips and chopped zucchini pulp, selected from the vegetable. There is no need to add seeds, if they are large. When all the moisture has evaporated, place the minced mushrooms from the pan into a separate bowl.

3. Fill the zucchini halves with minced meat and place them on a baking sheet. Be sure to grease the roasting pan with oil before doing this.

4. Grate the smoked cheese into a coarse grater and sprinkle over the stuffed vegetables.

5. Bake the “boats” for 40 minutes.

Zucchini with cheese in the oven with tomatoes - “Vegetable casserole with minced meat”

Half a kilo of lean minced meat;

1.2 kg of medium-sized zucchini;

Eight red tomatoes;

Two spoons of unsalted tomato;

150 gr. low-fat sour cream;

Half a mixed bunch of herbs (parsley, dill).

1. Place finely chopped onion in oil heated in a frying pan and lightly fry. As soon as the slices become transparent, place the minced meat in the pan and gently mash it with a fork. Simmer the onion and meat over low heat until fully cooked. To ensure that the meat is fried evenly and does not burn, do not forget to stir periodically, while crushing the minced meat that has become lumpy. Season lightly at the end.

2. Mix the tomato with 50 ml of water and pour into the fried minced meat. Stir and taste for salt. Add it if necessary and remove from heat.

3. Using a fine grater, grate the zucchini without removing the peel. Add a little salt, stir and place on a sieve. After 10 minutes, squeeze out the remaining juice and leave it there.

4. Wash the greens, dry well and chop. Cut the tomatoes into rings and grate the cheese on a medium or coarse grater.

5. Lightly beat the eggs with a small pinch of salt. Add sour cream and mix well.

6. Grease a small baking sheet or rimmed baking dish and place half the zucchini in an even layer. Place all the minced meat on them and distribute it evenly over the vegetable layer. Then add the zucchini layer again and smooth it out.

7. Place tomato rings on top, pour sour cream and egg mixture. Sprinkle everything with herbs and spread grated cheese over the entire surface in an even layer.

8. Place in the oven preheated to 180 degrees. for 40 minutes.

A simple recipe for zucchini with cheese in the oven

Six young zucchini;

100 gr. heavy heavy cream, or homemade butter.

1. Cut the zucchini into thin longitudinal slices. The width of one should not be more than 0.5 cm.

2. Pour water into a large saucepan and boil over high heat. Submerge the vegetables for five minutes, then remove and cool well.

3. Place the blanched slices on a roasting pan greased with vegetable oil.

4. Melt the cream or butter in a small enamel bowl and immediately brush it onto the zucchini slices laid out on the roasting pan.

Step-by-step recipes for delicious zucchini with eggs and cheese in the oven with different ingredients

2018-09-24 Marina Vykhodtseva

Grade
recipe

1849

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

7 gr.

Carbohydrates

3 gr.

98 kcal.

Option 1: Classic zucchini with egg and cheese in the oven

Recipe for a delicious zucchini casserole with eggs in the oven. The dish is hearty, nutritious, but at the same time easy to prepare. For baking, choose any shape with sides or make it from foil. The type of cheese and fat content of sour cream are arbitrary; it also works great with cream. We choose the smallest size zucchini.

Ingredients

• 1 kg zucchini;
• 5 eggs;
• 300 g sour cream;
• 150 g cheese;
• salt and pepper;
• 20 g butter.

Step by step recipe classic zucchini with egg in the oven

Boil a couple of liters of water, but you can do more, add salt. We cut young zucchini into circles seven millimeters thick. Place in boiling water, cook for literally 40 seconds and place in a colander.

Grate the cheese. Salt the eggs and sour cream, beat, you can add pepper, garlic, herbs, any seasonings to your taste. They must be combined with the main ingredients of the dish.

Grease the pan with oil and overlap the slices of boiled zucchini. There is no need to cool, we try to fit the entire vegetable. Pour the prepared mash of sour cream, eggs and cheese on top.

Place the pan with eggs and zucchini in the oven. Cook until golden brown for about half an hour. Temperature 180 degrees. Cool the casserole slightly until it has hardened, then cut it with a spatula and arrange it into portions.

There is no need to choose a form that is too small for the casserole; the zucchini should not be packed tightly. Otherwise, the sauce will not penetrate inside and will not connect the pieces.

Option 2: Quick recipe for zucchini with egg in the oven

A variation of the dish based on the popular Italian omelette. It is very quick and easy to prepare in the oven. You only need one small zucchini. When using small eggs, it is advisable to increase the quantity. If you don’t like the aroma or taste of Italian herbs, you don’t have to add it.

Ingredients

• 4 eggs;
• 1 zucchini;
• 2 cloves of garlic;
• 100 ml cream 20%;
• 20 g butter;
• 1 tsp. Italian herbs;
• salt;
• 4 sprigs of parsley.

How to quickly cook zucchini with eggs in the oven

Cut the zucchini into centimeter cubes. Pour in the oil, stir and pour into the mold. Place in the oven to bake for fifteen minutes. At a temperature of 200 degrees, the vegetable will be almost ready.

Beat eggs with cream, add Italian herbs. We peel and chop the garlic, add it afterwards, and be sure to add salt. If the dish is intended for breakfast, then you can do without garlic.

We take out the zucchini, which is just in time to bake, and pour it evenly with the egg mixture with garlic and cream. Return to the oven. All that remains is to bring the omelette to readiness, this will take another five minutes. Sprinkle the dish with chopped parsley.

Italian omelet is often prepared with the addition of peppers and tomatoes. These vegetables can be placed in a mold and baked along with zucchini or poured into eggs. In the second case, they will not be completely ready, but will delight you with their fresh taste and aroma.

Option 3: Zucchini with egg and minced meat in the oven

If you need to cook something simple, but satisfying and tasty, then this recipe will come to the rescue. We choose any minced meat at our discretion; chicken is also suitable. Additionally, you will need a tomato and an onion.

Ingredients

• 500 g minced meat;
• bulb;
• tomato;
• 70 g mayonnaise;
• 4 eggs;
• one zucchini;
• 30 ml oil.

How to cook

Finely chop the onion, mix with minced meat, add salt and one egg. Place in a greased pan and level the layer.

Cut the zucchini into circles and roughly the same, but thinner, slices of the tomato. Place on a layer of minced meat, sprinkle with oil and place in the oven for 20 minutes.

Beat the eggs with mayonnaise, add cheese if desired, and be sure to add salt, since the vegetables were not seasoned with spices. Pour over the zucchini and tomatoes and bake for another 10 minutes. The cooking temperature for this dish is 180 degrees.

In addition to the tomato, you can bake sliced ​​eggplant in minced meat along with the zucchini. If it is bitter, then soak it in salt.

Option 4: Grated zucchini with egg and cheese in the oven

Another recipe for delicious zucchini with eggs and cheese. In this version, the vegetable is used in grated form. This option will help out if the zucchini has become overgrown, you have to remove the skin and seeds, and you can’t cut it into circles.

Ingredients

• 800 g zucchini;
• 4 eggs;
• 2 onions;
• 150 g cheese;
• 150 g sour cream;
• 2 cloves of garlic;
• 3 tomatoes;
• 1 carrot;
• 40 g butter.

Step by step recipe

Finely chop the onion, place in hot oil and fry a little. Add carrots to it and continue cooking for another couple of minutes.

Grate the zucchini coarsely. Combine eggs and sour cream with cheese. Add fried vegetables to the zucchini, stir, add spices, squeeze out garlic.

Place a third of the zucchini mass in the mold, pour over a mixture of eggs, cheese and sour cream. At this stage, about a quarter will be used. Then we make a layer of half the remaining zucchini, also coat it with sauce, you will need the second quarter of the filling. Lay out the remaining vegetables, lightly level, do not compact.

Cut the tomatoes into circles, place them on top of the zucchini, and pour over the remaining sauce. Place the casserole in the oven for 40 minutes until completely cooked.

It is very important in this recipe not to place dense layers of vegetables so that the sauce can easily penetrate into the layers of chips. In this case, the casserole will be easy to cut, and the pieces will retain their neat shape.

Option 5: Zucchini with egg and cheese in the oven in circles

Another way to cook zucchini with eggs and cheese in the oven. For this casserole, in addition to the main ingredients, you will need pieces of bacon. It adds richness to the dish and fits perfectly into it. We choose the cheese to your taste, you can take feta cheese or suluguni, but we control the amount of salt.

Ingredients

• 1 kg of zucchini;
• 180 g bacon;
• 200 ml milk;
• 150 g cheese;
• 5 eggs;
• 15 g garlic;
• one tomato;
• spices.

How to cook

Let's fill. Grate the cheese and divide in half. Chop the garlic, break the eggs and add milk. You can also cook with cream; sour cream is also suitable. We choose a product that is not very thick and will spread well. Beat and combine with half the cheese.

We wash the zucchini and for this dish cut them into thin slices no larger than four millimeters. Crumble the bacon into strips.

Place a layer of zucchini in the pan. We overlap, completely covering the entire bottom. Sprinkle with chopped bacon and pour over the prepared egg mixture. Next again, zucchini, bacon, mixture. We repeat.

We do not sprinkle the top layer of zucchini with bacon, place thin slices of tomato, cover with the cheese that we left earlier and pour in the rest of the sauce.

Place the zucchini with eggs and bacon in the preheated oven. This dish will be baked for approximately 40 minutes at 180 degrees.

Instead of bacon, you can use pieces of smoked brisket, fatty sausage, salami will fit perfectly here.

Option 6: Zucchini with egg in the oven (with chicken)

Another bottom recipe is tender, tasty and hearty dish from zucchini and eggs. We will prepare it from chicken breast, replacing it with other parts if desired, but it is advisable to remove the bones and skin. The composition contains cheese, without it everything works just fine, you can exclude this product.

Ingredients

• 1 zucchini;
• 300 g chicken;
• 0.5 tbsp. milk;
• 5 eggs;
• bell pepper;
• 20 ml oil;
• 3 tbsp. l. grated cheese;
• salt, garlic to taste.

How to cook

Cut the chicken fillet into centimeter cubes and chop one medium-sized zucchini in approximately the same way. Remove the seeds from the bell pepper and chop them. Pour the vegetables into a greased mold, level and place in the oven. Bake for a quarter of an hour, do not add any spices yet.

Place the eggs with milk in a bowl and lightly beat (with a whisk, fork), add salt, optional herbs, and pepper. Add grated cheese and stir well.

Pour the egg mixture over the chicken and zucchini. Cook for about fifteen more minutes. We take it out, let it get a little stronger, and then divide it into plates. This amount of ingredients will make four large servings.

It is convenient to prepare such casseroles in silicone molds. They do not require lubrication, nothing sticks, ideal option for dietary dishes.

Zucchini is an inexpensive, low-calorie vegetable that is the main ingredient in many dishes. It is difficult to choose the best recipes: zucchini can be cooked quickly and tasty in the oven with different sauces and fillings. By itself simple recipe zucchini is cut into rings and baked in the oven, and then served with your favorite sauce. But there are also more complex ones, designed for true connoisseurs of taste.

For 1 kg of basic vegetables you will need the following products:

• 2 tbsp each mayonnaise (can be replaced with not very thick sour cream) and ketchup;
• garlic - a couple of cloves;
• a spoon of any oil;
• salt.

Preparation:

1. Prepare the zucchini: wash well, peel, cut into circles and add salt.
2. Grease the mold with oil.
3. Place salted slices on it.
4. Mix mayonnaise and ketchup.
5. Coat the top of the circles with the resulting sauce.
6. Bake for a third of an hour in a well-heated oven.

In total, it will take about half an hour to prepare the dish.

Recipe with cheese

To prepare 2 zucchini with a crispy cheese crust you will need:

• 2 chicken eggs;
• a few crushed cloves of garlic - to taste;
• 3 spoons of sour cream;
• a teaspoon of mustard;
• 0.1 kg cheese;
• herbs, spices, salt.

Step by step recipe:

1. Cut the peeled vegetable into small cubes, add salt and season with spices.
2. Add chopped garlic and herbs, stir.
3. Prepare the sauce separately. To do this, you need to mix mustard, sour cream and 3 tablespoons of grated cheese, and then carefully add the beaten eggs.
4. Place the seasoned pieces evenly in the pan.
5. Pour in the sauce and spread the remaining grated cheese on top.
6. Bake at medium temperature for about half an hour.

Overall, it will take about an hour to roast the zucchini, including prepping the vegetables.

With minced meat and tomatoes

To bake zucchini with minced meat in the oven according to this recipe, prepare the following products:

• medium sized zucchini;
• 0.3 kg minced meat;
• 2 tomatoes;
• 0.2 kg sour cream (can be replaced with mayonnaise);
• salt to taste;
• finely chopped greens - optional.

How to bake:

1. We cut the zucchini into rings and place them on a greased sheet and add some salt.
2. Place a spoonful of minced meat on top, cover with tomato slices and add some salt again.
3. Mix sour cream with herbs. If desired, you can stir in a crushed clove of garlic.
4. Spoon the sauce over the tomatoes, about a spoonful at a time.
5. Bake at medium temperature for about 20 minutes.

That's it! Simple and quick dish, which took about half an hour to prepare, is ready to serve!

You can also do casserole with tomatoes, the main ingredient of which is zucchini.

For 2 medium sized vegetables take

• 0.2 kg minced chicken;
• 3 tomatoes;
• bulb;
• chicken egg;
• spoon of tomato paste;
• 0.1 g hard cheese;
• 2 spoons of sour cream;
• salt and spices to taste.

How to prepare:

1. Fry finely chopped onion.
2. Mix it into the minced meat, add tomato paste, salt, and spices.
3. Grate the zucchini on a coarse grater and add some salt. After waiting a little, squeeze out the juice.
4. Tomatoes are cut into circles.
5. Beat eggs and sour cream, add a little salt.
6. Place half of the zucchini mass into a greased form, then add minced meat, which is covered with the remaining zucchini. Place tomatoes on top. All layers are filled with sour cream and egg mixture.
7. Place in the oven to bake for about half an hour.
8. Take out the mold, pour grated cheese on top and send it back for 10 minutes.

With minced meat and rice

To prepare this type of zucchini, for 3 medium vegetables take:

• 4 tomatoes;
• 2 tablespoons each of rice and sour cream;
• 0.1 kg of hard cheese;
• 200 ml water;
• spoon of tomato paste;
• 150 g minced meat;
• salt and spices.

It's easy to prepare zucchini stuffed with minced meat. To do this you need:

1. Boil the rice. To do this, put it in cold water, which is put on fire and, after boiling, boiled for about a quarter of an hour, and then drained.
2. Add minced meat to the boiled rice and mix thoroughly.
3. Season the resulting mass with salt and pepper.
4. Cut the peeled zucchini into thin slices.
5. Place a spoonful of minced meat on each circle and cover with tomato on top.
6. Place the resulting “sandwiches” sideways in a mold in several layers.
7. Prepare the sauce: mix tomato paste, sour cream and water.
8. Pour the sauce over the vegetables and place in the preheated oven for half an hour.
9. Take out the pan to sprinkle the grated cheese on top, and then bake for another 5 minutes.

It takes about an hour to prepare the dish.

Zucchini casserole with chicken and cheese

Zucchini casserole is a wonderful choice for a quick and easy dinner. Vegetables go well with chicken, and cheese gives the dish an appetizing appearance.

To prepare 1 zucchini you will need the following ingredients:

• 0.4 kg chicken fillet;
• 0.1 kg of hard cheese;
• a glass of milk;
• 3 tablespoons butter (butter);
• 2 tablespoons flour;
• salt and spices.

How to cook:

1. Wash the meat well, dry and cut into small cubes. Then transfer to a frying pan or mold.
2. Cut the peeled zucchini into small pieces and place on top of the meat pieces.
3. Grind the cheese using a grater.
4. Prepare the sauce. To do this, melt the butter in a small saucepan over low heat. Then add flour and fry until it turns golden. Pour milk, stir. After boiling, add salt and cook for another couple of minutes, stirring constantly.
5. Pour the sauce over the meat and zucchini, sprinkle spices on top and lay out the cheese.
6. Bake over medium heat (180°C) for about 25 minutes.

The casserole is eaten hot to better taste its flavor and feel its juiciness.

Another option for making casserole The list of ingredients includes the following products:

• 2 zucchini of milky ripeness;
• 0.4 kg chicken meat(fillet);
• 2 eggs;
• 50 g semi-hard grated cheese;
• onion and a little garlic;
• a spoonful of sour cream and vegetable oil;
• several sprigs of dill;
• salt, pepper

How to cook:

1. Grind the peeled zucchini (it is better to use a coarse grater for this), stir in salt and leave for 30 minutes until the juice appears.
2. Cut boneless and skinless meat into small pieces, mince along with peeled onions and garlic, add salt and pepper.
3. Mix the minced meat with eggs and finely chopped dill.
4. Squeeze the zucchini and mix into the minced meat.
5. Distribute the entire mixture evenly into a greased pan and spread sour cream on top.
6. Place in a medium-heated oven for half an hour.
7. Sprinkle cheese on top and bake for another 10 minutes.

Pieces of casserole are placed on lettuce leaves and served with fresh vegetables.

Zucchini pizza with sausage and tomatoes

Pizza is very tasty if the dough is prepared with the addition of grated zucchini. For one large pizza you will need zucchini, 150 g of flour, 3 eggs, a teaspoon of baking powder, half a teaspoon of salt and a bunch of parsley. For the filling we will use tomatoes (5 pcs.), sausage (about 120 g), hard cheese(0.1 kg) and one bitter pepper.

First we make the dough:

1. Grate the peeled zucchini.
2. Chop the parsley and add to the squash mixture.
3. Beat the eggs separately and mix into the mixture.
4. Combine flour, salt, baking powder, pour into the zucchini mixture and knead the dough.
5. Place baking paper on a baking sheet, grease it with oil, and spread the dough evenly on top.

Then place in a medium-heated oven for 25 minutes.

Zucchini frittata in the oven

Italian omelette - frittata - is prepared with vegetable, cheese or meat filling.

To make a zucchini frittata for 0.2 kg of zucchini you will need:

• 5 eggs;
• medium sized carrot;
• a small onion, cut into small pieces;
• finely chopped greens;
• oil (vegetable);
• water;
• salt and seasonings.

Preparing a frittata, despite the complexity of the name, is very easy:

1. Fry the onion in oil for 2 minutes.
2. Add grated carrots, a little water, simmer for about 3 minutes.
3. Add the zucchini cut into small pieces and continue to simmer for another 5 minutes.
4. Salt, add spices, turn off the heat.
5. Separately, beat the eggs, add some salt, and stir in the herbs.
6. Add the egg mixture to the stewed vegetables.
7. Transfer the resulting mixture to a deep baking sheet or frying pan and bake in a preheated oven.

The omelette is ready when the egg mixture has hardened.

The exact baking time depends on the thickness of the pan: the deeper and smaller the pan, the longer the frittata will take to cook.

For example, an omelette 1 cm thick will be ready in 10 minutes, but if it is 5 cm thick, you will have to wait about 40 minutes for it to be ready.

Appetizer with herbs and garlic

A healthy snack that can be prepared as a side dish for meat and is prepared quite quickly.

First we prepare the products:

• 4 young zucchini;
• garlic - to taste;
• greens (parsley, dill);
• vegetable or olive oil;
• salt and spices.

Now let's move on to cooking:

1. First cut the zucchini in half lengthwise. Then we divide each half into 6 more longitudinal strips, the thickness of which does not exceed 2 cm.
2. Place the zucchini strips on a greased sheet and place in an oven preheated to 200°C for half an hour.
3. At this time, chop the herbs and garlic and mix them.
4. Place the zucchini baked in the oven on a plate in layers, each layer sprinkled with salt, spices and green mass.
5. Pour oil over each layer and leave the appetizer to steep for about half an hour.

Zucchini baked in sour cream in the oven

This method of preparing the dish is convenient because the zucchini does not burn, and the finished circles turn out soft, with an appetizing cheese crust.

To bake 1 kg of vegetables you will need:

• a glass of sour cream;
• butter;
• 3 eggs;
• seasonings, herbs, salt, spices.

The action begins with preparing the main product: we wash it, clean it if necessary. Then we divide it into cubes about 1 cm thick.

After that, follow the cooking recipe:

1. Salt and pepper the pieces and leave for 10 minutes.
2. After that, pour them into a saucepan and fill them with sour cream.
3. Mix well and simmer under a closed lid for half an hour without adding water.
4. After this, remove the stewed zucchini with a slotted spoon, cool, then lay out in layers in a deep frying pan generously coated with oil.
5. Cool the liquid in which the zucchini was stewed, add eggs, chopped herbs, salt, stir well.
6. Pour the sauce over the vegetables and bake in a preheated oven for about half an hour.

This dish will take about an hour and a half to prepare.

We all love to eat delicious food. And when summer approaches - the season of juicy vegetables and fruits, it becomes even easier to cook in a varied and original way. 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 consists of 90% water, it contains large number 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 even bake it all in the oven, you can create quite easily and simply a real culinary masterpiece.

This collection contains just such recipes. All of them are quite simple, and absolutely anyone can handle their preparation, even those who have never tried their hand at 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 would like to note in advance that in any of the options you can use both zucchini and zucchini, since they are close relatives.

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

This great recipe on festive table, or as an addition to a hearty meal. A very beautiful, light, and at the same time tasty dish that always pleases us with its appearance.

And it can be prepared quickly and easily.

We will need:

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

Preparation:

1. For this recipe, you need to take a young zucchini, not very thick and not large. When we cut it into circles, the diameter of the workpiece will be 5-6 cm. If your vegetable is very small, then take 2 pieces.

This is how we calculate it to use cherry tomatoes. If you use larger tomatoes, then the main vegetable may be slightly thicker.

The skin of a young green specimen does not need to be removed, it contains a lot useful vitamins. And the dish will simply look more neat in this case.

2. Cut it into rings, approximately 7 mm thick. If you cut it larger, then it may not bake, and if it is thinner, then after baking, it may spread out, or even turn into mush.

3. Cover a baking sheet or any other baking dish with parchment paper and be sure to coat it with vegetable oil. This way, our workpieces will not stick to the surface, and they can be easily removed and moved to a dish.

4. Place the sliced ​​rings on paper, but not too tightly, so that you can easily remove 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 matches. That is, we should get such an improvised mold with a bottom and walls. Since peppers are generally quite large, try to choose both vegetables according to the desired size.

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

7. Place the tomatoes there, 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, you can lightly salt them, but only a little. We still have cheese left, which is already salty.

8. If you have a hard variety, then this will be just fine. It produces a beautiful baked cap, doesn't melt too much, and looks beautiful. I love using Parmesan in this recipe. Although, even with mozzarella, the dish turns out simply magnificent.

Sprinkle it on top of each of the pieces, making sure that nothing goes to waste. And to do this, we lay out the cheese in such a way that there is as little of it on the paper as possible.

9. We will bake the dish in the oven, preheated to 180 degrees. Depending on its time 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 delicious. And believe me, no matter how much you cook it, it will never be enough. It is simply eaten instantly and always with pleasure!

Delicious zucchini casserole with potatoes in 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 bakes in the oven, then the preparation itself will not cause any difficulties for you.

As you know, potatoes themselves are a little dry, but in combination with juicy zucchini, and even filled with cream, they become miraculously good! When combined, all the ingredients magically transform into a juicy, tasty and aromatic dish.

We will need:

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

Preparation:

1. The skin of our main ingredient should not be peeled if it is young. If it is a mature 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 bake in the oven for quite a long time, so you shouldn’t cut them thicker.

3. Divide the seasoning for potatoes into two parts, pour one of them into the potatoes, and the other into the zucchini. Then also add salt and pepper. Then mix the contents in separate bowls.

I would like to say that you should not be afraid of seasonings. Choose ones that contain only dried herbs; they perfectly highlight the taste of potatoes and other vegetables. Of course, you can season the vegetables to your liking, but potato seasoning is best suited here, tested.

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

5. The baking dish should have high sides. If you don’t have one, then a frying pan or a pie and muffin tin is perfect.

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

Repeat layers until the entire mold is filled.

7. Pour the cream into the mold, trying to get it on each of the pieces. This will prevent them from drying out in the hot heat of the oven, and will also give them ready-made dish juiciness and special delicate taste.

8. Preheat the oven to 200 degrees and place the prepared dish there. It will take approximately 30 - 40 minutes to bake. Check for readiness based on the condition of the potatoes.

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

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

And now, finally, the time has come to try the prepared dish. It turned out incredibly tender, aromatic and tasty. This means that your efforts were not in vain, and you can feed your family deliciously.

Eating it, of course, is a pleasure!

Zucchini with minced meat in the oven

Both young and adult vegetables are equally suitable for this recipe. But it should be noted that the larger the specimen taken, the larger each portion will be.

You can prepare the dish from both zucchini and zucchini.

We will need:

• zucchini – 1 piece (large)
• potatoes – 2 pcs.
• minced pork + beef – 300 gr
• tomatoes – 2 pcs.
• mayonnaise to taste
• vegetable oil for greasing the mold

Preparation:

1. Wash the zucchini or zucchini and peel it. However, if it is not hard, then you can leave it.

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

There is another method of preparation in which boats are made. In both versions we need to cut out the middle. As a rule, in a large specimen these are seeds and slightly cottony pulp.

In the rings, cut out the entire middle, making a kind of improvised ring. And to make “boats” you just need to cut the vegetable lengthwise and go over each piece with a spoon or knife.

3. Prepare a baking dish; you can use a baking sheet for this recipe. It should be generously lubricated with vegetable oil so that our products do not stick. And now you can safely put “rings” and “boats” on it.

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

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

Add salt and pepper to it, if you want, you can add some 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 take the easy way out and add potatoes to it. In my opinion, it will turn out even tastier.

7. And now we have to do the most interesting thing - fill the vegetable preparations with minced meat and 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, place a spoonful of mayonnaise on top of it. If there is, then it will be just great! Coordinate its quantity yourself. But, of course, the more you put in, the fattier and higher in calories the finished dish will be.

If you are a follower healthy eating, 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 zucchini piece. Spread sauce on top as well. If you think there is too much mayonnaise in this recipe, you can omit the bottom layer. Or, on the contrary, leave the bottom layer and simply sprinkle cheese on top.

9. The dish needs to be cooked for about an hour at a temperature of 180 degrees. The potatoes will take the longest to cook here. When it is ready, then the dish can be taken out of the oven, and piping hot, immediately serve it to the table.

It turns out very juicy, satisfying and incredibly tasty!

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

Here is another beautiful and tasty recipe that will surely not leave you indifferent. Unlike all other options today, in this one the zucchini is grated, and the result is a real casserole, and even with meat.

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

And how delicious it turns out can probably be conveyed in this video.

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

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

Zucchini stuffed with chicken fillet and vegetables

This cooking option is for lovers of chicken meat combined with vegetables. With this complete dish you can not only eat to your heart’s content, but also feed your guests.

It invariably pleases not only with its amazing taste, but also with its incomparable aroma, abundance of colors, size, and the recipe itself – with its comparative simplicity of preparation.

We will need:

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

Preparation:

Wash and peel all vegetables.

1. Cut the zucchini into two equal halves along the fruit. Use a spoon to remove the seeds and some of the pulp, leaving only 1 cm thick walls. It is not necessary to peel the skin; the fruit will serve as a kind of bowl.

Chop the pulp that was taken out into cubes and leave in a separate plate for the time being. We will still need it.

2. This dish can be prepared with any meat, including any minced meat, but we decided to use chicken breast. It has no fat, and the dish will not be as nutritious.

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

3. Pour a little vegetable oil into the frying pan, heat it and send the chicken there to fry. The meat should first turn white and then begin to crust. Then you can add salt and pepper to the pieces. This way they won’t lose a lot of juice; it will be preserved in each piece.

4. While the fillet is fried, you can take care of other vegetables and cut them. Cut the onion into cubes, and remove the seeds from the pepper and chop it into slightly larger cubes.

5. Make a cross 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. Place the fried chicken fillet on a plate, while trying to leave any unnecessary oil in the pan.

8. Fry the onion 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.

Once you have achieved the desired state, add the bell pepper to the frying pan. Fry everything together for 2 minutes.

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

9. Add fried pieces of chicken fillet to the vegetables.

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

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

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

11. Grease a baking sheet or baking dish with oil and place the prepared, waiting boats. Fill them with the filling quite tightly.

And pour the filling on top.

Pour the remaining filling directly into the mold around our beautiful blanks. The evaporation from the liquid will ultimately result in a juicy and flavorful dish.

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

13. It will take about 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 we still have in abundance in our form. It will soak the filling even more, which will only make it tastier. It turns out not only very tasty, but also very beautiful! So cook and try for your health.

A quick recipe for making a pie from young zucchini with chicken

This is another one interesting recipe, where two favorite ingredients come together in a pie.

We will need:

• zucchini – 1 kg
• chicken fillet – 300 gr
• tomato – 0.5 pcs.
• egg – 5 pcs
• 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, cut each of them further lengthwise to form flat plates. Then beat them back through cling film, salt and pepper.

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

4. Prepare the dressing. To do this, break the eggs into a bowl and beat them with a fork. Add mayonnaise to them, the amount is 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 omelette mixture. And all the listed ingredients are quite suitable for this.

Add chopped herbs to the mixture, and salt and pepper to taste.

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

Distribute the plates so that the beaten chicken fillet is placed in the middle two layers. Repeat the layers in this way until all the prepared ingredients are gone.

6. Place slices of chopped tomato on top and pour the remaining omelette mixture over everything.

7. Place the mold in an oven preheated to 220 degrees and bake in it for about 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 let it rest a little. During this time, all layers will be 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. Before you have time to turn around, a delicious dinner will already be on the table.

Zucchini boats baked with cottage cheese in the oven

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

We will need:

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

Preparation:

1. For this recipe, as for any other, try to purchase 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 else.

Unfortunately, you don’t often see such products in stores these days, although, of course, they do occur.

2. To make the cottage cheese a little more liquid, beat an egg into it. If it is not large, then you may need two pieces. Mix the mixture first with one egg, and see if it is still a bit dry, then you can add an additional one.

3. Garlic and dill go well with cottage cheese. And we will use this combination. It causes appetite, and therefore you simply won’t have the strength to resist such a tasty treat!

First, chop the dill and add it to the mixture, stir 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 experimentation.

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

5. Cut young zucchini or zucchini 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 advisable to leave the edges the same on all sides.

6. Lightly add salt to each “boat” and sprinkle with garlic. Add the remaining small particles to the cottage cheese.

7. Fill the “boats” with filling and press lightly with a spoon. You can make a small slide, or you can leave the surface flat.

8. Grate hard cheese on a fine grater, sprinkle cheese flakes over all the preparations. Looks nice, smells delicious, time to put them in the oven.

9. Grease the mold or baking sheet with oil. If you have baking paper, you can first line the pan with it, and only then grease it. Place our beauty and place in an oven preheated to 180 degrees.

Bake for approximately 40 - 45 minutes, depending on the characteristics of your oven.

Set the table immediately, the dish is incredibly tasty while it’s 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 option for preparing this seasonal vegetable, which everyone will appreciate. Why? Because the dish contains not only vegetables, but also mushrooms.

In addition, it turns out not too fatty, but very filling, aromatic and nutritious.

We will need:

• zucchini – 2 pieces
• mushrooms – 350 g (any)
• onion – 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 zucchini and cut them into thin strips lengthwise.

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

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

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

3. Meanwhile, cut the onion into cubes and mushrooms into pieces. You can use any of their varieties, including. Today we have champignons.

4. Fry them in a frying pan with a small amount of oil. The onion should become translucent, and the mushrooms, having given up moisture, will decrease in size and become limp. They should also be salted to taste.

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

Form all the rolls in the same way.

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

7. Grease the top with mayonnaise. Although there are other options: you can fill the rolls with cream, a mixture of sour cream and milk, or sour cream and eggs, sprinkle the top with grated cheese... There are no limits to imagination in this case. Experiment, and don’t be afraid of anything - in any case it will turn out delicious.

8. Set the oven to preheat, we will need a temperature of 170 - 180 degrees. It will be enough to keep the pan in the oven for only 15 minutes. All ingredients are pre-tested heat treatment, 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. Enjoy eating!

Dear friends, these are the recipes we got today in all their glory. 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 dishes with pleasure.

Bon appetit!