How to cook zucchini in the oven? TOP 4 step-by-step recipes with photos of cooking zucchini casseroles at home. Cooking secrets. Video recipes.
Zucchini … is quickly cooked, stewed, fried, baked. After heat treatment, it absorbs the aroma of spices and acquires an exquisite taste. The vegetable contains very few calories, it is useful for the body and does not burden the stomach. Nutritionists recommend everyone to include zucchini in the menu, especially to those who follow a healthy diet and diet. Therefore, during the season of zucchini, the hostesses prepare all kinds of summer dishes. Zucchini casserole is considered a particularly popular dish. This vegetable dish has many cooking options. In this review, we will find out the simplest but delicious recipes for making zucchini casseroles.
Zucchini casseroles - cooking secrets
- Choose young zucchini for the recipe. These do not need to be peeled and seed removed. Since the peel of such fruits is still quite soft, and the seeds are small. The older the vegetable, the thicker the peel and the more seeds it has. Seeds are always peeled from a ripe vegetable and the peel is cut off.
- Since the zucchini is watery, it is better to chop it finely for a casserole, rather than grate it.
- If the recipe is supposed to rub the fruits, use a coarse grater, and squeeze the mass to drain the excess juice. Then the casserole dough will not spread and bake well inside. If you grate the zucchini on a very fine grater, the structure of the dish will be more uniform. But such vegetable shavings will give even more juice, from which more flour will have to be added to the dough so that it does not turn out to be liquid.
- Salt the dough just before baking. Otherwise, the zucchini will release even more juice.
- Casseroles are served as a separate dish or as a side dish for meat or fish.
Zucchini and tomato casserole with cheese
A tasty and healthy zucchini and tomato casserole with cheese is very easy to prepare. Take any cheese for the recipe, the main thing is that it melts well.
See also how to make frittata with courgettes, tomatoes, cheese and herbs.
- Caloric content per 100 g - 145 kcal.
- Servings - 8
- Cooking time - 1 hour 30 minutes
Ingredients:
- Zucchini - 1 kg
- Hard cheese - 200 g
- Flour - 150 g
- Dry spices - to taste
- Eggs - 3 pcs.
- Salt - 1 tsp or to taste
- Tomatoes - 2 pcs.
Cooking zucchini and tomato casseroles with cheese:
- Wash the zucchini, grate on a coarse grater and leave for half an hour to let the juice stand out. Then squeeze the zucchini shavings well.
- Cut one tomato into slices for decoration, the other into cubes.
- Grate hard cheese on a coarse grater.
- Add eggs, flour, spices to the zucchini and mix well so that there are no lumps.
- Add the diced tomato and half the grated cheese to the mixture.
- Season the dough with salt and place in a greased baking dish.
- Smooth the surface of the dough with a spoon, lay out the tomato slices and sprinkle with the remaining cheese.
- Heat the oven to 180 degrees and send the zucchini and tomato casserole with cheese to bake for 45 minutes.
- Free the finished baked goods from the mold, cool and cut into portions. Cutting hot can cause the casserole to break. she is very fragile.
Zucchini casserole with minced meat and tomatoes
Vegetable casserole with the addition of minced meat turns out to be more satisfying and nutritious. Any type of meat for minced meat can be used. For a dietary dish, use minced chicken or turkey meat, for a nutritious one - pork or beef.
Ingredients:
- Minced chicken - 400 g
- Young zucchini - 1, 2 kg
- Tomatoes - 6 pcs.
- Onions - 3 pcs.
- Tomato paste - 2 tablespoons
- Eggs - 3 pcs.
- Vegetable oil - for frying
- Hard cheese - 100 g
- Sour cream - 150 g
- Salt - 1 tsp
- Semolina - 3-4 tablespoons
- Ground black pepper - a pinch
Cooking zucchini casserole with minced meat and tomatoes:
- Peel the onions, cut into small cubes and fry in a pan in vegetable oil until transparent.
- Send fried onions into the minced meat, season it with salt, black pepper and add tomato paste. Mix well.
- Cut the tomatoes into slices.
- Grate the zucchini on a coarse grater, put in a sieve and leave for half an hour to drain all the juice. Then additionally squeeze them well with your hands.
- Combine eggs with sour cream, salt and whisk until smooth.
- Combine zucchini, semolina and egg mass.
- Grease a baking dish with butter and add half of the squash dough.
- Put the minced meat with onions on top and again the courgette dough.
- Place the tomatoes on the casserole and sprinkle with grated cheese.
- Heat the oven to 180 degrees and send the zucchini casserole with minced meat and tomatoes to bake for 30-35 minutes.
Zucchini casserole with cottage cheese in a slow cooker
The multicooker is guaranteed to produce excellent dishes. They do not burn, bake well and do not require close attention. A healthy zucchini casserole in a slow cooker will delight the hostess with its simplicity of preparation, and eaters with an amazing taste.
Ingredients:
- Young zucchini - 400 g
- Hard cheese - 100 g
- Eggs - 2 pcs.
- Cottage cheese - 100 g
- Soda - 0.5 tsp
- Flour - 100 g
- Greens - a few twigs
- Salt - 0.5 tsp
Cooking zucchini casseroles in a slow cooker:
- Combine eggs with cottage cheese and soda. Mix the food well and add the flour sifted through a sieve.
- Finely chop or grate the cheese and add to the dough.
- Finely chop the greens and place in the dough.
- Grate the zucchini on a medium grater and let stand to release excess liquid, which drain. Squeeze out the chips well and add to the total mass.
- Grease a bowl of a multicooker with oil and pour out the dough.
- Turn the multicooker to the Baking mode and bake the zucchini casserole with cottage cheese for 60 minutes. If there is no such device, cook the dish in the oven at 180 degrees for 40-50 minutes.
Vegetable zucchini lasagna with cheese
Instead of traditional pasta sheets, thin slices of courgette are great for lasagna. The dish will turn out to be lighter and more dietary. At the same time, the taste is not inferior to the original recipe.
Ingredients:
- Zucchini - 4-5 pcs.
- Dry marjoram - 1 tsp
- Garlic - 1 clove
- Salt - 1 tsp
- Ground pepper - a pinch
- Nutmeg - 0.5 tsp
- Mozzarella - 250 g
- Parmesan - 50 g
- Milk - 500 ml
- Butter - 50 g
- Flour - 2 tablespoons
- Minced meat - 500 g
- Tomato paste - 2 tablespoons
- Onions - 1 pc.
- Vegetable oil - for frying
- Carrots - 1 pc.
Cooking vegetable zucchini lasagna with cheese:
- Melt the butter in a skillet and fry the flour, stirring occasionally, for 1 minute. Pour milk into the pan in small portions and stir thoroughly to avoid lumps. Boil and cook for 5 minutes. Season food with salt, season with nutmeg and cool.
- Pour vegetable oil into another pan and heat. Add finely chopped onion and carrots and fry for 5-7 minutes until golden brown. Add the minced meat, stir and cook for another 5 minutes. Season with salt, black pepper and tomato paste. Stir and remove from heat.
- Cut the courgettes lengthwise into 5 mm thick slices.
- Cut the mozzarella into pieces, grate the parmesan on a medium grater.
- Grease a baking dish with butter and lay out a layer of zucchini. Season with salt, a layer of meat filling, pour over the milk sauce and sprinkle with mozzarella.
- Repeat layers: courgette, minced meat, sauce, mozzarella.
- Sprinkle the last layer with grated Parmesan.
- Heat the oven to 180 degrees and bake vegetable zucchini lasagne with cheese for 40 minutes.
Video recipes:
Zucchini casserole
Zucchini casserole with minced meat
Zucchini casserole, eggs, cheese
