Zucchini casserole: the best recipes in the oven
Recipe Information
- Kitchen: Home
- Dish type: second course, pastries
- Servings: 3-4
- 45 min
Ingredients:
- 0.5 medium zucchini
- 1 tomato
- 1 D0 grade egg
- 1 st. a spoonful of sour cream
- 0.5 cup milk
- salt, pepper mixture
- 1 slice ham (70-80 g)
- 50 g hard cheese
- vegetable oil
Cooking:
Wash vegetables in warm water. Peel the zucchini, cut into semicircles - just like a tomato. Cut the ham into strips.
Grease a small rectangular dish with vegetable oil. Put the zucchini, salt, pepper.
Spread the ham, spread the tomatoes on top. Beat the egg with cream and sour cream, pour over the vegetables with the resulting sauce.
Grate hard cheese - for this recipe it is better to take with large holes, sprinkle the dish on top.
Cook at 200 degrees for 25-30 minutes (the time in the recipe is indicated for an electric oven). The finished dish acquires a beautiful sunny golden color and a very appetizing look.
Cut the casserole into pieces - this amount of products makes 2-3 servings. Sprinkle with chopped dill, serve. Enjoy your meal!
Zucchini Vegetable Casserole: Garlic Recipe
Ingredients:
- 500 g zucchini
- 500 g white cabbage
- 500 g carrots
- 500 g bell pepper
- 350 g tomatoes
- 350 g bell pepper
- 200 g onion
- 3 sprigs fresh thyme
- vegetable oil
for refueling:
- 5 st. spoons of vegetable oil
- 2-3 garlic cloves
- fresh parsley
- salt, ground black pepper
- balsamic vinegar
Make a sauce. Roast the peppers at 180 degrees for 30 minutes until black marks appear. Put in a plastic bag, tie, let cool. Remove the skin, remove the seeds and stalk, cut the flesh into cubes. Scald the tomatoes with boiling water, get rid of the skin and also cut into cubes.
Remove the husks from the bulbs, chop them finely and sauté in hot vegetable oil. Add peppers, and after 3 minutes - tomatoes. Season with salt and simmer until the sauce thickens (5-7 minutes). Grind the sauce with a blender, combine with chopped thyme and put in a casserole dish.
Prepare vegetables for the casserole. Cut the zucchini and peppers into slices, grate the carrots, chop the cabbage into strips of medium thickness (not very thin). Lay the vegetables on top of the sauce. Prepare the dressing by mixing vegetable oil with chopped parsley and garlic. Season with salt and pepper, pour over vegetables. Cover the form with foil, bake the dish at 180 degrees for about an hour. Drizzle the vegetable casserole with balsamic vinegar before serving.
Zucchini casserole with vegetables in the oven
Ingredients:
- 1 zucchini
- 1 bell pepper
- 1 tomato
- 1 onion
- 3 eggs
- 120 g sour cream
- 80 g hard cheese
- 1 st. a spoonful of chopped herbs
- vegetable oil
- ground black pepper
Wash and, if necessary, clean the vegetables. Cut the zucchini into thin circles, salt and lightly remember with your hands until the juice is released. Season with ground pepper. Chop the onion and sauté in a small amount of vegetable oil. Cut the pepper into slices, add to the onion, fry everything together for 3 minutes. Cut the tomatoes into slices too.
Grease a baking dish with oil. Put the onion on the bottom, with bell pepper, and then layers of tomatoes and zucchini. Beat the eggs with a fork, mix with sour cream and herbs. Salt and pepper, pour vegetables. Bake at 190 degrees for 25-30 minutes. Then sprinkle with grated cheese and cook for another 10 minutes.
Zucchini casserole with rice and minced meat
Ingredients:
- 1 zucchini
- 250 g rice
- 500 g mixed minced meat (pork + chicken)
- 2 tomatoes
- 3 bell peppers
- 1 carrot
- 1 eggplant
- 1 onion
- 1 garlic clove
- 100 g feta
- 3 art. spoons of grated cheese
- 3 art. spoons of breadcrumbs
- 200 ml vegetable broth
- 1 egg
- vegetable oil
- chopped parsley
- salt, a mixture of ground peppers
- 100 ml cream
- 1 egg
Heat vegetable oil in a saucepan, fry the onion until translucent. Add hot broth, simmer over low heat until half cooked. Cool down.
Combine minced meat, rice, egg, parsley, chopped onion and diced feta. Salt, season with a mixture of peppers, mix. Put the prepared mass in a generously oiled form, level it.
Wash the vegetables, if necessary, peel. Zucchini, eggplant, peppers, carrots and tomatoes cut into circles. Blanch carrots in boiling water for 1-2 minutes. Lay the vegetables overlapping each other on top of the minced meat. Drizzle with oil mixed with minced garlic, followed by whipped cream with egg. Sprinkle with grated cheese and breadcrumbs, cook in the oven for 30-40 minutes at 180 degrees.
Zucchini casserole with eggs and tomatoes in the oven
Ingredients:
- 1 zucchini
- 150 g pasta "feathers"
- 200 g champignons
- 3 tomatoes
- 300 g feta
- 2 garlic cloves
- 200 ml cream
- 2 eggs
- 120 g hard cheese
- 0.5 teaspoon dry marjoram
- 1 st. a spoonful of olive oil
- salt, black ground pepper
- basil greens
Boil the "feathers" in boiling salted water for 7-8 minutes (recipe calls for slightly undercooked pasta), drain in a colander, let drain completely. Wash the tomatoes and zucchini, dry them, cut into slices 6-7 mm thick. Peel the garlic and finely chop. Rinse the mushrooms in cold water, wipe with a napkin and cut into slices, and feta into cubes.
Prepare the fill. Beat eggs thoroughly with cream, pepper to taste, combine with garlic and marjoram. Preheat oven to 200 degrees. Mix pasta, vegetables, mushrooms, feta in a bowl, put in a rectangular shape greased with olive oil. Pour over the creamy egg mixture, bake for 40-50 minutes.
7 minutes before the end of cooking, sprinkle the casserole with hard cheese, grated on a coarse grater. Garnish the hot dish with basil leaves and cut into portions.
Zucchini and potato casserole
Ingredients:
- 1 kg zucchini
- 300 g potatoes
- 70 g butter
- 2 eggs
- 50 g grated hard cheese
- 500 ml milk
- greens to taste
Wash the zucchini and potatoes, peel and cut into slices. Boil hard-boiled eggs, cool, peel, cut into slices. Lubricate a refractory form with 20 grams of oil, put a row of potatoes, a row of zucchini and a row of eggs into it. Sprinkle with half the grated cheese and chopped herbs. Arrange potatoes, zucchini and eggs in rows again. Salt the milk and pour over the casserole. Sprinkle with grated cheese, parsley, spread the remaining butter, cut into slices. Cook in the oven for about an hour at 180 degrees.
Another option for making casseroles is from young zucchini with cheese, see the video.
