Delicious baked zucchini with cheese. Baked zucchini with cheese Baking zucchini in the oven with cheese

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 a large amount of 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 “Easy Food”, which also contains excellent recipes on today’s topic. When there are many recipes, it is always easier to choose the right one.

This is a great recipe for a holiday 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 pan

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 many 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 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 slightly 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 the finished dish juiciness and a 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 about 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 fan of a healthy diet, 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 a regular dinner, but also for a holiday 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 ease 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. Using a spoon, scoop out 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 up 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, add ketchup (you can use tomato paste) to the cream, 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 interesting recipe where two favorite ingredients are combined 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 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, remove the pie, cover with a cutting board or lid, and let it rest for a while. 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 pcs.
• 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, add it to the mixture, and mix 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 that 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 pcs.
• 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 have been pre-cooked, so keeping them in the oven for 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!

If the expression “zucchini dishes” is mentioned, for some reason the first thing that comes to mind is fried zucchini or zucchini caviar, then there is a pause. But from this simple vegetable you can prepare many delicious and beautiful dishes. For example, stuff it or bake it in the oven in various ways - with sour cream, cheese, tomatoes, with mayonnaise, with herbs and garlic, etc. And if you consider that zucchini is a very healthy, low-calorie and easily digestible product, it contains minerals, iron, potassium, fiber, there is no price for it at all. Although it costs symbolic money. In order not to offend such a respected vegetable, you can diversify your menu and prepare new zucchini dishes.

Zucchini baked in the oven - food preparation.

For baking, it is preferable to take young zucchini - they have tender flesh and thin skin that does not need to be peeled. Although “adult” fruits are also suitable, if the rough skin and core with seeds are first removed from them. The older the squash, the rougher its skin and the more difficult it is to cut. Therefore, when handling a sharp knife, be careful not to cut yourself. The middle with hard seeds is quite easily removed with an ordinary tablespoon. Next, the fruits are cut according to the recipe - into circles, longitudinal plates, cubes, and baked.

Zucchini baked in the oven - the best recipes.

Recipe 1: Zucchini baked with sour cream sauce.

This dish can be described in three words – fast, easy, tasty. The zucchini is not fried in oil; there is not much of it in the recipe at all, which means the final product will not be too high in calories. You can use both regular zucchini and zucchini.

Ingredients: two medium zucchini, 4 tablespoons. spoons of vegetable oil, 1 table. a spoonful of chopped parsley and dill, 3 cloves of garlic, one glass of sour cream, 150g of cheese, salt and pepper.

Cooking method.

In order not to waste time, you can immediately turn on the oven so that it warms up to 220 C. While the oven is heating up, prepare the vegetables. Cut the zucchini into small cubes, approximately 1x1 cm in size. If the fruit is small in diameter, you can cut it into centimeter-thick wheels.

Place the zucchini in a regular plastic bag, add chopped parsley, salt and pepper and vegetable oil. Twist the bag on top so that air gets in and shake it thoroughly so that the zucchini are evenly salted and covered with a mixture of oil and parsley. Line a baking sheet with foil, pour in the vegetables, smooth them out and bake until half cooked, about 20 minutes.

Grate the cheese, add dill, salt and pepper, sour cream, mix very well, you can even use a whisk. Pour this sauce over the semi-finished zucchini and place in the oven to finish baking. Place the finished product on a flat dish, squeeze the garlic on top, and, enjoying the divine aroma and working up an appetite, garnish with sprigs of herbs. You can serve.

Recipe 2: Zucchini baked with tomatoes and cheese.

This appetizer looks very presentable, so you can safely decorate your holiday table with it, placing the zucchini on green lettuce leaves. Moreover, it is both tasty and healthy.

Ingredients: a kilogram of zucchini, half a kilogram of tomatoes, 100 g cheese, 3 cloves of garlic, salt, ground pepper, vegetable oil

Cooking method.

Cut the vegetables into circles - zucchini a centimeter thick, tomatoes a little thinner. Grind the garlic using a press or fine grater.

Fry the zucchini on both sides until golden brown and place on a baking sheet. Rub the top of the zucchini with garlic and add a wheel of tomato. Pepper, salt and sprinkle with cheese. Bake zucchini for 25 minutes at 180 C.

Recipe 3: Zucchini baked in the oven.

An interesting option, somewhat reminiscent of making pizza. It is not necessary to specifically buy meat ingredients; you can wait until various meat scraps accumulate in the refrigerator after the holidays or just like that. Here you can collect them together with the zucchini that is bored on the bottom shelf and successfully process it. To tell you a secret, the purely vegetable version, cooked without meat, is also very tasty. Try both methods, you won't be disappointed.

Ingredients: 2 zucchini, half a teaspoon of dry seasonings (to your taste - dill, oregano, basil), 2 cloves of garlic, meat products (any) - 150 g, salt, 2 medium-sized tomatoes, pepper, 150 g of any hard cheese, 200 ml mayonnaise.

Cooking method.

Turn on the oven and heat to 180 C. Cut the young zucchini into slices a centimeter thick, coat with a mixture of salt, pepper, dry seasonings and place on a greased baking sheet. You need to remove the rough peel from the squash with a knife and remove the core with seeds. Fill the resulting voids with pieces of zucchini. Sprinkle this layer with finely chopped garlic.

Remove the skins from the tomatoes and cut into thin slices. To make it easy to remove, you need to scald the tomatoes with boiling water or put them in boiling water for a couple of minutes. Cut sausage, frankfurters or other meat products into thin slices or strips, as you wish. Grate the cheese, dilute the mayonnaise with water or broth so that it can be easily and evenly distributed over the entire surface.

Assemble the “pizza” - place tomatoes on top of the zucchini with garlic, sliced ​​meat on top, then cheese and pour diluted mayonnaise over everything. The last layer is mayonnaise, not cheese, because... There will be foil on top, and melted cheese may stick to it. Therefore, the top layer of mayonnaise will save the situation.

Cover the entire baking sheet with foil and bake for half an hour. Then remove the foil, increase the heat to 250 C and bring until golden brown. Serve the dish not very hot.

Recipe 4: Zucchini pancakes with cheese, baked in the oven.

Unusual presentation of zucchini. Zucchini pancakes are not fried, but baked in the oven. The dish only benefits from this, because... It turns out not greasy at all. And cheese and herbs enrich it with vitamins and nutrients.

Ingredients: 1-2 zucchini (0.5 kg), sour cream 250 g, ¾ cup flour, salt and pepper, 3 eggs, 1 teaspoon. a spoonful of baking powder, any greens - dill/green onions/parsley, 150-200 g of any brine cheese, not very salty (mozzarella, feta cheese, Adyghe, Suluguni, etc.).

Cooking method.

Heat the oven to 200C. Grind the zucchini on a coarse grater, salt it and leave for five minutes. Squeeze out excess liquid and drain. Finely chop the greens and grate the cheese.

Add all the ingredients to the zucchini and mix thoroughly. Line a baking sheet with paper and spoon out the dough. When baking, it will spread apart, so to prevent the cakes from sticking together, you need to leave a distance between them. Bake for about fifteen minutes until the pancakes are golden brown.

One of the dish options for the summer table could be delicious zucchini baked in the oven with tomatoes and cheese. The combination of zucchini with tomatoes and cheese is widely used in cooking and is reflected in many dishes. These include delicious sandwiches or canapés, all kinds of rolls, hot baked zucchini with minced meat and tomatoes under a cheese crust.

Among all the diversity, it is also worth highlighting. While zucchini season is in full swing, be sure to try cooking them. The dish is not only tasty, but also, one might say, dietary. Even if there is cheese, its calorie content is no more than 70 kcal, which will in no way be reflected on your waistline.

Personally, I also like this zucchini with tomatoes and cheese because it doesn’t require standing at the stove for a long time. All that is required is to chop and place the vegetables in a baking dish, and then the oven will do everything.

As for the choice of products, it is recommended to use young zucchini with soft skin, medium-ripe tomatoes with elastic flesh, and cheese with a high percentage of fat content, which will allow it to melt well during baking. Now let's look at how to cook zucchini in the oven with tomatoes and cheese step by step.

Ingredients:

• Zucchini – 1 pc.,
• Salt and spices - to taste,
• Tomatoes – 3 pcs.,
• Hard cheese – 100 gr.,
• Sunflower oil for greasing the mold

Zucchini baked in the oven with tomatoes and cheese - recipe

Wash the tomatoes too. Slice the zucchini into thin slices 0.5 cm thick.

Place them in a mold greased with sunflower oil.

Sprinkle with salt and spices. At this stage of cooking, you can also add a little fresh herbs or garlic.

Place them on top of the zucchini.

Grate the cheese on a medium grater.

Sprinkle it over the zucchini and tomatoes.

Place the pan on the middle shelf of the oven, preheated to 180C. Bake them for 25-30 minutes. Ready zucchini baked with tomatoes and cheese, should turn out juicy and with a crispy cheese crust. It is recommended to serve the dish immediately, hot. Enjoy your meal.

Zucchini baked in the oven with tomatoes and cheese. Photo

Zucchini with tomatoes and cheese in the oven can also be prepared with cheese and egg sauce.

Ingredients:

• Zucchini – 1 pc.,
• Eggs – 2 pcs.,
• Garlic – 2 cloves,
• Tomatoes – 4 pcs.,
• Parsley - a couple of sprigs,
• Salt,
• Ground black pepper,
• Olive oil

Zucchini with tomatoes and cheese in the oven - recipe

Wash vegetables and herbs. Dry them. Peel if necessary. Prepare the tomatoes by cutting them into slices. Peel and press the garlic cloves through a press. Grind the cheese using a grater.

Finely chop the parsley. In a bowl, whisk the eggs with a pinch of black pepper and salt. Add cheese and parsley to them. Stir again. Prepare a baking dish for zucchini. Lubricate it with olive oil. Fan out the tomato and zucchini slices, alternating them in a checkerboard pattern.

Vegetables can be lightly salted, of course, if desired, taking into account that the sauce has already been salted. Pour the cheese and egg mixture over the vegetables. Preheat the oven to 180-190C. Place the mold with zucchini and tomatoes in it. Bake zucchini with tomatoes and cheese in the oven for 25-30 minutes.

Zucchini is an inexpensive, low-calorie vegetable that is the main ingredient in many dishes. It’s difficult to choose the best recipes: you can quickly and deliciously cook zucchini in the oven with different sauces and fillings. According to the simplest 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 all! A simple and quick dish that took about half an hour to prepare, you can serve it on the table!

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;
• egg;
• a 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;
• a 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 the boneless and skinless meat into small pieces, pass through a meat grinder 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 zucchini mixture.
3. Beat the eggs separately and mix into the mixture.
4. Combine flour, salt, baking powder, add to 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;
• vegetable oil);
• 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 this, 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 arrange 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.

A simple breading based on cheese with the addition of garlic and turmeric perfectly transforms simple zucchini, giving it a bright color and rich aroma. Sliced ​​into thin sticks and covered with a crispy coating, the products resemble nuggets and other similar deep-fried dishes in appearance and taste. However, this recipe allows you to do without excess fat - there is no oil at all in our example.

Zucchini in the oven with cheese and garlic turns out great! They are good as an independent dish, although it is not forbidden to serve them as a side dish for meat or fish. But still, it is not advisable to cook zucchini sticks for future use - gradually the crust begins to lose its crispy properties and the products no longer become so attractive. It is better to count on one meal, and if necessary, form and bake a fresh portion.

Ingredients:

• young zucchini (or zucchini) - 1 large (350-400 g);
• egg - 1 pc.;
• garlic - 1-2 cloves;
• cheese - 50 g;
• flour - 1 tbsp. spoon;
• breadcrumbs - 20 g;
• turmeric - 1/2 teaspoon;
• oregano or any herbs - ½ teaspoon.
• salt, pepper - to taste.

Zucchini in the oven with cheese and garlic step by step recipe with photos

1. Having removed the edge, cut the zucchini into sticks (bars) 8-9 cm long and 1.5-2 cm thick. Depending on the size, you will get approximately 20-30 pieces.
   
2. Place the zucchini slices in a suitable bowl, sprinkle with salt and mix.
   
3. Preparing the breading. Combine breadcrumbs, flour, turmeric and oregano. The set of spices/herbs can be changed and supplemented to taste - sweet paprika, curry seasoning, dried basil or any aromatic herbs are perfect.
   
4. Grind the cheese on a fine grater, peel the garlic and chop it with a knife as finely as possible. Add to the breading ingredients. Fresh garlic can be replaced with ground (dried) garlic.
   
5. Add salt, pepper and mix the dry ingredients thoroughly.
   
6. Break the egg into a convenient bowl and beat with a fork, adding a pinch of salt and pepper. Dip a zucchini stick into the liquid mixture and dip it on all sides.
   
7. After the egg liquid, lower the product into the dry cheese mixture. There is no need to achieve a perfect coating without gaps - roll the stick on all sides and immediately transfer it to a baking sheet covered with parchment paper. It’s okay if the breading crumbles slightly - after baking it will “get stronger” and will firmly adhere to the products.
   
8. Cover all the zucchini sticks with the cheese and garlic coating. Place them on a baking sheet in rows, maintaining a distance between the products.
   
9. Preheat the oven to 200 degrees (if the oven slightly browns the top of the products, you can raise the temperature to 220). Bake the zucchini for 10-15 minutes until rich golden brown, but not darkened. Remove the sticks from the oven, allow to cool slightly (to a comfortable warm temperature), then serve immediately.
   
10. Fragile cheese and garlic breading, and underneath it a soft, slightly crispy zucchini - it’s very tasty! The simplest addition is ketchup or sour cream mixed with garlic. You can prepare your favorite sauce in advance - perfect for zucchini sticks