Recipe for grated zucchini casserole. Zucchini casserole - recipe with photos and videos. Zucchini casserole with minced meat and tomatoes

Hello everyone! I hasten to please you again with the most popular August dish. Guess three times! What do I want to write about?

All sorts of dishes have been invented from zucchini, and everyone’s favorite casserole is no exception. What are you doing? By the way, in the last post I shared with you recipes for potato casserole, for those who haven’t seen it, look here:

And today I will tell you summer zucchini casseroles, with different fillings and ingredients, there will be both dietary lean ones and the most unusual quick ones. The main thing is that everyone will be able to quickly create this yum, so let’s go...

The simplest option, which everyone absolutely loves. And in the season itself, and when still young potatoes from the garden are generally cool, they look magically beautiful. I want to describe this simple dish very quickly; I think no one should have any questions. So, let's cook at home. The taste reminds me of kindergarten.

Cooking method:

1. Take one zucchini, remove the peel from it, remove hard achenes if there are any, sometimes when the fruits are no longer young. Cut them into circles. Cut young potatoes (3-4 pieces) and tomatoes (4 pieces) into circles too.

2. Place everything in a baking tray and pour in the mixture. To do this, melt the butter in the microwave (40 grams), add flour (2 teaspoons), then stir, then add one glass of milk and your favorite spices, salt and pepper, plus one chicken egg. . Whisk everything together. I also add garlic, which I squeeze in a garlic press.

3. Sprinkle with grated cheese (200 grams) and place in the oven to bake for 30 minutes at 200 degrees. Have a delicious mood!

Important! You can make it without cheese, but the effect will not be the same.

There is another very interesting option that I would like to suggest considering.

We will need:

• zucchini - 1 piece
• potatoes - 2-3 pcs.
• chicken egg - 1 pc.
• cheese - 90 g
• green onion - bunch
• flour - 2 tbsp
• kefir - 2 tbsp
• baking powder - 0.5 tsp
• garlic - 1 clove
• salt and pepper to taste

Cooking method:

1. In order not to repeat ourselves, the potatoes in this dish are grated along with zucchini and cheese, rather than cut.

3. Add flour. Stir, and then place this mixture on a baking sheet with greased oil.

4. Bake until done at 180 degrees, about 35 minutes.

5. You can make this option in a slow cooker, because it’s also a pleasure to cook in a miracle cooker. Place the required mixture in a bowl greased with vegetable oil. Set it to the “baking” mode for 40 minutes, after turning it off, switch it to the “standby” or “heating” mode for 15 minutes. (You can also steam it if you wish). And then take it out in a good mood and invite everyone to the table for lunch or dinner. Bon appetit. It turns out very tender, fast, healthy and fragrant.

Zucchini casserole with minced meat and tomatoes - recipe with photo

A soft zucchini-vegetable casserole with meat will not leave anyone indifferent, especially men, because for them meat should be present everywhere, what can they do, they love it. You can take absolutely any meat or minced meat, even chicken, it will be more tender, or pork, beef, or a mixed type. Which one do you like to add, write your reviews and suggestions.

Interesting! You can even add stew. 😈

Honestly, this look reminds me of pizza, if I didn’t know that it wasn’t pizza, I would never have realized it, because the result is very similar to it.

Well, since we remembered this delicacy, here’s a cool way of cooking starring me and my son.

We will need:

Cooking method:

1. To get started, prepare all the necessary ingredients according to the list.

2. Peel the most important ingredient, the king of this dish, and cut it into small pieces, preferably cubes.

3. Then cook the red beauties, wash and cut into thin round pieces.

4. Chop the garlic with a kitchen knife, oh, what a smell, I really love the garlic taste. Cut the onion into small cubes.

5. Now do the filling correctly. Break the eggs into a bowl and add the chopped garlic there.

6. Then add mayonnaise and mix.

Interesting! If you like new sensations, you can add mustard.

7. Grate the cheese on a fine grater and mix it with pieces of zucchini and onion.

8. Then salt and pepper this mixture to taste and place it on the mold in which you will bake. If you take a round one, it will look like pizza. 😛 This was the first layer, the second will be minced meat, which you can make yourself at home by twisting any meat through a meat grinder.

Pour the sauce evenly over the entire area.

10. On top, to make it even tastier, grate the cheese. Bake the dish in the oven at 180 degrees for 30 minutes, after which the baked products can be sprinkled with any aromatic herbs. It looks amazing baked in layers, doesn’t it? Yum-yum and no longer, they ate everything.

Video on how to cook casserole with zucchini and meat

If you want to know in more detail and with step-by-step actions and recommendations, then watch this video from classmates of this delicious casserole, especially when prepared without tomatoes:

How do you like this idea? I really like it, what about you? 🙂

A simple and delicious zucchini and chicken casserole recipe

Well, what can I say, for those who love chicken versions of dishes, then this type will come in handy for you. In addition, chicken meat is also considered dietary. I consider this type to be the easiest option.

We will need:

• chicken meat - 600 g
• tomato paste - 2-3 tbsp
• vegetable oil for frying
• hard cheese - 200 g
• zucchini - 1.5 kg
• egg - 2-3 pcs.
• sour cream -6 tbsp
• tomatoes - 2 pcs.
• salt and pepper to taste

Cooking method:

1. Grate the zucchini on a coarse grater, you can cut it into slices if you want, add salt and pepper. Next, take a glass baking dish and grease it with vegetable oil. Top with half of the zucchini mixture.

2. Cut the chicken meat into pieces, fry in a frying pan with vegetable oil, at the end add tomato paste or grated tomatoes, simmer until the meat is cooked. Then place the pieces in a second layer.

Important! You can take absolutely any meat you prefer, pork or beef, even minced meat.

4. Cut the tomatoes on top into circles.

5. Now follow with grated cheese, make a sauce from eggs and sour cream, just beat the liquid with a spoon.

6. And the final stage, send the dish to the oven to bake over low heat at 180 degrees for 30-40 minutes. Ah, the smell is simply amazing. 😛 Delicious, you’ll swallow your fingers! I wish the same for you!

Zucchini casserole with crab sticks and cheese

And this is generally a super idea that my guests recently liked; it turned out to be a delicious large cake, and even if you use your imagination and decorate it beautifully, it will be perfect for any feast or holiday.

By the way, for those who want their dishes to become more varied, look at this creation here:

Well, for now, I propose to consider this dish and learn how to make it very tasty and quickly; you will need to make pancakes from the most important fruit. So, let's go..

We will need:

Cooking method:

1. Start by using a fine grater to pass the zucchini through a meat grinder. Remove excess liquid with your hands. Otherwise it will turn out too liquid.

2. Then add eggs and salt.

3. Add 7 tbsp flour, the dough should look like pancakes.

4. Now bake in a frying pan with vegetable oil, or rather fry the shortcakes, distribute the mass throughout the frying pan, the thickness should be 1-1.5 cm.

Important! First you need to heat a frying pan with oil well, and then fry the pancakes on both sides over low heat. Turn over very carefully, using two spatulas, preferably wooden.

5. What a beauty it turned out, like plump, delicious pancakes for a sweet table. 😈 It turned out to be 4 shortcakes.

6. The next step is to prepare the sauce; grate the crab sticks and cheese using a meat grinder or by hand. Using a garlic press, squeeze out the garlic.

7. Add garlic, mayonnaise and sour cream to this bowl with crab sticks and cheese. Stir. Now brush each cake with the prepared mixture.

8. It turned out very cool! Beautiful and insanely delicious, garnish with herbs or whatever you want like corn or peas on top.

9. It also looks very cool in cross-section, doesn’t it? By the way, you need to put the cake in the refrigerator for 2 hours so that everything is well soaked, and then, of course, start hamstering.

Zucchini casserole with semolina and melted cheese

The most unexpected and interesting option, which many also know and love. Processed cheese is used here for piquancy, which adds some zest to this dish; it turns out very airy and fluffy, because semolina is also used, which does its job. And by the way, the dish is American, can you imagine?! 🙄

We will need:

• Zucchini - 1 kg
• Processed cheese - 250 g
• Egg - 2 pcs.
• Onions - 1 pc.
• Semolina - 4 tbsp
• Olive oil - 2 tbsp
• Ground black pepper and salt - to taste

Cooking method:

1. As usual, the first step is to grate the zucchini and onions, then squeeze out the excess juice with your hands. Salt and pepper. Then cut the processed cheese into plastic pieces and put it on low heat until it cooks, I would say melts.

2. You should get this mass; once the cheese has become liquid, remove it from the stove. Now add olive oil and semolina, set aside to stand for a while, about 15 minutes, so that the semolina swells well. Beat the egg and add it there, mix.

3. Now place the resulting slurry in an oven tin and bake at 180 degrees for 40 minutes. This is the kind of elegant beauty you should get, cut into portioned pieces and ask for the table. The most original and easy to prepare on your table.

Bon appetit!

How to cook zucchini casserole with eggplant and tomatoes

Many people claim that this is ratatouille, perhaps they are right, there is also Bechamel sauce which you can easily make at home yourself, use this cooking option. This is a very vitamin-rich vegetable dish, low-calorie, it is not fatty, and absolutely everyone will like it.

We will need:

• butter - 3 tbsp
• eggplants - 2 pcs.
• egg - 1 pc.
• zucchini or patessons - 1 pc.
• cheese - 100 g
• tomatoes - 3 pcs.
• potatoes - 4 pcs.
• flour - 2 tbsp
• milk - 2 tbsp
• salt and pepper to taste

Cooking method:

1. First, cut the eggplants; if you don’t want them to taste bitter, then place them in salt water for 30 minutes.

2. Then cut the potatoes, zucchini, tomatoes into circles and place them like this on a baking sheet:

3. Next, grate the cheese and make the signature sauce. Turn on the stove and add butter to the frying pan, melt it and then add flour. Fry this thick mixture until golden brown. Then add milk and stir.

Important! The heat for frying the sauce should be low, add herbs and garlic to taste. The sauce should be a little thick, and most importantly, without lumps. Cool.

4. Add the egg to the remaining sauce and carefully pour over the entire surface of the vegetable casserole. You can pepper it to taste. Grate the cheese on top.

4. Place in the oven for 25-30 minutes until golden brown and delicious. Cool, this is what happened, gorgeous and delicious.

5. It also looks wonderful in cross-section, very useful and tasty, don’t you think?! Bon appetit!

Casserole with zucchini and cottage cheese

Another interesting option for those who love cottage cheese, we can recommend it for children. If you don't know what dish to cook, then take a chance and make it! 🙂 Its secret is that this is the only option without flour, and it falls into the category of not difficult, suitable for young housewives. I ate this dish in a cafe, and it was prepared by a real culinary specialist, a famous chef.

We will need:

• young zucchini - 4 pcs.
• boiled chicken fillet - 1 pc.
• onion - 1 pc.
• garlic - 4 cloves;
• young carrots - 2 pcs.
• homemade cottage cheese - 240 g
• milk - 120 ml
• eggs - 2 pcs.
• hard cheese - 120 g
• wheat flour - 50 g
• aromatic herbs - to taste
• fresh dill - to taste
• salt, pepper - to taste
• green onions - a few feathers
• tomatoes -5 small

Cooking method:

1. In my opinion, these pictures speak for themselves what needs to be done, cut the zucchini into cubes, but it is advisable to take fresh carrots from the garden into circles.

2. Chop the onions, squeeze the garlic through a press and all the vegetables, first carrots + onions, fry the garlic in a frying pan with vegetable oil for about 3 minutes, then add the main king of this dish. Simmer for 11 minutes.

3. Now white cottage cheese, it’s good if you have it at home, although store-bought is also suitable, mix with milk and stir. Then add grated cheese (60 g) and mix, the consistency will be similar to that of pancakes, maybe a little thicker. Now you need to beat the eggs with a whisk, add salt and pepper, and add spices. Pour this mixture over the cottage cheese.

Important! All lumps in the cottage cheese will need to be thoroughly kneaded with cutlery.

4. Cut the chicken fillet into small cubes and add it to the cottage cheese, then the fried vegetables. Place this mixture in a baking dish greased with vegetable oil.

5. The next step is to cut the eggplant and tomatoes into slices and place it:

Top with grated cheese.

6. Bake in the oven at 180-200 degrees until done for 30 minutes, then remove and decorate to your taste with parsley and dill. This beauty will be on your table. Cool, how great it looks!

Zucchini casserole recipe with video explanations

Try making this dish today, you will definitely like it:

Vegetable casserole with zucchini and mushrooms in the oven

During the season, when everything is already in the garden, and you can collect mushrooms in the forest, you can make this creation, see for yourself:

This is probably all, more articles will be published soon in which you will find a lot of interesting things, wait, but for now I suggest you subscribe to my newsletter and join the group in contact. All the best to everyone, bye-bye!

P.S. Interesting! Kugel is a Jewish zucchini casserole, doesn’t it sound cool? 😆

Zucchini casserole is nothing more than lazy zucchini pancakes. In the summer heat, when you don’t really want to spend an hour near the stove, this option is just a godsend!

Frankly, I am a big fan of zucchini (and any variations on this theme:), so I use this recipe quite often during the season. Moreover, this vegetable is so versatile that it goes perfectly with meat additives (minced chicken, for example), and with dairy products (cheese, cottage cheese), and, of course, with other vegetables and herbs.

Another advantage of zucchini casserole is that you can grate the zucchini for it on a coarse grater or even cut it into pieces, as you prefer. And you don’t need to fry anything in oil - after all, the dough for zucchini pancakes is, as a rule, very tender and “whimsical”, you have to add enough oil during frying - the casserole turns out to be dietary.

Well, you don’t have to mess with it for a long time: as I already said, I rubbed it, poured it, put it in the oven, and went about my business for 30-40 minutes! :)

Zucchini casserole: recipe

Ingredients:

• 2 medium zucchini (900-1000 g);
• 3 eggs;
• onion (optional) – 1 piece;
• flour * - ½ cup or a little more;
• baking powder – 2 tsp;
• cheese or cottage cheese - to taste/optional;
• salt and spices - to taste.

* You can use any flour of your choice: premium wheat or whole grain, oatmeal. I love using it in this recipe, it perfectly complements the taste of zucchini.

Preparation:

Grate the zucchini on a coarse grater, let it sit for 10-15 minutes, then drain the juice; you won’t need it.

Cut the onion into thin half rings and add it to the grated zucchini.

Beat the eggs, add them to the zucchini mixture, add salt and spices to taste.

If you use cheese, grate it (the amount is at your discretion) and also add it to the zucchini. Stir. Instead of cheese, you can use cottage cheese ( gram 200) – it is best to grind it with eggs and add it to the squash mixture.

Add the flour little by little, stirring thoroughly each time. Don't forget the baking powder.

Pour the dough into a mold lined with paper. You can also make zucchini casserole in portioned molds (for example, silicone muffins or foil).

Place the zucchini casserole in an oven preheated to 180-200 degrees and bake for about 40 minutes until golden brown. Be sure to cool before removing from pan.

Enjoy your meal!

It's time for the zucchini to ripen. We've already had our fill of them, both fried and stuffed. Now I want something like this. Delicious and not ordinary. Let's get creative.

And so, we make zucchini with minced meat, baked in the oven. Moreover, minced meat can be either chicken or meat.

Ingredients:

• Zucchini - 1.2 kg
• Minced beef - 500 g
• Tomatoes - 8 pcs.
• Onions - 2 pcs.
• Hard cheese - 100 g
• Sour cream – 150 g
• Eggs - 4 pcs.
• Tomato paste - 2 tbsp. spoons
• Parsley - 0.25 bunches
• Dill greens - 0.25 bunches
• Salt - to taste
• Ground black pepper - to taste

There are several ways to prepare casserole with minced zucchini . The first is to use an oven for such preparation. Whatever we make in the oven is always very tasty. Let's try!

How to cook zucchini casserole in the oven:

Wash the zucchini, cut off the ends and cut into rings 3 mm thick

Grease a baking dish with vegetable oil and place the cut zucchini in one row along the entire bottom.

Rice needs to be boiled in advance. Pour cold water over the rice, bring to a boil, reduce heat, and cook until the water boils.
In a deep bowl, combine minced meat, rice, eggs, salt and pepper.

Mix to form a homogeneous mass.

Spread the meat filling onto the zucchini.

Place a layer of zucchini on top of the minced meat.

Next, cut the tomatoes into half rings.

Place tomatoes on zucchini

Place the form with the zucchini in the oven, preheated to 200 degrees and leave for 40-45 minutes. To make the process go faster, cover the pan with foil.

After the time has elapsed, the casserole is almost ready, all that remains is to add cheese.
Grate the cheese.

Sprinkle the casserole with cheese and place in the oven to brown.

Now you can cut the casserole into portions and serve.

Zucchini Casserole with Potatoes

A strictly vegetarian casserole of zucchini and potatoes in the oven is so delicious that you want to cook it not only as a Lenten dish.
We really love baked zucchini and potato casserole and eat it often.

It's a little work, but it turns out very tasty. But usually I still make it with meat or ham, it’s not a tricky thing. But then a vegetarian girl was coming to visit us, and we had to exclude meat.

Ingredients:

Potatoes - 800 g
Zucchini - 850 g
Vegetable broth - 500 ml
Flour - 3 tbsp.
Vegetable oil - 3 tbsp.
Salt - 1 tbsp. l. no slide

Preparation:

Peel the potatoes and grate them on a coarse grater.

If the zucchini has a thick skin, then sand it; if it has a thin skin, then grate three at once on a coarse grater.

Mix 1 tbsp into potatoes and zucchini. l. salt without a slide, crush the whole thing with your hands and leave it to drain in a colander. As we go along, from time to time we repeat the procedure of squeezing with our hands so that as much liquid as possible flows out of the vegetables.

After the vegetables have been grated and salted, and before starting to prepare the thickener, set the oven to preheat to 250 C.

While the vegetables are draining there, we make a thickener. In a frying pan over medium heat, very lightly, without changing color, fry the flour in vegetable oil. To make something like putty.

We begin to add vegetable broth into the putty in small portions, carefully rubbing it with a spatula as we go so that no lumps form.

Pour vegetables into the thickener, from which excess liquid has already flowed out and they have greatly decreased in volume. Stir.

Transfer the resulting mixture to a heat-resistant baking dish and place it in the oven. Depending on the result you want to achieve, you can use two different baking strategies.

If you need a casserole with a light surface, then with such a volume of the form it should be simmered in the oven for about an hour at a temperature of 200 C. If you want that brown, fried crust that we love, then there is a different approach - 40-45 minutes at a temperature of 250 C, and then let it rest for 15 minutes in a closed, cooling oven.

Inside, a casserole of zucchini and potatoes cooked in the oven is very soft and tender, it doesn’t hold a clear piece shape, but it tastes like it just melts in your mouth, and the family immediately ordered a repeat!

Zucchini and chicken breast casserole

What can compare with the taste of vegetables grown with your own hands in your garden? With summer in full swing, zucchini grows at incredible speed and you need to come up with something new, otherwise you’re tired of eating only fried ones. Today we will try zucchini and chicken casserole in the oven.

Ingredients:

• one zucchini
• 500 g chicken fillet
• 3 tomatoes
• one carrot
• dill and onion feathers
• 3 eggs
• 200 g sour cream
• 200 g cheese

First, peel the zucchini and remove the seeds.
Cut the vegetable flesh into circles and then divide them into 4 parts.

Cut the chicken fillet into pieces.

Place the zucchini in a mold and place the chicken fillet on it.

Break eggs into a bowl and add sour cream.

Add chopped greens.

Salt and mix.

Pour this mixture over the zucchini and chicken.

Cut the carrots into slices and place on the sauce.

Mode tomatoes and cover the carrots and sprinkle with salt.

Place in an oven preheated to 200 degrees for half an hour.

Sprinkle the casserole with cheese.

I lower the temperature to 180 degrees. All you have to do is wait another 30 minutes and the dish can be served. And a simple salad of fresh cucumbers will be very helpful.

My appeal will be very short. Do you see the buttons at the top? I have never taken a bribe in my life, but if you give it, I will be glad. In return, you will receive a treat, take it home with you, and maybe, for satiation, visit the blog again.

Zucchini casserole with minced chicken

Description: This dish is perfect as a second dish for lunch or as a stand-alone dish for dinner. I think that children will also like it if you remove garlic and pepper from the recipe. A hearty, aromatic, seasonal dish will rarely leave anyone indifferent.

Considering that it is without mayonnaise and with light minced chicken, it is perfect for those who are on a diet. You can not fry the zucchini, but simply dry it in a non-stick frying pan or on the grill in the oven.

Ingredients:

• Zucchini (about 800 g) - 1 piece
• Tomato (500g) - 5 pcs
• Onions (large) - 2 pcs.
• Garlic - 2 teeth.
• Semi-hard cheese – 350 g
• Minced chicken (it’s better to take more) - 400 g
• Sour cream - 300 g
• Pepper mixture - 5 g
• Salt (also to taste) - 5 g
• Vegetable oil - 100 g

A set of products that we will need for our casserole.
Wash the zucchini thoroughly. If it is thin-walled or young, we do not peel it. Cut into circles no larger than 0.7 cm.

Let's start preparing the ingredients for the casserole.
Cut two large onions into slices no more than 4-5 mm thick. I decided to lightly fry them in vegetable oil so that it would not become bitter and spoil the delicate taste of the zucchini.

Wash the tomatoes too, dry them and cut them into circles in the same way - no more than 5 mm thick.

Grind the garlic on a fine grater or put it through a garlic press and mix with sour cream. Add salt and a mixture of ground peppers to taste.

Grate the cheese on a coarse grater.

Lightly fry the zucchini slices on both sides in vegetable oil. Let them cool slightly. And let's start assembling our casserole.

Grease a casserole dish (regular baking sheet) with a brush dipped in vegetable oil. You can lightly sprinkle the sheet with flour (then the juiciness of the casserole will be slightly absorbed and the cheese will absorb all the liquid from below and from above). You can lightly add salt and pepper to the layer of zucchini. But this is only at the request and taste of the eaters and the hostess herself.

The second layer is minced chicken, lightly salted. I placed fried onion rings on a layer of minced meat and generously poured it all with sour cream, garlic and pepper sauce.

The next layer I made was tomato circles. It’s better to drain the juice from the tomatoes so that the casserole doesn’t turn out too juicy and “spread” - which is what happened to mine!

We put all this beauty in a preheated room at 150 - 180*C for 15-20 minutes. You can temperature in the first 5-10 minutes. increase to 200*, and then remove to 150*. In 5-7 minutes. Before the casserole is ready, add a layer of grated cheese to the already dried tomatoes and put it back in the oven until ready.

The aroma and appearance of the casserole is amazing! The taste will also not leave you indifferent.
Enjoy your meal!

Which are covered in separate issues, is a valuable component of healthy diets. A variety of casseroles based on this vegetable may additionally include carbohydrate and protein ingredients that expand or limit their dietary use.

Let's look at 3 recipes for making zucchini casseroles in the oven with photos, their use in diets and all sorts of additions to the basic recipes.

Zucchini casserole recipes

The basis of the casserole is chopped zucchini, which is filled with a binder, most often made from raw eggs.

For baking in the oven, a full assortment of zucchini is used: young zucchini with thin soft skin, mature variegated, green and white fruits covered with a durable hard shell. The hardened skin must be removed, as well as the core with seeds. In very young fruits, only the stalk is cut off. The zucchini pulp for casserole is grated on a coarse grater, thinly cut into circles or long plates.

The main vegetable and egg mixture are often complemented with tomato and white sauces, including ketchup and mayonnaise. Only dairy products with low fat content are appropriate in dietary menus.

In addition, zucchini casseroles often include a more or less rich bouquet of other vegetables, as well as minced meat. The dietary option involves the use of lean meat – primarily white chicken.

To give the finished dish a delicious crust, use grated cheese. For diets, choose less fatty varieties.

The neutral taste of zucchini goes well with both additional components of the casserole and a variety of seasonings:

As a result, the recipes can be divided into three main groups - zucchini casseroles with a minimum set of ingredients, vegetarian bouquets, including a variety of vegetable additions, and casseroles with minced meat. Let us illustrate these groups with examples suitable for the dietary table.

First recipe - zucchini minimum:

• 2 medium sized zucchini;
• 4 tablespoons of low-fat natural yogurt;
• 250 g hard cheese;
• a bunch of fresh parsley with dill;
• dried basil;
• sea ​​salt and ground black pepper.

Preparation:

• Wash the zucchini, remove the stalk and, if they are mature, also remove the peel and core with seeds. Coarsely grate the pulp, squeeze out excess juice, mix with finely chopped herbs.
• Beat eggs with yogurt, mix with grated cheese (half the total amount), season moderately with salt, pepper and dried basil.
• Grease a heat-resistant mold (metal, ceramic, glass, silicone) with vegetable oil and place half of the mixture of zucchini and herbs in it. Pour over the egg-yogurt-cheese mixture. Then layer the rest of the zucchini and top with the remaining half of the grated cheese.
• Bake at 180 degrees for up to 60 minutes if the mold is ceramic, and up to 40 minutes if the mold is silicone.

The second recipe is extended vegetarian set:

• 2 small zucchini;
• 3 tomatoes;
• 2 eggs;
• 1 sweet pepper;
• 3 cloves of garlic;
• 7 tablespoons of low-fat sour cream;
• 200 g hard cheese;
• dried herbs – oregano, celery, basil;
• fresh greens.
• salt.

Preparation:

• Wash the zucchini, remove the stems, peel the skin, cut into thin slices.
• In the same way, cut the tomatoes into circles, and sweet peppers into strips. Grate the cheese, chop the garlic.
• Mix half of the grated cheese with sour cream and lightly beaten eggs, moderately salt, season with dried herbs and garlic.
• Grease a heat-resistant dish with vegetable oil, spread a layer of zucchini, pour the egg-sour cream-cheese mixture over them, place the tomato mugs and strips of pepper on top, sprinkle the remaining grated cheese.
• Bake at 200 degrees for 30 to 40 minutes. Add chopped fresh herbs to the prepared dish.

Third recipe - meat-eaters' delight:

• 3 medium-sized young zucchini;
• 400 g minced chicken;
• 3 tomatoes;
• 3 cloves of garlic;
• 150 g sour cream;
• 100 g hard cheese;
• salt, ground black pepper.

Preparation:

• Cut the washed zucchini, freed from the stalks, into thin slices, just like the tomatoes.
• Knead the minced meat with pepper and a moderate amount of salt, grate the cheese.
• Grease a baking dish with vegetable oil and place half of the prepared zucchini mixed with garlic in it. Spread the minced meat on top, then the remaining zucchini. Grease them with sour cream, cover with tomato slices, bake for half an hour at 200 degrees, then sprinkle with grated cheese and place in the oven for another 10 minutes.

Energy saturation of vegetable casseroles – 80-90 kilocalories in 100 grams, meat - 100 kilocalories and higher.

Zucchini casseroles on the dietary table

Low-calorie zucchini contains biologically valuable microelements, carbohydrates and gently cleansing fiber. Protein components of casseroles - eggs, dairy products, meat - nourish muscle tissue. Thus, oven-cooked zucchini casserole is not only heals and cleanses the body, but also contributes to the preservation and growth of muscle mass.

Additional Ingredients

In addition to the components given in the general description and sample recipes, zucchini casseroles include:

• Other vegetables - carrots, eggplants, onions, cabbage, not only cabbage, but also cauliflower, Brussels sprouts, beans and beans, including green beans, potatoes. It should be borne in mind that starchy potato additives significantly increase the total calorie content.
• Fruits and fruits - black and green olives, sweet and sour apples.
• Mushrooms – champignons and edible forest mushrooms.
• Cheese of soft and fibrous varieties, as well as cottage cheese. For diets, choose low-fat options.
• Flour and starch, as well as crackers and pieces of white bread. Such ingredients significantly increase calorie content.
• Other spices - cinnamon, cardamom, especially in zucchini-fruit casseroles.
• Cereals – rice, semolina, oatmeal and cereal flakes. On the dietary table, cereal and oat flakes are most appropriate.
• Dried fruits - prunes, and also, with fruit additions, dried apricots, raisins (if there are no restrictions on sugar).
• Seeds and nuts - sesame, grated walnuts.

How to cook zucchini casserole in the oven - video

The video below clearly shows the preparation of a beautiful dietary casserole with zucchini, carrots and tomatoes. Thinly chopped ingredients are held together by an egg-sour cream-cheese filling. In an oven heated to 180 degrees, the dish is cooked for half an hour.

Zucchini casseroles, which successfully combine limited calorie content with nutritional, cleansing and restorative properties, easily fit into slimming and sports diets.

What ingredients do you think are best for baking zucchini? What spices do you like to add to your zucchini casserole? Are you using this dish for dietary purposes? Share your culinary impressions and practical experience with us in the comments!

Zucchini casserole in the oven is an appetizing dish based on dietary vegetables. Zucchini consists of 90% water, and its calorie content is only 22-24 kcal per 100 g. Despite the “wateriness”, they have an excellent taste, which allows them to be used in the daily diet not only with benefit, but also with pleasure!

Cooking secrets

• Young zucchini. It is preferable to use young vegetables, as they are more tender and tastier than their overripe counterparts. In addition, preparing them is faster and easier - no need to cut out the seeds or cut off the thick peel.
• Minimum water. When cooking zucchini, use as little water as possible, as they release juice when cooked.
• Spices to taste. Paprika, allspice, fresh or dried herbs will highlight the delicate taste of the dietary vegetable.

Basic Meatless Zucchini Casserole Recipe

You will need:

• zucchini - 1 pc.;
• kefir 1% - 100 ml;
• flour - 6 tbsp. l.;
• cheese - 100 g;
• egg - 2 pcs.;
• vegetable oil - for lubrication;
• garlic - 3 cloves;
• salt, spices, pepper - a pinch.

Preparation

1. Wash and grate a medium young zucchini on a coarse grater.
2. Add eggs to the zucchini, then pour in low-fat 1% kefir and add flour, salt and stir until a homogeneous mixture is obtained.
3. Grate the hard cheese, mix with the rest of the ingredients, adding pepper, spices and finely chopped garlic.
4. Line a baking pan with parchment and grease with oil, place the zucchini dough in it.
5. Place the zucchini with cheese and kefir in an already preheated oven and bake for 40 minutes until golden brown.
6. Remove the casserole, let it cool for 5 minutes, remove from the pan and then serve.

Zucchini casserole in the oven with cheese will acquire a softer and creamier taste if hard cheese is replaced with cottage cheese or yogurt. It all depends only on your imagination.

4 original recipes

With eggplant and tomatoes

You will need:

• zucchini - 1 pc.;
• eggplant - 1 medium;
• tomatoes - 2 large;
• onion, maybe red - 1 pc.;
• olive oil - 3 tbsp. l.;
• garlic - 4 cloves;
• salt, spices, black pepper - a pinch.

Preparation

1. Cut the zucchini and eggplant into equal circles, after washing and peeling them.
2. Prepare the dressing for the casserole by frying finely chopped onion and pureed tomatoes in olive oil. Add garlic and spices to taste.
3. Place chopped pieces of zucchini and eggplant in a mold, pour in tomato dressing.
4. Bake zucchini and eggplant casserole in the oven for 50 minutes at 190 degrees.

Serving the dish will be more original if you decorate the plates with lettuce leaves and other herbs. Camelina oil will add a piquant taste to the dish.

With potatoes and cheese

You will need:

• medium zucchini - 1 pc.;
• potatoes - 4 pcs.;
• sour cream - 200 ml;
• cheese - 100 g;
• vegetable oil - 3 tbsp. l.;
• garlic - 3 cloves;
• parsley, green onion - 1 bunch;
• salt, pepper, spices, for example, paprika - to taste.

Preparation

1. Wash and peel the potatoes and zucchini, cut them into slices.
2. Make the sauce by mixing sour cream with pepper, salt, chopped garlic, onion and parsley. Greens can be used dry, but fresh is better.
3. Place some of the potatoes in a baking dish, pour sauce on top, then another layer of potatoes with sour cream, and finally zucchini.
4. Place the pan in the oven and bake for 40 minutes at 180 degrees, then sprinkle the casserole with grated cheese and put it back in the oven for 5 minutes.

This is the simplest recipe that turns out quickly and tasty. It is better to serve with cucumbers and/or tomatoes, as they will highlight the taste of the dish and look beautiful on the plate.

With chicken and cheese

You will need:

• zucchini - 1 pc.;
• chicken fillet - 400 g;
• egg - 2 pcs.;
• sour cream - 70 ml;
• cheese - 50 g;
• onion, maybe red - 1 pc.;
• garlic - 3 cloves;
• butter - 3 tbsp. l.;
• salt, pepper, spices - a pinch.

Preparation

1. Turn on the oven to preheat to 190-200 degrees.
2. Wash and mince the chicken fillet with onion and garlic.
3. Wash and grate the zucchini, squeeze out the juice a little, and then mix it with chicken, eggs, salt and spices.
4. Place the mixture in a greased pan, spread with a layer of sour cream and bake for 40 minutes.
5. Grate the cheese and sprinkle it on the dish 10 minutes before it’s ready. Bake until crispy. Serve hot, with the addition of sour cream sauces and dressings.

With minced meat and rice

You will need:

• zucchini - 2 pcs.;
• minced pork or beef - 200 g;
• boiled rice - 100 g;
• tomato - 1 pc.;
• egg - 1 pc.;
• pork fat or butter - 2 tbsp. l.;
• salt, pepper, spices - to taste.

Preparation

1. Preheat the oven to 210-230 degrees.
2. Wash and carefully cut the zucchini.
3. Boil the rice in salted water, mix it with the egg and minced meat, adding salt and pepper.
4. Grease a baking dish with oil and place the zucchini slices in it. Gently spread the minced meat mixed with rice on top of it, and then another layer of zucchini.
5. Place tomatoes cut into half rings on top of the zucchini and place the casserole in the preheated oven. Bake for 50 minutes.

A casserole with minced meat and rice will cook faster if you cover the baking dish with foil. It is better to serve the dish hot, grating a little hard cheese on top.

Any recipe for zucchini casserole in the oven can be adapted to your taste and the preferences of family members. Add other vegetables, minced meat, chicken, tomatoes - the dish will turn out not only tasty, but also healthy!