Eggplants with zucchini. Juicy zucchini stewed in the oven with cheese - video recipe

I really love the vegetable season, because there are many recipes for preparing mouth-watering, amazingly tasty and juicy vegetable dishes. I suggest making zucchini stewed with eggplant and tomatoes. The recipe is quite simple. These stewed vegetables can be served warm or chilled. I like both options. Try it! Very tasty!

To prepare zucchini stewed with eggplant and tomatoes, you will need:

zucchini - 2 pcs.;

eggplants - 2 pcs.;

onion - 1 pc.;

garlic - 2 cloves;

tomatoes - 3-4 pcs.;

parsley - 2 sprigs;

salt, black ground pepper- to taste;

vegetable oil- 2 tbsp. l.

Heat a frying pan with vegetable oil. Peel the onion and cut into cubes. Fry the onion in oil until translucent, stirring occasionally, for 2-3 minutes.

Add zucchini and eggplant, peeled and cut into medium cubes, to the fried onions.

Peel the tomatoes, cut into cubes and add to the onions, zucchini and eggplants.

Very delicious zucchini, stewed with eggplants and tomatoes, ready. Let them brew a little and you can serve. This dish can also be refrigerated for a couple of hours and served chilled.

Summer is a time of year generous with vitamins from the garden, when we enjoy preparing a variety of light, but at the same time hearty treats . For example, for a family dinner or festive lunch You can serve young eggplants and zucchini baked in the oven or on the grill in combination with vegetables, cheese and original spices.

Prepare these side dishes for meat dishes It’s quite simple, because they don’t require a lot of money or time, which makes them indispensable especially during busy work days.

Eggplants have unique taste and benefit, they contain few calories, although they are quite filling. However, if they are cooked in a frying pan using large quantity oils, they will become more high-calorie and less healthy, so nutritionists recommend cooking these vegetables by baking them in the oven.

The most popular are considered eggplants stewed with. Despite minimum set ingredients, such a dish without special effort It turns out to be exquisite in taste and very appetizing in appearance. There are many ways to bake eggplant with tomatoes and cheese. They can be served as a side dish for meat or independent dish, hot or cold snack.

This casserole is universal - it can be served both hot and cold without worrying about taste qualities snacks.

Required Products:

eggplants - 500 grams;
tomatoes - 300 grams;
hard cheese - 100 grams;
sunflower oil - 50 grams;
salt and ground black pepper - to taste.

Step-by-step preparation:

Wash the eggplants, remove the stems and cut into 1.5 centimeter slices.
Cut the washed tomatoes into thin slices with a very sharp special knife.
Using a fine grater, grate the cheese.
Lightly salt the eggplant slices and leave for 20 minutes.
Thoroughly shake off the salt from the vegetables, rinse the eggplants in cool water and dry with a napkin.
Grease a baking sheet with oil and place dried eggplants on it, pepper.
Sprinkle half of the grated cheese on each piece of vegetables.
Place the tomato slices on the eggplants and sprinkle with the remaining cheese.
Place the baking sheet in the oven, preheated to 200 degrees for 15 minutes.
Serve the finished dish sprinkled with fresh chopped herbs.

This recipe makes a very satisfying, healthy and appetizing-looking vegetable casserole.

Required Products:

eggplants - 500 grams;
champignons - 300 grams;
tomatoes - 250 grams;
garlic - 3 medium cloves;
sour cream - 200 grams;
hard cheese - 100 grams;
vegetable oil - 50 grams;
salt and ground black pepper - to taste.

Step-by-step preparation:

Cut the washed eggplants into circles 1 centimeter wide, add salt and let stand for 20 minutes.
Rinse the “blue ones” with cool water and remove excess moisture with a paper towel.
Wash the mushrooms, remove moisture and cut into thin slices.
Cut the washed and dried tomatoes using a sharp special knife.
Using a fine grater, grate the cheese.
Grind the peeled garlic with a press and mix with sour cream.
Place the eggplant slices in a greased baking dish and brush them a little with sour cream and garlic sauce.
Place champignon slices on top of the sauce and brush with sour cream sauce.
Place tomatoes on top of mushrooms and brush with remaining sour cream.
Sprinkle everything with shavings of grated cheese.
Place the pan with vegetables in the oven, preheated to 180 degrees, and bake for 30 minutes.

Recipes for cooking zucchini in the oven

Fragrant, incredibly light and at the same time very hearty dishes made from young zucchini, stewed in the oven with tomatoes and cheese, will please both adults and children, leaving no one indifferent. For these recipes, it is better to take tomatoes of medium ripeness and firmness, with the same diameter as zucchini.

This casserole can be made from any zucchini - yellow, zucchini or white. But they must be young, with thin skin.

Required Products:

zucchini - 2 medium fruits;
tomatoes - 3 fruits;
hard cheese - 200 grams;
sour cream or heavy cream- 100 grams;
garlic - 3 medium cloves;
Sunflower oil - 2 tablespoons;
fresh herbs - 1 bunch;
salt and black pepper - to taste.

Step-by-step preparation:

Wash the zucchini and cut them into slices no wider than 1 centimeter.

Place the vegetables in a bowl, add salt, cover with a small plate, and place a weight on it. Pressure will remove excess moisture from the vegetables.
Wash and cut the tomatoes into slices (you don’t have to remove the skin), add salt.
Peel the garlic and crush it with a press.
Finely chop the greens and grate the cheese.
Combine cheese, garlic and herbs with sour cream, pepper and stir until smooth.
Grease the bottom of a baking dish with oil and place the zucchini.
Place tomato slices on the zucchini, and one spoon of sour cream sauce on them.
Place the form with the appetizer in the oven, preheated to 200 degrees and bake until the zucchini is soft.

It is better to serve the finished dish slightly cooled - this way all its taste qualities will be revealed in the best possible way.

The treat will be more appetizing if you use it in the recipe. different types fruits of tomatoes and zucchini - brown, yellow, white, green. The treat can be served as a separate dish, or as a side dish for fish, chicken or meat.

Required Products:

zucchini - 2 medium fruits;
tomatoes - 300 grams;
onions- 1 middle head;
garlic - 3 medium cloves;
olive oil - 3 tablespoons;
chopped basil - 1 tablespoon;
grated Gouda or Parmesan cheese - 0.5 cups;
ground chili - 0.5 teaspoon;
ground black pepper - 0.5 teaspoon;
salt - to taste.

Step-by-step preparation:

Cut the washed zucchini in half lengthwise. If the seeds are still soft, leave them; if they become hard, remove them.
Cut the vegetable into half circles no thicker than 1 centimeter.
Wash the tomatoes and cut into quarters.
Peel the onion and cut into thin half rings.
Peel the garlic and crush it with a press
Combine all prepared vegetables, add peppers, garlic and salt.
Fill the resulting mixture olive oil and place everything in a pre-greased baking dish.
Simmer the vegetables until softened in an oven preheated to 180 degrees.
About 5 minutes before the end of cooking, sprinkle the vegetables with grated cheese and chopped herbs.
As soon as the cheese melts, the dish is ready and can be served.

This dish will turn out tasty, healthy, aromatic and incredibly appetizing if you add multi-colored vegetables cut into rings. bell pepper.

Required Products:

zucchini (zucchini) - 4 medium-sized fruits;
tomatoes - 3 large fruits;
juicy bell pepper - 3 multi-colored fruits;
onions - 2 medium heads;
garlic - 4 large cloves;
hard cheese - 100 grams;
sunflower oil or olive - 2 tablespoons;
full-fat sour cream or cream - 1 cup;
fresh parsley and onion - 1 bunch each;
salt and pepper - to taste.

Step-by-step preparation:

Zucchini and eggplant baked in the oven

Vegetable dishes that do not contain meat are not very popular among men, however, even passionate lovers meat treats are unlikely to resist the most delicate taste and the aroma of homemade delicacies made from zucchini and eggplant baked in the oven. They can be served as an accompaniment to meat, fish or poultry, or as an independent dish, especially in the hot summer.

The mushroom aroma will assorted vegetables spicy, and thanks to bell pepper the dish will acquire an exquisite aroma and unique freshness. The result is an amazingly tasty dietary treat containing no more than 42 kcal per hundred grams of product.

Required Products:

eggplant - 1 medium-sized fruit;
zucchini - 1 medium-sized fruit;
fresh large champignons - 200 grams;
olive oil - 2 tablespoons;
pepper and salt - to taste.

Step-by-step preparation:

Serve the finished baked vegetables with white sauce and chopped herbs, or use them to prepare a warm summer salad.

This very tasty and impressive dish will become worthy decoration any table. To prepare it you will need a set of already familiar products and very little time.

Required Products:

eggplants - 2 medium-sized fruits;
zucchini - 1 medium-sized fruit;
tomatoes - 2 medium vegetables;
sweet pepper - 1 medium fruit;
fresh garlic - 4 medium cloves;
mayonnaise and sour cream - 2 tablespoons each;
sunflower oil - 3 tablespoons;
salt and pepper - to taste;
1 bunch of fresh herbs.

Step-by-step preparation:

Attention, TODAY only!

Stewed vegetables with eggplants and zucchini, step by step recipe which I want to offer you today, this is one of the options. There are a lot of variations in the preparation of stewed vegetables and, accordingly, recipes, due to the wide variety of vegetables that can be used in dishes.

Stewed vegetables with eggplants and zucchini is not only tasty, but also a healthy dish that you can prepare all year round. How can this be, you ask, because zucchini and eggplant are seasonal vegetables, although even in winter you can buy them in supermarkets, but they are very, very expensive at this time of year.

The answer is very simple - you can freeze the preparation for the stew for the winter. In recent years, I have been freezing not only chopped different shapes vegetables in separate containers and bags, but I also prepare preparations (mixtures) of vegetables for sauté, squash and eggplant caviar, stew. Such preparations are very helpful in winter.

To prepare stewed vegetables with eggplant and zucchini, you can use vegetables such as onions, pumpkin, carrots, potatoes, cabbage, green beans, beans, green peas, corn, bell pepper, artichoke, broccoli, kohlrabi. In addition to vegetables, you can add mushrooms to the dish, tomato sauce, sour cream.

Put out vegetable stew You can do this either in a frying pan, only it must be deep and with a thick bottom, or in a saucepan or in a slow cooker.

Now I suggest you go to the recipe and see how they prepare stewed vegetables with eggplants and zucchini step by step with photos.

Ingredients:

Zucchini - 1 pc. small size,
Eggplants - 1 pc. small size,
Onions - 2 pcs.,
Bell pepper - 2 pcs.,
Salt - to taste
Sunflower oil - 3-4 tbsp. spoons,
Water - 50 ml.,
Spices - to taste.

Stewed vegetables with eggplants and zucchini - recipe

After all the ingredients have been prepared, you can begin cooking the stewed vegetables in a frying pan. Peel the skins from the bulbs. Cut into cubes.

Wash the zucchini. If the skin is thick enough, it is better to remove it. Cut it into cubes.

Wash the sweet peppers. After that, cut it into two parts. Remove the center with the seeds. Cut into medium-sized cubes like the rest of the vegetables.

Lastly, prepare the eggplants for cooking. Wash them and cut off the ends at both ends. The skin can be removed or left on. This is optional. If you cut the eggplants together with the skin, then after cutting they will need to be salted, mixed and left for about ten minutes so that the bitterness disappears from them. I removed the skin from the eggplants and cut them into 2 by 2 cm cubes.

Place all vegetables in a frying pan. Pour in sunflower oil and 50 ml. water.

Despite the fact that the zucchini will release juice during stewing, it will not be enough to stew a large number of vegetables, so water, although in a small amount, will need to be added. Simmer the vegetables over low heat, stirring.

Zucchini is one of the most easily digestible and low-calorie foods, with high content vitamins and a number of useful microelements. Thanks to its unique nutritional properties zucchini is ideal for dieters, as well as nursing mothers and children. Thus, consuming vegetable pulp enhances the effect of gastric juices, which has a positive effect on the functioning of the stomach and intestines. Despite its simplicity, zucchini dishes are extremely popular, and during the season they become a real decoration for festive and festive occasions. everyday table. How to quickly and tasty cook stewed zucchini? The recipe for this hearty and “quick” dish can always be changed, embodying the most daring culinary fantasies. In our selection you will find many recipes stewed zucchini with step-by-step photos and video - with eggplants, carrots and onions, vegetables and potatoes, tomatoes, cheese, mushrooms, in sour cream. By stewing zucchini in the oven, slow cooker or in a frying pan, you will get amazing taste, juicy and aromatic dish– you’ll just lick your fingers!

Delicious stewed zucchini with eggplants - recipe step by step with photos

With the onset of the summer season, many housewives take out their signature recipes zucchini - the harvests of this vegetable are always generous. In addition to canning for the winter, young zucchini can be included in daily menu, preparing amazingly tasty and healthy dishes. So, we bring to your attention a simple step-by-step recipe with photos of stewed zucchini with eggplants - tasty and fast! For supporters healthy eating and for those on a diet, such a dish will simply be a “godsend”, since it contains a minimum of calories and promotes a slim figure. We recommend preparing stewed zucchini according to our recipe for festive table or just family dinner– and your guests will be delighted!

Necessary ingredients for the recipe for stewed zucchini with eggplant:

zucchini – 1 pc.
eggplant – 1 pc.
bell pepper – 1 pc.
tomatoes – 3 – 4 pcs.
onion – 1 pc.
vegetable oil – 2 – 3 tbsp. l.
red wine – 1 tbsp. l.
salt, sugar and ground pepper - to taste
dried herbs - a pinch

Step-by-step instructions for the recipe for stewed zucchini and eggplant:

Wash young zucchini or zucchini and cut into slices. Place the chopped vegetables in a frying pan with heated oil and fry for 3 – 5 minutes. Then pour the zucchini into a large bowl.
Let's get to the eggplants - the washed vegetables need to be cut into medium-sized pieces, add salt and leave “alone” for a certain time.
We cut each tomato along the skin and fill it with boiling water. After 2 - 3 minutes, place the tomatoes under the stream cold water, and easily remove the skin.
Wash the eggplant pieces under running water and dry. Fry in vegetable oil for 3 - 5 minutes, then pour them into a bowl with chopped zucchini.
We wash the bell pepper, remove the seeds and the tail, and cut into medium-sized pieces. Add to zucchini and eggplant.
Cut the peeled onions into half rings and add to the rest of the vegetables. Mix all ingredients and place in a saucepan. Don't forget to add salt and pepper, and add sugar and your favorite dried herbs. We cut the tomatoes “without skin” into pieces and put them in a common “cauldron” to stew.
All that remains is to pour in a spoonful of red wine and wait for the dish to be ready. After 20 - 40 minutes, remove the deliciously tasty and healthy stewed zucchini with eggplants from the heat, sprinkle with chopped herbs and invite guests to the table. Bon appetit!

How to quickly and tasty cook stewed zucchini in sour cream - recipes with photos

The seasonal abundance of vegetables allows you to significantly diversify the daily menu with tasty and healthy dishes. Particularly frequent “guests” on our table are zucchini, which makes excellent cold and hot dishes. summer snacks. Today we will learn a recipe for stewed zucchini in sour cream - they can be served as vegetable side dish or as an “independent” dish. How to quickly and tasty cook stewed zucchini in sour cream? Follow our recipe with photos and you will succeed!

List of ingredients for the recipe for stewed zucchini with sour cream:

medium-sized young zucchini – 2 pcs.
onion – 1 pc.
sour cream (fat content 20%) – 100 ml
salt – ½ tsp.
ground black pepper - to taste

Step-by-step description of the recipe for stewed zucchini in sour cream - quick and tasty preparation:

Cut the onion into half rings or small pieces.
Heat a frying pan with vegetable oil and fry the onion over moderate heat for 5 - 7 minutes. Pour the browned onions into a plate.
We wash the zucchini and remove the skin (if it is hard). We cut it in half lengthwise, and then on each part we still need to make three longitudinal cuts. Slice the zucchini into thin slices.
Pour the chopped vegetable into a bowl and, adding salt, mix with your hands. Now we leave the zucchini for half an hour so that the juice is released - it needs to be drained. Thanks to this “dehydration,” the zucchini will stew much faster.
Place a frying pan on the fire and pour a couple of tablespoons of oil. When it warms up, add the zucchini and simmer for about 10 minutes without covering with a lid. Using a wooden spatula, stir the vegetables periodically.
While the zucchini is steaming, sauté the onion in a separate frying pan. Then add it to the vegetables and mix.
Add sour cream and continue to simmer the zucchini for a few more minutes. Taste the dish for salt and add ground pepper to taste.
The final note will be a scattering of finely chopped green onions or a sprig of dill. Delicious and quick zucchini ready in sour cream!

Healthy zucchini stewed with carrots and onions - recipe in a slow cooker

Young zucchini helps improve metabolism, and due to its antioxidant content, it slows down the aging process of the body. When compiling diet menu You can safely include zucchini dishes - the calorie content of this vegetable per 100 grams is approximately 23 kcal. Those who support a healthy diet will love the recipe for stewed zucchini with carrots and onions, cooked in a slow cooker. Cream will add a delicate flavor to the dish, and if desired, you can add turkey, chicken or fish - both tasty and healthy!

To stew zucchini in a slow cooker, we stock up on:

zucchini – 300 gr.
cream – 100 ml
onion – 1 pc.
garlic – 1 clove
tomato – 1 pc.
carrots – ½ pcs.
vegetable oil – 1 tbsp. l.
black pepper and salt - to taste

The procedure for preparing stewed zucchini with carrots and onions - according to the recipe for a multicooker:

We clean the vegetables, and also remove the skin from the zucchini - if it is “too” mature.
Cut the onion into half rings, cut the carrots into three coarse grater or cut into cubes.
Pour vegetable oil into the multicooker bowl, add onions and carrots and set the “Frying” mode for 5 – 7 minutes. Fry vegetables with the lid open.
Slice the tomato large pieces and also put it in the slow cooker, extending the frying time for another 3 - 5 minutes.
To stew, cut the zucchini into slices or cubes and pour into a bowl. Fry all the vegetables together with the zucchini for 3 – 5 minutes.
Switch the multicooker to the “Stew” mode, add salt and pepper, pour in the cream. Close the lid and cook for about 20 minutes.
Five minutes before the end of the specified time, season with chopped garlic. Ready vegetable dish goes well with meat or fish and as a separate appetizer - just a “universal” option!

Stewed zucchini - recipe with vegetables and potatoes, photo

The main advantage this recipe from the photo is the speed of preparation and availability of products - zucchini and potatoes always delight with generous harvests. For a taste of stewed vegetables You can add some of your favorite spices and fresh herbs, and when serving, pour in a couple of spoons of sour cream. Simple and delicious!

Ingredients for the recipe for stewed zucchini with potatoes and vegetables:

potatoes – 4 pcs.
zucchini – 2 pcs.
sweet pepper – 1 pc.
carrots – 2 pcs.
tomatoes – 4 pcs.
onion – 1 pc.
dill – 4 – 5 branches
salt and spices - to taste

Step-by-step description of the recipe for zucchini stewed with vegetables and potatoes:

We wash the potatoes and zucchini and cut them into cubes, carrots and peppers, after peeling, into strips. Cut the peeled onion into large pieces.
Wash two tomatoes and chop into cubes. On the remaining tomatoes, cut the skin crosswise, then scald with boiling water and remove. Grind the tomato pulp using a blender.
Heat the vegetable oil in a saucepan and fry the onions and carrots for about 15 minutes. Add chopped vegetables - potatoes, zucchini, pepper and tomato pieces.
After 20 minutes, pour in the tomato pulp, add salt to taste and add spices. Sprinkle with chopped dill, cover with a lid and continue to simmer until tender for another 25 minutes. Incomparable taste and aroma!

Juicy zucchini stewed in the oven with cheese - video recipe

To prepare this juicy snack you will need a minimum of time and effort. Zucchini stewed with cheese in the oven turns out to be very tender and pleasant to the taste, and their aroma cannot be described in words! In the video - simple and delicious recipe stewed zucchini with cheese.

With the arrival of autumn, vegetables and fruits that are beneficial to our body ripen. These include zucchini and eggplant. You can cook vegetables in various ways. Some people prefer baked, some prefer raw, and some prefer stewed.

Stewing vegetables is quite simple. You don't need to spend a lot of time in the kitchen and be tied to a frying pan. Housewives will be able to pay attention to household chores, while delicious and healthy stewed vegetables will be cooked on the stove.

Ingredients for preparing stewed zucchini and eggplant

For the recipe you will need the following ingredients:

2 medium zucchini.
2 small eggplants.
A couple of carrots.
5-6 tomatoes.
2 onions.
3-4 cloves of garlic.
3 tablespoons vegetable or olive oil.

Salt to taste. If the taste turns out to be too sour, season with sugar.

It is worth noting that the ratio of peeled and chopped zucchini, tomatoes and eggplants should be the same.

Cooking method

Peel the onion and chop it into small cubes. Add oil to a preheated frying pan. Then add chopped onion. Fry it over medium heat, covered with a lid.

While the onions are browning, you can peel and chop the carrots. Pour the chopped carrots into the frying pan. Simmer over low heat.

Finely chop the washed, peeled tomatoes and add to the already fried ingredients. Continue to simmer under tight closed lid over medium heat.

Peel the zucchini and cut into slices or slices. Add zucchini to carrots, onions and tomatoes. Wash the eggplants well, remove the skin and cut them in the same way as zucchini. Pour them into the pan with the rest of the vegetables.

Mix all ingredients thoroughly and add salt to taste. Reduce heat and simmer over low heat until the vegetables become soft. How long to simmer eggplants in a frying pan with zucchini? This is a rather lengthy process and will take about two hours.

When the vegetables are completely ready, you need to add chopped garlic cloves to them. Mix everything well again, cover with a lid and simmer for about two to three minutes.

The dish is ready. You can let the stewed zucchini and eggplants cool, or you can serve them immediately, sprinkled with finely chopped parsley or dill. This dish will appeal to lovers of vegetables, both cold and hot.

Recipe for zucchini and eggplant with sour cream

Among the many recipes for stewed zucchini with eggplant, it is worth paying attention to the one that uses sour cream as a dressing. The dairy product gives ready-made dish exquisite taste. Stewed zucchini with eggplants will please all family members.

To prepare the dish you will need:

3 medium zucchini.
4-5 small eggplants.
3 cloves of garlic.
200 grams of sour cream, preferably with a high percentage of fat content.
A little vegetable oil, about 3-4 tablespoons.
Spices - black pepper and paprika - add a piquant taste to the dish.
Chopped greens.

Let's start preparing stewed zucchini and eggplant.

This is a fairly simple recipe, so it can be prepared by: experienced housewife, and a beginner.

The process of preparing a dish with sour cream

How to properly stew eggplants with zucchini and sour cream? It's not difficult.

Wash the zucchini, peel it, chop it into cubes and add salt. Pour vegetable oil into a heated frying pan and place the zucchini on it. Cover the frying pan with a lid. Take the eggplants and repeat the whole process. Wash thoroughly, remove the peel, cut into small cubes and salt.

After this, we send the eggplants to the frying pan. Mix everything thoroughly. Cover with a lid, simmer over low heat for about half an hour, stirring constantly. If you need to get a crispy crust on vegetables, then you need to simmer the dish for high fire about ten to fifteen minutes, without stopping stirring. Turn off the fire.

Let's cook sour cream sauce. To do this you need to take dairy product, mix it with chopped garlic. Add fresh herbs, dill and spices to the dish. Pour the mixture over the stewed zucchini and eggplant. You need to let the finished dish brew for about 5-10 minutes under a tightly closed lid. Then you can transfer it to beautiful dishes and serve both hot and cold.

Stewed zucchini with eggplant, seasoned with sour cream, is a very tasty and, importantly, healthy dish.