Greek zucchini casserole. Recipe Greek zucchini casserole (Kourkouto)

Zucchini does not require special preparation for casseroles. They are washed and then grated or cut into circles. Rough skin is removed from overripe fruits. The rest of the products are also crushed. Often feta or mozzarella cheese is found in casserole recipes. In order not to run around shops and markets in search of foreign cheese, replace it with domestic counterparts - cheese, suluguni, Adyghe, Tushino. Just try to take cheeses not of strong salinity.

We make the dough as for. Zucchini on three grater large, small or Korean, as you wish. Add garlic, salt, pepper, 1-2 eggs, flour. I also make sure to add some grated cheese to the dough. Spread greased in a mold, decorate with tomatoes and cheese. Bake in the oven at 200 degrees for about 1 hour - focus on the appearance of a golden cheese crust and the smell of a delicious finished dish. The main thing is that the zucchini are well baked, otherwise I once turned out damp, like grass tastes.
It not only looks appetizing, but it is very tasty! Even my husband was delighted, although he does not really like vegetable dishes.

Options:
- Add something to your taste to this base: tomatoes, sweet peppers, carrots, olives, bacon, herbs, cheese, corn, etc. Just keep in mind that tomatoes add sourness. Who does not like sour, do not overdo it!
- Once I didn’t have flour and I added semolina in place of it, it also turned out well.
- Once upon a time I still had minced meat from meatballs and it turned out like this!

Recipe 2: Zucchini Casserole with Minced Meat (in the oven)

Compound:
Zucchini small

Filling:
Onion-2 pcs.
Tomatoes-3pcs
Minced meat 400 gr
Tomato paste-1 tbsp
Salt, pepper, garlic
cheese 150 gr. breadcrumbs

1. Fry onions, add tomatoes, stew a little.

Then add the minced meat and fry until tender, add spices at the end. If the minced meat is dry, you can add a little water

2. Cut the zucchini thinly along (but it didn’t work out for me because the zucchini was not quite young) and squeeze it in a pan, I fried it in the oven so that they weren’t greasy

3. Rub the cheese on a coarse grater and mix with a small amount of breadcrumbs.

4. Then grease the form with oil and sprinkle with breadcrumbs (although it is possible without them) and lay a layer of zucchini

5. minced meat and cheese for zucchini

Then again zucchini, etc. so that the last layer is zucchini.

6. Put the remaining cheese on the top layer

7 And put in the oven for 15-20 minutes.
And everything is ready!!!

Recipe 3: Quick zucchini casserole in a pan

I suggest trying a very tasty dish of zucchini. It is prepared very easily and quickly in a frying pan on the stove.
Ingredients:
2 young zucchini (I have zucchini)
2-3 tomatoes
2 eggs
50 g cheese (low-melting)
2 garlic cloves
1-2 tbsp. l. mayonnaise
salt pepper
vegetable oil
greens

Pour 2-3 tbsp into the pan. l. vegetable oil, toss in the chopped garlic

Saute garlic over medium heat for 1-2 minutes

Peel the zucchini and cut into slices about 0.5 cm thick

Put the zucchini in a pan with garlic, add salt, mix with oil

Reduce heat to low and simmer, covered, until half cooked, stirring occasionally.
While the zucchini is simmering, chop the tomatoes.

In a small bowl, prepare the omelette mixture: lightly beat the eggs with mayonnaise, salt.

When the zucchini is half cooked, pour in the omelette mixture, cover with a lid.

After a few seconds, as soon as the surface of the omelette filling grabs a little, put the tomatoes on top of it

to cover with a lid.
Cut the cheese into thin slices (2 mm), Put the slices of cheese on top of the tomatoes

to cover with a lid

Turn off the fire. Sprinkle melted cheese with herbs.

Cover with a lid and let stand for 5-10 minutes.

Recipe 4: Greek Zucchini and Cheese Casserole (in the oven)

3 zucchini (medium size)
250 g cheese
100 g grated cheese
50 g grated "smoked" cheese
3 eggs
1 jar of natural yogurt (3%, percent)
¼ st. olive oil (or other unscented vegetable oil)
1+¼ st. flour
1 tsp baking powder
1-2 tbsp dry mushroom soup
salt and garlic powder - to taste

detachable form with a diameter of 24 cm

Grease a baking dish with oil. Flour.
In addition, lightly sprinkle the bottom with breadcrumbs (they will absorb excess liquid).
Heat the oven to 250 degrees.

Mix flour with baking powder and sift. Set aside.
Place grated cheeses in a bowl.

Cut the cheese into small pieces.

Mix brynza with cheeses in a bowl.

Add yogurt, butter and eggs, mix.

Add dry mushroom soup, salt and garlic to taste. Mix.

Grate zucchini on a coarse grater (on a processor or on a grater).

Squeeze out the liquid by taking a portion of zucchini between the palms.
Put each portion in a bowl with a mixture of cheeses, sprinkling with part of the flour.

Then mix everything until a homogeneous mixture is obtained.

Pour the mixture into the prepared mold. Smooth out.
Sprinkle with sesame seeds (optional).

Bake 15 min. in the "bottom" mode, then at 225-200 degrees. until done and golden brown.
Let the finished casserole get stronger, leaving it in the form for 15 minutes.
Serve warm, cut into portions.

Serve the casserole with sauce to taste or sour cream (you can add garlic or finely chopped dill to it), as well as a salad of fresh vegetables.

Recipe 5: Zucchini Casserole with Cheese and Bread in the Oven

Ingredients: 1 zucchini, 100 g of hard cheese, 3-4 slices of white bread, 2 eggs, 150 ml of milk, 1 bunch of dill, 1 onion, salt, pepper.

Preparation: cut the zucchini into thin slices, put in a saucepan, simmer until soft for 5 minutes with a little water. Bread and cheese cut into cubes, greens and onions - finely chop. Whisk eggs with milk, salt and pepper. Mix the ingredients, pour the mixture into a mold greased with butter, bake for 20 minutes in an oven preheated to 180 ° C.

Recipe 6: Eggless Zucchini and Potato Casserole (Vegetarian)

• 600 grams of zucchini;
• 5 medium potatoes;
• 300 grams of sour cream;
• 200 grams of hard cheese;
• a small bunch of green onions;
• 2 cloves of garlic;
• a pinch of oregano;
• a pinch of paprika;
• salt to taste.

Let's start from the beginning, in the sense of preparing everything. We clean the potatoes, chop the green onions, rub the garlic on a fine grater, and cheese on a coarse grater. Finally, we clean the zucchini from the peel and seeds and cut into thin half rings.

In a separate bowl, mix sour cream with garlic, onion, oregano, paprika and salt. It turns out a very tasty sour cream sauce, which I can eat with spoons. But I won't. He has a different purpose today.

Grease a glass baking dish with oil. Cut the potatoes into thin slices and lay them in a dish tightly to each other. Sprinkle a little salt. At the bottom we need to lay out half of the potatoes.

Lightly grease the first potato layer with sour cream sauce and spread on top ... you think zucchini? But they didn't guess! Throwing potatoes in again!

In the same way, sprinkle the second half of the potatoes with salt, coat with sour cream and, this time, lay out the next layer of zucchini, and on them - all the remaining sour cream sauce.

We heat the oven to 200 ° C, and bake our zucchini casserole there for 40-50 minutes. Then we take it out, but only to sprinkle it with grated cheese.

Nothing can be done, we will have to part with the casserole again. But we will meet again, we will definitely meet. In twenty minutes. In the meantime, let it stand in the oven and get a delicious cheese crust. Then we will take it out of the oven for good.

We give our zucchini casserole a little more time to cool. Then we cut it into pieces and mix it up in five minutes, like a herd of hungry rabbits, we serve it to the table with fresh vegetables, without which not a single summer recipe can do with me. Enjoy your meal!

Recipe 7: Zucchini Casserole with Tomatoes and Ham in the Oven

For this delicious and easy casserole we need:

• 3 medium zucchini
• 4 tomatoes
• ham 50-100g
• 150 g mozzarella (you can use any other hard cheese)
• 80 g parmesan cheese
• olive. oil
• dried thyme, basil, oregano
• salt pepper

Cut the zucchini and tomatoes into slices, fry in oil separately, cut the ham into strips and also fry.
Lay out in a baking dish in layers: vegetables-ham-grated mozzarella. Sprinkle with herbs, salt, pepper. Repeat all layers again. Sprinkle with parmesan on top. Preheat the oven to 180 degrees and place the mold for 20 minutes.

Recipe 8: Zucchini and Carrot Casserole

Ingredients:
Zucchini - 1 kg (grated on a coarse grater, young zucchini can not be peeled)
Carrots - 2 pcs. (shredded on a coarse grater)
Onion - 1 pc. (cut into thin half rings)
Flour - 1 stack.
Baking powder - 1 tsp
Chicken egg - 5 pcs.
Olive oil - ½ stack. (or any other vegetable)
Hard cheese - 1 stack. (shredded on a coarse grater)
Salt - to taste
Black pepper - to taste (ground)

Preheat oven to 180 gr. Line a 22cm high rimmed tin with parchment paper. You can also use a larger mold, then the casserole will turn out lower, but bake faster.
In a large bowl, combine the grated zucchini, carrots and chopped onions.

Add flour sifted with baking powder, eggs, olive (or other vegetable) oil and grated cheese. Salt and pepper to taste. Mix thoroughly.

Pour the mixture into the prepared mold.

Bake 1 hour 30 minutes - 1 hour 45 minutes until golden brown and toothpick dry. Let cool slightly before serving.

Such a casserole can be a completely independent dish, but can also be served with meat. And if you add chopped ham to the casserole itself, for example, then everyone will certainly be satisfied.

Recipe 9: Zucchini and Cheese Casserole in a Multicooker

• two zucchini about 250 g each
• 1 head of onion
• 30 g green onions
• 3 chicken eggs
• 100 g hard cheese
• 3 tablespoons flour
• 1/3 teaspoon salt, spices to taste
• ½ teaspoon baking powder
• 80 g sour cream, can be replaced with kefir

We wash and clean vegetables. I always cut off the peel from store-bought zucchini. Finely chop the green onion. Chop the onion.
If desired, it can be fried, but I did not, because I love onions in any form. We rub the zucchini on a coarse grater. Next, grate the cheese and add the rest of the ingredients. We mix everything well.

Lubricate the multicooker bowl with any oil.

We spread and level the resulting mixture in a slow cooker.

We cook the zucchini casserole in the baking mode for 60 minutes in the Panasonic multicooker. The recipe can also be adapted to other multicookers.

In the oven, the casserole will cook for 30-40 minutes

Zucchini casserole in a slow cooker is ready!

Recipe 10: Zucchini casserole with potatoes (in a slow cooker)

• Zucchini - 1 pc. (average)
• Potatoes - 0.5 kg.
• Meat - 300 gr. (I have pork meat)
• Tomato - 1-2 pcs.
• Eggs - 4 pcs.
• Sour cream - 1 multi-cup (per 160 ml)
• Vegetable oil
• Salt, spices
• green onion

Peel potatoes, zucchini and cut into thin circles, finely chop the meat into cubes, tomato - into circles.

Lubricate the bowl with vegetable oil and lay out part of the potatoes.

Put meat on it.

The next layer is zucchini.

And the final layer is the remaining potatoes.

Each layer must be seasoned (I used Delicious Salt).

Beat eggs until smooth, add sour cream and mix thoroughly. Pour the filling into the multicooker bowl.

Set the “Baking” mode for 1 hour, after the beep, check the readiness of the potatoes, add time if necessary.

Delicious zucchini casserole in a slow cooker is ready!

What product is considered a berry, but everyone calls it a vegetable? It contains ascorbic acid and retinol, vitamin B6, while 100 g contains only 25 kcal. It's zucchini! They are often not taken seriously, considered too simple and primitive to be used in the preparation of interesting dishes. But it's not. Today we have on the menu: zucchini casserole - recipes in the oven will help you save time and effort, because preparing such a dish is quick and easy.

Light casseroles with zucchini

Casseroles are a great find for summer. It takes little time to cook, you can immediately cook dinner for several days, since such dishes are delicious hot and cold.

Greek casserole

This is a simple, easy, diet casserole. You will fall in love with it literally from the first bite. Young zucchini goes well with cheese, and in this dish there are as many as 3 varieties of this fermented milk product.

What we need:

• young zucchini - 600 g;
• cheese - 300 g;
• hard cheese - 130 g;
• smoked cheese - 60 g;
• large egg - 3 pcs.;
• natural 3% yogurt - 250 ml;
• olive oil - 55 ml;
• crushed oatmeal - 180 g;
• garlic - 2 cloves;
• salt, spices, dried herbs, sesame seeds, flax seeds.

Step by step recipe:

1. Grease a detachable baking dish with oil, sprinkle a little with oatmeal. Turn on the oven at 200 degrees.
2. Combine crushed flakes with baking powder. We cut the cheese into small cubes, grate the rest of the cheeses.
3. We mix cheeses with yogurt, butter, eggs, add chopped garlic.
4. Grind the zucchini on a coarse grater, squeeze the juice a little, add salt, spices, herbs.
5. In a deep container, spread the zucchini mixture in small portions to the cheeses, sprinkle with flakes.
6. We mix - we should get a homogeneous mixture of not very thick consistency.
7. Put the mass in a container, level the surface. Sprinkle with flax seeds and sesame seeds on top, close the form with foil.
8. After a quarter of an hour, remove the foil, cook for another 20 minutes until a beautiful crust appears.
9. Let the casserole cool down a bit. Serve with a sauce of sour cream, fresh herbs and garlic.

Calorie content per 100 g - 152 kcal.

For variety and a more piquant taste, you can add crushed olives, almonds or walnuts to the dough.

The video shows the recipe for the most delicate zucchini casserole:

Bright vegetable casserole

This is where the truly royal dish is, which pleases with colors, aromas and tastes. It is not a shame to serve such a vegetable casserole to the festive table.

What we need:

• zucchini - 650 g;
• eggplant - 750 g;
• fresh tomatoes - 1.3 kg;
• Bulgarian yellow pepper - 250 g;
• onion - 120 g;
• garlic - 3 cloves;
• fresh herbs, salt, spices, vegetable oil.

How to cook:

1. Cut zucchini and eggplant into slices of medium thickness, sprinkle with salt, leave for a quarter of an hour. We turn on the oven at 170 degrees.
2. Finely chop the onion, pepper, herbs and garlic, peel half of the tomatoes, cut the second part into circles.
3. We're preparing the sauce. Grind the peeled tomatoes into puree. In a frying pan with a little oil, fry the onion for 3-4 minutes, add tomato puree, spices. After boiling the liquid, lay out the pepper. Simmer in an open skillet over low heat for 10-12 minutes.
4. In a round form, vertically lay out circles of vegetables alternately, pour everything with sauce.
5. Sprinkle our dish with herbs and garlic on top.
6. Cook in the oven for 50-70 minutes.

Per 100 g - 24 kcal.

Zucchini casseroles can also be cooked in winter if you freeze this healthy vegetable in the fall. For the winter period, you can add simple or cauliflower, mushrooms, corn, peas to the dish.

Zucchini casseroles with meat

If your spouse requires meat, and you want something light and vegetable, cook a delicious zucchini casserole with meat or minced meat.

Casserole of zucchini and minced meat

Baked zucchini with minced meat is one of the easiest dishes that you can cook for a family dinner. The set of products is minimal, but it turns out very tasty.

Required products:

• zucchini - 400 g;
• minced chicken - 450 g;
• carrots - 150 g;
• onion - 70 g;
• hard cheese - 170 g;
• salt, spices, fresh herbs.

How to cook:

1. Finely chop the onion, grate the carrots on a coarse grater, peel the zucchini, cut into small cubes.
2. Mix minced meat with salt and spices. We turn on the oven at 175 degrees.
3. Fry the onion for 3-5 minutes, add minced meat. Cook on medium heat for 15-20 minutes.
4. In another pan, fry the carrots for 7-10 minutes, add the zucchini, fry over medium heat for 6-7 minutes.
5. Mix both masses, add chopped greens.
6. We spread the mixture in a mold, sprinkle with grated cheese.
7. Bake for 25-30 minutes.

Per 100 g - 114 kcal.

You can add fresh or sun-dried tomatoes to this dish, replace hard cheese with brine.

Lazy squash lasagna

Lasagna is a delicious Italian dish. But the dough combined with bechamel sauce makes this dish very high in calories. We will prepare a light version - we will refuse the dough altogether, and for the sauce we will take skim milk, we will also choose cheese with a low fat content.

What is necessary:

• young zucchini or zucchini - 700 g;
• chicken fillet - 450 g;
• butter - 45 g;
• milk 0.5-1% - 450 ml;
• onion - 60 g;
• flour - 45 g;
• hard cheese - 250 g;
• cheese - 200 g;
• egg;
• salt, nutmeg, pepper, garlic.

How to cook:

1. Put the meat in a saucepan with boiling water, boil until tender. Cool, cut into small pieces.
2. Cut the zucchini into thin long slices.
3. Grind onion and garlic, fry in butter for 4-5 minutes, add flour. Constantly stirring, bring the mass to a homogeneous state, add salt and spices.
4. Add milk to the pan, after 3 minutes pour the cheese. Mix: the sauce should be thick, without lumps.
5. We crumble the cheese with our hands, add an egg, a little salt.
6. Put the zucchini plates on the bottom of the mold, pour the sauce over, distribute the meat in an even layer.
7. Repeat layers until you run out of food. Top with a mixture of cheese and eggs.
8. Bake for 45 minutes at a temperature of 175-185 degrees.
9. Let the dish cool down a bit.

Per 100 g - 108 kcal.

Zucchini has a neutral taste, so you can safely use various spices with bright flavors in casseroles - cloves, curry, all kinds of peppers, turmeric, basil, thyme, oregano.

That's all for today, my dear readers. Today you learned how useful zucchini is - it reduces the risk of developing cancer, hypertension, heart attack, anemia, strengthens nerves, and improves eyesight.

Vegetable casseroles are a versatile dish, easy and quick to cook, all products are always at hand, there is a place for a flight of culinary fantasy. I am sure that you also have your favorite recipes for zucchini casseroles. Feel free to share your secrets in the comments. 🙂

See you soon!

The most delicate Greek zucchini casserole is an incredibly tasty, airy, juicy dish!

INGREDIENTS
Zucchini - 400 g

Chicken egg - 2 pcs.
Onion - 1 pc.
Hard cheese - 100 g
Feta cheese - 100 g
Greek yogurt - 120 g
Flour - 150-200 g
Baking powder - 1.5 tsp
Parsley - 10 g
Sweet ground paprika - 0.5 tsp
Ground black pepper - to taste
Salt - to taste
Vegetable oil - 1 tbsp.

A very tender zucchini casserole in my family has been preparing for several years exclusively according to this recipe. I would even say that this casserole looks more like an airy frittata, it turns out so tender and juicy. Preparing a casserole, like all Greek dishes, is very simple and easy.

Greek zucchini casserole can be a dish for a festive table as an appetizer, but it is also a great option for a family dinner!
Prepare all ingredients for the casserole.
Peel the onion and cut into cubes.

It is desirable to use zucchini young, without seeds. If the zucchini is not young, remove the seeds and remove the peel from the zucchini. Cut the zucchini into small cubes as well.

Heat the vegetable oil in a frying pan and add the onion and zucchini to the frying pan. Simmer the vegetables for 20 minutes over medium heat until all the liquid has evaporated and the zucchini is soft.

Meanwhile, prepare the filling. In a bowl, mix yogurt, eggs and feta cheese.

Add grated hard cheese, flour and baking powder.

Add all spices: salt, black pepper and paprika.

Chop the parsley and also add to the bowl. Mix all filling ingredients well.

Pour the filling into a pan with fried zucchini and onions and mix everything well.

Grease a baking dish with vegetable oil or cover with parchment. Put the zucchini in the filling in the form and smooth.

For beauty, you can cut one zucchini into thin circles and decorate the top of the casserole with them, as shown in the photo.

Send the casserole dish to the oven preheated to 170 degrees C for 50 minutes.

Greek zucchini casserole is ready. Tender, ruddy, juicy!
Let the casserole cool for 15 minutes.

Then cut into portions and serve.

Enjoy your meal!
SOURCE

How to cook Greek Zucchini Casserole (Kourkouto)

Ingredients (For 8 or more people)

Zucchini 3.5 pcs.

Chicken egg 5 pcs.

Yoghurt natural 1 bowl.

Wheat flour 1 cup.

baking powder 3 tsp

Cheese rennet hard Cheddar 1 bowl.

Feta cheese 1 cup.

Parsley 1 cup.

Pepper freshly ground taste

Ground paprika to taste

Olive oil to taste

1. Preheat the oven to 175 degrees and grease a baking sheet with vegetable oil or put parchment.

2. In a deep frying pan, heat olive oil over medium heat, add finely chopped onion and 3 zucchini cubes, salt and pepper to taste and cook for 20 minutes until soft and reduced by half.

3. In a large bowl, mix eggs with yogurt, grated cheese, add sifted flour with baking powder. Mix well.

4. Mix the zucchini with the dough, add black pepper and sweet paprika, chopped parsley and pour into a baking dish, decorating the remaining zucchini with circles.

6. Bake for an hour until golden brown. Let cool 15 minutes and cut into squares.

7. Serve the cake warm or at room temperature (cold is also delicious). Enjoy your meal!