Recipe for zucchini and minced meat casserole. Peerless zucchini casserole with minced meat: tender and very tasty

The season of fresh vegetables begins and the first, as expected, zucchini begin to ripen in the beds. Therefore, I recommend preparing (or writing down the recipe for now) an incredibly tasty summer dish: an incomparable zucchini casserole with minced meat.

It is prepared very simply and belongs to the category of my favorites: a minimum of effort - and a maximum of gastronomic pleasure. The casserole will be the perfect option for a hearty, but not very high-calorie dinner. Tender, juicy and incredibly tasty snack: you will lick your fingers.

Composition of products

one kilogram of young zucchini;
two medium heads of onions;
400 grams of any minced meat;
two chicken eggs;
three ripe tomatoes;
three cloves of garlic;
170 grams of hard cheese;
200 milliliters of sour cream;
a small bunch of parsley leaves;
salt and spices - to taste.

Incredible zucchini casserole with minced meat: a step-by-step cooking process

We pre-wash the zucchini, cut off the stalks and, together with the skin, rub on a coarse grater.
Transfer to a bowl, add a few layers and mix well. Leave for 15-20 minutes for the juice to stand out.
Two medium onions are peeled, finely chopped and sent to a frying pan with heated vegetable oil.
Stirring constantly, fry until translucent.
Advice. Use fragrant homemade oil to prepare this dish: the taste will become much brighter and piquant.
Then put the minced meat in the pan and mix, breaking up the lumps.
Salt to taste, add your favorite spices and seasonings: I have Italian herbs and suneli hops.
Fry everything together for about 5 minutes, until half cooked.
We shift the minced meat with onions into a separate bowl, add the garlic cloves passed through the press there. We mix everything well.
Cut ripe tomatoes with dense pulp into thin circles.
Grate hard cheese on a coarse grater.
Finely chop the parsley with a knife.
Squeeze out the excess liquid from the zucchini with your hands.
We make the filling: in a separate bowl we combine sour cream (I have homemade) and chicken eggs. Mix everything with a whisk until smooth. Salt and pepper to taste, stir.
Lubricate any heat-resistant form with vegetable oil or a non-stick emulsion, put half of the zucchini into it, level it.
The second layer will be all the prepared minced meat, cover with the remaining zucchini.
Arrange tomato slices beautifully on top and pour the prepared filling.
We send the form with the casserole to the oven, heated to 200 degrees, for 20 minutes.
Then we take it out, sprinkle first with parsley, and then with cheese.
Return to oven for another 20 minutes.

Incredibly beautiful, fragrant and very tasty casserole of zucchini with minced meat, it will be a great summer dinner. You can serve it on a dish covered with lettuce leaves. The nutritious casserole has a truly balanced taste, with the aroma of spices and herbs.

Pour a little vegetable oil into the pan and heat well. Add finely chopped onion to the pan and fry, stirring frequently, over medium heat until translucent for a few minutes.

Add minced meat to the pan and mix well, breaking up lumps. Salt, pepper, add your favorite seasonings. Fry the onion with minced meat until half cooked for 3-4 minutes, stirring occasionally.

Put the fried minced meat in a bowl, add the garlic passed through the press, mix well.

Wash the zucchini under running water, if the zucchini is not young, then peel and remove the seeds. Grate on a coarse grater, salt and squeeze well from excess liquid.

Wash tomatoes and cut into slices.

Lightly grease an ovenproof dish with vegetable oil. Spread half of the grated zucchini in an even layer.

Sprinkle minced meat on top and smooth evenly. Then lay out the grated zucchini again. My form is narrow, but high, so I had to lay out one more layer of minced meat and zucchini.

Beat the egg with sour cream, salt a little, you can add your favorite spices.

Pour zucchini with minced meat with sour cream and egg mixture. Sprinkle grated cheese on top for a nice crust. Cook zucchini casserole with minced meat in a preheated oven at a temperature of 200 degrees for about 35-40 minutes.

Zucchini and minced meat casserole prepared according to this recipe turns out to be tasty, juicy, tender. A great meal for the whole family! When serving, you can sprinkle with herbs. I also sprinkled grated cheese on top. The photo shows how appetizing the zucchini casserole turns out!

Bon appetit!

If you love zucchini, cook the zucchini casserole with minced meat and cheese in the oven. The dish is hearty, easy to prepare, and most importantly - not very fatty, especially if you use ground beef or chicken. (I made it from minced pork and beef - the favorite minced meat of all husbands, and mine is no exception). The tastiest casserole is made from young zucchini, which still have a tender peel and seeds are not fully formed. With them, the dish turns out to be especially juicy and fragrant. Yummy!

In addition to zucchini and minced meat, thinly sliced tomatoes and bell peppers can be added to the casserole, which will give the dish a special taste and extra juiciness. You can adjust the amount of spices to your taste, for example, put a mixture of Italian herbs or a clove of garlic passed through a press. Greens will not be superfluous, especially finely chopped dill, which goes well with zucchini.

In the zucchini casserole with minced meat, especially if you cook in the oven, be sure to include hard cheese, thanks to which the casserole becomes complete - oh, what a flavor the cheese baked with minced meat and vegetables has! I have come across recipes that use several varieties of cheese at once, but today in my refrigerator there was only hard cheese. If you have the opportunity, try adding, in addition to hard, lightly salted soft cheese such as mozzarella, and cottage cheese (or cottage cheese). It is worth noting that the cheese crust, the addition of cheese to a casserole with a base of zucchini and minced meat is a classic solution for French cuisine.

Ingredients

zucchini 600 g
salt 1 tsp
vegetable oil 1 tbsp. l.
minced beef and pork 500 g
onion 1 pc.
ground black pepper 2-3 chips.
chicken eggs 2 pcs.
sour cream 1-2 tbsp. l.
hard cheese 50 g

How to cook delicious zucchini, minced meat and cheese

We wash young zucchini in cold water and remove the stalks. Grind on a coarse grater along with the skin, add a couple of pinches of salt and set aside. While we are preparing minced meat, they will give a lot of juice that will need to be squeezed out.
In a deep frying pan, heat up a little vegetable oil and sauté onion on it, diced. As soon as the onion becomes soft, add minced meat to it, salt and pepper to taste. Fry the meat filling until cooked for 7-8 minutes over medium heat.
Then add a spoonful of tomato paste for color and a more pronounced taste, mix and cook for another 1-2 minutes.
Lubricate the bottom of a heat-resistant form (diameter 26 cm) with a small amount of vegetable oil. Spread half of the zucchini in an even layer, squeezing out all the juice that stands out from them.
Distribute the fried minced meat on top of the zucchini.
Cover the filling with the remaining zucchini. Stir the eggs with salt and sour cream until smooth. Pour the resulting mixture into our casserole.
Bake at 180-190 degrees for 40 minutes. Then we take out the form from the oven and sprinkle with grated cheese.
We return back for another 10 minutes so that the top of the casserole is properly browned.
Sprinkle the dish with green dill, cut into portioned pieces and serve warm. Zucchini casserole with minced meat turns out to be very juicy, with a beautiful golden crust.

The first recipe is an elegant option in the company of tomatoes on a pillow of minced meat. It has one layer of meat and large pieces of vegetables.
The second sample is from a friendly mixture of grated zucchini, chicken and pieces of bell pepper. Both ruddy beauties turn out great!

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Zucchini casserole on juicy minced meat

Amazingly vegetal and textured. You will enjoy the zucchini to the fullest.

Cooking time - 1 hour 15 minutes.

The main time will take baking in the oven - 45 minutes (25 + 20)

Calorie content - 310 / 450 / 465 kcal for a large portion. The figures are calculated by the maximum amount of the component and most of all depend on the meat. Chicken / beef / pork respectively.

For 6 large servings we need:

Minced meat (to taste) - 700-800 g
Zucchini (any variety) - 2-3 pcs. depending on size
Tomatoes - 2 pcs. medium size
Onions - 1-2 pcs. medium size
Carrot - 1 pc. long (1.5-2 palms)
Greens (to taste) - 3-4 tbsp. heaping spoons (finely chopped)
Garlic - 1-2 cloves
Hard cheese - 80-100 g (or less)
Sour cream (15-20% fat) - 1 tbsp. spoon with slide
Salt - 1/2 teaspoon + 1-2 pinches
Black ground pepper - to taste

Important details:

The given quantities are conditional. Be guided by love for onions in minced meat and in the process of laying out the vegetable layer in your form. A little more zucchini pieces, and now almost 3 medium zucchini have been used up.
If you do not favor carrots, replace it with sweet pepper - 1 pc. medium size. Cut it into small cubes.
You can include pumpkin up to 100 grams. Keep in mind that vegetables add juice to the casserole, so don't get carried away.
If we want to lighten the dish, we choose less fatty meat, remove sour cream, use less cheese, which is three small, so that it is easier to distribute over the surface of the dish.

How to cook.

Onion cut into quarter rings. Three large carrots on a regular grater. Press the garlic with a knife, laying it flat on a clove. This will cut the garlic quickly. We need small cubes.

Heat up a frying pan with oil. Add the garlic, a couple of strokes with a spatula to distribute the garlic in the pan, and you can add the onions. Fry vegetables over high heat for 1 minute.

Add carrot shavings and continue frying - 2-3 minutes. We stir constantly.

Turn off the heat and transfer the contents of the frying pan. Salt (about 1/2 teaspoon or to taste). Pepper at will. Mix the vegetables well with the meat.

Preheat the oven to 200 degrees Celsius.

We spread the stuffing in the form. If it doesn't have a non-stick coating, brush with oil or line with parchment paper. We distribute the minced meat along the bottom of the form - an even layer.

Zucchini cut into thin circles - 3-4 mm thick. This will allow them to bake through but retain the juiciness of the zucchini. First, cut 2 pcs. We will cut the third one if there are not enough circles.

Tomatoes cut into thin semicircles - the thickness of zucchini. To do this, cut each tomato in half, then the halves across.

Lay the vegetables in random order on top of the minced meat. We love when there are a lot of vegetables. Therefore, we overlap the zucchini, alternating their layers with tomatoes. Overlap the previous piece by about 1 third. A simple and beautiful pattern can be seen in the photo below.

Add vegetables on top - about 1 adult pinch. We put the casserole in a preheated oven (200˚C) for 20-25 minutes.

During the baking time of the juicy mixture, rub cheese on a medium or small grater. The classics of our latitudes will do - Dutch, Russian, etc. To make it easier to rub, put a piece in the freezer for 4-5 minutes.

25 minutes have passed. Lightly grease the semi-finished casserole with sour cream - only the zucchini layer and sprinkle with chopped herbs. Then sprinkle the dish with cheese chips and return to the oven - for another 20 minutes.

We carefully monitor the cheese, if it starts to blush quickly, cover the casserole with parchment or foil.

The best composition idea! Next time use circles of peeled eggplant or zucchini and blue together in equal amounts. Mmmm, awesome idea!

We bake zucchini in a friendly company with meat

It seems to be a quick script, but what an excellent result!

Cooking time - 60-70 minutes.

Baking in the oven - 45 minutes (30+15)

Calorie content - 180 / 260 / 275 kcal for a small portion. The figures are calculated by the maximum amount of the component and most of all depend on the meat. Chicken / beef / pork respectively.

For 10 small servings we need:

Zucchini - 2 pcs. (+/- 700 g)
Minced chicken meat - 500 g
Bulb blue or white (medium) - 1 pc.
Bulgarian pepper (preferably red) - 1 pc. medium size
Eggs - 2 pcs.
Hard cheese - 50-60 g
Sour cream (15-20% fat) - 2 teaspoons with a slide
Dill - 1 small bunch (from 2 tablespoons finely chopped)
Garlic - 1 large clove or 1 teaspoon granulated
Ground black pepper or a mixture of peppers - 2-3 pinches
Salt - to taste (from 2 pinches)
Oil for greasing the mold

Important details:

To bake the dish, but not dry out, follow the composition, time in the oven and fine cuts, which are clearly shown in the photo.
The mixture has excellent adhesion in small molds (+/-20 cm 2 pcs.). But it will be delicious in a wide container.

How to cook.

For an airy tender result, we chop all the vegetables and add them to the minced chicken.

We don't clean zucchini. We rub them on a coarse grater, add salt, mix and let stand for 5-7 minutes. Squeeze out the released juice before laying the mass to the minced meat.

Finely chop the dill, as for a salad. Cut the onion and seeded pepper into small cubes. If using fresh garlic, finely chop it with a knife.

Combine all prepared ingredients with minced meat and 2 eggs and mix well.

Grease 2 medium molds with oil. Better with a brush, a thin layer. We lay our mixture, smooth the surface and grease with sour cream (1 teaspoon per mold).

Bake in preheated oven at 180˚C for 30 minutes.

For lunch. I have always loved them and gladly ate other people's portions of picky kids. And this love remained in adulthood. Especially when I began to live separately from my parents and was forced to master the stove and oven. It turned out that casserole is generally one of the simplest dishes that are cooked in the oven. Simple not only in composition, but also in preparation.

Well, since I have been writing about for the second week in a row, today's article will not be an exception and will be devoted to zucchini casserole.

But not anyhow, but with minced meat. Because I think that a purely vegetable casserole is certainly good, but a meat casserole is better.

I tried to cover as many combinations and variations of products as possible so that you can choose a recipe that is suitable for the content of the refrigerator at the moment.

Zucchini casserole in the oven with minced meat, tomatoes and cheese

Probably the most popular recipe among all possible. Simple and delicious with few products.

Ingredients:

1300 g zucchini (that's 3 small zucchini or 2 large ones)
600 g of any minced meat
Onion - 1 head
Carrots - 1 pc.
1-2 tomatoes
2 eggs
Cheese - 100-150 g
1 cup sour cream (200 ml)
Salt, spices
Vegetable oil

Cooking:

1. First of all, rub the zucchini on a coarse grater or pass them through a meat grinder with a special nozzle. Then add a teaspoon of salt to them, mix and leave for 10 minutes so that the vegetables release the juice.

If the zucchini is young, then it is not necessary to remove the peel from it, if it is already very ripe and the peel has become hard, then it is better to cut it off.

2. In the meantime, let's deal with minced meat. First, fry finely chopped onions and grated carrots in a small amount of vegetable oil. Moreover, we fry the onion first, wait until it starts to turn golden and only then put the carrots in the pan.

Fry the vegetables together until the carrots soften (literally 4-5 minutes), and then add the minced meat.

3. Fry minced meat until it changes color. Strongly overcooking is not necessary, as it still bakes in the oven. You don't have to add oil either.

Before removing the pan from the heat, add a teaspoon of salt, a pinch of ground pepper and your favorite seasonings as desired.

4. We throw the settled zucchini into a colander and crush them well with a spoon or hands so that as much juice as possible flows out.

This is done so that the casserole does not turn out watery.

5. Lubricate a baking sheet or baking dish with vegetable oil and put half of the zucchini in it. The layer should not be thick, literally 1 centimeter.

6. The next layer is all cooked minced meat. It also needs to be not only laid out, but also slightly crushed.

7. Close the stuffing with the remaining zucchini, and lay out thin slices of tomato on top.

8. Now it remains only to evenly pour the casserole with a filling made from eggs and sour cream beaten together.

If desired, a couple of garlic cloves squeezed through a press can be added to the filling.

9. We send the form to the oven, heated to 180 degrees for 25 minutes.

10. Then sprinkle the casserole with chopped herbs and finely grated cheese and bake for another 10 minutes.

Ready. Bon appetit!

Zucchini lasagna with tomato sauce and mayonnaise

I called this recipe lasagna because it uses a non-standard approach to preparing zucchini. If you usually need to grate them for a casserole, then here the zucchini are cut into petals that remind me of the plates from which they are prepared.

Ingredients:

1 kg zucchini
500 g minced meat
Onion - 2 pcs
200 ml tomato sauce
200 g cheese
2 eggs
Mayonnaise

Cooking:

1. Cut off the tails of the zucchini and cut them into petals. They will go to the casserole in this form. Add a teaspoon of salt, mix and leave for 10-15 minutes to let the juice.

As you will see later, if the zucchini is cooked in the oven, it is always necessary to first release the juice from them. This is a mandatory rule that cannot be ignored.

2. Now an interesting move: the settled zucchini needs to be fried. But not just like that, but in batter. To do this, first roll the petals of zucchini in flour, then in a beaten egg and spread on a preheated pan with a small amount of vegetable oil.

3. Fry over medium heat for a couple of minutes on each side until golden brown.

We do this procedure with all the petals.

4. When all the zucchini are fried, we take a baking dish greased with vegetable oil and spread the first layer tightly with them.

There will be 3 vegetable layers, so for each of them we take a third of fried zucchini.

5. The next layer is half the minced meat. If the minced meat is store-bought, then it must be mixed with chopped onions and salt. If the minced meat is homemade and it already has all this, then the onion can be removed from the ingredients.

Lubricate the minced meat with tomato paste, lightly sprinkle with grated cheese and apply a mayonnaise net.

6. Then repeat the layers, starting with zucchini and ending with mayonnaise. The remaining vegetables, again mayonnaise and cheese, will go to the third row.

In total, 3 squash layers are obtained, 2 meat layers, smeared with tomato paste and 3 cheese layers.

We send the form to the oven, heated to 180 degrees for 40 minutes.

Ready. Bon appetit!

Video on how to make delicious minced chicken casserole

If you do not complicate the recipe, then for a classic zucchini meat casserole you need only a few products: zucchini and minced meat, eggs with sour cream for pouring and cheese for a golden crust. These ingredients are the basis of a delicious dish.

Step-by-step recipe for casserole with zucchini, minced meat and potatoes

Let's finish with simple recipes and move on to those that use more products. They do not become more difficult from this, it just increases the time for their preparation.

Ingredients:

Zucchini - 1.3 kg
Potato - 1 kg
Minced meat - 500 g
Eggs - 2 pcs
Cheese - 150 g
Sour cream - 250 ml
Salt pepper

Cooking:

1. First, fry the minced meat in a pan in a small amount of vegetable oil. If there is no salt and onion in the minced meat, then it will be necessary to first mix it with chopped onion and salt.

When the meat changes color, we send the zucchini, grated on a coarse grater, into the same pan.

This will skip the step of releasing juice from it. He'll just vanish.

2. Fry for 10-12 minutes over medium heat until the vegetables soften and all the liquid has evaporated.

3. Cut the potatoes into thin circles and put them in the first layer in a mold greased with a small amount of vegetable oil.

4. Put all the cooked minced meat with zucchini on the potatoes

5. Repeat the layer of potatoes on top and pour over the future casserole with a filling made from beaten eggs and sour cream.

6. Sprinkle with grated cheese and send the form to the oven, heated to 180 degrees for 40 minutes.

Ready. Bon appetit!

Delicious and satisfying recipe for roasting zucchini with rice

If I didn’t know that this is a casserole, then I would call this dish lazy cabbage rolls, where zucchini was put instead of cabbage. This is a very tasty and very satisfying cooking option, in which these same zucchini are not even noticeable. So it can be served with a straight face to picky children.

Ingredients:

Zucchini - 2 pcs (about 650 g)
Onion - 1 pc.
Rice (dry) - 100 g
Minced meat - 250 g
Eggs - 2 pcs
Flour - 2 tbsp (40 g)
Salt, spices - to taste
Vegetable oil
Grated cheese
Parsley dill

Cooking:

1. Rub the zucchini on a coarse grater, salt with a teaspoon of salt, mix and leave to let the juice in for 15 minutes.

2. Fry minced meat together with chopped onion over medium heat until the meat changes light. Then lightly salt, pepper, mix and remove the pan from the heat.

3. Boil rice in salted water until half cooked (12-15 minutes of cooking) and mix with juiced and pre-squeezed zucchini.

4. In the same bowl, break the eggs, pour in a little ground pepper, add minced meat and flour.

5. Stir vigorously until smooth.

6. The resulting mixture is tightly placed in a greased baking dish and sent to the oven, heated to 180 degrees for 30-35 minutes.

7. We take out the finished casserole from the oven and, while it is still hot, sprinkle with herbs and grated cheese. When the cheese is melted and the casserole has cooled slightly, you can serve it on the table.

Bon appetit!

Casserole of zucchini, eggplant and minced meat in the oven

Such a vegetable platter will delight you with a richness of taste and will not leave anyone indifferent.

Ingredients:

Zucchini - 3 pcs medium
Eggplant - 3 pieces medium
Onion - 1 pc.
Minced meat - 0.5 kg
Cheese - 150 g
Greens

Cooking:

1. Cut zucchini and eggplant into rings, salt with a couple of teaspoons of salt and leave for 15 minutes to let the juice. After that, they will need to be slightly squeezed out, laid out on a baking sheet and dried in the oven for 10 minutes at a temperature of 180 degrees.

In this case, it is not necessary to separate where the zucchini is, and where the eggplants are. These are vegetables with very similar properties.

2. Heat a small amount of vegetable oil in a frying pan and fry, first, finely chopped onion, then chopped greens, and when they start to turn golden, put the minced meat in the pan and fry it until it changes color. Then salt, pepper, mix and remove the pan from the heat.

3. Well, then everything is simple: put zucchini mixed with eggplants at the bottom of a greased baking dish, cover them with minced meat, and put vegetables on top again. Sprinkle the whole thing with cheese and send it to the oven for 30 minutes.

Ready. Bon appetit!

Awesome holiday casserole stuffed with mushrooms

And this recipe made me really happy. Judge for yourself: the ingredients are the same as for a regular casserole, and the result is a cake. I can't explain how it's done, so I suggest you just watch and admire.

Well, within the framework of one article, of course, it will not be possible to consider all possible recipes, so I will focus on these as the most interesting and which use the main products for casseroles. And then you can turn on your imagination and create your own family recipe.

Thank you for your attention and see you soon.