Classic zucchini casserole. Vegetable casserole with zucchini

Vegetable casserole with zucchini is a surprisingly light but satisfying dish for the whole family. The airy beauty will look great under a cheese crust and on a festive table. The bright combination of tender with potatoes and tomatoes will appeal to vegetable lovers. We use affordable products and spend little time.

What is added to vegetable casseroles in the oven with zucchini?

Zucchini is inherently neutral and inexpressive, but in combination with various additives it can amaze with fireworks of taste. They absorb all the best that is in their neighbors and share their richness with them.

To create culinary dishes, they take available products:

cabbage (white cabbage, broccoli, cauliflower);
potatoes (note that vegetable casserole with zucchini and potatoes can be varied with any other vegetables from the list);
eggplant;
bell pepper;
tomatoes;
onion-carrot;
beans, green peas.

Many people add meat, mushrooms, seafood, rice, cheese, feta cheese, and semolina.

An interesting structure is obtained if the ingredients for baking are poured with a delicious sauce. These can be the following mixtures:

sour cream and egg dressing with mustard, herbs and garlic;
tomato sauce (or tomato-mayonnaise);
cream, cheese, herbs and caraway seeds;
milk, eggs, butter;
kefir, wheat flour, baking powder (it looks like a cake);
wheat flour, milk, eggs.

What spices go with zucchini in vegetable casseroles?

When you have the information, you can easily create your own signature dish to suit your family’s preferences and preferences. Therefore, we offer a list of spices that would be appropriate to use in any recipe for vegetable casserole in the oven with zucchini:

all types of ground peppers;
dried turmeric or paprika (will add a yellow color to the food);
khmeli-suneli;
basil (if meat is included);
mustard, garlic (will make the taste brighter, more piquant);
caraway;
ready-made spice mixtures for vegetables or potatoes.

We prefer . It has oriental notes that make the food especially aromatic. 1 tsp (5 g) is enough for food to acquire unique charm and sophistication. If you want a calmer taste, it is better to add a mixture of five peppers.

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Zucchini is one of the most popular vegetables on our almost autumn table. Zucchini turns out to be from the pumpkin family. One of its advantages is its low calorie content, per 100 grams. accounts for only 24 calories. This means that you can eat a lot of it without harming your figure, especially since it contains a large amount of fiber, pectin and vitamins.

Because of its neutral taste, zucchini goes well with almost all foods. In our kitchen there are a huge number of simple and tasty dishes with this vegetable. These include snacks, pancakes, caviar, vegetable stew, and preparations for the winter. But today I offer you simple and delicious recipes for zucchini casseroles. Preparing them is not difficult, and such a dish can be served at home and guests can also be delighted.

By the way, zucchinia tastes similar to zucchini, so you can use it in all of these recipes.

Zucchini casserole can be prepared with minced meat, chicken or other vegetables. And I guarantee that it will be delicious, since it’s difficult to ruin a zucchini dish.

Recipes for delicious zucchini casserole:

Zucchini casserole in the oven with cheese

Easy to prepare and low in calories casserole. I give approximately the amount of ingredients, I do not adhere to strict standards and can fantasize and change the composition in the process.

Ingredients:

zucchini - 1 pc.
eggs - 4 pcs.
soft cheese such as mozzarella - 150 gr.
carrots - 1-2 pcs.
onions - 2-3 pcs.
leek - small piece (50 gr.)
garlic - 1 clove
parsley - bunch
salt, pepper to taste
water - 1 tbsp. l.

While we are preparing the vegetables, you can turn on the oven to heat up

1.Cut the onion into strips and the leek into slices.

2. Chop the garlic clove and fry in a frying pan.

3. After a couple of minutes, add chopped onions to the garlic. Fry over medium heat. Now add the leeks and reduce the heat slightly. Grate the carrots on a coarse grater and fry them together with the onions, reduce the heat so that the vegetables simmer a little.

4. When the vegetables are browned, place the grated zucchini into the frying pan. Fry everything for another 5-7 minutes over higher heat.

Grated zucchini needs to be cooked quickly so that it does not release juice.

5. Place the vegetable mass in a mold greased with vegetable oil.

6. Beat the eggs into a bowl, add salt and pepper if desired. Add 1 tbsp. l. cold water and whisk. Pour the egg mixture over the vegetables. Level the surface of the casserole with a spoon and place in the oven for 20 minutes at 200 degrees.

7. Remove the casserole dish from the oven and randomly place cheese on top. The most convenient way to spread it is with a spoon. If you use hard cheese, just grate it.

8. Finely chop the parsley. All that remains is to sprinkle chopped parsley on top. After this, put the casserole in the oven for another 10 minutes.

Zucchini casserole with minced meat in the oven - recipe with photo

With minced meat, of course, the casserole is more satisfying. Men, as a rule, do not like dishes made only from vegetables; they prefer them with meat or minced meat. Moreover, zucchini goes well with minced meat. The ingredients in any of these recipes can be changed and adjusted to suit your taste or what is available in the refrigerator.

Ingredients:

zucchini - 2 pcs.
minced meat - 500 gr.
eggs - 2 pcs.
onions - 2 pcs.
garlic - 3 cloves
potatoes - 4 pcs.
parsley - bunch
mayonnaise - 100 gr.
cheese - 100 gr.
spices for meat to taste
salt, pepper to taste

Let's start by washing and peeling all the vegetables.

2. Grate the zucchini on a coarse grater, add a little salt and leave it aside.

3. Cut the onions into cubes and fry in a frying pan in vegetable oil. After the onion has browned a little, add the minced meat and chop with a fork. Fry for 5-7 minutes over low heat.

4. Cut the potatoes into slices.

The oven can be pre-heated

5. Grease the baking dish with vegetable oil, not forgetting the sides.

6. We will need a sauce made from mayonnaise and eggs. To do this, beat eggs into mayonnaise, add salt, pepper, pressed garlic and, if desired, finely chopped herbs. Stir everything well and divide the sauce into about 3 parts.

7. Place potatoes in the first layer. Spread mayonnaise sauce on top.

8. The next layer will be minced meat fried with onions - distribute it evenly over the pan. And again grease with sauce.

9. The zucchini has been standing for a while and has probably already released juice that needs to be drained. Place the zucchini on the minced meat, add salt and coat the top with sauce again. In this form, place the casserole in an oven preheated to 200°C for 20 minutes.

10. After 20 minutes, remove the casserole from the oven and sprinkle grated cheese on top. Bake for another 10 minutes until golden brown.

This dish is quite inexpensive, and you can feed a whole company.

Zucchini casserole with minced meat and tomatoes in the oven

An amazingly delicious recipe for zucchini casserole with minced meat and tomatoes. Tomatoes add special tenderness to this dish.

Zucchini casserole with chicken in the oven recipe with photos

Tender chicken meat combined with zucchini makes this casserole soft and juicy.

We will need:

zucchini - 1 pc.
chicken fillet - 400 gr.
tomatoes - 2 pcs.
bell pepper - 1 pc.
cheese - 100 gr.
mayonnaise - 50 gr.
garlic optional - 2-3 cloves
dry adjika - 1/2 tsp.
salt, pepper to taste

Cut the chicken fillet crosswise into equal pieces and beat a little.
It is advisable to select zucchini that is young and not very large. We clean it from seeds and cut it into rings. If the zucchini is young, then I do not remove the seeds; they are small and do not interfere.

3. Cut tomatoes and sweet peppers into the same circles.

4. All products are prepared, now we place them in a baking dish greased with vegetable oil. We place the chicken and vegetables on the barrel in the following sequence - zucchini, chicken fillet, tomato, pepper, and so on along the entire length of the mold in several rows.

5. Salt and pepper, I also add dry adjika and pour mayonnaise over the top of the vegetables with a mesh.

For a special aroma, you can add garlic passed through a press to the casserole.

6. Place in an oven preheated to 200°C and bake for 30-40 minutes.

7. Grate the cheese on a coarse grater and sprinkle it over the casserole. Place in the oven for another 10 minutes. Zucchini casserole in the oven is covered with a beautiful, appetizing crust.

Zucchini casserole in a slow cooker

A multicooker makes preparing any dish much easier. Even the casseroles turn out very tender and tasty.

Zucchini and eggplant casserole in the oven - recipe with photo

The neutral taste of zucchini and the pronounced taste of eggplant makes a very interesting combination in a casserole. The rice makes this casserole more filling, meaning it can inexpensively feed a large family.

Ingredients:

zucchini - 2 pcs.
eggplant - 1 pc.
tomatoes - 5 pcs.
eggs - 3-4 pcs.
rice - 1 cup
flour - 2 tbsp. l.
mayonnaise - 3 tbsp. l.
milk - 2/3 cup.
cheese - 50 gr.
salt, pepper to taste
garlic - 1 clove
parsley and dill

Cut zucchini, eggplant and tomatoes into slices.

2. Boil the rice until half cooked.

3. Mix flour and salt. Dip zucchini and eggplant circles in flour and fry them in a frying pan in vegetable oil.

4. In a baking dish greased with vegetable oil, place the tomatoes in the first layer, then rice in a thin layer. Next comes fried eggplant, then rice and zucchini. Lightly sprinkle rice on top and place tomatoes as the top layer.

5. Prepare the filling for the casserole. To do this, beat the eggs into a bowl, beat them lightly, add milk and add salt. We also add garlic, passed through a press. Pour this mixture over the casserole.

6. Before baking, sprinkle with more grated cheese and you can lightly brush the surface with mayonnaise. Place in the oven at 200°C for 30-40 minutes.

7. After we take the casserole out of the oven, sprinkle it with chopped fresh herbs.

Delicious and easy zucchini casserole

One of the simplest recipes for zucchini casserole, since we no longer use any vegetables other than zucchini. Nevertheless, the casserole turns out excellent.

Ingredients:

zucchini - 3-4 pcs.
eggs - 5 pcs.
milk - 250 ml
flour - 130 gr.
salt to taste
green onions
dill

Cut the zucchini into slices.

2. Prepare the filling. Beat in the eggs, add milk and salt, stir everything well. Gradually add flour, stir until smooth.

3. Place the eggplant slices into the filling and stir so that they are all saturated with this filling.

4. Finely chop the green onions and dill and sprinkle on top of the zucchini, stir.

5. Place this entire mass in a baking dish and sprinkle grated cheese on top.

6. Place in a preheated oven. Bake for about half an hour at 190-200 degrees until a beautiful golden crust.

Simple and delicious.

So, we looked at 7 different options for delicious zucchini casserole in the oven. I would like you to choose the appropriate option for yourself, and maybe try to cook everything. After all, it’s zucchini season right now.

Cook and eat with pleasure, especially since zucchini casserole will not harm your figure.

Bon appetit!

The hot summer is over, but September is still pleasantly warm. Autumn is a time of culinary inspiration. Market counters still delight you with a variety of vegetables - there is plenty to create a masterpiece from! And some of us have a lot of things growing in our own gardens. Go to the garden, collect a little bit of everything - and a delicious dish is ready!

If you haven’t yet made zucchini preparations, you can take a look at my colleague’s website

By the way, zucchini was brought to us from America back in the 16th century. True, at first only its seeds were eaten. But by the 18th century, culinary specialists had created many interesting dishes from this vegetable. Let's finally get acquainted with the recipes for the most delicious and delicate dishes.

Zucchini casserole in the oven - a classic recipe

Despite the fact that it is autumn outside, there is a brisk trade in vegetables in markets and shops. This means we have an excellent opportunity to replenish the supply of vitamins in the body as much as possible.

Zucchini is very popular among housewives. A universal product that in any form (fried or baked) can be served as a separate dish, or, using it as the main ingredient, you can prepare something tasty and original.

Zucchini casserole according to the classic recipe is so easy to prepare that even a child can handle it. It will be a wonderful, light lunch or dinner, and if you want, prepare it for unexpected guests.

We will need:

Zucchini – 4 pieces
Hard cheese – 100 grams
Eggs – 2 pieces
Sour cream – 100 milliliters
Soda – ½ teaspoon
Flour – 150 grams
Salt – ½ teaspoon
Ground black pepper - to taste
Fresh parsley - a small bunch

Cooking process:

Take a grater with large holes, grate the zucchini and squeeze out the juice.

Do you know how to properly squeeze zucchini? I'm sharing a little secret with you.

Lightly salt the zucchini and place in a sieve for 20-30 minutes. All excess liquid will drain off on its own during this time. If you feel like there is still a lot of juice left, squeeze it lightly with your hands, but don’t try to squeeze out all the moisture, otherwise the casserole will turn out dry.

Now grate the cheese on a coarse grater.

Pour sour cream into a bowl, add soda, slaked with vinegar. Let stand for 5 minutes. Then beat in fresh chicken eggs, add salt and pepper, add flour, and mix well.

All that remains is to add the grated zucchini and mix thoroughly again.

Grease the casserole dish with oil.

For this purpose, it is best to use vegetable oil, or at least butter. But olive oil is not suitable for this purpose - its specific taste can spoil the taste of the finished dish.

Spread the vegetable mixture. Place in an oven preheated to 180 degrees for 40 minutes.

The finished casserole can be decorated with slices of tomatoes and fresh herbs. Everything here is up to your taste. Remember that the original presentation of dishes makes them even more appetizing to look at. This is an important factor, especially if you are trying to feed young children tasty and healthy food. Cook with us!

Recipe with minced meat in the oven

The casserole will be more satisfying if you add minced meat to it. Your men will surely appreciate this culinary technique. The dish prepared according to this recipe turns out juicy and tender! And thanks to the meat additive, it’s also nutritious. It can be considered a full-fledged independent dinner.

If you are using store-bought minced meat rather than homemade minced meat, be sure to pay attention to its smell and color. It should smell only like fresh meat! No smells of spices are allowed - this often indicates that the meat used to prepare the minced meat has been spoiled. The color should be natural - bright pink.

Also, it should not be over-dried in appearance - fresh minced meat releases pinkish juice. These little tricks will help you choose one of the main components of a wonderful summer dish, which we will immediately begin preparing.

We will need:

Zucchini – 500 grams
Minced meat – 250 grams
Onion – 1 head
Egg – 1 piece
Tomato – 1 – 2 pieces
Garlic – 2 cloves
Cheese – 100 grams
Sour cream – 100 grams
Salt, spices - to taste
Parsley - bunch
Vegetable oil

Cooking process:

Let's start by coarsely grating the zucchini.

If you are using older zucchini, which has a thicker, rougher skin, be sure to peel it and remove the seeds. This is necessary so that the vegetable mass is homogeneous and soft.

Add a pinch of salt and let it sit for a while to release the juice, which will then need to be drained.

Fry the onion, cut into small cubes, until translucent. Don't forget to stir so that the onion doesn't burn.

After a couple of minutes, you can add minced meat to the onion. Mix everything thoroughly, breaking up any lumps of minced meat, achieving a more uniform consistency.

Now add salt and add your favorite spices and seasonings. Stirring occasionally, fry the minced meat with onions until half cooked for about five minutes. Remove from heat and transfer to a deep bowl.

Take the garlic and squeeze it into the minced meat.

Cut the tomatoes into slices, grate the cheese into large strips on a vegetable grater.

Let's return to the zucchini, carefully rub them with a spoon through a sieve, getting rid of excess liquid.

Let's prepare the filling. To do this, beat sour cream with eggs. Don't forget to add salt to taste, add ground black pepper or any other seasonings you like.

Distributing evenly over a greased pan, lay out the prepared products in three layers: zucchini – minced meat – zucchini.

Lay tomatoes on top, overlapping.

Pour in the egg mixture and bake for twenty minutes at 200 degrees.

Be sure to preheat the oven in advance, so the heat will be distributed over its surface more evenly, and this is the key to proper preparation of the dish.

Turn on the electric oven 10 - 15 minutes before you cook in it. A gas oven heats up faster – 5 – 10 minutes is enough.

Every oven is different, so keep an eye on it as it cooks. If necessary, increase or, conversely, reduce the baking temperature. If possible, use a special oven thermometer.

Let's get the casserole. By this time, the vegetables will be almost ready, and the sauce will be baked and become a beautiful golden hue.

Sprinkle with parsley and grated cheese.

Put it back in the oven for fifteen minutes. The cheese should melt and have a beautiful golden crust.

A hearty, aromatic and incredibly tasty casserole is ready. Everything about this dish is perfect! Spices and seasonings add flavor, minced meat adds satiety, and zucchini adds tenderness. All that remains to be done is to cut the casserole into small portions, put it on plates, and treat it to your family and friends. Prepare healthy and nutritious food!

Recipe with cheese

This casserole is very easy and simple to prepare, especially during vegetable season. This dish may seem too simple. However, the taste of tender zucchini in mustard and sour cream sauce can really surprise you.

To prepare a variety of dishes, choose small zucchini, approximately 10 - 20 cm, with smooth and elastic skin. The surface of the vegetable should be free of damage and dark spots, which indicate that the process of rotting has already begun inside. So let's begin!

We will need:

Zucchini – 4 pieces
Cheese – 200 grams
Eggs – 2 pieces
Sour cream – 100 milliliters
Mustard – 1 teaspoon
Garlic – 3 cloves
Dill greens – 1 bunch
Salt, black pepper - to taste

Cooking process:

First of all, turn on the oven and set the temperature to 180 degrees.

Next, mix chopped dill and the main ingredient, zucchini, cut into small equal cubes. Add crushed garlic, salt, and various spices for flavor. Now mix it all thoroughly.

Now let's prepare the filling sauce. To do this, beat sour cream, mustard and eggs until smooth.

Replace sour cream with heavy cream or plain yogurt - and the dish will turn out even more tender.

Place the zucchini with herbs in a greased dish and pour in the sauce. Bake for 20 minutes.

After the specified time, take out the mold and generously cover the vegetables with cheese. Return to the oven for another 20 minutes. Then take it out, let it cool a little and you can try it. It turns out very tasty - as they say, you will lick your fingers! And it doesn’t harm the figure at all. Cook with us!

Zucchini casserole in a slow cooker

The culinary process in the modern world is becoming easier and faster thanks to household appliances. Many people have such an irreplaceable thing in their kitchens as a multicooker. And while others are working, housewives who dared to entrust food preparation to smart assistants are relaxing.

This vegetable casserole is very easy to prepare; even a novice housewife can handle it. It is also so light that it is also suitable for children. If you are cooking for adults, you can add herbs, spices, garlic - this will make the taste brighter and more pronounced. Serve as a separate dish or use as a light vegetable side dish for meat and fish dishes. Zucchini also perfectly complements boiled potatoes.

We will need:

Zucchini – 1 piece
Tomato – 1 piece
Eggs – 2 pieces
Cheese – 50 grams
Milk – 150 milliliters
Sour cream – 150 milliliters
Flour – 3 tablespoons
Salt, spices - to taste

Cooking process:

We start by preparing the vegetables. We chop young zucchini into thin slices, and first peel mature zucchini and then cut it. Then we put it in the multicooker bowl, which has been previously greased with oil.

Place tomato slices on top of the zucchini. Choose dense, fairly elastic tomatoes for slicing, then it will be easier to give them the desired shape.

Let's prepare a delicate milk-egg mixture for pouring. To do this, beat the eggs, sour cream, and milk with a whisk or just a fork until smooth. Don't forget to add salt and aromatic spices. Then pour it into the bowl with the vegetables.

Add cheese. Place the bowl in the multicooker. Select the “baking” program and set the cooking time to 1 hour.

After the set time has passed, open the lid and look: if there is a lot of liquid in the bowl, set it for another 20 minutes, just cook with the lid open so that the excess water evaporates. That's all - a delicious, tender casserole is ready!

Zucchini casserole is quick and tasty

This recipe is for mushroom lovers. You can use any mushrooms. You can add zest and make the dish special if you add three types of hard cheese to it. For example, mozzarella, parmesan and ricotta. This trick will make the taste rich, expressive and rich. If you wish, you can add fresh tomatoes - this will add variety and make the finished dish brighter due to the bright color of the tomatoes.

Buy mushrooms only from trusted sellers. Since, if they grew up and were collected in inappropriate conditions (for example, near highways, landfills and other dirty places), then there is a high probability that they contain chitin. This toxic substance does not dissolve in the digestive system and is not excreted from the body, accumulating in it, which means there is a high probability of poisoning. Take care of yourself and your loved ones!

We will need:

Zucchini – 1 – 2 pieces
Potatoes – 1 kilogram
Onion – 1 – 2 heads
Mushrooms (champignons or hanger mushrooms) – 300 grams
Cheese – 150 grams
Cream (or sour cream) – 250 milliliters
Salt, pepper - to taste
Vegetable oil

Cooking process:

Salt the potatoes, cut into equal, not too thick (up to 1 cm) slices. Be sure to grease with oil - this is done not only so that the vegetable does not stick to the pan during baking, but also has a pleasant golden color.

Depending on the size, we cut the zucchini in the same way as potatoes - in the form of circles or half rings. Then add salt, mix, and let stand for fifteen minutes. The juice that is released during this time will need to be drained.

Cut the mushrooms into slices and the onions into cubes. Fry in melted butter until half cooked for 5-7 minutes.

A little secret from chefs - put the mushrooms in a well-heated frying pan, so they will release less liquid and will fry rather than stew in their own juices. Be sure to fry over high heat, stirring occasionally with a wooden spatula.

Mix the zucchini, fried mushrooms, and place in a heat-resistant baking dish of suitable size.

Let's prepare the cheese sauce for pouring. Everything is simple here - just combine cheese and cream. Pour the mixture over the vegetables. Bake for one hour at 180 degrees.

Let the finished casserole cool and cut into pieces. We delight our loved ones with a delicious dish prepared in a hurry. Cook with pleasure!

Casserole with vegetables

The peculiarity of this dish is in the juicy vegetable sauce, which makes the casserole aromatic and incredibly tasty. And the smell during cooking is so stunning that even the neighbors on the floor begin to salivate. And this is a real summer vitamin bomb!

Making this casserole is very simple. All you need to do is chop the vegetables, put everything in a mold and bake. Be sure to try baking this assorted vegetable dish.

We will need:

Zucchini – 4 pieces
Tomatoes – 4 – 5 pieces
For the sauce:
Onions – 1 – 2 pieces
Tomatoes – 2 pieces
Sweet pepper – 1 piece
Garlic – 3 cloves
Fresh basil, thyme - 2 sprigs each
Sugar – 1 teaspoon
Salt, ground black pepper - to taste
Vegetable oil

Cooking process:

Cut the zucchini and tomatoes into thin slices, approximately 0.5 - 0.7 centimeters.

Now let's start preparing the vegetables for the sauce. They need to be cut into small cubes, the greens should be chopped, the garlic should be chopped in any convenient way.

Heat the frying pan well. First add the onion and fry until translucent. Then add bell peppers, and after a couple of minutes add tomatoes. Turn the heat down, add salt, add a spoonful of sugar, and simmer under the lid for 5 minutes. Then add garlic, chopped herbs, pepper, mix and remove from heat.

Take a mold with high sides, put vegetable sauce on the bottom, and put zucchini and tomatoes on top, alternating.

If you want, at this stage you can also add potatoes and carrots, which, like other vegetables, are cut into slices.

Sprinkle the vegetables on top with salt and pepper; for more flavor, you can add dry Provençal herbs. Then grease with vegetable oil and place in the oven at 180 degrees for 1 hour. Delicious vegetable casserole is ready! You can bake it under a cheese “cap” - to do this, 15 minutes before cooking, remove the vegetables from the oven and sprinkle with grated cheese.

Zucchini casserole in the oven without flour (video recipe)

A simple, understandable, step-by-step recipe for preparing a delicious casserole from professional chef Irina. The finished dish looks very appetizing! Serve it on its own or as a side dish for meat. For this vegetable casserole, you can also prepare a sauce from sour cream, garlic, chopped herbs (salt, additional spices to taste) - it will turn out very tasty. Watch the video recipe and take note!

These are the delicious and simple dishes you can prepare from zucchini. This unique vegetable goes well with other vegetables, meat, and mushrooms. You can experiment for quite a long time. I hope you were able to find something interesting for yourself in this collection of recipes.

Zucchini does not require special preparation for casserole. They are washed and then grated or cut into circles. Rough skin is removed from overripe fruits. The remaining products are also crushed. Feta or mozzarella cheese is often used in casserole recipes. In order not to run around stores and markets in search of foreign cheese, replace it with domestic analogues - feta cheese, suluguni, Adyghe, Tushino. Just try to choose cheeses that are not very salty.

We make the dough as for. Zucchini on three graters, large, small or Korean, as you wish. Add garlic, salt, pepper, 1-2 eggs, flour. I also make sure to add a little grated cheese to the dough. Place the greased dish in a baking dish and 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 is well baked, otherwise one time it turned out soggy, like grass, it tasted like grass.
Not only does it look delicious, but it tastes great! Even my husband was delighted, although he doesn’t really like vegetable dishes.

Options:
— Add to this base something to your liking: tomatoes, sweet peppers, carrots, olives, bacon, herbs, cheese, corn, etc. Just keep in mind that tomatoes add sourness. If you don't like sour, don't overdo it!
“Once I didn’t have any flour and I added semolina in its place, it also turned out well.”
- Once upon a time I had some minced meat left over from meatballs and it turned out like this!

Recipe 2: Zucchini casserole with minced meat (in the oven)

Compound:
Small zucchini

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

1.Fry the onion, add tomatoes, simmer a little.

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

2. Slice the zucchini thinly lengthwise (but I didn’t succeed because the zucchini was not quite young) and squeeze in a frying pan; I fried it in the oven so that they were not greasy

3. Grate the cheese on a coarse grater and mix with a small amount of crackers.

4. Then grease the pan with butter and sprinkle with breadcrumbs (although you can do without them) and lay a layer of zucchini

5. minced zucchini and cheese

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

6. Place the remaining cheese on the top layer

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

Recipe 3: Quick zucchini casserole in a frying pan

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

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

Simmer the garlic over medium heat for 1-2 minutes

Peel the zucchini and cut into slices about 0.5 cm thick

Place the zucchini in a frying 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, add salt.

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

After a few seconds, as soon as the surface of the omelette filling has set a little, place the tomatoes on top of it

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

cover with a lid

Turn off the fire. Sprinkle the 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 tbsp. olive oil (or other odorless vegetable oil)
1+¼ tbsp. flour
1 tsp baking powder
1-2 tbsp. dry mushroom soup
salt and garlic powder - to taste

springform pan with a diameter of 24 cm

Grease a baking dish with oil. Flour.
Also, lightly sprinkle the bottom with breadcrumbs (they will absorb excess liquid).
Heat the electric 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 feta cheese with cheeses in a bowl.

Add yogurt, butter and eggs, mix.

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

Grate the zucchini using a coarse grater (on a processor or a box grater).

Squeeze out the liquid by taking a portion of the zucchini between your palms.
Place each portion in a bowl with the cheese mixture, sprinkling with some of the flour.

Then mix everything until a homogeneous mixture is obtained.

Pour mixture into prepared pan. Flatten.
Sprinkle with sesame seeds (optional).

Bake for 15 minutes. in “low” mode, then at 225-200 degrees. until cooked and golden brown.
Let the finished casserole harden by leaving it in the pan 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, 100g hard cheese, 3-4 slices of white bread, 2 eggs, 150ml milk, 1 bunch of dill, 1 onion, salt, pepper.

Preparation: cut the zucchini into thin slices, place in a saucepan, simmer until soft for 5 minutes with a little water. Cut the bread and cheese into cubes, chop the herbs and onions finely. Beat 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. Peel the potatoes, chop the green onions, grate the garlic on a fine grater and the cheese on a coarse grater. Finally, peel and seed the zucchini and cut into thin half rings.

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

Grease a glass casserole dish with oil. Cut the potatoes into thin slices and place them tightly together in the pan. Sprinkle a little salt. We need to put half of all the potatoes on the bottom.

Lightly brush the first potato layer with sour cream sauce and place it on top... think zucchini? But they didn’t guess right! Let's put out the potatoes again!

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

Preheat 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.

There's nothing to be done, we'll have to part with the casserole again. But we will meet again, we will definitely meet. In about twenty minutes. In the meantime, let it sit in the oven and acquire a delicious cheese crust. After which we will remove it from the oven for good.

Let our zucchini casserole cool a little more time. Then we cut it into pieces and cook it in five minutes, like a herd of hungry rabbits, and serve it to the table with fresh vegetables, without which not a single summer recipe is complete for me. Bon appetit!

Recipe 7: Zucchini casserole with tomatoes and ham in the oven

For this delicious and simple 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 fry too.
Place in a baking dish in layers: vegetables, ham, grated mozzarella. Sprinkle with herbs, salt and pepper. Repeat all layers again. Sprinkle Parmesan cheese on top. Preheat the oven to 180 degrees and place the pan for 20 minutes.

Recipe 8: Zucchini and Carrot Casserole

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

Preheat the oven to 180 degrees. Line a high-sided tin with a diameter of 22 cm with baking paper. You can use a larger pan, then the casserole will turn out lower, but will bake faster.
In a large bowl, combine grated zucchini, carrots and chopped onion.

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

Pour mixture into prepared pan.

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

This 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 definitely be happy.

Recipe 9: Zucchini and cheese casserole in a slow cooker

two zucchini approximately 250 g each
1 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 the vegetables. I always cut off the peel from store-bought zucchini. Finely chop the green onions. Chop the onion.
If desired, you can fry it, but I didn’t because I love onions in any form. Grate the zucchini on a coarse grater. Next, grate the cheese and add the rest of the ingredients. Mix everything well.

Lubricate the multicooker bowl with any oil.

Place and level the resulting mixture in the slow cooker.

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

The casserole will cook in the oven 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 pulp)
Tomato – 1-2 pcs.
Eggs – 4 pcs.
Sour cream – 1 multi-cup (per 160 ml)
Vegetable oil
Salt, spices
Green onions

Peel potatoes and zucchini and cut into thin slices, finely chop meat into cubes, and tomato into slices.

Grease the bowl with vegetable oil and lay out some of the potatoes.

Place meat on it.

The next layer is zucchini.

And the final layer is the remaining potatoes.

Each layer needs to be seasoned (I used Taste Salt).

Beat the 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 sound signal, check the readiness of the potatoes, add time if necessary.

A delicious zucchini casserole in a slow cooker is ready!

It's already frosty here. Autumn is early and angry. It's cloudy and cold outside, but I'm in a great orange mood! It’s still summer in my heart, which means I’ll be cooking something that’s light and tasty, colorful and summery. I have everything for this, thanks to the generous autumn. I love this casserole. A quick and easy dinner or breakfast. Just a dream. We won't fry anything. Just bake.

Preparing vegetable casserole with zucchini...

I’ll take half a hefty zucchini, which has been an eyesore in the kitchen for a long time. A little bell pepper, onion and juicy autumn carrots! Of course, the roots - I'll take parsley, it's a pity there are no parsnips. A clove of garlic and tomatoes will also come in handy. A little vegetable oil to grease the molds. Salt and pepper are like the Lord's Prayer. For filling, everything is simple and natural: eggs, cream and homemade tomato sauce.

Let's peel the vegetables. Remove the seeds from the zucchini and bell pepper, peel the onion, wash and peel the parsley root.

Finely chop the parsley root and garlic.

Finely chop the onion, pepper, carrots into a bowl and add parsley and garlic.

Add zucchini, cut into cubes. Salt and pepper to taste.

Let's prepare the filling. Break the eggs into a bowl, add cream and tomato sauce. I use my own sauce, it tastes better.

Mix everything with a whisk. Ready!

You can prepare vegetable casserole with zucchini in one large form, but I like portioned ones. Today I want everything orange, bright, it tastes better. Grease each mold with vegetable oil. Add vegetable mixture.

Place tomato rings and carrot hearts. Fill out the forms with filling. Place in the oven for 35 minutes at 220 degrees. Cover the molds with lids or foil.

Vegetable casserole with zucchini is ready! Serve hot; served cold is also delicious.

Orange mood and have a great day!