Zucchini casserole with tomatoes and cheese in the oven - three recipes

Zucchini and tomato casserole - tricks and tips from the chef

• The main secret to a delicious layered casserole is vegetables cut into very thin slices.
• Instead of sour cream, you can use mayonnaise, natural yogurt or kefir for the sauce.
• For casserole tomatoes, choose fleshy varieties so that when baking they do not turn into mush.
• If you are preparing a casserole with minced meat, you can use any: chicken, mixed meat or beef.
• Before placing the zucchini in the baking dish, bake them in the oven until soft.

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Fragrant casserole of zucchini, tomatoes and cheese with ham

Of course, such a dish can also be considered a dietary food if you remove the ham from it. But with it the taste turns out to be more interesting, although the caloric content increases. For cooking we will need the following set of products:

• Zucchini – 2 pcs.;
• Carrots – 2 pcs.;
• Tomato – 5-6 pcs. medium size;
• Cream – 130 ml;
• Chicken egg – 6 pcs.;
• Ham – 150 g;
• Feta cheese – 150 g;
• A few sprigs of fresh parsley;
• Spices, salt.

Remove the peel from the zucchini and grate on a coarse grater. Add a little salt and leave to stand for 7-10 minutes to release the juice. Use your palm to squeeze out the liquid; if you don’t do this, the casserole will become too saturated with moisture and lose the desired structure.

Cut the ham into thin strips, grate the peeled carrots on a medium grater.

In a large container, combine eggs, cream, salt, spices, chopped herbs. Whisk the mixture.

In a heat-resistant deep dish, greased with a small piece of butter, layer the ingredients in the following order: carrots, ham, zucchini, pieces of feta cheese. Pour the sauce over the contents of the dish. Place tomatoes cut into large slices on top. Cover the container with foil.

Bake at 180 degrees for about half an hour. After the specified time has passed, remove the foil and cook for another 15-20 minutes.

It is better to leave the casserole to cool for 10-15 minutes, then divide into portions and serve.

Classic zucchini and tomato casserole with cheese

• Time: 1 hour.
• Number of servings: 6 servings.
• Calorie content of the dish: 185 kcal/100 g.
• Purpose: snack.
• Cuisine: European.
• Difficulty: medium.

Zucchini casserole with tomatoes and cheese in the oven is prepared with the addition of mayonnaise and garlic. For greens, you can use dill or parsley; it will work well with basil, arugula or cilantro.

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Ingredients:

• zucchini – 1 pc.;
• tomatoes – 3 pcs.;
• Parmesan cheese – 120 g;
• mayonnaise – 200 ml;
• butter – 50 g;
• greens - a bunch;
• garlic – 3 cloves;
• salt, ground black pepper - to taste.

Cooking method:

1. Cut the vegetables into slices.
2. Add finely chopped garlic and chopped herbs to mayonnaise. Stir.
3. Spread the butter evenly onto the bottom of the baking sheet. Make a layer of zucchini. Season with salt and pepper, and then brush the slices with sauce.
4. Next, make a layer of tomatoes. Salt, pepper, brush with sauce.
5. The final step will be grated cheese.
6. Cover the pan with foil and place in the oven for 20 minutes, preheated to 200 degrees.
7. Remove, remove the foil, return the snack to the oven for 5-10 minutes.

Zucchini casserole with cottage cheese in a slow cooker

The slow cooker is guaranteed to produce excellent dishes. They do not burn, bake well and do not require close attention. A healthy zucchini casserole in a slow cooker will delight the housewife with its ease of preparation and the eaters with its amazing taste.

Ingredients:

• Young zucchini - 400 g
• Hard cheese - 100 g
• Eggs - 2 pcs.
• Cottage cheese - 100 g
• Soda - 0.5 tsp.
• Flour - 100 g
• Greens - a few sprigs
• Salt - 0.5 tsp.

Preparing zucchini casserole in a slow cooker:

1. Combine eggs with cottage cheese and soda. Mix the ingredients well and add the flour sifted through a sieve.
2. Finely chop or grate the cheese and add to the dough.
3. Finely chop the greens and put them in the dough.
4. Grate the zucchini on a medium grater and let stand to release excess liquid, which should be drained. Squeeze out the shavings well and add to the total mass.
5. Grease the multicooker bowl with oil and pour in the dough.
6. Turn on the multicooker to the “Baking” mode and bake the zucchini casserole with cottage cheese for 60 minutes. If you don’t have such a device, cook the dish in the oven at 180 degrees for 40-50 minutes.

Zucchini casseroles - cooking secrets

• Choose young zucchini for the recipe. These do not need to be peeled and seeds removed. Because the peel of such fruits is still quite soft, and the seeds are small. The older the vegetable, the thicker its peel and more seeds. From a mature vegetable, the seeds are always removed and the peel is cut off.
• Since zucchini is watery, it is better to finely chop it for casseroles rather than grate it.
• If the recipe calls for grating the fruit, use a coarse grater and squeeze the mass to drain off excess juice. Then the casserole dough will not spread and will be well baked inside. If you grate the zucchini on a very fine grater, the structure of the dish will be more uniform. But such vegetable shavings will give even more juice, which means you will have to add more flour to the dough so that it does not turn out liquid.
• Salt the dough just before baking. Otherwise, the zucchini will release even more juice.
• Casseroles are served as a separate dish or as a side dish for meat or fish.

With minced meat

• Time: 1 hour.
• Number of servings: 8 servings.
• Calorie content of the dish: 203 kcal/100 g.
• Purpose: snack.
• Cuisine: European.
• Difficulty: medium.

Meat lovers will be pleased with the zucchini casserole in the oven with the addition of any kind of minced meat. Prepare this dish in the form of portioned “boats”, where the zucchini itself acts as a form, and the remaining ingredients are laid out in layers.

Ingredients:

• zucchini – 2 pcs.;
• tomatoes – 2 pcs.;
• hard cheese – 120 g;
• minced meat – 300 g;
• mayonnaise – 200 ml;
• onion – 1 pc.;
• butter – 50 g;
• salt, ground black pepper - to taste.

Cooking method:

1. Cut the zucchini into 4 pieces. Cut out the center of each piece. You should get 8 boats.
2. Grease a baking sheet with butter and place the “boats” on it.
3. Cut the tomatoes into rings.
4. Chop the onion as finely as possible.
5. Salt and pepper the minced meat, mix with onion.
6. Place a little minced meat on the bottom of each “boat”.
7. Lubricate with mayonnaise.
8. Place tomatoes on top, brush with mayonnaise.
9. At the end, sprinkle everything with grated cheese.
10. Cook the “boats” in the oven for 30-40 minutes at a temperature of 200 degrees.

With eggplants

• Time: 1 hour.
• Number of servings: 8 servings.
• Calorie content of the dish: 179 kcal/100 g.
• Purpose: snack.
• Cuisine: European.
• Difficulty: medium.

If you can't decide on how to prepare a summer lunch, your choice is a mixed zucchini casserole with cheese, assembled from rolls. Inside each roll there is a surprise of cheese and garlic filling. The sauce here is tomato juice.

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Ingredients:

• zucchini – 1 pc.;
• eggplant – 1 pc.;
• tomatoes – 6 pcs.;
• sunflower oil - for frying;
• mozzarella – 100 g;
• mayonnaise – 100 ml;
• greens - a bunch;
• garlic – 3 cloves;
• salt, ground black and red pepper - to taste.

Cooking method:

1. Cut the eggplant and zucchini into “tongues” and add salt. Place in a colander to drain the juice. Fry until half cooked in a frying pan. Place the prepared vegetables on a napkin.
2. Mix mayonnaise with garlic and herbs.
3. Cut the cheese into cubes.
4. Lubricate each “tongue” with the resulting sauce, insert a piece of cheese and roll into small rolls. Place on a baking sheet.
5. Make a tomato. To do this, pass the vegetables through a juicer or simply grate them. Season with salt and pepper.
6. Pour the tomato over the rolls. Place in the oven for 20 minutes.

Zucchini casserole with minced meat and tomatoes

Vegetable casserole with the addition of minced meat turns out to be more satisfying and nutritious. Any type of meat can be used for minced meat. For a dietary dish, use minced chicken or turkey; for a nutritious dish, use pork or beef.

Ingredients:

• Minced chicken – 400 g
• Young zucchini - 1.2 kg
• Tomatoes - 6 pcs.
• Onion - 3 pcs.
• Tomato paste - 2 tbsp.
• Eggs - 3 pcs.
• Vegetable oil - for frying
• Hard cheese - 100 g
• Sour cream – 150 g
• Salt - 1 tsp.
• Semolina - 3-4 tbsp.
• Ground black pepper - a pinch

Preparing zucchini casserole with minced meat and tomatoes:

1. Peel the onions, cut into small cubes and fry in a frying pan in vegetable oil until transparent.
2. Add fried onions to the minced meat, season it with salt, ground black pepper and add tomato paste. Mix well.
3. Cut the tomatoes into slices.
4. Grate the zucchini on a coarse grater, place in a sieve and leave for half an hour to drain all the juice. Then squeeze them out additionally with your hands.
5. Combine the eggs with sour cream, add salt and whisk until smooth.
6. Combine zucchini shavings, semolina and egg mixture.
7. Grease a baking dish with butter and place half a portion of zucchini dough.
8. Place minced meat with onions on top and again zucchini dough.
9. Place tomatoes on the casserole and sprinkle with grated cheese.
10. Heat the oven to 180 degrees and bake the zucchini casserole with minced meat and tomatoes for 30-35 minutes.

Description of preparation:

Summer should be loved not only for the excellent weather and bright sun, but also because at this time we have the opportunity to prepare various delicacies from fresh vegetables.
And today I want to share with you my favorite recipe and tell you how to make zucchini casserole with tomatoes. And although here we have only two main ingredients, this does not mean that such a dish will turn out to be primitive and bland; we will pour a delicious sauce over our vegetables and decorate with grated cheese on top. Believe me, it will turn out so tasty that you will want to make zucchini and tomato casserole at home again and again. Purpose: For breakfast / For lunch / For dinner Main ingredient: Vegetables / Zucchini / Tomato Dish: Hot dishes / Casserole

Vegetable zucchini lasagna with cheese

Instead of traditional sheets of lasagne pasta, thinly sliced ​​zucchini slices are great. The dish will be lighter and more dietary. At the same time, the taste is not inferior to the original recipe.

Ingredients:

• Zucchini - 4-5 pcs.
• Dry marjoram - 1 tsp.
• Garlic - 1 clove
• Salt - 1 tsp.
• Ground pepper - a pinch
• Nutmeg - 0.5 tsp.
• Mozzarella – 250 g
• Parmesan – 50 g
• Milk – 500 ml
• Butter - 50 g
• Flour - 2 tbsp.
• Minced meat - 500 g
• Tomato paste - 2 tbsp.
• Onions - 1 pc.
• Vegetable oil - for frying
• Carrots - 1 pc.

Preparing vegetable lasagne from zucchini with cheese:

1. Melt the butter in a frying pan and fry the flour, stirring, for 1 minute. Pour milk into the pan in small portions and stir thoroughly so that no lumps remain. Boil and cook for 5 minutes. Salt the food, season with nutmeg and cool.
2. Pour vegetable oil into another frying pan and heat. Add finely chopped onion and carrots and fry for 5-7 minutes until golden. Add minced meat, stir and fry for another 5 minutes. Season with salt, black pepper and tomato paste. Stir and remove from stove.
3. Cut the zucchini lengthwise into 5 mm thick slices.
4. Cut the mozzarella into pieces and grate the parmesan on a medium grater.
5. Grease a baking dish with oil and place a layer of zucchini. Season with salt, add a layer of meat filling, pour over milk sauce and sprinkle with mozzarella.
6. Repeat layers: zucchini, minced meat, sauce, mozzarella.
7. Sprinkle the last layer with grated Parmesan.
8. Heat the oven to 180 degrees and bake vegetable zucchini lasagna with cheese for 40 minutes.