Zucchini baked in the oven

Very tasty, summer food from vegetables of a new crop.

Easy to prepare, disappears from the plates quickly!

Compound: for 4 - 6 servings

Zucchini - 2 small;
Tomatoes - 3-4 pieces;
Bulgarian pepper, sweet - 0.5-1 pc.;
Garlic - 0.5 heads;
Sour cream - 6 -8 tablespoons;
Mayonnaise;
Hard cheese - 150-200 g;

Salt, herbs (basil, oregano, celery);
Greenery;

Butter (piece) for greasing the pan

Zucchini on a baking sheet

How to cook

1. peel zucchini, cut into rings (0.3-0.4 cm);
2. cut into: tomatoes - rings, pepper - stripes (cut quarters across);
3. grate the cheese on a coarse grater, pass the garlic through a press;
4. grease a baking sheet with oil, put zucchini rings on it. Salt. Sprinkle with herbs;
5. a couple of strips of pepper and buttocks of tomatoes cut into small pieces. Combine them with garlic, half the cheese and sour cream. Salt. Mix;
6. put, evenly distributing, cheese-sour cream mass on zucchini. Top with tomatoes. salt the tomatoes. Drop a drop of mayonnaise on each tomato circle. Sprinkle the second half of the cheese on top;
7. preheat the oven to a temperature of 200 C and bake until the zucchini softens (30-40 minutes);
8. Sprinkle the prepared vegetables with herbs.

Tomatoes and peppers covered mugs of zucchini)))

Features of preparation and taste

If you are an opponent of mayonnaise, replace it with sour cream. When there is no sour cream, then cream is also suitable, just drop a little lemon juice into the creamy vegetable mass or cut 2 citrus rings into quarters and scatter them over the surface of the dish along with the tomatoes. And if you are loyal to mayonnaise and even love it very much, you can not use sour cream at all. Only one mayonnaise. It will not turn out very useful, but extremely tasty.

The remaining slices of zucchini can be cut into cubes and sprinkle empty spaces between the circles of zucchini with them.

Delicious summer vegetable food

Our vegetable dish turns out to be very bright and juicy, with a pleasant sourness enveloping the delicate sweetness of zucchini. Spicy notes of garlic and cheese melted in thick sour cream balance and connect the dish into a single whole.

In Bulgaria, vegetables baked in a similar way are called "plakia". Zucchini with tomatoes in sour cream cheese sauce can serve as an independent dish, or as a hot salad or side dish. Today, for example, we ate them, preheated, with mashed potatoes and sausages. It was delicious.

By the way, zucchini is good and cold. Then they resemble very tasty, slightly sweet mushrooms in a thick, very tasty sour-salty sauce.

Wash the tomatoes, cut into strips.

Wash sweet pepper, remove seeds and cut into strips.

Peel the onion, cut into half rings or quarter rings.

Peel the zucchini from the peel and seeds, cut into thin slices.

In a convenient container (frying pan, cauldron, saucepan), heat the oil. Saute the onion until translucent, stirring occasionally.

Add tomatoes, fry over high heat for 3 minutes, stirring occasionally.

Add pepper, stir and simmer, stirring all the time, 3 minutes.

Then add zucchini, salt, sugar, pepper to taste. Stir, simmer for 20 minutes, stirring occasionally, over low heat under the lid.

Next, add tomato paste to the vegetables, mix and continue to simmer until cooked under the lid, for 10-20 minutes, stirring occasionally.

Pass the garlic through a press or cut with a knife, as I do.

2 minutes before cooking, add finely chopped garlic. Mix and simmer.

Then sprinkle with chopped herbs, let it boil and turn off the fire. Add vinegar, mix.

We sterilize jars, lids and a spoon with which we will lay out the salad. I sterilize the jars in the microwave, after washing them and pouring 50 ml of water into them. Boil at full power for 2-3 minutes in the microwave. Arrange the salad in sterilized jars (5-6 jars of 700 ml each) with a sterile spoon, tighten with sterilized lids. Gently turn upside down, wrap and leave to cool completely. A delicious salad of zucchini, peppers and tomatoes is ready for the winter.

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Good day, dear readers! Today I want to return to the topic of preparations for the winter, since it is more relevant than ever - the season, after all.

I already wrote that this year a huge amount of zucchini has grown in my dacha. And they are still growing. It seems cold already, but they don't care. Only last week I got rid of them, what I could - rolled up, distributed the rest to my friends. At the weekend I was in the country - 6 more pieces. In general, they are somehow endless.

I dug through my culinary notes and found a couple more recipes for winter salads. The ingredients in them are almost the same, only the cooking technology is slightly different. Therefore, I decided not to divide these recipes into two posts, but to publish them in one.

So, a salad of zucchini, tomatoes and peppers for the winter, the first option:

Ingredients

• zucchini - 3 kg
• Bulgarian pepper - 1 kg
• tomatoes - 1 kg
• onion - 150 gr
• vegetable oil - 200 gr
• granulated sugar - 200 gr
• salt - 80 gr
• vinegar 9% - 100 gr

Cooking method

We pass the tomatoes through a meat grinder directly into the container in which we will cook the salad and set aside for now.

Cut the zucchini into small pieces.

Onions - half or quarter rings.

Pepper - straw.

Pour everything into a large bowl and mix. The easiest way to do this is by hand.

We put a large enameled basin or a large saucepan with ground tomatoes on the fire, bring to a boil. Add sugar, salt, vegetable oil, stir.

We spread the vegetables, mix. Simmer over low heat for 30 minutes, stirring occasionally so that the vegetables warm up evenly.

After half an hour, pour in the vinegar and continue to simmer for another 10 minutes.

We lay out in sterile jars, hermetically close and wrap. All!

Salad of zucchini, tomatoes and bell peppers with tomato paste, the second option:

Ingredients

• zucchini - 2 kg
• onion - 300 gr
• pepper - 6 pcs.
• tomatoes - 1 kg
• vegetable oil - 1 cup
• granulated sugar - 1 cup
• tomato paste - 200 gr
• vinegar essence - 2 tbsp. spoons
• salt - 1 tbsp. spoon with slide

Cooking method

You will have to tinker with this salad a little longer, but believe me, it's worth it! To begin with, we chop all the vegetables, just like in the previous recipe, only we do not scroll the tomatoes in a meat grinder, but also cut them into thin slices. VEGETABLES DO NOT MIX!

We mix vegetable oil, granulated sugar and tomato paste in a large enameled or chrome-plated container, cook for 10 minutes over low heat.

Put chopped onions and zucchini in this mixture, mix, cook for another 10 minutes.

Add pepper, mix again and cook for another 10 minutes.

Add salt and chopped tomatoes, bring to a boil, pour in vinegar essence.

Mix thoroughly again, bring to a boil and place in sterilized jars. Seal tightly and wrap until completely cool. That's all! Enjoy your long winter evenings! See you on the blog!