Oven-baked zucchini is a great appetizer or main dish. The vegetable gives you the opportunity to use your imagination in the kitchen, and food with it turns out delicious and looks appetizing.

Required:

• large zucchini - 2 pcs.;
• eggs - 1 pc.;
• tomatoes - 1 pc.;
• garlic - 2 teeth;
• sour cream - 2 tbsp. l.;
• hard cheese (grated) - 3 tbsp. spoons;
• vegetable oil - 2 tbsp. spoons for dressing and a little for greasing the mold;
• a little salt, herbs and peppers.

Preparation.

1. Cut the zucchini into centimeter-wide discs, remove the seeds.
2. Place the vegetables in a baking tray pre-greased with vegetable oil in two layers.
3. Chop the washed tomato and spread over the zucchini.
4. For dressing, combine crushed garlic, egg and vegetable oil with sour cream. Add salt, add spices and mix.
5. Pour the mixture over the vegetables.
6. Bake for approximately half an hour at 180 degrees.
7. Remove the dish, sprinkle with grated cheese and cook for another 10 minutes.

Baked zucchini with cheese is a classic, very easy to prepare dish.

You can improve its taste with the help of seasonings: ground black and red peppers, paprika, dry herbs, garlic, fresh herbs.

Each housewife will be able to invent her own, original version of healthy food, taking into account her taste and the preferences of her household.

With tomatoes

It's just the perfect combination. In the morning or evening, the dish will become a complete breakfast or dinner, and at lunch it will supplement the table with useful microelements and vitamins.

Required:

• zucchini - 2 pcs.;
• sour cream - 90 g;
• garlic - 3 cloves;
• tomatoes - 3 pcs.;
• cheese - 140 g.

Preparation.

1. Cut the zucchini into discs, add salt and place in a baking dish.
2. Combine chopped garlic with sour cream, stir and pour over the vegetable mixture.
3. Cut the tomatoes lengthwise into small circles and move them onto the zucchini.
4. Sprinkle finely grated cheese on top of vegetables.
5. Bake for 40 minutes at 190 degrees.

Super dish with mushrooms

For a hearty snack with a pleasant taste you will need:

• zucchini - 1 pc.;
• champignons - 350 g;
• sour cream - 5 tbsp. spoon;
• onion - 1 head;
• tomatoes - 2 pcs.;
• flour - 100 g;
• vegetable oil - 200 ml;
• cheese - 140 g;
• a little salt and pepper;
• green onions or dill, if desired.

Preparation

1. Cut the zucchini into discs and remove the core and seeds.
2. Season the vegetables with salt, pepper and roll in flour.
3. Fry the vegetable preparations in a heated frying pan with vegetable oil.
4. For the filling, fry the chopped onion separately, add pieces of mushrooms to it, and when they brown a little, add tomato slices. Add salt and pepper to the mixture and keep on the fire until the mushrooms are cooked.
5. For the sauce, pour 3 tbsp into the grated cheese. spoons of sour cream, stir the mixture.
6. When the mushroom filling has cooled, beat in the egg, 2 tbsp. spoons of sour cream, 1 tbsp. a spoonful of flour and, if desired, chopped herbs. Mix everything.
7. Grease a baking tray and distribute portions of zucchini on it.
8. Fill them with mushroom mixture and top with sour cream sauce.
9. Bake for about 25 minutes at 200 degrees.

Zucchini stuffed with vegetables

This delicacy is eaten both hot and cold.

Required:

• zucchini - 3 pcs.;
• carrots and onions - 1 pc.;
• tomatoes and salad peppers - 2 pcs.;
• cauliflower - 170 g;
• cheese - 90 g;
• garlic - 2 cloves;
• sour cream - 80 g;
• a little vegetable oil;
• salt, herbs, seasonings to taste.

Preparation.

1. Cut the zucchini in half lengthwise and remove the seeds. Lightly remove the pulp from inside the vegetable boats.
2. Cut the peppers and carrots into cubes. Separate the cabbage into inflorescences. Remove the skin from the tomatoes and chop the pulp. Pass the garlic through a garlic press.
3. Place a frying pan over medium heat and pour vegetable oil into it. When the mixture is warm, throw in the peppers, carrots, cabbage and garlic pieces.
4. After five minutes, add tomatoes and zucchini pulp. Add spices, salt and simmer for 5 - 10 minutes until the moisture evaporates.
5. Fill the zucchini “boats” with the vegetable mixture and place on a baking sheet greased with vegetable oil.
6. Bake at 180 degrees for about half an hour.
7. About 5 - 7 minutes before the end of cooking, the zucchini stuffed with vegetables is poured with sour cream and sprinkled with grated cheese. The casserole under the creamy “fur coat” is cooked for another 10 minutes.

Recipe with eggplants

Required:

• eggplants and zucchini - 1 pc.;
• tomatoes - 4 pcs.;
• salt and pepper - half a teaspoon each;
• vegetable oil and soy sauce - 2 tbsp. spoons.

Preparation.

1. Wash all vegetables.
2. Cut the eggplants into discs of equal width and leave for about 20 minutes: let the juice release so that the bitterness comes out along with it. Drain the liquid.
3. Remove the thick skin and large seeds from old zucchini. If the vegetables are young, then the skin is not cut off. The tomatoes are firm and not overripe.
4. Cut the tomatoes and zucchini into not too thick rounds and add salt.
5. Lightly grease a deep container with vegetable oil.
6. Place zucchini and eggplant at the bottom, alternating vegetables. Pepper them a little, sprinkle with soy sauce and oil.
7. Place the top layer - slices of tomatoes.
8. Place the dish in the oven at 180 degrees for half an hour.

If desired, you can season the dish with garlic. A couple of cloves are placed between layers of vegetables before baking. The dish will become more tasty if you sprinkle hard cheese on top. It melts quickly, so about 8 minutes before cooking, remove the vegetables from the oven, spread the cheese evenly over their surface and send the casserole back to cook.

Zucchini does not have its own distinct taste, so dishes with it turn out completely different. You can bake zucchini with tomatoes, give the vegetable the flavor of mushrooms, eggplant, meat - there are many options, especially if you use different spices.

With minced meat - simple and tasty

Required:

• zucchini - 1 pc.;
• minced pork - 600 g;
• eggs - 1 pc.;
• cheese - 90 g;
• mayonnaise - 3 tbsp. spoons;
• a little bit of vegetable oil, salt and pepper.

Preparation.

1. Cut the washed and peeled zucchini into round pieces, remove the core and seeds.
2. Add salt and pepper to the minced meat, beat in the egg and stir the mixture.
3. Coat a baking sheet with vegetable oil and place the zucchini pieces evenly on it.
4. Fill each zucchini ring with minced meat.
5. Grease stuffed vegetables with mayonnaise,
6. Place the zucchini with minced meat in an oven preheated to 210 degrees and bake for about 35 minutes.
7. Remove from the oven, sprinkle grated cheese on top and cook for another 10 minutes.
8. Before serving, garnish with herbs.

It is impossible to answer unequivocally how long to bake zucchini with minced meat - the cooking time and temperature may vary, depending on the characteristics of a particular oven. The readiness of the dish is checked by appearance. Have the vegetables browned and the meat changed color? It's time to end the execution with heat. Using a toothpick you can tell how soft the casserole is.

Lenten zucchini baked in the oven

A wonderful recipe for those who are on a diet or fasting - the zucchini in this recipe contains a minimum of fat. You can eat it with sour cream sauce, for which sour cream is combined with chopped garlic.

Required:

• large zucchini - 2 pcs.;
• flour - 5 tbsp. spoon;
• a little salt and a mixture of ground pepper.

Preparation:

1. Wash the zucchini and remove the skin from old ones. Then cut the fruits into discs about 1 cm thick.
2. Take two regular plastic bags and put one of them in the other.
3. Add salt, spices, and flour to the resulting package. Mix the mixture well.
4. Place the zucchini in a bag. The size of the latter and the number of vegetables are selected so that there is free space between them.
5. Shake the bag so that all vegetable preparations are evenly coated in flour.
6. Grease a baking sheet with vegetable oil. Place the zucchini, previously removed from the bag, along its bottom.
7. Place the pieces into an oven preheated to 200 degrees for 12 minutes.
8. Remove the zucchini, turn it over and place it on the top rack in the oven. Keep in grill mode for three minutes.

With Chiken

The taste of zucchini and chicken is a pleasant combination. The dish can be tasted hot or cold.

Required:

• zucchini - 2 pcs.;
• chicken fillet - 0.5 kg;
• garlic - 2 cloves;
• olive and vegetable oil - 3 tbsp. spoons;
• cheese - 60 g;
• tomato sauce - 1 tbsp. spoon;
• a little salt and ground pepper.

Preparation.

1. Cut the fillet into thin slices, add salt and pepper.
2. Crush the garlic in a garlic press.
3. Combine the fillet pieces and garlic and leave to marinate.
4. Cut the zucchini lengthwise into thin strips about 5 mm high.

Required:

• medium zucchini - 2 pcs.;
• hard cheese - 50 g;
• sour cream - 4 tbsp. spoons;
• garlic - 1 large or 2 small cloves;
• lean oil for frying;
• fresh dill, parsley (if desired);
• a little salt and a mix of peppers.

It is permissible to replace the sour cream in the recipe with mayonnaise.

Preparation.

1. Wash the zucchini and cut crosswise.
2. Season the vegetables with salt and pepper, roll in flour.
3. Fry them in vegetable oil for 4 minutes until browned.
4. Transfer vegetables to a baking dish with high sides.
5. Make the sauce: combine sour cream with crushed garlic, chopped herbs and grated cheese.
6. Pour sour cream over the zucchini.
7. Bake for 20 minutes at 200 degrees.

How to bake zucchini with potatoes

You can bake vegetables by adding dill and herbs. Eat the finished dish hot, garnished with herbs.

Required:

• zucchini - 2 pcs.;
• potatoes - 0.5 kg;
• bacon - 250 g;
• garlic - 4 cloves;
• vegetable oil for greasing the baking sheet;
• salt and a little pepper to taste.

Preparation.

1. Cut the zucchini and unpeeled potatoes into round pieces. Season them with salt and add spices and pepper if desired.
2. Chop the garlic into smaller pieces and the bacon into long slices.
3. Place in layers on the bottom of a greased baking sheet: first the zucchini pieces, then the garlic and bacon, and the potatoes on top.
4. Cover the vegetables with foil and bake at 200 degrees for about 40 minutes. The food should spend half the time in foil, and then the covering material should be removed.

You should definitely treat yourself and your family with zucchini from the oven. This cooking technology allows you to prepare healthy food suitable for a healthy diet. Zucchini is a universal product. Due to its low calorie content, it is used for weight loss. And when combined with meat, potatoes and rich sauces, it will turn into a hearty lunch or dinner.

I advise you to learn how to cook zucchini with cheese and garlic. An excellent solution for a hearty but healthy lunch for the whole family. This versatile and economical dish will appeal to all spicy lovers!

Meatless zucchini boats are a great light dinner for a nice warm evening. Boats are not only tasty, but also healthy; this is a healthy food dish. Especially if you grew the vegetables yourself!

It’s good to cook zucchini with garlic in the oven if you want to reduce the amount of fat that you will certainly get from the oil if you fry the zucchini in the usual way. Very tasty, but not so fatty.

Delicious hot appetizer - zucchini with tomatoes and cheese. Please note - no meat! During the season of fresh vegetables, this dish will go with a bang! Garlic will accompany zucchini, tomatoes and cheese.

With such a bright, juicy and incredibly tasty casserole, any dinner will be a great success, you can even safely offer it to guests, I am sure that they will appreciate such an excellent dish.

I bring to your attention a recipe for preparing delicious stuffed zucchini in a slow cooker. This recipe was suggested to me by my mother.

Another recipe from my favorite vegetable. Zucchini casserole with cheese. Almost a dietary dish, although cheese gives it some satiety, but without it it would be too lean. Make this casserole.

When summer comes to us, our table is immediately decorated with the bright colors of ripe vegetables. The dish I want to introduce you to is not only very beautiful, but also incredibly tasty.

Recently, on the Internet, I came across a simple recipe for cooking zucchini stuffed with minced meat in a slow cooker. Zucchini in a slow cooker turns out more juicy and tasty than in a frying pan.

What could be faster and tastier than a casserole? Do not know? Then here's a recipe for making zucchini casserole with cheese!

I suggest you prepare a very easy, quick and tasty dish - baked zucchini in the oven. There are many options. Try this one.

Zucchini stuffed with minced meat is a well-known dish. There are a lot of options for preparing it. Each has its own flavor. I suggest most likely a classic recipe for zucchini with minced meat. Try it!

A light, low-calorie, but at the same time satisfying dish. If you are following a healthy diet and miss vegetables, it’s time to cook zucchini baked with cheese according to the classic recipe.

A quick and simple dish that can be prepared for both lunch and dinner. It is quite light, one might even say dietary, so with this recipe you don’t have to worry about your figure.

One of the simplest, but at the same time successful ways to prepare zucchini is to bake them under cheese in the oven. Just a few simple steps - and delicious zucchini with cheese is ready.

I make zucchini in batter with Parmesan cheese as a treat for myself. Of course, it’s a little high in calories, but it’s delicious. This dish also fits well at a beer party.

The best thanks is to quote the entry;)

Fried zucchini with garlic sauce is one of our favorite snacks during the hot season. Undoubtedly, this dish has an amazing taste, magical aroma and deliciously delicate structure. But who said that zucchini must be fried in a pan? After all, if you cook them in the oven, they turn out no less tasty, tender and aromatic. And also more useful. After all, it has long been known that fried foods cannot boast of such qualities. Zucchini in the oven can be classified as a dietary snack, because... They are prepared with virtually no oil. But a vegetable in its pure form is unlikely to please you with a luxurious taste.

To achieve perfect harmony, you only need a small piece of cheese, a few cloves of garlic and mayonnaise, which can be replaced with sour cream. The result will be such a delicious meal that your family will not only lick their fingers, but also their plates.

Try cooking zucchini with cheese and garlic in the oven, it’s very simple, quick, tasty and nutritious. This appetizer is good not only as a complement to main courses, but also as an independent dish that can satisfy a sudden feeling of hunger.

TIME: 40 min.

Easy

Servings: 3

Ingredients

• Medium-sized zucchini – 2 pcs.;
• Mayonnaise – 80 ml;
• Garlic – 1 clove;
• Hard cheese – 80 g;
• Fresh dill or parsley - a small bunch;
• Salt is optional.

Preparation

To make the appetizer tender, juicy and tasty, use young fruits for its preparation. If you have old zucchini, then you need to peel them. Rinse the fruits under running water and trim the tails. Dry the zucchini with a kitchen towel and then chop them into slices, about 6-7 mm thick.

Grind the hard cheese on a coarse grater.

Peel the garlic, rinse and pass through a press.

In a small but deep bowl, combine grated cheese and chopped garlic. Add salt to taste.

Add mayonnaise to the resulting mass. Mix the zucchini cheese sauce thoroughly.

Line a baking tray with parchment paper. Place zucchini slices on it.

Using a teaspoon, coat each vegetable piece with the mayonnaise-cheese filling.

Place the baking sheet with the zucchini in an oven preheated to 180 degrees. Bake for 20-30 minutes. The main sign that the dish is ready is a beautiful golden brown crust on the surface of the zucchini slices.

Rinse and dry fresh herbs, then chop finely. Sprinkle the zucchini baked with cheese with chopped parsley or dill.

Serve the cooked zucchini any way you like: hot, warm or cold. Bon appetit!

Zucchini baked in slices with cheese

Everything ingenious is simple. Direct proof of this is zucchini with cheese, cooked in the oven. They are very simple and quick to make, and their magical taste will delight all connoisseurs of gourmet food. Due to the products used, the dish turns out to be dietary, so you don’t have to worry about your figure - it will remain ideal.

Ingredients:

• Hard cheese – 100 g;
• Salt, ground black pepper - to taste;
• Sour cream - optional;
• Fresh greens - for decoration;
• Medium-sized young zucchini – 3 pcs.

Preparation

To prepare zucchini slices with cheese, there is no need to cut off the tails from the main ingredient. You just need to carefully remove the attachment point of the stalk, being careful not to touch the tip itself.

Rinse the fruit under cold running water and then dry thoroughly with a paper towel. Cut each vegetable in half lengthwise. Divide each resulting boat into 2 more parts (lengthwise). If your zucchini is too wide, you can cut it into 3-4 slices.

Line a baking tray with parchment. Place zucchini slices on it. Sprinkle each of them with salt and ground black pepper. Adjust the amount of spices to your taste.

If desired, brush each vegetable slice with sour cream. Thanks to the dairy product, the dish will be more juicy, tasty, nutritious and appetizing. However, even without sour cream, zucchini turns out simply wonderful.

Grind the hard cheese using a medium or fine grater. Generously sprinkle each vegetable slice with the resulting shavings.

Place the baking sheet with the zucchini in the oven, preheating it to 180 degrees. Bake for about half an hour. As soon as a golden brown crust forms on the surface of the zucchini, the dish is ready.

Sprinkle hot zucchini with finely chopped herbs. Let them cool slightly.

Zucchini with cheese in the oven can be served as an independent snack or as an addition to main courses.

Stuffed zucchini with cheese, garlic and cottage cheese in the oven

Preparing this dish will take a little longer, because you will have to peel the pulp from the zucchini. However, the dish turns out to be so unusual and tasty that you will immediately forget about the efforts made. Stuffed zucchini looks so appetizing that you can safely serve it at any festive table. And the magical aroma of vegetable boats will fill your home with comfort, good mood and joy.

Ingredients:

• Cottage cheese with any percentage of fat content – ​​250 g;
• Hard cheese – 150 g;
• Young medium zucchini – 3 pcs.;
• Salt and ground black pepper – as per preference;
• Chicken egg – 1 pc.;
• Fresh parsley - a small bunch;
• Garlic – 2-3 cloves;
• Mayonnaise – 2 tbsp.

Preparation

Wash the zucchini and then cut off the tip where the stalk is located. Divide each fruit into two equal halves (lengthwise).

Using a teaspoon or any other convenient tool, remove the pulp from each half. Be careful not to damage the surface of the zucchini. You should end up with some kind of boats.

Now prepare the filling. Grind the hard cheese on a coarse grater. Set the smaller part of the shavings (about 50 g) aside; they will be needed for sprinkling. Place the remaining cheese in a deep bowl. Add cottage cheese to it and beat in a chicken egg. Finely chop the clean greens and then combine with the rest of the filling ingredients. Pass the peeled garlic through a press and place it in a common container.

Season the curd and cheese filling with salt and ground pepper. If desired, add your favorite spices, such as mixed herbs, turmeric, sweet paprika or nutmeg. Mix thoroughly.

Place the zucchini boats on a baking sheet, first covering it with parchment paper. Lightly salt the center of each piece. Fill the recesses of the boats with curd and cheese filling. Smooth the surface with a spatula or spoon.

Lubricate each boat with mayonnaise and then sprinkle with grated cheese.

Place the baking sheet in a hot oven (200 degrees) for 30-40 minutes. As soon as the surface of the zucchini acquires a pleasant golden hue, the dish can be removed from the oven. You should not overcook the zucchini in the oven, otherwise they will become less juicy and the cheese covering the boats will dry out.

Serve stuffed zucchini hot or warm. The dish will perfectly cope with the role of an independent dish, so it can be offered to family as a light but satisfying dinner. Bon appetit!

Ingredients

• 50 g butter;
• 2 cloves of garlic;
• 4 tablespoons flour;
• 550 ml milk;
• 80 g parmesan;
• 1 lemon;
• several sprigs of parsley;
• salt - to taste;
• 3 zucchini;
• 250 g boiled chicken;
• 200 g mozzarella or other cheese that melts well.

Preparation

Melt butter in a frying pan over medium heat. Fry the chopped garlic on it for about 30 seconds. Add the flour and cook, stirring constantly, for a minute until the mixture begins to bubble.

Gradually pour in the milk, stirring the mixture continuously. When it starts to boil, add 50 g of grated cheese. Cook for another 2-3 minutes until the mixture thickens. Add the juice of a whole lemon, chopped parsley and spices. Stir and remove sauce from heat.

Brush some of the sauce onto the bottom of the baking dish. Cut the zucchini into thin long strips. Place 2-3 zucchini strips side by side on a board or table so that their long edges slightly overlap each other.

Grease the resulting rectangle with butter, sprinkle with finely chopped chicken and grated mozzarella. Wrap it in a roll and place it in the pan with the filling facing up. Repeat the same with the remaining ingredients.

Sprinkle the rolls with the remaining grated cheese and place in an oven preheated to 190°C for 30 minutes.

geniuskitchen.com

Ingredients

• 4 slices of bacon;
• 1 onion;
• 3–4 large tomatoes;
• 70 g tomato paste;
• 60 ml olive oil;
• 1 clove of garlic;
• salt - to taste;
• 1 teaspoon Italian herbs seasoning;
• 1 eggplant;
• 3–4 zucchini;
• 1 green bell pepper;
• 300 g hard cheese.

Preparation

Cut the bacon into large pieces and the onion into small cubes. Add these ingredients to the pan and cook over medium heat until the bacon is crispy.

Add large diced tomatoes, tomato paste, oil, chopped garlic, salt and seasoning and stir. Place half of this mixture in a baking dish.

Cut the eggplant into cubes, the zucchini into circles, and the pepper into small strips. Place half the vegetables in the pan and sprinkle with half the grated cheese.

Spread the remaining fried mixture, vegetables and grated cheese on top. Bake ratatouille for 50–55 minutes at 190°C.

dishmaps.com

Ingredients

• 2 zucchini;
• 1 onion;
• 50 g butter;
• 2 cloves of garlic;
• 4 eggs;
• 100 g parmesan or other hard cheese;
• ¼ bunch of parsley;
• several sprigs of basil;
• ½ teaspoon of dried marjoram or several sprigs;
• salt - to taste.

Preparation

Peel the zucchini and onion and cut them into small cubes. Melt the butter in a frying pan over medium heat, add the vegetables and chopped garlic. Fry, stirring occasionally, until the vegetables are soft.

In a separate container, mix eggs, grated cheese, chopped herbs and salt. Add the fried ones and stir.

Transfer the mixture to a baking dish and place in an oven preheated to 180°C for 20–25 minutes. Check doneness with a knife: it should come out clean from the middle of the casserole.

delish.com

Ingredients

• 1 onion;
• 2 cloves of garlic;
• 250 g minced beef or turkey;
• 200 g tomato paste;
• 4 zucchini;
• 250 g ricotta;
• salt - to taste;
• ground black pepper - to taste;
• 100 g mozzarella;
• a few sprigs of parsley.

Preparation

Heat oil in a frying pan over medium heat. Add diced onion and fry for 5 minutes. Add chopped garlic and cook for another minute. Place the minced meat in the pan and fry for about 6 minutes. Add tomato paste and mix well.

Cut the zucchini in half lengthwise and scoop out the pulp, forming boats. Place ricotta in each boat and season with salt and pepper. Place the meat filling on top and sprinkle with grated mozzarella.

Bake the boats at 180°C for 25–30 minutes. Before serving, sprinkle them with chopped parsley.

tasteofhome.com

Ingredients

• 3 zucchini;
• salt - to taste;
• 2 eggs;
• 50 g parmesan;
• 200 g mozzarella;
• 100 g cheddar cheese;
• 2 tablespoons vegetable oil;
• 450 g minced beef;
• 1 onion;
• 400 g tomato paste;
• 1 green bell pepper.

Preparation

Grate the zucchini along with the skin on a medium or coarse grater. Place in a colander, sprinkle with salt and leave for 10 minutes. Then squeeze them with your hands to remove excess liquid.

Mix the zucchini with the eggs, grated Parmesan, half the grated mozzarella and half the grated cheddar. Place this mixture in a baking dish, smooth it out and bake at 200°C for 20 minutes.

Heat the oil in a frying pan over medium heat and fry the finely chopped onion. Add the tomato paste, stir and spoon the meat mixture over the baked zucchini.

Sprinkle with mozzarella, cheddar and chopped pepper. Place in the oven for another 20 minutes.

health.com

Ingredients

• 1 tablespoon vegetable oil;
• 2 zucchini;
• 4–5 large tomatoes;
• 300 g fresh or frozen corn;
• 50 g breadcrumbs;
• 30 g parmesan.

Preparation

Grease a baking dish with vegetable oil. Cut the zucchini and tomatoes into slices. Place the zucchini in the pan, then the corn and tomatoes.

Mix crackers and grated cheese and sprinkle vegetables with this mixture. Bake at 200°C for about 30 minutes until golden brown. Cover and place in the oven for another 10 minutes until the vegetables are tender.

Ingredients

• 2–3 tablespoons of vegetable oil;
• 2 zucchini;
• 100 g ham;
• 70 g cherry tomatoes;
• 8 eggs;
• 120 g heavy cream;
• salt - to taste;
• ground black pepper - to taste;
• ½ teaspoon dried oregano;
• ¼ teaspoon paprika;
• 100 g hard cheese.

Preparation

Grease a muffin pan with butter. Cut the zucchini into long thin strips and cut them in half crosswise. Line the bottom and sides of each compartment in the pan with zucchini.

Cut the ham into small cubes and the tomatoes into quarters. Divide these ingredients among the zucchini baskets.

Beat eggs, cream and spices until smooth. Pour this mixture into the baskets and sprinkle with grated cheese. Bake the muffins for 30 minutes at 200°C.

natashaskitchen.com

Ingredients

• 5–6 zucchini;
• salt - to taste;
• 250 g rice;
• 240 g sour cream;
• ½ teaspoon baking powder;
• 4 eggs;
• 250 g hard cheese;
• ½ bunch of green onions;
• 1 teaspoon all-purpose seasoning;
• a piece of butter.

Preparation

Grate the zucchini on a coarse grater, place in a colander and sprinkle with salt. Stir, leave for 10 minutes and squeeze the vegetables with your hands to remove excess liquid. until ready.

Mix 160 g of sour cream with baking powder and leave for 10 minutes. You can do this while the zucchini is standing so as not to waste time.

Mix zucchini, eggs, sour cream with baking powder, 180 g of grated cheese, rice, almost all chopped onion, salt and seasoning. You can use other seasonings or spices to suit your taste.

Grease a baking dish with oil and spread the cheese and vegetable mixture over it. Spread sour cream on top and sprinkle with remaining grated cheese. Bake for 40 minutes at 200°C.

bbcgoodfood.com

Ingredients

• 400 g spinach;
• 1 tablespoon olive oil;
• 2 cloves of garlic;
• 1 teaspoon ground nutmeg;
• 250 g mascarpone;
• 100 g hard cheese;
• 100 ml heavy cream;
• salt - to taste;
• ground black pepper - to taste;
• 9 lasagna sheets;
• 3 zucchini.

Preparation

Place the spinach in a colander, pour boiling water over it and cool. Heat the oil in a frying pan over medium heat and fry the chopped garlic for a minute. Add nutmeg and cook for another minute.

Add mascarpone, spinach, half the grated cheese and half the cream to the garlic. Season with spices, stir and remove from heat.

Cut the zucchini into thin long strips. Spread a third of the cream filling over the baking dish. Cover with three lasagne sheets and add some of the zucchini. Repeat layers twice more.

Pour the remaining cream over the lasagna and sprinkle with grated cheese. Place in an oven preheated to 180°C for 40–45 minutes. Check doneness with a fork: it should easily pierce the lasagne sheets.

tasteofhome.com

Ingredients

• 120 g butter;
• 200 g brown sugar;
• 1 egg;
• 250 g flour;
• 2 teaspoons baking powder;
• ¾ teaspoon cinnamon;
• ½ teaspoon salt;
• ¼ teaspoon ground nutmeg;
• ⅛ teaspoon ground cloves;
• 60 ml milk;
• 1 zucchini;
• 60 g walnuts;
• 70 g raisins;
• 1 teaspoon grated orange zest.

Preparation

Mix softened butter and sugar until creamy. Add the egg and beat well. Mix flour, baking powder and spices and add to butter mixture. Pour in milk and stir until smooth.

Peel the zucchini, grate on a medium grater and squeeze with your hands. Add zucchini, chopped nuts, raisins and zest to the dough and mix thoroughly.

Line a baking sheet with parchment and drop the dough onto it using a teaspoon, 4–5 cm apart. Bake at 180°C for 12–14 minutes until lightly browned.

Hello, dear hostesses!

Warm greetings to you. Until recently, we prepared delicious and

And today we offer you three delicious options for how to cook zucchini with tomatoes and cheese in the oven.

The most delicious and proven recipes that should be in every housewife's piggy bank!

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Zucchini baked with tomatoes and cheese

Ingredients:

• Zucchini - 3 pcs.
• Breadcrumbs - 1 tbsp. l with a slide
• Cheese - 150-200 gr
• Tomatoes - 1 pc.
• Garlic - 1 clove
• Salt, pepper - to taste

Preparation:

Prepare all ingredients. Wash the vegetables.

We cut each zucchini into two halves. Using a spoon, partially remove the pulp to form a depression.

Place the resulting “boats” on baking paper on a baking sheet. Add salt and place in the oven for 20-25 minutes at 200 degrees.

While the zucchini is baking, cut the tomato into semicircular slices.

Grate the cheese and pass the garlic through a crush.

Remove the boats after 20 minutes. Place a little garlic on the bottom of each one.

Place tomato slices on top.

Mix the grated cheese with breadcrumbs and place on top of the tomatoes.

We put our boats back in the oven for another 20 minutes. The cheese should melt and brown.

The result will be something so delicious!

You will definitely like very aromatic and tasty zucchini with a juicy tomato filling!

Casserole with zucchini, cheese and tomato

Well, a very beautiful and elegant vegetable casserole of zucchini with tomatoes and cheese.

You can offer this to your guests, they will definitely ask for the recipe, you’ll see!

Moreover, it is very simple to do.

Ingredients:

• Tomato - 3 pcs
• Zucchini - 600 g
• Sweet bell pepper - 2 pcs.
• Sour cream - 40 g
• Milk - 5 tbsp. l
• Egg - 2 pcs
• Hard cheese - 60 g
• Spices, ground black pepper, salt - to taste

Preparation:

Peel the zucchini and cut into slices.

Wash the tomato and also cut into circles.

We do the same with pepper.

Season with salt and pepper. Top the vegetables with sour cream and sprinkle with grated cheese.

All that remains is to make a delicious filling. To do this, whisk the eggs in a bowl, add milk to them, add salt and pepper to taste.

You will get an omelette filling. By the way, we have a lot of recipes for omelettes!

Pour it evenly over the vegetables. Our beauty is almost ready.

Place it in the oven preheated to 180 degrees for 30-35 minutes.

Vegetables baked this way are very tender, aromatic and very, very tasty!

Zucchini baked with cheese and tomatoes

We offer another delicious recipe for making baked zucchini in the video.

You will get this small vegetable appetizer that will never sit on any table!

These are such wonderful recipes, dear friends. We hope you find them useful.

Be sure to visit our culinary website for new delicious recipes!