Good afternoon dear friends. Cooking zucchini in the oven is really very simple; it all depends on the recipe you choose and how many people you are going to cook for. I have 4 proven and very tasty recipes on how to deliciously cook zucchini in the oven and not only with cheese, you can also add minced tomatoes, garlic.

Zucchini, like eggplant, are very nutritious; you can also fry them in a frying pan in vegetable oil and prepare delicious rolls or serve them in fried circles with dill and garlic.

The recipe is quite common, but it only benefits from this, since over its long existence a lot of changes have been made to it, making the cooking process significantly simplified.

Ingredients.

2-3 medium young zucchini.

150 gr. Hard cheese.

1 medium tomato.

1-2 cloves of garlic.

Half a bunch of dill.

Salt and pepper to taste.

Cooking process.

Be sure to rinse food well before cooking. Cut the young zucchini lengthwise into two parts and remove the core using a spoon, thereby making room for the filling.

Lightly salt the peeled halves and place in the oven for 20-25 minutes at a temperature of 180-200 degrees.

While the zucchini is baking, cut the tomatoes into small cubes. Pass the garlic through a press, grate the cheese, and finely chop the greens.

When the zucchini is slightly baked, take it out of the oven and let it cool a little in a cavity, put finely chopped tomatoes on top and sprinkle with a mixture of cheese, garlic and herbs.

Place in the oven again and bake at 200 and bake until the cheese is golden brown.

This is the kind of beauty you should get, tasty and aromatic zucchini baked with cheese and tomatoes in the oven. Bon appetit.

Zucchini casserole in the oven

This casserole is perfect as a second course on a holiday table. It's easy to prepare and looks very appetizing.

Ingredients.

500-600 grams of young zucchini.

3-4 tomatoes.

1 bell pepper.

A tablespoon of sour cream.

5-6 tablespoons of momlock.

Salt and pepper to taste.

Cooking process.

If the zucchini is not very young, then the peel can be removed. And if the peel is young and tender, then we leave the zucchini along with the peel.

Now that the vegetables are chopped, you can start placing them in a baking dish. Alternating circles, place them on edge.

When everything is set out, you can add a little salt and pepper. Grate the cheese and sprinkle the vegetables with grated cheese.

Mix sour cream, milk and eggs in a bowl and whisk until smooth. Pour the resulting mass into the mold with vegetables. All that remains is to bake our casserole in the oven at 180 degrees for about half an hour. The signal of readiness will be a golden brown crust.

Zucchini in the oven with cheese and tomatoes video recipe

It turns out very tasty and aromatic. and how you cook zucchini, leave your recipes and recommendations in the comments under the article.

Baked zucchini in the oven with cheese

Or this is the recipe I like because it’s especially easy to prepare; as a quick and simple snack, this dish comes first for me.

Ingredients.

1-2 zucchini.

150-200 hard cheese.

1-2 cloves of garlic.

Salt and pepper to taste.

Cooking process.

Wash the zucchini and cut into circles no more than 1 centimeter thick.

Grate the cheese.

Take a baking sheet and place whatever parchment or foil is on hand. Place the zucchini on a baking sheet, leaving a little space between them.

And put in a preheated oven for 10-15 minutes. I set the temperature to about 200 degrees.

Then we take out the baking sheet with the zucchini and, using a tablespoon, distribute the cheese onto each piece. Then put it in the oven again for 10-15 minutes. Perhaps the cheese will melt and bake a little later or earlier, so you should keep an eye on the oven. As soon as the crust appears golden brown, the dish is considered ready. Bon appetit.

Read also:

• Delicious pasta casserole with minced meat...

Baking vegetables under a cap of cheese is increasingly becoming a recipe for everyday, not just holiday cuisine.

Zucchini in such a neighborhood also turns out to be “five plus”.

The vegetable does not require long-term heat treatment and therefore dishes are usually placed in the oven already sprinkled with cheese crumbs.

Such dishes can be made quite spicy, or you can get by with more moderate spices.

Zucchini with cheese in the oven - general cooking principles

It is preferable to choose young and medium-sized zucchini. These vegetables have soft skin and small soft seeds. From more mature ones, be sure to cut off the rough peel and select all the seeds. The vegetable is cut according to the recipe, and further preparation depends on the specific dish.

For quick baking, zucchini is cut into rings of various widths or plates. To prevent the pulp from turning into porridge and falling apart during baking, the mugs are first blanched in water or baked in the oven. For stuffing, the fruits are cut in half and the middle is selected. In this case, no pre-heat treatment is used.

To prepare zucchini with cheese in the oven, use hard varieties of natural fermented milk product. Grated cheese is sprinkled on cooking vegetables before baking. It melts well and forms a steam-impenetrable crust, which allows you to maintain the juiciness of the prepared dish. Zucchini is often cooked in the oven with pickled cheeses, but even such dishes are still sprinkled with hard cheese shavings on top.

To improve the taste of zucchini dishes with cheese, various vegetables, mushrooms or minced meat are added to them. Season with spices, which are purchased according to the recipe or selected according to your preferences.

Zucchini with cheese is baked in the oven at 180 degrees, and the baking sheet is placed only in a well-heated oven.

Zucchini with cheese in the oven with sour cream and garlic

Ingredients:

Four medium zucchini;

180 gr. medium fat sour cream;

Several sprigs of dill;

140 gr. cheese "Kostromskaya".

Cooking method:

1. Rinse the zucchini with cold water. Trim the edges and cut the vegetables into centimeter-thick rings.

2. Grate the cheese on a medium grater, grate the garlic on the finest grater.

3. Combine sour cream with grated cheese. Add garlic, add a little salt and mix thoroughly.

4. Line a roasting pan with parchment and place the zucchini rings on it. Spread the cheese sauce on each circle and place the dish in the preheated oven.

5. Remove when the top is nicely browned, about 20 minutes.

6. When serving, sprinkle the dish with finely chopped herbs.

Zucchini with cheese in the oven with tomatoes in cream sauce

Ingredients:

800 gr. young medium-sized zucchini;

Large tomatoes – 4 pcs.;

150 gr. "Dutch" cheese;

40 gr. butter 72% butter;

A small pinch of nutmeg;

Spoon of white flour;

Refined oil;

A glass of homemade milk.

Cooking method:

1. Wipe the washed zucchini dry with a towel and cut into circles, slightly thicker than your finger. Place on a wire rack, drizzle with oil and place in the preheated oven. The temperature in the oven should not exceed the recommended 180 degrees.

2. When brown spots begin to appear on the surface of the rings, remove them. You need to bake the zucchini so that they retain their shape during further cooking.

3. Take a small saucepan and melt the butter in it over low heat. Add flour there and, stirring thoroughly, fry.

4. As soon as the flour begins to darken and acquires a delicate creamy hue, immediately add milk. Take your time, pour in the milk in a thin stream, and stir the contents of the saucepan vigorously. Take a whisk for this.

5. Add ground pepper and nutmeg powder. Add salt and bring to a boil, but do not boil. The sauce will be quite thick.

6. Place baked zucchini in one layer in a deep dish, and arrange tomatoes cut into centimeter-thick rings over them. There is no need to grease the mold with oil.

7. Place the remaining zucchini on top of the sauce and sprinkle it well with coarse cheese crumbles.

8. Place the dish in the oven at 180 degrees. and bake until you get a delicious crust.

Zucchini with cheese in the oven – “Vegetable zucchini casserole”

Ingredients:

One kilogram of young zucchini;

Four eggs;

Feta cheese – 300 gr.;

Large onion;

70 gr. “Kostroma” or other hard cheese;

A bunch of dill;

Olive or sunflower, well-refined oil – 50 ml.

Cooking method:

1. Grate the washed zucchini using the largest vegetable grater. If the vegetables you got are not the youngest, cut off the peel and select the seeds. Chop the onion into small slices and chop the garlic.

2. Pour one and a half tablespoons of oil into a thick-walled frying pan and lightly fry the zucchini over low heat. Then place on a sieve and leave in it to allow the juice to drain.

3. In a separate frying pan, sauté the onion and garlic until lightly browned.

4. Chop the Feta with a fork and finely chop the dill with a knife.

5. Break the eggs into a separate bowl and beat well with two pinches of salt.

6. Combine feta with zucchini. Add browned onions and dill. Pour in the eggs and mix thoroughly.

7. Place the vegetable mixture in a greased pan and carefully smooth the surface. Sprinkle generously with cheese crumbles and place in the oven for half an hour.

Zucchini under cheese in the oven with tomatoes and sweet peppers

Ingredients:

50 gr. “Kostroma” or “Dutch” cheese;

Sweet pepper – 1 pc.;

300 gr. medium-sized zucchini;

A couple of ripe tomatoes;

Two tablespoons of pasteurized milk 3.2% fat;

One chicken egg;

Low-fat sour cream;

Spices “For vegetable dishes.”

Cooking method:

1. Wash vegetables with cold water. Cut off the edges of zucchini and remove the stem of tomatoes. Remove all seeds from the peppercorns and rinse off any remaining seeds with water.

2. Cut the vegetables into circles. It is advisable that their thickness does not exceed half a centimeter.

3. Place the vegetable rings in a small roasting pan with high boots, alternating with each other. Do not place the rings flat, but place them vertically on the narrow part.

4. Sprinkle a small amount of spices on top, you can add a little salt, but just a little.

5. Break an egg into the milk, add a pinch of ground pepper and a small pinch of salt, beat.

6. Grate small cheese crumbles and sprinkle the sour cream layer well with it. Pour the milk-egg mixture over everything and bake for 40 minutes.

Zucchini with cheese in the oven - “Mushroom boats”

Ingredients:

Two large zucchini;

200 gr. forest mushrooms (champignons are also acceptable);

Onion head;

Spices “For vegetables”;

100 gr. smoked cheese.

Cooking method:

1. Wash the zucchini and cut each one in half lengthwise. Take a sharp knife or large spoon and carefully select the middle of the vegetable halves. Then rub the inside of each part with Vegetable Spice and set aside.

2. Chop the onion into small pieces and place in a frying pan with heated sunflower oil. Fry at medium temperature for 3 minutes, add mushrooms cut into strips and chopped zucchini pulp, selected from the vegetable. There is no need to add seeds, if they are large. When all the moisture has evaporated, place the minced mushrooms from the pan into a separate bowl.

3. Fill the zucchini halves with minced meat and place them on a baking sheet. Be sure to grease the roasting pan with oil before doing this.

4. Grate the smoked cheese into a coarse grater and sprinkle over the stuffed vegetables.

5. Bake the “boats” for 40 minutes.

Zucchini with cheese in the oven with tomatoes – “Vegetable casserole with minced meat”

Ingredients:

Half a kilo of lean minced meat;

1.2 kg of medium-sized zucchini;

Two onions;

Eight red tomatoes;

Four eggs;

100 gr. cheese, “Kostromskaya” variety;

Two spoons of unsalted tomato;

150 gr. low-fat sour cream;

Half a mixed bunch of herbs (parsley, dill).

Cooking method:

1. Place finely chopped onion in oil heated in a frying pan and lightly fry. As soon as the slices become transparent, place the minced meat in the pan and gently mash it with a fork. Simmer the onion and meat over low heat until fully cooked. To ensure that the meat is fried evenly and does not burn, do not forget to stir periodically, while crushing the minced meat that has become lumpy. Season lightly at the end.

2. Mix the tomato with 50 ml of water and pour into the fried minced meat. Stir and taste for salt. Add it if necessary and remove from heat.

3. Using a fine grater, grate the zucchini without removing the peel. Add a little salt, stir and place on a sieve. After 10 minutes, squeeze out the remaining juice and leave it there.

4. Wash the greens, dry well and chop. Cut the tomatoes into rings and grate the cheese on a medium or coarse grater.

5. Lightly beat the eggs with a small pinch of salt. Add sour cream and mix well.

6. Grease a small baking sheet or rimmed baking dish and place half the zucchini in an even layer. Place all the minced meat on them and distribute it evenly over the vegetable layer. Then add the zucchini layer again and smooth it out.

7. Place tomato rings on top, pour sour cream and egg mixture. Sprinkle everything with herbs and spread grated cheese over the entire surface in an even layer.

8. Place in the oven preheated to 180 degrees. for 40 minutes.

A simple recipe for zucchini with cheese in the oven

Ingredients:

Six young zucchini;

70 gr. cheese, “Creamy” variety;

100 gr. heavy heavy cream, or homemade butter.

Cooking method:

1. Cut the zucchini into thin longitudinal slices. The width of one should not be more than 0.5 cm.

2. Pour water into a large saucepan and boil over high heat. Submerge the vegetables for five minutes, then remove and cool well.

3. Place the blanched slices on a roasting pan greased with vegetable oil.

4. Melt the cream or butter in a small enamel bowl and immediately brush it onto the zucchini slices laid out on the roasting pan.

5. Then lightly sprinkle with salt and cheese.

6. Bake for 10 minutes, heating the oven to the recommended 180 degrees.

Zucchini with cheese in the oven with and without tomatoes - cooking tricks and useful tips

Zucchini contains a lot of moisture. So that it does not interfere with frying well, add some salt to the prepared vegetable and leave it like that for a while. Then the released juice is drained and proceeded according to the described recipe.

Buy only natural hard cheese, and keep in mind that the fatter it is, the better it melts.

Overripe large zucchini not only have large seeds and hard skin. Very often their pulp has a loose structure and an unpleasant taste; it is often bitter. Such fruits are unlikely to be liked baked. Use them to prepare, for example, caviar.

From a minimum amount of ingredients you can prepare delicious baked zucchini with cheese in a matter of minutes. Parmesan cheese gives home-baked zucchini a special subtle aroma. Baked zucchini in the oven is very easy to prepare. I have been baking zucchini according to this recipe for a long time and very often - my family is simply delighted with this dish. Tender, juicy, temptingly appetizing zucchini baked with cheese in the oven will bring you a lot of pleasant impressions. An amazing combination of taste and unique aroma - this is something. Let's cook quickly.

Ingredients:

• zucchini - 2 pieces;
• salt to taste;
• olive oil;
• ground black pepper;
• Parmesan cheese;
• fresh dill;

Delicious baked zucchini with cheese. Step by step recipe

1. To prepare delicious baked zucchini with cheese, use the amount of ingredients at your own discretion.
2. For baked zucchini, we will need two fresh zucchini (I used medium-sized zucchini, but use your own discretion. It all depends on how much baked zucchini you want to cook).
3. Tip: it is very good to use young zucchini, then they have a very thin skin and such zucchini do not need to be peeled for baking.
4. Wash the zucchini (according to the recipe) well under running water and dry it with a disposable kitchen towel (you don’t need to dry it).
5. We cut the prepared zucchini into circles using a knife (what thickness to cut the circles is at your discretion. I cut them not very thin, but not thick either).
6. Next we need one small disposable cellophane bag.
7. Place the pre-cut zucchini into the prepared bag.
8. Salt the zucchini in the bag (I use very little salt, but if you are a fan of salty foods, then salt the zucchini well).
9. Add a little olive oil to the zucchini in a plastic bag.
10. Add ground black pepper to taste and as desired (I always add ground black pepper when preparing zucchini according to this recipe, then baked zucchini has a special taste and aroma).
11. We tie the bag with the zucchini and mix the entire contents of the bag well.
12. To bake zucchini we need a baking sheet.
13. Cover the prepared baking sheet with parchment paper.
14. Transfer the zucchini from the bag onto a baking sheet lined with parchment paper and distribute it evenly over the entire baking sheet.
15. Tip: It is very important that the zucchini lay overlapping on the baking sheet when baking.
16. Next, for very tasty baked zucchini, we will need Parmesan cheese (use the amount of cheese at your own discretion).
17. Grate the zucchini cheese on a medium grater.
18. Sprinkle the grated cheese over the zucchini on a baking sheet (reserve a little grated Parmesan cheese to sprinkle on the finished baked zucchini before serving).
19. To bake zucchini, preheat the oven to 200 degrees.
20. Place the baking sheet with the zucchini and cheese into an oven preheated to 200 degrees (the zucchini should become soft and a golden cheese crust should form on it).
21. Take the baking sheet with baked zucchini and cheese out of the oven and transfer the delicious zucchini to a serving plate.
22. Wash fresh dill well, shake off moisture and finely chop with a knife.
23. Sprinkle the baked zucchini on a serving plate with finely chopped dill and the remaining grated cheese.
24. Delicious baked zucchini with cheese can be served.
25. Tip: I serve these zucchini with sour cream. It’s also very tasty if you take a couple of cloves of garlic and chop it finely. Combine sour cream with finely chopped garlic and mix well. Great garlic sauce goes amazing with baked zucchini and cheese.

Incredibly delicious zucchini baked with cheese is very simple and quick to prepare. No one can resist such a delicious dish. After all, tender zucchini combined with a spicy cheese crust is so delicious that you’ll just lick your fingers. Try baking zucchini according to this recipe at least once - and they will become a frequent guest in your kitchen. Following our step-by-step recipe, everything will turn out great. Be sure to take the recipe for an awesome vegetable dish into service. Cook together “Very tasty”! On our website you will find many more easy-to-prepare and very tasty dishes.

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.

Cheese is a universal product in cooking. Its presence can improve and brighten up any dish. Cheese goes perfectly with almost any vegetables, including zucchini. Thanks to cheese, zucchini becomes much richer, more nutritious, more aromatic and tastier.

Zucchini with cheese - general principles and methods of preparation

So, what can you make from zucchini and cheese? There are a lot of variations, and even more than you can imagine. The very first thought that creeps into your head is to bake zucchini in the oven. Perhaps this is the right decision. But just think how much you can diversify this kind of dish! For example, mix cheese with mayonnaise, cream, sour cream or egg, and add garlic, basil, ginger and other spices. In addition, zucchini can be mixed with other ingredients: vegetables, mushrooms, seafood or meat. Try making a light zucchini soup with cheese, which will certainly delight you not only with its lightness, but also with its amazing taste.

Zucchini with cheese can also be used as a base for homemade baking and cooking. Pies, pancakes, rolls - all this and much more can be prepared thanks to healthy zucchini and cheese. Any dish made from this vegetable will turn out great, and most importantly healthy and light. Indeed, despite the neighboring ingredients, the fiber contained in zucchini helps even the heaviest food be easily digested and utilized.

Zucchini with cheese - food preparation

Zucchini, depending on the chosen dish, can be consumed both young and old. For a pie, for example, the recipe for which we will describe below, old vegetables, previously peeled, seeds and grated on a coarse grater, are quite suitable. Any zucchini can also be used to make pancakes. This is not significant, since we will grate the vegetables. As for zucchini dishes with cheese such as rolls or casseroles, it is advisable to use only young fruits without coarse seeds, otherwise the dish will not be successful.

Zucchini with cheese - the best recipes

Recipe 1: Zucchini Pie with Cheese

An open-type pie with zucchini and cheese, prepared on the basis of shortcrust pastry, will appeal to all lovers of homemade savory baked goods. The original pie will delight you with its simplicity, but at the same time excellent taste. Try to cook it, and it’s unlikely that any of the guests will guess what the pie consists of. Let this be your little secret.

Ingredients:

• 300 gr. premium flour
• 200 gr. oil drain
• one tsp. Sahara
• salt - a pinch (in the dough)
• one chicken egg (in the dough)
• 400 gr. zucchini
• 100-150 gr. hard cheese (any)
• 100 ml heavy cream
• one egg (for filling)
• salt (for filling)
• ground pepper to taste

Cooking method:

1. Let's make the dough. Mix the sifted flour with fine sugar, salt, add chilled butter, chopped into pieces. Knead the dough until crumbly. Then add an egg to it and make a soft dough. Roll it into a ball, cover it with film and put it in the cold for 20-40 minutes.
2. Let's make the filling. Grate the cheese on a medium grater and mix it with the egg and cream. We also grate the zucchini, only on a coarse grater, put it in a bowl and mash it with our hands. Drain off excess juice, add salt and pepper.
3. Take out the dough and turn on the oven. Roll out the dough and distribute it into a removable pan (bottom and sides). Place it in the oven (at 200 C) for 5 minutes. Next, take it out, place the grated zucchini on the dough, pour the egg-cream mixture on top and put it back in the oven for 30-40 minutes and bake at 180 C.

Recipe 2: Zucchini Fritters with Cheese

What can these wonderful Russian pancakes be made with? A wide variety of products are used. Zucchini and cheese are no exception. Let's try to prepare tender and airy pancakes for the whole family from these ingredients.

Ingredients:

• one medium zucchini
• two eggs
• 500 ml kefir
• salt to taste
• 100 gr. hard cheese
• frying oil

Cooking method:

1. Grate the zucchini, squeeze out excess juice and add salt. Stir together kefir, egg and flour. We make a thin dough (as for traditional pancakes). Grate the cheese and mix the dough with cheese and grated zucchini. For splendor, you can add a little soda.
2. Heat the frying pan, heat the vegetable oil, fry the pancakes in the usual way until cooked. Serve hot with fresh sour cream or melted butter. Real jam!

Recipe 3: Zucchini Rolls with Cheese

An original cold appetizer of zucchini with cheese in the form of small rolls will fit perfectly into the menu of any holiday. The rolls are prepared very quickly and fly away instantly. Therefore, we recommend that you prepare a lot of them at once. We will use smoked sausage cheese as the main ingredient (it is more viscous and will allow the rolls to stick together better), although you have every right to choose your own cheese.

Ingredients : (for two medium zucchini without coarse seeds)

• 200 gr. sausage cheese
• two or three cloves of garlic
• mayonnaise
• salt to taste
• vegetable oil
• any greens

Cooking method:

1. If necessary, peel the zucchini and cut it lengthwise into several pieces of plastic – the basis for the rolls. Salt them on both sides, dip them in flour and fry over high heat for 1-2 minutes on each side.
2. Grate the sausage cheese, add crushed garlic and a few tablespoons of mayonnaise (so that it is not too liquid). Mix everything.
3. Coat the zucchini with filling over its entire surface and roll the plastic into a roll. You can also put some filling on the edge and roll the zucchini with plastic. We manipulate all layers.
4. Grease a baking tray, lay out the formed rolls and place them in a well-heated oven (up to 2500 C) for five to seven minutes. The snack is ready! Cool and serve.

Recipe 4: Zucchini Casserole with Cheese and Potatoes

We offer you a recipe for an excellent hearty zucchini casserole with cheese, potatoes and minced chicken. In principle, you can use any minced meat at your discretion. If desired, it can be completely removed from the recipe if your lifestyle requires it.

Ingredients:

• 500 gr. zucchini
• 700-800 gr. potatoes
• three eggs
• two cloves of garlic
• 300 gr. cream
• 200 gr. hard cheese
• nutmeg to taste
• 500 gr. minced chicken
• salt and pepper to taste

Cooking method:

1. Peel the potatoes, wash the young zucchini. Cut the potatoes into strips and the zucchini into rings. Grease the mold with drain. oil, chop the garlic with a knife and spread it evenly along the bottom of the mold.
2. Next, place the zucchini on the bottom of the mold, season the circles with salt and pepper. Spread the potatoes on top in an even layer. Don't forget to pepper, salt or add seasonings of your choice. Place another layer of zucchini on top of the potatoes.
3. Mix the cream, eggs, nutmeg and beat everything with a mixer until an airy mass forms. Three cheese and add it to the resulting mass. Mix. Pour the sauce over the zucchini and potatoes and place the dish in the oven. Bake at 180-200 C for about an hour. After which we take it out and help ourselves. Bon appetit everyone!

There is nothing difficult about baking zucchini with cheese in the oven. However, many housewives often face a problem: the cheese on top dries, hardens and loses its taste. To avoid such trouble, experienced chefs give us some useful recommendations:

• If you use cheese in the context of a dish, transferring it, for example, between layers, you can pre-mix it with sour cream or cream, but before doing this, the zucchini must be squeezed out so that the dish does not turn out too watery;
• If you use cheese exclusively for the top layer, then it should be added to the dish a few minutes before cooking, so that it does not dry out or burn during baking. You can also use cheese cut into thin slices rather than traditional grated cheese as the top layer.