French zucchini is very tender, tasty and melts in your mouth. In addition, baked zucchini is very healthy; it does not contain excess vegetable oil. This is a good alternative to heavy meat dishes.

Zucchini cutlets in the oven are very healthy and tasty. A wonderful second course for lunch or dinner with ingredients that are very simple and affordable. I'm sharing the recipe.

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.

When the zucchini ripens, I don’t need anything else - that’s all I eat. Zucchini in the oven is the simplest, but not the worst recipe for cooking zucchini. Try it!

Baked zucchini with potatoes is an easy to prepare and delicious dish that can be served as a side dish or as a main vegetable dish. I'll tell you how to prepare it.

You've probably tried baking zucchini with meat 1000 times, but have you tried it with cottage cheese? I will say that it is terribly tasty and, by the way, very simple!

Zucchini with mushrooms is an excellent summer dish, which during the mushroom and zucchini season claims to become a staple because of its ease and speed of preparation, as well as its inexpensive cost!

Zucchini and meat go together simply perfectly, but I don’t like large pieces of meat with zucchini, so I mix this vegetable with minced meat. The result is a very juicy and tender casserole.

Recipe for making zucchini boats. A friendly meeting or a romantic evening will be well complemented by this dish.

Delicious zucchini casserole. First, the dish is fried on the stove, then baked in the oven.

A tasty and low-calorie dish that can be a wonderful lunch and decoration for a holiday table.

If you decide to go on a vegetable diet or simply pay tribute to plant foods, I suggest you try tomatoes baked with zucchini. Tasty, nutritious and, most importantly, healthy.

This is where the truly royal dish is - both in taste and in appearance, put it on the festive table even now! Well, an ordinary lunch or dinner with such a casserole will become solemn and bright.

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

I bring to your attention delicious and not very heavy oven-baked zucchini stuffed with meat. This dish is a great option for lunch or dinner.

I cook stuffed zucchini baked in the oven all year round. Fortunately, now you can always buy fresh zucchini in the store. This dish can be called satisfying and at the same time not very high in calories.

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.

A good recipe for zucchini in cream. It won’t take you much time to prepare, and the result will be amazing. The appetizer looks very beautiful on the table, the zucchini will come out juicy and appetizing.

The best thing you can cook in the summer is zucchini and potatoes in the oven, because in this amazing dish you will find a combination of excellent taste with the benefits of summer vegetables.

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 skins 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 in 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.

When we hear “zucchini dishes,” most of us think of pancakes or fried zucchini, and that’s where the fantasy ends. But we dare to assure you that you can prepare a lot of useful and healthy dishes from this wonderful vegetable. Depending on taste preferences, zucchini can be baked in the oven in various combinations - with sour cream, tomatoes, cheese, minced meat and herbs. Let's take a closer look at how to cook delicious zucchini in the oven and what variations of this dish you can prepare in your kitchen.

Zucchini is a very healthy, low-calorie product containing potassium, calcium, nicotinic, folic, malic acid, vitamins C, B1, B2. Low cost and calorie content make zucchini a leader in dietary nutrition. Let's not ignore such a healthy vegetable and prepare new delicious zucchini dishes.

How to prepare zucchini for baking

For convenience, it is better to take young zucchini - they are small, they have tender flesh and thin skin, there are almost no seeds, which allows you to use the whole zucchini. From large fruits, it is necessary to remove the rough skin and the middle with seeds. The fruits are large in size and have hard and thick skin. Therefore, when peeling the zucchini, be careful not to injure yourself. The core with seeds is quite easily removed with a tablespoon. Next, the zucchini must be cut according to the recipe - into rings, cubes, plates, and baked.

As you know, zucchini releases quite a lot of moisture during cooking. Therefore, in order to reduce the liquid content in the fruit, chopped zucchini is sprinkled with salt and allowed to stand for 15-20 minutes. During this time, juice will be released, which must be drained. Next, cook as directed in the recipe.

If the recipe calls for grating the zucchini, they are then sprinkled with salt, drained in a colander, and after half an hour I squeeze out the excess juice.

Zucchini baked with sour cream sauce

Cooking zucchini according to this recipe is very quick and easy, and most importantly, delicious. Very little oil is used for cooking, since the zucchini is not fried, but baked. Sour cream makes them tender and juicy. For cooking, you can use both regular zucchini and dark green zucchini. Add your favorite spices and herbs, and then this simple recipe will definitely delight you.

Ingredients:

• two medium zucchini;
• 4 tbsp. spoons of vegetable oil;
• 1 tbsp. spoon of parsley;
• 1 tbsp. spoon of dill;
• 3 cloves of garlic;
• 1 glass of sour cream;
• 150 g cheese;
• salt and pepper to taste.

Cooking method:

1. Cut the zucchini into cubes measuring 1*1 cm; if the zucchini is young, you can cut it into rings 1 cm thick.
2. Place the chopped zucchini in a plastic bag and add chopped parsley, vegetable oil, salt and pepper. Release the air from the bag, twist and shake until all the vegetables are soaked in the sauce.
3. Cover a baking sheet with foil and place the zucchini. In an oven preheated to 220 degrees, bake the zucchini until half cooked (approximately 20 minutes).
4. Grate the cheese, add sour cream, dill, pepper. Mix everything thoroughly and pour this mixture over the zucchini. Continue baking until done.
5. Place the finished dish in a flat dish and sprinkle with chopped garlic. Eat it with pleasure!

Zucchini baked with tomatoes and cheese

This appetizer looks very appetizing, so it is also suitable for a holiday table. Cooking does not take much time and effort, so you can delight your family with this easy and beautiful dish every day. Garlic goes great with the zucchini in this recipe, but you can omit it if you wish.

Ingredients:

• 1 kg of zucchini;
• 0.5 kg of tomatoes;
• 100 grams of cheese;
• 3 cloves of garlic;
• salt;
• ground pepper;
• vegetable oil.

Cooking method:

1. Preheat the oven to 180 C.
2. Cut zucchini and tomatoes into rings. Zucchini is about 1 cm thick, tomatoes are slightly thinner.
3. Fry the zucchini on both sides.
4. Place the zucchini on a greased baking sheet. Place tomato pieces on top.
5. Pepper, salt, sprinkle with chopped garlic and grated cheese.
6. Bake until done, about 25 minutes.

Baked zucchini pizza

A variant of preparing zucchini that is somewhat reminiscent of pizza: other ingredients are laid out in layers on top of the zucchini itself, and cheese is sprinkled on top. “Pizza” can be prepared with various meat products: sausage, frankfurters, minced meat, smoked chicken breast - whatever is in the refrigerator will do. Or make this dish vegetarian by replacing meat with mushrooms. Try both cooking methods, you definitely won't be disappointed.

Ingredients:

• 2 zucchini;
• 1/2 teaspoon of dry seasonings (to your taste - basil, oregano, dill, herbs de Provence);
• 2 cloves of garlic;
• meat products (sausages, minced meat, sausage, meat) - 150 grams;
• 2 medium tomatoes;
• 150 grams of hard cheese;
• 200 ml mayonnaise;
• salt pepper.

Cooking method:

1. Preheat the oven to 180 C.
2. Cut the zucchini into circles and place on a greased baking sheet without voids (like pizza dough). Fill the voids with finely chopped zucchini.
3. Sprinkle the entire layer of zucchini with pepper, salt, a mixture of herbs, and finely chopped garlic.
4. Cut the tomatoes into thin slices and place on the previous layer.
5. Cut the sausage, sausages, meat into pieces and place between the tomatoes. Sprinkle grated cheese on top.
6. Dilute the mayonnaise with water until it becomes liquid sour cream and pour over our pizza.
7. Cover with foil and bake for 30 minutes. Then remove the foil and let it brown at 250 C.

Our advice: this dish can be prepared without meat. The taste will not be affected.

Zucchini pancakes with cheese, baked in the oven

When talking about how to cook delicious zucchini in the oven, one cannot fail to mention: They turn out tasty, beautiful and aromatic. But there is a small drawback - there is a lot of fat in fried pancakes, since the zucchini quickly absorbs oil, and you have to constantly add it while frying. There is an exit! Do not fry the pancakes in a frying pan, but bake them on a baking sheet in the oven.

The process of preparing dough for baking pancakes is practically no different from that used for frying. The only difference is the addition of cheese, which makes this dish even tastier. This recipe is even simpler - you don’t have to stand at the stove and turn the pancakes, because you can simply set the oven on a timer and go do other things.

Ingredients:

• 1-2 small zucchini (0.5 kg);
• sour cream 250 grams;
• ¾ cup flour;
• 3 eggs;
• 1 teaspoon baking powder;
• any greens - dill/green onions/parsley;
• 150-200 grams of any pickled cheese, not very salty (mozzarella, cheese, Adyghe, suluguni);
• salt pepper

Cooking method:

1. Preheat the oven to 200 C.
2. Grate the zucchini on a coarse grater, add salt and leave for 15 minutes. Squeeze out the released juice and drain.
3. Add finely grated cheese and chopped herbs to the zucchini.
4. Add beaten eggs, flour, sour cream, baking powder, salt and pepper to taste. Mix the dough thoroughly.
5. Line a baking tray with baking paper and spoon out the dough. It is necessary to spread it widely, as the pancakes spread during the cooking process.
6. Bake for 15 minutes until the pancakes are lightly browned.

Zucchini baked in the oven with a crispy crust

Zucchini prepared according to this recipe turns out a little crispy. This dish can be a very beautiful and tasty appetizer for the table or used as snacks for children. To prevent the cheese from melting and spreading and drying out, you need to choose a hard variety, for example, Parmesan. These zucchini go well with sour cream sauce with garlic and herbs.

Ingredients:

• 1 medium zucchini;
• 2 tbsp. spoons of grated hard cheese;
• 4 tbsp. spoons of breadcrumbs;
• a pinch of Provençal herbs;
• 1 egg;
• salt pepper.

Cooking method:

1. Preheat the oven to 200 C.
2. Peel the zucchini, cut into centimeter-thick slices, pepper and salt.
3. Mix herbs, cheese and crackers. In a separate bowl, whisk the eggs. Grease a baking tray with oil.
4. Dip each piece of zucchini into the beaten egg, then roll in the breading mixture and cheese and place on a baking sheet.
5. Bake for 8-10 minutes, then turn over and bake until browned (another 7-10 minutes). Serve on a flat platter.

As you can conclude from the article, cooking zucchini in the oven does not take much time, and sometimes saves it. All dishes turn out very tasty and interesting, and they also contain less oil than is usually required when frying zucchini. Based on these recipes, you can safely experiment with ingredients and come up with your own unusual dishes from such a simple vegetable as zucchini.

Finally, the zucchini has ripened in our garden. This year it's later than usual. And the question immediately arose - how to bake zucchini in the oven so that they turn out tender, tasty, with a crispy top crust of cheese? There are a great many options for baking and stuffing - with minced meat, with vegetables, with cheese and tomatoes. Let's look at the most popular options.

What dishes can be prepared from them? For example, . Or . You can bake whole stuffed vegetables and rings with minced meat in the oven. You can cook it, make cheese sticks or roll it. Today we will bake something delicious in different ways.

Its calorie content is so low that it can be used in dietary nutrition. Of course, unless you fry it in oil, which adds calories. So, per 100 grams of zucchini the calorie content is only 24 kcal; when baked, the calories increase to 33 per 100 grams.

The vegetable helps lower blood sugar, improve the functioning of the gastrointestinal tract, and cleanse the skin. Useful for hypertension and small children. The beneficial properties are preserved even when baked in the oven.

The amount of baking time depends on the size of the vegetable. So for small pieces, 15 - 20 minutes at a temperature of 200 degrees is enough. Larger specimens will require more time. But also look at the capabilities of your oven. I check this way - if the zucchini becomes soft, then it is ready.

For baking, you need to choose the right zucchini. If you are preparing boats, then take small fruits; if you are going to prepare rings with minced meat, then large specimens will do, but not overripe ones. Their peel becomes hard, and you need to cut it off very carefully, as you can easily get hurt, and the flesh is dry.

For cheese bakes, I like to use young zucchini with thin skin that doesn't need to be removed. We simply cut them into rings along with the core and bake them with cheese.

Recipe for stuffed zucchini with minced meat

This is one of my favorite recipes. I tried it a long time ago with my friend and slightly modernized it for myself. My husband preferred zucchini only in the form of pancakes, but he couldn’t refuse the minced meat filling. And if served correctly, the dish will be suitable for a festive table and as an appetizer or main dish.

Required:

• Zucchini (I take a large one, because the rings it produces are decent and portioned);
• Bulb;
• Spices and green stuff (dill, parsley);
• Sour cream and mayonnaise;
• Tomatoes;
• Minced meat (any - chicken, homemade, turkey);

Preparation:

• I use minced meat either chicken or actually prepared from pork and beef. I add water, salt, pepper and spices to taste;
• I chop the onion and fry it in sunflower oil until golden and add it to the minced meat;
• I wash the zucchini from dirt and remove the peel with a special vegetable peeler. If the peel has already become rough, then you have to use a knife, and sometimes even resort to the help of your husband;
• I cut it into rings, about a centimeter to one and a half high, remove the core with a knife or spoon;

• I mix sour cream with mayonnaise. Proportions are not important - do as you like;
• I grate the cheese on a fine grater;
• I cut the tomato into slices;
• I chop the greens;
• Now let's put the puzzle together. Place the zucchini rings on a greased baking sheet and add the minced meat into them. Top with a circle of tomatoes. Then cover with sour cream and mayonnaise mixture and sprinkle with cheese;
• Place in the oven (remember to preheat it?) at 200 degrees for 30-40 minutes until browned. We check the readiness - if it becomes soft, it means it’s ready. Take it out, sprinkle with herbs and bon appetit!

Usually, initially they are baked in the oven without cheese and added 10 - 15 minutes before they are ready. I always add cheese right away and it turns out great.

Zucchini baked with cheese in the oven

This recipe is suitable as an appetizer or as a side dish for meat dishes. If you are looking to lose weight, then this option is for you.

Required:

• A couple of zucchini;
• Spices and herbs;
• Egg;
• Sour cream or mayonnaise.

How to cook:

1 option

• Cut the zucchini into cubes or pieces. I like the bars better. They look more aesthetically pleasing when served;
• Grate the cheese. I prefer to use small cells;
• Beat the egg and add a couple of tablespoons of sour cream or mayonnaise, spices, and salt if necessary. Stir;
• Dip in the egg-sour cream mixture, and then in grated cheese and place on a parchment sheet;
• Bake in the oven at 200 degrees for 15-20 minutes until browned.

Option 2

• We take a couple of small young zucchini with thin skin - you don’t need to cut it, wash it and cut it crosswise in the shape of boats;
• Mix grated cheese with sour cream, spices and herbs. Squeeze out a little garlic and fill the boats with this mixture;
• Place in the oven for 20 - 30 minutes, temperature 200-220 degrees.

Baked zucchini with cheese and tomatoes

Summer is the best time to lose weight. There are plenty of vegetables, which means you can prepare a variety of dishes without harming the stomach of men (serve them meat, after all). Husbands will also love these delicious baked vegetables. Well, as a last resort, season the cutlet on top.

Products:

• Young zucchini with small grains;
• Salt, spices to your taste;
• Sour cream;
• Cheese – 100-150 grams;
• Tomatoes;
• Egg - a couple of pieces.

How we will cook:

• Wash the zucchini and cut into slices half a centimeter high;
• We will also cut the tomatoes into circles and it is desirable that the sizes of the circles of the vegetables are approximately the same;
• Sprinkle with salt and spices. Oregano, black pepper, thyme are suitable here;
• We put it in the form in layers, placing it on the edge - zucchini - tomato and so on;
• Mix the eggs in a bowl, add salt, add sour cream (a couple of spoons), grate the cheese into it, mix and pour into the mold;
• Spread sour cream on top and place in the oven for 30 minutes, temperature 180 - 200 degrees.

Zucchini boats with chicken and cheese

In the summer, I prefer to use chicken instead of meat - well, meat doesn’t bother me in the heat. And since I take white meat, but it is a bit dry, I have to invent sauces to add juiciness.

Products:

• Chicken breast large or two small;
• The zucchini is ripe;
• Soy sauce - a couple of tablespoons;
• Spices, salt and a couple of garlic cloves,

Preparation:

• I heat the oil in a frying pan and fry the garlic in it. Then I fish it out and throw it away;
• I cut the breast into small cubes and fry for several minutes in garlic oil, season with spices;
• Wash the zucchini, cut it into rings or boats depending on the size, remove the core;
• I put the rings on a baking sheet, lay out the chicken mixture in them and bake for 20 minutes at a temperature of 180 - 200 degrees;
• I grate the cheese, mix it with soy sauce and the same amount of water;
• I take out the mold, fill it with sauce and send it back for another 20 - 30 minutes;
• I put it on plates and sprinkle with green stuff.

Stuffed zucchini with vegetables baked in the oven

A wonderful dietary option. Suitable for women watching their weight. The recipe includes cheese, but to make the dish lighter, you don’t have to use it – it will still be delicious. You can add any other vegetables, except those listed in the recipe. Cauliflower, eggplant, pumpkin or broccoli will also work.

Products:

• Zucchini;
• Tomatoes;
• Cheese – 100 grams;
• Carrot;
• Bulb;
• Bell pepper;
• Spices;
• Garlic;
• Sour cream – 3 – 5 tbsp. spoons

Preparation:

• We use young and small zucchini, cut into two parts in the form of boats;
• We chop all the vegetables separately and fry them. First onions, then add carrots, peppers and finally tomatoes. Boil until there is no liquid;
• Add salt, spices, garlic to the mixture and stuff the zucchini halves;
• Mix the grated cheese with sour cream and pour the boats on top;
• Place in a preheated oven for 30–40 minutes until browned and soft.

Zucchini with mushrooms baked in the oven

This dish turns out similar to julienne. I cook it in portioned julienne pots. You can also bake it in a dish.

Required:

• Zucchini – 1 piece;
• Cheese - 150 g;
• Sour cream – 100 g;
• Boiled mushrooms – 300 g;
• Spices and garlic;
• Onion - one head.

Preparation:

• Peel the zucchini and cut into cubes;
• If you take champignons, cut them into slices. If, like me, the boiled ones are from the freezer, then take them out and defrost;
• Fry mushrooms with onions;
• Saute the zucchini in a frying pan until soft;
• Combine with mushrooms, dilute with two spoons of sour cream and simmer for another 10 - 15 minutes;
• Transfer the resulting mass into a cocotte maker, add spices and garlic;
• Dilute the remaining sour cream with water to form a thick kefir and pour into a container. Sprinkle cheese on top;
• Bake in the oven until golden brown.

Recipe for baked zucchini in foil

As I write this, my mouth is watering as I imagine how many recipes for cooking zucchini in the oven in foil there are in this world. This includes minced meat, meat, vegetable or chicken options, and cheese. You can also cook casseroles under foil.

Products:

• Young zucchini;
• Favorite spices;
• Sour cream;
• Lukovka;
• Chicken or pork meat.

Preparation:

• It is better to use young zucchini, but if not, then an overgrown one will do. Only then will you have to peel and core;
• We cut it into halves - we get boats;
• Cut the meat into small pieces and fry along with the onion, season with spices;
• Place the zucchini on foil and add a little salt and spices;
• Top with a layer of fried meat, top with sour cream or mayonnaise and sprinkle with cheese;
• Cover with another sheet of foil, but do not press tightly, otherwise the cheese will stick to the foil, and place in the oven for 30 - 40 minutes, temperature 180 - 200 degrees.

I told you about a variety of recipes. I hope you can choose a recipe to suit your taste and please yourself and your loved ones with a tasty and healthy dish. See you soon!

Often in vegetable recipes they write - boil potatoes, fry zucchini, bake peppers, but do not indicate cooking time specific vegetables. It is often quite difficult for an inexperienced cook to determine the duration of cooking vegetables. It is for such cases that we have collected the necessary material and presented it in the form of a table. From it you will find out how much to fry, boil, steam or bake vegetables in the oven. The table also shows time information cooking vegetables in the microwave. It should be remembered. That the cooking time depends on the size of the vegetables (whole cooking) or pieces (cubes, circles, slices and sticks) and on the cooking method. For cabbage, including Brussels sprouts, fresh peas, corn and green beans, this means frying in hot oil with constant stirring.

When baking beets, it is better not to damage the integrity of the skin in any way.

It is better to fry zucchini, pumpkin, zucchini, squash, and okra by rolling them in batter or flour.

Bake pumpkin, zucchini and squash for the first half of the allotted time under foil.

Before baking, pierce the skin of the potatoes a couple of times so that the skin becomes crispy - pour oil over it. Before baking potatoes in pieces, it is better to pre-boil them for 5-10 minutes.

It is better to fry eggplants over high heat.

Boil corn in unsalted water.

How long to cook vegetables

Time is given in minutes.

Product	Baking	Roasting	For a couple	Cooking	Microwave
Artichokes	whole - 60	deep-fried until golden brown	whole - 30-40; core - 15-25	whole - 25-30; core - 15-20	1 piece - 6-8; 2 pcs. - 10-12
Eggplant	whole - 25-40; slices, large pieces - 20-30	circles, large pieces - 8-12	slices, pieces - 20-30	large pieces - 20-30	pieces - 4-6
Sweet potato	in the peel - 45-50; quarters - 30-40; cubes - 25-30; blocks - 45			cubes, large pieces - 15-25
Garden beans (faba beans)	-	-	5-10	4-8	-
Swede	large pieces - 40-50; cubes - 20-25; slices, cubes - 45-60	pieces - 10-20	cubes, thin slices - 20-30	small and large cubes - 10-20	pieces - 5-10
Green peas	-	3-5	5-6	2-4	-
Zucchini, Pumpkin, Squash	small - 45-70; large - 90; large pieces - 20-30	large cubes, thin slices - 8-10	large cubes, slices - 20-25	large cubes, thin slices -10-15	large cubes, thin slices - 5-7
Cabbage
white, red	wedges - 35-45	shredded 7-9	shredded 10-13	shredded 7-12	shredded 2-3
broccoli	-	small inflorescences, pieces - 3-4	5-10	4-8	3-5
Brussels	30-35	pieces - 2-3	7-10	5-10	3-5
kale or brauncol (cold collard greens)	-	shredded - 8-10	shredded - 18-25	shredded - 15-20	shredded - 5-6
kohlrabi	cubes, slices - 30-40	pieces - 8-10	pieces - 12-15	pieces - 8-10	pieces (900 g) - 10-15
Savoy, garden	wedges - 35-45	shredded 5-7	shredded 6-10	shredded 4-8	shredded 2-3
early ripening varieties	-	3-4	4-8	3-5	2-3
color	-	-	inflorescences - 8-1-	whole - 20; inflorescences - 6-8	small whole - 8-10; inflorescences - 6-8
Potato	in the peel - 60-90; quarters - 50-60; cubes - 35-45; circles, sticks in sauce - 45-70	10-20; deep-fried - 8-10; chips - 4-6	cubes, thin slices - 20-30	cubes, large pieces - 10-20; peeled - 30	1 in peel - 4-9; cubes, slices - 5-10
Fresh corn	cob - 25-30	grains - 3-5	cob - 15-20; grains - 10-15	cobs - 8-15; grains - 5-10	5-10
Onion
onion, shallot	quarters, whole shallots - 35-40	half rings, cubes - 10	-	-	chopped (225) g. - 3-5
leek	30	thin circles - 5-10	thin circles - 8-12	thin circles - 10-15	finely chopped - 5-8
Chard	3-4	4-8	10-15	4-8	5-8
Carrot	large pieces - 40-45	circles, straws - 4-6	circles, cubes - 10-13	circles, sticks - 8-10, whole - 20-30	pieces - 5-8
Okra (Okra)	15	5-8	8-10	whole - 7-10	pieces (225 g) - 2-3
Fern	-	5-7	15-20	8-10	2-4
Parsnip	whole or in pieces - 40-80	slices, straws - 6-10	pieces - 15-20	pieces - 10-15	pieces 5-8
Capsicum (sweet)	whole - 25-45; pieces - 20-30	pieces - 4-10	pieces - 20-30	large pieces - 15-20	pieces 4-6
Salsiphy (salsiphy)	large pieces - 20-30	-	-	large pieces - 20-25	-
Beet	medium, whole 80-120	thin slices 10-20		average, whole - 60-80	average, whole 8-10
Beetroot, tops	3-4	3-4	4-5	-	4-5
Celery root	pieces - 40-60	boiled pieces - 5-8	pieces 25-30	pieces 15-20	-
Asparagus	15-20	5-8	8-12	7-10	5-8
Jerusalem artichoke	slices - 20	pieces - 5-7	whole - 20-25; slices - 10-15	whole - 15-20; slices - 5-8	pieces (450 g) - 6-9
Turnips	large pieces - 30-45	pieces - 10-20	cubes, thin circles - 20-30	large pieces - 10-20	pieces - 5-10
Green beans	30-40	pieces - 4-6	whole - 8-12; pieces - 6-8	whole - 6-10; pieces - 5-7	pieces (225 g) - 3-5
Zucchini	whole or large pieces - 30-45	cubes, large pieces - 6-10	cubes, large pieces - 15-20	cubes, large pieces - 6-10	cubes, large pieces - 3-4
Chilli	whole - 25-35	pieces - 3-5	-	-	-
Spinach	3-4	3-4	4-5	-	4-5
Product	Baking	Roasting	For a couple	Cooking	Microwave