Zucchini casserole with feta cheese: recipe with step-by-step photos. Zucchini baked with feta cheese in the oven Zucchini casserole with feta cheese

Recipe for zucchini casserole with cheese step by step photos graphs. A very tasty and refreshing dish! Zucchini is a wonderful vegetable, it has a beneficial effect on the digestive system and slows down the aging process, it is useful for everyone - both adults and children. The calorie content of one serving of casserole (228 grams) is 144 kcal, the cost of a serving is 23 rubles.

Ingredients:

To prepare the casserole we will need (for 6 servings):

zucchini - 1 kg, feta cheese - 150 grams; onions - 100 grams, chicken eggs - 2 pcs. (100g); garlic - 3 cloves (5 grams); sunflower oil - 1 tbsp. l. (10 grams); salt, spices.

Preparation:

Grate the zucchini on a coarse grater, by hand or in a food processor. If the zucchini is young, then there is no need to peel the skin.

Mash the cheese with a fork until it becomes a paste.

Squeeze the garlic through a garlic press into a separate container and pour one tablespoon of sunflower oil into it, let it brew a little.

Peel the onion and chop finely.

Add two eggs to the cheese and mix with a fork until smooth.

Add garlic to the mixture of cheese and eggs sunflower oil and chopped onion, mix.

Then put the grated zucchini into a bowl, transfer it with your hands, lightly squeezing each portion of grated zucchini so that our casserole is not too wet.

Add spices and salt as needed. My cheese is not very salty, so I added salt.

Mix all ingredients thoroughly.

Transfer the prepared mass into a baking dish. There is no need to grease the mold with oil.

Bake in the oven at 180 degrees for 50-60 minutes.

When the top of the casserole is browned, remove it from the oven and let it cool for 20-30 minutes, this will make it easier to cut and remove from the pan.

Zucchini casserole with cheese is ready! Bon appetit!

Product	Product weight (grams)	Price per kg of product (rub)	Kcal per 100 g of product
Zucchini
Brynza
Chicken eggs
Garlic
Bulb onions
Sunflower oil
Total: (6 servings)
A portion

We have collected best recipes zucchini baked in the oven with tomatoes. Add minced meat, eggplant or mushrooms to them and it will turn out even tastier!

1 zucchini (preferably young, so that it does not have a loose center with grains);
2 tomatoes;
100 g cheese;
3 cloves of garlic;
Vegetable oil;
Salt, black pepper.

Wash the zucchini, peel the skin and cut it into slices. The thickness of each circle should be approximately 1 cm.

Wash the tomatoes, cut out the dark center and cut them into circles. The thickness of a tomato circle is 0.5 cm. To prevent the tomatoes from bruising and the juice leaking out of them, you need to cut them with a sawing motion, without pressing on the tomato.

Peel the garlic and chop it using a press.

Dry hot frying pan Fry the zucchini slices on both sides until lightly browned.

Moisten the pan vegetable oil and place the fried zucchini on it.

Place crushed garlic on top of each zucchini slice.

Place tomato slices on the garlic. Salt and pepper them.

Grind the cheese using a coarse grater.

Place on a baking sheet.

Place the pieces in the oven (t=180°C) for 20-25 minutes.

Zucchini with tomatoes baked in the oven under cheese crust, ready! Serve them with greens. Bon appetit!

Recipe 2: how to bake zucchini and tomatoes in the oven (with photo)

Roasted vegetables will perfectly enhance the taste of almost any meat dish. You can also supplement them garlic sauce or sour cream. Enjoy an incredibly tasty, satisfying and at the same time dietary dish.

Young zucchini 2 pieces
Tomatoes 3–4 pieces
Onion 1 piece (small)
Mixture ground peppers½ teaspoon (optional)
½ teaspoon dried herbs (optional)
Salt to taste
Olive oil 4 tablespoons

Rub the onion in your hands to make it easier to remove the skins later. Then remove the remaining roots and tops. Wash the onion and cut into rings or halve and chop into half rings, whichever is more convenient for you.

Place the tomatoes in the sink and rinse with warm water one by one, wiping each one with your hands. Make cuts near the place where the stalk used to be and remove its remains. Cut the tomatoes peeled in this way into thick rings, since thin ones can simply fall apart during cooking. Cut the vegetables carefully with a sharp knife so as not to crush the pulp.

Rinse the zucchini with water and remove any adhering dirt with a brush. Since we chose young vegetables, there is no need to peel them, but if you are preparing this dish out of season and you only have stale ingredients on hand, then you will definitely need to remove the thick peel from them by simply cutting it off with a knife. Cut the washed and peeled zucchini into rings of medium thickness.

Carefully place all the vegetables in a deep bowl and preheat the oven to 230 degrees Celsius. Salt and pepper the vegetables and add dried herbs. Carefully mix all ingredients together. Grease a heat-resistant baking tray with olive oil, and then place the vegetables in it one after another so that they alternate.

Keep in mind that there is significantly less onion, so distribute it evenly among the other ingredients. Pour a small amount of vegetable oil on top of the dish formed in this way and place in the oven. Cooking vegetables according to this recipe takes 15-18 minutes. After this time, the zucchini will become softer, and the onions and tomatoes will release juice.

Recipe 3: zucchini baked with tomatoes and minced meat in the oven

Zucchini - 3 pcs.
Minced meat - 100-150 g
Rice - 2 tbsp. spoons
Tomatoes - 3-4 pcs.
Hard cheese – 150 g
Salt - to taste
Ground black pepper - to taste
Sour cream - 2 tbsp. spoons
Tomato paste - 1 tbsp. spoon

Boil rice and mix with minced meat, salt, pepper and mix. Cut the zucchini into slices 5 mm thick. Cut the tomatoes into thinner slices.

Place 1 tbsp on each zucchini circle. spoon of minced meat, place a slice of tomato on top. In this form, place the zucchini tightly on a baking sheet with the side surfaces up.

Place in a separate bowl tomato paste.

Add sour cream and water (200 g) to tomato paste. Add salt and mix.

Pour the prepared mixture over the zucchini with minced meat and tomatoes. Place in preheated oven for 35 minutes.

5-7 minutes before it’s ready, sprinkle the zucchini casserole with grated cheese and put the pan back in the oven.

Zucchini baked in the oven with minced meat, rice and tomatoes is ready.

Recipe 4: zucchini, eggplant and tomatoes in the oven

Zucchini and eggplant baked in the oven with cheese - simple and quick, but no less delicious snack(maybe even the main course), which will give you a lot of pleasure, and will also benefit your body, because dishes baked in the oven preserve useful material and vitamins.

The spices in the composition help the dish to open up, making it more piquant. Control the amount and composition of spices at your discretion, making the dish spicier or milder to taste.

Eggplant - 2 pcs. (young, medium size)
Zucchini - 2 pcs. (young, medium size)
Tomato - 2 pcs. (large)
Garlic - 2 teeth.
Mozzarella - 120 g
Salt - to taste
Greens - to taste (for serving)
Red hot pepper - to taste
Black pepper - to taste
Coriander - 1 pinch(s) (ground)

For this dish, it is better to take eggplants and zucchini that are young, medium in size and approximately the same thickness, so that the “turrets” are even.

Cut the eggplants into circles of at least 1 cm. I did not cut off the skin from them, as it is very tender. If your eggplants have a thicker skin, remove it.

Place the eggplants in a bowl and add salt (about 0.75 tsp) - this will get rid of the bitterness. Leave the vegetables for 15 minutes.

Rinse the eggplants cold water, dry with paper towels.

The zucchini should also be chopped, but there is no need to add salt.

Blanch two large ripe tomatoes. Simply put, treat the vegetables with boiling water to remove the skin. To do this, use a sharp knife to make cross-shaped cuts: the first near the attachment of the stalk, and the second on the opposite side of the tomato.

Place the tomatoes in boiling water for 40 seconds - 1 minute, remove and rinse with cold water. Pry the skin with a knife and easily remove it.

Mash the peeled tomatoes into a paste with a fork (you can crush them in a blender), add red and black pepper, a pinch of ground coriander, a little salt and chopped garlic cloves.

Cut the mozzarella into circles according to the size of our “towers”. I found a large head of mozzarella cheese, so I cut out the circles I needed using a mold of a suitable diameter, and used the remaining cheese on the pizza.

In ceramic or glass mold add most of the tomato dressing.

Assemble the vegetable “towers”: eggplant ring - add a little salt - tomato dressing - zucchini ring - a little salt - tomato dressing - eggplant - zucchini. Tomato dressing between vegetables will add juiciness to the dish (you can make a layer of tomato ring).

The “turrets” can be made not so high, for example, you can arrange the vegetables in a fan, as is done in the famous ratatouille dish.

Don’t rush to add the cheese, it will melt quickly, and the vegetables will still be raw.

Bake eggplants and zucchini for 25-30 minutes at 180" (the time may increase slightly depending on the characteristics of the oven). After 25 minutes, remove the dish from the oven, carefully arrange the cheese and leave for another 7-10 minutes.

When serving, place on the bottom of the plate tomato dressing, then baked vegetables and garnish with herbs. Bon appetit!

Recipe 5: zucchini with tomatoes and garlic in the oven

A simple way to bake not only zucchini, but also eggplant and pumpkin. The expenditure of time, labor, and food during preparation does not raise doubts about the practicality of this dish.

Young zucchini – 1 kg
Fresh tomatoes – 0.5 kg
Garlic – 5-6 cloves
Green onions - 5-6 feathers
Dill and parsley – 1 bunch
Sour cream – 1 glass
Egg – 1-2 pcs
Vegetable oil – 5-6 tbsp. spoons
Salt - to taste

For this dish, it is better to choose medium-sized zucchini with small grains. Peel the zucchini and cut into slices 1 cm thick.

Garlic, green onions, wash the dill and parsley and chop finely.

Mix all the greens with the zucchini, add salt, pour oil, and place on a small baking sheet.

Wash the tomatoes, cut into circles.

Place tomatoes on top of zucchini.

Place the baking sheet with vegetables in the oven, preheated to 190 degrees, for 15-20 minutes.

Beat sour cream with eggs (to taste, you can beat with herbs, ground breadcrumbs, grated cheese, feta cheese, chopped garlic).

After 15-20 minutes, remove the baking sheet from the oven and pour this mixture over the vegetables.

Place back in the oven until browned.

Can be served as a side dish or as an independent dish. Bon appetit!

Recipe 6, simple: zucchini and tomatoes covered with cheese crust

tomatoes - 1-2 pcs.;
zucchini - 200-250 g;
sweet bell pepper - 1 pc.;
sour cream - 20 g;
milk - 2.5 tbsp. l.;
egg - 1 pc.;
hard cheese - 25-30 g;
spices, ground black pepper, salt - to taste.

Serve hot with sour cream or your favorite sauce. Be sure to prepare the most delicious, very tender zucchini, baked with tomatoes and cheese!

Recipe 7, step by step: cherry tomatoes and zucchini in the oven

An ideal dish for those who watch their figure.

Zucchini squash - 300 g
Cherry tomatoes – 200 g
Carrots – 60 g
Onion - 60 g
Fetaxa in cubes - to taste
Salt - to taste
Pepper - to taste
Vegetable oil - for frying

Wash the zucchini and cut into slices about 1 cm thick, place in a heatproof dish, lightly salt and pepper.

Fry grated carrots and chopped onions in a frying pan with vegetable oil until golden brown.

Place fried onions and carrots on the zucchini.

Cut the tomatoes into 2 parts and arrange.

Top with cubed fetax, salt and pepper to taste. Place in an oven preheated to 200 degrees for 40 minutes.

Bon appetit!

Recipe 8: zucchini with potatoes and tomatoes (with photos step by step)

Zucchini - 1 piece
Tomato - 2 pieces
Potatoes - 2 pieces
Garlic - 2-3 cloves
Sour cream - 2-3 tbsp. spoons (preferably low-fat)
Cheese - 150 Grams
Salt - To taste
Vegetable oil - 1 tbsp. spoon
Greens - To taste (Parsley, dill, can be added to ready dish for beauty.)

Cut the tomatoes, potatoes and zucchini into thin and, if possible, small circles.

Prepare the sauce - squeeze the garlic into the sour cream, add salt to taste (I get by with a pinch).

Lay it all out in a baking dish or frying pan (pre-lubricate it with vegetable oil).

Season the dish.

Sprinkle everything with grated cheese.

All that remains is to put the stew in the oven for 20 minutes at 170 degrees or, if you cook in a frying pan, simmer. Let the dish cool slightly and serve.

Recipe 9: zucchini baked with mushrooms and tomatoes

zucchini squash (1 piece, 2 in the photo, but one was enough);
cherry tomatoes (8-10 pcs);
semi-hard cheese (I had Tilsiter) (100 g);
champignons (100 g);
white sesame (1 tbsp);
vegetable oil, salt, pepper.

Cut the zucchini into circles.

Champignons - in small pieces.

Cherry tomatoes - halved.

Cheese - into a coarse grater.

Everything is ready, let's start heat treatment.

Fry the zucchini for 5 minutes on each side until golden brown.

Fry the champignons and simmer a little for 5-10 minutes.

Now is the time to cook stuffed zucchini in the oven, because at the height of the season they are tasty, healthy, and inexpensive. A recipe for stuffed zucchini can be found in almost every national cuisine. It is also present in Romanian cuisine, where this recipe comes from. In Romania, they generally love dishes made from vegetables; they use spices, nuts and herbs.

In addition to zucchini, Romanians value eggplants, from which they prepare caviar, casseroles, boats and rolls. You can prepare eggplant rolls according to great recipes from 8spoon.ru. Here you can choose from eggplant rolls with with different fillings: cheese, feta cheese, tomatoes, minced meat and other healthy and tasty products.

Today we will prepare stuffed zucchini boats in the oven with salted cheese filling. You can take another young cheese, but it is advisable to choose a salty one - feta cheese or feta cheese. These types of cheese also have their own texture and go well with crackers. The taste of the dish will be complemented by the taste of tomatoes and fresh dill.

Peel the zucchini, cut it in half lengthwise, remove the seeds and scald with boiling water.
Crumble the cheese, mix with breadcrumbs and 100 g of sour cream and stuff the zucchini with this mixture.
Sauce. Mix flour, 80 g of sour cream, tomato paste and add vegetable oil.
Salt the zucchini boats, place in a baking dish or frying pan without a handle, brush with sauce and bake in the oven at 200 degrees until cooked.
Serve with sour cream and chopped dill.

For zucchini and eggplant boats, it is better to choose medium-sized vegetables. A zucchini that is too large will be more fibrous and not as easy to serve. Medium-sized zucchini halves can be served immediately as a single serving, which will also retain the balance of flavor between the filling and the zucchini.

Recipes for stuffed zucchini in the oven and others delicious dishes of these healthy vegetables can be found on our website:

Hello, dear readers. Our summer is kind of rotten this year. It didn't start out like summer at all. But, nevertheless, it still began. And as they say, there are too many worries. The only day off is scheduled by the minute. Therefore, I think zucchini baked with cheese in the oven is the most suitable dish for busy summer days.

And you don’t waste precious time, which you can spend more usefully than standing in front of a hot oven all day. It’s better to warm your bones in the hot sun, on the hot beds of the garden. So that later, when the winter frosts come, you can with great pleasure prepare dishes from vegetables grown with your own hands.

Which you are one hundred percent sure of, and which you don’t need to circle around with a Geiger counter and poke at them with various instruments to determine the presence of herbicides and pesticides. On the one hand, my recipe for oven-baked zucchini is no different from many other recipes. BUT! Still, it has something that the others don’t.

Baked zucchini recipe from Moldovan friends

Zucchini is baked in the oven with feta cheese. I was surprised too when I heard this. My army comrade told me about the dish. He is Moldovan by nationality. So, this comrade claimed that this is how zucchini is prepared in Romania. Now guess what the dish is called? Bravo, friends! Of course - zucchini in Romanian style.

In the Danube Valley, on the slopes of the Carpathians, zucchini grow... And then they are eaten.

I had no doubt that they were prepared in Romania. I was most interested in the question of why exactly zucchini is baked with feta cheese. After all, it doesn’t melt! Well, that’s how it should be, I decided. And for many years I forgot about this recipe for baked zucchini, thinking that there were dishes more worthy of my attention.

He was young and green. I remembered this method of preparing vegetables just yesterday. The kick to epiphany was a news program. In it I heard about the imposition of some kind of sanctions by Moldova on our country. They were not pleased with something again! Why can’t they share everything? We would live and be happy. That's how it used to be...

And then it suddenly dawned on me! I immediately remembered my friend and the zucchini recipe he told me about, but what if...? Zucchini is baked in the oven instantly, all the ingredients are in the refrigerator. Yesterday I just visited the supermarket. Ah-ah-ah! No cheese! Well, nothing. Now I’ll quickly go down to the store, they probably sell cheese there.

Then I’ll try what kind of dish this is, zucchini baked with feta cheese in the oven, which, due to my lack of experience, I have not awarded the quality mark in the past. I made it once, but I think you can successfully use feta cheese in it. I'm even sure of this. It won't be any worse. And even tastier.

But I haven’t had a chance to cook hot dishes yet. It still happens. So, rolling up my sleeves and throwing on an old apron, I begin to make a fuss in the kitchen. Yes, I haven’t had time to start moving things forward yet and things are coming to an end.

Zucchini baked in the oven with tomatoes

3 young zucchini
4 tomatoes
100 grams of feta cheese
2-3 stalks of celery
50 grams butter
half a glass of flour
vegetable oil for frying

The ingredients list celery. But it is not a mandatory component of the dish. The presence of celery in the recipe for baked zucchini determined my personal desire, which is based on the opposite feeling. Not wanting to lose a vegetable forever. I'll put it more simply. It's already starting to deteriorate. So I decided that the product was wasted. Well, celery also has a positive effect.

So that's it. I cut the zucchini together with the skin into circles 1-2 centimeters thick.

I bread them in flour.

Lightly fry the zucchini over high heat on both sides.

I cut the tomatoes into the same thin slices.

I give celery one last chance to benefit me.

I grease the mold with vegetable oil. I lay out a row of fried zucchini. I sprinkle them with celery.

I put tomatoes on top.

I crumble cheese onto the vegetables. There is no need to add salt to the dish; the feta cheese is already salty enough. I repeat the layers in the same way until I reach the edge of the mold or the vegetables and cheese run out.

Melting butter and pour the zucchini with cheese and tomatoes.

Summer is the time for many vegetables and fruits to ripen. Often you want to cook original, tasty and beautiful dish, but there is not enough time for this. There is a way out of this situation - cook zucchini baked with cheese in the oven, the recipe with photos of which I offer. This vegetable does not have a very pronounced taste. Salty and spicy cheese will help to reveal all the taste qualities of the zucchini, which is what we will use in the recipe. A big plus in this recipe is the minimal time required.

Ingredients for making baked zucchini with cheese:
- zucchini – 1 large;
- salted cheese – 200 g;
- egg – 1 pc.;
- olive oil cold pressed – 2 tbsp. spoons;
- salt – 1 tsp;
- basil leaves for decoration;
- spices to taste.

How to cook with photos step by step

To ensure that the baked zucchini with cheese does not turn out soggy and not tasty, it must first be boiled in salted water. We cut the vegetable into barrels 4-5 cm high. Immerse the zucchini in water and wait until it boils. Cook the vegetable for another 5-7 minutes. During this time, the walls will become soft. We take out the barrels and place them on a paper towel. Let all excess liquid drain.
After this, remove the pulp from the zucchini. In this case, the bottom should remain. Pour olive oil into the bottom of the pan in which we will bake the zucchini and feta cheese. We lay out the barrels.

Mash the zucchini pulp with a fork until smooth. Divide the cheese into two parts.
Cheese cheese has a rich and specific taste. If you don't like this type of cheese, you can easily replace it with any type of hard cheese.

Grate the cheese on a coarse grater and mix with the zucchini pulp.

Place the filling into the zucchini barrels. You can add more filling if desired. different vegetables, cut into small pieces.
Beat the egg with a whisk until foam forms. Pour the cheese into the egg and mix.

Try to preheat the oven to 200 degrees in advance. Place the pan with the zucchini to bake for 20 minutes.

Place zucchini baked with feta cheese in the oven in the shape of a flower on a plate and decorate with fragrant basil.

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