Hello, dear hostesses!

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

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

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

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Zucchini baked with tomatoes and cheese

Ingredients:

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

Preparation:

Prepare all ingredients. Wash the vegetables.

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

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

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

Grate the cheese and pass the garlic through a crush.

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

Place tomato slices on top.

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

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

The result will be something so delicious!

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

Casserole with zucchini, cheese and tomato

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

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

Moreover, it is very simple to do.

Ingredients:

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

Preparation:

Peel the zucchini and cut into slices.

Wash the tomato and also cut into circles.

We do the same with pepper.

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

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

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

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

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

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

Zucchini baked with cheese and tomatoes

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

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

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

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

Zucchini baked with tomatoes and cheese is a very light, healthy dish. Juicy, ripe vegetables make it amazingly tasty. Product consumption is given for a small portion. Be sure to try it!

To prepare zucchini baked with tomatoes and cheese, you will need:
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.

Cut the zucchini into slices approximately 0.5 cm thick (if desired, the peel from the zucchini can be removed).


Remove seeds from sweet bell peppers. Cut the tomatoes and peppers, like the zucchini, into slices. Place the chopped vegetables vertically in a baking dish, alternating them with each other.


Salt the vegetables, sprinkle with spices (herbs) and ground black pepper, grease with sour cream.


Add milk to the egg, add a little salt and pepper.


Beat well with a fork.

Sprinkle the vegetables with finely grated cheese on top and pour in the milk-egg mixture.

Bake zucchini with tomatoes, peppers and cheese in an oven preheated to 180 degrees for 30-35 minutes.

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


Enjoy your meal!

We have collected the best recipes for 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.

In a dry, hot frying pan, fry the zucchini slices on both sides until lightly browned.

Moisten a baking sheet with 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 a cheese crust is ready! Serve them with greens. Bon appetit!

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

Baked vegetables perfectly highlight the taste of almost any meat dish. You can also supplement them with 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)
• ½ teaspoon ground pepper mixture (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 the rice and mix with minced meat, add salt, pepper and stir. 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 tomato paste in a separate bowl.

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 baking sheet 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 are a simple and quick, but no less tasty appetizer (maybe even a main course), which will give you a lot of pleasure and will also benefit your body, because dishes baked in the oven retain healthy substances 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 with cold water and 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.

Place most of the tomato dressing in a ceramic or glass dish.

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, add tomato dressing to the bottom of the plate, 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.

Wash the garlic, green onions, 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 refractory 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 the finished dish for beauty.)

Introducing a light snack dish - zucchini with tomatoes and cheese in the oven. The products contain only the simplest seasonal vegetables. In the summer, the gardens are full of zucchini, onions and tomatoes, and at that moment they are cheap on the market. So the snack will cost almost free. Plus, it doesn’t take much time to cook. This is the most suitable option for those who do not like to stand at the stove for a long time, inventing various dishes.

The recipe itself is extremely simple: chop the vegetables, arrange the ingredients in a mold, and bake in the oven. However, if you wish, you can slightly transform the recipes to suit your needs and adjust the amount of ingredients.

How you can diversify your snack:

• use more vegetables; thin slices of turnip, daikon, potato or pumpkin are suitable;
• add spices - dill seeds, fennel seeds, coriander or cumin;
• sprinkle the food with ground walnuts or peanuts before baking;
• Make one of the layers with fresh spicy herbs - young onions or garlic, parsley or basil.

One more thing. These recipes contain cheeses: hard, creamy, curd. Hard cheese gives an appetizing golden brown crust to baked dishes. But if desired, it is permissible to replace cream and curd cheese with processed or any soft cheese that is on hand.

In addition, if desired, you can add a thin layer of sliced ​​sausage or any cooked smoked meat to any of the baked zucchini recipes. All these options will definitely come in handy to delight your family with new delicious dishes every day!

TIME: 40 min.

Easy

Servings: 4

Ingredients

• Zucchini (or zucchini) – 1 pc.;
• Onion – 1 pc.;
• Tomato – 1 pc.;
• Hard cheese – 40 g;
• Green onions – 1 bunch;
• Sunflower oil – 1-2 tbsp. l.;
• Salt - to taste;
• Ground black pepper – 1-2 pinches.

Preparation

Rinse all vegetables selected for the recipe. Clean off all excess, wipe off moisture with napkins. If desired, peel the thin skin from the zucchini. Cut the zucchini, tomato and onion into slices of approximately equal thickness.

Arm yourself with a ceramic baking dish. Lubricate it generously with sunflower oil. Place zucchini slices on the bottom. It is permissible to take zucchini instead. Just take young fruits, they are tender and soft.

Place a slice of onion on top of each zucchini slice.

Next comes a layer of chopped tomatoes.

Add salt and pepper on top. Instead of traditional ground pepper, it is permissible to take something else. For example, a mixture of seasonings or herbs called “For Vegetable Dishes” would be an excellent option.

Sprinkle a little grated hard cheese on each tomato slice, just a pinch is enough. The ideal option would be Parmesan cheese, but you can use any hard cheese.

Bake the workpiece in the oven at a temperature of 200-220 degrees for about 25 minutes. During this time, the vegetables will become softer and juicier, and the cheese will melt and turn into an appetizing golden brown crust.

Place the baked zucchini and tomatoes on a plate and sprinkle with chopped green onions. Serve the appetizer hot to the table, resulting in aromatic portioned pieces for each guest.

Baked zucchini with onions, tomatoes and cheese make up a whole hot dish. This dish can be served for lunch or a light dinner. The calorie content of the finished dish is simply minimal - only 48 kcal per 100 grams. As a result, you get maximum benefits and vitamins for adults and children.

Ingredients:

• Zucchini – 1 kg;
• Onion – 2 pcs.;
• Tomatoes – 2 pcs.;
• Parmesan – 50 g;
• Egg – 1 pc.;
• Low-fat sour cream – 1 tbsp. l.;
• Salt - to taste;
• Seasonings - to taste;
• Sunflower oil – 1 tsp;
• Breading breading – 1-2 tbsp. l.

Preparation:

1. Prepare the ingredients for the recipe. Rinse all the vegetables, clean them of all excess. Cut into circles about 0.5 cm thick. If you have a special grater for thin vegetable slicing, use it.
2. Grease a ceramic or non-stick pan with sunflower oil. Sprinkle the bottom with breading. Place about a third of the zucchini on it in one layer. Then a layer of onions and tomatoes. Repeat the layers two more times to use up all the ingredients. You can lay the slices overlapping or standing.
3. Salt the top and sprinkle with ground spices. You can use fragrant herbs; thyme or a little rosemary would be appropriate. Both fresh and dried herbs will work.
4. Separately, beat the egg with sour cream. Instead of the latter, it is permissible to take a little milk, low-fat yogurt without additives or any mayonnaise. Choose the ingredient you have on hand. Whip only to mix the ingredients; there is no need to create a thick foam.
5. Grate the Parmesan cheese and mix it with the egg mixture.
6. Pour egg-cheese dressing over vegetable layers. Try to distribute the filling evenly to cover all the vegetables.
7. Immediately place the workpiece in the oven at 200-220 degrees. The entire baking process will take about 50 minutes.
8. Serve the vegetable casserole hot. It's delicious drizzled with olive oil or lightly sprinkled with toasted sesame seeds.

Stuffed zucchini with tomatoes and cheese in the oven

Another option for a tasty and simple snack is boat-shaped zucchini halves stuffed with tomatoes and cheese. To make the dish especially flavorful, zucchini is first pickled with citrus juice (lemon or orange). This appetizer can be prepared for daily meals and for the holiday table.

Ingredients:

• Zucchini (or zucchini) – 3 pcs.;
• Tomato – 1 pc.;
• Cream cheese – 20 g;
• Hard cheese – 40 g;
• Salt - to taste;
• Lemon – 0.5 pcs.;
• Spices - to taste;
• Sunflower oil – 1 tbsp. l.

Preparation:

Tackle the zucchini. You can use zucchini instead, but use only young fruits. There is no need to peel them, just rinse and cut off the ends. Cut each fruit in half and scoop out the pulp with a spoon or small knife. So from three zucchini you will get 6 “boats”.

Place the zucchini on an oven tray. If desired, you can grease it with butter or line it with baking paper. Sprinkle vegetables generously with lemon juice. Be careful not to get any citrus seeds. Leave the vegetables to marinate for now.

Grind the squash pulp through a grater or puree it in a blender.

Add cream cheese to the puree, beat again until smooth. Place the creamy vegetable mixture into zucchini boats.

Cut the tomato into thin slices; use a small fruit for the recipe. Or replace one tomato with several cherry tomatoes. Place each slice over the filling. Sprinkle with salt and spices to taste. You don't need a lot of salt since the recipe calls for two types of salty cheese.

Pass hard cheese through a grater. Sprinkle over tomatoes. Place the workpiece in a hot oven at 200 degrees. After 50 minutes, the zucchini stuffed with cheese and tomatoes can be served.

Baked zucchini with tomatoes in the form

Summer dishes made from seasonal vegetables are always a plus for vitamins and benefits in the diet. Another way to treat the whole family is to cook zucchini and tomatoes in the oven. A casserole with the addition of two types of cheese, milk and sesame seeds will become a complete lunch or dinner for you and your loved ones.

Ingredients:

• Tomato – 2-3 pcs.;
• Zucchini (or zucchini) – 1 kg;
• Garlic cloves – 1-2 pcs.;
• Cream (or milk) – 3-4 tbsp. l.;
• Chicken egg – 1 pc.;
• Soft curd cheese – 2-3 tbsp. l.;
• Hard cheese – 50 g;
• Sweet butter – 10 g;
• Salt - to taste;
• Ground pepper - to taste;
• Sesame seeds – 1-2 tbsp. l.;
• Breadcrumbs - 3 tbsp. l.

Preparation:

1. Prepare your food. Rinse the vegetables in running water and peel. It is not necessary to remove the skin from young zucchini. Cut tomatoes and zucchini into thin slices. And pass the garlic through a press.
2. Generously grease an ovenproof dish with soft butter. Sprinkle with breadcrumbs. Place a layer of zucchini on the bottom. Sprinkle with garlic. Then a layer of tomatoes.
3. Prepare the dressing. Beat one large chicken egg with soft curd cheese and cream. You can use a whisk, or better yet, a blender. The result will be a homogeneous whitish mixture.
4. Pour the dressing over the food in the pan evenly, in the center and in the corners.
5. Grind the hard cheese on a grater. Sprinkle over ingredients.
6. Sprinkle sesame seeds on top. If desired, you can pre-fry them in a dry frying pan until golden brown.
7. Bake the casserole in the oven at 200 degrees until golden brown. This will take approximately 50 minutes. The dish can be served directly in the form, sprinkle with fresh herbs if desired. Bon appetit!

Zucchini dishes can be prepared all year round, they never get boring. They are always available, since they grow literally on every site and never fail in yield. In addition, they keep well all winter. Let's take advantage of the generosity of the vegetable and learn how to bake zucchini in the oven with tomatoes and cheese. Luxurious, delicious meals are prepared quickly and easily, with everything you need close at hand.

Zucchini is a versatile and very friendly vegetable. Goes well in one dish with mushrooms, eggplants, potatoes, minced meat and chicken. Mix whatever you like, it will turn out delicious anyway. If you want satiety, add meat products, add more cheese. It will add that wonderful crunch that many people adore. If your goal is to collect a minimum of calories, diversify your casseroles with vegetables. You can't go wrong either in the first or in the second case!

In addition to the above, recipes for baked zucchini include turnips, pumpkin, daikon, and potatoes. Seasonings include fennel, dill seeds, cumin, and coriander. Herbs add an interesting taste: basil, oregano, tarragon, green onions, parsley. A beautiful presentation can be achieved by sprinkling the casserole with ground nuts.

Zucchini baked in the oven with tomatoes and cheese in sour cream sauce

You will need:

• Zucchini.
• Cheese, hard, salty – 250 gr.
• Eggs – 4 pcs.
• Sour cream – 5 large spoons.
• Seasonings for vegetables, parsley and dill, salt.

Step-by-step preparation:

Divide the zucchini into rings no more than 0.5 cm thick.

Place them on a plate in layers, on top of each other. Add salt to each layer and sprinkle with seasonings. Leave on the counter for about 20 minutes to marinate the vegetables.

Beat the eggs into a bowl and beat lightly with a whisk. Pour in sour cream, stir vigorously again.

Chop the greens and add them to the egg mixture.

Grate the cheese into a fine grater and add to the dressing. Stir the mixture one more time. Since the filling is not salty, add some spices or just a little salt.

Grate the remaining cheese with large shavings.

Cut the tomatoes into slices about ½ cm thick.

Place the ingredients in a greased pan, making the bottom layer from half the zucchini. Lay the rings in so-called tiles, overlapping each other. Coat them with filling.

Spread half of the tomato slices on top. Fill with filling again.

Place the pan in the hot oven for 30 minutes.

Then remove and cover with a sheet of foil. Place in the oven to bake for another 15 minutes. Then remove the foil and sprinkle generously with cheese shavings. Bake until golden brown, about 10 minutes.

Zucchini in the oven with tomatoes and cheese with minced meat

A hearty but light dish, suitable even for baby food. Those who are indifferent to zucchini will also like it.

Take:

• Zucchini – 1.2 kg.
• Minced meat – 400 gr.
• Cheese – 100 gr.
• Onion – 2 heads.
• Tomatoes – 6-7 pcs.
• Tomato paste – 2 large spoons.
• Eggs – 4 pcs.
• Sour cream – 150 ml.
• Vegetable oil, salt.

Bake in the oven:

1. First, fry the diced onion over high heat. Throw the minced meat into the pan and continue frying together, breaking the piece into smaller fractions with a spatula. When the meat is thoroughly fried, add tomato paste.
2. Rub the zucchini with coarse shavings and add a little salt. Use your hands to squeeze out the excess juice.
3. Cut the tomatoes into rounds.
4. Place sour cream in a bowl, beat eggs into it, and whisk.
5. Place half of the zucchini shavings in a pillow on a greased pan.
6. Spread the minced meat on top in an even layer.
7. Cover with tomato slices and pour in sour cream mixture.
8. Sprinkle the top generously with grated cheese.
9. Cook the casserole at 180°C for approximately 30-35 minutes.

Zucchini with chicken, tomatoes and cheese

Another hearty and delicious casserole. Plain cheese can be replaced with mozzarella, mushrooms and a wide variety of seasonings can be added.

Ingredients:

• Chicken fillet – 6 plates.
• Cheese – 200 gr.
• Young zucchini.
• Tomatoes – 3 pcs.
• Garlic - clove.

Preparation:

1. I advise you to take chicken breast, it has less calories. Place the pieces of meat on a greased baking sheet. Add salt and place in the oven for 20 minutes. Bake at 180 o C.
2. At the same time, cut the zucchini into rings.
3. Grate the cheese, peel the garlic, chop it finely. Mix cheese with garlic.
4. Divide the tomatoes into circles.
5. Place a circle of zucchini on each piece of chicken and brush with cheese mixture. Place a tomato ring on top.
6. Return to oven for another 10 minutes.

Zucchini with potatoes, tomatoes under a cheese crust

Zucchini a la France, according to all the baking canons inherent in its cuisine. Tender, juicy, incredibly tasty.

You will need:

• Cheese – 150 gr.
• Zucchini.
• Potatoes – 3 tubers.
• Tomatoes – 3 pcs.
• Milk - a glass.
• Flour - a tablespoon.
• Butter – 50 gr.
• Egg.
• Garlic cloves – 4 pcs.
• Seasonings, salt.

Baking:

1. Melt butter in a saucepan, add flour, stir vigorously. Pour in milk, add salt. Without stopping stirring the contents, cook the mixture until it thickens. Set aside to cool.
2. At the same time, slice the vegetables into circles.
3. Place tightly in the oiled pan (alternating).
4. Make the sauce by adding an egg, your favorite seasonings, and crushed garlic to the cooled milk mass.
5. Pour the sauce over the vegetables and sprinkle cheese shavings on top.
6. Cook on the middle level of the oven at 180 o C. Baking time 30 minutes.

Zucchini boats in the oven with tomatoes, garlic, cheese

A very tasty dish for dinner or lunch, originally baked zucchini boats.

Take:

• Zucchini – 3 pcs.
• Garlic clove.
• Cheese – 200 gr.
• Tomato.
• Breadcrumbs, salt, pepper.

Preparation:

1. Rinse the vegetables. Cut the zucchini in half crosswise. Using a spoon, scoop out the pulp, making boats.
2. Bake them in the oven, preheated to 200 o C. Baking time - 20 minutes, if the halves are not large. Don't forget to add salt and baking paper.
3. At the same time, cut the tomato into rings and coarsely grate a piece of cheese. Crush a clove of garlic with a press - that’s all the preparation of the components.
4. When the boats are baked, remove the baking sheet. Lubricate the bottom of each with garlic paste. Place the tomato rings.
5. Add breadcrumbs to the grated cheese, stir and cover the tomatoes with a cheese coat.
6. Return the boats to the oven. Set a timer for 20 minutes. When you see that the top is nicely browned, take it out and don’t deny yourself the pleasure of trying it.

Recipe for zucchini with eggplants and tomatoes with cheese

A wonderful summer snack. This appetizing dish will delight you with vegetables of different colors and excellent taste. I advise those losing weight to pay special attention, since the dish contains only 92 kcal. per 100 gr.

Necessary:

• Eggplant.
• Zucchini.
• Tomatoes – 3 pcs.
• Garlic – 2 cloves.
• Cheese – 100 gr.
• Vegetable oil, dill, pepper, salt.

How to cook:

1. Select vegetables of approximately the same diameter so that they fit together when forming the dish.
2. Cut them into washers of equal thickness, approximately 5-7 mm.
3. Place the eggplants and zucchini together, pour oil into a bowl, and stir. Season with salt and add chopped dill, taking half of the total amount. If desired, you can add basil, tarragon, parsley. Crush one clove of garlic with a press. Mix the ingredients again (you can use your hand). Leave to marinate on the counter, pausing for an hour. During this time, stir the contents a couple of times.
4. Cut the cheese into 2-3 mm slices.
5. Preheat the oven. Take a spacious mold and arrange the rounds of vegetables in random order. Do not pack tightly, let them only overlap each other with edges, so that the vegetables do not stew, but fry evenly. Insert slices of cheese between the vegetables.
6. Bake the dish at 220 o C, setting the time for 15-20 minutes.
7. At the same time, finely chop the second clove of garlic and mix with the remaining herbs.
8. Sprinkle the finished dish with this mixture and serve.

Zucchini casserole with tomatoes, peppers, cheese

Required:

• Cheese – 60 gr.
• Zucchini – 600 gr.
• Bell peppers - a couple.
• Tomatoes – 3 pcs.
• Eggs – 2 pcs.
• Sour cream – 40 ml.
• Milk – 5 tablespoons.
• Seasonings, pepper, salt.

Step-by-step preparation:

1. If the zucchini is old, peel it; for young ones, you can skip this procedure. Cut into thin circles.
2. Remove the seeds from the peppers, cut them into rings, and do the same with the tomatoes. Grate the cheese with coarse shavings.
3. Using eggs and milk, make a filling similar to an omelet. Combine the products in a bowl, beat, and add a little salt to the mixture.
4. Grease the pan a little. Then add the vegetables. Place the slices, placing them on edge, vertically, and pressing the rings and circles tightly against each other. Arrange randomly, for example, zucchini, tomato, pepper. If there is some cheese left, divide it into plates and turn it on too.
5. Add salt on top, season with any seasonings, add salt.
6. Brush the top with sour cream and sprinkle with cheese. Pour in egg dressing.
7. Cook at 180 o C for 35-40 minutes.

Delicious zucchini baked in Romanian style

Replace regular cheese with feta cheese, and you have a delicious and easy-to-prepare popular Romanian dish.

Take:

• Young zucchini.
• Tomatoes.
• Brynza.
• Salt, sunflower oil.

Preparation:

1. Peel the vegetables and cut into circles. If the zucchini is milky ripe, it is permissible to leave the seed part.
2. Divide the tomatoes in the same way, cut the cheese into thin slices.
3. Grease a saucepan with oil and arrange the zucchini slices in rows. Distribute slabs of cheese and mugs of tomatoes between the circles.
4. Add salt to the dish and sprinkle with oil.
5. Place in the oven to bake for a quarter of an hour. You can serve directly in the form.

Zucchini baked with cheese, tomatoes and mayonnaise

A French-style dish, we usually bake meat this way.

• Young zucchini - a couple.
• Tomatoes – 3 pcs.
• Mayonnaise – 3 large spoons.
• Cheese – 100 gr.
• Green onions - a few feathers.
• Salt, oil.

Advice! To make the appetizer look elegant and neat, select tomatoes that match the thickness of the zucchini in diameter.

How to bake:

Wash the vegetables, cut into 0.5 cm circles.

1. Add salt to the sliced ​​squash and mix with your hand.
2. Heat oil in a frying pan, add mugs of zucchini, and quickly fry. Then transfer to an oiled baking sheet.
3. Lubricate each ring with mayonnaise and place a tomato ring on top.
4. Sprinkle finely grated cheese on top.
5. Place the baking sheet in the oven, heating it to 180 o C. Baking time is 10 minutes. Enough for the cheese to melt and form a crust. Sprinkle the dish with finely chopped green onions and serve.

Video recipe for zucchini casserole with cheese and tomatoes

An amazing vegetable, no matter how many recipes I write, they never end. I'll keep one more for last, but I have a feeling I'll be posting another compilation of cooking zucchini in the oven soon. Bon appetit!