Baking vegetables under a cheese cap is increasingly becoming a daily recipe, and not just a festive cuisine.
Zucchini in this neighborhood also turns on “five plus”.
The vegetable does not require a long heat treatment and therefore the dishes are usually put in the oven already sprinkled with cheese crumb.
Such foods can be made quite sharp, or do more moderate spices.
Zucchini with cheese in the oven - general principles of cooking
• Squash preferably choose young and small. Such vegetables have soft rind and small soft seeds. With the more mature, be sure to cut off the coarse skin and select all the seeds. Vegetable cut according to the recipe, and further preparation depends on the particular dish.
• For quick baking, zucchini is cut into rings of different widths or plates. When baking, the pulp does not become a porridge and does not fall apart, the circles are pre-blanched in water or baked in the oven. For stuffing the fruit is cut in two and choose the middle. In this case they do not resort to preliminary heat treatment.
• For cooking zucchini under the cheese in the oven, use solid varieties of natural fermented milk product. Cooked vegetables sprinkle with grated cheese before baking. It melts well and forms a crust impermeable to steam, which makes it possible to preserve the juiciness of the preparing dish. Often zucchini in the oven is prepared with pickled cheeses, but such dishes are still sprinkled on top with hard cheese shavings.
• To improve the taste of zucchini dishes with cheese, they add various vegetables, mushrooms or meat in the form of minced meat. Season with spices that are purchased according to the recipe or selected according to their preferences.
• Zucchini with cheese in the oven is baked at 180 degrees, and the baking sheet is put only in a well-heated oven.
Squash in cheese in the oven with sour cream and garlic
Ingredients:
• four medium zucchini;
• 180 gr. sour cream medium fat;
• a few sprigs of dill;
• garlic;
• 140 gr. Cheese "Kostroma".
Cooking Method:
1. Wash the zucchini with cold water. Cut off the edges and cut the vegetables into centimeter thick rings.
2. On a medium grater, rub cheese, garlic - on the smallest one.
3. Combine sour cream with ground cheese. Add garlic, lightly salt and mix thoroughly.
4. Cover the roaster with parchment and place the zucchini rings on it. Spread each circle with cheese sauce and put the dish in the already heated oven.
5. Reach when the top is well-browned, after about 20 minutes.
6. When serving, sprinkle the dish with finely chopped greens.
Zucchini with cheese in the oven with tomatoes in a creamy sauce
Ingredients:
• 800 gr. young medium-sized zucchini;
• large tomatoes - 4 pcs .;
• 150 gr. “Dutch” cheese;
• 40 gr. butter 72% butter;
• a small pinch of nutmeg;
• a spoon of white flour;
• refined oil;
• a glass of homemade milk.
Cooking Method:
1. Wash zucchini dry with a towel and cut into circles, slightly thicker than a finger. Put on the grid, sprinkle with oil and place in a preheated oven. The temperature in the oven should not exceed the recommended 180 degrees.
2. When brown spots begin to appear on the surface of the ringlets, remove. Bake zucchini is necessary so that with further preparation they retain their shape.
3. Take a small saucepan and melt the butter in a small fire in it. Add flour there and stir fry.
4. As soon as the flour begins to darken and becomes gently creamy, immediately enter the milk. Do not rush, pour the milk in a thin stream, and stir the contents of the saucepan intensively. Take for this whisk. 5. Add ground pepper and nutmeg powder. Salt and bring to a boil, but do not boil. The sauce will turn out quite thick.
6. Lay the baked zucchini in a deep form with one layer, and then lay the tomatoes sliced into centimeter thick. Oil form is not necessary.
7. Put the remaining zucchini on top of the sauce and sprinkle it well with a large crumb of cheese.
8. Place the dish in the oven with a temperature of 180 degrees. and bake until you get an appetizing crust.
Zucchini with cheese in the oven - “Vegetable zucchini casserole”
Ingredients:
• one kilogram of young zucchini;
• four eggs;
• garlic;
• Feta cheese - 300 gr .;
• large onion;
• 70 gr. “Kostroma” or other hard cheese;
• a bunch of dill;
• olive or sunflower, well refined, oil - 50 ml.
Cooking Method:
1. Grate the squash using the largest vegetable grater. If you don’t have the youngest vegetables, cut off the peel and select the seeds. Chop small onion slices, chop garlic.
2. Pour one and a half tablespoons of oil into a thick-walled pan, and lightly fry the zucchini over low heat. Then put it on a sieve and leave in it to make the juice.
3. In a separate skillet, save the onion with garlic until lightly ruddy.
4. Crush “Fet” with a fork, chop up dill with a knife.
5. In a separate bowl, break the eggs and beat well with two pinch of salt.
6. Combine “Fet” with zucchini. Add browned onions and dill. Pour in the eggs and mix thoroughly.
7. Place the vegetable mass in a greased form and gently level the surface. Sprinkle with crumbly cheese and place in the oven for half an hour.
Zucchini with cheese in the oven with tomatoes and sweet peppers
Ingredients:
• 50 gr. “Kostroma” or “Dutch” cheese;
• sweet pepper - 1 pc .; • 300 gr. small squash;
• a couple of ripe tomatoes;
• two spoons of pasteurized milk of 3.2% fat;
• one chicken egg;
• low-fat sour cream;
• spices “To vegetable dishes”.
Cooking Method:
1. Wash vegetables with cold water. In squash cut off the edges, remove the stalk from tomatoes. Remove all seeds from the pepper and rinse off any residues with water.
2. Cut the vegetables into circles. It is desirable that their thickness does not exceed half a centimeter.
3. Put the ringlets of vegetables in a small roaster with high boots, alternating with each other. Do not lay the rings flat, but set them upright, on the narrow part.
4. Sprinkle a little spice on top, you can lightly salt it, but quite a bit.
5. In the milk, break the egg, add a pinch of ground pepper and a small pinch of salt, whisk.
6. Grate the small crumb of cheese and well pour it smetanny layer. Top with all the milk-egg mixture and put for 40 minutes to bake.
Zucchini with cheese in the oven - “Mushroom boats”
Ingredients:
• two large zucchini;
• 200 gr. forest mushrooms (it is admissible and champignons);
• onion head;
• spices “For vegetables”;
• 100 gr. smoked cheese.
Cooking Method:
1. Wash zucchini and cut each lengthwise, in half. Take a sharp knife or a large spoon and carefully select the middle of the vegetable halves. Then rub each part from the inside with spices “For vegetables” and set aside.
2. Cut the onion into small pieces and place in the pan with the heated sunflower oil. At medium temperature, fry for 3 minutes, add chopped mushrooms and chopped zucchini flesh, selected from vegetables. Seeds, if they are large, do not need to be added. When all the moisture has evaporated, put the minced mushroom from the pan into a separate bowl.
3. Fill the zucchini halves with stuffing and put them on a baking sheet. Be sure to grease the pan with oil before this. 4. Rub smoked cheese into a large grater and sprinkle with stuffed vegetables.
5. Bake the “boats” for 40 minutes.
Zucchini with cheese in the oven with tomatoes - “Vegetable casserole with minced meat”
Ingredients:
• half a kilo of lean meat;
• 1.2 kg of medium-sized zucchini;
• two bulbs;
• eight red tomatoes;
• four eggs;
• 100 gr. Cheese, variety "Kostroma";
• two spoons of unsalted tomato;
• 150 gr. low-fat sour cream;
• half a mixed bunch of greens (parsley, dill).
Cooking Method:
1. Dip finely chopped onion in the oil heated in a frying pan and lightly fry. As soon as the slices become transparent, put the minced meat in a frying pan and gently mash it with a fork. Stew onions with meat on low heat until cooked. So that the meat is roasted evenly and not burnt, do not forget to stir it periodically, crushing the minced meat which is huddled in lumps. Sprinkle slightly at the end.
2. Tomato mix with 50 ml of water and pour into roasted minced meat. Stir and try on the salt. Add it if necessary and remove from heat.
3. On a fine grater, rub the zucchini without removing the peel. Salt a little, mix and place on a sieve. After 10 minutes, squeeze out the remaining juice and leave it there.
4. Wash the greens, dry well and chop. Cut the tomatoes into rings and rub the cheese on a grater, medium or large.
5. Beat the eggs lightly with a small pinch of salt. Enter sour cream and mix well.
6. Lubricate with oil a small baking sheet or a form with high sides and spread half of the zucchini in an even layer. Put on them the whole stuffing and evenly distribute it on the vegetable layer. Then put the squash layer again, smooth it.
7. From above lay out the rings of tomatoes, pour the cream-egg mixture. Sprinkle with greens and evenly spread the grated cheese over the entire surface.
8. Place in the oven heated to 180 degrees. for 40 minutes.
A simple recipe for zucchini with cheese in the oven
Ingredients:
• six young squash;
• 70 gr. cheese, creamy;
• 100 gr. fatty thick cream, or homemade butter.
Cooking Method:
1. Slice zucchini longitudinal thin plates. The width of one should not be more than 0.5 cm.
2. Pour water into a large saucepan and boil over high heat. Dip vegetables for five minutes, then remove and cool well.
3. Put the blanched plates on the roaster, greased with vegetable oil.
4. Melt the cream or butter in a small enamelled vessel and immediately lubricate the zucchini plates laid out on the broiler.
5. Then lightly sprinkle with salt and cheese.
6. Bake 10 minutes, heating the oven to the recommended 180 degrees.
Zucchini with cheese in the oven with and without tomatoes - cooking tricks and helpful tips
• Zucchini contains a lot of moisture. So that it does not interfere with well to fry, the prepared vegetable is spiked and left so for a while. Then drain the released juice and proceed according to the described recipe.
• Purchase only natural hard cheese, and consider that the fatter it is, the better it melts.
• In overripe large squash not only large seeds and hard peel. Very often their flesh has a loose structure and an unpleasant taste, it is often bitter. Such fruits are unlikely to be baked. Use them for cooking, for example, caviar.
