Zucchini and tomato casserole is a light and filling dish for dinner. The most interesting recipes casserole zucchini and tomato

Zucchini and tomato casserole is a light and filling dish for dinner. The most interesting recipes casserole zucchini and tomato

Zucchini and tomato casserole - a light and filling dish for dinner.

The most interesting recipes casserole zucchini and tomatoes

Zucchini and tomato casserole - the basic principles of cooking

If you want to make a tasty, and at the same time, light dish, then zucchini and tomato casserole is exactly what you need. Today, fresh vegetables are available all year round, which means you can cook this dish in winter.

Cooking a casserole does not require a lot of cost and effort, and the result will definitely please you.

Zucchini and tomato casserole - the basic principles of cooking

Squash pre-washed, cut on both sides and rub, or cut circles. If the skin of zucchini is hard, it is removed with a knife.

The remaining ingredients are also ground. The casserole is formed in layers, then poured with whipped eggs with cream, or another sauce. From above it is sprinkled with shavings of cheese or cheese. Cheese will suit any, but it is better if it will be hard varieties.

To make the dish more satisfying, they add potatoes, minced meat or rice.

Recipe 1. Juicy zucchini and tomato casserole


7 g of salt;

450 g young zucchini;

4 fleshy tomatoes;

a pinch of freshly ground pepper;

25 g butter;

2 basil sprigs;

cheese - 200 g;

60 ml of cream fatter;

Method of preparation

1. Remove the rind from the zucchini, rinse and cut into thin circles. Washed tomato cut also.

2. Grease the form with melted butter, lay a layer of zucchini, on them arrange the cups of tomatoes. Hands tear the leaves of basil. Sprinkle with basil vegetables and talt all the cheese chips. Put the tomato and zucchini circles again. Top with plenty of cheese chips, and pour the cream.

3. Send the form to an oven preheated to 180C, and bake for 35 minutes until an appetizing crust forms. Remove from the oven, cool, cut into portions and serve.

Recipe 2. Vegetarian zucchini and tomato casserole


three zucchini;

spices and salt;

fresh tomatoes - 4 pcs .;

8 eggs .;

sour cream - 120 ml;

garlic - 2 teeth.

Method of preparation

1. My squash, and cut them into circles. If the skin is hard, remove it with a knife. We make small cuts on tomatoes, dip them into boiling water, hold them for about a minute, remove them and immediately put them into cold water. Remove the skin and cut the peeled tomato into circles.

2. We cover with butter the deep, heat-resistant form, and rub it with crushed garlic. We lay out zucchini thick layer, on them - cups of tomatoes. Sent to a well preheated oven for a while.

3. Beat eggs with a whisk, and mix them with sour cream. Add the grated cheese and a little chopped garlic, season with spices.

4. We take out a form with vegetables, pour sauce, and then send it to the oven for 20 minutes. After this time, remove from the oven, cool, cut portions and serve.

Recipe 3. Zucchini and tomato casserole in bechamel sauce


kilogram of zucchini;

rast. butter;

4 large tomatoes;

freshly ground pepper, nutmeg and salt;

150 grams of cheese;

flour - 35 g;

250 ml of milk;

drain oil - 65 g

Method of preparation

1. Rinse and cut into zucchini circles, 2 cm thick. Put them on the grid, sprinkle with vegetable oil and send in a well-heated oven. Cook until dark brown spots appear on the surface of the zucchini.

2. In a deep sauté pan, melt butter, add flour, and fry it until golden. Pour in milk, without stopping stirring, salt, season with ground pepper and nutmeg. Bring sauce to a boil, stirring continuously, until thick.

3. Take out the zucchini, and shift them into a deep heat-resistant form. Spread tomatoes on zucchini. Vegetables pour sauce. Put the rest of zucchini on it, and sprinkle all the large cheese chips.

4. Put the casserole in the oven and bake until delicious crust, at a temperature of 180C. Divide it into portions, arrange on plates, and serve as a separate dish.

Recipe 4. Zucchini casserole with minced meat and rice


vegetable oil;

600 g zucchini;

four fresh tomatoes;


100 grams of rice;

garlic - 20 g;

300 g of minced meat;


70 grams of cheese.

Method of preparation

1. Wash rice, pour boiling water and leave for 20 minutes.

2. My zucchini, and large rub. Salt and squeeze out excess liquid.

3. Wash the tomatoes wiped with a paper towel and cut into circles.

4. With garlic, remove the husk, put on the board, crush with a knife and chop finely.

5. Beat the egg, add finely grated cheese and garlic.

6. Drain the water from the rice and mix with the minced meat.

7. In a heat-resistant form lay out an even layer of grated zucchini. Put a layer of rice with minced meat on top. Fold the mugs of tomatoes and grease the egg-cheese mass.

8. Send in the oven a casserole with minced meat for forty minutes. We bake at a temperature of 200C.

Recipe 5. Zucchini and tomato casserole with lentils


450 g zucchini;

60 ml rast. oils;

boiled lentils - 200 g;


20 cherry tomatoes;

70 g Parmesan;

half onion;

125 g of mozzarella.

Method of preparation

1. Chop onions into cubes and fry in a deep saucepan until golden brown. Rinse cherry tomatoes and cut into large chunks. Put to the bow and put out for about five minutes.

2. Put boiled lentils in a saucepan, salt and continue to simmer on low heat for ten minutes.

3. Wash and slice zucchini lengthwise. Each fry in a grill pan, without adding oil.

4. In a heat-resistant form with high sides form a casserole. Put a layer of lentils with sauce, spread out thin slices of mozzarella on it and sprinkle with parmesan. Cheese cover with zucchini strips. Layers repeat in the same order. There should be cheese on top.

5. Place the casserole for a quarter of an hour in the oven and bake until appetizing the crust. Serve the casserole with vegetable salad.

Recipe 6. Squash casserole with tomatoes in a frying pan


small squash - 2 pcs .;

greens and vegetable oil;

tomatoes - 3 pcs .;

salt and freshly ground pepper;

eggs - 2 pcs .;

75 ml - mayonnaise; cheese - 70 g;

two garlic cloves.

Method of preparation

1. Peel the garlic and cut it into plates. Pour butter into a frying pan, heat it and put garlic in it. Tomim on a small fire for about two minutes.

2. Squash clean and cut into slices, half a centimeter thick. Put in the pan to garlic, salt and mix. We twist the fire to the minimum, and we torment, covered with a lid, until half-ready, stirring occasionally. Meanwhile, we cut the tomatoes.

3. In a deep bowl, lightly beat the eggs, add mayonnaise, salt and continue to beat until smooth.

4. Fill the squash with omelette mixture and cover with a lid. After a minute, lay out the tomato mugs on the surface and hold it under the closed lid for another two minutes. Cut the cheese into thin slices and lay them on top of the tomatoes. Cover the lid again and turn off the fire. Sprinkle with finely chopped herbs and leave for another ten minutes.

Recipe 7. Squash casserole with tomatoes, meat and potatoes in a slow cooker


green onion - bunch;

500 g zucchini;

salt and spices;

300 g pork tenderloin;

vegetable oil;

500 g potatoes;

300 grams of tomatoes;

160 ml sour cream;

4 eggs.

Method of preparation

1. Peel zucchini and potatoes, and cut into thin circles. Cut off films from pork pulp, rinse and cut into small pieces. Cut the tomatoes into slices.

2. Vegetable oil grease the capacity of the multicooker from the inside and place half of the potatoes in it. Spread on it pieces of meat, salt and sprinkle with spices. Meat cover with a layer of zucchini slices. The next layer is the tomato mugs. Put the remaining potatoes on the tomatoes. Salt again and sprinkle with spices.

3. Beat the eggs with a whisk, combine with sour cream, and continue to beat until smooth. Pour the vegetables with the meat obtained sauce.

4. Switch on the slow cooker to baking mode for an hour. After this time, check if the potatoes are ready and, if necessary, add a few more minutes.

Recipe 8. Zucchini and tomato casserole with cheese


kilogram of zucchini;

3 garlic cloves; 300 g of cheese;

salt and pepper;

100 g onions;

4 eggs;

300 grams of tomatoes;

100 g carrots;

60 ml sour cream.

Method of preparation

1. Clean the carrots, garlic and onions, wash and chop. Onions - in small cubes, carrot - we rub with large chips. Garlic melenko chop with a knife.

2. Heat the oil in a pan. Put the chopped onion in it, fry until transparent and add grated carrots. Let's put it all together until soft on a small fire. Add garlic at the end, and then a couple more minutes.

3. Squash we wash and rub on the largest grater segment. Also chop the cheese.

Cut the tomatoes into cubes.

4. Break eggs into deep dishes, add sour cream and beat the mixture until smooth.

5. Put all chopped vegetables in a deep bowl, add the cheese, salt and pepper. Fill it all with sour cream sauce and mix everything well.

6. Heat-resistant form of oil lubricated and pour into it a lot of zucchini. Smooth the surface and send in the oven for forty minutes. We will bake at a temperature of 200C. A few minutes before the end of cooking, sprinkle the entire surface with grated cheese.

Recipe 9. Zucchini and tomato casserole with olives


2 zucchini;

tomatoes - 3 pcs .;

3 eggs;

flour - 100 g;

spices and salt;

150 grams of minced meat;

50 grams of greenery;

15 olives;

100 grams of cheese;

25 grams of garlic.

Method of preparation

1. Wash and peel zucchini peels, and rub them on the largest grater segment. Put them in a bowl, salt them, and leave for some time. Then squeeze out excess liquid. Add flour and eggs to zucchini, season with spices and mix.

2. In minced meat, add chopped greens, garlic and salt.

3. Deep heat-resistant form grease, and put half of zucchini in it. Top with a thin layer of minced meat and cover the remaining zucchini. Sprinkle everything with plenty of grated cheese. Cut olives and tomatoes. On top of the cheese, arrange the mugs of olives and tomatoes.

4. Bake in the oven preheated to 190C for an hour. Remove from the oven, cool slightly and cut into portions.

Recipe 10. Zucchini and tomato casserole with smoked sausage and cauliflower


2 zucchini;

25 g of mustard;

2 large tomatoes;

soy sauce - 60 ml;

small cauliflower forks;

sour cream - 70 ml;

parsley and dill;

eggs - two pcs .;

smoked sausage - 70 g;

Processed cheese - 1 pc.

Method of preparation

1. Boil cauliflower in salted water. Throw it in a colander and cool.

2. Beat eggs, add mustard and sour cream in it, pour in soy sauce and mix until smooth.

3. Wash the squash, wipe with a paper towel and cut into thin circles. Just grind tomatoes.

4. Put a layer of zucchini on the bottom, put a layer of tomatoes on them, then zucchini again. With sausage, remove the skin and cut it into thin slices. Put them on zucchini and sprinkle with chopped greens. The next layer lay laid out on the inflorescences, cauliflower. Pour all pre-cooked dressing, sprinkle with herbs and grated melted cheese.

5. We bake in the oven for about an hour, at a temperature of 180C. We take out, cool and cut portions.

Zucchini and tomato casserole - tricks and tips from the chef

  • The main secret of a tasty layer baked bread is vegetables cut into very thin slices.
  • Instead of sour cream, for the sauce, you can use mayonnaise, natural yogurt or kefir.
  • Tomatoes for casseroles take fleshy varieties so that when baking, they do not turn into porridge.
  • If you are cooking casserole with minced meat, you can use any one: chicken, meat or beef.
  • Before putting zucchini in baking dish, bake them in the oven until soft.
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