Casserole of zucchini and eggplant in the oven - a useful second. Recipes zucchini and eggplant casseroles in the oven with cheese, minced meat, chicken breast

Casserole of zucchini and eggplant in the oven - a useful second. Recipes zucchini and eggplant casseroles in the oven with cheese, minced meat, chicken breast

Casserole of zucchini and eggplant - a great opportunity to prepare a tasty and healthy dish from a rich harvest.

Previously, casserole was considered a simple dish, but modern recipes allow you to cook real masterpieces.

Zucchini and eggplant casseroles in the oven - the basic principles of cooking

Eggplants and zucchini are the basis of the dish. The casserole can be made exclusively from vegetables, and you can make it more satisfying by adding minced meat, sausages or pieces of meat.

Vegetables can be baked in their own juice, or you can make a dressing based on sour cream, cream, mayonnaise or tomato paste. In addition, eggs and spices are added to the dressing.

Casseroles of zucchini and eggplant with meat will be a wonderful decoration of the holiday table. For cooking, you can use beef or pork fillets. Dietary casserole cooked with chicken fillet.

To make the casserole look appetizing, it is sprinkled with grated cheese. The dish is decorated with sprigs of fresh greens and curly slices of vegetables.

Serve casserole as an independent dish. If it is prepared exclusively from vegetables, you can serve as a side dish to meat or fish dishes.

Recipe 1. Zucchini and eggplant casserole in the oven with minced meat


  • two zucchini;
  • spices;
  • three small eggplants;
  • fresh greens;
  • mixed minced meat - 400 g;
  • flour - 50 g;
  • two eggs;
  • vegetable oil;
  • three tomatoes;
  • cheese - 150 g;
  • onion head.

Method of preparation

1. Wash and wipe eggplants with a towel. Cut the stalk. Cut into slices with a thickness of half a centimeter. Put the sliced ​​vegetable in a bowl and fill it with salt water. Leave for half an hour.

2. Clean and crumble the onion into small cubes. Paste in vegetable oil until transparent. Add the minced meat to the pan with the fried onions and fry, stirring constantly, until the color changes. Season everything with salt and spices, mix and remove from heat. 3. Take out the eggplant from the water and put on a napkin. Each slice is fried by dipping it in flour, until rosy. Put the fried eggplants on a napkin so that it absorbs the excess oil.

4. In the cooled stuffing, we drive in eggs and knead.

5. Zucchini peel clean and cut into thin circles.

6. Lubricate the shape of the oil. Spread half the fried eggplant slices on the bottom, put half the zucchini on top, spread half the minced meat on them evenly. Repeat layers. Top put slices of thinly sliced ​​tomatoes and sprinkle liberally with cheese chips. We bake for 25 minutes at 180 ° C.

Recipe 2. Zucchini and eggplant casserole in the oven with bell peppers


  • 800 g of eggplants;
  • table salt;
  • 700 g zucchini;
  • spices;
  • 1 kg 200 g tomatoes;
  • 75 ml of vegetable oil;
  • 200 g of bell pepper;
  • 4 cloves of garlic;
  • two onions;
  • 100 g fresh dill and parsley.

Method of preparation

1. Rinse eggplants and zucchini under a tap and wipe with a towel. Crush into thin circles and arrange on different plates. Sprinkle with salt and leave for some time.

2. Pour the vegetable oil into the skillet and heat it. Peel and chop the onion. Fry it until transparent, stirring constantly.

3. Wash tomatoes. Half scald with boiling water and blend in a blender to a state of mashed potatoes. Pour it into the pan and season with spices. Cut the remaining tomatoes into circles.

4. Rinse the Bulgarian pepper, dry and remove the stem. Slice the vegetable into thin strips and place in a pan with boiling sauce. Salt and cook on low heat for ten minutes.

5. Spread the vegetables in a circle shape, alternating eggplant, zucchini and tomato. Pour the vegetables with tomato sauce. Powder finely chopped garlic and greens. Sprinkle with vegetable oil and bake at 180 ° C for an hour. You can sprinkle the finished dish with cheese.

Recipe 3. Zucchini and eggplant casserole in the oven with chicken breast


  • eggplant;
  • spices;
  • Bulgarian pepper - two pods;
  • an egg;
  • zucchini;
  • sour cream - glass;
  • two onions;
  • one chicken breast;
  • two tomatoes.

Method of preparation

1. My zucchini and eggplant under the tap. Wipe with a towel and peel off.

2. Chop the blue ones and put them in a bowl. Sprinkle with salt, mix and set aside for a while.

3. Zucchini chopped into large chips.

4. Peppers clean from seeds. Peeled peeled onion and sweet pepper cut into quarters into rings. Peel carrots and grind grated.

5. Put onion in preheated vegetable oil and pass until transparent, then add pepper and carrot. We continue to fry, stirring occasionally, until the vegetables are soft. We shift in a plate and cool.

6. Rinse the breast under the tap, dry them with napkins. Remove the bones and skin. Cut the meat into thin strips. Fry the chicken until cooked in the same pan, where the vegetables were fried.

7. Take the eggplants out of the water and lay them on a towel so they dry.

8. Grease the baking sheet with butter and put the ingredients in it in this order: half of the grated zucchini, half of the eggplants, 1/2 of the vegetable roasting, chicken. Repeat layers in reverse order. The last layer lay out the circles of tomatoes. Whip the sour cream with the egg and pour the casserole with it. Bake 50 minutes at 180C. Decorate the finished dish with greens or sprinkle with cheese.

Recipe 4. Zucchini and eggplant casserole in the oven with cheese


  • eggplant;
  • vegetable oil;
  • two small zucchini;
  • spices and salt;
  • a small head of garlic;
  • mayonnaise;
  • four tomatoes;
  • cheese - 150 g.

Method of preparation

1. Wash squash, tomatoes and eggplants under the tap and cut them into circles.

2. The blue ones are placed in a bowl and filled with salt water. Withstand half an hour.

3. Head of garlic assorted, cleaned and finely crumbled. 4. Shape the oil. Remove the eggplant from the salt solution, gently squeeze and lay out on a napkin.

5. In the form put half the eggplants. Then we spread half of the tomatoes, on top zucchini. Sprinkle each layer with chopped garlic, season with spices and oil with mayonnaise. Repeat layers in the same order.

6. We put the form with the casserole in the oven for forty minutes. Then we take out, abundantly crush cheese chips and bake for another ten minutes.

Recipe 5. Zucchini and eggplant casserole in the oven with potatoes


  • half a kilo of chicken fillet;
  • table salt;
  • potatoes - 400 g;
  • a bunch of dill;
  • eggplants - 400 g;
  • cilantro and basil greens - a bunch;
  • 300 g zucchini;
  • 3 cloves of garlic;
  • tomatoes - 350 g;
  • mayonnaise - a small pack.

Method of preparation

1. Wash and peel the eggplants. Cut them into circles five millimeters thick. Put in a bowl, salt, mix and soak for half an hour. Then rinse and lightly dry.

2. Grind chicken fillet to a state of minced meat in a blender. Rinse cilantro and basil greens, lightly dry and crumble finely. Add to the mince, salt it and mix. Pour in some water so that the stuffing can be easily spread with a spoon.

3. Peel and wash potatoes. Cut into thin slices. Put them in a deep pan in a thin layer. Pour in approximately 100 ml of salted water. Spread a third of the minced meat evenly over the potatoes.

4. Spread eggplant mugs and salt. Spread half the remaining minced meat on top.

5. Wash squash, peel and chop into thin circles. Salt and spread the remaining minced meat. On top of zucchini spread thin circles of tomatoes.

6. Garlic and dill finely chop, add to mayonnaise and mix. Grease the surface of the casserole. Place the baking tray in the oven for forty minutes. Bake at 200C. Serve hot casserole.

Recipe 6. Lenten zucchini and eggplant casserole in the oven with pita


  • 800 g of eggplants;
  • three thin Armenian lavash;
  • spices and salt;
  • three tomatoes;
  • 75 g of tomato paste;
  • 800 g zucchini;
  • drinking water - one-third of the glass;
  • 200 ml of soy milk.

Method of preparation

1. Chopped eggplants are crushed into pieces and soaked in cold salted water for half an hour. Then squeeze and lay on a napkin.

2. Tomatoes and my zucchini. Wipe with a towel and cut into small pieces. Combine vegetables in a deep container and mix.

3. Soybean milk combine with tomato paste and mix well. Season with salt and spices.

4. Cut the pita sheets in half. We take a deep form and cover it with foil. Put pita bread and grease it with sauce. We cover with the second sheet of pita. On top, distribute the fourth part of the vegetable mixture and pour the sauce. We lay out the products in this order until they run out. The last layer should be pita bread, which we pour over the sauce.

5. Put the form in the oven and bake for an hour at 180C.

Zucchini and eggplant casserole in the oven - tips and tricks

  • Before you use eggplants, you must soak them in a saline solution to get rid of bitterness.
  • The casserole can be laid out in layers, and you can chop the vegetables in small pieces, mix, put in the form and pour over the sauce.
  • Add some chopped garlic to make the casserole zest.
  • Sprinkle grated cheese on a casserole so that a brown crust forms on top.
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