Zucchini casserole tomato onion. Casserole of zucchini and tomatoes with cheese

The best treat for a hot summer season is a homemade zucchini casserole with tomatoes and cheese in the oven according to a step-by-step recipe. The delicate taste of vegetables with a hint of spice is sure to please everyone.

Cooking time: 1 hour 30 minutes. Servings Per Container: 8 pieces.

Products for casseroles:

• zucchini - 1 kg;
• tomato - 2 pcs.;
• onions - 1 pc.;
• chicken egg - 3 pcs.;
• wheat flour (highest grade) - 150 g;
• hard cheese - 200 g;
• table salt - a pinch;
• dry spices - a pinch.

Cooking zucchini casserole with tomatoes

To begin with, wash and peel the zucchini from the skin, rub it on a grater with large teeth, leave it in a container for 30 minutes; squeeze the zucchini pulp. In a young zucchini, the peel can not be cut: it will become soft when baked. Be sure to squeeze the zucchini well so that the pastries are not watery.

Add chicken eggs, spices and salt to the zucchini, mix. To make the dish juicy, you can add 20% fat sour cream, kefir or milk cream. Curry, coriander, garlic, oregano, cumin, nutmeg and marjoram are suitable spices for zucchini.

After that, we begin to add finely sifted flour and stir. Pre-sifting wheat flour will make the casserole airy.

Then wash the tomato, cut into cubes and add to the zucchini mass. If desired, you can scald the tomato, put it in cold water and remove the skin. Instead of tomato, you can add tomato sauce or barbecue ketchup.

Cut the peeled onion into slices and spread to the zucchini.

Grate half of the hard cheese on a coarse grater and add to the dish.

Lubricate the refractory form with vegetable oil and spread the dough, leveling the surface. Lay out the tomato slices on the top. For decoration, use whole tomato fruits without rot. Be sure to cut the stems off the tomato.

Grate the remaining piece of cheese, set the dish to bake for 45 minutes at 180 degrees.

Zucchini casserole with cheese and tomato is ready to eat. Before serving, sprinkle with fresh chopped herbs, and cut into pieces. The baked goods should be browned and golden. Serve sour cream or mayonnaise as a sauce for a pie casserole.

Wash the zucchini, cut off the ends, rub with a grater. For the recipe, it is best to use young zucchini, they are tender and do not contain large seeds.

Break the chicken egg to the zucchini and stir the resulting mass.

We cut the onion and add it to the dough, the vegetables will not interfere with the zucchini at all, the juicier the casserole will come out. If you don't like onions, replace them with feathered green onions, they are both bright and more delicate in taste. If onions can crunch after baking, then green onions will always be soft and tasty. Lightly salt the vegetable dough, add pepper to taste.

Add a little flour to the squash mass: it will absorb excess juices, and also give the casserole the correct shape. If you are on a strict diet, you can add another egg instead of flour so that the casserole holds its shape well after baking.

Fill the baking dish with zucchini dough and level it. The form can be pre-lubricated with any kind of oil: vegetable or creamy. If you have a silicone mold, then it is not necessary to lubricate it, nothing will stick to it.

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On top of the dough, distribute sliced ​​\u200b\u200btomatoes, lightly salt them.

Sprinkle the casserole with grated cheese and send it to the oven to bake. Set the oven to 190 ° and bake the casserole in it for 35 minutes.

Remove the casserole with oven mitts and let cool slightly. Sprinkle the finished casserole with freshly chopped dill. We recommend that you serve this casserole hot, as melted cheese is very tasty, and combined with vegetables, it is a great option for a vegetable dish for a family dinner. Zucchini casserole with tomatoes and cheese will appeal to both adults and kids. Bon Appetite!

Zucchini and Tomato Casserole is the best dish for a light lunch or dinner. If you follow a healthy diet and watch your figure, then this dish is for you. Step by step recipe with photos. Video recipe.
Recipe content:

Everyone is waiting for the summer season to enjoy their favorite vegetables. And the first vegetable that ripens in the beds is zucchini. It is very useful, contains many healing vitamins and minerals. Zucchini is suitable for any heat treatment, they are fried, boiled, stewed, baked ... You can experiment endlessly with this vegetable, because. it goes well with many products. Today we’ll talk about the simplest recipe - a casserole of zucchini and tomatoes. This is an easy and low calorie recipe that does not require much effort. The casserole is juicy and soft. Zucchini combined with baked tomatoes and crispy cheese crust will not leave anyone indifferent. Zucchini goes great with cheese, while juicy tomato enhances the rich flavor of the dish and adds a bright color.

The recipe is very simple and quick to prepare. It does not require any culinary skills and any novice cook can handle it. A dish of the proposed seasonal vegetables is easy on the stomach, it will saturate well and will not affect the waist with extra centimeters. Nutritionists recommend including this vitamin treat in the diet menu, and in general, include it in the diet as often as possible. And if you want to get a higher meal, then just double the amount of food and make several layers. In addition, it can be cooked without sausages, then you get a vegetarian version of the dish.

• Calorie content per 100 g - 58 kcal.
• Servings - 2
• Cooking time - 30 minutes

Ingredients:

• Zucchini - 1 pc.
• Any sausage products - 200 g
• Salt - 0.5 tsp or to taste
• Tomatoes - 1 pc. big size
• Vegetable oil - for frying
• Black ground pepper - a pinch
• Cheese - 200 g

Step by step cooking zucchini and tomato casserole, recipe with photo:

1. Wash and dry the zucchini with a paper towel. Cut the fruit into thin rings of 3-5 mm. If you use mature zucchini, then peel them first from the hard peel and remove large seeds. With young fruits, this is not necessary.

2. Put the pan on the stove, pour in vegetable oil and heat. Put the zucchini rings and fry them over medium heat until golden brown on both sides. Fry all the zucchini rings until golden brown. Season the vegetables with salt and black pepper while roasting.

3. Place the fried zucchini in a heat-resistant bowl, sprinkling them with cheese chips. When baking, the cheese will melt and hold the pieces of zucchini together.

4. Put the tomatoes cut into half rings on the zucchini and sprinkle them with cheese chips.

5. Cut the sausage into rings or half rings and put on top of the tomatoes.

Let's prepare the necessary ingredients.

My zucchini (if the zucchini is young, you can leave the skin on) and cut into thin circles, add 1/2 teaspoon of salt and mix.

Add a tablespoon of oil to a heated frying pan and spread the zucchini. Fry on each side for 1 minute. Add oil as needed during frying.

Put the zucchini in a baking dish (if desired, the form can be greased with oil). Spread some of the grated hard cheese on top.

Cut the tomatoes into small cubes and lay out half the tomatoes in the next layer. Next, again put a layer of zucchini, sprinkle with cheese, spread the zucchini and the remaining tomatoes, add the onion, cut into thin rings.

Prepare the creamy egg filling: beat the egg into a bowl, add a pinch of salt.

Pour the cream into the egg and beat with a whisk until smooth.

Pour the creamy egg filling into the mold with vegetables. It should cover all content.

Put the cheese on top and send it to the preheated oven. Bake zucchini with tomatoes and cheese for 20 minutes at a temperature of 180 degrees.

It can be served hot or cold as well.

Casserole of zucchini and tomatoes with cheese turns out juicy and very tasty.

Enjoy your meal! Cook with love!

Hello dear readers. Do you like zucchini? I like very much. I love them in any form. Delicious, healthy, satisfying. Dishes from zucchini never leave me indifferent. Recently I saw a recipe for zucchini casserole with tomatoes and hard cheese in the oven. We already have zucchini. In the season of zucchini, we always try to eat plenty of them and cook them according to different recipes, so to speak, to add variety to the menu. If you like zucchini like me, try making zucchini casserole.

Of course, the children immediately thought that it was zucchini pizza, especially since it was topped with tomatoes and sprinkled with grated hard cheese. The casserole turned out juicy, soft and tasty. Usually my mother always cooks zucchini pancakes and fried zucchini with garlic and mayonnaise. These are probably everyone's favorite dishes, I also sometimes cook zucchini this way. But here I wanted something unusual.

Casserole Ingredients:

• 2 medium zucchini
• 3 eggs
• 150 grams of flour
• tomato
• salt to taste
• a couple of cloves of garlic (optional, I did not add)
• vegetable oil for greasing the mold

Baking dish 24 cm

The set of products is very affordable, and there are no difficulties in preparing casseroles. First you need to wash the zucchini. Pat dry with paper towels and rub on a coarse grater.

Salt the grated zucchini and add the eggs. Add salt to taste. To mix everything. At this stage, you can add garlic passed through the press, if you like. I don't add.

I spread the zucchini mass in a baking dish. The mass needs to be leveled. My baking dish is 24 cm in diameter.

Wash the tomato, dry it with a paper towel and cut into circles with a sharp knife. I used one tomato.

Hard cheese is grated on a coarse grater, you can grate on a fine one. Now I spread tomato circles on the zucchini casserole and sprinkle everything on top with grated hard cheese. My cheese is Russian.

And this is what the casserole looks like before sending it to the oven. I remind you that the oven must be preheated. The zucchini casserole will settle a little during the baking process, but that's the way it should be.

I want to note that the more hard cheese, the tastier the casserole. I send the casserole to the oven. I baked my zucchini casserole for about 45 minutes.

Then I put the finished casserole on a plate and let it cool. The casserole is very tasty when warm, but you can also eat it cold.

The interesting taste of the casserole, and the ease of preparation conquered me. Yes, and in appearance it somehow reminds me of pizza, which made the children like it.

Children usually do not really want to eat zucchini. And zucchini are healthy vegetables, and in the form of a casserole they eat with pleasure.

Well, on top of the zucchini casserole, you can even ketchup, even pour mayonnaise, even sour cream, if you don’t have enough piquancy in the dish.

I liked the casserole the way it is. Now there are a lot of zucchini, you can cook various dishes from them, for a change.

And if you are going to preserve zucchini, then I offer our family and proven recipe. "", a recipe with step-by-step cooking photos. Zucchini are really tasty, fragrant, sweet and sour.

There are no difficulties in cooking zucchini at all, and the dishes are very tasty. Enjoy your meal.