Baked zucchini. How to cook delicious zucchini in the oven. The best recipes for zucchini baked in the oven. An economical option for zucchini in the oven with melted cheese

Zucchini is an inexpensive, low-calorie vegetable that is the main ingredient in many dishes. It’s difficult to choose the best recipes: you can quickly and deliciously cook zucchini in the oven with different sauces and fillings. According to the simplest recipe, zucchini is cut into rings and baked in the oven, and then served with your favorite sauce. But there are also more complex ones, designed for true connoisseurs of taste.

For 1 kg of basic vegetables you will need the following products:

• 2 tbsp each mayonnaise (can be replaced with not very thick sour cream) and ketchup;
• garlic - a couple of cloves;
• a spoon of any oil;
• salt.

Preparation:

1. Prepare the zucchini: wash well, peel, cut into circles and add salt.
2. Grease the mold with oil.
3. Place salted slices on it.
4. Mix mayonnaise and ketchup.
5. Coat the top of the circles with the resulting sauce.
6. Bake for a third of an hour in a well-heated oven.

In total, it will take about half an hour to prepare the dish.

Recipe with cheese

To prepare 2 zucchini with a crispy cheese crust you will need:

• 2 chicken eggs;
• a few crushed cloves of garlic - to taste;
• 3 spoons of sour cream;
• a teaspoon of mustard;
• 0.1 kg cheese;
• herbs, spices, salt.

Step by step recipe:

1. Cut the peeled vegetable into small cubes, add salt and season with spices.
2. Add chopped garlic and herbs, stir.
3. Prepare the sauce separately. To do this, you need to mix mustard, sour cream and 3 tablespoons of grated cheese, and then carefully add the beaten eggs.
4. Place the seasoned pieces evenly in the pan.
5. Pour in the sauce and spread the remaining grated cheese on top.
6. Bake at medium temperature for about half an hour.

Overall, it will take about an hour to roast the zucchini, including prepping the vegetables.

With minced meat and tomatoes

To bake zucchini with minced meat in the oven according to this recipe, prepare the following products:

• medium sized zucchini;
• 0.3 kg minced meat;
• 2 tomatoes;
• 0.2 kg sour cream (can be replaced with mayonnaise);
• salt to taste;
• finely chopped greens - optional.

How to bake:

1. We cut the zucchini into rings and place them on a greased sheet and add some salt.
2. Place a spoonful of minced meat on top, cover with tomato slices and add some salt again.
3. Mix sour cream with herbs. If desired, you can stir in a crushed clove of garlic.
4. Spoon the sauce over the tomatoes, about a spoonful at a time.
5. Bake at medium temperature for about 20 minutes.

That's all! A simple and quick dish that took about half an hour to prepare, you can serve it on the table!

You can also do casserole with tomatoes, the main ingredient of which is zucchini.

For 2 medium sized vegetables take

• 0.2 kg minced chicken;
• 3 tomatoes;
• bulb;
• egg;
• spoon of tomato paste;
• 0.1 g hard cheese;
• 2 spoons of sour cream;
• salt and spices to taste.

How to prepare:

1. Fry finely chopped onion.
2. Mix it into the minced meat, add tomato paste, salt, and spices.
3. Grate the zucchini on a coarse grater and add some salt. After waiting a little, squeeze out the juice.
4. Tomatoes are cut into circles.
5. Beat eggs and sour cream, add a little salt.
6. Place half of the zucchini mass into a greased form, then add minced meat, which is covered with the remaining zucchini. Place tomatoes on top. All layers are filled with sour cream and egg mixture.
7. Place in the oven to bake for about half an hour.
8. Take out the mold, pour grated cheese on top and send it back for 10 minutes.

With minced meat and rice

To prepare this type of zucchini, for 3 medium vegetables take:

• 4 tomatoes;
• 2 tablespoons each of rice and sour cream;
• 0.1 kg of hard cheese;
• 200 ml water;
• spoon of tomato paste;
• 150 g minced meat;
• salt and spices.

It's easy to prepare zucchini stuffed with minced meat. To do this you need:

1. Boil the rice. To do this, put it in cold water, which is put on fire and, after boiling, boiled for about a quarter of an hour, and then drained.
2. Add minced meat to the boiled rice and mix thoroughly.
3. Season the resulting mass with salt and pepper.
4. Cut the peeled zucchini into thin slices.
5. Place a spoonful of minced meat on each circle and cover with tomato on top.
6. Place the resulting “sandwiches” sideways in a mold in several layers.
7. Prepare the sauce: mix tomato paste, sour cream and water.
8. Pour the sauce over the vegetables and place in the preheated oven for half an hour.
9. Take out the pan to sprinkle the grated cheese on top, and then bake for another 5 minutes.

It takes about an hour to prepare the dish.

Zucchini casserole with chicken and cheese

Zucchini casserole is a wonderful choice for a quick and easy dinner. Vegetables go well with chicken, and cheese gives the dish an appetizing appearance.

To prepare 1 zucchini you will need the following ingredients:

• 0.4 kg chicken fillet;
• 0.1 kg of hard cheese;
• a glass of milk;
• 3 tablespoons butter (butter);
• 2 tablespoons flour;
• salt and spices.

How to cook:

1. Wash the meat well, dry and cut into small cubes. Then transfer to a frying pan or mold.
2. Cut the peeled zucchini into small pieces and place on top of the meat pieces.
3. Grind the cheese using a grater.
4. Prepare the sauce. To do this, melt the butter in a small saucepan over low heat. Then add flour and fry until it turns golden. Pour milk, stir. After boiling, add salt and cook for another couple of minutes, stirring constantly.
5. Pour the sauce over the meat and zucchini, sprinkle spices on top and lay out the cheese.
6. Bake over medium heat (180°C) for about 25 minutes.

The casserole is eaten hot to better taste its flavor and feel its juiciness.

Another option for making casserole The list of ingredients includes the following products:

• 2 zucchini of milky ripeness;
• 0.4 kg chicken meat (fillet);
• 2 eggs;
• 50 g semi-hard grated cheese;
• onion and a little garlic;
• a spoonful of sour cream and vegetable oil;
• several sprigs of dill;
• salt pepper.

How to cook:

1. Grind the peeled zucchini (for this it is better to use a coarse grater), stir in salt and leave for 30 minutes until the juice appears.
2. Cut boneless and skinless meat into small pieces, mince along with peeled onions and garlic, add salt and pepper.
3. Mix the minced meat with eggs and finely chopped dill.
4. Squeeze the zucchini and mix into the minced meat.
5. Distribute the entire mixture evenly into a greased pan and spread sour cream on top.
6. Place in a medium-heated oven for half an hour.
7. Sprinkle cheese on top and bake for another 10 minutes.

Pieces of casserole are placed on lettuce leaves and served with fresh vegetables.

Zucchini pizza with sausage and tomatoes

Pizza is very tasty if the dough is prepared with the addition of grated zucchini. For one large pizza you will need zucchini, 150 g of flour, 3 eggs, a teaspoon of baking powder, half a teaspoon of salt and a bunch of parsley. For the filling we will use tomatoes (5 pcs.), sausage (about 120 g), hard cheese (0.1 kg) and one bitter pepper.

First we make the dough:

1. Grate the peeled zucchini.
2. Chop the parsley and add to the squash mixture.
3. Beat the eggs separately and mix into the mixture.
4. Combine flour, salt, baking powder, add to the zucchini mixture and knead the dough.
5. Place baking paper on a baking sheet, grease it with oil, and spread the dough evenly on top.

Then place in a medium-heated oven for 25 minutes.

Zucchini frittata in the oven

Italian omelette - frittata - is prepared with vegetable, cheese or meat filling.

To make a zucchini frittata for 0.2 kg of zucchini you will need:

• 5 eggs;
• medium sized carrot;
• a small onion, cut into small pieces;
• finely chopped greens;
• vegetable oil);
• water;
• salt and seasonings.

Preparing a frittata, despite the complexity of the name, is very easy:

1. Fry the onion in oil for 2 minutes.
2. Add grated carrots, a little water, simmer for about 3 minutes.
3. Add the zucchini cut into small pieces and continue to simmer for another 5 minutes.
4. Salt, add spices, turn off the heat.
5. Separately, beat the eggs, add some salt, and stir in the herbs.
6. Add the egg mixture to the stewed vegetables.
7. Transfer the resulting mixture to a deep baking sheet or frying pan and bake in a preheated oven.

The omelette is ready when the egg mixture has hardened.

The exact baking time depends on the thickness of the pan: the deeper and smaller the pan, the longer the frittata will take to cook.

For example, an omelette 1 cm thick will be ready in 10 minutes, but if it is 5 cm thick, you will have to wait about 40 minutes for it to be ready.

Appetizer with herbs and garlic

A healthy snack that can be prepared as a side dish for meat and is prepared quite quickly.

First we prepare the products:

• 4 young zucchini;
• garlic - to taste;
• greens (parsley, dill);
• vegetable or olive oil;
• salt and spices.

Now let's move on to cooking:

1. First cut the zucchini in half lengthwise. Then we divide each half into 6 more longitudinal strips, the thickness of which does not exceed 2 cm.
2. Place the zucchini strips on a greased sheet and place in an oven preheated to 200°C for half an hour.
3. At this time, chop the herbs and garlic and mix them.
4. Place the zucchini baked in the oven on a plate in layers, each layer sprinkled with salt, spices and green mass.
5. Pour oil over each layer and leave the appetizer to steep for about half an hour.

Zucchini baked in sour cream in the oven

This method of preparing the dish is convenient because the zucchini does not burn, and the finished circles turn out soft, with an appetizing cheese crust.

To bake 1 kg of vegetables you will need:

• a glass of sour cream;
• butter;
• 3 eggs;
• seasonings, herbs, salt, spices.

The action begins with preparing the main product: we wash it, clean it if necessary. Then we divide it into cubes about 1 cm thick.

After that, follow the cooking recipe:

1. Salt and pepper the pieces and leave for 10 minutes.
2. After that, pour them into a saucepan and fill them with sour cream.
3. Mix well and simmer under a closed lid for half an hour without adding water.
4. After this, remove the stewed zucchini with a slotted spoon, cool, then arrange in layers in a deep frying pan generously coated with oil.
5. Cool the liquid in which the zucchini was stewed, add eggs, chopped herbs, salt, stir well.
6. Pour the sauce over the vegetables and bake in a preheated oven for about half an hour.

This dish will take about an hour and a half to prepare.

If the expression “zucchini dishes” is mentioned, for some reason the first thing that comes to mind is fried zucchini or zucchini caviar, then there is a pause. But from this simple vegetable you can prepare many delicious and beautiful dishes. For example, stuff it or bake it in the oven in various ways - with sour cream, cheese, tomatoes, with mayonnaise, with herbs and garlic, etc. And if you consider that zucchini is a very healthy, low-calorie and easily digestible product, it contains minerals, iron, potassium, fiber, there is no price for it at all. Although it costs symbolic money. In order not to offend such a respected vegetable, you can diversify your menu and prepare new zucchini dishes.

Zucchini baked in the oven - food preparation

For baking, it is preferable to take young zucchini - they have tender flesh and thin skin that does not need to be peeled. Although “adult” fruits are also suitable, if the rough skin and core with seeds are first removed from them. The older the squash, the rougher its skin and the more difficult it is to cut. Therefore, when handling a sharp knife, be careful not to cut yourself. The middle with hard seeds is quite easily removed with an ordinary tablespoon. Next, the fruits are cut according to the recipe - into circles, longitudinal plates, cubes, and baked.

Zucchini baked in the oven - the best recipes

Recipe 1: Zucchini baked with sour cream sauce

This dish can be described in three words – fast, easy, tasty. The zucchini is not fried in oil; there is not much of it in the recipe at all, which means the final product will not be too high in calories. You can use both regular zucchini and zucchini.

Ingredients: two medium zucchini, 4 table. spoons of vegetable oil, 1 table. a spoonful of chopped parsley and dill, 3 cloves of garlic, one glass of sour cream, 150g of cheese, salt and pepper.

Cooking method

In order not to waste time, you can immediately turn on the oven so that it warms up to 220 C. While the oven is heating up, prepare the vegetables. Cut the zucchini into small cubes, approximately 1x1 cm in size. If the fruit is small in diameter, you can cut it into centimeter-thick wheels.

Place the zucchini in a regular plastic bag, add chopped parsley, salt and pepper and vegetable oil. Twist the bag on top so that air gets in and shake it thoroughly so that the zucchini are evenly salted and covered with a mixture of oil and parsley. Line a baking sheet with foil, pour in the vegetables, smooth them out and bake until half cooked, about 20 minutes.

Grate the cheese, add dill, salt and pepper, sour cream, mix very well, you can even use a whisk. Pour this sauce over the semi-finished zucchini and place in the oven to finish baking. Place the finished product on a flat dish, squeeze the garlic on top, and, enjoying the divine aroma and working up an appetite, garnish with sprigs of herbs. You can serve.

Recipe 2: Zucchini baked with tomatoes and cheese

This appetizer looks very presentable, so you can safely decorate your holiday table with it, placing the zucchini on green lettuce leaves. Moreover, it is both tasty and healthy.

Ingredients: kilogram of zucchini, half a kilogram of tomatoes, 100 g of cheese, 3 cloves of garlic, salt, ground pepper, vegetable oil

Cooking method

Cut the vegetables into circles - zucchini a centimeter thick, tomatoes a little thinner. Grind the garlic using a press or fine grater.

Fry the zucchini on both sides until golden brown and place on a baking sheet. Rub the top of the zucchini with garlic and add a wheel of tomato. Pepper, salt and sprinkle with cheese. Bake zucchini for 25 minutes at 180 C.

Recipe 3: Zucchini baked in the oven

An interesting option, somewhat reminiscent of making pizza. It is not necessary to specifically buy meat ingredients; you can wait until various meat scraps accumulate in the refrigerator after the holidays or just like that. Here you can collect them together with the zucchini that is bored on the bottom shelf and successfully process it. To tell you a secret, the purely vegetable version, cooked without meat, is also very tasty. Try both methods, you won't be disappointed.

Ingredients: 2 zucchini, half a teaspoon of dry seasonings (to your taste - dill, oregano, basil), 2 cloves of garlic, meat products (any) - 150 g, salt, 2 medium-sized tomatoes, pepper, 150 g of any hard cheese, 200 ml mayonnaise.

Cooking method

Turn on the oven and heat to 180 C. Cut the young zucchini into slices a centimeter thick, coat with a mixture of salt, pepper, dry seasonings and place on a greased baking sheet. You need to remove the rough peel from the squash with a knife and remove the core with seeds. Fill the resulting voids with pieces of zucchini. Sprinkle this layer with finely chopped garlic.

Peel the tomatoes and cut into thin slices. To make it easy to remove, you need to scald the tomatoes with boiling water or put them in boiling water for a couple of minutes. Cut sausage, frankfurters or other meat products into thin slices or strips, as you wish. Grate the cheese, dilute the mayonnaise with water or broth so that it can be easily and evenly distributed over the entire surface.

Assemble the “pizza” - place tomatoes on top of the zucchini with garlic, sliced ​​meat on top, then cheese and pour diluted mayonnaise over everything. The last layer is mayonnaise, not cheese, because... There will be foil on top, and melted cheese may stick to it. Therefore, the top layer of mayonnaise will save the situation.

Cover the entire baking sheet with foil and bake for half an hour. Then remove the foil, increase the heat to 250 C and bring until golden brown. Serve the dish not very hot.

Recipe 4: Zucchini pancakes with cheese, baked in the oven

Unusual presentation of zucchini. Zucchini pancakes are not fried, but baked in the oven. The dish only benefits from this, because... It turns out not greasy at all. And cheese and herbs enrich it with vitamins and nutrients.

Ingredients: 1-2 zucchini (0.5 kg), sour cream 250 g, ¾ cup flour, salt and pepper, 3 eggs, 1 teaspoon. a spoonful of baking powder, any greens - dill/green onions/parsley, 150-200 g of any brine cheese, not very salty (mozzarella, feta cheese, Adyghe, Suluguni, etc.).

Cooking method

Heat the oven to 200C. Grind the zucchini on a coarse grater, salt it and leave for five minutes. Squeeze out excess liquid and drain. Finely chop the greens and grate the cheese.

Add all the ingredients to the zucchini and mix thoroughly. Line a baking sheet with paper and spoon out the dough. When baking, it will spread apart, so to prevent the cakes from sticking together, you need to leave a distance between them. Bake for about fifteen minutes until the pancakes are golden brown.

Recipe 5: Zucchini baked in the oven with a crispy crust

Zucchini prepared according to this recipe turns out slightly crispy and tasty. And also beautiful. To prevent the cheese from melting in the oven, but only drying out, use special refractory varieties, such as Parmesan. To add piquancy to the dish, you can prepare and serve any garlic sauce separately - with sour cream or garlic. It's quite tasty though.

Ingredients: 1 medium zucchini, a couple of tablespoons of finely grated Parmesan, 4 tablespoons of breadcrumbs, a pinch of Provençal herbs, salt, one egg, ground pepper.

Cooking method:

Preheat the oven to 200 C. Cut the peeled zucchini into centimeter-thick slices, pepper and salt. In a bowl, mix herbs, cheese and crackers. In another bowl, beat the eggs. Grease a baking tray with oil.

Dip each zucchini circle in the egg, then roll in cheese and breadcrumbs and place on a baking sheet. Bake for 7-10 minutes, then turn over and leave in the oven for another 5-7 minutes until browned. Transfer the finished zucchini to a beautiful dish and serve.

Raw zucchini, when baked in the oven, releases quite a lot of excess moisture, sometimes you even have to drain it. Therefore, in order to reduce the percentage of liquid in the fruit, chopped zucchini is sprinkled with salt and allowed to stand for about twenty minutes. During this time, he manages to give juice, which needs to be drained. Squeeze the zucchini and continue to use for its intended purpose.

Zucchini is a versatile product from which you can prepare dozens of different dishes. This tender-fleshed vegetable has a neutral taste and goes well with other ingredients. And such properties as low calorie content and saturation with microelements, vitamins and fiber put it in a leading position in dietary nutrition.

However, in order for dishes from these healthy vegetables to be as tasty as possible and pleasing to the eye, you need to know how to cook zucchini correctly, as well as which fruits to prefer for a particular recipe.

Salads with zucchini

Zucchini can be added to salads either raw or after heat treatment (fried or boiled). If a recipe calls for raw zucchini, it is advisable that these be small, young fruits.

Fresh zucchini salad with cucumber and apple

To prepare such a salad, you need to take fresh young zucchini, cut it into rings (or cubes) and pour boiling water over it for a few minutes. Then put the steamed vegetable in a salad bowl, add chopped cucumber, grated green apple and chopped garlic to taste.

Before serving, sprinkle the salad with dill and season with vegetable oil.

Korean-style zucchini salad

The recipe for another interesting vegetable salad, in which zucchini is placed raw, is presented in the following video.

To prepare it you will need:

• 1 kg of peeled young zucchini;
• two halves of large bell peppers, yellow and red;
• half a large raw carrot, shredded;
• 3 cloves of garlic;
• three sprigs of green onions;
• 1.5 tsp. with a heap of salt;
• vegetable oil;
• vinegar or acetic acid;
• 1 tbsp. l. Sahara;
• ground coriander (about 1 tsp);
• ground red pepper (about 0.5 tsp).

How to fry zucchini?

Fried zucchini is the simplest and at the same time excellent quick dish, which can be served either on its own or as a light side dish with fish or meat.

To prepare fried zucchini you will need:

• 1 medium zucchini,
• sunflower oil,
• flour, salt and spices.

The zucchini needs to be peeled and cut into rings of medium thickness. Then roll the resulting vegetable rings in flour mixed with salt and spices and fry on both sides in a frying pan in sunflower oil until a golden crust forms.

The finished zucchini can be topped with garlic and sour cream sauce, which will add a special piquancy to the finished dish.

How to bake zucchini in the oven?

Baked zucchini can be called one of the most delicious, low-calorie and easy-to-prepare dishes. We bring to your attention some simple quick recipes.

Zucchini baked with tomatoes

To bake zucchini with tomatoes and cheese you will need:

• 3 medium sized zucchini
• 3 tomatoes
• 100 grams of any cheese,
• 100 grams of mayonnaise,
• 1 head of garlic,
• salt, seasonings to taste.

Zucchini must be thoroughly washed, peeled and cut into rings 5 ​​mm thick. Grease a baking sheet with vegetable oil and place zucchini rings on it at a short distance from each other.

Next, prepare the sauce from mayonnaise, cheese and garlic. To do this, you need to grate the cheese on a coarse grater, finely chop the garlic cloves, and mix it all with mayonnaise. Apply the prepared sauce to each slice of zucchini.

Then place tomato rings on top of the zucchini, soak again in the cheese-garlic sauce and sprinkle with the rest of the grated cheese. Bake zucchini in an oven preheated to 180 degrees for 25-35 minutes until an appetizing crust forms.

Zucchini with sour cream sauce

In order to cook zucchini with sour cream sauce, you will need the following ingredients:

• 2 small zucchini,
• a few cloves of garlic,
• chopped dill and parsley (1 tablespoon each),
• 1 glass of thick sour cream,
• 200 grams of hard cheese,
• salt, seasonings, vegetable oil.

Pre-peeled zucchini should be cut into cubes and placed in a plastic bag. Add salt (to taste), spices, parsley and add a little vegetable oil. Then shake the bag several times to mix all the ingredients together.

Place the resulting mixture on a baking sheet, pour garlic-sour cream sauce on top and sprinkle with finely grated cheese. Place the baking sheet in the oven, preheated to 220 degrees, for 40 minutes. The finished dish can be decorated with dill and parsley if desired.

Stuffed zucchini

Meat filling is most often used as a filling for preparing stuffed zucchini. However, zucchini stuffed with vegetables is no less tasty and healthy.

You can prepare dishes from zucchini with minced meat both in the oven and in a regular frying pan. The shape of zucchini for filling with filling is also very varied: you can cut out “boats”, rings, columns from them, or simply stuff whole vegetables.

Before you prepare stuffed zucchini, you need to choose the right fruits for stuffing. It is better to give preference to small-sized young vegetables - they have thin skins, which during heat treatment acquire a delicate taste.

A simple recipe for making zucchini stuffed with meat filling requires the following ingredients:

• 5 small young zucchini,
• 300 grams of minced meat,
• 1 glass of rice,
• onion, carrot and tomato (1 pc.),
• bunch of parsley,
• salt, spices, vegetable oil.

We will prepare the zucchini as follows:

1. Initially, you need to cut the fruit into three parts and boil for several minutes in salted water.
2. Then remove the pulp from the zucchini and cut it into small pieces.
3. To prepare the filling, zucchini pulp, carrots and onions are fried in sunflower oil. Then add boiled rice to this mass and simmer over low heat.
4. After 10 minutes, add minced meat, chopped tomato, spices, a little water and continue to simmer for another 10-15 minutes.
5. When the filling is ready, fill whole zucchini with the resulting mixture, place on a baking sheet and bake in the oven for 50 minutes at 190 degrees.

To cook zucchini with minced cheese in the oven you will need:

• 3 zucchini,
• breadcrumbs (4 spoons),
• 100 grams of cheese,
• 4 cloves of garlic,
• sprigs of parsley and dill (for decoration).

The washed zucchini is cut lengthwise into 2 parts and the core is selected - a “boat” shaped form for stuffing is obtained. Then the pulp is mixed with garlic, breadcrumbs and grated cheese (a small part of the cheese should be left for sprinkling).

The resulting mixture should be filled with zucchini boats and sprinkled with cheese on top. Place all this on a baking sheet, previously sprinkled with breadcrumbs, and place in a preheated oven (up to 200 degrees) for exactly an hour.

Cooking zucchini in a slow cooker

Stewed zucchini with vegetables is an ideal dish for cooking in a slow cooker. These vegetables form a particularly successful combination with carrots, onions, bell peppers and garlic.

Stewed zucchini with beans

Ingredients:

• zucchini, carrots, onions, tomatoes (1 pc.),
• egg - 1 pc.,
• 1 can of canned beans,
• sour cream - 200 grams,
• cheese - 100 grams,
• sunflower or olive oil,
• salt, pepper, herbs.

You can prepare zucchini and beans as follows:

1. Zucchini, tomatoes and onions are cut into cubes, and carrots and cheese are grated on a coarse grater. Lightly beat the egg and mix with sour cream.
2. Place zucchini, onions and carrots in the multicooker bowl and turn on the “fry” mode for 15 minutes.
3. Then add tomatoes and beans to the vegetables, pour sour cream sauce on top and cook for another 45 minutes in the “stew” mode.
4. 10 minutes before the dish is ready, sprinkle with grated cheese and finely chopped herbs.

Tender zucchini casserole

Another unusual zucchini dish that can be easily and simply prepared using a slow cooker.

Ingredients for the casserole:

• 1 medium zucchini,
• 2 eggs,
• 1 medium tomato
• sour cream,
• milk,
• a little white flour
• salt and spices (to taste).

The process of preparing this dish is described in detail in the following video:

How to preserve zucchini for the winter?

Freezing young fruits

Frozen zucchini for future use can be an excellent alternative to fresh fruits in the winter: you can also fry delicious ones from them, cook caviar, stew them or add them to soup.

Even after defrosting, these vegetables retain their beneficial properties and taste. But how to freeze them correctly?

Everything is more than simple:

1. young zucchini must be thoroughly washed and peeled,
2. cut into cubes or rings,
3. place in a clean vegetable freezer bag and place in the freezer.

If you decide to cook them in the cold winter, all you need to do is take them out of the freezer and, without even defrosting them, add them to the desired dish or fry them in a frying pan.

Freezing stuffed semi-finished products

In a similar way, you can freeze stuffed zucchini for future use. To do this you just need:

1. stuff raw, peeled zucchini with minced meat or vegetables according to one of the recipes above (or any other);
2. place them in a freezer bag;
3. put in the freezer.

When their time comes, you can put them on a baking sheet without defrosting and bake them in the oven.

Canning

Another win-win option for deliciously preparing zucchini for the winter is canning. A salad, lecho, sauté, adjika or appetizer, carefully prepared by your own hands during the vegetable season, will become the highlight of the New Year's or holiday table and a pleasant memory of the bygone summer.

You will find an interesting and very simple recipe for preparing a winter snack from zucchini and eggplant in the following video:

Zucchini is capable of many “culinary feats.” You can eat it raw, stew, fry, use in baking, make jam and, of course, use a convenient and gentle method - bake zucchini in the oven. It is this method of preparation that we will tell you in more detail.

Do you think that baking zucchini in the oven is just cutting it into circles and sprinkling it with cheese? But no! You can bake in the oven not only the usual rounds, but also beautiful zucchini “boats”, stuffed “barrels”, make casseroles and even pizza from zucchini! Let's marvel together at how varied zucchini dishes can be.

Zucchini stuffed with rice
		Ingredients: Olive oil - 2 tbsp. Basil - 3 sprigs Zucchini - 4 pieces Rice - 100 grams Sun-dried tomatoes - 5 pieces Garlic - 2 cloves Cheese cheese - 30 grams Parsley - 4 sprigs Pepper, salt - to taste
Stuffed zucchini is a traditional dish. Neutral-tasting zucchini serves as the best “wrapper” for any filling. We will take a harmonious and unconventional combination of the usual rice and salty cheese, add bright notes of spicy sun-dried tomatoes and aromatic herbs. This dish is juicy and tender. Can be served hot or cold.
Zucchini stuffed with minced meat
		Ingredients: Zucchini - 3 medium pieces Minced pork and beef - 800 grams Rice - 3 tbsp. Onions - 2 pcs. Large carrot - 1 piece Parsley - 3 tbsp. Dill - optional Pepper, salt - to taste Vegetable oil - 2 tbsp. Tomato paste - 2 tbsp. Garlic - 2 cloves
You can also stuff zucchini by cutting them not into “boats,” but into these “barrels.” And in this recipe, perhaps the most popular filling is minced meat and rice, as well as a lot of vegetables and a delicious sauce. Add a spoonful of sour cream - and harmony will be achieved! A cozy dish for a summer dinner. Choose how to subscribe:
Zucchini pizza
		Ingredients: Zucchini - 450 grams Wheat flour - 130 grams Eggs - 2 medium Suluguni cheese - 100 grams Garlic - 2 cloves Salt, pepper - to taste Parsley, cilantro, dill - 3 tbsp. Tomato - 1 large Semolina - 1 tbsp. Butter - 1 tsp. Champignons - 100 grams Dried basil - optional Mozzarella - 100 grams Vegetable oil - 2 tsp.
This recipe is unusual. We will bake pizza from... zucchini! Moreover, the zucchini will not be a filling, but a “dough”! Do your kids love pizza but struggle with eating vegetables? Here's an excellent reason to feed your restless and reluctant people with healthy vegetables. Mushrooms and cheese will add taste and aroma to our pizza. Amazingly beautiful and healthy pizza!
Zucchini and tomato gratin
		Ingredients: Zucchini - 3 pieces Onions - 2 pieces Tomato - 2 pieces Olive oil - 40 ml Hard cheese - 20 grams (Parmesan) Garlic - 2 cloves Salt, thyme, pepper - to taste
Preparing gratin is very simple - cut the vegetables, place in a mold, sprinkle with cheese and place in the oven. Healthy, tasty! The ideal combination of products is zucchini, tomato, garlic and cheese. Add thyme and olive oil for flavor. There is very little cheese here, so this recipe can be called dietary. This gratin will perfectly serve both the main role and will become a charming side dish.
Zucchini with cheese and tomatoes
		Ingredients: Young zucchini - 4 pieces Cherry tomatoes - 250 grams Mozzarella - 250 grams Pesto - 1 tbsp. Salt - to taste Black pepper - 1 pinch Dry-cured ham - 8 slices Pine nuts - 50 grams Arugula - 50 grams Olive oil - 2 tbsp.
We stuffed these zucchini “boats” with our favorite cherry tomatoes and mozzarella cheese, added pesto, arugula and dry-cured ham. The result was an Italian style dish. Well, pine nuts will add sophistication. This dish will also decorate a holiday table.
Zucchini and carrot casserole
		Ingredients: Zucchini - 1 kilogram Carrots - 2 pieces Onions - 1 piece Flour - 1 cup Baking powder for dough - 1 tsp. Egg - 5 pieces Olive oil - 1/2 cup Hard cheese (grated) - 1 cup Salt, pepper - to taste
Let's prepare another healthy dish for the picky little ones. Children, as a rule, love all kinds of pies and casseroles, but they don’t like vegetables. Let's prepare them a healthy pie - from zucchini and carrots. And all other family members are happy to join this meal.
Lenten stuffed zucchini
		Ingredients: Zucchini - 3 pieces Black olives - 40 grams Vegetable oil - 1 tbsp. Onions - 1 piece Garlic - 2 cloves Millet - 0.5 cups Water - 1.5 cups (or vegetable broth) Dry herbs (rosemary, marjoram, thyme, basil) - 0.5 tsp each. Sweet paprika - 1 tsp. Salt - 0.5 tsp. Tomatoes in their own juice - 400 grams
And for fasting and vegans, we have prepared this recipe for stuffed squash boats. We will prepare the filling from millet, olives and tomatoes canned in their own juice. Add aromatic herbs and paprika. First boil the boats a little, and then finish them in the oven until ready. For more piquancy, you can use capers (if you like).
Vegetable crumble
		Ingredients: Zucchini - 1 piece Eggplant - 1 piece Salt, pepper - to taste Suluguni cheese - 100 grams Olive oil - 2 tbsp. l. Tomato - 2-3 pieces Flour - 150 grams Dried thyme - 1/2 tsp. Butter - 75 grams Almonds - 50 grams
Many of you have already fallen in love with crumbles. They are easy and simple to prepare, and the summer abundance of fruit allows you to make endless variations of this dessert. But we suggest you go further and use vegetables in this pie! Believe me, the usual zucchini, tomatoes and eggplants will have a new sound in this casserole! And, of course, you can’t do without cheese and nuts here. A wonderful option for a holiday side dish – elegant and spectacular.
Vegetable lasagna with zucchini and eggplant
		Ingredients: Eggplant - 1 pc. (small) Salt - 0.5 tsp. Olive oil - 1 tbsp. Onions - 0.5 pcs. (half a medium onion or one small one) Garlic - 2 teeth. Black pepper - 0.5 tsp. Oregano - 0.5 tsp. (0.5 tsp dried or 1 tsp fresh) Tomatoes in their own juice- 450 g (or, in season, 500-600 g fresh) Basil - 1 sprig(s)…..
Lasagna can also be a dietary dish if it is prepared not with meat, but with vegetables. Zucchini and eggplant go well with each other and the dough. This version of lasagna will appeal not only to vegetarians, but also to avid “meat eaters.” And all because it’s delicious! By the way, this version of lasagna can be frozen.
Rice casserole with zucchini
		Ingredients: Rice - 2/3 cup Olive oil - 4 tsp. Onions - 1 piece Zucchini - 400 grams Chicken egg - 6 pieces Cheese - 1.5 cups Salt, pepper - to taste
And one more option on how you can disguise healthy vegetables :) Rice casserole, but with what? Guess what! We will reveal the secret, but only to you :) But guests and household members can guess. A budget-friendly, light summer dish. It's quick to prepare, won't cause any hassle, it's delicious when it's hot and when it cools down.
Baked zucchini with sour cream and garlic sauce
		Ingredients: Zucchini - 1 large Sour cream - 300 grams Garlic - 3 cloves Dill - 1 tbsp. Cheese - 50 gr. Salt, pepper - to taste
Zucchini and garlic are a classic and win-win combination. Sour cream will add softness to the taste and the necessary sourness, and cheese, of course, will create a traditional appetizing crust. Everything is familiar, budget-friendly, but original. These baked zucchini may well be an independent dish or side dish.
Zucchini stuffed with mushrooms
		Ingredients: Zucchini - 2 pieces Mushroom caviar - 200 grams Cheese - 100 grams Garlic - 4 cloves Parsley - 1 bunch
And these zucchini are stuffed with mushroom caviar, which can be either freshly prepared or stored in the fall. Believe me, zucchini and mushrooms are a very tasty combination. This vegetable dish can be a great main course or served with a neutral side dish. It's simply prepared in a hurry.

Zucchini is perfectly absorbed by the body, gives a feeling of fullness, activates digestion, removes toxins, excess salts and excess water from the body, and even helps in the fight against cellulite. You can eat up to one and a half kilograms of zucchini per day! You won't go hungry :) And, of course, having many beneficial properties, zucchini is one of the first products recommended for first feeding for babies. It is also useful and necessary for older children. And, of course, adults will also be happy to include zucchini in their summer menu.

Zucchini is perhaps the most summer vegetable. It appears on our menu in the spring and accompanies the whole summer. Since 100 grams of zucchini contains only 24 kcal, it is invariably present in all kinds of diets and is a success in the healthy nutrition system.

The long-awaited planting season for many gardeners has arrived, and home agronomists are already stocking up on recipes for dishes from the future harvest. And in addition to pickling, pickling and preparations, video and photo recipes are also popular, where zucchini baked in the oven appears in different recipe variations. These pumpkin brethren delight the eye and warm the soul of any gardener, and not in vain, because you can prepare a huge variety of tasty and healthy dishes from them.

Zucchini baked in the oven is a vivid example of original, but simple, healthy, dietary and very tasty dishes in a wide range, the calorie content of which varies from 24 to 104 kcal per 100 g, depending on the recipe.

Stuffed boats, rings and barrels, a variety of lean and meat stews, pancakes and snack options - the choice is simply huge. Yes, even an ordinary whole baked zucchini with aromatic sour cream sauce is so tasty that, as they say, you won’t be able to pull it away by the ears.

And to appreciate the full depth of taste of these dishes, we are pleased to offer a selection of the most interesting and easy recipes with zucchini.

Chicken and mushroom zucchini in the oven

This baked zucchini dish has every chance of becoming a highlight in the holiday and everyday menu. Although the recipe is complicated, it is not difficult to prepare such a treat at home.

Ingredients

• Chicken or turkey fillet – 1 kg;
• Young squash (zucchini) – 300 g;
• Hard cheese – 0.25 kg;
• Chicken broth – 1 tbsp.;
• Fresh champignons – 350 g;
• Peasant butter – 50 g;
• Refined sunflower oil – 35 ml;
• High-grade wheat flour – 40 g;
• Cream 30% - ½ tbsp.;
• Table salt – 1.5-2 tsp;
• Black pepper powder – 1 tsp.

Cooking zucchini in the oven

1. Boil the meat until tender in salted water, and after cooling, separate the fibers into small pieces.
2. Wash the squash, cut into cubes and fry until tender, or bake in the oven for 15 minutes.
3. Fry the champignons chopped into thin slices until golden and remove from the pan onto a paper blotter.
4. Place butter in a frying pan, melt, add flour and fry until light brown. Next, add the broth into the frying flour in a thin stream, stirring everything with a whisk so that it does not turn out to be a lumpy mass. Also pour in the cream, add salt and pepper the sauce to taste, bring to a boil, stir again and turn off.
5. Place the chicken in a baking dish in layers, then zucchini, mushrooms and pour cream sauce over everything. Place thinly sliced ​​cheese on top.

At 210 o C, bake the casserole for 20-25 minutes.

This is perhaps the simplest and most dietary zucchini recipe. Without a gram of oil, and very tasty. Baked whole zucchini can be served as a cold appetizer, and they also work well as a necessary component for more complex dishes.

• Rinse one medium or small zucchini and wipe with a napkin. Remove the stalk, place the vegetable on a baking sheet or wire rack and bake for half an hour at 200 o C.
• While the main component is baking, we will prepare the sauce. Mix 100 g of low-fat sour cream, finely grated cheese (50 g) and 15 ml of lemon juice in a bowl. Infuse the sauce and add some salt if desired.

Remove the finished (soft) zucchini from the oven, let it cool slightly and cut into circles or oblong bars. Together with the sauce, this treat has an unusual and very pleasant taste.

Zucchini baked in the oven with vegetables

Ingredients

• — 1/2 kg + -
• - 1 PC. + -
• - 1 root vegetable + -
• - 2 pcs. + -
• - 2 heads + -
• — 50 ml + -
• - 1 tsp. + -
• Small eggplant- 1 PC. + -
• Provencal herbs- 1 tsp. + -
• Hot pepper - 1/6 tsp. + -
• Paprika powder- 1 tsp. + -

Preparation

Frequent culinary companions of zucchini - young eggplants with potatoes, carrots and peppers, are included in many types of stews, and our recipe was no exception. Baked potatoes add satiety to the dish, originality of taste - peppers and bacon, unsurpassed aroma - herbs and spices, piquancy - eggplant, well, the tenderness of the whole composition fell on the shoulders of carrots and zucchini.

1. We clean the vegetables and immediately place them in a deep baking tray, greased with oil. Peel the potatoes and cut them into circles. Place ½ of the chopped, seasoned and salted potatoes in an even layer on the bottom of the pan.
2. We wipe the zucchini and, without removing the skin, cut it into circles and cover the potato layer with them. Add some salt and season.
3. Place onions cut into rings and bell peppers, peeled from seeds, on top of the zucchini, add a little more salt and season, and sprinkle with olive oil.
4. Now evenly distribute the thinly sliced ​​bacon over the vegetables, then cover it with the rest of the potato circles, lightly add some salt again, and brush with oil and spices.

Cover the prepared dish with foil and bake in the oven for 15 minutes at 210 o C. Then remove the foil and continue cooking the treat at the same temperature for another third of an hour.

Cod with zucchini baked in the oven

Zucchini with fish baked in foil will be a chic portioned treat at any special event. This delicacy is quite simple to prepare.

Ingredients

• Fresh cod (fillet) – 0.4 kg;
• Zucchini – 200 g;
• Carrots – 1 root vegetable;
• Onion 1 head
• Tomato - 2 pcs.;
• Hard cheese – 130 g;
• Mayonnaise – 80 g;
• Table salt – 1 tsp.
• Black pepper powder – 1 tsp.

Cooking zucchini with cod in the oven

1. We prepare all the vegetables: peel and chop. Grate zucchini, carrots and cheese and mix. Cut the cod fillets into palm-sized portions, add salt and pepper. Chop the onions and turnips into rings, and the tomatoes into circles.
2. Fry onions in oil until brown.
3. Place a slice of cod in the center of portioned pieces of foil, grease it with mayonnaise, put onion on top, then the cheese-vegetable mixture and tomato. If there is still mayonnaise left, then you can also put a little sauce on top of the tomato. Now we wrap the foil tightly in a bag and place all the packages on a baking sheet.
4. Bake fish with vegetables for 20 minutes at 185 o C.

This delicacy can be served with a side dish of rice, potatoes or as a separate dish.

Do you want to amaze your guests with an original presentation of a classic vegetable dish? Then these recipes are just for you.

Baked stuffed zucchini halves

Ingredients

• Young zucchini - 1 kg;
• Minced meat (chicken-turkey) – 0.35 kg;
• Cheese “Svalya” - 250 g;
• Tomatoes – 200 g;
• Leek – 100 g;
• Refined sunflower oil – 50 ml;
• Dill, cilantro and parsley – 100 g;
• Table salt – 6 g;
• Pepper mixture – 4 g;

Cooking zucchini boats in the oven

1. We wash the zucchini, cut off the stalks and cut each fruit in half lengthwise. We extract the pulp and grate it.
2. Chop the onion into thin rings and fry in oil, then add the minced meat to the pan, add some salt and bring to readiness.
3. Now cut the tomatoes into small cubes and add to the minced meat, where we also put the grated zucchini pulp and simmer the mixture for 10 minutes under the lid over medium heat.
4. Fill the zucchini boats with the filling and place them on a baking sheet, the bottom of which is lined with parchment. Sprinkle each portion with generously grated cheese and place in an oven preheated to 180°C.
5. Bake the boats for 40 minutes and serve them with chopped herbs.

Lenten boats in the oven

Zucchini baked with mushrooms and vegetables is a chic summer treat. During the harvest season, this delicious and easiest-to-prepare dish will not require any extra costs.

Ingredients

• Zucchini - 2 fruits;
• Fresh champignons – 0.3 kg;
• Onion – 1 head;
• Fresh tomatoes - 3 fruits;
• Lenten mayonnaise – 125 g;
• Olive oil – 50 ml;
• Salt - 4 g;
• Pepper mixture – ½ tsp;

How to bake zucchini with mushrooms in the oven

1. In the same way as in the previous recipe, we prepare zucchini boats for stuffing, and finely chop the pulp.
2. Fry the onion, chopped into half rings, until golden brown. We clean the mushrooms and chop them into small pieces, then fry them with onions until tender.
3. We also add a tomato cut into small pieces into arbitrary pieces into the frying pan. Add salt to the mixture and simmer for 7 minutes, stirring.
4. We distribute the finished mass among all the boats, which we cover on top with a thin layer of mayonnaise.
5. Baking lean stuffed zucchini boats in the oven will take 40-45 minutes at 190-200 o C.

Zucchini fritters baked in the oven

In the oven, traditional zucchini pancakes turn out juicier and less soaked in oil than in a frying pan. This is an excellent dietary dessert with any sauce.

1. Mix peeled grated zucchini (0.3 kg) with salt (a pinch) and leave for 10 minutes, then press the vegetables a little and drain off the excess liquid.
2. Chop 1 onion into very small cubes and simmer in a frying pan until golden.
3. Now mix together the zucchini, onion, 1 selected chicken egg, 4 cloves of garlic passed through a garlic press, salt and black pepper powder to taste.
4. From the resulting mass we form cakes and place them on baking parchment on a baking sheet.
5. You need to bake the pancakes for 15 minutes at 170 o C on one side, then carefully turn the cakes over and bake them on the other side for another 10 minutes.

Zucchini with sausage and rice in the oven

Vegetables baked in a sleeve always turn out beautiful, juicy, tender and amazingly tasty. And if you add mushrooms, rice and sausage with a selection of herbs to the zucchini, onions and peppers, then this dish will be able to satisfy the gastronomic requirements of even the most severe culinary critic.

Ingredients

• Round grain rice – 1 tbsp.;
• Purple onion – 1 large head;
• Large zucchini – 1 piece;
• Fresh mushrooms (champignons) – 250 g;
• Bulgarian pepper – 1 fruit;
• Lentils – ½ cup;
• Smoked sausage – 0.3 kg;
• Salt – 1 tsp;
• Provençal herbs – 1 tsp;
• Fenugreek herb – 1 tsp;

Preparation

1. Wash the rice and lentils thoroughly and soak in water for 30 minutes.
2. Vegetables and sausage should be chopped quite coarsely. Cut onions and peppers into half rings, zucchini, sausage and carrots into half circles, champignons into 4-6 slices.
3. Now mix together the soaked rice and lentil grains, sliced ​​sausage and vegetables, spices, salt and put the mixture in the sleeve, where you should also pour 2/3 tbsp. water.
4. We tie the sleeve tightly, make 3 small punctures so that the film does not burst and place it on a baking sheet with the seam up.
5. This delicious dish will be baked for 50 minutes at 185 o C.

Zucchini baked in the oven with rice and sausage, as well as prepared according to other recipes given in this post, are guaranteed to please all family members and invited guests. A simple vegetable, simple recipes, great results.