Eggplant and zucchini casserole: the easiest and fastest recipes

When you don’t have enough time to prepare complex dishes, and really want to pamper your family with delicious and satisfying food, recipes for various casseroles will come to the rescue. Perhaps one of the most healthy, light, but at the same time deliciously fragrant with an unsurpassed sophisticated taste can be called such a dish as eggplant and zucchini casserole. In addition to the main ingredients, the composition may include various additional components: cheeses, meat, mushrooms and much more.

Choose your favorite casserole and eggplant casserole recipe : cook by following the detailed instructions or adapting the recipe to your taste preferences and the presence of food in the refrigerator. In any case, it will turn out delicious!

Eggplant and zucchini casserole with minced meat

Ingredients:

• Three medium sized eggplants.
• Two zucchini.
• 400 grams of mixed minced meat.
• Two eggs.
• Three tomatoes.
• One head of onion.
• 150 grams of hard cheese.
• Vegetable oil.
• A couple of spoons of flour.
• Greens.
• Spices to taste.

Cooking method

1. Cut washed and dried eggplant into 0.5 cm thick slices. Place the slices in a container of cool water for 30 minutes.
2. Take mincemeat at this time. Cut the peeled onions into small cubes and sauté in a frying pan in vegetable oil until slightly transparent. Add minced meat, quickly fry until color changes, constantly stirring the mass with a spoon. Add your favorite spices and salt, mix, remove the pan from the heat.
3. Remove the eggplant from the water and dry it by laying it on a napkin. Fry each circle, after dipping them in flour, in a separate frying pan until brown-golden. Replace the already fried eggplant on paper napkins so that the glass is excess oil.
4. Add the eggs to the cooled minced meat, stir.
5. Peel the zucchini and cut into thin rings.
6. Lubricate the baking dish with a small amount of oil, put half of the fried eggplant, 1/2 of the zucchini on top, then half the minced meat, again the eggplant, zucchini, and minced meat. Finish all this splendor with thinly sliced ​​tomatoes and plenty of grated cheese.
7. Bake at 180 degrees for approximately 25 minutes.

Sprinkle the finished dish with herbs, serve with fresh bread.

If you want to get a lean dish as a result , remove the minced meat and eggs from the recipe. And such an eggplant and zucchini casserole will turn out deliciously delicious.

The second method of cooking (lean)

The principle of preparation is about the same as in the first dish, you just need to remove the minced meat and eggs from the ingredients and add the juice of half a lemon and a couple of cloves of garlic:

1. Fry the thinly sliced ​​zucchini and eggplant in vegetable oil, first chopping a little circles in the flour.
2. Season the vegetables with chopped garlic and sprinkle with lemon juice.
3. Lay the layers before baking as follows: eggplant, grated cheese, zucchini, cheese, eggplant again, cheese, zucchini again, tomatoes and cover the casserole with the remaining cheese.

Chicken Breast Vegetable Casserole

Breast will give such a vegetable dish as eggplant casserole with chicken, a special taste and aroma.

Ingredients:

• One eggplant.
• Two bell peppers.
• One zucchini.
• Two onions.
• Two tomatoes.
• One chicken breast.
• A glass of sour cream.
• One egg.
• Spices to taste.

Detailed cooking instructions

1. Wash and peel the eggplant and zucchini.
2. Cut the little blue straws, salt the slices and set aside for a while.
3. Zucchini grate on a coarse grater.
4. Cut the peeled onions and peppers into quarters, grate the carrots, sauté them in vegetable oil until soft, set aside on a plate.
5. Rinse the breast, remove the skin, remove the seeds, cut into thin strips. Fry until tender, slightly salted, in the same pan where vegetables were cooked.
6. Remove the eggplant from the water, dry it by laying on a towel.
7. Lubricate the baking sheet with oil, put the products in the following order: half of the grated zucchini, 1/2 part of the eggplant, half of the sautéed vegetables, chicken. Repeat all the same layers in reverse order. Lay on top evenly sliced ​​tomatoes, pour all the sour cream, previously stirring it with the egg.
8. Bake for 50 minutes.

To such a dish as eggplant casserole and zucchini with chicken breast, you can serve cheese and garlic sauce. As well as boiled young potatoes, a salad of greens and fresh vegetables.

Zucchini and eggplant casserole with cheese

Ingredients:

• Two medium squash.
• One eggplant.
• One small garlic.
• Four medium tomatoes.
• 150 grams of hard cheese.
• Mayonnaise to taste.
• Salt and spices to taste.
• Vegetable oil.

Cooking

1. Cut tomatoes, zucchini and eggplant in circles.
2. Pour blue water, set aside for 20 minutes.
3. Chop the garlic into small cubes.
4. Lubricate the mold with oil, first put half of the dried eggplant in it, add salt, then garlic, grease everything with mayonnaise, then 1/2 part of the tomatoes, add salt, garlic and mayonnaise again, put half the zucchini in the third layer, repeat the seasoning manipulations. Lay out another row of layers in the same way.
5. Put the mold in the oven for 40 minutes. After the time has passed, remove the casserole, spread the grated cheese on its surface, and send to cook for another 10 minutes.

It is worth noting that such a casserole of zucchini, eggplant and tomatoes under a cheese crust turns out not only incredibly tasty, but also very useful.

Enjoy your meal.