Zucchini is an elongated, low-calorie vegetable with tender, quickly cooked pulp. Usually it is used as the basis for creating soups, salads, fillings for savory pies and various casseroles. In today's publication, we will tell you how to cook zucchini in the oven.
With cheese
This inexpensive diet dish can be safely included in the diet of those who are struggling with extra pounds. It is distinguished by an extremely simple composition and low energy value. However, it contains a sufficient amount of vitamins and valuable minerals necessary for the normal functioning of the human body. To bake zucchini with cheese in the oven, you will need:
- 70 g of parmesan.
- Egg white.
- 2 zucchini.
- Breadcrumbs.
- Salt and seasoning.
Washed zucchini is sliced and dipped in a bowl with salted whipped protein. Then the vegetable is crushed in breadcrumbs mixed with spices and half of the grated cheese. The circles prepared in this way are laid out on a baking sheet lined with parchment and sprinkled with the remnants of parmesan shavings. Zucchini with cheese is baked in an oven heated to standard temperature. After seven minutes, they are carefully turned over and cooked the same amount. The best addition to this dish will be a sauce made from natural yogurt, crushed garlic and chopped herbs.
With champignons and cheese
This simple dish has a tangible mushroom aroma and a beautiful golden crust. It is cooked very quickly and is optimally suited for a full family dinner. To feed your home-made zucchini baked in the oven, you will need:
- 300 g of raw champignons.
- 2 zucchini.
- Small onion.
- 50 g of Russian cheese.
- Salt, herbs, spices and refined oil.
Washed zucchini cut into not too thick rings and spread on a baking sheet, greased with vegetable oil. Topped with champignon plates and chopped onions. All this is salted, sprinkled with seasonings, cheese chips and greens, covered with foil and sent for subsequent heat treatment. Zucchini is baked in the oven, heated to 220 degrees. After twenty minutes, the foil is carefully removed from the mold, and its contents are cooked for another quarter of an hour.
With crab sticks
This unusual dish has a very pleasant taste and presentable appearance. Because his recipe will probably come in handy for housewives who plan to organize a family holiday. To cook stuffed zucchini in the oven, you will need:
- 110 g of chilled crab sticks.
- 2 young thin-skinned zucchini.
- 2 eggs.
- 100 g of Dutch cheese.
- According to 2 tbsp. l thick tomato paste and sour cream.
- 1 tsp black sesame seeds.
- Salt, sugar, dried garlic, red and black pepper.
- Refined oil and fresh parsley.
Washed and dried squash free from stalks. Each of them is cut into three parts and the pulp is removed, not forgetting to leave the bottom. Now you can start preparing the filling. To do this, combine the vegetable flesh with seasonings, salt and eggs and beat with a blender. The resulting mass is mixed with chopped crab sticks and chopped herbs. Ready stuffing is laid out inside the squash cylinders. Filled cups are placed on an oiled baking sheet and poured with a mixture of sour cream, tomato paste, sugar, salt, dried garlic and spices. All this is covered with foil and sent to the oven. Prepare zucchini in the oven, heated to 190 degrees. Twenty minutes later, the form is freed from the foil, and its contents are sprinkled with cheese chips and sesame seeds, and then returned back and wait for the appearance of a golden crust.
With fish
This recipe will certainly not be left without attention of those who can not imagine a full meal without seafood. It turns out incredibly tasty, fragrant and beautiful casserole that can decorate any solemn feast. To cook fish with zucchini in the oven, you will need:
- 400 g cod fillet.
- 200 g of zucchini.
- Medium-sized carrot.
- Medium onion.
- 2 tomatoes.
- 130 g of Russian cheese.
- 80 g mayonnaise.
- 1 tsp. salt and pepper powder.
Foil is cut into necessary pieces. In the center of each of them is placed a slice of fish, smeared with mayonnaise. Chopped onions, carrot and cheese chips, grated zucchini and tomato slices are distributed in layers above. All this is salted, sprinkled with pepper powder, carefully wrapped in an envelope and sent to the oven. Zucchini with tomatoes and cod bake at 185 degrees for about twenty minutes. Most often they are served as an independent dish. But if desired, they can be supplemented with potato or rice side dish.
With minced bird
This tasty and satisfying dish is interesting in that it successfully combines vegetables, herbs and two types of dietary ground meat. To cook boats from zucchini with minced meat in the oven, you will need:
- 200 g of tomatoes.
- 350 g mixed minced meat (turkey and chicken).
- 1 kg of young zucchini.
- 100 g leek.
- 250 g of cheese.
- 50 ml of refined oil.
- Greens, salt and a mixture of peppers.
Washed zucchini is separated from the stalks, cut lengthwise and freed from pulp. The latter is grated and fried in heated vegetable oil along with chopped onions, ground meat, tomatoes, salt and spices. The resulting filling is laid out inside the boats. Each of them is placed on parchment and sprinkled with cheese chips. Stuffed zucchini is baked in the oven at 180 degrees. As a rule, forty minutes is enough for them to fully cook and cover themselves with a delicious crust. Before serving, the dish is decorated with any fresh herbs.
With garlic and onion
Using the technology described below, very aromatic and ruddy vegetable pancakes are obtained. To cook pancakes from zucchini in the oven quickly and tasty, you will need:
- Small onion.
- 300 g of zucchini.
- Selected Egg.
- 4 cloves of garlic.
- Salt, pepper powder and refined oil.
Washed zucchini peeled and processed with a grater. The resulting mass is salted and left for ten minutes. At the end of the designated time, the squash is squeezed slightly and mixed with an egg crushed with garlic, pepper powder and chopped passivated onions. Flat cakes are formed from the finished dough and laid out on parchment. Baked pancakes from zucchini in the oven, preheated to 170 degrees. After a quarter of an hour, the pancakes are turned over and cooked for another ten minutes.
With tomatoes
This versatile seasonal dish has a very delicate neutral flavor. Therefore, it will be a great addition to meat or poultry. To bake zucchini with tomatoes in the oven, you will need:
- 4 ripe tomatoes.
- 2 young zucchini.
- 100 g of mayonnaise.
- 2 cloves of garlic.
- Salt, refined oil and spices (basil, oregano and thyme).
Washed zucchini is cut into five-millimeter circles, salted, sprinkled with herbs and left for seven minutes. At the end of the designated time, they are transferred to an oily form, greased with mayonnaise mixed with crushed garlic, and covered with tomato rings. Tomatoes are also watered with spicy sauce. Bake the dish at medium temperature until the vegetables are soft.
With mushrooms and minced meat
This fragrant versatile dish is equally suitable for ordinary lunch and dinner party. A special highlight is given to him by the presence of a gentle creamy sauce. Before you cook zucchini in the oven, be sure to double-check whether there is in your house:
- 220 g of mushrooms and minced meat.
- 3 zucchini.
- 2 medium onions.
- 100 ml cream.
- 100 g of Dutch cheese.
- 2 tbsp. l wheat flour.
- Parsley, salt, refined oil and pepper powder.
Thoroughly washed zucchini is cut into six-centimeter cylinders, freed from the pulp and stuffed with a mixture of minced meat fried with mushrooms, one onion and spices. All this is laid out in a deep heat-resistant container. Sauce is poured on top, made from cream preheated with flour, toasted onion, salt and spices. The resulting workpiece is sprinkled with cheese chips and baked at an average temperature of about forty minutes.
With ground meat and rice
This light and at the same time nutritious dish is ideal for both large and small gourmets. Thanks to him, you can slightly diversify the family diet and tasty feed your hungry household. To cook zucchini baked in the oven, you will need:
- 225 g of any ground meat.
- 3 young thin-skinned zucchini.
- 100 g of dry rice.
- Small onion.
- 65 g of Russian cheese.
- Salt, refined oil and pepper powder.
Carefully washed zucchini is separated from the stalks and cut in half. From the resulting boats, the core is carefully removed. Zucchini flesh is cut into very small cubes and fried in refined oil along with onions, spices and any ground meat. The browned mixture is combined with rice, prudently boiled in salted water, and placed inside the boats. Each of them is transferred to a baking sheet, greased with a small amount of vegetable oil, and sent for further processing. Stuffed zucchini is baked at medium temperature. Fifteen minutes later, they are sprinkled with cheese chips and returned to the oven for another quarter hour. Before serving, the dish is transferred to beautiful plates and decorated with sprigs of fresh herbs.