Casserole with zucchini and potatoes in the oven. Vegetarian zucchini and potato casserole Zucchini and potato casserole recipe

Wondering what to cook with zucchini and potatoes? We recommend trying this quick casserole recipe! This dish is easy to make in the oven or slow cooker. If you want your casserole to be hearty, add meat or vegetables. Zucchini and potatoes are easy to prepare, can be stored for a long time, and the prices for these vegetables are more than affordable. Yes, no holiday dinner would be complete without them! Below we provide recipes for a delicious eggplant pie, and for those on a diet, a low-calorie casserole that can even be prepared in a double boiler.

It’s easy to pamper your loved ones with zucchini. With us you will learn the secrets of preparing this healthy vegetable. Potatoes will add the zucchini’s familiar taste. Of course, potatoes are also a healthy product. You can adjust the recipes below to your taste. So, the casserole can be sprinkled with cheese or served with sauce: your imagination can work wonders!

Zucchini is a source of vitamin C, potassium, magnesium, calcium and folic acid. How to preserve the benefits of vegetables? A steamer or slow cooker will help you with this! Don't assume that zucchini is only used in summer: you can buy zucchini at a large supermarket even in winter, or freeze vegetables in summer. You can enjoy zucchini and potato casserole regardless of the time of year.

Such a vegetable dish, if steamed or in a slow cooker, is a storehouse of vitamins and other useful substances. In addition, this is a hearty dish that will fill a large family. Don't be afraid to experiment! You can add anything to a dish of versatile vegetables. However, follow our tips to ensure everything turns out perfect.

• Do not make the casserole high, as it may not bake or fall apart.
• Don't neglect herbs and seasonings. Celery, dill, and oregano are combined with zucchini.
• Slice the vegetables thinly: this way they will bake better.
• Be sure to serve the sauce. For example, garlic sauce. It will not be difficult for any housewife to prepare it. Just add mayonnaise, water and spices to taste to the grated garlic. The casserole can also be eaten with sour cream.

Potato and zucchini casserole in the oven

With cheese and garlic, zucchini casserole will acquire incredible taste and aroma. Of course, you can prepare such a dish in a double boiler, but the recipe for zucchini and potato casserole in the oven is simpler. We share it with you.

You will need:

• medium zucchini - 1 pc.;
• potatoes – 4 pcs.;
• parmesan – 200 g;
• fat sour cream – 250 ml;
• garlic – 2 cloves.

Preparation:

1. Wash and peel the vegetables. Remove the peel.
2. Cut the vegetables into thin rings.
3. Mix garlic with full-fat sour cream and spices.
4. Grease a baking sheet with oil and place some of the potato slices on it.
5. Pour dressing over potatoes.
6. Place a second layer of potatoes and cover with dressing.
7. Place the zucchini and also pour in the dressing.
8. Bake for 35 minutes at 200°C.
9. Grate the Parmesan.

• After 40 minutes, remove the pan from the oven, sprinkle everything with cheese and put it under the grill for a few more minutes.

Zucchini and potato casserole in the oven is ready!

Cooking with eggplants

Pectin, protein, vitamins... What is there in this vegetable! It will charge you with vitamins and a great mood!

You will need:

• medium eggplant – 1 pc.;
• zucchini – 1 pc.;
• red or yellow pepper – 1 pc.;
• sour cream – 250 ml;
• parmesan – 200 g;
• flour – 200 g;
• chicken eggs – 4 pcs.;
• baking powder – 10 g.

Preparation:

1. Peel the vegetables.
2. Cut them into strips or slices.
3. Cut the pepper into strips.
4. Place all the vegetables on a baking sheet and place in the oven at 200°C for 20 minutes.
5. Mix full-fat sour cream with sifted flour, as well as chicken eggs and Parmesan cheese.
6. Place half of the vegetables in the pan and fill with batter.
7. Repeat the procedure again.
8. Bake for half an hour at 200°C.

Don't forget to sprinkle the dish with herbs or grated cheese, and also prepare garlic dressing for it.

Cooking in a slow cooker

To please your men, just add tomatoes and chicken to the dish .

You will need:

• zucchini – 1 pc.;
• potatoes – 0.5 kg;
• chicken fillet – 250 g;
• sour cream – 200 ml;
• chicken eggs – 4 pcs.

Preparation:

1. Wash and peel the vegetables.
2. Cut them into thin slices.
3. Wash the chicken fillet and cut into small cubes.
4. Pour some oil into the multicooker bowl and add some of the potatoes.
5. Place a layer of fillet on the potatoes.
6. Place zucchini on top.
7. Alternate ingredients until you have finished layering. Sprinkle everything with spices.
8. Mix chicken eggs and full-fat sour cream.
9. Pour the vegetables and chicken into the multicooker bowl.

Zucchini and potato casserole in a slow cooker is ready! All that remains is to serve it to your guests. With chicken it turns out tender and satisfying, and the tomatoes add flavor to the dish.

A casserole of zucchini and potatoes with the addition of minced meat instead of chicken will appeal to the male half of the family. To prepare such a dish, you only need to change the baking duration, since the minced meat takes a little longer to cook than the chicken.

Cooking in a steamer

The following recipe will not take much of your time and effort. Making a pie in a double boiler requires a minimum of time and ingredients.

You will need:

• zucchini – 1 pc.;
• parmesan – 50 g;
• chicken egg – 3 pcs.

Preparation:

1. Wash the zucchini and cut into thin slices.
2. Beat the eggs.
3. Grate Parmesan.
4. Place the chopped vegetable in the steamer, pour the eggs over it and sprinkle with grated cheese. This dish needs to be cooked within half an hour.

Serve with garlic sauce or sour cream. In the casserole prepared according to this recipe, all vitamins are preserved, and its calorie content is minimal. When preparing vegetable casseroles, most of the time is spent on the preparatory stage associated with chopping vegetables and preparing the sauce. The dish itself is prepared quickly.

Stories from our readers

You will need very little time and effort. Take our recipe as a basis: today we will tell you how to easily and quickly make zucchini, moreover, we will look at how to cook it in the microwave. This is a solution for those who, for example, do not have an oven at home. In any case, you can treat yourself to a delicious and golden-brown vegetable dish.

Easy Potato and Zucchini Casserole

For the dish you will need:

• 1 kg of potato tubers and the same amount of zucchini;
• 2 medium onions;
• a little garlic and herbs;
• bread crumbs, vegetable oil and spices.

Rinse the zucchini, peel and cut into medium-thick slices. Quickly fry them in vegetable oil, salt, pepper and sprinkle with herbs and garlic. This will be the filling. Potatoes also need to be peeled and boiled, and made into regular puree. You can also use a ready-made product - this will make the cooking process even faster. Mix dry mashed potatoes as directed on the package. Add finely chopped onions and fried until golden brown. On a baking sheet sprinkled with breadcrumbs and greased with vegetable oil, first place mashed potatoes, then zucchini, then again the zucchini will be ready in half an hour at a temperature of 200 o C. Before putting in the oven, you need to sprinkle the dish. If you want a fragrant crust to form on top, 10 minutes before cooking, sprinkle the top with grated Cheddar or Parmesan, or brush with a small amount of mayonnaise.

Potato and zucchini casserole in the microwave

If you don't have an oven or want to cook this dish very quickly, you can also use the microwave. For a large portion of casserole, take:

• 2-3 large potato tubers;
• 1 medium zucchini or half a large one;
• 1 carrot and 1 tomato;
• 250 ml of any sour cream;
• a little grated cheese;
• salt, curry seasoning, half a bunch of fresh basil, vegetable oil and salt.

Mix sour cream, curry and salt. Grate the cheese and add to the sauce. Prepare the vegetables so that you get the most delicious casserole: wash the zucchini, potatoes, tomatoes, and then cut them into slices, chop the onion, and grate the carrots. Finely chop the basil. Now you need to line the bottom of the baking dish with paper, sprinkle crackers on top and put half the number of potato slices on them. Grease the layer generously. Next comes the turn of zucchini, tomatoes, carrots and onions. Pour over the sauce, then again you need to lay out a layer of potatoes and fill it with the remaining sour cream dressing. Zucchini casserole is baked first for 10 minutes at a power of 600 watts, then you need to change the mode to 850 watts and cook for another 8 minutes. When the time is up, leave the dish to stand in the oven for a quarter of an hour. Afterwards you can take it out and serve it with sour cream or thick natural yogurt. Both recipes are equally delicious - try using one of them as a basis for lunch or dinner and offer your family a flavorful vegetable dish.

Zucchini is a light, fiber-rich vegetable. I would like to preserve all the benefits and vitamins during its preparation. A double boiler or multicooker can help us with this. Zucchini is a seasonal vegetable, but if you cut it into rings or cubes and freeze it, you can enjoy zucchini and potato casserole all year round.

• Size. Don't make the casserole too high, or it may fall apart.
• Slicing. Cut the vegetables thinly, then they will cook quickly and will not be hard.
• Spices. Dill, parsley, marjoram, celery root and greens, oregano, fennel and thyme are great for zucchini.
• Sauce. Garlic goes well with this easy vegetable, so you can make several garlic-based sauces. First recipe: 3 tbsp. l. sour cream, 1 tbsp. l. water and 4 cloves of garlic, passed through a garlic press. Second recipe: 4 cloves of garlic, 1 tbsp. water and 3 tbsp. l. mayonnaise.

Potato and zucchini casserole in the oven

With hard cheese and garlic

This oven-baked zucchini and potato casserole recipe is easy to make. The dish will be low-calorie, just right for a light dinner. This dish can also be served to small children from one and a half years old, only with less spices.

You will need:

• zucchini - 500 g;
• potatoes - 5 pcs.;
• hard cheese - 250 g;
• sour cream - 300 ml;
• garlic - 1 clove;
• oregano, paprika;
• salt pepper.

Preparation

1. Peel the vegetables.
2. Cut into thin slices.
3. Mix sour cream, garlic, paprika, oregano and salt for filling.
4. Place half the potatoes on a greased baking sheet and add salt.
5. Coat the first layer with filler.
6. Add the remaining potatoes.
7. Next, lay out the zucchini and pour over the filling.
8. Preheat the oven to 200°C and bake for 40 minutes.
9. Take out the casserole, sprinkle it with cheese and send it back for 20 minutes.

Zucchini and potato casserole in the oven is ready. Serve it with a fresh vegetable salad.

Do not remove the baked goods from the pan immediately. Let it sit for a while and the cheese will set. Otherwise the casserole will fall apart.

With eggplants

You will need:

• zucchini - 1 pc.;
• eggplant - 1 medium;
• red pepper - 1 pc.;
• yellow pepper - 1 pc.;
• sour cream - 300 ml;
• hard cheese - 150 g;
• eggs - 3 pcs.;
• flour - 10 tablespoons;
• baking powder - 2 teaspoons;
• salt, pepper, spices - to taste.

Preparation

1. Peel the eggplant and zucchini and cut into slices.
2. Cut red and yellow peppers into half rings
3. Distribute the vegetables on a baking sheet and place in the oven for 20 minutes at 190 degrees.
4. Make the dough. To do this, beat sour cream with eggs.
5. Add flour with baking powder and grated cheese to these products.
6. Grease a baking dish.
7. Place half of the vegetables in the pan.
8. Fill with half the dough.
9. Next, lay out the remaining vegetables and fill with dough.
10. Place in the oven for 40 minutes at 180°C.
11. After 40 minutes, remove the pie, sprinkle with cheese and cook for another 5 minutes.

The pie will be delicious both cold and hot. A dish with zucchini and eggplant will be an excellent lunch or dinner for those who are watching their figure or vegetarians. You can decorate the pie with herbs or prepare various sauces to suit your taste.

Original recipes in a slow cooker

With chicken, tomatoes and green onions

To diversify your vegetables, you can add tomatoes and chicken. This option should appeal more to men.

You will need:

• potatoes - 500 g;
• zucchini - 300 g;
• tomato - 2 pieces;
• chicken fillet - 300 g;
• sour cream - 150 ml;
• eggs - 4 pieces;
• green onions - 1-2 stalks;
• salt, spices - to taste.

Preparation

1. Peel the potatoes and cut into thin slices.
2. Also chop the tomatoes.
3. Chop the chicken fillet into cubes.
4. Grease the multicooker bowl with sunflower oil. Place half of the potatoes.
5. Place chicken on top. Next - a layer of zucchini, a layer of tomatoes, sprinkle with green onions.
6. The last layer is the remaining potatoes.
7. Season each layer with salt and pepper.
8. Mix eggs and sour cream.
9. Pour the sauce into the multicooker bowl. Set the “Baking” mode for 1 hour.

Zucchini and potato casserole in a slow cooker is ready. With chicken it comes out very tender, and the tomatoes add juiciness and flavor.

With minced meat

You will need:

• zucchini - 1 medium;
• potatoes - 5 pieces;
• ready minced meat - 500 g;
• hard cheese - 120 g;
• tomato - 1 piece;
• pepper, salt - to taste.

Preparation

1. Peel the vegetables. Cut into circles.
2. Salt the minced meat to taste.
3. Grate the cheese on a coarse grater.
4. Grease the multicooker bowl with sunflower oil.
5. Place half of the potatoes.
6. Top with some zucchini and minced meat
7. Then tomatoes and some cheese.
8. Next layer of zucchini, then minced meat.
9. And the last layer of potatoes.
10. Sprinkle with remaining cheese.
11. Turn on the “Bake” mode for 60 minutes

A casserole of zucchini and potatoes with the addition of minced meat will appeal to all family members. The minced meat can be anything: chicken, beef, or pork. Or combine several types in one. Add mushrooms, herbs and the taste will be unique.

Low calorie steamer recipe

You will need:

• zucchini - 1 piece;
• tomatoes - 3 pieces;
• eggs - 3 pieces;
• hard cheese - 180 g;
• dill - 100 g;
• sour cream - 150 ml;
• salt - to taste.

Preparation

1. Peel the zucchini and cut into cubes.
2. In a blender, grind half the hard cheese, tomatoes and dill.
3. Combine everything in a bowl.
4. Add eggs and stir.
5. Grease the steamer bowl with oil and pour the mixture into it.
6. Grate the remaining hard cheese on a coarse grater and sprinkle into the bowl.
7. Set the steamer timer to 50 minutes.

Season the finished dish with fresh herbs and serve. This casserole recipe preserves the vitamins of vegetables and contains a minimum of calories. When preparing such casseroles, most of the time is spent chopping vegetables. But in general, the dish is prepared quickly and simply. Try it yourself!

contains onions
contains garlic
contains cheese

My favorite seasonal casserole of zucchini and potatoes could easily not have happened this year - zucchini doesn’t want to grow in our garden and that’s it!

Thanks to our generous neighbors, they help us out and don’t let us go without our favorite dish. Next time, when I consider all people evil and greedy, it would be nice to remember that once (right now) thanks to human kindness, four large zucchini suddenly formed. We're alive! And we prepare a simple but tasty casserole from these zucchini...

For zucchini and potato casserole we will need:

• 600 grams of zucchini;
• 5 medium potatoes;
• 300 grams of sour cream;
• 200 grams of hard cheese;
• a small bunch of green onions;
• 2 cloves of garlic;
• a pinch of oregano;
• a pinch of paprika;
• salt to taste.

Let's start from the beginning, in the sense of preparing everything. Peel the potatoes, chop the green onions, grate the garlic on a fine grater, and the cheese on a coarse grater. Finally, peel and seed the zucchini and cut into thin half rings.

In a separate bowl, mix sour cream with garlic, onion, oregano, paprika and salt. It turns out to be a very tasty sour cream sauce that I can eat with spoons. But I won't. Today he has a different purpose.

Grease a glass casserole dish with oil. Cut the potatoes into thin slices and place them tightly together in the pan. Sprinkle a little salt. We need to put half of all the potatoes on the bottom.

Lightly brush the first potato layer with sour cream sauce and place it on top... think zucchini? But they didn’t guess right! Let's put out the potatoes again!

In the same way, sprinkle the second half of the potatoes with salt, coat them with sour cream and, this time, put the next layer of zucchini, and on them - all the remaining sour cream sauce.

Preheat the oven to 200°C and bake our zucchini casserole there for 40-50 minutes. Then we take it out, but only to sprinkle it with grated cheese.

There's nothing to be done, we'll have to part with the casserole again. But we will meet again, we will definitely meet. In about twenty minutes. In the meantime, let it sit in the oven and acquire a delicious cheese crust. After which we will remove it from the oven for good.

Let our zucchini casserole cool a little more time. Then cut it into pieces and we'll laugh in five minutes like a herd of hungry rabbits Serve with fresh vegetables, without which not a single summer recipe is complete. Bon appetit!

P.S. Well, for those who won’t be surprised by zucchini, here it is

During the zucchini season, many housewives find it difficult to come up with delicious dishes from this vegetable, except for the popular garlic pancakes. In fact, there are a huge number of options for original treats with this ingredient. One of the most interesting and delicious is zucchini casserole in the oven, which can be prepared with a variety of meat and vegetable additives.

The classic recipe for such a casserole turned out to be the simplest and most understandable. Even a novice housewife can probably handle it. To prepare the dish you will need to take: 600 g of fresh vegetables, 2 eggs, a large handful of breadcrumbs, 120 g of hard cheese, a pinch of Provençal herbs and granulated garlic, salt, butter.

1. If you use young zucchini for the casserole, you don’t even need to peel the skin, because it is very soft and tender. All you need to do is wash the vegetables thoroughly and remove dark spots from their sides using a sharp knife. After this, the zucchini is grated on a coarse grater.
2. When the vegetables release their juice (after about 10-15 minutes), they need to be lightly squeezed, and then add eggs and cheese to the mixture. The latter is also grated on a coarse grater.
3. All ingredients are salted, sprinkled with dry herbs and garlic, and then kneaded thoroughly.
4. The resulting mixture is placed in a baking dish greased with butter or vegetable oil.
5. The top of the future casserole is sprinkled with breadcrumbs. This is the main secret of the recipe. This additive will not only absorb excess moisture released from vegetables, but will also create an appetizing crispy crust on the surface.
6. The casserole is prepared in a preheated oven at approximately 175 degrees. If the dish is easy to form into a thin layer, then 25-30 minutes will be enough.

The treat is served hot with sour cream or garlic sauce.

Recipe with minced meat and rice

Minced meat and rice will make the zucchini casserole more satisfying.

A dish prepared according to this recipe will become a complete lunch or dinner. For it you need to use the following ingredients: 2 zucchini, 1 white onion, 280 g of any minced meat, 130 g of rice, 50 g of flour, 1 egg, salt, spices, butter.

1. Zucchini is grated on a coarse grater along with the skin and center. After 5-7 minutes, excess liquid is squeezed out.
2. The onion is chopped in any convenient way and fried with minced meat in vegetable oil.
3. The rice is boiled until half cooked, after which it is mixed with drained vegetables.
4. Eggs, flour and meat with onions are added to the rice-zucchini mixture.
5. All ingredients are thoroughly mixed, placed in a greased pan, leveled and baked for approximately 35 minutes.

If it is necessary to reduce the calorie content of the finished dish, onions and minced meat can be added to the casserole raw - without pre-frying.

With potatoes and cheese

There are other options for making zucchini casserole more tasty and satisfying. You can add potatoes (800 g) and hard cheese (450 g) to it. And, in addition, you will need to use: 400 g of zucchini, 2 white onions, 2 eggs, 0.6 l. milk, a piece of butter.

1. The zucchini is washed, peeled and cut into small slices. The potatoes are first boiled until tender, and then chopped into similar pieces.
2. Both vegetables are placed in layers on the bottom of a greased pan. It's best to have the potatoes first.
3. The onion is chopped as finely as possible and fried in vegetable oil until transparent. Then, together with the liquid, it is transferred to a separate bowl. Milk is poured into the vegetable and eggs are beaten. Then the ingredients are thoroughly mixed again using a whisk.
4. The resulting mixture is poured over potatoes and zucchini. Any hard cheese is grated on top. There should be a lot of the latter so that it completely covers the entire form.
5. In a well-heated oven, the dish is baked for 45 minutes.

To avoid burning the cheese, you can sprinkle it on the treat about 10 minutes before it is ready. In this case, the casserole will be covered with a delicate, viscous, appetizing mass.

With minced chicken or chicken breast

This casserole also has the additional name “Sweetheart”, which fully conveys its main feature. The dish really turns out surprisingly tender. To prepare it you need to take: 450 g chicken breast, 2 large young zucchini, 2 eggs, 1 white onion, 50 g hard cheese, 120 ml. heavy cream, a couple of cloves of garlic, salt, any seasonings, butter.

1. The zucchini is washed, peeled, grated on a coarse grater and salted to taste. After about 20 minutes, they need to be squeezed out of the released juice.
2. Chicken meat is separated from the skin and bones, and then passed through a meat grinder along with coarsely chopped onions and garlic cloves. The housewife can also use ready-made minced meat or simply finely chop the meat pieces with a sharp knife. Salt to taste, selected spices and eggs are added to the chicken.
3. Minced meat or meat pieces are mixed with squeezed zucchini and placed in a greased form of suitable diameter.
4. Top the future casserole with cream and sprinkle with cheese.

A delicious ready-made dish with tartar sauce prepared with finely chopped pickled cucumbers and garlic.

With sour cream and cheese

If you want to serve zucchini casserole as a side dish for meat, then it is best to cook vegetables with rich sour cream and hard cheese. A round mold with a diameter of 24 cm is perfect for such a dish. You will also need to use the following ingredients: 2 medium zucchini, a small onion, 80 g of thick sour cream, 130 g of any hard cheese, 2 eggs, a couple of cloves of garlic, salt, spices, butter, greens to taste.

1. The zucchini, along with the skin, is cut into small cubes.
2. Onions, herbs and garlic are crushed as much as possible. The ingredients are mixed with the zucchini, salted, sprinkled with seasonings and mixed.
3. The eggs are beaten separately and the cheese is grated on a coarse grater. The ingredients are mixed together (1/3 of the cheese should be left for sprinkling the casserole), sour cream and salt are added to them.
4. First of all, the zucchini is transferred into the mold, and then the resulting egg-sour cream mixture is poured.
5. The remaining cheese is poured on top.
6. The dish is cooked in a preheated oven for about 40 minutes until an appetizing golden brown crust appears.

To add some piquancy to the treat, you can use sharp cheese or add a pinch of granulated garlic to the filling.

Caserol - original recipe for zucchini casserole

This interesting dish came to us from the USA. Its main secret is to use processed cheese (550 g) instead of regular cheese. Also for such a treat you will need to take: 5 eggs, 900 g of zucchini, 3 white onions, salt, seasonings, vegetable oil.

1. Zucchini and onion are cut into thin slices. Salt and any spices are added to the vegetables, after which they are gently mixed.
2. The baking dish is greased with oil, after which onions with zucchini, melted cheese are laid out in it, and eggs beaten until foam appears are poured in.
3. The dish is baked in a well-heated oven for 30 to 40 minutes. The exact time depends on the depth of the mold.

You can serve the casserole with sour cream, mayonnaise or any other sauce.

Vegetable casserole with mushrooms

In the autumn, a recipe for vegetable casserole with zucchini and wild mushrooms becomes especially popular. The rest of the time, you can safely use champignons (230 g) for such a dish. In addition to mushrooms, you need to take: 5 zucchini, 3 tomatoes, 1 pc. onions and sweet peppers, 3-4 cloves of garlic, a pinch of dry basil, 220 g mozzarella and 80 g parmesan, salt, butter.

1. To make the appearance of the dish more original, you should grate the zucchini using a Korean carrot grater. The resulting straws are placed in a colander, sprinkled with salt and left while the remaining vegetables are prepared.
2. Mushrooms are coarsely chopped and fried with carrots, onions and bell peppers chopped in any way.
3. Lastly, thinly sliced ​​garlic and tomato pieces along with juice are added to the pan. The ingredients are simmered over low heat for 7-10 minutes.
4. The zucchini is thoroughly squeezed out and sent to the rest of the vegetables along with dried basil.
5. The mass is thoroughly mixed and evenly distributed in a greased form. All that remains is to sprinkle the workpiece with two types of cheese and place it in a preheated oven for 45 minutes.
6. The casserole can be served as a side dish for meat.

If you want to add even more cheesy flavor to the dish, you should also use 100 g of ricotta. Clots of the product are distributed over the surface of the vegetable mass and slightly pressed inward.

Recipe with eggplant and tomatoes

Zucchini goes well with other vegetables. For example, with eggplants. For juiciness, you should add tomatoes (3 pcs.) to this dish, and for satiety, any minced meat (450 g). In addition to these ingredients, you need to take: 2 large young zucchini, 3 eggplants, 2 eggs, 170 g of cheese, 1 onion, salt, spices, a bunch of fresh herbs, butter, flour. The following describes how to prepare a zucchini casserole with minced meat and vegetables.

1. The eggplants are peeled and cut into slices about 0.5 cm thick. Next, the vegetable is left in a bowl of cold water for half an hour to remove the bitterness.
2. Chopped onions with minced meat are salted, seasoned with selected spices and fried in vegetable oil or fat until cooked.
3. Eggplants are laid out of the water on paper towels, after which they are salted, dredged in flour and fried until golden brown. Then they are put on napkins again so that the paper absorbs excess oil.
4. Eggs are driven into the minced meat with onions, after which the mass is thoroughly kneaded.
5. The zucchini is peeled and cut into thin slices.
6. Eggplants, zucchini, and minced meat are laid out one by one in a greased form. Then the layers are repeated again.
7. The top of the future casserole is covered with tomato slices, chopped herbs and grated cheese.
8. Bake for 25 minutes in a well-heated oven.

For this dish, you can also use minced chicken or poultry fillet cut into small pieces.

Zucchini casserole in the oven with cottage cheese

At first glance, zucchini and cottage cheese seem to be completely incompatible products, but together they can easily be turned into the most tender, juicy casserole. To prepare such a dish you need to take the following products: 2 zucchini, 270 g of cottage cheese, 120 g of hard cheese, 2 eggs, 60 ml. milk, granulated garlic, ground black pepper, salt, oil.

1. Milk, eggs, salt and pepper are thoroughly whisked until smooth.
2. The cottage cheese is rubbed through a sieve, the cheese is crushed using a coarse grater. The ingredients are combined together and garlic is added to them.
3. All that remains is to combine both pieces, mix and place in a greased form.
4. Sliced ​​zucchini is placed on top of the curd and cheese mixture. You can alternate layers of cottage cheese and vegetables.
5. The casserole is sprinkled with cheese and cooked in the oven for 45 minutes.

This recipe for zucchini casserole will allow you to add cottage cheese to the diet of the youngest family members who refuse to eat a dairy product separately.