Eggplant and zucchini casserole: the simplest and fastest recipes

Vegetable stew from eggplants and zucchini in the oven

Ingredients

Eggplants – 0.5 kg;
Zucchini – 0.5 kg;
Tomatoes – 850 g;
Bulgarian pepper – 350 g;
Onions – 200 g;

Garlic – 4-5 cloves;
Vegetable oil – 6 tbsp;
Fresh greens - a bunch;
Salt and pepper - to taste.

How to cook eggplants and zucchini in the oven

First of all, we need to prepare the sauce. Wash the pepper well, remove the cap and seeds. Then we send the vegetable to bake in the oven at 180 degrees for 30 minutes. After this, we clean and finely chop.
Peel the onions and finely chop them.
We measure out approximately 350 grams of tomatoes, lower them one by one into boiling water and get rid of the skin. After this, they need to be finely chopped.
Pour one tablespoon of oil into a well-heated frying pan and add the onion. Fry it until golden brown. Then add finely chopped pepper and leave for another couple of minutes.
Reduce the heat to medium and add the chopped tomatoes to the pan, at the same time adding a little salt to the sauce. Let it simmer for 10 minutes, stirring from time to time.
Remove from heat and wait for the mass to cool slightly, then use a blender and grind it until it becomes homogeneous.
Now let's deal with the vegetables themselves. Eggplants need to be cut into fairly thin circles (if you use a shallow form, then cut into semicircles). Then we rub them with salt and leave them for half an hour, then rinse them. This is done to get rid of bitterness.
Similarly, cut the zucchini and tomatoes. Young vegetables do not need to be peeled.
Pour our sauce into the baking dish and distribute it evenly along its bottom. Then place the vegetable rings here one by one to make a horizontal stack.
When everything is ready, wash the greenfinch and chop it finely. Pass the garlic through a garlic press.
In a separate container, mix the herbs, garlic, the remaining 5 tablespoons of vegetable oil, salt and black pepper.
Water the resulting mixture over the vegetables.
If you have a lid, cover the pan with it; if not, use foil. We send our dish to an oven preheated to 180 degrees.

The time that the pan should be in the oven directly depends on the maturity of the vegetables. Baking usually takes from an hour to two.

If you wish, you can add Provençal herbs and white wine to the sauce; this will add sophistication to the dish and make it closest to French cuisine.

Ingredients

Zucchini – 1 medium;
Eggplant – 1 medium;
Tomato – 2 pcs.;
Garlic – 5 cloves;
Mayonnaise – 2.5-3 tbsp;
Vegetable oil for frying (refined);
Salt and black pepper to taste;
Fresh herbs for decoration (dill, lettuce).

How to prepare an eggplant appetizer with zucchini and tomatoes

First of all, wash all our vegetables well under running water. Let's dry. Take the zucchini and cut it into rings, at least 1 cm thick.

We also chop the eggplant crosswise.

The tomatoes should be firm, so that when cutting them into rings, they will not fall apart.

Place all the chopped ingredients in deep plates. There is no need to salt the tomatoes according to the recipe, but on the contrary, we salt the zucchini and eggplant well on top. We leave our vegetables for about half an hour - an hour. First of all, they will release juice, which will need to be drained. This is especially true for eggplant, which releases bitterness along with the juice.

While the vegetables are standing aside, the next step is to prepare the dressing for our appetizer. First of all, peel the garlic. Grind it in a blender or finely chop it with a knife. The spiciness of the dressing depends on the amount of garlic and is a matter of taste. Then place about 3 tablespoons of mayonnaise in a deep plate and sprinkle garlic on top. Mix everything thoroughly. If desired, instead of garlic, you can add mustard, which also gives it a spicy kick. Sometimes finely chopped greens are added.

Let's return to vegetables. Drain the juice from the zucchini and eggplant. Then put a frying pan on the fire and pour vegetable oil into it. We wait until it warms up well. First, fry the zucchini on each side until golden brown. You will need to add oil during the frying process. Place the fried zucchini on a large plate prepared in advance, on which we will immediately form our appetizer.

Then place the eggplants in the pan.

While they are roasting, spread a little mayonnaise with garlic on the zucchini. Place chopped tomatoes on top. We also lubricate them with dressing. Afterwards, place the fried eggplants on top of the tomatoes and coat them with mayonnaise again. Finely chop the dill and carefully sprinkle our appetizer.

And now the vegetable appetizer of eggplants with zucchini and tomatoes is ready. To serve, you can also place everything on a plate with lettuce leaves. The aroma is indescribable, but the taste is even better!

Eggplants with zucchini and minced meat in the oven

Truly satisfying dishes are obtained when meat and cheese are added to baked vegetables. This is the combination that will be used in this recipe, so you can be sure that by preparing such a culinary masterpiece, you will fully feed your loved ones, no matter how hungry they may be.

Ingredients

Eggplants – 4 pcs;
Assorted minced meat – 300 g;
Onions – 2 pcs;
Bell pepper – 1 piece;
Tomatoes – 3 pcs;

Garlic – 2 cloves;
Parsley and dill - a bunch;
Hard cheese – 75 g;
Vegetable oil – 2 tbsp;
Italian dry herbs - to taste;
Salt and pepper - to taste.

How to make eggplants with zucchini and minced meat

Cut the eggplants lengthwise into two halves. Scoop out the core with a spoon. Sprinkle the remaining crust with salt and set aside for 30 minutes.
Place the removed pulp in a bowl of cold water for 30 minutes.
Peel and finely chop onions, garlic, peppers and tomatoes. We also remove the seeds from the pepper.
Place the frying pan with oil on medium heat and add the onion. After it has fried a little, add the minced meat. You need to fry until the minced meat becomes crumbly, usually this takes about 10 minutes.
At this time, take the pulp out of the water and finely chop it, then add it to the pan and simmer for another 5 minutes.
Pour tomatoes, peppers, garlic into the pan, add spices and salt and fry for 10 minutes.
We wash the salted eggplants and make sure that there is no liquid left in them. Place the filling inside each half and sprinkle grated cheese on top.
Place the resulting stuffed vegetables on a baking sheet, and then put them in the oven for half an hour at 180 degrees.

In Greece, where this dish is considered traditional, it is served with various sauces, so you can also experiment in this direction and make stuffed eggplant even tastier!

Step-by-step cooking recipe

Cut the eggplants into thin circles, 2-3 mm thick. Sprinkle with salt and leave for 20 minutes. Then rinse off the salt and dry.

Cut the zucchini into the same circles as the eggplants.

We also cut 450 grams of tomatoes into circles.

Prepare tomato sauce: Scald the tomatoes with boiling water, remove the skin and grind in a blender. Finely chop the onion and pepper.

Place the onion in a frying pan heated with oil, add a little salt and fry until soft. Add pepper and cook, stirring constantly for about 5 minutes.

Add crushed tomato pulp, Provençal herbs, sugar and mix well. Simmer over low heat for about 10 minutes.

Now spread the tomato sauce on the bottom of the baking dish. And lay out the vegetables, alternating them: a circle of eggplant, a circle of tomato, a circle of zucchini. Place the vegetables until the entire pan is filled.

Finely chop the parsley and oregano and sprinkle over the vegetables. Cover the pan with foil and bake for 1 hour in an oven preheated to 200°C. Remove the foil, pour the sauce over the vegetables, which is released during baking, and bake for another 10 minutes.

After the time has passed, let the dish sit for 15 minutes, and you can serve.

Autumn continues to delight us with an abundance of vegetables, which means that my kitchen again has a favorite set of eggplants, zucchini, and tomatoes.

Baked eggplants in the oven with zucchini and cheese are a delicious, light snack and a great addition to meat. I use this appetizer as a side dish for fish and meat dishes, because it is very light, but at the same time perfectly filling. And if you add a layer of meat or fish to these towers, you will get an excellent full-fledged lunch or dinner.

I often prepare baked vegetables with cheese for buffets, and every time I get a lot of compliments from my guests. And by adding new ingredients to such a snack, you can get a new original dish.

I suggest you prepare a healthy, tasty snack from baked vegetables.

Eggplants and zucchini with tomatoes and cheese

If you are a vegetarian, you will definitely love this dish. Of course, cheese is used here, so for those who exclude all animal products altogether, it is unlikely to be suitable. Others will be able to enjoy the incredible taste and wonderful aroma of this delicacy.

Ingredients

Zucchini – 1 piece;
Eggplant – 1 piece;
Adyghe cheese – 100 g;
Tomato – half a vegetable;

Oregano – 1 tsp;
Salt – 0.5 tsp;
Vegetable oil – 3 tbsp.

How to bake eggplants and zucchini in the oven with tomatoes

Wash the zucchini and eggplant, cut off the attachment point and the opposite part.
We make longitudinal cuts - 3-4 pieces, trying not to cut the vegetable a little.
Cut the cheese and tomato into thin slices, sprinkle with oregano and salt, and then put them into the cuts so that both ingredients are present along the entire length.
Grease the baking tray and the resulting vegetables with vegetable oil.
Place it in the oven for half an hour or 40 minutes at 200 degrees.

To determine if the dish is ready, pierce both vegetables with something; if they are soft, you can remove them.

Juicy zucchini stewed in the oven with cheese - video recipe

To prepare this juicy snack you will need a minimum of time and effort. Zucchini stewed with cheese in the oven turns out to be very tender and pleasant to the taste, and their aroma cannot be described in words! The video shows a simple and delicious recipe for stewed zucchini with cheese.

The summer variety of vegetables with its brightness and diversity inspires various culinary feats! Try making stewed vegetables with eggplant and zucchini - this is a dish in which the vegetables are filled with the aroma and taste of each other, but do not lose their shape and color. This aromatic dish will definitely please your family and friends.

Vegetables can be stewed with meat, chicken, or you can prepare a lean dish that is suitable as a side dish for any meat or fish dish.

Cutting vegetables is of great importance; you can cut them into small pieces and get a tasty and rich “porridge” of vegetables, or cut them larger, then you get a beautiful and elegant dish. In any case, stewed eggplants with zucchini and vegetables turn out to be light, but at the same time satisfying, healthy and never boring!

Taste Info Second: zucchini and eggplant

Zucchini with eggplant and cheese in the oven

Ingredients

Eggplant – 2 pcs;
Zucchini – 2 pcs;
Tomato – 2 pcs;
Garlic – 2 cloves;

Mozzarella cheese – 120 g;
Salt and pepper - to taste;
Greens - a bunch;
Spices - to your taste.

How to cook eggplants and zucchini with cheese in the oven

Wash the zucchini and eggplant. If the vegetables are young, then leave the skin and simply cut them into circles 1 centimeter thick. If they are old, we clean the skin and only then cut them.
Salt the eggplants and set aside for half an hour, then rinse with cold water.
Throw the tomatoes into boiling water for one minute and then peel them. After that, in a separate container, grind them with a blender with garlic, salt, pepper and spices.
Cut the mozzarella into small pieces that are approximately equal to the diameter of the zucchini and eggplant.
First put the eggplant in a baking dish (it is best to use a ceramic one), water it with tomato mixture, then the zucchini, water it again, and so on. The height of such towers directly depends on the depth of the form.
Place the dish in the oven for half an hour at 180 degrees.
After this, spread the cheese on our towers and bake for another 10 minutes.

If you have not used all the tomato dressing, then serve the resulting eggplants and zucchini baked in the oven on it. Place a tablespoon of ground tomato on a plate, and place a tower of vegetables and cheese on top of it.

Vegetarian zucchini and eggplant casserole

The vegetables that this material is devoted to can be baked in various ways, with various ingredients. One of the interesting varieties of culinary thought is a casserole made from eggplants and zucchini with potatoes in the oven. The products are designed to fill a small heat-resistant container with a diameter of about 18-20 cm:

Young potatoes – 4-5 tubers;
Zucchini – 2 pcs.;
Eggplant – 1 pc.;
Carrots – 1 pc.;
Onions – 1 pc.;
Tomato – 2 pcs.;
Sweet bell pepper – 2 pcs.;
Garlic – 2 cloves;
Sour cream – 120 ml;
Salt pepper.

Peel potatoes, zucchini, eggplant, cut into rings no more than 0.5 cm wide.

Cut the tomatoes (it’s better to take smaller ones) in proportion to the previous vegetables.

Wash the carrots, peel them, cut into thin rings.

Cut off the stalks of the peppers, remove the seeds and membranes. Chop the Bulgarian vegetable into long strips. If the fruits are small, you can cut them into rings.

Now let's start laying out the components of our casserole. Layer the ingredients in the following order: potatoes, carrots, zucchini, tomatoes, eggplant, peppers. When distributing vegetables, do not forget to salt and pepper them.

Note: it is not recommended to change the order of layers, otherwise the taste will not be as it should be.

Mix sour cream with chopped garlic, brush the resulting sauce onto the surface of the casserole.

It is recommended to bake the dish at t=180°C for about half an hour.

As you may have noticed, zucchini and eggplant in the oven can be prepared in a variety of ways, all the dishes are very interesting, among them you can find something simple or original. With the arrival of warm summer days, such food becomes more relevant, and if you are interested in this topic, we recommend that you follow the link and find out various options for baking zucchini with cheese.

Autumn continues to delight us with an abundance of vegetables, which means that my kitchen again has a favorite set of eggplants, zucchini, and tomatoes.

I often prepare baked vegetables with cheese for buffets, and every time I get a lot of compliments from my guests. And by adding new ingredients to such a snack, you can get a new original dish.

I suggest you prepare a healthy, tasty snack from baked vegetables.

Festive appetizer – rolls on skewers

If the feast takes place during the hot summer season, then it is impossible to think of a better dish than this. These rolls are quite light and will not overload your stomach, and they are quite easy to prepare. To prepare this snack you will need:

Zucchini – 1 piece;
Eggplant – 1 pc.;
Chicken fillet – 150 grams;
Tomato paste – 2-3 tbsp. spoons;
Garlic – 1 clove;
Hard cheese – 120 g;
Spices: turmeric, ground black pepper;
Salt.

The vegetables must first be washed and left for a while to dry.

Cut the eggplant (it is advisable to use a large fruit) into thin long slices, add a little salt on each side, leave for 10-15 minutes so that the salt “pulls out” the bitterness. After this procedure, rinse the strips with water and place them on a paper towel.

Cut the zucchini into exactly the same slices. Pre-chopped vegetables can be grilled on both sides with spices, so the taste of the dish will sparkle with new piquant colors.

Cut the poultry fillet into thin, small, long strips, marinate in a mixture of spices, chopped garlic and salt for 20-30 minutes.

The cheese should be cut into thin long slices.

Now let's start assembling the rolls: the first layers consist of a zucchini leaf, a piece of cheese and an eggplant. Then comes a layer of tomato paste (you can use hot sauce). Finally, add the marinated fillet.

Each piece must be rolled into a roll and threaded onto a skewer, as shown in the photo. Place the wooden sticks with the snack on a baking sheet covered with parchment.

The dish must be baked at a temperature of 170-180°C for about half an hour. The finished appetizer can be served either on skewers or transferred to a plate or tray.

Ratatouille the Russian way

By the way, in French cuisine, baked vegetables are called ratatouille. Our hostesses have adapted to preparing vegetable ratatouille. Any vegetables are suitable for such a treat, but traditionally eggplants, fresh tomatoes and zucchini are added to it. If you want the treat to be also satisfying, take note of this recipe for baking zucchini and eggplant in the oven.

On a note! Before cooking, eggplants must be kept in salt under pressure to eliminate the bitter taste. By the way, this recipe can be adapted for a slow cooker and microwave oven.

Ingredients:

fresh tomatoes – 2 pieces;
pepper mixture;
eggplants – 2 pieces;
salt;
large zucchini - 1 piece;
Russian cheese – 50 g;
onion - 1 head;
dill - half a bunch;
fresh frozen chicken breast – 1 piece;
sour cream - 3 table. spoons;
garlic cloves – 2 pieces.

Preparation:

To prepare ratatouille, you need fresh, unripe zucchini and eggplant.
Let's start with zucchini. We thoroughly wash the vegetable, dry it with a napkin and cut it into slices of approximately the same thickness.
Cut fresh tomatoes into slices. Be sure to carefully cut out the stalk.
Wash freshly frozen chicken fillet in filtered water, remove the film and, if necessary, cartilage. Dry with a napkin and cut into slices.
Cut the washed eggplants into slices. Sprinkle with coarse salt, place pressure on top and leave for half an hour.
After the allotted time has passed, wash the eggplants with water and dry thoroughly.
Peel the onion and finely chop it with a knife.
Add sour cream with an average percentage of fat content to the onion mass.
Grate the peeled garlic cloves on a finely perforated grater and add to the above ingredients.
The final touch is chopped dill.
Pour some filtered water into the sour cream sauce and mix thoroughly.
Place layers of ratatouille in a fireproof dish. Season with aromatic pepper mixture and salt.
Pour the prepared sour cream sauce over everything and put it in the oven.
We will bake for about half an hour at a temperature threshold of 180°.
Approximately 5-7 minutes before readiness, sprinkle the ratatouille with grated Russian cheese.
We wait until the cheese turns into a golden crust. This means that the vegetable ratatouille is ready.