There are seemingly endless types of zucchini dishes, because this vegetable is so versatile that you can cook everything with it, from soup to dessert.
But today we have baked zucchini with cheese on our agenda, which also has a hundred cooking options - these can be casseroles, appetizers, vegetable stews or stuffed boats. We will introduce you to all these delicacies in this article, and with our tips and step-by-step recipes, your culinary skills will increase many times over.
Zucchini baked with cheese and tomatoes
The recipe for oven-baked zucchini with Adyghe cheese and garlic has been known in the Caucasus for a long time. Today it’s time for us to get acquainted with this traditional snack dish of the highlanders. It is very tasty, satisfying and dietary, because the calorie content of such a snack does not exceed 74 kcal per 100 g.
Ingredients
- Young zucchini – 1 kg;
- Fresh tomatoes – ½ kg;
- Adyghe cheese – 0.2 kg;
- Garlic – 3-4 cloves;
- Sunflower oil – 1 glass;
- Salt - to taste.
How to cook baked zucchini with cheese
- We cut the zucchini into circles 1 cm thick, and the tomatoes a little thinner - 0.7 cm. Lightly add the zucchini.
- Pour vegetable oil into a frying pan heated over medium heat, and then add the zucchini to fry. Vegetables should be fried on both sides until crispy and golden brown.
- Place the fried zucchini circles on a baking sheet previously lined with parchment paper.
- Pound the garlic with a wooden masher until it becomes a paste. To make the slices grind well, you can add a small pinch of coarse salt to them.
- Now grease each zucchini circle with garlic gruel, place tomato circles on top and sprinkle everything with grated Adyghe cheese.
- In an oven preheated to 200°C, the appetizer will be ready in 20 minutes.
When serving, zucchini can be sprinkled with finely chopped herbs and garnished with olives.
Baked zucchini rolls with cheese
The classic roll appetizer is usually made with fried eggplant. We will prepare such a popular table dish a little differently. But you can be sure that you will like this dish even more.
Ingredients
- Zucchini - 2 fruits;
- Chicken breast – 0.4 kg;
- Garlic – 2 cloves;
- Parmesan cheese - 100 g;
- Mayonnaise – 3 tbsp;
- Dill – 5 sprigs;
- Salt - to taste;
- Chicken seasoning – ½-1 tsp.
How to make baked zucchini with cheese
- Peel the zucchini and cut into thin longitudinal ribbons. For such cutting, a shredder grater is best suited. After this, add salt to the zucchini layers, coat them with olive oil, place them on a parchment sheet and put them in the oven on a baking sheet for literally 5 minutes, so that at a temperature of 180-190°C the plates become soft and flexible.
- Let's start with the filling. Cut the chicken into thin slices, lightly beat each piece, add salt, anoint with seasoning and garlic passed through a press. In this form, the meat should marinate in the refrigerator for 20-30 minutes.
- Half an hour has passed, and we can move on to forming the rolls. Place layers of chicken on zucchini ribbons, grease them with mayonnaise, and sprinkle grated cheese mixed with finely chopped dill on top. Wrap the rolls, secure them with toothpicks and place them on a baking sheet with parchment.
- Baking the rolls will take 20-25 minutes at an oven temperature of 190 degrees.
Zucchini boats baked in the oven
Zucchini Boats
This is a recipe for baked zucchini along with meat. This option is suitable for those who rarely include zucchini in their diet. And the dish according to this recipe turns out very tasty and appetizing in any form: both cold and hot.
For stuffing and baking, you can cut zucchini in different ways: in the form of barrels or boats. The most common cut is “boat” because of the speed and ease of its implementation and the beauty of the finished dish.
Ingredients for the recipe:
- Young zucchini (zucchini) - 2 pcs.
- Minced meat (pork + beef) - 300-400 g
- Onion - 1 pc.
- Garlic - 2 cloves
- Hard cheese - 50-70 g
- Fresh tomatoes -2-3 pcs
- Mozzarella cheese (optional) - 30 g
- Fresh parsley - 1 bunch
- Olive oil - 1 tbsp.
- Salt to taste
- Freshly ground pepper to taste
Zucchini and eggplant with cheese in a slow cooker
Ingredients
- Eggplant – 2 pcs + –
- Zucchini – 2 pcs + –
- Tomatoes – 2 pcs + –
- Carrots – 1 piece + –
- Onions – 0.5 pcs + –
- Cheese “Massdam” – 80 g + –
- Vegetable oil – 30 ml + –
- Cilantro – 1 bunch + –
- Black pepper - 0.5 tsp. + —
- Salt - 1 tsp. + —
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How to make baked zucchini with cheese
- We will place the vegetables in the bowl in layers and immediately in the process of chopping them, so first of all we grease the multicooker bowl with oil and set it aside.
- The first layer of this vegetable stew is onions and carrots. Chop the onion into small cubes, simply grate the carrots and place the mixture of these vegetables on the bottom of the container.
- The next layer we will lay out the zucchini. For the stew, we took small, young fruits with a thin skin, so there is no need to peel them, but after cutting them into circles, add some salt to the vegetable and leave it to rest in a plate for 10-15 minutes to release excess juice, which needs to be drained. And after that, evenly place the zucchini slices on top of the onions and carrots.
- We do the same with eggplants as with zucchini: we cut the vegetables into circles quite thinly, add some salt and leave to release the juice for 20 minutes. In this case, we get rid of the eggplant liquid not because of its excess, but to protect against the possible bitterness inherent in these blue vegetables. As soon as the eggplants release their dark juice, rinse them under running water, leave them in a colander to drain, and then lay them on top of the zucchini.
- Wash the tomatoes, cut them into circles and distribute them on top of the eggplants, not forgetting to add a little salt and pepper.
- As a final layer, generously sprinkle the dish with grated cheese.
- Now put the filled bowl inside, close the multicooker with a lid and cook the stew in the “baking” mode for 40 minutes.
- At this time, finely chop the greens, and as soon as the timer finishes counting and the signal that the dish is ready sounds, pour all the cilantro into the bowl, close the multicooker again with the lid and simmer the stew for another 5-10 minutes, either without a program, or you can start the “warm” mode .
Zucchini baked with cheese and sour cream
We would like to offer you another traditional summer dish to prepare at home, very tasty and aromatic - zucchini with cheese in sour cream and egg filling. This treat is quite simple and relatively quick to prepare, and the taste is simply delicious.
Ingredients
- Young zucchini – 0.7 kg;
- Fat sour cream from 20% - 80 g;
- Spicy mustard – 20 g;
- Hard cheese – 0.1 kg;
- Selected chicken egg - 2 pcs;
- Small onion – 1 piece;
- Garlic cloves – 3 pcs;
- Dill greens – 5 sprigs;
- Fresh parsley – 5 sprigs;
- Salt - to taste.
How to bake zucchini with cheese in the oven
- Since we use young zucchini for this recipe, there is no need to peel the skin from them. And the seeds in such fruits are practically invisible, so immediately after washing, cut the zucchini into small cubes.
- Chop the onion head very finely into cubes and also chop all the greens with a knife as finely as possible. Remove the husks from the garlic cloves. This is easier to do if you lightly press the slices with your palm against the countertop. Then simply grate the garlic on a very fine grater, or put it through a garlic press.
- Mix chopped greens with onions and garlic with zucchini and add salt to the resulting salad to taste.
- Now let's prepare the filling. Beat the eggs with a whisk in a deep bowl, then add sour cream, mustard and finely grated cheese (half the total volume). Mix all ingredients thoroughly with a fork.
- At this stage of our cooking, you should already turn on the oven to heat up at a temperature of 185°C.
- Assembling the casserole. Take a heat-resistant baking dish. We drain the released juice from the zucchini mixture, after which we transfer all the vegetable components into the mold, pour the filling on top of everything and carefully mix the top layer of zucchini with a spatula with the cheese, after which we level the casserole with a spatula. Now pour the remaining grated cheese (the second half) on top of the dish and send the pan to the oven.
- After 40 minutes, you can take out the finished golden-brown casserole and enjoy this incomparable taste.
Delicious zucchini with egg and cheese
It’s not a standard solution to bake zucchini with eggs in the oven. But let's see what comes of it. For this recipe, you can use not young zucchini. But young fruits are of course a priority; if it is possible to take a young zucchini, then we definitely choose young and tender zucchini.
Ingredients.
- 1 zucchini.
- 6 eggs.
- 4-5 tomatoes.
- 3 cloves of garlic.
- 150 g cheese.
- 2 tbsp. spoons of flour.
- Salt and allspice to taste.
- Fragrant seasonings.
Cooking process.
Peel the zucchini and cut into rings no more than 2 centimeters thick. It is beautiful to cut out the middle of the rings so that the shell remains.
Pour the flour into a bowl, add salt, pepper, seasonings and mix well.
Roll the zucchini in the flour mixture and lightly fry in vegetable oil on both sides.
Place the fried rings on a baking sheet lined with paper.
Cut 1-2 tomatoes into small cubes and put some into rings.
We cut the remaining 2 tomatoes into semi-rings or rings, depending on the size of the fruit.
Carefully crack one egg into each ring.
Add salt, sprinkle with cheese and garnish with tomato slices.
Bake in a preheated oven for 30 minutes at 180-190 degrees.
The zucchini turns out very tasty and aromatic.
Bon appetit.
Zucchini boats with minced meat and cheese
To surprise guests with an original treat, you don’t need to have the status of a chef. Today we will tell you step by step how to prepare beautiful and most importantly delicious zucchini boats with your own hands, baked with cheese in the oven.
Ingredients
- Minced beef – 0.4 kg;
- Small zucchini – 3 pieces;
- Olive mayonnaise – 0.1 kg;
- Cheese “Russian” - 120 g;
- Fresh tomato – 1 piece;
- Onion – 1 piece;
- Vegetable oil – 35 ml;
- Table salt - to taste;
- Finely ground pepper – 1 tsp.
How to cook baked zucchini with cheese
- Small zucchini, as a rule, have a thin skin, and this is to our advantage, since for the boats the zucchini peel will need to be left. So, rinse the zucchini, cut it in half lengthwise and, using a spoon, scoop out the pulp from the middle, thus forming a boat. You only need to leave a 1 cm thick pulp so that the boats keep their shape.
- Let's prepare the filling. Chop the onion very finely and fry in a frying pan in vegetable oil until golden brown. Then add minced meat to it and fry it over medium heat for 10 minutes with constant stirring.
- Meanwhile, finely chop the zucchini pulp and tomato into cubes, then add the vegetables to the minced meat, mix everything, add salt and pepper to taste, simmer everything together for another 2-3 minutes and remove the frying pan with the filling from the heat.
- Place the zucchini boats on a baking sheet, fill with minced meat, grease with mayonnaise and sprinkle with grated cheese.
- Baking such a dish will take no more than 30 minutes at a cooking temperature of 175-190°C.
Serve baked zucchini boats with cheese like this: line serving plates with a couple of lettuce leaves, put the boat on top, and you can place any fresh vegetables, peas, corn, olives or herbs along the edge.
Baked zucchini in the oven with tomatoes and cheese
Zucchini baked according to this recipe also turns out tasty, and thanks to the tomatoes, it’s also very juicy.
Ingredients.
- 1 zucchini squash.
- 3-4 medium tomatoes.
- 150 hard cheese.
- 10 pcs pitted olives.
- 1-2 cloves of garlic.
- Provençal herbs to taste.
- Vegetable oil.
- Salt and pepper to taste.
Cooking process.
Cut the zucchini into rings no more than 1 cm thick.
Place the rings in a bowl with a little salt, mix and set for 10-15 minutes to remove excess moisture from the zucchini.
Grate the cheese, place in a bowl, add seasonings salt and pepper. Also add a little sour cream and mix so that all the ingredients do not fall apart, but stick together. You can add finely chopped herbs of your choice. It is very good to add dill, parsley or cilantro.
Wash and cut the tomatoes into half-cm-thick rings.
Grease a mold or baking sheet with vegetable oil. Drain all the moisture released from the zucchini and place the zucchini in the mold.
Place the zucchini in the mold, place a tomato on top of each and sprinkle with grated cheese and decorate with olive oil.
Place the pan in a preheated oven and bake for about 20-30 minutes at a temperature of 180-190 degrees.
It turns out to be such beauty.
Zucchini baked with tomato and cheese turns out very tasty and aromatic. Bon appetit.
