We provide proper nutrition and prepare delicious vegetable casserole

Meat and vegetable casserole

Let's start the selection of recipes with vegetable casserole with minced meat. Due to the presence of a large number of different vegetables, the dish turns out to be very juicy. The seasonings used will add a spicy note.

You need to have on hand: 2-3 eggplants, three tomatoes, 0.6-0.7 kg of any minced meat, one carrot, 4 onion turnips, a package of thin pita bread, two zucchini, 3-4 tbsp. sour cream, 50-70 g of cheese, 0.2 kg of mayonnaise and any seasonings (for example, dry garlic, suneli hops).

Calculation of zucchini is indicated for young ones. If you are using mature fruits, please note that you will have to remove the seeds. By the way, it’s enough to simply wash young zucchini and not peel it.

Cooking process:

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1. Wash the eggplants, trim off the stems, cut into slices, place in a container with water and add a little salt. Leave in this state for 25 minutes.

2. Meanwhile, prepare the zucchini and cut into cubes.

3. You should also peel the onions and carrots and wash the tomatoes.
4. Place the minced meat in a frying pan with heated oil and fry, adding a little spices and salt. Cut two onions into cubes and add to the pan when the meat is half cooked and fry until done.

5. In another pan, fry the grated carrots and the remaining two onions. When the mixture acquires a golden hue, add zucchini and eggplant to it, stir and fry for 10 minutes.

6. Make the sauce by mixing sour cream, spices and mayonnaise. If desired, you can use fresh garlic, just passed through a press.

7. Coat the mold with margarine, lay out papyrus paper and assemble the vegetable casserole. First, lay a sheet of lavash, on top in layers: fried vegetables, chopped fresh tomatoes. Pour sauce over this layer and cover with pita bread. Next, lay out all the minced meat, brush with the rest of the sauce, sprinkle with grated cheese and cover with pita bread. Place the pan in the oven for half an hour. The dish is prepared at 180 degrees.

It is advisable to cool the finished casserole a little in the pan so that it sets, and then cut into pieces and serve.

Casserole with zucchini and cherry tomatoes

You will need:

• 350 g feather pasta
• 1 zucchini
• 200 g cherry tomatoes
• 2 cloves garlic
• 200 g champignons
• 4 eggs
• 300 ml cream
• 300 g feta cheese
• 130 g grated hard cheese
• 2 tsp. marjoram
• greens for decoration
• ground black pepper

Preparation:

1. Boil the “feathers” in a large amount of boiling salted water for 7 minutes, then drain in a colander, rinse with cold water and let it drain completely.
2. Wash the zucchini and tomatoes, dry and cut into slices 5 mm thick. Peel the garlic and chop finely. Peel the champignons, wipe with a damp cloth and cut into slices. Beat eggs with cream, pepper, add garlic and marjoram.
3. Preheat the oven to 200°C. Mix the feathers, tomatoes, zucchini, mushrooms and feta cubes and place in a greased rectangular baking dish. Pour over the egg-milk mixture, sprinkle with grated cheese and bake for 40-45 minutes. Before serving, garnish the casserole with parsley sprigs.

Vegetables baked in the oven

Wondering what to cook for dinner? Pay attention to the vegetable casserole in the oven (recipes with photos for a clear understanding of each step). It cooks quickly. A little creativity and you can start eating.

Products you will need: 0.8 kg of potato tubers, the same amount of minced meat, three carrots and onions, 2 garlic cloves, 0.1-0.2 kg of cheese (according to your taste), 0.4 kg of tomato, 1 tbsp. boiled beans in pods. Additionally you need vegetable oil (5 tbsp)

Preparation:

1. Peel and boil potato tubers. Meanwhile, start working on the tomatoes. You need to make cross-shaped cuts on them, scald them with boiling water, and then remove the skin. Place the tomatoes in a frying pan and simmer until smooth. Add spices, salt, a little sugar, stir and simmer for another couple of minutes.
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2. Grate the carrots, cut the onion into cubes and fry in another frying pan until soft.

3. Add the minced meat to the carrots, mix and fry.

4. Place the previously boiled beans next to the minced meat, along with the garlic, spices and cooked tomato sauce passed through a press. Mix everything and simmer for 5 minutes.

5. Place the contents of the frying pan into a baking dish and level it out. Grind the potatoes into a puree and fill a pastry bag with it. Squeeze the puree through the nozzle onto the minced meat in the form of a lattice. Grate the cheese and spread over the surface.

Place the potato casserole with vegetables in the oven for half an hour. When serving, garnish with chopped herbs.

With meat

For many gourmets, especially men, vegetable casserole may seem like too light a dish that is quite difficult to get enough of. For such cases, there is a recipe for casserole with the addition of meat.

• half a kilo of minced meat; • one carrot and one onion; • fleshy fruit of sweet pepper; • zucchini; • one egg; • dill, salt; • three tbsp. spoons of yogurt; • clove of garlic; • 180 g cheese; • dried oregano.

1. Cut all the peeled vegetables into equal cubes and add them to the minced meat, add chopped dill, mix and add salt.
2. To fill, beat yogurt with egg, add pressed garlic and sprinkle oregano.
3. Place the vegetables with minced meat in a mold, pour the sauce over everything, sprinkle with cheese shavings and put in the oven for 50 minutes (temperature 190°C).

Don’t be afraid to experiment and come up with your own recipes for vegetable casseroles, which will not only delight you with their taste, but will also bring invaluable benefits to your body.

Diet casserole

This dish is unusual both in appearance and taste. In addition, dietary vegetable casserole contains a small amount of calories, but at the same time supplies the body with vitamins and nutrients.

You will need: two zucchini, potato tubers and onion turnips, 4 carrots, 0.25 kg of low-fat cottage cheese, one bell pepper, 4 eggs, 30 g of cheese, 1 tbsp. decoys. Additionally needed: a bunch of parsley, black pepper, 0.5 tsp. coriander, 0.18 kg low-fat sour cream, vegetable oil.

Preparation:

1. Prepare vegetables.
2. Finely grate the carrots.
3. Coarsely grate the zucchini and potatoes.
4. Cut the sweet pepper into cubes.
5. Transfer all products into a deep container, add the remaining ingredients and mix.
6. Check for salt and add as needed.
7. Grease a baking tray or baking dish with oil, sprinkle with flour, and lay out the mixture.

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Prepare the vegetable casserole in the oven for an hour at 180 degrees.

Gratin with cauliflower and mushrooms

You will get a juicy, satisfying, aromatic casserole with a crispy crust and Bechamel sauce. And we will cook like this.

Ingredients for gratin:

• 600 g cauliflower;
• 300 g of mushrooms (white, oyster mushrooms or champignons);
• small onion;
• egg;
• 100 g hard cheese;
• 200 ml cream;
• 1 tbsp. l. flour;
• 1-2 tbsp. l. vegetable oil;
• a pinch of nutmeg.

Fry the diced onion in oil over medium heat until soft. Add the mushrooms, cut into 4 pieces lengthwise, and simmer them lightly. Add flour, stir, pour in cream. Stir in the lightly beaten egg, add salt, pepper and nutmeg.

Cook for 5 minutes, stirring, then remove from heat. Place the disassembled cauliflower florets into the mold, pour in the mushroom sauce and sprinkle with grated cheese. Bake at 200 degrees for 30 minutes.

Casserole in a slow cooker

Vegetable casserole in a slow cooker is an option for those who love stew, but don’t want to bother with it. The advantage of casserole is that you can use any vegetables.

To make the casserole even tastier, before adding it, you need to warm up the multicooker bowl, adding a little oil, pressed garlic and onion through a press.

As soon as they become transparent, you can add the rest of the products. To make the dish “strong”, you can pour two beaten eggs into it.

You will need the following products: eggplant, carrots, bell peppers, onions and zucchini, one of each, 0.15-0.2 kg of cheese, 3 garlic cloves, spices and salt.

Preparation:

1. Wash the zucchini and cut into cubes.

2. Also cut the eggplant into pieces, add salted water and leave for 20 minutes.

3. Cut the onion into cubes and the bell pepper into half rings.

4. Cut the peeled carrots into cubes.

5. Cut the garlic into thin slices.

6. Place the chopped vegetables in the multicooker bowl, place in the unit, close the lid and cook in oil in the “Frying” mode for 5 minutes.

7. Then increase the time by an hour, close the lid and cook the casserole.

8. When the vegetable casserole is almost ready, spread grated cheese over the surface, stir and cook for another 10 minutes.

Leave the finished casserole for a quarter of an hour under the lid of the unit so that it sets.

Casserole recipe with tomatoes, zucchini and cheese

It seems that this dish is very similar to the previous one, but this is not the case. It is a little more complicated and, accordingly, more interesting. It is quite suitable as a meal on its own, but can also be used as a side dish. Now we’ll tell you how to prepare such a vegetable casserole, the recipe of which you will really like.

We will also bake it in the oven. We will need the following products: large zucchini, large tomato, chopped parsley - three spoons, garlic - three cloves, cheese - 150 grams, two eggs, kefir - 100 ml, pepper and salt.

Vegetable tandem

We suggest you consider a recipe for vegetable casserole based on various vegetables. Even those who don’t like cauliflower will enjoy it. If you wish, you can add broccoli or replace the cauliflower with it.

To prepare you will need: a small head of cauliflower, two onions each, a tomato and a young zucchini, one sweet pepper, two eggs, one carrot, 0.1 kg of cheese, herbs to taste, 0.15 kg of green beans. Also needed: 4 tbsp. sunflower oil, 0.15 kg of cream with 10% fat content, black pepper, salt and Italian herbs.

Preparation:

1. Wash the cauliflower and divide into small florets. Cut the green beans into small pieces. Place all this in salted boiling water for 5 minutes.

2. Drain the vegetables in a colander and let the water drain.
3. Cut the bell pepper into quarter rings, the carrot into cubes, and the onion into half rings.

4. Cut the tomatoes together with the peel into cubes.
5. Pour a little oil into a frying pan and fry the onions and carrots in it. Then add the sweet pepper and simmer the entire contents for 5 minutes.
6. Add beans, tomatoes and cabbage to the pan, season with spices, stir and simmer covered for 7 minutes.

7. Meanwhile, wash the zucchini and cut into rings 0.5 cm thick.
8. In a separate frying pan, fry the zucchini in oil until soft and add salt.

9. Assemble the casserole by placing a layer of fried zucchini on a baking sheet.
10. Spread half of the stewed vegetables evenly on top and repeat the layers again.

11. Break the eggs into a separate container, pour in the cream and beat the contents. Pour the resulting mixture over the casserole.
12. Grate the cheese and distribute it evenly over the surface of the casserole.

13. Place the baking sheet in the oven and bake the dish for 45 minutes at 180 degrees.

Wash the greens, chop finely and sprinkle on the finished casserole before serving.

As you can see, vegetable casserole is a very quick and satisfying dish that should definitely be on the table in the summer. We have offered several delicious recipes, among which you will surely choose the one most suitable for your family and save it in your cookbook.

Recipe for vegetable casserole from different types of cabbage

Do you want to prepare a real delicacy that contains a lot of useful substances? Then this cauliflower and broccoli recipe is just what you need. The dish turns out quite bright and sophisticated in appearance. It will appeal to children and adults, in addition, it is independent. Therefore, it does not require additions. But if you still want to add protein, you can serve the casserole with fish, steamed or baked in the oven.

Cauliflower and broccoli contain antioxidants, detox substances, various minerals and vitamins. They stimulate intestinal motility and improve metabolism. Cauliflower contains tartronic acid, which prevents fat deposition. Biotin, which maintains excellent condition of skin, hair and nails. In turn, broccoli is rich in iodine, phytoncides and powerful antioxidants. When combined, these two types of cabbage will provide maximum benefits to the body.

Ingredients:

• Cauliflower – 300 grams;
• Broccoli – 300 grams;
• Onion – 1 head;
• Carrots – 1 piece;
• Butter – 50 grams;
• Flour – 2 tablespoons;
• Milk – 200 ml;
• Protein – 1 chicken egg;
• Salt, black pepper - to taste;
• Fresh herbs - optional / garnish before serving;
• Vegetable oil – 2 tablespoons.

Recipe for vegetable casserole from different types of cabbage

Cooking method:

1. In a frying pan, fry chopped carrots and onions in heated vegetable oil. It is better to cut the onion into half rings, and the carrots into medium cubes;
2. Separate the cauliflower and broccoli into florets and boil in lightly salted water until tender. It is better if the inflorescences remain slightly crispy. When baked in the oven, they will become tender and tender, but will not fall apart;
3. Fry the flour in some butter. Remove the frying pan from the heat, pour in the milk and mix thoroughly. Beat the chicken protein with a mixer and carefully add to the sauce base. It is important that the mass is not hot. Otherwise the protein will coagulate;
4. Grease the baking dish with a small amount of butter. Arrange cabbage inflorescences and fried vegetables;
5. Pour the sauce over the base and place pieces of the remaining butter on top;
6. Place the mixture in the oven, preheated to 200 degrees, for 25 minutes;
7. Serve the dish to the table, adding chopped herbs.

If you want to make the casserole more satisfying, you can immediately add fish fillet or chicken. The fish is placed fresh. As for chicken meat, it must first be boiled or fried.