Time to bake zucchini in the oven. Zucchini baked in sour cream in the oven

French zucchini is very tender, tasty and melts in your mouth. In addition, baked zucchini is very healthy; it does not contain excess vegetable oil. This is a good alternative to heavy meat dishes.

Zucchini cutlets in the oven are very healthy and tasty. A wonderful second course for lunch or dinner with ingredients that are very simple and affordable. I'm sharing the recipe.

It’s good to cook zucchini with garlic in the oven if you want to reduce the amount of fat that you will certainly get from the oil if you fry the zucchini in the usual way. Very tasty, but not so fatty.

Delicious hot appetizer - zucchini with tomatoes and cheese. Please note - no meat! During the season of fresh vegetables, this dish will go with a bang! Garlic will accompany zucchini, tomatoes and cheese.

When the zucchini ripens, I don’t need anything else - that’s all I eat. Zucchini in the oven is the simplest, but not the worst recipe for cooking zucchini. Try it!

Baked zucchini with potatoes - easy to prepare and tasty dish, which can be served both as a side dish and as a main vegetable dish. I'll tell you how to cook it.

You've probably tried baking zucchini with meat 1000 times, but have you tried it with cottage cheese? I will say that it is terribly tasty and, by the way, very simple!

Zucchini with mushrooms is an excellent summer dish, which during the mushroom and zucchini season claims to become a staple because of its ease and speed of preparation, as well as its inexpensive cost!

Zucchini and meat go together simply perfectly, but I don’t like large pieces of meat with zucchini, so I mix this vegetable with minced meat. The result is a very juicy and tender casserole.

Recipe for making zucchini boats. A friendly meeting or a romantic evening will be well complemented by this dish.

Delicious zucchini casserole. First, the dish is fried on the stove, then baked in the oven.

A tasty and low-calorie dish that can be a wonderful lunch and decoration festive table.

If you decide to go on a vegetable diet or simply pay tribute to plant foods, I suggest you try tomatoes baked with zucchini. Tasty, nutritious and, most importantly, healthy.

This is where the truly royal dish comes in - both in taste and in taste. appearance, put it on the holiday table at least now! Well, an ordinary lunch or dinner with such a casserole will become solemn and bright.

I suggest you prepare a very easy, quick and tasty dish - baked zucchini in the oven. There are many options. Try this one.

I bring to your attention delicious and not very heavy oven-baked zucchini stuffed with meat. This dish is a great option for lunch or dinner.

I cook stuffed zucchini baked in the oven all year round. Fortunately, now you can always buy fresh zucchini in the store. This dish can be called satisfying and at the same time not very high in calories.

A quick and simple dish that can be prepared for both lunch and dinner. It is quite light, one might even say dietary, so with this recipe you don’t have to worry about your figure.

A good recipe for zucchini in cream. It won’t take you much time to prepare, and the result will be amazing. The appetizer looks very beautiful on the table, the zucchini will come out juicy and appetizing.

The best thing you can cook in the summer is zucchini and potatoes in the oven, because in this amazing dish you will find a combination of excellent taste with the benefits of summer vegetables.

Summer spoils us with an abundance of fresh vegetables, and one of the most favorite among all this variety is zucchini. It's easy to prepare, eats quickly, has few calories - a dream, not a product! Try cooking baked zucchini in the oven, because you can bake almost any food with zucchini. And don't forget the cheese!

Zucchini baked in the oven with cheese

Ingredients:
2 medium zucchini,
100-150 g hard cheese,
½ cup milk,
1 egg,
50 g butter,
1 bunch of dill,
salt - to taste.

Preparation:
Wash the zucchini, peel it and cut it into even, neat slices no more than 2 cm thick, boil them in salted water with 2-3 sprigs of fresh dill. Then place the boiled zucchini slices in a colander and, when the water has drained, place half on a baking sheet greased with butter. Sprinkle with finely grated cheese, place a second layer of zucchini on it, pour milk and beaten egg over everything, place pieces of butter on top and bake in an oven preheated to 180ºC until done. Garnish the finished dish with fresh, finely chopped herbs and serve.

Delicious baked zucchini with a crispy crust

Ingredients:
1-2 young, medium-sized zucchini,
1-2 eggs,
5 tbsp. l. breadcrumbs,
3 tbsp. l. grated cheese
salt, ground black pepper, seasoning - to taste.

Preparation:
Select fresh, strong zucchini, wash, let dry a little and peel. Then cut them 1-2 cm thick, salt and pepper to taste. In one container, mix breadcrumbs, grated hard cheese and your favorite seasoning (you can use Provençal herbs or suneli hops, it’s a matter of taste). In another container, whisk the eggs. It is better to preheat the oven in advance to a temperature of 180-200ºС. Grease a baking sheet with vegetable oil. Dip each zucchini slice first in the beaten egg, then in the breading mixture and place on a baking sheet. Bake until golden brown, about 10 minutes on each side, for a total of 20 minutes. The zucchini should be soft inside and their crust should be crispy.

A prerequisite for preparing a truly delicious zucchini dish is choosing the right cheese. You want the cheese not to melt, but to dry out a little, which is why choose hard cheese, ideally Parmesan.

You can serve baked zucchini in the oven with herbs or sauce, hot or cold - it will still be very tasty!

Zucchini with vegetables and sour cream

Ingredients:
1 kg zucchini,
500 g tomatoes,
8 onions,
4 tbsp. l. flour,
150 g vegetable or butter,
100-150 g sour cream,
salt, ground black pepper, coriander - to taste,
fresh dill or parsley.

Preparation:
Dry the washed, peeled and sliced ​​zucchini with paper towels. Then roll the circles in flour and fry on both sides in vegetable oil until light golden brown. Peel the onion, cut into rings and fry in a frying pan with vegetable oil until soft. Pour boiling water over the tomatoes, remove the skins, cut into slices and quickly fry over high heat. In a baking dish greased with vegetable oil, place the prepared vegetables in layers, sprinkle with fried onion rings, pour in sour cream, salt, pepper, add coriander to taste and bake in an oven preheated to 180ºC until fully cooked. When serving the finished dish, sprinkle it with finely chopped fresh herbs.

Zucchini baked with tomatoes and cheese in the oven

Ingredients:
2-3 small zucchini,
3-4 tomatoes,
100 g cheese,
2 tbsp. l. flour,
100 g butter,
salt - to taste.

Preparation:
Wash the zucchini, peel, cut into slices and, roll in flour, fry on both sides until lightly golden. Also cut the tomatoes into circles, and the cheese into pieces. Place in the form of pyramids in a baking dish, greased with butter, alternating, zucchini, tomatoes, feta cheese, salt to taste, place a piece of butter on top of each pyramid and place in an oven preheated to 180ºC for 30 minutes.

Zucchini baked in the oven in circles under a mayonnaise-cheese coat

Ingredients:
2-3 small zucchini,
1-2 onions,
1 carrot,
2-3 tomatoes,
100-150 g hard cheese,
5-6 tbsp. l. mayonnaise,
salt, ground black pepper, dried dill or parsley - to taste.

Preparation:
Wash the zucchini, dry it, peel it and cut it into slices no more than 1 cm thick. Grate the carrots, washed and peeled, on a coarse grater, cut the onion into small cubes. Also cut the peeled tomatoes into cubes. In a mold greased with a small amount of vegetable oil, place zucchini slices in an even layer. Evenly distribute a layer of carrots and onions on top, brush it with mayonnaise and place a new layer of zucchini on top. Thus, depending on the amount of products, you can lay out 2-3 layers. Sprinkle the top layer of zucchini with dried herbs, sprinkle with cheese and brush with mayonnaise. You can also sprinkle a little cheese and dried herbs between layers. This is optional. The main thing is not to overdo it with the amount of mayonnaise, otherwise the dish will turn out too greasy. Cook the zucchini in an oven preheated to 180-200ºC for 30-40 minutes and serve until they have cooled down. Although this dish is great when served cold, it is absolutely amazing when combined with chicken.

Zucchini baked in the oven with vegetables and mushrooms

Ingredients:
2-3 small zucchini,
200-250 g champignons,
1 large onion,
1-2 tomatoes,
salt, spices - to taste.

Preparation:
Wash the zucchini, dry it lightly, cut lengthwise and carefully remove the center using a spoon. Rub the inside of the boats with salt and spices, but be careful with salt: too much of it makes the zucchini rough. Place the prepared boats in a baking dish greased with vegetable oil. Lightly spray the workpieces themselves with oil. First fry the finely chopped mushrooms and onions a little in a frying pan with vegetable oil, then add the removed zucchini pulp to them and simmer everything together until fully cooked. During cooking, add spices to taste. Stuff the boats with the prepared filling and place in an oven preheated to 180ºC for 30 minutes. After 20 minutes, take out the baking sheet, place the tomatoes cut into thin slices on top of the boats, return to the oven and leave there until ready.

Young zucchini with garlic and mayonnaise

Ingredients:
4-5 small zucchini,
150 g mayonnaise,
8-10 cloves of garlic (preferably young),
200 g hard cheese,
1 bunch of parsley,
1 bunch of dill,
salt - to taste.

Preparation:
Wash the zucchini thoroughly, dry it and, without removing the skin, cut into slices. Pass the garlic through a press, grate the cheese on a coarse grater, wash the herbs, dry and finely chop. Grease a baking dish with vegetable oil, put a layer of zucchini in it, add a little salt, place garlic, herbs, mayonnaise and a layer of cheese on top in thin layers. Continue in this manner until all the ingredients are gone. Then place the pan in an oven preheated at 180ºC and bake for 40 or even more minutes. The finished dish may turn out to be greasy, so serve it with vegetables and fresh herbs.

Zucchini "Tender"

Ingredients:
medium-sized young zucchini
vegetable oil
salt - to taste.

Preparation:
Cut the washed and peeled zucchini into thin slices 1 cm thick. Grease each strip with vegetable oil, add a little salt and place on the oven rack. Place it on the middle level and place a baking sheet under it. Excess oil will drain into it, and the zucchini will turn out very tender. Cook them in the oven at 180ºC for 15-20 minutes. This dish is indispensable for those who want to lose weight and people on strict fasting. Children will not refuse it either, because it is both tasty and healthy.

Baked zucchini in the oven is a huge field for fulfilling your culinary fantasies.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

I love to cook simple and quick dishes, like these crispy zucchini and cheese baked in the oven. Just a few minutes of preparation, 15 minutes in the oven - and a delicious snack is ready! And if you serve them with a spicy sauce ( step by step preparation I described it below), the dish turns out simply gorgeous! Such zucchini can be prepared both for a family dinner and for festive feast or friendly get-togethers. They are so delicious that everyone will love them. I guarantee you this!

Ingredients:

• young zucchini - 1 kilogram;
• Parmesan cheese - 60-70 grams;
• dry granulated garlic, salt, pepper, spices, dry herbs - to taste;
• vegetable oil.

The most delicious zucchini in the oven. Step by step recipe

1. Cut the washed and dried young zucchini into rings 1 centimeter thick. I used zucchini, but you can use any zucchini: preferably with small seeds inside.
2. Place in a bowl, add plenty of salt, mix, and pour everything into a colander. Leave for 20-30 minutes to allow excess juice from the zucchini to drain. To speed up the process, I put a little pressure on top (I press it down with a flat plate, and put a half-liter jar of water on top of it).
3. Afterwards, place the zucchini on a paper towel and also blot it on top to remove any remaining droplets of juice.
4. Line a baking sheet with foil or parchment paper and lightly grease it with vegetable oil. Place the zucchini circles in one layer. Sprinkle ground pepper, spices, dry favorite herbs and granulated garlic on top.
5. If you don't have dry garlic, you can replace it with garlic oil. To do this, pass 1-2 cloves of garlic through the garlic press and mix it with 1 full tablespoon of vegetable oil, mix well. And use a brush to coat each vegetable circle with this mixture. Only in this case, first we coat it, and then sprinkle it with pepper and other seasonings.
6. For dry herbs, I use basil, oregano, rosemary, but you can add your favorites - or take a mixture of herbs.
7. Sprinkle a little grated Parmesan on top of each zucchini circle. Please note: if you decide to replace Parmesan, then you need to choose hard cheese. Since semi-solid ones (like Russian, Smetanny and so on) melt when heated in the oven, and Parmesan dries out and forms a crispy crust.
8. Preheat the oven to 220 degrees and bake the zucchini for 15 minutes. If during this time the zucchini does not have time to brown, then turn on the upper grill for 1-3 minutes. Only in this case you need to make sure that the baking sheet is not placed too high, otherwise the zucchini will burn.
9. Remove from the oven, transfer to a platter, and serve immediately. But they taste better when they cool slightly.

How appetizing and delicious are zucchini baked in the oven: golden, crispy cheese crust and tender, juicy, downright sweet zucchini pulp. And what an aroma from seasonings, spices, garlic - it’s divine! This snack is very light, tasty, healthy and low in calories. To be honest, I pamper myself with it even before bed and don’t worry - it won’t affect my figure.

Delicious, spicy sauce for zucchini baked in the oven

Simple and quick recipe delicious sauce that can be easily prepared in minutes. And it, in turn, will complement and emphasize the delicious taste of baked zucchini with cheese. I would like to present 2 options: regular and light (with reduced calorie content): for those who are trying to control the amount of food they eat. But in any case it will turn out very tasty! Join us - and let's cook together!

Ingredients:

• sour cream (natural yogurt) - 250 grams;
• pickled or pickle(medium size) - 1 piece;
• strong mustard - 0.5 teaspoon;
• liquid honey - 0.5 teaspoon;
• dill, parsley - 40-50 grams;
• salt, pepper - to taste.

Delicious, spicy sauce for zucchini baked in the oven. Step by step recipe

1. Grate the pickled (salted) cucumber on a fine grater. If you have a thick-skinned vegetable, it is better to peel it first.
2. Wash the dill and parsley well under running water, dry and finely chop. You can adjust the exact amount and type of greens as you wish (for example, you can use only parsley or vice versa).
3. Sour cream for the sauce is suitable for any fat content: it is desirable that it is not too liquid - but this is not important. And if you are on a diet, natural yogurt is an excellent option.
4. Combine sour cream (yogurt), grated cucumber, herbs, add mustard and honey, season with salt and spices, mix everything thoroughly - and you can serve. Adjust the amount of salt, mustard and honey to your taste, also consider whether you used salted or pickled cucumber.

Just like that, in 1-2 minutes, a very tasty and spicy sauce is ready! It combines the sweetness of honey, the spiciness of mustard and the crunchy, sour taste of cucumber very well. This sauce is perfect not only for oven-baked zucchini, but also complements any vegetable dish and emphasizes the taste of meat or fish. In general, it can be called the most versatile sauce. Join us at “Very Tasty”: and we will tell you how to prepare amazing and original dishes from simple ingredients! Bon appetit!

- the simplest, most delicious, dietary analogue of a popular dish loved by many - zucchini fried in a frying pan. Tender, sweet, soft zucchini slices with sour cream, with this or seasoned with chopped herbs and garlic are a frequent, welcome guest at a summer feast. The tasty tender pulp of this vegetable is rich useful vitamins, microelements, low-calorie, easily digestible and nutritious - an indispensable product for dietary, children's and healthy eating. Unfortunately, when frying in a frying pan, it becomes saturated with overheated oil and loses its dietary properties, becoming difficult for the body to absorb and harmful due to the formation of complex organic compounds during heat treatment of fats.

An alternative cooking option is to grill vegetables. At home, the grill can be successfully replaced by an oven grate or a convection oven. Zucchini baked in the oven is prepared with a minimum of vegetable fats, without breading in flour or breadcrumbs, which accumulate during frying. a large number of overcooked butter. It is preferable to prepare a dietary interpretation dish using refined olive oil. Olive oil contains monounsaturated fatty acid, which form more easily digestible compounds during heat treatment than other vegetable oils used for cooking. A minimum of oil is taken to form a thin oily film on the vegetable slices, which retains the juice released during heat treatment, which ensures the juiciness of the finished dish. Zucchini baked in the oven is not saturated with oil, does not burn, and retains valuable dietary properties, vitamins, macro and microelements. For baking, oven racks at different levels are used, allowing you to simultaneously cook a large number of servings. When the zucchini pieces are heated, excess oil drips down. Zucchini baked in the oven turns out soft, tender, without breading soaked in overheated oil. It is better to choose young zucchini with tender flesh, without formed seeds. The skin of young fruits is thin, you can leave it, but we prefer to cut it off. Young zucchini are baked in the same way. I do not recommend overusing salt, seasonings and spices when cooking. Under their influence, the squash pulp loses its tenderness, softness, and sweetish taste.

The finished dish is served hot without anything, with low-fat sour cream or seasoned with chopped herbs and garlic. The photo shows zucchini baked in the oven, prepared for a family breakfast.

Ingredients

• Young zucchini (zucchini) – 5 pcs.
• Refined olive oil – 2 tbsp.
• Salt - to taste

Zucchini baked in the oven - recipe

1. Wash young zucchini thoroughly, remove ripened, hard seeds (we leave the tender core and soft seeds), peel (thin skin can be left). Cut into circles or lengthwise into 1 cm thick slices.
2. Coat the prepared slices with a thin layer of refined olive oil.
3. Place coated zucchini slices or plates on a wire rack. Salt carefully. Zucchini doesn't like salt. Over-salted squash pulp turns out rough and tasteless. Baking on a wire rack allows excess vegetable fat not to be absorbed into the vegetable pulp, flowing down when heated.
4. Preheat the oven at t180.
5. Place the rack with the prepared vegetables in the preheated oven on the middle level or evenly distribute the racks along the height of the oven.
6. The dish is prepared at 180C for 15 minutes. The dish is ready when the vegetables become soft. Don't wait for a golden crust.
7. The baking time is selected individually: it depends on the power of the electrical network at home, the variety, age, and the thickness of the sliced ​​zucchini pieces.
8. Serve the finished dish hot with low-fat sour cream, without seasonings or with chopped herbs and garlic as a side dish.

Using raw zucchini.

But this is not even the middle of my list, which I made in order to systematize all the ways that I can find.

This time I offer you one of the simplest and most delicious options, in my opinion - baking. Here you can also divide recipes into categories. For example, zucchini casserole or stewing in pots. But I will leave these rather troublesome methods for later.

Today we will cook zucchini, using them not as an element of a more complex dish, but as a base, where other ingredients will only emphasize the taste.

Please note that the methods of cutting zucchini and the filling can be easily swapped depending on preferences.

Zucchini in the oven: a quick and tasty recipe with tomatoes and cheese

For starters, the most popular baking method: with tomatoes. This popularity did not appear out of nowhere. This combination of products creates a wonderful taste and, due to its simplicity, is perfect for both the daily menu and as a snack on the holiday table.

Ingredients:

• Zucchini - 400 g
• Tomatoes - 3 pcs.
• Parsley - a small bunch
• Garlic - 2 cloves
• Cheese - 100 g
• Mayonnaise - 100 ml
• Salt, pepper - to taste
• Vegetable oil - 1 tbsp. l.

Preparation:

1. Wash the zucchini, cut off the tails and cut into circles about 1 centimeter thick.

The recipe uses only young vegetables that have not yet had time to form hard seeds.

2. Then the zucchini needs to be salted (1 teaspoon of salt), stirred and left to release the juice for 15 minutes. This is necessary so that the final dish does not turn out “watery”.

In the meantime, you can prepare the rest of the products.

3. Prepare the sauce by combining chopped parsley with finely chopped garlic and cheese, grated on a fine grater. Add mayonnaise (or sour cream) to them and mix until smooth. If desired, the sauce can be peppered.

4. Slice the tomatoes as thinly as a kitchen knife will allow.

5. Before continuing, you need to place the standing zucchini on a paper towel and blot it on top, removing excess moisture.

6. Then place them on a baking sheet or in a baking dish, greased with a small amount of oil, lightly pepper and cover with tomato slices.

7. Place a teaspoon of cheese sauce on top.

8. Place the mold in the oven, preheated to 200 degrees for 25-30 minutes.

Ready. Bon appetit!

Step-by-step recipe for stuffed zucchini in the oven with minced meat

The second most popular recipe is a meat appetizer. By following it, you can prepare a hearty and tasty dish. In this case it is used chopped meat, and in further examples chicken will be used.

Pork or beef can only be taken in the form of minced meat, since if you simply cut them into pieces, the zucchini will dry out during baking, and the meat will still not be ready.

Ingredients:

• 3 small zucchini
• 300 g of any minced meat
• 1 onion
• 1 small carrot
• 3 cloves garlic
• Salt, ground black pepper - to taste
• Refined sunflower oil
• 100 g hard cheese

Preparation:

1. Wash the zucchini, cut off the tails and divide them in half.

Young, thin zucchini, about 15 cm long, are ideal for this recipe.

2. Using a teaspoon, remove the core from each half. In this case, the zucchini should have a bottom about a centimeter thick and walls half a centimeter thick.

3. Place the finished “cups” on a baking sheet or in a baking dish, greased with vegetable oil. Sprinkle the zucchini with a pinch of salt and pepper.

4. Now finely chop the onion and fry it over medium heat with a small amount of vegetable oil until light golden brown. Then add finely grated carrots to it and continue to fry, stirring occasionally, until they soften. And at the very end, add finely chopped zucchini cores to the vegetables. Fry for another 5 minutes.

5. When the roast has cooled a little, combine it with the minced meat, squeeze out the garlic, add salt and pepper and mix thoroughly.

6. We fill the vegetable “cups” tightly with the resulting filling and then send them to bake in the oven, preheated to 180 degrees for 30 minutes. Then we take out the zucchini, put grated cheese on the “caps” and return it to the oven for 5 minutes so that it melts.

Ready. Bon appetit!

These were the recipes for which zucchini is most often cooked in the oven. And then we will look at not so famous, but very delicious ways preparations for different occasions.

The fastest and easiest option for dietary zucchini

If you are on a weight loss diet and don’t know how to diversify your menu, then take note of this dietary recipe.

It's very simple because you don't need anything at all except olive oil.

Place the zucchini cut into centimeter circles on a baking sheet covered with parchment paper, spray (or apply with a brush) olive oil and bake in the preheated oven for 30 minutes. That's all. You can eat.

Delicious crispy vegetable snack on a baking sheet

Another simple recipe with an original execution. These are no longer just baked zucchini, but a real crispy snack that is ideal for meat dishes.

Ingredients:

• Zucchini - 2 pcs.
• Flour - 4 tbsp. l.
• Salt - 1 tsp.
• Any spices to taste - 1 tsp.
• Vegetable oil

We also need a thick plastic bag.

Preparation:

1. Take a plastic bag and pour salt, spices and flour into it. Twist and shake until everything is mixed.

2. Place the zucchini cut into circles into a bag, twist the very top of the bag (so that there is air and free space in it, and shake it several times so that the vegetables are coated in flour.

If the bag is not large, then you will have to put the zucchini in parts so that they do not interfere with each other.

3. Take the boned circles out of the bag and immediately place them on a baking sheet greased with vegetable oil, after which we put it in the oven, preheated to 200 degrees for 15 minutes.

4. Then take it out, turn the zucchini over to the other side and bake for another 5 minutes.

Ready. Bon appetit!

Video on how to cook zucchini with cheese and garlic

A simple zucchini recipe with a classic combination of cheese and garlic will not leave anyone indifferent.

Photo recipe for zucchini rolls with chicken

This appetizer is good to prepare when, as they say, guests are already on the doorstep. It cooks quickly and turns out tasty and beautiful.

Ingredients:

• Zucchini - 400 g
• Chicken fillet – 300 g
• Cheese - 50 g
• Garlic – 5 cloves
• Mayonnaise
• Salt, spices

Preparation:

1. Cut the completely defrosted fillet into strips, about 1 centimeter thick.

2. Then cut the strips in half and lightly beat them.

3. Place the meat in a bowl, add salt and pepper, add chopped garlic, mix and leave to marinate for 10-15 minutes.

4. Cut off the ends of the zucchini and cut them into petals no more than 5 millimeters thick.

5. Place the petals on a baking sheet covered with parchment paper, grease the zucchini with vegetable oil, lightly sprinkle with salt and place in the oven, preheated to 200 degrees for 7-10 minutes, so that the vegetables soften.

6. And then we collect the prepared ingredients into rolls: spread mayonnaise on the petals, sprinkle a few spices (optional), put a piece of chicken and sprinkle with grated cheese. We roll up the resulting sandwich and secure it with a skewer.

To secure, you can take a skewer and stick several rolls at once, or you can use a wooden toothpick for “individual” portions.

7. Then put the rolls in a greased baking dish and put them in the oven, preheated to 180 degrees for 25-30 minutes. When filling the form, make sure that the vegetables do not touch each other.

Ready. Bon appetit!

Cooking “boats” stuffed with chicken

The most common way to cut zucchini for baking is the so-called boats. A very convenient form from which juice, cheese and other fluid elements formed during the heating process do not flow out.

I offer you one of the options for meat filling, but any other is suitable for this form.

Ingredients:

• Zucchini (small) - 3 pcs.
• Chicken fillet – 270 g
• Green beans – 100 g
• Tomatoes - 2 pcs.
• Cream - 100 ml
• Cheese - 100 g
• Curry seasoning - 0.5 tsp.
• Salt, pepper, basil, parsley - to taste
• Vegetable oil for frying

Preparation:

1. First you need to prepare these same boats. This is done by cutting the zucchini in half lengthwise and removing the pulp from the core of the vegetable.

The easiest way to do this is with a spoon, because you can pierce the zucchini with a knife and all the juice will leak out during baking.

2. Cut the remaining pulp into small cubes; it will go into the filling.

3. We also cut the fillet, beans and tomatoes into small cubes.

4. Now you need to fry the prepared products in a frying pan. First, fry (over medium heat and with a little oil) the chicken until the meat turns white and a golden brown crust begins to appear.

5. Then add the curry and ground pepper, mix and add the remaining ingredients: beans, zucchini pulp, tomatoes and herbs. Add salt, mix and continue to fry, stirring occasionally, until all the moisture released by the vegetables has evaporated.

6. When this happens, pour the cream into the pan and fry for a few more minutes until it evaporates and the future filling thickens.

7. Stuff the boats with the finished filling and sprinkle them with cheese.

8. Simply bake the zucchini for 12-15 minutes at 200 degrees. No longer is needed, because... the filling is already ready and we just need to soften the boats and melt the cheese.

Ready. Bon appetit!

“Pots” of zucchini with sour cream and mushrooms

Another interesting way to serve zucchini cooked in the oven. An excellent option for a holiday table. It will be both delicious and beautiful. And most importantly, everything is done simply, even though from the outside it may seem difficult.

Ingredients:

• Small round zucchini - 5 pcs.
• Champignons – 100 g
• Onion - 1 head
• Hard cheese - 100 g
• Sour cream - 2-3 tbsp. l.
• Garlic - 2 cloves
• Ground black pepper, salt

If you don’t have zucchini of this shape, you can take a regular, medium-sized one and cut it in half. The main thing when removing the pulp is to leave the bottom.

Preparation:

1. Cut off the “cap” of the zucchini, scrape out the pulp and cook over medium heat for 10 minutes to make them softer.

2. Fry the mushrooms in a frying pan along with the onions. Fry over medium heat, adding a little salt and stirring constantly, until the onions and champignons acquire a golden hue. Then reduce the heat to low, pour sour cream into the pan and continue frying until it evaporates.

3. Combine grated cheese, chopped garlic and finely chopped herbs and mix in a separate bowl.

4. Fill the zucchini 3/4 with mushroom filling, and the rest (and a small mound) with cheese filling.

5. Place the stuffed zucchini in a deep baking dish, after pouring 100 ml of water into it.

We also put the caps cut off at the beginning into the mold.

6. Cover the pan with foil and place it in the oven, preheated to 180 degrees for 30 minutes. Then remove the foil and continue baking for another 10 minutes so that the crust on the cheese is “tanned.”

Ready. Bon appetit!

Zucchini in batter: the fastest and most delicious recipe

Zucchini in batter is a separate large and tasty topic, to which I will devote a separate article. In the meantime, I suggest you look at the most delicious, in my opinion, way of preparing zucchini in batter, intended for the oven.

This is such an interesting selection. And it seems like everything is cooked in the oven, but all the recipes turned out different. So I’m sure you’ve already got your eye on the one you’ll use in the near future.

That's all for today, thank you for your attention.