Zucchini is an inexpensive low-calorie vegetable that is the main ingredient in many dishes. It is difficult to choose the best recipes: zucchini in the oven can be cooked quickly and tasty with different sauces and toppings. According to the simplest recipe, zucchini is cut into rings and baked in the oven, and then served on the table with your favorite sauce. But there are also more complex ones, designed for true connoisseurs of taste.

For 1 kg of basic vegetables you will need the following products:

2 tbsp. mayonnaise (can be replaced with not very thick sour cream) and ketchup;
garlic - a couple of cloves;
a spoonful of any oil;
salt.

Cooking:

We prepare the zucchini: wash well, peel, cut into circles and salt.
Lubricate the mold with oil.
We lay out the salted circles on it.
Mix mayonnaise and ketchup.
We coat the top of the circles with the resulting sauce.
Bake for a third of an hour in a well-heated oven.

In total, the preparation of the dish will take about half an hour.

Cheese Recipe

To prepare 2 zucchini with a crispy cheese crust, you will need:

2 chicken eggs;
a few crushed garlic cloves - to taste;
3 spoons of sour cream;
a teaspoon of mustard;
0.1 kg of cheese;
herbs, spices, salt.

Step by step recipe:

Cut the peeled vegetable into small cubes, salt and season with spices.
Add chopped garlic and herbs, mix.
Prepare the sauce separately. To do this, mix mustard, sour cream and 3 tablespoons of mashed cheese, and then carefully introduce beaten eggs.
Spread the seasoned pieces evenly into the dish.
Pour the sauce over and spread the remaining shredded cheese on top.
Bake at medium temperature for about half an hour.

In general, it will take about an hour to roast zucchini, including preparing vegetables.

With minced meat and tomatoes

To bake zucchini with minced meat in the oven according to this recipe, we prepare the following products:

medium sized zucchini;
0.3 kg of minced meat;
2 tomatoes;
0.2 kg of sour cream (can be replaced with mayonnaise);
salt to taste;
finely chopped greens - optional.

How to bake:

Zucchini cut into rings and laid out on a greased sheet, add some salt.
Spread a spoonful of minced meat on top, cover with tomato slices, add some salt again.
Mix sour cream with herbs. If desired, you can mix in a minced garlic clove.
Pour the sauce over the tomatoes, about a spoonful at a time.
Bake at medium temperature for about 20 minutes.

That's all! A simple and quick dish, which took about half an hour to prepare, can be served on the table!

Can also be done casserole with tomatoes, the main ingredient of which is zucchini.

Take 2 medium-sized vegetables

0.2 kg of minced chicken;
3 tomatoes;
onion;
egg;
a spoonful of tomato paste;
0.1 g of hard cheese;
2 spoons of sour cream;
salt and spices to taste.

How to prepare:

Fry finely chopped onion.
Stir it into minced meat, add tomato paste, salt, spices.
Zucchini rubbed on a coarse grater, salted. After waiting a little, squeeze the juice.
Tomatoes are cut into circles.
Beat eggs and sour cream, add a little salt.
Half of the zucchini mass is shifted into an oiled form, then minced meat, which is covered with the remains of zucchini. Lay the tomatoes on top. All layers are poured with sour cream and egg mass.
Send to bake in the oven for about half an hour.
They take out the form, pour grated cheese on top and send it back for 10 minutes.

With minced meat and rice

To cook this kind of zucchini, take 3 medium vegetables:

4 tomatoes;
2 tablespoons of rice and sour cream;
0.1 kg of hard cheese;
200 ml of water;
a spoonful of tomato paste;
150 g minced meat;
salt and spices.

Cooking zucchini stuffed with minced meat is easy. For this you need:

Boil rice. To do this, it is laid out in cold water, which is put on fire and after boiling, boiled for about a quarter of an hour, and then drained.
Add minced meat to boiled rice, mix thoroughly.
Salt and pepper the resulting mass.
Cut the peeled zucchini into thin slices.
Put a spoonful of minced meat on each circle and cover with a tomato on top.
Put the resulting "sandwiches" sideways in a form in several layers.
Prepare the sauce: mix the tomato paste, sour cream and water.
Pour the sauce over vegetables and send for half an hour in a preheated oven.
Get the form to pour grated cheese on top, and then send to bake for another 5 minutes.

It takes about an hour to prepare the dish.

Zucchini Casserole with Chicken and Cheese

Zucchini Casserole is a great choice for a quick and easy dinner. Vegetables go well with chicken meat, cheese gives the dish an appetizing appearance.

To prepare 1 zucchini, you will need the following ingredients:

0.4 kg chicken fillet;
0.1 kg of hard cheese;
a glass of milk;
3 tablespoons of butter (butter);
2 tablespoons of flour;
salt and spices.

How to cook:

Wash the meat well, dry and cut into small cubes. Then transfer to a pan or mold.
Cut the peeled zucchini into small cubes and put on top of the meat pieces.
Grind the cheese with a grater.
Prepare the sauce. To do this, melt the butter in a small saucepan over low heat. Then add flour and fry until it turns golden. Pour milk, stir. After boiling, salt and cook for a couple more minutes, stirring constantly.
Pour the meat and zucchini with the sauce, sprinkle with spices on top and lay out the cheese.
Bake over medium heat (180°C) for about 25 minutes.

The casserole is eaten hot in order to better feel its taste and feel the juiciness.

Another casserole option includes the following products in the list of ingredients:

2 zucchini milk ripeness;
0.4 kg of chicken meat (fillet);
2 eggs;
50 g of semi-hard grated cheese;
onion and a little garlic;
a spoonful of sour cream and vegetable oil;
several sprigs of dill;
salt pepper.

How to cook:

Grind the peeled zucchini (it is better to use a coarse grater for this), stir in the salt and leave for 30 minutes to make the juice appear.
Cut the meat without bones and skins into small pieces, mince together with peeled onions and garlic, add salt and pepper.
Mix minced meat with eggs and finely chopped dill.
Squeeze the zucchini, stir into the minced meat.
Distribute the whole mass evenly in a greased form, grease with sour cream on top.
Send to medium preheated oven for half an hour.
Sprinkle cheese on top and bake for another 10 minutes.

Pieces of casserole spread on lettuce leaves and served with fresh vegetables.

Zucchini pizza with sausage and tomatoes

It turns out very tasty pizza, the dough for which is prepared with the addition of grated zucchini. For one large pizza you will need zucchini, 150 g flour, 3 eggs, a teaspoon of baking powder, half a teaspoon of salt and a bunch of parsley. For filling, we will use tomatoes (5 pcs.), Sausage (about 120 g), hard cheese (0.1 kg) and one bitter pepper.

First we make the dough:

Grate the peeled zucchini.
Chop the parsley and add to the squash mixture.
Whisk the eggs separately and stir into the mixture.
Combine flour, salt, baking powder, pour into the zucchini mass and knead the dough.
We lay out baking paper on a baking sheet, grease it with oil, evenly distribute the dough on top.

After we send it to a medium preheated oven for 25 minutes.

Zucchini frittata in the oven

Italian omelette - frittata - is prepared with a vegetable, cheese or meat filling.

To prepare zucchini frittata for 0.2 kg of zucchini, you will need:

5 eggs;
medium sized carrot;
a small onion, cut into small cubes;
finely chopped greens;
vegetable oil);
water;
salt and seasonings.

Cooking frittata, despite the complexity of the name, is very easy:

Fry the onion in oil for 2 minutes.
Add grated carrots, a little water, simmer for about 3 minutes.
Add the zucchini cut into small cubes and continue to simmer for another 5 minutes.
Salt, add spices, turn off the fire.
Separately, beat the eggs, add some salt, mix in the greens.
We introduce the egg mass into the stewed vegetables.
The resulting mixture is transferred to a deep baking sheet or frying pan and sent to bake in a preheated oven.

The omelet will be ready when the egg mixture has solidified.

The exact baking time depends on the thickness of the pan: the deeper and smaller the container, the longer the frittata will take to cook.

For example, an omelet with a thickness of 1 cm will be ready in 10 minutes, and if the thickness is 5 cm, then it will take about 40 minutes to wait for readiness.

Appetizer with herbs and garlic

A healthy snack that can be prepared as a side dish for meat is prepared quite quickly.

First we prepare the products:

4 young zucchini;
garlic - to taste;
greens (parsley, dill);
vegetable or olive oil;
salt and spices.

Now let's move on to cooking:

First, cut the zucchini in half lengthwise. Then we divide each half into 6 more longitudinal strips, the thickness of which does not exceed 2 cm.
We lay out the zucchini strips on a greased sheet and send them to the oven preheated to 200 ° C for half an hour.
At this time, chop the herbs and garlic, mix them.
Zucchini baked in the oven, put on a plate in layers, each of which is sprinkled with salt, spices and green mass.
Pour oil on top of each layer and leave the appetizer to infuse for about half an hour.

Zucchini baked in sour cream in the oven

This method of cooking is convenient because the zucchini does not burn, and the finished circles are soft, with a delicious cheese crust.

For baking for 1 kg of vegetables you will need:

a glass of sour cream;
butter;
3 eggs;
seasonings, herbs, salt, spices.

The action begins with the preparation of the main product: we wash it, clean it if necessary. Then we divide into sticks about 1 cm thick.

Then follow the recipe:

Salt the pieces, pepper, leave for 10 minutes.
After that, pour them into a saucepan and pour sour cream.
Mix well and simmer under a closed lid for half an hour without adding water.
After that, we take out the stewed zucchini with a slotted spoon, cool, then lay out in layers in a deep frying pan richly oiled.
Cool the liquid in which the zucchini was stewed, add eggs, chopped herbs, salt, stir well.
Pour the vegetables with the learned sauce and bake in a preheated oven for about half an hour.

It will take about an hour and a half to prepare this dish.

The harvest of mouth-watering zucchini and tomatoes is the pride of every housewife. How many delicious and original dishes, our dear hostesses, you have probably already prepared from both vegetables! Have you tried combining zucchini and tomato together in one dish? Be sure to try it and you won't go wrong! You will get a great duet, which serves as the basis for the preparation of many new dishes that you have not yet tried. Zucchini, as you know, tend to absorb the aromas of vegetables adjacent to them in one dish, as if adjusting to them, and from that they acquire a new taste. Tomatoes, in general, are not superfluous in any dish.

Zucchini with tomatoes, cooked together or in combination with other vegetables, meat or cheese, is a light, tasty and hearty dish, appropriate for a quiet family dinner and a festive table. Zucchini with tomatoes baked in the oven, fried, in the form of salads and original soups, stews, casseroles and snacks - and this is not the whole list of dishes with which you can easily slay both relatives and guests on the spot. Dare, and we will only be happy to help you with delicious recipes.

Appetizer of zucchini with tomatoes

Ingredients:
3 zucchini squash,
2 tomatoes
green onion,
dill,
garlic to taste
mayonnaise,
salt,
flour,
vegetable oil.

Cooking:
Mix mayonnaise with chopped herbs and garlic. Cut the zucchini into circles, roll each circle in flour and quickly fry on both sides. Then transfer to a paper towel, salt, grease with mayonnaise sauce. Put a circle of tomato on top, sprinkle with green onions and brush with sauce again.

Layered zucchini salad with tomatoes

Ingredients:
3-4 young zucchini
4 tomatoes,
2 bulbs
50 g hard cheese
3 garlic cloves,
250 g mayonnaise,
flour, vegetable oil, salt - to taste.

Cooking:
Peel the zucchini, cut into circles, roll in flour and fry in vegetable oil. While the finished circles are cooling, finely chop the onion, tomatoes - into cubes (it is better to remove the peel first). Fry the onions and tomatoes until tender with a little oil and also leave to cool. Chop the garlic and mix it with mayonnaise. Then take a flat dish and lay out the ingredients in layers: zucchini, spread with mayonnaise, tomatoes (no need to coat with mayonnaise). Next, alternate layers. Lubricate the last layer with mayonnaise, sprinkle with grated cheese. Ready salad is good both warm and cold.

Zucchini puree soup with tomatoes

Ingredients:
3 stack. vegetable broth or water
1 stack cream,
4 small zucchini
1 tomato
1 carrot
½ onion
3 garlic cloves,
¼ tsp oregano,
3 tbsp butter,
½ tsp curry powder,
fresh parsley - to taste.

Cooking:
Fry the onion in butter until transparent, salt it, add the carrots grated on a fine grater and fry everything for a few more minutes. Boil water or broth, add chopped zucchini cubes, put fried vegetables in the same place and cook for 10 minutes. Cut the tomatoes into cubes and fry them for 1 tbsp. oil, salt and sprinkle with oregano. 3 minutes before the end of cooking, add tomatoes to the broth, let it boil, salt, pepper and add curry. Then puree in a blender, pour in the cream, return the resulting mixture to the pan and bring to a boil. Pour the finished puree soup into bowls, sprinkle with chopped herbs and serve with sour cream and croutons.

Zucchini zucchini salad with tomatoes and green beans

Ingredients:
1-2 young zucchini
1 tomato
125 g green string beans,
½ red sweet pepper
2 cloves of garlic
basil,
4 tbsp vegetable oil,
salt, black ground pepper - to taste.

Cooking:

Cut the zucchini into slices, boil for 2 minutes in boiling salted water and cool. Do the same with the bean pods. Scald the tomato with boiling water, remove the skin and cut into slices. Remove the seeds from the pepper and cut into small cubes. Mix chopped garlic with oil and basil. Combine the prepared vegetables, salt, pepper and put in a salad bowl.

Zucchini baked with tomatoes

Ingredients:
2 zucchini,
3 tomatoes
200 g hard cheese,
salt, ground black pepper, vegetable oil, herbs - to taste.

Cooking:
Wash the zucchini and cut them into slices about 2 cm thick. If the zucchini is old, remove the skin and seeds. Preheat oven to 180ºC. Grease a baking sheet with oil. Salt and pepper the zucchini slices well on both sides and place on a baking sheet. Bake them in the oven for 7 minutes. Cut the tomatoes into slices as well. Place a slice of tomato on each slice of zucchini and bake in the oven for another 5 minutes. Then take the zucchini and tomatoes out of the oven, turn it off, sprinkle the baked vegetables on top with grated cheese and put in the switched off oven to just let the cheese melt. Sprinkle with herbs.

Zucchini baked with brynza with tomatoes

Ingredients:
2 medium zucchini
2 medium tomatoes
150 g cheese
2-3 tbsp fat mayonnaise
1 tbsp flour
vegetable oil, salt, pepper, spices - to taste.

Cooking:
Cut the zucchini into slices and let them lie down so that the excess juice drains. Then salt, pepper, add spices. Mix flour with mayonnaise until smooth. Cut the tomatoes into small circles. Grate the cheese separately. Dip the zucchini in a mixture of flour and mayonnaise and fry in a preheated pan over high heat in a small amount of oil on both sides. Put the finished pieces on a baking sheet. Lay tomatoes on top and sprinkle with grated cheese. Put the baking sheet in the oven, preheated to 180-200ºС, and bake for 15-20 minutes.

Ratatouille in the countryside

Ingredients:
1 small zucchini
1 eggplant
1 onion
3 tomatoes
2 cloves of garlic
3 tbsp vegetable oil,
thyme and basil.

Cooking:
Cut the eggplant and zucchini into circles about 1.5-2 cm thick, then cut each circle into 4 parts. Salt, leave for 20 minutes, then wash, removing the salt, and pat dry with a paper towel. Cut peppers and tomatoes into small pieces, onions into cubes. Chop the garlic. In a deep frying pan, heat the vegetable oil and lightly fry the onion in it until transparent and garlic, add zucchini and eggplant, then pepper. Salt, pepper, add thyme and basil. Saute vegetables over medium heat for 10 minutes. Then cover the ratatouille with a lid and simmer for another 10 minutes. Then add the tomatoes, cover again and simmer for another 10 minutes, add 2 tablespoons if necessary. water.

Stuffed zucchini boats with tomatoes and minced meat

Ingredients:
4 zucchini,
3 tomatoes
1 onion
500 g minced beef,
200 g cheese (any)
butter, salt, black pepper, herbs.
For decoration:
Cherry tomatoes,
dill greens.

Cooking:
Wash the zucchini, cut in half and remove the pulp with a spoon. Prepare the stuffing for the boats. To do this, fry onion sliced \u200b\u200bin rings, ground beef in butter, then add zucchini pulp and tomatoes to the total mass. At the end, salt, pepper and add herbs. Grease a baking dish with oil, put zucchini in it and fill them with minced meat. Sprinkle grated cheese on top and pour some water into the mold. Put in the oven preheated to 180ºС for 40-45 minutes. Garnish with cherry tomato halves and dill sprigs when serving.

Zucchini with tomatoes stewed in sour cream sauce

Ingredients:
1 medium zucchini
3 tomatoes
200 g thick sour cream
1 tbsp flour,
2 cloves of garlic
vegetable oil, pepper, salt - to taste.

Cooking:
Peel the zucchini, cut it into circles, salt, roll each circle in flour and fry over high heat until browned. In the pan, first put a layer of zucchini, then a layer of chopped tomatoes. Salt, season with pepper, sprinkle with chopped garlic and pour 100 g of sour cream. Then repeat the layer of zucchini, pour it with the remaining sour cream. Put the pan on a slow fire and simmer for 20 minutes, then send the dish to the oven and bake at a temperature of 200ºС for 10-15 minutes.

Zucchini Cake with Tomatoes

Ingredients:
2 small zucchini,
2 tomatoes
2 eggs,
150 g flour
2 cloves of garlic
vegetable oil, mayonnaise, green onions, dill, salt, pepper - to taste.

Cooking:
Grate the zucchini on a coarse grater, squeeze the garlic, add 2 eggs, mix the resulting mass thoroughly, add flour to it so that the dough is thicker than for pancakes. Heat a frying pan with vegetable oil, put a third of the dough in a frying pan and fry until golden brown, then carefully turn the cake over to the other side and also fry. Thus, prepare 3 cakes. Then put the first cake on a plate and grease it with mayonnaise. Lay the tomatoes on top of it. Sprinkle with herbs and garlic. Do the same with the rest of the cakes. Zucchini cake with tomatoes is ready.

Zucchini casserole with tomatoes and minced meat

Ingredients:
3 zucchini,
7-8 tomatoes,
400 g minced chicken,
4 eggs,
3 bulbs
2 tbsp tomato paste,
100 g hard cheese,
150 g sour cream
vegetable oil, salt, pepper - to taste.

Cooking:
Finely chop the onion, cut the tomatoes into slices. Peel the zucchini, grate on a coarse grater, salt and squeeze the juice. Fry the onion in vegetable oil in a pan, add minced meat to it, salt and pepper to taste, mix and fry a little. Then add tomato paste and stir. In a separate bowl, beat eggs with sour cream until smooth and season with salt. Grease a baking dish with oil and put half of the grated zucchini in it, on top - a layer of minced meat, then zucchini again. Put the tomatoes on top, pour the mixture of sour cream and eggs. Lastly, sprinkle with grated cheese. Put the form in the oven preheated to 180ºС and bake for 30-35 minutes.

Zucchini with tomatoes in batter

Ingredients:
2 zucchini,
2 tomatoes
1 egg
240 g flour
1 can of beer
vegetable oil.

Cooking:
Cut off the zucchini tails and the tomato and cut the vegetables into 0.5 cm thick rings. Mix the flour with very cold beer and salt and beat the mixture with a fork or whisk. Separate the protein from the yolk and, after whipping it into a foam, add to the mixture of flour and beer. Your batter should be airy. Salt the vegetables, roll them in flour, then dip in the prepared batter and fry in batches over low heat on both sides until golden brown. Place the fried vegetables on a plate lined with kitchen paper or a paper towel to soak up excess oil. It is better to serve zucchini and tomatoes in batter immediately, while the crust is crispy.

Zucchini Ragout with Tomatoes

Ingredients:
2 kg zucchini,
500 g tomatoes,
250 g sour cream
1 onion
1 garlic clove
1 bunch of parsley
4 tbsp vegetable oil,
salt, pepper - to taste,
dried Provence or Italian herbs - to taste.

Cooking:
Peel the zucchini, cut into squares, chop the onion, cut the tomatoes into cubes. Heat the vegetable oil in a large skillet and sauté the onion over high heat until soft. Add the zucchini and sauté until golden brown, then add the tomatoes and stir through. Simmer over high heat for several minutes, then salt, pepper, add dried herbs, chopped garlic, sour cream, mix and continue to simmer, trying not to turn the contents into squash caviar or porridge. Meanwhile, finely chop the parsley. Serve sprinkled with herbs.

Zucchini Pizza with Ham and Tomatoes

Ingredients:
700 g zucchini,
1 egg
½ stack semolina,
2 tbsp flour,
salt, pepper - to taste.
For filling:
200 g sausages
200 g ham
4 tomatoes,
100 g cheese
2-3 pickles,
100 g mayonnaise.

Cooking:
Coarsely grate the zucchini and squeeze out the juice. Add egg, semolina, flour, salt and pepper. Mix well and put in a baking dish, pre-greased with oil and sprinkled with breadcrumbs, level the zucchini mass. Cut the sausage and ham into slices, tomatoes into thin circles, grate the cheese. Put a layer of sausage and ham on the zucchini, then tomatoes, brush with mayonnaise and sprinkle with cheese. Bake in the oven for 40 minutes at 200ºC.

This is how you can turn into wonderful dishes. Cook them more often and stock up on “health from the garden” until the next harvest.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Zucchini with tomatoes - Cooking zucchini with tomatoes

We suggest you cook zucchini with tomatoes. Dishes from zucchini with tomatoes are very easy to prepare, but they turn out very tasty.

Zucchini is a unique product that goes well with almost all known ingredients. Zucchini is able to absorb the aroma and taste of those products that are cooked with it. The best option is a combination of products such as zucchini and tomatoes.

Zucchini with tomatoes can be combined in any dish. Whether it's a salad, fried zucchini, stews, some soups or pies. In general, we can say that these are universal products that can bring any culinary whim to life.

Zucchini before cooking any dish must be carefully prepared. If young vegetables are used, they do not require peeling and de-seeding. This is due to the fact that their skin is thin, and the seeds are very small. If, however, we are talking about large zucchini, then before cooking they must be thoroughly peeled and seeds. Their skin is very thick, and the seeds are large, and this can adversely affect the dish. In addition, large zucchini are more watery, so they need to be cut into large pieces to avoid sagging during cooking.

The classic version of cooking zucchini with tomatoes "nothing more"

This dish is so easy to prepare that even the youngest and most inexperienced housewife can handle it. It turns out very tasty, and most importantly, useful. After all, it contains only vegetables and nothing more.

First you need to decide on the ingredients. Everything is very simple. For cooking you will need:

Ingredients:

- one medium zucchini;

- three tomatoes;

- two cloves of garlic;

- salt, pepper to taste;

- vegetable oil.

How to cook zucchini with tomatoes according to the classic recipe:

You should start with dressing, that is, with the preparation of the sauce. To do this, you need a little mayonnaise and garlic. Garlic is crushed to form a slurry and placed in mayonnaise. In principle, this is quite enough, but if desired, you can add herbs or seasonings.

Now you can do the vegetables. It is necessary to wash the zucchini and cut it into thin plates, but in such a way that they do not fall apart during the cooking process. Then all the plates must be dipped in flour on both sides. After that, all the plates are placed in a frying pan with vegetable oil and fried on both sides until a crust forms.

Tomatoes must be cut into rings. Ready zucchini plates are smeared on one side with garlic and mayonnaise sauce. A tomato ring is placed on the edge. The plate can now be rolled up. The result is a roll. The same actions are done with the rest of the plates.

That's basically it. The rolls are ready. You can serve them on the festive table so that each of the guests can appreciate their taste and aroma.

Zucchini Salad with Tomatoes

Yes, indeed, zucchini and tomatoes go well together in a salad. This dish has been known for a long time. For gourmets and lovers of light food, it is the best choice.

Ingredients:

- three small young zucchini;

- four tomatoes;

- two medium heads of onions;

- fifty grams of hard cheese;

- two hundred and fifty grams of mayonnaise;

- three cloves of garlic;

- vegetable oil, salt, pepper to taste.

Recipe for zucchini salad with tomatoes:

The salad will be flaky, so you will need to spend a little more time than usual. The first thing to do is prepare the zucchini. To do this, they are washed, cleaned and cut into rings. Then they must be placed in a frying pan with vegetable oil and fried on both sides. After that, they can be put to cool. While the zucchini is cooling, you can cut the onions into rings and dice the tomatoes, after removing the skin from them.

Now onions with tomatoes are also sent to fry in a pan with vegetable oil. They cook until the liquid has completely evaporated. Then they are also sent to cool down.

Garlic must be crushed to a pulp with a crush or spoon, and then mixed with mayonnaise. Now you can begin to form a puff salad. To do this, take a flat dish.

The first layer will be zucchini. They must be thoroughly smeared with garlic mayonnaise on top. Tomatoes are laid out on top of them, which do not need to be coated. Next is a simple alternation of layers one after another. There are about three or four of them in total. After the last layer is laid out, the salad is sprinkled with grated cheese on top. The salad is best served chilled, although it can also be served warm. It will be a wonderful decoration for your holiday table.

Zucchini baked with tomatoes and cheese

This is quite a tasty appetizer that will decorate any festive table and will not leave any of the guests indifferent.

To prepare you will need the following Ingredients:

- half a kilo of tomatoes;

- half a kilo of zucchini, preferably fresh;

- three cloves of garlic;

- vegetable oil for frying;

- salt, pepper to taste;

- one hundred grams of hard cheese.

Cooking zucchini with cheese and tomatoes:

It's worth starting with cooking zucchini. They must be washed, peeled and cut into slices about one centimeter thick. Then each circle must be fried in a frying pan with vegetable oil on both sides until a golden color is formed. After that, the zucchini is laid out in a baking dish.

Next, cheese is rubbed on a fine grater, and zucchini is sprinkled on top of it. Now everything can be put in the oven, and baked at a temperature of 200 degrees for about twenty to twenty-five minutes. The dish is basically ready. Now you can sprinkle it on top with herbs and serve.

Zucchini soup with tomatoes and onions

A very simple and very tasty recipe. The soup cooks very quickly.

To prepare you will need the following Ingredients:

- eight hundred grams, not chopped tomatoes in a jar;

- four hundred grams of zucchini;

- she is a medium-sized bulb;

- a little fresh parsley;

- two cloves of garlic;

- one hundred and twenty milliliters of white wine;

- one tablespoon of olive oil;

- two drops of Worcestershire sauce;

ground black pepper, salt to taste.

Cooking soup with zucchini and tomatoes:

Now you can proceed to the cooking process. It's best to start by chopping vegetables. Finely chop the onion, and the garlic, on the contrary, into large pieces. Chop parsley greens. Now you can cut the zucchini lengthwise and cut it into slices.

Next, heat the olive oil in a saucepan over medium heat. Then throw in the onion and garlic, and fry until the onion becomes transparent. After that, add zucchini, salt, ground pepper to the pan. All this is fried until the zucchini become soft. Now you can add wine and chopped tomatoes to it.

In the season of fresh vegetables, a spicy appetizer of zucchini with tomatoes will perfectly satisfy the taste of every eater, it will look great on the ceremonial table and diversify the everyday menu.
Recipe content:

Zucchini and tomatoes are versatile vegetables that make a variety of snacks and all sorts of dishes. Since they are perfectly combined with garden crops, including among themselves. In addition, it is impossible not to note the penny cost of vegetables and their enormous benefits.

Anything can be prepared from zucchini and tomatoes. These are pancakes, and stews, and vegetable salads, and soups, and fried vegetables, and baked on the grill, and much more. In fact, there are a lot of options, and the meager variety of dishes can only be caused by a limited imagination. Therefore, go ahead with experiments and today I will propose to prepare a delicious and versatile snack recipe that is suitable for any occasion and for any table. But for this, you must first choose the right ingredients.

So, zucchini should be young, medium in size, tender and elastic pulp, as well as thin skin. An important point is the absence of coarse seeds in them. They do not fit into any dish at all. Old fruits are watery, with thick skin and large seeds. Therefore, such individuals are not recommended for use for this dish. Tomatoes choose dense and with elastic pulp. Otherwise, very watery ones will spoil the taste and appearance of the snack.

Calorie content per 100 g - 46 kcal.
Servings - 8-10 snacks
Cooking time - 30 minutes

Ingredients:

Zucchini - 2 pcs.
Tomatoes - 5 pcs.
Garlic - 4-6 cloves or to taste
Mayonnaise - 100 g or to taste
Vegetable oil - for frying
Salt - 0.5 tsp or to taste
Black ground pepper - to taste

Step by step cooking snacks from zucchini with tomatoes:

1. Wash and dry the zucchini with a paper towel. Cut into rings about 5 mm thick and place in a heated pan with vegetable oil.

2. On medium heat, fry them on one side and turn over to the other side. Season with salt and crushed pepper and continue to fry until golden brown.

3. Remove the zucchini from the pan and place on a plate or plank. Pass the garlic through a press and squeeze it onto the vegetables.

4. Lubricate the zucchini with a thin layer of mayonnaise.

5. Put tomato rings on top, which are also cut no thicker than 0.5 mm.

6. Continue to collect the snack by laying fried zucchini on top of the tomatoes. Lubricate them with mayonnaise and season with garlic.

We have collected the best recipes for zucchini baked in the oven with tomatoes. Add minced meat, eggplant or mushrooms to them and it will turn out even tastier!

1 zucchini (preferably young, so that it does not have a loose center with grains);
2 tomatoes;
100 g of cheese;
3 cloves of garlic;
Vegetable oil;
Salt, black pepper.

Wash the zucchini, peel the skin and cut it into slices. The thickness of each circle should be approximately 1 cm.

Wash the tomatoes, cut out the dark center and cut them into circles as well. The thickness of the circle of tomato is 0.5 cm. To prevent the tomatoes from creasing and the juice from flowing out of them, you need to cut them with sawing movements without pressing the tomato.

Peel the garlic and mince it with a press.

Toast the zucchini slices on both sides in a dry, hot skillet until lightly browned.

Moisten a baking sheet with vegetable oil and place the fried zucchini on it.

Place crushed garlic on top of each zucchini.

Place the tomato slices over the garlic. Salt and pepper them.

Grind the cheese with a large grater.

Lay on a baking sheet.

Send the blanks to the oven (t \u003d 180 ° C) for 20-25 minutes.

Zucchini with tomatoes, baked in the oven under a cheese crust, are ready! Serve them with greens. Enjoy your meal!

Recipe 2: how to bake zucchini and tomatoes in the oven (with photo)

Baked vegetables perfectly emphasize the taste of almost any meat dish. You can also add them with garlic sauce or sour cream. Enjoy an insanely delicious, satisfying and at the same time dietary dish.

Young zucchini 2 pieces
Tomatoes 3-4 pieces
Onion 1 piece (small)
Pepper mix ½ teaspoon (optional)
Dried greens ½ teaspoon (optional)
Salt to taste
Olive oil 4 tablespoons

Rub the onion in your hands to make it easier to remove the husk later. Then remove the remnants of the roots and tops as well. Rinse the onion and cut into rings or halve it and chop it into half rings, whichever is more convenient for you.

Put the tomatoes in the sink and rinse with warm water one by one, wiping each with your hands. Make cuts near the place where the stalk used to be and take out its remains. Cut the tomatoes peeled in this way into thick rings, as thin ones can simply fall apart during cooking. Cut the vegetables carefully with a sharp knife so as not to crush the flesh.

Rinse the zucchini with water and clean from adhering dirt with a brush. Since we have chosen young vegetables, there is no need to peel them, but if you are preparing this dish out of season and you only have stale ingredients on your hands, then you definitely need to remove the thick peel from them by simply cutting it off with a knife. Washed and peeled zucchini cut into rings of medium thickness.

Fold carefully all the vegetables in a deep bowl and set the oven to warm up to 230 degrees Celsius until it is warmed up. Salt vegetables, pepper and add dried herbs. Mix all ingredients carefully together. Grease a heat-resistant baking sheet with olive oil, and then lay vegetables in it one after another so that they alternate.

Keep in mind that the onion is much smaller, so spread it evenly among the other ingredients. Pour the dish formed in this way on top with a small amount of vegetable oil and send it to the oven. This recipe takes 15-18 minutes to cook. After this time, the zucchini will become softer, and the onions and tomatoes will release juice.

Recipe 3: zucchini baked with tomatoes and minced meat in the oven

Zucchini - 3 pcs.
Minced meat - 100-150 g
Rice - 2 tbsp. spoons
Tomatoes - 3-4 pcs.
Hard cheese - 150 g
Salt - to taste
Ground black pepper - to taste
Sour cream - 2 tbsp. spoons
Tomato paste - 1 tbsp. a spoon

Boil rice and mix with minced meat, salt, pepper and mix. Cut the zucchini into 5 mm thick slices. Cut the tomatoes into thinner slices.

For each zucchini circle put 1 tbsp. a spoonful of minced meat, place a circle of tomato on top. In this form, lay the zucchini tightly on a baking sheet with the side surfaces up.

Put the tomato paste in a separate bowl.

Add sour cream and water (200 g) to the tomato paste. Salt and stir.

Pour the prepared mixture of zucchini with minced meat and tomatoes. Place in preheated oven for 35 minutes.

5-7 minutes before cooking, sprinkle the zucchini casserole with grated cheese and put the baking sheet back in the oven.

Zucchini baked in the oven with minced meat, rice and tomatoes are ready.

Recipe 4: zucchini, eggplant with tomatoes in the oven

Zucchini and eggplant baked in the oven with cheese is a simple and quick, but no less tasty snack (maybe even a main course), which will give you a lot of pleasure and also benefit your body, because dishes baked in the oven retain healthy substances and vitamins.

The spices in the composition help the dish to open up, making it more piquant. Control the amount and composition of spices at your discretion, making the dish spicier or milder in taste.

Eggplant - 2 pcs. (young, medium size)
Zucchini - 2 pcs. (young, medium size)
Tomato - 2 pcs. (large)
Garlic - 2 tooth.
Mozzarella - 120 g
Salt - to taste
Greens - to taste (for serving)
Hot red pepper - to taste
Black pepper - to taste
Coriander - 1 pinch(s) (ground)

Eggplants and zucchini for this dish are best taken young, medium in size and approximately the same thickness, so that the “turrets” turn out to be even.

Cut the eggplant into slices of at least 1 cm. I did not cut the skin from them, as it is very tender. If your eggplant has a thicker skin, remove it.

Put the eggplants in a bowl and sprinkle with salt (about 0.75 tsp) - this is how we get rid of bitterness. Leave vegetables for 15 minutes.

Rinse eggplant in cold water, dry with paper towels.

Zucchini should also be cut, but do not need to fall asleep with salt.

Blanch two large ripe tomatoes. Simply put, boil the vegetables with boiling water to remove the skin. To do this, make cross-shaped cuts with a sharp knife: the first near the attachment of the stem, and the second on the opposite side of the tomato.

Dip the tomatoes in boiling water for 40 seconds - 1 minute, remove and douse with cold water. Pry off the skin with a knife and remove it easily.

Peeled tomatoes mash with a fork into a gruel (you can kill them in a blender), add red and black pepper, a pinch of ground coriander, a little salt and chopped garlic cloves.

Mozzarella cut into circles according to the size of our “turrets”. I found a large head of mozzarella cheese, so I cut out the circles I needed with a suitable diameter mold, and put the rest of the cheese on pizza.

Pour most of the tomato dressing into a ceramic or glass dish.

Collect vegetable “turrets”: eggplant ring - add a little salt - tomato dressing - zucchini ring - a little salt - tomato dressing - eggplant - zucchini. Tomato dressing between vegetables will add juiciness to the dish (you can make a layer of a tomato ring).

“Turrets” can be made not so high, for example, spread vegetables like a fan, as is done in the famous ratatouille dish.

Do not rush to put the cheese, it will quickly melt, and the vegetables will still be raw.

Bake eggplant and zucchini for 25-30 minutes at 180 "" (the time may slightly increase depending on the characteristics of the oven). After 25 minutes, remove the dish from the oven, carefully spread the cheese and send for another 7-10 minutes.

When serving, put the tomato dressing on the bottom of the plate, then the baked vegetables and garnish with herbs. Enjoy your meal!

Recipe 5: Zucchini with Tomatoes and Garlic in the Oven

A simple way to roast not only zucchini, but also eggplant and pumpkin. The cost of time, labor, products during cooking does not raise doubts about the practicality of this dish.

Young zucchini - 1 kg
Fresh tomatoes - 0.5 kg
Garlic - 5-6 cloves
Green onions - 5-6 feathers
Dill and parsley greens - 1 bunch
Sour cream - 1 cup
Egg - 1-2 pieces
Vegetable oil - 5-6 tbsp. spoons
Salt - to taste

For this dish, it is better to choose medium-sized zucchini with small grains. Peel the zucchini, cut into slices 1 cm thick.

Garlic, green onions, dill and parsley, washed and finely chopped.

Mix all the greens with zucchini, salt, pour oil, put on a small baking sheet.

Wash the tomatoes, cut into circles.

Arrange the tomatoes on top of the zucchini.

Place a baking sheet with vegetables in the oven, preheated to 190 degrees, for 15-20 minutes.

Beat sour cream with eggs (to taste, you can beat with herbs, ground breadcrumbs, grated cheese, cheese, chopped garlic).

After 15-20 minutes, remove the baking sheet from the oven and pour over the vegetables with this mixture.

Place back in oven until browned.

Can be served as a side dish or as a meal on its own. Enjoy your meal!

Recipe 6, simple: zucchini and tomatoes with cheese crust

tomatoes - 1-2 pcs.;
zucchini - 200-250 g;
Bulgarian sweet pepper - 1 pc.;
sour cream - 20 g;
milk - 2.5 tbsp. l.;
egg - 1 pc.;
hard cheese - 25-30 g;
spices, ground black pepper, salt - to taste.

Serve hot with sour cream or your favorite sauce. Be sure to cook the most delicious, very tender zucchini baked with tomatoes and cheese!

Recipe 7, step by step: cherry tomatoes and zucchini in the oven

An ideal dish for those who follow their figure.

Zucchini zucchini - 300 g
Cherry tomatoes - 200 g
Carrots - 60 g
Onion - 60 g
Fetax in cubes - to taste
Salt - to taste
Pepper - to taste
Vegetable oil - for frying

Wash the zucchini and cut into slices about 1 cm thick, arrange in a fireproof dish, lightly salt and pepper.

Fry grated carrots and chopped onions in a pan with vegetable oil until golden brown.

Put the frying of onions and carrots on the zucchini.

Cut the tomatoes into 2 pieces and arrange.

Top with cubed fetax, salt and pepper to taste. Put in an oven preheated to 200 degrees for 40 minutes.

Enjoy your meal!

Recipe 8: zucchini with potatoes and tomatoes (with photo step by step)

Zucchini - 1 Piece
Tomato - 2 Pieces
Potatoes - 2 Pieces
Garlic - 2-3 Cloves
Sour cream - 2-3 Art. tablespoons (preferably low-fat)
Cheese - 150 Grams
Salt - to taste
Vegetable oil - 1 Art. a spoon
Greens - To taste (Parsley, dill, can be added to the finished dish for beauty.)