Zucchini with tomatoes - cooking zucchini with tomatoes. Appetizer of zucchini with tomatoes

Zucchini, thanks to its neutral taste, which makes it possible to combine it with any components, has earned the love of many housewives. Zucchini dishes are tasty and healthy, because vegetables contain fats, proteins, organic acids, copper, calcium, potassium, phosphorus. Thanks to this, zucchini is well and easily digested, while removing excess cholesterol and toxins from the body along with the liquid. Zucchini are fried, boiled, baked, grilled, they make a lot of great dishes worthy of the attention of real gourmets.

Quick and delicious zucchini recipes with photos

In August, zucchini is the most popular product from the garden, so many housewives are wondering: what to cook quickly and tasty from it? This vegetable makes it possible to make a lot of interesting dishes in cooking. The universal product allows you to bake muffins, puddings with apples, oranges, dried fruits in the dough, chocolate cakes. You will find the recipes below, where you will find both side dishes and appetizers, as well as soups. Zucchini dishes saturate the body with fiber and other useful substances, so they deserve to be on your table.

Zucchini caviar with garlic in a slow cooker

The most popular dish that you can quickly and tasty cook from zucchini is caviar. Delicious, mouth-watering appetizer, served for breakfast, lunch and dinner for children and adults, will delight the household. The classic recipe for the dish was created during the Soviet Union, when caviar was the number one dish on any table due to its availability and cheapness. For proper cooking, we need:

• carrots - 2 pcs. medium size;
• zucchini - 1.35 kg;
• garlic - 5 cloves;
• onion - 2 pcs. medium size;
• grated tomatoes - 1/3 cup;
• bay leaf - 2 pcs.;
• sugar - 1 tsp;
• olive oil - 2 tbsp;
• cayenne pepper - 0.5 tsp;

Step by step preparation:

• We wash the zucchini, grind it on a grater, transfer it to a bowl. Sprinkle them with salt, mix, leave for 20 minutes. This is necessary so that the salt draws out the juices from the vegetable. After the specified time, squeeze the zucchini.
• Mix zucchini, chopped onions, carrots in a bowl. Pour oil into the multicooker bowl. It is necessary to fry for 15-25 minutes until the vegetables are soft.
• Add grated tomatoes, sugar, salt, pepper, garlic, bay leaf to the vegetables. We turn on the multicooker in the extinguishing mode for 40 minutes.
• Let the stewed vegetables cool slightly, using a blender, turn into a puree of the consistency that you like. Caviar is ready.

Fritters

The next dish that is quickly and tasty prepared from zucchini is pancakes. This is a simple appetizer that you can add to any meal. To prepare it, you will need only two components, and lemon-yoghurt sauce is used for serving, which perfectly complements, enriches the taste of fritters. We will need:

• potatoes - 500 g;
• vegetable oil - 3 tbsp. l.;
• zucchini - 500 g;
• salt, black ground pepper - to taste;
• natural yogurt without additives - 1 cup;
• lemon juice - 1 tbsp;
• chopped dill - 1 tbsp;
• garlic - 1 clove.

Step by step preparation:

• Peel potatoes, zucchini, grind on a grater. Transfer to a large bowl, salt to taste, leave for 5 minutes. During this time, moisture will come out, then transfer the vegetables to a colander, wring out with your hand, and pepper. Mix all the ingredients for the sauce in a small ceramic bowl: yogurt, dill, crushed garlic, lemon juice.
• Place a frying pan over moderate heat, heat vegetable oil. Spoon the vegetable mixture into the hot pan, fry for five minutes on each side. Serve pancakes with sauce.

Oven baked vegetables with cheese and chicken

Casserole is a great, flavorful dish that you can cook from zucchini quickly and tasty. Its charm lies in the fact that it does not take much effort, time to prepare, and the result is satisfying. We will need:

• garlic - 3 cloves;
• chopped basil - 0.25 cups;
• zucchini - 4 pcs.;
• chicken breasts - 600 g;
• dry Italian herbs - 1 tbsp;
• bread crumbs - 1 cup;
• ghee - 6 tablespoons;
• grated mozzarella cheese - 250 g.

How to bake vegetables? Step by step preparation:

• We heat the oven to 200 degrees.
• Cut the zucchini, red bell pepper, garlic, basil, transfer to a bowl. Cut the chicken breasts into cubes, pour over the vegetables. Add dry Italian herbs, melted butter and bread crumbs. Mix thoroughly.
• Transfer the contents of the bowl to a baking dish.
• Bake for half an hour. After this time, sprinkle grated cheese on top of the casserole. We return the form to the oven, cook for another 15 minutes until fully cooked and the cheese is melted.

Rolls with minced meat in the microwave

Thin slices of zucchini stuffed with meat and broccoli, baked in an incomparable sauce, seasoned with garlic, onions, cheese, fried peppers - a hearty, tasty, aromatic dish. The recipe cannot be called simple, because to prepare zucchini rolls, you will have to spend a little time and effort. But rest assured that the result is worth it. We will need:

• zucchini - 4 pcs.;
• tomato sauce - 2 cups;
• cream - 0.5 cups;
• cream cheese - 120 g;
• red sweet pepper - 1 pc.;
• red onion - 0.5 pcs.;
• garlic - 2 cloves;
• chopped parsley - 1 tbsp;
• boiled broccoli - 350 g;
• minced meat (pork, beef, poultry) - 600 g;
• grated mozzarella cheese - 1.25 cups;
• grated cheddar cheese - cups.

Step by step preparation:

• Cut the zucchini lengthwise into slices of 6 mm thick. We shift the slices to the grate, sprinkle salt on each side, leave for half an hour to remove excess moisture. So the vegetables will become more pliable, and you will quickly roll up the rolls.
• Lubricate the baking dish with oil. Cut the bell pepper into cubes, fry it in a pan until soft. At the bottom of the mold, pour in the tomato sauce, a quarter cup of cream.
• Melt a glass of grated mozzarella cheese in the microwave for 20 seconds. Mix it with the rest of the cream. Add minced meat, chopped boiled broccoli, grated cheddar, chopped garlic, parsley, pepper, cream cheese. Salt and pepper the mixture to taste. This is the stuffing.
• Pat the zucchini slices dry with paper towels to remove excess moisture. We put 2 tablespoons of the filling on each slice, carefully fold the rolls.
• We shift the rolls into a mold, cover with foil, bake for 25 minutes.
• Remove the foil, sprinkle with the remaining mozzarella, bake without foil for 25 minutes or more, until the top is golden.

Soup puree with squash and cabbage

The next great dish that you can quickly and tasty is puree soup. This is a gentle, creamy, light first dish that people who want to lose weight can eat, suffer from pancreatitis, liver ailments, and diabetics. The addition of celery gives the cream soup a pleasant aroma and piquancy. We will need:

• butter - 20 g;
• zucchini - 1 pc.;
• patisson - 1 pc.;
• chopped garlic - 0.5 tsp;
• celery - 0.5 stalks;
• broccoli - 0.5 cups;
• chicken broth - 1 l;
• potatoes - 2 pcs.;
• cream - 0.5 cups;
• ground black pepper, salt - to taste.

Step by step preparation:

• Add butter to a large saucepan, put on fire. Add chopped garlic, celery. Cook until golden brown.
• Add chopped broccoli, squash, zucchini, potatoes, mix and cook for several minutes.
• Add chicken broth, salt and pepper to taste.
• We wait for the boil, reduce the heat, cook for half an hour until the vegetables become soft.
• Let the soup cool slightly, grind in a blender until you get a puree.
• Before serving, pour a little cream into each serving.

Ragout with eggplant and tomatoes

The next recipe that you can cook deliciously and quickly from zucchini is stew. This tender, tasty dish with the addition of eggplant, tomato will successfully complement any dinner. The star of this recipe is Marinara tomato sauce with herbs and garlic. Once you try making homemade, flavorful, fresh sauce, you won't go back to store-bought. We will need:

• tomatoes - 16 pcs.;
• yellow onion - 1 pc.;
• garlic - 6 cloves;
• olive oil - 2 tsp;
• celery - 1 stalk;
• carrots - 2 pcs.;
• eggplant - 1 pc.;
• tomato paste - 2 tbsp. l.;
• ground red pepper - 0.5 tsp;
• basil - 8 leaves;
• zucchini - 4 pcs.;
• salt, black ground pepper - to taste.

How to stew stew? Step-by-step instruction:

• Bring a large pot of water to a boil, add a little salt. We cut each tomato crosswise at the top. Pour water into a large bowl, add ice. We place the tomatoes for a minute in boiling water, transfer them with a slotted spoon to ice water for a couple of minutes. We remove the skin.
• Chop up all the tomatoes.
• Heat oil in a large saucepan over moderate heat. Add chopped garlic, onion, fry until translucent. Add chopped celery, carrots, salt and pepper to taste. Simmer vegetables until soft. Then add the pulp of tomatoes, tomato paste, bring to a boil.
• Pour the basil, red pepper, cook for an hour over low heat, stirring every 10 minutes. 25 minutes before readiness, add chopped zucchini, blue ones.
• Remove from heat, half of the vegetable mixture, trying not to take zucchini and eggplant, puree in a blender or food processor. Transfer the sauce back to the saucepan, season with salt and pepper to taste, and serve.

Korean-style pickled zucchini for the winter

The next way is quick and - salting Korean salad for the winter. This is a delicious lightly salted appetizer that will add a touch of piquancy to any winter feast. In the same way, you can pickle cucumbers. We need to preserve the vegetable:

• carrots - 1 kg;
• zucchini - 2 kg;
• onion - 500 g;
• salt - 2 tbsp. l.;
• sugar - 1 cup;
• sunflower oil - 1 glass;
• coriander - to taste;
• vinegar - 1 cup;
• ground black pepper - to taste.

Cooking step by step quick and tasty preservation:

• Grind zucchini and carrots for pickles on a grater for Korean carrots.
• We clean the onion from the husk, cut into thin half rings. For pickling, mix salt, pepper, coriander, sugar, vinegar, vegetable oil. Pour vegetables, mix, leave for a couple of hours to pickle.
• We shift the salad into half-liter jars, tamp, sterilize for 15 minutes, after which you need to close, roll up, turn over the preservation. For a day we keep the blanks at room conditions, wrapped in a blanket, then we rearrange them in the cellar to keep them until winter.

Diet vegetable casserole

When you want something light, dietary, zucchini is the best assistant to the hostess to quickly and tasty prepare a dish. This vegetable casserole comes out very tasty, fragrant, suitable for people on a diet who want to lose weight not only on oranges. The recipe uses cream cheese, parmesan and mozzarella. If you prefer, you can omit Parmesan, as it is high in fat, and use cottage cheese or feta instead of cream cheese. We will need to bake vegetables tasty and quickly:

• large yellow onion - 1 pc.;
• green zucchini - 2 pcs.;
• yellow zucchini - 2 pcs.;
• chopped basil - 2 tbsp. l.;
• chopped green onion - 2 tbsp. l.;
• oregano - 1 tsp;
• garlic powder - 1 tsp;
• cream cheese - 120 g;
• grated parmesan - 0.5 cups;
• mozzarella - 1 cup.

Recipe:

• We heat the oven to 180 degrees.
• We cut the green onion.
• Chop fresh basil leaves.
• Cut onion into small pieces.
• Chop the zucchini into halves.
• Soften the cream cheese in the microwave for 30 seconds.
• Mix green onions, basil, zucchini, cream cheese, parmesan, half a glass of mozzarella, oregano, garlic powder. Mix with a spatula.
• Lubricate the baking dish with oil, shift the vegetable mixture.
• We cook the casserole in the oven for half an hour. Remove, sprinkle with the remaining mozzarella cheese, return to the oven for 20 minutes until the top is golden.

With onions and carrots in a pan

Another delicious method to cook them quickly is to stew them with carrots and onions. The result is a tender, savory dish that you can serve with any meal (spaghetti, rice, buckwheat, pasta), as well as eat with crispy buns or toast. We will need:

• small zucchini - 900 g;
• yellow onion - 400 g;
• carrots - 300 g;
• tomatoes - 2 pcs.;
• red sweet pepper - 2 pcs.;
• bay leaf - 3 pcs.;
• black pepper, salt - to taste;
• hot sauce (Tabasco) - 1 tbsp.

Cooking step by step:

• Heat a large deep frying pan over moderate heat. Pour in 2 tablespoons of olive oil.
• Cut the onion into small cubes.
• Grind carrots on a grater.
• It is necessary to fry the onion with carrots until soft.
• Cut red pepper into cubes.
• Pour the pepper into the pan, cook for five minutes.
• We cut the zucchini.
• We chop the tomatoes.
• Add zucchini with tomatoes to vegetables along with bay leaf, cook for 20 minutes until soft.
• Salt to taste.
• Pour pepper, favorite spices to taste.
• Add hot sauce. Stir and cook until excess liquid has evaporated.

Find out in a hurry for delicious and unusual recipes.

Video

Zucchini is a useful and indispensable component of a variety of dietary and healthy meals. For culinary purposes, it is better to use a young vegetable, rather than an overripe and overripe one, since it is easily digested, has excellent taste, cooks quickly, and takes a minimum of time for pre-processing. The videos below are collected exclusively, which will help you in preparing a variety of dishes. These dishes are distinguished by sophistication, excellent aromatic qualities.

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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 huge 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 for 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.

In the pre-Columbian era, the Indians of North America are said to have eaten squash for thousands of years, along with pumpkin, beans, and corn. Zucchini grows well next to other crops. After the zucchini was brought to Europe, it was more often used as an ornamental plant, and only seeds were eaten.

Zucchini cut into circles 8-10 mm thick

Fry the zucchini in vegetable oil on both sides, until soft, and until the zucchini is browned. The circles should be easily pierced with a fork, be soft, but not spread. If necessary, you can hold a little under the lid over low heat. Frying time is usually 10 minutes.

Fry zucchini in vegetable oil

Transfer the fried zucchini to a plate and let cool completely.

Fried zucchini must cool down

Cut the tomato into cubes or slices. Seeds to remove or not - at your request. I don't delete. When the tomato is ripe, it is tasty all over. The size of the cubes is like a dice.

Finely chop parsley greens.

Tomato cut into cubes or slices

Peel the garlic and chop with a knife as finely as possible. Do not grate, otherwise there will be a lot of garlic juice. The amount of garlic - to taste.

Cut the cooled zucchini into pieces - you can into quarters. That will be fine.

Cooled zucchini cut into pieces

Mix all the ingredients in a salad bowl and pour over the remaining oil after frying. Salt and pepper the zucchini with tomatoes to taste.

Mix all ingredients in a salad bowl

Gently mix the salad. Zucchini and tomato - the appetizer is quite tender.

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 chose 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 the 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. Send to 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.

Mash the peeled tomatoes with a fork into a pulp (you can beat 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 lean)
• Cheese - 150 Grams
• Salt - to taste
• Vegetable oil - 1 tbsp. a spoon
• Greens - To taste (Parsley, dill, can be added to the finished dish for beauty.)

We cut the tomatoes, potatoes and zucchini into thin and, if possible, small circles.

If you have young zucchini, then you do not need to remove the seeds or remove the tough skin.
My zucchini variety had delicate skin, but the seeds are already harsh. Therefore, I removed the entire core.

Cut the zucchini into desired pieces. I have them about 3 inches.

Peel and chop the onion. These can be cubes (not small), half rings (if the onion is medium-sized) or a quarter of the ring.

In a heated frying pan with the addition of oil, lightly fry the onion until translucent.
Add chopped zucchini to the onion and fry for another three minutes. The zucchini should not become "ruddy", a light golden color is enough.

Chop the tomatoes fairly large.
Add them to the skillet with the onions and zucchini.

Salt, pepper and mix everything gently. Close the pan with a lid and steam the vegetables for 5 minutes.
During this time, mince the garlic. I added 4 cloves as we are garlic lovers.
Chop greens. Add basil, parsley and garlic to vegetables.

Mix everything gently. Close the lid again and after one minute turn everything off.
Let the zucchini and tomato stew stand under the lid for a couple more minutes so that the flavors are completely mixed.
Enjoy your meal!

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