In order for the body to work without interruptions, it must regularly receive various nutritional components. The maximum amount of vitamins and minerals that our body needs is found in fruits and vegetables. Therefore, we all need to eat enough of these foods per day. Some of the most common vegetables include courgettes, which are good for the digestive tract, hematopoietic and nervous system. Let's clarify how delicious is prepared squash casserole, step by step recipe we will give for two compositions - with eggplant or with cabbage.

Eggplant and zucchini casserole in the oven

To prepare such a tasty and healthy casserole, you need to stock up on one medium zucchini, one medium eggplant, a couple of large tomatoes and one onion. Also use three tablespoons of olive oil, four cloves of garlic, some salt, spices, and black pepper, depending on your taste.

Prepare vegetables: wash and peel. Chop the zucchini and eggplant in equal circles. Chop the onion smaller, fry until pleasantly golden on olive oil... Then add to it the tomatoes, crushed to a puree state. Fry a little more, add the garlic, passed through the garlic, and spices into the pan, depending on your taste preferences.

Prepare a mold of a suitable size. Put the prepared circles of zucchini and eggplant into it, pour in the tomato dressing on top.
Send the mold to the oven, preheated to one hundred and ninety degrees, and cook for fifty minutes.

Zucchini and eggplant casserole and minced meat

For cooking a little more hearty option vegetable casserole you need to stock up on one eggplant, one zucchini, two hundred grams of minced meat, one hundred grams of cheese, some vegetable oil. Also use one large tomato, a medium onion, and a couple of chives.

First of all, wash and peel the zucchini and eggplant, cut them so that you get thin rings. Chop the garlic and onion medium-sized. Preheat a skillet with vegetable oil, fry onion and garlic on it until pleasant golden brown, add minced meat. Fry the meat with constant stirring so that it does not stick together. Add grated tomato, salt and pepper to the whitened minced meat. Cook the sauce over low heat until thickened.

Lubricate a baking dish with vegetable oil. Fold zucchini and eggplant rings in layers. Season with salt and pepper to taste. Pour half of the sauce and sprinkle with grated cheese. Then repeat the layers.

Send the mold to the oven, preheated to two hundred degrees, and cook for a quarter of an hour.

Oven zucchini casserole and cabbage

To prepare such a delicious and very healthy dish, you need to prepare three hundred grams of white cabbage, one medium zucchini, a couple of chicken eggs and a tablespoon of mayonnaise. Also, use a couple of large cloves of garlic, some salt (depending on your taste), and vegetable oil.

Prepare your vegetables first. Remove the top leaves from the cabbage, wash and peel the zucchini.
Chop a few leaves of young white cabbage into smaller pieces. Place them in an even layer on a greased baking sheet. This will be the first layer of your casserole.
Grate the peeled zucchini on a fairly coarse grater. Chop the garlic smaller or pass through the garlic. Toss the zucchini with the garlic and place on top of the cabbage as a second layer.

Mix eggs and mayonnaise, beat a little with a fork and pour over the contents of a baking dish. Leave it on for a quarter of an hour.

Then send the form to the oven, preheated to two hundred and twenty degrees. Reduce the baking temperature gradually to one hundred and sixty degrees. After thirty-five minutes, the dish will acquire a pleasant golden color, which means that it is quite possible to remove it from the oven and serve it to the table.

Delicious casserole from cabbage and zucchini

To prepare such a dish, it is necessary to prepare eight hundred grams to one kilogram of zucchini, three hundred grams of cauliflower, three hundred and fifty grams of broccoli, three to four medium potatoes, three onions and three hundred to four hundred grams of champignons. Also use a third cup of cream (20%), seventy grams of cheese, three chicken eggs, one teaspoon of baking powder, and one hundred and fifty grams of trout or salmon. You can do without fish.

Peel the squash and potatoes and grate on a medium grater. Set these vegetables aside to drain the juice. It will need to be squeezed out so that the casserole is not watery.
Peel the onion and grate or chop as fine and thin as possible. Add the onion to the squash and potato mixture.
Broccoli and cauliflower disassemble into inflorescences and boil in boiling salted water for a couple of minutes.

Drive in chicken eggs in a bowl of a suitable size. Add flour and salt, baking powder, and pepper. Stir well and pour over the grated vegetables.

Wash the mushrooms, cut into arbitrary pieces and fry in a pan heated with vegetable oil until tender.

Prepare a baking dish. Place the grated vegetables in the first layer with egg mixture... Spread on top fried mushrooms... Top the casserole with boiled cauliflower and broccoli. If you wish, place trout or salmon between the inflorescences, rolling it up.

Cook for half an hour at one hundred and eighty degrees, then pour with cream and sprinkle with cheese. Next, cook until browned.

Hot summer days rob us of our appetite. I want light and tasty food made from vegetables and fruits. If you also have the same desires or you are just watching your health and figure, then my recipe for a delicious diet casserole made from young vegetables with a creamy taste will definitely come in handy for you. Diet casserole from zucchini and cabbage, cooked in the oven, will not allow you to gain weight, but it will have a wonderful taste and quite satisfying. And my recipe and step-by-step photos showing cooking will help you prepare it.

Buy the following products from the market:

• young White cabbage- 300 gr;
• young zucchini with a thin skin - 200 gr;
• carrots - 1 pc.;
• onion - 1 pc.;
• tomatoes - 1-2 pcs.;
• egg - 2 pcs.;
• milk - 100 ml;
• salt;
• turmeric - a pinch;
• ground black pepper - a pinch;
• greens;
• butter - 50 gr.

How to cook zucchini and cabbage casserole in the oven

First, let's prepare the vegetable component. To do this, chop the vegetables: chop the carrots with a grater, chop the onion into small cubes.

Now, simmer carrots and onions in butter. You can, of course, use vegetable oil, but our tender casserole requires a unique creamy taste so I use butter.

While carrots and onions are stewed, chop thinly young cabbage and three zucchini on a coarse grater. Throw these vegetables into the pan, stir and simmer for 5-7 minutes over low heat with carrots and onions under a closed lid.

While the vegetables are cooking, prepare the egg dressing. Shake eggs with a whisk with milk. Add salt and spices.

Oil the baking dish butter and put slightly cooled vegetables in it. Fill the contents with the egg mixture and place slices of fresh tomatoes on top.

Put the dish in a preheated oven to 180 ° and stand until lightly browned. This will take approximately 20 minutes. I got such a beautiful yummy at the finish line. Sprinkle the dish with dill and parsley.

Cut the casserole into portions and enjoy the delicate taste vegetable dish with a creamy taste.

Simple, tasty and affordable! Cook and you are delicious. Bon Appetit!)

What a variety of cabbage varieties today! And how much valuable and useful heads of cabbage, miniature forks, stems, curly leaves, inflorescences, stumps, cobs bring to our body! There are many ways to prepare different types of cabbage.

Cabbage casserole in the oven is especially tasty, best recipes which are collected in this article.

Which variety of cabbage is best for making casseroles?

To make the casserole tasty, you need to choose the right variety of cabbage. Among the most common varieties today are:

• white cabbage;
• colored;
• Chinese;
• kohlrabi;
• kale cabbage;
• Brussels;
• Savoyard;
• redhead;
• broccoli;
• Beijing.

Cauliflower is the leader in composition and taste characteristics and also on dietary properties... It is quite easily absorbed by the body and is a prophylactic agent against cancer.

However, no matter how much cauliflower is praised, many prefer white cabbage, since it retains the content of ascorbic acid. all year round, and vitamin C is not destroyed by freezing and fermentation.

Any kind of cabbage is a storehouse of vitamin C, protein, mineral salts, potassium, calcium, fructose, glucose. In order for such a valuable young lady to become the favorite of your household, consider various recipes cooking cabbage casserole in the oven.

Read also:

Composition:

• white cabbage - 1 pc .;
• eggs - 4 pcs.;
• minced pork - 500 g;
• onions - 3-5 pcs.;
• olive oil to fry the minced meat;
• salt, spices, herbs - to taste.

Preparation:

Diversify our cabbage casserole by adding a low-calorie and healthy zucchini... We all know that by eating zucchini dishes we cleanse the body of toxins and cholesterol.

Composition:

• small forks of cabbage - 1 pc .;
• medium-sized zucchini - 1 pc.;
• red bell pepper - 2 pcs.;
• tomatoes - 2 pcs.;
• garlic - 1 clove;
• salt, spices - to taste;
• hard cheese - 200-300 g.

Preparation:

1. Chop the cabbage into thin strips.
2. Cut the pepper and zucchini into cubes. Zucchini are naturally yellow, white, green, but they are no different in composition. The main thing is to buy organic vegetables. You do not need to peel the zucchini so as not to destroy the beneficial vitamins. Salt and mix them with cabbage.
3. Finely chop tomatoes, garlic, herbs. We mix these products to get a liquid seasoning, with which we pour the already prepared mixture of vegetables.
4. We cover the baking dish with parchment for baking, so as not to introduce any excess fat into our dish.
5. Put the prepared products on a baking sheet and place them in an oven heated to 200 degrees.
6. Rub hard cheese on a medium grater.
7. In 10-15 minutes. before the end of cooking, take out a baking sheet and sprinkle the casserole with grated cheese so that a golden brown crust forms on top.
8. Roasting time - 40-45 minutes.

We have already got acquainted with the recipes for cooking casseroles, where cabbage is combined with minced meat and zucchini. But I don’t want to forget about the dietary chicken meat... Take for cooking cabbage casserole chicken breast... This is the most useful part of chicken, a source of vitamins and minerals that are necessary to maintain immunity.

We will not consider a step-by-step cooking recipe, we will only note how our cabbage casserole with chicken differs from previous recipes:

• chopped cabbage should be held in boiling water for 10 minutes;
• chicken breast should be finely diced and fried with onions, cut into half rings;
• instead of milk, it is better to take yogurt.

Other ways to make cabbage casserole

You can also make a casserole with meatless cauliflower and broccoli. We will not consider in depth the baking recipes, since the cooking principle is the same, we will highlight only the differences.

Composition:

• broccoli cabbage - 1 kg;
• large tomatoes - 3-4 pcs.;
• hard cheese - 300 g;
• cream - 1 tbsp.;
• greens;
• salt, pepper - to taste.

Preparation:

1. Lay out the vegetables in layers in any order, with grated cheese on top.
2. The baking time is 15-20 minutes.
3. When our dish is ready, pour it with chilled cream, decorate with chopped herbs.

Composition:

• cauliflower - 1 fork;
• egg - 2 pcs.;
• milk - 100 g;
• hard cheese - 200 g.

it classic recipe, where the base is a traditional filling, consisting of beaten eggs and milk, it adds fluffiness to the dish, retains its shape. Cooking time - 30 minutes.

Read also:

Cabbage is simply necessary for a proper and balanced diet, and the given casserole recipes will help you feed your loved ones deliciously. Bon Appetit!

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step by step recipe with photo

It is difficult to find a more harmonious duo than an ensemble of cauliflower and zucchini in a light casserole. Sweet, juicy zucchini perfectly complement cabbage inflorescences with their characteristic aroma that makes everyone have a good appetite. The main thing is not to overcook the cabbage - it will come to readiness in just a few minutes.

A worthy substitute for spicy dill will be green onions with a softer smell.

Adding processed cheese with a variety of fillers will help to achieve unusual taste food. The casserole is very nutritious, yet digestible and looks amazing in the cut.

Ingredients

• cauliflower 0.5 fork (400 g)
• zucchini 1 pc. (330 g)
• chicken eggs 2 pcs.
• cream 100 ml
• hard cheese 50 g
• wheat flour 0.25 cups (60 g)
• dill 1 bunch
• vegetable oil 2-3 tbsp. l.
• ground black pepper
• bread crumbs 2 tbsp l.

Preparation

1. Soak cauliflower in lightly salted water for 7-10 minutes, then rinse. Disassemble into small inflorescences and transfer to a pot of boiling water. Bring to a boil and cook for 5 minutes.

2. Put the boiled cauliflower into a colander, rinse and let cool. Leave for 7-10 minutes to glass the water.

3. Rinse the young zucchini, remove the “tails”. Cut into small cubes. Pour some vegetable oil into a skillet and heat over medium heat. Fry the zucchini over medium heat for 5-7 minutes, stirring occasionally.

4. In a separate container, add the low-fat cream and add two eggs. Whisk the food until smooth.

5. Sift flour and add to a plate to cream and eggs. Stir with a whisk or mixer so that no flour lumps remain in the mass.

6. Grate the cheese on a small grater. Chop the dill. Add food to the dough and stir.

7. In a separate container, add the boiled cauliflower, fried zucchini and a creamy mixture of cheese and herbs. Add salt, black pepper and other spices to taste. Stir thoroughly until a homogeneous mixture is formed.

8. Grease a baking dish with vegetable oil and sprinkle bread crumbs... Place the prepared mass and bake in an oven at 180 degrees for 30-50 minutes.

9. The cauliflower and zucchini casserole is ready. Cool slightly, cut into portions and serve.

Juicy zucchini and cabbage go well with each other. The stew made from these vegetables turns out to be hearty and tasty; it is difficult to find a more successful side dish for meat or sausages. In addition, cabbage stewed with zucchini is prepared quite quickly and simply, the recipe for this classic dish on the shoulder of everyone.

Cooking features

Each dish has its own secrets. Certain subtleties you need to know when starting to stew cabbage with zucchini.

• Most delicate taste give fresh and young vegetables to the stew. If you cut into it a large head of cabbage with coarse leaves and overgrown zucchini, then the tough fibers will spoil the taste. ready meal... It is best to use only tender cabbage for cooking cabbage stewed with zucchini cabbage leaves and young zucchini, not exceeding 30 cm in length.
• Tomatoes give a special taste to squash and cabbage stew. Without their acidity, it would not have been so rich and expressive. With absence fresh tomatoes they can be replaced with tomato paste by diluting it with water, but it is impossible to completely abandon the tomato component.
• Cabbage stewed with zucchini will look delicious if all the vegetables that make up the dish are cut correctly. When choosing the shape and size of the cut, you should be guided by the instructions in the recipe.
• Spices will help diversify the taste of the finished dish. Allspice and Bay leaf- the most traditional spices. Black peppercorns and cloves are also often used. If you want to get a spicier dish, you can add chili peppers, fresh or ground, to it.

Cabbage stewed with zucchini can be eaten as an independent dish, but even better served as a side dish with wieners, sausages, fried sausages.

A simple recipe for cabbage stewed with zucchini

• white cabbage - 1 kg;
• zucchini - 0.5 kg;
• onions - 0.2 kg;
• tomato paste - 35 g;
• Apple cider vinegar (6 percent) - 20 ml;
• sugar - 20 g;
• wheat flour - 30 g;
• vegetable oil - 50 ml;
• black or allspice peas - 5 pcs.;
• bay leaf - 2 pcs.;
• salt to taste.

Cooking method:

• Wash the vegetables.
• Remove the coarse top leaves from the cabbage and discard. Separate the top leaves, fold and chop finely.
• If the zucchini are not quite small, peel them, cut them lengthwise and spoon the seeds out with a spoon. Cut the squash pulp into semicircles no more than 1.5 cm wide or into 1-1.5 cm cubes.
• Cut the onion into small pieces or thin half rings.
• Pour the oil into the bottom of a cauldron or saucepan with a thick bottom and sides. Add the onion and sauté until golden brown.
• Add cabbage, salt, add sugar and spices. Add a little water and simmer the cabbage over low heat for half an hour, covered.
• Add the zucchini to the cabbage, stir and simmer for another 10 minutes.
• Mix tomato paste with flour and vinegar, add to the stew and simmer for another 10 minutes.

Video recipe for the occasion:

Before serving, the dish must be laid out on plates. At the same time, it will be nice to sprinkle it with fresh herbs.

Cabbage stewed with zucchini in a slow cooker

• white cabbage - 0.5 kg;
• zucchini - 0.5 kg;
• onions - 75-100 g;
• garlic - 2 cloves;
• tomatoes - 0.3 kg;
• bay leaf - 2 pcs.;
• salt to taste.

Cooking method:

• Wash, peel loose leaves and finely chop the cabbage.
• Dice the zucchini, previously washed, peeled, if necessary, from the skin and seeds.
• Dip the tomatoes in boiling water for a minute, remove, cool, peel. Cut the tomato pulp into very small cubes. You can even grind it with a blender if you want.
• Remove the husks from the onion. Cut the onion into small cubes.
• Finely chop the garlic cloves with a knife.
• Put the prepared vegetables in a multicooker bowl in layers: cabbage, zucchini, onions, tomatoes or tomato puree, salt, bay leaf and garlic.
• Turn on the multicooker in the simmering mode for 60 minutes.

To cook stewed cabbage in a multicooker is very simple. This does not even require the addition of oil. So the dish prepared according to this recipe has a low calorie content.

Cabbage stewed with zucchini and potatoes

• cabbage - 0.25 kg;
• zucchini - 0.25 kg;
• potatoes - 0.5 kg;
• tomatoes - 0.25 kg;
• Bell pepper- 0.25 kg;
• onions - 100 g;
• carrots - 100 g;
• garlic - 2 cloves;
• water - 0.25 l;
• tomato paste - 50 g;
• vegetable oil - 50 ml;
• salt to taste;
• ground black pepper - to taste;
• greens (dill, parsley) - to taste.

Cooking method:

• Remove the top leaves from the cabbage head, wash and chop the rest.
• Peel the onion and cut into cubes.
• After peeling the carrots, grate them on a coarse grater.
• Remove stalks and seeds from peppers. Rinse in running water, cut into strips.
• Peel the potatoes and cut into 2cm slices.
• Wash the zucchini, if necessary, remove the seeds from them by cutting them lengthwise, peel them. Cut into 1.5 cm cubes.
• Pour boiling water over the tomatoes and leave them for a couple of minutes in hot water... Peel them off. Cut into 1 cm cubes.
• Chop the garlic and herbs finely with a knife.
• Dilute tomato paste with a glass of boiled water of any temperature, add salt and pepper to the mixture.
• Pour oil into the bottom of a cauldron or thick-walled saucepan. Put on fire.
• Put onions, carrots in the heated oil, fry them until a tender crust appears.
• Put bell peppers and zucchini in a cauldron (or saucepan). Fry them for 10 minutes, stirring constantly.
• Add cabbage, potatoes and tomatoes. Pour over the tomato mixture.
• Simmer the stew covered over low heat for 25 minutes.
• Season with garlic and herbs, stir, simmer for another 5 minutes.
• Remove from heat and leave covered for another 10 minutes.

Hearty and juicy dish made with this recipe is very common. After all, it not only opens the eye, but also satisfies hunger well. Cabbage stewed with zucchini is easy to cook, has a relatively low calorie content, while it is tasty and healthy.