From minimum quantity ingredients in a matter of minutes, you can prepare delicious baked zucchini with cheese. Special delicate aroma homemade zucchini is served with Parmesan cheese.

Oven baked courgettes are very easy to prepare. I have been baking zucchini according to this recipe for a long time and very often - my family is just delighted with this dish. Delicate, juicy, temptingly appetizing zucchini baked with cheese in the oven will bring you a lot of pleasant impressions. An amazing combination of taste and unique aroma is something. Let's cook quickly.

Products composition

• zucchini - 2 pieces;
• salt to taste;
• olive oil;
• ground black pepper;
• Parmesan cheese;
• fresh dill.

Delicious baked zucchini with cheese: a step-by-step cooking process

1. To prepare delicious baked zucchini with cheese, take the amount of ingredients at your own discretion.
2. Tip: it is very good to use young zucchini, then they have a very thin skin and you do not need to peel such zucchini for baking.
3. Zucchini (according to the recipe) is well washed under running water and dried with a disposable kitchen towel (you don't need to dry it).
4. Cut the prepared zucchini into circles using a knife (how thick the circles are cut is at your discretion). I cut not very thin, but not thick either.
5. Next, we need one small disposable plastic bag.
6. Put the zucchini previously cut into circles into the prepared bag.
7. Salt the zucchini in a bag (I use very little salt, but if you are a fan of salty food, then salt the zucchini well).
8. Add a little olive oil to the zucchini in a plastic bag.
9. Add black ground pepper to taste and as desired (I always add black ground pepper when cooking zucchini according to this recipe, then baked zucchini have special taste and aroma).
10. Tie the bag with zucchini, and mix the entire contents of the bag well.
11. For baking zucchini, we need a baking sheet. Cover the prepared baking sheet parchment paper.
12. Put the zucchini from the bag on a baking sheet covered with parchment paper, and distribute them evenly over the entire baking sheet.
13. Advice. It is very important that the zucchini overlap on the baking sheet.
14. Grate the zucchini cheese on a medium grater.
15. Sprinkle the zucchini on a baking sheet with grated cheese (leave a little grated cheese"Parmesan" to sprinkle on ready-made baked zucchini before serving).
16. To bake zucchini, preheat the oven to 200 degrees.
17. We send a baking sheet with zucchini with cheese to an oven preheated to 200 degrees (the zucchini should become soft and a brown cheese crust should form on it).
18. We take out a baking sheet with baked zucchini with cheese from the oven and very delicious zucchini transfer to a serving plate.
19. We wash the fresh dill, shake off excess moisture and chop finely with a knife.
20. Sprinkle the baked zucchini on a serving plate with chopped dill and the remaining grated cheese.
21. Delicious baked zucchini with cheese can be served.
22. Tip: I serve such zucchini with. And it's also very tasty if you take a couple of cloves of garlic and chop it finely. Combine sour cream with finely chopped garlic and mix well. Fabulous garlic Sause goes well with baked zucchini topped with cheese.

Delicious zucchini baked with cheese: very simple and quick to prepare. Before such delicious dish no one can resist. After all tender zucchini combined with spicy cheese crust- it’s so delicious that you’ll just lick your fingers. Try to bake zucchini according to this recipe at least once - and they will become a frequent guest in your kitchen.

Roasting vegetables under a cheese hat is increasingly becoming an everyday recipe, not just a festive one.

Zucchini in such a neighborhood also turns out to be "five-plus".

The vegetable does not require long heat treatment and therefore dishes are usually placed in the oven already sprinkled with cheese crumbs.

Such dishes can be made spicy enough, or more moderate spices can be dispensed with.

Zucchini with cheese in the oven - general cooking principles

It is preferable to choose young and medium-sized zucchini. These vegetables have soft peels and small soft seeds. From more mature ones, they must cut off the coarse peel and select all the seeds. The vegetable is cut according to the recipe, and further preparation depends on the specific dish.

For quick baking zucchini are cut into rings of various widths or plates. To prevent the pulp from turning into porridge and falling apart during baking, the mugs are pre-blanched in water or baked in the oven. For stuffing, the fruits are cut in half and the middle is chosen. To the preliminary heat treatment in this case they do not.

To prepare zucchini with cheese in the oven, use hard varieties natural fermented milk product... Sprinkle the vegetables with grated cheese before baking. It melts well and forms a crust impervious to steam, which allows you to preserve the juiciness of the cooking dish. Often zucchini is cooked in the oven with pickled cheeses, but even such dishes are sprinkled with hard cheese shavings on top.

To improve the taste of zucchini dishes with cheese, various vegetables, mushrooms or minced meat are added to them. Season with spices, which are purchased according to the recipe or selected according to their preferences.

Zucchini with cheese in the oven is baked at 180 degrees, and the baking sheet is placed only in a well-heated oven.

Zucchini with cheese in the oven with sour cream and garlic

Four medium zucchini;

180 g medium-fat sour cream;

Several sprigs of dill;

1. Rinse the zucchini with cold water. Trim the edges and cut the vegetables into 1-inch-thick rings.

2. On a medium grater, grate the cheese, garlic - on the finest.

3. Combine sour cream with grated cheese. Add garlic, add a little salt and mix thoroughly.

4. Line a roasting pan with parchment and place the zucchini rings on top. Spread every circle cheese sauce and place the dish in a preheated oven.

5. Reach when the top is well browned, after about 20 minutes.

6. When serving, sprinkle with finely chopped herbs.

Zucchini with cheese in the oven with tomatoes in a creamy sauce

800 gr. young medium-sized zucchini;

40 gr. butter 72% butter;

Small pinch nutmeg;

A spoonful of white flour;

A glass of homemade milk.

1. The washed zucchini wipe dry with a towel and cut into circles, slightly thicker than a finger. Place on a wire rack, drizzle with oil and place in preheated oven. The temperature in the oven should not exceed the recommended 180 degrees.

2. When brown spots begin to appear on the surface of the rings, remove. You need to bake the zucchini so that they retain their shape during further cooking.

3. Take a small saucepan and melt in it over low heat butter... Pour flour there and, stirring thoroughly, fry.

4. As soon as the flour begins to darken and acquires a delicately creamy hue, add milk immediately. Do not rush, pour the milk in a thin stream, and stir the contents of the saucepan vigorously. Take a whisk for this.

5. Add ground pepper and nutmeg powder. Season with salt and bring to a boil, but do not boil. The sauce will be thick enough.

6. Put the baked zucchini in a deep dish in one layer, and spread the tomatoes cut into centimeter-thick rings over them. It is not necessary to lubricate the form with oil.

7. Place the remaining zucchini on top of the sauce and sprinkle well with coarse cheese crumbs.

8. Place the dish in an oven with a temperature of 180 degrees. and bake until you get a delicious crust.

Zucchini with cheese in the oven - "Vegetable zucchini casserole"

One kilogram of young zucchini;

70 gr. "Kostroma" or other hard cheese;

Olive or sunflower, well refined, oil - 50 ml.

1. Grate the washed courgettes with the largest vegetable grater. If you are not the youngest vegetables, peel them off and select seeds. Chop the onion into small slices, chop the garlic.

2. Pour one and a half tablespoons of oil into a thick-walled frying pan, and lightly fry the zucchini over low heat. Then put on a sieve and leave in it to drain the juice.

3. In a separate skillet, save the onion and garlic until lightly browned.

4. Chop the "feta" with a fork, chop the dill small with a knife.

5. In a separate bowl, beat the eggs and beat well with two pinches of salt.

6. Combine "feta" with zucchini. Add toasted onions and dill herbs. Pour in eggs and mix thoroughly.

7. Place the vegetable mass in a greased dish and gently level the surface. Sprinkle generously with cheese crumbs and place in the oven for half an hour.

Zucchini with cheese in the oven with tomatoes and bell peppers

300 gr. medium-sized zucchini;

A couple of ripe tomatoes;

Two tablespoons of pasteurized milk 3.2% fat;

One chicken egg;

1. Wash the vegetables cold water... Cut off the edges of zucchini, remove the stalk from tomatoes. Remove all seeds from the peppercorns and rinse off the rest with water.

2. Cut vegetables into circles. It is desirable that their thickness does not exceed half a centimeter.

3. Place the vegetable rings in a small roasting pan with tall boots, alternating with each other. Do not lay the rings flat, but place them vertically on a narrow part.

4. Sprinkle on top with a small amount of spices, you can add a little salt, but not much.

5. Break an egg into the milk, add a pinch of ground pepper and a pinch of salt, beat.

6. Grate a medium-sized cheese crumb and cover the sour cream layer well with it. Fill everything on top milk and egg mixture and bake for 40 minutes.

Zucchini with cheese in the oven - "Mushroom boats"

Two large zucchini;

200 gr. forest mushrooms(mushrooms are also acceptable);

100 g smoked cheese.

1. Wash the courgettes and cut each in half lengthwise. Take a sharp knife or large spoon and carefully select the middle from the halves of the vegetable. Then rub each piece on the inside with Vegetable Spices and set aside.

2. Cut the onion into small pieces and place in a frying pan with preheated sunflower oil... Saute at medium temperature for 3 minutes, add the mushrooms and chopped vegetable marrow pulp. Seeds, if they are large, do not need to be added. When all the moisture has evaporated, lay out mushroom mince from the pan into a separate bowl.

3. Fill the zucchini halves with minced meat and place them on a baking sheet. Be sure to grease the frypot with oil before doing this.

4. Smoked cheese rub in a coarse grater and sprinkle on the stuffed vegetables.

5. Bake the boats for 40 minutes.

Zucchini with cheese in the oven with tomatoes - "Vegetable casserole with minced meat"

A pound of lean minced meat;

1.2 kg of medium-sized zucchini;

Eight red tomatoes;

Two spoons of unsalted tomato;

150 g low-fat sour cream;

Half a bunch of mixed greens (parsley, dill).

1. Dip finely chopped onion in oil heated in a pan and fry lightly. Once the slices are transparent, place the minced meat in the pan and gently mash it with a fork. Simmer the onion and meat over low heat until full readiness... So that the meat is fried evenly and does not burn, do not forget to stir periodically, crushing the minced meat that has strayed into lumps. Season lightly at the end.

2. Mix the tomato with 50 ml of water and pour into the fried minced meat. Stir and taste with salt. Add it as needed and remove from heat.

3. On a fine grater, grate the zucchini without removing the peel. Salt a little, mix and place on a sieve. After 10 minutes, squeeze out the remaining juice and leave in the same place.

4. Wash the herbs, dry well and chop. Cut the tomatoes into rings and grate the cheese on a medium or coarse grater.

5. Beat eggs lightly with a pinch of salt. Add sour cream and mix well.

6. Grease a small baking sheet or dish with high sides and line half of the courgettes in an even layer. Put all the minced meat on them and distribute it evenly over the vegetable layer. Then put the zucchini layer back on, flatten.

7. Put the tomato rings on top, fill with the sour cream and egg mixture. Sprinkle everything with herbs and spread the grated cheese evenly over the entire surface.

8. Place in the oven preheated to 180 degrees. for 40 minutes.

A simple recipe for zucchini with cheese in the oven

Six young zucchini;

100 g fatty heavy cream, or homemade oil.

1. Slice the courgettes into longitudinal thin slices. The width of one should not be more than 0.5 cm.

2. Pour water into a large saucepan and high fire boil. Dip the vegetables for five minutes, then remove and cool well.

3. Place the blanched plate on a frypot and oiled with vegetable oil.

4. Melt the cream or butter in a small enamel bowl and immediately spread it over the zucchini plates on the brazier.