We have collected best recipes 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 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. The thickness of a tomato circle is 0.5 cm. To prevent the tomatoes from bruising and the juice leaking out of them, you need to cut them with a sawing motion, without pressing on the tomato.
Peel the garlic and chop it using a press.
Dry hot frying pan Fry the zucchini slices on both sides until lightly browned.
Moisten the pan vegetable oil and place the fried zucchini on it.
Place crushed garlic on top of each zucchini slice.
Place tomato slices on the garlic. Salt and pepper them.
Grind the cheese using a coarse grater.
Place on a baking sheet.
Place the pieces in the oven (t=180°C) for 20-25 minutes.
Zucchini with tomatoes baked in the oven under cheese crust, ready! Serve them with greens. Bon appetit!
Recipe 2: how to bake zucchini and tomatoes in the oven (with photo)
Roasted vegetables will perfectly enhance the taste of almost any meat dish. You can also supplement them garlic sauce or sour cream. Enjoy an incredibly tasty, satisfying and at the same time dietary dish.
- Young zucchini 2 pieces
- Tomatoes 3–4 pieces
- Onion 1 piece (small)
- ½ teaspoon ground pepper mixture (optional)
- ½ teaspoon dried herbs (optional)
- Salt to taste
- Olive oil 4 tablespoons
Rub the onion in your hands to make it easier to remove the skins later. Then remove the remaining roots and tops. Wash the onion and cut into rings or halve and chop into half rings, whichever is more convenient for you.
Place the tomatoes in the sink and rinse warm water one after the other, wiping each one with his hands. Make cuts near the place where the stalk used to be and remove its remains. Cut the tomatoes peeled in this way into thick rings, since thin ones can simply fall apart during cooking. Cut vegetables carefully sharp knife so as not to crush the pulp.
Rinse the zucchini with water and remove any 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 hand, then you will definitely need to remove the thick peel from them by simply cutting it off with a knife. Cut the washed and peeled zucchini into rings of medium thickness.
Carefully place all the vegetables in a deep bowl and preheat the oven to 230 degrees Celsius. Salt and pepper the vegetables and add dried herbs. Carefully mix all ingredients together. Grease a heat-resistant baking tray with olive oil, and then place the vegetables in it one after another so that they alternate.
Keep in mind that there is significantly less onion, so distribute it evenly among the other ingredients. Pour the dish formed in this way on top without big amount vegetable oil and place in the oven. Cooking vegetables according to this recipe takes 15-18 minutes. 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. spoon
Boil rice and mix with minced meat, salt, pepper and mix. Cut the zucchini into slices 5 mm thick. Cut the tomatoes into thinner slices.
Place 1 tbsp on each zucchini circle. spoon of minced meat, place a slice of tomato on top. In this form, place the zucchini tightly on a baking sheet with the side surfaces up.
Place in a separate bowl tomato paste.
Add sour cream and water (200 g) to tomato paste. Add salt and mix.
Pour the prepared mixture over the zucchini with minced meat and tomatoes. Place in preheated oven for 35 minutes.
5-7 minutes before ready to sprinkle zucchini casserole grated cheese and put the baking sheet back in the oven.
Zucchini baked in the oven with minced meat, rice and tomatoes is ready.
Recipe 4: zucchini, eggplant and tomatoes in the oven
Zucchini and eggplant baked in the oven with cheese - simple and quick, but no less delicious snack(maybe even the main course), which will give you a lot of pleasure and will also benefit your body, because dishes baked in the oven retain nutrients 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 to taste.
- Eggplant - 2 pcs. (young, medium size)
- Zucchini - 2 pcs. (young, medium size)
- Tomato - 2 pcs. (large)
- Garlic - 2 teeth.
- Mozzarella - 120 g
- Salt - to taste
- Greens - to taste (for serving)
- Red hot pepper - to taste
- Black pepper - to taste
- Coriander - 1 pinch(s) (ground)
For this dish, it is better to take eggplants and zucchini that are young, medium in size and approximately the same thickness, so that the “turrets” are even.
Cut the eggplants into circles of at least 1 cm. I did not cut off the skin from them, as it is very tender. If your eggplants have a thicker skin, remove it.
Place the eggplants in a bowl and add salt (about 0.75 tsp) - this will get rid of the bitterness. Leave the vegetables for 15 minutes.
Rinse the eggplants cold water, dry with paper towels.
The zucchini should also be chopped, but there is no need to add salt.
Blanch two large ripe tomatoes. Simply put, treat the vegetables with boiling water to remove the skin. To do this, use a sharp knife to make cross-shaped cuts: the first near the attachment of the stalk, and the second on the opposite side of the tomato.
Place the tomatoes in boiling water for 40 seconds - 1 minute, remove and rinse with cold water. Use a knife to pry the skin and remove it easily.
Mash the peeled tomatoes into a paste with a fork (you can crush them in a blender), add red and black pepper, a pinch of ground coriander, a little salt and chopped garlic cloves.
Cut the mozzarella into circles according to the size of our “towers”. I found a large head of mozzarella cheese, so I cut out the circles I needed using a mold of a suitable diameter, and used the remaining cheese on the pizza.
Place most of the tomato dressing in a ceramic or glass dish.
Assemble the vegetable “towers”: 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 tomato ring).
The “turrets” can be made not so high, for example, you can arrange the vegetables in a fan as is done in famous dish ratatouille
Don’t rush to add the cheese, it will melt quickly, and the vegetables will still be raw.
Bake eggplants and zucchini for 25-30 minutes at 180" (the time may increase slightly depending on the characteristics of the oven). After 25 minutes, remove the dish from the oven, carefully arrange the cheese and leave for another 7-10 minutes.
When serving, place on the bottom of the plate tomato dressing, then baked vegetables and garnish with herbs. Bon appetit!
Recipe 5: zucchini with tomatoes and garlic in the oven
A simple way to bake not only zucchini, but also eggplant and pumpkin. The expenditure of time, labor, and food during preparation 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 – 1 bunch
- Sour cream – 1 glass
- Egg – 1-2 pcs
- 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 and cut into slices 1 cm thick.
Garlic, green onions, wash the dill and parsley and chop finely.
Mix all the greens with the zucchini, add salt, pour oil, and place on a small baking sheet.
Wash the tomatoes, cut into circles.
Place tomatoes on top of zucchini.
Place the baking sheet with vegetables in the oven, preheated to 190 degrees, for 15-20 minutes.
Beat sour cream with eggs (you can beat with herbs to taste, ground breadcrumbs, grated cheese, feta cheese, chopped garlic).
After 15-20 minutes, remove the baking sheet from the oven and pour this mixture over the vegetables.
Place back in the oven until browned.
Can be served as a side dish or as independent dish. Bon appetit!
Recipe 6, simple: zucchini and tomatoes covered with cheese crust
- tomatoes - 1-2 pcs.;
- zucchini - 200-250 g;
- sweet bell 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 prepare 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 watch their figure.
- Zucchini squash - 300 g
- Cherry tomatoes – 200 g
- Carrots – 60 g
- Onion - 60 g
- Fetaxa 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, place in a heatproof dish, lightly salt and pepper.
Fry grated carrots and chopped onions in a frying pan with vegetable oil until golden brown.
Place fried onions and carrots on the zucchini.
Cut the tomatoes into 2 parts and arrange.
Top with cubed fetax, salt and pepper to taste. Place in an oven preheated to 200 degrees for 40 minutes.
Bon appetit!
Recipe 8: zucchini with potatoes and tomatoes (with photos step by step)
- Zucchini - 1 piece
- Tomato - 2 pieces
- Potatoes - 2 pieces
- Garlic - 2-3 cloves
- Sour cream - 2-3 tbsp. spoons (preferably low-fat)
- Cheese - 150 Grams
- Salt - To taste
- Vegetable oil - 1 tbsp. spoon
- Greens - To taste (Parsley, dill, can be added to the finished dish for beauty.)
Cut the tomatoes, potatoes and zucchini into thin and, if possible, small circles.
In the summer, you don’t really want to cook something complicated, thorough, with a lot of ingredients and long cooking times. And somehow I don’t want to eat fatty, heavy food either... It would be possible to switch to vegetable salads, light soups, but men are skeptical about such food and still demand something more substantial.
Is it possible to find a compromise, freeing yourself from grueling cooking, but at the same time feeding your family tasty and nutritious food? Of course you can! And even necessary! There are many recipes from vegetables that are prepared quickly and do not require your attention and constant supervision. One such recipe is baked zucchini in the oven with tomatoes and cheese.
For this dish, take medium-sized zucchini with not yet hardened skin and small seeds. Select tomatoes so that they are the same in diameter as zucchini. You will also need cheese; it must have a high percentage of fat so that it melts well, but does not dry out. Baked zucchini turns out juicy, tender, tasty, with a slight sourness and an appetizing cheese cap.
- - medium-sized zucchini – 2 pcs;
- - tomatoes – 4-5 pcs;
- - eggs – 2 pcs;
- - sour cream – 150 grams;
- - hard cheese – 50 g;
- - salt - to taste;
- - ground black pepper - to taste;
- - basil, thyme - a pinch;
- - vegetable oil – 1 tbsp. l.
Recipe:
You will need just a few minutes to prepare the food, so immediately turn on the oven so that it has time to warm up to 180 degrees. Wash the zucchini, dry with a towel; if there is damage, cut off these areas. Cut the zucchini into 0.5 cm thick slices.
Transfer to a bowl. Salt, pepper and add any spices you see fit. Basil, oregano, thyme, and thyme go well with zucchini. Mix the contents of the bowl with your hands, try to separate the zucchini circles so that the spices and salt get on each circle. Leave the zucchini for 5-6 minutes.
Wash the tomatoes. It is desirable that they be very ripe, with dense pulp. Cut the tomatoes into thin slices.
Grease a baking dish with oil. You can rub the bottom and walls with garlic. Place zucchini and tomatoes, alternating circles. If the shape is round, then lay it out like a fan; if it is square, oval or rectangular, then lay it out in the same way as in the photo. Add salt and pepper on top, but not much, given that we have already salted the zucchini.
Brush the zucchini and tomatoes with thick, rich sour cream.
Now it's time to prepare the omelette mixture. To do this, break 2 eggs into a bowl, add a couple of spoons of sour cream (or a little milk or water). Add salt and pepper to taste. If the eggs have light yolks, add a pinch of ground turmeric for color.
Whisk everything until smooth and bubbles appear on the surface.
Pour the omelette mixture into the contents of the mold. Spread so that the entire surface is covered evenly.
Place the pan with the zucchini in the oven (it should already be at the desired temperature) and bake for 30 minutes. If you like softer zucchini, increase the baking time slightly.
When the zucchini is ready, remove the pan from the oven. Sprinkle the top with grated cheese and return the zucchini to the oven for another 5 minutes (until the cheese melts).
You can serve baked zucchini hot, immediately after cooking, warm, or cooled. Sour cream or fresh vegetables- at your discretion. During the season of zucchini and fresh vegetables, be sure to try preparing this simple and very tasty dish– you will certainly like it!
On a note. To that basic recipe you can add any meat products- ham, bacon, sausage. Cut the sausage into thin slices and place between the zucchini and tomatoes, then the dish will be more satisfying.
Zucchini baked in the oven with tomatoes and cheese
Zucchini with tomatoes, and not even tasty with cheese high-calorie dish. It's quick and easy to prepare. And there are a lot of benefits.
In the summer we can afford to cook many different delicious dishes from vegetables. Fortunately, there are incredibly many of them during the hot season. Zucchini is the most affordable vegetable and its harvest is almost always rich. Therefore, zucchini dishes can be called very popular.
Today I propose to prepare an excellent dish using zucchini. We will bake the zucchini in the oven and eat it with pleasure. It turns out very tasty, satisfying and healthy. Zucchini is not harmful to your figure and can easily become part of your diet.
Zucchini contains a lot useful substances, vitamins and minerals. They contain carotene, vitamin C, B vitamins, proteins, carbohydrates, mineral salts of potassium, magnesium, iron, and calcium. Zucchini counts low-calorie product and contain only 20 kcal per hundred grams.
To save beneficial features zucchini, you need to cook them properly. You should not fry zucchini in a large amount of oil, but rather bake them in the oven. This product can be prepared in different ways: stewed, boiled, fried, baked, stuffed, salted, pickled or used raw. I suggest making a delicious dish in the oven right now.
Ingredients for cooking:
- - young zucchini – 2 pcs.;
- - fresh tomatoes or tomato juice– 3-4 pcs. or 1 glass;
- - hard cheese – 150 grams;
- - rosemary, salt, pepper - to taste;
- - vegetable oil.
Recipe:
We wash the zucchini, dry it and cut it into slices. Place in a bowl and sprinkle with salt, pepper and rosemary. In my case, dry rosemary. Take a pinch of spice.
Place foil in the pan and place zucchini circles on it in one or two layers.
Place the zucchini in the oven to bake for 20 minutes at 180 degrees. Meanwhile, prepare the tomato dressing. To do this, grate fresh tomatoes or use tomato juice. But you shouldn’t use tomato paste, it will ruin everything and the taste will become completely different. Add salt, pepper and rosemary in moderation to the dressing.
Pour tomato dressing over the prepared zucchini. You can simply place tomato slices on top instead. But be sure to do this after the zucchini is ready. If you bake them together with tomatoes, the acid may interfere with the cooking of the zucchini.
Sprinkle grated cheese on top and place in the oven for about five minutes to melt.
Zucchini with cheese, ready.
Bon appetit
Baked zucchini in the turret oven
A wonderful appetizer of zucchini baked in the oven with tomatoes and cheese will become one of your family’s favorite dishes. You only need to cook it once.
King of all summer vegetables, as well as many dietary dishes- His Majesty Zucchini. I would never have thought how many things can be prepared from this miracle vegetable: casseroles, snacks, baked goods, jam, marshmallows and even candied fruits.
Ingredients for preparing the snack:
- - zucchini - 1-2 pieces;
- - tomatoes - 2-3 pieces;
- - pork meat - approximately 200 grams;
- - hard cheese - approximately 50 grams;
- - parsley.
Recipe:
Wash the zucchini and cut into rings about 1 centimeter thick. Place all the rings in a deep bowl, add salt and set aside. The zucchini should release its juice. Then drain the juice, the zucchini is ready for further work.
Wash the tomatoes and cut them into rings about half a centimeter thick.
We cut the meat into small steaks and beat them with a hammer.
Salt the chopped meat and add spices to taste.
Grate the cheese.
We assemble the dish.
Line the pan with parchment, grease it with oil and lay out the zucchini rings.
Place meat and tomatoes on top, like on a sandwich (you can add a slice of sweet pepper).
Place another zucchini ring on top of the zucchini-vegetable towers and sprinkle the towers with grated cheese.
Bake in an oven preheated to 200 degrees for 30 minutes.
Our dish is ready.
Step-by-step recipes for preparing delicious zucchini dishes in the oven with tomatoes and minced meat, garlic, cheese
2018-09-29 Marina DankoGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
4 gr.
5 gr.
Carbohydrates
4 gr.67 kcal.
Option 1: Appetizer with zucchini baked in the oven with tomatoes - a classic recipe
Fried or baked zucchini is tasty, but a little faded, let's cut some tomatoes to go with it! The tomato additive will improve the appearance and taste of the dish. There are countless recipes for luxurious treats made from this pair of vegetables; there would be enough space on the table!
Ingredients:
- young, thin-skinned zucchini - 500 grams;
- a couple of ripe tomatoes;
- garlic;
- cheese, “Dutch” - 100 gr.;
- oil, refined.
Step-by-step recipe for zucchini in the oven with tomatoes
Wiping with a sponge or rag, thoroughly wash the zucchini. Cut off the peel in a thin layer, cut the vegetable into centimeter-wide discs.
Wash the tomatoes. After drying, remove the seal at the top and cut the tomatoes into discs. The tomato mugs should be half thinner than zucchini, about half a centimeter.
Clear three large slices garlic Crush them with a special press or grate them on a fine-mesh grater.
In hot oil, fry both sides of the zucchini in a frying pan until lightly browned. Once cooled, place them on a baking sheet coated with oil.
Apply a thin layer of chopped garlic to the surface of the circles. Place a tomato puck on top. Lightly add salt, season with pepper and sprinkle with coarse cheese shavings.
After preheating the oven to moderate temperature, place the roasting pan in it. Bake for up to 25 minutes.
Option 2: Fragrant zucchini baked in the oven with tomatoes and cheese - a quick recipe
Faster and simpler does not mean more modest. Let's take quality olive oil and selected cheese, season with exquisite basil, and quick dish will be able to compete with complex snacks.
Ingredients:
- a couple of zucchini - about six hundred grams;
- three large cloves of garlic;
- 300 gr. meaty tomatoes;
- a spoonful of dry basil;
- 150 grams of good cheese;
- olive oil;
- three sprigs of fresh parsley or dill.
How to cook quickly delicious zucchini in the oven with tomatoes
Wash the zucchini with running water and cut into equal-sized circles. It is advisable that their thickness does not exceed one centimeter. We spread the cheese into thin slices. The most convenient way to do this is with a special knife or potato peeler.
Pour four tablespoons of oil into a small cup. Add a little salt and pepper and stir well. Add basil here, press garlic through a press and add finely chopped herbs, mix thoroughly.
Place vegetables and cheese tightly in rows in a suitable refractory pan, placing it on edge. We follow the following sequence: a circle of zucchini, cheese, a puck of tomato, then repeat. Fill the stacked products with the dressing prepared from the oil.
Place the form in the oven, preheating it to two hundred degrees. Cook the zucchini and tomatoes for about forty minutes.
Option 3: A hearty dish of zucchini baked in the oven with tomatoes and minced meat
For this treat, it is better to take the most ordinary zucchini, and leave the zucchini for other dishes. For obvious reasons, you should prepare minced meat yourself; store-bought semi-finished products often contain excess moisture and fat; you often have to add home-ground meat to them.
Ingredients:
- medium-sized zucchini - 4 pcs.;
- mixed non-liquid minced meat - 400 grams;
- large salad onion;
- two tomatoes;
- 150 gr. cheese good quality.
Step by step recipe
Cut off the stems of the zucchini. Having dissolved the fruits lengthwise, use a spoon to select from both halves the part of the pulp containing the seeds. Sprinkle with salt and set aside for now.
Finely chop the onion into a bowl with minced meat. Add some salt and mix thoroughly, adding a little pepper.
After cutting the tomatoes, remove the roughened part from the side of the stalk and open them into thin semicircles. Grate a slice of cheese into a bowl.
Wipe the zucchini with a napkin and place on a parchment-lined baking sheet. Fill the holes with minced meat and place two slices of tomato on top. Sprinkle with cheese.
Place the baking sheet in a hot oven and cook stuffed zucchini 40 minutes. Serve after cooling slightly.
Option 4: Zucchini pizza with tomatoes and cheese
If you get down to business with your soul, any feature of the products you use can be turned to your advantage. Zucchini doesn't have a strong flavor of its own, but it can be used as a substitute for dough in dishes like lasagna or pizza.
Ingredients:
- flour - 150 gr.;
- eggs, choice - three pieces;
- a handful of chopped parsley;
- small tomatoes - five pieces;
- 120 gr. boiled sausage;
- hard cheese - slice, weighing 100 g;
- a spoonful of dough ripper;
- hot pepper - a small pod.
How to cook
Coarsely grate the peeled zucchini. After adding salt, mix and place on a sieve. After soaking for a quarter of an hour and squeezing, transfer the vegetable mass to a bowl.
Wash the parsley and dry it well with a towel. Cut off the stems, finely chop the leaves and mix with grated zucchini.
We release the eggs into a separate container. After whisking until smooth, pour into the grated zucchini and mix everything well with a spoon.
Combine flour with baking powder. After reseeding, add to the zucchini and stir for a long time. There should be no lumps.
Spread the parchment on a baking sheet so that the sheet covers the entire bottom. After covering the paper with a thin layer of oil, lay out vegetable dough and distribute it evenly throughout the entire tray.
Place tomato pucks on the zucchini, and sausage cut into strips on them. Evenly distribute thin straws of pulp hot pepper. Sprinkle the stacked products with shredded cheese.
Placed in the middle level oven, preheated to 200 degrees, cook zucchini pizza for up to thirty minutes.
Option 5: Zucchini in the oven with garlic and tomatoes in sour cream
The delicious zucchini casserole will be loved by young and old, and the hostess will not be burdened by such a treat. Pay attention to the quality of the sour cream; it should dry out fairly quickly in the oven. This requirement is met by a thick product with corresponding calorie content.
Ingredients:
- zucchini, young - one kilogram;
- half a kilo of fleshy tomatoes;
- garlic;
- green onions;
- parsley (bunch);
- a glass of 20% sour cream;
- two eggs;
- five tablespoons of oil (sunflower).
Step by step recipe
Peel the zucchini in a thin layer. Cut the pulp into circles, one centimeter wide.
Chop about a spoonful of garlic with a knife. After drying, chop the greens very finely and the onion feathers into thin rings. Pour the greens into the zucchini and mix. After adding salt, season with oil.
Place the zucchini in a deep pan and place the tomato mugs on top. Place in the oven and bake for exactly a quarter of an hour.
Place the sour cream in a small bowl and add the eggs. After adding a little salt, beat the mixture with a whisk. Pour the sour cream mixture over the baked vegetables and return to the oven. Bake until the top is golden brown.
Option 6: A simple treat of zucchini baked in the oven with tomatoes and minced meat
The meat filling should be prepared in three batches, saute the vegetables a little longer than indicated in the recipe, let them become soft and color evenly. Next, transfer them to a plate and sauté until the tomatoes are completely softened. After adding the tomato mixture to the onions and carrots, fry the minced meat in a frying pan. When the meat becomes brown, return the vegetables to it and stir, simmer for about five minutes under the lid, with spices and lightly adding salt.
Ingredients:
- one zucchini;
- small carrot - 1 pc.;
- 200 grams of homemade minced chicken;
- tomatoes - 150 gr.;
- half a large onion;
- two spoons of mayonnaise;
- 10 gr. refined oil;
- garlic;
- 70 gram slice of cheese (hard).
How to cook
Cut the onion and chop it into small cubes. Place in a frying pan, add a little oil and fry over low heat until the slices are translucent. Add coarsely grated carrots and simmer for three minutes.
Add minced meat to vegetables. After adding salt, fry for about ten minutes, and finally season with pepper. In the process, knead the meat that has gathered in lumps so that the filling comes out more homogeneous.
Add tomatoes cut into small slices to the minced meat and, without covering with a lid, simmer everything together for another ten minutes. Remove the pan from the stove.
Without cutting off the peel, cut the zucchini into circles no more than a centimeter thick and place on a greased baking sheet. Place some minced meat fried with vegetables on the zucchini.
Mix mayonnaise with pepper and a little salt. Add pressed garlic (a small clove). Place a spoonful of mayonnaise sauce on the mugs with minced meat.
Raising the temperature in the oven to two hundred degrees, place a baking sheet with zucchini in it. Bake for half an hour.
Option 7: Zucchini boats with tomatoes and cheese
A small change in technology will allow you to prepare two different dishes without changing almost anything in the recipe. Coarsely grate a third of the cheese and mix with the filling, use the rest as directed in the recipe. If you find a slice of even dried cheese of any other type, use it for the filling.
Ingredients:
- three medium-sized zucchini;
- a spoonful of white crackers (breadcrumbs);
- large tomato;
- 200 gr. "Russian" cheese;
- garlic.
Step by step recipe
Cut the washed zucchini lengthwise. We select a part of the pulp so that a small depression appears. Lightly sprinkle the resulting “boats” with salt and set aside for five minutes.
After drying with a towel, place the zucchini halves on a baking sheet lined with parchment and place them in a hot oven for about twenty minutes.
Rub about a spoonful of garlic with a fine grater. Cut the tomatoes into thin slices and grate the cheese on the coarse side of a grater. Pour the cheese shavings into a dry bowl and mix with breadcrumbs.
Take the roasting pan with the zucchini out of the oven. Place the tomato slices in the recesses and sprinkle them with the cheese-bread mixture. Return the zucchini to the oven for another 20 minutes.
Option 8: Zucchini roll in the oven with garlic and tomatoes
It would be more accurate to say that our roll will be made from zucchini dough. Something worth adding to the recipe description. Don't put too much in the filling juicy tomatoes, otherwise the roll will break after impregnation even under the sharpest knife. It’s easy to make the appetizer spicy; cut the pickled hot pepper, add about a spoonful of it to the filling.
Ingredients:
- a couple of tomatoes;
- zucchini - 700 gr.;
- garlic;
- a slice of cheese, weighing 100 grams;
- two spoons of sour cream;
- three eggs of choice size;
- three spoons of flour.
How to cook
Peel the skin of the zucchini in a thin layer. Grate the pulp into a bowl coarse grater. Stir in a little salt, wait ten minutes, and transfer to a sieve. Drain the juice, lightly squeeze the vegetable mass, and return it to the bowl.
Mix a little pepper, eggs and flour into the zucchini mixture. Spread it in an even layer in the roasting pan, along the parchment. Place in a hot oven for half an hour until lightly browned.
Blooming the tomatoes small cubes, three cheese coarsely, and garlic on the fine-mesh side of the grater. Combine sour cream, tomatoes, garlic and cheese. Add a little salt and stir well.
Spread the prepared tomato-cheese filling in an even layer over the still hot crust and quickly roll it into a tight roll. After cooling, put it in the refrigerator for an hour to soak.
Option 9: Hearty zucchini casserole with tomatoes, minced meat and rice
The meat component of the dish, although there are no special requirements for it, is worth paying special attention to. This component can be composed from raw meat, but a casserole made from a mixture of smoked and boiled chicken is also good.
Ingredients:
- two tablespoons of round grain rice;
- young zucchini - three fruits, medium size;
- four small tomatoes;
- 150 gr. any minced meat;
- a couple of spoons of sour cream, fat content up to 20%;
- cheese - slice, weighing 150 g;
- spoon of unsalted tomato.
Step by step recipe
Let's go through rice cereal, boil in lightly salted water until tender. After washing, dry the rice in a colander and mix with minced meat. Don't forget to add a little salt and pepper.
After washing thoroughly, cut the zucchini into circles half a centimeter wide, and cut the tomatoes into thinner discs.
Place a spoonful of minced meat on the zucchini mugs, cover with the tomato and place the assembled “structure” in a small pocket. Vegetables need to be cut, the rows should be compacted, but not too much.
Combine sour cream with tomato. Add 200 ml of cool water, add a little salt and season. After thoroughly mixing, pour the sauce over the vegetables placed in the stew.
Cook the casserole at 190 degrees for 45 minutes. Seven minutes before readiness, sprinkle the top of the dish with grated cheese.
We all love to eat delicious food. And when summer comes - the season juicy vegetables and fruits, cooking in a varied and original way becomes even easier. And at this time, vegetables become the main part of the table, giving a wealth of vitamins and flavors.
And this is no coincidence! Despite the fact that the vegetable consists of 90% water, it contains a large number of substances beneficial to the body.
Among other things, it is also tasty, even if you just boil it without salt and oil. And if you use it in combination with other vegetables or meat, and even bake it all in the oven, you can create quite easily and simply a real culinary masterpiece.
This collection contains just such recipes. All of them are quite simple, and absolutely anyone can handle their preparation, even those who have never tried their hand at cooking. All methods and options are described in detail and provided step by step photos. Therefore, feel free to get down to business, you will succeed.
I would like to note in advance that in any of the options you can use both zucchini and zucchini, since they are close relatives.
And before starting my story, I want to refer to one blog article “ Light food", which also contains excellent recipes on today's topics. When there are many recipes, it is always easier to choose the right one.
This great recipe on festive table, or as an addition to a hearty meal. A very beautiful, light, and at the same time tasty dish that always pleases us with its appearance.
And it can be prepared quickly and easily.
We will need:
- zucchini – 1 piece
- cherry tomatoes – 10 – 12 pcs
- bell pepper– 2 pieces (not large)
- hard cheese– 200 gr
- salt to taste
- vegetable oil for greasing the mold
Preparation:
1. For this recipe, you need to take a young zucchini, not very thick and not large. When we cut it into circles, the diameter of the workpiece will be 5-6 cm. If your vegetable is very small, then take 2 pieces.
This is how we calculate it to use cherry tomatoes. If you use larger tomatoes, then the main vegetable may be slightly thicker.
The skin of a young green specimen does not need to be removed, it contains a lot useful vitamins. And the dish will simply look more neat in this case.
2. Cut it into rings, approximately 7 mm thick. If you cut it larger, then it may not bake, and if it is thinner, then after baking, it may spread out, or even turn into mush.
3. Line a baking sheet or any other baking dish parchment paper and be sure to coat it with vegetable oil. This way, our workpieces will not stick to the surface, and they can be easily removed and moved to a dish.
4. Place the sliced rings on paper, but not too tightly, so that you can easily remove them after baking.
5. Peel the bell pepper and also cut into rings. We will lay them on top of the blanks laid out in the form, and it is desirable that their size matches. That is, we should get such an improvised mold with a bottom and walls. Since peppers are generally quite large, try to choose both vegetables according to the desired size.
6. We use small tomatoes, so they should only be cut into two halves. If you have them larger, then be guided by size; in this case, you can cut each fruit into 4 - 8 parts, or cut into circles of the desired size.
7. Place the tomatoes there, on top of the zucchini, so that it is in the center of the pepper, as if we had placed it in a bowl.
If desired, you can lightly salt them, but only a little. We still have cheese left, which is already salty.
8. If you have hard grade, then it will be just great. It produces a beautiful baked cap, doesn't melt too much, and looks beautiful. I love using Parmesan in this recipe. Although, even with mozzarella, the dish turns out simply magnificent.
Sprinkle it on top of each of the pieces, making sure that nothing goes to waste. And to do this, we lay out the cheese in such a way that there is as little of it on the paper as possible.
9. We will bake the dish in the oven, preheated to 180 degrees. Depending on its time characteristics, we will need from 20 to 30 minutes for this.
Readiness is determined by when the cheese is baked and lightly browned.
The dish turns out delicious. And believe me, no matter how much you cook it, it will never be enough. It is simply eaten instantly and always with pleasure!
Delicious zucchini casserole with potatoes in creamy sauce
This cooking option is good because it makes it easy to prepare delicious second dish. And if you have time to wait a little while it bakes in the oven, then the preparation itself will not cause any difficulties for you.
As you know, potatoes themselves are a little dry, but in combination with... juicy zucchini, and even filled with cream, it becomes miraculously good! When combined, all the ingredients magically transform into a juicy, tasty and aromatic dish.
We will need:
- zucchini – 800 gr
- potatoes – 600 gr
- cream 10% – 250 ml
- cheese – 200 gr
- salt, pepper to taste
- seasoning for potatoes – 15 g (or other)
Preparation:
1. The skin of our main ingredient should not be peeled if it is young. If it is a mature zucchini, then it is better to get rid of the top layer.
Cut it into rings 1 cm thick.
2. Raw potatoes peel and cut into thin rings 2 mm thick. As you know, potatoes bake in the oven for quite a long time, so you shouldn’t cut them thicker.
3. Divide the seasoning for potatoes into two parts, pour one of them into the potatoes, and the other into the zucchini. Then also add salt and pepper. Then mix the contents in separate bowls.
I would like to say that you should not be afraid of seasonings. Choose ones that contain only dried herbs; they perfectly highlight the taste of potatoes and other vegetables. Of course, you can season the vegetables to your liking, but potato seasoning is best suited here, tested.
4. Add 2 tablespoons of vegetable oil to both plates and mix thoroughly. It is better to do this with your hands, so seasonings, salt and oil can be distributed more evenly.
5. The baking dish should have high sides. If you don’t have one, then a frying pan or a pie and muffin tin is perfect.
6. Vegetables need to be laid out vertically, as in a ratatouille dish, first a plump zucchini, then 2 - 3 potato slices. Thus, the potato layer will be the same in thickness as the circle of the main vegetable. And it will have time to bake, which is important. You need to take into account the fact that potatoes take much longer to bake.
Repeat layers until the entire mold is filled.
7. Pour the cream into the mold, trying to get it on each of the pieces. This will prevent them from drying out in the hot heat of the oven, and will also give them ready-made dish juiciness and special delicate taste.
8. Preheat the oven to 200 degrees and place the prepared dish there. It will take approximately 30 - 40 minutes to bake. Check for readiness based on the condition of the potatoes.
The time will depend on the characteristics of the oven and the baking mode set.
9. Take out the mold, sprinkle pre-grated cheese on top and put it back. Wait until it melts completely. As a rule, this may take 10 - 15 minutes.
And now, finally, the time has come to try the prepared dish. It turned out incredibly tender, aromatic and tasty. This means that your efforts were not in vain, and you can feed your family deliciously.
Eating it, of course, is a pleasure!
Zucchini with minced meat in the oven
Both young and adult vegetables are equally suitable for this recipe. But it should be noted that the larger the specimen taken, the larger each portion will be.
You can prepare the dish from both zucchini and zucchini.
We will need:
- zucchini – 1 piece (large)
- potatoes – 2 pcs.
- minced pork + beef – 300 gr
- tomatoes – 2 pcs.
- mayonnaise to taste
- vegetable oil for greasing the mold
Preparation:
1. Wash the zucchini or zucchini and peel it. However, if it is not hard, then you can leave it.
2. Cut the vegetable into large rings approximately 1 cm thick.
There is another method of preparation in which boats are made. In both options we need to cut out the middle. As a rule, in a large specimen these are seeds and slightly cottony pulp.
In the rings, cut out the entire middle, making a kind of improvised ring. And to make “boats” you just need to cut the vegetable lengthwise and go over each piece with a spoon or knife.
3. Prepare a baking dish; you can use a baking sheet for this recipe. It should be generously lubricated with vegetable oil so that our products do not stick. And now you can safely put “rings” and “boats” on it.
4. Peel the potatoes and cut them into small cubes. The smaller you cut, the sooner the dish will be ready.
5. We use minced meat from two types of meat - pork and beef, but this is of course not a dogma. You can use absolutely any minced meat, including chicken and even fish.
Add salt and pepper to it, if you want, you can add some of your favorite spices. And then stir it so that all the small components are evenly distributed.
6. You can use only one meat, but we decided not to take the easy way out and add potatoes to it. In my opinion, it will turn out even tastier.
7. And now we just have to do the most interesting thing - fill out vegetable preparations minced meat with potatoes, distributing it in such a way that there is enough for all of them.
And so that the filling does not dry out in hot oven, and remains juicy, place a spoonful of mayonnaise on top of it. If there is, then it will be just great! Coordinate its quantity yourself. But, of course, the more you put in, the fattier and higher in calories the finished dish will be.
If you are a follower healthy eating, then mayonnaise can be replaced with low-fat sour cream.
8. Cut the tomatoes into rings and place them on top of the mayonnaise on each zucchini piece. Spread sauce on top as well. If you think there is too much mayonnaise in this recipe, you can omit the bottom layer. Or, on the contrary, leave the bottom layer and simply sprinkle cheese on top.
9. The dish needs to be cooked for about an hour at a temperature of 180 degrees. The potatoes will take the longest to cook here. When it is ready, then the dish can be taken out of the oven, and piping hot, immediately serve it to the table.
It turns out very juicy, satisfying and incredibly tasty!
Video on how to prepare a delicious casserole with grated zucchini and meat
Here is another beautiful and tasty recipe that will surely not leave you indifferent. Unlike all other options today, in this one the zucchini is grated, and the result is a real casserole, and even with meat.
Of course, today our recipes are quick, and therefore we will not prepare a dish from pieces of meat, but will simply take it in the form of minced meat. This way everything will cook much faster.
And how delicious it turns out can probably be conveyed in this video.
Agree, everything is quite simple. But such a dish can be safely served not only for a regular dinner, but also for a holiday table.
I think that on a hot summer day and evening, everyone will be happy to taste this beauty and will be satisfied with the table.
Zucchini stuffed with chicken fillet and vegetables
This cooking option is for lovers chicken meat in combination with vegetables. This a complete meal You can not only eat to your heart’s content, but also feed your guests.
It invariably pleases not only with its amazing taste, but also its incomparable aroma, abundance of colors, size, and the recipe itself - comparative ease of preparation.
We will need:
- large zucchini (zucchini, or squash) – 1 pc.
- chicken breast – 300 gr
- onion – 1 pc.
- bell pepper – 1 piece
- tomato – 1 pc.
- hard cheese – 150 gr
- cream 10% – 200 ml
- ketchup – 1 tbsp. spoon
- greens - bunch
- salt, sugar
- red ground pepper
Preparation:
Wash and peel all vegetables.
1. Cut the zucchini into two equal halves along the fruit. Using a spoon, scoop out the seeds and some of the pulp, leaving only 1 cm thick walls. It is not necessary to peel the skin; the fruit will serve as a kind of bowl.
Chop the pulp that was taken out into cubes and leave in a separate plate for the time being. We will still need it.
2. This dish can be prepared with any meat, including any minced meat, but we decided to use chicken breast. It has no fat, and the dish will not be as nutritious.
Cut the chicken into small pieces, preferably cubes. We will try to give all ingredients the same shape.
3. Pour a little vegetable oil into the frying pan, heat it and send the chicken there to fry. The meat should first turn white and then begin to crust. Then you can salt and pepper the pieces. This way they won’t lose a lot of juice; it will be preserved in each piece.
4. While the fillet is fried, you can take care of other vegetables and cut them. Cut the onion into cubes, and remove the seeds from the pepper and chop it into slightly larger cubes.
5. Make a cross cut on the tomato and pour boiling water over it for 4 minutes, then rinse with cold water and remove the skin. Then cut it into the same cubes.
7. Place the fried chicken fillet on a plate, while trying to leave any unnecessary oil in the pan.
8. Fry the onion in a clean frying pan. It is not necessary to fry it until golden brown, the main thing is that it becomes softer and more pliable, almost translucent.
Once you have achieved the desired state, add the bell pepper to the frying pan. Fry everything together for 2 minutes.
And you can add chopped zucchini pulp. Simmer after this for 5 minutes. You can turn on the oven to warm up at this time. We will need a temperature of 180 degrees.
9. Add fried pieces of chicken fillet to the vegetables.
After mixing, add chopped tomato and herbs. She can be anyone. A mix of parsley, dill and basil is perfect.
Then you can add salt and pepper to taste and mix. Let it simmer for two to three minutes.
10. To ensure that the vegetables are properly stewed, prepare the filling. To do this, add ketchup (you can use tomato paste) to the cream, as well as a pinch of salt, sugar and a little hot red pepper. You can also add a level teaspoon of any of your favorite seasonings.
11. Grease a baking sheet or baking dish with oil and place the prepared, waiting boats. Fill them with the filling quite tightly.
And pour the filling on top.
Pour the remaining filling directly into the mold around our beautiful blanks. The evaporation from the liquid will ultimately result in a juicy and flavorful dish.
12. Grate the cheese on a fine grater and cover all the created beauty with a good thick cap, thereby preserving the magical taste and aroma.
13. It will take about 40 minutes to bake our products. Readiness can be determined by piercing the wall of the “boat” with a toothpick. If it enters the pulp quite easily, then the dish is ready.
You can serve it with sauce, which we still have in abundance in our form. It will soak the filling even more, which will only make it tastier. It turns out not only very tasty, but also very beautiful! So cook and try for your health.
A quick recipe for making a pie from young zucchini with chicken
This is another one interesting recipe, where two favorite ingredients come together in a pie.
We will need:
- zucchini – 1 kg
- chicken fillet– 300 gr
- tomato – 0.5 pcs.
- egg – 5 pcs
- basil, cilantro, dill - a small bunch
- mayonnaise – 100 gr
Preparation:
1. Cut the young zucchini into thin slices. You can do this with a sharp knife, or use a special vegetable cutter attachment.
2. Cut the fillet into two parts, cut each of them further lengthwise to form flat plates. Then beat them back through cling film, salt and pepper.
3. Remove rough stems from the greens and cut them into smaller pieces. The recipe gives the mixture of greens that I used, but in general you can use any of them, even just one variety.
4. Prepare the dressing. To do this, break the eggs into a bowl and beat them with a fork. Add mayonnaise to them, the amount is given approximate, it is mainly added by eye.
If you are against this product, then you can add sour cream or even milk. From these components we need to prepare an omelette mixture. And all the listed ingredients are quite suitable for this.
Add chopped herbs to the mixture, and salt and pepper to taste.
5. Place the first layer of zucchini in a tall baking dish or frying pan. Pour some egg mixture over them. Then again the vegetable layer and mixtures.
Distribute the plates so that the beaten chicken fillet is placed in the middle two layers. Repeat the layers in this way until all the prepared ingredients are gone.
6. Place slices of chopped tomato on top and pour the remaining omelette mixture over everything.
7. Place the mold in an oven preheated to 220 degrees and bake in it for about 40 minutes. During this time, the zucchini should become so soft that when pierced with a toothpick, it should enter the pulp without hindrance.
8. At the end of cooking, take out the pie, cover with a cutting board or lid, and let it rest a little. During this time, all layers will be even more saturated with juice and filling.
Now you can cut it like a pie and serve it along with chopped herbs and fresh vegetables.
It doesn’t take much time to prepare such a miracle. You won't have time to turn around, and delicious dinner will already be on the table.
Zucchini boats baked with cottage cheese in the oven
But if you cook it carefully, it’s not very good in large portions, then such a dish can even decorate a festive summer table.
We will need:
- zucchini – 2 pcs.
- fat cottage cheese – 500 g
- cheese – 200 gr
- egg – 1 – 2 pcs
- garlic – 4 – 5 cloves (or to taste)
- dill - bunch
- vegetable oil for lubrication
Preparation:
1. For this recipe, as for any other, try to purchase good quality cottage cheese. Now you can buy dairy products from farms. Such products are a little more expensive, but they are natural, without any additives. They have a rich taste and are pleasant to eat even without anything else.
Unfortunately, you don’t often see such products in stores these days, although, of course, they do occur.
2. To make the cottage cheese a little more liquid, beat an egg into it. If it is not large, then you may need two pieces. Mix the mixture first with one egg, and see if it is still a bit dry, then you can add an additional one.
3. Garlic and dill go well with cottage cheese. And we will use this combination. It causes appetite, and therefore you simply won’t have the strength to resist such a tasty treat!
First, chop the dill, add it to the mixture, and mix again.
You can also use a mixture of herbs, adding not only dill, but also parsley, and even basil. There are no clear instructions here, and of course there is always room for experimentation.
4. Then chop the garlic. This can be done either using a special press, or simply finely chop the spicy product on a board.
5. Cut young zucchini or zucchini lengthwise into two equal halves. Armed with a spoon, remove the middle with small or large seeds. We need to give the blanks the shape of boats, and it is advisable to leave the edges the same on all sides.
6. Lightly add salt to each “boat” and sprinkle with garlic. Add the remaining small particles to the cottage cheese.
7. Fill the “boats” with filling and press lightly with a spoon. You can make a small slide, or you can leave the surface flat.
8. Grate hard cheese on a fine grater, sprinkle cheese flakes over all the preparations. Looks nice, smells delicious, it's time to put them in the oven.
9. Grease the mold or baking sheet with oil. If you have baking paper, you can first line the pan with it, and only then grease it. Place our beauty and place in an oven preheated to 180 degrees.
Bake for approximately 40 - 45 minutes, depending on the characteristics of your oven.
Set the table immediately, the dish is incredibly tasty while it’s hot. Although when it cools down, it will already be cold appetizer, and it will not disappoint you either.
Zucchini rolls with mushrooms and mayonnaise
Another interesting option cooking this seasonal vegetable that everyone will appreciate. Why? Because the dish contains not only vegetables, but also mushrooms.
In addition, it turns out not too fatty, but very filling, aromatic and nutritious.
We will need:
- zucchini – 2 pcs.
- mushrooms – 350 g (any)
- onion – 1 head
- salt to taste
- mayonnaise to taste
- dill – 20 gr
- vegetable oil - 3 - 4 tbsp. spoons
Preparation:
1. Cut off the tails of the zucchini and cut them into thin strips lengthwise.
You can do this with a knife, and a vegetable cutter or a special grater is also great for these purposes. For this recipe, use only young specimens that have not yet had time to produce seeds and whose centers are still relatively dense.
2. You can fry the plates in a frying pan in oil, or you can use a grill pan, where oil consumption will be minimal. If you fry in oil, then prepare paper towels where we will place the fried preparations.
Salt the plates and fry until soft and slightly golden. Place on napkins to remove excess fat.
3. Meanwhile, cut the onion into cubes and mushrooms into pieces. You can use any of their varieties, including. Today we have champignons.
4. Fry them in a frying pan on small quantity oils The onion should become translucent, and the mushrooms, having given up moisture, will decrease in size and become limp. They should also be salted to taste.
5. Prepare a board or plate and place one of the zucchini plates on it. Place some filling on it and roll it into a tight roll.
Form all the rolls in the same way.
6. Place them all in a baking dish, with the tip remaining at the bottom. This way they will not unravel, and the dish will ultimately look more neat.
7. Grease the top with mayonnaise. Although there are other options here: you can fill the rolls with cream, a mixture of sour cream and milk, or sour cream and eggs, sprinkle the top with grated cheese... Fantasies in in this case no limits. Experiment, and don’t be afraid of anything - in any case it will turn out delicious.
8. Set the oven to preheat, we will need a temperature of 170 - 180 degrees. It will be enough to keep the pan in the oven for only 15 minutes. All ingredients are pre-tested heat treatment, so keeping them in the oven longer does not make sense.
The dish is best served hot. And to make it smell better and look better, you can sprinkle it with chopped dill. Enjoy eating!
Dear friends, these are the recipes we got today, in all their glory. They are all very tasty, and even if I have to choose one of them to cook, it is always not an easy task.
Therefore, cook and eat dishes with pleasure.
Bon appetit!
If zucchini appears on wide and mass sale, then I try to buy and cook them right away various dishes. I prefer to buy young zucchini, because they have a thin skin and almost no seeds. So stock up on tasty and fresh zucchini to cook them wonderful dishes. My family really loves it when I bake zucchini with tomatoes in the oven. See the recipe that will help you prepare fresh vegetables quickly and tasty. I also recommend preparing it. 
Required Products:
- 400 grams of zucchini,
- 300 grams of tomatoes,
- 1-2 chicken eggs,
- 150 grams of milk,
- 70 grams of sour cream,
- 100 grams of cheese,
- 1 tables. l. vegetable oil,
- salt and ground black pepper as desired.
How to cook with photos step by step
Cut the zucchini into circles, and cut the tomatoes randomly. You can cut tomatoes into slices and circles. If the tomatoes are large, it is better to cut them into slices. And cut the tomatoes into smaller circles. Salt and pepper the vegetables to taste. 
Place the zucchini and tomatoes in layers in a baking dish and pour in vegetable oil. The vegetables will be juicy and will not burn to the bottom of the pan. 
Combine milk with sour cream and beat into them egg. Whisk the mixture vigorously. This will be the filling for the vegetables. 
Pour the milk-egg mixture over the zucchini and tomatoes. 
Grate hard cheese. 
Sprinkle the zucchini with cheese and place in the oven to bake. Bake the zucchini for 35 minutes. During this time, the vegetables will be baked, and the filling will become fluffy, as it contains eggs with sour cream and milk. This mixture is similar to an omelette mixture, so it will rise at a high temperature in the oven. 
The baked zucchini should be cooked through and the cheese should be browned. You can pierce the zucchini with a toothpick and check for doneness. If the zucchini is young, it should cook quickly. 
Serve the zucchini and tomatoes to the table. Bon Appetite!
Try cooking it the same way
