Zucchini casserole with eggplant. Eggplant and zucchini casserole in the oven

30.11.2019

Eggplant and zucchini casserole - delicious and healthy dish... It can be not only an excellent option for an ordinary family dinner, but also a worthy decoration for a festive feast. This treat is prepared in several different recipes, the best of which you will find in today's article.

Basic variant

Using the technology described below, a light, low-calorie dish is obtained, on the basis of which more complex and satisfying interpretations can be created. To make a vegetable zucchini and eggplant casserole, you will need:

Large onion bulb.
½ zucchini.
A whole eggplant.
Olive oil, salt and spices.

The washed and peeled vegetables are cut into small cubes and combined in a deep container. Salt, seasonings and a little olive oil are also added there. Everything is gently mixed, transferred to a refractory mold and covered with foil. Cook classic casserole from eggplant and zucchini in an oven preheated to a standard temperature for half an hour. Ten minutes before the end of the heat treatment, the foil is carefully removed so that the vegetables have time to lightly brown.

Chicken option

This nutritious and delicious dish is sure to appeal to those who love the combination of vegetables and meat. They can not only satisfyingly feed all household members, but also treat guests who unexpectedly dropped in. Since this recipe for zucchini and eggplant casseroles involves a wider range of products, check in advance if you have on hand:

350 grams of ripe tomatoes.
A pound of chicken fillet.
400 grams of eggplant and potatoes.
200 milliliters of mayonnaise.
300 grams of zucchini.
3 cloves of garlic.
Salt and fresh herbs(dill, basil and cilantro).

The washed and peeled eggplants are cut into slices, the thickness of which is about five millimeters, salted and left for half an hour. Then they are rinsed, dried and put aside.

Thin circles of potatoes are laid out on the bottom of the heat-resistant form and poured over them with half a glass of salted water. A third is evenly distributed from above minced meat made from chicken fillet and herbs. All this is covered with eggplant slices. The next layer should again be minced chicken... Salted zucchini circles, the remains of ground meat and thin slices of tomatoes are spread on it. All this is smeared with mayonnaise mixed with chopped garlic and dill, and sent for further heat treatment. Prepare a casserole with zucchini, eggplant and tomato in an oven heated to two hundred degrees, no longer than forty minutes.

Rice option

This dish is a vivid example of a harmonious combination of neutral zucchini with a pronounced taste of eggplant. And thanks to the presence of rice, it becomes more satisfying. To prepare it you will need:

A couple of zucchini.
Medium eggplant.
5 ripe tomatoes.
3 eggs.
A couple of tablespoons of flour.
A glass of rice.
3 tablespoons of mayonnaise.
2/3 cup pasteurized milk.
50 grams of hard cheese.
A slice of garlic.
Salt, herbs and spices.

The washed vegetables are cut into slices. Eggplants and zucchini prepared in this way are breaded in flour and fried in vegetable fat. Place tomato slices on the bottom of a baking dish and cover them with a thin layer of boiled rice. Toasted eggplants are placed on top. The next layer should be rice. It is covered with toasted zucchini, sprinkled with boiled cereals and decorated with tomato slices.

All this is poured with a mixture of beaten eggs, milk, salt and minced garlic, and then sprinkled with grated cheese. Grease the top of the future dish with a small amount of mayonnaise and put it all in the oven. Prepare a casserole of zucchini and eggplant with cheese at two hundred degrees for no longer than forty minutes. Before serving, it is decorated with fresh herbs.

Option with sausages

This tasty and moderately hearty dish will surely appeal to connoisseurs of vegetable casseroles. It is prepared from simple ingredients, which you can buy in any grocery department. To make a lunch like this, you will need:

Medium squash and eggplant.
5 sausages.
A pair of chicken eggs.
3 ripe tomatoes.
50 milliliters of sour cream.
150 grams hard cheese.
Salt and hops-suneli.

Washed and dried vegetables are cut into slices. They do the same with sausages. Then all this is laid out in layers in a greased refractory mold. Place half of the available eggplants, zucchini, sausages, sour cream and tomatoes at the bottom. All products are slightly salted and the layers are repeated in the same sequence. The future casserole of zucchini, eggplant and tomatoes is poured with a mixture of beaten eggs, sour cream and spices and put into the oven. It is cooked at moderate temperature for forty-five minutes. Shortly before the end of the heat treatment, sprinkle the dish with grated cheese.

Bell pepper option

This recipe will be a real boon for those who have harvested a large harvest of vegetables and now do not know how to properly dispose of them. Alternatively, it can often be used to make healthy, low-calorie casseroles. To create one of these dishes, you will need:

800 grams of eggplant.
A couple of onions.
700 grams of zucchini.
4 tablespoons of chopped greens.
1.2 kilograms of ripe tomatoes (half in a casserole, the rest in sauce).
4 cloves of garlic.
200 grams of sweet pepper.
Vegetable oil, salt and spices.

Washed zucchini and eggplants are cut into slices, salted and left for a few minutes. Then they are laid out in a circle in a fireproof mold, alternating with each other and with tomato slices. Then the future eggplant and zucchini casserole is poured with a sauce made from fried onions, mashed tomatoes, chopped bell peppers, salt and spices. Put crushed garlic and chopped herbs on top. The resulting workpiece is lightly sprayed vegetable oil and sent for subsequent heat treatment. The dish is baked at one hundred seventy-five degrees for an hour.

Option with young potatoes

This simple casserole eggplant and zucchini ideal for those who adhere to proper nutrition and looks after his own figure. Thanks to the abundance of vegetables, it turns out to be low in calories, very aromatic and incredibly healthy. To prepare it, you will need:

3 young zucchini.
A couple of eggplants.
400 grams of young potatoes.
A pair of onions.
3 cloves of garlic.
Salt, olive oil, herbs and spices.

Cooking technology

The washed vegetables are cut into circles, the thickness of which is about five millimeters, and alternately laid out in a greased heat-resistant form. Sprinkle all this on top with salt, chopped garlic, chopped herbs and spices.

The future casserole is sent to the preheated oven. It is cooked at one hundred and ninety degrees until the potatoes are soft and the zucchini are ruddy.

Text: Olesya Pegova

Autumn is the season of healthy, tasty and inexpensive vegetables, from which you can prepare a number of simple and delicious dishes... For example, zucchini and eggplant casserole - hearty, vitamin and healthy for the figure!

Making zucchini and eggplant casseroles

Zucchini and eggplant casserole it is usually cooked in layers, with the addition of ingredients such as tomatoes, onions, herbs, garlic, etc. get rid of the bitterness. The zucchini can be cut into strips or grated on a coarse grater, depending on how you like it. If you are using tomatoes, place them on top so that the casserole does not dry out.

If you want a more satisfying zucchini and eggplant casserole, then use recipes with the addition ground beef, chicken or ham.

Zucchini and eggplant casserole - recipes

Zucchini and eggplant casserole with hard cheese.

Ingredients: 2 zucchini, 1 eggplant, 8 cloves of garlic, 4 tomatoes, 150g of hard cheese, suneli hops, mayonnaise, salt, vegetable oil.

Preparation: cut vegetables into thin slices. Sprinkle the eggplants with salt and leave for 20 minutes, then rinse under running water. Cut the garlic into cubes. Grease the dish with oil, put the vegetables in it in layers - first half the eggplants, sprinkle them with salt, suneli hops, garlic and brush with mayonnaise, then half the tomatoes, half the zucchini, sprinkle again with salt, seasoning, garlic and brush with mayonnaise. Repeat all layers so that the tomatoes are the last. Drop mayonnaise on each circle of tomato, put the casserole in the oven for 40 minutes. Sprinkle with cheese and return to oven for another 10 minutes.

Zucchini and eggplant casserole with minced meat.

Ingredients: 1 eggplant, 1 zucchini, minced meat, 100g cheese, vegetable oil; for the sauce - 1 tomato, 1 onion, 2 cloves of garlic.

Preparation: Slice the zucchini and eggplant into thin rings. Finely chop the onion and garlic and fry on vegetable oil together with the minced meat, add the grated tomato pulp, salt, pepper and boil the sauce until thick. Grease the pan with butter, lay out the zucchini and eggplant in layers, salt, pour in half of the sauce, sprinkle with cheese, repeat the layers. Bake for 15 minutes in an oven preheated to 200 ° C.

Zucchini and eggplant casserole with chicken breast.

Ingredients: 1 courgette, 1 eggplant, 2 sweet bell peppers, 2 onions, 2 carrots, 2 tomatoes, 1 chicken breast, 200g sour cream, egg, spices, a handful of pasta.

Preparation: Grate the zucchini on a coarse grater, salt and pepper. Cut the eggplant into strips, salt and leave. Cut the onion and pepper into half rings, grate the carrots, fry everything together in vegetable oil. Also fry the sliced breast. Grease the dish with vegetable oil, put half of the courgettes, half of the eggplant (washed and squeezed), half of the pepper, onion and carrots, half of the chicken, pasta. Then repeat all layers in reverse order. Place the tomato rings on top. Pour over the sour cream mixed with the egg. Bake for about an hour.

Serve the zucchini and eggplant casserole hot, with mayonnaise, cheese or garlic sauce... Boiled potatoes, broth or fresh vegetable salad can be served with the casserole.

Vegetables are the kind of food that should be present in the diet of every person. Such food saturates the body with many useful substances, helps to stay healthy, full of strength and energy. But in fact, few people really love vegetables and know how to cook them. Most of us limit ourselves to salads, stews and other famous dishes. However, in fact, vegetables can be used to make delicious, aromatic and hearty meals for the whole family. For example, vegetable casseroles in the oven and slow cooker. Let's clarify how vegetable casserole with zucchini and blue ones is prepared, we will give proven recipes. Today only for the oven.

Vegetable casserole - cooking recipes

Vegetable casserole with eggplant and zucchini

To prepare such a dish, you need to prepare two medium eggplants, a couple of medium zucchini, three tomatoes, one hundred milliliters of milk and one egg... Also use some spices - depending on your taste and hard cheese.

Peel the eggplants and zucchini, cut into rings and fry a little in olive oil until golden brown on both sides.
Scald the tomatoes with boiling water, peel them off, and chop them into rings.
Grease a baking dish with oil. Put vegetable rings in it, salt, pepper and sprinkle with dried herbs (basil, tarragon and parsley).

Beat the egg into a suitable sized bowl and add milk or cream to it. Whisk well and mix with grated cheese. Pour the prepared vegetables with this mixture.

Send the mold to the oven, preheated to one hundred and eighty degrees, and cook for twenty-five minutes.

Vegetable casserole with zucchini in the oven, eggplant and minced meat

To prepare such a dish, you need to prepare a couple of eggplants, a couple of zucchini and one medium tomato. Also use one hundred fifty to two hundred grams of minced meat or chicken fillet, four medium garlic, some salt, pepper and spices (depending on your taste).
For pouring, you need a couple of eggs, fifty grams of mayonnaise. Prepare grated cheese for sprinkling.

Wash and peel the zucchini. Wash and peel the eggplants with a zebra, removing not the entire skin, but three to four strips from each lengthwise. Cut the prepared vegetables into rings or lengthwise.

Grease a baking sheet with oil, salt. Arrange the vegetable rings and add a little more salt on top. Send to the oven, preheated to one hundred and eighty degrees for ten minutes.

Roll the minced meat thinner. If you are using chicken fillet, just cut it into small pieces - centimeter by centimeter.

Lay the casserole in layers in a mold: first fold the eggplants, then the zucchini, then the minced meat, and then the tomatoes (cut into circles). Pass the garlic through the garlic and grease the contents of the baking sheet with this mixture. Repeat the layers several times for as long as there is enough food.

Whisk eggs into a bowl, mix with mayonnaise and mix well. You can use sour cream as well, but add salt to the mixture. Pour the pouring over the casserole.

Cover the tin with foil and place in the oven, preheated to one hundred and eighty degrees, and cook for fifteen to twenty minutes. Next, remove the foil, sprinkle the cheese on the casserole and cook for another five minutes.

Another vegetable casserole in the oven with tomatoes, minced meat, zucchini and eggplant

To prepare such a casserole, you need to stock up on three small eggplants, two young zucchini, half a kilo of potatoes, three to four medium tomatoes, half a kilo of ground beef and some vegetable oil. Also use three hundred grams of hard cheese, a couple of onions, a couple of medium-sized carrots, a bunch of greens (dill and parsley), a head of garlic, a tablespoon of tomato paste, a little salt and pepper, depending on your taste. To make the sauce, you need a couple of eggs, one hundred grams butter, one hundred grams of flour, three hundred milliliters of milk, a little salt and dry Mediterranean herbs.

Boil the potatoes in their skins until half cooked. Cool it down and clean it.
Chop the onion and garlic smaller. Peel and grate the carrots. Saute such vegetables in vegetable oil, then add minced meat to them. Season with salt and pepper. Fry the minced meat with constant stirring until it breaks down into pieces. Add to the pan tomato paste and mix well.

Peel the eggplants and zucchini, cut them lengthwise into strips no more than half a centimeter thick. Fry them in a pan with vegetable oil. Place the prepared zucchini on a plate, covering it with a paper napkin.
Cut the potatoes and tomatoes into slices.

For the béchamel sauce, grind the butter and flour in a skillet over medium heat. Add milk in a thin stream. Wait until thickened and remove from heat. Beat the eggs separately and add to the sauce with constant stirring. Season with salt and herbs. To avoid lumps in the sauce, you can rub it through a sieve.

Take a suitable size baking sheet with high sides and line it with parchment. Place the potatoes on the bottom, salt and pepper. Rub a layer of cheese on top. Next, put half of the minced meat, and on top - the eggplant. Then grate the cheese again. Then zucchini and cheese again. Spread out the rest of the minced meat and cover it with tomato circles.

Pour the sauce over the vegetables and rub the cheese over the top. Place the baking sheet in an oven preheated to one hundred and eighty degrees and cook for thirty minutes. Sprinkle the cooked casserole with herbs and cut into pieces.

Let's take:

2-3 eggplants;
1 small vegetable marrow;
1 small onion;
three tomatoes;
salt and pepper to taste;
cheese (whichever you like best).

Wash the eggplants and cut into slices (about 1 cm thick) and put in a bowl and sprinkle with plenty of salt. Leave aside until juice is released.

Wash the zucchini and cut into circles.

When the eggplant has released moisture, drain it off. Arrange, in a single layer in a baking dish, alternating between eggplant and courgette.

I do not grease the baking dish with oil, because it has a non-stick coating. If baked in aluminum or glass form, it is better to grease it with a little vegetable oil.

Then chop onion rings and cover the vegetables.

Wash and cut the tomatoes into 1 cm thick circles and place on top.

Salt and pepper a little. I usually add some dried basil to the tomatoes.

Put the dish with vegetables in the oven at 200 ° C for 10 minutes. While the eggplants and zucchini are baked, grate the cheese on a coarse grater.

Of course, the more cheese, the tastier. 😉 This time I took 150 grams of cheese.

When the tomatoes are a little dry, add the cheese and leave in the oven for another 15-20 minutes.

Eggplant casserole is a favorite of many. It can become a complete dinner for the whole family and a hearty treat for a holiday. Using additional ingredients, each time you can come up with new flavor combinations.

Eggplant, Tomato and Cheese Casserole Recipe

The finished dish turns out to be tasty and aromatic. Served hot.

The finished dish is quite satisfying due to the content of cheese, mayonnaise and eggs. The last two ingredients can be discarded if desired. Then the casserole will turn out to be less high-calorie.

Zucchini and eggplant casserole in the oven

Another easy way to bake this dish in the oven. Due to the use of a minimum of the product, the dish turns out to be dietary. It contains no fatty and high-calorie foods. Suitable for feeding children.

Necessary:

one eggplant;
half a zucchini;
onions - one large or two small;
olive oil (to taste);
salt, spices.

It takes 30 minutes to cook.

The casserole contains 115 calories per 100 grams.

Wash the zucchini and eggplant. To peel;
Cut into small cubes up to 2 cm in size. If necessary, peel the zucchini from the entrails. If he is young you can not do this;
Stir the vegetables together in a deep bowl. Season with salt, spices and olive oil. Distribute them well over the entire surface;
Peel the onion and cut it into small pieces;
Place vegetables in a mold. Cover it with food foil;
Set the temperature in the oven to 180 degrees, let it warm up;
Bake the dish for 25 minutes. 10 minutes before ready, remove the foil and let it brown.

Garnish with tomatoes when serving. To do this, they should be cut into circles and laid along the edge of the form. Optionally, you can add a little curd cheese... This will make the taste softer.

If you add diced potatoes during the cooking phase, the dish will be more nutritious.

Blue casserole with tomatoes and minced meat

This recipe will especially appeal to those who love hearty dinner... This version of the casserole with minced meat can become a signature dish for every housewife. In addition, the dish can be served not only on weekdays, but also on holidays.

Required Ingredients:

two eggplants;
two medium-sized tomatoes;
200 grams of hard cheese;
2 eggs;
400 grams of minced meat (beef or mixed with pork);
one medium-sized onion;
vegetable oil (for frying and greasing the mold);
salt and spices.

It will take about 40-45 minutes to cook.

The calorie content per 100 grams is 132 calories.

The first step is to prepare the eggplant. To do this, they need to be washed and cut into thin (about 5 mm) circles;
Soak them in salted water;
Meanwhile, put the minced meat in a preheated and oiled frying pan. Salt, add spices and fry until tender;
Cut the tomatoes into circles, chop the onion into half rings;
Grease the mold with oil, lay out the first layer of onions. It should remain for one more layer;
After that, put the eggplants, pepper a little. You do not need to salt them, since they were soaked in salted water;
The next layer will be minced meat. Gently spread it over the surface of the vegetable;
Then eggplant and minced meat alternate until they run out. Usually it is 2-3 layers, but it all depends on the size of the form;
Beat the egg and pour the resulting mixture into the dish;
Put the tomato mugs on top, add a little ground pepper;
Send to an oven preheated to 200 degrees. Bake for 20 minutes;
Remove the mold and sprinkle with grated cheese on the half-finished dish. Put in the oven for another 10-15 minutes, until the cheese is browned.

When serving, you can additionally garnish with basil leaves and a sprig of parsley. Serve hot for dinner.

Eggplant casserole with chicken

This kind of dinner is especially popular with children. And since it does not contain mayonnaise, it is also suitable for those who are losing weight.

You will need:

one eggplant;
300 grams of chicken breast;
one medium-sized bow;
some oil for frying (vegetable or olive);
100 grams of low-fat cheese;
salt and pepper.

It takes about half an hour.

There are 130 calories in 100 grams of a dish.

Wash and peel the eggplant. Cut into small cubes, soak them in salted water;
At that time chicken breast cut into small pieces, pepper and salt;
Heat the oil in a frying pan, put the chicken. Fry over medium heat until tender and crusty;
Chop the onion in half rings;
In a separate bowl, combine cooked breast, onion and eggplant;
Grease the form with butter, put the chicken with vegetables on it;
Grate cheese and sprinkle on a dish;
Bake in an oven preheated to 180 degrees for 20 minutes.

To make the casserole more delicious, you can use ground pepper together fragrant herbs... A slice of white toast with curd cheese, served with serving and garnished with herbs, will give additional flavor.

Recipe with eggplant, minced meat and potatoes

Such fragrant dish will not leave anyone indifferent. Great option for a hearty dinner.

Necessary:

two eggplants;
500 grams of minced meat (any of your choice);
350 grams of potatoes;
one large onion;
150 grams of cheese;
frying oil;
salt and spices.

It will take 35-40 minutes to cook.

The calorie content per 100 grams is 135 calories.

Salt and pepper the minced meat, fry with finely chopped onions in vegetable oil until tender;
Meanwhile, wash the eggplant and cut into thin rings;
Peel the potatoes, cut into circles;
Grate cheese on a coarse grater;
Lay out in layers: potatoes, minced meat, eggplant. Repeat until you run out of ingredients;
Send to an oven preheated to 190 degrees for 20 minutes;
Sprinkle the cheese over the dish and leave to bake for another 10 minutes.

When serving, garnish with herbs and tomato slices. Serve hot.

A few simple tips to help you make your eggplant casserole:

care must be taken when adding zucchini. Especially it concerns young vegetable... You should try it before adding it to your dish. Some zucchini varieties can be bitter;
when choosing an eggplant, you should focus on the condition of its peel. If it wrinkles and has a brownish tint, it is better not to take the vegetable. Fresh eggplant has a rich dark color and an even glossy surface;
instead of mayonnaise, it is permissible to use low-fat sour cream. This will reduce the calorie content of the dish;
any eggplant casserole will be even better if fresh basil is added to it during cooking;
you can also experiment with filling the dish. In addition to tomatoes and potatoes, slices of ham or carbonade are added.

Eggplant casserole with vegetables and various ingredients is quick and easy to prepare. Its preparation does not require skill and special devices... This dish will appeal to everyone: both adults and children. It can become a brand name for any housewife.