Greek zucchini casserole. Easy casseroles with zucchini

My family has been preparing a very tender zucchini casserole for several years exclusively using this recipe. I would even say that this casserole is more like an airy frittata, it turns out so tender and juicy. The casserole, like all Greek dishes, is prepared very simply and easily.

Greek zucchini casserole can be a holiday dish as an appetizer, but it’s also a great option for a family dinner!

Prepare all ingredients for the casserole.

Peel the onion and cut into cubes.

It is advisable to use young zucchini, without seeds. If the squash is not young, remove the seeds and peel the squash.

Also cut the zucchini into small cubes.

Heat vegetable oil in a frying pan and add onions and zucchini to the pan. Simmer the vegetables for 20 minutes over medium heat until all the liquid has evaporated and the zucchini is soft.

Meanwhile, prepare the filling. In a bowl, mix yogurt, eggs and feta cheese.

Add grated hard cheese, flour and baking powder.

Add all the spices: salt, ground black pepper and paprika.

Chop the parsley and also add to the bowl. Mix all filling ingredients well.

Pour the filling into the frying pan with the fried zucchini and onions and mix everything well.

Grease a baking dish with vegetable oil or line it with parchment. Place the zucchini in the filling into the mold and smooth it out.

For beauty, you can cut one zucchini into thin circles and decorate the top of the casserole with them, as shown in the photo.

Place the casserole dish in an oven preheated to 170 degrees C for 50 minutes.

Greek-style zucchini casserole is ready. Tender, rosy, juicy!

Let the casserole cool in the pan for 15 minutes.

Then cut into portions and serve.

Bon appetit!

Zucchini does not require special preparation for casserole. They are washed and then grated or cut into circles. The rough skin is removed from overripe fruits. The remaining products are also crushed. Feta or mozzarella cheese is often used in casserole recipes. In order not to run around stores and markets in search of foreign cheese, replace it with domestic analogues - feta cheese, suluguni, Adyghe, Tushino. Just try to choose cheeses that are not very salty.

Recipe 1: Zucchini and cheese casserole (in the oven)

We make the dough as for zucchini pancakes. Zucchini on three graters, large, small or Korean, as you wish. Add garlic, salt, pepper, 1-2 eggs, flour. I also make sure to add a little grated cheese to the dough. Place the greased dish in a baking dish and decorate with tomatoes and cheese. Bake in the oven at 200 degrees for about 1 hour - focus on the appearance of a golden cheese crust and the smell of a delicious finished dish. The main thing is that the zucchini is well baked, otherwise one time it turned out soggy, like grass, it tasted like grass.

Not only does it look delicious, but it tastes great! Even my husband was delighted, although he doesn’t really like vegetable dishes.

— Add to this base something to your liking: tomatoes, sweet peppers, carrots, olives, bacon, herbs, cheese, corn, etc. Just keep in mind that tomatoes add sourness. If you don't like sour, don't overdo it!

- Once upon a time I had some minced meat left over from meatballs and it turned out like this!

Recipe 2: Zucchini casserole with minced meat (in the oven)

Tomato paste - 1 tbsp

cheese 150g. breadcrumbs

1.Fry the onion, add tomatoes, simmer a little.

Then add the minced meat and fry until cooked, add spices at the end. If the minced meat is dry, you can add a little water

2. Slice the zucchini thinly lengthwise (but I didn’t succeed because the zucchini was not quite young) and squeeze it in a frying pan; I fried it in the oven so that it would not be greasy

3. Grate the cheese on a coarse grater and mix with a small amount of crackers.

4. Then grease the pan with butter and sprinkle with breadcrumbs (although you can do without them) and lay a layer of zucchini

5. minced zucchini and cheese

Then again zucchini, etc. so that the last layer is a layer of zucchini.

6. Place the remaining cheese on the top layer

7 And place in the oven for 15-20 minutes.

Recipe 3: Quick zucchini casserole in a frying pan

I suggest you try a very tasty zucchini dish. It is prepared very easily and quickly in a frying pan on the stove.

2 young zucchini (I used zucchini)

50 g cheese (easy-melting)

2 cloves garlic

1-2 tbsp. l. mayonnaise

Pour 2-3 tbsp into the pan. l. vegetable oil, add chopped garlic

Simmer the garlic over medium heat for 1-2 minutes

Peel the zucchini and cut into slices about 0.5 cm thick

Place the zucchini in a frying pan with garlic, add salt, mix with oil

Reduce heat to low and simmer, covered, until half cooked, stirring occasionally.

While the zucchini is simmering, chop the tomatoes.

In a small bowl, prepare the omelette mixture: lightly beat the eggs with mayonnaise, add salt.

When the zucchini is half cooked, pour in the omelette mixture and cover with a lid.

After a few seconds, as soon as the surface of the omelette filling has set a little, place the tomatoes on top of it

Cut the cheese into thin slices (2 mm), place the cheese slices on top of the tomatoes

Turn off the fire. Sprinkle the melted cheese with herbs.

Cover with a lid and let stand for 5-10 minutes.

Recipe 4: Greek Zucchini and Cheese Casserole (in the oven)

3 zucchini (medium size)

100 g grated cheese

50 g grated smoked cheese

1 jar of natural yogurt (3%, percent)

¼ tbsp. olive oil (or other odorless vegetable oil)

1 tsp baking powder

1-2 tbsp. dry mushroom soup

salt and garlic powder - to taste

springform pan with a diameter of 24 cm

Grease a baking dish with oil. Flour.

Also, lightly sprinkle the bottom with breadcrumbs (they will absorb excess liquid).

Heat the electric oven to 250 degrees.

Mix flour with baking powder and sift. Set aside.

Place grated cheeses in a bowl.

Cut the cheese into small pieces.

Mix feta cheese with cheeses in a bowl.

Add yogurt, butter and eggs, mix.

Add dry mushroom soup, salt and garlic to taste. Mix.

Grate the zucchini using a coarse grater (on a processor or a box grater).

Squeeze out the liquid by taking a portion of the zucchini between your palms.

Place each portion in a bowl with the cheese mixture, sprinkling with some of the flour.

Then mix everything until a homogeneous mixture is obtained.

Pour mixture into prepared pan. Flatten.

Sprinkle with sesame seeds (optional).

Bake for 15 minutes. in “low” mode, then at 225-200 degrees. until cooked and golden brown.

Let the finished casserole harden by leaving it in the pan for 15 minutes.

Serve warm, cut into portions.

Serve the casserole with sauce to taste or sour cream (you can add garlic or finely chopped dill to it), as well as a salad of fresh vegetables.

Recipe 5: Zucchini casserole with cheese and bread in the oven

Ingredients: 1 zucchini, 100g hard cheese, 3-4 slices of white bread, 2 eggs, 150ml milk, 1 bunch of dill, 1 onion, salt, pepper.

Preparation: cut the zucchini into thin slices, place in a saucepan, simmer until soft for 5 minutes with a little water. Cut the bread and cheese into cubes, chop the herbs and onions finely. Beat eggs with milk, salt and pepper. Mix the ingredients, pour the mixture into a mold greased with butter, bake for 20 minutes in an oven preheated to 180°C.

Recipe 6: Eggless Zucchini and Potato Casserole (vegetarian)

• 600 grams of zucchini;
• 5 medium potatoes;
• 300 grams of sour cream;
• 200 grams of hard cheese;
• a small bunch of green onions;
• 2 cloves of garlic;
• a pinch of oregano;
• a pinch of paprika;
• salt to taste.

Let's start from the beginning, in the sense of preparing everything. Peel the potatoes, chop the green onions, grate the garlic on a fine grater and the cheese on a coarse grater. Finally, peel and seed the zucchini and cut into thin half rings.

In a separate bowl, mix sour cream with garlic, onion, oregano, paprika and salt. It turns out to be a very tasty sour cream sauce that I can eat with spoons. But I won't. Today he has a different purpose.

Grease a glass casserole dish with oil. Cut the potatoes into thin slices and place them tightly together in the pan. Sprinkle a little salt. We need to put half of all the potatoes on the bottom.

Lightly brush the first potato layer with sour cream sauce and place it on top... think zucchini? But they didn’t guess right! Let's put out the potatoes again!

In the same way, sprinkle the second half of the potatoes with salt, coat them with sour cream and, this time, put the next layer of zucchini, and on them - all the remaining sour cream sauce.

Preheat the oven to 200°C and bake our zucchini casserole there for 40-50 minutes. Then we take it out, but only to sprinkle it with grated cheese.

There's nothing to be done, we'll have to part with the casserole again. But we will meet again, we will definitely meet. In about twenty minutes. In the meantime, let it sit in the oven and acquire a delicious cheese crust. After which we will remove it from the oven for good.

Let our zucchini casserole cool a little more time. Then we cut it into pieces and cook it in five minutes, like a herd of hungry rabbits, and serve it to the table with fresh vegetables, without which not a single summer recipe is complete for me. Bon appetit!

Recipe 7: Zucchini casserole with tomatoes and ham in the oven

For this delicious and simple casserole we need:

• 3 medium zucchini
• 4 tomatoes
• ham 50-100g
• 150 g mozzarella (you can use any other hard cheese)
• 80 g Parmesan cheese
• olive. oil
• dried thyme, basil, oregano
• salt, pepper

Cut the zucchini and tomatoes into slices, fry in oil separately, cut the ham into strips and fry too.

Place in a baking dish in layers: vegetables, ham, grated mozzarella. Sprinkle with herbs, salt and pepper. Repeat all layers again. Sprinkle Parmesan cheese on top. Preheat the oven to 180 degrees and place the pan for 20 minutes.

Recipe 8: Zucchini and Carrot Casserole

Zucchini - 1 kg (grated on a coarse grater, young zucchini does not need to be peeled)

Carrots - 2 pcs. (grated on a coarse grater)

Onions - 1 pc. (cut into thin half rings)

Baking powder - 1 tsp.

Chicken egg - 5 pcs.

Olive oil - ½ cup. (or any other plant)

Hard cheese - 1 cup. (grated on a coarse grater)

Black pepper - to taste (ground)

Preheat the oven to 180 degrees. Line a high-sided tin with a diameter of 22 cm with baking paper. You can use a larger pan, then the casserole will turn out lower, but will bake faster.

In a large bowl, combine grated zucchini, carrots and chopped onion.

Add flour, sifted with baking powder, eggs, olive (or other vegetable) oil and grated cheese. Salt and pepper to taste. Mix thoroughly.

Pour mixture into prepared pan.

Bake for 1 hour 30 minutes – 1 hour 45 minutes until golden brown and toothpick dry. Let cool slightly before serving.

This casserole can be a completely independent dish, but can also be served with meat. And if you add chopped ham to the casserole itself, for example, then everyone will definitely be happy.

Recipe 9: Zucchini and cheese casserole in a slow cooker

• two zucchini approximately 250 g each
• 1 onion
• 30 g green onions
• 3 chicken eggs
• 100 g hard cheese
• 3 tablespoons flour
• 1/3 teaspoon salt, spices to taste
• ½ teaspoon baking powder
• 80 g sour cream, can be replaced with kefir

We wash and clean the vegetables. I always cut off the peel from store-bought zucchini. Finely chop the green onions. Chop the onion.

If desired, you can fry it, but I didn’t because I love onions in any form. Grate the zucchini on a coarse grater. Next, grate the cheese and add the rest of the ingredients. Mix everything well.

Lubricate the multicooker bowl with any oil.

Place and level the resulting mixture in the slow cooker.

Prepare the zucchini casserole in the baking mode for 60 minutes in a Panasonic multicooker. The recipe can also be adapted for other multicookers.

The casserole will cook in the oven for 30-40 minutes.

Zucchini casserole in a slow cooker is ready!

Recipe 10: Zucchini casserole with potatoes (in a slow cooker)

• Zucchini – 1 pc. (average)
• Potatoes – 0.5 kg.
• Meat – 300 gr. (I have pork pulp)
• Tomato – 1-2 pcs.
• Eggs – 4 pcs.
• Sour cream – 1 multi-cup (per 160 ml)
• Vegetable oil
• Salt, spices
• Green onions

Peel potatoes and zucchini and cut into thin slices, finely chop meat into cubes, and tomato into slices.

Grease the bowl with vegetable oil and lay out some of the potatoes.

Place meat on it.

The next layer is zucchini.

And the final layer is the remaining potatoes.

Each layer needs to be seasoned (I used Taste Salt).

Beat the eggs until smooth, add sour cream and mix thoroughly. Pour the filling into the multicooker bowl.

Set the “Baking” mode for 1 hour, after the sound signal, check the readiness of the potatoes, add time if necessary.

A delicious zucchini casserole in a slow cooker is ready!

What product is considered a berry, but everyone calls it a vegetable? It contains ascorbic acid and retinol, vitamin B6, while 100 g contains only 25 kcal. It's zucchini! They are often not taken seriously; they are considered too simple and primitive to be used in preparing interesting dishes. But that's not true. Today we have on the menu: zucchini casserole - oven recipes will help you save time and effort, since preparing such a dish is quick and easy.

Easy casseroles with zucchini

Casseroles are a great find for summer. It takes little time to prepare; you can immediately prepare dinner for several days, since such dishes are delicious hot or cold.

Greek casserole

This is a simple, easy, dietary casserole. You will literally fall in love with it from the first bite. Young zucchini goes well with cheese, and this dish contains as many as 3 varieties of this fermented milk product.

What we need:

• young zucchini – 600 g;
• feta cheese – 300 g;
• hard cheese – 130 g;
• smoked cheese – 60 g;
• large egg – 3 pcs.;
• natural 3% yoghurt – 250 ml;
• olive oil – 55 ml;
• crushed oatmeal – 180 g;
• garlic – 2 cloves;
• salt, spices, dried herbs, sesame, flax seeds.

Step by step recipe:

1. Grease a springform baking dish with butter and sprinkle with a little oatmeal. Turn on the oven at 200 degrees.
2. Combine the crushed flakes with baking powder. Cut the cheese into small cubes and grate the remaining cheeses.
3. Mix cheeses with yogurt, butter, eggs, add chopped garlic.
4. Grate the zucchini on a coarse grater, squeeze out the juice a little, add salt, spices, and herbs.
5. Place the zucchini mixture in small portions into a deep container with the cheeses and sprinkle with cereal.
6. Stir - we should get a homogeneous mixture of not very thick consistency.
7. Place the mixture in a container and level the surface. Sprinkle flax seeds and sesame seeds on top and cover the pan with foil.
8. After a quarter of an hour, remove the foil and cook for another 20 minutes until a nice crust appears.
9. You need to let the casserole cool slightly in the pan. You can serve with a sauce made from sour cream, fresh herbs and garlic.

Calorie content per 100 g – 152 kcal.

For variety and a more piquant taste, you can add chopped olives, almonds or walnuts to the dough.

The video shows a recipe for the most delicate zucchini casserole:

Bright vegetable casserole

This is truly a royal dish that delights with colors, aromas and tastes. It’s not a shame to serve such a vegetable casserole at the holiday table.

What we need:

• zucchini – 650 g;
• eggplants – 750 g;
• fresh tomatoes – 1.3 kg;
• yellow bell pepper – 250 g;
• onion – 120 g;
• garlic – 3 cloves;
• fresh herbs, salt, spices, vegetable oil.

How to cook:

1. Cut the zucchini and eggplant into medium-thick slices, sprinkle with salt, and leave for a quarter of an hour. Turn on the oven at 170 degrees.
2. Finely chop the onion, pepper, herbs and garlic, peel half of the tomatoes, and cut the other half into slices.
3. Prepare the sauce. Grind the peeled tomatoes into puree. In a frying pan with a small amount of oil, fry the onion for 3-4 minutes, add tomato puree and spices. After the liquid boils, add the pepper. Simmer in an open frying pan over low heat for 10-12 minutes.
4. Place slices of vegetables vertically in a round pan, one at a time, pour the sauce over everything.
5. Sprinkle our dish with herbs and garlic on top.
6. Cook in the oven for 50-70 minutes.

Per 100 g – 24 kcal.

Zucchini casseroles can be prepared in winter if you freeze this healthy vegetable in the fall. For the winter period, you can add plain or cauliflower, mushrooms, corn, and peas to the dish.

Zucchini casseroles with meat

If your spouse demands meat, and you want something light and vegetable, prepare a delicious zucchini casserole with meat or minced meat.

Zucchini and minced meat casserole

Baked zucchini with minced meat is one of the easiest dishes you can prepare for a family dinner. The set of products is minimal, but it turns out very tasty.

Required Products:

• zucchini – 400 g;
• minced chicken – 450 g;
• carrots – 150 g;
• onion – 70 g;
• hard cheese – 170 g;
• salt, spices, fresh herbs.

How to cook:

1. Finely chop the onion, grate the carrots on a coarse grater, peel the zucchini and cut into small cubes.
2. Mix the minced meat with salt and spices. Turn on the oven at 175 degrees.
3. Fry the onion for 3-5 minutes, add the minced meat. Cook over medium heat for 15-20 minutes.
4. In another frying pan, fry the carrots for 7-10 minutes, add the zucchini, fry over medium heat for 6-7 minutes.
5. Mix both masses, add chopped herbs.
6. Place the mixture in a mold and sprinkle with grated cheese.
7. Bake for 25-30 minutes.

Per 100 g – 114 kcal.

You can add fresh or sun-dried tomatoes to this dish, and replace hard cheese with brine.

Lazy zucchini lasagna

Lasagna is a delicious Italian dish. But the dough in combination with bechamel sauce makes this dish very high in calories. We will prepare a lighter version - we will refuse the dough altogether, and for the sauce we will use skim milk, and we will also choose cheese with a low fat content.

What is needed:

• young zucchini or zucchini – 700 g;
• chicken fillet – 450 g;
• butter – 45 g;
• milk 0.5-1% – 450 ml;
• onion – 60 g;
• flour – 45 g;
• hard cheese – 250 g;
• feta cheese – 200 g;
• egg;
• salt, nutmeg, pepper, garlic.

How to cook:

1. Place the meat in a pan of boiling water and cook until tender. Let cool and cut into small pieces.
2. Cut the zucchini into thin long slices.
3. Chop the onion and garlic, fry in butter for 4-5 minutes, add flour. Stirring constantly, bring the mass to a homogeneous state, add salt and spices.
4. Add milk to the pan, after 3 minutes add cheese. Stir: the sauce should be thick, without lumps.
5. Crumble the cheese with your hands, add an egg and a little salt.
6. Place zucchini plates on the bottom of the mold, pour in the sauce, and distribute the meat in an even layer.
7. Repeat layers until the products run out. Pour a mixture of cheese and eggs on top.
8. Bake for 45 minutes at a temperature of 175-185 degrees.
9. Allow the dish to cool slightly in the pan.

Per 100 g – 108 kcal.

Zucchini has a neutral taste, so in casseroles you can safely use various spices with bright flavors - cloves, curry, all types of pepper, turmeric, basil, thyme, oregano.

That's all for today, my dear readers. Today you learned how healthy zucchini is - it reduces the risk of developing cancer, hypertension, heart attack, anemia, strengthens nerves, and improves vision.

Vegetable casseroles are a universal dish; they are easy and quick to prepare; all ingredients are always on hand; there is room for a flight of culinary imagination. I’m sure you also have favorite recipes for zucchini casseroles. Feel free to share your secrets in the comments. 🙂

See you soon!

The most delicate Greek-style zucchini casserole is an incredibly tasty, airy, juicy dish!

INGREDIENTS
Zucchini - 400 g

Chicken egg - 2 pcs.
Onions - 1 pc.
Hard cheese - 100 g
Feta cheese - 100 g
Greek yogurt - 120 g
Flour - 150-200 g
Baking powder - 1.5 tsp.
Parsley - 10 g
Ground sweet paprika - 0.5 tsp.
Ground black pepper - to taste
Salt - to taste
Vegetable oil - 1 tbsp.

My family has been preparing a very tender zucchini casserole for several years exclusively using this recipe. I would even say that this casserole is more like an airy frittata, it turns out so tender and juicy. The casserole, like all Greek dishes, is prepared very simply and easily.

Greek zucchini casserole can be a holiday dish as an appetizer, but it’s also a great option for a family dinner!
Prepare all ingredients for the casserole.
Peel the onion and cut into cubes.

It is advisable to use young zucchini, without seeds. If the zucchini is not young, remove the seeds and peel the zucchini. Also cut the zucchini into small cubes.

Heat vegetable oil in a frying pan and add onions and zucchini to the pan. Simmer the vegetables for 20 minutes over medium heat until all the liquid has evaporated and the zucchini is soft.

Meanwhile, prepare the filling. In a bowl, mix yogurt, eggs and feta cheese.

Add grated hard cheese, flour and baking powder.

Add all the spices: salt, ground black pepper and paprika.

Chop the parsley and also add to the bowl. Mix all filling ingredients well.

Pour the filling into the frying pan with the fried zucchini and onions and mix everything well.

Grease a baking dish with vegetable oil or line it with parchment. Place the zucchini in the filling into the mold and smooth it out.

For beauty, you can cut one zucchini into thin circles and decorate the top of the casserole with them, as shown in the photo.

Place the casserole dish in an oven preheated to 170 degrees C for 50 minutes.

Greek-style zucchini casserole is ready. Tender, rosy, juicy!
Let the casserole cool in the pan for 15 minutes.

Then cut into portions and serve.

Bon appetit!
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