10 zucchini casseroles with cheese, minced meat, tomatoes and more

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Complement the ingredients with béchamel sauce, sour cream, egg or cream fillings and enjoy hearty meals.

Instead of zucchini, you can safely use zucchini.

1. Zucchini casserole in sour cream and egg filling

Ingredients

• 130 g sour cream;
• 2 eggs;
• 50 g of cheese;
• salt to taste;
• ground black pepper - to taste;
• 2-3 zucchini;
• butter - for lubrication;
• a few feathers of green onions.

Preparation

Combine sour cream, eggs, finely grated cheese, salt and pepper. Cut the courgettes into not too thin slices. Grease a baking dish generously and place the vegetables at an angle.

Pour the sour cream and egg mixture over the zucchini. Cook for 30-40 minutes at 200 ° C. Sprinkle chopped onions over the casserole before serving.

2. Zucchini casserole in béchamel cheese sauce

Ingredients

• 2 tablespoons of butter;
• 2 cloves of garlic;
• 2 tablespoons flour;
• 350 ml of milk;
• 250-300 g of hard cheese;
• salt to taste;
• ground black pepper - to taste;
• a pinch of ground nutmeg;
• 4 zucchini;
• a few sprigs of thyme.

Preparation

Melt the butter in a skillet over medium heat. Add chopped garlic and cook for 1 minute. Add flour, mix thoroughly and cook for another 1 minute.

Pour in milk and, stirring, bring until thickened. Dissolve half of the coarsely grated cheese in the sauce and season with salt, pepper and nutmeg.

Cut the courgettes into thin slices. Brush the bottom of a baking dish with a little sauce, place the zucchini on top and sprinkle with salt and pepper. Season vegetables with sauce and cheese.

Make two more layers in the same way. Sprinkle chopped thyme on top. Place in an oven preheated to 190 ° C for 25-30 minutes.

3. Layered zucchini casserole with minced meat and tomatoes

Ingredients

• 1 onion;
• vegetable oil - for frying;
• 400 g of any minced meat;
• salt to taste;
• ground black pepper - to taste;
• 1 large tomato;
• 4 tablespoons sour cream;
• 2 eggs;
• 2-3 cloves of garlic;
• 1 teaspoon dried oregano
• 2-3 zucchini;
• butter - for lubrication;
• 50 g of hard cheese.

Preparation

Cut the onion into small cubes and place in a preheated skillet with butter. Fry until transparent over medium heat and add the minced meat. Season with salt and pepper. Cook, stirring occasionally, until the meat turns gray-brown.

Cut the tomato into small cubes, add to the meat and fry for another 5 minutes. Mix the sour cream, eggs, chopped garlic, salt and oregano. Slice the zucchini lengthwise into thin slices.

Grease a baking dish with butter and cover the bottom with a few strips of zucchini. Trim them if they don't fit completely. Drizzle some of the sour cream mixture over the vegetables and top with some of the minced meat and tomatoes.

Repeat layers until you run out of ingredients. The last layer should be the fill. Sprinkle with coarse grated cheese and bake for about 45 minutes at 180 ° C.

4. Zucchini and potato casserole in cream cheese filling

Ingredients

• 3 zucchini;
• 6-7 potatoes;
• salt to taste;
• ground black pepper - to taste;
• ½ teaspoon dried oregano
• 480 ml heavy cream;
• 150 g parmesan or other hard cheese;
• 2 cloves of garlic.

Preparation

Cut the courgettes and potatoes into thin slices. The potatoes should be cut thinner than the courgettes.

Season vegetables with salt, pepper, oregano and stir. Separately combine the cream, 100 g finely grated cheese, chopped garlic and almost all the chopped onions.

Arrange the vegetables in a baking dish in several rows, alternating between the courgettes and potatoes. Pour in the cream cheese mixture and sprinkle with the remaining cheese. Bake 40-45 minutes at 200 ° C until vegetables are tender.

5. Zucchini casserole with Adyghe cheese and tomatoes

Ingredients

• 3 zucchini;
• salt to taste;
• 150 g sour cream;
• 4 tablespoons flour;
• ground black pepper - to taste;
• a few sprigs of dill;
• 6 tablespoons of semolina;
• 200 g of Adyghe cheese;
• vegetable oil - for lubrication;
• 2-3 tomatoes;
• 100 g of hard cheese.

Preparation

Grate the zucchini on a coarse grater. It is not necessary to clean them. Season with salt, stir and leave for 10 minutes. Then squeeze out the released juice.

Add sour cream, flour, salt, pepper, dill to the vegetables and mix. Then mix the mixture with semolina and coarsely grated Adyghe cheese.

Grease a baking dish with oil and spread the prepared mass over it. Top with tomato slices and sprinkle with grated cheese. Bake at 180 ° C for 40-50 minutes.

6. Zucchini casserole with chicken

Ingredients

• 2 zucchini;
• salt to taste;
• 400 g chicken fillet;
• 1 onion;
• 3 cloves of garlic;
• ground black pepper or a mixture of peppers - to taste;
• 2 eggs;
• a few sprigs of dill;
• vegetable oil - for lubrication;
• 1 tablespoon sour cream;
• 50 g of hard cheese.

Preparation

Grate the peeled zucchini on a coarse grater. Salt, stir and leave for 30 minutes. Then squeeze the vegetables well and drain off any liquid that has separated.

Chop the chicken and onion into medium pieces and mince together with the garlic. Add salt, pepper, eggs, chopped dill and mix thoroughly. Add grated zucchini to the resulting mass.

Grease a baking dish with oil and spread the prepared mass over it. Cover with sour cream and place in an oven preheated to 190 ° C for about half an hour. Sprinkle with coarsely grated cheese and bake for another 10 minutes.

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7. Zucchini casserole with feta in egg-cream filling

Ingredients

• 4-5 zucchini;
• 4 eggs;
• 120 ml of chicken broth (can be replaced with vegetable);
• 120 ml heavy cream;
• 2 cloves of garlic;
• 3 tablespoons cornstarch
• 1 tablespoon mustard
• 1 tablespoon dried oregano
• a few sprigs of thyme;
• salt to taste;
• ground black pepper - to taste;
• ¼ teaspoon ground nutmeg;
• 130 g feta.

Preparation

Cut the courgettes into very thin slices. Arrange them in a circle in a baking dish.

Whisk the eggs, broth, cream, minced garlic, starch, mustard, oregano, chopped thyme, salt, pepper and nutmeg. Pour this mixture over the zucchini.

Sprinkle with half the crumbled feta and place in an oven preheated to 190 ° C for 35 minutes. Reduce the temperature to 180 ° C and cook for another 20-25 minutes. The top should brown and the fill should begin to bubble. Garnish the cooked casserole with the leftover cheese.

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8. Zucchini casserole with cottage cheese

Ingredients

• 2 zucchini;
• 200 g of cottage cheese;
• 3 eggs;
• 3 cloves of garlic;
• salt to taste;
• ground black pepper - to taste;
• vegetable oil - for lubrication.

Preparation

Grate the zucchini with a medium or fine grater. It is not necessary to clean them. Leave for 10 minutes and squeeze out the juice that has come out.

Add cottage cheese, eggs, chopped garlic, salt and pepper to the vegetables. Stir well and place in a greased pan. Bake for about 40 minutes at 200 ° C.

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9. Layered zucchini casserole with ricotta and tomato sauce

Ingredients

• 400-500 g ricotta;
• 100-150 g of parmesan or other hard cheese;
• 3 eggs;
• salt to taste;
• 3-4 zucchini;
• 500 g tomato sauce.

Preparation

Combine ricotta, half finely grated hard cheese, eggs and salt. Slice the zucchini lengthwise into thin strips.

Place some of the strips on the bottom of the dish and brush with 2-3 tablespoons of tomato sauce. Spread some of the cheese filling on top. Repeat layers until you run out of ingredients.

Brush the last layer with sauce and sprinkle with the remaining grated cheese. Cover the dish with foil and place in an oven preheated to 190 ° C for 30-40 minutes. Then remove the foil and cook for another 10-15 minutes.

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10. Zucchini casserole with rice and cheese

Ingredients

• 90 g long grain rice;
• vegetable oil - for frying and greasing;
• 1 onion;
• 1 zucchini;
• 3 eggs;
• salt to taste;
• ground black pepper - to taste;
• 100-150 g of hard cheese.

Preparation

Cook the rice until half cooked according to the instructions on the package. Heat oil in a skillet over medium heat, add finely chopped onion and fry until soft. Grate the peeled zucchini on a coarse grater and squeeze.

In a separate bowl, combine rice, onion, zucchini, eggs, salt, pepper and most of the coarsely grated cheese. Line a baking dish with parchment and oil.

Pour the mixture into a mold, flatten and sprinkle with the remaining cheese. Place in an oven preheated to 180 ° C for 30–35 minutes.

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