Zucchini casserole: TOP 3 recipes for every taste

The zucchini season has already started, so together with MustHub, have time to try interesting options for how to cook these vegetables delicious, simple, satisfying and unusual. Today we are experimenting with casseroles.

In general, zucchini is just a universal product with a neutral and pleasant taste, which itself does not stand out, but emphasizes the originality of the dish. Thanks to this, they can be combined with almost any ingredients.

Zucchini casserole with tomatoes

Tender zucchini in contrast with rich tomatoes will give you a new taste experience. And besides, it turns out a very elegant dish.

Ingredients:

• 500 g zucchini,
• 2 tomatoes,
• 1 clove of garlic,
• greens: dill, basil,
• 100 g hard cheese,
• 2 tablespoons cream,
• 1 tablespoon vegetable oil,
• ground paprika to taste,
• ground black pepper to taste,
• salt to taste.

Preparation:

1. Cut the zucchini into thin slices.
2. Tomatoes are also thinly sliced.
3. Pass the garlic through the garlic bowl.
4. Chop the greens.
5. Rub the cheese on a coarse grater.
6. Put the vegetables in layers in a greased baking dish, add salt to taste, sprinkle with garlic, spices, herbs and grated cheese. Top layer with cream and sprinkle with cheese.
7. Send the casserole to the oven preheated to 180°C and cook for about half an hour until a golden crust forms.
8. The finished casserole is slightly cooled and can be served.

Zucchini casserole with chicken fillet

Dietary chicken meat is perfectly combined with young vegetables and herbs. It turns out a delicious and juicy casserole.

Ingredients:

• 500 g zucchini,
• 200 g chicken fillet,
• 2 eggs,
• 100 g of cheese,
• 50 g sour cream,
• 1 onion,
• greens: onion, parsley,
• 2 tablespoons flour,
• 2 tablespoons vegetable oil,
• pinch of ground coriander,
• ground black pepper to taste,
• salt to taste.

Preparation:

1. Cut the chicken fillet, add salt and pepper, pour in 1 tablespoon of vegetable oil and mix.
2. In a preheated frying pan, fry the chicken, stirring, over high heat until golden brown, about 5 minutes. Remove the meat from the pan.
3. Finely chop the onion.
4. Chop the greens.
5. Grate the cheese on a coarse grater.
6. Rub the zucchini on a coarse grater.
7. Beat the eggs with a fork, add sour cream, salt, spices and mix. Then add flour, 1 tablespoon of vegetable oil and mix well.
8. Combine the chicken, onion, herbs, cheese and zucchini, pour the egg mixture and mix everything again.
9. Put the mass in a baking dish and send it to a preheated 180°C oven for 40-50 minutes.
10. The finished zucchini casserole is slightly cooled, cut into portions and serve.

Zucchini casserole with cottage cheese

Another taste change, this time with cottage cheese. Zucchini is able to adapt to any recipe and favorably emphasize it in the dish.

Ingredients:

• 500 g zucchini,
• 1 carrot,
• 300 g of cottage cheese
• 3 eggs,
• 1 cup flour,
• ground black pepper to taste,
• salt to taste.

Preparation:

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1. Grate the zucchini on a coarse grater and leave it for a while to let the juice flow, then squeeze and drain it.
2. Mash the cottage cheese, add the eggs, salt, flour and mix.
3. Combine the curd and zucchini mass and mix well again.
4. Put the zucchini mass in a greased form.
5. Place in a preheated 180°C oven and bake for about 40 minutes.

Bon Appetit!