Zucchini and potato casserole in the oven. Zucchini and potato casserole Potato, zucchini and tomato casserole

This flavorful zucchini and potato casserole is a single-filling pie made from chopped vegetables. The rosy crust of the cheese gives it a special charm; it prevents the loss of liquid during baking, ensuring the juiciness of the finished dish.

Small multi-colored shavings of vegetables are actually steamed, which forms a sweetish juice, which allows you to avoid frying and preserve vitamins. A piece of butter will give the dish a soft note - it should be melted first. You don’t have to limit yourself to just one egg, in which case it will be easier to cut the casserole into portions.

Ingredients

• zucchini 1 pc.
• potatoes 3 pcs.
• tomatoes 2 pcs.
• onion 1 pc.
• carrots 1 pc.
• greens 0.5 bunch
• chicken eggs 2 pcs.
• vegetable oil 3 tbsp. l.
• ground black pepper
• ground coriander

Preparation

1. Peel a medium onion and a small carrot. Rinse the vegetables and chop the carrots on a grater, and cut the onion into cubes.

2. If the zucchini is mature, first clean it of seeds and remove the peel. Grate on a coarse grater or grind in a food processor. Squeeze out the juice if there is a lot of it.

3. Wash greens and small tomatoes. Dry. Cut the tomatoes into small pieces, finely chop the greens.

4. Last but not least, so that the potatoes do not have time to darken, peel, rinse and grate them on a large grater. Also squeeze out any excess juice.

5. Choose a deep bowl to mix all the ingredients. Add potatoes, zucchini, tomatoes, carrots, onions, and herbs to it. Add eggs, pour in 2.5 tablespoons of vegetable oil, leave a little to grease the pan. Season with your favorite spices and mix well.

Are you wondering how to turn simple and boring vegetables into a hearty, tasty and appetizing dish? Easily! Make them into a casserole! Let's take as a basis a minimum of the simplest and most accessible vegetables - potatoes and zucchini. Plus, we’ll add to them the always successful sour cream and egg filling, which, combined with a delicious cheese crust, will magically transform everyday vegetables into a wonderfully tasty dish!

Preparing a casserole of potatoes and zucchini with cheese is very simple. Judge for yourself: we cut the vegetables into slices, cover them with filling, bake them and in the last minutes of cooking we form the final touch - a golden-brown cheese top. In fact, active time spent in the kitchen is no more than 15 minutes. Afterwards we just wait, anticipating and enjoying the wonderful aromas of roasting vegetables and spices.

Ingredients

• young zucchini, small – 1-2 pcs.;
• potatoes - 3-4 large tubers;
• egg – 3 pcs.;
• sour cream 10-15% – 300 g;
• hard/semi-hard cheese – 150 g;
• garlic – 3-4 cloves;
• salt, ground pepper, spices - to taste;
• greens (dill, parsley) - several sprigs;
• vegetable oil/butter, maybe margarine - for a mold (24 cm).

How to cook potato and zucchini casserole with cheese in the oven

Let's start with zucchini. In this version of preparing the casserole, the vegetable is suitable only when it is young, without any formed seeds. Homemade zucchini does not need to be peeled, just wash it thoroughly and cut off the tails on both sides. It’s better to completely clean the store-bought ones, because you never know what they were treated with. Cut the prepared zucchini into slices about 3-4 mm thick.

Place in a bowl, add salt, season with ground pepper and leave to stand while the rest of the casserole ingredients are prepared.

Now the potatoes. We clean it, rinse it and also cut it into slices, but a little thinner than the zucchini - somewhere around 2-3 mm.

Similarly, place the potato slices in a separate bowl, add salt and pepper.

Next, prepare the filling for the casserole. To do this, put sour cream in a suitable container and add eggs to it. Add salt to taste (taking into account that the vegetables and cheese that will be used are also salty), add pepper and spices.

Add chopped (pre-peeled) garlic and chopped herbs in the desired quantity to the filling.

Mix the mixture thoroughly and the filling is ready.

Now you can turn on the oven to warm up (temperature: 220 degrees) and form the casserole. Grease the selected baking dish with oil. Place vegetables tightly in it, alternating slices of zucchini and potatoes. We drain the juice that the vegetables give - it does not go into the casserole.

When the entire form is filled, cover the vegetables with sour cream filling. Cover the casserole with a foil lid and place the pan in the oven. It's okay if the filling doesn't completely cover the vegetables. During the baking process, the vegetables will still give juice, which will mix with the filling, thereby increasing its volume. In fact, the vegetables under the foil will be stewed in sour cream and their own juice.

We keep the casserole in the oven at 200-220 degrees. 40-60 minutes. The time indicated is approximate; it is adjusted depending on the size of the mold, the thickness of the vegetable slices and the individual characteristics of the oven. You can navigate by the state of the vegetables: during this time they should be completely cooked. As soon as they are ready, take out the pan, sprinkle the top with a generous layer of cheese and load it back.

We keep the casserole in the oven until the top is lightly browned (usually this takes 7-10 minutes) - and it’s ready! We take it out.

You can serve the casserole immediately. The filling sets perfectly, and the casserole perfectly holds its shape not only when cooled down, but also when hot.

Casserole with zucchini and potatoes in the oven turns out very light, juicy, and nutritious. It works equally well both as an independent dish and as a side dish for meat. Bon appetit!

At any time of the year, we need vitamins, but we don’t always want to swallow pills, and we also need to be able to select them.

Cooking zucchini with potatoes and tomatoes in the oven means helping your body and sending it the missing microelements. After such a dinner, you will definitely feel, if not younger, then more nourished, and therefore happier and a little kinder.

Zucchini-potato casserole

Ingredients

• - 1 PC + -
• — 6 pcs + -
• - 5 pieces + -
• - 1 PC + -
• - 3 cloves + -
• Cheese - 50 g + -
• — for lubricating the mold + -
• - taste + -

Preparing squash and potato casserole

1. Peel and chop the onion and garlic. Onions - with a knife, garlic, respectively, with a garlic press. Fry the duo in oil in a frying pan. To prevent the garlic from burning (since it fries faster), add the onion first, and after a couple of minutes add the garlic.
2. Grease the baking sheet with oil.
3. Place the fried onion and garlic in the first layer on a baking sheet.
4. Remove the “jacket” from the potatoes and cut into circles.
5. Wash the zucchini, cut off the butts on both sides, and cut into thin circles.
6. Wash the tomatoes, remove the stems, cut into circles.
7. Place potatoes, zucchini and tomato one at a time, alternating. The order can be any. We try to place it so that one vegetable overlaps slightly with another. You will get a row at a slight angle.
8. Season with salt and spices for potatoes.
9. Place the semi-finished product in a hot cabinet for 40-50 minutes. The temperature in it should be 200-220 degrees.
10. 10 minutes before readiness, grate the cheese and sprinkle the casserole with it.

It turns out to be a beautiful bright dish.

For more variety, try chopping bell peppers as well.

Vegetarian stew

There is nothing special about it, an ordinary stew, but without meat. By the way, fasting people can also take this recipe into service.

Ingredients

• Tomatoes – 4 pcs;
• Potatoes – 7 pcs;
• Zucchini – 1 piece;
• Sweet pepper – 2 pcs;
• Onion – 1 piece;
• Carrots – 1 piece;
• Garlic – 5 cloves;
• Vegetable oil – 4 tbsp;
• Salt - to taste.

How to cook vegetarian stew

1. We get rid of the onion skins and cut the onion under cold water. This way we won't cry when cutting onions.
2. Wash the carrots, peel off a thin layer of peel, and chop them on a fine grater.
3. Pour oil into a stew vessel (it’s better if it’s a cauldron or a roasting pan), heat it and fry the onions and carrots in it.
4. Cut the washed and peeled potatoes into cubes.
5. The same fate must befall the zucchini.
6. Wash the pepper, remove the stem, cut it in half and remove the seeds. Cut into strips.
7. Place the vegetables in a frying dish. Stir and reduce heat to low. Close the lid and simmer for 20 minutes.
8. Add chopped tomatoes to the cauldron.
9. After 5 minutes, add crushed garlic and salt. Stir, wait for it to boil and turn off.

What do you need:
1. Four potato tubers;
2. One zucchini;
3. Three tomatoes, a clove of garlic;
4. One onion;
5. 150 grams of coarsely grated cheese;
6. 200 ml of cream 10% fat, salt, seasonings at your own discretion.

Peel and wash the vegetables. Chop the onion and place in a frying pan with vegetable oil, add the garlic, passed through a press. Cook until half done, because the vegetables still have time to spend in the oven.

Cut peeled raw potatoes into medium-thick slices. Also cut the zucchini, if it is too large in diameter, then divide each circle into two parts. Add slab-cut tomatoes to the frying pan with the onions and garlic, add salt and spices.

Next, you need to take an oven dish and start laying out the casserole in layers. Pre-grease the mold with oil. First, place the potatoes in the pan, salt them and pour over the tomato dressing (distribute evenly over the potatoes). Next comes a layer of zucchini, again salt and tomato dressing. Make as many layers as there are enough ingredients.

Note! The top layer should end with potatoes.

Now you need to pour cream evenly over the casserole and sprinkle with grated cheese. Preheat the oven to 180 degrees and place the casserole there for half an hour. You can monitor the readiness of the dish by the condition of the cheese on its surface; it should not turn dark brown.

With egg

As an option, consider a zucchini and potato casserole in the oven, recipe with photo with the addition of an egg. If you follow the recommendations in the recipe, everything will turn out tasty, satisfying and appetizing.

What do you need:
1. One kilogram of potatoes;
2. 400 grams of zucchini;
3. 200 grams of cheese;
4. Two onions;
5. Two eggs;
6. 500 grams of medium fat milk;
7. 50 grams of butter.

The potatoes need to be boiled in their skins, then peeled and cut into medium slices. Peel the zucchini and cut into medium pieces. Grease an oven dish with butter, place potatoes and zucchini in it, add grated large cheese. Then repeat the layers.

Beat eggs with milk and finely chopped onion. Pour the mixture into the vegetables, sprinkle cheese on top and place in the oven for an hour, cooking at 180 degrees. When serving, you can sprinkle with herbs.

About the benefits of zucchini:
1. Contains enough potassium and magnesium to further nourish the heart.
2. High iron content allows more oxygen to enter the blood. The person will look good and, thanks to this action, will be able to more easily endure intense physical activity.
3. Remove excess fluid from the body. Moreover, the zucchini itself consists of 90% water and its cell juice is an excellent nutrition for the cells of the body. This property is especially important for people who suffer from edema.
4. Boiled zucchini is useful for the recovery of people who have undergone serious operations associated with disruption of the gastrointestinal tract.
5. Zucchini has little fiber, so the load on the digestive organs when digesting zucchini is minimal.
6. Zucchini, due to its vitamin composition, perfectly supports the immune system and strengthens human immunity.
7. Oddly enough, due to the large amount of antioxidants contained in zucchini, this vegetable prevents the aging process.
8. Help in treating the liver, especially if bile is stagnant there. After all, zucchini has an excellent choleretic effect on the human body.
9. In addition to cooking, this vegetable is actively used in cosmetology for rejuvenation and skin whitening.
10. In the menu of diabetics, zucchini is always a desirable product.

Any chosen recipe with a photo on how to prepare a casserole with zucchini and potatoes in the oven is an excellent and profitable option for a hearty vegetable dish. When serving, of course, the casserole needs to be cut into portions. Can be served with different sauces, even just sour cream or mayonnaise. We can only wish you bon appetit!

Wondering what to cook with zucchini and potatoes? We recommend trying this quick casserole recipe! This dish is easy to make in the oven or slow cooker. If you want your casserole to be hearty, add meat or vegetables. Zucchini and potatoes are easy to prepare, can be stored for a long time, and the prices for these vegetables are more than affordable. Yes, no holiday dinner would be complete without them! Below we will provide recipes for a delicious eggplant pie, and for those on a diet, a low-calorie casserole that can even be prepared in a double boiler.

It’s easy to pamper your loved ones with zucchini. With us you will learn the secrets of preparing this healthy vegetable. Potatoes will add the zucchini’s familiar taste. Of course, potatoes are also a healthy product. You can adjust the recipes below to your taste. So, the casserole can be sprinkled with cheese or served with sauce: your imagination can work wonders!

Zucchini is a source of vitamin C, potassium, magnesium, calcium and folic acid. How to preserve the benefits of vegetables? A steamer or slow cooker will help you with this! Don't assume that zucchini is only used in summer: you can buy zucchini at a large supermarket even in winter, or freeze vegetables in summer. You can enjoy zucchini and potato casserole regardless of the time of year.

Such a vegetable dish, if steamed or in a slow cooker, is a storehouse of vitamins and other useful substances. In addition, this is a hearty dish that will fill a large family. Don't be afraid to experiment! You can add anything to a dish of versatile vegetables. However, follow our tips to ensure everything turns out perfect.

• Do not make the casserole high, as it may not bake or fall apart.
• Don't neglect herbs and seasonings. Celery, dill, and oregano are combined with zucchini.
• Slice the vegetables thinly: this way they will bake better.
• Be sure to serve the sauce. For example, garlic sauce. It will not be difficult for any housewife to prepare it. Just add mayonnaise, water and spices to taste to the grated garlic. The casserole can also be eaten with sour cream.

Potato and zucchini casserole in the oven

With cheese and garlic, zucchini casserole will acquire incredible taste and aroma. Of course, you can prepare such a dish in a double boiler, but the recipe for zucchini and potato casserole in the oven is simpler. We share it with you.

You will need:

• medium zucchini - 1 pc.;
• potatoes – 4 pcs.;
• parmesan – 200 g;
• fat sour cream – 250 ml;
• garlic – 2 cloves.

Preparation:

1. Wash and peel the vegetables. Remove the peel.
2. Cut the vegetables into thin rings.
3. Mix garlic with full-fat sour cream and spices.
4. Grease a baking sheet with oil and place some of the potato slices on it.
5. Pour dressing over potatoes.
6. Place a second layer of potatoes and cover with dressing.
7. Place the zucchini and also pour in the dressing.
8. Bake for 35 minutes at 200°C.
9. Grate the Parmesan.

• After 40 minutes, remove the pan from the oven, sprinkle everything with cheese and put it under the grill for a few more minutes.

Zucchini and potato casserole in the oven is ready!

Cooking with eggplants

Pectin, protein, vitamins... What is there in this vegetable! It will charge you with vitamins and a great mood!

You will need:

• medium eggplant – 1 pc.;
• zucchini – 1 pc.;
• red or yellow pepper – 1 pc.;
• sour cream – 250 ml;
• parmesan – 200 g;
• flour – 200 g;
• chicken eggs – 4 pcs.;
• baking powder – 10 g.

Preparation:

1. Peel the vegetables.
2. Cut them into strips or slices.
3. Cut the pepper into strips.
4. Place all the vegetables on a baking sheet and place in the oven at 200°C for 20 minutes.
5. Mix full-fat sour cream with sifted flour, as well as chicken eggs and Parmesan cheese.
6. Place half of the vegetables in the pan and fill with batter.
7. Repeat the procedure again.
8. Bake for half an hour at 200°C.

Don't forget to sprinkle the dish with herbs or grated cheese, and also prepare garlic dressing for it.

Cooking in a slow cooker

To please your men, just add tomatoes and chicken to the dish .

You will need:

• zucchini – 1 pc.;
• potatoes – 0.5 kg;
• chicken fillet – 250 g;
• sour cream – 200 ml;
• chicken eggs – 4 pcs.

Preparation:

1. Wash and peel the vegetables.
2. Cut them into thin slices.
3. Wash the chicken fillet and cut into small cubes.
4. Pour some oil into the multicooker bowl and add some of the potatoes.
5. Place a layer of fillet on the potatoes.
6. Place zucchini on top.
7. Alternate ingredients until you have finished layering. Sprinkle everything with spices.
8. Mix chicken eggs and full-fat sour cream.
9. Pour the vegetables and chicken into the multicooker bowl.

Zucchini and potato casserole in a slow cooker is ready! All that remains is to serve it to your guests. With chicken it turns out tender and satisfying, and the tomatoes add flavor to the dish.

A casserole of zucchini and potatoes with the addition of minced meat instead of chicken will appeal to the male half of the family. To prepare such a dish, you only need to change the baking duration, since the minced meat takes a little longer to cook than the chicken.

Cooking in a steamer

The following recipe will not take much of your time and effort. Making a pie in a double boiler requires a minimum of time and ingredients.

You will need:

• zucchini – 1 pc.;
• parmesan – 50 g;
• chicken egg – 3 pcs.

Preparation:

1. Wash the zucchini and cut into thin slices.
2. Beat the eggs.
3. Grate Parmesan.
4. Place chopped vegetables in a steamer, pour eggs over them and sprinkle with grated cheese. This dish needs to be cooked within half an hour.

Serve with garlic sauce or sour cream. In the casserole prepared according to this recipe, all vitamins are preserved, and its calorie content is minimal. When preparing vegetable casseroles, most of the time is spent on the preparatory stage associated with chopping vegetables and preparing the sauce. The dish itself is prepared quickly.

Stories from our readers