Zucchini casserole: recipes for every taste

From the beginning of summer until late autumn, many zucchini guests are on the table. A zucchini casserole takes an honorable place among them. A lot of recipes allows you to choose a dish for every taste: from grated zucchini or sliced, with minced meat or cottage cheese, with other fillings. You can cook it in the oven or slow cooker - it turns out equally tasty.

With minced meat and tomatoes in the oven


  • young zucchini - 0.55 kg;
  • minced "Home" - 0.3 kg;
  • tomatoes - 0.45 kg;
  • hard cheese - 0.2 kg;
  • onions - 75-90 g;
  • chicken eggs - a couple;
  • refined oil - 20-25 ml;
  • kefir - 125 ml;
  • salt, black pepper - according to your taste.

Step by step recipe:

  1. Wash the zucchini and rub it coarsely without cleaning it. If, instead of young zucchini, you took a slightly overgrown one, then they will have to be peeled and peeled first.
  2. Peel the onion and cut it into small pieces.
  3. Grate the cheese on a fine grater.
  4. In a bowl, beat the eggs with kefir, pouring a little pepper and salt here.
  5. Wash the tomatoes, remove the stalk, cut in half and cut into thin semicircles. To chop tomatoes, use a special knife with small cloves - it allows you to make thin slices, without squeezing juice from the fruits.
  6. Heat oil and fry onions in it.
  7. Put the minced meat in a frying pan and fry it, breaking a lump with a spoon, until the blood red color is lost, that is, until it acquires a uniform grayish tint. When frying, pepper and salt.
  8. Take the mold, lubricating it, if necessary, with vegetable oil, lay the products in layers: the first layer is half the zucchini mass, the second layer is minced meat, the third layer is tomatoes, the fourth is the remaining zucchini.
  9. Pour in a mixture of kefir and eggs.
  10. Sprinkle with cheese.
  11. Bake until the cheese turns brown in the oven, heated to 180-200 degrees.

The given step-by-step recipe will allow you to cook zucchini casserole even for an inexperienced housewife, while it will be tasty and mouth-watering.

Cheese Diet Vegetable Casserole


  • zucchini (fresh or frozen in cubes) - 300 g;
  • carrots (fresh) - 150 g;
  • chicken eggs - 3 pcs.;
  • Russian cheese (or similar) - 50 g;
  • 2.5% fat milk - 125 ml;
  • salt to taste.

Step by step recipe:

  1. If you use frozen zucchini, then unfreeze them and let drain water. When using fresh zucchini, they need to be cleaned, cut into small cubes.
  2. Peel the carrots and cut them into thick discs. If the carrots are "thick" then you can cut in semicircles.
  3. Mix vegetables.
  4. In another bowl, mix the milk and eggs, slightly salting them.
  5. Finely grate the cheese and mix with the egg mass.
  6. Put the vegetables in a silicone mold, one of the advantages of which is the ability to bake foods without oil: they do not burn anyway.
  7. Pour the prepared mixture with vegetables.
  8. Bake in the oven at 180-200 degrees for 35-45 minutes, depending on the size of the pieces of vegetables.

Vegetable casserole prepared according to this recipe is a godsend for those who follow the figure, but love to eat something tasty. The calorie content of this dish is 90 kcal / 100 g. About 600 g of casserole, that is, three full servings, each of which total 180 kilocalories, comes out of the amount of ingredients in the recipe.

If the extra 10-20 kilocalories per serving do not scare you, then add one or two tablespoons of flour. To make it stir without lumps, first mix it with one egg, and then beat the rest.

Recipe with cottage cheese and grated zucchini


  • zucchini - 0.5-0.6 kg;
  • cottage cheese - 0.3 kg;
  • chicken eggs - a couple;
  • garlic - a couple of cloves;
  • dill, parsley - half a bunch;
  • salt, pepper mixture to taste.

Step by step recipe:

  1. Rub the peeled zucchini (on a coarse grater).
  2. Drain excess juice from grated zucchini.
  3. Beat eggs with salt.
  4. Mix eggs with cottage cheese.
  5. Squeeze the garlic into the grated squash.
  6. Finely chop the parsley, dill, mix with zucchini.
  7. Mix zucchini with egg curd.
  8. Place parchment paper in a baking dish, lightly grease it.
  9. Put the squash-curd mass in the form.
  10. Bake in the oven for approximately 45 minutes.

A simple cottage cheese and zucchini casserole in appearance resembles an appetizing cake, while the taste is completely unique. It is worth trying to cook at least once.

Option in the Redmond slow cooker


  • zucchini - 0.8 kg;
  • onions (turnips) - 90-120 g;
  • chicken eggs - 4 pcs.;
  • processed cheese - 0.2-0.25 kg;
  • spicy herbs - 20 g;
  • Peshekhonsky cheese or with similar characteristics - 50 g;
  • vegetable oil - 50 ml;
  • salt (optional) - within a teaspoon.

Step by step recipe:

  1. Cut zucchini into thin long sticks.
  2. Free the onion from the husk, cut into half rings.
  3. Beat eggs with salt and herbs.
  4. Cut the cream cheese into cubes.
  5. Hard cheese grate finely.
  6. Pour the oil into the bowl of the multicooker, put the onion and for 5 minutes turn on the Frying program, which is in most modern Redmond multicookers. If your program does not provide for this, select "Baking." Fry as recommended by the manufacturer with the lid open.
  7. Add zucchini to the onion and fry them in the same mode for 10 to 15 minutes, until the zucchini is completely soft.
  8. Put cream cheese. Turn on the same program for another 5 minutes.
  9. Pour in egg mass, lower the lid, set the Baking program (optimal time is 30 minutes).
  10. A few minutes before the end of the program, lift the lid and sprinkle the casserole with grated cheese.

The recipe is suitable not only for the Redmond multicooker, but also for others with similar programs.

Zucchini casserole with semolina and green onions - recipe for a slow cooker


  • zucchini - 0.7-0.9 kg;
  • green onions - 0.2 kg;
  • chicken egg - 3 pcs.;
  • kefir - 125 ml;
  • cheese of any of the hard varieties - 100 g;
  • garlic - a pair of cloves;
  • flour - 100 g;
  • semolina - 50 g;
  • vegetable oil - 20 ml;
  • soda - pinch;
  • Provencal herbs - pinch;
  • salt is a pinch.

Step by step recipe:

  1. Peel the squash, seeds.
  2. Grate using the side of the grater with large holes.
  3. Squeeze the juice from the zucchini.
  4. Chop the onion finely.
  5. Pass the garlic through the garlic.
  6. Stir the zucchini, onions, and garlic.
  7. Mix flour with semolina, salt, soda and Provencal herbs.
  8. Add the eggs, stirring each time, pour in the kefir, stir again.
  9. Finely grate the cheese and mix with the dough.
  10. Mix the dough with zucchini-onion mass.
  11. Lubricate the multicooker bowl, put the resulting mixture into it.
  12. Close the lid, turn on the “Baking” mode for 60 minutes.

This simple casserole is very appetizing, a bit like a pie, although not so rosy.

With minced meat and potatoes in a slow cooker


  • zucchini (always young) - 0.6-0.8 kg;
  • potatoes - 0.4-0.5 kg;
  • green onions - 100 g;
  • tomatoes - 0.2-0.3 kg;
  • minced meat (any) - 0.5 kg;
  • eggs - 4 pcs.;
  • flour - 100 g;
  • sour cream - 0.2 kg
  • cheese ("Dutch" or similar) - 100 g;
  • salt and spices to taste,
  • refined sunflower oil - as needed.

Step by step recipe:

  1. Lubricate the multicooker bowl.
  2. Wash, cut washers with a thickness of about half a centimeter of zucchini, put on the bottom of the crock-pot.
  3. Finely chop the onion, sprinkle with half the zucchini.
  4. Season with a little salt and season.
  5. Cut peeled potatoes into thin circles, put on top of zucchini. Sprinkle with the remaining onions, salt again and season.
  6. Salt, pepper the minced meat and lay it on top of the potatoes.
  7. Cut the washed tomatoes into circles.
  8. Mix eggs with flour and spices, mix them with sour cream.
  9. Pour the resulting mixture into the contents of the multicooker bowl. In several places, make punctures with a flat narrow spatula so that the casserole is better soaked in sauce.
  10. Grate cheese coarsely, sprinkle them all on top.
  11. Close the lid and select the "Baking" mode. The casserole will be prepared for a long time - 90 minutes, since the potatoes that are part of it are baked slowly.

The casserole is very hearty and juicy.

Young zucchini casserole with cheese (video)

The recipes for most zucchini casseroles are simple and do not require the use of rare or expensive ingredients. At the same time, the prepared dishes turn out beautiful and tasty, although the energy value of many of them is not at all high.

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