Fresh and low-calorie zucchini are very suitable for making light summer casseroles. To make the dish more satisfying, season the zucchini with cheese - it will give delicate vegetables an additional taste nuance and create a golden, appetizing crust on the surface of the casserole.
It is necessary
-
- Zucchini casserole:
- 8 young zucchini of different colors;
- 100 g mozzarella;
- 4 tomatoes;
- 8 tablespoons olive oil
- 2 cloves of garlic;
- salt;
- ground black pepper;
- parsley and basil.
- Baked zucchini with vegetables:
- 2 young zucchini;
- 1 young eggplant;
- 2 cloves of garlic;
- 3 tomatoes;
- dry oregano greens;
- vegetable oil for frying;
- 100 g of spicy cheese;
- salt;
- ground black pepper.
Instructions
Step 1
For cooking, choose sturdy young zucchini with thin skin. Buy light, dark green and yellow vegetables, they do not differ in taste, but laid in one shape, they will look very beautiful.
Step 2
Wash and dry the courgettes. Cut them into thin slices and grill them on a preheated grill for about 4 minutes. If you don't have a grill, vegetables can be microwaved or sautéed in a skillet with a couple of tablespoons of heated oil. Don't add too much fat - the zucchini will absorb it very quickly.
Step 3
Scald strong meaty tomatoes with boiling water and remove the skin from them. Cut vegetables into circles, remove seeds. Chop the mozzarella into thin plastics, chop the basil and parsley greens.
Step 4
Place the squash in a refractory dish in even rows so that one plastic is on top of the other in the form of scales. Alternate colors for a more elegant look. Spread the tomato and mozzarella plastic evenly between the zucchini slices. Sprinkle the top of the casserole with chopped herbs.
Step 5
Use a knife blade to crush 2 cloves of garlic and mix with olive oil. Add salt and freshly ground black pepper. Pour this sauce over the zucchini. Place the dish in an oven preheated to 180 ° C and bake for 15-20 minutes, until the vegetables are soft and the cheese is browned. Serve zucchini with fresh white bread as a light main course or a hearty side dish with meat.
Step 6
It is also easy to bake young zucchini stuffed with vegetables. Slice them lengthwise, select the pulp with a knife and chop it into cubes. Also cut the peeled and seedless tomatoes and young eggplants. Chop the garlic. Place vegetables in a skillet with heated vegetable oil and fry for 5-7 minutes. Season with salt and sprinkle with ground black pepper and dry oregano.
Step 7
Wrap the zucchini halves in foil and bake in a preheated oven for 7-10 minutes. Take out the baking sheet, put the vegetable mixture in the zucchini boats. Sprinkle the grated hot cheese onto the dish and return it to the oven for another 10 minutes. A couple of minutes before cooking, turn on the grill to brown the cheese.
