Zucchini and eggplant casserole is a great opportunity to cook a tasty and healthy dish from a rich harvest.
Previously, casserole was considered a simple dish, but modern recipes allow you to cook real masterpieces.
Oven casseroles and eggplant casseroles - basic cooking principles
Eggplant and zucchini are the basis of the dish. A casserole can be made exclusively from vegetables, or you can make it more satisfying by adding minced meat, sausages or pieces of meat.
You can bake vegetables in your own juice, or prepare a dressing based on sour cream, cream, mayonnaise or tomato paste. In addition, eggs and spices are added to the dressing.
Casseroles made of zucchini and eggplant with meat will be a wonderful decoration of the festive table. For cooking, you can use beef or pork fillet. Diet casserole cooked with chicken.
To make the casserole look delicious, it is sprinkled with grated cheese. The dish is decorated with sprigs of fresh herbs and curly slices of vegetables.
Serve the casserole as an independent dish. If it is prepared exclusively from vegetables, it can be served as a side dish for meat or fish dishes.
Recipe 1. Zucchini and eggplant casserole in the oven with minced meat
Ingredients
two zucchini;
spices;
three small eggplants;
fresh greens;
mixed forcemeat - 400 g;
flour - 50 g;
two eggs;
vegetable oil;
three tomatoes;
cheese - 150 g;
onion head.
Cooking method
1. Wash and wipe the eggplants with a towel. We cut the stalks. Cut into slices half a centimeter thick. We spread the chopped vegetable in a bowl and fill it with salt water. Leave for half an hour.
2. We clean the onion and crumble into small cubes. We pass in vegetable oil until transparent. Add minced meat to the pan with fried onions and fry, stirring continuously, until the color changes. Season with salt and spices, mix and remove from heat.
3. Remove the eggplant from the water and place it on a napkin. Fry each slice, soaking it in flour, until golden brown. Put the fried eggplant on a napkin so that it absorbs excess oil.
4. Drive the eggs into the chilled minced meat and knead.
5. Zucchini peel and cut into thin circles.
6. Lubricate the mold with oil. At the bottom we lay out half the fried sliced eggplant, put half of the zucchini on top, spread half the minced meat on them with an even layer. Repeat the layers. Put slices of thinly sliced tomatoes on top and sprinkle with cheese chips abundantly. Bake for 25 minutes at 180 C.
Recipe 2. Casserole of zucchini and eggplant in the oven with bell pepper
Ingredients
800 g eggplant;
salt;
700 g squash;
spice;
1 kg 200 g of tomatoes;
75 ml of vegetable oil;
200 g of bell pepper;
4 cloves of garlic;
two onions;
100 g of fresh dill and parsley.
Cooking method
1. Wash eggplant and zucchini under the tap and wipe with a towel. Grind in thin circles and place on different plates. Sprinkle with salt and leave for a while.
2. Pour the vegetable oil into the stewpan and heat it. Peel and finely chop the onion. Fry it until transparent, stirring constantly.
3. Wash the tomatoes. Half scald with boiling water and beat in a blender until puree. Pour it into the pan and season with spices. Cut the remaining tomatoes into circles.
4. Rinse, dry, and remove the stalks. Cut the vegetable into thin strips and put in a pan with boiling sauce. Salt and cook over low heat for ten minutes.
5. Put the vegetables in a circular shape, alternating eggplant, zucchini and tomato. Pour the tomato sauce over the vegetables. Sprinkle with chopped garlic and herbs. Sprinkle with vegetable oil and bake at 180 C for an hour. You can sprinkle the finished dish with cheese.
Recipe 3. Zucchini and eggplant casserole in the oven with chicken breast
Ingredients
eggplant;
spices;
bell pepper - two pods;
egg;
zucchini;
sour cream - a glass;
two onions;
one chicken breast;
two tomatoes.
Cooking method
1. Wash zucchini and eggplant under the tap. Wipe with a towel and peel.
2. Cut the blue ones into strips and put them in a bowl. Sprinkle with salt, mix and set aside for a while.
3. Zucchini chopped into large chips.
4. Peppers cleanse from seeds. Peeled onions and sweet peppers, cut into a quarter rings. Peel the carrots and grind them on a grater.
5. Put the onions in the warmed vegetable oil and pass until transparent, then add pepper and carrots. Continue to fry, stirring occasionally, until the vegetables are soft. We shift to a plate and cool.
6. Rinse the breast under the tap, dry with napkins. We remove bones and skin. Cut the meat into thin strips. Fry the chicken until cooked in the same pan where the vegetables were fried.
7. We take out the eggplants from the water and put them on a towel so that they dry out.
8. We grease the baking sheet with oil and put the ingredients into it in this order: half the grated zucchini, half the eggplant, ½ part of the vegetable fry, chicken. Repeat the layers in reverse order. Put the tomato slices with the last layer. Beat sour cream with an egg and fill it with a casserole. We bake for 50 minutes at 180 C. Decorate the finished dish with herbs or sprinkle with cheese.
Recipe 4. Casserole of zucchini and eggplant in the oven with cheese
Ingredients
eggplant;
vegetable oil;
two small zucchini;
spices and salt;
a small head of garlic;
mayonnaise;
four tomatoes;
cheese - 150 g.
Cooking method
1. Zucchini, tomatoes and eggplant under my tap and cut into circles.
2. Put the little blue ones in a bowl and fill with salt water. We stand for half an hour.
3. We sort the head of garlic into teeth, clean and finely chop.
4. Lubricate the mold with oil. We take out the eggplants from the salt solution, slightly squeeze them and put them on a napkin.
5. In the form we put half the eggplant. Then we lay out half the tomatoes, on top of the zucchini. Sprinkle each layer with chopped garlic, season with spices and grease with mayonnaise. Repeat the layers in the same order.
6. Put the casserole in the oven for forty minutes. Then take out, generously crush with cheese chips and bake for another ten minutes.
Recipe 5. Oven and potato casserole in the oven with potatoes
Ingredients
a pound of chicken fillet;
salt;
potatoes - 400 g;
a bunch of dill;
eggplant - 400 g;
green cilantro and basil - a bunch;
300 g squash;
3 cloves of garlic;
tomatoes - 350 g;
mayonnaise is a small pack.
Cooking method
1. Wash and peel the eggplant. Cut them into circles five millimeters thick. Put in a bowl, salt, mix and let stand for half an hour. Then rinse and dry slightly.
2. Grind the chicken to the state of minced meat in a blender. Rinse the greens of cilantro and basil, dry slightly and finely crush. Add to the minced meat, salt it and mix. Pour in a little water so that the stuffing can be easily spread with a spoon.
3. Peel and wash the potatoes. Cut into thin slices. Put them in a deep baking sheet with a thin layer. Pour in approximately 100 ml of salted water. Spread a third of the minced meat evenly over the potatoes.
4. Spread eggplant mugs and salt. Spread half of the remaining minced meat on top.
5. Wash the zucchini, peel and grind it in thin circles. Salt and spread the remaining minced meat. Lay thin slices of tomatoes on top of the zucchini.
6. Finely chop the garlic and dill, add to mayonnaise and mix. Grease the surface of the casserole. Place the pan in the oven for forty minutes. Bake at 200 C. Serve the casserole hot.
Recipe 6. Lenten casserole from zucchini and eggplant in the oven with pita bread
Ingredients
800 g eggplant;
three thin Armenian pita bread;
spices and salt;
three tomatoes;
75 g of tomato paste;
800 g of zucchini;
drinking water - a third of a glass;
200 ml of soy milk.
Cooking method
1. Grind the washed eggplant in pieces and soak in cold salted water for half an hour. Then squeeze and spread on a napkin.
2. Tomatoes and my zucchini. Wipe with a towel and cut into small pieces. Combine the vegetables in a deep bowl and mix.
3. Combine soy milk with tomato paste and mix well. Season with salt and spices.
4. Pieces of pita bread are cut in half. We take a deep form and cover it with foil. Put pita bread and grease it with sauce. Cover with a second sheet of pita bread. Distribute a quarter of the vegetable mixture on top and pour over the sauce. We spread the products in this order until they run out. The last layer should be pita bread, which is poured with sauce.
5. Put the mold in the oven and bake for an hour at 180 C.
Oven and zucchini casserole in the oven - tips and tricks
Before using eggplants, they must be soaked in saline to get rid of bitterness.
The casserole can be laid out in layers, or you can chop the vegetables in small pieces, mix, put in a mold and pour over the sauce.
To spice the casseroles, add chopped garlic to it.
Sprinkle grated cheese over the casserole to make a golden crust on top.
