Eggplants, zucchini, mushrooms baked in the oven. Vegetables baked in the oven. Recipe for baked eggplants and zucchini in breadcrumbs

Eggplant is a favorite vegetable of many. They use it in many recipes, prepare various dishes with it: caviar, salads, rolls, gravies, they have learned to make them taste like mushrooms, and use them instead of meat. This list can be continued for a long time. Every eggplant lover has his own favorite recipes in the cookbook: some are quick and inexpensive, others are original and festive.

I offer an uncomplicated, simple and very delicious recipe oven-baked eggplants and zucchini. It is very easy to prepare, and the result is magnificent.

Prepare the ingredients according to the list.

Wash the eggplants, cut into slices, approximately 5-7 mm. Sprinkle generously with salt and leave for 15-20 minutes, then drain the resulting liquid and rinse with water.

Wash the zucchini, cut into ~5-7 mm slices and place in a ceramic baking dish.

Place eggplants on top.

Make cross cuts on the tomatoes, pour boiling water over them and remove the skin.

Remove stems and seeds from peppers. Cut into 2-4 parts.

Grind the peppers and tomatoes in a blender or grind with a meat grinder.

Finely chop the greens and add to the chopped vegetables. Add salt and spices to taste.

Pour the sauce over the eggplants and zucchini. Place in an oven preheated to 180 degrees for 45-55 minutes.

Juicy, aromatic and very tender zucchini with eggplants, baked in the oven, serve warm or cooled.

Cook with love.

Warm salad side dish.

Ingredients

Eggplants - 200 grams
zucchini - 200 grams
bell pepper - 200 grams
mushrooms - 200 grams
balsamic vinegar - 2 tbsp.
garlic - 2 cloves
honey - 2 tsp.
salt
ground black pepper
vegetable oil - 3 tbsp.

For 1 serving (108.2 g):
Calories: 48.2 kcal.
Fat: 2 g.
Carbohydrates: 6.9 g.
Proteins: 1.3 g.

Preparation

Everything is simple here. Fry chopped vegetables and mushrooms in a grill pan or bake in the oven (I cooked in an air fryer) until cooked.
Prepare the sauce - mix vinegar, vegetable oil, honey, salt, pepper and chopped garlic.
Season the prepared vegetables while still hot. Let stand for 10-15 minutes and serve.
It’s also tasty when the vegetables have cooled, but it’s better when they’re warm.

Pizza that makes you crazy.

Ingredients:

For the test we need
1. 500g flour
2. ½ - 1 glass of water
3. 100g sl butter
4. A pinch of salt
5. A pinch of sugar
For the filling we need
1. 4 tomatoes
2. 2 eggplants
3. 1 bell pepper

5. 300 grams of cheese

For the sauce we need
1. 200 g sour cream

3. 1 tsp. asafoetida
4. 1 tsp. turmeric

Preparation:

And also fry the zucchini.




Pour over the sauce.
And sprinkle with cheese.

Pizza that makes you crazy.

Ingredients:

For the test we need
1. 500g flour
2. ½ - 1 glass of water
3. 100g sl butter
4. A pinch of salt
5. A pinch of sugar
For the filling we need
1. 4 tomatoes
2. 2 eggplants
3. 1 bell pepper
4. 2 small zucchini
5. 300 grams of cheese

For the sauce we need
1. 200 g sour cream
2. 100 g tbsp vegetable oil
3. 1 tsp. spices asafoetida
4. 1 tsp. turmeric
5. 3 tbsp. spoons of mixture " Provencal herbs»*
Herbs de Provence seasoning is sold in almost all supermarkets in our city. But if you still haven’t found it, replace it with a 1:1 combination of Basil and Oregano spices.

Preparation:

Roll out the dough and place in the oven for 15-2 minutes
Prepare the Sauce. You can prepare it in advance, but it is important that it is hot at the time of pouring, that is, it will need to be heated later. Mix the ingredients and cook for 2-3 minutes.
Fry the eggplants in vegetable oil until golden brown.
And also fry the zucchini.
We take our base out of the oven and grease it with sauce, put zucchini and eggplant on top.
Sprinkle bell pepper on top.
Pour over the sauce and place in the oven for 5-7 minutes.
Remove from the oven and place tomatoes on top.
Pour over the sauce.
And sprinkle with cheese.
Bake in the oven for a few minutes and you're done.

Pizza that makes you crazy.

Ingredients:

For the test we need
1. 500g flour
2. ½ - 1 glass of water
3. 100g sl butter
4. A pinch of salt
5. A pinch of sugar
For the filling we need
1. 4 tomatoes
2. 2 eggplants
3. 1 bell pepper
4. 2 small zucchini
5. 300 grams of cheese

For the sauce we need
1. 200 g sour cream
2. 100 g tbsp vegetable oil
3. 1 tsp. spices asafoetida
4. 1 tsp. turmeric
5. 3 tbsp. spoons of herbs de Provence mixture*
Herbs de Provence seasoning is sold in almost all supermarkets in our city. But if you still haven’t found it, replace it with a 1:1 combination of Basil and Oregano spices.

Preparation:

Roll out the dough and place in the oven for 15-2 minutes
Prepare the Sauce. You can prepare it in advance, but it is important that it is hot at the time of pouring, that is, it will need to be heated later. Mix the ingredients and cook for 2-3 minutes.
Fry the eggplants in vegetable oil until golden brown.
And also fry the zucchini.
We take our base out of the oven and grease it with sauce, put zucchini and eggplant on top.
Sprinkle bell pepper on top.
Pour over the sauce and place in the oven for 5-7 minutes.
Remove from the oven and place tomatoes on top.
Pour over the sauce.
And sprinkle with cheese.
Bake in the oven for a few minutes and you're done.

Pizza that makes you crazy.

Ingredients:

For the test we need
1. 500g flour
2. ½ - 1 glass of water
3. 100g sl butter
4. A pinch of salt
5. A pinch of sugar
For the filling we need
1. 4 tomatoes
2. 2 eggplants
3. 1 bell pepper
4. 2 small zucchini
5. 300 grams of cheese

For the sauce we need
1. 200 g sour cream
2. 100 g tbsp vegetable oil
3. 1 tsp. asafoetida
4. 1 tsp. turmeric
5. 3 tbsp. spoons of herbs de Provence mixture*
Herbs de Provence seasoning is sold in almost all supermarkets in our city. But if you still haven’t found it, replace it with a 1:1 combination of Basil and Oregano spices.

Preparation:

Roll out the dough and place in the oven for 15-2 minutes
Prepare the Sauce. You can prepare it in advance, but it is important that it is hot at the time of pouring, that is, it will need to be heated later. Mix the ingredients and cook for 2-3 minutes.
Fry the eggplants in vegetable oil until golden brown.
And also fry the zucchini.
We take our base out of the oven and grease it with sauce, put zucchini and eggplant on top.
Sprinkle bell pepper on top.
Pour over the sauce and place in the oven for 5-7 minutes.
Remove from the oven and place tomatoes on top.
Pour over the sauce.
And sprinkle with cheese.
Bake in the oven for a few minutes and you're done.

Pizza that makes you crazy

Ingredients:
For the test:
- 500 g flour
- 1 glass of water
- 100 g butter
- a pinch of salt
- a pinch of sugar

For filling:
- 4 tomatoes
- 2 eggplants
- 1 bell pepper
- 2 small zucchini
- 300 g cheese

For the sauce:
- 200 g sour cream
- 100 g vegetable oil
-1 teaspoon asafoetida
- 1 teaspoon turmeric
- 3 tablespoons seasoning

Roll out the dough and place in the oven for 15-2 minutes.

Prepare the Sauce. You can prepare it in advance, but it is important that it is hot at the time of pouring, that is, it will need to be heated later. Mix the ingredients and cook for 2-3 minutes.

Fry the eggplants in vegetable oil until golden brown. And also fry the zucchini.

We take our base out of the oven and grease it with sauce, put zucchini and eggplant on top. Sprinkle bell pepper on top. Pour over the sauce and place in the oven for 5-7 minutes.

Remove from the oven and place tomatoes on top.
Pour over the sauce. And sprinkle with cheese.
Bake in the oven for a few minutes until done.

Ingredients
pepper - 2 pcs.,
tomato - 5-6 pcs.,
zucchini - 2 pcs.,
eggplant - 2 pcs.,
tomato paste - 3 tbsp.,
vegetable oil - 2 tbsp.,
salt, basil, thyme, marjoram

Cooking method:
First you need to make a lecho for ratatouille. Wash the tomatoes and peppers, remove the seeds from the peppers. Cut two tomatoes and all the peppers into small pieces, add salt.

Pour vegetable oil into a heated frying pan, wait until it warms up, put peppers and tomatoes in it, lightly fry for 2-3 minutes, add 3 tbsp. water and 3 tbsp. tomato paste, salt, you can add adjika or hot pepper. Stir and simmer with the lid closed for 7-10 minutes.

While the lecho is stewing, you need to prepare the vegetables for ratatouille. Wash eggplants, zucchini and tomatoes. Peel the zucchini (the peel can be left if the zucchini is young); the eggplants do not need to be peeled. Cut all vegetables into slices no more than 3-5 mm thick; the cutting knife must be sharp.

Place the prepared lecho in a baking dish and spread it over the bottom in an even layer. And then lay out the vegetables cut into circles in even rows, alternating zucchini, eggplant and tomatoes, as shown in the photo. When all the vegetables are placed in the form, you need to salt them and sprinkle with a small amount of dried seasonings: basil, marjoram and thyme, this gives the dish a pleasant taste and smell. Ratatouille must be covered with food foil, folding it tightly under the edges of the form. Bake for 15-20 minutes in the oven at a temperature of 150-180 degrees.
When serving on a plate, first put a little lecho, and then the ratatouille itself, you can decorate with herbs.

Ratatouille Recipe preparation time: 1 hour 20 minutes.

The recipe is good for: fasting, dinner, lunch.

Number of servings: 4 pcs.

Ingredients for the Ratatouille recipe:

For the sauce
Sweet pepper 2 pcs. Tomatoes 2 pcs. Onions 1 pc. Salt 1 pinch Refined sunflower oil 2 tbsp. l.
Vegetables
Tomatoes 2 pcs. Eggplants 1 pc. Zucchini 1 pc.
For refueling
Fresh green basil 1 bunch Fresh dill 1 bunch Fresh parsley 1 bunch Garlic 3 cloves Olive oil 5 tbsp. l.Provencal herbs 1 tbsp. l.
"Ratatouille"

Summer continues... right now you really want to enjoy the taste of vegetables and fruits “from the garden”. They are rich in water, contain no calories, no fat and have no cholesterol at all. Also, vegetables and fruits strengthen our health by nourishing the body with vitamins and minerals.

Today we have “Ratatouille” - a traditional Provencal dish that became even more popular after the release of the cartoon of the same name. Initially, “Ratatouille” was considered the food of peasants, who could eat what grows “on the ground” if not them.

About cooking. Despite the large number of “body movements”, the process is not tiring. It takes a little more time to cut tomatoes, eggplants and zucchini, but if you have a special grater in your arsenal of kitchen utensils, you will do everything faster and more accurately.

Yes, and also, be sure to add Provencal herbs to the dressing, because without them there is no “country” cuisine of the Provence region, where everything that grows is eaten.

Preparing the Ratatouille recipe:

To prepare you will need: tomatoes, sweet peppers, eggplants, zucchini, herbs (to taste), garlic, vegetable and olive oil (you can just use vegetable oil), a mixture of Provençal herbs.

First, prepare the vegetable sauce. Bake the peppers in the oven at 180°C until the skin is black (about 30 minutes).

Transfer hot peppers to a plastic bag. Roll well and let cool.

Finely chop the onion.

Grate the tomatoes.

After the pepper has cooled slightly, remove the skin, remove the seeds and cut into cubes.

Fry onions, grated tomatoes and peppers in vegetable oil, add salt. Simmer until the sauce thickens a little (about 5-10 minutes).

Transfer the sauce to a baking dish and smooth it out.

Cut zucchini, tomatoes and eggplant into slices.

Prepare the dressing. Finely chop the greens, squeeze the garlic through a press, add olive oil, a mixture of Provençal herbs and add salt.

Place tomato, eggplant, and zucchini on top of the sauce, alternating.
Drizzle the herb dressing on top. Cover with foil. Place in the oven and bake at 180°C for 1 hour.

Eggplant casserole

We will need: Eggplants - 2-3 pcs.
Onion - 1-2 pcs.
Minced meat - 0.5 kg.
Tomatoes - 4-5 pcs.
Cheese - a lot! A couple of glasses in grated form at least.
Vegetable oil,
salt, spices.
Basil works very well in this recipe, both dried and fresh.

Cut the eggplant into slices, sprinkle with salt and leave for 30 minutes to “blow a tear.” Then squeeze and fry in vegetable oil on both sides.
Rub the mold with garlic and grease with oil.

Layer layers of eggplant, tomato slices, minced meat or mushrooms fried with onions, a layer of grated cheese, and of course salt, pepper and other spices to taste. Repeat the same layers until the shape is filled. Top with thick cheese. Bake as potato casserole- until the cheese melts and browns. Let cool slightly and set.
And then the options:
1. Instead of eggplant, you can take zucchini.
2. You can add a layer of sliced ​​and stewed bell peppers.
3. You can add a layer of boiled potatoes cut into slices.
4. You can not just add cheese on top, but mix cheese with sour cream (mayonnaise). You can add garlic to the cheese and mayonnaise mixture, and not to the casserole.
5. You can grease the layer of minced meat with sour cream.
In general, you can do it every day and not repeat it.
Saute the peeled and diced onion in olive oil, then add the eggplants and zucchini to it and, stirring, fry for 3-5 minutes over high heat. Salt, season with freshly ground pepper and dried oregano. Add the tomatoes and simmer our sauce with a lid for 15-20 minutes.
Boil the shells al dente, mix with the resulting sauce, half the grated cheese and fresh basil cut into strips. Place in the pan, sprinkle the remaining grated cheese on top and bake in a preheated oven for 10 minutes.

Vegetables baked with cheese: Vegetables baked with cheese:

There are a huge variety of eggplant recipes. One of the best ways cook vegetables - bake!
We will need:

Eggplant (small) - 1 pc.,
Zucchini (small) - 1 pc.,
Tomato - 2 pcs.,
Bell pepper (green) - 1 pc.,
Greens (various) - 2-3 sprigs,
Garlic - 1 head,
Cheese cheese - 100-130 g,
Natural yogurt - 200 g,
Olive oil - 2 tbsp. spoons,
Salt,
Pepper.
What to do:
Cut the eggplant, tomato and zucchini into thin rings, and the bell pepper into strips.
Peel the garlic, grind together with salt. Rub the zucchini and eggplant with the garlic mixture.
Grease the baking dish olive oil, lay out the eggplant, tomato and zucchini slices so that the pieces overlap each other. Add a little salt and pepper and sprinkle with diced cheese.
Add the bell pepper, pour in the remaining olive oil, pour in the yogurt and bake in the oven at 200 degrees for about 30 minutes, covered with foil. Then remove the foil and bring the dish to readiness at a temperature of 180 degrees.
Serve baked vegetables with chopped herbs as an independent dish or as a side dish for a meat dish.

600 g zucchini,
400 g eggplants,
1 egg,
1 tbsp. sour cream,
2 tbsp. l. vegetable oil,
greens, salt.

1. Zucchini and eggplant must be cut into circles, the width of which is about 1.5 cm.
2. Next, salt the eggplants, mix and leave for 40 minutes.
3. Then squeeze out the vegetables and drain the resulting liquid.
4. Place zucchini and eggplants alternately on a pre-greased baking sheet, sprinkle vegetable oil on top.
5. Place a baking sheet in an oven preheated to 200 oC and bake the vegetables until they are browned.
6. At this time, eggs, sour cream, chopped herbs and salt must be mixed and beaten with a mixer.
7. After waiting for the vegetables to brown, remove them from the oven and pour in the resulting mixture, then place the baking sheet in the oven and bake until done.
Zucchini casserole can be eaten both hot and cold, as a main dish or snack.

Vegetable caviar with garlic

Ingredients
eggplants 150 g
zucchini 150 g
carrots 1 piece
onion 1 piece
white cabbage 100 g
green onion 30 g
tomato puree 2 tbsp. l.
vegetable oil 2 tbsp. l.
vinegar 3% 1 tsp.
garlic 4 cloves
salt, ground black pepper

Peel the eggplants and zucchini. Salt the eggplants, let stand for 20 minutes, rinse. Bake the vegetables in the oven and chop finely.
Chop onions, carrots, cabbage into strips and sauté in oil, adding tomato puree. Then mix with chopped zucchini and eggplant and simmer for 10-15 minutes, stirring occasionally.
Season the caviar with vinegar, salt, pepper, chopped garlic and cool. When serving, sprinkle with chopped green onions.

Layered tartine with eggplant

In such dishes, in my opinion, it is completely unnecessary to give any proportions.

Therefore, we will need:

Puff pastry
Eggplant
Zucchini (small)
Tomatoes
Parsley, garlic, lemon zest
Salt and pepper, respectively.

* First you need to prepare everything. Cut eggplants and zucchini into circles and fry in vegetable oil

* Now this thing - I think it's called persilade - is a mixture of parsley, garlic and lemon zest - finely chopped.

* Cut out circles from puff pastry. Place a teaspoon of persilada on each, fan out the slices of eggplant, zucchini and tomato on top, and sprinkle another spoonful of pesilada on top.

* Bake in the oven at 200C until the dough is ready - it should rise and brown.

*Can be eaten both hot and cold. Ideal with a glass of red...

"Ratatouille"
38kcal per 100g

Zucchini (young) - 1 piece
Eggplant - 2 pcs
Tomato - 3 pcs
tomato sauce - 1 pack.
Onions - 0.5 pcs
Garlic - 3 teeth.
Spices
Salt

Now the sauce: pepper the tomato sauce and season with spices. Add finely chopped garlic and onion, mix well. Grease the deep pan thickly tomato sauce and start posting. I placed the vegetable rings vertically. Actually, you need to place them slightly diagonally. Cover with foil and bake in the oven until ready at a temperature of about 150 degrees.

Ingredients:

Eggplants - 400 gr.
zucchini or zucchini - 400 gr.
tomatoes - 400 gr.

For the sauce
tomatoes 400 gr.
bell pepper - 400 gr.
onion - 200 gr.
vegetable oil - 40 ml.
tomato paste -350 ml.

greens for decoration
salt, pepper to taste
garlic optional

Preparation:

Ingredients:

Eggplants - 400 gr.
zucchini or zucchini - 400 gr.
tomatoes - 400 gr.

For the sauce
tomatoes 400 gr.
bell pepper - 400 gr.
onion - 200 gr.
vegetable oil - 40 ml.
tomato paste -350 ml.
Provençal herbs (sometimes called French herbs)
greens for decoration
salt, pepper to taste
garlic optional

Preparation:

For ratatouille, it is very important to choose the right size vegetables. Then the dish looks especially impressive. Zucchini, eggplant and tomatoes should be approximately the same cross-sectional diameter. In addition, it is good that the tomatoes are strong, otherwise it will be difficult to cut them into thin slices.

1) Wash the bell peppers and bake in the oven (180-200 degrees, 40-60 minutes) until brown spots appear. Place the peppers in a bag and cool.
2) Cut the peppers, remove the seeds and stem, chop
3) Peel and chop the onions as well. Heat vegetable oil, fry the onion until soft, add chopped bell pepper to it and fry everything together for about 5 minutes. Add tomato paste
4) Now add salt and cook the sauce over low heat for about 10 minutes.
5) While the sauce is cooking, you can safely wash the vegetables, cut them into slices and lightly salt the eggplants and zucchini.
6) Add finely chopped garlic and Provencal herbs to the sauce and grind everything with a blender.
7) Place the sauce in a baking dish.
8) And vegetables. Sprinkle vegetables with vegetable oil, ideally olive oil.
9) Cover the pan with foil and place in an oven preheated to 200 degrees for about 50-60 minutes.

Ingredients:

Eggplants - 400 gr.
zucchini or zucchini - 400 gr.
tomatoes - 400 gr.

For the sauce
tomatoes 400 gr.
bell pepper - 400 gr.
onion - 200 gr.
vegetable oil - 40 ml.
tomato paste -350 ml.
Provençal herbs (sometimes called French herbs)
greens for decoration
salt, pepper to taste
garlic optional

Preparation:

For ratatouille, it is very important to choose the right size vegetables. Then the dish looks especially impressive. Zucchini, eggplant and tomatoes should be approximately the same cross-sectional diameter. In addition, it is good that the tomatoes are strong, otherwise it will be difficult to cut them into thin slices.

1) Wash the bell peppers and bake in the oven (180-200 degrees, 40-60 minutes) until brown spots appear. Place the peppers in a bag and cool.
2) Cut the peppers, remove the seeds and stem, chop
3) Peel and chop the onions as well. Heat vegetable oil, fry the onion until soft, add chopped bell pepper to it and fry everything together for about 5 minutes. Add tomato paste
4) Now add salt and cook the sauce over low heat for about 10 minutes.
5) While the sauce is cooking, you can safely wash the vegetables, cut them into slices and lightly salt the eggplants and zucchini.
6) Add finely chopped garlic and Provencal herbs to the sauce and grind everything with a blender.
7) Place the sauce in a baking dish.
8) And vegetables. Sprinkle vegetables with vegetable oil, ideally olive oil.
9) Cover the pan with foil and place in an oven preheated to 200 degrees for about 50-60 minutes.

Baked vegetable salad.

Ingredients for making baked vegetable salad:
eggplants – 2-3 pcs.
zucchini (zucchini) – 1-2 pcs.
bell pepper – 2-3 pcs.
green cilantro
garlic
olive oil
lemon juice or balsamic vinegar
salt
ground black pepper

Method for preparing baked vegetable salad:
Bake peppers, eggplants, zucchini (zucchini) on a skewer or in the oven. The readiness of peppers is determined by the blackening of the skin; eggplants and zucchini (they take longer to cook) are determined by the more noticeable softness of the fruit.

Dip each vegetable into a bowl of cold water, remove the skin from it. There is no need to peel the zucchini. Cut the baked vegetables into small cubes. Mix.

Finely chop the cilantro, grate the garlic or finely chop it with a knife, finely chop it if desired green onions or cut onions into half rings.

Mix everything, add salt and pepper, a little lemon juice or balsamic vinegar, and pour in olive oil. Serve with barbecue.

Have a nice and tasty holiday!

Zucchini-eggplant baked with chicken, mushrooms, tomatoes and cheese Recipe:
Eggplants-3 -4 pcs.
Zucchini-3-4 pcs.
minced chicken-500 g
champignons-500 g
onions - 2-3 heads
garlic - 4 cloves
sour cream - 400 g
tomatoes-3-4 pcs.
hard cheese-300 g
salt and pepper to taste

Take zucchini and eggplants* (pre-soak the eggplants in slightly salted water to remove the bitterness), cut them in half and remove all the pulp with a tablespoon.
Simmer the pulp over low heat, zucchini separately, eggplant separately, then fry the minced chicken, finely chopped mushrooms with onions (half rings) until half cooked (fry everything separately, except onions and mushrooms)
Fill the boats with zucchini and eggplant in this order:
1. minced meat
2.vegetable pulp
3.mushrooms with onions
4.coat with sour cream and sprinkle with finely chopped garlic
5. tomatoes in half circles
6.cheese on a fine grater

Bake in the oven at 180 degrees, line the baking sheet with foil and grease with vegetable oil!

Zucchini baked with tomatoes and cheese

Ingredients for zucchini baked with tomatoes and cheese

Zucchini (small) - 1-2 pcs.
tomatoes - 2-3 pcs.
hard cheese - 50 g
salt, pepper - to taste

Method for preparing zucchini baked with tomatoes and cheese

Cut the zucchini into slices 1.5-2 cm thick. Salt, pepper and place in the oven, preheated to 180 degrees, for 7 minutes.
Then place a tomato slice on each zucchini slice and put in the oven for another 5 minutes.
Grate the cheese, sprinkle on the zucchini and leave in the oven until the cheese melts.

We wash the vegetables and cut them into slices. The thickness of the circle is about one centimeter; there is no need to cut it thinner, otherwise you risk getting puree. For our dish, it is better to choose fruits of approximately the same thickness so that the turrets are even. If you decide to prepare this appetizer, and you have vegetables of different thicknesses, don’t worry, just put the fruit that is wider into the base of the tower.
Sprinkle the eggplants with salt, distributing it evenly among all the circles. Set them aside for 10 minutes. After the time has passed, rinse the eggplants under running water and let the excess water drain for several minutes. This is necessary so that bitterness is not felt in the finished dish.
Let's start "construction". As I already said, the base will be made of larger circles. Place the zucchini and eggplant one by one, and place the tomatoes on top. Vegetables can be coated with mayonnaise or sour cream or left without sauce.
Sprinkle grated cheese on top of the turrets and place in the oven. Bake the dish for 40 minutes at 180°. If you have a little time and imagination, diversify your turrets with other ingredients - mushrooms, sweet peppers, onions. And the finished dish can be sprinkled with finely chopped garlic. These turrets are delicious both cold and hot. Bon appetit!

Summer is a time of year generous with vitamins from the garden, when we enjoy preparing a variety of light yet satisfying treats. For example, on family dinner or for a festive dinner you can serve young eggplants and zucchini baked in the oven or on the grill in combination with vegetables, cheese and original spices.

Prepare these side dishes for meat dishes It’s quite simple, because they don’t require a lot of money or time, which makes them indispensable especially during busy work days.

Eggplants have a unique taste and benefits, they contain few calories, although they are quite filling. However, if they are cooked in a frying pan using large quantity oils, they will become more high-calorie and less healthy, so nutritionists recommend cooking these vegetables by baking them in the oven.

The most popular are considered eggplants stewed with tomatoes and cheese. Despite the minimal set of ingredients, such a dish without much effort turns out to be exquisite in taste and very appetizing in appearance. There are many ways to bake eggplant with tomatoes and cheese. They can be served as a side dish for meat, or as a separate dish, hot or cold appetizer.

This casserole is universal - it can be served both hot and cold without worrying about taste qualities snacks.

Required Products:

• eggplants - 500 grams;
• tomatoes - 300 grams;
• hard cheese - 100 grams;
• sunflower oil - 50 grams;
• salt and ground black pepper - to taste.

Step-by-step preparation:

1. Wash the eggplants, remove the stems and cut into 1.5 centimeter slices.
2. Cut the washed tomatoes into thin slices with a very sharp special knife.
3. Using a fine grater, grate the cheese.
4. Lightly salt the eggplant slices and leave for 20 minutes.
5. Thoroughly shake off the salt from the vegetables, rinse the eggplants in cool water and dry with a napkin.
6. Grease a baking sheet with oil and place the dried eggplants on it, pepper.
7. Sprinkle half of the grated cheese on each piece of vegetables.
8. Place the tomato slices on the eggplants and sprinkle with the remaining cheese.
9. Place the baking sheet in the oven, preheated to 200 degrees for 15 minutes.
10. Serve the finished dish sprinkled with fresh chopped herbs.

This recipe makes a very satisfying, healthy and appetizing-looking vegetable casserole.

Required Products:

• eggplants - 500 grams;
• champignons - 300 grams;
• tomatoes - 250 grams;
• garlic - 3 medium cloves;
• sour cream - 200 grams;
• hard cheese - 100 grams;
• vegetable oil - 50 grams;
• salt and ground black pepper - to taste.

Step-by-step preparation:

• Cut the washed eggplants into circles 1 centimeter wide, add salt and let stand for 20 minutes.
• Rinse the “blue ones” with cool water and remove excess moisture with a paper towel.
• Wash the mushrooms, remove moisture and cut into thin slices.
• Cut the washed and dried tomatoes using a sharp special knife.
• Using a fine grater, grate the cheese.
• Grind the peeled garlic with a press and mix with sour cream.
• Place eggplant slices in a greased baking dish and brush them a little with sour cream and garlic sauce.
• Place champignon slices on top of the sauce and brush with sour cream sauce.
• Place tomatoes on top of mushrooms and brush with remaining sour cream.
• Sprinkle everything with shavings of grated cheese.
• Place the pan with vegetables in the oven, preheated to 180 degrees, and bake for 30 minutes.

Recipes for cooking zucchini in the oven

Fragrant, incredibly light and at the same time very hearty dishes made from young zucchini, stewed in the oven with tomatoes and cheese, will please both adults and children, leaving no one indifferent. For these recipes, it is better to take tomatoes of medium ripeness and firmness, with the same diameter as zucchini.

This casserole can be made from any zucchini - yellow, zucchini or white. But they must be young, with thin skin.

Required Products:

• zucchini - 2 medium fruits;
• tomatoes - 3 fruits;
• hard cheese - 200 grams;
• sour cream or heavy cream - 100 grams;
• garlic - 3 medium cloves;
• Sunflower oil - 2 tablespoons;
• fresh herbs - 1 bunch;
• salt and black pepper - to taste.

Step-by-step preparation:

Wash the zucchini and cut them into slices no wider than 1 centimeter.

1. Place the vegetables in a bowl, add salt, cover with a small plate, and place a weight on it. Pressure will remove excess moisture from the vegetables.
2. Wash and cut the tomatoes into slices (you don’t have to remove the skin), add salt.
3. Peel the garlic and crush it with a press.
4. Finely chop the greens and grate the cheese.
5. Combine cheese, garlic and herbs with sour cream, pepper and stir until smooth.
6. Grease the bottom of a baking dish with oil and place the zucchini.
7. Place tomato slices on the zucchini, and one spoon of sour cream sauce on them.
8. Place the form with the appetizer in the oven, preheated to 200 degrees and bake until the zucchini is soft.

It is better to serve the finished dish slightly cooled - this way all its taste qualities will be revealed in the best possible way.

The treat will be more appetizing if you use different types of tomatoes and zucchini in the recipe - brown, yellow, white, green. The treat can be served as an independent dish, or as a side dish for fish, chicken or meat.

Required Products:

• zucchini - 2 medium fruits;
• tomatoes - 300 grams;
• onions - 1 medium head;
• garlic - 3 medium cloves;
• olive oil - 3 tablespoons;
• chopped basil - 1 tablespoon;
• grated Gouda or Parmesan cheese - 0.5 cups;
• ground chili - 0.5 teaspoon;
• ground black pepper - 0.5 teaspoon;
• salt - to taste.

Step-by-step preparation:

1. Cut the washed zucchini in half lengthwise. If the seeds are still soft, leave them; if they become hard, remove them.
2. Cut the vegetable into half circles no thicker than 1 centimeter.
3. Wash the tomatoes and cut into quarters.
4. Peel the onion and cut into thin half rings.
5. Peel the garlic and crush it with a press
6. Combine all prepared vegetables, add peppers, garlic and salt.
7. Season the resulting mixture with olive oil and place everything in a pre-greased baking dish.
8. Simmer the vegetables until softened in an oven preheated to 180 degrees.
9. About 5 minutes before the end of cooking, sprinkle the vegetables with grated cheese and chopped herbs.
10. As soon as the cheese melts, the dish is ready and can be served.

This dish will turn out tasty, healthy, aromatic and incredibly appetizing if you add multi-colored bell peppers cut into rings.

Required Products:

• zucchini (zucchini) - 4 medium-sized fruits;
• tomatoes - 3 large fruits;
• juicy bell pepper - 3 multi-colored fruits;
• onions - 2 medium heads;
• garlic - 4 large cloves;
• hard cheese - 100 grams;
• sunflower oil or olive oil - 2 tablespoons;
• full-fat sour cream or cream - 1 cup;
• fresh parsley and onion - 1 bunch each;
• salt and pepper - to taste.

Step-by-step preparation:

Zucchini and eggplant baked in the oven

Vegetable dishes that do not contain meat are not very popular among men, however, even passionate lovers of meat treats are unlikely to resist the delicate taste and aroma of homemade delicacies made from zucchini and eggplant baked in the oven. They can be served as an accompaniment for meat, fish or poultry, or as an independent dish, especially in the hot summer.

The mushroom aroma will vegetable mix spicy, and thanks to bell pepper the dish will acquire an exquisite aroma and unique freshness. The result is an amazingly tasty dietary treat containing no more than 42 kcal per hundred grams of product.

Required Products:

• eggplant - 1 medium-sized fruit;
• zucchini - 1 medium-sized fruit;
• fresh large champignons - 200 grams;
• olive oil - 2 tablespoons;
• pepper and salt - to taste.

Step-by-step preparation:

Serve the finished baked vegetables with white sauce and chopped herbs, or use them to prepare a warm summer salad.

This very tasty and impressive dish will be a worthy decoration for any table. To prepare it you will need a set of already familiar products and very little time.

Required Products:

• eggplants - 2 medium-sized fruits;
• zucchini - 1 medium-sized fruit;
• tomatoes - 2 medium vegetables;
• sweet pepper - 1 medium fruit;
• fresh garlic - 4 medium cloves;
• mayonnaise and sour cream - 2 tablespoons each;
• sunflower oil - 3 tablespoons;
• salt and pepper - to taste;
• 1 bunch of fresh herbs.

Step-by-step preparation:

Attention, TODAY only!

In the oven Bake zucchini and eggplant at 200 degrees.

In a slow cooker Bake zucchini with eggplants on the “Stew” mode.

How to bake zucchini with eggplant

Products
Zucchini - 1 kilogram gram
Eggplants - 700 grams
Sour cream - 250 milliliters
Breadcrumbs - 2 tablespoons
Vegetable oil - 2 tablespoons
Eggs - 1 piece
Salt - to taste
Greens (parsley, dill, cilantro) - to taste

Food preparation
1. Thoroughly wash 1 kilogram of eggplants and 700 grams of zucchini under running water and pat them dry with a towel.
2. Take turns cutting the zucchini and eggplant into circles, each 1.5 centimeters thick.
3. Place the eggplants in a separate container, lightly rubbing each eggplant circle with salt.
4. Mix the salted eggplants in a container and leave for 1 hour.
5. After an hour, lightly squeeze the eggplants, drain the water remaining after the squeeze.
6. In a separate bowl, prepare a dressing for vegetables: combine 1 egg, 250 milliliters of sour cream, salt, chopped herbs and 2 tablespoons of breadcrumbs.
7. Mix the mixture thoroughly.

How to cook zucchini and eggplant in the oven
1. Set the oven temperature to 200 degrees.
2. Grease a baking sheet with oil and heat in the oven.
3. Place eggplants and zucchini alternately on a heated baking sheet at a distance of 1 centimeter from each other.
4. Sprinkle vegetables with vegetable oil and place on a baking sheet in the oven.
5. Bake vegetables until golden brown, about 15 minutes.
6. After 15 minutes, remove the baking sheet with vegetables from the oven, pour the egg-sour cream mixture over the vegetables and return the baking sheet to the oven.
7. Bake the zucchini and eggplants until cooked for another 20 minutes.

How to cook zucchini and eggplant in a slow cooker
1. Set the multicooker to “Baking” mode.
2. Grease the multicooker bowl with vegetable oil and heat for about 2 minutes.
3. Place zucchini and eggplants on the bottom of the multicooker bowl and bake for 10 minutes until golden brown, without closing the multicooker lid.
4. After 15 minutes, pour the egg-sour cream mixture into the zucchini and eggplants.
5. Set the multicooker to “Stew” mode and set the cooking time to 20 minutes.
6. Close the multicooker bowl and simmer the vegetables until the end of the cooking mode.
7. Open the lid of the multicooker and let the vegetables cool slightly.

Fkusnofacts

Zucchini with eggplants can be served as both hot and cold. Zucchini with eggplants can be either an independent dish or serve as a side dish for meat, fish, or served as an appetizer on a holiday table.

To make a dish of zucchini and eggplant more satisfying 5 minutes before the end of cooking, you can sprinkle the vegetables with grated cheese. You can also bake zucchini with tomatoes and onions, previously fried in vegetable oil.

Better for baking choose young zucchini and eggplant, since they have thin skin and no coarse seeds. If the zucchini is old, then it is better to cut off the peel and remove the core with the seeds: the thick peel of zucchini will not bake well due to its density and thickness.

If you stew the zucchini and eggplants or keep them in the oven for 15 minutes longer, the vegetables will soften, turn out very tender and melt in your mouth.

Baking or stewing eggplants is healthier than frying them, since frying eggplants requires a lot of oil and turns out greasy. When baking eggplants, they do not require a lot of oil and the taste of the vegetables is more pronounced.

- Calorie content zucchini with eggplant in egg-sour cream mixture - 95 kcal/100 grams.

- Cost of products to prepare zucchini with eggplants according to our recipe, the average price in Moscow in season is 100 rubles, out of season - from 700 rubles. (as of December 2017).