Introducing a light snack dish - zucchini with tomatoes and cheese in the oven. The products contain only the simplest seasonal vegetables. In the summer, the gardens are full of zucchini, onions and tomatoes, and at that moment they are cheap on the market. So the snack will cost almost free. Plus, it doesn’t take much time to cook. This is the most suitable option for those who do not like to stand at the stove for a long time, inventing various dishes.

The recipe itself is extremely simple: chop the vegetables, arrange the ingredients in a mold, and bake in the oven. However, if you wish, you can slightly transform the recipes to suit your needs and adjust the amount of ingredients.

How you can diversify your snack:

• use more vegetables; thin slices of turnip, daikon, potato or pumpkin are suitable;
• add spices - dill seeds, fennel seeds, coriander or cumin;
• sprinkle the food with ground walnuts or peanuts before baking;
• Make one of the layers with fresh spicy herbs - young onions or garlic, parsley or basil.

One more thing. These recipes contain cheeses: hard, creamy, curd. Hard cheese gives an appetizing golden brown crust to baked dishes. But if desired, it is permissible to replace cream and curd cheese with processed or any soft cheese that is on hand.

In addition, if desired, you can add a thin layer of sliced ​​sausage or any boiled-smoked meat to any of the baked zucchini recipes. All these options will definitely come in handy to delight your family with new delicious dishes every day!

Taste Info Second: zucchini and eggplant

Ingredients

• Zucchini (or zucchini) – 1 pc.;
• Onion – 1 pc.;
• Tomato – 1 pc.;
• Hard cheese – 40 g;
• Green onions – 1 bunch;
• Sunflower oil – 1-2 tbsp. l.;
• Salt - to taste;
• Ground black pepper – 1-2 pinches.

How to cook baked zucchini with cheese, tomatoes and onions in the oven

Rinse all vegetables selected for the recipe. Clean off all excess, wipe off moisture with napkins. If desired, peel the thin skin from the zucchini. Cut the zucchini, tomato and onion into slices of approximately equal thickness.

Arm yourself with a ceramic baking dish. Lubricate it generously with sunflower oil. Place zucchini slices on the bottom. It is permissible to take zucchini instead. Just take young fruits, they are tender and soft.

Place a slice of onion on top of each zucchini slice.

Next comes a layer of chopped tomatoes.

Add salt and pepper on top. Instead of traditional ground pepper, it is permissible to take something else. For example, a mixture of seasonings or herbs called “For Vegetable Dishes” would be an excellent option.

Sprinkle a little grated hard cheese on each tomato slice, just a pinch is enough. The ideal option would be Parmesan cheese, but you can use any hard cheese.

Bake the workpiece in the oven at a temperature of 200-220 degrees for about 25 minutes. During this time, the vegetables will become softer and juicier, and the cheese will melt and turn into an appetizing golden brown crust.

Place the baked zucchini and tomatoes on a plate and sprinkle with chopped green onions. Serve the appetizer hot to the table, resulting in aromatic portioned pieces for each guest.

Baked zucchini with onions, tomatoes and cheese make up a whole hot dish. This dish can be served for lunch or a light dinner. The calorie content of the finished dish is simply minimal - only 48 kcal per 100 grams. As a result, you get maximum benefits and vitamins for adults and children.

Ingredients:

• Zucchini – 1 kg;
• Onion – 2 pcs.;
• Tomatoes – 2 pcs.;
• Parmesan – 50 g;
• Egg – 1 pc.;
• Low-fat sour cream – 1 tbsp. l.;
• Salt - to taste;
• Seasonings - to taste;
• Sunflower oil – 1 tsp;
• Breading breading – 1-2 tbsp. l.

Preparation:

1. Prepare the ingredients for the recipe. Rinse all the vegetables, clean them of all excess. Cut into circles about 0.5 cm thick. If you have a special grater for thin vegetable slicing, use it.
2. Grease a ceramic or non-stick pan with sunflower oil. Sprinkle the bottom with breading. Place about a third of the zucchini on it in one layer. Then a layer of onions and tomatoes. Repeat the layers two more times to use up all the ingredients. You can lay the slices overlapping or standing.
3. Salt the top and sprinkle with ground spices. You can use fragrant herbs; thyme or a little rosemary would be appropriate. Both fresh and dried herbs will work.
4. Separately, beat the egg with sour cream. Instead of the latter, it is permissible to take a little milk, low-fat yogurt without additives or any mayonnaise. Choose the ingredient you have on hand. Whip only to mix the ingredients; there is no need to create a thick foam.
5. Grate the Parmesan cheese and mix it with the egg mixture.
6. Pour egg-cheese dressing over vegetable layers. Try to distribute the filling evenly to cover all the vegetables.
7. Immediately place the workpiece in the oven at 200-220 degrees. The entire baking process will take about 50 minutes.
8. Serve the vegetable casserole hot. It's delicious drizzled with olive oil or lightly sprinkled with toasted sesame seeds.

Teaser network

Stuffed zucchini with tomatoes and cheese in the oven

Another option for a tasty and simple snack is boat-shaped zucchini halves stuffed with tomatoes and cheese. To make the dish especially flavorful, zucchini is first pickled with citrus juice (lemon or orange). This appetizer can be prepared for daily meals and for the holiday table.

Ingredients:

• Zucchini (or zucchini) – 3 pcs.;
• Tomato – 1 pc.;
• Cream cheese – 20 g;
• Hard cheese – 40 g;
• Salt - to taste;
• Lemon – 0.5 pcs.;
• Spices - to taste;
• Sunflower oil – 1 tbsp. l.

Preparation:

1. Tackle the zucchini. You can use zucchini instead, but use only young fruits. There is no need to peel them, just rinse and cut off the ends. Cut each fruit in half and scoop out the pulp with a spoon or small knife. So from three zucchini you will get 6 “boats”.

1. Place the zucchini on an oven tray. If desired, you can grease it with butter or line it with baking paper. Sprinkle vegetables generously with lemon juice. Be careful not to get any citrus seeds. Leave the vegetables to marinate for now.
2. Grind the zucchini pulp through a grater or puree it in a blender.
3. Add cream cheese to the puree, beat again until smooth.
4. Place the creamy vegetable mixture into zucchini boats.
5. Cut the tomato into thin slices; use a small fruit for the recipe. Or replace one tomato with several cherry tomatoes. Place each slice over the filling. Sprinkle with salt and spices to taste. You don't need a lot of salt since the recipe calls for two types of salty cheese.
6. Pass hard cheese through a grater. Sprinkle over tomatoes.
7. Place the workpiece in a hot oven at 200 degrees. After 50 minutes, the zucchini stuffed with cheese and tomatoes can be served.

Baked zucchini with tomatoes in the form

Summer dishes made from seasonal vegetables are always a plus for vitamins and benefits in the diet. Another way to treat the whole family is to cook zucchini and tomatoes in the oven. A casserole with the addition of two types of cheese, milk and sesame seeds will become a complete lunch or dinner for you and your loved ones.

Ingredients:

• Tomato – 2-3 pcs.;
• Zucchini (or zucchini) – 1 kg;
• Garlic cloves – 1-2 pcs.;
• Cream (or milk) – 3-4 tbsp. l.;
• Chicken egg – 1 pc.;
• Soft curd cheese – 2-3 tbsp. l.;
• Hard cheese – 50 g;
• Sweet butter – 10 g;
• Salt - to taste;
• Ground pepper - to taste;
• Sesame seeds – 1-2 tbsp. l.;
• Breadcrumbs - 3 tbsp. l.

Preparation:

1. Prepare your food. Rinse the vegetables in running water and peel. It is not necessary to remove the skin from young zucchini. Cut tomatoes and zucchini into thin slices. And pass the garlic through a press.
2. Generously grease an ovenproof dish with soft butter. Sprinkle with breadcrumbs. Place a layer of zucchini on the bottom. Sprinkle with garlic. Then a layer of tomatoes.
3. Prepare the dressing. Beat one large chicken egg with soft curd cheese and cream. You can use a whisk, or better yet, a blender. The result will be a homogeneous whitish mixture.
4. Pour the dressing over the food in the pan evenly, in the center and in the corners.
5. Grind the hard cheese on a grater. Sprinkle over ingredients.
6. Sprinkle sesame seeds on top. If desired, you can pre-fry them in a dry frying pan until golden brown.
7. Bake the casserole in the oven at 200 degrees until golden brown. This will take approximately 50 minutes. The dish can be served directly in the form, sprinkle with fresh herbs if desired. Bon appetit!

Hi all! Today we will cook zucchini baked in the oven with tomatoes and cheese! A very light and healthy dish. Juicy and ripe vegetables make it amazingly tasty.

To prepare one small portion we will need the following products:

• – tomatoes – 1-2 pcs.
• - zucchini - 200-250 g
• — sweet bell pepper — 1 pc.
• - sour cream - 20 g
• - milk - 2.5 tbsp. l.
• — egg — 1 pc.
• — hard cheese — 25-30 g
• - pepper, salt, spices to taste

How to cook zucchini baked in the oven with tomatoes and cheese.

The zucchini should be cut into slices about half a centimeter thick. If you want, you can remove the skin from the zucchini. Remove seeds from sweet peppers. We cut the peppers and tomatoes in the same way as the zucchini, into circles.

Place the chopped vegetables in a baking dish vertically, alternating them one at a time. Salt vegetables to taste. Sprinkle with ground black pepper and spices. Next, grease with sour cream.

Mix the egg with milk. Salt, pepper and beat well with a fork or whisk.
Grate the cheese on a fine grater and sprinkle the vegetables on top. And pour in the milk-egg mixture.

In a preheated oven (up to 180 C), place the zucchini with cheese, tomatoes and peppers, and leave to bake for 30-35 minutes.

Serve hot with sour cream or any other favorite sauce. To taste and desire, the dish can be decorated with herbs.

You will definitely like this dish. It can be served as an independent snack or as a side dish for meat.

Bon appetit! Don't forget to tell your friends!

Zucchini can also be prepared for the holiday table. The main thing is to show a little imagination! In this recipe I propose to cook zucchini with tomatoes and cheese, baked in the oven. The golden cheese crust, delicate taste and light texture of this snack easily turns it into a festive dish.

To prepare zucchini with tomatoes and cheese we will take

• Zucchini - 1 pc. (1 piece was enough for me, weight was about 0.5 kg. In my opinion, zucchini squash is ideal for this dish)
• Tomatoes - 3−4 pcs. (it is necessary to take into account that the diameter of the tomato and zucchini circles is approximately the same)
• Cheese - 200 g (any cheese is suitable, it melts for a long time and creates a golden crust; Mozzarella is ideal, and for me Suluguni cheese is an excellent substitute)
• Black pitted olives - 5−7 pcs.
• Garlic - 1 clove (for those who like it spicier; I didn’t use garlic)
• Sour cream or mayonnaise - 1 tbsp. spoon
• Aromatic herbs (you can also use fresh herbs, I used dried thyme)
• Salt, pepper
• Vegetable oil for lubricating the mold

How to cook zucchini with tomatoes and cheese

1. Cut the zucchini into slices of equal width approximately 1 cm
   
2. Since zucchini contains a lot of water, it is necessary to get rid of it. To do this, put the resulting circles in a cup, add salt and put under pressure for 15-20 minutes so that unnecessary moisture comes out.
   
3. At this time, prepare the cheese mass. Grind the cheese on a coarse grater and place it in a cup. Add aromatic herbs, black pepper and a tablespoon of sour cream or mayonnaise to hold all the ingredients together. If you want to prepare a dish with fresh herbs, such as dill and parsley, chop them finely and add them to our cheese mixture. You also need to do the same with garlic if you decide to use it. Mix everything thoroughly. Turn on the oven to preheat to 200°C.
   
4. Cut the tomatoes into slices half a centimeter wide.
   
5. Salt the liquid that came out of the zucchini, place them on a paper towel and gently blot them. Prepare a baking dish for baking in the oven by lightly greasing it with vegetable oil.
   
6. Next, put the zucchini in the mold, put tomato slices on them, then the cheese mixture, and top each portion with half a black olive. It should look something like this:
   
7. This dish is also convenient to take with you to work. To do this, I bake zucchini with tomatoes and cheese in special glass containers, 2 pieces each.
   
8. Now everything is ready - put our baking dish with zucchini in the oven for 15-20 minutes. During this time, the cheese will melt and the zucchini will have time to bake.
   
9. And now our zucchini with tomatoes and cheese under the cheese cap is ready! They need to be cooled a little and can be served as portioned snacks or a separate dish.
   

And I’ll take this container with me to work so that I can enjoy the wonderful taste of zucchini with tomatoes and cheese for lunch.

Vegetable dishes make up more than half of the people's diet in the national cuisines of many nations of the planet. Since unpretentious vegetables from the pumpkin family appeared in our summer cottages, home cooking has become more diverse.

In this regard, housewives have a little more trouble finding new and interesting recipes for dishes from zucchini and tomatoes.

Quick recipes for the oven: zucchini with tomatoes - basic technological principles

Zucchini is not only “overseas caviar”, but is already a completely modern and widespread product, moreover, it has a very valuable mineral and vitamin composition. This is a rich source of potassium and iron, rarely found in vegetables, vitamin PP - nicotinic acid, an important component of lipid metabolism, redox reactions of the body. Therefore, the pumpkin variety must be included in the diet, along with other vegetables.

What to cook with zucchini? In addition to salads, zucchini is great for frying, stewing and baking in the oven. They do not require long-term heat treatment, which makes it possible to easily and quickly prepare sautes, vegetable stews, hodgepodge, snacks, even pancakes, vegetable cakes and many other dishes.

The best combination for zucchini is onions, cabbage, potatoes, tomatoes, carrots, cheese. Minced meat goes well with this product. Zucchini is neutral in taste, so the flavors of dishes made from them depend entirely on the culinary preferences of the cook.

1. Quick recipes for the oven: zucchini with tomatoes – vegetable casserole with cheese

Products:

Cheese, Dutch 280 g

Tomatoes 400 g

Zucchini 500 g

Mayonnaise (30%) 150 g

Oil 50 ml

Tomato puree 150 g

Carrots 350 g

Allspice 12 g

Garlic (cloves) 40 g

Leaves of cilantro, parsley

Cloves 3 pcs.

Sugar 80 g

Coriander 15 g

Preparation procedure:

Wash and peel the vegetables. Cut the zucchini, onions and tomatoes into slices, grate the carrots coarsely, or cut into long and thin strips.

Heat a frying pan, pour a little oil, saute the carrots until soft. Place it in a bowl, add grated cheese and garlic, mix with mayonnaise and chopped cilantro and parsley.

Grease the zucchini with vegetable oil, bread it in flour, fry on both sides until golden brown.

Line a baking sheet with parchment or foil and grease with oil. Place the zucchini in it, in one layer, in rows. Sprinkle with cheese and carrots, add tomato slices.

Add freshly ground spices, sugar and salt to the tomato puree. Heat the sauce in a saucepan until the sugar dissolves, taste it. Pour the sauce over the tomatoes. Place another layer of carrots and cheese on top of the tomatoes, and decorate the dish with onion rings. Place in the oven preheated to 200° for fifteen minutes.

To serve, cover with fresh herbs and cut into portions. The appetizer can be served with a side dish of potatoes or rice.

2. Quick recipes for the oven: stuffed zucchini with tomatoes and rice

Product composition:

Tomatoes with dense pulp 3 pcs.

Zucchini 4 pcs.

Boiled rice 300 g

Egg 1 pc.

Green basil 70 g

Carrots, red 200 g

Parsley 50 g

Black pepper 10 g

Purified oil 100 ml

Garlic 25 g

Cheese (55%) 150 g

Cooking technology:

Select young zucchini, 8-10 cm long, for the dish, cut off the stalks, and divide the fruits in half lengthwise. Cut out the pulp from the inside of the fruit, chop it, fry with salt and pepper, adding vegetable oil.

Also chop the onions and carrots finely (the carrots can be grated into strips). Saute the vegetables, combine them with rice, season with spices, stir, adding an egg. Stuff the zucchini with rice and vegetables. Cut small tomatoes into slices, place 2-3 of them on top of the minced meat, on each zucchini separately.

Place the zucchini in a greased baking dish and place in the oven preheated to medium temperature. Bake for 20 minutes, then remove the pan, sprinkle the stuffed zucchini with grated cheese, pour over mayonnaise, after adding garlic, chopped parsley and basil. Return the zucchini to the oven, brown the top, and serve, garnished with additional fresh basil leaves.

3. Quick recipes for the oven: zucchini with tomatoes and meatballs

Ingredients:

Tomatoes 300 g

Vegetable oil 100 ml

Minced pork and beef 600 g

Black pepper

Rice, boiled 300 g

Cilantro 70 g

Garlic 30 g

Coriander seeds

Chili - to taste

Zucchini 3-4 pcs.

Mayonnaise (30%) 80 g

Carrots 150 g

Tomato puree 50 g

Cooking technology:

Cut large zucchini into thin slices along the fruit. Fry them in a frying pan, after greasing each piece with oil. Heat the frying pan high until the vegetables brown. You can use a grill pan to form a characteristic pattern on one side of the workpieces.

Chop the onion, grate the carrots, and sauté the vegetables until soft. Place in a bowl with cooked rice. Place the minced meat in a frying pan, add diced blanched and peeled tomatoes, finely chopped cilantro, and spices. Stew the minced meat with vegetables, combine with rice and vegetables. Mix well and beat. Wrap the resulting filling in pieces of 80-100 g in zucchini slices. Place the zucchini on the prepared baking sheet, seam side down.

Add tomato puree, freshly ground spices, salt, chili, and chopped garlic to mayonnaise. Puree the sauce in a blender and pour it over the stuffed zucchini. Bake at 180°C for 25-30 minutes.

Serve the dish hot, placed on a lettuce leaf, garnished with fresh herbs.

4. Quick recipes for the oven: zucchini with tomatoes, potatoes, and cabbage - vegetable cake

Ingredients:

Young zucchini 300-400 g

Eggs 3 pcs.

Tomatoes 350 g

Garlic 30 g

Dill, basil, parsley – 50 g each

Mayonnaise 80 g

Cauliflower 250 g

Potatoes 700 g

Broccoli 200 g

Ghee 150 ml

Salt, spices

Sunflower and ghee – for molding and for frying vegetables

Lemon (zest and juice) 1 pc.

Cooking technology:

Boil the potatoes and prepare mashed potatoes. Add 2 eggs, salt, 2-3 tablespoons of flour to it, mix the dough. Fill the mold with it, having previously lined its bottom with foil (or use silicone for a cake). The thickness of the dough in the mold is no more than 1.5 cm, the diameter of the mold is 26-28 cm. Place the preparation for the vegetable cake in the oven, preheated to 200°C, bake until golden brown, remembering to grease the surface with melted butter.

Grate the cheese, add chopped garlic and ground pepper. Sprinkle the prepared mixture over the potato crust.

Cut the zucchini into thin strips. Do not use a grater to prevent juice from leaking out. Beat one egg, adding salt and pepper, a spoonful of flour. Dip the sliced ​​zucchini in the prepared mixture and place them on the pie plate. Sprinkle with chopped dill and bake in the same way as the potato layer until golden brown.

Separate broccoli and cauliflower into florets, boil and drain. Place the broccoli in ice water for five minutes, sprinkle the white inflorescences with flour and fry in butter.

Peel the blanched tomatoes, cut into slices, crosswise, season with a mixture of ground cloves, coriander, salt and sugar.

On top of the pie, place round slices of tomatoes in a circle on top of the zucchini, and broccoli and cauliflower florets around the perimeter. Sprinkle vegetables with lemon juice and sprinkle with lemon zest. Return the cake to the oven, on the top rack; increase the temperature to 220°C. After 5 minutes, remove the dish and garnish with sprigs of basil or other herbs and mayonnaise.

5. Zucchini in the oven with tomatoes - a quick snack recipe

Ingredients:

Boiled eggs 4 pcs.

Mayonnaise 100 g

Soft cheese 200 g

Garlic 10 g

Tomatoes 5 pcs.

Zucchini (medium size) 2 pcs.

Salad pepper (yellow, green) 2 pcs.

Parsley, dill

Vegetable oil

Cooking technology:

Wash the zucchini, tomatoes and peppers, cut into rings. Pre-fry the zucchini in a frying pan over high heat. Boiled eggs, grate cheese, add chopped garlic and mayonnaise. Stir. Grease a baking sheet with oil and place the zucchini. Place pepper rings on the zucchini, a spoonful of cheese pate inside, cover it with tomato slices, sprinkle with chopped herbs. Bake for 15 minutes at 200°C.

6. Quick recipes for the oven from zucchini and tomatoes - stewed vegetables with rice

Ingredients:

Sweet pepper 300 g (net)

Tomatoes 350 g

Carrots 200 g

Ketchup “Chili” (or sauce “Krasnodarsky”) 250 g

Garlic 30-40 g

Parsley 50 g

Dill 70 g

Olive oil 120 g

Boiled rice, round 600 g

Cooking method:

Cut the washed and peeled vegetables into large cubes, fry in a frying pan, one at a time, and transfer to a ceramic pan or deep baking dish, stir and season with sauce of your choice. Sprinkle with fresh herbs and place in the oven, covering with a lid. Bake at moderate temperature for twenty minutes.

The dish can be eaten cold. If you put the prepared stew into jars, cover with lids and put the jars in a cold oven for 2 hours, you will get an excellent winter preparation. Pasteurization temperature - 180°C.

Zucchini with tomatoes in the oven - quick recipes and useful tips

To prepare zucchini dishes, choose fruits with underdeveloped grains and milky ripeness. They have a more delicate taste. Overripe zucchini has a dense and rough skin. In this case, the skin must be cut off if the vegetables are intended for stewing. On the contrary, fruits with thick skin are more suitable for stuffing and baking in the oven than young and tender zucchini.

As for tomatoes, for baking, try to choose fruits of fleshy varieties, dense, with less juice and grains. Such tomatoes will retain their shape better. To make the appearance of a dish with tomatoes more attractive, blanch the fruits, remove the skins, remove the seeds, leaving only the dense pulp.

Zucchini cooked in the oven in combination with tomatoes and cheese is lower in calories than fried in a pan. This is a wonderful dish that will surely appeal to lovers of vegetable casseroles and appetizers.

Zucchini baked with tomatoes and cheese

• small zucchini – 3 pcs.;
• tomatoes similar in diameter to zucchini – 6-7 pcs.;
• eggs – 3 pcs.;
• sour cream – 300 g;
• garlic – 2 cloves;
• hard cheese – 120 g;
• vegetable oil – 15 ml;
• dried basil, oregano, thyme;
• salt;
• ground black pepper.

Cut the washed and dried zucchini and tomatoes into slices five millimeters thick. Sprinkle the zucchini slices with salt, pepper, dried herbs, finely chopped garlic and mix well.

Now place the zucchini and tomatoes in a greased baking dish at an angle, alternating circles, and generously grease the top with sour cream. Beat the eggs with two tablespoons of sour cream, salt and pepper to taste and pour the resulting mixture over the zucchini and tomatoes. We heat the oven to 180 degrees and place our casserole in it for forty minutes. Ten minutes before the end of cooking, sprinkle grated hard cheese on top.

Serve warm casserole of zucchini and tomatoes with cheese, sprinkled with herbs if desired. The dish retains its excellent taste even when chilled.

Zucchini appetizer with tomatoes and cheese

• small zucchini – 2 pcs.;
• tomatoes – 3-4 pcs.;
• sour cream – 200 g;
• garlic – 4 cloves;
• hard cheese – 200 g;
• vegetable oil – 15 ml;
• fresh dill and parsley – 1 bunch;
• salt;
• ground black pepper.

We cut the washed zucchini into even slices one centimeter thick, place them in any dish, sprinkle with salt, press down with a plate and place something heavy on it for fifteen minutes. This way, excess liquid will come out.

Meanwhile, mix sour cream with grated cheese, squeezed garlic and fairly finely chopped herbs, salt and pepper to taste. Wash the tomatoes, dry them and cut them into slices. The diameter of the tomato should be approximately the same as that of the zucchini.

Now place the zucchini circles in one layer on a greased baking sheet or baking dish. Place a piece of tomato on each circle of zucchini and spoon over the mixture of cheese, sour cream and herbs we prepared earlier. As a result, we get portioned, snack, zucchini “cakes”. Place the baking sheet in the oven, heated to 220 degrees, for fifteen to twenty minutes.

Cool the finished appetizer and serve.