Zucchini Casserole In The Oven: Recipes With Minced Meat, Chicken, Vegetables

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Oven zucchini casserole: a selection of the best recipes

The casserole is an easy and tasty dish to prepare. With the help of simple culinary actions, a simple set of products turns into a hearty and appetizing dish for adults and children. The first thing that comes to mind when it comes to casserole is dishes made from cottage cheese or pasta, the taste of which many remember from childhood. But today I want to talk about how to make a wonderful zucchini casserole. I am sure that you will like the recipes of this dish.

Content

• 1 Step by step zucchini casserole recipes

  • 1.1 With minced meat

    1.1.1 Video: Zucchini casserole with minced meat

  • 1.2 With pork belly

  • 1.3 With rice and parmesan

    1.3.1 Video: Zucchini casserole with rice and cheese

  • 1.4 With chicken and mushrooms

    1.4.1 Video: Zucchini casserole with chicken

Step-by-step zucchini casserole recipes

For cooking zucchini casseroles, it is advisable to use young vegetables, as they have a more delicate taste. If you have large fruits, the skins and seeds will have to be removed.

With minced meat

This casserole is the one I cook most often. I love that you can use different types of minced meat every time. My eldest daughter and I are lovers of ground beef, my husband prefers minced chicken breast or turkey. All options are delicious. But, in order to please the household, every preparation I change the type of minced meat. Using the recipe below as a basic recipe, you can also make your own casserole.

Ingredients:

• 1 kg of zucchini;
• 350-400 g minced meat;
• 2-3 onion heads;
• 7 tomatoes;
• 100 g of hard cheese;
• 2 tbsp. l. tomato paste;
• 4 eggs;
• 150 g sour cream;
• 2 tbsp. l. sunflower oil;
• ground black pepper;
• salt.

Preparation:

1. Add minced meat, salt and black pepper to taste to the onions fried until soft, stir everything and continue cooking for 3-4 minutes over medium heat.

2. Add tomato paste to the mixture of onion and minced meat, mix again and fry for 1 minute.

   

   Tomato paste can be substituted with delicious tomato sauce or ketchup

3. Grate the zucchini on a fine grater, lightly salt. Squeeze out excess juice after 5 minutes.

   

   Young vegetables are rubbed with the peel

4. Cut the tomatoes into slices 0.4-0.6 cm thick.

   

   Use ripe tomatoes with firm flesh and skin without spoilage

5. Beat eggs with a pinch of salt and sour cream.

   

   You can use a fork, whisk or mixer to mix the pouring ingredients.

6. Oil a baking dish.
7. Layer: 1/2 zucchini, minced meat with onions, leftover zucchini, tomatoes.
8. Pour the egg and sour cream mixture over the casserole and sprinkle with grated cheese.

9. Place the dish in an oven preheated to 180 degrees and cook the dish for 30-35 minutes.

   

   To ensure the casserole is evenly baked, place the dish on the middle rack of the oven.

10. Sprinkle the prepared dish with herbs.

    

    The casserole can be sprinkled with fresh or dried herbs before serving

Video: zucchini casserole with minced meat

With pork belly

You will have to tinker a little with the preparation of this dish, but the result will certainly delight you and your loved ones.

Ingredients:

• 1 zucchini;
• 300 g fresh pork belly;
• 3 onion heads;
• 4 tomatoes (2 large and 2 small);
• 3 eggs;
• 100 ml of milk;
• 100 g of hard cheese;
• 1/2 bunch of green onions;
• sunflower oil;
• ground black pepper;
• salt.

Preparation:

1. Cut the zucchini peeled from the skin and seeds into small slices.

   

   If the squash is large, the skins and seeds should be removed

2. Transfer to a bowl, salt and let sit for a third of an hour.

   

   Salt will relieve zucchini from excess juiciness

3. Fry the onions in a little sunflower oil.

   

   Fry the onion until golden brown and do not let it burn

4. Cut two large tomatoes into medium-sized pieces.

   

   The amount of tomatoes in the casserole can be adjusted to your liking

5. Cut fresh pork belly into thin strips.

   

   Cut the brisket into slices no more than 1 cm thick

6. Fry the brisket until golden brown.

   

   During the frying process, excess fat will be melted from the brisket.

7. Cool and cut into smaller pieces.

   

   The brisket can be cut into thick strips, squares, cubes, or freeform pieces

8. Rinse the zucchini, discard in a colander and leave for 10 minutes to drain the liquid.

   

   To get rid of the remnants of salt and juice, the zucchini must be rinsed and dried well.

9. Place the zucchini and tomatoes in the butter pan where the onions were previously fried.

   

   Zucchini and tomatoes will make the casserole juicy

10. Season with salt and pepper to taste, stir, cook over medium heat for 2-3 minutes.

    

    At this stage, you can add any spices and seasonings to the vegetables.

11. Add the onion and brisket to the vegetables, mix everything again.

12. Finely chop the green onion.

    

    Onions will add a spicy flavor to the dish and brighten the casserole.

13. Grate a piece of hard cheese on a fine grater.

    

    Any kind of hard cheese is suitable for a casserole

14. Put the mixture of vegetables and brisket into disposable baking dishes, flatten.

    

    The casserole can be prepared in portions or in one large dish

15. Beat eggs.

    

    While beating the eggs, do not allow any pieces of shells to get into the mixture.

16. Pour milk into the eggs.

    

    Instead of milk, you can use low-fat sour cream or natural yogurt

17. Pour 2/3 of the grated cheese into the mixture. Mix everything thoroughly.

    

    Thanks to the filling with cheese, the finished casserole will not fall apart and crumble during slicing

18. Distribute the filling between the tins with the future casserole and sprinkle the blanks with green onions.

    

    Optionally, replace onions with the same amount of fresh chopped parsley or dill

19. Garnish each serving with small tomato halves.

    

    To decorate the casserole, you can use small fruits of ordinary tomatoes or cherry

20. Sprinkle with the remaining cheese.

    

    The melted cheese will cover every serving with an appetizing crust

21. Cook the casserole at 200 degrees for 20 minutes.

    

    Enjoy your meal!

With rice and parmesan

Delicate, airy food that everyone will like. This casserole is good both hot and cold.

Ingredients:

• 1/3 Art. long grain rice;
• 1 zucchini;
• 1 onion;
• 3 eggs;
• 2 tsp vegetable oil;
• 3/4 Art. grated hard cheese;
• 2 tbsp. l. grated parmesan;
• salt and black pepper to taste.

Preparation:

1. Boil rice until tender.

   

   Both long grain and regular round rice can be added to the casserole

2. Fry the onions in a skillet with hot olive oil until soft.

   

   Sunflower oil or olive oil is suitable for frying onions.

3. Grate the zucchini on a fine grater, squeeze the juice.

4. Mix zucchini, boiled rice, eggs, 0.5 cups of grated hard cheese, salt and black pepper to taste.

   

   To knead the dough well, combine all the ingredients in a large bowl or saucepan.

5. Transfer the resulting mixture to a dish lined with baking paper.

   

   Increase or decrease the amount of cheese in the dish as desired

6. Sprinkle over the remaining hard cheese and Parmesan cheese.

7. Place the casserole in an oven preheated to 180 degrees, bake for 30-40 minutes.

   

   Remove the cooked casserole from the oven and leave on paper for 5-10 minutes

8. Cut the finished casserole into portions.

   

   Serve the casserole, cut into neat portions

Video: zucchini casserole with rice and cheese

With chicken and mushrooms

The wonderful taste of zucchini goes well with the classic duet of tender chicken meat and aromatic mushrooms.

Ingredients:

• 3 zucchini;
• 3 chicken fillets (legs);
• 300 g of champignons;
• 1 sweet pepper;
• 2 tomatoes;
• 150 g cream 35% fat;
• 150 g of grated hard cheese;
• 2 tbsp. l. soy sauce;
• 3 tbsp. l. sunflower oil;
• 1 tsp curry powder;
• 1 pinch of grated nutmeg
• 2-4 leaves of fresh oregano;
• salt;
• ground black pepper.

Preparation:

1. Prepare food.

   

   To speed up the cooking process of the casserole, prepare all the necessary food in advance

2. Cut the chicken fillet into 1-1.5 cm cubes, rinse and dry.

3. Place the meat in a suitable container, season with curry, pour over soy sauce, stir, and leave for half an hour.

   

   The curry seasoning will enhance the flavor of the chicken meat and give the casserole a unique flavor

4. Heat 1/2 sunflower oil in a skillet. Fry the chicken for 10-12 minutes over medium heat, transfer the meat to a plate.

   

   Stir occasionally with a spoon or spatula to ensure the chicken pieces are evenly fried.

5. Cut sweet peppers into strips, zucchini and tomatoes into 5 mm thick slices. Set aside some of the tomatoes and courgettes to garnish the dish.

   

   Thanks to the bright vegetables, the casserole will turn out to be very appetizing.

6. Rinse the champignons, dry and cut into slices.

   

   For casserole, you can use fresh, frozen or canned mushrooms

7. Put the mushrooms in the pan where the meat was fried, add the remaining oil, a pinch of salt and black pepper, cook for 10 minutes.

   

   Fry the mushrooms until the liquid has completely evaporated from the pan

8. Combine cream, nutmeg, chopped oregano, salt and pepper on the tip of a knife.

   

   Fresh oregano and nutmeg can be substituted with similar dried spices

9. Preheat the oven to 180 degrees. Grease a baking dish with oil.

10. Layer zucchini, chicken, tomatoes, peppers and mushrooms in layers. With the last layer, beautifully lay the circles of tomatoes and zucchini that you left for decoration.

    

    When decorating the dish, do not hesitate to be creative

11. Pour in the creamy dressing.

    

    While pouring in the creamy mixture, shake the mold lightly so that the pouring is evenly distributed between all layers

12. Sprinkle grated cheese on the casserole.

    

    Add any hard cheese you like

13. Bake the food for 30 minutes.

    

    Bon appetite!

To make the casserole less high in calories, sometimes I substitute boiled chicken breast for fillets from the legs. Mushrooms absorb a lot of fat during frying. Therefore, if possible, I use honey mushrooms, which are canned with a little salt and without a drop of vinegar.

Video: Zucchini casserole with chicken

I shared with you my favorite zucchini casserole recipes. I am sure that in the comments to the article you will share completely new ideas on how to cook this wonderful dish. Bon appetit to you and your loved ones!