In order for the body to function smoothly, it must regularly receive various nutritional components. The maximum amount of vitamins and minerals, which our body needs, is found in fruits and vegetables. Therefore, we all need to eat enough of these foods per day. One of the most common vegetables is zucchini, which is beneficial for the digestive tract, hematopoietic and nervous system. Let's find out how to prepare a delicious zucchini casserole, step by step recipe Let's give it for two compositions - with eggplant or cabbage.
Oven casserole of eggplant and zucchini
To prepare such a tasty and healthy casserole, you need to stock up on one medium zucchini, one medium eggplant, a couple of large tomatoes and one onion. Also use three tablespoons of olive oil, four cloves of garlic, some salt, spices and black pepper depending on your taste preferences.
Prepare the vegetables: wash and peel them. Chop the zucchini and eggplant into equal circles. Chop the onion into smaller pieces and fry until nicely golden. olive oil. Then add tomatoes, crushed to a puree. Fry a little more, add garlic, passed through a garlic press, and spices into the pan, depending on your taste preferences.
Prepare a mold of suitable size. Place prepared zucchini and eggplant mugs in it, pour tomato dressing on top.
Place the pan in the oven, preheated to one hundred and ninety degrees, and cook for fifty minutes.
Zucchini, eggplant and minced meat casserole
To prepare a slightly more satisfying version of vegetable casserole, you need to stock up on one eggplant, one zucchini, two hundred grams of minced meat, one hundred grams of cheese, and some vegetable oil. Also use one large tomato, a medium onion and a couple of cloves of garlic.
First of all, wash and peel the zucchini and eggplant, cut them into thin rings. Chop the garlic and onion into small pieces. Heat a frying pan with vegetable oil, fry the onion and garlic until nicely golden, add the minced meat. Fry the meat while constantly stirring so that it does not stick together. Add grated tomato, salt and pepper to the whitened minced meat. Cook the sauce over low heat until it thickens.
Grease a baking dish with vegetable oil. Place zucchini and eggplant rings in layers. Add salt and pepper to taste. Pour half the sauce and sprinkle with grated cheese. Next, repeat the layers.
Place the pan in the oven, preheated to two hundred degrees, and cook for a quarter of an hour.
Casserole of zucchini in the oven and cabbage
To prepare such a tasty and very healthy dish, you need to prepare three hundred grams of white cabbage, one medium zucchini, a couple of chicken eggs and a tablespoon of mayonnaise. In addition, use a couple of large cloves of garlic, some salt (depending on your taste preferences) and vegetable oil.
First of all, prepare the vegetables. Remove the top leaves from the cabbage, wash and peel the zucchini.
Chop a few leaves of young white cabbage into smaller pieces. Place them in an even layer on a baking sheet greased with vegetable oil. This will be the first layer of your casserole.
Grate the peeled zucchini on a fairly large grater. Chop the garlic into smaller pieces or pass through a garlic press. Mix the zucchini with garlic and place on top of the cabbage as a second layer.
Mix eggs and mayonnaise, beat a little with a fork and pour the contents of the baking dish with this mixture. Leave for a quarter of an hour.
Then place the form in the oven, preheated to two hundred and twenty degrees. Gradually reduce the baking temperature to one hundred and sixty degrees. After thirty-five minutes, the dish will acquire a pleasant golden color, which means it can be removed from the oven and served.
Delicious casserole from cabbage and zucchini
To prepare such a dish, you need to prepare eight hundred grams - one kilogram of zucchini, three hundred grams of cauliflower, three hundred and fifty grams of broccoli, three to four medium potatoes, three onions and three hundred to four hundred grams of champignons. Also use a third of a glass of cream (20%), seventy grams of cheese, three chicken eggs, one teaspoon of baking powder and one hundred and fifty grams of trout or salmon. You can do without fish.
Peel the zucchini and potatoes and grate them on a medium grater. Set these vegetables aside to drain their juices. It will need to be squeezed out so that the casserole is not watery.
Peel the onion and grate or chop as finely and thinly as possible. Add the onions to the squash and potato mixture.
Separate broccoli and cauliflower into florets and boil in boiling salted water for a couple of minutes.
Beat the chicken eggs into a suitable sized bowl. Add flour and salt, baking powder, and pepper to them. Mix well and pour the resulting mixture over the grated vegetables.
Wash the mushrooms, cut into arbitrary pieces and fry in a frying pan heated with vegetable oil until tender.
Prepare a baking dish. Place the first layer of grated vegetables with the egg mixture. Place on top fried mushrooms. Top the casserole with boiled cauliflower and broccoli. If desired, place trout or salmon between the inflorescences, rolling them up.
Cook for half an hour at one hundred and eighty degrees, then pour in cream and sprinkle with cheese. Next, cook until browned.
step by step recipe with photos
Stewed cabbage is undoubtedly one of the most delicious and healthy vegetable dishes. That’s why it’s hard to believe that it can be made even healthier and tastier. Nevertheless, this is true, you just need to add fresh zucchini to the cabbage, and it changes its taste even for the better - it becomes more tender, juicier and more aromatic.
Ingredients
- white cabbage– 1/2 head of cabbage
- young zucchini – 2 pcs.
- juicy carrots – 1 pc.
- onion – 1 pc.
- salt and black ground pepper– to taste
- sunflower oil - as much as needed
How to stew cabbage and zucchini
1. Prepare onions and carrots: peel the onions and chop them fairly coarsely with a knife, and grate the carrots on a grater with large holes.
2. Heat sunflower oil in a frying pan and fry onions and carrots until soft.
3. While the vegetables are fried and do not require 100% attention, you can take care of the cabbage - you need to finely chop it, salt it and carefully crush it with your hands. The main thing when working with cabbage is not to forget to stir the fried onions and carrots.
4. Set the cabbage aside for a while and work on the zucchini. If they are young, then they just need to be thoroughly rinsed with water, and there is no need to clean them. Cut the washed and dried vegetables into neat cubes and, sprinkle with salt, also set aside for a while.
5. Take a large frying pan, heat a small amount of oil in it and add the chopped cabbage. Simmer it for about 20 minutes, covered, until it becomes a little softer, and then add the zucchini to the pan.
6. After frying the cabbage and zucchini for another 15 minutes, add frying onions and carrots, as well as the required amount of salt and black pepper.
Hot summer days deprive us of our appetite. I want light and tasty food from vegetables and fruits. If you have the same desires or are simply looking after your health and figure, then my recipe for a delicious dietary casserole of young vegetables with a creamy taste will definitely come in handy for you. A dietary casserole of zucchini and cabbage, cooked in the oven, will not allow you to gain weight, but will have a wonderful taste and is quite filling. And my recipe and step-by-step photos showing the preparation will help you prepare it.
Buy the following products at the market:
- young white cabbage - 300 g;
- young zucchini with thin skin - 200 g;
- carrots - 1 pc.;
- onion - 1 pc.;
- tomatoes - 1-2 pcs.;
- egg - 2 pcs.;
- milk - 100 ml;
- salt;
- turmeric - a pinch;
- ground black pepper - a pinch;
- green;
- butter - 50 gr.
How to cook zucchini and cabbage casserole in the oven
First, let's prepare the vegetable component. To do this, chop the vegetables: chop the carrots with a grater, cut the onion into fine cubes.
Now, saute the carrots and onions in butter. You can, of course, use vegetable oil, but our delicate casserole requires a unique creamy taste, so I use butter.
While the carrots and onions are stewing, finely chop the young cabbage and grate the zucchini on a coarse grater. Throw these vegetables into the frying pan, mix and simmer for 5-7 minutes over low heat with carrots and onions under a closed lid.
While the vegetables are cooking, prepare the egg dressing. Beat the eggs with a whisk with milk. Add salt and spices.
Oil the baking dish butter and put the slightly cooled vegetables into it. Fill the contents with the egg mixture and place slices of fresh tomatoes on top.
Place the dish in a preheated oven at 180° and cook until lightly browned. This will take approximately 20 minutes. This is such a beautiful yummy I got at the finish line. Sprinkle the dish with dill and parsley.
Cut the casserole into portions and enjoy the delicate taste of a vegetable dish with a creamy taste.
Simple, tasty and affordable! Prepare something delicious too. Bon appetit!)
Juicy zucchini and cabbage go well together. The stew prepared from these vegetables turns out to be nourishing and tasty; it is difficult to find a more successful side dish for meat or sausages. In addition, cabbage stewed with zucchini is prepared quite quickly and simply, the recipe for preparing this classic dish is suitable for everyone.
Cooking features
The preparation of each dish has its own secrets. There are certain subtleties you need to know when starting to stew cabbage and zucchini.
- Fresh and young vegetables give the most delicate taste to the stew. If you cut a large head of cabbage with coarse leaves and an overgrown zucchini into it, the hard fibers will spoil the taste of the finished dish. It is best to use only tender cabbage leaves and young zucchini, not exceeding 30 cm in length, for preparing cabbage stewed with zucchini.
- Tomatoes add a special taste to the stew of zucchini and cabbage. Without their acidity it would not be so rich and expressive. If fresh tomatoes are not available, they can be replaced with tomato paste, diluted with water, but the tomato component cannot be completely abandoned.
- Cabbage stewed with zucchini will look appetizing if all the vegetables included in the dish are cut correctly. When choosing the shape and size of the cut, you should follow the instructions in the recipe.
- Spices will help diversify the taste of the finished dish. Allspice and bay leaf- the most traditional seasonings. Black peppercorns and cloves are also often used. If you want a spicier dish, you can add chili pepper, fresh or ground.
Cabbage stewed with zucchini can be eaten as an independent dish, but it is even better served as a side dish for sausages, sausages, and fried sausages.
A simple recipe for cabbage stewed with zucchini
- white cabbage – 1 kg;
- zucchini – 0.5 kg;
- onions – 0.2 kg;
- tomato paste – 35 g;
- apple cider vinegar (6 percent) – 20 ml;
- sugar – 20 g;
- wheat flour – 30 g;
- vegetable oil – 50 ml;
- black or allspice peas – 5 pcs.;
- bay leaf – 2 pcs.;
- salt - to taste.
Cooking method:
- Wash the vegetables.
- Remove any rough outer leaves from the cabbage and discard. Separate the top leaves, fold them and chop them thinly.
- If the zucchini is not very small, peel it, cut it lengthwise and remove the seeds with a spoon. Cut the zucchini pulp into semicircles no more than 1.5 cm wide or into cubes of 1–1.5 cm.
- Cut the onion into small pieces or thin half rings.
- Pour oil into the bottom of a cauldron or pan with thick bottom and walls. Add the onion and fry it until golden brown.
- Add cabbage, salt, sugar and spices. Add a little water and simmer the cabbage over low heat under the lid for half an hour.
- Add the zucchini to the cabbage, stir and simmer for another 10 minutes.
- Mix tomato paste with flour and vinegar, add to the stew and simmer for another 10 minutes.
Video recipe for the occasion:
Before serving, the dish must be divided into plates. At the same time, it would be nice to sprinkle it with fresh herbs.
Cabbage stewed with zucchini in a slow cooker
- white cabbage – 0.5 kg;
- zucchini – 0.5 kg;
- onions – 75–100 g;
- garlic – 2 cloves;
- tomatoes – 0.3 kg;
- bay leaf – 2 pcs.;
- salt - to taste.
Cooking method:
- Wash, remove wilted leaves and finely chop the cabbage.
- Cut the zucchini into cubes, pre-washed and peeled, if necessary, of skin and seeds.
- Place the tomatoes in boiling water for a minute, remove, cool, and peel. Cut the tomato pulp into very small cubes. If desired, you can even grind it with a blender.
- Remove the skin from the onion. Cut the onion into small cubes.
- Finely chop the garlic cloves with a knife.
- Place the prepared vegetables in a multicooker bowl in layers: cabbage, zucchini, onions, tomatoes or tomato puree, salt, bay leaf and garlic.
- Turn on the multicooker in stewing mode for 60 minutes.
Prepare stewed cabbage It's very easy in a slow cooker. It doesn't even require adding oil. So the dish prepared according to this recipe is low in calories.
Cabbage stewed with zucchini and potatoes
- cabbage – 0.25 kg;
- zucchini – 0.25 kg;
- potatoes – 0.5 kg;
- tomatoes – 0.25 kg;
- sweet pepper– 0.25 kg;
- onion – 100 g;
- carrots – 100 g;
- garlic – 2 cloves;
- water – 0.25 l;
- tomato paste – 50 g;
- vegetable oil – 50 ml;
- salt - to taste;
- ground black pepper - to taste;
- greens (dill, parsley) - to taste.
Cooking method:
- Remove the top leaves from the head of cabbage, wash and chop the rest.
- Peel the onion and cut into cubes.
- After peeling the carrots, grate them on a coarse grater.
- Remove the stems and seeds from the peppers. Rinse in running water, cut into strips.
- Peel the potatoes and cut into 2 cm slices.
- Wash the zucchini, remove the seeds if necessary, cut them lengthwise and peel them. Cut into 1.5 cm cubes.
- Pour boiling water over the tomatoes and leave them for a couple of minutes in hot water. Remove the skin from them. Cut into 1 cm cubes.
- Finely chop the garlic and herbs with a knife.
- Dilute the tomato paste with a glass of boiled water at any temperature, add salt and pepper to the mixture.
- Pour oil into the bottom of a cauldron or thick-walled pan. Put it on fire.
- Place onions and carrots in heated oil and fry them until a tender crust appears.
- Place bell peppers and zucchini in a cauldron (or saucepan). Fry them for 10 minutes, stirring constantly.
- Add cabbage, potatoes and tomatoes. Fill with tomato mixture.
- Simmer the stew, covered, over low heat for 25 minutes.
- Season with garlic and herbs, stir, simmer for another 5 minutes.
- Remove from heat and leave covered for another 10 minutes.
A hearty and juicy dish prepared according to this recipe is very common. After all, it not only opens up the eyes, but also satisfies hunger well. Cabbage stewed with zucchini is easy to prepare, has a relatively low calorie content, and is tasty and healthy.
What a variety of cabbage varieties there are today! And how much valuable and useful cabbage heads, miniature forks, stems, curly leaves, inflorescences, stalks, and cobs bring to our body! There are many cooking methods various types cabbage
Cabbage casserole in the oven turns out especially delicious, best recipes which are collected in this article.
What type of cabbage is best to choose for making casserole?
To make the casserole tasty, you need to choose the right type of cabbage. Among the most common varieties today are:
- white cabbage;
- colored;
- Chinese;
- kohlrabi;
- Kale cabbage;
- Brussels sprouts;
- Savoy;
- red cabbage;
- broccoli;
- Beijing
Cauliflower is a leader in composition and taste, as well as in dietary properties. It is quite easily absorbed by the body and is a preventative against cancer.
However, no matter how much cauliflower is praised, many prefer white cabbage, since it retains the content of ascorbic acid all year round, and vitamin C is not destroyed by freezing and fermentation.
Any type of cabbage is a storehouse of vitamin C, protein, mineral salts, potassium, calcium, fructose, and glucose. In order for such a valuable young lady to become the favorite of your household, let’s consider various recipes preparing cabbage casserole in the oven.
Read also:
Compound:
- white cabbage - 1 pc.;
- eggs - 4 pcs.;
- minced pork - 500 g;
- onions - 3-5 pcs.;
- olive oil to fry the minced meat;
- salt, spices, herbs - to taste.
Preparation:
Let's add variety to our cabbage casserole by adding low-calorie and healthy zucchini. We all know that by eating zucchini dishes, we cleanse the body of toxins and cholesterol.
Compound:
- small fork of cabbage - 1 pc.;
- medium-sized zucchini - 1 pc.;
- red bell pepper - 2 pcs.;
- tomatoes - 2 pcs.;
- garlic - 1 clove;
- salt, spices - to taste;
- hard cheese - 200-300 g.
Preparation:
- The cabbage needs to be chopped into thin strips.
- Cut the pepper and zucchini into cubes. Zucchini comes in yellow, white, and green colors in nature, but they are no different in composition. The main thing is to purchase organic vegetables. There is no need to peel zucchini so as not to destroy the beneficial vitamins. Salt and mix them with cabbage.
- Finely chop the tomatoes, garlic, herbs. Mix these products to form a thinish seasoning, which we pour into the already prepared mixture of vegetables.
- We cover the baking dish with baking parchment so as not to introduce any excess fat into our dish.
- Place the prepared products on a baking sheet and place in an oven preheated to 200 degrees.
- Grate hard cheese on a medium grater.
- In 10-15 minutes. Before the end of cooking, take out the baking sheet and sprinkle the casserole with grated cheese to form a golden brown crust on top.
- Baking time - 40-45 minutes.
We have already met recipes for making casseroles, where cabbage is combined with minced meat and zucchini. But I don’t want to forget about dietary chicken. Let's take it to prepare cabbage casserole chicken breast. This is the most useful part chicken, a source of vitamins and minerals that are necessary to maintain immunity.
We will not consider a step-by-step cooking recipe, we will only note how our cabbage casserole with chicken differs from previous recipes:
- shredded cabbage should be kept in boiling water for 10 minutes;
- chicken breast should be finely cut into cubes and fried with onion, cut into half rings;
- Instead of milk, it is better to take yogurt.
Other ways to make cabbage casserole
The casserole can also be made from cauliflower and broccoli without meat. We will not consider baking recipes in depth, since the cooking principle is the same, we will only highlight the differences.
Compound:
- broccoli cabbage - 1 kg;
- large tomatoes - 3-4 pcs.;
- hard cheese - 300 g;
- cream - 1 tbsp;
- green;
- salt, pepper - to taste.
Preparation:
- Vegetables should be laid out in layers in any order, with grated cheese on top.
- Baking time - 15-20 minutes.
- When our dish is ready, pour chilled cream over it and garnish with chopped herbs.
Compound:
- cauliflower - 1 fork;
- egg - 2 pcs.;
- milk - 100 g;
- hard cheese - 200 g.
This classic recipe, where the base is a traditional filling consisting of beaten eggs and milk, it adds fluffiness to the dish and retains its shape. Cooking time - 30 minutes.
Read also:
Cabbage is simply necessary for a proper and balanced diet, and the following casserole recipes will help you deliciously feed your loved ones. Bon appetit!
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