Vegetable casserole with zucchini. Casserole with zucchini and potatoes in the oven Zucchini casserole with potatoes in the oven

A casserole with potatoes and zucchini can serve as an ideal option for a family dinner, combining unique taste and vitamins. At the moment, there are a great many recipes for this dish, and the most interesting and delicious are described below.

Potato casserole with mushroom filling and zucchini: oven recipe

What you need:

• 400 grams of young zucchini;
• 300 grams of potatoes;
• 4 eggs;
• 1 pod of sweet pepper;
• a couple of tablespoons of flour;
• a couple of tomatoes;
• a teaspoon of baking powder;
• 150 grams of cheese;
• 150 grams of mushrooms;
• 40 ml olive oil;
• white part of leek;
• a little salt.

How to cook:

1. Zucchini is washed and grated on a coarse grater.
2. Eggs, flour and baking powder are added to the grated vegetables. The whole mixture is thoroughly mixed and slightly salted.
3. The washed potatoes are cut into thin circles.
4. The pepper is also washed, the core is removed, and then the fruit is cut into thin rings.
5. The leek is washed. Its white part is chopped into rings.
6. The tomatoes are peeled and then cut into small pieces.
7. The mushrooms are cleaned, rinsed, and then cut into small slices.
8. The cheese is grated on a fine grater.
9. A deep container is treated with oil, and then potato circles are laid out in it, with onions on top.
10. Place grated zucchini in an even layer on top of the onion.
11. Circles of pepper are evenly distributed over the zucchini area, followed by tomatoes. The whole pyramid is getting a little salty.
12. Another layer of potatoes mixed with mushrooms is placed on the tomatoes.
13. The whole dish is poured with olive oil, and then baked for half an hour in the oven (180 degrees).
14. The vegetables are sprinkled with cheese and then returned to the oven for 5 minutes.

Potato casserole with zucchini: a simple recipe for a delicious dish

What you need for the main dish:

• zucchini;
• a couple of potato tubers;
• a couple of tomatoes;
• 160 grams of cheese.

What you need for the sauce:

• a tablespoon of flour;
• 200 ml low-fat milk;
• 70 grams of butter;
• egg;
• a pair of garlic cloves;
• a little salt and spices.

How to cook:

1. The garlic is peeled and washed. The cloves are finely chopped and poured into a separate container.
2. Zucchini and tomatoes are washed and cut into circles.
3. The potatoes are peeled, washed, and then cut into thin slices.
4. Place 50 grams of butter in a saucepan, which must be melted on the stove.
5. Flour is slowly poured into the same pan, the lumps of which are broken until a homogeneous mass is obtained.
6. Milk is poured into the butter mixture, and then everything is slightly salted.
7. The sauce is stirred until it acquires a thicker consistency.
8. After the sauce has cooled, an egg is driven into it, garlic and pepper are added. All ingredients are thoroughly mixed using a whisk.
9. The oven pan is treated with oil, and then zucchini, potatoes and tomatoes are placed in it one by one. They are compacted tightly to each other so that the dish does not become deformed later.
10. The sauce is poured into the vegetables, and then the entire dish is sprinkled with cheese.
11. The casserole is sent to the oven at a temperature of 180 degrees, on its middle tier for half an hour.

Before serving, let the casserole cool slightly so that the cheese crust hardens.

Potato, zucchini and bell pepper casserole: step-by-step recipe

What you need:

• zucchini;
• 6 potatoes;
• a couple of bell peppers;
• 150 grams of cheese;
• half a glass of milk;
• 3 eggs;
• some favorite spices.

How to cook:

1. Potatoes and zucchini are washed and cut into slices.
2. The eggs are thoroughly beaten with milk, spices and salt.
3. Pepper is cut into cubes.
4. The cheese is grated on a coarse grater.
5. The salted half of a potato, zucchini, pepper, a little cheese, potatoes, zucchini, pepper, cheese are placed in layers in an oiled form.
6. All vegetables are carefully poured with egg sauce.
7. The future dish is placed in the oven (200 degrees) for 50 minutes.

Potato and zucchini casserole in a slow cooker

What you need:

• half a packet of baking powder;
• a couple of zucchini;
• 4 potato tubers;
• 4 medium eggs;
• 120 grams of hard cheese;
• 70 ml kefir;
• a little leek;
• 100 grams of flour;
• 2 garlic cloves;
• a little salt and spices.

How to cook:

1. Zucchini and potato tubers are grated using a grater.
2. Then the cheese is grated on the same grater.
3. The cheese is mixed with eggs, this mixture is poured into the vegetable puree.
4. Kefir is carefully poured into the same container, and then baking powder is added.
5. Everything is mixed, then flour is slowly poured in, and its lumps are broken until a homogeneous consistency is obtained.
6. The dish is seasoned with salt, pepper, and sprinkled with chopped onions and garlic.
7. The multicooker bowl is treated with oil, after which the resulting vegetable dough is poured into it.
8. The casserole cooks for 45 minutes with the “Baking” mode turned on.
9. After cooking, the dish cools in the bowl and then is placed on plates.

Zucchini-potato casserole with minced meat

What you need:

• zucchini;
• 5 potato tubers;
• tomato;
• half a kilo of minced meat (pork);
• 100 grams of any hard cheese;
• a little butter;
• some breadcrumbs;
• a little salt, pepper and herbs.

How to cook:

1. Potatoes and zucchini are peeled and then cut into thin circles.
2. The cheese is grated using a coarse grater.
3. The greens are finely chopped.
4. The tomato is cut into small rings.
5. The minced meat is salted and then peppered.
6. The multicooker bowl is treated with oil and then sprinkled with breadcrumbs.
7. Potato mugs are placed at the bottom of the bowl, which need to be salted a little.
8. The next layer is formed by zucchini.
9. Place minced meat on the zucchini in an even layer.
10. The meat is sprinkled with half the cheese, and then tomato slices are placed.
11. Then all the layers are repeated again in the same sequence.
12. The dish is prepared in the “Baking” mode for an hour.

10 minutes before the casserole is ready, sprinkle with the remaining cheese.

Zucchini casserole with potatoes and eggplants in the microwave

What you need:

• a couple of potatoes;
• tomato;
• zucchini;
• eggplant;
• 100 grams of cheese;
• 150 grams of sour cream;
• egg;
• some greenery.

How to cook:

1. The egg is mixed with sour cream and beaten thoroughly.
2. The onion is cut into rings.
3. The tomato is washed and cut into half rings.
4. The microwave dish is greased with oil.
5. Onions are laid out at the bottom, and tomatoes are placed on top of them. The tomatoes are salted and peppered.
6. The eggplant is cut into circles and placed on the tomatoes. To remove the bitterness from eggplants, add salt to the slices before placing them in the dish.
7. The next layer is formed by potatoes, which are poured with egg wash.
8. The future dish is sprinkled with cheese and herbs.
9. The casserole is cooked in the microwave for 25 minutes.

Casserole of new potatoes and zucchini (video)

There are different ways to prepare casserole with the addition of zucchini and potatoes: in the oven, slow cooker, microwave. All of them have a unique taste and tenderness. All that remains is to choose the recipe you like and please your family with a healthy dish.

contains onions
contains garlic
contains cheese

My favorite seasonal casserole of zucchini and potatoes could easily not have happened this year - zucchini doesn’t want to grow in our garden and that’s it!

Thanks to our generous neighbors, they help us out and don’t let us go without our favorite dish. Next time, when I consider all people evil and greedy, it would be nice to remember that once (right now) thanks to human kindness, four large zucchini suddenly formed. We're alive! And we prepare a simple but tasty casserole from these zucchini...

For zucchini and potato casserole we will need:

• 600 grams of zucchini;
• 5 medium potatoes;
• 300 grams of sour cream;
• 200 grams of hard cheese;
• a small bunch of green onions;
• 2 cloves of garlic;
• a pinch of oregano;
• a pinch of paprika;
• salt to taste.

Let's start from the beginning, in the sense of preparing everything. Peel the potatoes, chop the green onions, grate the garlic on a fine grater and the cheese on a coarse grater. Finally, peel and seed the zucchini and cut into thin half rings.

In a separate bowl, mix sour cream with garlic, onion, oregano, paprika and salt. It turns out to be a very tasty sour cream sauce that I can eat with spoons. But I won't. Today he has a different purpose.

Grease a glass casserole dish with oil. Cut the potatoes into thin slices and place them tightly together in the pan. Sprinkle a little salt. We need to put half of all the potatoes on the bottom.

Lightly brush the first potato layer with sour cream sauce and place it on top... think zucchini? But they didn’t guess right! Let's put out the potatoes again!

In the same way, sprinkle the second half of the potatoes with salt, coat them with sour cream and, this time, put the next layer of zucchini, and on them all the remaining sour cream sauce.

Preheat the oven to 200°C and bake our zucchini casserole there for 40-50 minutes. Then we take it out, but only to sprinkle it with grated cheese.

There's nothing to be done, we'll have to part with the casserole again. But we will meet again, we will definitely meet. In about twenty minutes. In the meantime, let it sit in the oven and acquire a delicious cheese crust. After which we will remove it from the oven for good.

Let our zucchini casserole cool a little more time. Then cut it into pieces and we'll laugh in five minutes like a herd of hungry rabbits Serve with fresh vegetables, without which not a single summer recipe is complete. Bon appetit!

P.S. Well, for those who won’t be surprised by zucchini, here it is

What you need:
1. Four potato tubers;
2. One zucchini;
3. Three tomatoes, a clove of garlic;
4. One onion;
5. 150 grams of coarsely grated cheese;
6. 200 ml of cream 10% fat, salt, seasonings at your own discretion.

Peel and wash the vegetables. Chop the onion and place in a frying pan with vegetable oil, add the garlic, passed through a press. Cook until half done, because the vegetables still have time to spend in the oven.

Cut peeled raw potatoes into medium-thick slices. Also cut the zucchini, if it is too large in diameter, then divide each circle into two parts. Add slab-cut tomatoes to the frying pan with the onions and garlic, add salt and spices.

Next, you need to take an oven dish and start laying out the casserole in layers. Pre-grease the mold with oil. First, place the potatoes in the pan, salt them and pour over the tomato dressing (distribute evenly over the potatoes). Next comes a layer of zucchini, again salt and tomato dressing. Make as many layers as there are enough ingredients.

Pay attention! The top layer should end with potatoes.

Now you need to pour cream evenly over the casserole and sprinkle with grated cheese. Preheat the oven to 180 degrees and place the casserole there for half an hour. You can monitor the readiness of the dish by the condition of the cheese on its surface; it should not turn dark brown.

With egg

As an option, consider a zucchini and potato casserole in the oven, recipe with photo with the addition of an egg. If you follow the recommendations in the recipe, everything will turn out tasty, satisfying and appetizing.

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What you need:
1. One kilogram of potatoes;
2. 400 grams of zucchini;
3. 200 grams of cheese;
4. Two onions;
5. Two eggs;
6. 500 grams of medium fat milk;
7. 50 grams of butter.

The potatoes need to be boiled in their skins, then peeled and cut into medium slices. Peel the zucchini and cut into medium pieces. Grease an oven dish with butter, place potatoes and zucchini in it, add grated large cheese. Then repeat the layers.

Beat eggs with milk and finely chopped onion. Pour the mixture into the vegetables, sprinkle cheese on top and put in the oven for an hour, cook at 180 degrees. When serving, you can sprinkle with herbs.

About the benefits of zucchini:
1. Contains enough potassium and magnesium to further nourish the heart.
2. High iron content allows more oxygen to enter the blood. The person will look good and, thanks to this action, will be able to more easily endure intense physical activity.
3. Remove excess fluid from the body. Moreover, the zucchini itself consists of 90% water and its cell juice is an excellent nutrition for the cells of the body. This property is especially important for people who suffer from edema.
4. Boiled zucchini is useful for the recovery of people who have undergone serious operations associated with disruption of the gastrointestinal tract.
5. Zucchini has little fiber, so the load on the digestive organs when digesting zucchini is minimal.
6. Zucchini, due to its vitamin composition, perfectly supports the immune system and strengthens human immunity.
7. Oddly enough, due to the large amount of antioxidants contained in zucchini, this vegetable prevents the aging process.
8. Help in treating the liver, especially if bile is stagnant there. After all, zucchini has an excellent choleretic effect on the human body.
9. In addition to cooking, this vegetable is actively used in cosmetology for rejuvenation and skin whitening.
10. In the menu of diabetics, zucchini is always a desirable product.

You will need very little time and effort. Take our recipe as a basis: today we will tell you how to easily and quickly make zucchini, moreover, we will look at how to cook it in the microwave. This is a solution for those who, for example, do not have an oven at home. In any case, you can treat yourself to a delicious and golden-brown vegetable dish.

Easy Potato and Zucchini Casserole

For the dish you will need:

• 1 kg of potato tubers and the same amount of zucchini;
• 2 medium onions;
• a little garlic and herbs;
• bread crumbs, vegetable oil and spices.

Rinse the zucchini, peel and cut into medium-thick slices. Quickly fry them in vegetable oil, salt, pepper and sprinkle with herbs and garlic. This will be the filling. Potatoes also need to be peeled and boiled, and made into regular puree. You can also use a ready-made product - this will make the cooking process even faster. Mix dry mashed potatoes as directed on the package. Add finely chopped onions and fried until golden brown. On a baking sheet sprinkled with breadcrumbs and greased with vegetable oil, first place mashed potatoes, then zucchini, then again the zucchini will be ready in half an hour at a temperature of 200 o C. Before putting in the oven, you need to sprinkle the dish. If you want a fragrant crust to form on top, 10 minutes before cooking, sprinkle the top with grated Cheddar or Parmesan, or brush with a small amount of mayonnaise.

Potato and zucchini casserole in the microwave

If you don't have an oven or want to cook this dish very quickly, you can also use the microwave. For a large portion of casserole, take:

• 2-3 large potato tubers;
• 1 medium zucchini or half a large one;
• 1 carrot and 1 tomato;
• 250 ml of any sour cream;
• a little grated cheese;
• salt, curry seasoning, half a bunch of fresh basil, vegetable oil and salt.

Mix sour cream, curry and salt. Grate the cheese and add to the sauce. Prepare the vegetables so that you get the most delicious casserole: wash the zucchini, potatoes, tomatoes, and then cut them into slices, chop the onion, and grate the carrots. Finely chop the basil. Now you need to line the bottom of the baking dish with paper, sprinkle crackers on top and put half the number of potato slices on them. Grease the layer generously. Next comes the turn of zucchini, tomatoes, carrots and onions. Pour over the sauce, then again place a layer of potatoes and pour the remaining sour cream dressing over it. Zucchini casserole is baked first for 10 minutes at a power of 600 watts, then you need to change the mode to 850 watts and cook for another 8 minutes. When the time is up, leave the dish to stand in the oven for a quarter of an hour. Afterwards you can take it out and serve it with sour cream or thick natural yogurt. Both recipes are equally delicious - try using one of them as a basis for lunch or dinner and offer your family a flavorful vegetable dish.

Wondering what to cook with zucchini and potatoes? We recommend trying this quick casserole recipe! This dish is easy to make in the oven or slow cooker. If you want your casserole to be hearty, add meat or vegetables. Zucchini and potatoes are easy to prepare, can be stored for a long time, and the prices for these vegetables are more than affordable. Yes, no holiday dinner would be complete without them! Below we provide recipes for a delicious eggplant pie, and for those on a diet, a low-calorie casserole that can even be prepared in a double boiler.

It’s easy to pamper your loved ones with zucchini. With us you will learn the secrets of preparing this healthy vegetable. Potatoes will add the zucchini’s familiar taste. Of course, potatoes are also a healthy product. You can adjust the recipes below to your taste. So, the casserole can be sprinkled with cheese or served with sauce: your imagination can work wonders!

Zucchini is a source of vitamin C, potassium, magnesium, calcium and folic acid. How to preserve the benefits of vegetables? A steamer or slow cooker will help you with this! Don't assume that zucchini is only used in summer: you can buy zucchini at a large supermarket even in winter, or freeze vegetables in summer. You can enjoy zucchini and potato casserole regardless of the time of year.

Such a vegetable dish, if steamed or in a slow cooker, is a storehouse of vitamins and other useful substances. In addition, this is a hearty dish that will fill a large family. Don't be afraid to experiment! You can add anything to a dish of versatile vegetables. However, follow our tips to ensure everything turns out perfect.

• Do not make the casserole high, as it may not bake or fall apart.
• Don't neglect herbs and seasonings. Celery, dill, and oregano are combined with zucchini.
• Slice the vegetables thinly: this way they will bake better.
• Be sure to serve the sauce. For example, garlic sauce. It will not be difficult for any housewife to prepare it. Just add mayonnaise, water and spices to taste to the grated garlic. The casserole can also be eaten with sour cream.

Potato and zucchini casserole in the oven

With cheese and garlic, zucchini casserole will acquire incredible taste and aroma. Of course, you can prepare such a dish in a double boiler, but the recipe for zucchini and potato casserole in the oven is simpler. We share it with you.

You will need:

• medium zucchini - 1 pc.;
• potatoes – 4 pcs.;
• parmesan – 200 g;
• fat sour cream – 250 ml;
• garlic – 2 cloves.

Preparation:

1. Wash and peel the vegetables. Remove the peel.
2. Cut the vegetables into thin rings.
3. Mix garlic with full-fat sour cream and spices.
4. Grease a baking sheet with oil and place some of the potato slices on it.
5. Pour dressing over potatoes.
6. Place a second layer of potatoes and cover with dressing.
7. Place the zucchini and also pour in the dressing.
8. Bake for 35 minutes at 200°C.
9. Grate the Parmesan.

• After 40 minutes, remove the pan from the oven, sprinkle everything with cheese and put it under the grill for a few more minutes.

Zucchini and potato casserole in the oven is ready!

Cooking with eggplants

Pectin, protein, vitamins... What is there in this vegetable! It will charge you with vitamins and a great mood!

You will need:

• medium eggplant – 1 pc.;
• zucchini – 1 pc.;
• red or yellow pepper – 1 pc.;
• sour cream – 250 ml;
• parmesan – 200 g;
• flour – 200 g;
• chicken eggs – 4 pcs.;
• baking powder – 10 g.

Preparation:

1. Peel the vegetables.
2. Cut them into strips or slices.
3. Cut the pepper into strips.
4. Place all the vegetables on a baking sheet and place in the oven at 200°C for 20 minutes.
5. Mix full-fat sour cream with sifted flour, as well as chicken eggs and Parmesan cheese.
6. Place half of the vegetables in the pan and fill with batter.
7. Repeat the procedure again.
8. Bake for half an hour at 200°C.

Don't forget to sprinkle the dish with herbs or grated cheese, and also prepare garlic dressing for it.

Cooking in a slow cooker

To please your men, just add tomatoes and chicken to the dish .

You will need:

• zucchini – 1 pc.;
• potatoes – 0.5 kg;
• chicken fillet – 250 g;
• sour cream – 200 ml;
• chicken eggs – 4 pcs.

Preparation:

1. Wash and peel the vegetables.
2. Cut them into thin slices.
3. Wash the chicken fillet and cut into small cubes.
4. Pour a little oil into the multicooker bowl and add some of the potatoes.
5. Place a layer of fillet on the potatoes.
6. Place zucchini on top.
7. Alternate ingredients until you have finished layering. Sprinkle everything with spices.
8. Mix chicken eggs and full-fat sour cream.
9. Pour the vegetables and chicken into the multicooker bowl.

Zucchini and potato casserole in a slow cooker is ready! All that remains is to serve it to your guests. With chicken it turns out tender and satisfying, and the tomatoes add flavor to the dish.

A casserole of zucchini and potatoes with the addition of minced meat instead of chicken will appeal to the male half of the family. To prepare such a dish, you only need to change the baking duration, since minced meat takes a little longer to cook than chicken.

Cooking in a steamer

The following recipe will not take much of your time and effort. Making a pie in a double boiler requires a minimum of time and ingredients.

You will need:

• zucchini – 1 pc.;
• parmesan – 50 g;
• chicken egg – 3 pcs.

Preparation:

1. Wash the zucchini and cut into thin slices.
2. Beat the eggs.
3. Grate Parmesan.
4. Place chopped vegetables in a steamer, pour eggs over them and sprinkle with grated cheese. This dish needs to be cooked within half an hour.

Serve with garlic sauce or sour cream. In the casserole prepared according to this recipe, all vitamins are preserved, and its calorie content is minimal. When preparing vegetable casseroles, most of the time is spent on the preparatory stage associated with chopping vegetables and preparing the sauce. The dish itself is prepared quickly.

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