I really like to serve meat dishes with side dishes of vegetables cooked in the oven. One of my favorite side dishes is zucchini baked in sour cream in the oven.
The beauty of this recipe is that the taste of the dish can be changed by replacing some spices with others. The zucchini pieces turn out juicy on the inside and golden brown on the outside. Well, how creamy and fragrant they are!
Let's prepare all the ingredients for cooking zucchini in sour cream in the oven.
Cut the zucchini into small cubes. If the zucchini is old, it is better to remove the seeds and peel the zucchini.
Transfer the chopped zucchini to a bowl. Finely chop the garlic with a knife and add to the zucchini.
Add all the spices, salt and ground black pepper. We will separate the thyme sprig into leaves and sprinkle them over the zucchini.
Add sour cream, it is better to take richer and thicker sour cream.
Mix the contents of the bowl. Grease the inside of the baking dish with vegetable oil. Place the zucchini in sour cream in a mold. Bake zucchini in sour cream in an oven preheated to 170 degrees C for 25-30 minutes. During this time, the zucchini will bake inside and brown on the outside.
By preparing zucchini baked in the oven with sour cream, you will get a tender, juicy and light dish. Just what you need on a hot summer day. It is suitable as a side dish, and on its own can perfectly quench your appetite.
Zucchini is so unpretentious to grow and prolific :) that it usually costs mere pennies during the season. It would be a sin not to take advantage of this fact.
I just love cooking zucchini dishes in the summer. They are unpretentious in cooking, amazingly tasty, low in calories and gentle on the stomach. And there are simply countless options for preparing them: starting from simply circles fried in flour and ending with... infinity :).
Today, catch the recipe for zucchini in the oven in sour cream and cheese. They are done quickly, simply, no need to watch or stir, and what else does a tired housewife need in the summer heat!
So, let's get down to business, cook zucchini in the oven in sour cream and cheese.
| Ingredients for the recipe: zucchini stewed in sour cream in the oven | |
|---|---|
| Zucchini | 500 grams (2 small) |
| Sour cream 20% | 2 heaped tablespoons |
| Garlic (optional) | 2 cloves |
| Cheese | 30 grams (2 tablespoons grated) |
| Salt | taste |
| Ground black pepper (optional) | taste |
| Dill greens | a few twigs |
Zucchini in the oven in sour cream and garlic
Place the chopped zucchini in a bowl, add salt, pepper if desired and mix.
Preparing sour cream "fur coat". Pass the garlic through a press, grate the cheese on a fine grater, finely chop the dill with a knife.
Mix sour cream, cheese and garlic.
Place the zucchini slices on a baking sheet greased with vegetable oil. It’s better in one layer, but if not everything fits, you can put some circles on top.
Apply sour cream mixture to the zucchini.
Sprinkle with chopped dill. And place the baking sheet in an oven preheated to 180 degrees for 25-30 minutes.
Baking vegetables under a cap of cheese is increasingly becoming a recipe for everyday, not just holiday cuisine.
Zucchini in such a neighborhood also turns out to be an “A+”.
The vegetable does not require long-term heat treatment and therefore dishes are usually placed in the oven already sprinkled with cheese crumbs.
Such dishes can be made quite spicy, or you can get by with more moderate spices.
Zucchini with cheese in the oven - general cooking principles
It is preferable to choose young and medium-sized zucchini. These vegetables have soft skin and small soft seeds. From more mature ones, be sure to cut off the rough peel and select all the seeds. The vegetable is cut according to the recipe, and further preparation depends on the specific dish.
For quick baking, zucchini is cut into rings of various widths or plates. To prevent the pulp from turning into porridge and falling apart during baking, the mugs are first blanched in water or baked in the oven. For stuffing, the fruits are cut in half and the middle is selected. In this case, no pre-heat treatment is used.
To prepare zucchini with cheese in the oven, use hard varieties of natural fermented milk product. Grated cheese is sprinkled on cooking vegetables before baking. It melts well and forms a crust that is impenetrable to steam, which allows you to maintain the juiciness of the prepared dish. Zucchini is often cooked in the oven with pickled cheeses, but even such dishes are still sprinkled with hard cheese shavings on top.
To improve the taste of zucchini dishes with cheese, various vegetables, mushrooms or minced meat are added to them. Season with spices, which are purchased according to the recipe or selected according to your preferences.
Zucchini with cheese is baked in the oven at 180 degrees, and the baking sheet is placed only in a well-heated oven.
Zucchini with cheese in the oven with sour cream and garlic
Four medium zucchini;
180 gr. medium fat sour cream;
Several sprigs of dill;
1. Rinse the zucchini with cold water. Trim the edges and cut the vegetables into centimeter-thick rings.
2. Grate the cheese on a medium grater, grate the garlic on the finest grater.
3. Combine sour cream with grated cheese. Add garlic, add a little salt and mix thoroughly.
4. Line a roasting pan with parchment and place the zucchini rings on it. Spread the cheese sauce on each circle and place the dish in the preheated oven.
5. Remove when the top is nicely browned, about 20 minutes.
6. When serving, sprinkle the dish with finely chopped herbs.
Zucchini with cheese in the oven with tomatoes in cream sauce
800 gr. young medium-sized zucchini;
40 gr. butter 72% butter;
A small pinch of nutmeg;
Spoon of white flour;
A glass of homemade milk.
1. Wipe the washed zucchini dry with a towel and cut into circles, slightly thicker than your finger. Place on a wire rack, drizzle with oil and place in the preheated oven. The temperature in the oven should not exceed the recommended 180 degrees.
2. When brown spots begin to appear on the surface of the rings, remove them. You need to bake the zucchini so that they retain their shape during further cooking.
3. Take a small saucepan and melt the butter in it over low heat. Add flour there and, stirring thoroughly, fry.
4. As soon as the flour begins to darken and acquires a delicate creamy hue, immediately add milk. Take your time, pour in the milk in a thin stream, and stir the contents of the saucepan vigorously. Take a whisk for this.
5. Add ground pepper and nutmeg powder. Add salt and bring to a boil, but do not boil. The sauce will be quite thick.
6. Place baked zucchini in one layer in a deep dish, and arrange tomatoes cut into centimeter-thick rings over them. There is no need to grease the mold with oil.
7. Place the remaining zucchini on top of the sauce and sprinkle it well with coarse cheese crumbles.
8. Place the dish in the oven at 180 degrees. and bake until you get a delicious crust.
Zucchini with cheese in the oven - “Vegetable zucchini casserole”
One kilogram of young zucchini;
70 gr. “Kostroma” or other hard cheese;
Olive or sunflower, well-refined oil - 50 ml.
1. Grate the washed zucchini using the largest vegetable grater. If the vegetables you got are not the youngest, cut off the peel and select the seeds. Chop the onion into small slices and chop the garlic.
2. Pour one and a half tablespoons of oil into a thick-walled frying pan and lightly fry the zucchini over low heat. Then place on a sieve and leave in it to allow the juice to drain.
3. In a separate frying pan, sauté the onion and garlic until lightly browned.
4. Chop the Feta with a fork and finely chop the dill with a knife.
5. Break the eggs into a separate bowl and beat well with two pinches of salt.
6. Combine feta with zucchini. Add browned onions and dill. Pour in the eggs and mix thoroughly.
7. Place the vegetable mixture in a greased pan and carefully smooth the surface. Sprinkle generously with cheese crumbles and place in the oven for half an hour.
Zucchini with cheese in the oven with tomatoes and sweet peppers
300 gr. small zucchini;
A couple of ripe tomatoes;
Two tablespoons of pasteurized milk 3.2% fat;
One chicken egg;
1. Wash vegetables with cold water. Cut off the edges of zucchini and remove the stem of tomatoes. Remove all seeds from the peppercorns and rinse off any remaining seeds with water.
2. Cut the vegetables into circles. It is advisable that their thickness does not exceed half a centimeter.
3. Place the vegetable rings in a small roasting pan with high boots, alternating with each other. Do not place the rings flat, but place them vertically on the narrow part.
4. Sprinkle a small amount of spices on top, you can add a little salt, but just a little.
5. Break an egg into the milk, add a pinch of ground pepper and a small pinch of salt, beat.
6. Grate small cheese crumbles and sprinkle the sour cream layer well with it. Pour the milk-egg mixture over everything and bake for 40 minutes.
Zucchini with cheese in the oven - “Mushroom boats”
Two large zucchini;
200 gr. forest mushrooms (champignons are also acceptable);
100 gr. smoked cheese.
1. Wash the zucchini and cut each one in half lengthwise. Take a sharp knife or large spoon and carefully select the middle of the vegetable halves. Then rub the inside of each part with Vegetable Spice and set aside.
2. Chop the onion into small pieces and place in a frying pan with heated sunflower oil. Fry at medium temperature for 3 minutes, add mushrooms cut into strips and chopped zucchini pulp, selected from the vegetable. There is no need to add seeds, if they are large. When all the moisture has evaporated, place the minced mushrooms from the pan into a separate bowl.
3. Fill the zucchini halves with minced meat and place them on a baking sheet. Be sure to grease the roasting pan with oil before doing this.
4. Grate the smoked cheese into a coarse grater and sprinkle over the stuffed vegetables.
5. Bake the “boats” for 40 minutes.
Zucchini with cheese in the oven with tomatoes - “Vegetable casserole with minced meat”
Half a kilo of lean minced meat;
1.2 kg of medium-sized zucchini;
Eight red tomatoes;
Two spoons of unsalted tomato;
150 gr. low-fat sour cream;
Half a mixed bunch of herbs (parsley, dill).
1. Place finely chopped onion in oil heated in a frying pan and lightly fry. As soon as the slices become transparent, place the minced meat in the pan and gently mash it with a fork. Simmer the onion and meat over low heat until fully cooked. To ensure that the meat is fried evenly and does not burn, do not forget to stir periodically, while crushing the minced meat that has become lumpy. Season lightly at the end.
2. Mix the tomato with 50 ml of water and pour into the fried minced meat. Stir and taste for salt. Add it if necessary and remove from heat.
3. Using a fine grater, grate the zucchini without removing the peel. Add a little salt, mix and place on a sieve. After 10 minutes, squeeze out the remaining juice and leave it there.
4. Wash the greens, dry well and chop. Cut the tomatoes into rings and grate the cheese on a medium or coarse grater.
5. Lightly beat the eggs with a small pinch of salt. Add sour cream and mix well.
6. Grease a small baking sheet or rimmed baking dish and place half the zucchini in an even layer. Place all the minced meat on them and distribute it evenly over the vegetable layer. Then add the zucchini layer again and smooth it out.
7. Place tomato rings on top, pour sour cream and egg mixture. Sprinkle everything with herbs and spread grated cheese over the entire surface in an even layer.
8. Place in the oven preheated to 180 degrees. for 40 minutes.
A simple recipe for zucchini with cheese in the oven
Six young zucchini;
100 gr. heavy heavy cream, or homemade butter.
1. Cut the zucchini into thin longitudinal slices. The width of one should not be more than 0.5 cm.
2. Pour water into a large saucepan and boil over high heat. Submerge the vegetables for five minutes, then remove and cool well.
3. Place the blanched slices on a roasting pan greased with vegetable oil.
4. Melt the cream or butter in a small enamel bowl and immediately brush it onto the zucchini slices laid out on the roasting pan.
Zucchini is a herbaceous plant from the genus pumpkin, whose fruits can be considered both vegetables and fruits. They are rich in mineral salts, microelements, contain many vitamins, and are easy to digest. They do not have a strong taste and are 93% water. Due to their dietary fiber content and low calorie content, dishes made from these vegetables can be included in various diets.
My favorite recipe for zucchini in the oven with cheese, garlic and tomatoes - photo recipe
Zucchini can be cooked all year round, purchased in the store in winter, and in the garden in summer. They are prepared quickly, resulting in a tasty and healthy dish. The zucchini smells amazing and turns out very tender with a crispy crust. Be sure to sprinkle the finished appetizer with fresh herbs on top.
Your mark:
Cooking time: 40 minutes
Quantity: 4 servings
Ingredients
- Zucchini: 600 g (2 pcs.)
- Flour: 3-4 tbsp. l.
- Hard cheese: 100 g
- Tomatoes: 2-3 pcs.
- Salt: 2 tsp.
- Spices: 1 tsp.
- Vegetable oil: for lubrication
- Garlic: 1 goal.
- Sour cream: 200 g
- Fresh herbs: a bunch
Cooking instructions
It is better to choose a small zucchini with young, tender skin, then you won’t have to peel it. You definitely need to wash it, cut it into rings, 0.7 cm wide, you can leave the seeds. About the same, only cut the tomatoes even thinner (on average 0.3 cm).
Place the zucchini on a plate and add salt. Then stir and leave for about five minutes so that they release the juice. Drain the released liquid, then the baked vegetables will turn out crispier.
Finely chop the greens. Squeeze the garlic through a press or chop it very finely. Grind the cheese on a grater. Mix all this in a plate, add sour cream. Leave some of the greens to decorate the dish.
Mix flour with spices, in our case, ground black pepper.
Prepare a baking sheet: cover with parchment paper, pour vegetable oil. Bread the zucchini in flour and spices on both sides. Place on a sheet.
First place the tomatoes on top, then the prepared cheese-garlic mixture.
Place in an oven preheated to approximately 200 degrees for 20 minutes. And then bake in the “grill” mode for 3-5 minutes until a golden crust forms.
Recipe for zucchini in the oven with minced meat and cheese
To prepare a delicious and elegant dish with cheese, you will need any minced meat. A mixture of beef and pork is best: take two parts lean beef and one part fatty pork. But you can use minced turkey.
If it is not possible to make it at home, then a factory-produced semi-finished product is also quite suitable.
Take:
- cheese 150 g;
- young zucchini 800-900 g;
- minced meat 500 g;
- onion;
- salt;
- garlic;
- oil 30 ml;
- pepper, ground;
- mayonnaise 100 g;
- greenery;
- tomatoes 2-3 pcs.
What to do:
- Squeeze a clove of garlic into the minced meat. Grate the onion on a coarse grater and add it to the total mass, pepper and salt to taste. Mix.
- Wash the zucchini, dry it and cut it into circles no thicker than 12-15 mm, using a sharp thin knife, cut out the centers so that only the walls 5-6 mm thick remain. Add some salt.
- Grease a baking tray with oil and place the vegetable preparations.
- Place minced meat inside each ring.
- Place in the oven and bake for about 12-15 minutes. Cooking temperature + 190 degrees.
- Wash the tomatoes and cut into thin slices, add a little salt and pepper to taste.
- Place a tomato circle on each stuffed zucchini.
- Grate the cheese, add a clove of garlic and mayonnaise. Place the cheese mixture on top of the tomatoes.
- Bake for about 10 minutes more. Sprinkle the finished dish with chopped herbs on top.
The pulp that is selected from the fruit can be added to pancakes. They turn out light and fluffy.
With Chiken
For a tasty and quick vegetable dish with chicken you need:
- chicken breast 400 g;
- zucchini 700-800 g;
- salt;
- pepper;
- garlic;
- oil 30 ml;
- egg;
- cheese, Dutch or any, 70 g;
- greenery;
- starch 40 g.
How to cook:
- Remove the bone from the breast and remove the skin. Cut the fillet into strips. Pepper and salt to taste. Set aside.
- Wash the zucchini and dry. Cut off the outer skin of ripe fruits and remove the seeds.
- Grate the vegetable, add salt and pepper and squeeze out a clove or two of garlic. Beat in the egg and add starch.
- Grease a rimmed baking dish with butter and add the zucchini mixture. Place chicken pieces over it.
- Send everything to the oven, where the temperature is + 180 degrees.
- After about a quarter of an hour, sprinkle grated cheese on top.
- Bake until golden brown, about 12-15 minutes. Add some greens and serve a light snack on the table.
How to cook zucchini in sour cream and cheese in the oven
This dish is very easy to prepare. It is good both hot and cold. For the following recipe you need:
- milk ripeness zucchini 500-600 g;
- sour cream 150 g;
- garlic;
- pepper, ground;
- salt;
- cheese 80-90 g;
- oil 30 ml.
Algorithm of actions:
- Wash the young zucchini and cut it into slices 6-7 mm thick.
- Place the preparations in a bowl, add salt and pepper to taste. Stir, sprinkle with oil, stir again.
- Grease a baking sheet or mold with oil and arrange the zucchini in a single layer.
- Bake at + 190 degrees for about 12 minutes.
- Mix sour cream with chopped herbs, grated cheese, a clove of garlic and pepper to taste.
- Place a mixture of cheese and sour cream on each circle and bake for another 10-12 minutes.
Variation with mayonnaise
For baked zucchini with mayonnaise and cheese you need:
- small, about 20 cm long young fruits 600 g;
- cheese 70 g;
- mayonnaise 100 g;
- pepper, ground;
- oil 30 ml;
- garlic;
- salt.
Preparation:
- Slice the washed zucchini lengthwise very thinly.
- Place them in a bowl, add salt and pepper to taste.
- Grease the mold with oil, arrange the zucchini slices, grease with the remaining oil.
- Grate the cheese, squeeze a couple of cloves of garlic into it, mix with mayonnaise.
- Spread the resulting mixture in a thin layer on each piece along its entire length.
- Bake in the oven (temperature + 180) for about 15 minutes. Serve hot or cold.
With mushrooms
You can very quickly prepare a tasty and simple hot dish from mushrooms and zucchini. Take:
- zucchini 600 g;
- mushrooms, champignons, 250 g;
- onion;
- salt;
- pepper, ground;
- oil 50 ml;
- cheese 70 g.
What to do:
- Wash the zucchini and cut it into circles 15-18 mm thick.
- Choose the middle, leaving only the walls no thicker than 5-6 mm.
- Cut the pulp into pieces with a knife.
- Pour oil into a frying pan and place the pre-chopped onion in it. Fry until soft.
- Remove the tips of the stems from the mushrooms. Rinse and cut the fruiting bodies into arbitrary pieces.
- Fry the mushrooms and onions for 8-10 minutes, add the zucchini pulp and fry for another 6-7 minutes, add salt and pepper to taste.
- Place the zucchini on a baking sheet, fill with mushroom filling, sprinkle with grated cheese and bake in the oven until golden brown.
With potato
For delicious potatoes with zucchini under crispy cheese chicken you will need:
- potato tubers, peeled, 500 g;
- zucchini 350-400 g;
- salt;
- pepper;
- oil 50 ml;
- cheese 80 g;
- crackers, ground 50 g.
Step by step process:
- Cut the potatoes into thin 4-5 mm circles.
- Heat a liter of water, add salt to taste, add potatoes, cook after boiling for about 7-9 minutes until half cooked.
- Grease the sheet with oil and place the boiled potatoes in one layer.
- Cut the washed zucchini into thin slices, pepper, salt and place in the next layer. Drizzle with remaining oil.
- Place in the oven for a quarter of an hour. The temperature should be + 180 degrees.
- Grate the cheese and mix with breadcrumbs.
- Remove the baking sheet and sprinkle the top with cheese and ground breadcrumbs.
- Place in the oven for another 8-9 minutes. The cheese will melt and form a thin crispy crust along with the breadcrumbs.
An economical option for zucchini in the oven with melted cheese
You can easily and quickly prepare budget zucchini with melted cheese. To do this you will need:
- a pair of cheese curds weighing 140-160 g;
- zucchini 650-700 g;
- salt;
- pepper;
- oil 50 ml;
- greenery;
- garlic.
How to cook:
- Wash the zucchini, cut off the stem and spout. Then cut it into very thin slices. To do this, you can use either a sharp knife or a vegetable peeler.
- Season with salt and pepper to taste, squeeze out a clove of garlic, and sprinkle with oil. Mix well.
- Keep the cheese in the freezer for about half an hour in advance.
- Using a sharp knife, cut it into thin slices. If the chilled cheese is difficult to cut, you can wipe the knife with oil.
- Place the zucchini overlapping on a baking sheet. Place cheese on top.
- Send everything to the oven, which was turned on in advance and heated to + 180 degrees.
- In a quarter of an hour, the budget dinner is ready, you can sprinkle herbs on top and serve.
If you have squash or zucchini in your garden, the closest relatives of zucchini, then they can also be prepared according to the above recipes.
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Do you love the combination of slightly crunchy young vegetables, the aroma of fresh herbs and a creamy, sticky, slightly sour sauce?
If you say a confident “yes,” then zucchini baked in the oven with sour cream is exactly what you should cook right now. The recipe is very simple and straightforward, but there is a little trick: you need to cook a lot at once, because it will turn out so tasty that you won’t be able to stop!
Zucchini can rightfully be considered the real king of summer. Nourishing, healthy, low-calorie, it can decorate any table. And how many dishes can be prepared from it! Our step-by-step recipe will allow you to make a tasty and healthy dish for the whole family in half an hour.
Baked zucchini in sour cream sauce
Ingredients
- - 3 pcs + -
- — 200 g + -
- - 2 cloves + -
- Greens - 1 bunch + -
- - taste + -
- — for lubricating the mold + -
- Hard cheese - for sprinkling + -
How to bake zucchini in the oven with sour cream sauce
The most important thing in the recipe is to choose the right zucchini. The younger and fresher the vegetables are, the more tender and soft the finished dish will be in the end.
- We wash the zucchini well, remove the stalks and cut into rings, the thickness should be about 5 mm. If the vegetable is ripe, first remove the peel with a vegetable peeler, and then remove the hard seeds with a knife or spoon. After which we also cut the rest quite thinly.
- Peel the garlic, chop it finely or use a press for this. Focus on your taste: if you like it spicier, increase the number of cloves.
- Wash and finely chop the greens.
- Preheat the oven to 180 degrees. While it is heating up, prepare the baking dish. We choose one that is not too wide, but with high sides, then the zucchini baked in sour cream will not lose its juiciness and will look like a beautiful pie. Grease the mold well with butter.
- Lightly overlap some of the zucchini as the first layer. Season with a little salt and pepper, sprinkle with a little chopped garlic and add herbs. Be careful with spices: we will add salt to each layer, so don’t overdo it.
- Lightly coat the zucchini with sour cream, the layer should be as thin as possible. It is not at all necessary to distribute it completely: when heated, it will happen by itself.
- We spread another layer of zucchini, repeat our steps with spices, herbs and sour cream. We do this until the zucchini runs out. The top layer should remain sour cream.
- Cover the zucchini with foil and place in the oven for 30 minutes.
- While the zucchini is baking, grate the cheese. The vegetables themselves have a rather neutral taste, so the taste of the entire treat will depend on the type of cheese.
- After about half an hour, take out the mold, lightly sprinkle the zucchini with grated cheese and put it in the oven for another 10 minutes. We won't need foil this time. If we want a crispy crust, the baking dish should be placed higher.
By the way, you can diversify this dish to your taste. So, between layers of zucchini you can add thin slices of potatoes, tomato rings or even your favorite minced meat!
We take it out, let it cool a little and - voila! – zucchini baked in the oven with sour cream is ready. They go perfectly with meat or fish and a glass of chilled wine. You can serve immediately, but these zucchini will be good the next morning cold. Bon appetit!
