Courgette casserole: recipes with photo

Courgette casserole: recipes with photo

Zucchini casserole with cheese

Baked in the oven zucchini under a delicious cheese crust is a rich, but at the same time light meal. It is suitable as a main dish or an appetizer. Croutons made of white bread add originality to this recipe.

Tomatoes dressed with balsamic vinegar go well with this dish.

Ingredients (for 4 servings)

  • 500 grams of zucchini (2-3 medium sized fruits);
  • 4 slices of wheat bread;
  • 2 tablespoons soft butter;
  • 1 large onion;
  • 2-3 cloves of garlic;
  • 1 chicken egg;
  • Salt, pepper, spices to taste;
  • 200 grams of cheese grated on a fine grater.

To prepare all the ingredients. Peel zucchini, wash. Cut into medium sized cubes.

For the breadcrumbs, cut the white bread into squares. Put the courgettes in a bowl with deep edges and add the bread slices. Melt the butter in a water bath and pour over the mixture.

Peel the onion and cut it into thick half rings. Mix it with zucchini and bread and butter. Season with salt and pepper.

Chop finely or press garlic. Mix with the main mixture in a bowl. Mix thoroughly with a wooden spatula.

Put casserole mixture into a greased deep pan or thick-walled tin. Sprinkle grated cheese on top and cover with a lid or foil. Place in an oven preheated to 180 degrees Celsius.

Bake for 30 minutes, then open the oven, remove the lid and bake again for half an hour.

Serve hot to the table, with a vegetable salad or fresh herbs.

Zucchini casserole in a multicooker

Zucchini casserole in the multicookerCan make

delicious baked zucchini quickly in the multicooker. So cooking will take even less time and effort, and it will be very difficult to spoil the dish. Zucchini from the multicooker are suitable for dietary meals.

Ingredients (for 4 servings)

  • 600 grams of zucchini or zucchini (3 medium fruit);
  • 3 chicken eggs;
  • 3 tbsp. sour cream;
  • 3 to 4 tbsp flour;
  • ½ tsp. baking powder;
  • 2 tbsp. soft butter;
  • 2 cloves of garlic;
  • Salt, pepper, spices to taste;
  • Fresh dill or other greens;
  • 150 grams of grated cheese.

First, prepare the onions. Peel the onion from the husk, cut into small cubes. Grease a bowl of a multicooker with butter and put chopped onions. Sauté in the "Fry" mode for 7-10 minutes.

Meanwhile peel zucchini, wash. Grate on a fine grater. Lightly whisk the eggs. In a bowl with deep edges mix eggs with sour cream, flour. Grate garlic or press it and add to a bowl. Add baking powder, salt, pepper and herbs (to taste).

Take the fried onion out of the multicooker and mix it with the main mass. Add grated cheese. Mix thoroughly and place in an oiled bowl of the multicooker. Close the lid, select the "Bake" mode and set the cooking time to 1 hour.

When the multicooker gives the signal that the dish is ready, remove the bowl and carefully place the casserole on a plate. Allow to cool slightly and serve.

Courgette and Tomato Casserole

Zucchini casserole with tomatoesTomatoes

go well with zucchini and make the dish brighter. A simple recipe is suitable for the summer table when it is possible to use vegetables from the garden.

Ingredients (for 4 servings)

  • 400 grams of zucchini (2 medium sized fruits);
  • 100 grams of hard cheese, grated on a fine grater;
  • 2 cloves of garlic;
  • 5 medium tomatoes;
  • 2-3 tbsp. melted butter;
  • Aromatic herbs (basil, marjoram, oregano, etc.);
  • 1 medium onion;
  • ¾ cup breadcrumbs (breadcrumbs will do).

Prepare the seasoning mix. Press or finely chop garlic cloves. Grate the cheese with a fine grater. Mix garlic, cheese, salt, pepper and aromatic herbs.

Prepare zucchini. Carefully peel them (young courgettes can be cooked in the peel) and wash in cold water. Cut into thin rings or small cubes. Wash the tomatoes and cut into rounds or cubes.

Grease a thick, high-walled baking dish with butter. Place half the sliced courgettes, sprinkle with the cheese, garlic and seasoning. Place half of the tomatoes on top. Repeat with a layer of cheese, then zucchini, cheese and tomatoes again. For a baked crust, sprinkle the casserole with the remaining cheese mixture.

Peel the onion from the husks. Finely chop into cubes. Grease a frying pan with oil and heat over a low heat. Fry onion until translucent. Add breadcrumbs or breadcrumbs. Gently mix. The breadcrumbs should absorb the oil.

When the fried onion and breadcrumbs have cooled a little, sprinkle over the casserole. Cover the form with foil and put into an oven heated to 190 degrees Celsius. Bake for 25 minutes, then remove the lid and leave for another half hour.

Serve hot with fresh herbs.

Casserole with stuffed zucchini.

Zucchini casserole with minced meatZucchini

is a versatile ingredient that goes well with both vegetables and meat. Ground beef will make the dish hearty and nutritious, and zucchini will set off the flavor of the meat.


  • 400 grams of zucchini (2 medium fruits);
  • 500 grams of ground beef;
  • 2-3 tbsp. butter;
  • 1 medium onion;
  • 1 medium carrot;
  • 100 gr. low-fat sour cream;
  • 100 gr. ready-made wheat croutons.

Prepare the ground beef. Grease a frying pan with butter, heat it up and fry the ground beef for 10-15 minutes. Drain the liquid and excess fat.

Peel zucchini from skin, wash. Cut it into small cubes or slices.

Peel onion and finely chop it. Fry in a hot pan with butter until onion becomes transparent. Then place sliced zucchini in the pan. Cook for 5 to 7 minutes. Grate carrots on a medium grater, add to zucchini and onions together with minced meat and sour cream. Salt and pepper to taste, add spices. After 2-3 minutes remove pan from heat.

Put mixture into a baking dish with thick and high walls. Sprinkle with breadcrumbs and place in an oven heated to 200 degrees Celsius.

The dish is ready in an hour. Serve hot to the table, with a salad of fresh cucumbers and tomatoes or without garnish.

Zucchini casserole with potatoes

Courgette and potato casseroleThe potatoes

take longer to cook than the courgettes and should be boiled beforehand. Properly prepared, the courgette casserole makes a hearty and tasty dish for the whole family.


  • 1 medium zucchini;
  • 1 zucchini;
  • 1 medium onion;
  • 2 cloves of garlic;
  • 1 medium potato;
  • 2 small tomatoes;
  • Salt, pepper, seasonings to taste;
  • 70 grams of grated cheese.

Grease a frying pan with butter and heat it to 200 degrees Celsius. Peel the onion and finely chop it. Chop the garlic cloves and sauté together with the onions for 3 to 5 minutes. When the garlic and onion are soft, remove from the heat.

Peel zucchini, courgette and potatoes, rinse in warm water. Slice all the vegetables, including the tomatoes, into thin rings.

Take a baking dish with high and thick walls. Place the fried onion and garlic mixture on the greased bottom. Top with the zucchini, then the potatoes, courgette and tomatoes.

Season with salt and pepper. Taste and season. Preheat the oven to 190 degrees and put the form, covered with foil, to bake. After half an hour, remove the foil, sprinkle the casserole with grated cheese and bake again.

The dish is ready in half an hour. Serve hot together with fish, chicken or separately.

Casserole with courgettes (frittata)


is an Italian dish made of eggs with the addition of any products. Almost any ingredient can be used as a filling, including zucchini. An airy omelette with a hearty filling is a great way to diversify your breakfast.


  • 3 chicken eggs;
  • 1 medium zucchini;
  • 200 grams of boiled chicken fillets;
  • 100 ml of heavy cream;
  • 2 Tbsp. vegetable or olive oil;
  • 1 tbsp soft butter;
  • Salt, pepper, seasonings to taste.

Peel zucchini, wash and cut into thin strips or circles. Grease a frying pan with vegetable (olive) and butter. Roast courgettes on low heat for 5 minutes until they are soft.

Grease a baking tray or casserole dish with vegetable oil or olive oil. Layer the roasted courgette in a thick layer.

Clean the chicken fillet of veins, skin and excess fat. Cut into medium-sized cubes, rub with salt, pepper and spices. Spread on top of zucchini layer.

Mix chicken eggs with cream and whisk thoroughly. Pour this mixture over zucchini and chicken filet.

Preheat the oven to 200 degrees and put the form to bake. After 25 minutes, the dish is completely ready. Take out the tray and carefully transfer to a plate so that the frittata retains its appetizing appearance. Sprinkle with grated parmesan or herbs as desired.

Courgette casserole with sour cream sauce

Courgette casserole with sour cream sauceTender

creamy taste of sour cream makes this dish exquisite and light. It can be served for breakfast, lunch or dinner.

Ingredients (for 4 servings)

  • 500-600 grams of zucchini (3 medium fruits);
  • 2-3 medium onions;
  • 200 grams of sour cream;
  • 4-5 tbsp. vegetable oil;
  • 1 garlic clove;
  • Salt, pepper, seasonings to taste;
  • 2 tablespoons flour;
  • 50 grams of grated hard cheese.

Prepare the sour cream-garlic dressing. Peel garlic, grate on a fine grater. Mix with sour cream. Finely chop greens, add to sauce. Salt and pepper it and mix it well. If the dressing is too thick, dilute it with milk or a little boiled water.

Peel the onion and cut it into medium-sized half rings. Heat a frying pan with butter and sauté the onion until soft.

Peel the courgette with a sharp knife and cut into about 10 mm thick slices. Roll each slice in flour and fry in a pan for 5 minutes.

Take a baking dish with deep edges. Grease the bottom with butter. Arrange the first layer - zucchini, grease with sour cream dressing, top with onions. Repeat three times.

Grate hard cheese on a coarse vegetable grater. Sprinkle the casserole on top. Cover with a lid or foil. Preheat the oven to 200 degrees, put the zucchini dish to bake.

After 20 minutes take out the form, remove the lid or foil and cook for another 5-10 minutes. This will form a delicious cheese crust.

Serve hot, as a side dish to fish, meat or chicken. Casserole with sour cream sauce can also become a complete separate dish.

Zucchini should be baked immediately, before they give too much liquid.

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