Eggplant and zucchini casserole: the easiest and fastest recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

When there is not enough time to cook complex dishes, but you really want to pamper your family with delicious and satisfying food, recipes for various casseroles will come to the rescue. Perhaps one of the most he althy, light, but at the same time deliciously fragrant with an unsurpassed refined taste can be called such a dish as eggplant and zucchini casserole. In addition to the main ingredients, the composition may include various additional components: cheeses, meat, mushrooms and much more.

Choose your favorite recipe for zucchini and eggplant casserole: cook by following the detailed instructions or adapting the recipe to your taste preferences and the availability of food in the refrigerator. In any case, it will turn out delicious!

Eggplant and zucchini casserole with minced meat

Ingredients:

• Three medium eggplants.
• Two zucchini.
• 400 grams of mixed minced meat.
• Two eggs.
• Three tomatoes.
• One head of onion.
• 150 grams of hard cheese.
• Vegetable oil.
• A couple of tablespoons of flour.
• Green.
• Spices to taste.

Cooking method

1. Cut the washed and dried eggplant into 0.5 cm thick slices. Place the slices in a bowl of cool water for 30 minutes.
2. At this time, take care of minced meat. Cut the peeled onion into small cubes and sauté in a pan in vegetable oil until lightly transparent. Add minced meat, quickly fry until the color changes, constantly stirring the mass with a spoon. Add your favorite spices and s alt, stir, remove the pan from the heat.
3. Remove the eggplant from the water and dry it on a napkin. Fry each circle, after dipping them in flour, in a separate pan until golden brown. Return the already fried eggplant to paper towels to drain excess oil.
4. Add eggs to the cooled minced meat, stir.
5. Peel the zucchini and cut into thin rings.
6. Grease a baking dish with a little oil, put half of the fried eggplant, 1/2 of the zucchini on top, then half of the minced meat, again eggplant, zucchini, minced meat. Top it all off with thinly sliced tomatoes and plenty of grated cheese.
7. Bake at 180 degrees for about 25 minutes.

Sprinkle the finished dish with herbs, serve with fresh bread.

If you want to end up with a lean dish, remove minced meat and eggs from the recipe. And such an eggplant and zucchini casserole will turn out to be superbly delicious.

Second cooking method (lean)

The principle of cooking is about the same as in the first dish, you only need to remove the minced meat and eggs from the ingredients and add the juice of half a lemon and a couple of cloves of garlic:

1. Fry thinly sliced zucchini and eggplant in vegetable oil, first rolling a little rounds in flour.
2. Spice vegetables with minced garlic and drizzle with lemon juice.
3. Layers before baking as follows: eggplant, grated cheese, zucchini, cheese, eggplant again, cheese, zucchini again, tomatoes and fill the casserole with the rest of the cheese.

Vegetable casserole with chicken breast

The breast gives a vegetable dish like eggplant and chicken casserole a special flavor and aroma.

Ingredients:

• One eggplant.
• Two sweet bell peppers.
• One zucchini.
• Two onions.
• Two tomatoes.
• One chicken breast.
• Glass of sour cream.
• One egg.
• Spices to taste.

Detailed cooking instructions

1. Wash and peel eggplant and zucchini.
2. Cut the blue into strips, s alt the pieces and set aside for a while.
3. Grate zucchini on a coarse grater.
4. Cut the peeled onions and peppers into quarter rings, grate the carrots, sauté them in vegetable oil until soft, set aside on a plate.
5. Rinse the breast, remove the skin, remove the bones, cut into thin strips. Fry until cooked, with a little s alt, in the same pan where the vegetables were browned.
6. Remove the eggplant from the water, pat dry on a towel.
7. Grease a baking sheet with oil, lay out the products in the following order: half grated zucchini, 1/2 eggplant, half sautéed vegetables, chicken. Repeat all the same layers in reverse order. Spread the sliced tomatoes in an even layer on top, pour everything with sour cream, after mixing it with the egg.
8. Bake 50 minutes.

Eggplant and zucchini casserole with chicken breast can be served with garlic cheese sauce. As well as boiled new potatoes, a salad of greens and fresh vegetables.

Zucchini and eggplant casserole with cheese

Ingredients:

• Two medium zucchini.
• One eggplant.
• One small garlic.
• Four medium tomatoes.
• 150 grams of hard cheese.
• Mayonnaise - to taste.
• S alt and spices to taste.
• Vegetable oil.

Cooking

1. Cut the tomatoes, zucchini and eggplant into circles.
2. Fill inblue water, set aside for 20 minutes.
3. Cut the garlic into small cubes.
4. Lubricate the mold with oil, first put half of the dried eggplants into it, s alt, then garlic, grease everything with mayonnaise, then 1/2 of the tomatoes, add s alt, garlic and mayonnaise again, put half the zucchini in the third layer, repeat the manipulations with seasonings. Lay out another row of layers in the same way.
5. Put the mold in the oven for 40 minutes. After the time has elapsed, remove the casserole, spread the grated cheese over its surface, send it to cook for another 10 minutes.

It is worth noting that such a casserole of zucchini, eggplant and tomatoes with a cheese crust turns out not only insanely tasty, but also very he althy.

Bon appetit.