dietary zucchini casserole in the oven

Zucchini and potato casserole in the oven

This dish is very reminiscent of vegetable kugel, a Jewish recipe based on grated vegetables. In both methods there is no exact ratio of products, as well as the composition of the ingredients.

Compound:

Potatoes – 0.5 kg;
Zucchini – 0.4 kg;
Onion – 1 head;
Sweet pepper – 1 fruit;
Cheese – 0.1 kg;
Carrot – 1 fruit;
Salt - at your discretion;
Spices - a pinch;
Egg – 2 pieces;
Wheat flour – 150 grams;
Refined – 100 grams.

Let's get started:

First, prepare the vegetables for cooking. Wash and peel the potatoes and carrots, onions and zucchini. Three potatoes on a grater.

Cut the onion into squares. Cut the sweet pepper the same size.

Grate the carrots into the smallest strips.

If the zucchini is young, then grate it whole; if it is old, then cut off the peel and remove the seeds.
Combine the prepared ingredients in one container and mix them very well. Place a couple of eggs into the vegetable mixture. Season with salt and pepper and knead.

Now mix in the wheat flour. Mix the vegetables again.
It’s time to add almost the last ingredient, a very important one. Without it, you won’t get a delicious dish - butter.
Now we grate the cheese. Prepare the mold, grease it as best as possible. Place the chopped vegetables in the mold and sprinkle with cheese.
Preheat the oven to 180 C and cook the food for about forty minutes until you get an appetizing golden brown crust.

This food goes perfectly with a variety of flavorful sauces and is served both hot and cold. Bon appetit! If you like zucchini, then look at the recipes for dietary zucchini dishes.

Zucchini casserole in the oven: dietary with fish

It is not necessary to always use chicken breast when making low-calorie casseroles. Fish is also an excellent source of protein. It is easily digestible and goes well with vegetables. You can use fillets of white or red sea fish; it also works great with boneless river species (pike perch, pike).

500 g fish fillet;
1 carrot;
1 medium sized zucchini;
4 eggs;
50 g cheese;
1 tsp. salt;
100 g kefir;
allspice;
greens for serving.

Grate the zucchini with large shavings. If necessary, remove the skin and remove the seeds. But in this case, increase the quantity.
Peel the carrots and grate finely. Combine with zucchini, add salt and after 10 minutes squeeze out excess juice.
Beat eggs and kefir, add to vegetables. Add grated cheese. Season with allspice and salt.
Cut the fish fillet into cubes, not finely. Mix with the total mass and pour everything into the mold
Place in the oven for 40 minutes, cook at 170 degrees. If desired, at the end you can sprinkle the casserole with cheese, remembering its fat content and high calorie content.

Do it in a similar way with chicken, small meatballs or just pieces of dietary minced meat.

Recipe for zucchini casserole with minced meat in the oven

An excellent property of zucchini is its neutral taste and smell. Thanks to this, it can be combined with almost any product. But with minced meat it also adds an unusual juiciness. With minimal effort you will get a very tasty dish.

Ingredients:

Zucchini – 1500 grams;
Minced meat – 0.5 kg;
Red onion head – 1 piece;
Sweet pepper – 1 piece;
Egg – 2 pieces;
Cheese – 70 grams;
Sour cream – 50 grams;
Greens – 30 grams;
Garlic – 1 clove;
Ground pepper - at your discretion;
Salt – a pinch.

Let's get started:

For perfectly cooked food, use equally sized pieces of food.
Grind the zucchini along with the peel, add salt and let it brew for ten minutes. Then squeeze it out and drain the excess liquid.

Chop the greens. Peel the onion and pepper and cut into cubes. Finely chop the garlic.
Mix the products with the meat preparation and drive the egg into them, mix thoroughly.

Grease the mold with vegetable oil and place the vegetable mixture in it. On top, for a beautiful color, I grease the batch with sour cream.
Preheat the oven to 180 C and place the frying pan in it to fry for thirty-five minutes.
Then add completely shredded cheese and return to the oven until the cheese is cooked.

By the way, such dishes go very well with the Italian herbs spice. Serve hot. This is a very tasty dish. If you want to diversify your diet, then look at the recipes - eggplant dishes in the oven.

Zucchini casserole (dietary): recipe with processed cheese and bran

A recipe for a hearty dietary zucchini casserole (calorie content less than 100 kcal), which is an excellent replacement for unhealthy buns and pies. Can be used instead of bread. A little lower in the list of products used there is bran. You can take oatmeal, wheat or any other type.

500 g small zucchini;
30 g oat or wheat bran;
100 ml of sour milk, kefir or yogurt;
20 g of greens;
5 g garlic;
0.5 tsp. salt;
80-100 g cheese;
a couple of eggs.

Mix kefir with bran, add eggs and all the salt, shake and let sit for a quarter of an hour. The bran should swell.
Grate the zucchini and melted cheese with large shavings. You can immediately mix in a bowl. Add chopped herbs and dill.
Combine both masses, mix thoroughly and pour into a mold with a diameter of up to 20 cm.
Place the casserole in the oven and cook for about 35 minutes. Then check. If necessary, increase the time. Temperature 180 degrees.

These casseroles are good because they can be eaten hot (as a second course) or after cooling (instead of baked goods or bread).

Step-by-step recipe for zucchini casserole with cheese

Now I want to tell you more about cooking lasagna with cheese, I’ll just clarify one nuance. As soon as you start cooking, immediately turn on the oven at 210 C. We will need a hot oven.

Products:

Zucchini – 0.35 kg;
Cheese – 0.1 kg;
Egg – 2 pieces;
Wheat flour – 90 grams;
Milk – 0.2 liters;
Greens – 4 stalks;
Green onions – 50 grams;
Baking powder – ½ tablespoon;
Table salt – ¼ tablespoon;
Black pepper – a pinch.

Let's get started:

First mix the dry ingredients.

Add a couple of eggs to them.

Add salt and stir further. Add flour in small batches.

Chop all the greens.

Grate the cheese. Grate the zucchini separately.

Add greens and ½ part of cheese to the zucchini.

Mix the products. Spread the vegetables in an even layer onto the prepared pan.

Fill them with the mixture prepared earlier.

Sprinkle the remaining cheese on top.

Place in the oven and cook for no more than forty minutes at 200 C.

The dish is considered ready when it is covered with an appetizing fried top.

Frozen Eggplant Casserole

Eggplant casserole

pasta (horns, feathers, shells - to choose from) - 200-250 g (about half a pack),
frozen eggplants - half a kilo,
tomatoes (fresh) - two to three pieces (it is fashionable to replace with tomato paste),
onions - a couple of medium-sized heads,
garlic - a couple of cloves,
salt - to taste,
vegetable oil - how much will it take,
sour cream or mayonnaise – 100 g,
cheese (hard varieties) – 100 g.

Thaw the eggplants and let the water drain.
Boil, drain the pasta in a colander, and rinse.
Finely chop the onion and fry lightly.
Add eggplant (diced) and tomatoes (diced). If using tomato paste, add it 5 minutes before the eggplant is ready.
Simmer the vegetables briefly until the eggplants are ready (frozen, they cook quite quickly).
Place pasta in a mold, place vegetables on top, brush them with sour cream (or mayonnaise), sprinkle with grated cheese and bake for half an hour in the oven.

How to cook a delicious minced chicken casserole (video)

Lasagna made from zucchini and minced chicken is incredibly healthy and a very satisfying dish. I recommend it even to those who strictly adhere to the principles of proper nutrition.

And again, I repeat, there are countless variations using different products and choosing the ideal composition for each family member will not be difficult for the housewife.

In this video recipe they suggest using finely chopped chicken meat, but this is only for the sake of aesthetics, the taste of the finished product does not change.

Tips on how to cook zucchini casserole in the oven

Wheat flour should always be sifted, or better yet, a couple of times, this will make the dish much more fluffy.
Zucchini, like eggplants, should sit for a little while with salt and be squeezed out, so that later when frying they do not give off too much liquid and produce an unpleasant bitterness.
All other products do not require pre-treatment.
Always ready food needs to be cooled a little.
To give the dish a little piquant taste, add a few cloves of garlic to it.

That's all I wanted to tell you today, enjoy preparing delicious and healthy dishes for your family. And if you also have interesting recipes for preparing various vegetable dishes, then write them in the comments, and I will be happy to cook them for my large and friendly family.

Zucchini casserole with semolina and melted cheese

This is such an unexpected but very tasty combination. This recipe is not new and many people use it in their home menu.

Processed cheese adds a piquant flavor to the dish - the zucchini turns out very fluffy, and the semolina makes the dish very fluffy. And the Americans came up with this recipe! Well, let's get started?

Ingredients:

Zucchini - 1 kg
Processed cheese - 250g.
Egg - 2 pcs.
Onion - 1 pc. (average)
Olive oil - 2 tbsp.
Semolina - 4 tbsp.
Ground pepper, salt.

Cooking process:

Take a grater and grate the onions and zucchini, and then squeeze out the liquid from the resulting mass. Add salt and pepper.

Next, take the cheese and cut it into slices and cook it over low heat so that it melts well.

Remove from heat and add olive oil and semolina to the liquid cheese, leave for 15 minutes so that the semolina swells well.
Now the eggs: beat and add to the cheese-semolina mass and stir until everything moves into a homogeneous mass.

Place the zucchini and onions in a mold and fill with the cheese mixture. Bake for 40 minutes (temperature 1800C).

This is how easy it is to make a tasty and beautiful dish.

Casserole with zucchini and cottage cheese

Cottage cheese lovers will love this delicious recipe. This option can also be offered to children, since the casserole contains many useful substances for a growing body.

The advantage of this casserole option is that it is prepared without flour and extra effort. This casserole is served in cafes and is in great demand among guests.

Ingredients:

Zucchini - 4 pcs. (average)
Boiled chicken fillet - 1 pc.
Onion - 1 pc.
Garlic - 4 cloves
Carrots - 2 pcs. (it's better to use a young one)
Homemade cottage cheese - 240 gr.
Milk – 120 ml
Egg - 2 pcs.
Hard cheese - 120 gr.
Flour - 50 gr.
Tomato - 5 pcs. (average)
Green onions - a few feathers
Fresh dill, aromatic herbs, salt, ground pepper - to taste

Cooking process:

The zucchini needs to be cut into cubes, the carrots into slices, the onion finely chopped, and the garlic minced or passed through a garlic press.

Then take carrots, onions and garlic and fry for 3 minutes (use vegetable oil for this), add zucchini and simmer for 11 minutes.
Now let's move on to the cottage cheese. Homemade works well for this dish, but if you can’t buy it, you can use store-bought.
Pour milk and mix well with cottage cheese, then add grated cheese (60g) and mix well again. The consistency should be similar to pancake batter (perhaps a little thicker).

There should be no lumps left in the curd mass - they need to be crushed well with a spoon. Now beat the eggs, add salt, pepper, spices and pour into the curd mass. We also add finely chopped fillet there.
Then mix the curd mass with the zucchini and take a mold, grease it with vegetable oil and put the future casserole into it.

Now cut the tomatoes into slices and place them on the casserole, sprinkle the remaining grated cheese on top.

When everything is done, put it in the oven (temperature 180-2000C) for half an hour. The finished dish can be decorated to taste with herbs (dill, parsley). This wonderful casserole will decorate your table and make your summer delicious!

Layered casserole with cheese and tomatoes

Another very successful recipe that fits perfectly into any diet. The dish is bright, juicy, and has low calorie content. It largely depends on the cheese. But it’s also impossible without it.

2 zucchini;
2 tomatoes;
100 g cheese;
7 tbsp. l. kefir;
basil, salt.

Wash the zucchini, wipe dry, cut into 4 mm circles. Do not add salt.
Cut the tomatoes into thin circles. It is advisable to use dense and fleshy tomatoes that do not have a lot of juice.
Place zucchini circles into the pan, slightly overlapping them. Also arrange the tomatoes. And place in the oven for about 25 minutes. Cook vegetables until almost soft at 170 degrees. They should not brown.
Grate the cheese, chop the basil, you can take dried Italian herbs.
Remove the zucchini and tomatoes, add salt, add basil, and cover with cheese. Smooth the top with a spoon and generously grease with kefir.
Bring the casserole to readiness. Thanks to kefir, the cheese layer will not fry until brown, and a juicy and soft crust will remain on the dish.

You can make a thin layer of low-fat minced meat on or under the zucchini. The result is a satisfying protein dish that will not harm your figure.

Important! The article is for informational purposes only. Before use, you must consult a specialist!

Zucchini and Rice Casserole

It will be difficult to find an easier recipe. This dish doesn't require a lot of ingredients or time. You can add this recipe to your cookbook if you don’t want to stand at the stove for a long time on a hot day to please your family with something tasty.

Ingredients:

Zucchini - 1 pc. (big)
Boiled rice - 100 gr.
Eggs - 3 pcs.
Onion - 1 pc.
Hard cheese - 150 gr.
Parmesan - 30 gr. (optional)
Salt, pepper to taste
Vegetable oil for frying

Cooking process:

Take a coarse grater and grate the zucchini, add rice, lightly beaten eggs, salt and pepper to the resulting mass.

Fry finely chopped onion in vegetable oil until golden brown. The onion should not be overcooked, so stir it often. Add the prepared onion to the rice and zucchini mixture. And the resulting base needs to be mixed well.
Now you can move on to the final stage: put the casserole base in the mold (don’t forget to grease it with vegetable oil).

Mix the resulting casserole base well and place in the prepared pan (grease with butter). Smooth the surfaces well with a wooden spatula or regular spoon.
Sprinkle grated cheese and parmesan on top.
Place the casserole in the oven (temperature 1800C) for half an hour.

Leave the finished dish to “rise” a little and you can serve it to the table. Eggs and rice hold the zucchini together well and the casserole turns out very satisfying. This is such a simple, beautiful and healthy dinner for the whole family.

The best zucchini casseroles while losing weight

On a diet, you can afford a zucchini casserole, because this vegetable has a pleasant and light taste, contains vitamins C, B1 and B3, as well as minerals - potassium, iron and magnesium. This ensures that the vegetable has an excellent effect on metabolic processes and removes excess fluid from the body. So, you should definitely take into account simple recipes for this wonderful dish.

Baking rules

Thanks to the wide variety of dietary recipes, anyone losing weight will be able to prepare a casserole to their taste. But regardless of the specific recipe, the baking rules remain the same:

Before placing food on a baking tray, the dishes should be generously greased with oil.
Preheat the oven to 180-190 degrees, and only then put the zucchini to bake.
Cooking time – from 40 to 60 minutes. If the recipe contains potatoes, the cooking time is maximum.

By following these rules, you will prepare an excellent dietary dish in your oven.

Classic recipe

The calorie content of 100 g of such a dish is 100 kcal, so you can safely stock up on the necessary products and start cooking.

We lay out on the table:

zucchini (young zucchini) – 1-2 units;
mozzarella cheese (or feta cheese) – 100 g;
hard cheese (for example, Parmesan) - 2 tbsp. l.;
wholemeal flour - 3-4 tbsp. l.;
chicken eggs – 2 units;
low percentage milk – 1 glass;
onions – 1 unit;
baking powder – 1 tsp;
vegetable oil – 1 tsp;
salt pepper.

Let's start cooking:

We cut the onion into rings, but pass the zucchini and mozzarella through a coarse grater.
Mix prepared vegetables with cheese. Now take a baking sheet, grease it with oil and spread the resulting mixture.
Prepare the dough: mix flour and baking powder, add milk and stir until no lumps remain. Next, beat the eggs into the dough, add salt, pepper and vegetable oil. Mix everything thoroughly.
Pour the dough over the vegetables and sprinkle grated hard cheese on top. Let it cook until golden brown.

You can use small muffin tins for baking.

If you have minimal time to cook, pay attention to the simple recipe from the video:

4 flourless zucchini casserole recipes

In these recipes you do not need flour, so the calorie content of the casserole per 100 g is below 100 kcal.

No. 1: With processed cheese

We lay out on the table:

young zucchini – 1 kg;
onions – 2 units;
chicken eggs – 4 units;
garlic – 2 cloves;
processed cheese – 3 pieces;
vegetable oil – 3 tbsp. l.;
salt pepper.

Let's start cooking:

Peel the zucchini and cut into half rings. It should be noted that if you wish, you don’t have to peel them.
Finely chop the onion and sauté in oil until golden brown.
Cut the cheese into small cubes and pass through a coarse grater.
Place the finished products on a baking sheet, grease with chopped garlic, and then add salt, pepper and mix.
The final touch is to fill the prepared mass with beaten eggs and set to cook.

An excellent addition to this casserole would be low-fat sour cream, tomato sauce and even vegetable salad. At your discretion, the dish can be served cold or warm.

If you are on a strict diet, use the recipe from the video:

No. 2: With potatoes

A casserole prepared according to this recipe can be safely served on a low-calorie diet. But it is worth noting that the best option for her is young summer zucchini, which has a soft structure and delicate taste.

We lay out on the table:

zucchini – 1 unit;
potatoes – 2 units;
chicken egg – 1 unit;
Adyghe cheese – 1/3 of the mass of zucchini;
spices, herbs.

Let's start cooking:

We wash and grate the vegetables, and then an important point - after 10 minutes, squeeze out the liquid with your hands.
Grind the Adyghe cheese, for example, by passing it through a medium grater.
Add egg, spices to vegetables and mix.
Chop the greens, add to the cheese, and then to the vegetables. Mix everything thoroughly and send it to prepare.

This casserole should be served with low-percentage sour cream.

No. 3: With feta

To prepare such a casserole, you can use any zucchini - both young and mature, but in the second case, when cooking, be sure to clean the vegetable from coarse seeds and peel.

We lay out on the table:

zucchini – 1 kg;
chicken egg – 4 units;
feta cheese – 300 g;
hard cheese – 50 g;
onions – 2 units;
garlic – 2 cloves;
vegetable oil – 1 tbsp. l.;
greens, salt.

Let's start cooking:

Lightly fry the zucchini chopped on a coarse grater in oil, place in a colander and leave for 10 minutes to drain excess liquid.
Finely chop the onion and fry in vegetable oil until golden brown, place in a separate bowl with the zucchini, where we also beat the eggs.
Add chopped garlic, herbs, and feta cheese to the resulting mass. Salt and stir everything, then send it to bake.

The following video offers a recipe using soy sauce:

No. 4: With tomato

The casserole with tomato turns out to be especially juicy, and its taste perfectly complements the taste of zucchini.

We lay out on the table:

young zucchini – 1 unit;
tomato – 1 unit;
red pepper – 1 unit;
low-fat kefir – 130 ml;
chicken eggs – 3 units;
hard cheese – 50 g;
herbs, spices.

Let's start cooking:

Salt the zucchini cut into rings and leave for 10 minutes to release the liquid.
Sauté the onion, cut into half rings, in oil, which we also do with the pepper, cut into small cubes.
Beat eggs into kefir, add herbs and spices.
Place all the prepared ingredients on a baking sheet, lay out the sliced tomato and pour in kefir.
10 minutes before it’s ready, take out the casserole, sprinkle with hard cheese and put it back in the oven.

So, the zucchini casserole with tomatoes is ready!

Airy cottage cheese and zucchini casserole

Cottage cheese is the main ingredient in many dietary vegetable casserole recipes, including this recipe.

We lay out on the table:

young zucchini – 5 units;
low-fat cottage cheese – 400 g;
chicken eggs – 5 units;
wholemeal flour - half a glass;
salt.

Let's start cooking:

Without peeling, pass the zucchini through a grater, add salt and let it brew. After a couple of minutes, squeeze out the juice.
Place the cottage cheese in a separate bowl, add flour, eggs and salt. Mix everything thoroughly until a homogeneous mass is obtained.
Add zucchini to the cottage cheese and you can put it in the oven.

You can prepare this dish without flour if you are on a strict diet using the recipe from the video:

Recipes for zucchini casserole with minced meat

If your diet involves eating meat, pay attention to zucchini casseroles with minced meat, which can be served for lunch as a complete meal.

Option #1

We lay out on the table:

young zucchini - 3 units;
minced meat (minced chicken fillet is perfect) – 400 g;
grated cheese – 50;
low-fat sour cream – 150 g;
tomato – 2 units;
garlic – 2 cloves;
vegetable oil – 2 tbsp. l.;
salt pepper.

Let's start cooking:

Cut the zucchini into rings and add salt.
Chop the garlic and add it to vegetable oil with spices to taste. Pour oil into the zucchini.
Salt and pepper the minced meat, and then knead.
Place half the zucchini on a baking sheet, and on top with a thin layer of minced meat, which we grease with sour cream. Next, lay out the remaining zucchini and send it to cook.
Take the casserole out 10 minutes before cooking, sprinkle with grated cheese and place in the oven.

You can also see how this casserole is prepared in the video:

Option No. 2

We complement the zucchini with two key ingredients - minced chicken and white rice.

We lay out on the table:

zucchini – 300 g;
tomato – 2 units;
minced chicken – 150 g;
white rice – 50 g;
chicken egg – 1 unit;
grated cheese – 100 g;
garlic – 2 cloves.

Let's start cooking:

Pour boiling water over the rice and leave for 20 minutes.
Pass the zucchini through a coarse grater, add salt and leave for 10 minutes, then squeeze out the juice.
Cut the tomato into thin rings.
Grind the garlic and cheese, combine and beat with the egg.
Drain the water from the rice, combine with the minced meat and add salt.
Place layers of casserole on a baking sheet: zucchini, minced meat, tomatoes, egg and cheese mixture. Then we send it to bake.

Sprinkle the finished dish with chopped green onions.

Recipes for zucchini casserole in a slow cooker

Zucchini casserole prepared in a slow cooker is a tasty, healthy dish that retains all the beneficial properties of the products used.

The casserole prepared in a slow cooker can be placed in a food container and stored in the refrigerator for up to 2 days.

No. 1: Lenten

We lay out on the table:

young zucchini - 4 units;
chicken eggs – 4 units;
processed cheese – 3-4 packs;
wholemeal flour - 3 tbsp. l.;
onion – 1 unit;
garlic – 2 cloves;
salt, pepper, herbs.

Let's start cooking:

Peel the zucchini, dry it and grate it, then squeeze out the excess liquid.
Peel the onion and chop finely.
Grate the processed cheese.
Using a knife or a press, chop the garlic.
Beat the eggs and mix with the flour until smooth.
Grease the multicooker bowl with oil, lay out layers of casserole: zucchini, cheese, onion, garlic. Then add salt and pepper, sprinkle with finely chopped herbs. Next, mix everything thoroughly.
Fill the prepared mass with dough.
Close the lid of the device, select the “Casserole” or “Baking” mode, and the cooking time is 50-60 minutes.

So, it will take you about an hour to prepare a healthy dish. You can also verify this by watching the video below:

No. 2: With meat

You should definitely pay attention to this recipe if you want to cook a dish with meat.

We lay out on the table:

young zucchini - 2 units;
potatoes – 4 units;
tomato – 2 units;
minced chicken – 500 g;
hard cheese – 100 g;
wholemeal flour - 3 tbsp. l.;
chicken eggs – 3 units;
low-fat sour cream – 200 g;
vegetable oil – 1 tbsp. l.;
green onions – 1 small bunch;
salt, spices.

Let's start cooking:

Wash and cut zucchini, potatoes and tomatoes into rings.
Prepare the filling: mix eggs, sour cream, flour, salt and spices, and then whisk everything thoroughly to obtain a homogeneous mass.
Grease the multicooker bowl generously with vegetable oil, lay out zucchini, finely chopped onions, potatoes, salt and pepper each layer and pour over the filling.
Place the minced meat on the potatoes, and then repeat the layers if desired.
Place tomato rings on the final layer, pour in the remaining sauce and sprinkle with hard cheese.
Set the multicooker to the “Baking” mode and cook for about 60 minutes (until the potatoes are cooked).
When the appliance turns off, leave the casserole for 15 minutes so that the cheese sets.
Using a spatula, divide the casserole into portions and place on serving plates.

So, zucchini casserole is an excellent dish that you can eat even on the strictest low-calorie diet. You can use the recipes given, and, if desired, modify them by cooking either in the oven or in a slow cooker.

Source: https://diets-10.ru/dieticheskaya-zapekanka-iz-kabachkov.html

Casserole with zucchini and potatoes

Potato casserole is a popular dish that many people like, and if you diversify the recipe with zucchini, it will turn out not only very tasty, but also healthy for summer.

Ingredients:

Zucchini - 1 kg
Potatoes - 600 gr.
Egg - 4 pcs.
Garlic - 3 cloves
Flour - 200 gr.
Salt, pepper, herbs.
Vegetable oil - 3 tbsp. and for lubricating the mold

Cooking process:

Grate the zucchini and potatoes on a coarse grater and squeeze out the excess liquid.

The potato and zucchini mixture is ready, add eggs, finely chopped herbs, garlic (pass it well through a press), salt, pepper. Mix everything well.
Then you need to add butter and flour, you will get something like a dough.
Place the base in a greased pan (you can also line it with parchment), smooth the top with a spoon or spatula and place in the oven for 50 minutes (temperature 1800C).

Here's an economical (in terms of time and ingredients) version of a delicious, healthy summer casserole.

Zucchini casserole delicious and simple dietary recipes

These zucchini casseroles are perfect for dinner and for those who want to lose weight. They are filling and at the same time light and airy. And very useful.

A simple zucchini casserole with cottage cheese for losing weight

Very tasty and easy to prepare and literally a casserole for losing weight.

Proteins – 55 g
Fats – 18 g
Carbohydrates – 15 g

Total – 440 kcal

To prepare you will need:

Zucchini squash – 600 gr
Low-fat cottage cheese - 200 g
3 eggs
Garlic - 3 cloves
Salt and pepper (black and always a little red, it promotes weight loss) to taste

Grate the washed zucchini on a coarse grater. You don’t have to cut off the peel, especially if the zucchini is young. But I always prefer to get rid of it, it’s hard in my opinion.

Now you need to leave the grated zucchini for 10 minutes so that they release juice. Some people add salt to the grated mass, so it will release the liquid faster. But if you're going to drink it, you don't need to. After all, zucchini juice has many beneficial properties. For example, it strengthens blood vessels, the nervous system, immunity and vision. Rejuvenates, relieves swelling, removes toxins, etc., etc....

Squeeze straight with your hands, take a lump and squeeze. Because there will be a lot of juice.

And immediately turn on the oven, you need it to warm up to about 200⁰.

Add to the crushed and squeezed zucchini mass

Cottage cheese
Salt pepper
Garlic, pressed in a garlic press

And mix everything thoroughly and put it in a baking dish. And place in the oven for about 30-40 minutes.

Determining the readiness of zucchini casseroles is very simple. If there is water on the surface, then the zucchini dish is not ready yet. Let the liquid evaporate. Then the casserole will keep its shape.

And this is what this dish for losing weight looks like in its finished form.

Easy zucchini and chicken casserole for weight loss

This dish is prepared in lasagna style - in layers. It's quick and easy to prepare.

For the casserole we take:

Zucchini – 1.5 kg
Tomatoes – 4 pieces
Chicken fillet – half a kilo
Eggs – 3 pieces
Garlic – 3 cloves
Cottage cheese – 600 grams
Cheese – 50 grams

First, prepare the sauce to grease the layers.

Take the cottage cheese and drain the liquid if there is any.

Chop the garlic with a knife or garlic press.

Add 3 eggs and salt and pepper to the cottage cheese.

Mix thoroughly with a fork or whisk.

Now turn on the oven! We need 180⁰ C.

And we begin to assemble the casserole. For this we take a baking dish. Wash and clean the zucchini.

First, we cut off the round part from one side so that the zucchini can be placed.

Now you need to cut it into strips. And make such pieces so that they completely bury the bottom.

Cover the bottom with sliced zucchini strips. Next, chop the washed chicken fillet. And cut the tomatoes thinly into circles.

Place thin slices of tomatoes on zucchini strips. Add some salt and pepper on top.

Place a third of the chicken meat on the tomatoes. For meat, add 1/3 of the curd sauce.

And again we put zucchini, tomatoes, salt and pepper, and chicken and sauce on top.

Press down if there is not enough space left and repeat another layer. And sprinkle the top with cheese, or you can do this when there are about 10 minutes left until it’s ready. That’s if you don’t like fried crispy cheese.

Bake for 40 minutes. If there is too much water during the cooking process, you need to drain it and put it in the oven again.

We try it and let it finish baking if it’s not ready. Zucchini casserole for weight loss is baked for about 1 hour.

Zucchini casserole or omelet with zucchini without a drop of fat.

This dish is not for everybody. If you don't like zucchini very well, you might not like it. But it is very useful. Why not try it!

So, we need to take:

Zucchini – 1 large or 2-3 small
Eggs – 6 pieces
Garlic – 3 cloves
Salt, pepper, Khmeli-suneli seasoning

Cut the zucchini into strips or cubes. We put it in a non-stick frying pan, since we cook all this without oil. Add some salt to give them moisture. Mix.

Close the lid tightly and place on the highest heat. We don’t touch them for 5 minutes.

Quick and tasty zucchini casserole with cottage cheese

Zucchini and cottage cheese may seem like incompatible products at first glance, but if you try this casserole, the result will pleasantly surprise you and the recipe will take its rightful place in your cookbook.

Ingredients:

Zucchini - 3 pcs. (preferably with thin peel)
Eggs - 2 pcs.
Cottage cheese - ¾ tbsp. (not grainy, homemade)
Garlic - 2 cloves
Milk - ¼ tbsp.
Cheese - 50 gr. ("Russian")
Salt, spices, parsley (a couple of sprigs)

Cooking process:

Cut the zucchini into very thin slices and let the excess liquid drain (it’s convenient to use a sieve or colander for this).

Next, beat the eggs, add salt, add herbs, spices and mix with cottage cheese. Add garlic through a garlic press and milk. Beat the resulting mass well with a fork.
Now you can start preparing the mold - grease it with oil and you can lay out the base.

The casserole should be in layers - the first layer is curd mass, then zucchini. Decorate the last layer with grated cheese.
Bake for 40 minutes (temperature 1800C). An unusually tasty and vitamin-packed dish is ready to be served.

Airy cottage cheese and zucchini casserole

Cottage cheese is the main ingredient in many dietary vegetable casserole recipes, including this recipe.

We lay out on the table:

young zucchini – 5 units;
low-fat cottage cheese – 400 g;
chicken eggs – 5 units;
wholemeal flour - half a glass;
salt.

Let's start cooking:

Without peeling, pass the zucchini through a grater, add salt and let it brew. After a couple of minutes, squeeze out the juice.
Place the cottage cheese in a separate bowl, add flour, eggs and salt. Mix everything thoroughly until a homogeneous mass is obtained.
Add zucchini to the cottage cheese and you can put it in the oven.

You can prepare this dish without flour if you are on a strict diet using the recipe from the video:

The most delicious zucchini casserole in a slow cooker with cheese

If you want a delicious casserole, but don't want to spend a lot of time cooking, then this recipe is what you need.

Ingredients:

Zucchini - 2 pcs. (you can use zucchini)
Onion - 1 pc.
Hard cheese - 300 gr.
Eggs - 4 pcs.
Salt, ground red pepper, 1 tsp turmeric.

Cooking process:

We start with the onion - finely chop and fry in vegetable oil in the “Baking” mode for 10 minutes.
Peel the zucchini, cut into circles, grate the cheese and mix. Place the prepared base in a slow cooker and set to “Stew” for 20 minutes.

While the zucchini is stewing, you need to beat the eggs, add salt and pepper, add turmeric and pour the resulting mixture over the casserole. After this, set the timer for 20 minutes and, without closing, simmer the multicooker lid for another 20 minutes.

After the shutdown signal, let the dish sit for 5-10 minutes.

The dish, unusual both in taste and appearance, is ready to be served and will be appreciated by both adults and children.

How to cook

Cut cleanly washed zucchini into small cubes. Immediately transfer the zucchini to a suitable baking dish. Add vegetable oil. You can mix it slightly.

Break the eggs into a separate bowl.

Add salt, ground black pepper, and your favorite spices to the eggs. I most often add chicken seasoning. Stir until smooth.

Pour the resulting mixture over the sliced zucchini in the mold.

Using a grater with large holes, grate hard cheese and sprinkle evenly on top of the zucchini.

Place the mold in an oven preheated to 190°C for 35 minutes. 10 minutes before the end of baking, you can cover the pan with foil so that the top of the dish does not overcook or dry out.

Low-calorie zucchini casserole is ready! The casserole is prepared quickly and very easily, and the result exceeds all expectations.