Zucchini stuffed with cheese. Stuffed zucchini in the oven with brynza Zucchini baked in the oven with brynza

Now is the time to cook stuffed zucchini in the oven, because in the midst of the season they are tasty, healthy, and inexpensive. The recipe for stuffed zucchini can be found in almost every national cuisine. It was not without it in Romanian cuisine, where this recipe comes from. Romanian people generally love vegetable dishes, use spices, nuts and herbs.

In addition to zucchini, Romanians also appreciate eggplant, from which they prepare caviar, casseroles, boats and rolls. You can cook eggplant rolls according to excellent recipes from 8spoon.ru. For your choice, here are eggplant rolls with different fillings: cheese, cheese, tomatoes, minced meat and other healthy and tasty products.

And today we will cook stuffed zucchini boats in the oven stuffed with salted cheese. You can take another young cheese, but it is advisable to choose salty - cheese or feta. These types of cheese also have their own texture and go well with croutons. Complement the taste of the dish with the taste of tomatoes and fresh dill.

1. Peel the zucchini, cut lengthwise into halves, remove the seeds and scald with boiling water.
2. Crumble the cheese, mix with breadcrumbs and 100 g of sour cream and stuff the zucchini with this mixture.
3. Sauce. Mix flour, 80 g sour cream, tomato paste and add vegetable oil.
4. Salt the zucchini boats, put them in a baking dish or a frying pan without a handle, grease with sauce and bake in the oven at 200 degrees until cooked.
5. Serve with sour cream and chopped dill.

For zucchini and eggplant boats, it is better to choose medium-sized vegetables. A zucchini that is too large will be more fibrous and not as easy to serve. Medium-sized zucchini halves can be served immediately as a single serving, which also maintains a balance of filling and zucchini flavors.

Recipes for stuffed zucchini in the oven and others delicious food of these healthy vegetables can be found on our website:

Zucchini casserole in the oven will be very popular with all those people who love vegetables in any form. The presence of cheese in the recipe makes the casserole much tastier and more nutritious. There is nothing difficult in the process. It's almost impossible to mess up this dish. Such a zucchini casserole can be prepared in portion molds, or you can - in one. Let's get started!

Ingredients:

Sour cream - 3 tbsp. spoons; zucchini (it is better to take young zucchini) - 2 pcs.; carrots - 1 pc.; cheese - 100 g; egg - 2 pcs.; flour - 2 tbsp. spoons (in filling) + 1 tbsp. spoon (for breading zucchini); garlic - 2 cloves; vegetable oil for frying; salt and freshly ground black pepper to taste.

Cooking:

Cut the zucchini into small cubes, salt a little and leave for 10-15 minutes. Remove the liquid from the zucchini and add 1 tablespoon of flour. Thoroughly mix the zucchini with flour and put them on warmed up with vegetable oil frying pan. Saute zucchini over medium heat, stirring occasionally, until lightly browned. Grate carrots and fry until soft for about 5 minutes. Grate feta cheese on a medium or coarse grater, add eggs, carrots, sour cream and garlic (pre-grind). If you need to salt the cheese mass a little (look at the salinity of the cheese), pepper and mix, add 2 tablespoons of flour, mix thoroughly again.
Place half of the zucchini in a baking dish. Fill the zucchini with half cheese mix. Next, lay out the remaining zucchini and the remaining cheese mixture. Send the zucchini casserole with cheese to the oven preheated to 200-220 degrees for 25-30 minutes. Allow the casserole to cool slightly, then carefully cut into pieces. Serve unusually juicy and very delicious casserole it can be served hot on the table, it can also be cooled down with sour cream, your favorite sauce or fresh vegetables.

Hello dear readers. We've had a rotten summer this year. It didn't start like a summer at all. But, nevertheless, it all same began. And worries, as they say, a lot. The only day off is scheduled by the minute. Therefore, I consider zucchini baked with cheese in the oven to be the most suitable dish for busy summer days.

And you're not wasting precious time that you can put to better use than standing in front of a hot oven all day. It is better to warm your bones in the hot sun, on the red-hot garden beds. So that later, when the winter frosts come, it would be possible with great pleasure to cook dishes from vegetables grown by one's own hands.

For which you are one hundred percent sure, and near which you do not need to circle with a Geiger counter and poke various devices at them to determine the presence of herbicides and pesticides. On the one hand, my recipe for oven-baked zucchini is no different from many other recipes. BUT! Yet it has something that the others do not.

Recipe for baked zucchini from Moldovan friends

Zucchini baked in the oven with feta cheese. I was also surprised when I heard this. My army comrade told me about the dish. He is Moldovan by nationality. So, this comrade claimed that this is how zucchini is prepared in Romania. Now guess what the dish is called? Bravo, friends! Of course - zucchini in Romanian.

In the Danube valley, on the slopes of the Carpathians, zucchini grows... And then they are eaten.

The fact that they are prepared in Romania, I had no doubt. I was most interested in the question of why zucchini is baked with brynza cheese. After all, he does not melt! Well, then it must be so, I decided. And for many years I forgot about this recipe for baked zucchini, considering that there are dishes more worthy of my attention.

He was young and green. And I remembered this way of cooking vegetables just yesterday. The news program became a kick to insight. In it, I heard about the imposition of some kind of sanctions by Moldova on our country. They didn't like it again! Why can't they share everything? Live and be happy. Here's how before...

And then it suddenly dawned on me! I immediately remembered about my friend and about the recipe for zucchini, which he told me about, but what if ...? Zucchini are baked in the oven instantly, all products are in the refrigerator. Yesterday I just visited the supermarket. Ah-ah-ah-ah! There is no cheese! Well, nothing. Now I’ll quickly go down to the store, they probably sell feta cheese there.

That's when I'll try what kind of dish this is zucchini baked with brynza cheese in the oven, which, due to my inexperience, I did not honor the quality mark in the past. Somehow I did it once, but I think you can successfully use cheese in it. I'm even sure of it. It won't get any worse. And even more delicious.

But hot dishes have not yet been cooked. Yet it happens. So, having rolled up my sleeves and put on an old apron, I begin to push the fuss in the kitchen. Yes, I didn’t have time to start pushing there, and things are coming to an end.

Zucchini baked in the oven with tomatoes

• 3 young zucchini
• 4 tomatoes
• 100 grams of cheese cheese
• 2-3 celery stalks
• 50 grams of butter
• half a glass of flour
• vegetable oil for frying

Ingredients include celery. But it is not a mandatory component of the dish. The presence of celery in the recipe for baked zucchini determined my personal desire, which is based on the opposite feeling. Unwillingness to lose a vegetable irretrievably. I'll say it easier. Already started to deteriorate. So I decided that the product wasted in vain. Well, it also has a positive effect on celery.

So so. I cut the zucchini with the skin into circles 1-2 centimeters thick.

I bread them in flour.

I lightly fry the zucchini over high heat on both sides.

I cut the tomatoes in the same thin circles.

I give celery one last chance to benefit me.

I grease the mold with vegetable oil. I stack a row of fried zucchini. I sprinkle them with celery.

I put tomatoes on top.

I crumble cheese on vegetables. The dish does not need to be salted. The cheese is already quite salty. In the same way, I repeat the layers until I reach the edge of the mold or the vegetables and cheese run out.

I melt butter and water the zucchini with cheese and tomatoes.

Summer is the time for the ripening of many vegetables and fruits. Often you want to cook an original, tasty and beautiful dish but not enough time for that. There is a way out of this situation - cook zucchini baked with cheese in the oven, a recipe with a photo of which I offer. This vegetable does not have a very pronounced taste. Reveal all taste qualities zucchini will help salty and spicy cheese, then we will use it in the recipe. A big plus in this recipe is the minimum time investment.

Ingredients for cooking baked zucchini with cheese:
- zucchini - 1 large;
- salted cheese - 200 g;
- egg - 1 pc.;
- olive oil cold pressed - 2 tbsp. spoons;
- salt - 1 tsp;
- basil leaves for decoration;
- spices to taste.

How to cook with a photo step by step

In order for the baked zucchini with cheese not to turn out raw and not tasty, it must first be boiled in salted water. We cut the vegetable into barrels 4-5 cm high. Immerse the zucchini in water and wait until it boils. Cook the vegetable for another 5-7 minutes. During this time, the walls will become soft. We take out the kegs and put them on a paper towel. Let all excess liquid drain.
After that, we take out the pulp from the zucchini. This should leave the bottom. At the bottom of the form in which we will bake zucchini with cheese, pour olive oil. Lay out the barrels.




Mash the zucchini pulp with a fork until smooth. We divide the cheese into two parts.
Cheese has a rich and specific taste. If you do not like this type of cheese, then you can easily replace it with any kind of hard cheese.




We rub the cheese on a coarse grater and mix with the pulp of the zucchini.










We lay the filling in the kegs of zucchini. If desired, the filling can be supplemented with various vegetables, cut into small pieces.
Beat the egg with a whisk until frothy. Pour the cheese over the egg and mix.










Try to preheat the oven to 200 degrees. We place the form with zucchini to bake for 20 minutes.




We spread the zucchini baked with cheese in the oven in the form of a flower on a plate and decorate with fragrant basil.



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