Casserole of zucchini and eggplant in the oven and cabbage and zucchini. Cabbage stewed with zucchini A simple recipe for cabbage stewed with zucchini

Hot summer days deprive us of our appetite. I want light and tasty food from vegetables and fruits. If you have the same desires or are simply looking after your health and figure, then my recipe for a delicious dietary casserole of young vegetables with a creamy taste will definitely come in handy for you. A dietary casserole of zucchini and cabbage, cooked in the oven, will not allow you to gain weight, but will have a wonderful taste and is quite filling. And my recipe and step-by-step photos showing the preparation will help you prepare it.

Buy the following products at the market:

• young white cabbage - 300 g;
• young zucchini with thin skin - 200 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• tomatoes - 1-2 pcs.;
• egg - 2 pcs.;
• milk - 100 ml;
• salt;
• turmeric - a pinch;
• ground black pepper - a pinch;
• greenery;
• butter - 50 gr.

How to cook zucchini and cabbage casserole in the oven

First, let's prepare the vegetable component. To do this, chop the vegetables: chop the carrots with a grater, cut the onion into fine cubes.

Now, saute the carrots and onions in butter. You can, of course, use vegetable oil, but our delicate casserole requires a unique creamy taste, so I use butter.

While the carrots and onions are stewing, chop the young cabbage thinly and grate the zucchini on a coarse grater. Throw these vegetables into the frying pan, mix and simmer for 5-7 minutes over low heat with carrots and onions under a closed lid.

While the vegetables are cooking, prepare the egg dressing. Beat the eggs with a whisk with milk. Add salt and spices.

Grease a baking dish with butter and place slightly cooled vegetables in it. Fill the contents with the egg mixture and place slices of fresh tomatoes on top.

Place the dish in a preheated oven at 180° and cook until lightly browned. This will take approximately 20 minutes. This is such a beautiful yummy I got at the finish line. Sprinkle the dish with dill and parsley.

Cut the casserole into portions and enjoy the delicate taste of a vegetable dish with a creamy taste.

Simple, tasty and affordable! Prepare something delicious too. Bon appetit!)

step by step recipe with photos

Stewed cabbage is undoubtedly one of the most delicious and healthy vegetable dishes. That’s why it’s hard to believe that it can be made even healthier and tastier. Nevertheless, this is true, you just need to add fresh zucchini to the cabbage, and it changes its taste even for the better - it becomes more tender, juicier and more aromatic.

Ingredients

• white cabbage – 1/2 head
• young zucchini – 2 pcs.
• juicy carrots – 1 pc.
• onion – 1 pc.
• salt and ground black pepper - to taste
• sunflower oil - as much as needed

How to stew cabbage and zucchini

1. Prepare onions and carrots: peel the onions and chop them fairly coarsely with a knife, and grate the carrots on a grater with large holes.

2. Heat sunflower oil in a frying pan and fry onions and carrots until soft.

3. While the vegetables are fried and do not require 100% attention, you can take care of the cabbage - you need to finely chop it, salt it and carefully crush it with your hands. The main thing when working with cabbage is not to forget to stir the fried onions and carrots.

4. Set the cabbage aside for a while and work on the zucchini. If they are young, then they just need to be thoroughly rinsed with water, and there is no need to clean them. Cut the washed and dried vegetables into neat cubes and, sprinkle with salt, also set aside for a while.

5. Take a large frying pan, heat a small amount of oil in it and add the chopped cabbage. Simmer it for about 20 minutes, covered, until it becomes a little softer, and then add the zucchini to the pan.

6. After frying the cabbage and zucchini for another 15 minutes, add frying onions and carrots, as well as the required amount of salt and black pepper.

Vegetables are very healthy, everyone without exception knows this. But not every person knows how to cook them tasty. Thus, children often refuse vegetable dishes, and adults are not happy with salads and stews. A casserole can be a good alternative. This dish is prepared in the oven, which preserves the beneficial qualities of vegetables. Let's talk about how to prepare a vegetable casserole with cabbage, zucchini and potatoes.

Vegetable casserole with zucchini, potatoes and cabbage

To prepare such a tasty and very healthy dish, you will need half a kilogram of cabbage, a medium-sized zucchini, a couple of medium potatoes and one carrot. Also use four tablespoons of sour cream, four tablespoons of semolina, one hundred grams of grated cheese and some salt with spices, depending on your taste preferences.

First, wash and peel the zucchini. Grate it on a medium grater and squeeze out the juice from the resulting mass. Peel and wash the carrots. Also grind it using a grater. Remove the top leaves from the cabbage and discard them. Shred the cabbage as thinly as possible or chop using a food processor.

Peel the potatoes, wash and grate on a coarse grater. Add three spoons of sour cream to it and mix. Add potatoes to all other vegetables.
Grate the cheese on the same grater and also add it to the vegetables.

Take a baking dish and grease it with some vegetable oil. Add semolina to the vegetables and cheese, add salt and season. Mix these ingredients thoroughly and place in a baking dish, tamping down slightly.

Brush the casserole with the remaining sour cream. Cook it at one hundred and eighty degrees for forty minutes. It is best to cut the finished dish after it has cooled slightly.

Vegetable casserole with zucchini, potatoes, cabbage and sausage

To prepare this version of the casserole, you need to stock up on one medium zucchini, four tomatoes and four potatoes. Also use one medium onion, two hundred grams of hard cheese, three hundred grams of semi-smoked sausage and two hundred milliliters of sour cream. You will also need a few green onions, a little vegetable oil, some salt and spices, depending on your taste preferences.

Peel the zucchini, chop them into half rings or slices, the optimal thickness is one to one and a half centimeters. Then add salt to this vegetable, season and mix well. It is important that each piece is coated with spices.

Peel the potatoes and cut them thinly, because they should have time to bake. Peel the onion and chop into half rings. Cut the tomatoes into halves and remove the stem. Cut each half into half rings. Grind the sausage in the same way. Grate the cheese on a medium or coarse grater. Wash the green onions, shake off excess moisture and cut into smaller pieces.

Turn on the oven and let it preheat to two hundred degrees. Take a suitable baking pan or pan. Lubricate thoroughly with vegetable oil. Place mugs of zucchini across it, followed by tomatoes, then onions, potatoes and sausage. Alternate layers like this until the end of the baking sheet. Distribute the contents of the baking sheet so that it covers its entire surface. Add salt to all the ingredients on top, sprinkle with green onions (if desired, you can use other types of greens).

Combine grated cheese and sour cream in a bowl (it should be quite liquid). Spread the resulting cheese sauce over the entire surface of the casserole using a spoon. Spread it to evenly coat the vegetables.

Place the casserole in the oven and cook for one to one and a half hours. To determine readiness, you should try a slice of potato and zucchini. If they are damp, but the top is already browned enough, cover the casserole with foil and continue cooking.

Another delicious casserole option

To prepare this dish, use three hundred grams of young cabbage, two hundred grams of young zucchini (about one zucchini), a medium carrot, four potatoes, a medium onion, a couple of tomatoes and two eggs. Also stock up on one hundred milliliters of milk, fifty grams of butter, some salt, herbs, black pepper and turmeric.

Peel the potatoes and boil them until tender. Mash into a puree.
Grate the carrots and chop the onion into smaller cubes. Place a frying pan with butter on the fire and fry the carrots and onions in it. While the vegetables are cooking, chop the cabbage into smaller pieces and grate the zucchini. Add these ingredients to the onions and carrots, stir and cook covered for five to seven minutes.

At the same time, prepare the filling. To do this, combine the eggs with milk, add salt and season, then beat with a whisk.

Take a baking dish and grease it with enough butter. Place mashed potatoes on the bottom, spread it with a spoon so that the layer is even in thickness. Place the remaining vegetables on top. Fill the contents of the mold with the egg-milk mixture. Place tomato rings on top. Cook this casserole at one hundred and eighty degrees for twenty to thirty minutes. Determine readiness by pleasant browning. Serve the finished dish to the table, sprinkled with fresh herbs.

The nutritional value of a cauliflower and zucchini dish per 100 g is:

• Calories: 53 kcal.
• Proteins: 4.1 g.
• Fats: 0.8 g.
• Carbohydrates: 9.4 g.

Cauliflower and zucchini contain:

• vitamins: C, B1, B2, B6, PP, A;
• sodium;
• potassium;
• calcium;
• magnesium;
• phosphorus;
• iron;
• pectin;
• citric, nicotinic, malic and folic acids.

In case of kidney failure, their excessive consumption can be harmful due to their high potassium content.

Step-by-step cooking instructions

In a saucepan

To prepare a dish of cauliflower and zucchini, The following ingredients are needed:

• Cauliflower 1 head.
• Zucchini 2-3 pieces.
• Carrot 1 pc.
• Onion 1 pc.
• Salt and pepper to taste.
• Vegetable oil 2 tbsp.

Step-by-step preparation:

1. Wash the cabbage under running water and divide it into inflorescences; if you come across large ones, cut them in half.
2. Peel the zucchini from seeds and peel, cut into large cubes.
3. Peel the carrots and onions, grate the carrots on a coarse grater, add the diced onion.
4. Place all the ingredients in a saucepan or saucepan, add a little water, salt and pepper, add a small bay leaf and cook for 30 minutes over medium heat.

   If desired, add garlic and herbs when serving.

In the oven

Another great option for a cauliflower and zucchini dish is cooked vegetables.

The following ingredients are required:

• Zucchini 2 pcs.
• Cauliflower 1 head.
• Onions 2 pcs.
• Garlic 3 cloves.
• Vegetable oil 1-2 tablespoons.
• Spices to taste.
• Salt.

Step-by-step preparation:

1. Peel the zucchini and cut into half rings.
2. Divide the cabbage into florets and chop finely if desired.
3. Peel the onion and cut into rings.
4. Pour vegetable oil into a mold 5 cm high, lay out the vegetables, salt, season with spices and salt, put in the oven and cook for 45 minutes at a temperature of 180-200 degrees.
5. Remove the pan from the oven, squeeze out the garlic, mix everything carefully and keep in the oven for another 5 minutes.

   When serving, you can grate the cheese or prepare a sauce from sour cream and chopped herbs.

What other ingredients would be suitable?

A dish of cauliflower and zucchini can be either independent or serve as a side dish for meat and fish. A sauce made from sour cream, garlic and herbs is perfect for vegetables.

When canned and frozen, cauliflower and zucchini do not lose their properties, so they are convenient for storage and can always be on hand for every housewife. There are many options for preparing cauliflower and zucchini dishes., these vegetables are great for baby food in the form of cream soups, purees, stews, and casseroles.

For adults, the vegetable component is no less important; the presence of cauliflower and zucchini in the diet protects the digestive organs from negative effects, prevents the development of gastritis and peptic ulcers, saturates the intestinal microflora with deficient vitamins, and to a certain extent prevents neoplasms.

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step by step recipe with photos

It is difficult to find a more harmonious duet than the ensemble of cauliflower and zucchini in a light casserole. Sweetish, juicy zucchini perfectly complements cabbage inflorescences with their characteristic aroma, which evokes a good appetite in everyone. The main thing is not to overcook the cabbage - it will be ready in just a few minutes.

A worthy replacement for spicy dill will be green onions with a milder smell.

Adding processed cheese with various fillings will help achieve an unusual taste of the food. The casserole is very nutritious, is easily digestible and looks amazing when cut.

Ingredients

• cauliflower 0.5 fork (400 g)
• zucchini 1 pc. (330 g)
• chicken eggs 2 pcs.
• cream 100 ml
• hard cheese 50 g
• wheat flour 0.25 cups (60 g)
• dill 1 bunch
• vegetable oil 2-3 tbsp. l.
• ground black pepper
• breadcrumbs 2 tbsp. l.

Preparation

1. Soak the cauliflower in lightly salted water for 7-10 minutes, then rinse. Disassemble into small inflorescences and place in a pan of boiling water. Bring to a boil and cook for 5 minutes.

2. Place the boiled cauliflower in a colander, rinse and let it cool. Leave for 7-10 minutes to allow the water to drain.

3. Rinse the young zucchini, remove the “tails”. Cut into small cubes. Pour some vegetable oil into the frying pan and heat over medium heat. Fry the zucchini over moderate heat for 5-7 minutes, stirring occasionally.

4. Add low-fat cream to a separate container and also add two eggs. Beat the products with a whisk until smooth.

5. Sift the flour and add to the plate with the cream and eggs. Mix with a whisk or mixer so that there are no flour lumps left in the mixture.

6. Grate the cheese on a small grater. Chop the dill. Add ingredients to dough and mix.

7. In a separate container, add boiled cauliflower, fried zucchini and creamy mixture of cheese and herbs. Add salt, ground black pepper and other spices to taste. Mix thoroughly until a homogeneous mixture is formed.

8. Grease a baking dish with vegetable oil and sprinkle with breadcrumbs. Place the prepared mass and bake in the oven at 180 degrees for 30-50 minutes.

9. Cauliflower and zucchini casserole is ready. Cool slightly, cut into portions and serve.