Casserole from eggplant and zucchini: the simplest and fastest recipes

When there is not enough time to preparecomplex dishes, but really want to pamper the family with delicious and hearty food, the recipes of various casseroles will come to the aid. Perhaps, one of the most useful, light, but at the same time deliciously aromatic with an unsurpassed refined taste is a dish such as a casserole of eggplant and zucchini. In addition to the main ingredients, the composition can include various additional components: cheese, meat, mushrooms and much more.

Choose a casserole recipe you like fromzucchini and eggplant: prepare by following the detailed instructions or adapting the recipe to your taste preferences and the availability of products in the refrigerator. In any case, it will be delicious!

Baked eggplant and zucchini with minced meat

Ingredients:

• Three eggplants are medium in size.
• Two squash.
• 400 grams of mixed stuffing.
• Two eggs.
• Three tomatoes.
• One head of onions.
• 150 grams of hard cheese.
• Vegetable oil.
• A couple of spoons of flour.
• Greenery.
• Spices - to taste.

Cooking method

1. Cut the washed and dried eggplants into 0.5 cm slices. Place the pieces in a container of cool water for 30 minutes.
2. At this time, be engaged in minced meat. Peeled onions cut into small cubes and pass in a frying pan in vegetable oil until light transparency. Add the minced meat, quickly fry until the color changes, constantly mixing the mass with a spoon. Add your favorite spices and salt, mix, remove the frying pan from the fire.
3. Eggplant take out of water and dry, laying out onnapkin. Fry each round, pre-dipping them in flour, in a separate frying pan until brownish-golden. Once again, place the already fried eggplants on paper napkins to make the glass excess oil.
4. Add the eggs to the ground meat, stir.
5. Peel the squash from the peel and cut into thin rings.
6. Form a little for bakingbutter, put half of the fried eggplants, on top 1/2 part of the zucchini, then half the minced meat, again eggplant, zucchini, minced meat. Finish all this splendor with thinly sliced ​​tomatoes and lots of grated cheese.
7. Bake at 180 degrees for about 25 minutes.

Finish the dish with herbs, serve with fresh bread.

If you want to get a lean dish as a result, remove the stuffing and eggs from the recipe. And such a casserole of eggplant and courgettes will turn out deliciously delicious.

The second way of cooking dishes (lean)

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

1. Finely chopped zucchini and eggplants fry in vegetable oil, first having rolled a little circle in flour.
2. Season vegetables with chopped garlic and sprinkle with lemon juice.
3. Lay the layers before baking as follows: aubergines, grated cheese, zucchini, cheese, again eggplant, cheese, again zucchini, tomatoes and pour the casserole with the remains of cheese.

Vegetable casserole with chicken breast

The breast will give such a vegetable dish, as a casserole from eggplants with chicken, a special taste and aroma.

Ingredients:

• One eggplant.
• Two Bulgarian sweet peppers.
• One zucchini.
• Two onions.
• Two tomatoes.
• One breast of chicken.
• A glass of sour cream.
• One egg.
• Spices - to taste.

Detailed instructions for cooking

1. Eggplant and zucchini wash and peel.
2. Cut the blue straw, salt the pieces and set aside for a while to the side.
3. Squash on a large grater.
4. Peeled onions and peppers cut into quarters, carrots grind, saute them on vegetable oil until soft, put on a plate.
5. Wash the breast, remove the peel, remove the bones, cut into thin strips. Fry until cooked, a little bit of salt, in the same frying pan where the vegetables are roasted.
6. Take the eggplant out of the water, dry it, laying it on the towel.
7. Grease the baking tray with oil, put the food insuch sequence: half grated zucchini, 1/2 part eggplant, half of the passaged vegetables, chicken. Repeat all the same layers in the reverse order. Top with a thin layer of sliced ​​tomatoes, pour all the sour cream, pre-stir it with the egg.
8. Bake for 50 minutes.

To a dish such as a casserole from eggplant and zucchini with chicken breast, you can serve cheese-garlic sauce. And also boiled young potatoes, salad greens and fresh vegetables.

Baked zucchini and eggplant with cheese

Ingredients:

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

Preparation

1. Tomatoes, zucchini and eggplants cut into slices.
2. Pour the blue water, put it aside for 20 minutes.
3. Cut the garlic into small cubes.
4. Lubricate the mold with oil, put into it firsthalf-dried eggplant, salt, then garlic, grease everything with mayonnaise, then 1/2 part of tomatoes, add salt, garlic and mayonnaise again, put half the courgettes in the third layer, repeat the manipulations with the seasonings. Lay out another series of layers in the same way.
5. Place the form in the oven for 40 minutes. After the time has elapsed, take out the casserole, distribute the grated cheese over its surface, send it for another 10 minutes.

It is worth noting that such a casserole of squash, eggplants and tomatoes under a cheese crust turns out not only insanely delicious, but also very useful.

Bon Appetit.