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Baked zucchini (by Nadina)

Baked zucchini (by Nadina)

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Peel a squash, grate it and squeeze the juice. Cut it into thin slices and add a little salt.

Beat the eggs, incorporate the melted butter, milk, sour cream and flour. It will be a composition of the consistency of a sour cream.

Add baking powder, curry and dill. I like to use dill with zucchini.

Drain the resulting zucchini and mix with the egg mixture.

Grease a yena tray with butter and put the zucchini.

Grate the mozzarella on top and bake for about 35 minutes.

It is easier to cut after it cools.

Baked pumpkin & how to bake pumpkin pie in the oven?

Baked pumpkin & how to bake pumpkin pie in the oven? Do we cook the pumpkin with or without peel? Pumpkin, melon or baked recipe. Simple or flavored baked pumpkin with cinnamon and sprinkled with sugar.

The pumpkin is definitely one of the autumn desserts of childhood. It reminds me of the long late autumn evenings when I could hardly wait for the pumpkin to ripen in the oven and I couldn't wait to cool down. What nice aromas were in the kitchen! The baked pumpkin is also a honest fasting dessert.

Baked pumpkin can be both salty and spicy & # 8211 I even made a flour version with garlic and thyme & # 8211 see here.

I also started diversifying the junior with pumpkin pie. Pumpkin, zucchini and sweet potatoes have been his favorites since childhood. If I mixed a little pumpkin pie in any food, I was guaranteed that it would taste everything. Baked pumpkin cream soup is still one of his favorites & # 8211 see the recipe here.

Today, being the first cooler day, I also made some baked pumpkin: simple but also with caramelized brown sugar and flavored with cinnamon.

Bake the pumpkin very easily, just cut it into slices. I bought a small pumpkin pie, half of which I baked today. I kept the rest in the fridge for the next few days, covering the cut with plastic wrap.

I cut half a pumpkin pie into 6 slices which means approx. 2-3 servings.

Zucchini with minced meat, curd and baked tomatoes

Grate the zucchini, add salt, leave for 20 minutes, then squeeze the zucchini well. While we leave the zucchini with salt, before draining the water, finely chop the onion, tomatoes and pepper and put them together in a bowl, adding the squeezed zucchini and a teaspoon of pepper, then mix.

Grease a pan with oil, place the baking sheet, grease it with a little oil and then place and spread by hand in the pan the minced meat mixed with salt and pepper. Then put the zucchini mixed with onions. tomatoes and peppers, then put the tray in the preheated oven for 20 minutes. We prepare the sauce from the 4 eggs, 400g of cream, a teaspoon of salt and a teaspoon of pepper. Leave this sauce in the fridge until you take the tray out of the oven, add this sauce and mix it with the zucchini, stirring gently with a spoon. Leave in the oven for about 30 minutes, until a crust forms. Remove from the oven and add the grated curd and put in the oven until the curd melts. Add the chopped green onions on top and leave to cool in the pan, then cut. It can be eaten hot or cold.

I really liked the combination, it is a consistent food, but it does not & # 8222 fall hard & # 8221, and the tomatoes bring a cool note. When I took it out of the oven, the composition looked very liquid, but after it cooled down a bit, the consistency was right.

Pumpkins tastier than meat? Two delicious recipes!

We come with 2 pumpkin recipes, which will become your favorites and you will always cook them as soon as the season starts. They are the simplest methods of preparation, but very tasty. Even if you are not a big fan of pumpkins, you will eat them with great pleasure and appetite!

1. Baked zucchini - delicious and tasty!


& # 8211 100 gr of fermented cream


1. Cut the zucchini into rounds 1-1.5 cm thick.

2. Pass the cheese through the large grater.

3. Mix the cream with the cheese, garlic given through the press and about 1/3 teaspoon of salt.

4. Grease the pan with oil, place the pumpkin slices and cover them with the cheese composition.

5. Place the tray in the preheated oven at 200 ° C for 25-30 minutes.

2. Pan-fried zucchini - simple, but extremely tasty.


& # 8211 100 gr of fermented cream or mayonnaise


1. Cut the zucchini into 1.5 cm thick slices, add about 1/3 teaspoon of salt and mix.

2. Mix the cream / mayonnaise with the garlic given through the press.

3. Heat the pan with oil, pass the zucchini through the flour and fry them over medium heat until golden on both sides.

Advice. You can put the flour in a plastic bag, add the pumpkin slices and shake the bag so that each one is covered with flour.

4. Remove the zucchini from the plate, cover with the garlic sauce and garnish with dill.

Both recipes are tasty both hot and cold, if they will, of course, get cold.


  • zucchini - 1 kilogram
  • cow's cheese - 350 grams
  • dill - 50-70 grams
  • eggs - 2 pieces
  • garlic - 3–5 puppies
  • hard cheese - 100 grams
  • salt, pepper - to taste
  • olive oil.

Baked zucchini amazed with cheese. Step by step recipe

  1. Prepare the filling: chop the washed and dried dill very finely. Tip for washing dill: it is better to wash it not under running water, but in a bowl. Because it has a lot of small needles, twigs on which you can put the dust and running water wash more superficially and can let it get dirty. And in the bowl, on the contrary, all the green particles are straightened and washed well. Put in a bowl of cold water, put the dill for 5 minutes, then rinse the greens well. For best results, rinse in two to three drops.
  2. You can take any cottage cheese, but it is better if it is dry, raw (I have 9%). If you have grains, wipe it through a sieve.
  3. Finely chop the garlic or grate it. The amount of garlic can be adjusted according to the taste and size of the garlic clove.
  4. Combine cottage cheese, dill (leave a little for the casserole), garlic, salt (salt should feel good), season with pepper, add 2 eggs. Mix all ingredients well.
  5. The young zucchini (about 15-20 centimeters long) are cut in half, and the middle (seed part) is cleaned with a spoon to make a boat. (Do not discard the selected pulp!)
  6. Sprinkle the sliced ​​zucchini slices with salt, pepper and put the curd filling in them, and leave the hard cheese on top. If you want, you can sprinkle thyme or other dried herbs and a little sprinkle with olive oil.
  7. Place the zucchini on a parchment-lined baking sheet and place in the preheated oven at 180 degrees for 40-45 minutes.
  8. Step-by-step preparation of the leftover casserole: cut the pumpkin pulp into crumbs, in any shape, put it in a baking dish. Add olive oil (about 1 tablespoon), dill, salt (0.3-0.5 teaspoon), season with ground pepper. If you still have curd and hard cheese filling, then add them to the pot and mix well. Cover and send to bake the zucchini at the same time. After 30-35 minutes we get it, mix it and put it back in the oven, but without a lid, so that the table thickens slightly.
  9. If the stove allows, then before turning off for 3-5 minutes, turn the top fire in the oven to brown the crust. But make sure you don't burn the top.

Zucchini cooked with cottage cheese and casserole are ready! They are just amazing! Before serving, let them cool slightly - it will be tastier. The casserole itself turned out to be semi-liquid, juicy, somewhat similar to stew. I used it as a sauce for meat, buckwheat and even so it is very tasty to eat! Homemade pumpkin with cottage cheese - a bomb: tender, ripe thighs, topped with delicious cheese filling! Such a delicious - you will lick your fingers! "Very tasty" wishes you good appetite!

Prepare a vegetable salmon with eggplant will be possible without special tricks and culinary excesses, and the correct recipes with adjusted proportions of the constituents and the available recommendations will contribute to maximum efficiency.

  1. Sauteed eggplants are washed, cut into large pieces and, if necessary (in the presence of bitterness), soaked for 30 minutes in salted water.
  2. The vegetable components are combined in an ordinary container and blown to a soft slice.
  3. The preparation of an eggplant suture is rarely accompanied by the sterilization of tiled containers. Usually, a warm salad is placed on dry, sterile jars, sealed, turned on lids and wrapped until completely cooled.

Saitéed eggplant - a classic recipe

The classic eggplant sock, a recipe for winter, which will be presented later, is prepared in a deep pan, with a thick bottom, boiler or in a suitable pan, in which the prepared vegetables are placed in layers. The slices, even after finishing cooking, must keep a neat shape.

  • eggplant and bell peppers - 2 kg each
  • tomatoes - 4 kg
  • onion - 1 kg
  • sugar - 150 g
  • salt - 2 teaspoons. spoons
  • oil - 400 ml
  • garlic - 5 cloves
  • parsley, cilantro and basil - 1 bunch
  • vinegar - 100 ml.
  1. Fry the onion in oil.
  2. Add peppers, tomato slices, salt, sugar.
  3. Place the eggplant and eat the dish under the lid for 20 minutes.
  4. Pour in vinegar, discard the garlic and greens, heat the vegetable mass for 2 minutes.
  5. Seal the classic eggplant sleep for the winter in jars.

Enjoy eggplant and pumpkin for the winter

An unprecedented popularity enjoys a light aroma of eggplant and pumpkin. In some cases, culinary experts move away from the classic rules and add carrots to snacks. This version is no exception. Carrot cubes add a plate of brightness and add an extraordinary spicy taste.

  • eggplant, zucchini and bell peppers - 1 kg
  • tomatoes - 2 kg
  • onions and carrots - 1 kg each
  • sugar - 150 g
  • salt - 2 teaspoons. spoons
  • oil - 300 ml
  • garlic - 1.5 heads
  • green - 1 bunch
  • apple cider vinegar - 4 tbsp. spoon.
  1. Onions are fried onions and carrots.
  2. Add the tomatoes, sprinkle with salt and sugar.
  3. Burn peppers, eggplant and pumpkin, cut large vegetables.
  4. Chop with a simmer for 20 minutes.
  5. Gently mix the green garlic and vinegar.
  6. After 5 minutes, a seal of eggplant and pumpkin for a winter in a sterile container is sealed.

Winter-cooled beef without vinegar

Saitéed eggplant without vinegar will please those who do not particularly respect the presence of a characteristic taste in dishes and prefer snacks without a pronounced acidity. Given the sterility of the container, cooking vegetables with the prescribed time and packing ukuporennye containers with a dish for slow cooling, it will be possible to ensure perfect safety of the snack.

  • eggplant - 2 kg
  • tomatoes - 1.5 kg
  • Peppers, onions and carrots - 0.5 kg each
  • hot peppers - 1 pc
  • sugar - 70 g
  • salt - 2 teaspoons. spoons
  • oil - 250 ml
  • garlic - 1 head
  • green - 1 bouquet.
  1. On the butter, let the onion and carrots pass for 10 minutes.
  2. Add the tomatoes, salt and sugar, chop for 5 minutes.
  3. Put the peppers and eggplant, cover the container with a lid and rinse the vegetables for 40 minutes.
  4. Mix pepper, garlic, herbs, simmer for 5 minutes.
  5. Determined salami with cold water, closed for the winter in cans.

Eggplant bags for the winter in the oven

Especially rich and fragrant is an eggplant sauté in the oven. Due to the gradual cooking, the vegetable ingredients are initially browned, and then they are woven into a common container, changing tastes and obtaining a bright piquancy and moderate clarity due to the additives.

  • eggplant - 1 kg
  • tomatoes - 2 kg
  • Peppers, onions and carrots - 0.5 kg each
  • hot peppers - 1 pc
  • sugar - 100 g
  • salt - 2 teaspoons. spoons
  • oil - 150 ml
  • garlic - 1.5 heads
  • green - 1 bouquet.
  1. In small forms, bake at 180 degrees individual eggplant, peppers, tomatoes, carrots and onions, sprinkling them with oil.
  2. Transfer the vegetables to a common boiler or form, season with sugar, salt, oil, garlic and greens, add hot pepper.
  3. Cover the container with a lid and push it to 170 degrees for 50 minutes.
  4. Wrap snacks in hot jars, cork.

Sautéed eggplant and tomato sauce

The delicious yolk cakes served in winter, according to the following recipe, differ from the classic version by the execution technique, due to which the snack made proves to be spectacular and no less tasty. The priority, together with the basic component, is, in this case, fresh tomatoes.

  • eggplant and tomatoes - 1.5 kg each
  • Hot peppers - 1 kg
  • onion - 0.5 kg
  • sugar - 75 g
  • salt - 1 tbsp. spoon
  • oil - 200 ml
  • garlic - 1 head
  • green - 1 bunch
  • vinegar - 50 ml.
  1. Fry the onion and pepper in oil, add salt, sugar.
  2. Place the eggplant and tomato cups.
  3. Without stirring, chop the vegetables under the lid for 20 minutes.
  4. Fill cooked sauté boxes, sprinkle the layers with garlic and herbs, add vinegar to each bowl.
  5. Seal an eggplant and tomato yogurt for the winter.

Saitéed eggplant with peppers for the winter

The rich taste and amazing aroma of the sauté, prepared according to the recipe below, can not leave anyone indifferent. Preparing a snack of eggplant and sweet peppers. Pea pods will give clarity, and spicy garlic cloves, which should be added in the final phase of extinction.

  • eggplant - 2.5 kg
  • Hot peppers - 1.7 kg
  • hot peppers - 1 pc
  • salt - 1 tbsp. spoon
  • oil - 250 ml
  • garlic - 1 head
  • green - 1 bunch
  • vinegar - 100 ml.
  1. Two types of pepper and garlic are twisted in a meat grinder, cooked with the addition of salt and greens.
  2. Put the eggplant in oil, put in jars.
  3. Pour in hot sauce, roll the lids.
  4. Load the heat containers with the eggplant and pepper sauce.

Saitéed eggplant in Georgian

If you season a sleep of vegetables with eggplant hops-sun or uccio-sun, the appetizer will acquire an incomparable Georgian taste and an amazing piquancy. The bitter pepper pod can be replaced with ground red pepper, and the onion slice is initially fried in oil.

  • eggplant - 2 kg
  • tomatoes - 2.5 kg
  • Bulgarian peppers - 2 kg
  • onion - 1 kg
  • hot peppers - 2 pcs
  • salt - 2 teaspoons. spoons
  • oil - 350 ml
  • garlic - 2 heads
  • coriander and basil - 0.5 pencil
  • hop-suneli - 1 tbsp. spoon
  • vinegar - 100 ml.
  1. Twist the tomatoes, boil with the addition of salt, sugar, oil.
  2. Add onions, peppers, eggplant and spices.
  3. Chop the vegetable mass for 20 minutes, mix in garlic, herbs and vinegar.
  4. Taste snacks in jars.

Saitéed eggplant with beans

The following recipe for eggplant sauce for the winter is made by adding pre-watered for twelve hours, then with boiled berries. The beans will give a snack of saturation and will allow you to serve it not only as a complement to the basic culinary compositions, but also as a stand-alone plate.

  • eggplant - 1 kg
  • tomatoes - 1.5 kg
  • Bulgarian pepper - 700 g
  • onion - 0.5 kg
  • carrots - 200 g
  • beans - 200 g
  • salt - 2 teaspoons. spoons
  • oil - 350 ml
  • sugar - 100 g
  • basil and parsley - each 0.5
  • salt, oil - to taste
  • vinegar - 20 ml.
  1. Prepare and boil the beans.
  2. Twist the tomatoes, boil with salt and sugar.
  3. Add onions, carrots, eggplant and peppers alternately fried in oil, toss beans, vinegar and greens.
  4. Vegetable cheese for 5-7 minutes, cork in jars.

Eggplant parsley in a multivariate for the winter

It is especially convenient to cook a hundred eggplants in a multivarchet. The vegetables are heated evenly with this heat treatment and fully retain the exact shape of the slice. Snacks can be made in any composition and proportions. The next version of treatments is prepared with delicate pumpkin.

Zucchini stuffed with meat, cook in the oven

This variant has been tested for about 70 years and remains current. It is from my grandmother's cookbook, published in the & # 821750, when she was still cooking with butter or lard and the cream was non-fat.

Preparation time 20 minutes

Cooking time 58 minutes

Total time 1 hour 18 minutes


  • 500 g lean minced pork or beef
  • 2 pumpkins rather large
  • 1 large onion
  • 100 g fatty cream for cooking
  • 2 lg tomato paste
  • 2 lgr flour
  • 1 lg butter or lard
  • dill
  • 3-4 lg rice with round grain

1. The filling is like for sarmale. Boil the rice for 10-15 minutes, drain the water, mix with the meat, salt, pepper and optionally dill + diced onion and cook in 2 tablespoons of oil. I forgot to boil the rice, I realized from the pictures :). & # 8230 and I only had long grain rice. I recommend it to be round.
2. Wash the pumpkins, dry them in a towel, cut their stalks and peel them if they are large. Slice them lengthwise and remove the seeds with a metal spoon. You will get 4 ships.
3. Fill with the fingers in layers and at the end and over the edges. Fry them in 2 tablespoons of oil and then take them out on an absorbent napkin.
4. In another pan, melt 1 tablespoon of butter, and fry just a little with 2 teaspoons of flour. Always stir so as not to make lumps. Add the tomato paste dissolved in 200 ml of water and sour cream. Homogenize and turn off the heat.
5. In a yena or ceramic baking dish, place the zucchini and pour the sauce. Bake at 180 degrees for 40 minutes or more, depending on their size. After baking, I baked them for another 15 minutes, I wanted them to be browner. It is eaten plain, in sauce, or with sour cream. Sprinkle with chopped dill for serving.
Liv (e) it!

Process description

The minced meat is lightly fried in vegetable fat. As soon as it has browned, add salt and chopped onion. All mix well and cook for a few minutes. Then some chopped tomatoes are sent to the pan and almost immediately removed from the heat.

Washed and cleaned vegetables (potatoes and pumpkin) are put on a medium grater, sprinkled with salt and left for a while at room temperature. After a few minutes, the resulting juice is squeezed out of them. Put half of the pumpkin and potato mass in an oiled mold. Place all the fried minced meat on top, grease it with sm & # 226nt & # 226na mixed with crushed garlic and cover with the rest of the vegetables.

The future casserole of pumpkin with meat is decorated with the remaining tomatoes, cut into thin slices and removed for further heat treatment. Cook at an average temperature of no more than half an hour.

Baked zucchini with tomatoes and cheese!

Here is the recipe for a light and simple garnish, which you can prepare quickly. Baked zucchini with tomatoes and cheese are a universal dish that will complement any meat or fish dish. The recipe will be appreciated by the whole family.


-40 gr of fermented cream

-salt, black pepper, spices & # 8211 to taste.


1.Cut the zucchini into slices about 0.5 cm thick. Optionally, you can peel the zucchini.

2. Tomatoes and bell peppers, also cut into rounds.

3. Take the baking form and place the vegetables vertically in layers: zucchini, bell pepper, then tomato.

4. Season the vegetables with salt, black pepper and spices, then cover them with sour cream.

5. Beat the eggs with milk, salt and pepper.

6.Sprinkle the vegetables with grated cheese and pour the egg mixture.

7. Shape in a preheated oven to 180 ° C for 30 minutes.

Zucchini have a delicate taste. You can serve the food with fermented cream or a favorite sauce.


1 chicken breast
2 yolks
1 tablespoon mustard
150 g pesmet
2-3 tablespoons oil
2 zucchini
100 g parmesan
salt, pepper, dried herbs (basil, marjoram, oregano, thyme, rosemary and parsley), chilli flakes

Method of preparation:

The pumpkins are washed, cut into long sticks, salted and allowed to sweat on a paper towel. While the pumpkins are sweating, wash the chicken breast, then cut it into thin strips. We prepare a mayonnaise from the 2 yolks, mustard and oil. Season the chicken pieces with salt and pepper and then add them to the bowl with mayonnaise, stirring well. Wallpaper a tray with baking paper. We roll the chicken strips in breadcrumbs and place them in the tray that we put in the hot oven for 25 minutes on the right heat. Return to the pumpkin: sprinkle with a little olive oil, sprinkle with herbs and chilli flakes, then Parmesan. We put them in the pan and put them in the oven for 25-30 minutes. A simple, tasty and easy to make combination. Although it seems an act of courage to use the oven in these heats, it was worth the effort :)


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