Arrangement
Stuffed zucchini baked with buckwheat. Zucchini stuffed with buckwheat and mushrooms Zucchini with buckwheat and mushrooms casserole

Stuffed zucchini baked with buckwheat. Zucchini stuffed with buckwheat and mushrooms Zucchini with buckwheat and mushrooms casserole

4h 0min

Training

0 h 40 min.

Prepare

97Kcal / 100 g

calories

Gluten Free, Fitness

Buckwheat really goes well with vegetables, including zucchini. To prepare this casserole, you can replace the cereal with buckwheat flakes, then the soaking time can be reduced to 3-5 minutes. AT ready dish the taste of buckwheat will be clearly felt, and the texture will turn out to be more uniform. If this culinary duo is to your taste, also try the recipe for zucchini pancakes with cereal and carrots.
I discovered a very tasty combination for myself - it's buckwheat and zucchini. That's why I haven't combined them before! The casserole is juicy and filling. It contains healthy fiber, complex carbohydrates and protein. Such a balanced composition will provide you with a feeling of satiety for a long time. This casserole is delicious both cold and hot!

Buckwheat really goes well with vegetables, including zucchini. To prepare this casserole, you can replace the cereal with buckwheat flakes, then the soaking time can be reduced to 3-5 minutes. In the finished dish, the taste of buckwheat will be clearly felt, and the texture will turn out to be more uniform. If this culinary duo is to your taste, also try the recipe for zucchini pancakes with cereal and carrots.
I discovered a very tasty combination for myself - it's buckwheat and zucchini. That's why I haven't combined them before! The casserole is juicy and filling. It contains healthy fiber, complex carbohydrates and protein. Such a balanced composition will provide you with a feeling of satiety for a long time. This casserole is delicious both cold and hot!

With the onset of spring and summer, young zucchini confidently enter our menu, making it not only tasty and varied, but also healthy. Therefore, someone loves this vegetable for its benefits, and someone for its delicate taste. Fried with garlic, baked with various fillings, marinated with honey, potato pancakes, casseroles and even vegetable cakes and jam - this is a small list of zucchini dishes. In our recipe, we stuff zucchini with buckwheat and vegetables and bake in the oven.

Taste Info Second: zucchini and eggplant

Ingredients

2 medium zucchini (young);
100 g of buckwheat;
1-2 tomatoes;
bulb;
100 g of cheese;
1-2 cloves of garlic;
salt.

How to cook stuffed young zucchini baked with buckwheat

Coarsely grated carrots and finely chopped onion head are sautéed for about 3-5 minutes.

Then turn off the heat and add boiled buckwheat and chopped garlic. Buckwheat must be boiled in salted water until cooked, but at the same time it must maintain the integrity of its nuclei, that is, we do not digest it. Mix well the resulting mass, which will be the filling of our zucchini.

Wash zucchini and wipe with paper towels. Cut off the ends and divide lengthwise into two equal halves. Now we need to remove the pulp. Carefully cut it with a sharp knife and scrape it out with a small spoon.

Immediately prepare the cheese and tomato. It is better to grate the cheese coarsely, and the tomato should be cut into thin half rings.

We add some salt inside each squash boat and stuff it tightly with buckwheat filling. We spread the stuffed boats in a heat-resistant form, which we must grease with oil so that the zucchini does not stick. If the zucchini used have a dense structure, then before stuffing it is recommended to dip them in boiling water for a couple of minutes.

Spread the tomato slices on top of the buckwheat. It is better to lay them slightly obliquely.

We fall asleep with cheese, do it carefully so that the cheese does not fall on the surface of the mold, and send it to a hot oven.

It will take about half an hour to bake stuffed zucchini at 180 degrees. It is not worth keeping the zucchini boats in the oven longer, otherwise they will turn out to be dryish.

Buckwheat filling makes zucchini not only tasty, but also quite satisfying. This dish will look good on the table as an appetizer. And for those who adhere diet food, baked zucchini stuffed with buckwheat, perfect for dinner.

Zucchini stuffed with buckwheat and mushrooms, although they look satisfying,but do not leave a feeling of heaviness. Zucchini, mushrooms and buckwheatdigested and after such a dinner you want to run, jump, dance! And do not lie lazily on the couch :-). sour cream sauce enriches the dish with both taste and texture. Without it, the dish would be less refined.ym and definitely less tastyuh! So the sauce is a must!

Although my husband atezucchini stuffed with buckwheat and champignons with great pleasure, not everyonea man will be satisfied with a meal without meat. And if desired, you can add a little minced meat to the filling, slightly reducing the amount of buckwheat and mushrooms.

As for the pulp of zucchini, which you needget and which is then not used in the dish, it can be added to any soup. Zucchini pulp is also a great addition to any cream soup. Make it creamyb and tenderwow sweetb. Comfortabletake out the pulp with a small spoon for picking up ice cream.

If you use store-bought sour cream, mix it well with 1.5 tsp. flour so that it does not curl into lumps. Although you can use cream 30%.

Regarding the cooking time, it can vary from person to person. Much depends on the operation of the oven, the size of the zucchini and the thickness of the walls of the zucchini after getting the pulp, because everyone has their own understanding of "most of the pulp." The best way to determine the readiness of a dish is to pierce stuffed zucchini with a knife. Zucchini should be easy to pierce, andtheir surface is slightly browned.

2 servings:

Ingredients

2 medium sized zucchini
50 grams butter
100 grams of boiled buckwheat
1 small onion, not too finely chopped
200 grams mushrooms, cut into slices
Salt to taste
1 tsp marjoram
Black ground pepper to taste
1/2 bunch dill, finely chopped
Vegetable oil for greasing zucchini

For sauce:

30 grams butter
200 ml sour cream (preferably homemade) or cream 30%
1 onion cut into cubes
Salt to taste

1) Preheat the oven to 200 ᵒС.

2) Heat 20 grams of butter in a frying pan. Add onion, salt to taste and fry, stirring, until the onion is soft.

3) Add champignons, marjoram, the rest of the oil and fry, stirring, until the juice evaporates, which the champignons release.

4) Add buckwheat, season with salt and black pepper, mix well and remove from heat.

5) Wash the zucchini well. Carefully cut off the tops of the zucchini, as shown in the photo below, and scoop out most of the pulp with a spoon.

6) Put buckwheat with mushrooms in prepared zucchini and cover with cut "lids".

7) Place the stuffed zucchini in an ovenproof dish. Brush the surface of the zucchini vegetable oil and place in a preheated oven. Bake 25-35 minutes, until zucchini is tender.

Buckwheat casserole with zucchini

I offer to your court a recipe for buckwheat casserole with zucchini. The thing is very tasty, take my word for it. A little effort and you will understand me.
Everything, time does not wait!
Go!

Ingredients:

170-200 buckwheat,
400 ml. chicken broth (water)
2 tbsp. l. butter,
700-800 zucchini,
2 bulbs
salt pepper,
300 gr. cheese,
250 gr. sour cream
50 ml. water.

Cooking:

First, boil the buckwheat in the broth. Cut the zucchini into small pieces, the onion into half rings. Melt the butter in a frying pan, lower the onion on it until transparent, add the zucchini, salt, pepper, you can add nutmeg, simmer for 7-8 minutes.
Now let's get to the filling. We take 100 gr. cheese, sour cream and 50 ml. water, mix, salt, pepper and fill the buckwheat with all this mass.
We grease the form with butter, sprinkle with breadcrumbs, spread half of the buckwheat mass, then a layer of zucchini, sprinkle them with cheese. Repeat layers again. Bake in a preheated oven at 175 degrees for 25 minutes. OK it's all over Now!
Enjoy your meal!

P.S. One of the layers can be fried mushrooms or minced meat, and instead of zucchini, eggplant or sweet peppers are perfect. It all depends on your imagination! Experiment!

Buckwheat with egg Recipes
Buckwheat porridge with egg Ingredients: Water - 2 cups Buckwheat - 1 cup Bulb onion - 1 pc. Refined sunflower oil - 50 ml Butter - 15 g Fresh parsley - 50 g Salt - 0.5 tsp. Chicken eggs - 2 pcs. Preparation: 1. To prepare buckwheat porridge with eggs, we need buckwheat, eggs, onions, butter and sunflower oil, salt, water, fresh parsley. 2. Sort the buckwheat and rinse it in water several times until the water is clear. 3. Then dry it and fry for 5-7 minutes in a dry frying pan, stirring constantly. A rich buckwheat smell should appear. Buckwheat should turn golden. 4. Add butter to the fried buckwheat, mix well. Each grain must be oiled. But at the same time, buckwheat is no longer fried. 5. Pour the fried buckwheat with two cups of boiling water and salt (exactly two cups of boiling water. The ratio of buckwheat and water should be only 1:2). Close the pan tightly with a lid and in no case open it for 15-17 minutes. During this time, buckwheat is completely cooked and absorbs all the water. 6. Cut the onion into strips and fry in vegetable oil. 7. Add the fried onion to the prepared buckwheat. 8. Hard boil eggs. Cut greens. Add chopped eggs and greens to buckwheat. 9. Mix well and serve immediately. Bon appetit! Send your recipes to the proposed news. The most interesting will be published with us! #hot.appetit
Delicate zucchini casserole Recipes
Delicate zucchini casserole Ingredients: Zucchini - 1 pc. Minced meat - 300 g Medium-sized tomatoes - 3-4 pcs. Onion- 1 PC. Chicken eggs - 2 pcs. Sour cream - 100 g Cheese - 100 g Tomato paste - 2 tbsp. l. Salt, ground black pepper to taste Vegetable oil Preparation: 1. Fry any minced meat in vegetable oil over low heat. Salt, pepper to taste. 2. Chop the onion. Add to skillet with minced meat and fry. 3. Then add the tomato paste. Stir and simmer until minced meat is cooked. Cool down. 4. We clean the zucchini from the peel and seeds. If you are using a very young zucchini, then this is not necessary at all. We rub on a large grater. If there is juice, then squeeze the grated zucchini and put half on the bottom of the greased form. 5. On top, in the next layer, place the finished fried minced meat. Distribute evenly over the entire surface. Cover with the remaining grated zucchini. Salt the zucchini a little. 6. Cut the tomatoes into circles and lay them on top of the zucchini. Beat eggs with sour cream, salt to taste. 7. Pour the egg-sour cream mixture into the mold over the zucchini. 8. Rub the cheese on a fine grater (I used processed cheese). Sprinkle over prepared casserole. 9. We send the form to the oven for baking at a temperature of 200 ° C for 25–30 minutes. ten. The most delicate casserole from zucchini with minced meat is ready for your table. Enjoy your meal! #hot.appetit
Buckwheat casserole with eggplant Recipes
Buckwheat casserole with eggplant Ingredients: Buckwheat - 150 g Zucchini (or eggplant) - 800 g Onion - 2 pcs. bell pepper- 1 PC. Cheese - 300 g Sour cream - 250 g Water - 50 ml Butter - 2 tbsp. l. Chicken broth - 400 ml Salt - to taste Preparation: 1. Boil buckwheat in chicken broth until ready. We clean the eggplant, wash the pepper and cut into small pieces. 2. Cut the onion into half rings, melt the butter in a pan. Fry the onion until transparent, add the eggplant, salt, pepper and simmer for 8 minutes. 3. Grate the cheese, mix 100 g with sour cream and 50 ml of water. 4. Pour the mixture into buckwheat porridge and mix. We grease the baking dish with butter, spread half of the buckwheat mass, put half of the fried eggplants and 100 g of cheese on it. 5. Repeat layers one more time. We send the casserole to the oven preheated to 180 ° C for 25 minutes. Bon appetit! #baking.appetit
Potato casserole Recipes
Potato casserole Ingredients: Potato - 1 kg Sour cream - 250 g Cheese - 200 g Bulb onion - 2 pcs. Salt, pepper - to taste Preparation: 1. Cooking potato casserole is very easy. First you need to boil the potatoes in their skins until fully cooked, cool, peel and cut into slices about 0.5 cm thick. 2. Cut the onion and fry until transparent in vegetable oil. Who likes to feel the onion in a casserole - cut into half rings, who does not like - chop finely. 3. Lubricate the baking dish with oil, put a layer of boiled potatoes into it, then a layer of fried onions. Spread with sour cream and repeat the layers. You can add fried mushrooms or minced meat to the potato casserole. 4. Alternate layers until the ingredients run out. Salt, pepper and sprinkle everything on top with grated cheese. 5. Put in the oven, preheated to 180 degrees, and bake for 30-35 minutes until fully cooked. Serve hot. Potato casserole is ready. #hot.appetit
BUCKWHEAT WITH EGG Recipes
BUCKWHEAT WITH EGG Ingredients: Ingredients: 1 cup buckwheat 2 cups water 0.5 tsp. salt 2 eggs 15 g butter 50 g fresh parsley 1 onion 50 ml sunflower oil Preparation: 1. Rinse and dry the buckwheat. Fry the cereal in a dry frying pan for 5-7 minutes. Buckwheat should turn golden. 2. Add butter, mix well. Remove the mass from the heat, transfer to a saucepan and pour two cups of boiling water with salt. 3. Close the pan tightly with a lid and do not open for 15-17 minutes. 4. Cut the onion into strips and fry in vegetable oil. 5. Grind boiled eggs and parsley. 6. Add fried onions, eggs and greens to the finished buckwheat. Mix well. Enjoy your meal! #hot.appetit
Buckwheat porridge with egg Recipes
Buckwheat porridge with egg Ingredients: Ingredients: 1 cup buckwheat 2 cups water 0.5 tsp. salt 2 eggs 15 g butter 50 g fresh parsley 1 onion 50 ml sunflower oil Preparation: 1. Rinse and dry the buckwheat. Fry the cereal in a dry frying pan for 5-7 minutes. Buckwheat should turn golden. 2. Add butter, mix well. Remove the mass from the heat, transfer to a saucepan and pour two cups of boiling water with salt. 3. Close the pan tightly with a lid and do not open for 15-17 minutes. 4. Cut the onion into strips and fry in vegetable oil. 5. Grind boiled eggs and parsley. 6. Add fried onions, eggs and greens to the finished buckwheat. Mix well. Enjoy your meal! #hotrecepti
Recipes
Zucchini casserole with minced meat and tomatoes Ingredients: - 5 small zucchini (1.2 kg) - 400 g minced meat - 3 medium onions - 2 tbsp. tomato paste - 7-8 small tomatoes - 100 g of hard cheese (you can also without it) - 4 eggs - 150 g of sour cream - salt, pepper, sunflower oil Preparation: 1. Fry the onion in a pan, add minced meat, salt, pepper, add tomato paste. 2. Coarsely grate the zucchini, salt, squeeze the juice 3. Cut the tomatoes into slices 4. Beat the eggs with sour cream, salt 5. Grease the form with oil, put half of the zucchini, minced meat on top, then again zucchini. Lay out the tomatoes. Pour the sour cream-egg mixture, sprinkle with grated cheese. 6. Bake in an oven preheated to 180 degrees for 30-35 minutes. Enjoy your meal! #hotrecepti
Vegetable casserole "Southern" Recipes
Vegetable casserole "Southern" Ingredients: 1 medium zucchini 3 tomatoes 2-3 potatoes 3 tbsp. butter 2 tbsp. flour 2 tbsp. milk 1 egg salt 100g. finely grated cheese. Preparation: Cut the vegetables into thin slices. Lubricate the bottom of the baking dish with oil and lay the vegetables overlapping, salt. Cook the sauce: to do this, fry the flour with butter, add milk, stirring constantly, cook until thickened. After removing from heat, add the egg, whisking well, salt the sauce. Pour sauce over vegetables. Sprinkle with cheese Bake ~30 minutes until golden brown #hotrecepti
Potato casserole Recipes
Potato casserole Ingredients: Potatoes - 1 Kilogram Sour cream - 250 Grams Cheese - 200 Grams Bulb onions - 2 Pieces Salt, pepper - - To taste Servings: 4 Preparation: Cooking potato casserole is very easy. First you need to boil the potatoes in their skins until fully cooked, cool, peel and cut into slices about 0.5 cm thick. Cut the onion and fry until transparent in vegetable oil. Who likes to feel the onion in a casserole - cut into half rings, who does not like - chop finely. Lubricate the baking dish with oil, put a layer of boiled potatoes into it, then a layer of fried onions. Spread with sour cream and repeat the layers. If desired, you can add fried mushrooms or minced meat to the potato casserole. Alternate layers until the ingredients run out. Salt, pepper and sprinkle everything on top with grated cheese. We put in the oven, preheated to 180 degrees, and bake for 30-35 minutes until fully cooked. Serve hot. Potato casserole is ready #hotrecepti
Zucchini casserole with minced meat and tomatoes Recipes / Casseroles
Quiche with chicken and zucchini Recipes / Main courses
Quiche with chicken and zucchini Ingredients: For the dough: 50 gr unsalted butter, cold, 1 egg, 3 tbsp. l. cold water, 200 gr flour, salt. For the filling: 250 g chicken fillet (ready), 1 medium zucchini or zucchini. For pouring: 200 ml cream, 150 g cheese, 2 eggs, 1 tsp. ground nutmeg, salt. Preparation: 1. Mix the egg and butter, NOT until smooth. 2. Add water, I pour 3 tablespoons of water into the container and put it in the freezer. While I am mixing the egg and butter, the water cools decently, we need very cold water. 3. Add flour and salt. 4. Knead the dough. We wrap it in cling film and put in the refrigerator for 30 minutes. 5. In the meantime, prepare the filling, cut the onion into half rings. Fry until golden brown. 6. Cut the zucchini. Add it to the onion, fry. 7. Add chicken (who chicken fillet raw, then fry it after the onion, and only then add the zucchini). 8. Fry until done. Transfer to a plate to cool our filling. 9. Now let's do the fill. Lightly beat 2 eggs. 10. Add cream. Mix well. 11. Rub the cheese on a fine grater. Add it to the mixture and mix well. 12. Add nutmeg. If necessary, salt. 13. Preheat the oven to 180 degrees. Next, we grease the form with oil, I use an oil spray, it very quickly and easily distributes the oil in a thin even layer over the entire surface of the form. 14. We take the dough out of the refrigerator and put it in a mold, make the sides. Pierce the dough with a fork in several places. 15. We spread the filling in the form. 16. Fill with fill. We put it in the oven for 40-45 minutes, look, the cake should be beautifully browned.
Zucchini casserole with minced meat and tomatoes Casseroles
Zucchini casserole with minced meat and tomatoes Ingredients: - 5 small zucchini (1.2 kg) - 400 g minced meat - 3 medium onions - 2 tbsp. tomato paste - 7-8 small tomatoes - 100 g of hard cheese (you can also without it) - 4 eggs - 150 g of sour cream - salt, pepper, sunflower oil Preparation: 1. Fry the onion in a pan, add minced meat, salt, pepper, add tomato paste. 2. Coarsely grate the zucchini, salt, squeeze out the juice 3. Cut the tomatoes into circles 4. Beat the eggs with sour cream, salt 5. Grease the mold with oil, put half of the zucchini, minced meat on top, then zucchini again. Lay out the tomatoes. Pour the sour cream-egg mixture, sprinkle with grated cheese. 6. Bake in an oven preheated to 180 degrees for 30-35 minutes. Enjoy your meal!
Zucchini gratin Recipes / Vegetables
Zucchini gratin Ingredients: 1 kg. zucchini 1-2 tomatoes (optional) 100 g. hard cheese 500 ml. milk 60 g butter + more for lubrication 1 tbsp flour vegetable oil for lubrication ground nutmeg, pepper, salt Preparation: 1. Slice the zucchini about 0.5 cm thick. Place on a baking sheet greased with vegetable oil and bake in an oven preheated to 180 degrees about 10 minutes until golden. If you have a wire rack, it is better to bake on the wire rack. Lay half of the zucchini overlapped in a buttered baking dish (I have a size of 28 cm by 18). Salt, pepper. Top with a layer of chopped tomatoes. 2. Cooking bechamel. Melt the butter, add flour, mix well so that there are no lumps. Pour milk in a thin stream, add salt, pepper and nutmeg and, stirring, cook over low heat until thick (liquid sour cream consistency). 3. Grate cheese. Pour a layer of zucchini and tomatoes with sauce (do not rush to pour out all the sauce, it may turn out to be too much. you need it to just lightly cover the vegetables), sprinkle with half of the grated cheese. Lay out the other half of the zucchini. Salt, pepper. And sprinkle the remaining cheese on top. 4. Bake in an oven preheated to 180 degrees for 15 minutes - until a golden crust forms (the process of obtaining this crust, in fact, is called gratination). And serve immediately :)
Zucchini casserole with minced meat and tomatoes Casseroles
Zucchini casserole with minced meat and tomatoes Ingredients: - 5 small zucchini (1.2 kg) - 400 g minced meat - 3 medium onions - 2 tbsp. tomato paste - 7-8 small tomatoes - 100 g of hard cheese (you can also without it) - 4 eggs - 150 g of sour cream - salt, pepper, sunflower oil Preparation: 1. Fry the onion in a pan, add minced meat, salt, pepper, add tomato paste. 2. Coarsely grate the zucchini, salt, squeeze out the juice 3. Cut the tomatoes into circles 4. Beat the eggs with sour cream, salt 5. Grease the mold with oil, put half of the zucchini, minced meat on top, then zucchini again. Lay out the tomatoes. Pour the sour cream-egg mixture, sprinkle with grated cheese. 6. Bake in an oven preheated to 180 degrees for 30-35 minutes. Enjoy your meal!
Zucchini casserole with minced meat and tomatoes Casseroles
Zucchini casserole with minced meat and tomatoes Ingredients: 5 small zucchini (1.2 kg) 400 g minced meat 3 medium onions 2 tbsp. tomato paste 7-8 small tomatoes 100 g hard cheese (optional) 4 eggs 150 g sour cream salt, pepper, sunflower oil Preparation: Fry the onion in a pan, add minced meat, salt, pepper, add tomato paste. Grate the zucchini on a coarse grater, salt, squeeze the juice. Cut the tomatoes into circles. Beat the eggs with sour cream, salt. Grease the form with oil, put half of the zucchini, minced meat on top, then zucchini again. Lay out the tomatoes. Pour the sour cream-egg mixture, sprinkle with grated cheese. Bake in an oven preheated to 180 degrees for 30-35 minutes. Enjoy your meal!
Zucchini casserole with minced meat and tomatoes Casseroles
Zucchini casserole with minced meat and tomatoes Ingredients: 5 small zucchini (1.2 kg) 400 g minced meat 3 medium onions 2 tbsp. tomato paste 7-8 small tomatoes 100 g hard cheese (optional) 4 eggs 150 g sour cream salt, pepper, sunflower oil Preparation: Fry the onion in a pan, add minced meat, salt, pepper, add tomato paste. Grate the zucchini on a coarse grater, salt, squeeze the juice. Cut the tomatoes into circles. Beat the eggs with sour cream, salt. Grease the form with oil, put half of the zucchini, minced meat on top, then zucchini again. Lay out the tomatoes. Pour the sour cream-egg mixture, sprinkle with grated cheese. Bake in an oven preheated to 180 degrees for 30-35 minutes.
Roll on hastily- "Athlete" Recipes / Unsweetened pastries
Roll in haste - "Sportswoman" Ingredients: 900g zucchini 2 eggs 1/2 cup flour greens spices to taste Filling: 100 g champignons 100 g minced meat 1 onion 100 grated cheese greens pepper and salt Preparation: Grate zucchini on a coarse grater + eggs , flour, herbs, spices. Fry the prepared mixture on both sides in a pan. Filling: fry champignons, minced meat, onions, salt, pepper until tender. We lay out the filling on the cooled squash cake, sprinkle with grated cheese on top and roll it into a roll. Garnish with greens or tomatoes as desired. Cut into small pieces before serving.
Zucchini casserole with minced meat and tomatoes Casseroles
Zucchini casserole with minced meat and tomatoes Ingredients: - 5 small zucchini (1.2 kg) - 400 g minced meat - 3 medium onions - 2 tbsp. tomato paste - 7-8 small tomatoes - 100 g of hard cheese (you can also without it) - 4 eggs - 150 g of sour cream - salt, pepper, sunflower oil Preparation: 1. Fry the onion in a pan, add minced meat, salt, pepper, add tomato paste. 2. Coarsely grate the zucchini, salt, squeeze out the juice 3. Cut the tomatoes into circles 4. Beat the eggs with sour cream, salt 5. Grease the mold with oil, put half of the zucchini, minced meat on top, then zucchini again. Lay out the tomatoes. Pour the sour cream-egg mixture, sprinkle with grated cheese. 6. Bake in an oven preheated to 180 degrees for 30-35 minutes. Enjoy your meal!
Zucchini casserole Casseroles
Zucchini casserole Ingredients: 1 kg of zucchini 2 onions (I have 3 onions, because they are small) 6 eggs 250 g low-fat sour cream or yogurt 100 g grated hard cheese 2 tbsp. l. vegetable oil ground black pepper salt Preparation: 1. Wash the zucchini and cut into small cubes. Young zucchini with thin skin can be left unpeeled, but it must be removed from old zucchini. 2. Place a colander in a bowl, put the zucchini in it, sprinkle with salt, mix and leave for about 10 minutes. 3. Heat up in a pan 1 tbsp. l. vegetable oil and fry the chopped onion until translucent. In a bowl, beat eggs and sour cream with a mixer. Add grated cheese on a fine grater to the sour cream-egg mixture and mix everything well. 4. Carefully squeeze the zucchini with your hands and transfer them to a bowl. Add fried onions, sour cream and cheese mixture to them, season with salt and black pepper to taste. 5. Stir. Lubricate the baking dish with the remaining vegetable oil, put the prepared mixture into it, level it. 6. Bake in a preheated oven to 180 degrees for about 30-35 minutes. (depending on your oven) until golden brown.
Quiche with chicken and zucchini Recipes
Quiche with chicken and zucchini Ingredients: For the dough: 50 gr unsalted butter, cold, 1 egg, 3 tbsp. l. cold water, 200 gr flour, salt. For the filling: 250 g chicken fillet (ready), 1 medium zucchini or zucchini. For pouring: 200 ml cream, 150 g cheese, 2 eggs, 1 tsp. ground nutmeg, salt. Preparation: 1. Mix the egg and butter, NOT until smooth. 2. Add water, I pour 3 tablespoons of water into the container and put it in the freezer. While I am mixing the egg and butter, the water cools decently, we need very cold water. 3. Add flour and salt. 4. Knead the dough. Wrap it in cling film and refrigerate for 30 minutes. 5. In the meantime, prepare the filling, cut the onion into half rings. Fry until golden brown. 6. Cut the zucchini. Add it to the onion, fry. 7. Add chicken (who has raw chicken fillet, then fry it after the onion, and only then add zucchini). 8. Fry until done. Transfer to a plate to cool our filling. 9. Now let's do the fill. Lightly beat 2 eggs. 10. Add cream. Mix well. 11. Rub the cheese on a fine grater. Add it to the mixture and mix well. 12. Add nutmeg. If necessary, salt. 13. Preheat the oven to 180 degrees. Next, we grease the form with oil, I use an oil spray, it very quickly and easily distributes the oil in a thin even layer over the entire surface of the form. 14. We take the dough out of the refrigerator and put it in a mold, make the sides. Pierce the dough with a fork in several places. 15. We spread the filling in the form. 16. Fill with fill. We put it in the oven for 40-45 minutes, look, the cake should be beautifully browned.