Zucchini and mushroom casserole. Zucchini and champignon casserole

The vegetable season has come, there is sheer abundance on the market. And most importantly, let's go with the zucchini. They are still young, tender, and you can cook a lot of things from them. Among the dishes in which zucchini fits well, casseroles occupy not the least place.

Those who seek to eat foods with low calorie content especially pay attention to zucchini casseroles. For zucchini this is not much: per 100 g of product there are only 24 kcal, so a dinner based on zucchini is an extremely healthy thing.

But zucchini alone makes the casserole seem faceless. It’s a completely different matter if you add mushrooms to the restrained, neutral zucchini – the dish is immediately transformed, acquiring a complex taste and aroma. And if you enrich the casserole with other ingredients, the range of flavors turns out simply delicious.

Zucchini casserole with mushrooms in the oven: a recipe for an easy dinner

Ingredients:

• 2 young zucchini (approximately 550 g);
• 1 medium onion;
• 300 g boiled mushrooms;
• hard cheese – 100-150 g;
• 1-2 tomatoes;
• 2 eggs;
• garlic – 2 cloves;
• 4 tbsp. l. flour;
• baking powder – ½ tsp;
• pepper;
• salt;
• frying oil;
• fresh herbs, including green onions.

How to cook:

1. We cut the onion into small cubes, the mushrooms into thin slices. First fry one onion, then add the mushrooms and fry them together for about 5 minutes.
2. After washing the zucchini, grate them on a coarse grater; no need to squeeze out the juice. Finely chop the greens, chop the garlic and mix with the zucchini.
3. Beat the eggs with a whisk or blender, adding salt, and also mix with the zucchini. Season with pepper, add flour and baking powder. Finally, add the fried mushrooms and onions to the mixture and mix.
4. Pour the thick mixture into a pre-greased mold and level it. Cut the tomatoes into thinner slices and place them on top, sprinkle with coarsely grated cheese.
5. We keep the casserole in the oven for ½ hour at a temperature of 180°, you will make adjustments to your oven as you go. Those who prefer the cheese to stretch take out the casserole early. If you like a golden cheese crust on top, you can keep the casserole for 10 minutes in the oven after turning it off.

You can eat the casserole piping hot, or you can eat it cold – it’s also delicious. It cuts better when cold.

Casserole with zucchini, chicken and mushrooms, seasoned with white sauce

Ingredients:

• dried mushrooms, preferably white - 150 g;
• boiled chicken – ½ kg;
• zucchini – 300 g;
• milk or water for soaking mushrooms;
• pepper;
• 4 tbsp. l. 20% cream;
• 1 tbsp. chicken broth;
• salt;
• 2 tbsp. l. melted butter;
• 1 tbsp. l. flour.

Cooking method:

1. Fill the dried mushrooms with milk or water and leave to swell for several hours.
2. Remove the meat from the boiled chicken and chop it finely. Cut the zucchini into cubes and lightly fry until soft, add some salt. Drain the liquid from the mushrooms, squeeze them out and fry them too.
3. Prepare white sauce. Fry the flour in butter until creamy. Add broth and stir. Salt, pepper, add cream.
4. Prepare a baking dish, place chicken, zucchini cubes, and mushrooms on the bottom. Pour the sauce over the food and generously sprinkle with cheese, grated in advance. We will bake for 20 minutes, heating the oven to 180°C.

Potato casserole with zucchini and mushrooms

This dish will turn out to be very satisfying, it is designed for a family dinner.

Ingredients:

• 1 small zucchini;
• 6-8 potatoes;
• wild mushrooms – 400-500 g;
• 3-4 eggs;
• salt;
• onions – 2-3 pcs.;
• 4 tbsp. l. thick sour cream;
• pepper;
• dried herbs;
• breadcrumbs, 4 tbsp. l.;
• oil for frying.

Cooking process:

1. We clean the mushrooms, wash them, cook for a short time, 15-20 minutes, adding salt to the water. Cut the boiled mushrooms into cubes and fry in oil.
2. We also cut the onion into small cubes, throw it into the frying pan and fry together with the mushrooms until browned. After this, cover the frying pan and simmer the mushrooms and onions for 9-11 minutes.
3. Peel the potatoes and zucchini, grate them on a fine grater, or chop them with a blender.
4. We spread this mixture over the mushrooms, season with herbs, pepper and salt. Lastly, add half the breadcrumbs and half the sour cream, mix well.
5. All that's left is to add the eggs. We do this, just beat the eggs first. Now that's it, you can bake.
6. Grease the mold, sprinkle with crackers (half of them are left) and lay out everything that you mixed. Level the top, grease with the remaining sour cream and sprinkle with herbs.
7. Bake, covering the pan with foil, for 40 minutes in the oven. Then remove the foil and bake for another 20 minutes.

Unusual but tasty casserole: zucchini with mushrooms and pasta

Ingredients:

• Italian pasta, fettuccine – ½ kg;
• 1 large zucchini or 2 small ones;
• 1 onion;
• mushrooms – 300 g;
• 3 cloves of garlic;
• cabbage leaves – 6 pcs.;
• 1 tbsp. cream;
• 50 g butter;
• parsley (finely chopped) – 1 tbsp. l.;
• fresh ginger (or dry) – ¼ tsp;
• crushed bay leaf – ¼ tsp.

How to cook:

1. Cooking pasta. While they are cooking, prepare the vegetables and mushrooms. First, peel and cut the zucchini into cubes, finely chop the onion, crush the garlic, and chop the cabbage leaves.
2. In a deep frying pan, fry the onion in oil until transparent, add garlic and ginger.
3. If the ginger is fresh, add it with garlic, and if it is dry, then add it later, with cream. Champignons can simply be cut before adding to the sauce; other mushrooms need pre-cooking, and dried mushrooms also need to be soaked.
4. Place the rest of the vegetables in the pan and add the mushrooms. Simmer together for 8-11 minutes.
5. Salt, pepper, add parsley and spices, pour in cream.
6. Mix the resulting sauce with the pasta, pour the thick mixture into a mold and bake in the oven. This will take about 40 minutes at 180°C.

Zucchini rice casserole with mushrooms and cheese: step-by-step recipe

Ingredients:

• 1 tbsp. rice;
• 1 carrot;
• 200 g champignons;
• 1 zucchini;
• 2 eggs;
• ½ tbsp. milk;
• salt;
• 100 g grated cheese;
• oil.

Cooking method:

1. Cook the rice until crumbly.
2. Cut the zucchini into thin slices and fry them in oil.
3. Three carrots, cut the mushrooms into thin slices, fry them together with the carrots.
4. Mix grated cheese with strained rice, beat eggs with salt and milk and set aside.
5. Grease the pan and line its bottom with fried zucchini slices. Spread half of the rice and cheese on top of the zucchini. Place mushrooms and carrots on the rice, and then the second half of the rice with cheese.
6. Pour the eggs beaten with milk over the casserole and place in the oven preheated to 200°C for approximately 20 minutes.

A simple and satisfying casserole of minced meat, zucchini and mushrooms

Ingredients:

• zucchini or zucchini, preferably young – 2 pcs.;
• large – 6-7 pcs.;
• 2 onions;
• minced meat – ½ kg;
• 3 tbsp. l. light mayonnaise;
• 3 eggs;
• green;
• ground pepper;
• salt;
• breadcrumbs;
• oil.

How to cook:

1. First, prepare the vegetables: cut the zucchini into layers lengthwise, try to make it thinner, chop the mushrooms and onions into small pieces.
2. We take a fireproof dish, grease it from the inside and sprinkle it with breadcrumbs. Place half of the zucchini on the bottom, overlapping them. Sprinkle with pepper and add.
3. Beat the eggs with mayonnaise, grease the zucchini with this mixture and sprinkle with chopped herbs.
4. Fry the onions together with mushrooms, salt and pepper the minced meat, add onions and parsley, mix well.
5. We lay out the minced meat on the layer of zucchini that is waiting in the mold, then lay out the mushrooms and onions and cover the top with layers of zucchini in the same manner as we did at the bottom of the mold.
6. Pour the egg-mayonnaise dressing on top, trying to do it evenly. You can grease the top with a little mayonnaise, after which we put the dishes in the oven.
7. Bake for 50 minutes, interrupt the process, sprinkle the casserole with cheese and put the pan back in the oven. Let stand for another 10 minutes.

Zucchini casseroles with mushrooms offer many options. They can be filling and nutritious, and you can prepare a dish with a reduced calorie content, suitable for many diets.

Zucchini casserole with mushrooms (video)

Each recipe is good in its own way, some of them are simple and straightforward, and some are more complex, with unusual combinations of components. But in all cases, harmony is maintained. The mushroom component harmonizes perfectly with the zucchini, giving the dish weight, solidity and personality.

Zucchini casserole Everyone in my family loves it, and if it also comes with mushrooms, then it’s, well, simply a hot commodity. It is not at all difficult to prepare, and it turns out very tasty and quite filling, so it can serve as an independent dish. Today I managed to photograph how this dish is prepared step by step, so I am happy to share a recipe that has been tested for a long time and turns out 100 percent.

For cooking zucchini and champignon casseroles we will need:

• 1 zucchini (young)
• 3 tomatoes
• 300 gr. champignons
• 100 gr. cheese (I used “Royal”)
• 2 eggs
• Salt, sugar and pepper to taste
• Dill greens
• Flour for breading
• Vegetable oil for frying

Before preparing the casserole, you need to peel the zucchini, cut it into thin slices and sprinkle with salt and pepper to remove the juice.

During this time, we will clean the mushrooms, wash and dry them. Cut the mushrooms into large pieces.

Cut the tomatoes into slices.

When the juice leaves the zucchini, heat the vegetable oil in a frying pan.

Bread each zucchini slice in flour and fry on both sides until golden brown.

Place the fried zucchini in an even layer, tightly next to each other, on a fireproof dish, or on a baking sheet, as you prefer.

Place chopped mushrooms on top of the zucchini.

Place chopped tomatoes on top of the mushrooms.

Sprinkle the tomatoes with salt, a little sugar and pepper.

Place grated cheese on top of the tomatoes. You can use different types of cheese, for example, it turns out very tasty with Mozzarella. Today I prepared a casserole with Royal cheese, it melts very well and has a tasty, slightly specific taste.

Crush finely chopped dill on top of the cheese.

Beat 2 eggs with a whisk and pour evenly over our casserole.

Place in a well-heated oven and bake at 200 degrees for approximately 30-35 minutes until the cheese is completely melted.

Our delicious, aromatic, airy zucchini casserole is ready!

BON APPETIT!

Published 02.08.2014
Posted by: Enchantress
Calories: Not specified
Cooking time: 60 min

During the season, when nature gives us a lot of fresh vegetables, you can diversify your menu in every possible way, preparing more and more new dishes. After all, you can really prepare a huge number of dishes from vegetables and with their participation. These are all kinds of casseroles, pies, stewed vegetables; almost no first hot course is complete without vegetables. Moreover, most vegetables harmonize perfectly with each other in one dish.
Perhaps the simplest thing you can prepare from vegetables is a casserole. It does not require a lot of time to prepare. Most casserole recipes require chopping or grating vegetables, placing them in a pan, and pouring sauce over them.
Today on the agenda is a zucchini casserole, complemented by champignons fried with onions. The sauce (filling) is a creamy egg mixture with hard cheese.
So, zucchini casserole - photo recipe.




Ingredients:
- zucchini – 1 pc. (or 2 small pieces);
- champignons - 300 gr.;
- onion – 1 pc.;
- salt - to taste;
- ground black pepper - to taste;
- vegetable oil.
for filling:
- flour – 2 tbsp. spoons;
- eggs – 2 pcs.;
- cream – ½ cup;
- hard cheese – 100 gr.
Cooking time: 1 hour.
We also recommend that you prepare

How to cook with photos step by step

Zucchini casserole with mushrooms and creamy egg sauce is easy to prepare. Peel and chop the onion.




Cut the champignons into slices.




In a frying pan with vegetable oil, fry the onion until golden brown.






Add champignons to it.




Add salt and pepper and fry everything together until the mushrooms are ready. By the way, you might be interested in the recipe




Cut the zucchini (if young, you don’t have to peel it) into large cubes.






Lightly salt and pepper the zucchini. Add fried mushrooms to them.




To prepare the filling, beat the eggs into a container. Add a pinch of salt.




Beat them a little with a whisk and add flour.




Whisk everything together again and pour in the cream.






Grate the cheese on a coarse grater.








Place mixed zucchini and mushrooms in a baking dish.




Pour sauce over everything on top. Spread the cheese.






Place the pan in the oven and cook the casserole at 180⁰C for 35-45 minutes. If the top of the casserole browns too quickly, cover the pan with foil. Remove the finished casserole from the oven.




Divide into pieces and serve. The casserole can be eaten hot or cold. Any potato dishes would be appropriate as a side dish.
Bon appetit!




Photo recipe for zucchini casserole sent by ANET83
And be sure to see how you can cook

Hello dear friends, if you are watching your figure, then zucchini casserole with mushrooms will be the ideal dinner for you. Due to its low calorie content, only 27 kcal per 100 g, zucchini is one of the most popular vegetables in weight loss diets. And how many dishes can be prepared from it, the choice is huge.

Now young zucchini is already sold in markets and supermarkets. By the way, what dish do you prepare first from young zucchini? I used to simply fry them in slices and eat them with sour cream and garlic, but now, as soon as I buy zucchini for the first time, I prepare a casserole. It’s impossible to resist, and why should you, because such a dish is only good for you, low in calories, and can be prepared in an instant.

How to cook zucchini casserole with mushrooms

Products:

• Zucchini – 550 g (I had 2 pieces)
• Onions – 1 medium head
• Hard cheese - 100-150 gr
• Mushrooms – 300 gr
• 2 eggs
• 1-2 tomatoes
• 4 tbsp flour (without a heap, if you take it with a heap, I think two will be enough)
• 0.5 tsp baking powder
• 2 cloves garlic
• Vegetable oil for frying 1-2 tbsp
• Salt and ground black pepper to taste, herbs

Preparation:

I cut the onion into small cubes and the mushrooms into slices. First, I fried the onion a little in vegetable oil, then added the mushrooms and fried everything together for another 5 minutes.

I washed the zucchini and grated them on a coarse grater, without squeezing out the juice. Finely chopped the greens (I had green onions), chopped the garlic with a knife, and added to the zucchini. I beat the eggs in a blender and also added them to the zucchini, adding salt, ground black pepper, baking powder, flour and mushrooms and onions. Mixed everything well.

I greased the mold with vegetable oil and poured out the mixture (the consistency was like sour cream, between liquid and thick). I cut the tomatoes into thin slices and placed them on the casserole. I grated the cheese on a coarse grater, sprinkled it on top and put the zucchini casserole in an oven preheated to 180 C for 30 minutes (don’t forget to repeat, first of all, rely on your oven, you know it better than me).

The crust on my zucchini casserole turned out a little browned, simply because I turned off the oven and left it there for another 10 minutes; if you want the cheese to stretch, then remove the casserole as soon as you turn off the oven.

The zucchini casserole with mushrooms turned out very juicy, thanks to the juice that I left and a small amount of flour. It is best to eat it cooled, and then it is much easier to cut. For us women, this is an ideal dinner, but for a man it can be offered in addition to the casserole,