Increasingly, people began to adhere to a healthy diet. Vegetable casserole - an option for a summer meal, because at this time you can get any vegetables. Not only is the dish very tasty, it is also healthy. Especially for those who watch their weight. Despite the diet, the dish will not leave anyone indifferent. If you want a more satisfying meal, just add ground beef.
Meat and vegetable casserole
Let's start a selection of recipes with vegetable casserole with minced meat. Due to the presence of a large number of various vegetables, the dish is very juicy. Used seasonings will give a piquant touch.
It is necessary to have on hand: 2-3 eggplants, three tomatoes, 0.6-0.7 kg of any stuffing, one carrot, 4 onion turnips, a package of thin pita bread, two zucchini, 3-4 tbsp. sour cream, 50-70 g of cheese, 0.2 kg of mayonnaise and any seasoning (for example, dry garlic, hop-suneli).
The calculation of zucchini is indicated on young. If you are using "adult" fruit, then note that you will have to remove the seeds. By the way, young zucchini simply wash and do not clean.
Wash the eggplants, trim the tails, cut into slices, put in a container with water and add a little salt. In this state, endure 25 minutes.
Meanwhile, prepare zucchini, cut into cubes.
You should also clean the onions with carrots and wash the tomatoes.
Put the minced meat in a frying pan with hot oil and fry, adding a little spices and salt. Cut two onions into cubes and add to the pan when the meat is half cooked and fry until ready.
In another pan, fry the grated carrot and the remaining two onion heads. When the mass gets a golden hue, put zucchini with eggplant to it, mix and fry for 10 minutes.
Make a sauce by mixing sour cream, spices and mayonnaise. If desired, garlic can be used fresh, only passed through a press.
Spread margarine on the form, lay out the papyrus paper and collect the vegetable casserole. First lay a sheet of pita bread, on top of the layers: fried vegetables, chopped fresh tomatoes. Pour this layer of sauce and cover with pita bread. Next, put the whole stuffing, smear with the remnants of the sauce, sprinkle with grated cheese and close with pita bread. Send the form to the oven for half an hour. Preparing the dish at 180 degrees.
It is advisable to cool the finished casserole in the form so that it grabs, and then cut it into pieces and serve it to the table.
Vegetables baked in the oven
Thought what to cook for dinner? Pay attention to the vegetable casserole in the oven (recipes with photos for a clear understanding of each step). She is preparing quickly. A little creativity and you can start the meal.
From the products you will need: 0.8 kg of potato tubers, the same stuffing, three carrots and onions, 2 garlic cloves, 0.1-0.2 kg of cheese (according to your taste), 0.4 kg of tomato, 1 tbsp. boiled beans in pods. Additionally, you need a vegetable oil (5 tbsp.)
Peel and boil potato tubers. In the meantime, do the tomatoes. They need to make cross-cuts, scalded with boiling water, and then remove the skin. Put the tomatoes in a frying pan and simmer until smooth. Add spices, salt, a little sugar, mix and simmer another couple of minutes.
Grate carrots, dice onions and fry in another skillet until soft.
Put mince to carrot, mix and fry.
Put the previously boiled beans in the neighborhood of the minced meat, along with garlic, spices and cooked tomato sauce passed through the press. Mix everything and simmer for 5 minutes.
The contents of the pan put in a baking dish, smooth out. Potato peretoloch mashed, fill them pastry bag. Squeeze the mash through the nozzle on the stuffing in the form of a lattice. Grate the cheese and spread over the surface.
Send potato casserole with vegetables in the oven for half an hour. When serving, decorate with chopped greens.
This dish is unusual both in appearance and taste. In addition, the diet vegetable casserole contains a small amount of calories, but at the same time provides the body with vitamins, nutrients.
You will need: two zucchini, potato tuber and onion turnips, 4 carrots, 0.25 kg of low-fat cottage cheese, one Bulgarian pepper, 4 eggs, 30 g of cheese, 1 tbsp. semolina Additionally needed: a bunch of parsley, black pepper, 0.5 tsp. coriander, 0.18 kg low fat sour cream, vegetable oil.
Grate carrots finely.
Zucchini with potatoes grate large.
Sweet peppers cut into cubes.
Transfer all products to a deep container, add the remaining ingredients and mix.
Check for salt and add as needed.
To grease a baking sheet or a baking dish with oil, to sprinkle with flour, to lay out weight.
Preparing a vegetable casserole in the oven for an hour at 180 degrees.
Casserole in a multivariate
Vegetable casserole in a slow cooker - an option for those who love stew, but do not want to mess with it. The advantage of the casserole is that you can use any vegetables.
To make the casserole even tastier, you need to warm up the multicooker bowl by adding some garlic and onions through a press.
As soon as they become transparent - you can lay the rest of the products. To make the dish “strong”, you can pour two beaten eggs into it.
You will need the following products: eggplant, carrots, Bulgarian pepper, onion and zucchini one piece each, 0.15-0.2 kg of cheese, 3 garlic cloves, spices and salt.
Squash washed and cut into cubes.
Eggplant also cut into slices, add salted water and leave for 20 minutes.
Onion cut into cubes, and Bulgarian pepper into half rings.
Peeled carrots cut into cubes.
Cut the garlic into thin slices.
Put the sliced vegetables in the multicooker bowl, set in the unit, close the lid and cook on oil in the "Frying" mode for 5 minutes.
After that, increase the time by an hour, close the lid and cook the casserole.
When the vegetable casserole is almost ready, spread the grated cheese over the surface, mix and cook for another 10 minutes.
The finished casserole is left for a quarter of an hour under the lid of the unit so that it grabs.
We propose to consider the recipe of vegetable casserole on the basis of various vegetables. It will appeal to even those who do not like cauliflower. Optionally, you can add broccoli or replace them with cauliflower.
For cooking you will need: a small cauliflower head, two bulbs, a tomato and young squash, one sweet pepper, two eggs, one carrot, 0.1 kg of cheese, greens to taste, 0.15 kg of green beans. Also necessary: 4 tbsp. sunflower oil, 0.15 kg of cream with a fat content of 10%, black pepper, salt and Italian herbs.
Cauliflower washed, divided into small florets. Green beans cut into small pieces. Put all this in salted boiling water for 5 minutes.
Throw the vegetables in a colander and let drain.
Bulgarian pepper cut into quarter-rings, carrot - into cubes, onions - half rings.
Cut the tomatoes with the peel into sticks.
Pour some oil into the pan and fry the onions and carrots on it. Then add the sweet pepper and simmer the entire contents for 5 minutes.
Add beans, tomatoes and cabbage to the pan, season with spices, mix and simmer for 7 minutes.
Meanwhile, wash the courgettes and cut them into rings 0.5 cm thick.
In a separate pan, fry the zucchini with butter until soft and salt.
Collect the casserole, laying out a layer of fried zucchini on a baking sheet.
From above evenly distribute half the stewed vegetables and repeat the layers.
In a separate container to break the eggs, pour the cream and whip the contents. Pour the casserole with the mixture.
Grate the cheese and spread it evenly over the surface of the casserole.
Put the baking tray in the oven and bake the dish for 45 minutes at 180 degrees.
Wash the greens, finely chop and sprinkle the ready casserole before serving.
As you can see, vegetable casserole is a very quick and satisfying dish, which must be on the table in the summer. We have offered some delicious recipes, among which you will surely choose the most suitable for your family and save in your cookbook.
Video recipe of vegetable casserole with pangasius fillet