Zucchini and champignon casserole. Selected recipes for casseroles made from aromatic mushrooms and juicy zucchini. Casserole with zucchini, chicken and mushrooms, seasoned with white sauce

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:

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.
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.
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.
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.
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 it to be brown on top cheese crust, then 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:

Fill the dried mushrooms with milk or water and leave to swell for several hours.
WITH boiled chicken We remove the meat 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.
Cooking white sauce. Fry the flour in butter until creamy. Add broth and stir. Salt, pepper, add cream.
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... family lunch.

Ingredients:

1 small zucchini;
6-8 potatoes;
forest 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:

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.
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.
Peel the potatoes and zucchini, grate them on a fine grater, or chop them in a blender.
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.
All that's left is to add the eggs. We do this, just beat the eggs first. Now that's it, you can bake.
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.
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:

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.
In a deep frying pan, fry the onion in oil until transparent, add garlic and ginger.
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.
Place the rest of the vegetables in the pan and add the mushrooms. Simmer together for 8-11 minutes.
Salt, pepper, add parsley and spices, pour in cream.
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:

Cook the rice until crumbly.
Cut the zucchini into thin slices and fry them in oil.
Three carrots, cut the mushrooms into thin slices, fry them together with the carrots.
Mix grated cheese with strained rice, beat eggs with salt and milk and set aside.
Grease the mold and line its bottom fried slices zucchini. 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.
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:

First, we prepare the vegetables: we cut the zucchini into layers lengthwise, we try to make it thinner, and we chop the mushrooms and onions into small pieces.
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.
Beat the eggs with mayonnaise, grease the zucchini with this mixture and sprinkle with chopped herbs.
Fry the onions together with mushrooms, salt and pepper the minced meat, add onions and parsley, mix well.
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.
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.
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 understandable, and some are more complicated, with unusual combinations 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 is a simple, very tasty and varied dish, since almost any ingredients can be added to zucchini. Today we will add chopped onions, tomatoes, pickled mushrooms, put them in a baking dish and put them in the oven. If desired, you can sprinkle sesame seeds, sunflower seeds, and grated hard cheese on top.

Ingredients

Zucchini 4 pieces
Tomatoes 3 pieces
Champignons 300 g
Onion 1 piece
Chicken eggs 4 pieces
Premium wheat flour ½ cup
Salt 3 teaspoons
Soy sauce 50 g
Black ground pepper to taste
Sesame seeds 1 tbsp. spoon
Vegetable oil 50 g

How to cook zucchini casserole with tomatoes and mushrooms

Let's start with the zucchini. They must be rinsed thoroughly under running water and dried on a paper towel.
Grate the zucchini coarse grater. In order to remove excess moisture, you need to squeeze out the zucchini juice.
Add eggs, salt and pepper. You can add your favorite spices, they will only emphasize the taste of vegetables and add piquancy
Add flour.
Mix all ingredients thoroughly until a homogeneous mass appears.
Peel the onions, cut into small cubes, and then add to the zucchini mixture and mix thoroughly.
Cut the prepared champignons into slices. To give mushrooms a more expressive taste, they can be marinated in advance soy sauce with the addition of salt and pepper for 40 minutes.
Place a frying pan with high sides in the preheated oven for a couple of minutes to warm up. Lubricate the bottom butter and spread half the mixture in an even layer.
Place pickled mushrooms on top. Cut the tomatoes into thin slices.
Pour the remaining mixture on top in an even layer and lay out the chopped tomatoes.
Place the dish in the oven at 180 degrees for 20 minutes. After the specified time, sprinkle sesame seeds on top and bake for another 20 minutes.
Remove the finished dish from the oven and decorate with fresh herbs.

Zucchini casserole with onions, tomatoes and mushrooms can be eaten both hot and cold. You can diversify the serving by adding meat, green peas, and sweet pepper.

This zucchini casserole is for those who would like to do without minced meat - it is with mushrooms. There can be any mushrooms, including wild mushrooms, but I love champignons. A special feature of the dish is that as many as 3 types of cheese are used in the preparation. Of course, you can get by with just one, the most budget-friendly one, but the ideal is outlined: 3 cheeses with different tastes- This is a rich, expressive and rich taste.

Ingredients

Zucchini 5-6 pcs.
Salt (for preparing zucchini) 3 tsp.
Olive oil 1 l
Champignons 220 g
Onion 1 large
garlic 3 cloves
Tomatoes 400 g
Basil small bunch
Ricotta cheese 100 g
Mozzarella 200 g
Parmesan 70 g
salt 1.5 tsp.

How to cook zucchini and mushroom casserole

Let's start by preparing the zucchini. Zucchini will look very interesting if you cut it with a Korean carrot grater - long “spaghetti” that can be “twisted” onto a fork. Overall, it's worth doing, it's beautiful.
Place the zucchini “noodles” in a colander over a bowl. Add 3 tablespoons of salt reserved for this purpose, mix well and leave while preparing the sauce so that the bitterness drains out of the zucchini.
Chop the mushrooms and lightly fry without oil. There is no need to bring them to readiness, just saute them so that they release their moisture. Remove mushrooms from pan.
Place chopped onion in the pan. Fry in 1 tbsp. l. vegetable oil over low heat until soft and light golden, but no more. This will take 5-6 minutes. Add garlic, finely chopped or squeezed through a press, to the onion and cook for another minute.
Add the tomatoes along with their juice and the reserved mushrooms to the pan. Raise the heat to bring the food to a boil, then reduce the heat until it continues to simmer. Cook the sauce for 5-6 minutes.
Add finely chopped basil there. Add some salt.
Return to the zucchini. Squeeze them out as thoroughly as possible; the more moisture removed, the better.
Combine the zucchini and sauce and mix well until all the noodles are coated with the sauce.
Transfer the workpiece for zucchini casserole with mushrooms into an 8 by 13 baking dish and level.
There is only a little left - cheese. First, spread the ricotta in the form of clots over the surface of the zucchini with sauce. Press inward a little so that the cheese penetrates deep into the vegetable mass.
Next, spread the grated mozzarella and parmesan cheese into an even layer.
Bake at 180 degrees for 35-45 minutes, or until the top is browned. Let the casserole cool for 10 minutes and serve.

15.09.2017

Zucchini casserole with mushrooms in the oven is a great idea for a light dinner.

Ingredients:

2 zucchini,
300 g champignons,
2 tomatoes
3 tablespoons natural yogurt,
100 g cheese,
salt and pepper mixture to taste.

Preparation:

1. Wash the zucchini, cut into thin slices.

2. Place in a deep saucepan, add salt, stir and leave for 10-15 minutes to allow excess juice to drain.

3. Slice the mushrooms and fry until fully cooked, adding salt and pepper.

4. Place the zucchini on a greased baking sheet. Place in the oven for 20 minutes, preheated to 180 degrees.

5. Cut the tomatoes into slices.

6. Place the baked zucchini in a greased baking dish. Sprinkle with pepper mixture. Then place the champignons on them. Top with a little yogurt. And add another layer of baked zucchini. Cover with tomato slices. Sprinkle them with pepper too.

7. Hard cheese grate. Sprinkle it over your future casserole.

8. Place the pan in the oven for 20 minutes. We don't change the temperature.

Bon appetit!

Zucchini casserole Everyone in my family loves it, and if it also comes with mushrooms, then it’s, well, simply in demand. 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. Cheese can be used different varieties, 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.