Zucchini baked with tomatoes and cheese in the oven

Healthy baked vegetables for lunch or dinner. Baked vegetables turn out very juicy and fragrant, a light delicious dinner with this dish will be guaranteed. The recipe is suitable for both the summer season and the cold period, especially now such vegetables are available all year round.

Anna

Recipe author

Zucchini baked with tomatoes and cheese in the oven

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Composition / ingredients

servings:

Young zucchini (1 piece)

250

Tomatoes

Bell pepper

Eggs

Sour cream

Milk

Hard cheese

Salt

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 3 g

Fats 42 % 5 g

Carbohydrates 33 % 4 g

75 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 50 min

Step 1:
How to make zucchini baked with tomatoes and cheese in the oven? Prepare the specified products. The vegetables are all fresh: I have a small zucchini, a medium-sized tomato and pepper. I take hard cheese "Parmesan", you can take any other one you like. Sour cream is better to take 15% fat content. Prepare a baking dish and turn on the oven to warm up to 180 degrees.
Step 2:
Wash all vegetables under running cold water and dry with a towel. If the zucchini are young, then it is not necessary to cut off the skin from them, if the skin is very hard, then it is better to cut it off. Zucchini, cut at the edges, cut into rings, 0.5 centimeters thick. Cut off the stalk from the pepper and extract the seeds, cut into rings. If the pepper is large and the zucchini is small, then the pepper can be cut into half rings. Cut off the stalk of the tomato and cut into rings.
Step 3:
Put the vegetables vertically in the selected baking dish, alternating them with each other: zucchini, pepper, zucchini, tomato, etc. Add salt to the vegetables laid out, add ground black pepper (if desired, you can add other dry spices).
Step 4:
Smear all vegetables with sour cream. Break the egg into a bowl, add milk, a little salt and pepper. Beat well with a fork. Pour the egg-milk mixture evenly over all the vegetables.
Step 5:
Grate the cheese on a medium grater and sprinkle them evenly over the vegetables. Put the form with vegetables in a preheated oven for 35-40 minutes or until golden brown.
Step 6:
Serve vegetables hot, although in the summer, in my opinion, such vegetables will be good even when cooled down. Zucchini with vegetables cooked in this way can be served as an independent dish for a light lunch or dinner, and for a more satisfying meal, in addition, you can offer pasta, potatoes, any meat is also suitable.

This dish turned out to be very light, and if you consider that its preparation does not take much time, then it is doubly light. The vegetables turned out juicy, fragrant, thanks to the addition of egg-milk mixture and cheese, the dish did not dry out in the oven, and all the useful substances of the vegetables were preserved.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

Choose juicy tomatoes, but dense. Soft fruits do not keep their shape well, in the process of slicing and cooking they will spread into a shapeless mass and spoil the appearance of the dish.