Zucchini with eggplants in the oven

Zucchini with eggplant in the oven is a flavorful and nutritious dish that can be served either for dinner among family members or offered to guests. Baked vegetables harmonize perfectly with each other and can easily complement poultry, fish or red meat dishes. But even without these ingredients, eggplants and zucchini are very tasty on their own, so you can combine them with absolutely nothing and enjoy their pure taste.

Zucchini with eggplant, tomatoes and cheese in the oven

Zucchini with eggplant, tomatoes and cheese in the oven is a light and tasty dish that does not contain a lot of oil, unlike fried vegetables. For additional taste we will use a huge amount of herbs, and for piquancy we will use hard cheese.

1. 
   To cook zucchini and eggplant in the oven, we prepare a food kit: rinse the components under running water and dry with paper towels.
2. 
   Cut the zucchini and eggplant into rings, a little less than a centimeter thick.
3. 
   Place the vegetables in a bowl and season with two tablespoons of sunflower oil, a clove of garlic passed through a press, chopped herbs and salt and pepper - mix and leave to soak for 60 minutes.
4. 
   At the moment when the slices are already saturated with additives, cut the cheese into slices and the tomato into rings.
5. 
   Grease the baking sheet with the remaining vegetable oil and lay out the ingredients loosely, but overlapping. Lightly salt and pepper, depending on your taste.
6. 
   We put the workpiece in the oven, heated to 250 degrees for 12-15 minutes in convection mode.
7. 
   Without wasting time, finely chop the second clove of garlic and, if desired, greens.
8. 
   Sprinkle the finished dish with aromatic ingredients.
9. 
   Serve hot and enjoy. Bon appetit!

Zucchini, eggplant and peppers baked in the oven

Zucchini, eggplant and peppers baked in the oven are a dish that should be on absolutely everyone’s table! Because in addition to its excellent taste characteristics, the dish will delight you with its bright colors and unforgettable aroma, which will fill your entire home even during the cooking process.

Cooking time – 45 min.

Cooking time - 15 minutes.

Portions – 2-3.

Ingredients:

• Eggplants – 1 pc.
• Zucchini – 1 pc.
• Sweet pepper – 2-3 pcs.
• Hot pepper – 1 pc.
• Basil – 2-3 sprigs.
• Garlic – 2-3 teeth.
• Soy sauce – 2 tbsp.
• Russian mustard – ½ tsp.
• Vegetable oil – 3 tbsp.
• Salt – ½ tsp.
• Ground black pepper – 1 pinch.

Cooking process:

Step 1.We wash the vegetables and allow time to dry, cut the eggplant and zucchini into rings, and cut the sweet pepper pulp into arbitrary slices.

Step 2. For the marinade, in a plate with high sides, combine finely chopped hot peppers, basil and garlic, add soy sauce, Russian mustard and vegetable oil. Be sure to add ground pepper and salt.

Step 3. Mix the composition thoroughly.

Step 4. Add vegetables to the resulting mixture, stir and, if there is time, let it stand in this form for about half an hour.

Step 5. Place the ingredients on a baking sheet in one layer and bake for 30 minutes at 180 degrees. Bon appetit!

Vegetable stew from zucchini and eggplant in the oven

Vegetable stew from zucchini and eggplant in the oven is a truly summer dish that will lift your spirits with its bright color and light, rich taste. Despite the fact that the stew contains only vegetables, the dish turns out to be very satisfying, and after one serving you definitely won’t want something harmful!

Cooking time – 40 min.

Cooking time - 10 min.

Portions – 4.

Ingredients:

• Carrot – 1 pc.
• Zucchini – 1 pc.
• Onion – 1 pc.
• Eggplant – 1 pc.
• Bell pepper – 2 pcs.
• Garlic – 4 teeth.
• Tomatoes in their own juice – 400 gr.
• Olive oil – 4 tbsp.
• Oregano – 1 tsp.
• Salt – 1 tsp.
• Ground black pepper – ¼ tsp.
• Greens – 1 bunch.
• Granulated sugar – 1 tsp.

Cooking process:

Step 1. To prepare the aromatic sauce, place the tomatoes in their own juice in a saucepan, pour in olive oil (2 tablespoons) and season with salt, oregano and granulated sugar.

Step 2. Simmer the components on a minimum flame for about 10 minutes.

Step 3. At the same time, place eggplant cubes in a baking dish.

Step 4.We do the same with young zucchini.

Step 5. We supplement the composition with onion half rings and thin slices of carrots.

Step 6. Next, lay out the chopped sweet pepper pulp.

Step 7. Season the assortment with the remaining olive oil and salt and pepper - cook at 200 degrees for 20 minutes.

Step 8. After the time has passed, remove the vegetables from the oven and mix them with tomato sauce. Place in the oven again and leave for another 10 minutes.

Step 9. Before serving, sprinkle with aromatic herbs and take a sample. Bon appetit!

Chicken with eggplants and zucchini in the oven

Chicken with eggplant and zucchini in the oven is a complex dish that combines a variety of vegetables and meat, so you don’t have to prepare a side dish and the main dish separately. Depending on how full your refrigerator is, you can adjust which ingredients to add and which not.

Cooking time – 40 min.

Cooking time – 10-15 min.

Portions – 2-3.

Ingredients:

• Chicken fillet – 1 pc.
• Eggplants – 2 pcs.
• Zucchini – 1 pc.
• Potatoes – 1 pc.
• Celery – 100 gr.
• Carrot – 1 pc.
• Onion – 1 pc.
• Tomatoes – 1 pc.
• Garlic – 2-3 teeth.
• Laurel leaf – 2 pcs.
• Water – 250 ml.
• Vegetable oil – 3 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Cut the washed and dried meat into medium cubes.

Step 2. Roughly chop the peeled onion and carrots.

Step 3. In a frying pan in hot vegetable oil, brown the bird, add chopped vegetables.

Step 4. At the same time, cut the zucchini and eggplant into large pieces.

Step 5. Add additional ingredients to the frying pan with the meat and vegetables, add salt and mix.

Step 6.Add slices of peeled potatoes, celery, pour a glass of hot water. Be sure to add spices and salt. Cover the pan with a lid and simmer until the potatoes are ready.

Step 7. When the potatoes become soft, remove the dish and add tomato cubes, chopped garlic and herbs. After stirring, leave covered for 10 minutes.

Step 8. Serve the appetizing dish to the table without waiting for it to cool. Bon appetit!

Eggplants and zucchini with meat in the oven

Eggplants and zucchini with meat in the oven, cooked in a sleeve and simmered in their own juice - this is an ideal option for a light and satisfying dinner without extra calories. After a portion of this food, you will get rid of hunger for a long time and recharge with energy.

Cooking time – 50 min.

Cooking time - 10 min.

Portions – 3-4.

Ingredients:

• Turkey fillet – 400 gr.
• Zucchini – 1 pc.
• Eggplant – 1 pc.
• Onion – 50 gr.
• Carrot – 1 pc.
• Sunflower oil – 3 tbsp.
• Garlic – 1 tooth.
• Lemon juice – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Remove the skin from the onions and carrots, rinse and cut into fairly large segments. We do the same with fillet.

Step 2. Trim the “butts” of the zucchini and eggplant, cut into half rings of medium thickness.

Step 3. Transfer the ingredients into a baking sleeve, sprinkle with oil and sour citrus juice, salt and pepper.

Step 4. Tie the bag and intensively mix the products. Place the semi-finished product in a mold and put it in the oven, heated to 190 degrees for 40-50 minutes. It is recommended to stir the ingredients every 15 minutes.

Step 5. Place the juicy food on portioned plates and begin the meal. Bon appetit!

Zucchini and eggplant baked with mushrooms in the oven

Zucchini and eggplant baked with mushrooms in the oven is a tasty and light dish that will surprise you with its variety of tastes and aromas. Depending on your preferences, you can combine a variety of ingredients, such as replacing the cauliflower florets with broccoli.

Cooking time – 50 min.

Cooking time - 10 min.

Portions – 6.

Ingredients:

• Champignons – 200 gr.
• Cherry tomatoes – 100 gr.
• Zucchini – 2 pcs.
• Eggplants – 1-2 pcs.
• Red onion – 1-2 pcs.
• Cauliflower – 500 gr.
• Garlic – 1 head.
• Bell pepper – 2 pcs.
• Olive oil – 40 ml.
• Balsamic vinegar – 2 tbsp.
• Salt – ¼ tsp.
• Ground black pepper - to taste.

Cooking process:

Step 1. First of all, we wash and chop the vegetables: divide the cabbage into inflorescences, cut the onions into 4 parts, cut the zucchini and eggplants into rings, leave the mushrooms whole or cut them into 2-4 parts if desired. Peel the garlic cloves and remove the seeds from the sweet pepper.

Step 2. Season the ingredients with a mixture of balsamic vinegar, olive oil and salt and pepper - distribute on a baking sheet lined with parchment paper.

Step 3. Place the baking sheet in the oven preheated to 150-160 degrees for 30-40 minutes.

Step 4. Carefully transfer the aromatic assorted vegetables onto a serving dish and serve. Bon appetit!

Zucchini and eggplant with minced meat in the oven

Zucchini and eggplant with minced meat in the oven is an incredibly tasty and nutritious dish that will delight everyone who tries even a forkful. Vegetables are in perfect harmony with a thin layer of minced meat, beaten eggs and cheese shavings.

Cooking time – 60 min.

Cooking time - 15 minutes.

Portions – 2.

Ingredients:

• Minced meat – 100 gr.
• Eggplants – 1 pc.
• Zucchini – 150 gr.
• Tomatoes – 1 pc.
• Eggs – 2 pcs.
• Sour cream – 2 tbsp.
• Hard cheese – 50 gr.
• Salt - to taste.

Cooking process:

Step 1. To speed up the process and for your own convenience, lay out everything you need on the work surface.

Step 2. Spread the minced meat in an even layer over the bottom of a tall baking dish and add salt.

Step 3. Place thin eggplant rings on top of the meat component.

Step 4. On top - slices of zucchini without skin and seeds + salt.

Step 5. In a bowl, beat the eggs with the addition of salt and sour cream.

Step 6. Pour the resulting mixture over the vegetables and minced meat.

Step 7. Complete the dish with slices of ripe tomato and grated cheese.

Step 8. Bake for 40 minutes at 180 degrees. Cook and enjoy not only the result, but also the process!

Zucchini and eggplant in the oven, baked in slices

Zucchini and eggplant in the oven, baked in slices - this is a dish that can be served as an independent dish, or as a side dish, complementing any dish based on red meat, fish or poultry. For extra sophistication, we’ll also add a little cheese.

Cooking time – 1 hour 10 minutes

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Young eggplants – 2 pcs.
• Young zucchini – 2 pcs.
• Large tomatoes – 2 pcs.
• Garlic – 2 teeth.
• Mozzarella – 120 gr.
• Ground coriander – 1 pinch.
• Greens - to taste.
• Hot red pepper - to taste.
• Ground black pepper - to taste.
• Salt - to taste.

Cooking process:

Step 1. Cut the eggplants into rings about 2 centimeters, sprinkle with salt and leave in this form for 15 minutes.

Step 2. After the time has passed, rinse the vegetable under running water and blot dry with paper towels.

Step 3.We cut the zucchini in a similar way.

Step 4. Immerse the tomatoes in boiling water for a minute, and then easily remove the skins.

Step 5. Mash the tomatoes with a potato masher and season with pepper, salt, coriander and chopped garlic.

Step 6. Cut the soft cheese into round pieces to fit the shape of the vegetables.

Step 7. Assemble the dish in the form of a turret, layer eggplant rings + salt, grease with tomato dressing, zucchini rings + salt + tomato dressing. We form the entire workpiece in a similar way. Bake for 25-30 minutes at 180 degrees.

Step 8. Place the cheese on top a couple of minutes before it’s ready.