When it gets really hot outside in summer, light dishes are just right for us. Heavy cream sauces, hearty stews and juicy steaks are hard on the stomach in the heat. Cherries, berries, eggplants, tomatoes and the like – summer fruits and vegetables are currently an indispensable part of the table and taste particularly good. Only 20 calories per 100 grams and full of vitamins and nutrients - zucchini are healthy and are one of the most popular vegetables in summer. Whether raw with a salad, baked with cheese, grilled, zucchini fritters or the famous zoodles - the crunchy vegetables can be prepared in a variety of ways and enrich our summer cuisine. Have no idea what to make for dinner? How about a delicious and creamy zucchini casserole? Sometimes vegetarian, sometimes with minced meat or Greek-style - our zucchini recipes won't let you get bored and taste simply wonderful!
Ready in no time, very versatile and really tasty - casserole recipes taste good and are the perfect choice forlight and quick summer dishesduring the week. With a rich sauce and baked with cheese – you will love this potato zucchini casserole!
Ingredients for 4 servings:
- 500 grams of zucchini, cut into thin slices
- 700 grams of potatoes, thinly sliced or grated
- 2 shallots, finely diced
- 3 cloves of garlic, finely chopped
- 30 Gramm Butter
- 200 grams of cream
- 100 ml milk
- 100 grams of ham (optional)
- 80 grams of Parmesan or Cheddar, grated
- 1 tablespoon each thyme and paprika powder
- Salt and pepper
Preparation:
- Heat half the butter in a large saucepan over medium heat and sauté the garlic cloves for 5-8 minutes.
- Spread the garlic butter on a baking dish.
- Heat the remaining butter in the pot and fry the shallots for 3-4 minutes.
- Add the cream and milk and simmer for 10-12 minutes until the sauce is reduced by half.
- Preheat the oven to 180 degrees and alternately layer the zucchini and potato slices in the baking dish.
- Spread some sauce between the vegetable layers.
- Spread the ham and cheese over it and bake the potato and zucchini casserole for about 45-50 minutes until golden brown.
- Enjoy!
Low-carb zucchini minced meat casserole with feta
Do delicious and healthy dishes taste bland and boring? Far from it! Super creamy, full of flavor and only 6 grams of net carbs per serving - this ground beef zucchini casserole with feta is perfect for a light low carb or keto dinner.
Ingredients for 4 servings:
- 500 grams of zucchini, diced into bite-sized pieces
- 1 medium onion, finely chopped
- 2 cloves of garlic, finely chopped
- 400 grams of tomato sauce without added sugar or canned diced tomatoes
- 500 grams of ground beef
- 100 grams of feta
- 20 Gramm Butter
- 1 teaspoon each rosemary, thyme and paprika powder
- Salt and pepper
Preparation:
- Heat butter in a pan over medium heat and fry garlic and onion for 4-5 minutes.
- Add the minced meat and fry for 7-8 minutes, stirring occasionally.
- Add diced tomatoes, zucchini and spices and simmer for 10-12 minutes.
- Preheat the oven to 180 degrees and pour the minced meat mixture into a baking dish.
- Sprinkle the low carb minced meat and zucchini casserole with feta and bake for 15-17 minutes.
Zucchini and eggplant moussaka recipe
How to make a delicious onePrepare eggplant casserole, you know. But why not combine the two summer classics in one and try our Greek moussaka with zucchini and eggplant today?
Ingredients for 4 servings:
- 500 grams of zucchini, sliced
- 500 grams of eggplant, sliced
- 500 grams of potatoes
- 2 onions, finely diced
- 3 cloves of garlic, finely chopped
- 20 grams of tomato paste
- 400 grams of canned chopped tomatoes
- 1 No
- 120 grams of sour cream
- 100 ml vegetable broth
- 1 teaspoon each oregano and thyme
- 1 tbsp olive oil
- 50 grams of grated Parmesan
- Salt and pepper
Preparation:
- Pre-cook potatoes in salted water for about 20 minutes.
- Salt the eggplant and zucchini slices and let them sit for 15 minutes.
- Preheat the oven to 180 degrees.
- Place the eggplant and zucchini in a sieve, rinse with water and pat dry with kitchen paper.
- Place on a baking tray lined with baking paper and bake in the oven for 15 minutes.
- In the meantime, heat olive oil in a pan and sauté garlic and onion for 3-4 minutes until translucent.
- Add tomato paste and stir.
- Add chopped tomatoes, season with spices and simmer for 5 minutes.
- Increase the oven temperature to 200 degrees and mix the cream, egg and vegetable broth in a bowl.
- Spread a baking dish with a little tomato sauce, spread half of the potato slices on top and then cover with half of the zucchini and eggplant slices.
- Then add the remaining tomato sauce on top and repeat the above step.
- Finally, pour the cream mixture on top and sprinkle with the Parmesan.
- Bake for 25-30 minutes until golden brown.
Quick lasagna rolls
Rich, creamy and aromatic – who doesn’t love lasagne? If you're watching your diet and want to lose a few pounds, then you'll love our healthier option! ThisLasagna rollswith zucchini are super tasty and one portion has just 260 calories - a real dream, right?
Ingredients for 4 servings:
- 3 medium zucchini, sliced lengthwise
- 300 grams of baby spinach
- 3 cloves of garlic, finely chopped
- 1 egg, lightly beaten
- 450 Gramm Marinara-Sauce
- 370 Gramm Ricotta
- 120 grams of Parmesan, grated
- 80 Grams Mozzarella
- 1 tsp Italian seasoning
- Salt and pepper
Preparation:
- Preheat the oven to 180 degrees and spread half of the marinara sauce on the bottom of the baking dish.
- Salt the zucchini and set aside for 15 minutes.
- Spray a skillet with cooking spray and place over medium-high heat.
- Sauté spinach in it for 2-3 minutes.
- Mix spinach, egg, ricotta, parmesan, garlic, spices and salt and pepper well in a bowl.
- Dab the zucchini slices with a kitchen towel and top each with 1-2 tablespoons of the ricotta mixture.
- Roll up tightly and place in the baking dish.
- Spread the remaining marinara sauce over it and sprinkle with the mozzarella.
- Bake for 25-30 minutes and your zucchini rolls are ready!
Creamy zucchini casserole alla Parmigiana
We all know chicken parmigiana. But if you don't feel like meat, then this zucchini casserole alla Parmiagana is the best choice for you!
Ingredients for 4 servings:
- 1 kg zucchini, sliced lengthways
- 1 onion, thinly sliced
- 3 cloves of garlic, finely chopped
- 800 grams of canned tomatoes
- 225 grams of wheat flour
- 80 grams of Parmesan, grated
- 200 grams of mozzarella, cut into large pieces
- 1/2 bunch fresh basil
- 80 ml olive oil, plus extra for frying
- Salt and pepper
Preparation:
- For the tomato sauce, heat 2 tablespoons of olive oil in a large pot over medium heat and fry the onion and garlic for 7-8.
- Add the tomatoes and 120 ml water and simmer, stirring occasionally, for 15-18 minutes until the sauce has thickened slightly.
- Stir in the basil leaves and set aside.
- Preheat the oven to 180 degrees and pour about a third of the tomato sauce into a baking dish.
- Salt the zucchini and set aside for 15 minutes, then pat dry with kitchen paper.
- Generously dust the zucchini slices with flour on both sides.
- Heat olive oil in a pan over medium heat and fry zucchini for 3 minutes per side until golden brown.
- Place a layer of zucchini on the tomato sauce and sprinkle with 20 grams of Parmesan.
- Cover again with tomato sauce and distribute zucchini slices over it.
- Sprinkle with Parmesan and mozzarella and bake for 30-35 minutes until golden brown.
- And your zucchini casserole alla Parmigiana is ready!
