Zucchini baked in the oven with chicken. Chicken with zucchini and cherry tomatoes baked in the oven. Recipe with step by step photos. The most delicious chicken recipe with cauliflower and zucchini

For those who do not like garlic, its amount can be reduced.
For spices, besides salt and pepper, I use thyme and basil, 1 teaspoon each.
I don’t remove the skin from tomatoes, but if you know that it will annoy you, then it’s better to remove it.

Cut the zucchini into slices or circles about 0.5 centimeters thick.
Cut both tomatoes approximately the same thickness.
Peel and mince the garlic.

Put the lightly fried zucchini (exactly half) in a baking dish. I grill them without oil.
By the way, you can skip this step, I do it out of habit. It turns out perfectly well without frying.

Salted and peppered, coarsely chopped chicken breast is laid out on top.
Sprinkle it with basil, thyme, minced garlic and drizzle with olive oil.

Put the casserole in an oven preheated to 180-200 degrees for 20 minutes.
During this time, mix grated cheese, sour cream (I take 10-15%) and mustard.
After 20 minutes, choose a mold and spread the cheese on top.
Return to oven for another 5 minutes, until cheese is melted.
After I put the casserole a second time, I already turn off the oven and in 5 minutes the cheese melts and the casserole comes out perfectly.

It would seem that there is nothing complicated in baking chicken. But is it really so? Many housewives know from their own experience that baked chicken in the oven can turn out to be a bit dry. The most important thing is to marinate it correctly. Remember that the longer it stays in the marinade, the better. Do not rush this process.

0.5 medium-sized chicken (700 - 800 gr);
salt, a mixture of peppers;
1 st. l. vegetable oil;
6-7 cherry tomatoes;
1 bell pepper;
0.5 medium-sized zucchini;
2 small onions;
2 slices.

Chicken with zucchini baked in the oven - recipe.

We cut the chicken into small pieces - so that later they are convenient to eat.

Salt, pepper and carefully distribute the spices over the entire surface of the chicken.

We put it in a container and send it to marinate in the refrigerator for 3-4 hours. Of course, with a lack of time, you can limit yourself to 30-40 minutes, but if possible, I still advise giving the chicken a little time.

We clean the bell pepper and cut into fairly large half rings.

Zucchini is also cut into large half rings. I don't peel zucchini - I like that they stay green. And you see for yourself. But after baking, their skin is absolutely not felt.

Salt and pepper the zucchini.

Cut cherry tomatoes in half. Actually, you can use any tomatoes, not necessarily cherry. But it tastes better with them, it has been experimentally proven.

Peel the onion and cut into quarters.

We clean the garlic and pass it through a press.

We mix the zucchini, peppers, tomatoes, onions and garlic, trying to make sure that the garlic is distributed over all the vegetables.

Add marinated chicken and vegetable oil, mix thoroughly again.

Stir the chicken with vegetables into the roasting sleeve. Make sure that the ends of the sleeves are well tied. And don't forget to let the air out of the sleeve so that the sleeve doesn't tear in the oven.

We send the chicken to the oven, heated to 220 degrees. Well, that's it, for 40 minutes you can forget about your dish. Although it is unlikely that you will succeed - the aroma will be so incomparable that your family members will torment you with questions about when everything will be ready.

0.5 medium-sized chicken (700 - 800 gr);
salt, a mixture of peppers;
1 st. l. vegetable oil;
6-7 cherry tomatoes;
1 bell pepper;
0.5 medium-sized zucchini;
2 small onions;
2 slices.

Chicken with zucchini baked in the oven - recipe.

We cut the chicken into small pieces - so that later they are convenient to eat.

Salt, pepper and carefully distribute the spices over the entire surface of the chicken.

We clean the bell pepper and cut into fairly large half rings.

Zucchini is also cut into large half rings. I don't peel zucchini - I like that they stay green. And you see for yourself. But after baking, their skin is absolutely not felt.

Salt and pepper the zucchini.

Cut cherry tomatoes in half. Actually, you can use any tomatoes, not necessarily cherry. But it tastes better with them, it has been experimentally proven.

Peel the onion and cut into quarters.

We clean the garlic and pass it through a press.

We mix the zucchini, peppers, tomatoes, onions and garlic, trying to make sure that the garlic is distributed over all the vegetables.

Add marinated chicken and vegetable oil, mix thoroughly again.

Step 1: Prepare the chicken.

Cover the chicken breasts with cling film and lightly beat off, being careful not to damage them.
Then season the chicken meat with salt, ground pepper and dried basil. Rub the spices all over the fillet.

Step 2: cut the zucchini.

Rinse the zucchini well by scrubbing the skin with a brush or coarse sponge. Dry the vegetables and cut them into thin circles. The skin of young zucchini and zucchini is soft, so there is no need to peel it off.

Step 3: Arrange the chicken and zucchini in a bowl.

Fold the chopped zucchini on the bottom of the form, salt them, add fresh basil. Season with sweet paprika and garlic olive oil. Add chicken breasts on top and sprinkle with paprika.

Step 4: Bake Chicken Breast with Zucchini.

Send the zucchini with chicken breast to bake in a preheated oven. Cooking temperature - 200 degrees, and in time it will take 20 to 25 minutes.
Just before the chicken and vegetables are done, top with thinly sliced or shredded mozzarella and return to the oven to melt the cheese into a delicious crust.

Step 5: Serve Chicken Breast with Zucchini.

Serve chicken breast with zucchini immediately after cooking, as a hot dish. It is very tasty, especially if you offer boiled rice, spaghetti or creamy mashed potatoes as a side dish. Garnish with fresh basil leaves and enjoy tender chicken fillet and stewed zucchini. A great meal for the whole family.
Bon appetit!

If you want the dish to be juicier and fatter, use chicken thighs, removed from the bone and peeled, instead of fillet.

Many people do not like to cook chicken, believing that, as a rule, it turns out to be rather dry. In fairness, it must be said that in many cases this is true. But this recipe is a pleasant exception. It will be very tasty and appetizing, I promise you. In addition, it is absolutely effortless.

The only negative is that it takes time to marinate. But, believe me, this is such nonsense compared to what you get in the end that it's not even worth talking about it. Another advantage of this recipe is that you will cook a side dish in the form of vegetables with chicken. I'm sure I convinced you. Are we going to try? I'm sure it's like this baked chicken with zucchini and cherry tomatoes you will definitely like it.

Ingredients for 2 servings:

0.5 medium-sized chicken (700 - 800 gr);
salt, a mixture of peppers;
1 st. l. vegetable oil;
6-7 cherry tomatoes;
1 bell pepper;
0.5 medium-sized zucchini;
2 small onions;
2 cloves of garlic.

Recipe for baked chicken with zucchini and tomatoes.

We cut the chicken into small pieces - so that later they are convenient to eat.

Salt, pepper and carefully distribute over the entire surface of the chicken.

We clean the Bulgarian and cut into fairly large half rings.

Zucchini is also cut into large half rings. I don't peel zucchini - I like that they stay green. And you see for yourself. But after baking, their skin is absolutely not felt.

Salt and pepper the zucchini.

Cut cherry tomatoes in half. Actually, you can use any tomatoes, not necessarily cherry. But it tastes better with them, it has been experimentally proven.

Peel the onion and cut into quarters.

We clean the garlic and pass it through a press.

Mix the peppers, tomatoes, onions and garlic, trying to make sure that the garlic is distributed over all the vegetables.

Add marinated chicken and vegetable oil, mix thoroughly again.

We send the chicken to the oven, heated to 220 degrees. Well, that's it, for 40 minutes you can forget about your dish. Although it is unlikely that you will succeed - the aroma will be so incomparable that your family will torment you with questions about when everything will be ready.

After 40 minutes, remove the chicken with vegetables from the oven, carefully place on a dish and serve immediately. Baked chicken with zucchini and cherry tomatoes served with finely chopped greens.

The first vegetables always beckon with their freshness, juiciness, appetizing aromas. As soon as the first cucumbers, tomatoes, radishes, young cabbages, zucchini and zucchini appear in shops and markets after a long winter with fairly fed up with hearty dishes of potatoes and pasta, many immediately rush to fill their diet to the maximum with these gifts of the earth.

Of course, radishes, tomatoes with cucumbers, fresh herbs are primarily used for salads. And what to cook from young zucchini or zucchini? These vegetables are so tender that you really want to cook the dish itself so that it is tender, light - nothing overly fatty, fried ...

Prepare wonderful chicken cutlets with young zucchini. You will get a truly dietary dish, because the base will be a light chicken fillet, and instead of frying in a pan in oil, these cutlets will be cooked in the oven. A little trick - a little semolina - will make the cutlets lush. Zucchini will add juiciness to a rather dry minced chicken, make the dish lighter, and you can safely treat even the smallest to such tender chicken cutlets.

Ingredients (for 12 cutlets)

2 chicken fillets (500-600 grams)
1 zucchini (250-300 grams)
1 bulb
1 egg
20-30 grams of hard cheese (Parmesan works best)
3-4 st. spoons of breadcrumbs
3 art. spoons of semolina
salt and pepper - to taste

Recipe for chicken cutlets in the oven

Wash the chicken fillet and pat dry with paper towels, then cut into small pieces.

Peel and cut the onion into small pieces.

Put the meat and onion in a blender and chop. You can scroll the meat with onions through a meat grinder.

Add the egg to the minced meat, salt and pepper it.

Stir the minced meat until smooth, and then add semolina to it and mix thoroughly again so that it is evenly distributed.

Grate the zucchini on a fine grater and add it to the minced meat.

Mix well again. it's best to do it by hand.

Sprinkle a thin layer of breadcrumbs on the bottom of a baking dish or baking sheet. Thanks to the breadcrumbs, you do not need to use oil to lubricate the mold. In addition, the crackers will absorb the juice that will be released during cooking, and it will not burn in the oven.

Form patties about the size of a tablespoon and place them a short distance apart on a layer of breadcrumbs.

Sprinkle a small amount of grated cheese on top of each cutlet - to give the dish an appetizing ruddy color.

Bake chicken cutlets in a preheated oven at a temperature of 200 degrees, and after 25-30 minutes a magnificent and very light dish will be ready.

Step 1: Prepare the chicken.

Step 2: cut the zucchini.

Step 3: Arrange the chicken and zucchini in a bowl.

Fold the chopped zucchini on the bottom of the form, salt them, add fresh basil. Season with sweet paprika and garlic olive oil. Add chicken breasts on top and sprinkle with paprika.

Step 4: Bake Chicken Breast with Zucchini.

Step 5: Serve Chicken Breast with Zucchini.

If you want the dish to be juicier and fatter, use chicken thighs, removed from the bone and peeled, instead of fillet.

A great dish for all occasions is chicken with zucchini cooked in the oven. Our detailed recipes with photos will help you cook it at home - simply and quickly!

Chicken is amazingly combined with many vegetables, so in the summer you can experiment endlessly. Chicken baked with zucchini and potatoes in the oven is a very tasty and satisfying dish, and it is quite simple to prepare. Try it!

potatoes - 700 g;
zucchini - 300 g;
chicken (you can take any parts of the chicken, I have chicken thighs) - 500 g;
sour cream - 2-3 tbsp. l.;
garlic - 3 cloves;
salt, black ground pepper - to taste;
dry rosemary - 1 tsp;
dill - 3 sprigs;
vegetable oil.

Cover the form with zucchini, potatoes and chicken with foil and send to the oven preheated to 180 degrees for 30 minutes. Then take the dish out of the oven, pour over the vegetables with the juice that formed in the mold during the baking process. Turn chicken over and bake for another 30 minutes. Then remove the foil and cook the dish until cooked for another 15-20 minutes. The chicken should be golden and the vegetables should be soft and fully cooked.

Divide into serving bowls and serve hot.

Recipe 2: Oven-Baked Chicken with Zucchini

chicken ham - 1 kg;
potatoes - 1-2 kg;
soy sauce - 1 tbsp;
garlic - 2 cloves;
zucchini - 1 pc;
seasoning for potatoes - 1 tbsp;
salt - to taste

First, cut the chicken thighs into pieces and put in a deep cup. Pour over soy sauce and salt a little, because the sauce is already salty. You can not add salt, a matter of taste.

Add crushed garlic.

Add some mayonnaise.

We mix everything thoroughly. We leave to marinate.

In the meantime, let's get on with the potatoes. Wash and clean potatoes.

We cut into circles.

Add seasoning for potatoes.

If there is salt in the seasoning, then we do not put salt. If not, salt. We mix.

Then wash and clean the zucchini.

Cut into slices 1 cm thick.

Cut out the seeds, if necessary. I cut out. Salt.

Lay out some of the potatoes.

Then a zucchini.

Leftover potatoes.

Lay the pickled hams on top of the potatoes.

And send it to a preheated oven to 180 degrees for 50 minutes.

Then we take out a baking sheet and sprinkle the dish with grated cheese.

Sprinkle greens on top.

And put it back in the oven for 10 minutes. The dish is ready! Serve with sour cream.

Recipe 3, step by step: chicken fillet with zucchini in the oven

Chicken fillet baked with zucchini turns out to be very tender, tasty and satisfying, please yourself and your loved ones with such a dish and they will appreciate it.

Chicken fillet - 400 g
Tomatoes - 2 pcs.
Onion - 1 pc.
Zucchini or zucchini - 350 g
Hard cheese - 150 g
Salt - to taste
Seasoning Provence herbs - 1 tsp.

Cut the chicken fillet into small pieces.

Add salt and seasoning to the fillet.

Mix well and place in a greased form.

Peel the zucchini and cut into half rings. Lay the zucchini over the chicken and season with salt to taste.

Cut the tomatoes into half rings and put on the zucchini.

Chop the onion and put on the tomatoes, salt to taste.

Sprinkle with grated cheese.

Bake at t 180 * s for 45-50 minutes.

Recipe 4: chicken legs in mayonnaise with zucchini (step by step)

Chicken legs 800 g
Zucchini 300 g
Potatoes 500 g
Bulb onion 100 g
Garlic 2 cloves
Sour cream 2 tbsp
Mayonnaise 2 tbsp
Salt to taste
Ground black pepper to taste
Ground paprika to taste
French mustard grains 1 tsp

Wash chicken thighs, pat dry.

Peel potatoes, cut into slices.

Cut the zucchini into circles, onion into half rings, garlic into slices.

For the marinade, mix sour cream, mayonnaise, mustard, spices.

Combine chicken and vegetables.

Add marinade.

Mix. Leave to marinate for 2-3 hours.

Put the chicken with vegetables in a dish. Bake at 190 degrees for 45 minutes.

Recipe 5, dietary: chicken with zucchini - rolls

This is a light diet dish made from young zucchini: zucchini rolls with chicken are baked in the oven, they always turn out tasty and are good even when cold, because they contain almost no fat.

Such a dish can be not only the second hot, but also a cold appetizer, rolls can be cut and served on a dish in the form of large cuts.

Only young zucchini are suitable for making rolls, in which there are almost no seeds, otherwise it will be impossible to cut the zucchini into strips.

This is a healthy and low-calorie dish, it perfectly combines light zucchini with dietary chicken fillet. Thanks to zucchini and cheese, the rolls are juicy, while they do not require a side dish and are good as an independent dish.

young zucchini - 1 pc. (around 700)
small chicken breast fillet - 500 g.
cheese - 70 g.
garlic - 2 cloves
tomato sauce
basil or other herbs
salt, pepper to taste

We cut the peeled zucchini into strips of about 0.5 cm. Lay the zucchini on a silicone mat or baking paper, salt and place in the oven at 180C for 5-7 minutes so that the zucchini can curl up. To do this, they should become a little soft.

We cut the chicken breast into thin longitudinal plates, salt, pepper, add chopped garlic. Mix and let stand until the zucchini for rolls are ready. Three cheese. We lay out strips of chicken fillet on soft zucchini, sprinkle with cheese, basil, drip tomato sauce in several places (about 1 tsp of sauce is required for 1 roll).

We roll the zucchini rolls and fasten them with a wooden skewer or a toothpick. We put in the oven at 180-190C for about 35 minutes.

We determine the readiness of the rolls by piercing with a knife - it should easily enter through them. Hot, warm or cold rolls of zucchini with chicken are served to the table. They are great in every way.

Tender and juicy zucchini in a duet with a dryish chicken breast perfectly complement each other, you get a tasty, satisfying and dietary dish that will satisfy the tastes of both losing weight and lovers of delicious food.

Recipe 6: Oven Zucchini Casserole with Chicken

Zucchini is a versatile vegetable that can be used in many dishes. They also go great with chicken. Here is the original recipe for zucchini casserole with chicken in the oven. Try!

Chicken breast - 1 piece
Zucchini - 1 Piece
Garlic - 2 Cloves
Egg - 1 Piece
Salt - to taste

Grate the zucchini on a coarse grater, and cut the breast with a knife as finely as possible.

Mix the chicken with zucchini well, salt, squeeze a couple of cloves of garlic.

Put the prepared mass in a baking dish, pour over the beaten egg and put in the oven, preheated to 180 degrees, for 45 minutes.

Zucchini with chicken in the oven are ready. Serve hot. Eat with pleasure!

Recipe 7: Chicken Breast Baked with Zucchini (with photo)

2 chicken breasts;
1 small young zucchini;
Sour cream - 3-4 tablespoons;
Salt - to taste (about 0.5-2/3 teaspoon);
Sunflower oil - 1 tablespoon;
Spices - also to your taste: ground black pepper, turmeric, a mixture of spices "Universal" - ¼ teaspoon each.

My zucchini, peel and cut into circles or halves of circles, up to half a centimeter thick, can be thinner - 3-4 mm.

Pour a little vegetable oil into a baking dish (glass, ceramic or even disposable aluminum) and distribute along the bottom, lightly grease the sides.

Lay out in a zucchini shape. You don’t even need to salt them, as the vegetables will soak up the juice and spices when baked along with the chicken. By the way, instead of zucchini, you can put sliced \u200b\u200bpotatoes, sweet peppers, pumpkins or even apples down. I have only tried the squash version so far. Apples, in our opinion, are quite an exotic combination, but let's try with potatoes!

Rinse the fillet, dry it a little and lightly beat off on both sides.

Sprinkle with spice mixture, also on both sides.

We coat the fillet with sour cream and put it on top of the zucchini, covering the vegetables.

Bake at 180C for 45 minutes - 1 hour, until the breast is baked (test with the tip of a knife; if the meat and zucchini are soft, it's ready).

Serve baked chicken breast with zucchini, garnished with fresh herbs: parsley, arugula.

Recipe 8: how to cook zucchini boats with chicken

From zucchini baked with minced chicken in the oven, with the addition of sour cream, onions and spices, you get a very tasty and healthy dinner for the whole family. And preparing this dish is easy.

300 g chicken fillet,
onion head,
3 young zucchini
2 tablespoons sour cream
3-4 garlic cloves,
1 teaspoon dried basil (or some fresh)
salt,
vegetable oil,
a pinch of ground pepper.

Twist the fillet in a meat grinder.

Rinse the zucchini. Cut them in half and scoop out the pulp with a teaspoon. Cut it into cubes.

Fry the twisted chicken fillet in a pan over low heat, constantly stirring it with a spoon, for 5-6 minutes. Then add the zucchini pulp.

Salt, add basil, crushed garlic, a little pepper and season everything with sour cream. Stir and simmer for about 10 minutes.

Cool and transfer the entire mass to the blender bowl.

Beat until the stuffing becomes airy and homogeneous.

Stuff them with zucchini boats, put them on a baking sheet (we eat and lose weight info). Pour a little boiled water, literally half a glass and send to bake in the oven for 20-30 minutes.

Remove, cool and transfer to a plate. Serve with this dish.

Delicate zucchini is often preferred over zucchini. It is smaller, neater, juicier. However, when frying, it loses many of its useful and taste qualities. There is a solution! You can just bake a vegetable - and then everything valuable can be saved.

The easiest recipe

How to cook zucchini baked in the oven:

Wash the fruits, cut off the stem. Cut into long slices;
In a bowl, mix all the spices and a little salt. If you want, you can add a little grated cheese here for a soft crust;
Line a baking sheet with parchment paper and turn on the oven to heat up. A temperature of 180 Celsius is enough;
Roll each piece of vegetable in a mixture of spices and put on parchment;
Top with a thin stream of oil. If there is a spray, you can use it;
Send to the oven for twenty minutes, then turn on the "grill" function and bake for another two minutes. After that, you can apply immediately.

Zucchini with garlic, herbs and cheese in the oven

120 g parmesan cheese;
4 zucchini;
180 ml sour cream;
1 clove of garlic;
20 g greens.

Time - 30 min.

Calorie content - 61 kcal / 100 g.

Baking process:

Wash the vegetables and cut off the stems. Then cut into rings, quite large;
Cheese must be grated, you can also coarsely;
Then mix it into sour cream, add peeled chopped garlic and a little salt here;
Line a baking sheet with parchment and place the circles on it;
From above they must be greased with cheese-sour cream mixture. Send to the oven;
Bake at 180 Celsius for about twenty minutes;
During this time, finely chop the greens. It can be cilantro, and parsley, and rosemary, and dill - anything;
Sprinkle the circles on top with herbs immediately after they are taken out of the oven.

Eggplant and zucchini baked with cheese

3 tomatoes;
120 g mozzarella;
2 eggplants;
3 g ground coriander;
2 zucchini;
2 cloves of garlic;
2 g ground chili.

Time - 50 min.

Calorie content - 40 kcal / 100 g.

Cooking steps:

Wash vegetables. They should all be about the same diameter and fairly young;
Wash the eggplants and cut them into circles, at least a centimeter thick;
Put the circles in a bowl and sprinkle them with plenty of salt, leave for fifteen minutes;
Then they must be rinsed with water and remove all moisture with a towel;
Cut zucchini in the same way, but do not sprinkle with salt;
Tomatoes should be blanched. To do this, make a cross-shaped incision on them below, lower them into boiling water for a minute, pull them out and cool them sharply. After that, with a knife, it is easy to pull off the skin;
Place the pulp itself in a blender bowl, add a little salt, chili, coriander, peeled garlic. Beat everything into a homogeneous puree;
Cut the mozzarella into the same circles as the eggplant, just thin;
Take a glass form and pour almost all the tomato mass into it;
Then proceed to collect a few turrets. Sprinkle a little salt on the eggplant, add tomato dressing on top, then comes a ring of zucchini, again salt, tomato dressing, eggplant, zucchini. There will be several such turrets;
Put them in the same bowl where the tomato sauce is located, put them in the oven for half an hour at 180 Celsius;
Pull out, put a mozzarella circle on top and return to the oven for another seven minutes maximum. Serve in portions with greens.

Zucchini with chicken

750 g zucchini;
220 ml sour cream;
800 g of young potatoes;
1 fillet;
2 bows;
20 g of oil;
40 g of hard cheese;
1 bunch of greens.

Time - 2 hours.

Calorie content - 68 kcal / 100 g.

Cooking method:

Wash potatoes. You don't need to remove the skin from it. Cut the root vegetables into rings, not too thin;
Similarly, cut the washed zucchini. Do not use the stem;
Rinse the fillet, cut off all the films and veins. Cut into small pieces;
The onion freed from the husk should be chopped into half rings. You can take leek, it is more juicy;
In a large bowl, mix all vegetables and meat;
Wash and finely chop the greens, add to the rest of the products;
Also add seasonings and salt, mix;
Pour in sour cream, mix, leave to marinate for at least an hour. Instead of sour cream, you can take cream;
Lubricate a ceramic or glass form with oil, and then transfer all the products there;
Spread evenly and cover with foil. If a sheet of foil is used, the frosted side should be on the bottom;
Put in a cold oven and turn on the temperature at 200 Celsius. When the sour cream boils, it must be reduced to 180. Bake for another thirty-five minutes, the potatoes should become softer;
Remove and immediately grate the cheese on top.

How to cook stuffed zucchini

4 zucchini;
280 g breadcrumbs;
20 g leek;
30 g of oil;
2 eggs;
90 g of cheese;
parsley.

Time - 45 min.

Calorie content - 116 kcal / 100 g.

Cooking steps:

Zucchini with minced meat

1 onion;
2 zucchini;
80 g of hard cheese;
1 red sweet pepper;
30 g of tomato paste;
2 cloves of garlic;
450 g ground beef;
olive oil.

Time - 40 min.

Calorie content - 125 kcal / 100 g.

Cooking process:

Cut the peeled onion into very small cubes;
Wash the pepper, pull out its stalk with seeds, cut into larger cubes;
Pour a little oil into the pan and put pepper and onion there. Fry products for three minutes;
During this time, peel the garlic and finely chop it. Add to skillet and cook for 2 more minutes, stirring occasionally. Remove from heat, transfer to a bowl to cool;
Now put the minced meat in the pan, salt it. You can add seasonings;
Fry the meat over medium heat, it should be browned. Then add pepper and onion, tomato paste here, mix everything and simmer for another ten minutes. Then let cool;
At this time, wash the zucchini, cut into several pieces. Get large rings. It is necessary to pull out half the pulp with a spoon to make it look like a glass. It is important not to scrub too hard;
Put the "glasses" on a baking sheet, fill them with the cooled meat filling;
Transfer the baking sheet to the already preheated oven to 190 Celsius. Bake twenty minutes;
Grate the cheese. Pull out the baking sheet, sprinkle the cheese on top, send to bake for another ten minutes.

zucchini pie recipe

3 eggs;
140 g of cheese;
220 g flour;
180 ml cream;
120 g butter;
45 ml of milk;
1 onion;
600 g zucchini;
20 ml of oil.

Time - 1 hour 25 minutes.

Calorie content - 187 kcal / 100 g.

How to bake a pie:

Wash the zucchini, if the skin is tough, it needs to be cut off. Cut the pulp into small pieces;
Finely chop the peeled onion;
Fry the onion over low heat for about five minutes, after which it needs to be salted and add zucchini here. Stir and cook another fifteen minutes. The zucchini should become softer;
Mix cold butter by hand or with a combine into flour. Get a crumb. Alternatively, it is better to put the butter in the freezer for ten minutes, and then rub it directly into the flour and stir;
Next, add one egg, salt, pour in milk and knead the dough;
Send the dough ball to the refrigerator for at least twenty minutes;
After that, roll out the dough and put it in a mold, be sure to form the sides. Send to the oven to bake for fifteen minutes at 170 Celsius;
The remaining eggs should be beaten with cream and salt;
Grate the cheese and stir into the creamy mass;
Pull out the dough, put the mass from the pan on its bottom, distribute it evenly;
Pour the creamy dressing on top and send the cake to bake for another half an hour at the same temperature;
Remove, let cool, cut.

Zucchini cooks faster than zucchini. They are smaller in size and have a softer texture. However, these products are interchangeable. In all these recipes, the main ingredient is easily replaced with zucchini, preferably young fruits.

Cheese and zucchini are a great combination, which is why it is used everywhere. Almost any cheese can be used. Hard cheeses can be replaced with soft or salty ones. And greens successfully complement this combination. Even from these three products, you can create a dozen new recipes - and they will always be successful.

Zucchini is easy to combine with many ingredients without losing its special taste. Roasting in the oven helps preserve all the flavors and promotes their harmony. It's worth a try!

This recipe turned out to be impromptu. Once upon a time, a friend of mine marinated pork in a similar way and fried it in a pan. I decided to try it with chicken, but I could not resist and added more traditional sour cream. And in order to save time on preparing a vegetable side dish, I immediately cut it into a zucchini shape. I am a meat person, I can’t imagine life without meat. But zucchini cooked in this way became surprisingly tender with a sour taste. The chicken itself has acquired a fried crispy crust.

All in all, a very simple and delicious lunch.

1 kg of chicken (or just legs), 1 kg of zucchini, 250 g of thick sour cream, 1 tbsp ground sweet paprika, 1 tsp of your favorite spices (I took thyme, marjoram and oregano), salt, black pepper, wine vinegar, water

First, we will marinate the chicken. Mix water with vinegar to taste, so that it is not very sour, just a little bit. Pour the vinegar water over the chicken, the meat should be completely covered. And leave for 2 - 3 hours in the kitchen. Don't marinate your chicken any longer!

Mix sour cream with all spices. You can also add crushed garlic, allspice or hot pepper. Use Asian, European or Oriental spices - each time the dish will be completely new in taste.

We take the chicken out of the marinade, shake it well with our hands to get rid of excess moisture. The marinade itself is no longer needed.

Immediately put the chicken in a baking dish and coat with cooked sour cream.

We cut zucchini arbitrarily, as anyone likes - rings, crescents, quarters, or cubes or sticks, and sometimes barrels and balls;) Place the chopped zucchini in the gaps between the chicken and the form, which did not fit, sprinkle it in a creative mess from above.

That's it, the preparation is over. We put the form in the oven and bake at 200 ° C (with a fan) for about 40 - 60 minutes. I didn’t pour juices over the chicken, I only occasionally looked into the oven, being afraid of burning, naive ... When baking, so much juice is formed, which then turns into a great gravy!

The readiness of the bird depends on the oven - the crust must be fried and, if you pierce the meat with a knife, transparent meat juice should stand out. I always cook a little longer so that the meat pulls off the bone very easily. Try it, the main thing - do not overdry!

We take out the form, put chicken and zucchini on plates and serve with potatoes, rice, noodles, buckwheat, etc. and so on. I have, this time, Czech napkin bread dumplings. This dish is also delicious cold.

Bon appetit and good mood!

Today we are preparing tender chicken breast with fragrant butter. For garnish - zucchini breaded with cheese. Incredibly delicious.

Publication author

Author and founder of the website project - a culinary portal about simple and delicious food. With the help of the site unites all lovers of homemade food. Together with other food bloggers, he shares delicious recipes with detailed step-by-step descriptions. She loves to cook and translates her culinary knowledge into recipes. Every day he tries to make this project even more convenient and interesting. Mom of Anya and Kirill.

Recipe author: Olesya Fisenko
After cooking you will receive 3
Cooking time: 55 min

Ingredients

600 gr. chicken breast
15 gr. parsley
65 gr. butter
320 gr. zucchini
35 gr. parmesan cheese
40 gr. breadcrumbs
2 pcs. tomatoes
1/2 tsp dried basil
1 tsp ground paprika
1 PC. egg
vegetable oil

Cooking method

Put very soft butter at room temperature in a container, add 3/4 teaspoon of coarse salt.

Finely chop the parsley leaves.

We combine the oil and parsley, grind with a mortar or spoon. Add 1/2 teaspoon dried basil and 1 teaspoon ground paprika. Mix thoroughly.

My chicken breast. Gently remove the skin from half of the breast, cover the breast with oil, return the skin to its place. We do the same with the second half.

If you have oil left and you like baked onions, you can peel the onion from the top layer of the peel, cut off the tail, make two cuts crosswise and chop it with oil.

We send the breast to the oven preheated to 200 degrees for 40 minutes (the time is indicated for a breast weighing 600 grams). While the bird is cooking, let's start the side dish. Cut one large zucchini into slices 1-.5 cm thick. In a separate bowl, lightly beat one egg, salt. Dip each slice of zucchini into the egg.

Then turn over a few times in breadcrumbs.

Lubricate the baking dish with vegetable oil and lay out the zucchini. 15 minutes before the end of cooking the breast, send it to the oven and zucchini.

Hard cheese (Parmesan or Grana Padano) cut into thin slices.

3-5 minutes before the end of cooking, spread the cheese on the zucchini.

Cooking breast with zucchini is best in the middle of the oven, without turning on the convection and grill.

Wash the tomatoes and cut into slices. Cut the breast into portioned plates. Place zucchini on each tomato wedge.

Top with a few slices of cheese.

Bon appetit!

Step 1: Prepare the chicken.

Step 2: cut the zucchini.

Step 3: Arrange the chicken and zucchini in a bowl.

Fold the chopped zucchini on the bottom of the form, salt them, add fresh basil. Season with sweet paprika and garlic olive oil. Add chicken breasts on top and sprinkle with paprika.

Step 4: Bake Chicken Breast with Zucchini.

Step 5: Serve Chicken Breast with Zucchini.

If you want the dish to be juicier and fatter, use chicken thighs, removed from the bone and peeled, instead of fillet.

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