Zucchini casserole in the oven
Description
The dish is prepared without unnecessary complications. Zucchini and vegetable casserole baked in the oven is very simple to make. The result is a juicy, aromatic, healthy, and delicious meal. You can choose the vegetables according to your taste, but zucchini, onion, carrots, and cabbage must be included. Tomatoes can be sliced instead of chopped and placed directly into the baking dish. In our family, this casserole appears regularly on the lunch table during summer, just like salads made from fresh summer vegetables. The finished dish is ready to be served.
Instructions
- 1
Step 1
Prepare the ingredients for making vegetable stew.
- 2
Step 2
Peel the carrots, wash them, and cut into pieces of your preferred shape. I cut mine into rounds, as they look more appetizing in the finished dish. Place the carrots in a heatproof baking dish.
- 3
Step 3
Peel the onion, wash it, and chop. Add to the pot with the carrots.
- 4
Step 4
Peel the potatoes, wash them, and slice into 3-4 mm thick slices. Add to the pot with the onion and carrots. Add a little salt.
- 5
Step 5
Cut the cabbage into thin strips and add it to the other vegetables.
- 6
Step 6
Wash the zucchini. Young ones do not need to be peeled. Slice into 1 cm thick rounds. Place in a saucepan. Add a little more salt.
- 7
Step 7
Wash the tomatoes, chop them in any way you like, and pour the resulting mass over the vegetables. I had ready-made tomato juice. Add refined sunflower oil, sugar, and 100 ml of water.
- 8
Step 8
Cover the pot with foil and place it in the oven. Bake the stew at 185 degrees for 50-55 minutes, until all the vegetables are cooked.
- 9
Step 9
Add minced garlic to the finished stew.
- 10
Step 10
Mix all the vegetables in the stew.
- 11
Step 11
The zucchini casserole is ready. It can be served at the table.