Composition / ingredients
Step-by-step cooking
Step 1:
How to bake tomatoes in sour cream? Prepare the ingredients according to the list. Sour cream can take any fat content, to your taste. Cheese, too, choose any of the hard and semi-hard. Wash the vegetables well and dry them with paper towels. Peel the garlic from the husk.
Step 2:
Wash the dill, dry it and chop it finely.
Step 3:
In a separate bowl, combine sour cream with garlic, chopped dill, salt and pepper.
Step 4:
Mix the resulting mass until smooth.
Step 5:
Cut tomatoes into circles. Zucchini also cut into circles. I did not remove the skin from the zucchini, it is tender. If your zucchini has a tougher skin, you can peel it by also removing the rough bones (if necessary).
Step 6:
Take a rectangular or square shape of suitable sizes. Lubricate it with oil. Place the circles of zucchini and tomatoes alternately in the mold.
Step 7:
Brush vegetables on top with previously prepared sour cream sauce with garlic and spices.
Step 8:
Sprinkle the casserole with grated cheese on a fine or medium grater on top of the sauce. Bake tomatoes in sour cream with zucchini in a preheated 180 ° C oven for about 40 minutes. Be careful, choose the time and temperature exactly for your oven. Periodically check the readiness and adjust them.
Previously, exclusively vegetable did not cause me such awe as now. I could eat zucchini fried in batter in unlimited quantities. But I did not perceive stewed. However, over time, I learned to cook them so that the whole family eats them with pleasure. Sour cream sauce and crispy cheese crust are enough for this.
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 !
Which zucchini will work best? Choose young fruits with tender skins. Wash them and peel them. It is not necessary to cut off a very thin skin. If you use more mature zucchini, cut off the rough peel and cut out the middle with the seeds.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Zucchini - 23 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Salt - 0 kcal/100g
