Historically, zucchini is a traditional product of the Indians along with pumpkin, corn and beans, and they were brought to Europe from America only in the 16th century. And since then this simple but extraordinary useful product has gained popularity in many countries of the Eurasian continent, and talented culinary specialists have created many wonderful recipes based on it. In this article, you will find detailed information with algorithms on how to cook zucchini deliciously with the most familiar products at hand, as well as some tricks for choosing and handling them.
A little about zucchini
To say that these vegetables are extremely useful is to say nothing about them. After all, the value of zucchini for favorable work gastrointestinal tract simply undeniable. Their tender pulp is very carefully digested in our body, without creating tension for it. On the contrary, zucchini stimulates the intestines, adsorbs toxins well, promotes the removal of excess cholesterol, and also causes a quick feeling of fullness, as a result of which you will not overeat other, heavy, high-calorie foods. And this is very valuable for people who are obese and diabetes and forced to strictly monitor their diet. And the content of vitamins A and C (in large quantities), potassium, magnesium, calcium and iron in zucchini makes them also extremely useful for a growing child's body.
Technologies for cooking zucchini
Many recipes have already been created based on this product, since it is extremely easy to handle and goes well with other vegetables, meat, chicken and even fish. Therefore, you can always figure out how to cook zucchini deliciously, spending very little time. They can be fried and baked in the oven, added to stew and salads, make vegetarian stuffing for pies and even chebureks on their basis, harvest them for the winter in the form of caviar, cook the most delicate soup-puree, stuff with meat ingredients and much more. However, before you can deliciously cook zucchini according to one of these recipes, you need to choose them correctly. So, young fruits weighing about 300 grams, with thin skin and soft unripe seeds, are more preferable. Their only drawback is a short shelf life, but they are especially good for fresh salads, stews and pastry toppings. Therefore, for starters, we will learn how to cook young zucchini deliciously.
Puree soup: preparation
If you have never tried to cook dishes using this technology, then this recipe is just a godsend for you. This is because the puree soup turns out to be very tender and literally melts in your mouth without much effort and a complex list of ingredients. Plus, this will add to the list of simple recipes on how to cook zucchini for a child deliciously. So, for the puree soup, we need a quarter of a chicken (you can also use a soup set or a couple of small legs), 200 ml of cream, 1 fresh carrot, potato and onion, about 4-5 young zucchini, a clove of garlic, a little vegetable oil, bay sheets, spices and bread for croutons. We start everything by putting the chicken to boil to get a good broth, and at this time we peel all the vegetables and wash them under running water. Next, cut into cubes potatoes and zucchini, carrots into thin strips, and onions into half rings. We heat the cauldron on fire vegetable oil and first of all we throw onions and carrots, fry lightly, until yellow. Then add potatoes and zucchini, squeeze out a clove of garlic, mix well and simmer for about 10 minutes.
The final stage
While cooking the broth, do not forget to remove the foam in time, lightly salt and add a couple of laurel leaves. We bring it to readiness, take out the chicken, you can cut it into small pieces and serve with the future mashed soup. Next, pour the broth into a cauldron with vegetables and transfer to a slow fire so that everything is well cooked and the vegetables become soft. After that, heat the cream in a small metal ladle or small saucepan until it is almost hot. We separate the broth from the vegetables, and beat the resulting mass with a blender right in the cauldron until the consistency of a gentle puree, after which we add the broth, spices to taste (salt, allspice) and warm it over low heat for another 5-7 minutes. In conclusion, we cover the cauldron with a towel to infuse, and at this time, in a frying pan in vegetable oil, fry the slices of bread until golden brown. We serve them to our households along with soup and chopped chicken. You can be sure everyone will be very pleased!
Rosan
Another extremely simple and quick recipe how to cook young zucchini deliciously is rozan. It takes literally 10-15 minutes to prepare it, and about 20 minutes to bake in the oven. Therefore, busy housewives will be very happy with such a valuable acquisition in their cookbook, and the family with a brand new culinary masterpiece. So, for an emergency preparation of a vegetarian rosan, we need half a pack of frozen puff pastry, 1-2 small young zucchini, 1 egg, 150-200 g of hard cheese and some spices to taste and, according to preference, almost any dry herbs with a not too sharp taste will do. Allspice and a little cloves give a very pleasant smell and a slightly spicy taste, but this combination can always be replaced with your own choice. So, put the dough for gentle defrosting in a cup and either wrap it in a towel or put it closer to a warm battery. At this time, we prepare the zucchini: wash, cut off the stem and cut them into as thin circles as possible. Next, roll out the dough thinly, like on a pizza (5-6 mm thick), put it in a baking dish greased with vegetable oil, slightly bending the edges inward, and start laying zucchini in a circle on top.
We put in the oven
Thus, we fill the entire form, the excess can be evenly spread out with a second layer. Now we break the egg into the bowl and beat thoroughly, rub the cheese on the smallest grater, and sprinkle the zucchini with a mixture of salt and your favorite spices. Using a brush, brush them with a beaten egg and sprinkle with cheese chips. We put all this in an oven preheated to 200-220 degrees Celsius for 20-25 minutes. We determine the readiness of rosan in several ways: firstly, by the ruddy crust of cheese, secondly, we pierce it with a fork (zucchini should be soft, like mashed potatoes), and thirdly, we check the dough with a toothpick: if it does not stick to it, but a straw will remain hot and dry, which means that the dish can be removed from the oven. So we learned another simple recipe on how to cook zucchini deliciously. Serve such a rosan with light vegetable soups: this way you will enhance the pleasant spring taste of the dish and be able to keep your figure in good shape. Enjoy your meal!
Stuffed zucchini
If you are wondering how else to surprise your household with light vegetable dishes and how to cook zucchini deliciously, then the answer is simple: you need to stuff them! To do this, we use the simple principle of preparing cabbage rolls from bell pepper. For such a dish, we need quite a bit: 2 medium onions, three large zucchini (preferably the same thickness throughout the fruit), 300 g of fresh champignons, a clove of garlic, 2 tomatoes, 200-300 g of Mozzarella cheese, vegetable oil and spices to taste. So, to begin with, we prepare all the products. Firstly, wash the zucchini and cut them across into 3-4 parts, then carefully remove the core from them with a spoon, and rub the resulting “barrels” inside with salt. We leave them like that, and at this time mine and chop the mushrooms into slices, and the onion into cubes. We put a frying pan with vegetable oil on the fire and fry these two ingredients until half cooked, add the core of the zucchini and squeeze the garlic, salt and pepper a little, set aside.
Stuffing
In order for our filling to be properly fixed in the squash "barrels", you need to add finely grated cheese to it, which will melt in the oven and glue the whole mass. Now, with the help of a tablespoon, we fill the already salted blanks and put them on a greased or foil-covered form. For beauty, you can still cut the tomatoes into circles and, as it were, “cover” the barrels. In this form, put the dish in an oven preheated to 150-175 degrees Celsius for about 30-40 minutes. Before you take out the mold, make sure that the dish is ready: firstly, the tomato lid should be dried and browned, like the outer sides of the barrels, and it is better to try the filling for persuasiveness. So you learned how to cook delicious stuffed zucchini. Such a spring dish will surely delight your household, especially if you serve it with fresh bread or garnish.
Recipe for the winter
But how to cook delicious pickled zucchini, we will tell further. This dish can delight you all winter long and generously endow you with stored vitamins, if you make it correctly and according to the recipe. So, for him you will need 5 kg of young zucchini (the so-called "milk"), dill umbrellas, horseradish and laurel leaves, allspice and garlic, plus, if desired, you can add hot red pepper and horseradish root for spiciness and piquancy. To make a brine, you need 3.5 liters of water, 6 tablespoons of salt and 5 sugar, as well as 300 ml of 9% vinegar. For preservation, small jars, liter or 750 ml each, are best suited to eat all its contents in a couple of days. After all, even if this dish is prepared with vinegar, it should not be stored open for a long time. We carefully wash all the jars, we will not sterilize now. After that, we prepare the brine: pour water into a large saucepan, add salt and sugar, wait for it to boil. Next, add vinegar, stir well and leave on low heat.
We roll up banks
At this time, we prepare all the herbal ingredients: wash everything under running water, cut the horseradish leaves into large pieces, peel the garlic and, if necessary, cut it in half, tear off the branches from the dill, and chop the zucchini into thin circles or cubes. Now we evenly distribute all the fragrant components over all the jars, stuff the zucchini tightly, pour it with already boiled brine, and lay it on top of the lid. Now we start sterilization: we take the largest saucepan, put several cans into it, pour boiling water from the kettle to a level just below the necks and put on a small fire. When the water boils, wait another 10 minutes, and after that the jars can be removed and rolled up. Here is such a simple way to cook zucchini deliciously. The recipe, you see, is not at all complicated, except that it is somewhat laborious.
Vegetable puffs
If you are a fan of more high-calorie dishes, we suggest learning how to cook deliciously fried zucchini. To do this, first carefully wash them, cut off the stem, cut into rounds 4-5 mm thick, no more. Now put them in a large bowl and salt very well until they begin to release juice. So they should stand for about 20-30 minutes, and then proceed to frying. To do this, take a large frying pan, pour vegetable oil, then, when it heats up, lay out one circle of zucchini, previously dipped in flour. Fry until golden brown, turn over and wait again. Of course it will take quite long time but the result is worth it. When everything is ready, put a few pieces on another dish in one row, spread the tomato plates on top and brush with sauce (to taste: mayonnaise with crushed garlic and chopped herbs). These vegetable sandwiches go very well with soups with fresh croutons.
Stewed zucchini with meat
For a beloved husband who has returned home after a hard day's work, a roast will be a good surprise. And if you want to surprise him with a new recipe, then the best option will learn how to cook tasty zucchini with meat. So, we need a pound of it (lean pork pulp is best), and 1 more carrot, medium tomato, bell pepper and a couple of onions, 2 zucchini or zucchini, a clove of garlic, vegetable oil and spices to taste. We start everything, as always: all the vegetables are washed, cleaned, cut. Carrots, onions, zucchini and bell peppers - in thin slices, meat - in cubes with a side of 2 cm, scald the tomato with boiling water, remove the skin and cut in the same way. Next, fry the onion in a cauldron in vegetable oil until golden brown, add meat to it. During the preparation of this dish, you should stir it more often so that nothing burns to the walls of the cauldron. And finally, add all the other vegetables to the meat.
Completion
So, first we lightly fry all this, and then pour it with cold water, cover it tightly with a lid and set it to languish on a slow fire until all the ingredients, and especially the meat, soften. Gradually add salt, black and allspice to the cauldron, squeeze the garlic. Periodically check for readiness: pierce the meat with a fork, and taste the broth for salt, add more if necessary. At the end, you can pour chopped greens for decoration, and such a roast should be served with hot croutons and a salad of fresh vegetables. So we learned how to cook delicious stewed zucchini for my beloved husband. Enjoy your meal!
The best way to prepare fresh vegetables in season is to use simple, uncomplicated dishes that preserve the original taste and texture of the vegetable. simple dishes from zucchini will allow you to appreciate the taste of this vegetable, and because of their ease of preparation, you will want to return to them again and again.
The simplicity of zucchini is expressed in its nutritional value. Zucchini is famous for its very low calorie content - only 24 calories per 100 g - so their regular use is not only tasty, but also good for the figure. For people suffering from diseases of the gastrointestinal tract, zucchini is an indispensable vegetable because it is very easily absorbed by the body.
Vegetable stew with zucchini is a classic of Russian cuisine. Due to the fact that this dish can be prepared from almost any product using various combinations, you can always delight your loved ones with new tastes and aromas. The classic stew is a cross between soup and hot, so it can be served as a first or second course, and in some cases as an appetizer.
Vegetable stew with zucchini
Ingredients:
1 young zucchini
2-3 potatoes
1 onion
1 carrot
1 sweet pepper
1 tomato
2-3 tablespoons of vegetable oil,
1 bunch of fresh herbs
salt and pepper to taste,
sour cream to taste.
Cooking:
Onion cut into small cubes. Cut potatoes into medium slices. Carrot cut into thin rings. Sweet pepper cut into thin strips. Cut zucchini into medium sized cubes.
Fry prepared vegetables for 15 minutes in vegetable oil.
Cut the tomato into slices and add to the vegetables. Add salt and pepper to taste, cover and cook over medium heat for about 20 minutes. Remember to stir the dish occasionally so that it does not burn. If the vegetables are not producing enough juice, add some water. When vegetables are soft, remove from heat and leave covered for a few minutes.
Sprinkle the stew with finely chopped herbs and mix. Fresh sour cream will perfectly emphasize the taste of this fragrant dish.
Pickled zucchini will be an excellent dietary side dish or a light snack. The preparation of this dish consists in the preliminary frying of vegetables and subsequent pickling. This dish is inspired by a Jewish-Roman recipe that is several hundred years old. Jews living in Rome prepared summer vegetables - including zucchini - by chopping them and frying them in olive oil, then pickling them with fresh herbs, garlic and vinegar. Herbs and garlic give marinated zucchini a wonderful aroma and freshness.
Ingredients:
500 zucchini,
1 cup flour
1 onion
2 cloves of garlic
bay leaf to taste
1 glass apple cider vinegar 5-6%,
2.5 glasses of water
vegetable oil,
greens to taste.
Cooking:
Dip the sliced zucchini in flour and fry in a pan in vegetable oil until golden brown. Place cooked zucchini on paper towels and let the oil drain.
Heat some oil in a large frying pan, add minced garlic and thinly sliced onion. Simmer over low heat until the onion becomes translucent.
Add vinegar, water and bay leaf, bring to a boil and cook for a few minutes.
Put the zucchini in a large container, pour over warm marinade, sprinkle with chopped herbs and let cool. Cover with plastic wrap and refrigerate. After 12 hours, zucchini can be served at the table. Leftover zucchini should be stored in the refrigerator.
Zucchini soup will come in handy if you want something light and quick. The taste of this soup is very tender and creamy, although it does not imply the addition of any dairy products. This soup will be appreciated by vegetarians and lovers of a healthy diet.
Ingredients:
1.3 kg zucchini,
2 small onions
2 cloves of garlic
5 glasses of water
salt and pepper,
thinly sliced zucchini for garnish
Cooking:
Heat oil in a large saucepan. Add the onion and garlic and cook over low heat, stirring often, until softened, 7 to 8 minutes. Add the zucchini, cut into small pieces, and cook, stirring often, until softened, about 10 minutes.
Add water and bring to a boil. Simmer until the zucchini is very soft, about 10 minutes.
Puree the soup with a blender or food processor until smooth. Season with salt and pepper. Garnish with zucchini straws and serve hot or chilled.
You'll be amazed at how simple zucchini dishes can be made in just a few minutes. Zucchini salad will delight you with its lightness, low calorie content and simplicity. To prepare this salad, it is better to take small zucchini with tender skin. If you want to add a spicy touch and fresh flavor to the dish, add a few drops of lemon juice to it. This salad goes well with steak or fried fish.
Ingredients:
2 cups grated zucchini,
1 cup grated carrots
4 tablespoons of vegetable oil,
1 teaspoon sugar
salt and pepper to taste.
Cooking:
Put the grated zucchini in a colander and let the liquid drain for 30 minutes.
Mix zucchini with grated carrots in a large salad bowl, add oil and sugar.
Place the salad in the refrigerator for 1 hour to mix the flavors of the vegetables, then season with salt and black pepper and serve.
The zucchini omelet is great for brunch, dinner, and even as a snack when cut into thin slices. This dish can be a great alternative to the banal scrambled eggs.
Ingredients:
600 g zucchini,
6 large eggs
100 g grated cheese
2 tablespoons fresh dill,
2 tablespoons of vegetable oil,
1 teaspoon salt
black pepper to taste.
Cooking:
In a medium bowl, mix eggs, cheese and dill. Season with black pepper. Toss finely chopped zucchini with salt.
Heat vegetable oil in a large skillet over high heat. Add zucchini and cook, stirring, until golden brown, 6 to 8 minutes. Pour the egg mixture over the zucchini. Cover and cook until tender, about 10 minutes.
Remove from heat and carefully invert the omelette onto a serving platter.
Easy zucchini pie is one of the most delicious ways to enjoy this summer vegetable. The pie does not take much effort to prepare, and by showing imagination, you can use it as an unusual side dish for fried meat, poultry or fish.
Ingredients:
750 g zucchini,
1 small onion
1 cup flour
1 teaspoon baking powder
250 g cheese
3 eggs,
1/4 cup vegetable oil
greens to taste
1 teaspoon salt
1/2 teaspoon black pepper.
Cooking:
Grate the zucchini, grate the cheese, finely chop the onion.
Preheat oven to 175 degrees. Combine all ingredients in a large bowl, reserving 1 tablespoon of cheese.
Pour the zucchini mixture into a greased round baking dish. Bake the cake for 45-50 minutes or until golden brown. Sprinkle with remaining cheese. Let the pie cool for 10-15 minutes before slicing.
Zucchini is a wonderful summer vegetable that is easy to grow and even easier to prepare. Soft taste, high content vitamins and low calorie content make zucchini a great addition to your table. At this time of the year when personal plots and the markets are overflowing with zucchini, this vegetable should not be wasted, and we hope our simple zucchini recipes will help you make the most of this seasonal fruit.
To diversify your diet and enjoy the last days when zucchini is available at an affordable price, we suggest using them in unusual and surprisingly delicious dishes. Details on what to cook from zucchini for dinner in the following recipes.
Dinner from zucchini is quick and tasty
by the most simple option zucchini dinner will be a regular vegetable casserole. As part of our version, everyone's favorite duo of zucchini and cheese comes to the fore, favorably complemented by spices and herbs.
Ingredients:
- zucchini - 540 g;
- a handful of basil leaves;
- a handful of green onions;
- a pinch of dried thyme and garlic;
- soft cheese - 360 g;
- hard cheese - 45 g.
Cooking
Divide the zucchini into circles and cut them in half. Mix the basil and onion greens together with the dried thyme and garlic. Add grated soft cheese and a pinch of salt to the vegetables. Spread everything in a baking dish and sprinkle with hard cheese. Send the zucchini casserole to the oven for half an hour at 180 degrees.
Zucchini salad for dinner
If you are on a diet and from time to time wonder what you can make from zucchini for dinner, then try preparing a healthy and unusual salad of raw zucchini. This light and very varied in texture dish goes well with hot meat and fish.
Ingredients:
- - 55 ml;
- lemon juice- 30 ml;
- a pinch of chili flakes;
- zucchini - 490 g;
- a handful of green basil;
- a handful of ;
- grated parmesan - 30 g.
Cooking
Start with a simple dressing that combines lemon juice, olive oil, salt and chili flakes. Using a slicer, cut the zucchini into thin ribbons, mix with basil greens and nuts. Top salad with dressing and sprinkle with parmesan before serving.
Yummy from zucchini - lush cutlets for dinner
Zucchini in the cutlet mixture will help not only increase the yield of the dish, but also make dryish chicken fillet cutlets much more juicy and airy.
Ingredients:
- chicken fillet - 530 g;
- zucchini - 130 g;
- garlic clove - 1 pc.;
- onion greens - 2 feathers;
- a pinch of paprika;
- a handful of parsley.
Cooking
Prepare minced chicken fillet and mix it with grated and well-squeezed zucchini from excess liquid. Add mashed garlic clove, herbs and paprika, don't forget the salt. Form cutlets of the desired size and fry until fully cooked.
Zucchini stew for dinner
Ingredients:
- onions - 140 g;
- garlic - 3 cloves;
- zucchini - 440 g;
- tomatoes - 290 g;
- mushrooms - 320 g;
- a pinch of dried Provence herbs
Cooking
Prepare a frying of onion half rings, add pieces of mushrooms and garlic. When the excess mushroom moisture has evaporated, put the zucchini and wait until the pieces are lightly browned. Season the dish with herbs and salt, then add fresh tomato cubes. As soon as the tomatoes disperse into the sauce, the stew is ready.
Zucchini pancakes may seem like a great option for breakfast, but they also work well for an evening meal, making an excellent company for meat dishes and salads.
Zucchini is grown in almost all climatic zones of Russia. An unpretentious culture does not require much attention, but it is rich in vitamins and microelements. If you do not have a passion for farming and growing vegetables, visit the store. In the summer, zucchini are inexpensive, and delicious recipes based on them will allow you to organize a beautiful and useful table. Treat your family with zucchini, because adults and children love them so much. We suggest choosing the best recipe on our website, using the advice of professional chefs. Don't forget to vote for your favorite to make it your favorite among the rest. The rating of popular preferences will allow readers to decide where to start getting acquainted with the product, what ingredients to use in the kitchen in order to get fragrant, quick and tasty dish from zucchini.
Every housewife knows that you can cook zucchini as you like - boil, fry. steam, bake. Remember what epithets the heroine of the Soviet film "Girls" endowed potatoes with? So here it is! Zucchini is no worse, and sometimes even superior to potatoes in terms of speed and ease of preparation. From them you can create soups, side dishes, snacks and much more. Did you know that zucchini can be eaten raw, slightly pickled in brine? We share a "hot" recipe, reveal the secrets of a delicious and healthy cuisine that will give you youth, health and energy. This cooking option will especially appeal to gourmets who prefer spicy notes.
A small zucchini is cut into rings of fine texture - such circles that let light through for viewing. After mixing them gently with salt in a deep bowl, take care of the marinade. We will prepare a slightly sweet marinade so that its taste is revealed by a multifaceted composition. To do this, mix a spoonful of vegetable oil, vinegar 9%, mustard, honey with 3 finely chopped cloves of garlic and different types of pepper. The resulting sauce should be poured over the previously prepared rings, placing them in the cold for a couple of hours. A filigree creation is ideal for a feast, because this taste is truly unforgettable!
A wonderful recipe for lazy housewives who want to pleasantly surprise the household or are waiting for guests. Simple Recommendations will allow to bring to life a surprisingly tasty dish, from which all those present will “lick their fingers”. There are many variations of cooking zucchini pancakes, it all depends on your taste preferences and reverence.
The dough is started on a finely grated zucchini. For 0.5 kg of vegetables, 3-5 tablespoons of flour, 1 egg are taken, and then your fantasies are almost limitless. In the batch, you can add finely chopped greens, tomatoes, bell peppers and, of course, spices. Mix everything thoroughly, and then with a large spoon spread in portions on the oil heated in a frying pan. As soon as the pancakes are browned and covered with a delicious crust on one side, turn them over to the other side to fry evenly on both sides.
It is best to feast on a simple but tasty delicacy with fresh sour cream, which will give it a delicious flavor and enchanting aroma. For beauty, you can sprinkle chopped dill on top, put a couple of sprigs of parsley or cilantro. You will be surprised to find that a freshly baked mound of pancakes melts, like the first snow under the rays of the gentle sun - so quickly they are swept off the plate by those present at the table.
If preservation issues and a complex cooking recipe are not for you, use one more original recipe. Harvest zucchini for the winter without resorting to the processes listed above. This salad will easily compete with your favorite lecho, especially since it does not require much time, effort and patience from you. Zucchini is good for this recipe, although simple classic zucchini with a light skin will also be amazingly tasty. It is better to give preference to young vegetables, but if they are not available, grown specimens can be used. The main thing is to pre-peel them from the peel, large seeds in the middle.
Sterilize appropriately sized jars, including lids. Their purity also plays a key role in product storage. four large heads finely chop the garlic, crush or grate. Add to them 5 tablespoons of 9% vinegar, a glass of sugar and 2 teaspoons with a hill of salt. Looks good in this combination. ground pepper. Its amount is equal to the amount of salt. Then cut the zucchini (3 kg) into rings. Fry until golden brown. After each circle, dip with prepared garlic sauce, ram into a jar, overlapping the layers with the remaining garlic. When the jar is full, oil will come to the surface. Close with a sterile lid. store in a cool place. Get to the table when you want goodies!
Dedicated to admirers of delicious and fragrant snacks! Cooked according to this recipe, zucchini pretty much resembles mushrooms. Yes, you heard right. It is pickled mushrooms that will pleasantly complement any evening, if you add them to potatoes, meat or other dishes carefully placed on the table. Imagine how you get the treasured jar with yummy inside by the arrival of guests or arrange dear person pleasant evening. Have a burning desire to please loved ones? Then read carefully, not missing the nuances and recommendations of experts.
We cut a half-kilogram zucchini into cubes, mixing with finely chopped garlic (5 large cloves). Separately, we prepare the sauce for the marinade, mixing in a bowl a couple of tablespoons of sunflower oil, a spoonful of 9% vinegar, half a teaspoon of salt and sugar. Mix everything thoroughly so that bulk products are completely dissolved. Pour the zucchini, put the workpiece in the cold for several hours (2-3). When the time comes to an end, simmer over very low heat for 15 minutes. After that, we put the dish in sterilized jars, closing the lids covered with boiling water. We create a “bath” from blankets or warm clothes by placing jars in it upside down. We leave for a couple of days. In winter, opening this storehouse of valuable components, you will remember the sunny summer more than once!
Many people buy a multicooker, but often soon after the desired purchase they undeservedly forget about it, and yet it helps to effortlessly prepare delicious and healthy meals. These masterpieces of gastronomy are so light and low-calorie that they can be easily eaten on both cheeks even by those who are on a diet, denying themselves all sorts of delicacies. An ordinary zucchini in a slow cooker can be made so that a pleasant aftertaste will remain with you for a long time. juicy vegetable dish- These are zucchini with eggplant, capable of decorating any meat product or side dish with dignity.
Chop two medium onions into half rings. We turn on the frying option on the device, adding a small amount of oil to the bowl, fry for 5 minutes. During this time, the onion will acquire a golden hue, a pleasant translucency, confirming its readiness. Together with the skin and seeds, we cut the young zucchini and eggplant into cubes, add them to the onion. We enrich our set with finely chopped tomatoes with fleshy pulp, which will add tenderness to the taste. Sprinkle everything with spices and seasonings. We switch the function to extinguishing, hold for up to 35 minutes, open the bowl. Add finely grated garlic and mix everything again. Dinner is served!
Another delicious recipe for those who cannot imagine life without a meat diet, but do not want to neglect the principles of a healthy diet. The preparation of this dish will not take much time, but it will allow you to feed the whole family, from children to adult men with good appetite. The classic combination of potatoes and meat is complemented by juicy zucchini, which gives the dish a special piquancy. If you want soft meat, it is better to use pork or veal, although gourmets also add lamb, it's all a matter of taste.
Cut small pieces of meat, salt, add pepper, fry in oil until tender. Put potato cubes and zucchini in the pan. After 15 minutes (do not forget to stir) add the chopped onion head. After 10 minutes, we supply our “cocktail” with finely chopped tomatoes, bell pepper, greenery. Simmer for another 10-15 minutes over low heat. Turn off, let it brew a little, soak in the aromas of vegetables.
We lay out the resulting yummy on portioned plates or in a large dish, from where everyone can impose as much as they want. The product is especially tasty if you stew it in a cast-iron pan or cauldron. So if you don't already have this versatile item, put it on your shopping list. Good luck in conquering the culinary heights!
Since simple recipes are often the most delicious, we continue the list with another amazing masterpiece. In this case, zucchini is stewed with the addition of green peas to the main ingredient. The dish can be used as a main dish or added as a side dish to meat delicacies. Admirers of diet food skillfully combine it with cereals, usually buckwheat, rice or pearl barley. Some cooks use in the recipe fresh peas, claiming that this way more useful substances are stored in the product.
If the zucchini is young, you do not need to remove the peel from it. Just cut off the ends, then chop the vegetable into small cubes. Feel free to spread them on the oil heated in a frying pan, adding salt and a little ground pepper to taste. Simmer for about 10 minutes, stirring occasionally to soften slightly. Then add the peas, after freeing them from the liquid from the canned food. Pour in 100 ml of cream together with it. Stir for another 10 minutes without removing from low heat. During this time, the cream should change its consistency a little, become thicker. Switch off and serve. Yummy is ready. There will not be people indifferent to fragrant and healthy delicacy in the house.
If you want to cook a quick and easy dish, the appearance of which will make you want to quickly eat a delicious delicacy, you will definitely like zucchini rolls with cheese and spicy garlic. Both an experienced culinary specialist and a newly novice conqueror of recipes recommended by chefs will cope with them.
Opt for young zucchini, the skin of which does not need to be peeled off before cooking. In addition, they have fewer hard seeds that can spoil the impression. Everything you need is easy to buy in the nearest supermarket. We will need 2 young zucchini, which need to be cut into thin longitudinal slices along the entire length of the vegetable. Salt them and fry on both sides.
Blot excess oil with a paper towel. To do this, it is enough to put the ruddy plates on a napkin so that it absorbs the fatty liquid. For 200 g of processed cheese, add 3 chopped garlic cloves, 2-3 tablespoons of mayonnaise, mix. Next, put the resulting filling on the edge of the zucchini plastic. Carefully wrap, fix the roll, sprinkle with herbs. A delicious appetizer is ready, it must be served chilled, previously effectively laid out on a large platter.
If, in addition to the bright, sunny taste of a vegetable snack, you are interested in the aesthetics of a culinary masterpiece, then cooking zucchini with tomatoes will become your favorite recipe in your piggy bank. This simple dish is easy to prepare and eats instantly, although it does not lose its amazing taste when cold. Pre-prepare the mold with sides. This can be a glass or metal bowl, in the absence of which a regular frying pan will do.
Take a young zucchini and a large tomato with fleshy pulp. Light-skinned zucchini varieties are most suitable for cooking, as dark ones may seem harsh. Although, as they say, everyone has different preferences for taste and color. It is better to choose large tomatoes, such as "Bull's Heart" or "Pink". Cut both the tomato and the zucchini into thin rings. Line the bottom layer of the mold on top of the butter with zucchini, place tomato mugs on top. Do not forget to salt each layer and sprinkle with ground pepper to add flavor.
Top with a mixture of mayonnaise and sour cream, mixed with finely chopped herbs and garlic. It will take 15-25 minutes to bake in the oven. Before removing the dish, sprinkle the top with grated hard cheese and leave for another 5 minutes to melt the cheese, forming a beautiful crust. Rest assured your family will love it!
Regardless of the method of preparation, such pan dishes are ideal for those who are on a diet. A minimum of calories, a maximum of pleasure, an original taste and a divine aroma serve as an excellent addition to the main ingredient. Even if you prepare a snack for dinner, your body will not change the seductive silhouette from this delicacy. A quick and tasty dish can be eaten hot, it is no less appetizing when cold. The only advice is to give preference to young vegetables, from which it is not necessary to remove the peel. If desired, you can supplement the culinary masterpiece with mashed potatoes or boiled potatoes, cereals will be just as well compatible with our delicacy.
We will need 3 zucchini, which must be cut into thin rings (0.5-0.8 cm). Whisk 3 raw eggs with a little water. Separately, mix 1.5 cups of breadcrumbs, spices, finely chopped herbs (parsley, dill) and grated hard cheese (50 g). Dip each ring of zucchini in the flour sifted through a sieve, then quickly dip into the egg, and then from all sides into the breading. Fry in a frying pan with hot oil on both sides until golden brown, put the product on a paper towel so that excess oil is absorbed into it. Best of all is a dish with sour cream sauce, which can be varied with garlic, pepper and other spices.
The principle of cooking casseroles remains unchanged throughout for long years. Ingredients are easily changed, supplemented, various sauces are served with the main dish. We suggest using potatoes along with zucchini to prepare a delicious, satisfying, surprisingly fragrant creation. it best option not spend half a day at the stove, but at the same time create a masterpiece from which "drooling".
Professionals advise pre-boil 5-6 medium potatoes in their skins. to then bake them with zucchini. This will further reduce cooking time, preserve the juiciness of zucchini. After the potatoes have cooled, peel them and carefully cut into slices. The rings of zucchini should be the same in diameter, which are to be pre-fried in oil in a pan on both sides. Separately, make a fragrant filling by sautéing the oil over a fire with chopped garlic and salt.
In a glass or metal form, lay out the zucchini and potato rings alternately, pour over the prepared garlic sauce. Cream added to it (100 ml) will add special tenderness to the dish. Simmer in the oven for about 20 minutes at a temperature of 180-190 degrees, then sprinkle grated cheese on top and bring to readiness, keeping the form in the oven for another 5-10 minutes. Enjoy your meal!
Stuffed zucchini will surprise even the most brutal men who prefer a good steak on the table, pretty decorated with blood. The dish is not only tasty, but also satisfying. At the same time, it cooks quickly. It belongs to the category of healthy and wholesome food, because you don’t need to fry it, bake it well enough in the oven, preserving the juicy structure of vegetables and the rich taste of meat. You can follow a simple recipe if you are not a great cook. However, experiments and author's deviations from the classic recipe are allowed. Sometimes the combination of components turns out to be truly interesting, with multifaceted aftertaste notes.
Calculate the number of servings depending on how many people will be present at the table. If you take small zucchini, you get a portioned dish that can be put on a plate, garnished with sour cream with finely chopped herbs. For 4 small vegetables you will need:
- 0.5 kg of minced meat;
- 1 medium head of onion;
- 3 cloves of garlic;
- 0.2 kg of hard cheese;
- herbs and spices.
Cut the zucchini in half, separating the halves with a longitudinal cut. Remove the zucchini pulp with a regular spoon, leaving no more than 1 cm along the edges along with the skin. Then lay the halves upside down on a baking sheet, hold in an oven preheated to 180 degrees for 15 minutes. Separately, fry finely chopped onion and garlic, then minced meat with spices.
Mix the ingredients with half the indicated volume of grated cheese, herbs. Stir and fill the zucchini with the resulting mass. Sprinkle finely grated cheese on top and send the “boats” to the oven with the filling up. It will take no more than half an hour, as a masterpiece of culinary creativity will be ready. Decorate the dish on a plate, serve it to the table!
Squash caviar is not only familiar with its taste to every adult, but also remembered, thanks to the amazing Soviet-era film “Ivan Vasilyevich Changes Profession”. It was here that its amazing taste was compared with an overseas delicacy, a rare guest on the table, which you want to try without breaking away from the exciting process of tasting other dishes. Whatever is on your table, zucchini caviar will be eaten among the first. It has a delicate taste, a pleasant texture and a light, subtle aroma. Despite the director's efforts to convince the viewer that caviar is a rare dish, real housewives know that it is easy to cook it, you don't even have to make special efforts in the kitchen. All you need:
- 3 medium-sized zucchini (it is preferable to take with a light skin, they are distinguished by a delicate taste);
- 1 large carrot;
- 1 large head of onion (take the usual variety, no need to experiment. The dish will turn out incredibly attractive without it);
- 4 tbsp oil (if you like the aroma of an unrefined product, you can take it. Refined sunflower and olive will also do);
- 1 tbsp salted tomato juice;
- Spices to taste (salt and pepper are enough for a classic taste).
We chop the onion, grate the carrot, cut the zucchini into small cubes. Mix the ingredients and put in the heated oil in a frying pan. Cover with a lid, and then simmer over low heat for no more than half an hour. Add juice or tomato paste in the same volume. Remove the cover, allowing excess fluid evaporate. So simmer another 10-15 minutes. After cooling the product, mix it with a blender. Ready! Enjoy with pleasure!
Viennese zucchini not only looks beautiful, but also smells fragrant, filling the house with comfort and a light veil of healthy food. They are easy to prepare, do not require much time and effort. You can find a photo of a dish on the Internet, and it will 100% wake up your appetite. A standard set of products, a few minutes to prepare, and you will be known as a magician of taste and beauty. To prepare a dinner for 7 people, you will need to take:
- 9-10 medium sized potatoes;
- 1 zucchini per 1-1.5 kg;
- 2 carrots (small root vegetables will give the dish a more delicate taste);
- 200 gr. Dutch cheese (choose hard varieties);
- 2x2 tbsp. mayonnaise with sour cream (fat content over 20%);
- 1-3 cloves of garlic (the more you want to saturate the dish with notes of spice, the more cloves you take);
- 1 tbsp. olive oils.
Do not forget about the salt, which should be added to taste. Mix finely grated carrots with mayonnaise, chopped garlic cloves. Put the very thinly sliced potatoes on a greased sheet. It is better if you take a special form with sides, the dish will languish in it in its own juice, which will give it an even more impeccable taste.
Place thinly sliced zucchini on top of the potatoes, salting each layer and brushing it with sour cream or vegetable oil. Decorate the dish with carrots and grated cheese. Keep in preheated oven until cooked. You can check with a knife or a wooden stick. On average, it will take 40 minutes.
Great recipes reveal to us all the possibilities of using zucchini in cooking. Of course, there are many more recipes, but we tried to highlight the most appetizing ones. You can use the author's strokes in cooking, and then share them with your friends and acquaintances. We will be glad if the recommendations of our culinary specialists will please you, become a pleasant addition to the treasury of homemade recipes. Do not forget to vote, reflecting your opinion with an assessment for a particular dish!
Zucchini is a favorite vegetable of many people. You can cook a lot of them and be full and satisfied. The fruits are easily digested by the body, so they are useful for cleansing the body.
Elderly people and everyone who sits at a computer should beware of retinal dystrophy, a disease that leads to irreversible loss of vision. In such cases, consuming lutein, which is abundant in zucchini, helps prevent flare-ups.
The recipes that you will see in the article are used by people from different countries peace. Zucchini, as a vegetable, is popular and unpretentious in cultivation. It grows in every suburban area, in
Fried zucchini with beaten eggs
Learn the recipe fast food which will pleasantly surprise you.
Products:
- 2 eggs
- 120 g zucchini
- 10 g wheat flour
- 20 g melted butter
- 50 g curdled milk
- a bunch of parsley, salt
Recipe preparation:
Peeled and chopped zucchini salt, roll in flour.
Fry on both sides in a frying pan with hot oil.
Then pour over the beaten eggs and bake for 5-8 minutes. Yogurt and garlic are served separately.
Light zucchini casserole
This recipe is easy and quick to prepare for breakfast.
Products:
- 5 large zucchini
- 3 onions
- 11/2 cups pancake flour
- 3/4 cup corn oil
- 3 eggs
- oil for greasing the pan, a pinch of ground white pepper, salt
Cooking:
- Peel and grate the zucchini.
- Cut onions.
- Heat oven to medium temperature.
- Squeeze the zucchini thoroughly and place in a large bowl.
- Add eggs, flour, water, oil and mix everything until smooth.
- Add salt, pepper and mix again.
- Grease a baking sheet with margarine and spread the mixture on it.
- Bake 50 minutes or until done.
Zucchini stuffed with minced meat and baked in the oven with vegetables
Experience the taste of tender vegetables with meat and flavors of summer.
Products:
- 1 medium sized zucchini
- 500 g minced meat (beef, pork, onion, salt, pepper)
- 2 heads of onion
- 2 carrots
- 150 g sour cream
- 100 g hard spicy cheese
- salt - to taste
Recipe preparation:
We clean the zucchini, cut into circles, 3-4 cm wide, take out the core,
then we lower the circles into boiling water - for three minutes, take them out and cool in cold water(observe the sequence).
Grate the carrots and fry in a frying pan along with chopped onions.
We grease the baking sheet sunflower oil and put vertically our circles of zucchini. Then, in the middle of each circle, tightly lay the minced meat.
Spread the fried carrots with onions on top. Grease everything with sour cream and sprinkle with grated cheese. You can stop at this, or you can continue and cover with a sliced \u200b\u200btomato circle, as in the photo:
In the top layer, you can add more sliced \u200b\u200btomatoes and olives - at your discretion.
The last step is to put the baking sheet in the oven and bake until done.
The recipe is ready, the dish is in front of you - it's nice to eat!
Zucchini pancakes - a classic recipe
A simple summertime meal will keep your body full with this recipe.
We will need:
- 1 kg zucchini
- 3 art. butter spoons
- 3 eggs
- 0.5 cup sugar
- 2 cups of flour, baking soda on the tip of a knife
Preparing pancakes:
Raw fruits of zucchini rub on a grater.
Then heat up 3 tablespoons of butter and pour over the zucchini. We stir everything.
Whisk everything into the chilled zucchini mixture. raw eggs, put more salt, sugar - and beat everything again.
And after that add flour and soda. Mix everything well and beat again until bubbles appear.
Bake in a pan like regular pancakes.
The classic recipe - "zucchini pancakes" - is ready.
Delicious zucchini cutlets with garlic
This recipe is more likely to please you than surprise you.
Products:
- 3 - 4 young zucchini
- 300 - 500 g semolina
- 1 head of garlic
- 1 bulb
- 2 tbsp. tablespoons of vegetable oil
- 1 st. a spoonful of salt
Recipe preparation:
Peel the zucchini, cut into cubes. We clean the garlic and onion. Cut the onion into four pieces.
Then we skip the prepared vegetables: zucchini, onion and garlic. Drain the liquid from the resulting mixture, put the mass in a bowl.
Add salt and semolina to create density. Mix everything thoroughly and let stand for 10 minutes so that the cereal swells.
And the last step - we form cutlets, fry in a pan in hot oil on both sides until golden brown.
Serve to the table and eat with mayonnaise or ketchup.
It turned out to be a tasty and healthy dish.
Stuffed zucchini with vegetables in a mild sauce
You can cook delicious vegetables without meat. The recipe is simple and quick to prepare.
We will need:
- 1 kg zucchini
- 300 g carrots
- 300 g onion
- 300 g tomatoes
- 300 g cabbage
- 200 g parsley, ground pepper, salt to taste
For sauce:
- 150 g carrots
- 50 g celery root
- 100 g onion
- 100 g tomato paste
- 100 g dill
- 100 g broth, bay leaf, peppercorns, cloves, vinegar, salt to taste
Recipe preparation:
We prepare the filling - carrots, parsley, finely chop the onion, fry without oil in a pan, add tomatoes, finely chopped cabbage, mix, pepper and salt.
Prepare the sauce - finely chop the celery root, add the chopped onions, carrots and fry in a pan. Then put tomato paste, then pour in vinegar, broth, put bay leaf, peppercorns, cloves, salt, mix and cook for another 15 minutes. Cool the prepared sauce.
Peeled zucchini cut into thick circles, cut out the core, put in a wide dish in 1 row and fill with stuffing. Pour in the sauce and cook for 20 minutes on low heat.
You can serve the finished dish both hot and cold, sprinkled with chopped dill.
Delicious food in front of you. Enjoy your meal!
Fried zucchini with garlic - video recipe
Additionally, check out the recipe for a quick meal on hot summer days.
Try to diversify your vegetable dishes. Zucchini recipes are a godsend for the hostess and the ability to create delicious food from simple products.
