What can be cooked from zucchini at home. Diet vegetable casserole

For lovers of healthy and tasty food - the following selection of recipes. The most delicious and original dishes based on zucchini will impress you and your guests.

INGREDIENTS:
● 2 - 3 young zucchini
● 300 g of meat (can be in any scenario - pork, beef, mixed minced meat, chicken and even fish)
● 1 bulb
● 1 - 2 slices of white bread (optional)
● 1 egg
● Salt, pepper, garlic (optional)

For batter:
● Flour - 2 tablespoons
● 1 - 2 chicken eggs
● 2 - 3 teaspoons of milk
● Salt, pepper

COOKING:
Cut the zucchini into circles 1.5 - 2 cm thick. If necessary, cut off the peel (if the peel is young and thin, you can not cut it off). Cut out the centers. If desired, they can be used to prepare minced meat - just remove the seeds and turn with meat - onions. For the filling, any minced meat is suitable. You can cook it according to any of your recipes, or you can, for example, like this. Soak white bread in milk and then squeeze. Turn the meat, onions and bread in a meat grinder into minced meat. Beat in the egg, add salt and pepper and mix everything well until smooth, and then beat it so that the minced meat comes together in a single lump. Cover the minced meat and put it in the refrigerator for 30-40 minutes to brew. If there is no time, you can cook right away.

Fill the middle of the zucchini circles with minced meat. Seal. For batter, beat eggs with a little milk, salt and pepper. Roll each circle in flour. Dip in the egg mixture. Fry in hot vegetable oil until browned and cooked through. Since the meat is raw inside, fry over medium heat so that the meat has time to reach readiness. After frying, it is advisable to cut one of the zucchini and check the filling. If it’s damp, you can bring it to full readiness in the oven, microwave, or put all the fried zucchini in a pan and sweat a little over low heat under the lid.

INGREDIENTS:

Egg mix:
● 3 eggs,
● 3 tablespoons of milk,
● 1 tablespoon of sour cream (or mayonnaise).
● 1 table spoon of flour,
● 50 g of cheese (grate),
● salt,pepper,a dash of curry.

COOKING:
Cut the zucchini into thin rings, put in a greased form with a fan. Onion finely, pour over the zucchini, pour over the egg mixture. Bake at 200 for 25 minutes (until golden brown). Cool, cut.

INGREDIENTS:

● medium zucchini 1 piece (I got about 15 rings),
● 2 tomatoes,
● 1 carrot (130 g),
● hard cheese 130 g,
● garlic to taste,
● mayonnaise,
● greens.

COOKING:
Cut the zucchini into rings, salt and leave for 10 minutes. Cut the tomatoes into rings. Drain the liquid from the zucchini, roll in flour and fry on both sides until golden brown. Grate carrots on a fine grater.
Cheese grate on a fine grater. Mix cheese with carrots, squeeze garlic, mix with mayonnaise. Put the fried zucchini on a dish, top with a tomato and cheese-carrot salad. The snack is ready. It remains only to decorate it with greenery.

INGREDIENTS:
● young zucchini (or zucchini) - 2 pcs.;
● fillet chicken breast- 1 PC.;
● garlic - 2 cloves;
● hard cheese - 50 g;
● prepared paprika sauce (not spicy);
● a few leaves of basil;
● salt, black ground pepper;
● olive oil.

COOKING:
Wash the zucchini and cut into strips of about 0.5 cm. Line a baking sheet with baking paper, spread the zucchini, brush a little with olive oil and salt. Put in an oven preheated to 180 degrees for 5-7 minutes so that the zucchini become softer and better rolled up. Cut the chicken fillet into thin longitudinal strips, beat off a little, salt and pepper. Add garlic, stir and leave to marinate a little. Put strips of chicken meat on prepared zucchini, sprinkle with cheese, basil, add a little sauce. Roll up zucchini rolls chicken meat, chop them with skewers and bake at 180 degrees for 25 minutes. Zucchini rolls with chicken meat are ready.

INGREDIENTS:
● young strong zucchini - 2.5 kg.;
● onion - 0.5 kg.;
● carrots - 0.5 kg;
● Bell pepper- 5 medium;
● garlic - 200 g;
● different greens (dill, cilantro, celery, parsley) - as much as you want;

For marinade:
● vegetable oil - 1 cup;
● sugar - 1 glass;
● vinegar 9% - 150 ml.;
● salt - 2 tablespoons;
● seasoning for carrots in Korean - 2 packs.

COOKING:
Grate zucchini and carrots on a Korean carrot grater or cut into thin strips - as you like. You can also cut the vegetables into small pieces. Sweet pepper and onion cut as you like. Mix the chopped garlic and finely chopped greens with all the vegetables. Pour our dish with pre-prepared marinade, mix again and let it brew for 3-4 hours.

After this time, we lay out the snack in clean, dry jars and sterilize: liter jars for half an hour, half-liter jars for 15 minutes. Everything. Roll up, let cool without turning the cans. You can store Korean-style zucchini both in the pantry and in the cellar - they are not “finicky”.

INGREDIENTS:
● 400 grams of zucchini,
● 100 grams of cheese,
● 2 eggs,
● 100 grams of sour cream,
● 0.5 teaspoon of slaked soda,
● 150 grams of flour,
● greens,
● 0.5 teaspoon salt.,
● pepper.

COOKING:
Grate zucchini, squeeze well. Cheese is very finely chopped or grated, cut greens. Mix soda with sour cream, leave for 5 minutes, add eggs, salt, pepper, beat with a fork, add flour, mix. Then put cheese, zucchini and greens there, mix and pour into a small diameter mold (grease). Bake for 40-50 minutes at 180 degrees.

INGREDIENTS:
● 2 young zucchini (about 400 g in total)
● 1 glass of sifted flour;
● 3 eggs;
● 1 tsp. baking powder;
● tomato;
● cheese;
● salt;
● dill greens;
● grows. oil.

COOKING:
Grate zucchini on a coarse grater, add eggs, herbs, flour, mix, salt. Form generously grease grows. oil, lay out the mass, on top of the tomatoes. It was necessary to grease this case with yolk - I forgot! Send in preheated to 180 gr. oven, until cooked. It took me 30 minutes. Then I sprinkled the top with cheese and sent it to the oven for another five minutes.

Zucchini is a versatile vegetable because its mild, neutral flavor makes it perfect for any meal. Zucchini is boiled, fried, stewed, baked, prepared from them and canned, and even added to baked goods.

Zucchini or zucchini is an excellent ingredient for soups, especially for diet or children. In addition, zucchini can be frozen from summer and added to soups all winter, saturating the dish. useful vitamins and micronutrients.

Soup with zucchini, potatoes and chicken

This is a very simple, light yet hearty soup.

For him, take:

chicken leg or breast for broth;
3 potatoes;
0.5 kg of zucchini;
1 onion;
a couple of cloves of garlic;
50 grams of butter;
spices - salt, pepper, bay leaf.

Prepare the broth from the chicken, take the boiled meat into pieces. Cut the potatoes into cubes and send to the boiling broth. Season him. Saute finely chopped onion and garlic in hot butter. When they become transparent, send the zucchini cubes to the pan. Fry the vegetables for just a couple of minutes and transfer to the pan. Let the soup simmer for 20 minutes. You can serve it with Greek yogurt or sour cream, or you can turn it into a fragrant puree soup by simply grinding the finished soup with a blender.

Delicate first course with cream

Delicate zucchini will become more vibrant in taste if you complement them with a creamy creamy taste and turn everything into a puree soup.

For this soup you will need:

4 young tender zucchini;
200 ml of heavy cream;
2 pieces of potatoes;
2 pieces of carrots;
onion garlic;
a liter of chicken broth or plain water.

First, peel and chop all the vegetables into a small cube. If they are cut the same way, they will cook at the same time. Pour a couple of tablespoons of oil into the pan and fry the onion and garlic in it. After a couple of minutes, you need to add the rest of the vegetables to them and simmer while stirring for about 7 minutes. Pour the broth or water into the pot if you are making a lean soup. Wait until the vegetables soften, and then drain the broth into a separate bowl, chop the vegetables with a blender. Dilute vegetable puree warmed cream and broth to the desired density.

This soup is well served, sprinkled with a drop of olive oil on top and sprinkled with fried croutons.

Mushroom soup

Another option that can easily become lean or vegetarian if you cook it not in broth, but in water.

Prepare for it:

300 grams of champignons;
300 grams of zucchini;
2 potatoes;
1 carrot;
1 tomato;
a tablespoon of ketchup or tomato sauce.

Cut all ingredients into small cubes. In a saucepan in a spoonful of vegetable oil, first fry the onion, then add carrots to it, send zucchini and mushrooms, add half a glass of water and simmer for a few minutes. Then add the tomato and ketchup, and then send the potatoes, pour the vegetables with heated broth or water, bring to taste with salt, pepper and cook under a closed lid for about ten minutes. Ready soup can be sprinkled with dill.

Vegetable soup from zucchini in a slow cooker

The first dishes from zucchini are cooked very quickly and in a saucepan, but a slow cooker will make cooking easier.

For him, take:

1 medium zucchini;
1 broccoli inflorescence;
3 medium-sized tomatoes;
1 onion;
a couple of cloves of garlic;
a sprig of thyme;
0.5 tsp turmeric;
bunch of greens.

Turn the multicooker on the frying mode, pour a little oil into the bowl. On it, fry finely chopped onion and garlic with thyme leaves. Add half a teaspoon of turmeric for color. While the vegetables are stewing, cut the tomatoes into quarters, the zucchini into small slices, and divide the broccoli into umbrellas. Put all the vegetables on parchment on a baking sheet and bake in the oven under the grill for about 10-15 minutes.

Pour a liter of water into the multicooker bowl with onions and garlic, add salt and pepper, let the liquid boil. Then put in the roasted vegetables and add herbs to taste. Let the soup cook for another 7 minutes.

Cooking with melted cheese

A very tender and delicious soup will turn out with the addition of processed cheese to zucchini. Choose one that does not contain vegetable fats, but only natural dairy products. In addition to cheese, you will also need zucchini, a liter of vegetable broth, an onion and a clove of garlic, 3 tablespoons of breadcrumbs.

Peel the zucchini, remove the seeds and cut into cubes, also chop the onion and chop the garlic. Put the vegetables into the boiling broth. Next, dissolve the cheese, and add crackers to thicken the liquid. When the cheese is completely melted, chop the vegetables in a puree with a blender - a creamy soup with zucchini is ready.

Zucchini puree soup with meatballs

If all previous recipes for soups easily turned into vegetarian ones, and were generally vegetable, then meatball lovers and lovers of rich broth will like soup with meatballs.

For the first course, take:

300 grams of any minced meat;
2 young zucchini;
2 carrots;
2 heads of shallots;
3 slices of white bread;
spices, herbs to taste.

Grate one onion into minced meat, finely chop the greens. Form small meatballs from minced meat with herbs and onions. It is more convenient to roll them with wet hands. Boil in boiling water. When the meat is cooked, get the meatballs, strain the broth. Grate the carrots, chop the onion and zucchini and put all the vegetables in the broth. If the carrots and onions are pre-sautéed, then the soup will be a little more rich and fatty, but cook fresh vegetables for the children's and diet table. Now is the time to salt and season.

When the vegetables are cooked, they will need to be rubbed through a sieve or punched with a blender, and then diluted with broth. Add the meatballs to the puree soup and sprinkle the plate with herbs.

With the addition of cauliflower

We already wrote about soup with broccoli, however, cauliflower is also great for zucchini, complementing their taste.

For the dish you will need:

300 grams of cauliflower;
1 zucchini;
1 onion;
3 cloves of garlic;
2 carrots;
parsley and parsnip root for broth;
3 liters of water;
salt, dill, sour cream for dressing.

If you want to get a fragrant and tasty vegetable broth, cook it with the addition of spicy parsley roots and parsnips. Rinse them and put them in a pot of water along with the onion. When the water boils, add salt and seasonings as desired and cook until the vegetables are soft. At this time, disassemble the cauliflower into inflorescences, grate the zucchini and carrots, peel and squeeze the garlic. When the broth is ready, take out the roots, onions, put carrots, then zucchini, then garlic and cabbage. Cook until done. 3 minutes before the end of cooking, add chopped dill to the pan. Serve aromatic vegetable soup with a spoonful of low-fat sour cream.

Cream of zucchini and pumpkin soup

Pumpkin is a great base for puree soups. It is fragrant, fleshy, gives density and taste. And zucchini combined with pumpkin makes the soup more tender and fresh.

Take 300 grams of pumpkin pulp, zucchini, onion and garlic clove. Chop the onion and garlic and fry in a deep saucepan. Add the peeled and chopped pumpkin to the saucepan and continue to fry. Zucchini, as the most delicate ingredient, comes last. It must be peeled and cut into cubes, and then added to a saucepan and fried with the rest of the vegetables. Simmer everything together covered for about 5 minutes. Then pour vegetables with hot water or broth, season with salt, a mixture of dried roots and cook over low heat for about 5 minutes. At the end of cooking, add cream to the saucepan, let the liquid boil, then remove the heat, cover the lid and let it brew. At the end, grind everything with a blender and serve the soup with crispy croutons.

Second courses of zucchini

In second courses, zucchini will bring novelty to familiar recipes. It will add juiciness to meat and root crops, benefits to chicken, and density and nutritional value to other vegetables.

Baked zucchini in a slow cooker

Roasting is one of the best options cooking zucchini. And the slow cooker will help you prepare a delicious dish even where there is no oven, for example, in the country at the height of the season. To do this, prepare 3 zucchini, 300 grams of cheese, which melts well and a little vegetable oil. The recipe is extremely simple - cut the zucchini into centimeter-wide washers. Pour oil into the multicooker bowl, turn on the baking mode for about an hour. Put the zucchini tightly to each other in the oil, salt and close the slow cooker. After 40 minutes, pour grated cheese on top of the zucchini and leave the dish to melt and soak the layers. Serve hot as a side dish or cold as an appetizer.

Rolls of zucchini and minced meat in the oven

This option for roasting zucchini is more satisfying, suitable for a festive table.

Take:

zucchini - 2 pieces;
400 grams of chicken or turkey mince;
bulb;
a glass of fat sour cream;
100 ml of ketchup;
spices - for example, turmeric or Provence herbs.

Using a vegetable peeler, cut the zucchini lengthwise into thin slices. Grate a little vegetable pulp and put in minced meat. Add to it the grated onion, as well as spices. Mix the minced meat well and spread one tablespoon over the entire surface of the zucchini slice in a thin layer. Roll the zucchini into a roll minced meat inside. Lay the rolls tightly in a shallow dish. Mix ketchup with sour cream and a pinch of salt and pour the sauce over the rolls. Bake them at 190 degrees for 20 minutes. If desired, 5 minutes before cooking, the dish can be sprinkled with grated cheese.

Vegetable stew of zucchini and eggplant

Zucchini squash is an indispensable part of any vegetable stew. A particularly bright taste is obtained if eggplants and garlic are used in it, because zucchini and garlic combine perfectly. For one dish for 4 people, you will need one zucchini and eggplant, as well as pepper, a couple of tomatoes, an onion, a couple of cloves of garlic and, of course, fresh herbs.

The recipe is so simple that this dish can be prepared with children. First of all, you need to cut the eggplant into cubes and sprinkle them with salt, and after 15 minutes rinse to remove the bitterness. Also cut the rest of the peeled vegetables into cubes. Blanch the tomatoes first. Heat the oil in a frying pan and fry first the onion and garlic, then the pepper, after another 3 minutes the zucchini and eggplant, and only after them the tomatoes. Mix all the vegetables and then simmer under the lid for about 20 minutes. At the end, season the stew, salt, add the chopped green mass and mix well again.

Chicken Roast Recipe

There are many recipes for baked chicken with zucchini. We offer an unusual and beautiful, but simple dish - chicken rolls with mushrooms and zucchini.

For him, take:

half a kilo of chicken fillet;
200 grams of champignons;
one piece of onion and carrot;
a bunch of wild garlic;
vegetable marrow;
butter;
salt pepper.

First, prepare the chicken - cut the fillet lengthwise into thin layers and beat it through the film. Grate the onion and carrot and fry in oil. Add chopped mushrooms, salt, pepper to them and fry a little more until the liquid has evaporated.

Put the beaten fillet on cling film so that you get a rectangle. Put vegetables with mushrooms on the chicken, not reaching the edges by a centimeter. Sprinkle chopped wild garlic on top of vegetables. Using a film, roll up the chicken roll with the filling.

Next, take a long rectangular shape and grease it with oil. Cut the zucchini into thin slices in length and lay out the form with them, so that there are no gaps. Place the roll inside the zucchini, after removing the film. Then, with the edges of the slices, wrap the roll on top and place in the oven at 190 degrees for an hour. The zucchini will not let the chicken dry out, keep the juiciness and make appearance attractive.

Zucchini and potato pancakes

Such a simple dish as potato pancakes can be greatly enriched with the help of zucchini. For this simple recipe take 5 potatoes and 1 zucchini, you can also add an onion if you wish. You will also need some flour, spices and oil for frying.

Grate the vegetables on a coarse grater, sprinkle with salt. After 5 minutes, squeeze out the remaining moisture. Add a tablespoon of flour, spices to the vegetables and mix everything. Spread the vegetable mass in a frying pan in oil, fry on both sides. Serve draniki with sour cream cold or hot.

Circles with meat

This dish is simple and hearty, but unusual and attractive.

To prepare circles, take:

half a kilo of medium-sized zucchini;
half a kilo minced meat;
a couple of onions;
2 carrots;
100 grams of cheese;
mayonnaise;
salt, spices.

Grate the onion, add to minced meat, salt, pepper, mix. Peel the zucchini and cut into 3-4 cm wide washers. Free the center from the seeds and dip the washers in boiling water for 3 minutes. Then cool.

At this time, chop the second onion and carrots, fry in a pan. Cover a baking sheet with foil, put the zucchini on it. Put minced meat tightly inside each, put a tablespoon of vegetable frying on top, evenly spread each zucchini with mayonnaise and sprinkle with finely grated cheese. Bake zucchini in the oven for about an hour at 190 degrees.

Unusual zucchini soufflé with chicken

Delicate exquisite soufflé is made from young juicy zucchini.

We will need:

kilogram of zucchini;
a quarter cup of flour;
4 tablespoons of butter;
1.5 cups of milk;
130 grams of cheese;
2 eggs category C1;
half an onion;
sprig of thyme and a handful of basil leaves.

You will also need soufflé molds, which must be well greased with soft butter. Grate the main component on a coarse grater, salt, transfer to a sieve, leave for 15 minutes to drain excess liquid.

At this time, prepare the bechamel. To do this, take a saucepan, melt the butter in it, add flour to it and mix well. Then gradually pour milk into them, constantly stirring with a whisk, and cook the mixture until thickened over low heat. Add salt, a sprig of thyme and cook for 15 minutes, not forgetting to stir. At the end, you should get a thick aromatic sauce. Remove the thyme from it and let it cool.

Separate the whites from the yolks. Add the latter to the sauce and whisk. Add zucchini, finely grated cheese and chopped basil. Separately, beat the proteins in a strong foam, gradually introduce into the mass. We lay out in molds, bake at 200 degrees until the moment when the top of the soufflé is browned.

Ragout of zucchini and mushrooms

Usually, many ingredients are added to the stew - a variety of vegetables, root vegetables, mushrooms. However, a stew made from just two ingredients can be very tasty and interesting. For this option, prepare an onion that needs to be chopped and fried. 2 young zucchini, peeled and chopped. Add them to the onion and fry for 5-8 minutes under the lid. Cut 10 champignons into slices and send to zucchini. Fry everything over high heat for a couple of minutes, and then reduce the heat and simmer the stew for about 10 minutes, after salting and peppering it.

Pancakes from zucchini on kefir

For lush and tender pancakes, take:

240 ml of kefir;
egg;
250 grams of peeled zucchini;
160 grams of flour;
a teaspoon of soda and salt;
any non-aromatic oil.

First, add soda to kefir and give them a little time to react. Then add a tablespoon of oil and an egg to kefir. Stir everything with a fork. Grate the peeled zucchini, put to kefir. Next, sift the flour into the bowl with the dough and mix until a homogeneous consistency. Fry over low heat in oil.

Cooking with frozen zucchini

Zucchini and zucchini lend themselves perfectly to freezing without losing their useful and gustatory qualities. Therefore, in the summer, try to freeze more vegetables in order to cook delicious dishes from frozen zucchini in the winter.

Zucchini in batter

Since the zucchini itself is a watery vegetable, and even freezing gives it more moisture, when frying, it will definitely shoot with hot oil. Therefore, before preparing the dish, defrost the zucchini on a napkin, blot the moisture well before cooking.

In order to fry two frozen zucchini in batter, you will need:

half a glass of beer;
1 egg;
half a glass of flour;
salt and pepper.

Beat the egg with salt and pepper with a fork, pour in the beer, add half the flour and mix. Add the second portion of flour gradually, stirring everything. Dip the dried zucchini slices in the batter and deep-fry until golden brown.

Frozen zucchini stewed with vegetables

For this dish, you can practically not defrost zucchini, besides, water in vegetables will come in handy - all the ingredients will be stewed in it, namely:

half a kilo of frozen zucchini;
1 carrot;
a pair of bulbs;
3 medium tomatoes;
3 cloves of garlic;
a small bunch of dill.

Vegetables are pre-cleaned and chopped. First, lightly brown the onions and carrots, then put the tomatoes with garlic in the pan and simmer. After a few minutes, send the zucchini, reduce the temperature and simmer under the lid until the moisture has evaporated. After a quarter of an hour, salt the dish, season with chopped herbs.

Fritters

To cook a summer dish in winter, you should properly prepare zucchini. They do not need to be crushed or frozen whole. Cut into cubes, stew with a little water until soft and crush with a masher. Freeze the finished puree and, if desired, use to make pancakes.

Take defrosted zucchini, a couple of potatoes, an onion. Grind potatoes and onions on a grater, mix with zucchini, 1 egg, 5 tablespoons of flour and salt and mix everything well. From the finished dough, fry the pancakes for a few minutes on each side.

diet recipes

Zucchini is an indispensable component of dietary dishes, as it contains only 24 kcal per 100 grams. At the same time, the vegetable can help in the preparation of a variety of dishes for the whole day - from breakfast to dinner.

Steamed diet pancakes

So, for example, for breakfast, you can cook incredibly healthy and low-calorie pancakes, for which you need to take:

1 medium zucchini;
1 egg;
1 tablespoon flour;
salt.

Grate the main component on a fine grater and drain the juice. Separate the protein from the yolk, and lightly beat with a fork. Combine protein and zucchini, add salt and flour. Shape into fritters with your hands and place in an oiled steamer. Cook for 15 minutes and serve with low-fat sour cream and herbs.

Lean vegetable soup

For lunch, a lean soup based on zucchini and vegetable broth is suitable. For him, you need to boil 2 chopped potatoes in a liter of water. At this time, sauté the onion and carrots, then add the chopped and peeled zucchini, and after 5 minutes, two peeled and chopped tomatoes. Simmer everything and transfer to a pot with potatoes. Cook for another 7 minutes, add herbs and seasonings.

Zucchini puree soup for children

Zucchini is one of the first foods introduced into a child's diet. All because it is completely non-allergenic. Therefore, this recipe is perfect for a children's lunch.

Take:

half a zucchini;
2 potatoes;
500 ml of water;
100 ml low-fat cream.

Peel potatoes and zucchini and cut into cubes. Place potatoes in boiling water. After 7 minutes, add zucchini, cook vegetables for 10 minutes. When they are cooked, grind with a blender and dilute the soup with cream.

Cooking a healthy casserole

For dinner, for lovers of dietary zucchini dishes, you can cook a delicious and hearty casserole.

For her you will need:

3 zucchini;
1 shallot;
60 grams of hard cheese;
3 eggs;
150 grams of wheat flour;
80 ml of milk;
60 ml vegetable oil.

Cut the zucchini and onion into thin circles, grate the cheese coarsely, and beat the eggs until soft fluffy foam. Mix dry ingredients separately. Add flour and milk to the eggs, mixing everything well. Pour vegetable oil into the mass. For spice, you can add a little mustard or chili pepper to the mass. Mix well with grated cheese. Add zucchini and mix well. Put the mixture in a baking dish and place in the oven at 200 degrees for 40 minutes.

Winter preparations from zucchini

We already know that freezing zucchini for the winter is a great idea, but they can be used to make delicious ready-made meals and snacks that will decorate the table in winter and spring.

Zucchini caviar "Lick your fingers"

The first thing that comes to mind when we think about zucchini preparations is, of course, zucchini caviar for the winter. It is quite easy to prepare it. For two 600-gram jars, you need to take 1.5 kilograms of zucchini, 750 grams of carrots, 400 grams of onions, 1.5 tablespoons of tomato paste.

Cut the onion and zucchini into cubes, grate the carrots. We put vegetables in a saucepan, pour water, simmer for 40 minutes. Then drain the moisture through a colander of stewed vegetables. Puree with a blender, add a little vegetable oil, tomato paste, salt and pepper to taste, 3.5 tablespoons of sugar. Mix everything and put the pan on the stove. Let the mass boil, simmer for 25 minutes on minimal heat. Transfer the caviar to sterilized jars and roll up.

Zucchini in Korean for the winter

The name suggests that the appetizer will be spicy and spicy.

For her you will need:

3 kilograms of zucchini;
half a kilo of carrots;
the same amount of onions;
5 sweet peppers;
1 head of garlic;
a ready-made set of spices for Korean carrots;
table vinegar 9 percent - 1 cup;
2/3 cup vegetable oil;
a glass of granulated sugar;
2 heaping tablespoons of salt;
a large bunch of dill.

Grate the carrots first. It is better if you do it on a special grater in the Korean manner. Grate the zucchini on the same grater. Finely chop the pepper, herbs, onion and garlic. Place all vegetables in one bowl. Pour spices, sugar, vinegar and oil, mix everything, cover with a lid and leave for a couple of hours. In sterilized jars, we shift the vegetables along with the liquid and roll them up according to the technology.

Zucchini fried with garlic

Cut the zucchini into rings, salt and leave for 10 minutes, and then fry in vegetable oil on both sides. You will also need to take 100 grams of vegetable oil, boil and cool. 1 head of garlic, chop a bunch of parsley and dill. Sterilize jars. Put greens on the bottom of the container, pour oil, lay on top fried zucchini sprinkling layers of garlic. Roll up cans, and in winter open them with fried potatoes - a very tasty combination.

Preparation "Teschin language"

Usually this preparation is made from eggplant, but it is also very tasty from zucchini.

Take:

3 kg of zucchini;
3 kg of ripe tomatoes;
3 sweet salad peppers;
1 hot pepper;
4 heads of garlic;
250 ml of oil;
100 ml of table vinegar;
6 tsp table salt;
8 tsp Sahara.

Peel the peeled pepper and tomato, pass through a meat grinder, then put in a saucepan and boil. Cut the zucchini into thin slices, lay out to the vegetables. Add salt, sugar, oil. Boil for half an hour. Then pour in the bite, put the garlic and cook for another 5 minutes. ready mix pour into jars and roll up.

Unusual dried zucchini for the winter

This recipe is little known but very tasty. The most unusual thing is that it is a sweet preparation that resembles candied fruits. In order to cook it, take a kilogram of zucchini, 1 orange, 1 lemon and a pound of sugar.

Remove the zest from the orange, squeeze out the juice. Cut the peeled zucchini, mix with juice and zest, as well as 200 grams of sugar. Put under oppression in a cool place for 8 hours. After that, drain the juice, strain, add the remaining sugar, lemon juice and boil the syrup. Add the zucchini to the syrup and cook until translucent. Remove the prepared zucchini from the syrup, put on a baking sheet and put in the oven for 5 hours at a temperature of 60 degrees. After time, sweet fragrant candied fruits will turn out.

Marinated zucchini for the winter without sterilization

Not everyone likes the process of sterilization and canning, but this does not mean that one cannot do without it. You can cook fragrant pickled zucchini without sterilization.

For them take:

3 kg of young zucchini;
garlic;
black and hot pepper;
pickling herbs.

For the marinade you will need 2 tbsp. l. salt, 150 grams of sugar, 200 ml of vinegar per 1.5 liters of water and the indicated amount of zucchini.

Wash the jars well, ignite in the oven or microwave at medium power. At this time, prepare the zucchini - peel and cut into pieces. Put greens, peppers and garlic on the bottom of the jars, and zucchini tightly on top. They need to be filled with hot water to the top and left for 15 minutes. Then pour the water into the pan - this is the basis for the marinade. Soak the zucchini in fresh water for 15 minutes. We dilute salt, sugar and vinegar in a saucepan with water, put on the stove, bring to a boil. Drain the second water from the jars and pour boiling marinade over. We close the jars with lids and leave to cool, covering with a blanket. After a day, the blanks can be removed for storage.

Dishes from deliciously low-calorie and light zucchini are an invariable attribute healthy eating. This vegetable, once brought from the shores of distant America, is one of the most useful vegetable crops, and the variety of processing methods and options for combining with other products makes it almost indispensable.

What can be cooked from zucchini?

The variety of technologies and methods for preparing zucchini is really amazing, because the possibilities of using this vegetable in creating culinary masterpieces are practically unlimited. Despite the fact that they are mainly used in second courses, they will not be lost in first courses, salads, appetizers and even sweets.

From zucchini, you can cook everyday simple and quick dishes, as well as complex, intricate, refined, festive ones. Even haute cuisine does not refuse to use them, and in any national cuisine - from European to Oriental - zucchini occupy a prominent place. Basically, zucchini is associated with a variety of always delicious light side dishes, but they can be consumed boiled, pickled, stewed, fried, baked, smoked, stuffed and even raw.

Why, you can even make delicious jam from zucchini! It is a very "obedient", pliable vegetable, which makes it easy to achieve the desired flavoring effects. And most importantly, cooking zucchini dishes does not have to spend a lot of effort and time!

The benefits of zucchini

What are the benefits of zucchini? Not only vitamins, because many vegetable counterparts contain much more useful trace elements. This vegetable has completely different talents - it is low-calorie, non-allergenic, amazingly easy to digest. It does not contain many vitamins (with the exception of B vitamins and ascorbic acid), but the levels of copper, phosphorus, iron, sodium, magnesium and potassium are quite high.

It is no coincidence that so often zucchini is the basis of baby puree - it has a beneficial effect on the digestive tract, helps strengthen immunity, and is an ideal vegetable for those who suffer from cardiovascular disease, high blood pressure and anemia.

low calorie

The main advantage of zucchini is their diet. They are not only useful for those who seek to normalize their weight and maintain healthy lifestyle life, but are absolutely irreplaceable (in fact, they are the only "competitor" of cabbage).

Meals prepared on the basis of zucchini are just as low in calories as those prepared from cabbage - only 27 calories per 100 grams of raw zucchini. And at the same time, unlike cucumbers, they do not at all consist of practically only water, but provide the fiber necessary for the body and give a feeling of fullness.

Being light, neutral and delicate in taste, perfectly combined with all food groups, they allow you to add a delicious variety to the diet menu, reduce the overall "weight" of the diet without losing its usefulness and nutritional value, without reducing the intake of nutrients.

Moreover, zucchini has an amazing property: they emphasize the taste of their “partners”, enhance the aromas of spices and herbs. They can be used to make lighter, healthier, yet equally delicious variations of your favorite dishes. For example, zucchini, cut into long thin strips, can be half mixed with spaghetti, and instead of the usual pancakes, cook zucchini pancakes.

Hello dear readers! It's amazing what can be done quickly and tasty from zucchini. Dishes from zucchini are surprisingly varied. Despite the fact that zucchini does not have a pronounced taste, zucchini recipes are very popular.

And we have made a selection of several not complicated, but mouth-watering dishes for you, so that you please yourself and surprise your loved ones.

1. How to make zucchini pancakes

Now we will consider two dishes, they are very tasty and do not harm health. And also they can be used by people who are watching their figure.

If you are “for” a low-calorie product and do not like frying, then you can advise you to bake pancakes in the oven.

Zucchini fritters with cheese

These pancakes are cooked very quickly, and the taste is amazing. For cooking, we need the following products:

Zucchini - ½;
Hard cheese - 40 g;
Cornmeal - 3 tbsp. l.;
Wheat flour - 3 tablespoons;
Kefir - 50 g;
Soda - 1 pinch;
Salt;
Pepper;
Vegetable oil;

Cooking method:

First, we need to rinse the zucchini and divide it into 2 parts (you can save the second part and use it for our next recipe).
Then half the zucchini on a coarse grater. If you have an older vegetable, then you can peel it.
To it we rub the cheese on a coarse grater. You can use any cheese you like, but these pancakes are best served with Parmesan.
You can also go beyond 40 grams and add as much cheese as you want.
Add salt. It is important not to let the zucchini release juice, because the more moisture in the dough, the more flour will have to be added.
Lightly mix the mass, pour in the kefir and stir again. Now you can add 3 tablespoons of cornmeal.
We add a pinch of soda and do not extinguish it, since we already have an acidic ingredient - kefir.
It's time for wheat flour. First add one spoon - mix thoroughly. And if you see that there is juice and liquid dough, add another tablespoon of white flour.
Our dough is ready and we can start cooking the dish. Lubricate the pan or baking sheet with vegetable oil and be sure to warm it up so that the pancakes do not stick to the container.
We spread the dough in a thin layer, small cakes. We fry on a small fire.

Voila! The dish is ready and ready for dinner. Zucchini pancakes are delicious both hot and cold.

You can add black pepper, garlic and herbs to this dough - everything is up to you. Also during the cooking process, you can add flour if the zucchini starts juice.

Perhaps you have a question, why do we need two types of flour? The fact is that cornmeal will help us to experience all the taste of zucchini, making the pancakes not as soft as wheat flour does.

White flour will help us "glue" all the ingredients. But also, it makes the dough viscous. And when the dish is ready, we will feel one mass, raw in sensations.

If you don't have any cornmeal, you can simply grind the corn grits.

Zucchini fritters with herbs and garlic

The same light dish, but with garlic and without cheese, for lovers of spicy. To prepare this dish we take:

Zucchini - ½;
Garlic - 1 clove;
Cornmeal - 2 tablespoons;
Wheat flour - 1 tbsp;
Parsley;
Soda;
Lemon acid;
Salt;

Cooking process:

Before we start kneading the dough, we must rinse the zucchini, grate it on a coarse grater, salt and leave it for 15 minutes to let the juice come out.
After the time has passed, we can start preparing the dough. And the first step is to add garlic (we pass it through a garlic press) and pre-chopped parsley.
We take soda on the tip of a teaspoon - add to the dough. We also take citric acid, but even less than soda, just a little bit.
Add corn flour, wheat flour, mix well. Our dough is ready and we can prepare a container for baking or frying them by pouring oil and heating the pan.
Spread the dough into thin cakes and cook over low heat. It is very tasty to serve such a dish with sour cream or other sauces to your taste. Enjoy your meal!

This cake can also be called dietary. It is easy to prepare and contains a minimum of calories with a maximum of rich taste.

Let's get started and see what products we should have to prepare this delicious dish:

Zucchini - 4 pcs;
Low-fat sour cream - 300 g;
Cottage cheese - 5 tablespoons;
Tomato - 4 pcs.;
Garlic - 4 cloves;
Sunflower oil;
Wheat flour;
Salt;
Greens;

If you have already stocked up on food and are ready to start cooking, then we should move on to the next step - prepare and fry the zucchini.

How to make a zucchini cake

How to fry zucchini for a cake, you can read a little below. And now the cake recipe:

Let's prepare the cream. To do this, we need to mix sour cream, cottage cheese, garlic and salt. You can use purchased or homemade mayonnaise, but then our cake will be very high in calories.
Next, we need to cut the tomatoes also in a circle and salt to taste.
Now spread the zucchini on the dish in one layer, covering the entire container.
Next, grease this entire layer with cream and spread the tomatoes on top in one layer.
Then again comes a layer of zucchini. We lay out all the products in this order until the end.
We put tomatoes on top and decorate with herbs.
Now we put our appetizing dish in the refrigerator for several hours so that it freezes and soaks.

How to fry zucchini

Pre-4 small zucchini, we mode in circles, the thickness is about half a centimeter.
Then we salt them, put them in a bowl and wait one hour, the zucchini should let the juice go. Next, drain the juice.
Take a frying pan, pour vegetable oil and heat it well. It is important that there is not much oil, because zucchini should not be fatty.
Pour flour into a bowl and wrap each circle of zucchini in flour. We make a small fire on the stove and spread the zucchini, fry on both sides.
You should not wait until the vegetable is completely fried, it is enough to lightly brown it. Also, for frying and giving appetizing taste, we can fry it in batter using eggs.
To do this, we need to take a few eggs, beat them and after dipping the zucchini in flour, dip it in the egg. Flour can be replaced with breadcrumbs.
To make the cake even lighter, we can bake zucchini and not use any flour at all. Or use flour from oatmeal, wheat bran.

As you can see, nothing complicated - just a pleasure! And yet, you can layer the cake with anything you like, make it with mushrooms, for example, or add cheese.

3. Light zucchini rolls

This is an amazing dish. It is prepared very simply, tastes very pleasant, and can be served as a light snack before the main course.

We will need:

Zucchini - 2 pcs.;
- 150 g;
Sour cream - 2 tbsp.
Parsley;
Vegetable oil;

Cooking method:

We do this with all zucchini. Lay out on a platter. You can also add garlic and chopped herbs to the filling.

To spice up this dish, it is best served with garlic sauce. So let's prepare it in advance.

To do this, we need 125 grams of natural homemade yogurt, and 2 cloves of garlic previously passed through a garlic press.

Mix this by adding spices to your taste and one tablespoon of soy sauce. We spread it in a gravy boat and proceed to the preparation of stuffed zucchini.

Ingredients:

Zucchini - 2 pcs.;
Onion - 1 pc.;
Bulgarian pepper - ½;
Chili pepper - 1 pc.;
Grated cheese - 50 gr.;
Salt pepper;
Vegetable oil;

Cooking:

We wash the zucchini, cut off the "tails" and cut them lengthwise into two equal parts.
We take out the pulp from them with a spoon and put it in a separate bowl.
Cut the bell pepper into slices, onion into cubes, and hot pepper into rings.
Fry the onion in a little oil.
Add peppers and after 5 minutes the pulp of zucchini and fry for 8 minutes.
We start with the resulting minced zucchini.
Now we line a baking sheet with foil, lay out our boats and sprinkle cheese on top.
Bake for 25 minutes at 180 degrees.

When serving them on the table, do not forget about the sauce. Enjoy your meal!

Summer, light and tasty stew can be served as a separate dish or as a side dish to the main dish.

Products for cooking:

Green zucchini - 1 pc.;
Yellow zucchini - 1 pc.;
Champignons - 250 g;
Onion - 1 pc.;
Yellow sweet pepper - 1 pc.;
Cherry tomatoes - 100 g;
Sour cream - 100 g;
green onions;
Salt pepper;

Cooking:

First, take the mushrooms (they should be small) and cut them in half. Then heat up a deep frying pan by pouring oil into it.
Fry the mushrooms until golden brown. After that, put them in a separate container.
Next, clean and dice onion mode. Saute in the same pan until transparent.
Wash zucchini and peppers. Pepper cut and cleaned of seeds, cut into small pieces. Cut the zucchini into thin slices.
We throw pepper and zucchini to the onion, salt, pepper, cover and simmer until soft.
Five minutes before the vegetables are ready, we throw in fried mushrooms, cherry tomatoes cut in half and sour cream.

Serve sprinkled with chopped green onions on top.

6. How to cook zucchini caviar (2 recipes)

We offer you a choice of 2 recipes for cooking zucchini caviar as from a store

To better remember, write down the ingredients for 1 liter of caviar (1 can):

1 kg young zucchini
250-300 g ripe and juicy tomatoes
300 g red bell pepper
200 g young carrots
150 g Onion
3 tooth garlic
1 - 1.5 st. l. Sahara
2 tsp salt
1/3-½ tsp citric acid
Olive oil
Black Ground Pepper to taste

Recipe number 2 zucchini caviar (as in the store)

The secret to making the caviar look like in a store is the absence of zucchini pieces and the presence of flour in the composition. It is the flour that makes it soft and pleasant to the taste.

Well, let's try and start cooking tender zucchini caviar. For this we need:

Wheat flour of the highest grade - 1.5 tbsp. l.;
Fresh zucchini - 2 kg .;
Carrots - 500 g;
Onion - 300 g;
Tomato paste - 3 tbsp. l.;
Refined vegetable oil;
Salt - 0.5 tsp;
Ground black pepper;
parsley root;
Greens to your taste;

Cooking:

Wash and peel all vegetables. Including zucchini, we cut them into cubes, just like onions.
We take a frying pan, pour oil into it, spread the zucchini and simmer until soft.
Heat another frying pan with oil and sauté the onion in it until transparent.
We rub the parsley root and carrots. We spread them to the onion and simmer until soft on low heat.
Add tomatoes to the vegetables, simmer for 1-2 minutes.
We combine vegetables and zucchini in a deep frying pan, mix and add oil. Simmer over low heat until all the zucchini juice has evaporated.
After that, add flour, salt, pepper and fry for 5-7 minutes.
Next, we need to grind the whole mixture in a blender to a puree state.
Put everything back into the pan or saucepan and bring the mixture to a boil.
Now you can decompose the resulting puree into sterilized jars and cover them with lids.
We place jars of caviar in a pot of water - we sterilize canned food (if the jar is half a liter, then we will need about half an hour).
We take out the jars, roll them up with metal lids and wrap them in a blanket. Leave until cool.

After the jars have cooled, they should be taken out to a cool place.

7. Spicy zucchini salad

We can also call this dish Korean-style zucchini, because they taste crispy and really spicy.

To prepare this salad we need:

Ground red pepper - 2 tsp;
Ground black pepper - to taste;
Vinegar - 2 tsp;
Salt - to taste;
Sugar - 1 tsp;
Soy sauce - 1 tbsp;
Sesame - 2 tsp;
Sesame oil - 1 tbsp;
Vegetable oil - 2 tsp;
Carrots - 3 pcs.;
Bulgarian pepper - 0.5 pcs.;
Zucchini - 4 pcs.;
Onion - 1 pc.;
Garlic - 2 cloves;

Cooking method:

First, we wash the zucchini and cut them into thin circles, add salt and leave under pressure for 2 hours.
While we are waiting for the zucchini, we can prepare the rest of the vegetables - finely chop the carrots and also add some salt, cut the sweet pepper into strips, cut the onion into circles and chop the garlic.
Next, the onion must be sauteed in a frying pan with vegetable oil. After two hours, when our zucchini are ripe, we must add onion, bell pepper, carrot, red pepper, black pepper and garlic to them.
Next, season the mixture with sesame oil, sesame seeds, sugar and soy sauce - mix everything thoroughly.
The finishing touch is vinegar. Add it and mix our salad again. Before serving, keep our Korean-style dish in the refrigerator so that it soaks.

Here are the recipes we got. What recipes do you know? Share with us in the comments below.

Here is another homemade recipe.

Do not forget to tell us about zucchini dishes and our delicious recipes with friends on social networks by sharing this article with them.

We also invite you to subscribe to our blog updates in order to always remain an unsurpassed hostess.
We are waiting for you on our website. See you, friends!

youtube.com

This is an independent dish and a side dish at the same time. At the same time, stewed zucchini is equally tasty both hot and cold.

Ingredients

2 medium zucchini;
1 carrot;
2 tomatoes;
1 bell pepper;
1 onion;
2 cloves of garlic;
2 tablespoons of tomato paste;
1 bunch dill and parsley.

Cooking

Wash all vegetables. Peel the onions, garlic and carrots, if necessary, remove the peel from the zucchini. From pepper.

Grease the pan with sunflower oil. When it warms up, send the chopped onion and garlic passed through the press to fry. After a couple of minutes, add chopped tomatoes and tomato paste to them. A few minutes later - straws of peppers and carrots, and then - diced or striped zucchini.

Vegetables need to be constantly mixed. If they don't release enough liquid and start to burn, add some water. After laying the zucchini, salt, pepper and cover the pan with a lid.

Simmer over low heat for 5-7 minutes. A couple of minutes before readiness, add chopped greens.

"Kegs" of zucchini with minced meat

kulinarnia.ru

A hearty and simple dish that also looks spectacular on the table.

Ingredients

3 small zucchini;
sunflower oil for frying;
1 onion;
1 carrot;
500 g minced meat;
1 bunch of parsley;
1 bunch of dill;
salt and black ground pepper - to taste;
50 g hard cheese.

Cooking

Wash the zucchini and cut into pieces 3–4 cm high. The larger the diameter of the vegetable, the lower the “barrels” should be. Remove the pulp with a spoon or knife, leaving the "bottom". Do not discard the pulp.

Fry onions and carrots in sunflower oil. At the end, salt, pepper and add the pulp from the zucchini and. Better - beef or a mix of pork and chicken or beef. Purely with pork will be too greasy. When minced meat is browned, add chopped greens.

Fill the zucchini with stuffing. Lay out on a baking sheet lined with parchment. Sprinkle each "keg" with grated cheese and bake for 25-30 minutes in an oven preheated to 180 ° C.

zametkipovara.ru

The taste is spicy and at the same time tender, and the texture of the zucchini is very juicy.

Ingredients

2 small zucchini;
200 g of cottage cheese;
1 bunch of dill and parsley;
2 cloves of garlic;
1 egg;
salt and black ground pepper - to taste;
100 g hard cheese.

Cooking

Peel the zucchini and cut lengthwise. Scoop out the pulp with a spoon or knife to make "boats".

In a separate bowl, mix cottage cheese, chopped greens, garlic, egg, salt and pepper passed through a press. Start with zucchini mixture.

Lay the stuffed zucchini on a baking sheet lined with parchment. Sprinkle each with grated cheese.

Bake in an oven preheated to 180 ° C for 40 minutes.

gastronomy.ru

Tender due to sour cream and fragrant due to greens. Suitable for both everyday and for.

Ingredients

5 small zucchini;
1 teaspoon of salt;
2 bunches of parsley;
2 bunches of basil;
2 cloves of garlic;
500 g of sour cream with a fat content of 20%;
3 eggs;
sunflower oil for frying;
50 g butter.

Cooking

Wash the zucchini and cut them into slices about a centimeter thick. Ideally, if the vegetable is young. If not, cut off the skin. Sprinkle the zucchini with salt and pepper and let sit for 10-15 minutes.

At this time, rinse and chop the greens. Pass the garlic through a press. Mix all this with sour cream and eggs. You should get a homogeneous creamy egg mass.

Fry the zucchini in sunflower oil for 1-2 minutes on each side, until golden brown. Then lay the zucchini first on paper towels to remove excess fat, and then in a buttered baking dish.

Pour sour cream with herbs over the zucchini and send for 20-30 minutes in an oven preheated to 180 ° C.

vfigure.ru

Even those who are indifferent to will like it. The zucchini is soaked in a creamy sauce and literally melts in your mouth.

Ingredients

3 small zucchini;
50 g butter;
2 tablespoons of flour;
1 glass of milk;
2 eggs;
salt and black ground pepper - to taste;
1 bunch of parsley;
1 bunch of basil;
200 g of cheese;
100 g of hard cheese;
sunflower oil for lubrication.

Cooking

Wash and peel the zucchini. Cut them into thin circles and boil until half cooked (3-5 minutes).

While the zucchini is cooling, prepare the sauce. Fry flour in butter. Add milk and eggs to it, previously beaten with a whisk. Mix thoroughly so that the flour is completely dispersed and there are no lumps. Salt, pepper and remove from heat.

Lubricate the baking dish with sunflower oil and put the zucchini in it, it is better to overlap.

Grind the greens and rub it with cheese. Spread this mixture over the zucchini. Pour sauce over everything and sprinkle with grated cheese.

Bake for 20-25 minutes at 200°C.

tvcook.ru

A dish with which you can surprise and feed your guests to the fullest. No hassle with testing.

Ingredients

2 medium zucchini;
1 egg;
1 bunch of dill;
1 bunch of parsley;
1 bunch of green onions;
5 tablespoons of flour;
½ teaspoon salt;
ground black pepper - to taste;
50 g butter;
2 tablespoons of breadcrumbs;
1 chicken breast;
1 tomato;
100 g hard cheese.

Cooking

Wash and grate the zucchini on a coarse grater. Squeeze out the pulp to get rid of excess moisture. Mix with egg, finely chopped herbs and sifted flour. Salt and pepper.

Grease a baking dish with butter and sprinkle with breadcrumbs. Put the zucchini dough in it. The thickness should be about 1 cm. Put chopped boiled meat (can be replaced with sausage) and tomato slices on top. Sprinkle with grated cheese and send to the oven preheated to 180 ° C for 25-30 minutes.

youtube.com

Ingredients

1 tablespoon of starch;
4 tablespoons of soy sauce;
1 onion;
½ teaspoon salt;
½ teaspoon ground ginger;
2 medium zucchini;
2 tablespoons of sunflower oil;
5 cloves of garlic.

Cooking

Dissolve starch in a small amount of water, add soy sauce, finely chopped onion, salt and ginger to it.

Wash the zucchini, cut into cubes no more than 1 cm thick. Fry in a well-heated pan, greased with vegetable oil. If desired, you can add carrots and bell peppers.

Pour soy filling into half-cooked zucchini. Simmer covered for 5-7 minutes. Then add chopped garlic, stir, remove from heat and let stand for a while.

mirvkysa.ru

Thanks to the batter, zucchini do not lose their juiciness when frying. They go well with sour cream and various garlic.

Ingredients

1 large zucchini;
2 eggs;
1 ¹⁄₂ cup flour;
6 tablespoons of sour cream;
salt - to taste;
1 teaspoon of Provence herbs;
sunflower oil for frying.

Cooking

Wash and cut the zucchini into slices about a centimeter thick. Prepare the batter: mix eggs, 1 cup sifted flour, sour cream, salt and spices.

Roll each piece of zucchini in flour, dip in batter and fry in a well-heated and oiled pan.

rus.menu

Dietary and very tender soup, which is also easy to prepare.

Ingredients

2 medium zucchini;
1 teaspoon of salt;
½ teaspoon curry;
2 bunches of dill;
200 ml cream;
1 pack of crackers.

Cooking

Wash young zucchini, cut off the stalks and grate on a fine grater. Place the pulp in a saucepan and fill with water so that it does not slightly cover the zucchini. Cook over medium heat until mushy.

Remove the zucchini from the heat, salt and beat with a blender. Add curry and chopped dill, slightly warmed cream. Stir.

Serve with crackers.

juliasalbum.com

Super budget and quite satisfying. These “cutlets” can be eaten both hot and cold and are convenient to take with you to work.

Ingredients

2 small zucchini;
½ teaspoon salt;
100 g of hard cheese;
2 cloves of garlic;
2 eggs;
3 tablespoons of flour;
sunflower oil for frying.

Cooking

Coarsely grate the zucchini, salt and let stand for 10-15 minutes.

At this time, grate the cheese on a fine grater and pass the garlic through a press. Squeeze the zucchini and mix with cheese, garlic, eggs and flour. From the resulting minced meat, make pancakes and fry them on both sides in sunflower oil.

If the mixture is too liquid, add more flour. If the zucchini is so watery that the “cutlets” do not seize in any way, put the minced meat in the pan with a spoon.

pojrem.ru

An original appetizer that will decorate festive table. But the ingredients are so affordable, and the recipe is simple that you can cook at least every day.

Ingredients

1 large zucchini;
1 teaspoon of salt;
3 tablespoons of flour;
3 tablespoons of semolina;
2 eggs;
sunflower oil for frying;
1 onion;
1 carrot;
2 cloves of garlic;
1 bunch of greens;
200 g natural.

Cooking

Wash the zucchini, peel and seeds, grate on a coarse grater. Salt and let stand 10-15 minutes. Drain the released liquid, add flour, semolina and eggs. From the resulting dough, fry pancakes: you should get 5-6 pieces. Grease the pan before frying with sunflower oil.

Peel and finely chop the onion and carrot. Also fry them in a little oil. At the end, add the garlic passed through the press and chopped herbs.

Assemble the cake by soaking each squash pancake with yogurt and laying out a carrot-onion layer.

Taste shades can be varied by adding or removing spices.

Ingredients

1 zucchini;
3 tablespoons of olive oil;
1 teaspoon of salt;
1 teaspoon garlic powder;
½ teaspoon paprika;
3 tablespoons of breadcrumbs.

Cooking

Peel the zucchini and cut into strips about a centimeter thick.

Mix olive oil with salt and spices and marinate zucchini in it for 20-30 minutes.

Roll the zucchini in breadcrumbs and place on a baking sheet lined with parchment. Send the baking sheet to the oven preheated to 200 ° C for 15–20 minutes, until a golden crust forms on the zucchini.

youtube.com

A light, savory snack. Keeps for a long time in the refrigerator and goes great on picnics.

Ingredients

2 medium zucchini;
1 teaspoon of salt;
2 cloves of garlic;
1 bunch of dill;
½ teaspoon ground black pepper;
½ teaspoon red pepper flakes;
2 tablespoons of 9% vinegar;
6 tablespoons of olive oil;
2 tablespoons of honey.

Cooking

Rinse young zucchini and cut into thin slices. It's convenient to do it. Sprinkle the vegetable with salt and leave for 20-30 minutes.

Prepare the marinade: mix minced garlic, dill, peppers, table vinegar, olive oil and honey. If the latter has crystallized, melt it in a water bath or microwave.

Drain the released juice from the zucchini, place in the marinade and refrigerate for 2-3 hours, preferably overnight.