What to cook from green zucchini. Dishes from zucchini - an amazing combination of delicate taste and low calorie content

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 extremely 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 the favorable functioning of the gastrointestinal tract is 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 suffering from obesity 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 invented 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 stewed stews and salads, made on their basis as a vegetarian filling for pies and even chebureks, harvested 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 their 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 a cauldron with vegetable oil on fire 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 on how to cook young zucchini deliciously is rosan. 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 unleavened puff pastry, 1-2 small young zucchini, 1 chicken egg, 150-200 g of hard cheese and a little spice to taste and, according to preferences, almost any dry herbs with not too much will do. sharp taste. 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 a 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. Bon appetit!

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 a side dish.

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 a 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 would be to learn how to cook zucchini with meat deliciously. 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 our beloved husband. Bon appetit!

When it comes to vegetable dishes, zucchini is the last thing to remember. Apparently, because of their unexpressed taste and aroma.

But in fact, it is easier to cook from zucchini than from other vegetables. They do not have bitterness and harmful substances, as in eggplant. They cook faster than potatoes or carrots.

Regarding their use, there are practically no contraindications, which cannot be said about some other vegetables, such as cabbage, peas or beets, despite their beneficial properties.

Zucchini does not require long cleaning. If they are young, then the pulp, in which there are no seeds yet, and the tender skin are eaten. Therefore, the housewives do not wait for the moment when the zucchini becomes an adult, its skin becomes coarse, and the inside is filled with seeds.

But an adult zucchini is also tasty and suitable for food. In this case, you need to cut off the hard peel, cut the fruit in half and remove the seeds from it with part of the pulp. Then cut the zucchini into arbitrary pieces and use for cooking various dishes.

Most often, zucchini is cooked together with other vegetables that have a rich taste. But they are good on their own, especially if you add spicy herbs, garlic or pepper to them.

Zucchini fried in a pan: the subtleties of cooking

• Most often, zucchini is cut into slices. Such slices, fried in oil, serve as the basis for small vegetable canapes, cold appetizers are made from them with the addition of tomatoes, garlic, herbs, and cheese.
• There is not a lot of juice in zucchini, but so that they are well fried, and a golden crust forms on their surface, they are recommended to be rolled in flour, after salting to taste.
• Zucchini is usually salted just before roasting. But if you decide to salt them in advance, do not overdo it with this spice: zucchini strongly absorb salt and may end up being salted. When the zucchini releases juice, drain it, and be sure to blot the slices with a paper towel.
• Put them in a well-heated pan with enough oil and start frying over high heat. When the underside of the zucchini is golden brown, reduce the heat to medium. If you fry the zucchini over low heat, they will cook slowly, but the oil will be actively absorbed into them. And the zucchini will end up being very fatty.
• Zucchini goes well with tomatoes, mushrooms, onions. If you decide to cook a vegetable platter, cook all the vegetables separately and only then combine them.
• Zucchini, like eggplant, are good in batter. The dough can be prepared absolutely any. The main thing is that it should be similar in consistency to sour cream of medium density. Such a dough keeps well on the slices, does not drain from them, and during frying it completely covers the zucchini with a beautiful golden brown.
• Fry the zucchini in a pan without closing it with a lid. To get rid of excess fat, lay the fried zucchini on a paper towel for a few minutes, and then transfer to a dish or plate.
• Zucchini is combined with sour cream, mayonnaise, bechamel sauce.
• Fried zucchini is served both cold and hot. It all depends on the additional ingredients. With garlic and sour cream, zucchini are good cold. If you decide to sprinkle them with cheese, then they should be hot.

Zucchini fried in a pan: a simple recipe

Ingredients:

• zucchini squash - 2 pcs.;
• refined sunflower oil - 50 g;
• flour - 1 tbsp. l.;
• salt;
• sour cream.

Cooking method

• Wash the zucchini, cut into 1 cm slices, salt to taste, roll in flour.
• Fry on both sides in hot oil, making a moderate fire. Check the readiness of the zucchini with a fork: if it fits well into the pulp, the zucchini can be removed from the pan. Otherwise, turn it over again to the other side and bring to readiness. Or transfer to a baking sheet and place in a well-heated oven for a few minutes.
• If the zucchini has absorbed a lot of oil, put them on a paper towel.
• Serve fried zucchini cold or hot with sour cream. Sprinkle with finely chopped dill.

Zucchini fried in a pan with onions

Ingredients:

• zucchini - 2 pcs.;
• onions - 1-2 pcs.;
• flour - 1 tbsp. l.;
• butter - 30 g;
• refined sunflower oil - 30 g;
• sour cream - 2 tbsp. l.;
• salt;
• young dill or parsley.

Cooking method

• Wash the zucchini, cut off the stems. Cut into large strips. Salt. Leave on for 20-30 minutes. Drain the juice that stands out, and gently squeeze the zucchini.
• Heat butter and sunflower oil in a frying pan. Put finely chopped onion, mix. When it acquires a yellowish tint, put the zucchini, pour in the flour, mix quickly. Saute everything together over moderate heat until the zucchini is golden brown.
• Put the finished zucchini on a plate, pour over with sour cream and sprinkle with chopped herbs.

Zucchini fried in a pan, in batter

Ingredients:

• zucchini squash - 2 pcs.;
• eggs - 2 pcs.;
• flour - 4 tbsp. l.;
• milk - 100 ml;
• ghee - 100 g;
• salt.

Cooking method

• Cut the washed zucchini into 1 cm thick slices.
• For the batter, lightly beat the eggs, gradually adding the flour and milk. You should have a runny dough.
• Place melted butter in a frying pan and heat well.
• Lightly salt each slice of zucchini, chop on a fork, dip in batter and put in a pan at a short distance from each other. Fry on both sides until golden brown.
• Place on paper towel to drain grease.

Pan-fried zucchini with mushrooms and tomatoes

Ingredients:

• young zucchini - 2 pcs.;
• fresh mushrooms (porcini or champignons) 50 g;
• tomatoes - 2 pcs.;
• butter - 50 g;
• sour cream - 50 g;
• salt;
• flour - 1 tbsp. l.;
• greenery.

Cooking method

• Cut the prepared zucchini into circles about 1.5 cm thick. Salt, roll in flour and fry on both sides in a pan until cooked, taking half the norm of oil. Transfer to a plate.
• Peel the mushrooms, put them in boiling water for 2 minutes, put them on a sieve. Cut into thin slices. Put in a pan, fry, add sour cream, salt and simmer until tender.
• Put the remaining oil in another pan, heat it up. Tomatoes cut into four parts, salt. Drain the juice, and fry the tomato slices in hot oil.
• When serving, put the zucchini on a plate, cover them with mushrooms, put the tomatoes on top. Sprinkle everything with chopped herbs.

Zucchini fried in a pan with tomatoes and garlic

Ingredients:

• zucchini squash - 2 pcs.;
• tomatoes - 2 pcs.;
• garlic - 3 cloves;
• flour - 2 tbsp. l.;
• salt;
• refined sunflower oil - 80 g;
• mayonnaise - 2 tbsp. l.;
• dill greens.

Cooking method

• Wash the zucchini, cut off the stems. Cut into slices 1.5 cm thick.
• Lightly salt each circle, roll in flour and place in a hot frying pan with oil. Fry over medium heat on both sides until golden brown. Drain on paper towels and then transfer to a platter.
• In a bowl, mix mayonnaise with garlic passed through a culinary press and chopped herbs. Salt is not necessary, as there is enough salt in mayonnaise.
• Rinse the tomatoes, wipe dry, cut into thin circles. To make the dish look aesthetically pleasing, take tomatoes of the same diameter as zucchini.
• Place a slice of tomato on each circle of zucchini, and generously brush the prepared sauce on top. Garnish with a sprig of dill.

Note to the owner

Zucchini fried in a pan can be served not only with sour cream or mayonnaise with garlic, but also with bechamel sauce.

These zucchini are very tasty with meat. To do this, fry the minced meat in a pan with onions, season with salt and black pepper. Put a teaspoon of minced meat on each circle of zucchini, garnish with herbs.

If you have large zucchini with seeds, cut off the skin from them, cut across into circles 1.5 cm thick. Carefully cut out the middle along with the seeds. Prepare batter according to any recipe. Dip the rings in the dough and fry in a pan until cooked.

Zucchini is a tasty and healthy vegetable that contains a large amount of trace elements and vitamins. You can cook many delicious dishes from it. As a rule, zucchini is stewed, fried and baked. Most recipes require a lot of time to cook, but what if you want to cook zucchini quickly and tasty? Let's talk about how to cook zucchini.

How to cook fried zucchini

This cooking method is perfect for those who have simple and common ingredients on hand.

What do you need:

• Zucchini 1 pc.
• Flour 50-100 gr.
• Garlic to taste.
• Mayonnaise or sour cream 3-4 tbsp. l.
• Salt, spices to taste.
• Vegetable oil.

Sequencing:

• Wash the zucchini and peel it and cut it into rings.
• Mix the flour with salt and roll the zucchini rings in it.
• Heat vegetable oil in a frying pan and fry the zucchini on it on both sides until golden brown.
• Peel the garlic and grate it on a fine grater (you can also use a garlic maker). Mix mayonnaise or sour cream with garlic and let the sauce brew for 5-10 minutes.
• Smear the fried zucchini with garlic sauce and serve them to the table.

How to make zucchini salad

What do you need:

• Fresh zucchini ½ pcs.
• Cucumber 1 pc.
• Carrot 1 pc.
• Onion 1 pc.
• Salt to taste.
• Greens to taste.
• Sesame oil to taste.

Sequencing:

• Peel the zucchini from the peel and grate it on a coarse grater.
• Peel the carrots and grate it on a fine grater. Then grate fresh cucumbers.
• Peel the onion and cut into rings.
• Mix all ingredients thoroughly and season with salt. Then dress the salad with sesame oil.

How to cook zucchini baked with cheese in the oven

This cooking method will take a little longer, but the result will be a tasty and nutritious dish.

What do you need:

• Zucchini 2-3 pcs.
• Cheese 150 gr.
• Tomato 2 pcs.
• Mayonnaise 100 gr.
• Garlic 2 cloves.
• Salt, spices to taste.
• Vegetable oil.

Sequencing:

• Prepare zucchini for roasting. To do this, wash them and remove the peel. Then cut them into rings of medium thickness.
• Grate the cheese on a fine grater (you need to use only 2/3 of the whole cheese), peel the garlic and grate in the same way. Mix cheese, garlic and mayonnaise (sour cream).
• Place zucchini slices on a greased baking sheet. Sprinkle the top with spices and salt to taste. Brush the zucchini with cheese sauce. Put a tomato slice on top and brush it again with sauce.
• Grate the remaining cheese on a fine grater and sprinkle over the zucchini.
• Bake the zucchini in a preheated oven at 180 degrees for about 20 minutes. The readiness of the dish can be determined by the resulting cheese crust.

how to cook stuffed zucchini

Zucchini is stuffed with a variety of ingredients: cheese, vegetables, meat. The latter option is the most popular, as the result is a tasty and very nutritious dish.

What do you need:

• Zucchini 3-4 pcs.
• Minced meat 4 gr.
• Onion 1 pc.
• Carrot 1 pc.
• Rice 1 cup.
• Salt, spices to taste.
• Vegetable oil.

Sequencing:

• Cut the zucchini into 2-3 parts and boil in salted water. This will take no more than 5 minutes. Take out the pulp from the zucchini.
• Boil rice, peel onions and carrots and grate on a fine grater. Onions, carrots, zucchini pulp should be fried in vegetable oil for about 2-3 minutes. Add boiled rice and continue to simmer the mixture over low heat for 5-7 minutes. Then add minced meat, salt and spices. Simmer the mixture over low heat for about 15 minutes.
• Prepared zucchini should be laid out on a baking sheet greased with vegetable oil. Put the stuffing in the zucchini. Bake the zucchini in an oven preheated to 180 degrees for about 25-30 minutes. Zucchini can be sprinkled with herbs on top.

According to the above recipes, you can easily prepare delicious zucchini, which can become not only an appetizer, but also a main dish on your table.

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:

1. 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).
2. Then half the zucchini on a coarse grater. If you have an older vegetable, then you can peel it.
3. 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.
4. 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.
5. Lightly mix the mass, pour in the kefir and stir again. Now you can add 3 tablespoons of cornmeal.
6. We add a pinch of soda and do not extinguish it, since we already have an acidic ingredient - kefir.
7. 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.
8. 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.
9. 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 tbsp;
• Wheat flour - 1 tbsp;
• Parsley;
• Soda;
• Lemon acid;
• Salt;

Cooking process:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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. Bon appetit!

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;
• Greenery;

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:

1. 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.
2. Next, we need to cut the tomatoes also in a circle and salt to taste.
3. Now spread the zucchini on the dish in one layer, covering the entire container.
4. Next, grease this entire layer with cream and spread the tomatoes on top in one layer.
5. Then again comes a layer of zucchini. We lay out all the products in this order until the end.
6. We put tomatoes on top and decorate with herbs.
7. Now we put our appetizing dish in the refrigerator for several hours so that it freezes and soaks.

How to fry zucchini

1. Pre-4 small zucchini, we mode in circles, the thickness is about half a centimeter.
2. Then we salt them, put them in a bowl and wait one hour, the zucchini should let the juice go. Next, drain the juice.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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:

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

When serving them on the table, do not forget about the sauce. Bon appetit!

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:

1. 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.
2. Fry the mushrooms until golden brown. After that, put them in a separate container.
3. Next, clean and dice onion mode. Saute in the same pan until transparent.
4. Wash zucchini and peppers. Pepper cut and cleaned of seeds, cut into small pieces. Cut the zucchini into thin slices.
5. We throw pepper and zucchini to the onion, salt, pepper, cover and simmer until soft.
6. 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 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:

1. Wash and peel all vegetables. Including zucchini, we cut them into cubes, just like onions.
2. We take a frying pan, pour oil into it, spread the zucchini and simmer until soft.
3. Heat another frying pan with oil and sauté the onion in it until transparent.
4. We rub the parsley root and carrots. We spread them to the onion and simmer until soft on low heat.
5. Add tomatoes to the vegetables, simmer for 1-2 minutes.
6. 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.
7. After that, add flour, salt, pepper and fry for 5-7 minutes.
8. Next, we need to grind the whole mixture in a blender to a puree state.
9. Put everything back into the pan or saucepan and bring the mixture to a boil.
10. Now you can decompose the resulting puree into sterilized jars and cover them with lids.
11. 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).
12. 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:

1. First, we wash the zucchini and cut them into thin circles, add salt and leave under pressure for 2 hours.
2. 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.
3. 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.
4. Next, season the mixture with sesame oil, sesame seeds, sugar and soy sauce - mix everything thoroughly.
5. 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.

• For cooking dishes from zucchini, unripe fruits are usually used, it is these zucchini that have a delicate skin and juicy pulp, the seeds in unripe zucchini are practically not felt.
• If the zucchini still has a dense peel, then it should be cut off. In this case, the zucchini dish will turn out tender.
• If young fruits are used for stuffing zucchini, then the peel can not be removed. To make stuffed zucchini more juicy and soft, zucchini should first be boiled, and only then stuffed.
• In addition to traditional zucchini, zucchini is often used in cooking. They are characterized by very delicate skin and lack of seeds, which makes them versatile, they are suitable for almost all zucchini dishes.
• However, it is advisable to use zucchini of this variety immediately; it is not recommended to store for a long time. If the zucchini lay for a long time, then the peel begins to taste bitter. In this case, be sure to cut off the peel so as not to spoil the whole dish.
• When cooking or stewing zucchini, it should be borne in mind that the larger the zucchini (or pieces), the less vitamins the vegetable loses, and, consequently, the entire zucchini dish.
• Zucchini is used for harvesting for the winter in the same way as ordinary zucchini. In this case, the recipe is the same for both zucchini and zucchini.
• To prepare zucchini caviar for the winter, the caviar is first stewed, then the caviar in jars must be sterilized.