What to do with large zucchini. Sweet zucchini pancakes

Zucchini, thanks to its neutral taste, which makes it possible to combine it with any components, has earned the love of many housewives. Zucchini dishes are tasty and healthy, because vegetables contain fats, proteins, organic acids, copper, calcium, potassium, phosphorus. Thanks to this, zucchini is well and easily digested, while removing excess cholesterol and toxins from the body along with the liquid. Zucchini are fried, boiled, baked, grilled, they make a lot of great dishes worthy of the attention of real gourmets.

Quick and delicious zucchini recipes with photos

In August, zucchini is the most popular product from the garden, so many housewives are wondering: what to cook quickly and tasty from it? This vegetable makes it possible to make a lot of interesting dishes in cooking. The universal product allows you to bake muffins, puddings with apples, oranges, dried fruits in the dough, chocolate cakes. You will find the recipes below, where you will find both side dishes and appetizers, as well as soups. Zucchini dishes saturate the body with fiber and other useful substances, so they deserve to be on your table.

Zucchini caviar with garlic in a slow cooker

The most popular dish that you can quickly and tasty cook from zucchini is caviar. Delicious, mouth-watering appetizer, served for breakfast, lunch and dinner for children and adults, will delight the household. The classic recipe for the dish was created during the Soviet Union, when caviar was the number one dish on any table due to its availability and cheapness. For proper cooking, we need:

• carrots - 2 pcs. medium size;
• zucchini - 1.35 kg;
• garlic - 5 cloves;
• onion - 2 pcs. medium size;
• grated tomatoes - 1/3 cup;
• bay leaf - 2 pcs.;
• sugar - 1 tsp;
• olive oil - 2 tbsp;
• cayenne pepper - 0.5 tsp;

Step by step preparation:

• We wash the zucchini, grind it on a grater, transfer it to a bowl. Sprinkle them with salt, mix, leave for 20 minutes. This is necessary so that the salt draws out the juices from the vegetable. After the specified time, squeeze the zucchini.
• Mix zucchini, chopped onions, carrots in a bowl. Pour oil into the multicooker bowl. It is necessary to fry for 15-25 minutes until the vegetables are soft.
• Add grated tomatoes, sugar, salt, pepper, garlic, bay leaf to the vegetables. We turn on the multicooker in the extinguishing mode for 40 minutes.
• Let the stewed vegetables cool slightly, using a blender, turn into a puree of the consistency that you like. Caviar is ready.

Fritters

The next dish that is quickly and tasty prepared from zucchini is pancakes. This is a simple appetizer that you can add to any meal. To prepare it, you will need only two components, and lemon-yoghurt sauce is used for serving, which perfectly complements, enriches the taste of fritters. We will need:

• potatoes - 500 g;
• vegetable oil - 3 tbsp. l.;
• zucchini - 500 g;
• salt, black ground pepper - to taste;
• natural yogurt without additives - 1 cup;
• lemon juice - 1 tbsp;
• chopped dill - 1 tbsp;
• garlic - 1 clove.

Step by step preparation:

• Peel potatoes, zucchini, grind on a grater. Transfer to a large bowl, salt to taste, leave for 5 minutes. During this time, moisture will come out, then transfer the vegetables to a colander, wring out with your hand, and pepper. Mix all the ingredients for the sauce in a small ceramic bowl: yogurt, dill, crushed garlic, lemon juice.
• Place a frying pan over moderate heat, heat vegetable oil. Spoon the vegetable mixture into the hot pan, fry for five minutes on each side. Serve pancakes with sauce.

Oven baked vegetables with cheese and chicken

Casserole is a great, flavorful dish that you can cook from zucchini quickly and tasty. Its charm lies in the fact that it does not take much effort, time to prepare, and the result is satisfying. We will need:

• garlic - 3 cloves;
• chopped basil - 0.25 cups;
• zucchini - 4 pcs.;
• chicken breasts - 600 g;
• dry Italian herbs - 1 tbsp;
• bread crumbs - 1 cup;
• ghee - 6 tablespoons;
• grated mozzarella cheese - 250 g.

How to bake vegetables? Step by step preparation:

• We heat the oven to 200 degrees.
• Cut the zucchini, red bell pepper, garlic, basil, transfer to a bowl. Cut the chicken breasts into cubes, pour over the vegetables. Add dry Italian herbs, melted butter and bread crumbs. Mix thoroughly.
• Transfer the contents of the bowl to a baking dish.
• Bake for half an hour. After this time, sprinkle grated cheese on top of the casserole. We return the form to the oven, cook for another 15 minutes until fully cooked and the cheese is melted.

Rolls with minced meat in the microwave

Thin slices of zucchini stuffed with meat and broccoli, baked in an incomparable sauce, seasoned with garlic, onions, cheese, fried peppers - a hearty, tasty, aromatic dish. The recipe cannot be called simple, because to prepare zucchini rolls, you will have to spend a little time and effort. But be sure that the result is worth it. We will need:

• zucchini - 4 pcs.;
• tomato sauce - 2 cups;
• cream - 0.5 cups;
• cream cheese - 120 g;
• red sweet pepper - 1 pc.;
• red onion - 0.5 pcs.;
• garlic - 2 cloves;
• chopped parsley - 1 tbsp;
• boiled broccoli - 350 g;
• minced meat (pork, beef, poultry) - 600 g;
• grated mozzarella cheese - 1.25 cups;
• grated cheddar cheese - cups.

Step by step preparation:

• Cut the zucchini lengthwise into slices of 6 mm thick. We shift the slices to the grate, sprinkle salt on each side, leave for half an hour to remove excess moisture. So the vegetables will become more pliable, and you will quickly roll up the rolls.
• Lubricate the baking dish with oil. Cut the bell pepper into cubes, fry it in a pan until soft. At the bottom of the mold, pour in the tomato sauce, a quarter cup of cream.
• Melt a glass of grated mozzarella cheese in the microwave for 20 seconds. Mix it with the rest of the cream. Add minced meat, chopped boiled broccoli, grated cheddar, chopped garlic, parsley, pepper, cream cheese. Salt and pepper the mixture to taste. This is the stuffing.
• Pat the zucchini slices dry with paper towels to remove excess moisture. We put 2 tablespoons of the filling on each slice, carefully fold the rolls.
• We shift the rolls into a mold, cover with foil, bake for 25 minutes.
• Remove the foil, sprinkle with the remaining mozzarella, bake without foil for 25 minutes or more, until the top is golden.

Soup puree with squash and cabbage

The next great dish that you can quickly and tasty is puree soup. This is a gentle, creamy, light first dish that people who want to lose weight can eat, suffer from pancreatitis, liver ailments, and diabetics. The addition of celery gives the cream soup a pleasant aroma and piquancy. We will need:

• butter - 20 g;
• zucchini - 1 pc.;
• patisson - 1 pc.;
• chopped garlic - 0.5 tsp;
• celery - 0.5 stalks;
• broccoli - 0.5 cups;
• chicken broth - 1 l;
• potatoes - 2 pcs.;
• cream - 0.5 cups;
• ground black pepper, salt - to taste.

Step by step preparation:

• Add butter to a large saucepan, put on fire. Add chopped garlic, celery. Cook until golden brown.
• Add chopped broccoli, squash, zucchini, potatoes, mix and cook for several minutes.
• Add chicken broth, salt and pepper to taste.
• We wait for the boil, reduce the heat, cook for half an hour until the vegetables become soft.
• Let the soup cool slightly, grind in a blender until you get a puree.
• Before serving, pour a little cream into each serving.

Ragout with eggplant and tomatoes

The next recipe that you can cook deliciously and quickly from zucchini is stew. This tender, tasty dish with the addition of eggplant, tomato will successfully complement any dinner. The star of this recipe is Marinara tomato sauce with herbs and garlic. Once you try making homemade, flavorful, fresh sauce, you won't go back to store-bought. We will need:

• tomatoes - 16 pcs.;
• yellow onion - 1 pc.;
• garlic - 6 cloves;
• olive oil - 2 tsp;
• celery - 1 stalk;
• carrots - 2 pcs.;
• eggplant - 1 pc.;
• tomato paste - 2 tbsp. l.;
• ground red pepper - 0.5 tsp;
• basil - 8 leaves;
• zucchini - 4 pcs.;
• salt, black ground pepper - to taste.

How to stew stew? Step-by-step instruction:

• Bring a large pot of water to a boil, add a little salt. We cut each tomato crosswise at the top. Pour water into a large bowl, add ice. We place the tomatoes for a minute in boiling water, transfer them with a slotted spoon to ice water for a couple of minutes. We remove the skin.
• Chop up all the tomatoes.
• Heat oil in a large saucepan over moderate heat. Add chopped garlic, onion, fry until translucent. Add chopped celery, carrots, salt and pepper to taste. Simmer vegetables until soft. Then add the pulp of tomatoes, tomato paste, bring to a boil.
• Pour the basil, red pepper, cook for an hour over low heat, stirring every 10 minutes. 25 minutes before readiness, add chopped zucchini, blue ones.
• Remove from heat, half of the vegetable mixture, trying not to take zucchini and eggplant, puree in a blender or food processor. Transfer the sauce back to the saucepan, season with salt and pepper to taste, and serve.

Korean-style pickled zucchini for the winter

The next way is quick and - salting Korean salad for the winter. This is a delicious lightly salted appetizer that will add a touch of piquancy to any winter feast. In the same way, you can pickle cucumbers. We need to preserve the vegetable:

• carrots - 1 kg;
• zucchini - 2 kg;
• onion - 500 g;
• salt - 2 tbsp. l.;
• sugar - 1 cup;
• sunflower oil - 1 glass;
• coriander - to taste;
• vinegar - 1 cup;
• ground black pepper - to taste.

Cooking step by step quick and tasty preservation:

• Grind zucchini and carrots for pickles on a grater for Korean carrots.
• We clean the onion from the husk, cut into thin half rings. For pickling, mix salt, pepper, coriander, sugar, vinegar, vegetable oil. Pour vegetables, mix, leave for a couple of hours to pickle.
• We transfer the salad into half-liter jars, tamp, sterilize for 15 minutes, after which you need to close, roll up, turn over the preservation. We keep the blanks for a day at room conditions, wrapped in a blanket, after which we rearrange them in the cellar to keep them until winter.

Diet vegetable casserole

When you want something light, dietary, zucchini is the best assistant to the hostess to quickly and tasty prepare a dish. This vegetable casserole comes out very tasty, fragrant, suitable for people on a diet who want to lose weight not only on oranges. The recipe uses cream cheese, parmesan and mozzarella. You can choose not to use parmesan, as it has a high fat content, and use cottage cheese or feta instead of cream cheese. We will need to bake vegetables tasty and quickly:

• large yellow onion - 1 pc.;
• green zucchini - 2 pcs.;
• yellow zucchini - 2 pcs.;
• chopped basil - 2 tbsp. l.;
• chopped green onion - 2 tbsp. l.;
• oregano - 1 tsp;
• garlic powder - 1 tsp;
• cream cheese - 120 g;
• grated parmesan - 0.5 cups;
• mozzarella - 1 cup.

Recipe:

• We heat the oven to 180 degrees.
• We chop the green onion.
• Chop fresh basil leaves.
• Cut onion into small pieces.
• Chop the zucchini into halves.
• Soften the cream cheese in the microwave for 30 seconds.
• Mix green onions, basil, zucchini, cream cheese, parmesan, half a glass of mozzarella, oregano, garlic powder. Mix with a spatula.
• Lubricate the baking dish with oil, shift the vegetable mixture.
• We cook the casserole in the oven for half an hour. Remove, sprinkle with the remaining mozzarella cheese, return to the oven for 20 minutes until the top is golden.

With onions and carrots in a pan

Another delicious method to cook them quickly is to stew them with carrots and onions. The result is a tender, savory dish that you can serve with any meal (spaghetti, rice, buckwheat, pasta), as well as eat with crispy buns or toast. We will need:

• small zucchini - 900 g;
• yellow onion - 400 g;
• carrots - 300 g;
• tomatoes - 2 pcs.;
• red sweet pepper - 2 pcs.;
• bay leaf - 3 pcs.;
• black pepper, salt - to taste;
• hot sauce (Tabasco) - 1 tbsp.

Cooking step by step:

• Heat a large deep frying pan over moderate heat. Pour in 2 tablespoons of olive oil.
• Cut the onion into small cubes.
• Grind carrots on a grater.
• It is necessary to fry the onion with carrots until soft.
• Cut red pepper into cubes.
• Pour the pepper into the pan, cook for five minutes.
• We cut the zucchini.
• We chop the tomatoes.
• Add zucchini with tomatoes to vegetables along with bay leaf, cook for 20 minutes until soft.
• Salt to taste.
• Pour pepper, favorite spices to taste.
• Add hot sauce. Stir and cook until excess liquid has evaporated.

Find out in a hurry for delicious and unusual recipes.

Video

Zucchini is a useful and indispensable component of a variety of dietary and healthy meals. For culinary purposes, it is better to use a young vegetable, rather than an overripe and overripe one, since it is easily digestible, has excellent taste, cooks quickly, and takes a minimum of time for pre-processing. The videos below are collected exclusively, which will help you in preparing a variety of dishes. These dishes are distinguished by sophistication, excellent aromatic qualities.

Salad

Boats stuffed with mushrooms

Italian pie for breakfast

Zucchini with egg in batter

Vegetables are insanely useful for every person. The greatest amount of useful substances can be obtained in the so-called seasonal vegetables and fruits, that is, those that grow in your country, city and in your own country house. Zucchini is one of those vegetables. But what delicious can be cooked from zucchini? There are a huge number of recipes for various dishes that can defeat even the most severe critics. Let's make some of them together.

Zucchini is a real find for men, women and children who want to eat right, lose weight and be healthy. To list all the advantages of zucchini, you have to spend a lot of time. Therefore, we highlight the main ones:

• It can be prepared in various ways: baked, fried, marinated.
• There are so few kilocalories in this vegetable that you can eat 1 kg of zucchini per day.
• Despite its lightness, zucchini contains potassium, phosphorus and calcium.
• And thanks to zucchini, you can get enough fiber.
• Zucchini has a pleasant and unobtrusive taste, it goes well with other ingredients.
• This vegetable can be both a main dish and a side dish.
• And in order to cook a delicious zucchini dish, you need to spend a maximum of 30 minutes.

As you can see, zucchini deserve to be on your table. If for some reason you previously refused to eat this vegetable, we advise you to try cooking zucchini in several ways.

It's just that zucchini does not have such a pronounced taste, such as cabbage. Complementing it with spices and other vegetables, you get a grand dish. By the way, some lovers of raw food cannot imagine their life without zucchini. Of course, we do not force you to eat this vegetable raw, but you can try everything if you wish.

Recipes

It is fashionable to cook various and even unusual dishes from a beautiful and mega healthy vegetable. Sometimes, in order to test the skill of the cook, he is given the task of preparing a chic dessert from zucchini. To do this is not as simple as it might seem at first glance. But this only says that the zucchini is worthy of your attention.

Snack cake "Sytny"

Ingredients:

• Zucchini - 2 pcs.
• Eggs - 2
• Mayonnaise
• Ripe tomatoes - 2 pcs.
• Flour - a couple of tablespoons
• Oil
• Garlic
• Paprika
• Salt, herbs

How to cook:

1. We rub the zucchini on a fine grater.
2. Add lightly beaten eggs to the zucchini.
3. As it should, mix the mass, add it and add a little pepper.
4. Now it's time to thicken the squash mass with flour. Do not overdo it, the dough should not be hard.
5. Bake pancakes from zucchini, they should not be very thin and delicate.
6. To spread the pancakes, prepare the sauce. grind, mix with mayonnaise or sour cream, paprika and chopped herbs.
7. Now we begin to form a zucchini cake. Lubricate each pancake with sauce, put tomatoes and grated cheese on top of it.
8. There will be as many layers in the cake as you baked pancakes.
9. After that, put the cake in the oven for five minutes so that the cheese melts and thereby connects all the cakes.
10. This dish should be eaten warm.

Casserole

Ingredients:

• Young zucchini - 1 kg.
• Eggs - 5 pcs.
• Dill
• Oil

1. You don't have to do much to prepare this simple but amazingly delicious dish. So, cut the zucchini into rings.
2. Lightly fry each piece in oil on both sides.
3. Beat eggs until smooth.
4. We spread the vegetables in a mold and pour over the eggs. Bake for 35 minutes.
5. Sprinkle the finished dish with dill and enjoy.

Rolls

Ingredients:

• Small zucchini - 2-3 pcs.
• Ripe tomatoes - 2 pcs.
• Hard cheese - 250 gr.
• Red bell pepper - 1 pc.
• Garlic
• Sour cream
• Spices, herbs

How to cook:

1. Cut each zucchini lengthwise. You should get long records.
2. Salt, pepper and set aside for 10 minutes.
3. Fry each piece of zucchini in a small amount of oil.
4. Rub garlic and cheese on a fine grater. Add sour cream and mix with garlic and cheese.
5. Lubricate each leaf of zucchini with sauce, put a piece of tomato and pepper on one edge.
6. We twist the rolls so that they do not fall apart, you can use skewers and toothpicks.
7. We spread the rolls on a dish with salad and herbs. You can lightly pour the sauce over the rolls.

stuffed with mushrooms

Ingredients:

• Zucchini - 1 kg.
• Champignons - 500 gr.
• Onion - 2 pcs.
• Boiled rice - 200 gr.
• Sour cream - 3 tbsp.
• Rusks, herbs, salt
• Tomato paste - 2 tbsp.

How to cook:

1. Take long zucchini and cut them into pieces of 5-6 cm.
2. With a teaspoon (you can use a small knife for this), take out the pulp. You should get a small glass of zucchini, that is, the core of the zucchini does not need to be taken out entirely.
3. Flip each cup upside down and fry over low heat, then flip the zucchini and season with salt.
4. Boil mushrooms and rice. After that, chop the mushrooms. Fry the onion in oil and mix all three of these ingredients.
5. Fill each zucchini with minced meat, place in a baking dish, add one tablespoon of sour cream and sprinkle with breadcrumbs.
6. Cover with foil and bake for 10 minutes.
7. Mix the sour cream and pasta and after 10 minutes remove the zucchini from the oven and add one spoonful to each cup. After that, bake for another 10 minutes.
8. Optionally, you can serve a dish with cheese and herbs.

With cottage cheese

Ingredients:

• Sour cream - 200 gr.
• Young zucchini - 5 pcs.
• Eggs - 3 pcs.
• Greenery
• Cottage cheese - 400 gr.
• Spices
• Hard cheese - 200 gr.
• Oil

How to cook:

1. Cut each zucchini lengthwise into two pieces.
2. We take out the pulp with a spoon, then fry each boat in oil.
3. Next, put them in a baking dish.
4. For the filling, we will use cottage cheese. We wipe it using a fine sieve.
5. Add sour cream to cottage cheese, herbs and beaten eggs. You can add salt and pepper.
6. We stuff the boats with the filling, sprinkle with grated hard cheese, bake for 25 minutes.

Soup puree

Ingredients:

• Zucchini - 1 pc.
• Onion - 1 pc.
• Vegetable broth - 0.5 l.
• Boiled - 1 cup
• Garlic
• Tomatoes - 1 pc.
• Carrot
• Greenery

How to make puree soup:

1. Cook vegetable broth from onions and carrots.
2. Remove the skin from the zucchini, remove all the seeds, cut the flesh into cubes.
3. Put the zucchini cubes into the vegetable broth. Boil vegetables for 20 minutes.
4. Chop a small onion and add to the zucchini.
5. Next, add chopped garlic to the soup.
6. Pour the liquid from the soup into a separate plate, it can come in handy if the soup is too thick.
7. Grind the thick part of the soup to a state.
8. We dilute to obtain the desired consistency of soup-puree.
9. Serve this soup with a slice of tomato and herbs.

stew recipe

Ingredients:

• Zucchini - 3 pcs.
• Carrots - 3 pcs.
• Cinnamon - 1 tsp
• Onion - 2 pcs.
• Chicken - 500 gr.
• Celery stalks - 3 pcs.
• Tomato juice - 0.5 l.
• Greenery
• Cardamom - 1 tsp
• Oil
• Spices

How to cook:

1. Chicken fillet cut into small cubes.
2. All other vegetables: celery, carrots, onions and zucchini must be cut into the same pieces as the chicken.
3. Fry the onion in a preheated pan, after a couple of minutes add chicken meat to it.
4. Constantly stirring the meat, you must bring it to a state of readiness.
5. After the chicken is cooked, add carrots, celery and zucchini to the pan. Simmer everything together over low heat for about ten minutes.
6. Only after that you can salt the dish and add spices.
7. Pour the tomato paste over the stew and simmer for another 10 minutes.

cutlet recipe

Ingredients:

• Zucchini - 0.5 kg.
• Cheese - 100 gr.
• Egg - 1 pc.
• Flour - 2 tbsp.
• Oil

How to cook:

1. We clean the zucchini and separate the pulp. We rub it on a grater.
2. Add salt, pepper and leave for 15 minutes. This time is necessary for excess liquid to leave the zucchini. Just pour it out.
3. Add the egg, flour and chopped to the squeezed squash pulp.
4. Form patties and fry them in oil.
5. Serve with sour cream and dill sauce.

Muffins

Ingredients:

• Cottage cheese - 300 g.
• Butter - 100 gr.
• Zucchini - 1 pc.
• Eggs - 3 pcs.
• Baking powder - 0.5 sachet.
• Flour - 1 tbsp.
• Dill

1. Melt the butter over low heat. Mix cottage cheese and eggs.
2. In a separate bowl, mix one tablespoon of baking powder and flour.
3. Grate the zucchini and mix with cottage cheese.
4. Then add flour, lay out in the forms and bake like regular cupcakes.

We think you are convinced that zucchini is rightfully one of the most popular vegetables in the world. Cook with pleasure and do not forget about experiments.

Dishes from deliciously low-calorie and light zucchini are an invariable attribute of a healthy diet. 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 zucchini is so often the basis of baby puree - it has a beneficial effect on the digestive tract, strengthens the immune system, and is an ideal vegetable for those who suffer from cardiovascular diseases, 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 lead a healthy lifestyle, but are absolutely indispensable (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 one 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 “weightiness” 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.

Zucchini is not only tasty and amazingly healthy (they contain a lot of trace elements necessary for a person), but they are also unpretentious in growing, therefore, whether the summer is sunny and dry, or, conversely, rainy, zucchini will still grow and here you just need to have time to cook and preserve them . In addition, you will never get fat from zucchini, in addition to being low in calories, zucchini also contains a lot of fiber, which improves digestion. Dishes from zucchini are very delicate texture.

The first dishes from zucchini

Sliced ​​zucchini will be a great addition to summer borscht.

Second courses of zucchini

Zucchini ragout with meat

Ingredients for cooking zucchini stew: 300 g of pork or veal meat, 1 potato tuber, 2 tbsp. l. vegetable oil, 2 onions, 3 circles of zucchini, 2 tomatoes, herbs, salt, ground black pepper. Fry the meat with vegetables, simmer until tender.

Ragout of pork ribs with zucchini

Ingredients for cooking pork rib stew: 300 g pork ribs, 1 potato tuber, 1 carrot, 2 tbsp. l. vegetable oil, 3 circles of zucchini, 2 tomatoes, herbs, salt, ground black pepper. Fry the ribs, add and fry the vegetables, simmer under the lid.

Vegetable stew of zucchini with spices

Ingredients: 2 tablespoons vegetable oil, 2 medium zucchini squash, 1 red onion, 2 ripe tomatoes, 1/4 teaspoon ground cumin, 1 teaspoon ground coriander, 1/4 teaspoon ground turmeric, 1/4 teaspoon ground red pepper, or to taste, salt to taste, juice of 1/2 lemon, a bunch of cilantro or parsley. We simmer everything under the lid and you're done.

Vegetable stew with zucchini

Vegetable marrow stew with curry

Zucchini rings stuffed with meat and rice

Zucchini stuffed with minced meat with mushrooms in the oven

In addition to meat, rice and mushrooms, you can stuff zucchini with vegetables, and even cottage cheese. Bake or simply in a form greased with butter, or in vegetables, or in cream.

Needed: minced meat 500 g, 1 large zucchini, 2 eggs, 4 medium tomatoes, a glass of liquid sour cream or cream, cheese, salt (Adyghe mixture of salt and spices). The recipe is quite simple, minced meat, zucchini and other ingredients are laid out in layers and baked in the oven. Photo recipe >>

Ingredients: zucchini 1pc, mushrooms (honey mushrooms) 400 g, onion 1pc, egg 1pc, sour cream 2 tbsp. l, cheese 150 g, dill greens, green onions, flour, salt, pepper to taste, vegetable oil, mayonnaise. Photo recipe >>

Sweet peppers stuffed with minced meat with zucchini

Ingredients: 10 pieces of red sweet pepper, 500 g of minced pork in half with beef, 1 large zucchini zucchini (500-600 grams), 5 medium tomatoes, 2 onions, salt, spices. Stuffed Peppers Photo Recipe >>

The easiest recipe for a second course of zucchini is to fry them. You can fry in different ways and the taste of the dishes will vary greatly depending on the method of preparation.

Fried zucchini in batter

Need: 1 small zucchini, 1 egg, a handful of flour, salt to taste. Cut into rings with a thickness of no more than 5 mm, dip in an egg beaten with salt and pepper and then in flour or breadcrumbs. Fry until tender in hot vegetable oil. Wet excess oil with a paper towel. We get rings that are crispy on the outside and melt inside. Serve hot.

Fried zucchini in cream

For 1 zucchini 50 g of thick rustic cream. We cut the zucchini in an arbitrary way and send them to fry in a pan in vegetable oil, add cream to taste and simmer until they are completely or completely absorbed into the zucchini.

Zucchini in pots

Required: 1 small zucchini, 1 small head of cabbage, 3 onions, 2 carrots, 1 cup of boiled rice or minced meat, 50 g of ghee, 1 can of mayonnaise, salt.
Cooking method. Sauté onions and carrots in melted butter, mix with boiled rice or fried minced meat or with a mixture of them, salt. Peel the zucchini, cut into rings, remove the core. Disassemble the cabbage into leaves, make circles out of them in the shape of pots and lay: a cabbage leaf, a ring of zucchini with minced rice and vegetables in the middle on it, pour mayonnaise on top, then lay everything again in the same order to the edges of the pot. Place the pots in the preheated oven.

Zucchini stuffed with cod

Required: 500 g zucchini, 100 g canned cod, 2 hard-boiled eggs, 100 g mayonnaise, 1 tablespoon tomato paste, 3 tomatoes, 3 bell peppers, 2 tablespoons vegetable oil, 1 bunch lettuce, 1/2 lemon, 1 a bunch of parsley, pepper and salt to taste.
Cooking method. Wash the zucchini, remove the stalks, peel, cut in half, remove the seeds and part of the pulp.
Peel the eggs and finely chop. Wash parsley and chop. Wash bell peppers, remove seeds and chop finely. Mash the canned fish with a fork. Wash lettuce leaves. Peel the lemon and cut into thin circles. Wash the tomatoes and rub through a sieve.
Pass the zucchini pulp through a meat grinder, salt, pepper, mix with eggs, fish, bell pepper and tomato paste.
Fill the zucchini halves with minced meat, place in a deep frying pan or saucepan, pour in a little water, add vegetable oil, tomatoes and simmer until tender.
Put the stuffed zucchini in a dish covered with lettuce, pour over with mayonnaise, sprinkle with parsley, decorate with lemon circles and serve.

Zucchini can be stuffed with anything, any vegetables, meat and fish.

Cutlets with zucchini

Meat, and preferably minced chicken, mix in half with grated zucchini, finely chopped onion and garlic. Add egg, mix. We form cutlets, roll them in flour and fry in a pan. You can also bake.

Casserole of zucchini, eggs and cheese

Required: 500 g of zucchini, 3 eggs, 100 g of cheese, 1 tablespoon of vegetable oil, 20 g of butter, 4 tablespoons of breadcrumbs, 1 bunch of parsley, pepper and salt to taste.
Cooking method. Wash the zucchini, peel and cut into slices. Cheese grate on a coarse grater. Whisk the eggs. Wash parsley and chop.
Fry the zucchini circles on both sides in vegetable oil, then put in a form greased with butter and sprinkled with breadcrumbs, salt, pepper, pour eggs, sprinkle with grated cheese and put in an oven preheated to 180 ° C for 5-7 minutes.
Put the casserole on a dish, cut into portions, sprinkle with parsley and serve.

Vegetable stew

Required: 200 g of zucchini, 2 tomatoes, 1 onion, 1 bunch of green onions, 1 bunch of dill, 2 tablespoons of vegetable oil, 1/2 lemon, 2 cloves of garlic, pepper and salt to taste.
Cooking method. Wash the zucchini, peel and cut into cubes. Peel onion and garlic, wash and chop. Wash the tomatoes and cut into thin slices. Peel the lemon and cut into slices. Wash and chop green onions and dill.
Fry onions until golden brown in 1 tablespoon of vegetable oil, add tomatoes, then put zucchini, salt, pepper, bring to a boil, add the remaining vegetable oil, herbs and simmer until cooked over low heat.
Put the prepared vegetables in a dish, sprinkle with garlic and dill, decorate with lemon slices and serve.

Snacks from zucchini

You need: 1 pack of cottage cheese (200-250g), 1 small zucchini/zucchini, 3 eggs, 100g butter, 200-220g flour (1.5 cups), a heaping teaspoon of baking powder, a small bunch of dill, salt, pepper. We prepare the dough, put it in molds, bake in the oven. Photo recipe >>

Zucchini pancakes

For 8 pancakes, we need a young zucchini (zucchini or squash) - 1 pc (~ 250 g), garlic - 1 clove, dill or parsley, 1 large egg, flour - 2 tablespoons (without a slide), vegetable oil for frying, freshly ground black pepper, salt, sour cream (for serving). We prepare the dough, fry the pancakes in vegetable oil, serve with sour cream.

Ingredients for zucchini pancakes: young zucchini, young potatoes (one small potato per zucchini), onions (1/4 onion per zucchini), garlic (1-2 cloves per zucchini), egg, flour, salt , olive or sunflower oil.

Appetizer of zucchini with horseradish

Required: 300 g of zucchini, 2-3 onions, 100 g of mayonnaise, 1 tablespoon of grated horseradish or mustard with horseradish, 1 bunch of parsley, salt to taste.
Cooking method. Wash the zucchini, peel, grate on a coarse grater, salt, fry for 5-7 minutes, then put in a colander. Peel, wash and chop the onion. Wash the parsley greens.
Mix zucchini with onion and horseradish, season with mayonnaise, put on a dish, garnish with herbs

Appetizer of zucchini and cucumbers

Required: 500 g of zucchini, 4 cucumbers, 3 cloves of garlic, 4 tablespoons of mayonnaise, 3 tablespoons of vegetable oil, 1 bunch of parsley, salt to taste.
Cooking method. Wash the zucchini, peel, cut into cubes, salt, put in a pan, add vegetable oil, pour in a little water, simmer until cooked, then cool. Wash the parsley greens. Wash, peel and cut cucumbers into small pieces. Peel and crush the garlic.
Mix zucchini with cucumbers and garlic, put on a dish, season with mayonnaise, garnish with parsley sprigs and serve.

Zucchini and squash marinated with onions

Required: 500 g zucchini, 500 g squash, 4 onions, 3 cloves of garlic, 3 tablespoons of 3% vinegar, 4 bay leaves, 4 black peppercorns, 3 cloves, 1 tablespoon of sugar, 1 bunch of parsley, 1 a bunch of dill, salt to taste.
Cooking method. Wash the zucchini and squash, cut the stalks, pour boiling water for 3 minutes, then cut into large pieces and put in cold water for 1 hour.
Peel the onion and garlic, wash and chop coarsely. Wash parsley and dill and chop.
Pour vinegar into glassware, and then put onions, garlic, peppers, cloves, bay leaves, dill and parsley, zucchini and squash in succession.
To prepare the marinade, add sugar and salt to boiling water.
Pour zucchini and squash with boiling solution, let cool and put in a cool place for 1-2 days.

Zucchini stewed with meat and mushrooms

Required: 500 g of zucchini, 200 g of beef, 200 g of mushrooms, 1 onion, 5 tablespoons of vegetable oil, pepper and salt to taste.
Cooking method. Wash the zucchini, peel and cut into cubes. Wash the meat and cut into small pieces. Chop the mushrooms. Peel the onion, wash and cut into rings. Fry the meat until half cooked, add the mushrooms, then
zucchini and onions, salt, pepper, pour in a little water and simmer over low heat until tender.

Zucchini baked with onions

Required: 500 g zucchini, 3 onions, 100 g cheese, 20 g butter, 3 tablespoons vegetable oil, 3 tablespoons breadcrumbs, 1 tablespoon mayonnaise, 2 teaspoons 3% vinegar, pepper and salt to taste.
Cooking method. Wash the zucchini, peel, cut into circles, salt, pepper and sprinkle with vinegar.
Peel the onion, cut into rings and fry in 2 tablespoons of vegetable oil until golden brown. Cheese grate on a coarse grater.
Put the zucchini slices into a form greased with butter and sprinkled with breadcrumbs, pour over the remaining vegetable oil, put onion rings on top, grease them with mayonnaise, sprinkle with grated cheese and put in an oven preheated to 180 ° C for 10 minutes.

Appetizer of zucchini, green peas and carrots

Required: 500 g of zucchini, 100 g of canned green peas, 2 carrots, 1 bunch of parsley, 3 tablespoons of mayonnaise, 3 tablespoons of vegetable oil, pepper and salt to taste.
Cooking method. Wash zucchini and carrots, peel and cut into strips. Wash parsley and chop.
Put zucchini and carrots in a pan, salt, pepper, add vegetable oil, fry until golden brown over medium heat and simmer until tender.
Combine stewed zucchini and carrots with green peas, season with mayonnaise, put on a dish, sprinkle with parsley and serve.

Appetizer of zucchini and eggplant

Required: 500 g of zucchini, 3 eggplants, 1 onion, 2 cloves of garlic, 1 bunch of dill, 4 tablespoons of vegetable oil, salt to taste.
Cooking method. Wash zucchini and eggplant, peel and cut into cubes.
Peel the onion, wash and cut into half rings. Peel and crush the garlic. Wash and chop dill greens.
Combine zucchini and eggplant with onions, put in a pan, salt, add vegetable oil and fry over medium heat until tender.
Then put on a dish, sprinkle with garlic and dill and serve.

Zucchini salads

Zucchini and tomato salad

Required: 1-2 medium-sized zucchini, 2-3 tomatoes, 4-5 garlic cloves, 1/2 cup vegetable oil, 1 tablespoon lemon juice, dill, salt to taste.
Cooking method. Wash the zucchini, peel, boil in salted water, cool, cut into slices or cubes. Peel the garlic, grind with salt. Wash the dill greens, dry and finely chop. Mix vegetable oil, lemon juice, add garlic and dill. Pour the dressing over the zucchini and put on a dish. Wash the tomatoes, cut into slices and arrange around the zucchini.

Zucchini and garlic salad

Required: 1 medium-sized zucchini, 2 cloves of garlic, 1 onion, 2 tablespoons of vegetable oil, 1 tablespoon of mustard, dill, pepper and salt to taste.
Cooking method. Wash the zucchini, peel, remove the seeds and grate on a coarse grater. Peel the onion, finely chop. Peel the garlic, grind with salt, mix with vegetable oil, add mustard, pepper and finely chopped dill. Fill the fried zucchini with the resulting mixture.

Salad of zucchini, mushrooms and chicken

Required: 2-3 zucchini, 1/2 cup canned mushrooms, 150 g chicken meat, 1-2 pickles, 1 tomato, 4 tablespoons mayonnaise, 2 tablespoons vegetable oil, 3 tablespoons flour, dill, pepper and salt taste,
Cooking method. Wash the zucchini, peel, remove the seeds, cut into slices, salt, roll in flour and fry in vegetable oil. Mushrooms, chicken meat, tomato and peeled cucumbers pass through a meat grinder. Mix everything except zucchini, salt, pepper, season with mayonnaise.
Put a small amount of the resulting mixture on each circle of zucchini and sprinkle with finely chopped dill.

Salad of zucchini, apples and plums

Required: 1 zucchini, 1-2 apples, 4-5 plums, 1 clove of garlic, 4 tablespoons of sour cream, dill and parsley, salt to taste.
Cooking method. Wash the zucchini, peel, remove the seeds, cut into small cubes. Wash the apples, peel, remove the core and also cut into cubes. Wash the plums, remove the pits, cut each half into four pieces. Peel the garlic and grate on a fine grater. Mix everything, salt, season with sour cream. Decorate the finished salad with sprigs of greens.

Preparations from zucchini

Zucchini lecho is a very tasty and vitamin winter salad, served with vegetable side dishes, good with mashed potatoes. There are many recipes for making lecho, but its main ingredients are zucchini, sweet peppers, tomatoes or tomato paste. All recipes for zucchini lecho >>

Zucchini Lecho "Gentle"

You will need: zucchini 1300 g, carrots 200 g, sweet red pepper 3 pcs., red tomatoes 300 g, onion (100g) 2 pcs., olive oil 40 ml, fresh green basil 10 g, cilantro (coriander) 5 g, parsley 5 g, dill 5 g, garlic head 1 pc., salt 1 tsp. Grind everything, fry in vegetable oil and simmer until tender. Photo recipe >>

To prepare zucchini caviar, we need: 3 kg of zucchini, 3 tablespoons of sunflower oil (refined deodorized), onion, fried carrots, 1 can of tomato paste, dill and parsley (a little), wheat flour, pepper to taste, 1 tbsp. . salt. Caviar Recipe >>

Salad "Teschin language"

Ingredients: Zucchini - 3 kg, Hot pepper - 3-4 pcs., Sweet pepper - 4-5 pcs., Garlic - 100 gr., Vegetable oil - 1 cup, Sugar-1 cup, Salt 4 tablespoons, Vinegar 9% 3 tablespoons, Tomato paste - 900 gr., Water 1 l. Boil the sauce, pour over the zucchini and simmer. We lay out in sterilized jars, roll up. Recipe >>

Rainbow assortment

Cucumbers (small), tomatoes, bell peppers, zucchini and squash - take all vegetables in the following proportion - 2: 2: 1: 1: 1, parsley, celery, dill, 2-3 bay leaves, 5 hot pepper peas, water , 4 tbsp. citric acid.
At the bottom of a 3-liter jar, put parsley, celery, dill, 2-3 bay leaves, 5 hot peppercorns. Put cucumbers on the bottom, then squash, tomatoes on top, layering parsley, celery, dill. Prepare the marinade: for 1.3 liters of water 4 tbsp. citric acid. Boil for 2-3 minutes, cool to 60 * C, pour over the vegetables, without adding 3-4 cm to the top, but so that the vegetables are covered. Pasteurize 3 liter cans at 85*C for 25 minutes. Roll up and chill.

Zucchini can also be salted like cucumbers or even made into jam. Bon appetit!

I have already given recipes for cooking zucchini several times. But zucchini is such a vegetable that you can give recipes with it even every other day and all of them will be healthy and tasty. Like these for example. Because this is probably the only vegetable so neutral to other foods that it can be cooked with what you have on hand.

Zucchini pancakes are especially common. I dedicated two articles to them. And . You can find them in the links. Very often cooked, I also gave such a recipe.

Well, we looked at those recipes, now let's look at new ones.

How to cook zucchini. Quick and delicious zucchini recipes

In this article, we will consider the recipes for the simplest zucchini dishes, but tasty and healthy. I will try to give more recipes in the next article and maybe not even one.

Please note - the number of ingredients is indicated for guidance. Each zucchini has its own size, other ingredients too. Rely on your intelligence, and you have orientation.

Menu:

1. A dish of zucchini for a side dish or as an independent dish

Ingredients:

• Zucchini small - medium - 2-3 pcs.
• Small carrots - 2 pcs.
• Onion - 1 medium head
• Garlic - 3-5 cloves.
• Salt pepper
• Sugar - a pinch

Cooking:

1. Wash the zucchini, peel the skin and cut into medium cubes.

2. Peel the onion head, cut it in half, then cut each half in half again and cut into small quarters.

3. Pour vegetable oil into a preheated pan. You don’t need a lot of oil, but just anointing the pan with oil will not work. Zucchini love oil and absorb it with pleasure. We heat up the oil.

4. Put the onion in a pan and fry until browned.

5. Rub the carrots on a coarse grater and add to the toasted onion.

6. When the carrots become a little soft, put the chopped zucchini into the pan. Fry them over high heat, without closing the lid for the first 5 minutes. Gently mix the zucchini so that you do not get porridge.

7. Salt, do not salt too much. Zucchini is fried, there will be less of them. Consider this. Sprinkle with pepper to taste. Mix gently again. After a couple of minutes, add finely chopped garlic. I usually add 3-4 cloves, you add to taste.

8. We continue to fry the zucchini without a lid, stirring systematically. Our zucchini is almost ready. At the very end, add chopped parsley, you can also add dill. Add a pinch of sugar to improve the taste.

9. If you see that your zucchini have become soft, browned a little, i.e. ready, then turn off the heat, close the lid and let them stand for a few more minutes to infuse all the flavors.

10. If they didn’t quite reach you, close the lid and leave to stand for 3-5 minutes on the smallest fire. Then remove the pan and let stand for a couple more minutes under the lid. If you want the zucchini to remain whole pieces, and not porridge, do not overcook them. Watch them all the time.

The zucchini are ready. Garnish with a leaf of greens and you can serve it on the table, both as a side dish and as a separate dish.

Bon appetit!

1. How to cook delicious zucchini with sauce

Ingredients:

• Zucchini
• Vegetable oil
• Classic yogurt
• Salt pepper
• Garlic - 1-2 cloves

Cooking:

1. Cut the washed and peeled zucchini into circles, about 1 cm thick.

2. Salt the chopped zucchini and brush with olive or any vegetable oil on both sides. This is so that the zucchini is not very oily, so that the oil is evenly distributed over the entire surface of the zucchini, and less oil will be consumed.

3. We will cook on the grill. But of course, you can use a special frying pan, and a simple frying pan, only it needs to be very well heated.

4. Spread the salted and oiled zucchini on a heated grill and lower the lid, which is also already heated. It will take 2-3 minutes to fry. If you fry in any pan, you will have to flip the zucchini and fry on both sides.

While the zucchini cooks, prepare the sauce.

5. Take a few tablespoons of classic, no additives, yogurt (take enough to make enough for your zucchini) and put it in a deep small cup. We rub one clove of garlic, as we prepare the sauce a little, on a fine grater, or you can squeeze it through a garlic press.

6. Salt the sauce a little so that it is not fresh and pepper to taste. Mix everything well and our sauce is ready.

7. Meanwhile, our zucchini also fried. Try to crush them with a fork, if they are still harsh for you, hold them on the fire for a little more.

8. Put the zucchini on a plate.

9. Put a vase in the middle, put our sauce in it, decorate with chopped parsley and serve.

It turned out very nice and tasty.

Bon appetit!

1. The easiest recipe for zucchini with garlic

Ingredients:

• Zucchini - 1 pc.
• Garlic to taste
• Vegetable oil
• Salt pepper

Cooking:

1. Our zucchini is young, dairy, so to speak, and fresh, just from the garden. Cut the zucchini into circles about 0.5 cm thick and cut them in half.

2. Heat the pan and pour vegetable oil into it. Heat the oil and put the chopped zucchini into it. Fry over high heat until the zucchini is browned on one side.

3. When the zucchini are reddened, turn them over and fry the other side.

4. As soon as the zucchini are fried, take a deep plate, lay out a layer of zucchini.

5. Squeeze the garlic onto the zucchini.

6. Put the second layer of fried zucchini on top. Sprinkle with salt and squeeze the garlic over the zucchini again.

7. Cover with a second plate on top and shake both plates, mixing the zucchini with garlic and salt.

We do not always cut zucchini circles in half, sometimes we leave them whole. That doesn't make them any worse.

Arrange zucchini on serving plates. Add cucumber slices and serve.

Bon appetit!