A simple zucchini dish. Zucchini and potato pancakes

The best way to prepare fresh vegetables in season is in simple, uncomplicated dishes that preserve the original taste and texture of the vegetable. Simple zucchini dishes will allow you to appreciate the taste of this vegetable, and their ease of preparation will make you want to come back to them again and again.

The simplicity of zucchini is also reflected in its nutritional value. Zucchini is famous for its very low calorie content - only 24 calories per 100 g - so their regular consumption is not only tasty, but also good for your figure. For people suffering from diseases of the gastrointestinal tract, zucchini is an essential vegetable because it is very easily absorbed by the body.

Vegetable stew with zucchini is a classic of Russian cuisine. Due to the fact that this dish can be prepared from almost any product using various combinations, you can always delight your loved ones with new tastes and aromas. Classic stew is something between a soup and a hot dish, so it can be served as both a first and second course, and in some cases as an appetizer.

Vegetable stew with zucchini

Ingredients:
1 young zucchini,
2-3 potatoes,
1 onion,
1 carrot,
1 sweet pepper,
1 tomato
2-3 tablespoons of vegetable oil,
1 bunch of fresh herbs,
salt and pepper to taste,
sour cream to taste.

Preparation:
Cut the onion into small cubes. Cut the potatoes into medium slices. Cut the carrots into thin rings. Cut the sweet pepper into thin strips. Cut the zucchini into medium-sized cubes.
Fry the prepared vegetables for 15 minutes in vegetable oil.
Cut the tomato into slices and add to the vegetables. Add salt and pepper to taste, cover and cook over medium heat for about 20 minutes. Be sure to stir the dish periodically to prevent it from burning. If the vegetables produce little juice, add a little water. When the vegetables are soft, remove from heat and leave covered for a few minutes.
Sprinkle the stew with finely chopped herbs and stir. Fresh sour cream will perfectly highlight the taste of this aromatic dish.

Pickled zucchini will be an excellent dietary side dish or light snack. The preparation of this dish involves pre-frying vegetables and then marinating. This dish is inspired by a Jewish-Roman recipe that dates back hundreds of years. Jews living in Rome prepared summer vegetables - including zucchini - by cutting them and frying them in olive oil, then marinating them with fresh herbs, garlic and vinegar. Herbs and garlic add wonderful flavor and freshness to marinated zucchini.

Ingredients:
500 zucchini,
1 cup flour,
1 onion,
2 cloves of garlic,
bay leaf to taste,
1 glass of apple cider vinegar 5-6%,
2.5 glasses of water,
vegetable oil,
greens to taste.

Preparation:
Dip the zucchini cut into slices in flour and fry in a frying pan in vegetable oil until golden brown. Place the cooked zucchini on a paper towel and let the oil drain.
Heat a little oil in a large frying pan, add chopped garlic and thinly sliced ​​onion. Simmer over low heat until the onion becomes transparent.
Add vinegar, water and bay leaf, bring to a boil and cook for a few minutes.
Place the zucchini in a large container, pour over the warm marinade, sprinkle with chopped herbs and let cool. Cover with plastic wrap and place in the refrigerator. After 12 hours, the zucchini can be served. Leftover zucchini should be stored in the refrigerator.
Zucchini soup will come in handy if you want something light and quick. The taste of this soup is very delicate and creamy, although it does not involve the addition of any dairy products. This soup will be appreciated by vegetarians and lovers of healthy eating.

Ingredients:
1.3 kg zucchini,
2 small onions,
2 cloves of garlic,

5 glasses of water,
salt and pepper,
thinly sliced ​​zucchini for decoration.

Preparation:
Heat oil in a large saucepan. Add the onion and garlic and cook over low heat, stirring frequently, until softened, 7 to 8 minutes. Add the small sliced ​​zucchini and cook, stirring frequently, until softened, about 10 minutes.
Add water and bring to a boil. Cook until the squash is very tender, about 10 minutes.
Puree the soup using a blender or food processor until smooth. Season with salt and pepper. Garnish with zucchini strips and serve hot or chilled.

You'll be amazed at how easy zucchini dishes can be made in just a few minutes. Zucchini salad will delight you with its lightness, low calorie content and simplicity. To prepare this salad, it is better to take small, young zucchini with tender skin. If you want to give the dish a piquant touch and a fresh aroma, add a few drops of lemon juice to it. This salad is good served with steak or fried fish.

Ingredients:
2 cups grated zucchini,
1 cup grated carrots,
4 tablespoons vegetable oil,
1 teaspoon sugar,
salt and pepper to taste.

Preparation:
Place the grated zucchini in a colander and let the liquid drain for 30 minutes.
Mix zucchini with grated carrots in a large salad bowl, add butter and sugar.
Place the salad in the refrigerator for 1 hour to allow the flavors of the vegetables to blend, then season with salt and black pepper and serve.

Zucchini omelet is great for brunch, dinner, or even as an appetizer if cut into thin slices. This dish can be an excellent alternative to banal scrambled eggs.

Ingredients:
600 g zucchini,
6 large eggs,
100 g grated cheese,
2 tablespoons fresh dill,
2 tablespoons vegetable oil,
1 teaspoon salt,
black pepper to taste.

Preparation:
In a medium bowl, stir together eggs, cheese and dill. Season with black pepper. Mix thinly sliced ​​zucchini with salt.
Heat vegetable oil in a large frying pan over high heat. Add zucchini and cook, stirring, until browned, 6 to 8 minutes. Pour the egg mixture over the zucchini. Cover and cook until cooked through, about 10 minutes.
Remove from heat and carefully invert the omelet onto a serving platter.

An easy zucchini pie is one of the most delicious ways to enjoy this summer vegetable. The pie does not take much effort to prepare, and with some imagination, you can use it as an unusual side dish for fried meat, poultry or fish.

Ingredients:
750 g zucchini,
1 small onion
1 cup flour,
1 teaspoon baking powder,
250 g cheese,
3 eggs,
1/4 cup vegetable oil,
greens to taste,
1 teaspoon salt,
1/2 teaspoon black pepper.

Preparation:
Grate the zucchini, grate the cheese, finely chop the onion.
Preheat the oven to 175 degrees. Mix all ingredients in a large bowl, reserving 1 tablespoon cheese.
Place the zucchini mixture in a greased round baking dish. Bake the pie for 45-50 minutes or until golden brown. Sprinkle with remaining cheese. Let the pie cool for 10-15 minutes before slicing.

Zucchini is a wonderful summer vegetable that is easy to grow and even easier to cook. Its mild taste, high vitamin content and low calorie count make zucchini an excellent addition to your table. At this time of year, when gardens and markets are overflowing with zucchini, the harvest of this vegetable should not go to waste, and we hope that our simple zucchini dishes will help you make good use of these seasonal fruits.

I love zucchini and every year, as soon as the season begins, I open my favorite section, where zucchini recipes are collected, tasty and simple, with photos and step-by-step instructions. The recipes are basically all very quick, suitable for beginners (especially for casseroles, which I could handle back in my pre-cooking period). The stew can also be prepared by a person with minimal experience. The same applies to zucchini soup. Be sure to try it - the recipe is budget-friendly, only three ingredients, and the taste is amazing! For those who feel confident in the kitchen, I recommend whipping up zucchini pancakes, stuffed zucchini and a variety of pickled appetizers. If you are an advanced cook, prepare a spiral pie of zucchini with carrots - when prepared correctly, it arouses great interest among guests. If you are interested in recipes for preparations, then you will find two dozen excellent recipes, ranging from wonderful quick squash caviar to delicious jam.

Zucchini pancakes

An interesting dish made from zucchini is quite thin pancakes, where finely grated zucchini, milk and flour are combined into a light dough. The pancakes don't fall apart, hold their shape well and are perfect for a light dinner or Sunday breakfast.

Zucchini pancakes with oat flakes

The secret to these fluffy zucchini pancakes with herbs and garlic is that they are mixed with oatmeal, which prevents the dough from spreading around the pan. When fried, the pancakes rise well, maintaining an airy, delicate structure.

Zucchini, eggplant and potato stew

A seasonal vegetable dish for every day. Ingredients: zucchini, eggplant, sweet pepper, potatoes. Cooking time is only half an hour.

Zucchini fritters in a frying pan

Sweet fluffy zucchini pancakes. No milk or kefir is added to the dough. Just grated zucchini, flour, egg and sugar.

Zucchini pancakes with feta cheese

Amazingly delicious zucchini pancakes with feta cheese, onions, carrots, herbs and aromatic spices. They prepare very quickly. Be sure to try it! In my opinion, the most delicious recipe of all.

Zucchini fritters with cheese and garlic

A very simple quick zucchini dish - unsweetened pancakes with garlic and cheese. Bread crumbs or breadcrumbs are used instead of flour. Consolidation!

Zucchini pizza

Zucchini has always seemed like a rather dull vegetable to me. The only thing I knew how to make with them was a stew, in which their taste was practically not felt due to the abundance of other vegetables. But recently I tried zucchini on its own. This is how pasta with zucchini entered our permanent menu. And now pizza has been added. How delicious!

Zucchini rolls with different fillings

Three delicious recipes for zucchini rolls for every taste. Simple vegan, hearty with cheese and a festive version with cucumber and salted red fish.

Instant Korean zucchini

A wonderful zucchini appetizer. It cooks quickly and makes a lot. After a day you can eat. The aroma is stunning, zucchini salad is much juicier than Korean carrots. Good proportions for the marinade. Be sure to try it!

Zucchini in batter

The taste of these zucchini depends entirely on how you mix the batter. We will make it with sour cream, eggs, flour and starch - airy, crispy and at the same time tender, with juicy hot zucchini inside.

Stuffed zucchini

Stuffed zucchini is such a delicious thing that you want to cook it all the time, with a variety of filling options. As for stuffing methods, there are two of them: boats and barrels. If you are hesitating which one to choose, then I will quickly tell you the pros and cons of each. Two step-by-step recipes for delicious zucchini.

Instant pickled zucchini

With the arrival of warm days, seasonal vegetables, including zucchini, began to appear on the shelves. I saw it and couldn’t pass it by; I bought several kilos at once. And now, having eaten my fill of zucchini pancakes, casseroles and stews, I wanted something lighter and fresher. After thinking a little, I decided that pickled zucchini for instant eating would be just right. They really cook instantly: 5-10 minutes to prepare the ingredients, plus a few minutes for the marinade. Then let the salad sit for a couple of hours - and you’re done! Fast, simple, original and incredibly tasty!

The easiest zucchini casserole

The simplest recipe for a zucchini dish. And, oddly enough, not common. So you can surprise your loved ones with an unusual dish with a minimum of effort. There is a lot of zucchini in the casserole; other ingredients are added to a minimum.

Zucchini cutlets

A successful recipe for zucchini cutlets - the dish is quite simple to prepare, although frying the cutlets will take some time.

A simple recipe for pureed zucchini soup

The simplest puree soup. Just three vegetables - zucchini, onions and garlic. No cream, no cheese. The most delicate, rich-tasting puree. My husband is ready to eat soup in pots. I definitely recommend trying it!

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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 of dill and parsley.

Preparation

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

Grease the frying pan with sunflower oil. When it warms up, fry the chopped onion and garlic passed through a press. After a couple of minutes, add the tomatoes cut into slices and tomato paste. After a few more minutes - pepper and carrot strips, and then zucchini cut into cubes or strips.

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

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

“Barrels” of zucchini with minced meat

kulinarnia.ru

A hearty and simple dish that also looks impressive 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 ground black pepper - to taste;
• 50 g hard cheese.

Preparation

Wash the zucchini and cut into pieces 3–4 cm high. The larger the diameter of the vegetable, the lower the “barrels” should be. Using a spoon or knife, scoop out the pulp, leaving the “bottom.” Do not throw away the pulp.

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

Stuff the zucchini with minced meat. Place on a baking sheet lined with parchment. Sprinkle each “barrel” 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 delicate, and the texture of the zucchini is very juicy.

Ingredients

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

Preparation

Peel the zucchini and cut lengthwise. Using a spoon or knife, scoop out the pulp to form “boats”.

In a separate bowl, mix cottage cheese, chopped herbs, pressed garlic, egg, salt and pepper. Stuff the zucchini mixture.

Place 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.

gastronom.ru

The dish is tender due to the sour cream and aromatic due to the herbs. Suitable for both everyday and casual wear.

Ingredients

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

Preparation

Wash the zucchini and cut them into slices about a centimeter thick. Ideal if the vegetable is young. If not, cut off the peel. 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 place the zucchini first on paper towels to remove excess fat and then into a buttered baking dish.

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

vfigure.ru

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

Ingredients

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

Preparation

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

While the zucchini is cooling, prepare the sauce. Fry the flour in butter. Add milk and eggs, previously whisked, to it. Mix thoroughly until the flour is completely incorporated and there are no lumps. Season with salt and pepper and remove from heat.

Grease a baking dish with sunflower oil and place the zucchini in it, preferably overlapping.

Chop the greens and mash them with cheese. Spread this mixture over the zucchini. Pour the 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 their fill. At the same time, no hassle with the dough.

Ingredients

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

Preparation

Wash and grate the zucchini on a coarse grater. Squeeze the pulp to remove excess moisture. Mix with egg, finely chopped herbs and sifted flour. Season with salt and pepper.

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

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Ingredients

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

Preparation

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

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

Pour soy sauce 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, the zucchini does not lose its juiciness when fried. Goes great with sour cream and various garlic flavors.

Ingredients

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

Preparation

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

Dip each piece of zucchini in flour, dip in batter and fry in a well-heated and greased frying pan.

rus.menu

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

Ingredients

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

Preparation

Wash the young zucchini, cut off the stems and grate on a fine grater. Place the pulp in a saucepan and add water until it slightly covers the zucchini. Cook over medium heat until mushy.

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

Serve with croutons.

juliasalbum.com

Super budget and quite filling. 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 hard cheese;
• 2 cloves of garlic;
• 2 eggs;
• 3 tablespoons flour;
• sunflower oil for frying.

Preparation

Grate the zucchini on a coarse grater, add 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. Make pancakes from the resulting minced meat and fry them on both sides in sunflower oil.

If the mixture is too runny, add more flour. If the zucchini is so watery that the “cutlets” don’t stick together, spoon the minced meat into the pan.

pojrem.ru

An original appetizer that will decorate the holiday table. But the ingredients are so affordable and the recipe is simple that you can cook it every day.

Ingredients

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

Preparation

Wash the zucchini, peel and remove seeds, grate on a coarse grater. Add salt and let stand for 10–15 minutes. Drain the separated liquid, add flour, semolina and eggs. Fry pancakes from the resulting dough: you should get 5-6 pancakes. Grease the pan with sunflower oil before frying.

Peel and finely chop the onions and carrots. Fry them also in a little oil. At the end, add garlic passed through a press and chopped herbs.

Assemble the cake by soaking each zucchini pancake with yogurt and adding a carrot and onion layer.

Flavors can be varied by adding or removing spices.

Ingredients

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

Preparation

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

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

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

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A light spicy-sweet snack. Keeps in the refrigerator for a long time and is great for picnics.

Ingredients

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

Preparation

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

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

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

Choose bold and affordable zucchini recipes, quickly prepared on the site for lovers of interesting cuisine. Try zucchini in a variety of batters, vegetable stews with eggplants, carrots, peppers and potatoes, caviar, and various casseroles with cheese or meat. Just fry or stew, stuff it, make pancakes or pancakes out of it.

Young zucchini with tender, quick-cooking pulp are especially appetizing and easy to cook. They don't need to be cleaned. In mature fruits, the peel becomes rough and it is better to peel it off. But it is large zucchini that are ideal for stuffing. Having removed the seeds and cleaned them, you can fill them with a variety of mixes from all sorts of vegetables, meat or minced meat, mushrooms and a wide variety of cheeses. And then the zucchini is stewed, baked on the grill, in sleeves, in foil or simply in the oven.

The five most commonly used ingredients in Instant Pot Zucchini recipes are:

Interesting recipe:
1. Wash the zucchini, dry it, and chop it into small pieces as desired.
2. Break an egg into a separate gastronorm container, add any grated cheese, mayonnaise, and sifted flour. Season with salt and add aromatic seasonings as desired.
3. Beat the batter until smooth.
4. Dip the chopped zucchini into the batter.
5. Fry in a frying pan until golden.
6. Serve with your favorite sauce.

Five of the lowest calorie zucchini recipes, cooked quickly:

Helpful Tips:
. The less the zucchini is subjected to heat treatment, the more useful substances will be preserved in it.
. In order for the zucchini to cook well, it is not recommended to cut them into fairly large pieces.
. It is advisable to add any herbs and seasonings to the zucchini batter.
. Before frying zucchini in batter, preheat the pan thoroughly.
. It is better to first place fried zucchini in batter on paper napkins. They will remove excess oil.
. A mixture of finely chopped herbs, garlic and sour cream (mayonnaise) is perfect as a flavorful sauce for zucchini.

Most pleasing are raw salads and thinly sliced ​​zucchini. This way all the enzymes are preserved in this juicy ingredient. The raw vegetable fits perfectly into both proper nutrition and a low-carb diet.

If you find it difficult to decide on zucchini dishes:

Start with the simplest ones. Click item No. 6 - high-speed zucchini cooking for every taste.

Quick navigation through the article:

Recipe No. 1. Bake the circles under a crust of cheese

The fattest dish in the review was included here thanks to the strong love for cheese crust among the men of the family.

For 2-4 servings you need:

• Zucchini of any kind - 2 pcs. medium size
• Hard cheese (Dutch, Parmesan) - 60-80 g (or ½ cup in small shavings)
• Garlic - 2-3 cloves if desired
• Salt, black pepper - to taste

*We don’t add salt, the saltiness of the cheese is enough.

How to cook.

Place the cheese in the freezer at superfrost for 5-7 minutes. Frozen cheese is easier to grate using a regular fine grater. We need just such shavings to carefully sprinkle the vegetables.

We wash, but do not clean, the zucchini. Cut them into circles no more than 1 cm thick.

Preheat the oven to 200-220 degrees Celsius.

Place the pieces on a baking sheet that has been greased with oil. You can use parchment paper or foil. Important! The laying is loose, with a small distance between the pieces.

If you like the aroma of garlic, crush a couple of cloves with a press and add just a little of the pulp to the vegetables. And the most convenient flavoring option is garlic salt or dried garlic powder. They are available in large supermarkets on the spice racks.

Now the most crucial moment is to carefully sprinkle with cheese shavings, without going beyond the vegetables. To do this, take the cheese with gentle pinches or use a teaspoon.

Place the zucchini in the preheated oven for 15-10 minutes. Our goal is melted cheese that will change color to golden light brown. We take the beauty out of the oven as soon as the cheese crust reaches the condition. Serve the savory mugs hot. The dish cannot be called low-calorie, but “nourishing, tasty and fast!” It suits him exactly!

Recipe No. 2. Bake spectacular boats with garlic

This is the perfect recipe to demonstrate with photos. It captivates with its beautiful simplicity and is easily transformed to suit any number of eaters.

Note!

The calorie and fat content of elegant baked halves is low:

• No more than 130 kcal per serving(at the rate of 1 serving = 2 halves). You can also adjust the amount of oil for coating and adjust the seasonings to taste.

We plan medium-sized zucchini (up to 20 cm in length) individually - 1-2 pieces. per guest. Everything else is up to taste. We take larger garlic cloves, we will cut them crosswise. For the sauce, vegetable oil and half the amount of lemon juice. Don't forget some dry spices. It could be a mixture of peppers, colored paprika or curry.

Seasonings made from dry herbs are also suitable - Provencal or Italian herbs, the Slavic set of dill and parsley. The main thing is that you like the aroma.

How to cook quickly and tasty.

Following the illustrations, cut the zucchini in half, make cross cuts and place loosely on a baking sheet covered with foil. Cut the garlic into slices.

Beat the butter and lemon juice with a fork until finely suspended. Using a brush, spread the mixture on top of each half of the vegetables. Then crush with spices and add pieces of garlic.

Bake in a preheated oven (200 degrees Celsius) for about 30-40 minutes until the plates soften.

To make the zucchini cook faster, you can wrap them in foil for 15-20 minutes. We check the softness after 15 minutes of baking by pricking the boats with a fork.

If you like garlic, add an extra clove to the press and mix the garlic puree with oil and lemon juice.

Recipe No. 3. Zucchini with corn in 10 minutes

Slim - yes!

Again, a healthy and tasty example, with a minimum of calories and easy to regulate fats:

• One serving of the recipe contains no more than 140 kcal.

For 4 servings we need:

• Zucchini of any kind - 4 pcs. medium size
• Corn (kernels) - 1 cup

*Anything will do: canned or frozen

• Garlic - 2 cloves (cut into 4-6 pieces with a knife)
• Oil for frying - 2 tbsp. spoons
• Juice of 1 medium lemon
• Salt and black pepper - to taste (1-2 pinches)
• Fresh cilantro (or parsley) - 2 tbsp. spoons (finely chopped)
• Parmesan (or other hard cheese) - 2 tbsp. spoons (three small)

Spices with Italian accent (dry herbs):

• Basil - ¼ teaspoon
• Oregano (or oregano) - ¼ teaspoon
• Thyme (or thyme) - ¼ teaspoon

How to cook.

We cut the zucchini lengthwise into 4 parts, and then crosswise to get quarters from the rings. Thickness up to 1 cm. The ideal size for the recipe is clearly shown in the photo below.

If we chose not thin zucchini, but thick regular zucchini, we can cut the vegetable in half lengthwise, and then each half into three strips. Cut the resulting 6 strips crosswise in 1 cm increments.

Heat the oil in a deep, wide frying pan over medium heat. Add chopped garlic. Stirring, heat for 1 minute. If you don't like fried garlic, you can remove it after a minute.

Add chopped zucchini, corn and three dry spices to fry. Stir constantly and fry for 4-6 minutes until the zucchini begins to soften. Our goal is for the vegetables to have an al dente texture, when the pieces are still firm but easy to chew.

At the end of frying, pour in lemon juice, add chopped cilantro, salt, pepper, mix and remove from heat. Sprinkle with cheese shavings and serve.

Secrets of a unique fast dish:

• Making a low-calorie recipe extremely easy= no cheese. But you can add pieces of bell pepper. Cut them into cubes, 1.5 times smaller than the leading vegetable.
• For lovers of elastic vegetables, we enlarge the cuts. The bell pepper can be cut into thin strips, then it is better to fry it first - 1 minute before the zucchini and corn.

Recipe No. 4. Zucchini fritters

The recipe, proven over generations, won’t take much time. Even a bachelor can do it quickly, armed with a regular grater. The process is described in the perfect video. Everything is concise (2 minutes!), there are important close-ups and the author has a good presentation.

We need:

• Zucchini (or regular zucchini) - about 800 g (2 large pieces)
• Flour - 60-80 g
• Eggs - 2-3 pcs.
• Garlic - 2-3 cloves
• Salt - ½ teaspoon
• Greens to taste - 1 medium bunch

Recipe No. 5. Zucchini cream soup

For 4-5 servings we need the simplest ingredients:

• Zucchini (or regular zucchini) 1-1.5 kg or 5-7 pcs. medium size (+/-20 cm in length)
• Fresh dill - 1 medium bunch
• White onion - 1 medium onion
• Vegetable oil - 2 tbsp. spoons
• Butter - 30-50 grams

*Both oils can be adjusted to suit your needs based on calories

• Water (boiling water) - 0.5 cups + 3-5 tablespoons
• Cream (10% fat) - 200 ml
• Salt and black pepper - to taste

How to cook.

We clean the zucchini and cut off the tails. Cut into small cubes: lengthwise in half, again lengthwise into 2 parts each half and crosswise into cubes. Coarsely chop the dill.

Heat the oil in a deep large frying pan. First, pour in the vegetable oil, then add the creamy one and wait until it melts, stirring.

Cut the onion into small cubes and fry in oil until translucent. This will take 2-3 minutes over medium heat. Don't forget to stir so it doesn't burn.

Add zucchini cubes. Fry the vegetables and onions for 5 minutes over low heat, stirring occasionally.

Add dill and simmer for another 2 minutes. Now pour in half a glass of boiling water and simmer for another 7-10 minutes over medium heat. Stir from time to time! If the water boils away quickly, you can add more boiling water (2-3 tablespoons).

Pour in the cream, stir and leave to simmer for another 2 minutes.

Remove from heat, let cool slightly and transfer the mixture to a blender. To make the device easier to operate, you can add a little water (about 80-150 ml). Puree the mixture until smooth.

We evaluate the soup for comfortable texture. If it turns out thick, you can dilute it a little with water. Add hot water 1-2 tablespoons at a time, stir and taste. You can also adjust salt and pepper to taste or add your favorite spices.

Serve beautifully with a leaf of greenery and croutons. Those on a bread-free diet may want to reduce the butter in the recipe. You can add a little coarse nut crumb or 2-3 walnut butterflies to the serving.

An ideal first course without potatoes and extra carbohydrates. Bon appetit!

The soup is magical! Proven by Science

1 serving contains no more than 250 kcal. Soup is ideal for dieting. This dish is best eaten in the evening to get rid of nighttime hunger pangs. It has been scientifically proven that food in the form of puree envelops the walls of the stomach and stays in it longer.

Quick, tasty, dietary wise and very easy to prepare. With an eye on slimness and health, this recipe can be placed on the winning pedestal with the proud title “Hurry to try!”

The simplest ideas: 10 more dishes, 8 of them dietary

To make our hero a noticeable participant in the meal, use basic but tasty dishes from classical and non-traditional cooking.

Simply fry in a pan for up to 30 minutes

To do this, cut each vegetable into rings or plates. Thickness - about 1 cm, fry in a heated frying pan. You can roll it in flour or breadcrumbs (more calories, but a crispier crust).

Avoiding excessive calories, grease the pan with oil using a piece of gauze or try frying without oil on a non-stick coating. In this dietary method, do not forget to wash off the carbon deposits from the pan after each batch - with a sponge.

The classic is as simple as “twice two”: zucchini, curd mass with garlic, tomato and a generous head of chopped herbs. Bon appetite!

Prepare bean stew in half an hour

We often stew bell peppers, zucchini and add porcini mushrooms sautéed with onions. At the very end, sprinkle with fresh herbs. Sometimes we don’t skimp on carrots and onions or take several types of leading vegetables - regular, zucchini and yellow.

A more high-calorie option with complex carbohydrates is also nice - with beans, peas, corn.

Know-how about beans in a healthy menu!

Preparing beans for future use in the freezer is a lifesaver in our kitchen. In the evening, pour a lot of beans with cold water (2-3 parts water to 1 part beans). Let it boil and keep on fire for 3-5 minutes. Turn off the heat and leave it covered (!) until the morning.

The next day, drain the water. Together with it, the product leaves 90% of gas-forming harmful substances. It remains to cook the beans until soft. In a multicooker on the “Baking” mode, this will take 40-50 minutes. On the stove over medium heat in plenty of water - about 1 hour.

Place the finished beans in a colander and let them cool. We put it into bags. We form in portions according to the average quantity for frequent recipes in the family menu. We send the portioned packaging to be frozen in superfrost mode. This way, at one time, we get many servings of beans for stews, sautés and soups. What's remarkable is as harmless to digestion as possible, even for baby food.

Diversify your steamed vegetables in 10 minutes

We love you very much dietary combination of the main character with carrots and 1-3 types of cabbage(broccoli, cauliflower, Brussels sprouts). We cut the zucchini a little larger than the cabbage. These are usually quarters or halves of thick rings. The thinnest cut is for carrots. Let the vegetable mixture steam in the slow cooker for no more than 10-12 minutes. Serve with a variety of sauces.

1. Light mayonnaise and dill. Or the ideal vitamin option is to sprinkle the dish with finely chopped herbs (2-3 types), nut crumbs and season with olive oil.
2. Another non-trivial sauce for those who care about their health and figure. Add garlic gruel, a handful of your favorite seeds and unexpected herbs (fresh rosemary, sage, wild garlic) to natural yogurt.

Fry the zucchini noodles for 10 minutes

Luxurious reception for a new sound - peel off the zucchini with a vegetable peeler thin plates and quickly fry them in a frying pan. Don't skimp on your favorite seasonings and try different vegetables side by side. Root vegetables are best, of which there should not be a lot. But wet neighbors are not suitable, incl. tomatoes.

In our opinion, the recipe tastes best with carrots. You need to grind it into thin strips. A Berner grater or a sharp knife will help.

We need:

• Young zucchini - 2 pcs.
• Garlic - 1-2 cloves
• Carrots - optional
• Fresh favorite greens
• Salt, pepper, spices - to taste
• Oil for frying - up to 2 tbsp. spoons

Let's prepare the vegetables.

Grind the carrots into thin strips. We cut the main characters in half lengthwise. Carefully plan the plates, similar to wide homemade noodles. There should be some sandpaper on one side of the plate. Finely chop the greens and press the garlic through a press.

Fry in Asian style.

Heat the oil in a frying pan. Place the strips and fry for 1.5 minutes. Add carrots, stir for another 1 minute. Salt, season, add garlic and chopped herbs and mix. Turn off the heat, cover with a lid and let stand for 1-2 minutes. Voila! A completely independent dish or a beautiful and quick side dish.

:

Use raw squash noodles

If you have a noodle cutter for vegetables, this is a matter of a couple of minutes.

Discover the world of healthy zucchini recipes!

You can try a lot of ultra-fast and mega-tasty recipes with zucchini noodles. With unusual cuts, the lion's share of success comes from a savory sauce and healthy minimalism.

For example, light summer salad with honey-garlic sauce- in the video below. Ingredients:

• Zucchini, tomatoes, honey, garlic, butter, herbs and a little dexterity when slicing the main character.
• Calorie content of 1 serving is up to 150 kcal.

Please note that the girl does without a noodle cutter, including showing how to use a Berner grater. Her advice is 100% practical, we checked. There would be desire and a little patience.

Marinate ultra-thin slices in just 2 hours

We have already described this rare quick option in a series of long dishes with marinade (link below under the article).

Just 2 hours for soaking - and you can conquer the hearts of gourmets, even those who are on a diet! The reason for the success is the already mentioned cutting into the thinnest plates. All you need is a vegetable peeler (peeler), a minimum of fat and sugar and a maximum of aromas.

And that is not all! Below the article you will find:

1. Snack rolls that are so delicious to fill in different ways;
2. Nearby are baked vegetable mixes, where our hero is again at the head.

We hope you found the selection of our favorite recipes with photos appetizing. We tried to give a detailed answer to the question about zucchini dishes that can be prepared quickly and tasty.

We covered the dietary side of the issue according to personal tastes. In the summer we indulge a lot in raw vegetables. We like to stew and bake without overloading with oil. Vegetables provide us with few calories when combined with fiber and vitamins. Healthy, tasty and no fuss!