Various zucchini recipes. Zucchini lecho "tender"

Zucchini is versatile vegetable, because thanks to its soft neutral taste, it is perfect for any dish. Zucchini is boiled, fried, stewed, baked, prepared into canned goods and even added to baked goods.

First courses of zucchini

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

Zucchini, potato and chicken soup

This is a very simple, light but satisfying soup.

For him take:

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

Prepare broth from the chicken, disassemble the boiled meat into pieces. Cut the potatoes into cubes and add to the boiling broth. Season it. On a heated butter sauté finely chopped onion and garlic. When they become translucent, add the zucchini cubes to the pan. Fry the vegetables for just a couple of minutes and transfer to the pan. Leave the soup on low heat for 20 minutes. You can serve it with Greek yogurt or sour cream, or you can turn it into aromatic creamy soup, simply grinding the finished soup with a blender.

Tender first course with cream

Tender zucchini will become more vibrant in taste if you complement it with creamy creamy taste and turn everything into puree soup.

For this soup you will need:

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

First, peel and chop all the vegetables into small cubes. If they are cut the same, they will cook at the same time. Pour a couple of tablespoons of oil into the pan and fry the onions and garlic in it. After a couple of minutes, you need to add the rest of the vegetables and simmer, stirring, for about 7 minutes. Pour broth or water into the pan if you are cooking lean soup. Wait until the vegetables soften, and then pour the broth into a separate bowl, grind the vegetables with a blender. Dilute vegetable puree heated cream and broth to the desired thickness.

This soup is best served with a drizzle on top. olive oil and topped with toasted croutons.

Mushroom soup

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

Prepare for it:

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

Cut all ingredients into small cubes. In a saucepan in a spoon of vegetable oil, first fry the onion, then add the carrots, add the zucchini and mushrooms, add half a glass of water and simmer for a few minutes. Next, add the tomato and ketchup, and then add the potatoes, pour the heated broth or water over the vegetables, season with salt and pepper and cook under a closed lid for about ten minutes. Ready soup You can sprinkle with dill.

Vegetable zucchini soup in a slow cooker

First zucchini dishes are cooked very quickly in a saucepan, but a slow cooker will make cooking easier.

For him take:

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

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

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

Cooking with melted cheese

Very gentle and gourmet soup it will work with adding to zucchini processed cheese. Choose one that does not contain vegetable fats, but only natural dairy products. In addition to the cheese, you will also need zucchini, a liter of vegetable broth, an onion and a clove of garlic, and 3 tablespoons of breadcrumbs.

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

Zucchini soup with meatballs

If all previous recipes soups could easily be turned into vegetarian, and were generally vegetable, then meatball soup will appeal to lovers of meat and rich broth.

For the first course take:

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

IN chopped meat grate one onion, chop the greens finely. Form small meatballs from the minced meat with herbs and onions. It's more convenient to roll them with wet hands. Cook in boiling water. When the meat is cooked, remove the meatballs and strain the broth. Grate the carrots, chop the onion and zucchini and place all the vegetables in the broth. If carrots and onions are pre-sautéed, the soup will be a little richer and fattier, but for children and dietary table cook vegetables fresh. Now is the time to add salt and season.

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

With added cauliflower

We have already written about broccoli soup, but cauliflower also goes well with zucchini, complementing its taste.

For the dish you will need:

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

If you want a fragrant and tasty vegetable broth, cook it with the addition of spicy parsley and parsnip roots. Wash them and place them in a pan of water along with the onion. When the water boils, add salt and seasoning as desired and cook until the vegetables are soft. At this time, sort out cauliflower on the inflorescences, grate the zucchini and carrots, peel and squeeze the garlic. When the broth is ready, remove the roots, onions, add carrots, then zucchini, then garlic and cabbage. Cook until done. 3 minutes before the end of cooking, add chopped dill to the pan. Serve fragrant vegetable soup with a spoon of low-fat sour cream.

Zucchini are universal product, from which you can prepare dozens variety of dishes. This tender-fleshed vegetable has a neutral taste and goes well with other ingredients. And properties such as low calorie content and saturation with microelements, vitamins and fiber, put it in a leading position in dietary nutrition.

However, in order for dishes from these healthy vegetables to be as tasty as possible and pleasing to the eye, you need to know how to cook zucchini correctly, as well as which fruits to prefer for a particular recipe.

Salads with zucchini

Zucchini can be added to salads either raw or after heat treatment (fried or boiled). If required by prescription raw zucchini, it is desirable that these are small young fruits.

Fresh zucchini salad with cucumber and apple

To prepare such a salad, you need to take fresh young zucchini, cut it into rings (or cubes) and pour boiling water over it for a few minutes. Then put the steamed vegetable in a salad bowl, add chopped cucumber, grated coarse grater green apple and chopped garlic to taste.

Before serving, sprinkle the salad with dill and season vegetable oil.

Korean-style zucchini salad

Another interesting recipe vegetable salad, in which zucchini is placed raw, is presented in the following video.

To prepare it you will need:

• 1 kg of peeled young zucchini;
• two halves of large bell peppers, yellow and red;
• half a large one raw carrots, chopped on a grater;
• 3 cloves of garlic;
• three sprigs of green onions;
• 1.5 tsp. with a heap of salt;
• vegetable oil;
• vinegar or acetic acid;
• 1 tbsp. l. Sahara;
• ground coriander (about 1 tsp);
• ground red pepper (about 0.5 tsp).

How to fry zucchini?

Fried zucchini is the simplest and at the same time a wonderful dish on a quick fix, which can be served either independently or as light side dish to fish or meat.

For cooking fried zucchini required:

• 1 medium zucchini,
• sunflower oil,
• flour, salt and spices.

The zucchini needs to be peeled and cut into rings of medium thickness. Then roll the resulting vegetable rings in flour mixed with salt and spices and fry on both sides in a frying pan in sunflower oil until a golden crust forms.

Finished zucchini can be topped with garlic and sour cream sauce, which will add a special piquancy to the finished dish.

How to bake zucchini in the oven?

Baked zucchini can be called one of the most delicious, low-calorie and easy-to-prepare dishes. We bring to your attention some simple quick recipes.

Zucchini baked with tomatoes

To bake zucchini with tomatoes and cheese you will need:

• 3 medium sized zucchini
• 3 tomatoes
• 100 grams of any cheese,
• 100 grams of mayonnaise,
• 1 head of garlic,
• salt, seasonings to taste.

Zucchini must be thoroughly washed, peeled and cut into rings 5 ​​mm thick. Grease a baking sheet with vegetable oil and place zucchini rings on it at a short distance from each other.

Next, prepare the sauce from mayonnaise, cheese and garlic. To do this, you need to grate the cheese on a coarse grater, finely chop the garlic cloves, and mix it all with mayonnaise. Apply the prepared sauce to each slice of zucchini.

Then place tomato rings on top of the zucchini, soak the cheese again garlic sauce and sprinkle with the rest grated cheese. Bake zucchini in an oven preheated to 180 degrees for 25-35 minutes until an appetizing crust forms.

Zucchini with sour cream sauce

In order to cook zucchini with sour cream sauce, you will need the following ingredients:

• 2 small zucchini,
• a few cloves of garlic,
• chopped dill and parsley (1 tablespoon each),
• 1 glass of thick sour cream,
• 200 grams of hard cheese,
• salt, seasonings, vegetable oil.

Pre-peeled zucchini should be cut into cubes and placed in plastic bag. Add salt (to taste), spices, parsley and add a little vegetable oil. Then shake the bag several times to mix all the ingredients together.

Place the resulting mixture on a baking sheet and pour on top garlic-sour cream sauce and sprinkle with finely grated cheese. Place the baking sheet in the oven, preheated to 220 degrees, for 40 minutes. Ready dish If desired, you can garnish with dill and parsley.

Stuffed zucchini

As a filling for cooking stuffed zucchini Most often, meat filling is used. However, zucchini stuffed with vegetables is no less tasty and healthy.

You can prepare dishes from zucchini with minced meat both in the oven and in a regular frying pan. The shape of zucchini for filling with filling is also very varied: you can cut out “boats”, rings, columns from them, or simply stuff whole vegetables.

Before you prepare stuffed zucchini, you need to choose the right fruits for stuffing. It is better to give preference to small-sized young vegetables - they have thin skins, which during heat treatment acquires a delicate taste.

An easy recipe for stuffed zucchini meat filling, provides the following ingredients:

• 5 small young zucchini,
• 300 grams of minced meat,
• 1 glass of rice,
• onion, carrot and tomato (1 pc.),
• bunch of parsley,
• salt, spices, vegetable oil.

We will prepare the zucchini as follows:

1. Initially, you need to cut the fruit into three parts and boil for several minutes in salted water.
2. Then remove the pulp from the zucchini and cut it into small pieces.
3. To prepare the filling, zucchini pulp, carrots and onions are fried in sunflower oil. Then add boiled rice to this mass and simmer over low heat.
4. After 10 minutes, add minced meat, chopped tomato, spices, a little water and continue to simmer for another 10-15 minutes.
5. When the filling is ready, fill whole zucchini with the resulting mixture, place on a baking sheet and bake in the oven for 50 minutes at 190 degrees.

To cook zucchini in the oven with minced cheese you will need:

• 3 zucchini,
• breadcrumbs(4 spoons),
• 100 grams of cheese,
• 4 cloves of garlic,
• sprigs of parsley and dill (for decoration).

The washed zucchini is cut lengthwise into 2 parts and the core is selected - a “boat” shaped form for stuffing is obtained. Then the pulp is mixed with garlic, breadcrumbs and grated cheese (a small part of the cheese should be left for sprinkling).

The resulting mixture should be filled with zucchini boats and sprinkled with cheese on top. Place all this on a baking sheet, previously sprinkled with breadcrumbs, and place in a preheated oven (up to 200 degrees) for exactly an hour.

Cooking zucchini in a slow cooker

Stewed zucchini with vegetables - perfect dish for cooking in a slow cooker. These vegetables form a particularly successful combination with carrots, onions, bell pepper and garlic.

Stewed zucchini with beans

Ingredients:

• zucchini, carrots, onions, tomatoes (1 pc.),
• egg - 1 pc.,
• 1 can of canned beans,
• sour cream - 200 grams,
• cheese - 100 grams,
• sunflower or olive oil,
• salt, pepper, herbs.

You can prepare zucchini and beans as follows:

1. Zucchini, tomatoes and onions are cut into cubes, and carrots and cheese are grated on a coarse grater. Lightly beat the egg and mix with sour cream.
2. Place zucchini, onions and carrots in the multicooker bowl and turn on the “fry” mode for 15 minutes.
3. Then add tomatoes and beans to the vegetables, pour sour cream sauce on top and cook for another 45 minutes in the “stew” mode.
4. 10 minutes before the dish is ready, sprinkle with grated cheese and finely chopped herbs.

Tender zucchini casserole

Another unusual zucchini dish that can be easily and simply prepared using a slow cooker.

Ingredients for the casserole:

• 1 medium zucchini,
• 2 eggs,
• 1 medium tomato
• sour cream,
• milk,
• a little white flour
• salt and spices (to taste).

The process of preparing this dish is described in detail in the following video:

How to preserve zucchini for the winter?

Freezing young fruits

Frozen zucchini for future use can become a great alternative fresh fruits V winter period: You can also fry delicious ones from them, cook caviar, stew them or add them to soup.

Even after defrosting, these vegetables retain their beneficial features And taste qualities. But how to freeze them correctly?

Everything is more than simple:

1. young zucchini must be thoroughly washed and peeled,
2. cut into cubes or rings,
3. place in a clean vegetable freezer bag and place in the freezer.

If cold winter you decide to cook them, all you have to do is take them out of the freezer and, without even defrosting them, add them to the right dish or fry in a pan.

Freezing stuffed semi-finished products

In a similar way, you can freeze stuffed zucchini for future use. To do this you just need:

1. stuff raw, peeled zucchini with minced meat or vegetables according to one of the recipes above (or any other);
2. place them in a freezer bag;
3. put in the freezer.

When their time comes, you can put them on a baking sheet without defrosting and bake them in the oven.

Canning

Another a win-win It's delicious to cook zucchini for the winter - canning. Salad, lecho, sauté, adjika or appetizer, carefully prepared by your own hands during the vegetable season, will be the highlight of the New Year's or festive table and a pleasant memory of the past summer.

Interesting and very simple recipe winter snack from zucchini and eggplant you will find in the following video clip:

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 cooking zucchini pancakes, stuffed zucchini and a variety of pickled snacks in a hurry. If you are an advanced cook, prepare spiral cake zucchini with carrots - properly prepared, it arouses great interest among guests. If you are interested in recipes for preparations, then you will find two dozen great recipes, ranging from wonderful squash caviar in a hurry and ending with delicious jam.

Zucchini pancakes

Interesting dish from zucchini - enough thin pancakes, where finely grated zucchini, milk and flour are combined to form light dough. The pancakes do not fall apart, keep their shape well and are perfect for light dinner or Sunday breakfast.

Zucchini fritters with oatmeal

The secret of these fluffy pancakes from zucchini with herbs and garlic - in that they are mixed with oatmeal, which prevents the dough from spreading in 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, Bell pepper, potato. Cooking time is only half an hour.

Zucchini fritters in a frying pan

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

Zucchini pancakes with feta cheese

Amazing delicious pancakes zucchini 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 - savory pancakes with garlic, 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 with different fillings

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

Korean zucchini instant cooking

A wonderful zucchini appetizer. It cooks quickly and makes a lot. After a day you can eat. The aroma is stunning, the zucchini salad is much juicier 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 tasty thing that you want to cook them all the time, with the most different options fillings. 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 are very delicious zucchini.

Pickled zucchini instant eating

With coming warm days began to appear on the shelves seasonal vegetables, including zucchini. 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 most simple casserole from zucchini

The simplest recipe zucchini dishes. And, oddly enough, not common. So you can surprise your loved ones 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 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!

Hello, dear readers. Zucchini season is here. I don’t know about anyone, but I really like this beautiful, inexpensive, and, if prepared correctly, delicious vegetable. We already have a lot of recipes in our collection that we prepared and, of course, shared with you. Today I decided to choose my favorite zucchini recipes and show what can be made from zucchini. Recipes will be accompanied by photographs, if not, then a link to step by step description The photo will be under the recipe. There will also be video recipes if you have any questions.

The content of the article:
What can you cook from zucchini?

Winter preparations from zucchini

What can you cook from zucchini?

• Zucchini - 1.5 kg.
• Onion - 2 pcs. (250 gr.)
• Carrots - 3 pcs. (250 gr.)
• Salt - 1 teaspoon
• Vegetable oil for frying vegetables
• Black ground pepper taste
• Greens for garnishing the finished dish

Preparation:
1. Preparing the vegetables. We clean the onions and carrots, wash the zucchini and cut off the tails.
2. Chop the onion. Three carrots on a medium grater. You can cut it into cubes if you like beautiful view ready stew.
3. Slice the zucchini.
4. Fry onions and carrots in vegetable oil until the onions are translucent.
5. Add chopped zucchini to the frying pan and add the fried vegetables. Salt.
6. Simmer over medium heat for about 25 - 30 minutes, stirring occasionally. Before cooking, pepper to taste. Serve sprinkled with finely chopped parsley and dill.
Can be served either hot or chilled.

Ingredients for the dough:

• Zucchini - 700 gr.
• Chicken eggs - 3 pcs.
• Flour - 6 tbsp. spoons
• Salt - 1 teaspoon
• Soda - 1 teaspoon
• Vinegar 9% to extinguish soda

Vegetable oil for frying zucchini pancakes

Ingredients for greasing the cakes:

• Mayonnaise - 4 - 5 tbsp. spoons
• Dill to taste
• Garlic - 2 - 3 cloves

Tomatoes - 2 pcs.

Zucchini pancake cake preparation:

My zucchini is young, but if you have large zucchini, you can remove the seeds and peel the skin. The tastiest zucchini cake comes from young vegetables.

1. I washed the zucchini and dried it with a paper towel. I grate the zucchini on a medium grater (you can use a coarse one). Add salt and leave for 5-10 minutes so that the zucchini releases its juice.

3. I beat 3 eggs into the zucchini, add flour in portions and mix everything together.

4. Now we need to quench the soda with vinegar and add it to the dough for zucchini pancakes. Gradually I added flour. I needed 6 tbsp. spoons

5. Having mixed the dough well, I go to the stove to fry pancakes.

6. I pour vegetable oil into the frying pan. I spoon out the dough and distribute it in a circle. I fry the pancakes on both sides for 2-3 minutes on each side.

7. I place each pancake on a separate plate. paper towel and let them cool. I place it on a paper towel to absorb excess vegetable oil.

Prepare sauce for greasing pancakes

You can use sour cream, mayonnaise, or mix in equal proportions mayonnaise with sour cream. You can make mayonnaise yourself or buy it at the store.

I use mayonnaise. I squeezed a few cloves of garlic into it and added chopped dill. You can add any greens you like.

Add salt and pepper to the sauce to taste, mix everything.

Assembling zucchini cake from pancakes

Between the layers I will lay out the cut into slices fresh tomato. You can fry onions and carrots.

1. I put the pancake on a plate, grease it with the prepared sauce and lay out the tomato slices, place the second pancake on top and grease it with the same sauce and lay out the tomatoes.

2. This way we collect the whole cake.

3. You can decorate the zucchini pancake cake according to your taste and desire. I garnished it with parsley and tomato.

It is better to let the cake soak by putting it in the refrigerator for at least 30 minutes.

Ingredients for the casserole:

• 2 medium zucchini
• 3 eggs
• 150 grams of flour
• tomato
• salt to taste
• a couple of cloves of garlic (optional, I didn’t add)
• vegetable oil for greasing the pan

1. First you need to wash the zucchini. Dry with a paper towel and grate on a coarse grater.

2. Salt the grated zucchini and add eggs. Add salt to taste. Mix everything.

4. Prepare the form. Cover the bottom with parchment and grease the sides with vegetable oil.

5. Place the zucchini mixture in a baking dish. The mass needs to be leveled.

6. Wash the tomato, dry it with a paper towel and cut it sharp knife into circles.

7. Three hard cheeses on a coarse grater. Now place the tomato slices on the zucchini casserole and sprinkle grated hard cheese on top. .

8. Place the casserole in the oven preheated to 200°C. I had it baked zucchini casserole about 45 minutes.

9. Post it ready-made casserole onto a plate and let it cool. The casserole is very tasty warm, but can also be eaten cold.

Children usually don’t really want to eat zucchini. Zucchini is a healthy vegetable and is a pleasure to eat as a casserole.

Well, you can top the zucchini casserole with ketchup, mayonnaise, or sour cream, if you don’t have enough piquancy in the dish.

• 1 medium sized zucchini
• 1 egg
• 0.5 teaspoon of soda, quench with vinegar
• 3 tbsp. small heaped spoons of flour

Recipe

1. Wash the zucchini running water, wipe with a paper towel and grate on a coarse grater.

2. Add a pinch of salt and one egg to the grated zucchini. We also need half a teaspoon of soda to extinguish a small amount vinegar.

4. Place a frying pan on the fire and pour a little vegetable oil into it. When the pan is hot, add a tablespoon of our zucchini pancakes, for now, more precisely, not pancakes, but a zucchini mixture on pancakes. Fry over low heat so that they don’t burn on top and are raw on the inside. Because of the soda, our pancakes turn out fluffy.

5. Fry the zucchini pancakes on both sides until golden brown.

You can serve zucchini pancakes with sour cream or mayonnaise.

Recipe with step by step photos you can see, or just watch the video recipe.

Zucchini stuffed with minced chicken in the oven

• Zucchini - 4 pcs.
• Onion - 1 pc.
• Chicken fillet - 2 pcs.
• Rusks - 100 gr.
• Salt - half a teaspoon
• Ground black pepper to taste

Recipe:

1. Prepare the zucchini. Wash it, cut it into two parts lengthwise and cut out the middle.

2. Grind the fillet, zucchini seeds (all that were cut out), onions, and crackers into a meat grinder.

3. Add salt and pepper to the minced meat and mix well.

4. Place minced meat into our heaped zucchini boats and press down.

5. Grease a baking sheet and place the boats. Place in the oven preheated to 200°C for 30 minutes. Check the readiness of the minced meat.

6. Best served with sour cream or sour cream sauce.

To make the zucchini even tastier, you can grate the top hard cheese.

Find out where we divided the rest of the minced meat and see more detailed description Can .

1. Medium zucchini - 1 kg;
2. Fresh champignons - 0.15 - 0.2 kg;
3. Carrots - 0.15 kg;
4. Onions - 0.1 kg;
5. Salt;
6. Vegetable oil
7. Garlic – 3 - 4 teeth;
8. Sour cream 25% 150-200 gr.:
9. Dutch cheese - 0.1 kg..

Step-by-step cooking recipe

1. Zucchini needs to be washed well cold water. You can cut the zucchini lengthwise or crosswise. Cut out the middle of the zucchini.
2. Grease a baking sheet with vegetable oil. Salt the prepared zucchini and place it on a baking sheet.
3. Wash the champignons well. Cut them into small cubes.
4. Clean and cut onion small cubes.
5. Peel and grate the carrots on a coarse grater.
6. Peel and grate the garlic fine grater.
7. Mix champignons, onions, carrots, garlic and sour cream to make a dressing.
8. Fill the zucchini boats and cups prepared in accordance with point 1 with the dressing prepared in accordance with point 7.
9. Rub Dutch cheese on a coarse grater.
10. Sprinkle the boats and zucchini cups with cheese, grated in accordance with point 9.
11. Bake vegetarian zucchini “boat cups” in the oven for at least 40-50 minutes. Set the temperature in the oven to 180 degrees Celsius.

You can see the step-by-step recipe with photos.

Zucchini rolls with chicken and cheese in the oven

We will need:

• 2 medium zucchini
• 2 pcs. chicken fillet
• 100 grams of hard cheese
• olive oil (can be replaced with vegetable oil)
• ground black pepper

1. Wash and cut the zucchini into strips approximately 0.5 cm in size.

2. Place in an oven preheated to 200°C for 7-8 minutes, after greasing with vegetable oil. After this, the zucchini will become a little softer.

3. Chicken breast cut into thin longitudinal strips. Afterwards we beat them a little, salt and pepper. Also, if desired, you can grease the chicken fillet with garlic, which has previously been passed through a press.

4. Take out the zucchini and place it on a plate, let it cool.

5. Lay out the zucchini strips on a cutting board. Place strips of chicken fillet on top. At this stage, you can grease the fillet with sauce or ketchup and mayonnaise.

6. Three hard cheese and sprinkle over fillet. The more generously the zucchini rolls with chicken are sprinkled with hard cheese, the tastier and softer they will be.

7. Roll up the rolls and thread them onto skewers.

8. Place in the oven. Bake the rolls for 25-30 minutes. At a temperature of 180-200 degrees. Then we take out the zucchini rolls and let them cool.

This dish can be eaten warm or cold.

Recipe with more detailed description can see

Dough:

• Zucchini (peeled) – 600 gr.
• Sour cream – 60 gr.
• Wheat flour – 100 gr.
• Chicken egg – 3 pcs.
• Salt - to taste
• Baking powder – 1 tsp.
• Ground black pepper - to taste
• Fresh parsley – bunch

Filling:

• Curd cheese – 400 gr.
• Garlic – 2 cloves
• Greens (parsley or dill) – 15 gr.
• Salt - to taste

Additionally:

• Vegetable oil – 1 tbsp.

Recipe:

1. Wash the zucchini, cut off the peel in a thin layer. To prepare the roll you need 600 g. such peeled zucchini. Grate them on a coarse grater and add salt.

2. Mix the grated vegetables with salt, leave for 10-15 minutes so that they release their juice. Squeeze out the resulting juice; you won’t need it.

3. Separate the yolks from the whites. Add yolks, sour cream, salt and pepper to taste to the squash pulp. Mix the mass. Add flour sifted with baking powder.

4. Mix the dough thoroughly until the lumps of flour disappear.

5. Beat the chilled whites until they form a stable foam. Add a few tablespoons of whipped egg whites to the vegetable mixture.

6. Using a spoon, carefully mix the dough from top to bottom, again add a few tablespoons of the protein mass and mix. We do this until the whipped whites are gone.

7. Cover the baking sheet with parchment good quality, grease it with vegetable oil (if you don’t grease it, it will be difficult to separate the dough from the parchment). Wash the parsley, dry it with a paper towel, and place the leaves on parchment.

8. Using a spoon, carefully place the dough on a baking sheet so as not to knock off the green pattern. Level the dough so that it is the same thickness throughout the pan.

9. Bake the dough in the oven, preheated to 170-180 degrees, for about 15-20 minutes. It is important not to dry out the crust!

10. Transfer the dough with parchment onto a towel and let it cool.

11. Prepare the filling. Combine in a bowl cottage cheese, chopped garlic, chopped herbs, salt to taste. Using a blender, thoroughly grind the filling. The result should be a fragrant and homogeneous mass.

12. Carefully remove the parchment from the dough so that the green pattern does not get lost. Spread the filling evenly over the crust.

13. Roll the filling into a roll. Cover the roll cling film, put it in the refrigerator for several hours. The roll is ready.

• 2 small zucchini
• 100 grams of soft cheese (I used Buko cheese)
• 2 cloves garlic
• 10 grams of dill
• salt and pepper to taste
• 2 tablespoons flour and vegetable oil (for frying zucchini)

Preparation:

1. Zucchini must be washed and cut into slices. Each plate is approximately 3 - 5 mm.

2. Salt the zucchini. Dip in flour and fry on both sides until cooked.

3. Place on a paper towel to remove any remaining vegetable oil. Let it cool.

4. Prepare the filling. Mix soft cheese(you can use processed cheese) with garlic, passed through a press, salt and pepper. And also, finely chopped dill.

5. You can spread the filling in two ways. Distribute the filling over the entire surface of the zucchini, or place it on the edge.

6. I place about 1 teaspoon of filling on the edge and roll the zucchini roll.

7. You can place a tomato slice in the center. Decorate as desired.

You can see 2 more recipes for rolls and 10 filling options

What can you prepare for the winter from zucchini?

Zucchini – 750 gr.
Carrots – 200 gr.
Salt – 0.5 tbsp.
Sugar – 2 tbsp. (without slide)
Vegetable oil – 60 ml.
Korean carrot seasoning – 1-2 tbsp.
Table vinegar 9% - 40 ml.

Recipe:

Zucchini should be small, with thin skin and a dense center, and carrots should be fresh and juicy. If you still cannot find these, then peel the zucchini and remove the loose core with seeds. In this case, you need 750 g of prepared zucchini. I like this preparation spicier, so I use hot seasoning.

1. Wash the zucchini, remove the stalks and inflorescences.

2. Thoroughly clean and wash the carrots.

3. Grate the prepared zucchini into a deep bowl using a special grater for Korean salads.

4. Zucchini is grated together with the peel, since small fruits are used. It turns out to be long vegetable noodles.

5. Then grate the carrots with the zucchini in the same way.

6. Add the remaining ingredients to the grated vegetables.

7. Mix the salad well so that the spices are evenly distributed and the marinade saturates all the vegetables.

8. Cover the bowl with a towel or film, leave it in the refrigerator for about 3 hours, and let the vegetables release their juice. Since juicy vegetables are used, a lot of juice is obtained.

9. Prepare the jars and sterilize them. For this amount of ingredients you need two half-liter jars. Place the grated vegetables tightly into jars and fill with the resulting juice.

10. Cover the jars of salad with lids that have boiled in water.

11. In a wide saucepan, line the bottom with a towel, then place the jars with the preparation. Let's pour cold water to the hangers of the cans and put the pan on the fire. I sterilize the salad 20 minutes after the water boils.

12. Carefully remove the jars from the water and roll them up.

13. Send to the bathhouse until it cools completely.

14. After cooling, transfer to the basement for storage.

Canned Zucchini Recipe

We will need:

• zucchini (I don’t indicate the quantity, fill it with brine)
• parsley,
• garlic,
• Bay leaf,
• allspice.

Brine:

• 1 liter of water,
• 2 tbsp. heaped spoons of salt,
• 200 grams of sugar,
• 180 grams of vinegar,
• 100 grams of vegetable oil.

Preparation:

1. Wash the zucchini and parsley, peel the garlic, prepare the bay leaf and peppercorns.

2. At the bottom of a liter jar: 2 bay leaves, 2 peppercorns, 2 cloves of garlic cut into pieces, a handful of chopped parsley.

3. Then cut the zucchini into cubes.

4. Place the diced zucchini in liter jar, up to half, then add another handful of parsley, and add more zucchini until the jar is full. And so we fill all the jars.

6. Fill the zucchini in jars with brine.

7. You also need to boil the lids and cover the jars with zucchini with sterile lids. And set to sterilize in large saucepan, it is advisable to lay a towel on the bottom of the pan. Sterilize for 10-15 minutes.

8. Roll up the zucchini and leave to cool.

You can see the recipe with step-by-step photos, or just watch the video recipe.

How to prepare salad for the winter Mother-in-law's tongue

To prepare the salad you will need the following products.

• Zucchini – 3 kg.
• Garlic – 2-3 heads
• Hot peppers- 1 PC.
• Sweet pepper – 5 pcs.
• Tomato sauce – 500 ml.
• Sugar – 120 gr.
• Water – 250 ml.
• Sunflower oil – 240 ml.
• Salt – 1 tbsp.
• Black peppercorns – 5-7 pcs.
• Cloves – 3-4 pcs.

1. Cut the zucchini into cubes or cubes along with the peel.

2. Cut the sweet pepper into cubes. Cut the hot pepper into small cubes; it is better to do this with gloves, because... After this operation, your hands may burn, especially if there are wounds or scratches.

3. Peel the garlic, wash it and chop it.

4. Place the chopped vegetables into a deep saucepan.

5. Add sunflower oil and water.

7. Follow with salt, sugar, black pepper and cloves.

8. At the end, add chopped garlic.

9. Mix the vegetables and place the pan on the stove. Turn on medium heat and with the lid closed, bring the mixture to a boil. Reduce heat and simmer vegetables for 30 minutes. The mixture must be stirred so that it does not burn. The vegetables in the salad will not be overcooked, but will maintain the integrity of the pieces.

10. Posting ready salad into sterilized jars, distributing evenly both the thick mass and the resulting sauce.

11. Cover with boiled lids and roll up the jars using a special key.

12. Turn the jars upside down and cover with a blanket for a day.

13. I transfer the jars to the cellar for storage or simply store them at room temperature.

Homemade recipe for making squash caviar with mayonnaise

• 6 kg zucchini
• 1 kg onion
• 100 grams of vegetable oil
• 350 grams of sugar
• 2 tbsp. spoons of salt
• 2 tbsp. spoons of vinegar 9%
• 500 g mayonnaise 67%
• 500 g tomato paste

1. Take 6 kilograms of zucchini, if these are young zucchini, then they need to be washed and cut, and if the zucchini is large and they have large seeds, then they need to be peeled and the middle (seeds) removed. Zucchini needs to be ground in a meat grinder.

2. Take the onion, peel it, grind it into a meat grinder, and lightly fry it in vegetable oil.

3. Pour zucchini and fried onions into the pan.

4. Add sugar to the onions and zucchini, salt, mayonnaise. Mix everything well. Let it simmer for 3-4 hours.

5. Then add vinegar to the caviar, tomato paste, mix well and simmer for another 3-4 hours.

6. Place the caviar in sterile jars and seal with sterile lids.

7. It turns out 10 floors liter jars. The caviar turns out very, very tasty.

The recipe with step-by-step photos and detailed description can be seen.

13 were presented to your attention step by step recipes with photo. Now you can easily decide what delicious dish you can prepare from zucchini. And both for now and for the winter.

Bon appetit and good preparations!

Zucchini is delicious and healthy vegetable, which contains a large number of microelements and vitamins. You can make a lot of things from it delicious dishes. As a rule, zucchini is stewed, fried and baked. Most recipes require quite a lot of time to prepare, but what if you want to cook zucchini quickly and tasty? Let's talk about ways to prepare 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 and peel the zucchini and cut it into rings.
• Mix flour with salt and roll zucchini rings in it.
• Heat vegetable oil in a frying pan and fry the zucchini on both sides until golden brown.
• Peel the garlic and grate it on a fine grater (you can also use a garlic grater). Mix mayonnaise or sour cream with garlic and let the sauce brew for 5-10 minutes.
• Brush the fried zucchini with garlic sauce and serve.

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 and grate it on a coarse grater.
• Peel the carrots and grate them on a fine grater. Then grate the fresh cucumbers.
• Peel the onion and cut into rings.
• Mix all ingredients thoroughly and salt the salad. Then season 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 the zucchini for baking. To do this, wash them and remove the peel. Then cut them into medium-thick rings.
• Grate the cheese on a fine grater (you only need to use 2/3 of the total cheese), peel the garlic and grate it in the same way. Mix cheese, garlic and mayonnaise (sour cream).
• Place zucchini slices on a baking sheet greased with vegetable oil. Sprinkle them with spices and salt to taste on top. Grease the zucchini cheese sauce. Place a slice of tomato on top and brush it with sauce again.
• Grate the remaining cheese on a fine grater and sprinkle it over the zucchini.
• Bake the zucchini in an oven preheated to 180 degrees for about 20 minutes. The readiness of the dish can be determined by the formed cheese crust.

how to cook zucchini stuffed with minced meat

Zucchini is stuffed with the most different ingredients: cheese, vegetables, meat. The most popular last option, 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 pieces and boil in salted water. This will take no more than 5 minutes. Remove the pulp from the zucchini.
• Boil the rice, peel the onions and carrots and grate them on a fine grater. Onions, carrots, and 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.
• Place the prepared zucchini on a baking sheet greased with vegetable oil. Place the filling into 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.

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