The second dish of zucchini what are the recipes. Spicy snack rolls

Choose bold and available recipes zucchini quickly cooked on the site of lovers interesting cuisine website. Try zucchini in a variety of batter, vegetable stew with eggplant, carrots, peppers and potatoes, caviar, various casseroles with cheese or meat. Just fry or stew, stuff, make pancakes or pancakes out of it.

Young zucchini with tender and quick-cooking pulp are especially appetizing and easy to cook. They don't need to be cleaned. In grown 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, you can fill them with a variety of mixes of all kinds of vegetables, meat or minced meat, mushrooms and the most various 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 quick zucchini recipes are:

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

Five of the lowest calorie quick zucchini recipes:

Helpful Hints:
. The less the zucchini is subjected to heat treatment, the more useful substances save in it.
. In order for the zucchini to be well fried, it is not recommended to cut them into rather large pieces.
. It is advisable to add any greens and seasonings to the batter for zucchini.
. Before frying zucchini in batter, you must first thoroughly warm the pan.
. Fried zucchini in batter is best placed on paper napkins first. They will remove excess oil.
. As fragrant sauce a mix of finely chopped greens, garlic and sour cream (mayonnaise) is great for zucchini.

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

Breaded zucchini sticks

Butter-fried zucchini breaded with breadcrumbs and cheese is a nutritious and satisfying summer snack.

Ingredients (for 3-4 servings)

• 2-3 medium-sized zucchini or zucchini;
• 2 chicken eggs;
• 100 grams of parmesan or other hard cheese;
• 1 cup breadcrumbs;
• 2-3 tablespoons of vegetable or olive oil;
• Black pepper, garlic, fragrant herbs taste;
• Salt to taste.

1. Prepare zucchini. Rinse vegetables in cool running water. Wipe dry with a paper towel, cut off the leaves and tips. Remove the skin with a special knife.
2. Cut into thin sticks-sticks 1.5 cm wide. Lightly salt and pepper.
3. Prepare the breading. Crack both eggs into a deep bowl. Whisk with a fork or whisk. Pour crackers, salt, spices into another plate. Grate on a fine grater hard cheese(preferably parmesan). Add to eggs, breadcrumbs and spices. To stir thoroughly.
4. Dip each stick of zucchini first in the beaten eggs, then in the dry breading mixture. Repeat twice.
5. Line a baking sheet with baking paper, grease with olive or refined sunflower oil. Place breaded squash sticks on a baking sheet, leaving a distance of 2-3 cm. Drizzle oil on top so that the dish does not turn out dry.
6. Preheat the oven to 220 degrees Celsius. Set a baking sheet with zucchini to cook. After 15 minutes, the dish can be served at the table.

Zucchini stuffed with minced meat in batter

Zucchini can be filled various fillings: chicken, other vegetables, cheese. The recipe with minced meat is simple and versatile.

Boats can be made from zucchini and stuffed.

Ingredients

• 400 grams minced meat(pork or beef);
• 1 medium zucchini;
• 2 chicken eggs;
• 2 tablespoons of flour;
• 3 tablespoons of milk;

1. Prepare zucchini. Rinse the vegetable, cut off the tails, remove the skin sharp knife. Remove core with seeds.
2. Cut the zucchini into thin rings, hollow inside. Prepare minced meat or take ready-made. Gently fill each circle of zucchini with minced meat, tightly closing the core.
3. Prepare batter. In a deep bowl, mix the milk, break the eggs. Salt and pepper, add spices. Whisk the mixture thoroughly.
4. Sprinkle flour separately. Roll each circle of zucchini stuffed with minced meat first in flour, then dip in batter.
5. Lubricate the pan with sunflower or olive oil, put zucchini rings on it. Fry for about 5 minutes on one side, then turn over and continue cooking for another 5 minutes. Lay out on a paper towel, wait for it to drain excess fat and serve to the table.

Zucchini puree soup with carrots and herbs

Zucchini puree soup

Creamy zucchini soup has a light and pleasant taste.

• 2 medium fresh zucchini;
• 1.5 liters of chicken broth;
• 1 medium carrot;
• Dried parsley and other herbs to taste;
• Salt, pepper, seasonings to taste.

1. take ready chicken bouillon or cook it yourself. Cook chicken breast. Peel and chop the carrots, add to the broth, salt, pepper, add dry dill and parsley.
2. Prepare zucchini. Rinse them in cool running water. Cut off the tails, remove the skin with a sharp knife. Cut into large cubes. Add to the simmering broth and simmer for 10 minutes until the vegetables are quite soft.
3. Strain the broth through a slotted spoon. Put the vegetables in a deep bowl and gently beat with a blender until they become a homogeneous mass. Divide the resulting puree into bowls and stir.

Zucchini Ragout with Tomatoes and Garlic

Zucchini ragout

Fragrant vegetable stew will decorate summer table, will be an excellent side dish for meat or fish. It's quick to cook and very tasty to eat.

Ingredients

• 2 kg fresh zucchini or zucchini;
• 500 grams of red ripe tomatoes;
• 250 grams of low-fat sour cream;
• 2 onions;
• 1 head of garlic;
• 50 grams of parsley;
• 50 ml of olive and refined vegetable oil;
• 1 teaspoon of granulated sugar;
• Salt, pepper, spices to taste.

1. Prepare zucchini. Rinse, remove skin. Remove seeds, tails, cut out a hard core. With a sharp knife, cut into large pieces (about 3-4 cm wide).
2. Peel the onion from the husk, chop finely. Rinse the tomatoes, remove the green tails, cut into pieces about 2 cm wide.
3. Pour sunflower into a saucepan and olive oil, mix. Heat up a bowl and sauté the onion until it is soft. Add zucchini. Keep on low heat, stirring constantly, until the zucchini give juice. Add the tomato slices and mix with the rest of the vegetables. Simmer the stew over high heat for 3 minutes, then lower the heat again, add pepper and Bay leaf. Cook for 3 minutes, then salt and mix thoroughly, being careful not to damage the vegetables so that the stew retains an appetizing appearance. Keep in the bowl for another 2 minutes.
4. Peel the garlic, finely chop or crush through a press. Cut the parsley. Mix garlic and parsley, season the stew with this mixture. If desired, salt or add pepper, grease with low-fat sour cream. Serve hot.

Vegetable stew with zucchini and potatoes

Ragout with zucchini and potatoes

Another option vegetable stew- with the addition of potatoes. So the dish will become even more satisfying and rich, and cooking according to quick recipe will take no more than 20 minutes.

Ingredients

• 1 medium zucchini;
• 1 onion;
• 3 ripe red tomatoes;
• 1 carrot;
• 1 green pepper;
• 4 medium potatoes;
• 5 g ground pepper;
• 50 m of refined sunflower or olive oil.

1. Prepare vegetables for the stew. Peel the onion, cut into small cubes. Peel the carrots, grate on a coarse grater.
2. Heat a deep frying pan greased with vegetable or olive oil. Saute onions and carrots until vegetables are soft.
3. Peel potatoes, rinse, remove eyes. Cut into large cubes. Add to the onions and carrots and continue frying. Wash peppers, remove seeds. Cut with a sharp knife into medium-sized strips.
4. Wash the zucchini, remove the skin. Remove seeds. Cut into large cubes, mix with vegetables in a pan. Fry everything together for 10-15 minutes, stirring constantly with a wooden spatula.
5. The last of the vegetables to add tomatoes to the stew. Wash them, cut into large slices and mix with the mass in the pan. Salt, pepper. Finely chop the garlic or squeeze through a press, add to the stew. Mix, put on slow fire. Cover and simmer for 15-20 minutes, stirring gently. Then turn off the stove and leave the stew to infuse for another couple of minutes.

Zucchini stuffed with rice and feta cheese

The combination of feta cheese, basil and rice gives a sophisticated and original taste, and I want to capture the appearance of the dish in the photo.

Ingredients

• 2 medium zucchini or zucchini;
• 1 glass of rice;
• 70 grams of feta cheese;
• Large bunch of fresh basil
• 4 tablespoons of olive or vegetable oil;
• Salt, pepper, spices to taste.

1. Prepare rice. Clean it from impurities, boil in salted water. Heat a deep frying pan greased with vegetable or olive oil. Fry the rice for 3-4 minutes.
2. Cut the feta cheese into small cubes. Wash and chop the basil. Add to rice in hot skillet.
3. Prepare zucchini. Wash them, cut off both sides. Cut lengthwise into two pieces. Remove the middle with a spoon and remove the seeds.
4. Grease a baking dish with olive oil or vegetable oil. Lay out the hollow inside the zucchini. Fill each with a mixture of rice and feta cheese. Drizzle with olive oil, preheat the oven to 180 degrees Celsius. Bake for half an hour.

Couscous with zucchini and asparagus

Couscous with zucchini and asparagus

Traditional oriental dish has become popular in recent years European cuisine. You can add any additional ingredients, but zucchini goes especially well with it.

Ingredients

• 250 grams of couscous;
• 4 medium zucchini or zucchini;
• bunch of asparagus;
• 4 large sweet red peppers;
• ½ bunch of green onions;
• 1 tbsp wine vinegar;
• 3 tablespoons of olive oil;
• A bunch of cilantro;
• Salt, pepper, spices to taste.

1. Prepare couscous. Pour 250 milliliters of cereal hot water. Cover the dish with a lid and leave until the couscous has absorbed all the water and swells.
2. Rinse peppers and zucchini. Pepper cut into thin strips. Remove the skin from the zucchini and cut off the ends. Cut into slices of any size.
3. Lubricate the pan with sunflower or olive oil, heat up. Fry the peppers and zucchini, after a couple of minutes add asparagus to the vegetables. The ingredients should remain crispy.
4. Remove couscous and transfer to a deep plate. Remove vegetables from heat, mix gently and add to couscous. Finely chop the greens along with the onion and mix with the couscous.
5. Prepare the dressing for the dish. To do this, mix olive oil, vinegar, salt and pepper. Pour over couscous, mix thoroughly. After a couple of minutes, when the sauce soaks the vegetables, the dish is completely ready.

Zucchini and cheese pie

Zucchini and cheese pie

You can cook from zucchini delicious pastries- For example, air cake with cheese.

Ingredients

• 150 ml of kefir;
• 1 egg;
• 1 medium zucchini;
• 80 grams of Adyghe cheese;
• 1 tablespoon of mayonnaise;
• 5-6 tablespoons of wheat flour;
• 1 tbsp vegetable oil;
• 1 teaspoon baking powder for dough;
• Salt, pepper to taste;
• Sour cream to taste.

1. Prepare all foods. Knead the dough in a deep bowl. Pour in kefir of any liquid. Break and mix the chicken egg. Add a spoonful of mayonnaise, salt and pepper to taste. Optionally add Provencal herbs, basil and other spices. Mix all ingredients with a mixer until smooth.
2. Add baking powder to flour. Gradually pour into a mixture of kefir, eggs and mayonnaise. Once again, mix all the ingredients with a mixer. The consistency of the dough should resemble thick sour cream.
3. Prepare zucchini. Rinse it in cool water, dry with a towel. Cut off the tail, peel, grate on a fine grater and mix with the dough. Add Adyghe cheese cut into small pieces.
4. Mix all ingredients. Preheat the oven to 180 degrees. Lubricate the baking dish butter. Carefully pour the dough into the mold. Put to bake in the oven. After 25-30 minutes the cake is completely ready. Allow the cake to cool slightly, cut and serve with sour cream.

Mayonnaise can be replaced with sour cream.

The best cooking method fresh vegetables in season, these are simple, uncomplicated dishes that make it possible to preserve the original taste and texture of the vegetable. Simple zucchini dishes will let you appreciate the taste of this vegetable, and because of their ease of preparation, you will want to return to them again and again.

The simplicity of the zucchini is also expressed in its nutritional value. Zucchini is famous for its very low calorie content - only 24 calories per 100 g - so they regular use not only tasty, but also healthy for the figure. For people suffering from diseases gastrointestinal tract, zucchini is an indispensable 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 a cross between soup and hot, so it can be served as a first or 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.

Cooking:
Onion cut into small cubes. Cut potatoes into medium slices. Carrot cut into thin rings. Bell pepper cut into thin strips. Cut zucchini into medium sized cubes.
Fry 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. Remember to stir the dish occasionally so that it does not burn. If the vegetables are not producing enough juice, add some water. When vegetables are soft, remove from heat and leave covered for a few minutes.
Sprinkle the stew with finely chopped herbs and mix. Fresh sour cream perfectly emphasize the taste of this fragrant dish.

Marinated zucchini will be excellent dietary side dish or light snack. Cooking this dish lies in pre-roasting vegetables and subsequent pickling. This dish is inspired by a Jewish-Roman recipe that is several hundred years old. Jews living in Rome prepared summer vegetables - including zucchini - by chopping them and frying them in olive oil, then pickling them with fresh herbs, garlic and vinegar. Herbs and garlic give marinated zucchini a wonderful aroma and freshness.

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

Cooking:
Roll sliced ​​zucchini in flour and fry in a pan in vegetable oil until golden color. Submit ready-made zucchini on a paper towel and let the oil drain.
Heat some oil in a large frying pan, add minced garlic and thinly sliced ​​onion. Simmer over low heat until the onion becomes translucent.
Add vinegar, water and bay leaf, bring to a boil and cook for a few minutes.
Put the zucchini in a large container, pour over warm marinade, sprinkle with chopped herbs and let cool. Cover with plastic wrap and refrigerate. After 12 hours, zucchini can be served at the table. 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 tender and creamy, although it does not imply the addition of any dairy products. This soup will be appreciated by vegetarians and lovers of a healthy diet.

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

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

Cooking:
IN large saucepan heat up the oil. Add the onion and garlic and cook over low heat, stirring often, until softened, 7 to 8 minutes. Add the zucchini, cut into small pieces, and cook, stirring often, until softened, about 10 minutes.
Add water and bring to a boil. Simmer until the zucchini is very soft, about 10 minutes.
Puree the soup with a blender or food processor until uniform consistency. Season with salt and pepper. Garnish with zucchini straws and serve hot or chilled.

You will be amazed at what simple meals from zucchini can be cooked 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 zucchini with tender skin. If you want to give the dish piquant note And fresh fragrance add a few drops to it lemon juice. This salad goes well with steak or fried fish.

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

Cooking:
Put 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 oil and sugar.
Place the salad in the refrigerator for 1 hour to mix the flavors of the vegetables, then season with salt and black pepper and serve.

The zucchini omelet is great for brunch, dinner, and even as a snack when cut into thin slices. This dish can be great alternative banal scrambled eggs.

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

Cooking:
In a medium bowl, mix eggs, cheese and dill. Season with black pepper. Toss finely chopped zucchini with salt.
Heat vegetable oil in a large skillet over high heat. Add zucchini and cook, stirring, until golden brown, 6 to 8 minutes. pour out egg mixture over the zucchini. Cover and cook until tender, about 10 minutes.
Remove from heat and carefully invert the omelette onto a serving platter.

Light zucchini pie is one of the most delicious ways enjoy this summer vegetable. The pie does not take much effort to prepare, and by showing imagination, you can use it as unusual side dish To fried meat, bird 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.

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

Zucchini is wonderful summer vegetable which is easy to grow and even easier to cook. Soft taste, high content vitamins and low calories make zucchini great addition to your table. At this time of the year, when home gardens and markets are full of zucchini, this vegetable should not be wasted, and we hope that our simple zucchini recipes will help you make the right use of these seasonal fruits.

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This independent dish and garnish at the same time. Wherein stewed zucchini equally delicious both hot and cold.

Ingredients

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

Cooking

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

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

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

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

"Kegs" of zucchini with minced meat

kulinarnia.ru

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

Ingredients

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

Cooking

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

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

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

zametkipovara.ru

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

Ingredients

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

Cooking

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

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

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

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

gastronomy.ru

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

Ingredients

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

Cooking

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

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

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

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

vfigure.ru

Even those who are indifferent to will like it. Zucchini soaked cream sauce and literally melt in your mouth.

Ingredients

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

Cooking

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

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

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

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

Bake for 20-25 minutes at 200°C.

tvcook.ru

A dish that can surprise and satisfy guests. No hassle with testing.

Ingredients

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

Cooking

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

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

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Ingredients

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

Cooking

IN a small amount dilute starch with water, add to it 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 pan, greased with vegetable oil. If desired, you can add carrots and bell peppers.

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

mirvkysa.ru

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

Ingredients

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

Cooking

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

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

rus.menu

Diet and very tender soup which is also easy to prepare.

Ingredients

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

Cooking

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

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

Serve with crackers.

juliasalbum.com

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

Ingredients

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

Cooking

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

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

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

pojrem.ru

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

Ingredients

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

Cooking

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

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

Assemble the cake, soaking each zucchini pancake yogurt and laying out a carrot-onion layer.

Taste shades can be varied by adding or removing spices.

Ingredients

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

Cooking

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

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

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

youtube.com

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

Ingredients

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

Cooking

Wash and cut young zucchini thin slices. It's convenient to do it. 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 microwave.

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