Squash appetizer. Snack from zucchini on the festive table

Zucchini appetizer is one of the most popular dishes during the peak of the summer season. At this time of the year, vegetables are unusually juicy, tender and, as if, created for culinary experiments. They are boiled, fried, baked, pickled and filled with various fillings. The result is fragrant caviar, savory rolls, stuffed "boats" and preservation for the winter.

What can you cook from zucchini for a snack?

Zucchini appetizer has hundreds of recipes, each of which is simple, affordable and very tasty. In addition to the fact that zucchini goes well with vegetables, mushrooms, meat and seasonings, it is versatile in cooking. The following options will bring variety to the summer menu.

1. A savory appetizer of zucchini will turn out if you cut slices of zucchini lengthwise and bake at 180 degrees for 7 minutes. Put thin strips of chicken fillet on them, rub with garlic, sprinkle with grated cheese, roll up, chop with a skewer and bake at a temperature of 180 degrees for 25 minutes.
2. A spectacular hot appetizer of fresh zucchini with cheese will delight lovers of hearty and simple dishes. Place the circles of zucchini and mozzarella in a baking dish, grease with oil, sprinkle with nuts and put in the oven at 180 degrees for 20 minutes.

Instant Korean Zucchini Snack

Instant zucchini appetizer - belongs to the category of "Korean-style" recipes that have earned incredible popularity. Zucchini pulp perfectly absorbs spices and marinade, which is the main quality for creating this kind of snack. The proposed spices, herbs and carrots will add spice and highlight the flavor.

Ingredients:

• zucchini - 900 g;
• carrots - 2 pcs.;
• chili pepper - 1/2 pc.;
• garlic clove - 3 pcs.;
• coriander - 5 g;
• sugar - 20 g;
• vinegar - 60 ml;
• oil - 100 ml;
• salt - 5 g.

Cooking

1. Chop the zucchini and carrots on a grater.
2. Pound pepper, coriander and garlic with a pestle.
3. Combine oil, vinegar, salt and sugar.
4. Season vegetables with marinade and spices.
5. A cold snack of zucchini is infused in the cold for 2 hours.

Snack from zucchini "Teschin language"

An appetizer of young zucchini will amaze you with taste and serving if you prepare the Mother-in-Law tongue dish. To do this, the vegetable is cut lengthwise into thin slices resembling tongues, and filled with a spicy filling, which only emphasizes the ironic name. More often, young zucchini are used: they do not need to be peeled, they are easy to cut and keep their shape perfectly.

Ingredients:

• zucchini - 2 pcs.;
• tomato - 3 pcs.;
• cheese - 180 g;
• garlic clove - 5 pcs.;
• mayonnaise - 120 g;
• egg - 3 pcs.;
• flour - 100 g;
• oil - 100 ml.

Cooking

1. Cut the zucchini into thin slices lengthwise.
2. Whisk the eggs.
3. Dip the slices in the egg mixture, then in the flour and fry.
4. Chop the garlic, mix with herbs and mayonnaise and grease the slices.
5. Put the tomato, cheese and roll into rolls.
6. An appetizer of fresh zucchini is fastened with skewers and served at the table.

An appetizer of zucchini and eggplant is a great option for a tasty, simple and healthy summer dish. Such a tandem is recognized as a classic and is beautiful on its own or in combination with vegetables and spices. The latter are a mixture of garlic, soy sauce and Korean carrots, complementing the neutral taste of zucchini and emphasizing the light bitterness of eggplant.

Ingredients:

• zucchini - 1 pc.;
• eggplant - 1 pc.;
• carrots in Korean - 120 g;
• garlic clove - 4 pcs.;
• ground ginger - 5 g;
• oil - 100 ml;
• soy sauce - 20 ml.

Cooking

1. Cut the eggplant and zucchini and fry.
2. Season with garlic and ginger.
3. Add carrots, soy sauce and stir.
4. An appetizer of spicy zucchini with eggplant is served chilled.

A delicious appetizer of zucchini is possible without expensive components. Plain breadcrumbs can turn faded vegetables into a spectacular dish. It is only necessary to roll the zucchini sticks in flour, whipped proteins and breadcrumbs, and fry in oil until golden brown. It is better to serve a vegetable delicacy with a homemade yolk and mustard sauce.

Ingredients:

• zucchini - 3 pcs.;
• egg - 2 pcs.;
• breadcrumbs - 100 g;
• Dijon mustard - 50 g;
• vinegar - 20 ml;
• flour - 50 g;
• oil - 120 ml.

Cooking

1. Cut the zucchini into strips.
2. Separate the whites from the yolks. Whisk the whites.
3. Roll each bar in flour, then dip in the protein mixture, and roll in breadcrumbs.
4. Fry in oil for 3-5 minutes.
5. The appetizer is served with a sauce of beaten egg whites, vinegar and mustard.

Appetizer of zucchini and tomatoes with garlic

Zucchini tomato appetizer - continues the series of quick and easy home cooking. Grilled zucchini rings garnished with fresh tomatoes and drenched in a spicy garlic dressing are the perfect combination to freshen up a family dinner or whet your appetite during a festive feast.

Ingredients:

• zucchini - 1 pc.;
• tomatoes - 2 pcs.;
• garlic clove - 4 pcs.;
• yogurt - 50 g;
• oil - 40 ml.

Cooking

1. Cut zucchini and tomatoes into rings.
2. Roast the zucchini.
3. Mix yogurt with garlic.
4. Put on a dish, grease with sauce and cover with a tomato.

Zucchini appetizer with cheese and garlic

And cheese will delight fans of healthy, nutritious and delicious food. Here, zucchini are baked in the oven without oil - this is the most correct way of cooking, which allows you to maximize the juiciness, useful properties of the vegetable, reduce calories and diversify the diet menu with another vitamin dish.

Ingredients:

• zucchini - 3 pcs.;
• tomatoes - 3 pcs.;
• garlic clove - 5 pcs.;
• sour cream - 100 g;
• cheese - 100 g.

Cooking

1. Place the zucchini slices in a baking dish.
2. Brush with sour cream and garlic sauce and top with tomatoes.
3. Sprinkle with cheese and bake for 25 minutes at 180 degrees.
4. Zucchini appetizer is cooled for 10 minutes.

Appetizer of zucchini with mushrooms

A quick appetizer of zucchini will demonstrate the versatility of this vegetable when cooked with mushrooms. The latter will perfectly shade the sweetness of fresh zucchini and add juiciness and fragrantness. Made in a quarter of an hour, this lean dish is nutritious, low in calories, and ideal for fans and vegetarians alike.

Ingredients:

• zucchini - 250 g;
• champignons - 150 g;
• onion - 1 pc.;
• oil - 100 ml;
• lemon juice - 50 ml;
• mustard - 20 g.

Cooking

1. Roast the zucchini.
2. Sweat the onions and mushrooms and add to the zucchini.
3. Whisk together oil, juice and mustard.
4. Drizzle dressing over appetizer.

Appetizer of zucchini with honey

Zucchini appetizer with honey and garlic is a great alternative to canned vegetables and is quick and easy to prepare. The peculiarity of the recipe is in the honey marinade, which not only gives expressiveness to the “neutral” zucchini, but also makes the appetizer a little more exotic, especially when combined with garlic.

Ingredients:

• zucchini - 450 g;
• a bunch of dill;
• honey - 25 g;
• vinegar - 50 ml;
• oil - 70 ml;
• garlic clove - 5 pcs.;
• salt - 10 g.

Cooking

1. Cut the zucchini into slices, salt and set aside for 10 minutes.
2. Mix oil, vinegar, honey and garlic.
3. Squeeze the zucchini, drain the liquid.
4. Season with marinade, dill and refrigerate for 2 hours.

Snack from zucchini for the winter - recipe

An appetizer of zucchini for the winter is another way to fill the stomach quickly and with benefit, especially if it is stored in jars. The popular snack is very easy to prepare. Zucchini, onions and carrots are thermally processed (any method is suitable from frying to baking), chopped, seasoned with spices and boiled for a quarter of an hour.

Zucchini appetizer is an easily digestible, hypoallergenic and satisfying meal. Zucchini is such a versatile vegetable that it pairs easily with any vegetable or meat - be it beef, rabbit meat, pork, lamb, chicken or horse meat. Wonderful combinations of zucchini are known in cooking even with berries and fruits.

Zucchini snacks will be appropriate at any feast or celebration. They can be served both hot and cold. Zucchini dishes are so varied that they will be a great breakfast, lunch or dinner.

Snack zucchini can be marinated, fried, baked, or used raw. This wonderful vegetable can be arranged in the form of a canape, stuffed or cooked from it as a snack for the winter.

It is better to use an unripe vegetable when the seeds have not yet formed and the skin has not hardened. Then there will be no need to peel off the hard peel and remove the seeds from the zucchini.

How to cook a snack of zucchini - 15 varieties

Ingredients:

• 2 fresh medium-sized (see 20-25 in length), young zucchini;
• 1 st. flour
• 2 raw chicken eggs;
• 2 processed cheeses, such as "Orbita" or "Friendship";
• 200 gr. mayonnaise;
• 2 large, St. tomato;
• 4 garlic cloves;
• greens to taste;
• salt and black pepper. ground according to the chef's preference;
• rast. frying oil.

Cooking:

Grind cleanly washed zucchini on a coarse grater. Add eggs, flour, salt, pepper to grated zucchini and mix thoroughly. From the resulting dough, we bake squash pancakes on a pancake maker, rast. lubricated with oil. From the above products, about 4-5 pieces are obtained. pancakes. While the zucchini pancakes are cooling, we mix mayonnaise and crushed garlic; finely chop the greens; cut tomatoes into thin circles; and you can start assembling the cake. Lubricate the bottom of a flat plate with garlic mayonnaise, lay the pancake. Lubricate it with mayonnaise with garlic and evenly three half of the cheese on top. Lay out the tomato circles with the next layer and cover with zucchini pancake. Repeat all the steps until the pancakes run out. Lubricate the top and edges of the resulting cake with the remnants of garlic mayonnaise and decorate with finely chopped, slightly dried herbs. In the middle of the cake we make a flower from a tomato and parsley leaves. We send the finished zucchini cake for a couple of hours in the refrigerator for soaking.

So that the processed cheese is easily rubbed, does not stick to the grater and does not crumble, it must be frozen for 15-20 minutes in the freezer.

An original spicy-sweet appetizer suitable as a marinated vegetable salad or a delicious sauce for the second hot dishes. Which can be prepared for future use and stored in the cellar, like winter pickles or marinades.

Ingredients:

• half a liter of water;
• one hundred and fifty grams of tomato paste;
• one tablespoon without a hill of salt;
• half a tablespoon of granulated sugar;
• one kilogram of zucchini (without peel and seeds, if the zucchini is overripe);
• two hundred grams of fresh carrots;
• a pound of sweet peeled pepper;
• six hundred grams of fresh tomatoes;
• three hundred grams of turnip;
• one and a half stacks of vegetable oil (75 ml.);
• half a teaspoon of vinegar essence 70%.

Cooking:

Grind all vegetables: zucchini - cubes 1-1.5 centimeter; tomatoes - large slices; onion, pepper - chop; carrots - on a large grater. Pour water into the multicooker; add salt, sugar, tomato paste and vegetable oil; add vegetables and mix thoroughly. We select the mode of stewing vegetables and start the slow cooker for forty minutes. Add acetic acid to the finished lecho and let it evenly distribute over the vegetables, mixing everything thoroughly. The appetizer is ready, you can eat or lay out in sterilized jars and roll up for long-term storage.

Raw zucchini with sweet and sour honey-vinegar marinade. Such an appetizer will go well with fried meat, meatballs, mashed potatoes or cereals. As a separate dish it will be appropriate, as an appetizer for strong strong drinks.

Ingredients:

• zucchini - 250 gr.;
• garlic - 1 large clove, finely chopped;
• honey - 1 teaspoon;
• wine vinegar 6% - half a tablespoon;
• vegetable oil - 1 tablespoon;
• finely chopped dill - 10-15 grams;
• salt, spices to taste.

Cooking:

A young zucchini with a thin skin and without seeds should be chopped into thin strips; it is better to use a vegetable peeler or a special grater for this purpose. You can also use a knife, but this is tiring and the appetizer will look rougher. Add a little salt and leave for 15 minutes, so that the zucchini starts up the juice, which then needs to be drained. In the meantime, we are preparing a marinade dressing, for this you need to mix salt, spices, and rast. oil, vinegar, honey, dill and garlic. Gently mix the strips of zucchini with a spicy honey-vinegar dressing and let it brew for 10 minutes, after which you can eat.

A wonderful, tender appetizer of zucchini will be a spicy addition to the main dishes of cereals and potatoes. This original appetizer can be used as a dressing for soups or stews. Rolled up in sterile jars, the Ankle-Bens appetizer is perfectly stored in the cellar or refrigerator all winter.

Ingredients:

• zucchini - 1 kg .;
• tomatoes - 2 kg;
• sweet pepper - 300 gr.;
• carrots - 200 gr.;
• onion - 200 gr.;
• garlic - 1 head;
• hot pepper - 1 pod;
• sugar - half a glass;
• vegetable oil - half a glass;
• salt 50 gr.;
• vinegar 9% - 1 shot (50 ml.)

Cooking:

We lower one and a half kilograms of a tomato in a colander into boiling water for a couple of minutes, so that the skin is well removed. Grind the peeled tomatoes with a blender and pass through a large strainer to remove the seeds. Pour the resulting tomato puree into a deep saucepan and put on fire. Add sugar, salt and butter, bring to a boil. Next, pour the zucchini cut into small cubes (1.5x1.5 cm) into a saucepan with tomato puree and boil for 10 minutes. Then, put in a saucepan, chopped into thin sticks, peppers, onions and carrots, and cook vegetables for 15 minutes from boiling. Cut the remaining tomatoes into large slices, chop the garlic and hot peppers - add all this to the boiling vegetable mass and simmer for another 15 minutes from boiling. Add vinegar, mix and roll up in sterile jars for winter storage.

If you plan to eat the Ankle-Bens appetizer right away, and not roll it up for future use, then you do not need to add vinegar.

This zucchini salad is good because you can eat it immediately after cooking, or you can roll it up for storage for the winter. A vitamin snack can be used as an independent dish in the form of a salad or as an addition to meat, vegetable or cereal hot for dinner or lunch. Also, an appetizer of zucchini is perfect for vodka on a festive table.

Ingredients:

• 3 kg. zucchini;
• 0.5 kg. carrots;
• 0.5 kg. turnip onions;
• 3 tbsp non-iodized salt;
• 1 st. Sahara;
• 1.5 st. vegetable oil;
• 0.7 st. vinegar 9%

Cooking:

Three zucchini and carrots through a Roko grater (the one for Korean carrots), and chop the onion thinly in half rings. All the products listed in the recipe are thoroughly mixed, and you can immediately serve it to the table. If you want to prepare a snack for the winter, then put the resulting mass in jars and sterilize in a deep bowl for 15 minutes. after boiling water, and then roll up.

An original appetizer for any celebration or a quick snack before dinner. And it is quite suitable as a light and satisfying lunch.

Ingredients:

• 1 PC. medium or 2 pcs. small zucchini
• greens to taste and culinary preferences;
• 1 small onion;
• salt, pepper, sugar to the taste of the cook;
• 1.5 tsp tomato paste or ketchup;
• 1 PC. boiled leg;
• 2 large or 3 medium pickled cucumbers, peeled;
• 100 gr. pickled mushrooms;
• 2 raw chicken eggs;
• 2 garlic cloves;
• 1 tbsp mayonnaise;
• flour for rolling zucchini;
• vegetable oil for frying zucchini and onions.

Cooking:

Young zucchini (whose seeds have not yet ripened and the skin has not coarsened) are cut into 1 cm rings. Roll them in flour, and then in beaten eggs with salt and pepper and fry in vegetable oil until golden brown on both sides. Finely chop the onion and fry in a pan with tomato paste and granulated sugar. Chicken, mushrooms, roasted tomato and onion, garlic and cucumbers are scrolled in a meat grinder. Salt and pepper to taste, add mayonnaise and mix thoroughly. Spread the resulting paste on top of the fried zucchini, decorate with herbs and slices of cucumber.

A light summer snack with affordable ingredients for any occasion. It can be breakfast, light dinner or lunch.

Ingredients:

• young zucchini of medium size 1 pc.;
• tomatoes 2-3 pcs.;
• greens of your choice 1 bunch;
• garlic clove 1 pc.;
• a mixture of ketchup and mayonnaise in equal amounts of 150-200 ml;
• boiled quail or chicken eggs at will;
• a little flour for breading;
• salt, ground pepper. black taste.

Cooking:

First, prepare the sauce - mix, finely chopped, herbs and garlic with a ketchup-mayonnaise mixture. We cut the zucchini into round one-centimeter plates, add a little and wait for it to give juice so that the breading sticks better. Now pepper the zucchini, roll in flour and fry in a pan until brown on both sides. Put each fried zucchini circle on a flat plate, grease with sauce, put a circle of tomato on top, grease with sauce again. Diet snack is ready. But if you need a more satisfying and high-calorie snack, then circles or halves of a hard-boiled egg can be laid out in the third tier.

In the sauce, ketchup or mayonnaise can be replaced with sour cream. Get sour cream-ketchup or sour cream-mayonnaise sauce.

An unusually tasty and tender appetizer goes well with meat and potatoes. Perfect for a festive table or for a light dinner.

Ingredients:

• zucchini - 600-700 grams;
• soy sauce - 2 tablespoons;
• garlic - 2 cloves;
• tomatoes - 2 pcs.;
• mayonnaise - 2 tablespoons;
• eggs - 2 pcs.
• flour - how much batter will take;
• frying oil;
• greens, salt, spices to your taste.

Cooking:

We cut the peeled zucchini into five-centimeter sticks no more than 1 cm thick, add half the garlic crushed by the press, a few sprigs of finely chopped greens, salt, spices and soy sauce. Mix everything well and let marinate for about ten minutes. At this time, we are preparing a batter from eggs, salt and flour. Dip zucchini sticks in batter and fry on all sides until golden brown. Put them on a plate and pour over the dressing. For dressing, chop the tomatoes and the remaining clove of garlic, mix with mayonnaise, pepper and add a little.

Snack "Teschin tongue" from zucchini

A legendary and very popular appetizer that even an inept cook can cook. Availability and unsurpassed taste make it an indispensable dish in haste at all times.

Ingredients:

• one medium-sized zucchini;
• one hundred grams of cheese;
• two eggs;
• mayonnaise a small pack;
• garlic a couple of cloves;
• two tomatoes,
• flour for breading;
• salt, spices to taste of the cook.

Cooking:

Cut the young zucchini along the entire length into thin strips, add each strip and leave until the juice appears. After 10-12 min. roll the zucchini strip in flour, then in beaten eggs and fry in hot oil on both sides until golden blush. Squeeze the garlic into mayonnaise, add a little salt and pepper and grease the cooled strip of zucchini with this mixture. We spread a slice of tomato and a piece of cheese on it, roll it up and fix it with a skewer. Snack is ready!

Zucchini can be replaced with eggplant. It is only necessary to remove the skin from it, after scalding it in boiling water.

No wonder this appetizer is compared to a song. Extraordinarily tender slices of zucchini under rich-spicy fragrant gravy. Having tasted a wonderful dish, you will never forget its delicious taste.

Ingredients:

• zucchini 2 kilograms;
• red pepper (other color will not work) sweet one;
• one green apple (Antonovka type);
• turnip one head;
• one large carrot;
• garlic five cloves;
• tomato paste or any ketchup - 70 ml;
• two hundred grams of sugar;
• vegetable oil two hundred grams;
• vinegar 9% half a glass;
• salt 50 grams;
• red pepper. hammer. taste.

Cooking:

Cut the zucchini into cubes, and chop the rest of the ingredients and mix in a blender. Put the sauce and zucchini in a cauldron or duck and simmer for an hour and a half (depending on how much liquid the zucchini releases). That's all, the meal is ready. You can eat it hot and cold, or you can roll it up in jars and leave it for the winter.

A quick and easy appetizer made from the most inexpensive vegetables. Every housewife should have such a recipe. Economical and amazingly delicious.

Ingredients:

• 1 kg. coarsely chopped zucchini, any, and overripe, the main thing is to remove the seeds and peel;
• 1 stack (50ml) sol. oils;
• 2 small onions thinly sliced;
• 1 large grated carrot;
• a kilogram of tomatoes, passed through a meat grinder;
• red, bitter pepper one pod chopped;
• salt, spices to taste and preference of the cook.

Cooking:

In a pan, fry onions with carrots, add zucchini and hot peppers, pour tomatoes, add salt, add your favorite spices and simmer under the lid for ten minutes. Then open the lid and evaporate the excess moisture for another ten minutes. The appetizer can be eaten hot, or it can be cooled down, when the ingredients exchange flavors and are saturated with juices.

Everyone knows what zucchini caviar is. This appetizer is loved by many, but not everyone knows how to cook it properly. To get exactly that unforgettable and incomparable rich taste.

Ingredients:

• salt, sugar, vinegar and spices to taste,
• vegetable oil for frying;
• 1 garlic head
• 1 bunch of green dill,
• for 1kg. zucchini need 100 gr.:
• bell pepper;
• tomato;
• onion;
• carrots.

Cooking:

We clean all the vegetables, cut them coarsely and fry in a small amount of oil, over high heat separately. When roasting, excess moisture from vegetables is evaporated and the taste is better revealed, it becomes brighter. Then we combine everything in a thick-walled saucepan, add spices, salt, sugar, vinegar and herbs and simmer for 10 minutes from boiling, stirring constantly. The whole secret of this recipe is that everyone adds their favorite spices and herbs in the amount that you need, creating your own unique snack. We twist the finished snack in a blender until smooth and the caviar is ready, you can make sandwiches, or you can eat with spoons.

Spicy and hearty zucchini rolls will be a delicious decoration for any feast. They will please both children and adults. A successful combination of products and ease of preparation - this is the secret of the popularity of this snack.

Ingredients:

• young zucchini - half a kilo;
• eggs - four pieces;
• hard cheese - one hundred grams;
• garlic head - one;
• pickled cucumbers - 2-3 pieces;
• parsley and dill, 30 grams each;
• salt to taste;
• vegetable oil - 30 ml;
• mayonnaise - 50 ml;
• flour for breading.

Cooking:

We cut young zucchini or zucchini lengthwise into thin strips, salt and wait for the juice to appear. At this time, beat two eggs with salt. Then, in hot oil, fry the pre-breaded, first in flour, then in eggs, zucchini strips on both sides until golden. Next, we prepare the filling - mix finely chopped greens, grated cheese and boiled eggs, garlic, salt and mayonnaise, passed through a press. Lubricate each fried strip of zucchini with egg-cheese filling, put a pickled cucumber block on one edge and roll it up. We put it in the refrigerator for half an hour to cool and soak, and then serve it to the table.

Pickled cucumbers can be replaced with fresh ones. And instead of cucumbers, use a piece of bell pepper or olives, and even salted salmon / trout.

A minimum of effort and affordable products, and the result is a hearty, tasty and fragrant dish without frills. It can be a delicious lunch or a hearty dinner that you are not ashamed to share with friends.

Ingredients:

• 700 gr. young squash;
• 1 carrot;
• 1 head of garlic;
• 2 sweet peppers;
• 2 medium tomatoes;
• 2 large heads of turnips;
• 4 potatoes;
• smoked sausage half a kilo;
• mayonnaise 70 ml;
• 1 tsp olive oil;
• 2 bay leaves;
• 3 peas of allspice;
• 3 black peppercorns;
• ¼ tbsp turmeric;
• ¼ tbsp hops-suneli;
• ¼ tsp ground red pepper.
• a pinch of black pepper ground;
• salt to taste.

Cooking:

We cut the vegetables finely and put them in a slow cooker, greased with olive oil, add spices, salt and set to stew for 50 minutes. Add mayonnaise, herbs and simmer for another 10 minutes. We cut the sausage into cubes and put it in a slow cooker, simmer for another 10 minutes. That's all the bachelor zucchini appetizer is ready.

A nice light snack is perfect for a hearty lunch or a vitamin breakfast.

Ingredients:

• 2-3 young zucchini;
• 1 bunch of parsley;

We all love the holidays, but not so much because of the gifts and fun, but because of the banquet with a whole range of delicious treats.

The most popular at the buffet are not hot dishes, and not even desserts, but miniature snacks - such as snacks from zucchini on the festive table. In the culinary archives there are many original recipes for preparing such snack dishes, and today we will tell you how to cook the best and most delicious of them.

Holidays are different, but among the many memorable dates, the most popular occasion for gathering relatives and close friends is a birthday or anniversary banquet. It is by this date that we are looking in advance for the most interesting recipes for dishes and, of course, snacks.

Zucchini snack cake

Ingredients

• - 2 pcs. + -
• - 20 g + -
• - 2 pcs. + -
• Processed cheese in foil– 2 briquettes + -
• — 1 package weighing 200 g + -
• - 3 pcs. + -
• - 1/2 head + -
• - 1 bunch (50 g) + -
• - taste + -
• - 1 tsp + -
• — 60 ml + -

How to make an original snack cake from zucchini

What's a name day without a cake?! We suggest you decorate the festive table with this chic zucchini salad cake. Guests, and the hero of the occasion himself, will definitely be delighted with such a treat.

1. The first thing that is required for the cake is cakes. We will deal with them at the first stage. To prepare the “dough”, grate the peeled zucchini on a coarse grater and add eggs, salt, flour and half a teaspoon of pepper to the resulting mass.
2. We mix everything and from the resulting “dough” we bake squash pancakes in a well-heated frying pan. Fry them on medium heat for 2-3 minutes on each side. From the declared amount of ingredients, about 5 cakes should be obtained.
3. We leave the finished pancakes to cool, and, in the meantime, prepare the filling for the cake layer. Three garlic on a fine grater until puree, then mix it with mayonnaise and finely chopped herbs.
4. Wash tomatoes and cut into thin slices. Cheeses should be kept in the freezer for 30 minutes before use so that they are better grated. However, we will rub them directly over each pancake so that the crumbs do not stick together.
5. So, let's start assembling the cake. We put the pancake on a dish, coat with mayonnaise sauce, put tomato mugs on top and three half of one cheese on top.

6. Then we put the next pancake and repeat the whole procedure again. Thus, we collect the whole cake. Lubricate the top pancake and sides of the cake with the remaining mayonnaise sauce.

You can decorate this snack cake as you wish. For example, you can make roses from a tomato and put them in the center of the cake, providing a couple of parsley leaves, or just sprinkle with finely chopped herbs.

For those who are “friends” with spicy snacks, this step-by-step recipe will be a great purchase. The salad should be prepared from raw zucchini, so we advise you to choose a couple of young tender fruits for cooking.

Ingredients

• Young zucchini - 3 pcs. (450 g);
• Dill greens - 50 g;
• Garlic - 25 g;
• Olive oil - 1.5 cups;
• Wine vinegar (light) - 30-40 ml;
• Liquid honey - 30 g;
• Finely ground pepper - ½-1 tsp;
• Red (hot) ground pepper - ½-1 tsp;
• Fine salt - to taste.

How to cook a spicy zucchini appetizer

1. In young zucchini, the skin is tender, and there are no seeds at all, so immediately after washing, we start cutting vegetables. Shred the zucchini lengthwise into thin strips. For this procedure, it is most convenient to use a potato peeler or a grater-shredder with a flat nozzle.
2. Salt the zucchini plates and leave for half an hour.
3. Chop the dill with a knife, as finely as possible.
4. We will make dressing from garlic, so fragrant cloves should be passed through a press or grated, and then, with a pinch of salt, pierce with a pestle until a homogeneous slurry.
5. Mix the garlic mass with vinegar, oil, black pepper, red pepper and honey. We mix everything thoroughly.
6. After 30 minutes, transfer the zucchini to an empty large bowl, and pour out the separated juice. We cover the zucchini with herbs and pour garlic dressing. We mix the salad so that all the zucchini ribbons are covered with marinade, and put the salad in the refrigerator for a couple of hours to soak.

Cold zucchini appetizer

What does a hospitable hostess do when unexpected guests arrive? Of course, he remembers all the known recipes in a hurry, or from winter stocks he tries to quickly make a delicious snack, for example, from zucchini. This is really fast service.

And what is especially pleasing is that such a salad is convenient to serve not only at home, you can also take it in jars with you to a picnic or to the country.

• To prepare such a salad, we need to take 1.5 kg of zucchini, 2 large carrots, a couple of onions, 1.5 tbsp. rock salt, ½ tbsp. granulated sugar, 1 tbsp. (incomplete) sunflower oil and 80-90 ml table 9% vinegar.
• We clean the zucchini from the skin and seeds, we also clean the skin from the carrot and the husk from the onion. Three zucchini and carrots (in the form of noodles) on a grater with a nozzle for Korean salads, and chop the onion through a flat nozzle in thin circles.
• We mix all the vegetables in a large bowl and proceed to the preparation of the marinade.
• The brine is prepared very simply: we mix vinegar with sugar and salt in a common bowl, mix everything until the grains dissolve, and then pour in the oil and pour the vegetables with the resulting solution.
• Mix salad with dressing and arrange in jars. After that, we sterilize the filled container for 15 minutes and roll it up with lids. You can store such an appetizer all winter in the cellar.

However, even immediately after preparation, such a salad can be served at the table. In this case, of course, nothing needs to be sterilized. In addition, if you decide to immediately treat your guests with a salad, you can add fresh herbs to it.

Snack from zucchini in the oven

Cheesy fish and chicken sticks are a classic example of an appetizer for a large group of friends. And zucchini sticks baked with cheese in the oven are not only very healthy, but also incredibly tasty, moreover, a very original and easy-to-cook dish.

Ingredients

• Zucchini - 5 pcs.;
• Grated parmesan cheese - 2-3 tbsp.;
• Melted butter - 50 g;
• Salt spicy - to taste.

How to make a snack of zucchini with cheese

1. Zucchini cut into large sticks, 7 cm long and 1.5-2 cm thick.
2. We dip the zucchini sliced ​​\u200b\u200bin sticks into boiling salted water and cook them for no more than 4 minutes, after which we throw them into ice water with a slotted spoon to slow down the cooking process.
3. We take out the zucchini from the water in a colander and wait until they dry.
4. At this time, three cheese and melt a slice of butter over low heat.
5. Dip each piece of zucchini in melted butter, then roll in grated cheese and place on a baking sheet lined with baking paper.
6. At 220 ° C, bake zucchini sticks for 15 minutes, until the vegetable becomes golden and the cheese melts.

Fried zucchini appetizer

Eggplant appetizer "Teshin's tongue" has already become a traditional treat on any holiday table. Today we decided to introduce you to another similar option for an inexpensive snack in the form of a zucchini roll with cheese filling.

Ingredients

• Young zucchini - 2 pcs.;
• Processed cheese "Yantar" - 2 briquettes;
• Garlic cloves - 2 pcs.;
• Mayonnaise "Provencal" - 40 g;
• Fresh dill - 50 g;
• Fine salt - ½ tsp;
• Non-aromatic sunflower oil - 40 ml.

1. Wash the zucchini and chop into thin plates along the entire fruit.
2. Salt the finished zucchini ribbons and fry on a well-heated frying pan on both sides until soft and golden brown, and then transfer to a paper napkin.
3. While the zucchini gets rid of excess fat, we will make the filling. Three cheese on a grater, combine with grated garlic and mayonnaise, and mix thoroughly.
4. We chop the dill, but only soft twigs should be chopped, we immediately cut the sticks and throw them away.
5. For each slice of zucchini we put 1 tsp. with a slide of filling and turn into a roll. Sprinkle the sides of the roll with dill.
6. We lay out the finished rolls on a dish. They hold their shape well and don't even need to be fixed with toothpicks or skewers.

The filling options for such rolls can be very different. You can even make a whole dish of original appetizers in the form of rolls.

Stuffing "Teschin language"

• Sour cream (3 tablespoons) is mixed with a pinch of salt and a couple of cloves of chopped garlic.
• Cut the tomato into small sticks.
• We spread sour cream sauce on the zucchini, put a slice of tomato on the edge and roll the vegetable into a roll.

egg filling

• Three hard-boiled eggs on a fine grater and mix with finely chopped parsley or dill (2 tablespoons with a slide), pressed garlic (1-2 cloves), a pinch of salt and mayonnaise (1-2 tablespoons).
• We spread the resulting mass on the edge of the zucchini ribbon, also put a quarter of a cherry tomato and turn everything into a roll.

Nut stuffing

• Grind walnut kernels (½ st.) in a blender along with fresh dill (50 g) and a couple of cloves of garlic.
• We coat the squash plates with mayonnaise, sprinkle with a walnut-dill mixture and roll it into a roll.

You can also sprinkle a snack of zucchini and grated cheese along with nuts, so the taste of the rolls will be even richer and more interesting.

Choose the recipe of your choice - and enjoy the result of cooking!

Common products are zucchini and garlic, and how many tasty and healthy things you can cook. Snacks from zucchini with garlic in the form of cakes, rolls, rosebuds are prepared without hassle and very quickly. The neutral, sweetish taste of the vegetable, the absence of a specific smell and tender flesh make the vegetable versatile. It is used in the preparation of a mass of colorful and mouth-watering dishes.

In the selection of recipes for the most popular appetizers of zucchini with garlic, which can usefully diversify the daily menu, and even emphasize the festive table.

General principles for preparing appetizers from zucchini with garlic

For snacks, it is preferable to take young zucchini. A ripe vegetable with large seeds and a tough skin is suitable only for those dishes where it needs to be chopped. But before using such a zucchini, you need to select all the seeds from it and cut off the peel.

There are a lot of snacks from zucchini with garlic, and each has its own subtleties of preparation. Zucchini is marinated, fried, and light salads can be prepared from them. Rolls with original fillings are rolled from the vegetable, dough for vegetable cakes is prepared with chopped pulp.

Garlic is added to such dishes to give a spicy taste. It is crushed, after which it is mixed into oil or mayonnaise dressings, fillings, or simply fried zucchini is smeared with garlic mass. The exact amount of garlic in the ingredients is not indicated, but, as a rule, it is specified how much it is desirable to put in order to achieve a light spicy snack. If you like the spicy taste, the recommended rate can be increased.

Quick appetizer of zucchini with garlic - salted zucchini five minutes

An appetizer of salted zucchini is no less popular than salted cucumbers. You can diversify any side dish with zucchini, they will not be superfluous at a festive feast. The recipe is simple, and it takes no more than a quarter of an hour to cook. You will need a tight bag with a zipper or a plastic container with a lid.

Ingredients:

Three tablespoons of frozen butter;

300 gr. young zucchini;

A spoonful of soy sauce;

fresh dill or cilantro;

A spoonful of white wine vinegar can be replaced with 9% table vinegar.

Cooking method:

1. Going through the greens, remove the withered leaves and hard stems. Rinse with water, wipe dry with a towel, then chop finely.

2. Peel two large cloves of garlic.

3. Having combined wine vinegar with soy sauce, we dissolve an incomplete spoonful of salt in the mixture. Add vegetable oil, mix well. You should not introduce oil until the salt is completely dispersed, it will definitely not dissolve in the oil solution.

4. We wash the zucchini and, without removing the peel, finely chop the rings. It is important to take exactly a young vegetable, the peel and seeds of which have not had time to coarsen.

5. Put zucchini in a bag, add herbs and garlic. Pour the prepared marinade into the bag, close it tightly with a fastener. Shake several times so that all the components are well mixed and leave warm for five minutes.

6. Put lightly salted zucchini on a plate, mix well and serve.

Appetizer of zucchini with garlic - vegetable rolls with tomatoes and cheese

A simple, original appetizer of fried zucchini with garlic, complemented by tomatoes, mayonnaise and cheese. Zucchini is cut into thin slices, and then fried in an egg. Smearing the fried vegetable slices with garlic and mayonnaise, wrap cheese and tomatoes in them. Because of the shape of the plates and the spicy filling wrapped in them, the appetizer was called "Teschin's tongue".

Ingredients:

Three small, young zucchini;

200 grams of fresh hard cheese, Dutch variety;

3 large tomatoes;

150 gr. low-fat mayonnaise;

Two bunches of dill;

five eggs;

Seven spoons of flour;

Vegetable oil for frying.

Cooking method:

1. Thoroughly “rinsing” the zucchini with water, dry it. We cut off the “noses and tails”, cut along thin plates. Sprinkle with salt, put in a bowl and leave for a quarter of an hour.

2. Cut the cheese into thin slices, slice the tomatoes, finely chop the dill, Peel 7-8 large garlic cloves, and rub with a fine grater in a saucer.

3. Pour five eggs into a wide bowl, whisking with a whisk or fork, bring to uniformity. Pour flour into a separate wide plate. Choose a container for eggs and flour so that a slice of zucchini fits completely.

4. Pour the oil into a dry wide frying pan. It should not be small, but a large amount is also undesirable. It is ideal that the vegetable plates float in fat, but are not covered by it.

5. Putting the pan on medium heat, heat the oil until crackling and slightly reduce the temperature.

6. Roll the zucchini plates well in flour, then dip in the egg and immediately transfer to the heated fat. Saute until soft and lightly browned, about 3 minutes per side.

7. We shift the zucchini from the pan to a spread paper towel. Lubricate the surface of the plates with garlic, then with mayonnaise. On one side, put a slice of cheese on each, and on the opposite side of the tomato slice. Sprinkle with dill and roll up in the form of a roll, starting from the edge on which the tomato was placed.

8. We fix the zucchini rolls with toothpicks or skewers, put them on a plate. Serve garnished with fresh herbs.

Appetizer of zucchini with garlic "Vegetable caviar"

Zucchini for caviar is not crushed with a blender. no meat grinder. Vegetables are cut into small cubes, which makes zucchini caviar unlike the usual store-bought mashed snack.

Ingredients:

Seven small zucchini;

Large bulb;

A bunch of fresh dill;

Two large tomatoes.

Cooking method:

1. Carefully sort and prepare vegetables. We wash the tomatoes and zucchini, cut both into medium-sized cubes. If the peel of the zucchini is not too rough, you can leave it, it is advisable to immediately cut the hard one thinly. Finely chop the onion and dill, peel the garlic (two large cloves).

2. We put a small cauldron or a thick-walled pan on medium heat. Pour four tablespoons of oil, warm well.

3. We spread the onion in the hot fat, stirring, fry over low heat until a light amber hue.

4. Add zucchini, continue to heat, at the same temperature, stirring occasionally. Zucchini will immediately release a lot of juice, as soon as most of it has evaporated, we fall asleep tomatoes, add some salt. Stew zucchini caviar on low heat for up to half an hour.

5. Five minutes before readiness, add chopped garlic and dill to the caviar. Try the finished snack for salt and, if necessary, add salt, you can pepper a little.

Sweet and sour appetizer of zucchini with garlic - light salad with lemon marinade

Appetizer of blanched zucchini with sweet and sour dressing. Garlic is added to the dressing, which is interrupted until smooth with a blender. Grinding garlic with a fine grater or garlic press is acceptable. In this case, the dressing will not be homogeneous, but this will not affect the taste of the salad in any way.

Ingredients:

Five medium young zucchini or zucchini;

A quarter cup of oil, sunflower or olive;

Five large cloves of garlic;

2.5 tablespoons of sugar;

Small lemon;

Half a teaspoon of fine salt and pepper.

Cooking method:

1. Cut off the peel from the washed and dried fruits with a thin layer. We cut the centimeter thickness into circles, fill it with water and put it on the stove. After boiling, add a little salt to the water, continue to cook over medium heat for about three minutes. It is important not to overcook, as soon as the zucchini pulp is easily pierced, remove the pan from the stove. We throw the vegetables in a colander while they cool, prepare the salad dressing.

2. After washing the lemon, dip it in boiling water for two minutes. Then we cut and squeeze both halves well with our hands. We filter the juice through gauze layers into a blender glass.

3. Add ground pepper, sugar, vegetable oil and salt to freshly squeezed lemon juice. Put the peeled garlic cloves and mix everything well with a blender.

4. Mix the cooled zucchini with the prepared dressing and send the salad to the refrigerator for three hours, you can stand it longer.

5. In the absence of a blender, salad dressing can be prepared a little differently. First, mix the bulk ingredients: sugar and salt, then, pouring in the lemon juice, mix thoroughly. Dilute the resulting mixture with olive oil, add, pushing through the press, garlic and, seasoning with pepper, stir the dressing well.

Original appetizer of zucchini with garlic and cottage cheese "Roses"

An appetizer of fried zucchini with cottage cheese and nut filling in the form of roses can be an original decoration for a festive table. Zucchini is cut into thin longitudinal slices and fried until soft, pre-breaded in flour. The plates are folded in the form of a rosebud, a slice of tomato is laid between them, and the middle is filled with curd mass with garlic and nuts.

Ingredients:

Young, medium-sized zucchini - 300 gr.;

150 gr. non-grained 9% cottage cheese;

Big tomato;

70 gr. peeled walnuts;

Four cloves of garlic;

20 gr. high-fat sour cream;

Refined oil - a quarter cup;

Feathers of a young onion.

Cooking method:

1. After pouring the walnut kernels onto the dry surface of the pan, calcine, stirring, for up to five minutes. Pour into a bowl, let cool.

2. We prepare zucchini. We wash the vegetables, cut them with a potato peeler into thin longitudinal plates, it is important that they have the same thickness. It makes no sense to remove the tender peel from young zucchini, rough, from more mature ones, you need to cut it off.

3. After mixing the flour with a small amount of salt, roll the zucchini plates in it and immediately put them into the hot oil. Fry on both sides, not allowing to brown, and spread on a towel or napkin to drain excess fat. Put the fried zucchini on a plate.

4. Cooking the curd mass. We interrupt nuts in a blender bowl into small crumbs, add cottage cheese, sour cream, grind garlic here.

5. Finely chop the dill and send it to the cottage cheese, sprinkle with pepper, add salt and blend with a blender to a pasty consistency.

6. We scald the washed onion feathers with boiling water and carefully tear them along the entire length into thin strips - these will be the strings for the “roses”. Cut the tomatoes into thin circles and again in half.

7. We form roses from zucchini. We turn the fried plate into a tube, fill the gap with the curd mass. We attach a slice of tomato to the vegetable tube, bulge up, wrap the whole composition with another plate of zucchini and fix the bud with an onion feather.

8. Arrange the zucchini appetizer on a plate covered with lettuce. Decorate with sprigs or parsley leaves.

Appetizer of zucchini with garlic - "Vegetable Cake"

A simple and beautiful appetizer. Grind the zucchini with a grater and prepare the dough with them, from which six cakes are baked in a pan. The zucchini cake is layered with mayonnaise dressing with garlic and fresh tomatoes, decorated with tomato slices and dill.

Ingredients:

Three eggs;

1.2 kilograms of zucchini;

Five tablespoons of flour (with a slide);

A third of a spoonful of pepper;

Five small tomatoes;

fresh dill;

Refined oil;

300 ml rare mayonnaise.

Cooking method:

1. After removing the skin from the zucchini and cutting the fruit, we estimate the size of the seeds, if they are large, we remove them. We rub the juicy pulp with a large grater. Sprinkling the vegetable chips with fine salt (0.5 tablespoons) and mixing thoroughly, put in a colander. We leave for a quarter of an hour.

2. Lightly squeeze the chopped zucchini with your hands, put it in a bowl and break the eggs into them. Add flour, ground pepper and only slightly add. Do not forget that salted vegetables after chopping. Stir for a long time until you get a homogeneous dough.

3. Visually divide the squash dough into six parts and bake cakes from it in a pan of the same size. Fry in vegetable oil, bringing both sides to a golden brown. We do not stack the finished cakes in a pile, it is better to lay them out on the table on paper towels.

4. In a small bowl, mix mayonnaise with garlic chopped on a press (4 cloves).

5. Scald the tomatoes with boiling water and remove the peel. We cut the pulp into small cubes, chop the dill.

6. Place one of the vegetable cakes on a serving dish, grease it with mayonnaise dressing, sprinkle with tomatoes. We lay another cake on top and process it in the same way. We repeat in the same sequence with other cakes. The latter, smeared with mayonnaise, decorate with thin slices of tomato and sprinkle with dill.

Tricks of cooking snacks from zucchini with garlic - useful tips

It is not necessary to take only young zucchini for pickling, if the pulp of a mature vegetable is dense, you can use such a zucchini. In this case, you need to cut off the peel from it and select all the seeds, cut the flesh not into rings, but into thin strips.

Snacks from fried zucchini with garlic, as a rule, are high-calorie and fatty. Such dishes can also become dietary if the zucchini is not fried, but baked in the oven. Instead of mayonnaise, you can use low-fat sour cream or fat-free thick yogurt without preservatives.

Zucchini is a wonderful vegetable from which you can make many delicious snacks. It is difficult to even imagine how many dishes you can cook from it. In our article, we want to talk about what delicious zucchini snacks can be served on the festive table.

Fried zucchini with tomatoes

From such a nondescript vegetable as zucchini, you can cook wonderful dishes. Sometimes housewives underestimate zucchini by not introducing them to the menu too often. And the reason for this is the lack of good recipes in the arsenal. In our article we will try to talk about what kind of zucchini appetizer can be prepared for the festive table. A recipe with a photo will help us understand all the nuances of cooking.

An excellent dish can be fried zucchini with tomatoes. To prepare such a seasonal snack, stock up on the following products:

1. Three medium sized zucchini.
2. Three tomatoes.
3. A couple of cloves of garlic.
4. Vegetable oil.
5. A bunch of parsley.
6. Salt.
7. Pepper.

Wash the zucchini and remove the skin if it is rough. Next, cut the vegetable into circles, and then divide them into cubes. We heat the pan with vegetable oil and put the zucchini on it, frying until golden brown.

Next, cut the tomatoes into cubes, chop the greens, and send the garlic to the press. Put the zucchini in a salad bowl and add the tomatoes, herbs and garlic. Salt and pepper the finished salad. The dish should be served chilled. Such an appetizer of zucchini on the festive table can be served as a salad, or you can put it on a sandwich. You can season vegetables with sour cream or mayonnaise.

Boats from zucchini

If you want to cook a hot zucchini appetizer for the festive table, then boats are a great option. The dish is prepared only from young vegetables. It can be used as an appetizer or as a meal on its own.

Boats can be filled with different fillings, each time getting a completely new taste. As a filler, you can use minced meat, vegetables and even fish. The finished dish can be served as a cold appetizer of zucchini on the festive table or as a hot dish, as well as a side dish.

Despite the fact that only young vegetables are used for cooking, it is still recommended to boil them for several minutes. This must be done so that they bake well in the future and are tender.

Ingredients:

1. Champignons - 270 g.
2. Three zucchini.
3. Cheese - 120 g.
4. Sour cream - 2-3 tbsp. l.
5. One bulb.
6. Provencal herbs.
7. Vegetable oil.
8. Salt.

Cut the washed zucchini lengthwise into two parts. We take out the pulp from the middle with a spoon, leaving the walls no more than one centimeter thick. Then cut it into cubes and mix with chopped onion.

We heat the pan with vegetable oil and put the vegetables on it, simmer the mass over medium heat until soft. After that, add finely chopped champignons and fry for about ten more minutes. We season the vegetables with sour cream, not forgetting to add pepper, salt and Provence herbs. Thoroughly mix all the ingredients and turn off the heat after a few minutes.

Grate hard cheese on a medium grater. We fill the zucchini boats with the fried filling and put them in a baking dish, adding half a glass of water. Top the dish with cheese and send it to the hot oven. Vegetables are cooked for about forty minutes. The result is a fragrant hot appetizer of zucchini on the festive table.

Minced meat can be added to the filling, reducing the amount of mushrooms. The result is a very satisfying meal.

Zucchini with mushrooms

Delicious snacks from zucchini on the festive table can be prepared using mushrooms. It is worth noting that these two products are very harmoniously combined with each other.

For cooking, you can take ordinary zucchini and zucchini. As for mushrooms, champignons can be replaced with any other. In addition, celery, garlic, parsley, dill, spinach can be added to the filling. Fennel, marjoram, zaire, basil, savory are perfect as seasonings.

Ingredients:

1. One bulb.
2. Half a cup of rice.
3. Two eggs.
4. Vegetable oil.
5. Champignons - 170 g.
6. Three zucchini.

Boil the rice until cooked, turn it over in a sieve, letting it drain. Cut mushrooms and onions. Fry mushrooms with onions in a heated pan. Next, in a bowl, mix rice and two eggs. Add onions and mushrooms and mix well.

We wash the zucchini and cut each one into washers, removing the core. You can cut the vegetable lengthwise in the form of a boat. If the pulp is young and tender, then grind it with a blender and add it to the filling.

Next, rub the cheese, send exactly half of it to the mixture. In addition, do not forget to add pepper, salt, spices to the filling. Put the prepared zucchini rings on a baking sheet covered with parchment, and fill them with stuffing. Sprinkle the dish with cheese on top. Bake vegetables in the oven for thirty minutes. So the zucchini appetizer is ready for the festive table.

Raw zucchini in salad

Probably, some housewives will be surprised, but you can cook a snack of fresh zucchini for the festive table. Of course, raw zucchini is a little unusual in taste, but the dish turns out to be incredibly low-calorie.

We are all used to the fact that zucchini can be fried, boiled, stewed. But the raw vegetable is considered inedible. But it's not right. Fresh zucchini has a pleasant delicate taste and good aroma.

We offer you an original recipe for zucchini appetizers for the festive table. Such a dish will be a good addition to meat and side dishes in the summer heat. For those who prefer vegan dishes, we recommend replacing the yogurt dressing with butter.

Ingredients:

1. One zucchini.
2. One cucumber.
3. One tomato.
4. Yoghurt - 70 g.
5. Lemon juice - a teaspoon.
6. Salt, spices.
7. A bunch of greens.
8. Garlic.

Finely chop the zucchini and cucumber, after peeling them from the skin. Add chopped tomato. Dress the salad with a mixture of yogurt, herbs, lemon juice, chopped garlic and spices. The dish is ready.

Korean snack

This recipe will appeal to lovers of Korean dishes. It turns out that you can cook wonderful zucchini spicy appetizers for the festive table (photos are given in the article).

Ingredients:

1. Zucchini - 250-300 g.
2. Carrot - 320 g.
3. One bulb.
4. Garlic.
5. Vegetable oil.
6. Spices for cooking carrots in Korean.
7. Tablespoon of vinegar.
8. Pepper and salt.
9. Bay leaf.

Wash all vegetables before cooking. We clean the onions, zucchini and carrots. Cut the zucchini with a vegetable peeler into thin circles and put it in a container. Grind carrots on a grater for Korean carrots and add it to the dishes. We cut the onion into half rings and put it together with the seasoning (for Korean carrots) to the rest of the vegetables. Add bay leaf, garlic, salt and pepper.

Heat the vegetable oil in a frying pan and pour it hot over the vegetables. Thoroughly mix all the ingredients and leave the dish to brew for twenty minutes. After a while, mix the appetizer again and serve it on the table. The spiciness of the dish can be absolutely any. You can adjust it to your liking. You can add soy sauce to the salad.

Fried zucchini with tomatoes

You can cook an excellent appetizer of fried zucchini on the festive table. The vegetable goes well with tomatoes to taste, and outwardly the dish turns out to be bright and appetizing. For the preparation of snacks, you should choose fleshy tomatoes. The dish is prepared incredibly quickly, for which it is appreciated by the hostesses.

Ingredients:

1. Two tomatoes.
2. Two zucchini.
3. Mayonnaise.
4. Wheat flour.

Wash the zucchini well, dry with a towel, and then cut into circles. We spread the workpiece in a plate and salt. Next, roll each circle in flour on both sides.

Fry the zucchini on each side in a heated pan in oil. After that, put them on a paper towel to remove excess fat. All the mugs are smeared with mayonnaise and laid out on a flat dish, and on top we cover with a thin circle of tomato. Next, lay another piece of zucchini, apply mayonnaise and sprinkle with chopped herbs.

The appetizer can be served warm or chilled.

"Teschin language"

In our article, we brought a variety of zucchini snacks to the festive table. The best recipes can replenish the arsenal of every housewife. Surely many have heard of such a dish as "mother-in-law's tongue." The unusual name cannot but attract attention. To prepare a snack, we need:

1. Two young zucchini.
2. Garlic.
3. Tomatoes - 280 g.
4. Soft cheese - 120 g.
5. Mayonnaise - 120 g.
6. Salt.
7. Vegetable oil.
8. Flour - 6 tbsp. l.
9. Four eggs.
10. Parsley dill.
11. Lettuce leaves.

Wash and dry the zucchini with a towel, then cut into thin long strips. Sprinkle vegetables with salt and leave for fifteen minutes. After that, each slice should be rolled in flour and dipped in the egg mass. Fry the straws in a hot frying pan in oil. Lay the golden slices on a paper towel to absorb the fat. Spread hot zucchini with mayonnaise-garlic sauce. Next, we twist slices of cheese, tomato and slices of zucchini in any shape. As a rule, rolls are formed with toothpicks. We decorate the bottom of the dish with lettuce leaves, and lay the rolls on top. We decorate the dish arbitrarily.

Zucchini with cheese

As you can see, zucchini is an appetizer and salad for the festive table. Many dishes can be prepared from them, and each takes very little time.

Ingredients for zucchini with cheese:

1. Cheese - 220 g.
2. Zucchini - 430 g.
3. Vegetable oil.
4. A bunch of dill.
5. Garlic.
6. A bunch of parsley.
7. Mayonnaise.

My zucchini and cut into circles. Next, fry each piece on both sides in vegetable oil until golden brown. We rub the cheese on a grater, chop all the greens and garlic. We mix all the ingredients and smear with mayonnaise. We spread the mugs of zucchini on a wide dish and grease each with the resulting mixture on top. In this form, we serve a snack on the table. You can also sprinkle the finished dish on top with finely chopped tomatoes.

Hungarian snack

To prepare a Hungarian snack, we need:

1. One bell pepper.
2. Two tomatoes.
3. Two bulbs.
4. Two zucchini.
5. Garlic.
6. A tablespoon of paprika.
7. A bunch of parsley.
8. Tablespoon of flour.
9. Sour cream - 170 g.
10. Pepper, salt.
11. Vegetable oil.

Wash all vegetables and cut them into cubes. Fry them in a hot pan until golden brown. After that, add a little water (40 grams) and put the bell pepper, bring it to a semi-finished state. Next, put the zucchini and fry them for five minutes. Salt and pepper the dish and add the tomatoes. Gently mix all the vegetables, they should not turn into porridge.

Mix flour with water, bring the mass to a homogeneous state so that there are no lumps. Add sour cream. After that, pour the mass to the vegetables, add garlic and herbs.

Zucchini in sauce

Ingredients:

1. Flour - 120 g.
2. Four zucchini.
3. Salt.
4. Mayonnaise - three tablespoons.
5. Greens, pepper.
6. Kefir - 270 ml.

This dish turns out delicious, and it is prepared incredibly quickly. Let's make the sauce first. To do this, mix kefir with mayonnaise, add garlic, herbs, pepper.

Rinse the zucchini thoroughly, cut into circles and salt. They must stand for fifteen minutes. After that, bread the zucchini in flour and lightly fry until golden brown. Put the finished mugs on a dish, and pour our sauce on top. An appetizer of fried zucchini on the festive table is ready.

Instead of an afterword

As you can see, there are many different recipes for preparing delicious zucchini dishes. It would seem that an unpretentious vegetable is nothing special. However, it is not. From zucchini you can cook delicious dishes that will delight in the summer.