Snack with zucchini to the table. Snack from zucchini in the oven
I continue to replenish your piggy bank with new recipes for blanks for the winter. Today I offer a very interesting recipe snacks from zucchini - you can even say that it is vegetable salad, which will surprise you not only with the way of slicing, but also with bright, saturated and piquant taste. By the way, the zucchini themselves are not at all determined by taste (they can be confused with cucumbers), so those who are not familiar with the composition of the dish will hardly know what the appetizer is made of.
Tips for choosing ingredients in this recipe not particularly needed, but I will tell you some nuances in the cooking process. Most importantly - take vegetables good quality, dense and juicy. And also look for a Korean-style carrot grater - it is this device that we will need today. There is no such grater? You can, of course, try to chop the zucchini with carrots on a simple coarse grater or thinly-thinly cut into strips, as an option. Experiment and you will succeed!
Ingredients:
(1.5 kilograms) (250 grams) (250 grams) (100 milliliters) (70 milliliters) (80 grams) (10 teeth) (1.5 tablespoons) (0.5 teaspoon)
Cooking step by step with photos:
The first step is to prepare the vegetables. Zucchini, if you have them young, leave unchanged, that is, with delicate skin and seed germs. With aged vegetables, be sure to remove the peel and cut out that soft part, in which mature seeds are located - this is all superfluous. We clean the carrots onion- Same. The weight of these three ingredients in the list I indicate in an already purified form.
We begin to grind vegetables - for this purpose we will need not a simple grater, but for carrots in a loin. As a result, you will get thin and long straws - the highlight of this vegetable snack for the winter. The sequence of chopping vegetables is completely unimportant - I started with zucchini. Grinding can be done directly in large saucepan or a bowl.
Onion, of course, we will not rub - we chop it thinly, thinly in half rings with a sharp knife. By the way, if you have such a special shredder (it is often used for cabbage), it will definitely come in handy for working with onions.
It remains to season all our vegetables. Here I want to draw your attention to the fact that the amount of additives may differ from that indicated by me. In other words, salt-pepper-garlic-vinegar-sugar-butter you can safely adjust to your liking. I give those proportions that I personally like. Maybe you will have a lot (or vice versa) of vinegar, but someone does not like it garlic taste and aroma. Some even black pepper will be over the edge, so be guided by your preferences - I give you the base, and you experiment. So, add 1.5 tablespoons (without a slide, that is, under the knife) to the vegetables of simple table (not iodized!) Salt, 80 grams of granulated sugar, half a teaspoon of ground black pepper. By the way, it is better to grind the pepper immediately before adding it - it is much more aromatic than ground pepper in bags.
Then pour vinegar and oil - do not pour everything at once, suddenly you will have a lot of this. Yes, and do not forget about garlic - chop fresh any convenient way(I have through the press). I used 10 fairly large, but not huge, cloves.
Mix everything gently (you can do it right with both hands - do not forget to wash) and ... try! It may immediately seem that the marinade turned out to be too rich and even spicy - it should be so. Then the vegetables will absorb some of it and turn out to be pleasantly spicy. See how much of this very marinade was formed? These zucchini immediately released juice. Do not crush the vegetables too much so that they retain their shape and remain crispy. We leave them right in the bowl for an hour - let them absorb the marinade even better.
In the meantime, we will prepare the jars and lids in which it will be stored vegetable snack. I sterilize jars in microwave oven, and I boil the lids on the stove (5 minutes after boiling). IN this case I use 0.5 liter jars - I wash them in soda solution, rinse and pour into each about 100 milliliters cold water. I steam in the microwave at the highest power for 5 minutes each. Two jars will last 6-8 minutes, or you can immediately 4, then leave them in micro minutes for 10. We lay out the already pickled vegetables (along with the marinade) in prepared jars. By the way, at this stage (until the vegetables are put into jars), you can adjust the taste of the snack - add more seasonings, if necessary. In total, I got exactly 4 cans of snacks, each with a capacity of 500 milliliters (well, and a couple more spoons that went for tasting).
Zucchini appetizer is easily digestible, hypoallergenic and hearty 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 eggs chicken;
- 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 cooling down zucchini pancakes, 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 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. Ready squash cake send 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 delicious sauce to the second hot dishes. Which can be prepared for future use and stored in the cellar, as winter salting 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 spoon 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 to the finished lecho acetic acid 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. This appetizer goes well with fried meat, meatballs, mashed potatoes or porridge. 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;
- 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 will need 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.
Wonderful tender snack from zucchini will piquant addition to the second 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 cup;
- 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 into a saucepan with tomato puree cut into small cubes (1.5x1.5 cm) zucchini 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 the good thing is that you can eat it immediately after cooking, or you can roll it up for storage for the winter. Vitamin snack can be used as 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 carrot), 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.
Original appetizer for any celebration or quick bite 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 from two 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.
Light summer snack fast food from available products for any occasion. It could 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.;
- mixture of ketchup and mayonnaise equal amounts 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 stuck 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 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. Great for holiday 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 on hastily 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 pieces zucchini under rich piquant 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 frying pan, fry the onion with carrots, add zucchini and hot pepper, 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 dill greens,
- 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. Ready snack we twist 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 become tasty decoration 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, but the result is hearty, tasty and fragrant dish without frills. It could be Tasty dinner or hearty dinner, which is 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 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:
Finely chop the vegetables and put them in a multicooker, greased 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.
Pleasant snack perfect for a hearty lunch or a vitamin breakfast.
Ingredients:
- 2-3 young zucchini;
- 1 bunch of parsley;
I wonder if there is a hostess who would not want to surprise her guests? A hostess who, on the eve of any holiday, spends more than one hour compiling a menu for the upcoming celebration? I know a lot of people are smiling right now because it's painfully familiar. How difficult it is sometimes to prepare everything for the upcoming event. I want everything to be upper class. And then we try to purchase expensive products, come up with an incredible complexity of the dish. But in vain! After all, everything ingenious, as they say, is simple! For example, if you cook an appetizer of zucchini with cheese and garlic and decorate it in a festive way, then such a dish will become a favorite at any celebration that takes place in summer time of the year. And here is another interesting recipe that you can cook for a holiday in the summer - cold zucchini cake, a recipe with step by step photos see the link. Zucchini cake will undoubtedly take you more time. But the preparation of zucchini rolls will not take much time, and the products are quite affordable. The only thing left is the design. Rolls have always been considered a decoration of any table. You have no idea how many types of such snacks exist. The diversity of components is generally a separate conversation. These are meat, and vegetable, and fish rolls. Quite a worthy place among all the variety is occupied by a quick appetizer of zucchini in the form of small rolls. They look very attractive and elegant, and of course unusually appetizing. This appetizer is good both warm and chilled. These rolls are real gift for gourmets. Soft, slightly salty cheese perfectly complements the neutral taste of zucchini, giving birth to perfect duet. More Recipes from zucchini, see.
Ingredients:
- 3 medium zucchini (700-800 g);
- 300 g of cheese;
- 25 g garlic (5-6 cloves);
- 150 g of mayonnaise;
- 20 g dill;
- a little vegetable oil for lubricating zucchini;
- salt, pepper to taste.
Optional: toothpicks or skewers.
Recipe for appetizers from zucchini on the festive table.
1. Rinse the zucchini under running water Wipe off excess moisture with a paper towel. Next, we clean the zucchini from the skin, cut off the tails on both sides and cut the vegetables lengthwise into plates 0.5 cm thick.
2. Cheese durum varieties rub on a grater with small holes.
3. We thoroughly wash the greens in water, let the excess liquid dry. Next, finely chop the greens.
4. Pass the peeled garlic through the garlic press. Now we send garlic, chopped dill and basil, mayonnaise into a bowl with pre-grated cheese.
5. Thoroughly mix all the ingredients in the bowl so that all products are evenly distributed.
6. To prepare a quick appetizer of zucchini, you need to bake sliced \u200b\u200bplates. So they will acquire the necessary flexibility, and they can easily be wrapped in rolls. We cover the baking sheet with baking paper, lay out the strips of zucchini, grease them lightly with vegetable oil and sprinkle with black pepper to taste. We send the baking sheet to the oven for literally 10 minutes. We bake the zucchini at a temperature of 200 ° C. We take out the baked plates from the oven and let them cool slightly so that they can be easily worked with further.
7. Put the cooled plate of zucchini on flat surface and spread it with cheese.
9. First, we roll the rolls from even plates. Those strips that were unsuccessfully cut off or turned out to be small can also be used. We fold several plates at the same time, grease them with cheese mass and also fold. We leave all the rolls to brew for a while and soak in the overall taste.
10. An appetizer of zucchini for the festive table is ready! This is how you can cook an original and very tasty product from simple and affordable products. delicious snack, which will delight guests with both taste and its own appearance. And you don't have to invent anything at all. Cook with pleasure! Bon appetit!
Vegetables with sauce.You will need:
Spices
- kefir - 110 ml
- flour - two tablespoons
- squash fruits - 1 pc.
- sour cream - 80 ml
- vegetable oil - 2 tbsp. spoons
- greenery
- a clove of garlic
- boiled egg- 2 pcs.
- granular mustard
Cooking:
Rinse the vegetables, chop into rings, salt, bread in flour, fry in vegetable oil until golden. Prepare the sauce: grate boiled eggs, add kefir, herbs, mustard, spices, sour cream, stir. Transfer the circles to a plate, pour over the sauce, serve.
Soufflé with mushroom sauce.
Required products:
Champignons - 420 g
- cream - one and a half glasses
- zucchini - 3 pcs.
- grated parmesan - 1.5 tbsp.
- garlic clove - 4 pcs.
- salt
- sunflower oil - two tablespoons
- grated mozzarella - 1 tbsp.
Cooking:
Wash the fruits, cut off the "tails", crumble into rings, fry in a pan, and then - sweat in the oven. Vegetables will become much softer from this. Lay out the rings in several layers in a mold. Wash the champignons, crumble into slices. Fry the mushrooms, salt during the frying process, put the zucchini on top. Heat the cream in a large frying pan, salt, chopped garlic. Put the grated parmesan in the sauce, heat it up with regular stirring. Sprinkle grated mozzarella on top, bake in the oven at the set temperature of 180 degrees. ready!
Snack from zucchini on the table.
You will need:Zucchini
- flour - 2 tbsp. spoons
- vegetable oil - 50 ml
- garlic clove
- flour - two tablespoons
- testicle
Cooking steps:
Cut vegetables into rings, salt. Prepare the batter: mix spices, salt, egg. Add flour, mix well to remove all lumps. Add minced garlic. Dip vegetable circles into the resulting sauce, put in hot oil, fry until golden brown. Turn over, fry on the other side. ready!
Zucchini in a wok.
You will need:
Soy sprouts - 50 g
- zucchini - 2 pcs.
- vegetable oil - a tablespoon
- soy sauce
- spicy ground pepper
- Brown sugar- 1 tsp
- tomato paste - a tablespoon
Cooking:
Rinse vegetables properly, cut into cubes. Pour into the howl sunflower oil, put on the stove, lower the zucchini into the wok, fry for about five minutes. Put tomato paste, sugar, soy sauce, hot pepper, chopped garlic, stir again, cook for 10 minutes, remove from heat.
How about you?
Festive appetizer of zucchini.
delicious sticks.Required products:
Egg, zucchini - 2 pcs.
- salt
- olive oil - 2 tbsp. spoons
- breadcrumbs - one glass
- parmesan - 110 g
- spices to taste: dried garlic, Provence herbs, ground black pepper)
Cooking:
Wash the fruits under a stream of water, wipe dry, cut off the tips on both sides. Chop the zucchini into chunks. In one plate, beat the eggs, and in the other - mix salt, spices, crackers, grated cheese. Dip the zucchini sticks in the egg mass, and then in the dry mixture. Place the zucchini on a baking sheet lined with parchment paper and brushed with oil. Spray the sticks with olive oil. Bake a snack at 220 degrees, and then serve.
Get ready.
Zucchini appetizer recipes.
Vegetable zrazy with Chiken.Ingredients:
Onion - 2 pcs.
- chicken fillet - 820 g
- garlic
- greenery
- zucchini - 2 pcs.
- carrot
- hard cheese - 155 g
- testicle
- loaf - 1/2 pc.
- milk - 100 ml
- salt
- sour cream - two tablespoons
- vegetable oil
- ground pepper
Cooking steps:
Cut off the crust from the loaf, soak it in milk. Chicken fillet run through a meat grinder. You also need to skip garlic, bread, onions and carrots. Combine everything together, add chopped greens, seasonings, an egg. Stir, put in the refrigerator for half an hour. Wash the fruits, peel, cut into cubes, fry in sunflower oil. Add a few cloves of minced garlic. Fry until golden, combine with the rest of the herbs, spices, stir. Rub the cheese. Put the minced meat on cling film, make a cake. Put grated cheese, zucchini filling in the center, form zrazy. Grease a baking sheet, moisten your hands and put the zrazy on a baking sheet. Spread zrazy with sour cream, bake in the oven.
Do and .
Snack from zucchini on the festive table.
Canape.Ingredients:
zucchini
- cherry - 8 pcs.
- seasonings
- mushrooms - 10 pcs.
- olive oil - a teaspoon
- onion
Cooking steps:
Take mushrooms and onions big size. If the vegetables are large, then you can cut them into several parts. Cut the zucchini into several pieces. Chop large tomatoes into several pieces. Prepare the skewers in advance by soaking them in water overnight. Season the vegetables. String vegetables on a skewer, bake. Transfer the prepared vegetables to a dish, sprinkle with olive oil, sprinkle with herbs.
How about you?
Zucchini appetizer photo:
Breaded vegetables.
Ingredients:
Zucchini - 3 pcs.
- fresh basil- ¼ cup
- breadcrumbs - 1.25 cups
- salt
- water - 5 tbsp. spoons
- olive oil - 2 tablespoons
- ground black pepper
- garlic clove - 2 pcs.
Cooking:
Wash the zucchini under water, wipe them, cut off the ends, crumble into large cubes. Pour into blender bowl breadcrumbs, put garlic, basil, pour in water, salt, pepper, stir until smooth. Breaded vegetables, put on a wire rack, set to bake at 220 degrees. Spray the sticks with oil during baking, otherwise they will dry out.
Prepare and.
Snacks from zucchini recipes with photos.
Tuscan vegetables.
Required products:
Zucchini
- onion
- garlic
- nuts
- raisin
- mint leaves
Cooking steps:
Wash the zucchini, peel them, crumble them into rings, transfer to a plate, salt, let stand for about an hour. In another bowl, soak black raisins in lemon juice or wine, also leave for an hour. After an hour, rinse the zucchini with water, dry. Vegetables are dried as follows: carefully squeeze out the liquid with your finger. Peel the onion and garlic. Chop the onion into cubes, and the garlic into slices. Fry them in a pan with hot oil. Put vegetables, fry for 15 minutes. Be sure to turn them over while frying. Add chopped mint, remove from heat.
Do also.
Appetizer of zucchini with garlic.
Ingredients:
Curd - 320 g
- sour cream - 40 g
- dill
- zucchini - 2 pcs.
- salt
Cooking steps:
Wash the vegetables, remove the peel, chop into slices. Peel the garlic, pass through the garlic. Wash the dill, dry on a paper towel, chop finely. Mix cottage cheese with garlic and dill, salt, stir. Cover the baking sheet with paper, grease with oil, spread the circles of vegetables, and on them - put a spoonful of a mixture of dill, cottage cheese and garlic. Add sour cream on top. Bake in a preheated oven.
Appetizer of zucchini with tomatoes.
You will need:
Potato, tomato - 3 pcs.
- fresh thyme
- garlic clove
- zucchini
- onion
- grated cheese
- olive oil
- spices
Cooking:
Peel and finely chop the garlic and onion, fry until golden in olive oil. Wash the zucchini, chop it into slices. Cut the peeled potatoes and tomatoes in the same way. Grind the fried garlic and onion in a blender to get the consistency of caviar. Take the form, lay the garlic-onion mass at the very bottom. Top with canapés made from potato, tomato and zucchini slices. Poke them with a skewer. Immediately before baking, the skewers must be removed. Drizzle lightly with olive oil, sprinkle with thyme sprigs and spices, cover with foil, and place in the oven. Bake for 45 minutes. Set the temperature to 180 degrees. Finish off by topping the vegetables with grated cheese.
Spicy zucchini appetizer.
You will need:
Garlic clove - 3 pcs.
- parsley and dill
- large zucchini - 2 pcs.
- mayonnaise
- spices
- flour
- tomato - 2 pcs.
- sunflower oil
Cooking steps:
Chop the zucchini into rings, season on both sides, leave for 5 minutes. Heat the frying pan, pour in the oil, put the vegetables, after soaking them in flour. Fry, transfer to beautiful dish. Prepare mayonnaise and garlic sauce. Place a tomato slice on each zucchini slice. Lubricate with sauce, decorate with herbs.
Mother-in-law appetizer tongue from zucchini.
Required products:
Zucchini - 3 kg
- Bulgarian peppers - 6 pcs.
- large garlic head - 3 pcs.
- hot pepper - 3 pcs.
- vegetable oil - one glass
- tomato paste
- water
- granulated sugar
- acetic acid
- salt - 2 tablespoons
How to cook:
Grind the peeled chili peppers and peeled zucchini, put in a cauldron. Add tomato, water, oil, granulated sugar, put on the tile. As soon as the mass boils, put bell pepper, cut into slices. Simmer for 45 minutes over low heat. At the end, put garlic, pour in acetic acid, boil. Arrange the appetizer in sterile jars, twist. Expand the containers, wrap them up, leave to cool. You can not twist the jars, but simply put the workpiece in the refrigerator and store it there. Snack from zucchini for the winter ready!
Delicious roll.
Required products:
Egg
- bulb
- soda - a teaspoon
- hard cheese - 120 g
- sour cream - 3 tablespoons
- parsley
- flour - 1 tbsp.
- sunflower oil
- cottage cheese
- greenery
How to cook:
Wash the zucchini, free from seeds and peel, rub. Add chopped onion, salt thoroughly, leave for 30 minutes. After half an hour, squeeze the vegetables from excess liquid, mix with flour, salt, grated cheese, sour cream, soda, egg. Knead the dough. Grease a baking sheet generously with oil, soak baking paper. Spread the dough on parchment paper, smooth it out, garnish with parsley leaves. Bake the crust until done. As soon as the cake has cooled, apply the filling on it. The filling is prepared as follows: mix the grated processed cheese and cottage cheese, add a little sour cream, salt and herbs. Stir well.
regular products- 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. Neutral, sweet taste vegetables, the absence of a specific smell and tender pulp make the vegetable versatile. It is used in the preparation of a mass of colorful and mouth-watering dishes.
In the selection of recipes most popular snacks from zucchini with garlic, which can be usefully diversified daily menu, and emphasize even 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 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 Plastic container with lid.
Ingredients:
Three tablespoons of frozen butter;
300 gr. young zucchini;
A spoonful of soy sauce;
fresh dill or cilantro;
wine spoon white vinegar, you can replace 9% table.
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. By combining wine vinegar with soy sauce, dissolve in the mixture an incomplete spoonful of salt. 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 a few times so that all the ingredients 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
Simple, original appetizer fried zucchini with garlic, supplemented with tomatoes, mayonnaise and cheese. Zucchini cut thin plates and then fried in an egg. Smearing the fried vegetable slices with garlic and mayonnaise, wrap cheese and tomatoes in them. Due to the shape of the plates and wrapped in them spicy stuffing, the snack was called " Teschin language».
Ingredients:
Three small, young zucchini;
200 grams fresh hard cheese, varieties "Dutch";
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. We cut the cheese into thin slices, slice the tomatoes, finely chop the dill, Peel 7-8 large garlic cloves, and rub 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 number of 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 lower 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 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 marrow caviar unlike the usual shop snack in the form of a puree.
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. On medium fire put a small cauldron or thick-walled pan. 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 slices 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 to freshly squeezed lemon juice ground pepper, sugar, vegetable oil and salt. 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 become original decoration for the holiday 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 curd mass with garlic and nuts.
Ingredients:
Young, medium-sized zucchini - 300 gr.;
150 gr. non-grained 9% cottage cheese;
Big tomato;
70 gr. purified walnuts;
Four cloves of garlic;
20 gr. high-fat sour cream;
Refined oil - a quarter cup;
Feathers young onion.
Cooking method:
1. Pouring out the kernels walnut on a 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 shoot from young zucchini tender peel, rough, with more mature, you need to cut.
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"
Simple and beautiful snack dish. Grind the zucchini with a grater and prepare the dough with them, from which six cakes are baked in a pan. Layer the zucchini cake 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 juicy pulp coarse grater. Sprinkled with vegetable shavings fine salt(0.5 tablespoons) and mix 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 squash dough into six parts and bake cakes from it in a pan of the same size. Fry on vegetable oil, bringing both sides to a ruddy. Finished cakes do not put them 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 tomatoes boiling water and remove the skin. 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 sour cream with reduced content fat or low fat thick yogurt without preservatives.
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