The gentle, not too pronounced taste of this vegetable goes well with many products, which allowed us to create a variety of recipes for zucchini quick and tasty home cooking. Hearty, pleasant and mouth-watering dishes not only bring true pleasure, but also provide unlimited opportunities for culinary experiments and creative imagination.

Zucchini first courses

The process of preparing liquid food from zucchini is not difficult. However, do not forget that we eat, first of all, with our eyes.

For a beautiful and appetizing design of the dish, we try to maintain the structure of the products and never digest vegetables!

Soup of zucchini, potatoes and chicken

In order for a liquid dish to acquire the best taste, we combine the time of heat treatment of the products used. To this end, we cut hard vegetables (for example, potatoes) less coarsely, as they boil longer than the soft components of the dish.

Ingredients:

  • potato tubers - 3 pcs.;
  • chicken breast - 300 g;
  • young zucchini - 2 pcs.;
  • small onions - 2 pcs.;
  • carrots - 1.5 pcs.;
  • a quarter of sweet pepper (red);
  • salt, greens - optional.

Cooking:

  1. We fill the pan with two liters of water, lower the chicken breast, a sprig of fresh herbs, half the peeled carrots and a small onion with husk. Boil the products. For this, 20 minutes is enough. slow boiling liquid. Then we filter the broth, return it to a clean container, put the meat and wings on a plate, discard the rest.
  2. Before cutting, all vegetables must be thoroughly washed and cleaned! This rule applies to root crops. Zucchini peeled, remove the seed chamber, cut into cubes. We chop the second onion and carrots with straws. We divide the potatoes into small cubes, a piece of pepper into strips.
  3. Many housewives fry vegetables (except zucchini). We act differently - we put fresh products in the food, preserving their beneficial properties and aroma. Fans of soup dressing passeriruyut chopped composition in a pan with vegetable fat, adds tomatoes.
  4. We place prepared components of the dish in boiling broth, salt and pepper (optional), boil until cooked.
  5. At the end of the cooking, we lower the chicken wings and meat, divided into fragments, into the pan.

Do not forget to add chopped dill to a plate with a fragrant dish and get a complete harmony of delicious tastes!

Gentle first course with zucchini and cream

Since we use vegetable fat (sunflower or olive oil) during the preparation of most of the dishes presented, we always take into account that a refined product is desirable for frying, and unrefined for dressing.

Ingredients:

  • beef or poultry broth - 2 l .;
  • zucchini - 3 pcs.;
  • grated nutmeg - 1 tsp;
  • fresh cream (10%) - 300 g;
  • carrot;
  • sweet pepper fruit;
  • bulb;
  • oil (olive or sunflower) - 20 g;
  • potatoes - 2 pcs.;
  • the amount of spices, peppers and salt - at the discretion of the hostess.

Cooking:

  1. My vegetables, we clean, we cut according to the rules of the previous recipe. We spread chopped root vegetables into the boiling broth, boil for 10 minutes.
  2. Onions, carrots, peppers, we pass in oil to a transparent state, we attach to already soft tubers.
  3. Put the cream in a separate pan, boil, pour into a container with boiled vegetables.
  4. Add the grated nutmeg, pepper and salt, turn off the fire.
  5. Beat the cooled soup with a blender and bring to a new boil.

We decorate a delicate and very pleasant dish with fresh croutons. For children, such a dish is a real treat!

Soup with mushrooms and zucchini

Ingredients:

  • broth or bottled water - ½ kg;
  • potato tubers - 2 pcs.;
  • fresh champignons - 300 g;
  • carrot;
  • bulb;
  • zucchini;
  • oil (olive or sunflower) - 20 g;
  • dill, salt, pepper - according to preference.

Cooking

  1. Zucchini peel, remove the core, cut into cubes. In the same form chopped potatoes. Shreds stripped peeled onions, carrots, chopped dill. We pass the vegetables in vegetable fat until soft.
  2. Salt and pepper boiling broth, put root vegetables, boil until tender. Next, spread the zucchini, continue cooking for a quarter of an hour, then lower the mushrooms cut into plates, add the soup dressing.
  3. After 3 minutes, turn off the fire. We never digest champignons, otherwise they will become tough, like rubber!

Serve the dish hot and add a spoonful of sour cream to the plate.

Vegetable zucchini soup in a slow cooker

To prepare this dish, we use the products described in the previous recipe, with the exception of mushrooms.

  1. Pour fragrant oil into the bowl of the device, place prepared and chopped vegetables: onions and carrots.
  2. Turn on for 10 minutes. the program “Frying”, after which we add slices of potatoes, pour in the broth, continue the heat treatment of the products in the “Soup” mode, setting the time to 30 minutes on the display.
  3. After a quarter of an hour, open the slow cooker, spread the cubes of zucchini, chopped herbs, chopped garlic clove.

The sound of a smart machine will inform you when cooking is complete.

Cooking with Cream Cheese

Ingredients:

  • meat broth - 2 l;
  • carrot;
  • rice - 20 g;
  • potato tubers - 3 pcs.;
  • zucchini;
  • bulb;
  • processed cheese - 150 g;
  • vegetable fat - 20 g;
  • the amount of greens, pepper and salt is selected according to preference.

Cooking:

  1. Prepared and divided into small cubes, dip the potatoes into a boiling broth along with thoroughly washed rice. Boil the soup ingredients until cooked.
  2. Cut the peel from the zucchini, remove the seed part. We divide the vegetable into cubes, send it to the pan to the remaining components. We continue cooking for another quarter hour.
  3. Coarsely rub the carrots, finely chop the onions, add the vegetables in oil and add to the food container. At the same time we place slices of processed cheese and continue cooking until it is completely dissolved.

Put chopped greens in plates with a hot first dish.

Meatball Soup

Ingredients:

  • small bell peppers;
  • zucchini;
  • broth - 2 l;
  • bulbs - 2 pcs.;
  • carrot;
  • oil (sunflower + cream) - 30 g;
  • minced beef (the composition can be supplemented with a slice of fatty pork) - 300 g;
  • potato tubers - 2 pcs.;
  • rice - 50 g;
  • Provencal herbs, salt, pepper.

Cooking:

  1. Add pure rice, finely grated onion, the desired amount of salt and pepper to the minced meat. Knead the composition, form the meatballs.
  2. Shred the second onion with straws, peeled sweet pepper and carrots. We filter vegetables in oil (we use both types).
  3. We spread the potatoes into a hot broth, cut into small pieces, salt and pepper. We peel the zucchini from the peel, extract the inside, divide the fruit into cubes and add it to the soup.
  4. Boil the vegetables until ready, attach the dressing, turn off the flame of the burner.
  5. When the dish has cooled, grind its components with a blender to the consistency of mashed potatoes and bring to a boil again. Then gently lower our miniature meatballs.

We continue heating for another 15 minutes, add chopped greens and finish cooking.

Cream of zucchini and pumpkin soup

Ingredients:

  • part of ripe pumpkin - 200 g;
  • ear of corn;
  • cream - 50 g;
  • bottled water - 400 ml;
  • zucchini;
  • onion feathers, spices, salt.

Cooking

  1. We remove all seeds from the pulp of pumpkin, cut the vegetable into cubes. We also divide the prepared zucchini into pieces and place the products in a pan with bottled water.
  2. Add grains of peeled corn cob, chopped green onions, salt and spices.
  3. Boil the components of the dish for 25 minutes, then drain the broth and carefully grind everything with a blender.
  4. The resulting puree is returned to the pan, pour the cream, mix everything and bring the composition to a boil.

Crispy crackers will become a real decoration of amazingly delicious dishes. We enjoy an exquisite dish, for the preparation of which we spent a minimum of food, money and time!

From zucchini and cauliflower

Ingredients:

  • potato tubers - 3 pcs.;
  • grains of pickled corn - 50 g;
  • zucchini and carrot;
  • head of cauliflower;
  • bulbs - 2 pcs.;
  • fresh oil (ghee or sunflower) - 100 g;
  • spices, favorite greens.

Cooking:

  1. Squash and root vegetables free from the peel, cut into cubes, pour two liters of bottled water. Salt and pepper the liquid, boil the products for 10 minutes.
  2. We sort the cabbage into inflorescences, wash it thoroughly, put it in a saucepan for the rest of the vegetables, continue cooking for another quarter hour.
  3. At this time, chop the onions and carrots, fry in oil until golden brown, place with the fat in the soup.Add the selected amount of spices, spices, chopped herbs to the broth and simmer for literally two minutes.

The cooked dish has acquired an amazing taste and appearance. In a golden broth, cabbage inflorescences, green slices of zucchini, bright strips of onions and carrots peel out appetizingly. No words - it is really very beautiful and delicious!

Main Courgettes

We continue the culinary excursion to the wonderful country of the bush variety of pumpkin, which presented us with colorful fruits of the most outlandish forms. Zucchini is widely used in second courses, giving them a peculiar taste, improving aroma and appearance.

Baked zucchini with cheese in a slow cooker

Ingredients:

  • zucchini - 3 pcs.;
  • bulbs - 2 pcs.;
  • whole milk - 100 ml;
  • eggs - 4 pcs.;
  • vegetable oil - 20 g;
  • favorite cheese - 200 g;
  • fresh greens.

Cooking

  1. We cut the clean zucchini into round slices up to 2 cm thick. We free the onions from the husks and chop them with rings. Finely grate the cheese.
  2. Pour in the aromatic oil to the bottom of the multicooker bowl, put the onion, turn on the device in the "Frying" mode. After the rings are browned, place slices of zucchini on them, sprinkle the vegetables with grated cheese.
  3. In a bowl we combine eggs and milk. When the cheese melts, fill the green plates with the prepared mixture. We turn on the unit mode to the “Baking” function, set the time to 20 minutes.

This hearty culinary masterpiece will be a wonderful breakfast, dinner or an excellent side dish for meat dishes.

Fried garlic zucchini

Ingredients:

  • fresh sour cream or mayonnaise - 200 g;
  • flour - 100 g;
  • zucchini - 2 pcs.;
  • sunflower oil - 100 g;
  • dill, parsley, salt - optional.

Cooking:

  1. Cut zucchini peeled into slices up to 2 cm thick, add a little salt, leave for 5 minutes.
  2. Chopped garlic is combined with sour cream (mayonnaise) and chopped herbs.
  3. Bread vegetables in flour, fry until appetizing crust, spread on paper napkins, leaving grease on them.

We have the dish on a plate, season with garlic sauce. This is the most delicious classic squash genre!

Zucchini cutlets

Ingredients:

  • semolina - 50 g;
  • eggs - 2 pcs.;
  • bulb;
  • zucchini;
  • seasonings, salt - to taste.

Cooking:

  1. We clean the young vegetable from the peel, rub it with medium slices, salt a little, leave for half an hour in this state.
  2. We squeeze the green mass from the juice, add eggs and semolina to the thick pulp, stand the products for 20 minutes, so that the cereal swells.
  3. At this time, chop the onion, pass until soft in oil, add to the squash. We attach flour, salt, seasonings to it. Knead the composition, getting a thick mass that can keep the shape of the products.

With wet hands, we collect part of the minced meat, sculpt the patties and put it in a frying pan that is well heated with oil. Fry on both sides in a closed container. Serve with garlic sauce.

Potato pancakes

Ingredients:

  • potato tubers - ½ kg;
  • egg;
  • flour - 130 g (glass);
  • zucchini - ½ kg;
  • salt, pepper - according to preference.

Cooking:

  1. We peel the vegetables, rub with large chips and leave for half an hour. Then put it in a sieve and squeeze out the excess juice.
  2. The resulting mass is seasoned with salt and pepper, add flour, carefully mix the composition with a spatula.
  3. Using a spoon, we take out part of the squash mass, put it on a hot pan and fry both sides to a dense crust.

In this way we use all the dough. Serve potato pancakes with ketchup or homemade sour cream. Very hearty and tasty dish!

Zucchini and champignon stew

This dish, although it is recognized as the second course, is successfully used as an excellent snack, served both cold and hot.

Ingredients:

  • potato tubers - 700 g;
  • onions - 300 g;
  • champignons or oyster mushrooms - 500 g;
  • carrots - 150 g;
  • zucchini - 500 g;
  • garlic - 5 cloves;
  • forks of white cabbage - 1 kg;
  • vegetable oil — 100 g;
  • tomato paste - 70 g;
  • salt, spices and spices - according to preference.

Cooking:

  1. We divide the cabbage into two halves, cut the leaves into large cubes. Pour into the pan 50 grams of vegetable oil, simmer over low heat until tender. At the end of the process, add tomato paste, which gives the slicing an appetizing color.
  2. Wash and peel the remaining vegetables. We divide the potatoes and zucchini into small cubes, chop the carrots with straws, cut the onions into strips.
  3. Mushrooms are cut into plates and spread in a free frying pan with oil. Close the lid, fry until evaporation of the released liquid and the formation on the champignons of a delicate golden color.
  4. We spread the sliced ​​potatoes and zucchini, onions and carrots to the cooked mushrooms, fry the products until cooked. If necessary, add oil. Last of all, we spread cabbage, chopped greens, salt, spices and spices. Mix everything well and simmer the products for another 5 minutes in a closed form, after which we finish cooking the stew.

Vegetable stew with eggplant and vegetables

Ingredients:

  • potatoes - 3 pcs.;
  • sweet pepper (red and green) - 2 pcs.;
  • laurel leaf;
  • carrot;
  • tomatoes - 3 pcs.;
  • zucchini and eggplant - 1 pc.;
  • oil (sunflower or olive) - 50 g;
  • turmeric - 20 g;
  • the amount of pepper, salt, spices, seasonings and herbs is a matter of taste.

Cooking:

  1. We divide the peeled tubers into small cubes, fry over high heat until crisp. Add a leaf of laurel, julienne carrots and fruits of peppers, send the products to the pan with potatoes. Stir the composition, continue cooking for another five minutes.
  2. We cut the eggplants lengthwise into two halves, divide in the same order again, then chop across, decorating the vegetables in cubes (slightly larger than the potato ones). If there is a suspicion that the purple fruits will be bitter, after cutting, sprinkle them with salt and leave for an hour under oppression. Then we drain the dark liquid.
  3. In a separate bowl, fry in oil until golden brown slices of zucchini and eggplant. We attach the cubes of potatoes, chopped tomatoes, sprinkle with turmeric, seasonings and spices, mix the components of the stew. Do not forget about the desired amount of salt.
  4. Close the container, simmer for 5 minutes over low heat.

We serve vegetable stew with eggplant and zucchini, sprinkling with a lot of chopped greens. The food turned out to be surprisingly bright and fragrant. As if for a second we moved to the best oriental restaurant!

Unusual zucchini soufflé with chicken

Indescribably tender, pleasant, tasty dish, which is not difficult to cook. Children will be happy!

Ingredients:

  • chicken fillet - 500 g;
  • oil (olive or sunflower) - 60 g;
  • flour - 60 g;
  • zucchini;
  • cheese - 70 g;
  • milk - 60 ml;
  • eggs - 2 pcs.;
  • bread crumbs - 100 g;
  • pepper, salt - 10 g each

Cooking:

  1. We divide the chicken fillet into pieces, grind it in a home processor. In the resulting mass we spread 2 yolks, 50 g breadcrumbs, 20 g butter, whole milk, pepper.
  2. Pass the composition through the meat grinder again, attach the rest of the breading mixture, a pinch of salt and pepper, grind it a third time. We get a gentle homogeneous mass.
  3. We rub the peeled zucchini coarsely, put it together with small cheese chips in the cooked minced meat.
  4. Add the whipped to resistant foam proteins, gently introduce into the meat composition and put it in a greased form. Send to the oven for half an hour (180 ° C).

Unusual zucchini souffle is ready!

Kefir zucchini pancakes

Ingredients:

  • zucchini - 2 pcs.;
  • flour - 150 g;
  • egg;
  • fresh kefir - 200 ml;
  • salt and soda - a pinch;
  • regular sugar - optional;
  • oil (sunflower or ghee) - 100 g.

Cooking:

  1. Zucchini peeled, coarsely rubbed, wring out excess fluid.
  2. We extinguish soda in kefir, add a little salt, sugar and a beaten egg to the fermented milk product.
  3. Mixing the components, sift the flour in small portions. Knead a very soft dough.
  4. Heat the pan with oil. We form pancakes from zucchini and put them in a container. Fry on both sides until golden brown.We get beautiful products, put on paper napkins (remove excess fat), and then serve with homemade sour cream.

Braised zucchini

Ingredients:

  • bulb;
  • carrot;
  • young zucchini - 2 pcs.;
  • tomato paste - 20 g;
  • cloves of garlic - 5 pcs.;
  • oil (sunflower or olive) - 50 g;
  • salt, herbs, pepper - to taste.

Cooking:

  1. As always, cut the tail of the zucchini, divide the vegetable into cubes. The delicate and thin skin of young fruits is not cut.
  2. Peel the carrots and onions, chop the strips and strips, respectively.
  3. We heat the pan with oil, spread the tomato paste, fry for two minutes over low heat. Next, attach the onions and carrots, continue heating the products.
  4. After 5 minutes add zucchini, chopped garlic, salt and red pepper. Mix the food components, simmer closed for a quarter of an hour.

Serve under a layer of chopped greens.

Zucchini in the oven without much skill

As we have noted, fresh fruits have a multifaceted purpose.

Dishes cooked in the oven are not only tasty and appetizing, but also useful, because with this heat treatment they more likely retain the necessary trace elements and vitamins for the body.

Zucchini with minced meat in the oven

Ingredients:

  • tomatoes - 2 pcs.;
  • finely grated cheese - 100 g;
  • minced meat (pork + beef in equal parts) - 700 g;
  • bulb;
  • rice - 50 g;
  • cloves of garlic - 3 pcs.;
  • favorite seasonings, salt.

Cooking:

  1. Boil the rice, pass the finely chopped onion, add it along with the prepared grains to the minced meat. Season the product with salt, seasonings and chopped garlic. Knead everything thoroughly.
  2. We divide the washed fruits across in large parts (10 cm), carefully cut out the core. Add the pulp to the minced meat, fill the "barrels" of vegetables with the resulting composition.
  3. We spread (put) the stuffed zucchini on a baking sheet, close each lid with a round slice of sliced ​​tomato, sprinkle with cheese and send it to the oven (190 ° C) for an hour.

Squash with meat

  1. The presented recipe practically repeats the composition of the ingredients and the method of preparation of the previous dish, unless we make out the food otherwise.
  2. Zucchini cut into thick circles (3 cm), roll in flour and place on a baking sheet, oiled. We spread on each layer a spoon of cooked minced meat and a slice of tomatoes.
  3. We spread the dish on a baking sheet and send the zucchini circles with meat to the oven. Bake for an hour (200 ° C).

Five minutes before the end of cooking, sprinkle our designs with finely grated cheese, serve with sour cream or other favorite sauce.

Zucchini and minced meat rolls

Getting to know the third way to design zucchini with meat component. The resulting dish has a particularly attractive appearance and wonderful taste.

Cooking:

  1. Zucchini cut lengthwise into thin plates up to 2 mm thick, fry on both sides in oil until golden brown.
  2. We remove the layers from the pan, place them on paper napkins, leaving them with excess fat.
  3. We apply a layer of prepared minced meat on each zucchini leaf, turn the rolls and put them in a baking dish.
  4. Pour the product with a sauce from a mixture of tomato puree and sour cream (in equal proportions), send it for half an hour to the oven at 180 ° C.

Everything is fast, tasty, fragrant!

Oven zucchini casserole

Ingredients:

  • eggs - 2 pcs.;
  • bulb;
  • cloves of garlic - 3 pcs.;
  • zucchini - 2 pcs.;
  • any cheese (preferably hard) - 150 g;
  • oil, salt, herbs and spices.

Cooking:

  1. Young zucchini together with the skin, but without the tail, we divide lengthwise into two halves, then cut across. We spread the vegetables in beautiful rows into a round baking dish, sprinkle with salt, pepper and spices.
  2. Grind greens and onions, place among pieces of green vegetable. Finely rub the cheese, leave the third part for decoration, mix the rest with well beaten eggs.
  3. We fill in the contents of the form with the resulting mixture, sprinkle the cheese casserole with zucchini. We send the food for 45 minutes in the oven (190 ° C).

The wonderful casserole of vegetables has found an elegant and very seductive look!

Chicken roasting recipe

Ingredients:

  • chicken breast;
  • young zucchini - 2 pcs.;
  • onion and chives;
  • fat cream - 100 g;
  • eggs - 2 pcs.;
  • cheese - 150 g;
  • salt and spices.

Cooking:

As you can see, the components of this dish are almost the same as in the previous recipe, with the exception of adding chicken meat and cream.

  1. Cut the brisket (without skin and films) and onions into very small pieces, combine with prepared zucchini, garlic, salt, spices, spices and eggs.
  2. Mix well the resulting mass, put it into a mold of any diameter, pour cream and sprinkle with grated cheese.

We send this “cake” option from the zucchini for 45 minutes to the oven (190 ° C).

Dishes from Frozen Zucchini

Starting cooking using this kind of vegetables, we observe the main rule - We heat the products immediately after thawing. If zucchini needs to be boiled, then they should not be thawed, and the time of heat treatment should be reduced by 2-3 times.

Frozen Zucchini Stewed with Vegetables

Ingredients:

  • frozen zucchini - 2 pcs.;
  • a package of a mixture of other frozen vegetables - packaging (100 g);
  • homemade sour cream - 150 g;
  • oil (olive or sunflower);
  • tomato paste - 20 g;
  • chives, salt, dill - to taste.

Cooking:

  1. We remove the frozen zucchini and the contents of the package of vegetable mixture and immediately spread it in the pan. Heat under a lid over low heat. The composition of the combined products may include peas, beans, peppers, onions and other components. This addition creates a special flavor bouquet and gives the dish a bright, mouth-watering look.
  2. So, after the evaporation of the liquid, add aromatic oil, salt, pepper, add chopped garlic.
  3. Pour sour cream over an almost ready dish and simmer for literally 5 minutes.

We get a great side dish for a fish or meat dish.

Frozen zucchini fritters

Ingredients:

  • egg;
  • frozen zucchini - 2 pcs.;
  • flour - 100 g;
  • a small bunch of dill, salt, oil.

Cooking:

We are already familiar with the method of obtaining fritters from zucchini. Now we consider that we have a frozen product.

  1. We get a package of vegetables, put it in a pan, simmer the green pieces for 10 minutes under the lid. Then we cool and squeeze out the excess liquid.
  2. Put the zucchini in the bowl. Using a crush, knead the pieces, combine with flour, eggs, salt and chopped herbs. Knead a homogeneous dough.
  3. Form pancakes and fry in a pan with butter. Serve with sour cream.

Cooking zucchini in batter

Ingredients:

  • chicken eggs - 4 pcs.;
  • flour - 100 g;
  • cloves of garlic - 5 pcs.;
  • frozen zucchini - 2 pcs.;
  • oil (vegetable or olive);
  • the amount of salt, herbs, seasonings are selected to taste.

Cooking:

  1. We place the eggs in a bowl, add flour, a little pepper and salt, carefully knead to the consistency of homemade sour cream.
  2. Cut thawed zucchini into circles, squeeze out the excess liquid. Dip each slice in batter, place in a hot pan with oil. In this way, fill the entire bottom of the dishes.
  3. Quickly fry vegetables on both sides until golden brown, spread on a warm dish, sprinkle with chopped garlic and chopped herbs.

We serve our luxurious green clearing for a quick breakfast or put it on a festive table. Tasty and satisfying food - a magnificent decoration of a solemn meal!

Zucchini diet recipes

This type of vegetables is especially in demand when drawing up a low-calorie menu. Zucchini - a great component of dietwhich saturates and gives true pleasure.

Lean vegetable soup

Ingredients:

  • zucchini;
  • carrot;
  • potatoes - 2 pcs.;
  • tomatoes - 2 pcs.;
  • salt, pepper, oil.

Cooking:

Recall the familiar recipes for zucchini soup.

  1. Pour 2 liters of bottled water into the pan, lower the peeled, chopped potatoes into slices. Salt and pepper the liquid, boil the tubers until tender.
  2. We pass the carrots chopped into sticks in oil, add chopped greens.After five minutes, put the contents of the pan into the pan, bring to a boil and finish cooking.

Zucchini puree soup for children

Ingredients:

  • vegetable broth - 300 ml;
  • zucchini - 2 pcs.;
  • carrot;
  • bulb;
  • milk (1% fat) - 100 ml;
  • olive oil - 50 g;
  • savory, dill we use to the tastes of children.

Cooking:

  1. Dip the peeled and chopped zucchini into the vegetable broth, add salt and pepper a little, and boil the products until cooked.
  2. Shred the onions and carrots, fry in oil until transparent, add to the soup.
  3. When the zucchini becomes soft, drain the broth, turn the cooled vegetables into a mashed blender. Add milk, boil for no more than two minutes.

In the queue for such a soup there will be not only kids, but also happy parents!

Cooking a healthy casserole

Ingredients:

  • feta cheese + another grade of cheese for decoration - 200 and 50 g, respectively;
  • bulbs - 2 pcs.;
  • zucchini - 1 kg;
  • eggs - 4 pcs.;
  • cloves of garlic - 3 pcs.;
  • vegetable oil, herbs, salt.

Cooking:

  1. Coarsely rub the peeled zucchini, put it in a colander.
  2. Finely chop the onion heads, allow to soften.
  3. While we were busy at the stove, there was already excess liquid from pieces of vegetables. Add the fried onions, beaten eggs, chopped feta cheese, garlic, salt, pepper and chopped greens to the thick mass.

Put the resulting mass into a mold, sprinkle with grated cheese and send the casserole for half an hour to the oven (190 ° C).

Steamed diet cakes

Ingredients:

  • egg white;
  • flour - 50 g;
  • zucchini - 1 pc.;
  • salt, herbs, pepper - optional

Cooking:

  1. We already know how to prepare vegetables for pancakes. In the crushed and squeezed squash, we add beaten egg white, flour, salt and spices, chopped greens. Knead a homogeneous dough.
  2. Pour water into the capacity of the double boiler, grease the appliance bowl with oil, form pancakes.
  3. We spread the products to the bottom of the dishes and leave for a couple of quarter of an hour from the beginning of the boiling liquid.

Winter preparations from zucchini

The main condition for the quality preservation of products is strict adherence to hygiene and cleanliness.

This requirement applies to both raw materials for workpieces and kitchen utensils used in the process.

Korean zucchini for the winter

Ingredients:

  • carrots - 300 g;
  • sweet pepper - 100 g;
  • onions - 300 g;
  • cloves of garlic - 10 pcs.;
  • young zucchini without seeds - 1 kg;
  • sunflower oil - 60 g;
  • table vinegar (9%) - 30 g;
  • seasoning for Korean salads - 1 tsp;
  • regular sugar - 60 g.

Cooking:

  1. Cut peel from zucchini, peel carrots. We grind the vegetables on a special Korean grater and put them in a convenient bowl.
  2. Add chopped peppers and onions, chopped cloves of garlic to the vegetables.
  3. We combine in a bowl butter, Korean seasonings, sugar, a pinch of salt. Pour the resulting marinade into the vegetable mass, lightly tamp the composition, and in closed form we send it to the refrigerator for a day.
  4. We get the salad, put it in clean jars. Fill with the marinade formed during the night, sterilize for 40 minutes and tightly roll the containers.

We send the chilled workpieces to a cool place for winter storage.

Caviar from zucchini “Lick your fingers”

We have already been drooling, getting acquainted with the recipes of all yummy from zucchini, but this is not all the tests! The next conservation will cause no less vivid and very tangible impressions.

Ingredients:

  • sweet carrots - 800 g;
  • tomato paste - 30 g;
  • onions - 350 g;
  • oil (olive, sunflower) - 150 ml;
  • zucchini - 1.5 kg;
  • pepper - ½ tsp;
  • regular sugar - 60 g;
  • coarse salt without iodine - 30 g;
  • bottled water - ½ faceted glass.

Cooking:

  1. Cut the peel from the zucchini, chop the fruit into cubes. Coarsely rub the peeled carrots. We keep in mind that the recipe indicates the weight of already prepared vegetables.
  2. We spread the products in a pan, pour purified water and simmer for 40 minutes in a closed form over a quiet fire. Mix periodically.
  3. Cool the finished vegetables, grind with a blender, return to the pan. Add tomato paste, salt, white sugar, pepper and oil. Continue heating the food under the lid.
  4. After 25 minutes, spread the finished caviar from the zucchini into sterilized jars.Roll up containers, turn over and leave in this state until completely cooled.

We do everything quickly, simply, but definitely, with taste!

Fried garlic zucchini

Ingredients:

  • tomatoes - 4 pcs.;
  • chives - 15 pcs.;
  • zucchini - 4 pcs.;
  • oil - 70 g;
  • acute adjika - 50 g;
  • we select spices and seasonings according to preferences.

Cooking:

  1. We divide the clean zucchini into cubes, cut the tomatoes into small pieces. Heat the aromatic oil in a pan, spread the vegetables, fry for 10 minutes until golden brown, stirring occasionally.
  2. Add chopped garlic, hot adjika, spices and salt. We extinguish for 20 minutes over low heat, after which we lay out on clean containers and roll up. Turn over and leave to cool.

Blank "Mother-in-law's tongue"

Ingredients:

  • tomatoes - 1 kg;
  • sweet pepper - 1 pc.;
  • zucchini - 1 kg;
  • regular sugar - 80 g;
  • sunflower oil - 130 ml;
  • salt - 60 g;
  • table vinegar (9%) - 50 ml.

Cooking:

  1. Grind pepper and tomatoes in a home processor, put the resulting mass into a pan, bring to a boil.
  2. Peel the zucchini, cut into slices (thin slices), and place in a hot tomato composition along with salt, sugar and fresh butter.
  3. Boil for half an hour, attach table vinegar. After 5 minutes, finish cooking.

We pour the workpiece into sterilized jars, roll up containers, turn over, wrap. Leave to cool.

Fancy dried zucchini for the winter

The wonderful qualities of vegetables presented us with another surprise - an original way of a sweet preparation that perfectly preserves the taste of a summer product.

Ingredients:

  • zucchini - 2 kg;
  • regular sugar - 600 g.

Cooking:

  1. Thoroughly wash young fruits without seeds, dry with napkins, cut into thin plates up to 5 five mm thick. It is advisable to use circles of approximately the same size so that all slices are prepared at the same time.
  2. We spread the zucchini in a bowl, pour sugar and mix, carefully distributing the sweet composition. We leave the products for a day. During this time, the zucchini will absorb white crystals, start up the juice, change the structure and form a thick syrup. Periodically interfere with the components of the dish.
  3. We squeeze the fruit from the liquid composition, put it in one layer on a baking sheet covered with parchment paper, and send it for 3 hours to the oven (100 ° C). Periodically be sure to check the status of zucchini!
  4. At the end of cooking, leave the yummy in the oven. We expect the circles to cool completely, after which we get them out, place them in a clean, dry, airtight container. Our sumptuous dessert is ready.

In such a simple way we got a great treat for children and adult sweets lovers!

Pickled zucchini for winter without sterilization

Ingredients:

  • chives, peppercorns - 15 pcs.;
  • horseradish leaves (2 pcs.) and currants (3 pcs.);
  • zucchini - 2 pcs.;
  • vinegar (9%) - 150 ml;
  • salt - 50 g.

Cooking:

  1. Rinse the greens thoroughly, shake off the liquid and leave it on a clean towel so that excess droplets of water drain.
  2. We wash and dry the fruits, remove the peel, divide the zucchini in half, remove the core, cut into cubes. Chop the garlic into thin plates.
  3. We begin to bookmark products in sterilized jars. At the bottom of the containers we place the halves of horseradish, currants, peppercorns and cloves of garlic.
  4. Next, fill the containers with vegetable cubes. We do it as tightly as possible, eliminating the formation of large voids. Pour boiling water over everything, leave to insist for 3 hours.
  5. After that, pour the liquid into the pan. Add a little water (enough for the whole preservation), salt, sugar, vinegar.
  6. We boil the brine, fill the jars to the top, tighten the lids tightly. Cooled pieces of pickled zucchini are sent to the cellar.

The presented recipes for quick and tasty home-made zucchini only open the door to the vast culinary realm of simple and wholesome food. In order to comprehend its secrets, one does not have to go to distant lands, because it is nature itself that gives us its inexhaustible possibilities!

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