Historically, squash is a traditional Indian product along with pumpkin, corn and beans, and they were brought to Europe from America only in the 16th century. And since then, this simple but extremely useful product has gained popularity in many countries of the Eurasian continent, and talented culinary experts have created many wonderful recipes based on it. In this article, you will find detailed information with algorithms for how to deliciously cook zucchini, having the most familiar products at hand, as well as some tricks for choosing and handling them.

A little about zucchini

To say that these vegetables are extremely useful is to say nothing about them. After all, the value of zucchini for the beneficial work of the gastrointestinal tract is simply undeniable. Their tender pulp is very carefully digested in our body, without creating stress for it. On the contrary, zucchini stimulates the intestines, adsorbs toxins well, promotes the elimination of excess cholesterol, and also causes a quick feeling of fullness, as a result of which you will not overeat other, heavy, high-calorie foods. And this is very valuable for people suffering from obesity and diabetes mellitus and who are forced to strictly monitor their diet. And the content of vitamins A and C (in large quantities), potassium, magnesium, calcium and iron in zucchini makes them also extremely useful for a growing child's body.

Zucchini cooking technologies

Many recipes have already been invented on the basis of this product, since it is extremely easy to use and goes well with other vegetables, meat, chicken and even fish. Therefore, you can always figure out how to cook delicious zucchini, spending very little time. They can be fried and baked in the oven, added to stewed stews and salads, made on their basis a vegetarian filling for pies and even pasties, prepared for the winter in the form of caviar, cooked the most delicate soup puree, stuffed with meat ingredients and much more. However, before you can deliciously cook zucchini according to one of these recipes, you need to choose them correctly. So, more preferable are young fruits weighing about 300 grams, with a thin skin and soft unripe seeds. Their only drawback is their short shelf life, but they are especially good for fresh salads, stews and baked goods toppings. Therefore, for a start, we will learn how to cook young zucchini deliciously.

Puree soup: preparation

If you have never tried cooking with this technology, then this recipe is just a godsend for you. This is because the puree soup turns out to be very tender and literally melts in your mouth without much effort and a complex list of ingredients. Plus, this will add to the list of the simplest recipes for how to cook delicious zucchini for a child. So, for the puree soup we need a quarter of a chicken (you can also use a soup set or a couple of small legs), 200 ml of cream, 1 fresh carrot, a potato and an onion, about 4-5 young zucchini, a clove of garlic, a little vegetable oil, laurel sheets, spices and bread for croutons. We start all by setting the chicken to boil to get a good broth, while at this time we peel all the vegetables and rinse them under running water. Next, cut potatoes and zucchini into cubes, carrots into thin strips, and onions into half rings. We heat a cauldron with vegetable oil on a fire and first of all we throw in onions and carrots, fry slightly, until yellow. Then add potatoes and zucchini, squeeze out a clove of garlic, mix well and simmer for about 10 minutes.

The final stage

While cooking the broth, do not forget to remove the foam in time, lightly salt and add a couple of laurel leaves. We bring it to readiness, take out the chicken, you can cut it into small pieces and serve with the future puree soup. Next, pour the broth into a cauldron with vegetables and transfer to low heat so that everything is cooked well and the vegetables become soft. After that, heat the cream in a small metal ladle or a small saucepan until it is almost hot. Separate the broth from the vegetables, and beat the resulting mass with a blender right in the cauldron until the consistency of a delicate puree, then add the broth, spices to taste (salt, allspice) and heat it over low heat for another 5-7 minutes. In conclusion, cover the cauldron with a towel to brew, and at this time in a frying pan in vegetable oil fry pieces of bread until golden brown. We serve them to our household along with soup and sliced \u200b\u200bchicken. You can be sure everyone will be very happy!

Rosan

Another extremely simple and quick recipe for how to cook young zucchini deliciously is rosanne. It takes literally 10-15 minutes to prepare it, and about 20. The baking process in the oven takes about 20. Therefore, busy housewives will be very happy with such a valuable acquisition in their cookbook, and the family - with a brand new culinary masterpiece. So, for the emergency preparation of a vegetarian rose, we need half a pack of frozen unleavened puff pastry, 1-2 small young zucchini, 1 chicken egg, 150-200 g of hard cheese and some spices to taste and, according to preferences, almost any dry herbs with not too much sharp taste. Allspice and a little clove give a very pleasant smell and a little piquant taste, but this combination can always be replaced by your own choice. So, put the dough for gentle defrosting in a cup and either wrap it with a towel, or put it closer to a warm radiator. At this time, we prepare the zucchini: mine, cut off the stalk and cut them into as thin slices as possible. Next, roll out the dough thinly, like on a pizza (5-6 mm thick), put it in a baking dish greased with vegetable oil, slightly bending the edges inward, and begin to spread the zucchini on top in a circle.

Put in the oven

Thus, we fill in the entire form, the surplus can be evenly spread out with a second layer. Now break the egg into a bowl and beat thoroughly, rub the cheese on the finest grater, and sprinkle the zucchini with a mixture of salt and favorite spices. Using a brush, brush them with a beaten egg and sprinkle with cheese shavings. We put all this in an oven preheated to 200-220 degrees Celsius for 20-25 minutes. We determine the readiness of the rose tree in several ways: firstly, over the brownish crust of the cheese, secondly, we pierce it with a fork (the zucchini should be soft, like mashed potatoes), and thirdly, we check the dough with a toothpick: if it does not stick to it, but a straw remains hot and dry, which means the dish can be removed from the oven. So we learned another simple recipe for how to cook delicious zucchini. This rose should be served with light vegetable soups: this way you will enhance the pleasant spring taste of the dish and will be able to keep your figure in good shape. Enjoy your meal!

Stuffed zucchini

If you are wondering how else to surprise your household with light vegetable dishes and how you can cook zucchini deliciously, then the answer is simple: they need to be stuffed! To do this, we use the simple principle of making stuffed cabbage rolls from bell pepper. For such a dish, we need very little: 2 medium onions, three large zucchini (preferably of the same thickness throughout the fruit), 300 g of fresh mushrooms, a clove of garlic, 2 tomatoes, 200-300 g of Mozzarella cheese, vegetable oil and spices to taste. So, first we prepare all the products. First, wash the zucchini and cut them across into 3-4 pieces, then carefully remove the core from them with a spoon, and rub the resulting "barrels" inside with salt. We leave them like this, and at this time we wash and grind mushrooms into slices, and onions into cubes. We put a frying pan with vegetable oil on the fire and fry these two ingredients until half cooked, add the zucchini core and squeeze out the garlic, salt and pepper a little, set aside.

Stuffing

In order for our filling to properly fix itself in the zucchini "casks", you need to add finely grated cheese to it, which will melt in the oven and glue the whole mass. Now, using a tablespoon, fill the already salted workpieces and place them on a greased or foil-covered mold. For beauty, you can also cut the tomatoes into slices and, as it were, “cover” the barrels. In this form, put the dish in an oven preheated to 150-175 degrees Celsius for about 30-40 minutes. Before taking out the form, make sure that the dish is ready: firstly, the tomato lid should dry out and brown, like the outer sides of the barrels, and it is better to try the filling for persuasiveness. So you learned how to cook delicious stuffed zucchini. Such a spring dish will surely delight your household, especially if you serve it with fresh bread or a side dish.

Recipe for the winter

But how to cook delicious pickled zucchini, we will tell you further. This dish will be able to delight you all winter long and generously present with stored vitamins, if it is made correctly and according to the recipe. So, it will need 5 kg of young zucchini (so-called "milk"), dill umbrellas, horseradish and laurel leaves, allspice peas and garlic, plus, if desired, you can add hot red pepper and horseradish root for pungency and piquancy. To make brine, you need 3.5 liters of water, 6 tablespoons of salt and 5 - sugar, as well as 300 ml of 9% vinegar. For preservation, small cans, liter or 750 ml, are best suited so that you can eat all of its contents in a couple of days. After all, even if this dish is prepared in vinegar, you should not keep it open for a long time. We thoroughly wash all the cans, we will not sterilize them now. After that, prepare the brine: pour water into a large saucepan, add salt and sugar, wait for it to boil. Next, add vinegar, stir well and leave over low heat.

We roll up the cans

At this time, we prepare all the herbal ingredients: wash everything under running water, cut the horseradish leaves into large pieces, peel the garlic and, if necessary, cut in half, tear off the twigs from the dill, and chop the zucchini into thin circles or cubes. Now we evenly distribute all the fragrant components over all the jars, fill the zucchini tightly, fill it with already boiled brine, lay it out over the lid. Now we start sterilization: we take the largest saucepan, put several cans in it, fill it with boiling water from a kettle to a level just below the necks and put it on a small fire. When the water boils, wait another 10 minutes, and after that the cans can be removed and rolled up. Here's a simple way to cook delicious zucchini. The recipe, you see, is not at all complicated, perhaps somewhat laborious.

Vegetable puffs

If you are a fan of more high-calorie dishes, we suggest learning how to cook deliciously fried zucchini. To do this, first thoroughly wash them, cut off the stalk, cut into rounds 4-5 mm thick, no more. Now we put them in a large cup and salt very well until they begin to ooze out. So they should stand for about 20-30 minutes, and then proceed to frying. To do this, take a large frying pan, pour in the vegetable oil, then, when it heats up, put a circle of zucchini one by one, dipping it in flour. Fry until golden brown, turn over and wait again. Of course, it will take quite a long time, but the result is worth it. When everything is ready, put a few pieces on another dish in one row, spread tomato slices on top and brush with sauce (to taste: mayonnaise with crushed garlic and chopped herbs). These vegetable sandwiches go very well with soups with fresh croutons.

Stewed zucchini with meat

For a beloved husband who has returned home after a hard day at work, a roast will be a good surprise. And if you want to surprise him with a new recipe, then the best option would be to learn how to cook delicious zucchini with meat. So, we need a pound of it (lean pork flesh is best suited), and another 1 carrot, medium tomato, bell pepper and a couple of onions, 2 zucchini or zucchini, a clove of garlic, vegetable oil and spices to taste. We start everything as always: wash all the vegetables, peel, cut. Carrots, onions, zucchini and bell peppers - in thin slices, meat - in cubes with a side of 2 cm, scald the tomato with boiling water, remove the skin and cut in the same way. Next, fry the onion in a cauldron in vegetable oil until golden brown, add meat to it. During the preparation of this dish, you should stir it more often so that nothing burns to the walls of the cauldron. And finally, add all the other vegetables to the meat.

Completion

So, first we lightly fry all this, and then fill it with cold water, cover tightly and set to simmer over low heat until all the ingredients, and especially the meat, are softened. Little by little add salt, black and allspice to the cauldron, squeeze out the garlic. We periodically check for readiness: we pierce the meat with a fork, and taste the broth for salt, add more if necessary. At the end, you can add chopped greens for decoration, and such a roast should be served with hot croutons and a salad of fresh vegetables. So we learned how to cook deliciously stewed zucchini for our beloved husband. Enjoy your meal!

Hello dear readers. Now the season of zucchini has come. I don’t know how anyone, but I really like this beautiful, inexpensive, and, if cooked correctly, delicious vegetable. We already have a lot of recipes in our piggy bank that we prepared, and of course we shared with you. Today I decided to choose my favorite zucchini recipes, to show what can be made from zucchini. Recipes will be accompanied by photos, if not, then a link to a step-by-step description with a photo will be under the recipe. And there will also be video recipes, if you suddenly have questions.

The content of the article:
What can be made from zucchini

Zucchini blanks for the winter

What can be made from zucchini

• Zucchini - 1.5 kg.
• Onions - 2 pcs. (250 gr.)
• Carrots - 3 pcs. (250 gr.)
• Salt - 1 tsp
• Vegetable oil for frying vegetables
• Ground black pepper to taste
• Greens to decorate the finished dish

Preparation:
1. We prepare vegetables. We clean the onions and carrots, wash the zucchini and cut off the tails.
2. Chop the onion. Three carrots on a medium grater. Can be diced if you like the beautiful look of the finished stew.
3. We cut the zucchini.
4. Fry onions and carrots in vegetable oil until the onions are translucent.
5. Add chopped zucchini to the pan, to the fried vegetables. Salt.
6. Simmer over medium heat for about 25 - 30 minutes, stirring occasionally. Pepper to taste before being ready. Serve sprinkled with finely chopped parsley and dill.
It can be served both hot and chilled.

Ingredients for the dough:

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

Vegetable oil for frying squash pancakes

Ingredients for greasing the cakes:

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

Tomatoes - 2 pcs.

Zucchini pancake cake preparation:

I have young zucchini, if you have large zucchini, then you can remove the seeds and cleanse the skin. The best zucchini cake is made with young vegetables.

1. I washed the zucchini and dried it with a paper towel. I rub the zucchini on a medium grater (on a coarse one). I add salt and leave for 5-10 minutes to let the zucchini juice.

3. I drive 3 eggs into zucchini, add flour in portions and alter everything.

4. Now we need to extinguish the soda with vinegar and add to the squash pancake dough. Gradually, I added flour. It took me 6 tbsp. spoons.

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

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

7. I put each pancake on a separate plate on a paper towel and let it cool. I spread it on a paper towel so that the excess vegetable oil is absorbed.

Cooking sauce for greasing pancakes

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

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

I add salt and pepper to the sauce to taste, mix everything.

Collecting pancake zucchini cake

Between the layers, I will lay out fresh tomato sliced \u200b\u200binto slices. You can fry onions and carrots.

1. I put the pancake on a plate, grease it with the prepared sauce and spread the tomato slices, put the second pancake on top and grease it with the sauce in the same way and spread the tomatoes.

2. Thus, we collect the whole cake.

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

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

Ingredients for the casserole:

• 2 medium courgettes
• 3 eggs
• 150 grams of flour
• a tomato
• salt to taste
• a couple of cloves of garlic (optional, I did not add)
• vegetable oil for lubricating the mold

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

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

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

5. Put the squash mass into a baking dish. The mass needs to be leveled.

6. The tomato must be washed, dried with a paper towel and cut into circles with a sharp knife.

7. Hard cheese three on a coarse grater. Now put tomato slices on the zucchini casserole and sprinkle everything on top with grated hard cheese. ...

8. We send the casserole to the oven preheated to 200 ° C. I baked a zucchini casserole for about 45 minutes.

9. Put the prepared casserole on a plate and let cool. The casserole is very tasty when warm, but you can also eat it cold.

Children usually do not really want to eat zucchini. And zucchini are healthy vegetables, and they are eaten with pleasure as a casserole.

Well, on top of the zucchini casserole, you can even sprinkle with ketchup, even pour mayonnaise, even sour cream, if you don't have enough piquancy in the dish.

• 1 medium zucchini
• 1 egg
• 0.5 teaspoon baking soda, quench with vinegar
• 3 tbsp. tablespoons of flour with a small slide

Recipe

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

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

4. Put a frying pan on the fire, pour a little vegetable oil into it. When the frying pan is warmed up, put our zucchini pancakes with a tablespoon, until more precisely not pancakes, but marrow mixture on pancakes. We fry over low heat so that they do not burn on top, and do not turn out to be raw inside. Because of the soda, our pancakes are fluffy.

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

You can serve zucchini pancakes with sour cream or mayonnaise.

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

Zucchini stuffed with minced chicken in the oven

• Zucchini - 4 pcs.
• Onions - 1 pc.
• Chicken fillet - 2 pcs.
• Crackers - 100 gr.
• Salt is an incomplete teaspoon
• Ground black pepper to taste

Recipe:

1. Prepare the zucchini. Mine, cut in two along and cut out the middle.

2. We twist fillets, zucchini seeds (everything that was cut out), onions, crackers into a meat grinder.

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

4. Put minced meat into our boats from zucchini with a slide, crush.

5. Lubricate the baking sheet, lay out the boats. We send it to the oven preheated to 200 ° C for 30 minutes. Look at the readiness of the minced meat.

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

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

You can find out where we put the rest of the minced meat, and see a more detailed description.

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

Step-by-step cooking recipe

1. Zucchini should be rinsed well with cold water. You can cut the zucchini along, you can cross. Cut out the middle of the zucchini.
2. Grease a baking sheet with vegetable oil. Salt the prepared zucchini and put in a baking sheet.
3. We wash the mushrooms well. We cut them into small cubes.
4. Peel and cut onions into small cubes.
5. Clean and rub the carrots on a coarse grater.
6. Clean and rub the garlic on a fine grater.
7. Mix champignons, onions, carrots, garlic and sour cream to make a dressing.
8. We fill the boats and zucchini cups prepared in accordance with point 1 with the dressing prepared in accordance with point 7.
9. We rub the Dutch cheese on a coarse grater.
10. Sprinkle the squash boats and cups with cheese grated in accordance with point 9.
11. We bake vegetable marrow "cups-boats" in the oven for at least 40-50 minutes. Set the temperature in the oven to 180 degrees Celsius.

You can see the step-by-step recipe from the photo.

Zucchini rolls with chicken and cheese in the oven

We need:

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

1. We wash and cut the zucchini into strips about 0.5 cm in size.

2. We put in an oven preheated to 200 ° C for 7-8 minutes, having previously greased with vegetable oil. This will make the zucchini slightly softer.

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

4. We take out the zucchini and put it on a plate, let it cool.

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

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

7. Roll up the rolls and string them on skewers.

8. We send to the oven. We bake the rolls for 25-30 minutes. At a temperature of 180-200 degrees. Then we take out the zucchini rolls and let them cool.

This dish can be eaten warm or cold.

A recipe with a more detailed description can be seen

Dough:

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

Filling:

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

Additionally:

• Vegetable oil - 1 tablespoon

Recipe:

1. Wash the zucchini, cut off the peel with a thin layer. To prepare a roll, you need 600 gr. such peeled zucchini. We rub them on a coarse grater, salt.

2. Stir the grated vegetables with salt, leave for 10-15 minutes to let them juice. We squeeze the resulting juice, it is not needed.

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

4. Thoroughly mix the dough until the lumps of flour disappear.

5. Beat the cooled egg whites until firm foam. Add a few tablespoons of whipped proteins to the vegetable mass.

6. Gently mix the dough with a spoon with movements from top to bottom, add a few tablespoons of protein mass again, mix. We do this until we run out of beaten egg whites.

7. Cover the baking sheet with good quality parchment, grease it with vegetable oil (if not greased, it will be difficult to separate the dough from the parchment). Wash the parsley, dry it with a paper towel, put the leaves on the parchment.

8. Using a spoon, gently spread the dough on a baking sheet so as not to knock the pattern out of the greenery. We level the dough so that it is the same thickness throughout the baking sheet.

9. Bake the dough in the oven preheated to 170-180 degrees, about 15-20 minutes. It is important not to overdry the cake!

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

11. Preparing the filling. In a bowl, combine curd cheese, chopped garlic, chopped herbs, salt to taste. Using a blender, grind the filling thoroughly. You should get a fragrant and homogeneous mass.

12. Carefully remove the parchment from the dough so that the drawing from the greenery does not get lost. Cover the cake evenly with the filling.

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

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

Preparation:

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

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

3. Put on a paper towel to remove the remaining vegetable oil. Let it cool.

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

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

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

7. A tomato slice can be placed in the center. Decorate as desired.

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

What can be prepared for the winter from zucchini

Zucchini - 750 gr.
Carrots - 200 gr.
Salt - 0.5 tablespoons
Sugar - 2 tablespoons (no slide)
Vegetable oil - 60 ml.
Seasoning for carrots in Korean - 1-2 tablespoons
Table vinegar 9% - 40 ml.

Recipe:

The zucchini should be small, thin-skinned and firm in the middle, and the carrots should be fresh and juicy. If, nevertheless, you did not manage to find such, then remove the skin from the zucchini and remove the loose core with seeds. In this case, you need 750 g of exactly prepared zucchini. I love this preparation more spicy, so I use a hot seasoning.

1. Wash zucchini, remove the stalks and inflorescences.

2. Carrots are thoroughly cleaned and washed.

3. Rub the prepared zucchini into a deep bowl on a special grater for Korean salads.

4. Zucchini is rubbed with the peel, as small fruits are used. It turns out long vegetable noodles.

5. Then rub the carrots to the zucchini in the same way.

6. Add the rest of the ingredients to the grated vegetables.

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

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

9. We prepare jars, sterilize. For a given amount of ingredients, you need two half-liter cans. We lay out the grated vegetables tightly in jars, fill with the resulting juice.

10. Cover the salad jars with lids boiled in water.

11. In a wide saucepan, lay out the bottom with a towel, then place the jars with the blank. Pour cold water up to the shoulders of the cans and put the pan on the fire. I sterilize the salad 20 minutes after boiling the water.

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

13. We send to the bathhouse until it cools completely.

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

Canned zucchini recipe

We will need:

• zucchini (I do not specify the quantity, it is filled with brine)
• parsley,
• garlic,
• bay leaf,
• allspice.

Brine:

• 1 liter of water
• 2 tbsp. tablespoons of salt with a slide,
• 200 grams of sugar
• 180 grams of vinegar
• 100 grams of vegetable oil.

Preparation:

1. Zucchini, parsley need to be washed, clean the garlic, prepare bay leaves and peppercorns.

2. In a liter jar on the bottom, 2 bay leaves, 2 peppercorns, 2 garlic cloves, chopped into pieces, a handful of chopped parsley.

3. Then cut the courgettes into cubes.

4. Put the zucchini cut into cubes in a liter jar, up to half, then add another handful of parsley, and add more zucchini until the jar is full. And so we fill all the cans.

6. Fill the marrow in jars with brine.

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

8. Zucchini roll up and leave to cool.

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

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

To prepare the salad, you will need the following products.

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

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

2. Cut the bell peppers into cubes. Cut hot peppers into small cubes, it is better to do this with gloves, because after this operation, hands may burn, especially if there are wounds or scratches.

3. Peel, wash, chop the garlic.

4. Put the chopped vegetables into a deep saucepan.

5. Add sunflower oil and water.

7. Followed by salt, sugar, black pepper and cloves.

8. Finally add chopped garlic.

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

10. We spread the prepared salad in sterilized jars, distributing evenly both the thick mass and the resulting sauce.

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

12. Banks are turned upside down and covered with a blanket for a day.

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

Homemade recipe for cooking squash caviar with mayonnaise

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

1. We take 6 kilograms of zucchini, if these are young zucchini, then they need to be washed and cut, and if the zucchini are large and have large seeds, then they must be peeled and removed from the middle (seeds). Grind the zucchini in a meat grinder.

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

3. Pour zucchini and fried onions into a saucepan.

4. Add sugar to onions and zucchini, salt, mayonnaise. Mix everything well. We extinguish this for 3-4 hours.

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

6. Put caviar in sterile jars and roll up with sterile lids.

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

A recipe with a step by step photo and a detailed description can be seen.

Your attention was presented with 13 step-by-step recipes with a photo. Now you can easily decide what delicious dish you can make from zucchini. And both for now and for the winter.

Bon appetit and good preparations!

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

Ingredients (for 3-4 servings)

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

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

Zucchini stuffed with minced meat in batter

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

Ingredients

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

1. Prepare the zucchini. Rinse the vegetable, cut off the tails, remove the skin with a sharp knife. Core with seeds.
2. Cut the zucchini into thin, hollow rings. Prepare minced meat or take ready-made. Gently fill each zucchini circle with minced meat, tightly closing the core.
3. Prepare the batter. Mix milk in a deep bowl, break eggs. Season with salt and pepper, add spices. Beat the mixture thoroughly.
4. Pour flour separately. Dip each zucchini circle, stuffed with minced meat, first in flour, then dip in batter.
5. Grease a frying pan with sunflower or olive oil, put the zucchini rings on it. Fry for about 5 minutes on one side, then turn over and continue cooking for another 5 minutes. Put on a paper towel, wait for excess fat to drain and serve.

Zucchini puree soup with carrots and herbs

Creamy squash soup has a light and pleasant taste.

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

1. Take ready-made chicken broth or cook it yourself. Boil the chicken breast. Peel and chop the carrots, add to the broth, season with salt, pepper, add dry dill and parsley.
2. Prepare the zucchini. Rinse them in cool running water. Cut off the tails, peel off the skin with a sharp knife. Cut into large cubes. Add to boiling broth and simmer for 10 minutes, until vegetables are quite soft.
3. Strain the broth through a slotted spoon. Put the vegetables in a deep bowl and beat gently with a blender until they become a homogeneous mass. Arrange the resulting puree soup on plates and stir.

Zucchini stew with tomatoes and garlic

A fragrant vegetable stew will decorate a summer table, it will be an excellent side dish for meat or fish. Cooking it quickly, but eating it is very tasty.

Ingredients

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

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

Vegetable stew with zucchini and potatoes

Another option for vegetable stew is with the addition of potatoes. This will make the dish even more satisfying and rich, and the quick recipe will take no more than 20 minutes.

Ingredients

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

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

Zucchini stuffed with rice and feta cheese

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

Ingredients

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

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

Couscous with zucchini and asparagus

A traditional oriental dish has become popular in European cuisine in recent years. Any additional ingredients can be added to the cereal, but zucchini go especially well with it.

Ingredients

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

1. Prepare the couscous. Pour the cereal with 250 ml of hot water. Cover the dish with a lid and leave until the couscous has absorbed all the water and swells.
2. Rinse the pepper and zucchini. Cut the pepper into thin strips. Remove skin from zucchini, cut off ends. Cut into slices of any size.
3. Grease a frying pan with sunflower or olive oil and reheat. Fry the peppers and zucchini, add asparagus to the vegetables in a couple of minutes. The ingredients should remain crispy.
4. Take out the couscous and transfer to a deep plate. Remove vegetables from heat, stir gently and add to couscous. Finely chop the greens together with the onions and mix with the couscous.
5. Prepare a dressing for the dish. To do this, mix olive oil, wine vinegar, salt and pepper. Season with couscous, mix thoroughly. After a couple of minutes, when the sauce has soaked the vegetables, the dish is completely ready.

Zucchini and cheese pie

Zucchini can be used to make delicious pastries - for example, an airy cheese pie.

Ingredients

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

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

Mayonnaise can be replaced with sour cream.

When guests are on the doorstep or are simply too lazy to cook something for a long time, quick meals will always be the ideal option. Today's selection is dedicated to quick dishes from zucchini, in the summer-autumn period they live in our refrigerators. All dishes are provided with detailed descriptions and photos, and the total cooking time will not take more than 30 minutes, so it will not be difficult for you to cook quickly and tasty.

Zucchini pasta in creamy sauce

You can use any pasta, pasta, or spaghetti for this recipe. For cooking you will need:

• 400 gr of any pasta;
• 1 small zucchini;
• 2-3 cloves of garlic;
• 1/2 cup cream
• 50-60 grams of any cheese - grate;
• lemon juice and its zest (optional);
• 1 s.l. butter;
• 1 tbsp olive oil;
• salt, pepper and your favorite seasonings.

Preparation:

1. Boil the pasta until tender, according to the instructions on the package.

2. We turn to the zucchini, they need to be washed, cut off the ends and cut into pieces, no more than 5 cm. Melt 1 tablespoon in a large skillet over medium heat. butter and fry the zucchini for 5-7 minutes until soft. Add salt and pepper to your taste.

3. When the courgettes are soft, reduce heat and add cream, heat but do not simmer. Add cheese and stir gently, let the cheese begin to melt. If the sauce is thick, you can add more cream or water.

4. Put the pasta in the finished sauce and stir, add the juice and lemon zest. And the pasta with zucchini in a creamy sauce is ready! Fast and tasty.

When serving, you can sprinkle the pasta with herbs and add pasta seasoning.

Helpful! Processed cheese can be used instead of regular cheese.

Oven baked zucchini - quick recipe

The easiest and fastest zucchini recipe to prepare. For him you need:

• 2 medium-sized zucchini;
• 50-70 gr. your favorite cheese;
• salt, dried garlic, and any of your herbs.

1. First, let the oven preheat to 180-200 degrees. Take a baking sheet and line it with parchment or other baking paper.

2. Wash the courgettes, cut off the ends and cut them into thin circles. Put the circles on a baking sheet, sprinkle with salt, spices and on each circle a little grated cheese.

3. Place the baking sheet in the oven and bake for 15-20 minutes until the courgettes are tender and the cheese is melted. Done! Fast, tasty and healthy!

Quick squash cream soup

If you need to cook something very quickly, this recipe is just a “meteor” among the recipes. This soup can be eaten hot or cold. For him you will need:

• 1 medium zucchini or zucchini;
• 1 glass of cream 10%;
• salt and pepper to taste.

Preparation:

1. Zucchini should be washed, cut into cubes and placed in a saucepan or blender bowl. Using a blender, beat the puree, add the cream and mix again to the desired consistency, season with salt and pepper. And the cold version of the soup is ready!

2. For a warmer version, pour the puree into a saucepan and bring the soup to a boil, turn off the heat. And the hot soup can be served!

A quick and easy zucchini garnish

Such a side dish is ideal for any meat or fish dish, and is not bad as an option for a light dinner. For him you will need:

• 1 large or 2 small zucchini;
• 1 onion;
• 2 medium tomatoes;
• 1 tbsp fresh or dried thyme;
• salt, pepper to your taste;
• olive oil.

Preparation:

1. First, prepare the vegetables: peel and cut the onion; wash the zucchini and cut into cubes or semicircles; tomatoes - cubed.

2. Heat a frying pan over medium heat, add oil. Put the zucchini and onion, simmer for 3-5 minutes, until the zucchini is slightly soft, then add the tomatoes and simmer for another 5-7 minutes. Season with salt, add thyme. Zucchini garnish is ready!

Zucchini rolls - quick and delicious recipes

If you are thinking about which dish to cook from zucchini quickly, then rolls are what you need, tasty and healthy. Rolls can be both vegetable and vegetarian, and with meat. Read all recipes in the special.

Zucchini fritters - recipe with photo

More in a special selection. For 6-8 pancakes you will need:

• 1 large or 2 small zucchini, you can take zucchini;
• 1-2 carrots;
• 2 tbsp tablespoons of flour;
• 1 egg;
• salt pepper;

Preparation:

1. Put the oven to heat up to 180-200 degrees. Peel the carrots, wash the zucchini and grate everything. Drain excess water from zucchini.

2. In a bowl, combine the zucchini, grated carrots, egg and flour. Add salt and pepper.

3. Place parchment or foil on a baking sheet, grease with oil and use a spoon to form pancakes, they should be about 1 cm thick.

4 Place in a preheated oven, bake on one side for about 10-15 minutes, gently turn with a spatula and bake for another 10 minutes. Then let cool and can be served.

Zucchini, due to its neutral taste, which makes it possible to combine it with any components, has earned the love of many housewives. Zucchini dishes are tasty and healthy, because vegetables contain fats, proteins, organic acids, copper, calcium, potassium, phosphorus. Thanks to this, the zucchini is well and easily absorbed, while removing excess cholesterol and toxins from the body along with the liquid. The zucchini are fried, boiled, baked, grilled, they produce many great dishes worthy of the attention of real gourmets.

Quick and delicious zucchini recipes with photos

In August, zucchini is the most popular product from the garden, so many housewives are wondering: what to cook quickly and tasty from it? This vegetable makes a lot of interesting dishes in cooking. The versatile product allows you to bake muffins, puddings with apples, oranges, dried fruit in dough, chocolate cakes. You can find the recipes below, where you will find side dishes and snacks as well as soups. Zucchini dishes saturate the body with fiber and other useful substances, so they deserve to be on your table.

Marrow caviar with garlic in a slow cooker

The most popular dish that you can make deliciously and quickly from zucchini is caviar. Delicious, appetizing appetizer, which is served for breakfast, lunch and dinner for children and adults, will delight the household. The classic recipe for the dish was created during the Soviet Union, when caviar was the number one dish on any table due to its availability and cheapness. For the correct preparation of the dish, we need:

• carrots - 2 pcs. medium size;
• zucchini - 1.35 kg;
• garlic - 5 cloves;
• onions - 2 pcs. medium size;
• grated tomatoes - 1/3 cup;
• bay leaf - 2 pcs.;
• sugar - 1 tsp;
• olive oil - 2 tablespoons;
• cayenne pepper - 0.5 tsp;

Step by step cooking:

• We wash the zucchini, grind it on a grater, transfer it to a bowl. Sprinkle them with salt, mix, leave for 20 minutes. This is necessary for the salt to draw out the juices from the vegetable. After the specified time, squeeze the zucchini.
• Mix zucchini, chopped onion, carrots in a bowl. Pour oil into the multicooker bowl. Roast for 15-25 minutes, until vegetables are tender.
• Add grated tomatoes, sugar, salt, pepper, garlic, bay leaf to the vegetables. We turn on the multicooker in the stewing mode for 40 minutes.
• Let the stewed vegetables cool a little, use a blender to puree the consistency you like. The caviar is ready.

Pancakes

The next dish, which is quickly and deliciously prepared from zucchini, is pancakes. This is a simple snack that you can add to any meal. To prepare it, you need only two components, and for serving, you use a lemon-yogurt sauce, which perfectly complements and enriches the taste of pancakes. We need:

• potatoes - 500 g;
• vegetable oil - 3 tbsp. l .;
• zucchini - 500 g;
• salt, black pepper - to taste;
• natural yogurt without additives - 1 glass;
• lemon juice - 1 tablespoon;
• chopped dill - 1 tablespoon;
• garlic - 1 slice.

Step by step cooking:

• Peel potatoes, zucchini, grind. Transfer to a large bowl, salt to taste, leave for five minutes. During this time, moisture will come out, then transfer the vegetables to a colander, wring out with your hand, pepper. In a small ceramic bowl, combine all the ingredients for the sauce: yoghurt, dill, crushed garlic, lemon juice.
• Put a frying pan on moderate heat, heat the vegetable oil. Spoon the vegetable mixture into a hot skillet, fry for five minutes on each side. Serve the pancakes with the sauce.

Oven baked vegetables with cheese and chicken

A casserole is a great, flavorful dish that you can make quick and tasty from zucchini. Its charm lies in the fact that it does not take a lot of effort, time for preparation, and the result is satisfying. We need:

• garlic - 3 cloves;
• chopped basil - 0.25 cups;
• zucchini - 4 pcs.;
• chicken breasts - 600 g;
• dry Italian herbs - 1 tbsp;
• bread crumbs - 1 glass;
• ghee - 6 tablespoons;
• grated mozzarella cheese - 250 g.

How to bake vegetables? Step-by-step cooking:

• We heat the oven to 200 degrees.
• Chop the zucchini, red bell pepper, garlic, basil, transfer to a bowl. Dice the chicken breasts and add them to the vegetables. Add dry Italian herbs, ghee and bread crumbs. Mix thoroughly.
• Transfer the contents of the bowl to a baking dish.
• We bake for half an hour. After this time, sprinkle grated cheese on top of the casserole. We return the mold to the oven, cook for another 15 minutes until the cheese is completely cooked and melted.

Rolls with minced meat in the microwave

Thin slices of zucchini stuffed with meat and broccoli, baked in an incomparable sauce, seasoned with garlic, onions, cheese, fried pepper - a hearty, tasty, aromatic dish. The recipe cannot be called simple, because in order to prepare zucchini rolls, you will have to spend a little time and effort. But rest assured that the result is worth it. We need:

• zucchini - 4 pcs.;
• tomato sauce - 2 cups;
• cream - 0.5 cups;
• cream cheese - 120 g;
• red bell pepper - 1 pc .;
• red onion - 0.5 pcs.;
• garlic - 2 cloves;
• chopped parsley - 1 tablespoon;
• boiled broccoli - 350 g;
• minced meat (pork, beef, poultry) - 600 g;
• grated mozzarella cheese - 1.25 cups;
• grated cheddar cheese - glasses.

Step-by-step cooking:

• Cut the courgettes lengthwise into 6 mm slices. We put the slices on the wire rack, sprinkle with salt on each side, leave for half an hour to let excess moisture come out. This will make the vegetables more pliable, and you will quickly roll up the rolls.
• Lubricate the baking dish with oil. Cut the bell pepper into cubes, fry it in a pan until soft. Pour tomato sauce, a quarter cup of cream into the bottom of the mold.
• Melt a glass of grated mozzarella cheese in the microwave for 20 seconds. Mix it with the remaining cream. Add minced meat, chopped boiled broccoli, grated cheddar, chopped garlic, parsley, pepper, cream cheese. Salt and pepper the mixture to taste. This is the filling.
• Zucchini slices should be blotted with paper towels to remove excess moisture. Put 2 tablespoons of the filling on each slice, gently fold the rolls.
• We shift the rolls into a mold, cover with foil, bake for 25 minutes.
• Remove the foil, sprinkle with the remaining mozzarella, bake without foil for 25 minutes or more, until the top acquires a golden color.

Soup-puree with squash and cabbage

The next great dish that you can eat quickly and tasty is puree soup. This is a gentle, creamy, light first meal that can be consumed by people aimed at losing weight, suffering from pancreatitis, liver ailments, and diabetics. The addition of celery gives the creamy soup a pleasant aroma and piquancy. We need:

• butter - 20 g;
• zucchini - 1 pc.;
• squash - 1 pc.;
• chopped garlic - 0.5 tsp;
• celery - 0.5 stalk;
• broccoli - 0.5 cups;
• chicken broth - 1 l;
• potatoes - 2 pcs.;
• cream - 0.5 cups;
• ground black pepper, salt to taste.

Step by step cooking:

• Add butter to a large saucepan, set on fire. Pour in chopped garlic, celery. Cook until golden brown.
• Add chopped broccoli, squash, zucchini, potatoes, mix and cook for a few minutes.
• Pour in chicken broth, salt and pepper to taste.
• Wait for the boil, reduce the heat, cook for half an hour, until the vegetables are soft.
• Let the soup cool slightly, grind in a blender until puree is obtained.
• Before serving, pour a little cream into each portion.

Stew with eggplant and tomatoes

The next recipe that you can make deliciously and quickly from zucchini is stew. This delicate, tasty dish with the addition of eggplant, tomato will successfully complement any dinner. The star of this recipe is the Marinara tomato sauce with herbs and garlic. Once you try to make homemade, fragrant, fresh sauce, you will never go back to the store. We will need:

• tomatoes - 16 pcs.;
• yellow onion - 1 pc.;
• garlic - 6 cloves;
• olive oil - 2 tsp;
• celery - 1 stalk;
• carrots - 2 pcs.;
• eggplant - 1 pc.;
• tomato paste - 2 tbsp l .;
• ground red pepper - 0.5 tsp;
• basil - 8 leaves;
• zucchini - 4 pcs.;
• salt, black pepper - to taste.

How to stew a stew? Step-by-step instruction:

• Bring a large pot of water to a boil, add a little salt. We cut each tomato crosswise at the top. Pour water into a large bowl, add ice. Put the tomatoes in boiling water for a minute, put them in ice water for a couple of minutes with a slotted spoon. We remove the skin.
• Grind all the tomatoes.
• In a large saucepan, heat the oil over moderate heat. Pour in chopped garlic, onions, fry until transparent. Add chopped celery, carrots, salt and pepper to taste. Simmer vegetables until soft. Then add the tomato pulp, tomato paste and bring to a boil.
• Pour in basil, red pepper, cook for an hour over low heat, stirring every 10 minutes. Add chopped blue zucchini 25 minutes before cooking.
• Remove from heat, half of the vegetable mixture, trying not to take zucchini and eggplants, puree in a blender or food processor. Transfer the sauce back to the saucepan, salt and pepper to taste, serve.

Instant Korean marinated zucchini for the winter

The next way is quick and - salting Korean salad for the winter. This is a delicious lightly salted snack that will add a touch of piquancy to any winter feast. In the same way, you can pickle cucumbers. To preserve the vegetable we need:

• carrots - 1 kg;
• zucchini - 2 kg;
• onions - 500 g;
• salt - 2 tbsp. l .;
• sugar - 1 glass;
• sunflower oil - 1 glass;
• coriander to taste;
• vinegar - 1 glass;
• ground black pepper - to taste.

Cooking step by step fast and tasty preservation:

• Grind zucchini and carrots for pickles on a grater for Korean carrots.
• Peel the onion and cut into thin half rings. For pickling, mix salt, pepper, coriander, sugar, vinegar, vegetable oil. Pour vegetables, mix, leave for a couple of hours to salt.
• We shift the salad into half-liter jars, tamp, sterilize for 15 minutes, after which you need to close, roll up, turn the canning over. We keep the blanks for 24 hours at room conditions, wrapped in a blanket, then we rearrange them in the cellar to keep them until winter.

Diet vegetable casserole

When you want something light, dietary, zucchini is the hostess's best assistant to quickly and tasty prepare a dish. This vegetable casserole comes out very tasty, fragrant, suitable for people on a diet who want to lose weight not only on oranges. The recipe uses cream cheese, parmesan and mozzarella. At your discretion, you can not use Parmesan, since it has a high percentage of fat, and instead of creamy, use curd cheese or feta. We need to bake vegetables deliciously and quickly:

• large yellow onion - 1 pc .;
• green zucchini - 2 pcs.;
• yellow zucchini - 2 pcs.;
• chopped basil - 2 tbsp l .;
• chopped green onions - 2 tbsp. l .;
• oregano - 1 tsp;
• garlic powder - 1 tsp;
• cream cheese - 120 g;
• grated parmesan - 0.5 cups;
• mozzarella - 1 glass.

Recipe:

• We heat the oven to 180 degrees.
• Chop green onions.
• Grind fresh basil leaves.
• Cut the onion into small pieces.
• Grind the zucchini in halves.
• In the microwave, soften the cream cheese for 30 seconds.
• Mix green onions, basil, zucchini, cream cheese, parmesan, half a glass of mozzarella, oregano, garlic powder. Mix with a spatula.
• Lubricate the baking dish with oil, shift the vegetable mixture.
• Cook the casserole in the oven for half an hour. Take out, sprinkle with the remaining mozzarella cheese, return to oven for 20 minutes, until the top is golden brown.

With onions and carrots in a pan

Another delicious quick cooking method is to stew them with carrots and onions. The result is a delicate, savory dish that you can serve with any meal (spaghetti, rice, buckwheat, pasta), as well as with crispy buns or toasts. We need:

• small zucchini - 900 g;
• yellow onions - 400 g;
• carrots - 300 g;
• tomatoes - 2 pcs.;
• red bell pepper - 2 pcs.;
• bay leaf - 3 pcs.;
• black pepper, salt to taste;
• hot sauce (Tabasco) - 1 tablespoon

Cooking in stages:

• Heat a large deep frying pan over moderate heat. Pour in 2 tablespoons of olive oil.
• Cut the onion into small cubes.
• Grind the carrots on a grater.
• It is necessary to fry the onions with carrots until soft.
• Dice the red pepper.
• Pour the pepper into the pan, cook for five minutes.
• We cut the zucchini.
• Grind the tomatoes.
• Add zucchini with tomatoes to vegetables along with bay leaves, cook for 20 minutes until soft.
• Salt to taste.
• Pour in pepper, your favorite spices to taste.
• Add hot sauce. Stir and cook until excess liquid evaporates.

Learn to whip up delicious and unusual recipes.

Video

Zucchini is a useful and irreplaceable component of a variety of dietary and healthy meals. For culinary purposes, it is better to use a young vegetable, and not overripe and overripe, since it is easy to digest, has excellent taste, quickly cooks, and takes a minimum of time for pre-processing. The videos below are collected exclusively to help you prepare a variety of dishes. These dishes are distinguished by their sophistication and excellent aromatic qualities.

Salad

Mushroom stuffed boats

Italian pie for breakfast

Zucchini with egg in batter