The month of May and June is the season of new potatoes, we all know well and love the recipe for young potatoes with dill and butter. But each housewife, seeks to diversify their daily menu, because there is always one and the same hard, everything gets boring over time, found a recipe from young zucchini and potatoes. I prepared it, and I really liked the result, the hearty and deliciously tasty ... But not everyone in my family has such an opinion, which means that not everyone can like the dish, it remains to hope that the majority. I share the recipe, the number of ingredients is arbitrary, but the potatoes in the dish still, probably, should be more than zucchini, although who loves it more.

Interesting: when I was looking for recipes with new potatoes, I learned that it was in June-May during the ripening season of the first tubers that the vegetable contains the greatest amount of nutrients, namely vitamins and microelements. The daily rate of young potatoes in the amount of 300 grams, provides the body with vitamin C for the whole day. The high content of potassium in the potato regulates the process of metabolism, removes excess water from the body, eliminating puffiness. It is recommended to use people suffering from diseased kidneys and those who abuse alcohol. Who wants to lose weight potatoes should be consumed in moderate doses.
New potatoes are not stored for a long time, buy vegetables in small quantities.

Products for cooking potatoes:

• young zucchini 300-400 grams
• new potatoes 600 grams
• bunch of dill
• salt and black pepper
• cream or sour cream 1 cup
• vegetable oil for roasting zucchini
• flour 50 grams (for breading)
• green onions 50 grams
• some pure water
• garlic (optional) 2 slices

Recipe:
Squash my, chop 0.5 centimeter thick.
Pour flour in a plate.
Pour vegetable oil into the pan, set on fire.
Each mug zucchini, roll on both sides in the flour and put on a preheated pan.

Fry until pale golden color on both sides.

Wash the potatoes and peel them thoroughly.

If large tubers are cut into pieces, small potatoes can not even be peeled, sufficiently thoroughly washed with a brush and all.
Mix sour cream with salt and black pepper, mix.
Prepare a deep frying pan or cast iron cauldron. Attention enameled pans will not work!
Putting potatoes on the bottom of the pot,

a layer of green onions (add optional), put zucchini on top, pour sour cream.

I immediately sprinkled with dill, but it is better to do this at the end of cooking.

Cooking zucchini and potato casseroles does not require too much effort, but the result will impress everyone. The tremendous taste of the new potatoes and zucchini will appeal to every member of the family, and even if guests suddenly find themselves on the threshold, they are not ashamed to be treated with such a dish. The composition of the casserole is mostly vegetable, but despite this it is incredibly nourishing and tasty!

Potato and zucchini casserole in the oven

• Ingredients:
  

  Potatoes young 8-9 tubers
     Zucchini 1 pc. (large)
     Tomato 1 pc. (large)
     Hard grated cheese 50 gr.
     Minced chicken 150 gr.
     Salt
     Spices optional
     Oil for frying

  Cooking:

    1. Cut the peeled potatoes into large rings with a minimum thickness of at least 0.5 cm. In a well-heated frying pan, fry the potatoes to a characteristic color over high heat.
• 
    2. Put the roasted potatoes in a baking dish.
• 
    3. Wash zucchini, cut off dark spots on the peel, then cut into large rings and fry over high heat.
• 
  
    4. Lay the zucchini layer on top of the potatoes in a mold.
• 
  
    5. Next layer lay the minced and cut into half slices tomato.
• 
  
    6. Cover the dish with foil and bake at 180 ° C for 30 minutes. Then remove the foil, sprinkle with cheese, and cook another 10 minutes.
    Cooked zucchini and potato casserole can be served as a separate dish or supplemented

Summertime is in full swing - the season has come when they are ripe   zucchini. It's time to cook a very tasty dish. In Ukraine, at the time of my grandmother, this dish was called - from zucchini. Pretty weird name. After all, we are all accustomed to, that the sauce is a homogeneous mass, which is served with meat or various dishes.

Therefore, in my family this dish has recently been called simply - zucchini with fresh potatoes in a rustic way. Frankly, the dish is a taste from childhood. I saved this recipe, and I really hope to pass it on to my descendants. After all, to preserve traditions is wonderful. Courgettes with new potatoes  You can eat both hot and serve cold.

Very little is required to prepare this dish. Moreover, it is budget and economical.

What ingredients will be needed for cooking zucchini with new potatoes:

•   medium size 3 pieces.
• Potatoes young, about 1.5 kg.
• Onions 2 pcs.
• Sour cream 200 gr.
• Tomato paste 2 tablespoons.
• Water.
• Vegetable oil
• Salt to taste.
• Sugar 1 tablespoon.

Zucchini with country-style potatoes - a recipe

Before you start cooking, you need to prepare all the vegetables. All vegetables need to be washed and cleaned. Squash need to be cleaned and cut into circles. Circles can be large, but you can cut them and thinner.

Onions cut into cubes. Carrots should be rubbed on a grater. Onions and carrots will be needed for roasting, for cooking zazharki.

New potatoes need to be cleaned, cut into large pieces.

Sliced ​​zucchini rings fry in vegetable oil.

In the saucepan with zucchini add coarsely chopped new potatoes. Very important in this recipe is that the potatoes should be cut into large pieces. When the zucchini with young potatoes will be stewed, the potatoes, if boiled soft, are not all. And the potato pieces will be present in the dish.

Next, you need to cook frying. For this you need to fry a good onion and carrot. When the onions and carrots are fried, add the tomato paste. You also need to add sugar. When adding sugar to the frying, you will see how the tomato paste changes color. Zazharku also need to add to the pan with zucchini and potatoes.

Then you need to add sour cream and then water. Stew all you need to complete readiness. When zucchini stewed with potatoes, zucchini with stirring need a little stretch. Not all, but only a little. It is important that the pieces of zucchini are also present. And those slices of potatoes and zucchini, which have been kneaded, they just form the density of the gravy, as it were. Maybe that's why they used to call this dish zucchini sauce earlier in Ukraine. Salt put to taste at the end of cooking.

When the dish is ready, you can serve. To this dish you can cut fresh cucumber. And you can apply cold, and already in a deep plate. You know, this dish always goes with a bang. It is always like everyone. Try it, you will not regret it at all. This is delicious. Enjoy your meal.

Cooking a delicious dinner in the summer season can only be made from vegetables, meat for this purpose is not necessary. I present to you today a recipe for a delicious baked vegetable pair - potatoes with zucchini in the oven. It turns out easy to prepare and hearty meal for the whole family. It is convenient to cook such potatoes with zucchini in the summer when there are young fresh vegetables.
If desired, you can add to the main components and other vegetables, such as Bulgarian pepper, eggplant, and if you want to make the dish meat, you can add pieces of chicken.

Taste Info Potato entrees / Second: zucchini and eggplants / Baked potatoes in the oven

Ingredients

• zucchini 2 pcs .;
• new potatoes 500-600 g;
• cream 100 ml;
• sour cream 3 tbsp. l .;
• hard cheese 150 g;
• vegetable oil 50 ml;
• salt 1 tsp;
• nutmeg (ground) pinch;
• a mixture of ground pepper pinch;
• garlic to taste.

How to cook baked zucchini with potatoes in the oven

Potatoes and zucchini are not prepared equally in time. For this recipe, you can use both old potatoes and young. If you have old potatoes, then boil it pre-peeled until half cooked. If you cook new potatoes, then you can not cook it in advance. Wash the potatoes thoroughly, rub it with the hard side of the kitchen sponge. Peeling new potatoes is not necessary.


Rinse two medium zucchini and cut into slices. If the zucchini has a dense skin, cut it with a peeler.


Slice the potatoes into thinner slices than the zucchini.


Turn the oven on 180 degrees. In a bowl, combine the potatoes with zucchini, add vegetable oil and salt, mix with your hands. Cover a round shape or heat-resistant pan with parchment. Then in a circle in a skillet arrange the potatoes with zucchini, alternating circles.

Sprinkle vegetables on top with ground nutmeg and a mixture of peppers. You can also add a mixture of Italian herbs as fragrant spices. The use of spicy herbs and spices will always give your dishes a bright and piquant shade, and they will not be fresh and of the same type.


Pour the cream over the vegetables. For lean option do not use either cream or cheeses. You can use tomato juice.


Grate or chop the cheese and put the vegetables on top. Thanks to the cheese, we will have a very appetizing crust on top of vegetables


Finely chopped garlic and sour cream send to the vegetables. Cover the pan with foil and send to the oven for 20 minutes.

Teaser network

Chopped dill and parsley will add fresh flavor to baked potatoes with zucchini.


If you do not have an oven, then potatoes with zucchini in this way can be baked in the oven. Baked potatoes with zucchini is a simple and inexpensive option to cook dinner, but it turns out very appetizing.