Summer is a hot season for home canning. Thrifty housewives try to prepare as many seasonal vegetables and fruits as possible in the short summer season in order to diversify the winter table. One of the first on the beds ripens zucchini. These unpretentious vegetables contain a huge amount of vitamins, minerals and healthy fiber, but many people dislike them for their fresh, watery taste. We offer several simple and quick ways to prepare zucchini, which your family and friends will surely appreciate.

Zucchini salad with carrots and onions for the winter

A savory spicy appetizer from budget products that can be found in any kitchen. Zucchini according to this recipe is prepared quickly and without much effort, and the taste is simply amazing.

For 3 kg of young zucchini we need:

• a pound of onions and carrots;
• 5 large sweet peppers;
• 400 gr. any tomato sauce (can be replaced with half a liter of pureed fresh tomatoes);
• 2 hot peppers;
• 10 cloves of garlic;
• 0.5 l of water;
• a glass of sunflower oil
• 30 gr. salt;
• 3/4 cup sugar
• 60 ml of acetic acid.

Preparation

Peel the vegetables, coarsely grate the carrots, chop the onions in medium pieces. Prepare frying from onions and carrots in vegetable oil, cool.

Chop the zucchini into cubes or strips, chop the garlic and hot peppers, cut the bell peppers into cubes.

Mix all the vegetables and send them to the dish in which the snack will be prepared. Pour vegetables with a mixture of water and tomato sauce, salt, add sugar and simmer after boiling for about 20 minutes. Pour in acetic acid before turning off the heat.

Transfer the finished snack to sterilized jars, seal with lids and send to cool in a warm place.

Grated zucchini with garlic and herbs for the winter

A universal preparation that is good to use not only as an independent dish, but also as a dressing for soups, pickle pickles, an additive for vinaigrette or homemade pizza.

For 7 liters of the finished product you will need:

• 7 kg of zucchini (any, even overripe, will do);
• 20 large cloves of garlic;
• a glass of sugar, acetic acid and any ketchup;
• 80 gr. salt;
• 400 gr. vegetable oil.

Preparation

Peel the zucchini and seeds, remove the husk from the garlic. Grate vegetables coarsely by hand or using a food processor, add all other ingredients, except for ketchup, stir well and leave to infuse for about 5 hours.

Pour ketchup into the vegetable mixture, boil and simmer the resulting mass for half an hour, stirring constantly. Distribute the hot appetizer into pre-prepared jars, cork and leave in a warm place until they cool.

A simple zucchini salad for the winter for busy housewives

This salad is prepared very quickly, significantly saves time and energy, and the taste is simply wonderful. It can be served as an addition to meat or potato dishes, used as a dressing for soups, or simply eaten over slices of rye bread.

To prepare the salad, we need:

• 2 large overgrown zucchini;
• half a cup of minced garlic;
• 350 gr. sunflower oil;
• a glass of acetic acid (9%) and sugar;
• 60 gr. salt;
• 2 cups grated tomatoes;
• clove buds, black peppercorns - 5 each;
• a pinch of cinnamon powder.

Peel the zucchini, remove the seeds, cut into small cubes. Prepare the marinade with all the remaining ingredients except the garlic. Transfer the slices of zucchini to the boiling marinade and simmer for half an hour. Add garlic to the mixture and simmer for another 5 minutes. Distribute the hot salad in sterile jars, cork and send to cool in a warm place.

Zucchini caviar for the winter in the microwave in 20 minutes

Who among us doesn't like squash caviar? Delicate and fragrant, it reminds of the childhood spent in the village with my grandmother. However, many housewives do not harvest zucchini caviar for the winter because of their unwillingness to stand for hours at the stove, because the process of its preparation is quite long and laborious. Modern technology will help solve this problem. Using a microwave oven, you can cook zucchini caviar in just 20 minutes, and it tastes just as good as the classic recipe.

For 1 liter jar of caviar, we need:

• a couple of medium young zucchini;
• 5 ripe juicy tomatoes;
• 2 carrots and 2 onions;
• 5 cloves of garlic;
• 50 ml of sunflower oil;
• 40 ml of natural apple cider vinegar;
• salt, sugar and any spices to taste.

Preparation

Wash young zucchini, dry and cut into small cubes together with tomatoes, carrots and onions. Chop the garlic.

Transfer all vegetables to a microwave oven, add oil and vinegar, salt, add sugar and spices, mix everything. Cover the dishes with a special cap so that the juice from the vegetables does not splash during the boil, and leave to bake for 5 minutes at full power. If after this time the pieces of vegetables have not yet become soft enough, repeat the procedure.

Grind the prepared vegetable mixture with a blender and add more salt and spices if desired. Send in the microwave for another 3 minutes at the same temperature. Transfer the hot caviar to a jar and send it back to the microwave for a couple of minutes at full power for sterilization. Roll up the jar, turn over and send to heat until it cools.

Zucchini "tongues" in tomato sauce

An original appetizer that will delight you not only with its excellent taste, but also with a very appetizing appearance.

For 3 kg of young zucchini you will need:

• 3 kg of tomatoes;
• 5 large bell peppers;
• 1 hot pepper;
• 20 peeled cloves of garlic;
• half a glass of acetic acid (9%);
• a little more than a glass of sunflower oil;
• salt and sugar to taste.

Preparation

Grind the tomatoes in a meat grinder along with sweet and hot peppers, add oil, salt and add sugar. Boil the resulting mass.

Peel the zucchini and chop them lengthwise into thin plates - "tongues". Add to vegetable sauce and cook for about half an hour. Add vinegar and chopped garlic to the mixture, simmer for another 5 minutes. Arrange the snack in sterile jars, roll up and leave to cool in a warm place. It is better to store in a cellar or refrigerator.

Note: for more recipes for winter preparations, see the section.

Choose bold and affordable zucchini recipes quickly cooked on the site of fans of interesting cuisine site. Try zucchini in a variety of batter, vegetable stews with eggplant, carrots, peppers and potatoes, caviar, various casseroles with cheese or meat. Just fry or stew, stuff, make pancakes or pancakes out of it.

Young zucchini with tender and fast-cooking pulp are especially appetizing and convenient in cooking. They do not need to be cleaned. With grown fruits, the peel becomes rough and it is better to peel it off. But it is the large zucchini that are ideal for stuffing. Having removed the seeds and peeled them, you can fill them with a wide variety of mixes of all kinds of vegetables, meat or minced meat, mushrooms and a wide variety of cheeses. And then the zucchini is stewed, baked on the grill, in sleeves, in foil or just in the oven.

The five most commonly used ingredients in quick-cooked zucchini recipes are:

Interesting recipe:
1. Wash the zucchini, dry it, and optionally cut it into small pieces.
2. Break an egg into a separate gastronome container, add any grated cheese, mayonnaise, sifted flour. Salt, add aromatic seasonings as desired.
3. Beat the batter until smooth.
4. Dip the chopped zucchini into the batter.
5. Fry in a pan until golden brown.
6. Serve with your favorite sauce.

The five lowest calorie quick-cooked zucchini recipes:

Helpful hints:
... The less the zucchini is subjected to heat treatment, the more nutrients will be stored in it.
... In order for the zucchini to be well fried, it is not recommended to cut them into rather large pieces.
... It is advisable to add any greens and seasonings to the batter for zucchini.
... Before frying the zucchini in batter, you must first warm up the pan thoroughly.
... Fried zucchini in batter is best placed on paper napkins at first. They will remove excess oil.
... As a fragrant sauce for zucchini, a mix of finely chopped herbs, garlic and sour cream (mayonnaise) is great.

Winter blanks are useful, but they can also be enjoyable. Remember how the harvesting season usually starts? You need to find recipes that are best proven, prepare cans and other containers, and then slowly buy everything you need and make blanks.

And if you remove the most difficult stage from this list - the search for proven recipes, then the process of preparing winter preparations will be very, very pleasant. Zucchini-based blanks are a healthy and tasty product that is easy to prepare (and very inexpensive).

How can you make zucchini preparations for the winter?

Zucchini is a unique product. Like cucumbers, they practically do not have their own bright taste, which means that with the proper skill, you can cook anything from them. Various salads - both vegetable and with various additives like rice.

You can cook caviar - there are hundreds of recipes: from baked vegetables and raw vegetables, with the addition of garlic and all kinds of spices. Jams and compotes are prepared from zucchini, they are pickled (like cucumbers and mushrooms), salted. Read the recipes, choose the ones you like and cook for your health!

Zucchini caviar - a step by step recipe

Zucchini caviar is a wonderful and tasty appetizer that can be eaten on its own (just with bread), used as an additive in vegetable and meat dishes, or eaten as a side dish.

Ingredients:

• 5 kg of young peeled zucchini
• 250g tomato paste (it is better to take canned from the store, and not homemade);
• 300 ml of refined oil;
• 2 tbsp vinegar essence (the one that is 70%);
• 100g garlic;
• 0.5 l of water;
• 3 tbsp salt;
• 2 chili pepper pods.

Preparation:

1. Peel the raw zucchini, remove the seeds and turn in a meat grinder (or blender), turn the pepper and mix the mass.
2. Mix water with tomato paste, and then pour into a saucepan with squash and pepper mass.
3. Pour refined oil into a saucepan with zucchini mass, add sugar and salt, mix well and put on medium heat.
4. Simmer the vegetable mixture for about an hour and a half, stirring occasionally.
5. Peel and chop three heads of garlic.
6. When the mixture has stood on the fire for 70-80 minutes, add garlic and vinegar, stir the whole mixture well, and cook for ten minutes.
7. Remove the pan from the stove, put it in jars and roll up the lids, turn it upside down and put it under the blanket.

Zucchini "You will lick your fingers" - a very tasty preparation

Lick your fingers zucchini are delicious and easy to cook.

Ingredients:

• 3 kg of young peeled zucchini;
• 1 kg of Bulgarian sweet (better than red) pepper;
• 0.5 kg of tomatoes;
• 1 tbsp. refined oil;
• 0.5 tbsp. (or more - according to your taste) vinegar 9%;
• 1 tbsp. Sahara;
• 2 heads of garlic;
• 2 chili peppers;
• 2 tbsp salt.

Preparation:

1. Chop the zucchini coarsely (this is necessary so that the zucchini does not boil in the process).
2. We puree tomatoes and peppers with a blender or a meat grinder, put in a saucepan, pour salt, sugar, pour oil there, put chopped garlic (you can turn it in a meat grinder or blender together with tomatoes and pepper). Mix the mixture well.
3. Put the zucchini in a saucepan with a vegetable mixture, mix well, cover with a lid and put on medium heat.
4. When the mixture boils, you need to leave it on the stove for another twenty minutes (in the event that the mixture boils too much, then you need to make the fire smaller).
5. Then put the vinegar, mix, warm up for two minutes and lay out in jars (previously sterilized), then roll up.

Zucchini salad for the winter - a step by step photo recipe

In cold weather, when it is sweeping outside and frost covers the windows with bizarre patterns, one so wants to see a fragrant piece of summer heat on the table. Jams, compotes, cucumbers, tomatoes ... how else to pamper your home? If zucchini are ugly on your beds, then you can prepare a spicy salad with tomato sauce.

Your mark:

Cooking time: 3 hours 0 minutes

Quantity: 3 servings

Ingredients

• Zucchini: 2 pcs. medium size
• Bow: 3 pcs.
• Carrots: 10 small
• Fresh dill: bunch
• Garlic: a few teeth
• Tomato sauce: 120 ml
• Salt: 1 tbsp l.
• Water: 125 ml
• Vegetable oil: 2 tbsp. l ..

Cooking instructions

Store the squash jars in a cool place.

The salad is so delicious that it does not always "live" until winter. Indeed, this is a great addition to many summer dishes.

Zucchini salad in tomato sauce goes well with boiled young potatoes. Serve it also with rice, pasta or buckwheat. The combination of such a spicy salad with meat will also be appropriate.

Korean zucchini for the winter - the best recipe

Spicy zucchini rolls pale before Korean-style marrow, if you like spicy food - be sure to try it.

Ingredients:

• 1 kg. mature large zucchini;
• 1 tbsp. grated carrots;
• 1 tbsp. onion cut into rings;
• 1 tbsp. thinly chopped bell pepper;
• 6-8 cloves of garlic;
• 0.5 tbsp. vinegar 9%;
• 3 tbsp sugar (if you prefer sweeter, then with a slide);
• 10 grams of salt;
• spices for carrots in Korean (1.5 tablespoons);
• a bunch of dill and parsley.

Preparation:

1. Grate the zucchini, transfer to a saucepan.
2. Then you need to add carrots, onions, peppers, chopped garlic, refined oil, sugar and salt, seasoning, chopped herbs and vinegar, mix everything and leave to rest for 4 hours.
3. Then mix again, put on sterilized jars and cover with lids, put the jars in a saucepan, pour water into the pan and bring to a boil.
4. You need to boil the blanks in this way for 25 minutes (for 500-700 gram jars), after which we close the lids and put the jars to cool down with the lids.

A very simple recipe for preparing zucchini: minimum time, excellent result

Great recipe that's easy to make. You need to store such a salad in the refrigerator.

Ingredients:

• 1 liter jar of sliced ​​zucchini;
• 1 liter jar of chopped tomatoes;
• 1 liter jar of grated onions, carrots and garlic (the ratio of your taste, no more than a head of garlic for this amount of vegetables);
• 0.5 tbsp. refined oil;
• 2 tsp salt;
• 2 tbsp Sahara;
• 1 tsp vinegar 70%.

Mix all the products and simmer over medium heat for about an hour and a half (depending on the ripeness of the zucchini), and then arrange in sterilized jars and roll up. Cool upside down in a blanket.

Mother-in-law's tongue from zucchini - step by step detailed recipe

Everyone will like a spicy appetizer called "Mother-in-law's tongue" - it is very tasty.

We will need:

• 2 kg. mature large zucchini;
• 1 kg. sweet pepper;
• 1 tbsp. vegetable oil;
• 1 cup of sugar;
• 2 chili peppers;
• 1 head of garlic;
• 1 tsp salt;
• 1 kg. tomato ketchup;
• 1 tbsp vinegar 70%;
• a few bay leaves, packing of peppercorns.

Preparation:

1. Pepper and zucchini must be washed, peeled from tails and seeds and cut into large pieces into a saucepan.
2. Hot pepper should be cut into rings, mixed with garlic squeezed through a special press and added to the vegetable mixture.
3. Then you need to put ketchup in a saucepan (if you like it sharper, you can take a spicy variety of ketchup), pour oil and vinegar, put spices, salt and sugar.
4. Bring the mixture to a boil, reduce heat and simmer for an hour.
5. The mixture must be laid out in sterilized jars and rolled up.

Marinated zucchini - ideal preparation for the winter

The easiest way to cook zucchini for the winter is to marinate.

For the king of the table - marinated zucchini, we need the following ingredients:

• 3 kg. young zucchini;
• half a head of garlic;
• 1 tbsp salt;
• 1 tbsp Sahara;
• 2 tbsp vinegar 9%;
• 2 tbsp vodka.

You can add leaves and roots that you usually add to cucumbers or tomatoes - this can be currant and raspberry leaves, dill, horseradish, parsley.

Preparation:

1. Zucchini must be cut into thin slices, put in jars (it is best to take 500-700 gram jars).
2. Put a few cloves of garlic and a couple of peppercorns in each jar.
3. Boil water (2 liters), add salt, sugar and vinegar to it, stir and pour the zucchini.
4. Then roll up the lids and put to cool upside down (best in a blanket).

Adjika from zucchini - simple and tasty

Adjika from zucchini is prepared in less than an hour, but I warn you - this is a spicy and tasty appetizer.

Ingredients:

• 3 kg. young zucchini;
• 0.5 kg of sweet pepper;
• 0.5 kg of carrots;
• 1 kg of tomatoes;
• 1 tbsp. refined oil;
• 2 tablespoons of salt, sugar, red hot pepper and vinegar 9%.

Everything needs to be chopped in a convenient way (I prefer a blender), mixed with spices, oil, and cook for forty minutes. Then add vinegar, cook for a couple of minutes and put it in jars, close with lids and cover with a blanket.

Zucchini lecho recipe

Do you like zucchini lecho as I love it? If so, pay attention to the recipe!

Ingredients:

• 2 kg of fleshy tomatoes, sweet bell peppers (tastier with yellow or red pepper, green gives a sharp aftertaste) and zucchini (if they are not too young, it is better to remove the skin and remove the seeds).
• For the syrup, you will need 0.5 cups of refined oil, apple cider vinegar and sugar, as well as 2 tbsp. salt.

These are the basic ingredients for classic lecho, if you want to diversify the taste, then you can add pepper, garlic, dill and other spices.

All vegetables must be cut into equal cubes, put in a saucepan and cook for 15 minutes after the start of the boil, and then add salt, sugar, oil and vinegar. The finished product is placed in jars (certainly after sterilization), sterilized for another 20 minutes, rolled up and turned over. Cool under the covers.

Zucchini like milk mushrooms - a step by step recipe

Surprising your family and guests with a new appetizer is very easy - cook zucchini with milk mushrooms. Crunchy, with a rich taste ... mmm - this is a masterpiece!

Ingredients:

• 2 kg of any zucchini (if too large, then cut thinner);
• 1 tbsp. l. sea ​​salt;
• 0.5 tbsp pepper (ground or peas);
• 3 tbsp Sahara;
• 3 tbsp refined oil;
• 0.5 tbsp. vinegar 9%;
• garlic and dill to taste.

Preparation:

1. Vegetables need to be peeled and cut so that the pieces visually resemble chopped mushrooms.
2. Chop the garlic and dill, mix everything (including vinegar, oil and spices) and leave for a few hours.
3. Sterilize jars and caps.
4. Arrange the zucchini with dill and garlic in jars, cover and sterilize the jars by boiling for 10 minutes.
5. After that, the cans are rolled up, turned over and cooled. You don't need to cover with a blanket.

There are many recipes for pickled vegetables, but this recipe will surprise even experienced housewives.

Ingredients for a 0.5-0.7 liter can:

• 4 hard tomatoes;
• small young zucchini;
• half sweet pepper;
• some carrots and garlic.

For the marinade, you need 3 cloves of garlic, 1 tsp. mustard seeds, 3-5 peppercorns, 1 tablespoon vinegar, salt and sugar to taste.

Preparation:

1. Vegetables need to be cut into patches.
2. Put garlic, peppercorns and mustard on the bottom of a dry jar.
3. Then lay out sweet peppers, carrots, zucchini and tomatoes in layers.
4. To prepare the marinade, you need to boil 300 ml of water, put salt, sugar (about 2 tablespoons each or to your taste) and vinegar and pour the marinade over the vegetables.
5. Cover the jars with lids and sterilize for 10 minutes.
6. Then roll up the lids, turn over the cans and cover with a towel.

Zucchini with mayonnaise - a recipe for a delicious preparation for winter

If you want to cook zucchini with mayonnaise for the winter, then you need to decide what exactly you want to cook - mayonnaise can be added to almost any winter salad. Zucchini caviar with mayonnaise is very tasty.

Zucchini (about 3 kg) must be peeled and grated (or chopped in a meat grinder), mixed with a can of tomato paste (250 g is enough), put the rolled onions in a meat grinder (0.5 kg) and add a 250-gram pack of fatty mayonnaise. Then you need to add 3 tbsp. sugar, 2 tablespoons of salt, a little pepper to your taste, as well as half a glass of vegetable oil.

The mixture needs to be simmered for about an hour, and then add spices and cook for another hour. Banks need to be sterilized (in the way that is more convenient for you), spread out the caviar and close with lids. Turn the jars upside down, cover with a blanket and cool for about a day.

Zucchini like pineapples - the original recipe for winter harvesting

Do you like experiments? Try making zucchini compote - delicious and sweet, and the zucchini in it are similar to pineapples. The recipe is very simple and even a novice housewife can cook compote.

Ingredients:

• 1 medium zucchini (it is better to take not too old - young zucchini are much softer);
• 5-7 plums, if possible, cherry plum should be used;
• 1 faceted glass of granulated sugar;
• 1 liter can of water;
• 1 tsp vinegar (it is safest to use 9% table vinegar);
• a couple of lemon slices.

Use my spice bouquet - a couple of allspice peas, 2 cloves, a couple of mint leaves (or half a teaspoon of dry mint), or make your own. You can try adding cardamom, orange zest and lemon balm.

What to do:

1. It is necessary to prepare the zucchini for cooking - the zucchini must be thoroughly washed, peeled, removed the seeds if necessary (you can not remove the seeds from young zucchini, the seeds are very soft there), and then cut into rings - about a centimeter thick. If your zucchini has seen a lot in life, then it is better to cut it thinner.
2. Then wash the plum.
3. At the bottom of a liter jar (empty), place the spices - allspice, cloves, mint and vinegar.
4. We put water with sugar to boil, at this time we put slices of zucchini, lemon and plums in a jar.
5. Fill with boiling syrup and set to sterilize for ten minutes (so that the water boils in the jars).
6. Then we roll up the sealed caps, you need to wait a few days (at least).
7. Store canned food in a dark place (a pantry will do). Enjoy your health!

Spicy zucchini - recipe photo

The recipe for spicy zucchini is very simple. For 1 kg of zucchini you will need:

• bay leaf - 5 medium leaves;
• allspice - 8 peas;
• horseradish leaves;
• parsley sprigs and dill umbrellas (for flavor);
• a few cloves of garlic;
• 2 hot peppers, light;
• for the marinade: salt, granulated sugar and vinegar to taste

Exit - 4 half liter jars.

Cooking method

1. Wash the jars with soda and scald with boiling water along with the lids.

2. Cut the courgettes into half rings and transfer to a container.

3. Put horseradish leaves on the bottom of the jar, chop the dill umbrella and a few sprigs of parsley. Put a clove of garlic cut into several parts and a couple of hot pepper rings.

4. Fill the jars with zucchini.

5. Boil water for the marinade: a proportion of 100 grams of sugar and 50 grams of salt per liter of water. Put bay leaf and allspice for flavor. After boiling, pour in the vinegar.

6. Pour zucchini with ready-made marinade, roll up and wrap with a blanket. Leave the jars for a day, with the lids turned upside down.

Perfect workpiece without sterilization

A good housewife knows that winter zucchini preparations are a great alternative to complex salads and mushroom preparations, but cooking zucchini is much easier and they are cheaper. And if you cook zucchini without sterilization, then the whole preparation will take no more than half an hour.

Ingredients for 3 l:

• 1.5 kg of zucchini;
• 4 sprigs of parsley;
• 4 cloves of garlic;
• 3 tbsp granulated sugar;
• 3 tbsp. l. fine salt;
• 6 tbsp. l. vinegar (take 9%);
• a couple of lavrushka leaves and a few black peppercorns.

What to do:

1. Wash and cut the zucchini (best of all in circles, but you can cut it as you like), soak in water for three hours, then drain the water.
2. Then you need to prepare a three-liter jar - wash it, pour a little water on the bottom (about 0.5-1 cm), and put it in the microwave. As a rule, two and three liter cans do not fit into the microwave in height, so you can put the can on its side. Start the microwave for 2 minutes - the water in the jar will boil and disinfect it - this is a smart option for sterilization. Pour out the remaining water - the jar will dry in a couple of seconds.
3. Next, you need to put parsley, lavrushka, garlic and peppercorns in a jar, and put the zucchini as tightly as possible.
4. Fill with boiling water, cover with a lid and let it rest for about twenty to thirty minutes.
5. After that, pour the water from the jar into the pan, put salt and sugar in the water and boil again, then put the vinegar and pour the brine back into the jar.
6. Immediately after that, you need to roll up the jar, turn it over and wrap it with a blanket (until it cools down).

Light and tasty zucchini blanks for you for the winter! And for a "snack" one more video recipe.

We are waiting for your comments and ratings - this is very important for us!

This is an independent dish and a side dish at the same time. At the same time, stewed zucchini is equally tasty both hot and cold.

Ingredients

• 2 medium zucchini;
• 1 carrot;
• 2 tomatoes;
• 1 bell pepper;
• 1 onion;
• 2 cloves of garlic;
• 2 tablespoons tomato paste
• 1 bunch of dill and parsley

Preparation

Wash all vegetables. Peel the onions, garlic and carrots, peel the zucchini if ​​necessary. From pepper.

Brush a skillet with sunflower oil. When it warms up, send the chopped onion and garlic passed through a press to fry. After a couple of minutes, add the sliced ​​tomatoes and tomato paste to them. A few more minutes later - strips of pepper and carrots, and then zucchini cut into cubes or strips.

Stir the vegetables constantly. If they don't release enough liquid and start to burn, add a little water. After setting the zucchini, season with salt and pepper and cover the pan with a lid.

Simmer for 5-7 minutes over low heat. Add chopped greens a couple of minutes before cooking.

Zucchini "kegs" with minced meat

A hearty and simple dish that also looks impressive on the table.

Ingredients

• 3 small zucchini;
• sunflower oil for frying;
• 1 onion;
• 1 carrot;
• 500 g minced meat;
• 1 bunch of parsley;
• 1 bunch of dill;
• salt and black pepper - to taste;
• 50 g of hard cheese.

Preparation

Wash the zucchini and cut into pieces 3-4 cm high. The larger the diameter of the vegetable, the lower the "barrels" should be. Use a spoon or knife to remove the pulp, leaving the bottom. Do not throw away the pulp.

Fry the onions and carrots in sunflower oil. Finally, season with salt, pepper and add the zucchini pulp and. Better - beef or a mix of pork and chicken or beef. Pure with pork will be too fatty. When the minced meat is browned, add the chopped greens.

Fill the zucchini with minced meat. Place on a baking sheet lined with parchment. Sprinkle each barrel with grated cheese and bake for 25-30 minutes in an oven preheated to 180 ° C.

The taste is spicy and delicate at the same time, and the texture of the zucchini is very juicy.

Ingredients

• 2 small zucchini;
• 200 g of cottage cheese;
• 1 bunch of dill and parsley;
• 2 cloves of garlic;
• 1 egg;
• salt and black pepper - to taste;
• 100 g of hard cheese.

Preparation

Peel the zucchini and cut lengthwise. Use a spoon or knife to remove the pulp to form the "boats".

In a separate bowl, combine cottage cheese, chopped herbs, garlic, egg, salt and pepper passed through a press. Start with the zucchini mixture.

Place the stuffed zucchini on a parchment-lined baking sheet. Sprinkle each with grated cheese.

Bake in an oven preheated to 180 ° C for 40 minutes.

Delicate due to sour cream and aromatic due to greens dish. Suitable for both everyday and for.

Ingredients

• 5 small zucchini;
• 1 teaspoon salt
• 2 bunches of parsley;
• 2 bunches of basil;
• 2 cloves of garlic;
• 500 g sour cream 20% fat;
• 3 eggs;
• sunflower oil for frying;
• 50 g butter.

Preparation

Wash the zucchini and cut them into circles about a centimeter thick. Ideal if the vegetable is young. If not, cut off the peel. Sprinkle the zucchini with salt and pepper and let sit for 10-15 minutes.

At this time, rinse and chop the herbs. Pass the garlic through a press. Mix all this with sour cream and eggs. You should get a homogeneous creamy egg mass.

Fry the zucchini in sunflower oil for 1-2 minutes on each side, until golden brown. Then place the zucchini on paper towels to remove excess fat and then in a greased baking dish.

Pour the zucchini with sour cream with herbs and send for 20-30 minutes in an oven preheated to 180 ° C.

Even those who are indifferent to. The zucchini are soaked in a creamy sauce and literally melt in your mouth.

Ingredients

• 3 small zucchini;
• 50 g butter;
• 2 tablespoons flour;
• 1 glass of milk;
• 2 eggs;
• salt and black pepper - to taste;
• 1 bunch of parsley;
• 1 bunch of basil
• 200 g feta cheese;
• 100 g of hard cheese;
• sunflower oil for lubrication.

Preparation

Wash and peel the zucchini. Cut them into thin slices and boil until half cooked (3-5 minutes).

While the zucchini is cooling, prepare the sauce. Fry the flour in butter. Add milk and eggs, whipped beforehand. Mix thoroughly so that the flour is completely dispersed and there are no lumps. Season with salt and pepper and remove from heat.

Lubricate a baking dish with sunflower oil and place the zucchini in it, preferably with an overlap.

Chop the greens and grind them with feta cheese. Spoon this mixture over the courgettes. Pour sauce over everything and sprinkle with grated cheese.

Bake for 20-25 minutes at 200 ° C.

A dish that you can surprise and feed your guests to their fill. At the same time, no hassle with the dough.

Ingredients

• 2 medium zucchini;
• 1 egg;
• 1 bunch of dill;
• 1 bunch of parsley;
• 1 bunch of green onions;
• 5 tablespoons flour;
• ½ teaspoon salt;
• ground black pepper - to taste;
• 50 g butter;
• 2 tablespoons of bread crumbs;
• 1 chicken breast;
• 1 tomato;
• 100 g of hard cheese.

Preparation

Wash and coarsely grate the zucchini. Squeeze out the pulp to remove excess moisture. Combine with egg, finely chopped herbs and sifted flour. Season with salt and pepper.

Grease a baking dish with butter and sprinkle with breadcrumbs. Place the squash dough in it. The thickness should be about 1 cm. Put chopped boiled (can be replaced with sausage) and tomato slices on top. Sprinkle with grated cheese and place in an oven preheated to 180 ° C for 25-30 minutes.

Ingredients

• 1 tablespoon of starch;
• 4 tablespoons of soy sauce
• 1 onion;
• ½ teaspoon salt;
• ½ teaspoon ground ginger;
• 2 medium zucchini;
• 2 tablespoons of sunflower oil;
• 5 cloves of garlic.

Preparation

Dissolve the starch in a little water, add soy sauce, finely chopped onions, salt and ginger to it.

Wash the zucchini, cut into cubes no more than 1 cm thick. Fry in a well-heated frying pan greased with vegetable oil. If desired, you can add carrots and bell peppers.

Pour the soy sauce into the half-finished zucchini. Simmer for 5-7 minutes under the lid. Then add chopped garlic, stir, remove from heat and let stand for a while.

Thanks to the batter, the zucchini do not lose their juiciness when frying. It goes well with sour cream and various garlic.

Ingredients

• 1 large zucchini;
• 2 eggs;
• 1 ¹⁄₂ cup flour
• 6 tablespoons of sour cream;
• salt to taste;
• 1 teaspoon of provencal herbs;
• sunflower oil for frying.

Preparation

Wash and cut the zucchini into circles about a centimeter thick. Prepare the batter: Combine eggs, 1 cup sifted flour, sour cream, salt and spices.

Dip each piece of zucchini in flour, dip in batter and fry in a well-heated and oiled frying pan.

A dietary and very tender soup that is also easy to prepare.

Ingredients

• 2 medium zucchini;
• 1 teaspoon salt
• ½ teaspoon curry;
• 2 bunches of dill;
• 200 ml of cream;
• 1 pack of croutons.

Preparation

Wash young zucchini, cut off the stalks and grate on a fine grater. Place the pulp in a saucepan and cover with water so that it does not slightly cover the zucchini. Cook over medium heat until mushy.

Remove the zucchini from heat, add salt and whisk with a blender. Add curry and chopped dill, lightly warmed up cream. Stir.

Serve with croutons.

Super budgetary and quite satisfying. Such "cutlets" can be eaten both hot and cold and it is convenient to take with you to work.

Ingredients

• 2 small zucchini;
• ½ teaspoon salt;
• 100 g of hard cheese;
• 2 cloves of garlic;
• 2 eggs;
• 3 tablespoons flour;
• sunflower oil for frying.

Preparation

Grate the zucchini on a coarse grater, salt and let stand for 10-15 minutes.

At this time, grate the cheese on a fine grater and pass the garlic through a press. Squeeze the courgettes and mix with cheese, garlic, eggs and flour. Make pancakes from the resulting minced meat and fry them on both sides in sunflower oil.

If the mixture is too thin, add more flour. If the zucchini is so watery that the "cutlets" do not seize in any way, put the minced meat in the pan with a spoon.

An original appetizer that will decorate the festive table. But the ingredients are so affordable, and the recipe is simple, that you can cook at least every day.

Ingredients

• 1 large zucchini;
• 1 teaspoon salt
• 3 tablespoons flour;
• 3 tablespoons of semolina;
• 2 eggs;
• sunflower oil for frying;
• 1 onion;
• 1 carrot;
• 2 cloves of garlic;
• 1 bunch of greens;
• 200 g natural.

Preparation

Wash the zucchini, peel and seeds, grate on a coarse grater. Season with salt and let stand for 10-15 minutes. Drain the liquid, add flour, semolina and eggs. Fry the pancakes from the resulting dough: you should get 5-6 pieces. Brush the pan with sunflower oil before frying.

Peel and finely chop the onions and carrots. Fry them in a little oil as well. At the end, add the garlic passed through a press and chopped herbs.

Assemble the cake by soaking each squash pancake with yogurt and spreading out the carrot and onion layer.

The flavors can be varied by adding or removing spices.

Ingredients

• 1 zucchini;
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon of garlic powder
• ½ teaspoon paprika;
• 3 tablespoons of bread crumbs.

Preparation

Peel the zucchini and cut into strips about a centimeter thick.

Mix olive oil with salt and spices and marinate the zucchini in it for 20-30 minutes.

Dip the zucchini in breadcrumbs and place on a parchment-lined baking sheet. Place the baking sheet in an oven preheated to 200 ° C for 15–20 minutes, until a golden crust forms on the zucchini.

Light spicy sweet snack. It is stored for a long time in the refrigerator and goes well for picnics.

Ingredients

• 2 medium zucchini;
• 1 teaspoon salt
• 2 cloves of garlic;
• 1 bunch of dill;
• ½ teaspoon of ground black pepper;
• 1/2 teaspoon red pepper flakes;
• 2 tablespoons 9% vinegar
• 6 tablespoons olive oil
• 2 tablespoons of honey.

Preparation

Rinse young zucchini and cut into thin slices. It is convenient to do this. Cover the vegetable with salt and leave for 20-30 minutes.

Prepare the marinade: Combine chopped garlic, dill, peppers, vinegar, olive oil and honey. If the latter has crystallized, melt it in a water bath or microwave.

Drain the juice from the zucchini, place in the marinade and refrigerate for 2-3 hours, or better overnight.

Zucchini is a versatile vegetable. It can be eaten with benefit both raw and after heat treatment. And how many wonderful dishes are prepared from zucchini - do not count! We will also do our bit by talking about some of the recipes - simple and more complicated!

Young zucchini

The first and easiest way to cook garlic zucchini is to fry them. For this, fruits are taken, both very young and ripe enough. In young people, it is not necessary to remove the delicate skin, to peel the seeds too. Wash the zucchini, cut off the stem and head. Cut the vegetables into 2-3 cm thick circles. Dip each piece in flour and a beaten egg, put in a pan, in well-heated butter. Add and fry on both sides until golden brown.

How to cook garlic zucchini without the listed ingredients? Similar. Washed, cut and without dipping - in a frying pan! Peel the head of garlic, pass through the garlic, or grind in a mortar. Put each batch of fried zucchini, spreading from the pan to the dish, transfer with garlic. It will turn out to be very appetizing, spicy, tasty. How to cook garlic zucchini without being too spicy? Add some mayonnaise to each circle. It will make the taste of the dish softer, softer, more delicate.

Overripe zucchini

If you think that overgrown and hardened taverns are unsuitable for food, then you are very deeply mistaken. They can be fried in the same way as young ones. How to cook old zucchini with garlic? Wash and peel the fruit. Cut in half and lengthwise, peel off seeds. Cut into half rings, slices. And then do as written in the previous recipe. Or another option is to cut the peeled fruits into cubes and put in a frying pan in hot vegetable oil. Salt. Sprinkle with chopped cloves of garlic (don't spare it!), Lightly sprinkle with pepper. And fry like potatoes, just not for so long. As soon as the zucchini is soft and crusty - remove from heat, the dish is ready! And finally, the third way of preparing the dish: fry in a pan, then add a little water, a few tablespoons (3-4 or more - to taste) of mayonnaise and simmer for 15 minutes. Finally, sprinkle with chopped herbs and serve. As you can see, everything is simple! Such a zucchini with garlic appetizer turns out to be unusually tasty.

Preparation for the winter

And now a recipe for how to prepare zucchini with garlic for the winter. We will pickle them. For pouring, for each liter of water, 25 g of salt and 50 g of vinegar (9%) are required. And also 5-8 peas of allspice, the same amount of bitter and several buds of dried cloves. And for each jar - 3 large cloves of garlic. It is advisable to take young zucchini, but old ones are also suitable. Peel them and cut into slices 4 cm thick. Dip them in boiling water for 5 minutes, then cool and hold in cold water for half an hour. Place the spices at the bottom of the prepared jars. Cut the garlic wedges in half. Then place the zucchini tightly, placing the garlic between them. Dissolve salt in water, then add vinegar, boil the marinade. Pour the zucchini hot. Lay the dill whisk on top, you can dry it. Cover and sterilize cans: liter jars 9 minutes, 2 liter jars 12 minutes, 3 liters jars 15 minutes. Roll up, turn upside down, cover and leave to cool for a day.

Spicy salad with herbs

Zucchini salad with garlic - an appetizer so pleasant that they will be glad to it during any feast. What the dish requires: 4 small vegetables, young. It's not bad if it's zucchini, but just zucchini will do. You also need: celery root, 2 red bell peppers, a few cloves of garlic, 1 bunch of green onions, a teaspoon of marjoram, salt, black pepper to taste, vegetable oil for dressing. Cut the celery into strips, pepper and zucchini into half rings. First, transfer the celery to a skillet preheated with oil and fry until soft. Then stew the rest of the vegetables, except for onions, salt and pepper. Chop the green onion and garlic finely. Put the vegetables from the pan into a salad bowl, stir with the onions and garlic, chill in the refrigerator, sprinkle with grated marjoram and serve.

Oven snack

The dish is prepared as follows: zucchini are cut into thin slices. Turn on the oven (200 °), preheat. Lubricate the mold with oil. Put mugs of zucchini, tomatoes, garlic on top, sprinkle with red pepper and black pepper, salt, season with oil. Place in the oven and bake until tender. Then remove while hot, sprinkle with cheese and basil. You can eat such zucchini both hot and cold - the deliciousness is incomparable!

Zucchini with tomatoes

And again supplies for the winter. And we will harvest zucchini with tomatoes. You will need both these vegetables and others: tomatoes, garlic. Additional ingredients - flour, salt, oil. All components are taken in any quantity. Cut the courgettes into circles. Dip in flour, add salt, put in a skillet with heated oil and fry. Chop the garlic finely or chop in a mortar or garlic. Cut the tomatoes into wedges. Now put the vegetables in layers in the jars, shifting them with garlic. Leave a space 2 fingers from the neck. Add 1 teaspoon of salt to each jar (if the container capacity is half a liter; for larger jars, one and a half or two are required, etc.). Sterilize the canned food for 35 minutes, then roll up, wrap the cans upside down, leave to cool.

Favorite caviar, squash

Probably, there is no dish more democratic and popular, suitable for almost all dishes, than such caviar. And there are many recipes for it, respectively. The one offered to you is distinguished by its excellent taste and ease of preparation. Vegetable components are taken arbitrarily, because someone loves more carrots, someone onions, etc. You will need: actually zucchini, tomatoes, onions, carrots, bell peppers.

Wash the zucchini, peel, cut into small pieces, fry in vegetable oil. Remove the skin from the tomatoes and chop them finely. Add chopped onions, chopped peppers, and grated carrots. Fry the tomatoes and carrot-onion mixture in a separate skillet. Then combine with zucchini, salt and pepper, add garlic and boil again. While hot, spread the caviar in jars, sterilize for an hour and roll up.

Zucchini caviar with roots

This recipe will help you to give a familiar dish a new taste. Cut the zucchini into circles, fry in oil without flour, chop in a meat grinder. Stew carrots, onions, parsley roots, parsnips, celery (100 g of each type of roots) separately and also turn them in a meat grinder. Combine with zucchini. Chop and add parsley, salt, pepper, chopped garlic to taste, add tomato paste and sugar to taste. Stir the vegetables.

Bring caviar to a boil and simmer until tender. Then transfer to sterile jars and roll up. In order not to be afraid of mold, put 2 aspirin tablets in each jar under the lid (throw it away when you open the canned food). And in winter, enjoy the food and nourish the body with vitamins!