Zucchini is one of the most affordable vegetables, it is easy to grow them, and you can do it all year round, in greenhouses. Unpretentious neither in appearance nor in taste, the green fruit could not go unnoticed, no matter what dishes and snacks were invented from it! Well, canned food under the all-Union brand "Zucchini caviar" is a classic of the genre.

However, not a single caviar. Slices of vegetable are perfectly softened when fried, magnificent rolls come out of them. Grated pulp is the basis for pancakes, breading and even cutlets are made from it! Lacking its own persistent taste, zucchini, although considered the main ingredient, often find themselves in the role of the basis of snacks.

Well, how not to be tempted to stuff such a convenient vegetable for these purposes? There is already a place for fantasy to roam - raw minced meat or vegetable, fried tomatoes, eggs, cheese, even fish!

Snacks from zucchini "Lick your fingers" - general principles of preparation

A lot of hot and cold appetizers are prepared from zucchini. The simplest, fried zucchini with garlic and mayonnaise sauce is by no means a masterpiece of culinary art. Zucchini does not have a sharp taste and specific smell, which allows you to combine the vegetable with almost any product. Using various types of heat treatment, with the most ordinary products, they prepare such snacks from zucchini that you will lick your fingers.

Each recipe for zucchini snacks has its own characteristics, and all of them are described in detail in our recipes. General requirements apply only to vegetables. Any dish will be tasty only if the zucchini pulp is not loose, and the skin has not yet had time to become stiff. Therefore, choose young dense zucchini, with a glossy sheen of peel that does not have wrinkles.

Zucchini appetizer "You'll lick your fingers": a recipe for a roll with cheese and ham

Ingredients:

250 gr. boiled ham;

small zucchini - 850 gr.;

flour - 170 gr.;

three eggs;

100 gr. "Poshekhonsky" or "Kostroma" cheese;

vegetable, refined oil;

dill greens;

250 gr. Philadelphia cheese.

Cooking method:

After washing the zucchini, cut off the stalk and peel. Coarsely rub the pulp, add salt and let stand for five minutes. The juice that stands out from the vegetable is well filtered.

Beat the eggs in a separate bowl, pour over the zucchini. Pepper a little, add flour and finely rub hard cheese here. Stir the vegetable mass until smooth, eliminating lumps.

We cover the brazier, approximately 37 × 32 cm in size, with parchment and pour the squash mass onto it, level it. We make sure that its layer is the same everywhere.

We place the baking sheet in a hot oven, bake the base of the roll at 180 degrees for 25 minutes. We cool the cake on a baking sheet, separate from the paper only when completely cooled.

Preparing the stuffing for the roll. We rub the ham with a large grater, chop the dill. We combine and add soft cheese, chop a couple of large cloves of garlic and put it here, mix thoroughly. We add if necessary.

We shift the vegetable cake onto a film spread on the table. Put the filling on the edge of the larger side and roll up tightly. We fix, pulling with a film, we send it to the refrigerator for an hour.

Serve the appetizer roll, cut into portions, up to one and a half centimeters wide.

Zucchini appetizer "You'll lick your fingers": mini-rolls with garlic and tomatoes

Ingredients:

two small, young zucchini;

fleshy tomato;

two tablespoons of mayonnaise;

four tablespoons of flour;

oil, lean:

fresh dill;

a spoonful of low-fat sour cream;

Cooking method:

After removing the edges of the zucchini, cut the flesh lengthwise into thin plates. Salt and hold for a quarter of an hour.

We're preparing the sauce. Mixing mayonnaise with sour cream, add chopped dill, a teaspoon of crushed fresh garlic, stir.

We rub the cheese into the sauce through a fine grater and mix well again so that the cheese chips are distributed evenly.

After rinsing the tomato, cut it, removing the stalk. Cut into thin slices.

Pour the flour into a wide plate. Set a frying pan to moderate heat and pour vegetable oil on your finger.

Roll the zucchini plates in flour, immediately lower them into hot oil. Fry one side and the other. Do not fry, let the vegetable soften well, and immediately remove from the pan.

Lubricate the slices with cheese dressing, put a slice of tomato and wrap it with a roll.

"Kegs" - a simple snack of zucchini, you will lick your fingers

Ingredients:

young zucchini - 500 gr.;

two Bulgarian peppercorns;

corn oil;

three heads of onions;

250 gr. chicken fillet;

120 grams of any mild cheese;

homemade mayonnaise without vinegar.

Cooking method:

For the dish, we select the youngest zucchini, in which there are practically no seeds, in addition, their pulp is the most tender.

We wash the zucchini, cut across, into barrels, at least 5 cm wide. With a teaspoon, select part of the pulp, leave walls about 7 mm thick on the sides and bottom. You will get blanks in the form of cups. We arrange them on a baking sheet and put them in a preheated oven for a quarter of an hour.

While the zucchini is baking, we make the filling. We heat one and a half tablespoons of oil, lower the finely chopped onion, sprinkle with a dessert spoon of crushed or grated garlic. Cook, stirring, until a bright blush is formed.

We cut the chicken into one and a half centimeter cubes and send it to the pan with the onions. After evaporating the meat juice, add slices of pepper. Stew the fillet with vegetables until cooked, and add a little salt.

We take out a baking sheet with baked zucchini from the oven, fill the recesses with chicken filling. Lubricate the stuffed zucchini with mayonnaise and sprinkle generously with grated cheese.

We bring the "barrels" to readiness by placing in the oven for another quarter of an hour. It is desirable that the cheese not only melts, but also grabs a golden crust.

Snack from zucchini, lick your fingers: vegetable sticks "Crunch"

Ingredients:

peanuts - 50 gr.;

three zucchini;

flour - 100 gr.;

20 ml of frozen oil;

breadcrumbs - 100 gr.;

one egg;

100 ml of milk.

Cooking method:

We cut the zucchini into long sticks, one centimeter thick. Pour into a bowl, season with salt and mix well.

Break the nuts with a blender until fine crumbs. Suitable for these purposes and a coffee grinder.

Separately, beat the egg, pour in the milk, stir until smooth.

After squeezing the zucchini, pour them with the egg mixture. After mixing, decant the liquid back into the bowl, stir in the breadcrumbs and nut crumbs.

Sprinkle the zucchini with flour, mix and dip into the breading mixture.

Arrange the zucchini strips on a parchment-lined baking sheet and bake until golden brown, about 20 minutes.

Serve with ketchup or mayonnaise and garlic sauce.

"Chaitni" - an appetizer of zucchini, you just lick your fingers

Ingredients:

two medium-sized zucchini;

one small carrot;

2 spoons of soy concentrate;

two tomatoes;

a spoonful of honey;

three tablespoons of high quality oil.

Cooking method:

We cut the garlic into slices. Carrots, zucchini, onions - in small cubes. We put a deep frying pan on the fire, pour in the oil.

We dip the onion into the heated fat, stirring, fry until golden brown. Add carrots and continue cooking, stirring occasionally.

When the carrots become soft, lower the zucchini to it, mix, add the tomatoes.

Add garlic, pour in soy sauce and two tablespoons of vinegar. Spread honey, half a spoonful of salt and pepper a little, stir.

Cooking tea under the lid over low heat for exactly an hour.

Open the pan, set the heat to high. Stirring regularly, quickly evaporate all the liquid.

Zucchini appetizer "You'll lick your fingers": stewed vegetables with cheese balls

Ingredients:

two tomatoes;

half a kilo of low-fat cottage cheese;

bulb;

vegetable oil, odorless;

"Russian" cheese, slightly dried - 200 grams;

breadcrumbs;

100 gr. flour;

one large zucchini;

Cooking method:

We rub the zucchini with a fine grater, also finely chop the garlic and onion. Pour boiling water over the tomatoes, remove the peel, rub coarsely.

After heating the oil, put the onion in it, after a minute the garlic, fry. Cook until the onion slices lose their haze.

We spread the grated zucchini in the pan, stirring, simmer for five to six minutes.

Pour the tomatoes over the zucchini, cover with a lid and simmer for ten minutes. Meanwhile, finely grate the cheese.

We combine the grated cottage cheese with cheese chips, stir in the eggs and flour.

With moistened hands, we fashion balls, no more than a plum, roll in breadcrumbs.

Pour 3 cm of oil into a clean frying pan, put on an intense fire. As soon as the haze begins to break from the surface, we lower the balls into the hot fat. Fry until lightly browned and set aside. We do not put a lot at once, the balls should almost float in boiling fat. We catch ready-made on a disposable towel and let cool well.

We shift the stewed zucchini into a plate, lay out the cheese balls on top, decorate the dish with herbs.

Snacks from zucchini "Lick your fingers" - cooking tricks

Note - zucchini is a watery vegetable. If the recipe requires grating the pulp, it needs to be allowed to stand for a while, and then the juice that has stood out is well drained.

For stuffing, pick up zucchini with a small diameter, but not too thin. Young vegetables are preferable, their pulp is more tender and tastier.

If you need to fry the zucchini for a snack, roll the slices of the vegetable in flour, without which it is quite difficult to achieve a blush.

Caviar was not included in the main recipes, but how could it be without it! Select from the barrels, as per the recipe in the article, the pulp, pass through a meat grinder and drain the moisture. Bake the kegs, and pass the pulp through a centrifugal juicer, leave the juice, but wet chips are more important. Heat the unrefined oil and fry the chopped onion until brown, remove and fry the zucchini shavings to the same extent. Return the onion back to the pan, adding heated zucchini juice, simmer under the lid until noticeably softened. After half an hour, add quality tomato paste or evaporated juice to the vegetables. Bring to almost full condition, salt and pepper, transfer to vegetable barrels and heat in the oven for another quarter of an hour.

I continue to replenish your piggy bank with new recipes for blanks for the winter. Today I offer a very interesting recipe for zucchini appetizers - you can even say that this is a vegetable salad that will surprise you not only with the way it is cut, but also with a bright, rich and piquant taste. By the way, the zucchini themselves are not at all determined by taste (they can be confused with cucumbers), so those who are not familiar with the composition of the dish will hardly know what the appetizer is made of.

Tips for choosing ingredients in this recipe are not particularly needed, but I will tell you some nuances in the cooking process. Most importantly - take vegetables of good quality, dense and juicy. And also look for a Korean-style carrot grater - it is this device that we will need today. There is no such grater? You can, of course, try to chop the zucchini with carrots on a simple coarse grater or thinly-thinly cut into strips, as an option. Experiment and you will succeed!

Ingredients:

(1.5 kilograms) (250 grams) (250 grams) (100 milliliters) (70 milliliters) (80 grams) (10 teeth) (1.5 tablespoons) (0.5 teaspoon)

Cooking step by step with photos:

The first step is to prepare the vegetables. Zucchini, if you have them young, leave unchanged, that is, with delicate skin and seed germs. With aged vegetables, be sure to remove the peel and cut out the soft part in which the mature seeds are located - this is all superfluous. We clean carrots, onions - too. The weight of these three ingredients in the list I indicate in an already purified form.

We begin to grind vegetables - for this purpose we will need not a simple grater, but for carrots in a loin. As a result, you will get thin and long straws - the highlight of this vegetable snack for the winter. The sequence of chopping vegetables is completely unimportant - I started with zucchini. Grind directly into a large pot or bowl.

Onion, of course, we will not rub - we chop it thinly, thinly in half rings with a sharp knife. By the way, if you have such a special shredder (it is often used for cabbage), it will definitely come in handy for working with onions.

It remains to season all our vegetables. Here I want to draw your attention to the fact that the amount of additives may differ from that indicated by me. In other words, salt-pepper-garlic-vinegar-sugar-butter you can safely adjust to your liking. I give those proportions that I personally like. Maybe you will have a lot (or vice versa) of vinegar, but someone does not like the garlic taste and aroma. Some even black pepper will be over the edge, so be guided by your preferences - I give you the base, and you experiment. So, add 1.5 tablespoons (without a slide, that is, under the knife) to the vegetables of simple table (not iodized!) Salt, 80 grams of granulated sugar, half a teaspoon of ground black pepper. By the way, it is better to grind the pepper immediately before adding it - it is much more aromatic than ground pepper in bags.

Then pour vinegar and oil - do not pour everything at once, suddenly you will have a lot of this. Yes, and do not forget about garlic - grind fresh in any convenient way (I use it through a press). I used 10 fairly large, but not huge, cloves.

Mix everything gently (you can do it right with both hands - do not forget to wash) and ... try! It may immediately seem that the marinade turned out to be too rich and even spicy - it should be so. Then the vegetables will absorb some of it and turn out to be pleasantly spicy. See how much of this very marinade was formed? These zucchini immediately released juice. Do not crush the vegetables too much so that they retain their shape and remain crispy. We leave them right in the bowl for an hour - let them absorb the marinade even better.

In the meantime, prepare the jars and lids in which the vegetable snack will be stored. I sterilize the jars in the microwave and boil the lids on the stove (5 minutes after boiling). In this case, I use jars with a volume of 0.5 liters - I wash them in a soda solution, rinse and pour about 100 milliliters of cold water into each. I steam in the microwave at the highest power for 5 minutes each. Two jars will last 6-8 minutes, or you can immediately 4, then leave them in micro minutes for 10. We lay out the already pickled vegetables (along with the marinade) in prepared jars. By the way, at this stage (until the vegetables are put into jars), you can adjust the taste of the snack - add more seasonings, if necessary. In total, I got exactly 4 cans of snacks, each with a capacity of 500 milliliters (well, and a couple more spoons that went for tasting).

Zucchini appetizer is an easily digestible, hypoallergenic and satisfying meal. Zucchini is such a versatile vegetable that it pairs easily with any vegetable or meat - be it beef, rabbit meat, pork, lamb, chicken or horse meat. Wonderful combinations of zucchini are known in cooking even with berries and fruits.

Zucchini snacks will be appropriate at any feast or celebration. They can be served both hot and cold. Zucchini dishes are so varied that they will be a great breakfast, lunch or dinner.

Snack zucchini can be marinated, fried, baked, or used raw. This wonderful vegetable can be arranged in the form of a canape, stuffed or cooked from it as a snack for the winter.

It is better to use an unripe vegetable when the seeds have not yet formed and the skin has not hardened. Then there will be no need to peel off the hard peel and remove the seeds from the zucchini.

How to cook a snack of zucchini - 15 varieties

Ingredients:

• 2 fresh medium-sized (see 20-25 in length), young zucchini;
• 1 st. flour
• 2 raw chicken eggs;
• 2 processed cheeses, such as "Orbita" or "Friendship";
• 200 gr. mayonnaise;
• 2 large, St. tomato;
• 4 garlic cloves;
• greens to taste;
• salt and black pepper. ground according to the chef's preference;
• rast. frying oil.

Cooking:

Grind cleanly washed zucchini on a coarse grater. Add eggs, flour, salt, pepper to grated zucchini and mix thoroughly. From the resulting dough, we bake squash pancakes on a pancake maker, rast. lubricated with oil. From the above products, about 4-5 pieces are obtained. pancakes. While the zucchini pancakes are cooling, we mix mayonnaise and crushed garlic; finely chop the greens; cut tomatoes into thin circles; and you can start assembling the cake. Lubricate the bottom of a flat plate with garlic mayonnaise, lay the pancake. Lubricate it with mayonnaise with garlic and evenly three half of the cheese on top. Lay out the tomato circles with the next layer and cover with zucchini pancake. Repeat all the steps until the pancakes run out. Lubricate the top and edges of the resulting cake with the remnants of garlic mayonnaise and decorate with finely chopped, slightly dried herbs. In the middle of the cake we make a flower from a tomato and parsley leaves. We send the finished zucchini cake for a couple of hours in the refrigerator for soaking.

So that the processed cheese is easily rubbed, does not stick to the grater and does not crumble, it must be frozen for 15-20 minutes in the freezer.

An original spicy-sweet appetizer suitable as a marinated vegetable salad or a delicious sauce for the second hot dishes. Which can be prepared for future use and stored in the cellar, like winter pickles or marinades.

Ingredients:

• half a liter of water;
• one hundred and fifty grams of tomato paste;
• one tablespoon without a hill of salt;
• half a tablespoon of granulated sugar;
• one kilogram of zucchini (without peel and seeds, if the zucchini is overripe);
• two hundred grams of fresh carrots;
• a pound of sweet peeled pepper;
• six hundred grams of fresh tomatoes;
• three hundred grams of turnip;
• one and a half stacks of vegetable oil (75 ml.);
• half a teaspoon of vinegar essence 70%.

Cooking:

Grind all vegetables: zucchini - cubes 1-1.5 centimeter; tomatoes - large slices; onion, pepper - chop; carrots - on a large grater. Pour water into the multicooker; add salt, sugar, tomato paste and vegetable oil; add vegetables and mix thoroughly. We select the mode of stewing vegetables and start the slow cooker for forty minutes. Add acetic acid to the finished lecho and let it evenly distribute over the vegetables, mixing everything thoroughly. The appetizer is ready, you can eat or lay out in sterilized jars and roll up for long-term storage.

Raw zucchini with sweet and sour honey-vinegar marinade. Such an appetizer will go well with fried meat, meatballs, mashed potatoes or cereals. As a separate dish it will be appropriate, as an appetizer for strong strong drinks.

Ingredients:

• zucchini - 250 gr.;
• garlic - 1 large clove, finely chopped;
• honey - 1 teaspoon;
• wine vinegar 6% - half a tablespoon;
• vegetable oil - 1 tablespoon;
• finely chopped dill - 10-15 grams;
• salt, spices to taste.

Cooking:

A young zucchini with a thin skin and without seeds should be chopped into thin strips; it is better to use a vegetable peeler or a special grater for this purpose. You can also use a knife, but this is tiring and the appetizer will look rougher. Add a little salt and leave for 15 minutes, so that the zucchini starts up the juice, which then needs to be drained. In the meantime, we are preparing a marinade dressing, for this you need to mix salt, spices, and rast. oil, vinegar, honey, dill and garlic. Gently mix the strips of zucchini with a spicy honey-vinegar dressing and let it brew for 10 minutes, after which you can eat.

A wonderful, tender appetizer of zucchini will be a spicy addition to the main dishes of cereals and potatoes. This original appetizer can be used as a dressing for soups or stews. Rolled up in sterile jars, the Ankle-Bens appetizer is perfectly stored in the cellar or refrigerator all winter.

Ingredients:

• zucchini - 1 kg .;
• tomatoes - 2 kg;
• sweet pepper - 300 gr.;
• carrots - 200 gr.;
• onion - 200 gr.;
• garlic - 1 head;
• hot pepper - 1 pod;
• sugar - half a glass;
• vegetable oil - half a cup;
• salt 50 gr.;
• vinegar 9% - 1 shot (50 ml.)

Cooking:

We lower one and a half kilograms of a tomato in a colander into boiling water for a couple of minutes, so that the skin is well removed. Grind the peeled tomatoes with a blender and pass through a large strainer to remove the seeds. Pour the resulting tomato puree into a deep saucepan and put on fire. Add sugar, salt and butter, bring to a boil. Next, pour the zucchini cut into small cubes (1.5x1.5 cm) into a saucepan with tomato puree and boil for 10 minutes. Then, put in a saucepan, chopped into thin sticks, peppers, onions and carrots, and cook vegetables for 15 minutes from boiling. Cut the remaining tomatoes into large slices, chop the garlic and hot peppers - add all this to the boiling vegetable mass and simmer for another 15 minutes from boiling. Add vinegar, mix and roll up in sterile jars for winter storage.

If you plan to eat the Ankle-Bens appetizer right away, and not roll it up for future use, then you do not need to add vinegar.

This zucchini salad is good because you can eat it immediately after cooking, or you can roll it up for storage for the winter. A vitamin snack can be used as an independent dish in the form of a salad or as an addition to meat, vegetable or cereal hot for dinner or lunch. Also, an appetizer of zucchini is perfect for vodka on a festive table.

Ingredients:

• 3 kg. zucchini;
• 0.5 kg. carrots;
• 0.5 kg. turnip onions;
• 3 tbsp non-iodized salt;
• 1 st. Sahara;
• 1.5 st. vegetable oil;
• 0.7 st. vinegar 9%

Cooking:

Three zucchini and carrots through a Roko grater (the one for Korean carrots), and chop the onion thinly in half rings. All the products listed in the recipe are thoroughly mixed, and you can immediately serve it to the table. If you want to prepare a snack for the winter, then put the resulting mass in jars and sterilize in a deep bowl for 15 minutes. after boiling water, and then roll up.

An original appetizer for any celebration or a quick snack before dinner. And it is quite suitable as a light and satisfying lunch.

Ingredients:

• 1 PC. medium or 2 pcs. small zucchini
• greens to taste and culinary preferences;
• 1 small onion;
• salt, pepper, sugar to the taste of the cook;
• 1.5 tsp tomato paste or ketchup;
• 1 PC. boiled leg;
• 2 large or 3 medium pickled cucumbers, peeled;
• 100 gr. pickled mushrooms;
• 2 raw chicken eggs;
• 2 garlic cloves;
• 1 tbsp mayonnaise;
• flour for rolling zucchini;
• vegetable oil for frying zucchini and onions.

Cooking:

Young zucchini (whose seeds have not yet ripened and the skin has not coarsened) are cut into 1 cm rings. Roll them in flour, and then in beaten eggs with salt and pepper and fry in vegetable oil until golden brown on both sides. Finely chop the onion and fry in a pan with tomato paste and granulated sugar. Chicken, mushrooms, roasted tomato and onion, garlic and cucumbers are scrolled in a meat grinder. Salt and pepper to taste, add mayonnaise and mix thoroughly. Spread the resulting paste on top of the fried zucchini, decorate with herbs and slices of cucumber.

A light summer snack with affordable ingredients for any occasion. It can be breakfast, light dinner or lunch.

Ingredients:

• young zucchini of medium size 1 pc.;
• tomatoes 2-3 pcs.;
• greens of your choice 1 bunch;
• garlic clove 1 pc.;
• a mixture of ketchup and mayonnaise in equal amounts of 150-200 ml;
• boiled quail or chicken eggs at will;
• a little flour for breading;
• salt, ground pepper. black taste.

Cooking:

First, prepare the sauce - mix, finely chopped, herbs and garlic with a ketchup-mayonnaise mixture. We cut the zucchini into round one-centimeter plates, add a little and wait for it to give juice so that the breading sticks better. Now pepper the zucchini, roll in flour and fry in a pan until brown on both sides. Put each fried zucchini circle on a flat plate, grease with sauce, put a circle of tomato on top, grease with sauce again. Diet snack is ready. But if you need a more satisfying and high-calorie snack, then circles or halves of a hard-boiled egg can be laid out in the third tier.

In the sauce, ketchup or mayonnaise can be replaced with sour cream. Get sour cream-ketchup or sour cream-mayonnaise sauce.

An unusually tasty and tender appetizer goes well with meat and potatoes. Perfect for a festive table or for a light dinner.

Ingredients:

• zucchini - 600-700 grams;
• soy sauce - 2 tablespoons;
• garlic - 2 cloves;
• tomatoes - 2 pcs.;
• mayonnaise - 2 tablespoons;
• eggs - 2 pcs.
• flour - how much batter will take;
• frying oil;
• greens, salt, spices to your taste.

Cooking:

We cut the peeled zucchini into five-centimeter sticks no more than 1 cm thick, add half the garlic crushed by the press, a few sprigs of finely chopped greens, salt, spices and soy sauce. Mix everything well and let marinate for about ten minutes. At this time, we are preparing a batter from eggs, salt and flour. Dip zucchini sticks in batter and fry on all sides until golden brown. Put them on a plate and pour over the dressing. For dressing, chop the tomatoes and the remaining clove of garlic, mix with mayonnaise, pepper and add a little.

Snack "Teschin tongue" from zucchini

A legendary and very popular appetizer that even an inept cook can cook. Availability and unsurpassed taste make it an indispensable dish in haste at all times.

Ingredients:

• one medium-sized zucchini;
• one hundred grams of cheese;
• two eggs;
• mayonnaise a small pack;
• garlic a couple of cloves;
• two tomatoes,
• flour for breading;
• salt, spices to taste of the cook.

Cooking:

Cut the young zucchini along the entire length into thin strips, add each strip and leave until the juice appears. After 10-12 min. roll the zucchini strip in flour, then in beaten eggs and fry in hot oil on both sides until golden blush. Squeeze the garlic into mayonnaise, add a little salt and pepper and grease the cooled strip of zucchini with this mixture. We spread a slice of tomato and a piece of cheese on it, roll it up and fix it with a skewer. Snack is ready!

Zucchini can be replaced with eggplant. It is only necessary to remove the skin from it, after scalding it in boiling water.

No wonder this appetizer is compared to a song. Extraordinarily tender slices of zucchini under rich-spicy fragrant gravy. Having tasted a wonderful dish, you will never forget its delicious taste.

Ingredients:

• zucchini 2 kilograms;
• red pepper (other color will not work) sweet one;
• one green apple (Antonovka type);
• turnip one head;
• one large carrot;
• garlic five cloves;
• tomato paste or any ketchup - 70 ml;
• two hundred grams of sugar;
• vegetable oil two hundred grams;
• vinegar 9% half a glass;
• salt 50 grams;
• red pepper. hammer. taste.

Cooking:

Cut the zucchini into cubes, and chop the rest of the ingredients and mix in a blender. Put the sauce and zucchini in a cauldron or duck and simmer for an hour and a half (depending on how much liquid the zucchini releases). That's all, the meal is ready. You can eat it hot and cold, or you can roll it up in jars and leave it for the winter.

A quick and easy appetizer made from the most inexpensive vegetables. Every housewife should have such a recipe. Economical and amazingly delicious.

Ingredients:

• 1 kg. coarsely chopped zucchini, any, and overripe, the main thing is to remove the seeds and peel;
• 1 stack (50ml) sol. oils;
• 2 small onions thinly sliced;
• 1 large grated carrot;
• a kilogram of tomatoes, passed through a meat grinder;
• red, bitter pepper one pod chopped;
• salt, spices to taste and preference of the cook.

Cooking:

In a frying pan, fry onions with carrots, add zucchini and hot peppers, pour tomatoes, add salt, add your favorite spices and simmer under the lid for ten minutes. Then open the lid and evaporate the excess moisture for another ten minutes. The appetizer can be eaten hot, or it can be cooled down, when the ingredients exchange flavors and are saturated with juices.

Everyone knows what zucchini caviar is. This appetizer is loved by many, but not everyone knows how to cook it properly. To get exactly that unforgettable and incomparable rich taste.

Ingredients:

• salt, sugar, vinegar and spices to taste,
• vegetable oil for frying;
• 1 garlic head
• 1 bunch of green dill,
• for 1kg. zucchini need 100 gr.:
• bell pepper;
• a tomato;
• onion;
• carrots.

Cooking:

We clean all the vegetables, cut them coarsely and fry in a small amount of oil, over high heat separately. When roasting, excess moisture from vegetables is evaporated and the taste is better revealed, it becomes brighter. Then we combine everything in a thick-walled saucepan, add spices, salt, sugar, vinegar and herbs and simmer for 10 minutes from boiling, stirring constantly. The whole secret of this recipe is that everyone adds their favorite spices and herbs in the amount that you need, creating your own unique snack. We twist the finished snack in a blender until smooth and the caviar is ready, you can make sandwiches, or you can eat with spoons.

Spicy and hearty zucchini rolls will be a delicious decoration for any feast. They will please both children and adults. A successful combination of products and ease of preparation - this is the secret of the popularity of this snack.

Ingredients:

• young zucchini - half a kilo;
• eggs - four pieces;
• hard cheese - one hundred grams;
• garlic head - one;
• pickled cucumbers - 2-3 pieces;
• parsley and dill, 30 grams each;
• salt to taste;
• vegetable oil - 30 ml;
• mayonnaise - 50 ml;
• flour for breading.

Cooking:

We cut young zucchini or zucchini lengthwise into thin strips, salt and wait for the juice to appear. At this time, beat two eggs with salt. Then, in hot oil, fry the pre-breaded, first in flour, then in eggs, zucchini strips on both sides until golden. Next, we prepare the filling - mix finely chopped greens, grated cheese and boiled eggs, garlic, salt and mayonnaise, passed through a press. Lubricate each fried strip of zucchini with egg-cheese filling, put a pickled cucumber block on one edge and roll it up. We put it in the refrigerator for half an hour to cool and soak, and then serve it to the table.

Pickled cucumbers can be replaced with fresh ones. And instead of cucumbers, use a piece of bell pepper or olives, and even salted salmon / trout.

A minimum of effort and affordable products, and the result is a hearty, tasty and fragrant dish without frills. It can be a delicious lunch or a hearty dinner that you are not ashamed to share with friends.

Ingredients:

• 700 gr. young squash;
• 1 carrot;
• 1 head of garlic;
• 2 sweet peppers;
• 2 medium tomatoes;
• 2 large heads of turnips;
• 4 potatoes;
• smoked sausage half a kilo;
• mayonnaise 70 ml;
• 1 tsp olive oil;
• 2 bay leaves;
• 3 peas of allspice;
• 3 black peppercorns;
• ¼ tbsp turmeric;
• ¼ tbsp hops-suneli;
• ¼ tsp ground red pepper.
• a pinch of black pepper ground;
• salt to taste.

Cooking:

We cut the vegetables finely and put them in a slow cooker, greased with olive oil, add spices, salt and set to stew for 50 minutes. Add mayonnaise, herbs and simmer for another 10 minutes. We cut the sausage into cubes and put it in a slow cooker, simmer for another 10 minutes. That's all the bachelor zucchini appetizer is ready.

A nice light snack is perfect for a hearty lunch or a vitamin breakfast.

Ingredients:

• 2-3 young zucchini;
• 1 bunch of parsley;

Common products are zucchini and garlic, and how many tasty and healthy things you can cook. Snacks from zucchini with garlic in the form of cakes, rolls, rosebuds are prepared without hassle and very quickly. The neutral, sweetish taste of the vegetable, the absence of a specific smell and tender flesh make the vegetable versatile. It is used in the preparation of a mass of colorful and mouth-watering dishes.

In the selection of recipes for the most popular appetizers of zucchini with garlic, which can usefully diversify the daily menu, and even emphasize the festive table.

General principles for preparing appetizers from zucchini with garlic

For snacks, it is preferable to take young zucchini. A ripe vegetable with large seeds and a tough skin is suitable only for those dishes where it needs to be chopped. But before using such a zucchini, you need to select all the seeds from it and cut off the peel.

There are a lot of snacks from zucchini with garlic, and each has its own subtleties of preparation. Zucchini is marinated, fried, and light salads can be prepared from them. Rolls with original fillings are rolled from the vegetable, dough for vegetable cakes is prepared with chopped pulp.

Garlic is added to such dishes to give a spicy taste. It is crushed, after which it is mixed into oil or mayonnaise dressings, fillings, or simply fried zucchini is smeared with garlic mass. The exact amount of garlic in the ingredients is not indicated, but, as a rule, it is specified how much it is desirable to put in order to achieve a light spicy snack. If you like the spicy taste, the recommended rate can be increased.

Quick appetizer of zucchini with garlic - salted zucchini five minutes

An appetizer of salted zucchini is no less popular than salted cucumbers. You can diversify any side dish with zucchini, they will not be superfluous at a festive feast. The recipe is simple, and it takes no more than a quarter of an hour to cook. You will need a tight bag with a zipper or a plastic container with a lid.

Ingredients:

Three tablespoons of frozen butter;

300 gr. young zucchini;

A spoonful of soy sauce;

fresh dill or cilantro;

A spoonful of white wine vinegar can be replaced with 9% table vinegar.

Cooking method:

1. Going through the greens, remove the withered leaves and hard stems. Rinse with water, wipe dry with a towel, then chop finely.

2. Peel two large cloves of garlic.

3. Having combined wine vinegar with soy sauce, we dissolve an incomplete spoonful of salt in the mixture. Add vegetable oil, mix well. You should not introduce oil until the salt is completely dispersed, it will definitely not dissolve in the oil solution.

4. We wash the zucchini and, without removing the peel, finely chop the rings. It is important to take exactly a young vegetable, the peel and seeds of which have not had time to coarsen.

5. Put zucchini in a bag, add herbs and garlic. Pour the prepared marinade into the bag, close it tightly with a fastener. Shake a few times so that all the ingredients are well mixed and leave warm for five minutes.

6. Put lightly salted zucchini on a plate, mix well and serve.

Appetizer of zucchini with garlic - vegetable rolls with tomatoes and cheese

A simple, original appetizer of fried zucchini with garlic, complemented by tomatoes, mayonnaise and cheese. Zucchini is cut into thin slices, and then fried in an egg. Smearing the fried vegetable slices with garlic and mayonnaise, wrap cheese and tomatoes in them. Because of the shape of the plates and the spicy filling wrapped in them, the appetizer was called "Teschin's tongue".

Ingredients:

Three small, young zucchini;

200 grams of fresh hard cheese, Dutch variety;

3 large tomatoes;

150 gr. low-fat mayonnaise;

Two bunches of dill;

five eggs;

Seven spoons of flour;

Vegetable oil for frying.

Cooking method:

1. Thoroughly “rinsing” the zucchini with water, dry it. We cut off the “noses and tails”, cut along thin plates. Sprinkle with salt, put in a bowl and leave for a quarter of an hour.

2. We cut the cheese into thin slices, slice the tomatoes, finely chop the dill, Peel 7-8 large garlic cloves, and rub with a fine grater in a saucer.

3. Pour five eggs into a wide bowl, whisking with a whisk or fork, bring to uniformity. Pour flour into a separate wide plate. Choose a container for eggs and flour so that a slice of zucchini fits completely.

4. Pour the oil into a dry wide frying pan. It should not be small, but a large amount is also undesirable. It is ideal that the vegetable plates float in fat, but are not covered by it.

5. Putting the pan on medium heat, heat the oil until crackling and slightly lower the temperature.

6. Roll the zucchini plates well in flour, then dip in the egg and immediately transfer to the heated fat. Saute until soft and lightly browned, about 3 minutes per side.

7. We shift the zucchini from the pan to a spread paper towel. Lubricate the surface of the plates with garlic, then with mayonnaise. On one side, put a slice of cheese on each, and on the opposite side of the tomato slice. Sprinkle with dill and roll up in the form of a roll, starting from the edge on which the tomato was placed.

8. We fix the zucchini rolls with toothpicks or skewers, put them on a plate. Serve garnished with fresh herbs.

Appetizer of zucchini with garlic "Vegetable caviar"

Zucchini for caviar is not crushed with a blender. no meat grinder. Vegetables are cut into small cubes, which makes zucchini caviar unlike the usual store-bought mashed snack.

Ingredients:

Seven small zucchini;

Large bulb;

A bunch of fresh dill;

Two large tomatoes.

Cooking method:

1. Carefully sort and prepare vegetables. We wash the tomatoes and zucchini, cut both into medium-sized cubes. If the peel of the zucchini is not too rough, you can leave it, it is advisable to immediately cut the hard one thinly. Finely chop the onion and dill, peel the garlic (two large cloves).

2. We put a small cauldron or a thick-walled pan on medium heat. Pour four tablespoons of oil, warm well.

3. We spread the onion in hot fat, stirring, fry over low heat until a light amber hue.

4. Add zucchini, continue to heat, at the same temperature, stirring occasionally. Zucchini will immediately release a lot of juice, as soon as most of it has evaporated, we fall asleep tomatoes, add some salt. Stew zucchini caviar on low heat for up to half an hour.

5. Five minutes before readiness, add chopped garlic and dill to the caviar. Try the finished snack for salt and, if necessary, add salt, you can pepper a little.

Sweet and sour appetizer of zucchini with garlic - light salad with lemon marinade

Appetizer of blanched zucchini with sweet and sour dressing. Garlic is added to the dressing, which is interrupted until smooth with a blender. Grinding garlic with a fine grater or garlic press is acceptable. In this case, the dressing will not be homogeneous, but this will not affect the taste of the salad in any way.

Ingredients:

Five medium young zucchini or zucchini;

A quarter cup of oil, sunflower or olive;

Five large cloves of garlic;

2.5 tablespoons of sugar;

Small lemon;

Half a teaspoon of fine salt and pepper.

Cooking method:

1. Cut off the peel from the washed and dried fruits with a thin layer. We cut the centimeter thickness into circles, fill it with water and put it on the stove. After boiling, add a little salt to the water, continue to cook over medium heat for about three minutes. It is important not to overcook, as soon as the zucchini pulp is easily pierced, remove the pan from the stove. We throw the vegetables in a colander while they cool, prepare the salad dressing.

2. After washing the lemon, dip it in boiling water for two minutes. Then we cut and squeeze both halves well with our hands. We filter the juice through gauze layers into a blender glass.

3. Add ground pepper, sugar, vegetable oil and salt to freshly squeezed lemon juice. Put the peeled garlic cloves and mix everything well with a blender.

4. We mix the cooled zucchini with the prepared dressing and send the salad to the refrigerator for three hours, you can stand it longer.

5. In the absence of a blender, salad dressing can be prepared a little differently. First, mix the bulk ingredients: sugar and salt, then, pouring in the lemon juice, mix thoroughly. Dilute the resulting mixture with olive oil, add, pushing through a press, garlic and, seasoning with pepper, stir the dressing well.

Original appetizer of zucchini with garlic and cottage cheese "Roses"

An appetizer of fried zucchini with cottage cheese and nut filling in the form of roses can be an original decoration for a festive table. Zucchini is cut into thin longitudinal slices and fried until soft, pre-breaded in flour. The plates are folded in the form of a rosebud, a slice of tomato is laid between them, and the middle is filled with curd mass with garlic and nuts.

Ingredients:

Young, medium-sized zucchini - 300 gr.;

150 gr. non-grained 9% cottage cheese;

Big tomato;

70 gr. peeled walnuts;

Four cloves of garlic;

20 gr. high-fat sour cream;

Refined oil - a quarter cup;

Feathers of a young onion.

Cooking method:

1. After pouring the walnut kernels onto the dry surface of the pan, calcine, stirring, for up to five minutes. Pour into a bowl, let cool.

2. We prepare zucchini. We wash the vegetables, cut them with a potato peeler into thin longitudinal plates, it is important that they have the same thickness. It makes no sense to remove the tender peel from young zucchini, rough, from more mature ones, you need to cut it off.

3. After mixing the flour with a small amount of salt, roll the zucchini plates in it and immediately put them into the hot oil. Fry on both sides, not allowing browning, and spread on a towel or napkin to drain excess fat. Put the fried zucchini on a plate.

4. Cooking the curd mass. We interrupt nuts in a blender bowl into small crumbs, add cottage cheese, sour cream, grind garlic here.

5. Finely chop the dill and send it to the cottage cheese, sprinkle with pepper, add salt and blend with a blender to a pasty consistency.

6. We scald the washed onion feathers with boiling water and carefully tear them along the entire length into thin strips - these will be the strings for the “roses”. Cut the tomatoes into thin circles and again in half.

7. We form roses from zucchini. We turn the fried plate into a tube, fill the gap with the curd mass. We attach a slice of tomato to the vegetable tube, bulge up, wrap the whole composition with another plate of zucchini and fix the bud with an onion feather.

8. Arrange the zucchini appetizer on a plate covered with lettuce. Decorate with sprigs or parsley leaves.

Appetizer of zucchini with garlic - "Vegetable Cake"

A simple and beautiful appetizer. Grind the zucchini with a grater and prepare the dough with them, from which six cakes are baked in a pan. The zucchini cake is layered with mayonnaise dressing with garlic and fresh tomatoes, decorated with tomato slices and dill.

Ingredients:

Three eggs;

1.2 kilograms of zucchini;

Five tablespoons of flour (with a slide);

A third of a spoonful of pepper;

Five small tomatoes;

fresh dill;

Refined oil;

300 ml rare mayonnaise.

Cooking method:

1. After removing the skin from the zucchini and cutting the fruit, we estimate the size of the seeds, if they are large, we remove them. We rub the juicy pulp with a large grater. Sprinkling vegetable chips with fine salt (0.5 tablespoons) and mixing thoroughly, put in a colander. We leave for a quarter of an hour.

2. Lightly squeeze the chopped zucchini with your hands, put it in a bowl and break the eggs into them. Add flour, ground pepper and only slightly add. Do not forget that salted vegetables after chopping. Stir for a long time until you get a homogeneous dough.

3. Visually divide the squash dough into six parts and bake cakes from it in a pan of the same size. Fry in vegetable oil, bringing both sides to a golden brown. We do not stack the finished cakes in a pile, it is better to lay them out on the table on paper towels.

4. In a small bowl, mix mayonnaise with garlic chopped on a press (4 cloves).

5. Scald the tomatoes with boiling water and remove the peel. We cut the pulp into small cubes, chop the dill.

6. Place one of the vegetable cakes on a serving dish, grease it with mayonnaise dressing, sprinkle with tomatoes. We lay another cake on top and process it in the same way. We repeat in the same sequence with other cakes. The latter, smeared with mayonnaise, decorate with thin slices of tomato and sprinkle with dill.

Tricks of cooking snacks from zucchini with garlic - useful tips

It is not necessary to take only young zucchini for pickling, if the pulp of a mature vegetable is dense, you can use such a zucchini. In this case, you need to cut off the peel from it and select all the seeds, cut the flesh not into rings, but into thin strips.

Snacks from fried zucchini with garlic, as a rule, are high-calorie and fatty. Such dishes can also become dietary if the zucchini is not fried, but baked in the oven. Instead of mayonnaise, you can use low-fat sour cream or fat-free thick yogurt without preservatives.