What to cook with fresh zucchini. Simple zucchini dishes

Zucchini is a tasty and healthy vegetable that contains a large amount of trace elements and vitamins. You can cook many delicious dishes from it. As a rule, zucchini is stewed, fried and baked. Most recipes require a lot of time to cook, but what if you want to cook zucchini quickly and tasty? Let's talk about how to cook zucchini.

How to cook fried zucchini

This cooking method is perfect for those who have simple and common ingredients on hand.

What do you need:

• Zucchini 1 pc.
• Flour 50-100 gr.
• Garlic to taste.
• Mayonnaise or sour cream 3-4 tbsp. l.
• Salt, spices to taste.
• Vegetable oil.

Sequencing:

• Wash the zucchini and peel it and cut it into rings.
• Mix the flour with salt and roll the zucchini rings in it.
• Heat vegetable oil in a frying pan and fry the zucchini on it on both sides until golden brown.
• Peel the garlic and grate it on a fine grater (you can also use a garlic maker). Mix mayonnaise or sour cream with garlic and let the sauce brew for 5-10 minutes.
• Smear the fried zucchini with garlic sauce and serve them to the table.

How to make zucchini salad

What do you need:

• Fresh zucchini ½ pcs.
• Cucumber 1 pc.
• Carrot 1 pc.
• Onion 1 pc.
• Salt to taste.
• Greens to taste.
• Sesame oil to taste.

Sequencing:

• Peel the zucchini from the peel and grate it on a coarse grater.
• Peel the carrots and grate it on a fine grater. Then grate fresh cucumbers.
• Peel the onion and cut into rings.
• Mix all ingredients thoroughly and season with salt. Then dress the salad with sesame oil.

How to cook zucchini baked with cheese in the oven

This cooking method will take a little longer, but the result will be a tasty and nutritious dish.

What do you need:

• Zucchini 2-3 pcs.
• Cheese 150 gr.
• Tomato 2 pcs.
• Mayonnaise 100 gr.
• Garlic 2 cloves.
• Salt, spices to taste.
• Vegetable oil.

Sequencing:

• Prepare zucchini for roasting. To do this, wash them and remove the peel. Then cut them into rings of medium thickness.
• Grate the cheese on a fine grater (you need to use only 2/3 of the whole cheese), peel the garlic and grate in the same way. Mix cheese, garlic and mayonnaise (sour cream).
• Place zucchini slices on a greased baking sheet. Sprinkle the top with spices and salt to taste. Brush the zucchini with cheese sauce. Put a tomato slice on top and brush it again with sauce.
• Grate the remaining cheese on a fine grater and sprinkle over the zucchini.
• Bake the zucchini in an oven preheated to 180 degrees for about 20 minutes. The readiness of the dish can be determined by the resulting cheese crust.

how to cook stuffed zucchini

Zucchini is stuffed with a variety of ingredients: cheese, vegetables, meat. The latter option is the most popular, as the result is a tasty and very nutritious dish.

What do you need:

• Zucchini 3-4 pcs.
• Minced meat 4 gr.
• Onion 1 pc.
• Carrot 1 pc.
• Rice 1 cup.
• Salt, spices to taste.
• Vegetable oil.

Sequencing:

• Cut the zucchini into 2-3 parts and boil in salted water. This will take no more than 5 minutes. Take out the pulp from the zucchini.
• Boil rice, peel onions and carrots and grate on a fine grater. Onions, carrots, zucchini pulp should be fried in vegetable oil for about 2-3 minutes. Add boiled rice and continue to simmer the mixture over low heat for 5-7 minutes. Then add minced meat, salt and spices. Simmer the mixture over low heat for about 15 minutes.
• Prepared zucchini should be laid out on a baking sheet greased with vegetable oil. Put the stuffing in the zucchini. Bake the zucchini in an oven preheated to 180 degrees for about 25-30 minutes. Zucchini can be sprinkled with herbs on top.

According to the recipes above, you can easily prepare delicious zucchini, which can become not only an appetizer, but also the main dish on your table.

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

Quick and delicious zucchini recipes with photos

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

Zucchini caviar with garlic in a slow cooker

The most popular dish that you can quickly and tasty cook from zucchini is caviar. Delicious, mouth-watering appetizer, served for breakfast, lunch and dinner for children and adults, will delight the household. The classic recipe for the dish was created during the Soviet Union, when caviar was the number one dish on any table due to its availability and cheapness. For proper cooking, we need:

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

Step by step preparation:

• We wash the zucchini, grind it on a grater, transfer it to a bowl. Sprinkle them with salt, mix, leave for 20 minutes. This is necessary so that the salt draws out the juices from the vegetable. After the specified time, squeeze the zucchini.
• Mix zucchini, chopped onions, carrots in a bowl. Pour oil into the multicooker bowl. It is necessary to fry for 15-25 minutes until the vegetables are soft.
• Add grated tomatoes, sugar, salt, pepper, garlic, bay leaf to the vegetables. We turn on the multicooker in the extinguishing mode for 40 minutes.
• Let the stewed vegetables cool slightly, using a blender, turn into a puree of the consistency that you like. Caviar is ready.

Fritters

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

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

Step by step preparation:

• Peel potatoes, zucchini, grind on a grater. Transfer to a large bowl, salt to taste, leave for 5 minutes. During this time, moisture will come out, then transfer the vegetables to a colander, wring out with your hand, and pepper. Mix all the ingredients for the sauce in a small ceramic bowl: yogurt, dill, crushed garlic, lemon juice.
• Place a frying pan over moderate heat, heat vegetable oil. Spoon the vegetable mixture into the hot pan, fry for five minutes on each side. Serve pancakes with sauce.

Oven baked vegetables with cheese and chicken

Casserole is a great, flavorful dish that you can cook from zucchini quickly and tasty. Its charm lies in the fact that it does not take much effort, time to prepare, and the result is satisfying. We will need:

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

How to bake vegetables? Step by step preparation:

• We heat the oven to 200 degrees.
• Cut the zucchini, red bell pepper, garlic, basil, transfer to a bowl. Cut the chicken breasts into cubes, pour over the vegetables. Add dry Italian herbs, melted butter and bread crumbs. Mix thoroughly.
• Transfer the contents of the bowl to a baking dish.
• Bake for half an hour. After this time, sprinkle grated cheese on top of the casserole. We return the form to the oven, cook for another 15 minutes until fully cooked and the cheese is melted.

Rolls with minced meat in the microwave

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

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

Step by step preparation:

• Cut the zucchini lengthwise into slices of 6 mm thick. We shift the slices to the grate, sprinkle salt on each side, leave for half an hour to remove excess moisture. So the vegetables will become more pliable, and you will quickly roll up the rolls.
• Lubricate the baking dish with oil. Cut the bell pepper into cubes, fry it in a pan until soft. At the bottom of the mold, pour in the tomato sauce, a quarter cup of cream.
• Melt a glass of grated mozzarella cheese in the microwave for 20 seconds. Mix it with the rest of the cream. Add minced meat, chopped boiled broccoli, grated cheddar, chopped garlic, parsley, pepper, cream cheese. Salt and pepper the mixture to taste. This is the stuffing.
• Pat the zucchini slices dry with paper towels to remove excess moisture. We put 2 tablespoons of the filling on each slice, carefully fold the rolls.
• We shift the rolls into a mold, cover with foil, bake for 25 minutes.
• Remove the foil, sprinkle with the remaining mozzarella, bake without foil for 25 minutes or more, until the top is golden.

Soup puree with squash and cabbage

The next great dish that you can quickly and tasty is puree soup. This is a gentle, creamy, light first dish that people who want to lose weight can eat, suffer from pancreatitis, liver ailments, and diabetics. The addition of celery gives the cream soup a pleasant aroma and piquancy. We will need:

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

Step by step preparation:

• Add butter to a large saucepan, put on fire. Add chopped garlic, celery. Cook until golden brown.
• Add chopped broccoli, squash, zucchini, potatoes, mix and cook for several minutes.
• Add chicken broth, salt and pepper to taste.
• We wait for the boil, reduce the heat, cook for half an hour until the vegetables become soft.
• Let the soup cool slightly, grind in a blender until you get a puree.
• Before serving, pour a little cream into each serving.

Ragout with eggplant and tomatoes

The next recipe that you can cook deliciously and quickly from zucchini is stew. This tender, tasty dish with the addition of eggplant, tomato will successfully complement any dinner. The star of this recipe is Marinara tomato sauce with herbs and garlic. Once you try making homemade, flavorful, fresh sauce, you won't go back to store-bought. We will need:

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

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

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

Korean-style pickled zucchini for the winter

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

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

Cooking step by step quick and tasty preservation:

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

Diet vegetable casserole

When you want something light, dietary, zucchini is the best assistant to the hostess to quickly and tasty prepare a dish. This vegetable casserole comes out very tasty, fragrant, suitable for people on a diet who want to lose weight not only on oranges. The recipe uses cream cheese, parmesan and mozzarella. If you prefer, you can skip parmesan, as it is high in fat, and use cottage cheese or feta instead of cream cheese. We will need to bake vegetables tasty and quickly:

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

Recipe:

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

With onions and carrots in a pan

Another delicious method to cook them quickly is to stew them with carrots and onions. The result is a tender, savory dish that you can serve with any meal (spaghetti, rice, buckwheat, pasta), as well as eat with crispy buns or toast. We will need:

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

Cooking step by step:

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

Find out in a hurry for delicious and unusual recipes.

Video

Zucchini is a useful and indispensable component of a variety of dietary and healthy meals. For culinary purposes, it is better to use a young vegetable, rather than an overripe and overripe one, since it is easily digestible, has excellent taste, cooks quickly, and takes a minimum of time for pre-processing. The videos below are collected exclusively, which will help you in preparing a variety of dishes. These dishes are distinguished by sophistication, excellent aromatic qualities.

Salad

Boats stuffed with mushrooms

Italian pie for breakfast

Zucchini with egg in batter

I love zucchini and every year, as soon as the season begins, I open my favorite section, which contains zucchini recipes, tasty and simple, with photos and step-by-step instructions. The recipe is basically all very quick, suitable for beginners (especially for casseroles, which I could handle back in my pre-cooking period). The stew can also be prepared by a person with minimal experience. The same goes for zucchini soup. Be sure to try - the recipe is budgetary, only three ingredients, and the taste is amazing! For those who feel confident in the kitchen, I recommend cooking zucchini pancakes, stuffed zucchini and a variety of marinated snacks in a hurry. If you are an advanced cook, prepare a spiral zucchini pie with carrots - properly cooked, it arouses great interest among guests. If you are interested in recipes for preparations, then you will find two dozen excellent recipes, ranging from wonderful whipped squash caviar to delicious jam.

Zucchini pancakes

An interesting zucchini dish is rather thin pancakes, where finely grated zucchini, milk and flour are combined into a light dough. Pancakes do not fall apart, keep their shape well and are perfect for a light dinner or Sunday breakfast.

Zucchini pancakes with oatmeal

The secret of these lush zucchini pancakes with herbs and garlic is that they are kneaded with oatmeal, which does not allow the dough to spread in the pan. Pancakes rise well when frying, keeping an airy, delicate structure.

Ragout of zucchini and eggplant and potatoes

Seasonal dish of vegetables for every day. Ingredients: zucchini, eggplant, sweet peppers, potatoes. Cooking time is only half an hour.

Zucchini fritters in a frying pan

Sweet fluffy pancakes from zucchini. Neither milk nor kefir is added to the dough. Only grated zucchini, flour, egg and sugar.

Zucchini pancakes with feta cheese

Amazingly delicious zucchini pancakes with Feta cheese, onions, carrots, herbs and fragrant spices. Prepare very quickly. Try it for sure! In my opinion, the most delicious recipe of all.

Zucchini pancakes with cheese and garlic

A very simple dish of zucchini in haste - unsweetened pancakes with garlic, cheese. Breadcrumbs or breadcrumbs are used instead of flour. Overeating!

Zucchini Pizza

Zucchini has always seemed to me rather dull vegetables. The only thing I knew how to do with them was stew, in which their taste was practically not felt due to the abundance of other vegetables. But recently I tried zucchini on its own. So our regular menu included pasta with zucchini. And now there's pizza. What a yummy!

Zucchini rolls with different fillings

Three delicious recipes for zucchini rolls for every taste. Unpretentious vegan, hearty with cheese and a festive option with cucumber and salted red fish.

Instant Korean Zucchini

Great zucchini appetizer. It cooks quickly, it turns out a lot. After a day you can eat. The aroma is stunning, zucchini salad is much juicier than Korean carrots. Good proportions for a marinade. Be sure to try!

Zucchini in batter

The taste of these zucchini depends entirely on how you knead the batter. We will make it on sour cream, eggs, flour and starch - airy, crispy and at the same time tender, and juicy hot zucchini inside.

Stuffed zucchini

Stuffed zucchini is such a delicious thing that you want to cook them all the time, with a variety of filling options. As for the stuffing methods, there are two of them: boats and kegs. If you hesitate which one to choose, then I will tell you quickly about the "pros" and "cons" of each. Two step by step recipes for very tasty zucchini.

Instant Pickled Zucchini

With the advent of warm days, seasonal vegetables began to appear on the shelves, including zucchini. I saw - and could not pass by, I bought several kilos at once. And now, having eaten plenty of squash fritters, casseroles and stews, I wanted something lighter and fresher. After thinking a little, I decided that instant-eating marinated zucchini would be just right. They are prepared really instantly: 5-10 minutes to prepare the products, plus a few minutes for the marinade. After let the salad stand for a couple of hours - and you're done! Fast, simple, original and insanely delicious!

The easiest zucchini casserole

The simplest zucchini recipe. And, oddly enough, not common. So you can surprise your loved ones with an unusual dish with a minimum of effort. There are a lot of zucchini in the casserole, the rest of the products are added to a minimum.

Cutlets from zucchini

A successful recipe for zucchini cutlets is a fairly simple dish to prepare, although frying cutlets will take some time.

Easy zucchini soup recipe

The easiest soup ever. Only three vegetables - zucchini, onion and garlic. No cream, no cheese. Delicate puree rich in taste. The husband is ready to eat soup with pots. I definitely recommend trying it!

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

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

Preparations for the winter from zucchini

What can be cooked from zucchini

• Zucchini - 1.5 kg.
• Onion - 2 pcs. (250 gr.)
• Carrots - 3 pieces (250 gr.)
• Salt - 1 teaspoon
• Vegetable oil for frying vegetables
• Black ground pepper to taste
• Greens to decorate the finished dish

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

Dough Ingredients:

• Zucchini - 700 gr.
• Chicken eggs - 3 pcs.
• Flour - 6 tbsp. spoons
• Salt - 1 teaspoon
• Soda - 1 teaspoon
• Vinegar 9% for soda repayment

Vegetable oil for frying zucchini pancakes

Ingredients for greasing cakes:

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

Tomatoes - 2 pcs.

Cake from zucchini pancakes preparation:

My zucchini is young, if you have large zucchini, you can remove the seeds and clean the skin. The most delicious zucchini cake is obtained from young vegetables.

1. I washed the zucchini and patted dry with paper towels. I rub the zucchini on a medium grater (you can use a large one). I add salt and leave for 5-10 minutes so that the zucchini starts juice.

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

4. Now we need to extinguish the soda with vinegar and add it to the dough for zucchini pancakes. Gradually I added flour. I needed 6 tbsp. spoons.

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

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

7. I put each pancake on a separate plate on a paper towel and let them cool. Place on a paper towel to soak up excess vegetable oil.

Preparing sauce for greasing pancakes

You can use sour cream, mayonnaise, or mix equal proportions of mayonnaise with sour cream. You can make your own mayonnaise or buy it from the store.

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

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

We collect zucchini cake from pancakes

Between the layers I will lay out sliced ​​\u200b\u200bfresh tomato. You can fry onions and carrots.

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

2. Thus, we collect the whole cake.

3. You can decorate the cake from zucchini pancakes according to your taste and desire. I garnished it with parsley and tomato.

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

Casserole Ingredients:

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

1. First you need to wash the zucchini. Pat dry with paper towels and rub on a coarse grater.

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

4. We prepare the form. We cover the bottom with parchment, and grease the sides with vegetable oil.

5. We spread the squash mass in a baking dish. The mass needs to be leveled.

6. Wash the tomato, dry it with a paper towel and cut into circles with a sharp knife.

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

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

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

Children usually do not really want to eat zucchini. And zucchini are healthy vegetables, and in the form of a casserole they eat with pleasure.

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

• 1 medium zucchini
• 1 egg
• 0.5 teaspoon soda, quench with vinegar
• 3 art. small heaping tablespoons of flour

Recipe

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

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

4. Put the pan on the fire, pour a little vegetable oil into it. When the pan is hot, spread our zucchini pancakes with a tablespoon, until more precisely not pancakes, but the squash mixture on the pancakes. We fry over low heat so that they do not burn on top, and inside they are not raw. Because of the soda, our pancakes are lush.

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

Zucchini pancakes can be served with sour cream or mayonnaise.

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

Zucchini stuffed with minced chicken in the oven

• Zucchini - 4 pcs.
• Onion - 1 pc.
• Chicken fillet - 2 pcs.
• Crackers - 100 gr.
• Salt - an incomplete teaspoon
• Black ground pepper to taste

Recipe:

1. We prepare zucchini. Mine, cut into two parts along and cut out the middle.

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

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

4. We put minced meat in our boats from zucchini with a slide, crush it.

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

6. Serve better with sour cream or sour cream sauce.

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

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

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

Step by step cooking recipe

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

Step-by-step recipe with photos can be seen.

Zucchini rolls with chicken and cheese in the oven

We will need:

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

1. Wash and cut the zucchini into strips, about 0.5 cm in size.

2. We put in an oven preheated to 200 ° C for 7-8 minutes, pre-lubricated with vegetable oil. After that, the zucchini will become a little softer.

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

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

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

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

7. We turn the rolls and string them on skewers.

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

This dish can be eaten warm or cold.

For a more detailed recipe, see

Dough:

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

Filling:

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

Additionally:

• Vegetable oil - 1 tbsp.

Recipe:

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

2. Mix the grated vegetables with salt, leave for 10-15 minutes so that they let the juice flow. Squeeze out the resulting juice, it is not needed.

3. Separate the yolks from the proteins. Add egg yolks, sour cream, salt and pepper to taste to zucchini pulp. We mix the mass. Add flour sifted with baking powder.

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

5. Beat the chilled proteins until a stable foam. Add a few tablespoons of whipped proteins to the vegetable mass.

6. Gently mix the dough with a spoon from top to bottom, again add a few tablespoons of the protein mass, mix. Keep doing this until you run out of whipped egg whites.

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

8. With the help of a spoon, carefully spread the dough on a baking sheet so as not to bring down the green pattern. Smooth out the dough so that it is the same thickness throughout the pan.

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

10. Perekladyvanm dough with parchment on a towel, let it cool.

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

12. Carefully remove the parchment from the dough so that the green pattern does not go astray. Cover the cake evenly with the filling.

13. Fold the cake with the filling roll. Cover the roll with cling film, put in the refrigerator for several hours. The roll is ready.

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

Cooking:

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

2. Salt zucchini. Roll in flour and fry on both sides until cooked.

3. Spread on a paper towel to remove the remnants of vegetable oil. Let's cool down.

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

5. There are two ways to spread the filling. Spreading the filling over the entire surface of the zucchini, or spread on the edge.

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

7. You can place a slice of tomato in the center. Decorate as desired.

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

What can be prepared for the winter from zucchini

Zucchini - 750 gr.
Carrots - 200 gr.
Salt - 0.5 tbsp.
Sugar - 2 tbsp. (without slide)
Vegetable oil - 60 ml.
Seasoning for carrots in Korean - 1-2 tbsp.
Table vinegar 9% - 40 ml.

Recipe:

Zucchini should be small, with a thin skin and a dense middle, and carrots should be fresh and juicy. If, nevertheless, you could not find such, then remove the skin from the zucchini and remove the loose core with seeds. In this case, you need 750 g of precisely prepared zucchini. I like this preparation spicier, so I use spicy seasoning.

1. My zucchini, remove the stalks and inflorescences.

2. Thoroughly clean and wash the carrots.

3. In a deep bowl, rub the prepared zucchini on a special grater for Korean salads.

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

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

6. Add the remaining ingredients to the grated vegetables.

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

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

9. We prepare jars, sterilize. For this amount of ingredients, you need two half-liter jars. We lay out the grated vegetables tightly in jars, pour the resulting juice.

10. We cover the jars with lettuce with lids boiled in water.

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

12. Carefully remove the cans from the water, roll up.

13. Send to the bath until completely cooled.

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

canned zucchini recipe

We will need:

• zucchini (do not specify the amount, poured with brine)
• parsley,
• garlic,
• Bay leaf,
• allspice.

Brine:

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

Cooking:

1. Zucchini, parsley need to be washed, garlic is cleaned, bay leaves and peppercorns are prepared.

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

3. Then cut the zucchini into cubes.

4. Put the diced zucchini in a liter jar, up to half, then pour another handful of parsley, and put more zucchini until the jar is full. And so we fill all the banks.

6. Fill the zucchini in jars with brine.

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

8. Roll up the zucchini and leave to cool.

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

How to cook a salad for the winter Mother-in-law language

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

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

1. Cut the zucchini into cubes or sticks along with the peel.

2. Cut the sweet pepper into cubes. We cut the hot pepper into small cubes, it is better to do this with gloves, because. after this operation, hands can burn, especially if there are wounds or scratches.

3. We clean the garlic, wash it, chop it.

4. We shift the chopped vegetables into a deep saucepan.

5. Add sunflower oil and water.

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

8. At the end, add chopped garlic.

9. Mix the vegetables and put the pan on the stove. Turn on medium heat and with the lid closed, bring the mass to a boil. Reduce heat and simmer vegetables for 30 minutes. The mass must be stirred so that it does not burn. Vegetables in the salad will not be overcooked, but will retain the integrity of the pieces.

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

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

12. Turn the jars upside down and cover with a blanket for a day.

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

Homemade recipe for zucchini caviar with mayonnaise

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

1. We take 6 kilograms of zucchini, if they are young zucchini, then they need to be washed and cut, and if the zucchini is large and they have large seeds, then they must be cleaned and the middle (seeds) taken out. Zucchini must be ground in a meat grinder.

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

3. Pour the zucchini, fried onions into the pan.

4. Add sugar to onions and zucchini, salt, mayonnaise. We mix everything well. We simmer it all for 3-4 hours.

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

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

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

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

13 step-by-step recipes with photos were presented to your attention. Now you can easily decide what a delicious dish you can cook from zucchini. And both for now and for the winter.

Bon appetit and good preparations!

Zucchini is grown in almost all climatic zones of Russia. An unpretentious culture does not require much attention, but it is rich in vitamins and microelements. If you do not have a passion for farming and growing vegetables, visit the store. In the summer, zucchini is inexpensive, and delicious recipes based on them will allow you to organize a beautiful and healthy table. Treat your family with zucchini, because adults and children love them so much. We offer to choose the best recipe on our website, using the advice of professional chefs. Don't forget to vote for your favorite to make it your favorite among the rest. The rating of popular preferences will allow readers to decide where to start getting acquainted with the product, what ingredients to use in the kitchen to get a fragrant, quick and tasty zucchini dish.

Every housewife knows that you can cook zucchini as you like - boil, fry. steam, bake. Remember what epithets the heroine of the Soviet film "Girls" endowed potatoes with? So here it is! Zucchini is no worse, and sometimes even superior to potatoes in terms of speed and ease of preparation. From them you can create soups, side dishes, snacks and much more. Did you know that zucchini can be eaten raw, slightly pickled in brine? We share a "hot" recipe, reveal the secrets of a delicious and healthy cuisine that will give you youth, health and energy. This cooking option will especially appeal to gourmets who prefer spicy notes.

A small zucchini is cut into rings of fine texture - such circles that let light through for viewing. After mixing them gently with salt in a deep bowl, take care of the marinade. We will prepare a slightly sweet marinade so that its taste is revealed by a multifaceted composition. To do this, mix a spoonful of vegetable oil, vinegar 9%, mustard, honey with 3 finely chopped cloves of garlic and different types of pepper. The resulting sauce should be poured over the previously prepared rings, placing them in the cold for a couple of hours. A filigree creation is ideal for a feast, because this taste is truly unforgettable!

A wonderful recipe for lazy housewives who want to pleasantly surprise the household or are waiting for guests. Simple recommendations will make it possible to bring to life a surprisingly tasty dish, from which all those present will “lick their fingers”. There are many variations of cooking zucchini pancakes, it all depends on your taste preferences and reverence.

The dough is started on a finely grated zucchini. For 0.5 kg of vegetables, 3-5 tablespoons of flour, 1 egg are taken, and then your fantasies are almost limitless. In the batch, you can add finely chopped greens, tomatoes, bell peppers and, of course, spices. Mix everything thoroughly, and then with a large spoon spread in portions on the oil heated in a frying pan. As soon as the pancakes are browned and covered with a delicious crust on one side, turn them over to the other side to fry evenly on both sides.

It is best to feast on a simple but delicious delicacy with fresh sour cream, which will give it a delicious flavor and enchanting aroma. For beauty, you can sprinkle chopped dill on top, put a couple of sprigs of parsley or cilantro. You will be surprised to find that a freshly baked mound of pancakes melts, like the first snow under the rays of the gentle sun - so quickly they are swept from the plate by those present at the table.

If preservation issues and a complex cooking recipe are not for you, use another original recipe. Harvest zucchini for the winter without resorting to the processes listed above. This salad will easily compete with your favorite lecho, especially since it does not require much time, effort and patience from you. Zucchini is perfect for this recipe, although simple classic zucchini with a light skin will also be amazingly tasty. It is better to give preference to young vegetables, but if they are not available, grown specimens can be used. The main thing is to pre-peel them from the peel, large seeds in the middle.

Sterilize appropriately sized jars, including lids. Their purity also plays a key role in product storage. 4 large heads of garlic finely chopped, crushed or grated. Add to them 5 tablespoons of 9% vinegar, a glass of sugar and 2 teaspoons with a hill of salt. Ground pepper looks good in this combination. Its amount is equal to the amount of salt. Then cut the zucchini (3 kg) into rings. Fry until golden brown. After each circle, dip with prepared garlic sauce, ram into a jar, overlapping the layers with the remaining garlic. When the jar is full, oil will come to the surface. Close with a sterile lid. store in a cool place. Get to the table when you want goodies!

Dedicated to admirers of delicious and fragrant snacks! Cooked according to this recipe, zucchini pretty much resembles mushrooms. Yes, you heard right. It is pickled mushrooms that will pleasantly complement any evening, if you add them to potatoes, meat or other dishes carefully placed on the table. Imagine how you get a treasured jar with yummy inside before the arrival of guests or arrange a pleasant evening for your dear person. Have a burning desire to please loved ones? Then read carefully, not missing the nuances and recommendations of experts.

We cut a half-kilogram zucchini into cubes, mixing with finely chopped garlic (5 large cloves). Separately, we prepare the sauce for the marinade, mixing in a bowl a couple of tablespoons of sunflower oil, a spoonful of 9% vinegar, half a teaspoon of salt and sugar. Mix everything thoroughly so that bulk products are completely dissolved. Pour the zucchini, put the workpiece in the cold for several hours (2-3). When the time comes to an end, simmer over very low heat for 15 minutes. After that, we put the dish in sterilized jars, closing the lids covered with boiling water. We create a “bath” from blankets or warm clothes by placing jars in it upside down. We leave for a couple of days. In winter, opening this storehouse of valuable components, you will remember the sunny summer more than once!

Many people buy a multicooker, but often soon after the desired purchase they undeservedly forget about it, and yet it helps to cook delicious and healthy dishes without effort. These masterpieces of gastronomy are so light and low-calorie that they can be easily eaten on both cheeks even by those who are on a diet, denying themselves all sorts of delicacies. An ordinary zucchini in a slow cooker can be made so that a pleasant aftertaste will remain with you for a long time. A juicy vegetable dish is zucchini with eggplant, which can decorate any meat product or side dish with dignity.

Chop two medium onions into half rings. We turn on the frying option on the device, adding a small amount of oil to the bowl, fry for 5 minutes. During this time, the onion will acquire a golden hue, a pleasant translucency, confirming its readiness. Together with the skin and seeds, we cut the young zucchini and eggplant into cubes, add them to the onion. We enrich our set with finely chopped tomatoes with fleshy pulp, which will add tenderness to the taste. Sprinkle everything with spices and seasonings. We switch the function to extinguishing, hold for up to 35 minutes, open the bowl. Add finely grated garlic and mix everything again. Dinner is served!

Another delicious recipe for those who cannot imagine life without a meat diet, but do not want to neglect the principles of a healthy diet. Cooking this dish will not take much time, but it will allow you to feed the whole family, from children to adult men with a good appetite. The classic combination of potatoes and meat is complemented by juicy zucchini, which gives the dish a special piquancy. If you want soft meat, it is better to use pork or veal, although gourmets also add lamb, it's all a matter of taste.

Cut small pieces of meat, salt, add pepper, fry in oil until tender. Put potato cubes and zucchini in the pan. After 15 minutes (do not forget to stir) add the chopped onion head. After 10 minutes, we supply our “cocktail” with finely chopped tomatoes, bell peppers, herbs. Simmer for another 10-15 minutes over low heat. Turn off, let it brew a little, soak in the aromas of vegetables.

We lay out the resulting yummy on portioned plates or in a large dish, from where everyone can impose as much as they want. The product is especially tasty if you stew it in a cast-iron pan or cauldron. So if you don't already have this versatile item, put it on your shopping list. Good luck in conquering the culinary heights!

Since simple recipes are often the most delicious, we continue the list with another amazing masterpiece. In this case, zucchini is stewed with the addition of green peas to the main ingredient. The dish can be used as a main dish or added as a side dish to meat delicacies. Admirers of diet food skillfully combine it with cereals, usually buckwheat, rice or pearl barley. Some chefs use fresh peas in the recipe, arguing that this way more useful substances are retained in the product.

If the zucchini is young, you do not need to remove the peel from it. Just cut off the ends, then chop the vegetable into small cubes. Feel free to spread them on the oil heated in a frying pan, adding salt and a little ground pepper to taste. Simmer for about 10 minutes, stirring occasionally to soften slightly. Then add the peas, after freeing them from the liquid from the canned food. Pour in 100 ml of cream together with it. Stir for another 10 minutes without removing from low heat. During this time, the cream should change its consistency a little, become thicker. Switch off and serve. Yummy is ready. There will not be people indifferent to fragrant and healthy delicacy in the house.

If you want to cook a quick and easy dish, the appearance of which will make you want to quickly eat a delicious delicacy, you will definitely like zucchini rolls with cheese and spicy garlic. Both an experienced culinary specialist and a newly novice conqueror of recipes recommended by chefs will cope with them.

Opt for young zucchini, the skin of which does not need to be peeled off before cooking. In addition, they have fewer hard seeds that can spoil the impression. Everything you need is easy to buy in the nearest supermarket. We will need 2 young zucchini, which need to be cut into thin longitudinal slices along the entire length of the vegetable. Salt them and fry on both sides.

Blot excess oil with a paper towel. To do this, it is enough to put the ruddy plates on a napkin so that it absorbs the fatty liquid. For 200 g of processed cheese, add 3 chopped garlic cloves, 2-3 tablespoons of mayonnaise, mix. Next, put the resulting filling on the edge of the zucchini plastic. Carefully wrap, fix the roll, sprinkle with herbs. A delicious appetizer is ready, it must be served chilled, previously effectively laid out on a large platter.

If, in addition to the bright, sunny taste of a vegetable snack, you are interested in the aesthetics of a culinary masterpiece, then cooking zucchini with tomatoes will become your favorite recipe in your piggy bank. This simple dish is easy to prepare and eats instantly, although it does not lose its amazing taste when cold. Pre-prepare the mold with sides. This can be a glass or metal bowl, in the absence of which a regular frying pan will do.

Take a young zucchini and a large tomato with fleshy pulp. Light-skinned zucchini varieties are most suitable for cooking, as dark ones may seem harsh. Although, as they say, everyone has different preferences for taste and color. It is better to choose large tomatoes, such as "Bull's Heart" or "Pink". Cut both the tomato and the zucchini into thin rings. Line the bottom layer of the mold on top of the butter with zucchini, place tomato mugs on top. Do not forget to salt each layer and sprinkle with ground pepper to add flavor.

Top with a mixture of mayonnaise and sour cream, mixed with finely chopped herbs and garlic. It will take 15-25 minutes to bake in the oven. Before removing the dish, sprinkle the top with grated hard cheese and leave for another 5 minutes to melt the cheese, forming a beautiful crust. Rest assured your family will love it!

Regardless of the method of preparation, such pan dishes are ideal for those who are on a diet. A minimum of calories, a maximum of pleasure, an original taste and a divine aroma serve as an excellent addition to the main ingredient. Even if you prepare a snack for dinner, your body will not change the seductive silhouette from this delicacy. A quick and tasty dish can be eaten hot, it is no less appetizing when cold. The only advice is to give preference to young vegetables, from which it is not necessary to remove the peel. If desired, you can supplement the culinary masterpiece with mashed potatoes or boiled potatoes, cereals will be just as well compatible with our delicacy.

We will need 3 zucchini, which must be cut into thin rings (0.5-0.8 cm). Whisk 3 raw eggs with a little water. Separately, mix 1.5 cups of breadcrumbs, spices, finely chopped herbs (parsley, dill) and grated hard cheese (50 g). Dip each ring of zucchini in the flour sifted through a sieve, then quickly dip into the egg, and then from all sides into the breading. Fry in a frying pan with hot oil on both sides until golden brown, put the product on a paper towel so that excess oil is absorbed into it. Best of all is a dish with sour cream sauce, which can be varied with garlic, pepper and other spices.

The principle of cooking casseroles has remained unchanged for many years. Ingredients are easily changed, supplemented, various sauces are served with the main dish. We suggest using potatoes along with zucchini to prepare a delicious, satisfying, surprisingly fragrant creation. This is the best option not to spend half a day at the stove, but at the same time create a masterpiece from which "drooling".

Professionals advise pre-boil 5-6 medium potatoes in their skins. to then bake them with zucchini. This will further reduce cooking time, preserve the juiciness of zucchini. After the potatoes have cooled, peel them and carefully cut into slices. The rings of zucchini should be the same in diameter, which are to be pre-fried in oil in a pan on both sides. Separately, make a fragrant filling by sautéing the oil over a fire with chopped garlic and salt.

In a glass or metal form, lay out the zucchini and potato rings alternately, pour over the prepared garlic sauce. Cream added to it (100 ml) will add special tenderness to the dish. Simmer for about 20 minutes in the oven at a temperature of 180-190 degrees, then sprinkle grated cheese on top and bring to readiness, keeping the form in the oven for another 5-10 minutes. Bon appetit!

Stuffed zucchini will surprise even the most brutal men who prefer a good steak on the table, pretty decorated with blood. The dish is not only tasty, but also satisfying. At the same time, it cooks quickly. It belongs to the category of healthy and wholesome food, because you don’t need to fry it, bake it well enough in the oven, preserving the juicy structure of vegetables and the rich taste of meat. You can follow a simple recipe if you are not a great cook. However, experiments and author's deviations from the classic recipe are allowed. Sometimes the combination of components turns out to be truly interesting, with multifaceted aftertaste notes.

Calculate the number of servings depending on how many people will be present at the table. If you take small zucchini, you get a portioned dish that can be put on a plate, garnished with sour cream with finely chopped herbs. For 4 small vegetables you will need:

• 0.5 kg of minced meat;
• 1 medium head of onion;
• 3 cloves of garlic;
• 0.2 kg of hard cheese;
• herbs and spices.

Cut the zucchini in half, separating the halves with a longitudinal cut. Remove the zucchini pulp with a regular spoon, leaving no more than 1 cm along the edges along with the skin. Then lay the halves upside down on a baking sheet, hold in an oven preheated to 180 degrees for 15 minutes. Separately, fry finely chopped onion and garlic, then minced meat with spices.

Mix the ingredients with half the indicated volume of grated cheese, herbs. Stir and fill the zucchini with the resulting mass. Sprinkle finely grated cheese on top and send the “boats” to the oven with the filling up. It will take no more than half an hour, as a masterpiece of culinary creativity will be ready. Decorate the dish on a plate, serve it to the table!

Squash caviar is not only familiar with its taste to every adult, but also remembered, thanks to the amazing Soviet-era film “Ivan Vasilyevich Changes Profession”. It was here that her amazing taste was compared with an overseas delicacy, a rare guest on the table, which you want to try without breaking away from the exciting process of tasting other dishes. Whatever is on your table, zucchini caviar will be eaten among the first. It has a delicate taste, a pleasant texture and a light, subtle aroma. Despite the director's efforts to convince the viewer that caviar is a rare dish, real housewives know that it is easy to cook it, you don’t even have to make special efforts in the kitchen. All you need:

• 3 medium-sized zucchini (it is preferable to take with a light skin, they are distinguished by a delicate taste);
• 1 large carrot;
• 1 large head of onion (take the usual variety, no need to experiment. The dish will turn out incredibly attractive without it);
• 4 tbsp oil (if you like the aroma of an unrefined product, you can take it. Refined sunflower and olive will also do);
• 1 tbsp salted tomato juice;
• Spices to taste (salt and pepper are enough for a classic taste).

We chop the onion, grate the carrot, cut the zucchini into small cubes. Mix the ingredients and put in the heated oil in a frying pan. Cover with a lid, and then simmer over low heat for no more than half an hour. Add juice or tomato paste in the same volume. Remove the lid, allowing excess liquid to evaporate. So simmer another 10-15 minutes. After cooling the product, mix it with a blender. Ready! Enjoy with pleasure!

Viennese zucchini not only looks beautiful, but also smells fragrant, filling the house with comfort and a light veil of healthy food. They are easy to prepare, do not require much time and effort. You can find a photo of a dish on the Internet, and it will 100% wake up your appetite. A standard set of products, a few minutes to prepare, and you will be known as a magician of taste and beauty. To prepare a dinner for 7 people, you will need to take:

• 9-10 medium sized potatoes;
• 1 zucchini per 1-1.5 kg;
• 2 carrots (small root vegetables will give the dish a more delicate taste);
• 200 gr. Dutch cheese (choose hard varieties);
• 2x2 tbsp. mayonnaise with sour cream (fat content over 20%);
• 1-3 cloves of garlic (the more you want to saturate the dish with notes of spice, the more cloves you take);
• 1 tbsp. olive oils.

Do not forget about the salt, which should be added to taste. Mix finely grated carrots with mayonnaise, chopped garlic cloves. Put the very thinly sliced ​​potatoes on a greased sheet. It is better if you take a special form with sides, the dish will languish in it in its own juice, which will give it an even more impeccable taste.

Place thinly sliced ​​zucchini on top of the potatoes, salting each layer and brushing it with sour cream or vegetable oil. Decorate the dish with carrots and grated cheese. Keep in preheated oven until cooked. You can check with a knife or a wooden stick. On average, it will take 40 minutes.

Great recipes reveal to us all the possibilities of using zucchini in cooking. Of course, there are many more recipes, but we tried to highlight the most appetizing ones. You can use the author's strokes in cooking, and then share them with your friends and acquaintances. We will be glad if the recommendations of our culinary specialists will please you, become a pleasant addition to the treasury of homemade recipes. Do not forget to vote, reflecting your opinion with an assessment for a particular dish!