Lenten dishes are quick and easy! Recipes for lean dishes made from zucchini, eggplant and other vegetables. Lenten zucchini dishes: different cooking options

Lenten zucchini pancakes with oat bran are a wonderful version of a zucchini dish that you can prepare very quickly. Because the recipe is lean, the dish only includes fresh vegetables and spices that fill the pancakes with new healthy taste. You can prepare these pancakes both for your family and for friends who adhere to Orthodox canons. You can serve these pancakes as a side dish or garlic sauce, in any case, it will turn out very tasty.

Taste Info Second: zucchini and eggplant / Pancakes

Ingredients

• Zucchini 270 g;
• Oat bran 2 tbsp;
• Salt 1 tsp;
• Ground garlic 0.5 tsp;
• Onions 170 g;
• Sunflower oil 2 tbsp + for frying;
• Wheat flour 5 tbsp.

How to make lean zucchini pancakes

Let's prepare the onion for frying. To do this, peel the onion and cut into medium or small cubes and throw them into a pre-heated frying pan. Fry the onion until golden brown for 5-7 minutes and let it cool.

Rinse the zucchini under running water. Grate the washed young zucchini on a medium or small grater. If using mature vegetables, remove seeds and skins.

Add the cooked, cooled onion to the grated zucchini. Stir the mixture until a homogeneous consistency is formed.

Add salt, oat bran and chopped dry garlic to the resulting mass. You can also add allspice and other seasonings to your taste.

Finally add the sifted flour. For better mixing, you can sprinkle it in small parts. Leave the mixture to rest a little, for about 10-15 minutes.

Add a little to a hot frying pan vegetable oil. Place spoonfuls of the prepared dough and cover the pan with a lid to ensure complete frying.

After 2-3 minutes, turn the pancakes over to the other side. Cover with a lid for 1-2 minutes and reduce heat.

Place the resulting pancakes on a flat plate, first covering it with a paper towel. This procedure will help remove excess fat from the pancakes.

Lenten zucchini pancakes are ready. Enjoy your meal!

We have prepared Lenten zucchini pancakes with oat bran. Oat bran can be replaced with rolled oats or oatmeal. Usually they offer sour cream with pancakes, but you can’t eat it during Lent. We offer you a simple recipe lean sauce, which will suit lean pancakes. Place canned or boiled food into an immersion blender white beans– 200 g, 1 clove of garlic, 1/4 tsp. sugar, mustard and salt, 1 tbsp. lemon juice and 100 ml of vegetable oil, beat the mixture into a homogeneous puree. The sauce should have a uniform thick consistency white with soft spicy taste. The sauce can be used not only for vegetable pancakes and zucchini, it is also suitable as a dressing for salads or dumplings.

And what should I do, dear friends, if I love to eat, eat delicious food, but I don’t want to gain weight? And cook complex dishes no time (read: “too lazy, I don’t know how, it’s a shame to waste time”)? With a confident step we go to the market, to the supermarket or, if possible, to the village to visit our grandmother. The goal of our search is zucchini! Skepticism is not appropriate! First of all, it's wonderful dietary product. It is very low in calories. After even a not-too-heavy lunch of zucchini, we feel full and have no desire to overeat. Zucchini is simply created to say goodbye to excess weight, maintain slimness and beauty. Yes, yes, not only slimness, but also beauty. Zucchini, no matter how you prepare it, is very beneficial for digestion and improves skin condition. It contains such minerals, like salts, potassium and sodium, calcium and iron, phosphorus and magnesium. Zucchini also contains many microelements simply necessary for the body: titanium, lithium, molybdenum, zinc, and others.

But enough chemistry, let's get back to cooking. When buying zucchini at the market, remember: they are almost the same in composition. Regardless of the type and variety. We choose based on:

Degree of maturity (choose a zucchini that is not overripe, otherwise there will be hard seeds and fibrous pulp inside);
- quality (we need, of course, not wrinkled, without rot);
- own aesthetic preferences (with dark green or light green skin).

And here we are in the kitchen and the zucchini! Of course, listing zucchini dishes, quick and tasty, lean recipes is a thankless task. This little brother of the pumpkin can be used to make everything, and, and, and! But we will cook a whole lunch. And cooking is easy, quick and fun!

Let's start, of course, with appetizers.

Preparing the salad




This salad is very easy to make fresh zucchini with parmesan cheese and herbs. We will need: zucchini, olive oil, lemon juice, ground black and chopped red pepper, fresh basil, parmesan cheese and toasted pine nuts. The salad dressing is prepared first: whisk together butter (a third of a glass), lemon juice (2 tablespoons), black pepper and salt to taste. Peel a kilogram of zucchini and, using a paring knife, cut into long ribbons. Mix zucchini, basil (coarsely chopped) with pine nuts. Add dressing, pepper and salt to taste. Place parmesan cheese cut into pieces on top.

Zucchini appetizer with tomatoes and cheese




This dish looks very beautiful due to the combination of the dark green color of the zucchini with bright tomatoes. And, besides, it has very few calories. This one is being prepared savory snack 15 minutes.

Cut two zucchini into half-centimeter circles. Add salt, place peppered slices of dried tomatoes on top and goat cheese. All this splendor is sprinkled with finely chopped green onions and sprinkled with olive oil.

Let's move on to soups




Even gourmets cannot resist the nuances of taste zucchini soup with champignon broth. Cook the broth from fresh champignons(approximately 500 gr.). This will take 30 minutes, and during this time we peel two zucchini, potatoes (2 pieces), carrots, and onions. Chop the vegetables. Fry the onions and carrots a little, adding tomato paste. The broth is already ready. We send potatoes and frying into it, after 15 minutes - zucchini and those seasonings that we like. After 10 minutes the soup is ready. It can be served with green herbs and sour cream.

Second courses




Zucchini Casserole with Rosemary and Cheese (Fritatta)- beautiful summer dish, easy to prepare, excellent taste. This is a meatless recipe. Place crushed garlic in a frying pan with heated but not hot oil and simmer slightly. Add thinly sliced ​​zucchini to the garlic, stirring, cook for 5 minutes. When the zucchini becomes soft, add salt and pepper. Meanwhile, beat 4 eggs, 2 whites, chopped fresh rosemary with salt and pepper. Pour the fluffy mixture into the zucchini and place in a preheated oven for 5 minutes. The casserole should rise and become firm. Sprinkle the surface of the casserole evenly with cheese and cook for another minute.

And finally: zucchini dessert




Grate the orange and lemon with the peel. Cut the zucchini (small and young) into cubes. Place orange-lemon puree into a saucepan and sprinkle with sugar. Place a layer on top zucchini cubes. Cover the zucchini again with the citrus mixture. Simmer the dessert over low heat. The zucchini should become soft. Place the finished dessert on plates and sprinkle with powdered sugar.

Zucchini is very healthy and dietary vegetable. Still, caution must be remembered. For gourmets who have stomach diseases (gastritis), before consuming dishes from raw zucchini you should consult your doctor.

Eat zucchini a lot and with pleasure. Collect your collection of zucchini recipes and always be beautiful and healthy.

If you have already exhausted your supply of dishes that can be prepared during Lent, here are some tips. We found these recipes in the book of Anna Lyudkovskaya, a journalist and culinary critic, author of the “Fresh Food” program. We offer to cook spiced zucchini, drunken turnip and a hot Lenten dish - seasonal vegetables in the oven.

Zucchini with tomatoes, garlic and cilantro

This is our old one family recipe, my dad fed me such zucchini as a child, and my grandmother prepared them for him. Garlic, vinegar and vegetable oil marinate the vegetables, infusing the zucchini with a spicy kick and softening the texture slightly.

For 4 servings:

• 2 small zucchini with tender skin
• 4 tomatoes, better than different varieties
• 3 cloves garlic
• ½ bunch of cilantro
• 1 teaspoon apple or white wine vinegar
• 4 tablespoons vegetable oil and a little more for frying
• salt, freshly ground black pepper

1. Cut zucchini and tomatoes into slices. Heat a little oil in a large frying pan and cook the zucchini on both sides over medium heat, about 45 seconds on each side. The zucchini should be browned but still fresh inside.
2. Peel the garlic, roughly chop and place in a food processor. Chop the greens and add them to the garlic. Pour in the oil, vinegar, add salt, pepper and whisk - the mass should become homogeneous. If you don't have a food processor, no problem - finely chop all the ingredients and mix them in a bowl.
3. Top the zucchini with tomatoes, brushing each layer with dressing, cover with film and place in the refrigerator for a couple of hours.

If you have any dressing left, mix it with natural yoghurt- it will turn out great creamy garlic sauce for fish or meat.

Roasted vegetables with coriander and garlic

This is not even a recipe, but an idea. Take any tubers, from potatoes to turnips. Add coriander seeds, thyme or oregano. Season with olive oil and brown in the oven. I guarantee you'll be eating your veggies straight off the tray in 40 minutes, it's so delicious! I immediately prepare a huge baking sheet. Vegetables are delicious hot or cold; they can be served as a side dish or as a stand-alone dinner.

4-6 servings:

• 2 large carrots
• 4-5 medium or 20 mini potatoes
• ½ medium celery root
• 2 turnips or rutabaga
• 4 cloves garlic
• 4 tablespoons olive oil
• 1 teaspoon coriander seeds
• ½ teaspoon black peppercorns

1. Heat the coriander and peppercorns in a dry frying pan. Pour into a mortar and pound lightly.
2. Line a baking tray with a sheet of baking paper and turn on the oven at 230 degrees. Peel the vegetables, cut the carrots into pieces diagonally, cut the celery and turnips into cubes, and cut the potatoes into wedges. Transfer to a bowl.
3. Chop the garlic, mix with salt and then add oil. Mix thoroughly to obtain garlic paste. Add the paste and spices to the vegetables and mix with your hands - this makes it easier to catch the moment when each piece is covered with garlic paste.
4. Pour the vegetables onto a baking sheet, spread in an even layer and place in the oven for 30-40 minutes. The vegetables should brown and become soft.

Drunken turnip according to Alexandrova-Ignatieva’s recipe

What could be simpler than steamed turnips? Only steamed turnips in wine from Massandra! The great woman Pelageya Pavlovna Alexandrova-Ignatieva, author of a 19th-century culinary bestseller, advises simmering turnips in sweet wine and serving with duck. I prepared these turnips out of pure curiosity and, I must admit, I was blown away. Turnip in alcohol is beautiful and original. Serve on its own, top a salad, or eat with a piece of chicken. In general, it was in vain that we stopped growing turnips, although just a couple of centuries ago they were eaten everywhere in Russia. How delicious it is!

For 4 servings:

• 8 young turnips
• 1 glass of dessert wine, like Massandra’s Muscat Tauride
• 2 tablespoons butter
• 1 tablespoon sugar
• sea ​​salt, freshly ground black pepper

During Ignatieva’s time, Malaga was in use - Spanish dessert wine from the city of Malaga, but with today's abundance you can cook with anything.

1. Peel the turnips using a paring knife and cut each into 8 pieces. Place in a baking container pre-lined with foil, add 1 tablespoon of water and place in an oven preheated to 190 degrees for 10 minutes. Pierce one of the pieces with a fork - the turnip should not be tough, but not soft, like boiled potatoes.
2. Take a small saucepan and place it on medium heat, disband butter and add sugar. Stir and wait until the sugar dissolves.
3. Place the semi-finished turnip in a saucepan, pour in the wine, add salt and pepper, cover with a lid and leave for 10-15 minutes.
4. Remove the turnips to a warm plate and simmer the remaining liquid in the saucepan over high heat until thickened by about two-thirds. You can pour this sauce over turnips.

Anna Lyudkovskaya

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Discussion

Thanks for the recipe “Roasted Vegetables with Coriander and Garlic”. Now I'll go get ready for dinner. After all, it’s Nativity Fast now. Just in time!

thanks for the recipe, vegetables are what I need))

Such a useful recipe! I really love vegetables!!! Everything is fresh now will go new harvest and start cooking!!!

Comment on the article "3 Lenten recipes: zucchini, drunken turnip and vegetables in the oven"

Lenten recipes for the slow cooker. What to cook for dinner quickly and tasty. Vegetarian Recipes: What can you eat during Lent? What to cook for Lent? Lenten dishes from zucchini, tomatoes, potatoes, turnips, celery. 3 Lenten recipes: zucchini, drunken turnip and vegetables in...

Discussion

first fry the onions and carrots, then put the squid cut into rings there, simmer for 5-10 minutes - delicious)) in ready dish You can throw in boiled shrimp.

I cut the zucchini, carrots into long ribbons with a vegetable peeler, set the pasta to cook, fry the garlic, ginger, orange juice, lemon zest and soy sauce, I throw in vegetables and undercooked pasta. Parsley nuts. It turns out great

What are you preparing for Lent? For breakfast we usually have porridge, avocado sandwiches, vegetable caviar etc., but with the main dishes I want variety and also, if you are interested, I post posts about weekly cooking, I will do this in the same post Lenten food there will definitely be...

Discussion

We do this if you like eggplants, but I also add mushrooms, and the tomatoes are ready, from a jar
And with spaghetti
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And in general, she has a selection of recipes for the post, I cooked a lot of things, everything works out)
Still very tasty fried potatoes with vegetables, my mother makes it for us in the fall :), but they are also available in stores like this, with greens and garlic on top
[link-2]
Bulgur, couscous with vegetables, mushrooms - very tasty

The girls wrote a lot, I’ll add what mine love:
- peppers stuffed with bulgur (sometimes + rice) with mushrooms
- bruschetta (tomatoes, basil, butter on ciabatta), crunchy hot
- cannelloni with mushrooms and parsley
- lean pancakes, disgusting to my taste, stuffed with baked beans from a jar (a purchased item from the monastery, I don’t remember) in the form of bags - they fly away))
- salad: raw beets, apples, sauerkraut, nuts, pomegranate - just in a bunch + fasting. Mayanese.

in general, we are not hungry at all)

Please give me ideas for Lenten dishes, otherwise I don’t know what to cook anymore. What I cooked: lobio, mushroom soup, tabbouleh, lentils with vegetables, cereals 3 lean recipes: zucchini, drunken turnip and vegetables in the oven. What to cook for Lent? Lenten dishes from zucchini, tomatoes...

Discussion

Avocado is a great help during Lent. Puree it + salt + sprinkle lemon juice and for some bread. Great breakfast.

Breakfast: oatmeal porridge with fruits (berries, dried fruits (soaked overnight), potato pancakes, eggplant caviar (homemade from a slow cooker), toast with jam, fried zucchini with herbs, baked vegetables (Azerbaijani ones sold in Auchan)
Lunch: all soups are simply lean, preferably with buttered croutons and herbs. Our pureed soups are great; they have a thicker consistency and seem more satisfying. Lenten borscht is simply classy!
Snack: toast with jam, honey, pancakes, pancakes, Lenten charlotte, sweet pies, with potatoes, with pumpkin.
Dinner: Stuffed peppers, lean cabbage rolls, lean dolma, manti (aka dumplings, dumplings) with potatoes, pumpkin, potatoes + mushrooms, spaghetti with vegetable sauce, lean pilaf (can be sweet or not), potatoes with garlic in the sleeve, buckwheat with onions and mushrooms, mashed potatoes with mushrooms.
All kinds of salads: I really like squid + sour apple + mayonnaise (lean) + garlic. or green onions + radishes + mayonnaise or butter.

guests - post what to cook?. Hot dishes. Cooking. Cooking recipes, help and advice on cooking, holiday menu and reception Section: Teach you how to cook! (cook for the girl for Lent). Girls! and what about preparing a post? Lenten guests.

Recommend verified delicious dishes made from vegetables, without meat, fish, eggs and milk naturally. Otherwise, I don’t know what to cook anymore (. No, the question, IMHO, is precisely not to be puzzled by “cooking deliciously”. Since you are fasting, you shouldn’t bother with food...

Discussion

Sorry, but you are coming from the wrong direction. Ask the Lord to help you endure the fast. Confess, take communion. If you are sincere, any lean food It will seem delicious, the same oatmeal on the water, but if you also add raisins with dried apricots and nuts, mmm... delicious! And the potatoes with sauerkraut, and buckwheat with mushrooms!

I recommend lentil cutlets)
AND honey gingerbread- however, if I find a recipe for cutlets at home, then I only ate the gingerbread in the Lavra and there is no recipe :(
If anyone knows, please let me know

Share recipes for Lenten dishes instant cooking plz guests - post what to cook?. Hot dishes. Cooking. Culinary recipes, help and tips for cooking 5 vegetables - in the oven and more. Simple recipes in post

Discussion

PUMPKIN DISH My mother made it, its roots are unknown, perhaps from Uzbek cuisine. Delicious!
Peel the pumpkin, cut it into small cubes and take exactly the same amount of onion, also chop it finely and add salt. Do not leave it aside for too long, otherwise the onion will release juice and then it will be difficult to stuff the roll.
The dough is ordinary unleavened dough, like for dumplings or manti (you can do it without eggs during Lent) It’s better to rest in the refrigerator. Then roll out a large one and lay out the filling. In the non-lenten version, butter is added in pieces, as much as you like, and the whole thing is rolled up like a roll, lightly pinched and into a mantyskan (mantyskan, manty cooker, steamer) You can roll it into any shape. For 35-50 minutes. Season it as you wish with mayonnaise, or adjika, some with butter, and on strict days of fasting you can use soy sauce. The children eat it, you can’t drag it away! But you can simple fish like stewing pollock in carrots and onions - my daughter just loves it. Innana, how do you manage with bread? Whether you buy a special one or eat a common one, you still can’t keep track of everything; how do I know if they put eggs in it? After all, be that as it may, without checking the ingredients, fasting is still, to some extent, a conditional fast?

Pilaf without meat (I call it "pilaf rice"), lean soups(cabbage soup, borscht, rassolniki), can be served on mushroom broth or cubes. Soy sour cream and mayonnaise saves. Bean soup. Lenten pasta(without egg) - in olive oil fry the garlic, a little onion, toss the pasta in it, season with vegeta, herbs and hot sauce- overeating. Various options red and green bean lobio. Buckwheat with onions and mushrooms. Various exercises with potatoes in all types. Vegetable stew(like ajabsandal). Stuffed cabbage rolls, peppers stuffed with rice and mushroom mince. In general, there are countless dishes. What’s annoying is mainly the need to cook, since you can’t “catch on the go” during Lent, since you can’t make a reasonable sandwich. Although you can use different variants bean and nut pates, but still not the same :))