Zucchini dishes are an amazing combination of delicate taste and low calorie content. Simple, tasty and quick recipes for zucchini dishes with photos and videos: zucchini in the oven and stuffed, rolls and zucchini pancakes

Zucchini is a versatile product from which you can prepare dozens of different dishes. This tender-fleshed vegetable has a neutral taste and goes well with other ingredients. And such properties as low calorie content and saturation with microelements, vitamins and fiber put it in a leading position in dietary nutrition.

However, in order for dishes from these healthy vegetables to be as tasty as possible and pleasing to the eye, you need to know how to cook zucchini correctly, as well as which fruits to prefer for a particular recipe.

Salads with zucchini

Zucchini can be added to salads either raw or after heat treatment (fried or boiled). If a recipe calls for raw zucchini, it is advisable that these be small, young fruits.

Fresh zucchini salad with cucumber and apple

To prepare such a salad, you need to take fresh young zucchini, cut it into rings (or cubes) and pour boiling water over it for a few minutes. Then put the steamed vegetable in a salad bowl, add chopped cucumber, grated green apple and chopped garlic to taste.

Before serving, sprinkle the salad with dill and season with vegetable oil.

Korean-style zucchini salad

The recipe for another interesting vegetable salad, in which zucchini is placed raw, is presented in the following video.

To prepare it you will need:

• 1 kg of peeled young zucchini;
• two halves of large bell peppers, yellow and red;
• half a large raw carrot, shredded;
• 3 cloves of garlic;
• three sprigs of green onions;
• 1.5 tsp. with a heap of salt;
• vegetable oil;
• vinegar or acetic acid;
• 1 tbsp. l. Sahara;
• ground coriander (about 1 tsp);
• ground red pepper (about 0.5 tsp).

How to fry zucchini?

Fried zucchini is the simplest and at the same time excellent quick dish, which can be served either on its own or as a light side dish with fish or meat.

To prepare fried zucchini you will need:

• 1 medium zucchini,
• sunflower oil,
• flour, salt and spices.

The zucchini needs to be peeled and cut into rings of medium thickness. Then roll the resulting vegetable rings in flour mixed with salt and spices and fry on both sides in a frying pan in sunflower oil until a golden crust forms.

The finished zucchini can be topped with garlic and sour cream sauce, which will add a special piquancy to the finished dish.

How to bake zucchini in the oven?

Baked zucchini can be called one of the most delicious, low-calorie and easy-to-prepare dishes. We bring to your attention some simple quick recipes.

Zucchini baked with tomatoes

To bake zucchini with tomatoes and cheese you will need:

• 3 medium sized zucchini
• 3 tomatoes
• 100 grams of any cheese,
• 100 grams of mayonnaise,
• 1 head of garlic,
• salt, seasonings to taste.

Zucchini must be thoroughly washed, peeled and cut into rings 5 ​​mm thick. Grease a baking sheet with vegetable oil and place zucchini rings on it at a short distance from each other.

Next, prepare the sauce from mayonnaise, cheese and garlic. To do this, you need to grate the cheese on a coarse grater, finely chop the garlic cloves, and mix it all with mayonnaise. Apply the prepared sauce to each slice of zucchini.

Then place tomato rings on top of the zucchini, soak again in the cheese-garlic sauce and sprinkle with the rest of the grated cheese. Bake zucchini in an oven preheated to 180 degrees for 25-35 minutes until an appetizing crust forms.

Zucchini with sour cream sauce

In order to cook zucchini with sour cream sauce, you will need the following ingredients:

• 2 small zucchini,
• a few cloves of garlic,
• chopped dill and parsley (1 tablespoon each),
• 1 glass of thick sour cream,
• 200 grams of hard cheese,
• salt, seasonings, vegetable oil.

Pre-peeled zucchini should be cut into cubes and placed in a plastic bag. Add salt (to taste), spices, parsley and add a little vegetable oil. Then shake the bag several times to mix all the ingredients together.

Place the resulting mixture on a baking sheet, pour garlic-sour cream sauce on top and sprinkle with finely grated cheese. Place the baking sheet in the oven, preheated to 220 degrees, for 40 minutes. The finished dish can be decorated with dill and parsley if desired.

Stuffed zucchini

Meat filling is most often used as a filling for preparing stuffed zucchini. However, zucchini stuffed with vegetables is no less tasty and healthy.

You can cook dishes from zucchini with minced meat both in the oven and in a regular frying pan. The shape of zucchini for filling with filling is also very varied: you can cut out “boats”, rings, columns from them, or simply stuff whole vegetables.

Before you prepare stuffed zucchini, you need to choose the right fruits for stuffing. It is better to give preference to small-sized young vegetables - they have thin skins, which during heat treatment acquire a delicate taste.

A simple recipe for making zucchini stuffed with meat filling requires the following ingredients:

• 5 small young zucchini,
• 300 grams of minced meat,
• 1 glass of rice,
• onion, carrot and tomato (1 pc.),
• bunch of parsley,
• salt, spices, vegetable oil.

We will prepare the zucchini as follows:

1. Initially, you need to cut the fruit into three parts and boil for several minutes in salted water.
2. Then remove the pulp from the zucchini and cut it into small pieces.
3. To prepare the filling, zucchini pulp, carrots and onions are fried in sunflower oil. Then add boiled rice to this mass and simmer over low heat.
4. After 10 minutes, add minced meat, chopped tomato, spices, a little water and continue to simmer for another 10-15 minutes.
5. When the filling is ready, fill whole zucchini with the resulting mixture, place on a baking sheet and bake in the oven for 50 minutes at 190 degrees.

To cook zucchini with minced cheese in the oven you will need:

• 3 zucchini,
• breadcrumbs (4 spoons),
• 100 grams of cheese,
• 4 cloves of garlic,
• sprigs of parsley and dill (for decoration).

The washed zucchini is cut lengthwise into 2 parts and the core is selected - a “boat” shaped form for stuffing is obtained. Then the pulp is mixed with garlic, breadcrumbs and grated cheese (a small part of the cheese should be left for sprinkling).

The resulting mixture should be filled with zucchini boats and sprinkled with cheese on top. Place all this on a baking sheet, previously sprinkled with breadcrumbs, and place in a preheated oven (up to 200 degrees) for exactly an hour.

Cooking zucchini in a slow cooker

Stewed zucchini with vegetables is an ideal dish for cooking in a slow cooker. These vegetables form a particularly successful combination with carrots, onions, bell peppers and garlic.

Stewed zucchini with beans

Ingredients:

• zucchini, carrots, onions, tomatoes (1 pc.),
• egg - 1 pc.,
• 1 can of canned beans,
• sour cream - 200 grams,
• cheese - 100 grams,
• sunflower or olive oil,
• salt, pepper, herbs.

You can prepare zucchini and beans as follows:

1. Zucchini, tomato and onion are cut into cubes, and carrots and cheese are grated on a coarse grater. Lightly beat the egg and mix with sour cream.
2. Place zucchini, onions and carrots in the multicooker bowl and turn on the “fry” mode for 15 minutes.
3. Then add tomatoes and beans to the vegetables, pour sour cream sauce on top and cook for another 45 minutes in the “stew” mode.
4. 10 minutes before the dish is ready, sprinkle with grated cheese and finely chopped herbs.

Tender zucchini casserole

Another unusual zucchini dish that can be easily and simply prepared using a slow cooker.

Ingredients for the casserole:

• 1 medium zucchini,
• 2 eggs
• 1 medium tomato
• sour cream,
• milk,
• a little white flour
• salt and spices (to taste).

The process of preparing this dish is described in detail in the following video:

How to preserve zucchini for the winter?

Freezing young fruits

Frozen zucchini for future use can be an excellent alternative to fresh fruits in the winter: you can also fry delicious ones from them, cook caviar, stew them or add them to soup.

Even after defrosting, these vegetables retain their beneficial properties and taste. But how to freeze them correctly?

Everything is more than simple:

1. young zucchini must be thoroughly washed and peeled,
2. cut into cubes or rings,
3. place in a clean vegetable freezer bag and place in the freezer.

If you decide to cook them in the cold winter, all you need to do is take them out of the freezer and, without even defrosting them, add them to the desired dish or fry them in a frying pan.

Freezing stuffed semi-finished products

In a similar way, you can freeze stuffed zucchini for future use. To do this you just need:

1. stuff raw, peeled zucchini with minced meat or vegetables according to one of the recipes above (or any other);
2. place them in a freezer bag;
3. put in the freezer.

When their time comes, you can put them on a baking sheet without defrosting and bake them in the oven.

Canning

Another win-win option for deliciously preparing zucchini for the winter is canning. A salad, lecho, sauté, adjika or appetizer, carefully prepared by your own hands during the vegetable season, will become the highlight of the New Year's or holiday table and a pleasant memory of the bygone summer.

You will find an interesting and very simple recipe for preparing a winter snack from zucchini and eggplant in the following video:

The best way to prepare fresh vegetables in season is in simple, uncomplicated dishes that preserve the original taste and texture of the vegetable. Simple zucchini dishes will allow you to appreciate the taste of this vegetable, and their ease of preparation will make you want to come back to them again and again.

The simplicity of zucchini is also reflected in its nutritional value. Zucchini is famous for its very low calorie content - only 24 calories per 100 g - so their regular consumption is not only tasty, but also good for your figure. For people suffering from diseases of the gastrointestinal tract, zucchini is an essential vegetable because it is very easily absorbed by the body.

Vegetable stew with zucchini is a classic of Russian cuisine. Due to the fact that this dish can be prepared from almost any product using various combinations, you can always delight your loved ones with new tastes and aromas. Classic stew is something between a soup and a hot dish, so it can be served as both a first and second course, and in some cases as an appetizer.

Vegetable stew with zucchini

Ingredients:
1 young zucchini,
2-3 potatoes,
1 onion,
1 carrot,
1 sweet pepper,
1 tomato
2-3 tablespoons of vegetable oil,
1 bunch of fresh herbs,
salt and pepper to taste,
sour cream to taste.

Preparation:
Cut the onion into small cubes. Cut the potatoes into medium slices. Cut the carrots into thin rings. Cut the sweet pepper into thin strips. Cut the zucchini into medium-sized cubes.
Fry the prepared vegetables for 15 minutes in vegetable oil.
Cut the tomato into slices and add to the vegetables. Add salt and pepper to taste, cover and cook over medium heat for about 20 minutes. Be sure to stir the dish periodically to prevent it from burning. If the vegetables produce little juice, add a little water. When the vegetables are soft, remove from heat and leave covered for a few minutes.
Sprinkle the stew with finely chopped herbs and stir. Fresh sour cream will perfectly highlight the taste of this aromatic dish.

Pickled zucchini will be an excellent dietary side dish or light snack. The preparation of this dish involves pre-frying vegetables and then marinating. This dish is inspired by a Jewish-Roman recipe that dates back hundreds of years. Jews living in Rome prepared summer vegetables - including zucchini - by cutting them and frying them in olive oil, then marinating them with fresh herbs, garlic and vinegar. Herbs and garlic add wonderful flavor and freshness to marinated zucchini.

Ingredients:
500 zucchini,
1 glass of flour,
1 onion,
2 cloves of garlic,
bay leaf to taste,
1 glass of apple cider vinegar 5-6%,
2.5 glasses of water,
vegetable oil,
greens to taste.

Preparation:
Dip the zucchini cut into slices in flour and fry in a frying pan in vegetable oil until golden brown. Place the cooked zucchini on a paper towel and let the oil drain.
Heat a little oil in a large frying pan, add chopped garlic and thinly sliced ​​onion. Simmer over low heat until the onion becomes transparent.
Add vinegar, water and bay leaf, bring to a boil and cook for a few minutes.
Place the zucchini in a large container, pour over the warm marinade, sprinkle with chopped herbs and let cool. Cover with plastic wrap and place in the refrigerator. After 12 hours, the zucchini can be served. Leftover zucchini should be stored in the refrigerator.
Zucchini soup will come in handy if you want something light and quick. The taste of this soup is very delicate and creamy, although it does not involve the addition of any dairy products. This soup will be appreciated by vegetarians and lovers of healthy eating.

Ingredients:
1.3 kg zucchini,
2 small onions,
2 cloves of garlic,

5 glasses of water,
salt and pepper,
thinly sliced ​​zucchini for decoration.

Preparation:
Heat oil in a large saucepan. Add the onion and garlic and cook over low heat, stirring frequently, until softened, 7 to 8 minutes. Add the small sliced ​​zucchini and cook, stirring frequently, until softened, about 10 minutes.
Add water and bring to a boil. Cook until the squash is very tender, about 10 minutes.
Puree the soup using a blender or food processor until smooth. Season with salt and pepper. Garnish with zucchini strips and serve hot or chilled.

You'll be amazed at how easy zucchini dishes can be made in just a few minutes. Zucchini salad will delight you with its lightness, low calorie content and simplicity. To prepare this salad, it is better to take small, young zucchini with tender skin. If you want to give the dish a piquant touch and a fresh aroma, add a few drops of lemon juice to it. This salad is good served with steak or fried fish.

Ingredients:
2 cups grated zucchini,
1 cup grated carrots,
4 tablespoons vegetable oil,
1 teaspoon sugar,
salt and pepper to taste.

Preparation:
Place the grated zucchini in a colander and let the liquid drain for 30 minutes.
Mix zucchini with grated carrots in a large salad bowl, add butter and sugar.
Place the salad in the refrigerator for 1 hour to allow the flavors of the vegetables to blend, then season with salt and black pepper and serve.

Zucchini omelet is great for brunch, dinner, or even as an appetizer if cut into thin slices. This dish can be an excellent alternative to banal scrambled eggs.

Ingredients:
600 g zucchini,
6 large eggs,
100 g grated cheese,
2 tablespoons fresh dill,
2 tablespoons vegetable oil,
1 teaspoon salt,
black pepper to taste.

Preparation:
In a medium bowl, stir together eggs, cheese and dill. Season with black pepper. Mix thinly sliced ​​zucchini with salt.
Heat vegetable oil in a large frying pan over high heat. Add zucchini and cook, stirring, until browned, 6 to 8 minutes. Pour the egg mixture over the zucchini. Cover and cook until cooked through, about 10 minutes.
Remove from heat and carefully invert the omelet onto a serving platter.

An easy zucchini pie is one of the most delicious ways to enjoy this summer vegetable. The pie does not take much effort to prepare, and with some imagination, you can use it as an unusual side dish for fried meat, poultry or fish.

Ingredients:
750 g zucchini,
1 small onion
1 glass of flour,
1 teaspoon baking powder,
250 g cheese,
3 eggs
1/4 cup vegetable oil,
greens to taste,
1 teaspoon salt,
1/2 teaspoon black pepper.

Preparation:
Grate the zucchini, grate the cheese, finely chop the onion.
Preheat the oven to 175 degrees. Mix all ingredients in a large bowl, reserving 1 tablespoon cheese.
Place the zucchini mixture in a greased round baking dish. Bake the pie for 45-50 minutes or until golden brown. Sprinkle with remaining cheese. Let the pie cool for 10-15 minutes before slicing.

Zucchini is a wonderful summer vegetable that is easy to grow and even easier to cook. Its mild taste, high vitamin content and low calorie content make zucchini an excellent addition to your table. At this time of year, when gardens and markets are overflowing with zucchini, the harvest of this vegetable should not go to waste, and we hope that our simple zucchini dishes will help you make good use of these seasonal fruits.

If you like to eat varied and healthy food, then pay attention to the main courses made from zucchini. This vegetable is versatile: it perfectly complements soups, salads, makes great appetizers, and can even be the basis of dinner, baking, or dessert. In short, there are a great many recipes for zucchini. Unfortunately, you can’t list them all in one article, so we present to your attention the most interesting and simple options for preparing this vegetable.

with meat

This recipe can perhaps be called a classic of the genre. Stew zucchini with meat and you will get a simple, healthy, light and tasty lunch or dinner.

You will need one large zucchini, half a kilogram of pork, one carrot, one onion, two tomatoes, herbs, spices to taste and vegetable oil for frying.

So, let's prepare the second one. The recipe - step by step - will tell you how to do it correctly.

1. Prepare your food. Wash and dry the meat, and peel the vegetables.

2. Cut the meat into small pieces.

3. Now do the vegetables. Cut the onion, zucchini and tomato into small cubes, and grate the carrots on a coarse grater.

4. Pour some oil into the cauldron and let it heat up. Fry the meat a little over high heat.

5. Add onions and carrots. Cook until they soften.

6. Place the tomato in the cauldron and simmer for ten minutes.

7. Now it's time to add the zucchini. Season the dish with salt, cover and simmer for thirty minutes.

8. After time, add your favorite spices, chopped herbs and stir.

If desired, you can serve it with sour cream and garlic. That's it, in just eight steps and an hour of your time you will get a delicious dinner. By the way, you can prepare main courses from zucchini and potatoes. The recipe is the same, only instead of meat there will be potatoes.

Zucchini with cheese in the oven

To prepare this dish you need a minimum of ingredients. Of course, it is best to take young zucchini (two medium-sized ones are enough). One hundred grams of cheese. Three or four tomatoes, approximately the same diameter as a zucchini. A couple of spoons of sour cream or mayonnaise. And also herbs and garlic, fresh or dry.

Wash the zucchini, dry it and cut it into rings about a centimeter thick. Lightly fry the prepared vegetables in a frying pan in oil or leave them raw if you are watching your figure or prefer a healthier diet. Using a sharp knife, cut the tomatoes into slices about half a centimeter thick. Chop the garlic, herbs, and grate the cheese on a coarse grater.

Now start assembling this dish. It is most convenient to do this on a baking sheet that has been previously greased with oil. Lay out the zucchini, sprinkle with garlic, add a little salt, and brush with sour cream or mayonnaise. Cover with tomato slices, add herbs and cheese. Preheat the oven to 180 degrees. Place the baking sheet with the dish for about thirty minutes.

The latter are good because they are prepared simply and quickly, so you can be in time for the arrival of unexpected guests. Serve this appetizer hot or cold, it is good in any form.

Cooking squash caviar in a slow cooker

There is nothing easier than cooking in a slow cooker: cut up the food, throw it into the bowl, set the program and enjoy the aromas of the dish being prepared! Squash caviar is made using a blender, but this does not complicate the process at all.

So, for ten servings you will need:

• half a kilogram of zucchini;
• one onion;
• two carrots;
• one sweet pepper;
• two or three cloves of garlic;
• a bunch of fresh dill;
• a couple of tablespoons of tomato paste;
• a pinch of sugar, salt to taste;
• four tablespoons of vegetable oil.

You will no longer have questions about how to prepare the second ones. Just use our recipe, roll them into jars and enjoy vegetable caviar all winter.

Prepare your food first so you don't have to worry about it during the process. Cut the zucchini and bell peppers into small cubes, finely grate the carrots, and chop the onion, garlic and dill.

Pour vegetable oil into a multicooker saucepan, add onions and carrots. Cook in the "Baking" mode for twenty minutes. Add zucchini, bell pepper, sugar, salt and tomato paste to the bowl. Cook in the same mode for the same amount of time. Change the program to extinguishing for one hour. About ten minutes before the end of cooking, add the garlic and dill.

Place the vegetables in a blender and puree them. Ready squash caviar can be eaten immediately or stored in jars for the winter.

Second course of zucchini and potatoes in the oven

Baked potatoes with zucchini are a delicious and simple dish that can be a main vegetable dish or a side dish for meat.

To prepare three to five servings, you will need the following ingredients.

• About half a kilogram of zucchini and potatoes.
• One bell pepper.
• Three cloves of garlic.
• One onion.
• A couple of tomatoes.
• Greens optional.
• A pinch of black pepper.
• Salt to taste.
• Olive or sunflower oil.

So, how to bake this dish?

Set the oven to preheat, and in the meantime prepare the food. Peel the zucchini, potatoes and tomatoes, cut into small cubes or bars. Chop the bell pepper into strips. Cut the onion into half rings and pass the garlic through a press. If you take greens, chop them too.

Grease a baking tray with oil. Distribute vegetables evenly over it: zucchini, potatoes, bell peppers, onions and garlic. Add salt, sprinkle with black pepper and herbs. Second courses of zucchini and potatoes are baked for approximately one hour, so this should be enough time for you. But still periodically check the readiness of the vegetables so that nothing burns.

Preparing zucchini and eggplant casserole

The recipe for this casserole is not so simple in the sense that it is special and has one cooking secret. The fact is that eggplants and zucchini go well together, and the addition of tomatoes and special sauce creates an extraordinary taste like pickled vegetables. Try it and see for yourself!

To prepare about six servings you will need the following quantities of ingredients.

• Seven hundred grams of zucchini.
• Eight hundred grams of eggplant.
• Six hundred grams of tomatoes for the casserole itself and the same amount for the sauce.
• One large bell pepper.
• Two onions.
• Three cloves of garlic.
• Fresh herbs (parsley and dill).
• A couple of tablespoons of vegetable oil.
• Salt and spices to taste.

Let's start preparing the casserole.

If you make main dishes from zucchini that is still young, you don’t have to peel them. But with large vegetables you will have to do this procedure. Cut the zucchini into rings, add salt and leave to soak.

Meanwhile, prepare the sauce. To do this, heat the oil in a saucepan or frying pan, finely chop the onion and fry until golden brown. Peel the tomatoes and grind them into puree. Add it to the pan with the onion and simmer a little. While you're at it, peel the bell pepper and chop it finely. Add it to the sauce as soon as it boils. Add salt, season and simmer over low heat for about ten minutes.

Turn on the oven to preheat and grease the baking dish with oil. Cut the eggplants and tomatoes into slices, as you did with the zucchini. Arrange the mentioned vegetables, alternating, in a circle on a baking sheet. Now pour over the prepared sauce, sprinkle with chopped garlic and herbs. Place the dish in the oven for about an hour. If you wish, ten minutes before it’s ready, you can sprinkle grated cheese on the casserole, but even without it it will turn out very tasty.

Now you know that main courses of zucchini and eggplant go well together and can even become a festive dinner. Such a bright casserole can truly be called a royal dish, both in appearance and taste. And on an ordinary day, this dish is quite suitable if you are already tired of various stews and salads.

Zucchini rolls

This dish does not require baking, so it can be served cold as a snack. To prepare the rolls, you will need a small set of ingredients, which many people probably have at home.

• Medium-sized young zucchini - four pieces.
• Processed cheese - two packages (can be replaced with hard cheese).
• Tomatoes - two pieces.
• Mayonnaise - a couple of spoons.
• Greens - a bunch.
• Garlic - three cloves.

Recipes for this type of zucchini main courses are simple and do not require special cooking knowledge. Therefore, you can easily please your guests with a delicious snack. Feel free to start cooking!

Wash the zucchini, pat dry with a paper towel and cut lengthwise into slices about half a centimeter thick. Add salt and leave to soak for ten minutes.

Meanwhile, heat a frying pan and then pour some vegetable oil into it. Wash and dry the greens, cut the tomatoes into small cubes. Grate the cheeses, add mayonnaise, chopped garlic and mix well.

Fry the zucchini in hot oil until golden brown on both sides. When they have cooled, spread the cheese mixture over the strips. Place a slice of tomato and a few sprigs of herbs on the wider edge of the zucchini.

Now roll the rolls carefully. Start at the wide end of the zucchini and end at the narrower end. To be secure, you can secure it with a toothpick or skewer.

Zucchini slices with meat

We continue to prepare cold main courses with zucchini. Recipes for such snacks usually involve the use of young vegetables. But you can take large zucchini, cut out the core, and your dish will have a new look. Try both options and choose yours.

So, here's the list of ingredients.

• Two young zucchini (or one large one).
• Half a kilogram of minced meat.
• Half a glass of rice.
• Two tomatoes.
• One hundred grams of hard cheese.
• A couple of spoons of mayonnaise.
• Flour for dredging.
• Vegetable oil for frying.
• Salt and spices to taste.

Set the oven to preheat and in the meantime start preparing the food. Boil the rice and fry the minced meat. Cut the zucchini into slices two centimeters thick. Add salt, roll in flour and fry a little on both sides. Arrange the vegetables in a single row on a greased baking sheet.

Add rice, salt and spices to the minced meat. Spread this mixture over the zucchini or fill the rings with it if you used large fruits. Cover with tomato slices on top, brush with mayonnaise and place in the oven for about twenty minutes. Main courses made from zucchini do not take long to prepare, especially since ready-made minced meat is used. So this time will be enough. Five minutes before cooking, sprinkle the dish with cheese.

This zucchini dish can be both everyday and festive. A beautiful cheese crust wonderfully decorates the rings and whets your appetite. If desired, serve with sour cream or other sauce.

Spicy zucchini adjika

If you are tired of squash caviar and want to preserve this healthy vegetable, then try making spicy adjika.

You will need the following set of products:

• young zucchini - three kilograms;
• carrots - half a kilogram;
• ripe tomatoes - one and a half kilograms;
• sweet peppers of different colors - half a kilogram;
• garlic - five heads;
• vegetable oil - one glass;
• vinegar - one hundred milliliters;
• salt - two heaped tablespoons;
• sugar - one hundred grams;
• red pepper - three tablespoons of ground dry (or two pods).

Recipes for zucchini main courses can be varied with the help of various spices, so feel free to experiment.

First, start preparing the vegetables: wash them and dry them. Core the bell peppers, peel the carrots and zucchini and cut into small pieces. Now pass all the vegetables through a meat grinder. Add salt, sugar, ground pepper, butter to them and mix well.

Cook the resulting mixture for about forty minutes, stirring occasionally. If you are using capsicum, now is the time to add it along with the chopped garlic. Cook adjika for another five minutes. Pour in the vinegar, bring to a boil and hold for a couple of minutes. Pour the mixture while still hot into prepared jars. Roll them up with lids and wrap them in a blanket until they cool completely.

with chicken

Unusual and simple main courses of zucchini can be steamed with the addition of chicken fillet. As a result, you will get the most tender and delicious dish, which can be safely offered to both small children and adults.

Prepare the products:

• one small zucchini;
• chicken fillet (two hundred grams);
• one medium carrot;
• egg;
• a quarter glass of milk;
• a bunch of green onions and dill.

Wash and dry the zucchini, carrots and fillets. Cut the chicken and pre-peeled vegetables into small pieces. Place them in a blender and grind. Add the egg and milk there and mix again. Wash and dry the greens. Finely chop, add to the mixture and mix thoroughly. Transfer the resulting dough into molds and steam for twenty minutes.

You can also make this second dish of zucchini in a slow cooker. The recipe remains the same, just cook in baking mode for thirty minutes.

You can serve the soufflé with a delicious orange sauce. Don't worry, it goes great with chicken! Take two tablespoons of flour and a tablespoon each of tomato paste, soy sauce and citrus jam. You also need to squeeze the juice from one orange.

Fry the flour a little in a dry frying pan. Pour orange juice into it in a thin stream, stirring constantly. When the mixture thickens, turn the heat to low. Add soy, tomato paste, jam and cook for a couple more minutes. Place the cooled sauce on the squash soufflé and serve.

on kefir

Have you already tried the unique sweet main courses with zucchini? The photo shows what wonderful and airy pancakes you can prepare for dessert. Try it - you won't regret it!

With this recipe you can “destroy” stale kefir or sour milk. You will probably have the necessary products at home.

• A small zucchini - one piece.
• Kefir (or sour milk) - a glass.
• Eggs - two pieces.
• Soda - half a teaspoon.
• Flour - seven tablespoons.
• Salt - half a teaspoon.
• Sugar - to taste.
• Vegetable oil - for frying.

Wash the zucchini, peel and grate. Liquid will be released, drain it, it is not needed. Break the eggs into the zucchini mixture, add sugar and salt. Mix well. Pour in kefir and soda. Let the mixture sit for a few minutes to allow the reaction to occur. It will subsequently affect the splendor of the pancakes. Stir again. Now gradually add flour, breaking up any lumps. The dough should be homogeneous and well kneaded.

Pour oil into the frying pan and wait for it to heat up. Only then spread the dough using a tablespoon. Fry on both sides until golden brown. To make the pancakes less fatty and more healthy, add a spoonful of vegetable oil directly to the dough. In this case, you can fry in a dry frying pan.

Now you know what main courses you can prepare with zucchini. Choose recipes to suit your taste and delight your loved ones. Bon appetit!

The closest relative of pumpkin and cucumber, zucchini, has long been firmly established in our menu. Its popularity is easily explained by its excellent taste and valuable dietary properties. The abundance of fiber, vitamins and important microelements makes zucchini an indispensable product for dietary nutrition aimed at weight loss and overall health of the body. The abundance of moisture in the pulp of this wonderful summer vegetable perfectly helps remove toxic substances and waste from the body. And yet, we love it, first of all, for the ease of preparation and the delicious taste of the resulting dishes. Today we will tell you how to cook zucchini.

The endless variety of zucchini recipes can no doubt be attributed to the enormous popularity of this vegetable throughout the world. Zucchini is fried and boiled, they are used to prepare salads and appetizers, soups, side dishes and a huge assortment of independent hot and cold dishes. Zucchini goes well with most meat products and poultry. A spoonful of sour cream or any light sauce will not only not spoil it, but will emphasize the excellent delicate taste of our today’s hero, and fresh herbs will help you prepare a fragrant and tasty dish from summer zucchini.

At first glance, there is nothing complicated in cooking zucchini. The tender pulp of this vegetable is extremely pliable and easily allows you to perform any culinary operations. In salads, zucchini remains delightfully fresh and crispy; after heat treatment, they become unusually soft, tender and aromatic, and the delicious marinade, while retaining all the crunchiness of the fresh vegetable, will give it new shades of taste and aroma. And yet, despite the apparent ease of preparation, zucchini dishes require knowledge of some subtleties and even tricks that will allow you to prepare truly tasty and delicious dishes from these simple summer vegetables.

Today “Culinary Eden” has collected and recorded for you tips and recipes that will easily tell even novice housewives how to cook zucchini.

1. When choosing zucchini, try to pay attention to small fruits up to 20 cm long and weighing no more than 300 grams. These young zucchini have delicate skin and soft seeds, which allows you to use your whole vegetables when cooking. For preparing salads, very young, tender zucchini up to 15 cm in length are best suited. But if you want to keep your vegetables fresh until mid-winter, then you should choose large, ripe fruits with thick, fully formed skin. The weight of such zucchini usually exceeds 2 kg. Carefully inspect each zucchini before purchasing. Choose fruits with elastic, intact skin and a green stem that retains its freshness. Flabby, too soft zucchini, wrinkled or damaged skin, and a dried yellow leg will tell you that the fruits on offer are not fresh. It is better to refuse such a purchase.

2. A simple salad of fresh zucchini will surprise you with its light and delicate taste. Using a vegetable peeler, cut two cucumbers and two small zucchini, up to 12 cm long, into thin long strips. Place the vegetables in a salad bowl, add salt to taste, stir and leave for 10 minutes until juice forms. Meanwhile, prepare the dressing. Mix 4 tbsp. spoons of cream, 1 tbsp. spoon of white wine vinegar, 1 tbsp. spoon of olive oil, 50 gr. finely chopped dill, salt and ground cumin to taste. Pour the prepared dressing over the vegetables, stir and serve immediately.

3. Sticks of young zucchini, deep-fried, can be used both as a side dish and as a delicious snack, accompanied by hot sauce. Cut two zucchini, up to 15 cm long, into long sticks, about 1 cm thick. Place the zucchini in a bowl, add 2 teaspoons of ground paprika, 2 teaspoons of ground oregano, salt and black pepper to taste. Mix gently with your hands. Heat 150 gr in a deep frying pan over high heat. vegetable oil. Using a slotted spoon, place your zucchini in small portions into the boiling oil and fry for 2 minutes until lightly golden brown. Place the cooked zucchini in a colander or on a paper towel to remove excess oil. Serve warm.

4. A very easy-to-prepare appetizer made from zucchini with nuts is light and tender. One zucchini, weighing up to 300 grams. cut into thin slices. In a blender bowl, mix and grind 100 g. walnuts, 50 gr. any hard cheese and one sprig of rosemary. Place the zucchini slices on a baking sheet lined with baking paper and season with salt and pepper to taste. Place 1.5 teaspoons of nut mixture on each circle. Bake in an oven preheated to 180⁰ for 10 - 15 minutes. Can be served either hot or cold.

5. An exquisite appetizer of zucchini baked with Mozzarella will delight even the most demanding gourmets, and it is very, very simple to prepare. Cut one small zucchini and 4 Mozzarella balls into thin slices. Grease portioned frying pans or baking dish with melted butter, lay out zucchini slices, alternating them with cheese slices. Season with salt and pepper to taste, sprinkle with 1 tbsp. spoon of peeled pine nuts, sprinkle with butter and bake in an oven preheated to 180⁰ for 15 - 20 minutes. Serve immediately.

6. London's River Cafe serves deliciously juicy and spicy fried zucchini as a side dish. Pamper your friends and family with this dish, because it’s not at all difficult to prepare. Seven small zucchini, up to 15 cm long, cut into thick slices. In a deep frying pan, heat 3 tbsp. spoons of olive oil, add 2 cloves of garlic, cut into thin petals, and fry until golden brown. Then reduce the heat to medium, add your zucchini and fry them on both sides until brown. Add 140 ml to the fried zucchini. boiling water and simmer over low heat until all the water has boiled away. Add 1 tbsp to the prepared zucchini. a spoonful of finely chopped basil or mint, salt and black pepper to taste. Stir quickly and carefully and serve immediately. This side dish goes well with white fish or chicken.

7. Zucchini stuffed with chicken and nuts turns out tasty and tender. Cut two medium-sized zucchini into circles, 6 cm thick. Using a teaspoon or a sharp knife, carefully remove the middle and part of the pulp of the zucchini, so that you get hollow cups, salt and pepper them outside and inside. Finely chop one chicken fillet with a sharp knife, add 100 g. any grated hard cheese, 50 gr. chopped walnuts, 1 tbsp. spoon of sour cream, 1 tbsp. a spoonful of fresh oregano or 1 teaspoon dry, salt and pepper to taste. Mix the minced meat thoroughly and fill the zucchini cups with it. Grease a baking dish with vegetable oil, place your stuffed zucchini in it, place a small piece of butter on top of each and bake in an oven preheated to 180⁰ for 40 minutes. Serve with your favorite sour cream sauce.

8. Risotto with zucchini and tomatoes turns out surprisingly tasty and bright. Cut two small zucchini, up to 20 cm long, into slices, 3 small tomatoes into half slices. Grease a baking dish with vegetable oil, place your vegetables and bake in the oven for 40 minutes at 200⁰. Heat 3 tbsp in a saucepan. spoons of olive oil, add 15 - 20 sage leaves, fry for 3 minutes and remove from heat. In a wide saucepan, heat 2 tbsp. spoons of olive oil, add one finely chopped onion and fry it until transparent. Then add 2 ½ cups of risotto rice, such as Arborio, and stir-fry for 3 minutes. Add 1 cup of dry white wine to the rice and let it evaporate completely over medium heat. Add 700 ml one cup at a time. chicken broth, letting it evaporate completely each time. Check the readiness of the rice. It should be soft but still slightly crunchy. If the rice is not quite cooked, add a little more wine or broth and let it evaporate completely again. Add butter with sage, salt and black pepper to taste to the finished rice. Stir gently, add the baked vegetables, stir again and heat over low heat, covered, for 3 minutes. Place the finished dish on plates and sprinkle with finely grated Parmesan.

9. Zucchini fritters are familiar to everyone, but a little arugula and red onion will add new shades of taste and aroma to your dish. Grate six small zucchini on a coarse grater, sprinkle lightly with salt and place in a colander to drain excess juice. Break two fresh eggs into a deep bowl and beat lightly with a fork. Add your zucchini to the eggs, one finely chopped red onion, 4 tbsp. spoons of fresh arugula leaves, 2/3 cup flour, 1 tbsp. spoon of sour cream, salt to taste. Mix the dough thoroughly and fry the pancakes in a heated frying pan in vegetable oil. Turn over carefully - the pancakes turn out extremely tender! Serve with sour cream and garnish with fresh arugula leaves.

10. Dessert with zucchini? Easily! 400 gr. Grate the zucchini on a coarse grater and squeeze out the excess juice with your hands. Whisk 120 gr. softened butter, while continuing to beat, gradually add 100 ml. vegetable oil, 2 eggs, 200 gr. sugar, 1 ½ teaspoons of baking powder, salt and vanilla on the tip of a knife. Continuing to beat your mixture, add 300 grams in small portions. flour, zucchini mass, 60 gr. cocoa and 60 gr. finely grated dark chocolate. Place the finished dough into muffin tins and bake in an oven preheated to 180⁰ for 40 - 50 minutes. Test doneness by piercing the cake with a wooden toothpick. If the toothpick comes out completely dry and clean, your cake is ready. Cool the finished cake, remove it from the mold and pour melted chocolate over it.

And on the pages of Culinary Eden you can always find even more original ideas on how to cook zucchini.

Zhalnin Dmitry