Recipes for zucchini dishes for dinner. Zucchini dishes - an amazing combination of delicate taste and low calorie content

Zucchini is not only tasty and amazingly healthy (contains a lot needed by a person microelements), but are also unpretentious in cultivation, therefore, whether the summer is sunny and dry, or, conversely, rainy, the zucchini will still grow and you just need to have time to cook and preserve them. In addition, zucchini will never make you gain weight; in addition to the fact that they are low in calories, zucchini also contains a lot of fiber, which improves digestion. Dishes made from zucchini have a very delicate consistency.

First courses of zucchini

Sliced zucchini would be a great addition to summer borscht.

Zucchini main courses

Zucchini stew with meat

Ingredients for making zucchini stew: 300 g pork or veal meat, 1 potato tuber, 2 tbsp. l. vegetable oil, 2 onions, 3 zucchini slices, 2 tomatoes, herbs, salt, ground black pepper. Fry the meat with vegetables, simmer until done.

Pork ribs stew with zucchini

Ingredients for making stew from pork ribs: 300 g pork ribs, 1 potato tuber, 1 carrot, 2 tbsp. l. vegetable oil, 3 slices of zucchini, 2 tomatoes, herbs, salt, ground black pepper. Fry the ribs, add and fry the vegetables, simmer under the lid.

Vegetable stew from zucchini with spices

Ingredients: 2 tablespoons vegetable oil, 2 medium zucchini, 1 red onion, 2 ripe tomatoes, 1/4 teaspoon ground cumin, 1 teaspoon ground coriander, 1/4 teaspoon ground turmeric, 1/4 teaspoon ground red pepper, or to taste, salt to taste, juice of 1/2 lemon, bunch of cilantro or parsley . Simmer everything together under the lid and it’s ready.

Vegetable stew with zucchini

Vegetable stew from zucchini with curry

Zucchini rings stuffed with meat and rice

Zucchini stuffed with minced meat and mushrooms in the oven

In addition to meat, rice and mushrooms, you can stuff zucchini with vegetables and even cottage cheese. Bake either simply in a pan greased with butter, or in vegetables, or in cream.

You need: 500 g minced meat, 1 large zucchini, 2 eggs, 4 medium tomatoes, a glass of liquid sour cream or cream, cheese, salt (Adyghe mixture of salt and spices). The recipe is quite simple: minced meat, zucchini and other ingredients are laid out in layers and baked in the oven. Photo recipe >>

Ingredients: 1 pc zucchini, 400 g mushrooms (honey mushrooms), 1 pc onion, 1 egg, 2 tbsp sour cream. l, cheese 150 g, dill, green onions, flour, salt, pepper to taste, vegetable oil, mayonnaise. Photo recipe >>

Sweet pepper stuffed with minced zucchini

Ingredients: 10 pieces of red sweet pepper, 500 g of minced pork in half with beef, 1 large zucchini (500-600 grams), 5 medium tomatoes, 2 onions, salt, spices. Photo recipe for stuffed peppers >>

The simplest recipe for a second course of zucchini is to fry them. You can fry it in different ways and the taste of the food will vary greatly depending on the cooking method.

Fried zucchini in batter

Needed: 1 small zucchini, 1 egg, a handful of flour, salt to taste. Cut into rings no more than 5 mm thick, dip in an egg beaten with salt and pepper and then in flour or breadcrumbs. Fry until done in hot vegetable oil. Blot excess oil with a paper towel. We get rings that are crispy on the outside and melting on the inside. Serve hot.

Fried zucchini in cream

For 1 zucchini 50 g of thick country cream. We cut the zucchini in any way and send them to fry in a frying pan in vegetable oil, add cream to taste and simmer until it is completely absorbed into the zucchini.

Zucchini in pots

Required: 1 small zucchini, 1 small head of cabbage, 3 onions, 2 carrots, 1 cup boiled rice or minced meat, 50 g ghee, 1 jar of mayonnaise, salt.
Method of preparation. Sauté onions and carrots in melted butter, mix with boiled rice or with fried minced meat or a mixture of them, add salt. Peel the zucchini, cut into rings, remove the core. Separate the cabbage into leaves, make circles out of them in the shape of pots and place them: cabbage leaf, place a ring of zucchini on it with minced rice and vegetables in the middle, pour mayonnaise on top, then place everything again in the same order to the edges of the pot. Place the pots in a preheated oven.

Zucchini stuffed with cod

Required: 500 g of zucchini, 100 g of canned cod, 2 hard-boiled eggs, 100 g of mayonnaise, 1 tablespoon of tomato paste, 3 tomatoes, 3 bell peppers, 2 tablespoons of vegetable oil, 1 bunch of green salad, 1/2 lemon, 1 a bunch of parsley, pepper and salt to taste.
Method of preparation. Wash the zucchini, remove the stalks, peel, cut in half, remove the seeds and part of the pulp.
Peel the eggs and chop finely. Wash and chop the parsley. Wash the bell peppers, remove the seed pods and finely chop. Mash the canned fish with a fork. Wash the lettuce leaves. Peel the lemon and cut into thin slices. Wash the tomatoes and rub through a sieve.
Pass the zucchini pulp through a meat grinder, add salt and pepper, mix with eggs, fish, bell pepper and tomato paste.
Fill the zucchini halves with the prepared minced meat, place them in a deep frying pan or saucepan, pour in a little water, add vegetable oil, tomatoes and simmer until tender.
Stuffed zucchini place in a dish covered with lettuce leaves, pour over mayonnaise, sprinkle with parsley, decorate with lemon slices and serve.

Zucchini can be stuffed with anything, any vegetables, meat and fish.

Cutlets with zucchini

Mix minced meat, or better yet minced chicken, in half with grated zucchini, finely chopped onion and garlic. Add the egg and mix. Form cutlets, roll them in flour and fry in a frying pan. You can also bake it.

Zucchini, egg and cheese casserole

Required: 500 g of zucchini, 3 eggs, 100 g of cheese, 1 tablespoon of vegetable oil, 20 g of butter, 4 tablespoons of breadcrumbs, 1 bunch of parsley, pepper and salt to taste.
Method of preparation. Wash the zucchini, peel and cut into slices. Grate the cheese on a coarse grater. Beat the eggs. Wash and chop the parsley.
Fry the zucchini slices on both sides in vegetable oil, then place in a pan greased with butter and sprinkled with breadcrumbs, salt and pepper, pour in eggs, sprinkle with grated cheese and place in an oven preheated to 180° C for 5-7 minutes.
Place the casserole on a dish, cut into portions, sprinkle with parsley and serve.

Stewed vegetables

Required: 200 g of zucchini, 2 tomatoes, 1 onion, 1 bunch of green onions, 1 bunch of dill, 2 tablespoons of vegetable oil, 1/2 lemon, 2 cloves of garlic, pepper and salt to taste.
Method of preparation. Wash the zucchini, peel and cut into cubes. Peel the onions and garlic, wash and chop. Wash the tomatoes and cut into thin slices. Peel the lemon and cut into slices. Green onions Wash and chop the dill greens.
Fry the onions until golden brown in 1 tablespoon of vegetable oil, add tomatoes, then add zucchini, salt and pepper, bring to a boil, add the remaining vegetable oil, herbs and simmer until tender over low heat.
Place the prepared vegetables in a dish, sprinkle with garlic and dill, decorate with lemon slices and serve.

Zucchini appetizers

You need: 1 pack of cottage cheese (200-250g), 1 small zucchini/zucchini, 3 eggs, 100g butter, 200-220g flour (1.5 cups), a heaping teaspoon of baking powder, a small bunch of dill, salt, pepper. Prepare the dough, put it in molds, bake in the oven. Photo recipe >>

Zucchini fritters

For 8 pancakes we will need 1 young zucchini (zucchini or squash) (~250 g), 1 clove garlic, dill or parsley, 1 large egg, flour - 2 tablespoons (without a slide), vegetable oil for frying, freshly ground black pepper, salt, sour cream (for serving). Prepare the dough, fry the pancakes in vegetable oil, serve with sour cream.

Ingredients for zucchini pancakes: young zucchini, new potatoes (one small potato per zucchini), onions (1/4 onion per zucchini), garlic (1-2 cloves per zucchini), egg, flour, salt , olive or sunflower oil.

Zucchini appetizer with horseradish

Required: 300 g of zucchini, 2-3 onions, 100 g of mayonnaise, 1 tablespoon of grated horseradish or horseradish mustard, 1 bunch of parsley, salt to taste.
Method of preparation. Wash, peel, grate the zucchini, add salt, fry for 5-7 minutes, then drain in a colander. Peel the onion, wash and chop. Wash the parsley.
Mix zucchini with onion and horseradish, season with mayonnaise, place on a dish, garnish with herbs

Zucchini and cucumber appetizer

Required: 500 g of zucchini, 4 cucumbers, 3 cloves of garlic, 4 tablespoons of mayonnaise, 3 tablespoons of vegetable oil, 1 bunch of parsley, salt to taste.
Method of preparation. Wash the zucchini, peel, cut into cubes, add salt, place in a frying pan, add vegetable oil, add a little water, simmer until tender, then cool. Wash the parsley. Wash the cucumbers, peel them, cut into small slices. Peel and crush the garlic.
Mix zucchini with cucumbers and garlic, place on a dish, season with mayonnaise, garnish with parsley sprigs and serve.

Zucchini and squash marinated with onions

Required: 500 g of zucchini, 500 g of squash, 4 onions, 3 cloves of garlic, 3 tablespoons of 3% vinegar, 4 bay leaves, 4 black peppercorns, 3 cloves, 1 tablespoon of sugar, 1 bunch of parsley, 1 a bunch of dill, salt to taste.
Method of preparation. Wash the zucchini and squash, cut out the stalks, pour boiling water for 3 minutes, then cut into large pieces and put in cold water for 1 hour.
Peel the onion and garlic, wash and chop coarsely. Wash and chop the parsley and dill.
Pour vinegar into a glass bowl, and then add successively onions, garlic, peppers, cloves, bay leaves, dill and parsley, zucchini and squash.
To prepare the marinade, add sugar and salt to boiling water.
Pour the boiling solution over the zucchini and squash, let cool and place in a cool place for 1-2 days.

Zucchini stewed with meat and mushrooms

Required: 500 g of zucchini, 200 g of beef, 200 g of mushrooms, 1 onion, 5 tablespoons of vegetable oil, pepper and salt to taste.
Method of preparation. Wash the zucchini, peel and cut into cubes. Wash the meat and cut into small pieces. Chop the mushrooms. Peel the onion, wash and cut into rings. Fry the meat until half cooked, add the mushrooms, then
zucchini and onions, salt, pepper, add a little water and simmer over low heat until tender.

Zucchini baked with onions

Required: 500 g zucchini, 3 onions, 100 g cheese, 20 g butter, 3 tablespoons vegetable oil, 3 tablespoons breadcrumbs, 1 tablespoon mayonnaise, 2 teaspoons 3% vinegar, pepper and salt to taste.
Method of preparation. Wash the zucchini, peel, cut into slices, salt, pepper and sprinkle with vinegar.
Peel the onion, cut into rings and fry in 2 tablespoons of vegetable oil until golden brown. Grate the cheese on a coarse grater.
Place the zucchini circles in a mold greased with butter and sprinkled with breadcrumbs, pour over the remaining vegetable oil, put onion rings on top, grease them with mayonnaise, sprinkle with grated cheese and place in an oven preheated to 180° C for 10 minutes.

Appetizer of zucchini, green peas and carrots

Required: 500 g of zucchini, 100 g of canned green peas, 2 carrots, 1 bunch of parsley, 3 tablespoons of mayonnaise, 3 tablespoons of vegetable oil, pepper and salt to taste.
Method of preparation. Wash the zucchini and carrots, peel and cut into strips. Wash and chop the parsley.
Place the zucchini and carrots in a frying pan, add salt and pepper, add vegetable oil, fry until golden brown over medium heat and simmer until tender.
Combine stewed zucchini and carrots with green peas, season with mayonnaise, place on a dish, sprinkle with parsley and serve.

Zucchini and eggplant appetizer

Required: 500 g of zucchini, 3 eggplants, 1 onion, 2 cloves of garlic, 1 bunch of dill, 4 tablespoons of vegetable oil, salt to taste.
Method of preparation. Wash the zucchini and eggplant, peel and cut into cubes.
Peel, wash and cut the onion into half rings. Peel and crush the garlic. Wash and chop the dill greens.
Combine zucchini and eggplants with onions, place in a frying pan, add salt, add vegetable oil and fry over medium heat until tender.
Then place on a dish, sprinkle with garlic and dill and serve.

Zucchini salads

Zucchini and tomato salad

Required: 1-2 medium-sized zucchini, 2-3 tomatoes, 4-5 cloves of garlic, 1/2 cup vegetable oil, 1 tablespoon lemon juice, dill, salt to taste.
Method of preparation. Wash, peel, boil the zucchini in salted water, cool, cut into slices or cubes. Peel the garlic, grind with salt. Wash the dill, dry and finely chop. Mix vegetable oil, lemon juice, add garlic and dill. Pour the resulting dressing over the zucchini and place on a plate. Wash the tomatoes, cut into slices and place around the zucchini.

Zucchini and garlic salad

Required: 1 medium-sized zucchini, 2 cloves of garlic, 1 onion, 2 tablespoons of vegetable oil, 1 tablespoon of mustard, dill, pepper and salt to taste.
Method of preparation. Wash the zucchini, peel, remove the seeds and grate on a coarse grater. Peel the onion and chop finely. Peel the garlic, grind with salt, mix with vegetable oil, add mustard, pepper and finely chopped dill. Season the fried zucchini with the resulting mixture.

Zucchini, mushroom and chicken salad

Required: 2-3 zucchini, 1/2 cup canned mushrooms, 150 g chicken meat, 1-2 pickles, 1 tomato, 4 tablespoons of mayonnaise, 2 tablespoons of vegetable oil, 3 tablespoons of flour, dill, pepper and salt to taste,
Method of preparation. Wash the zucchini, peel, remove the seeds, cut into slices, add salt, roll in flour and fry in vegetable oil. Pass mushrooms, chicken, tomatoes and peeled cucumbers through a meat grinder. Mix everything except the zucchini, add salt, pepper, and season with mayonnaise.
Place a small amount of the resulting mixture on each zucchini slice and sprinkle with finely chopped dill.

Zucchini, apple and plum salad

Required: 1 zucchini, 1-2 apples, 4-5 plums, 1 clove of garlic, 4 tablespoons of sour cream, dill and parsley, salt to taste.
Method of preparation. Wash, peel, remove seeds and cut into small cubes. Wash the apples, peel them, remove the core and cut them into cubes. Wash the plums, remove the seeds, cut each half into four parts. Peel the garlic and grate it on a fine grater. Mix everything, add salt and season with sour cream. Decorate the finished salad with sprigs of herbs.

Zucchini preparations

Zucchini lecho is a very tasty and vitamin-packed winter salad, served with vegetable side dishes, good with mashed potatoes. There are many recipes for preparing lecho, but its main ingredients are: zucchini, sweet pepper, tomatoes or tomato paste. All zucchini lecho recipes >>

Zucchini lecho "tender"

You will need: zucchini 1300 g, carrots 200 g, sweet red pepper 3 pcs., red tomatoes 300 g, onions (100 g) 2 pcs. olive oil 40 ml, fresh green basil 10 g, cilantro (coriander) 5 g, parsley 5 g, dill 5 g, garlic heads 1 pc., salt 1 tsp. Chop everything, fry in vegetable oil and simmer until cooked. Photo recipe >>

To prepare squash caviar we need: 3 kg of zucchini, 3 tablespoons of sunflower oil (refined deodorized), fried onions, carrots, 1 can of tomato paste, dill and parsley (a little), wheat flour, pepper to taste, 1 tbsp. . salt. Caviar recipe >>

Salad "Mother-in-law's tongue"

Ingredients: Zucchini - 3 kg, Hot pepper - 3-4 pcs., Sweet pepper - 4-5 pcs., Garlic - 100 gr., Vegetable oil - 1 cup, Sugar-1 cup, Salt 4 tbsp, Vinegar 9% 3 tbsp., Tomato paste - 900 gr., Water 1 l. Cook the sauce, pour it over the zucchini and simmer. Place in sterilized jars and seal. Recipe >>

Rainbow assortment

Cucumbers (small), tomatoes, bell pepper, zucchini and squash - take all vegetables in the following proportion - 2:2:1:1:1, parsley, celery, dill, 2-3 bay leaves, 5 hot peppercorns, water, 4 tbsp. citric acid.
Place parsley, celery, dill, 2-3 bay leaves, 5 hot peppercorns at the bottom of a 3-liter jar. Place cucumbers on the bottom, then squash, tomatoes on top, layering with parsley, celery, and dill. Prepare the marinade: 4 tbsp for 1.3 liters of water. citric acid. Boil for 2-3 minutes, cool to 60*C, pour over the vegetables, without adding to the top 3-4 cm, but so that the vegetables are covered. Pasteurize 3 liter jars at 85*C for 25 minutes. Roll up and cool.

Zucchini can also be pickled like cucumbers or even made into jam. Bon appetit!

Zucchini is grown in almost all climatic zones Russia. The unpretentious culture does not require much attention, but is rich in vitamins and microelements. If you have a passion for farming and growing vegetables, visit the store. In summer, zucchini is inexpensive, and delicious recipes based on it will allow you to organize a beautiful and healthy table. Treat your family to zucchini, because adults and children love them so much. We suggest choosing 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 any way you like - boil, fry. steam, bake. Do you remember what epithets the heroine of the Soviet film “Girls” gave to potatoes? So there you go! Zucchini is no worse, and sometimes even superior to potatoes in terms of speed and ease of preparation. They can be used to create soups, side dishes, appetizers and more. Did you know that zucchini can be eaten raw, lightly pickled in brine? We share a “hot” recipe, reveal the secrets of 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 - circles that let light through for viewing. After carefully mixing them with salt in a deep bowl, make the marinade. We will prepare a slightly sweet marinade so that its taste reveals a multifaceted composition. To do this, mix a spoonful of vegetable oil, 9% vinegar, mustard, honey with 3 finely chopped cloves of garlic and different types pepper The resulting sauce should be poured over the previously prepared rings, placing them in the cold for a couple of hours. The filigree creation is ideal for the feast, because this taste is truly unforgettable!

A wonderful recipe for lazy housewives who want to pleasantly surprise their household or are expecting guests. Simple recommendations will allow you to bring to life an amazingly tasty dish that will make everyone present “lick their fingers.” There are many variations in the preparation of zucchini pancakes, it all depends on your taste preferences and preferences.

Start the dough with finely grated zucchini. For 0.5 kg of vegetables, take 3-5 tbsp of flour, 1 egg, and then your imagination is almost limitless. You can add finely chopped herbs, tomatoes, bell peppers and, of course, spices to the mixture. Mix everything thoroughly, and then use a large spoon to place in portions onto the oil heated in a frying pan. As soon as the pancakes are browned on one side and covered with a delicious crust, turn them over to the other side to fry evenly on both sides.

It is best to enjoy something simple, but delicious delicacy with fresh sour cream, which will give it a delicious taste 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 discover that a freshly baked pile of pancakes melts like the first snow under the rays of the gentle sun - so quickly they are swept off the plate by those present at the table.

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

Sterilize jars of suitable size, not forgetting the lids. Their cleanliness also plays a key role in product storage. Finely chop 4 large heads of garlic, crush or grate. Add to them 5 tbsp 9% vinegar, a glass of sugar and 2 heaped teaspoons 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. Afterwards, dip each circle in the prepared garlic sauce, tamp it into a jar, covering 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. Bring it to the table whenever you want some goodies!

Dedicated to fans of delicious and aromatic snacks! Zucchini prepared according to this recipe are quite reminiscent of mushrooms. Yes, you heard right. It is pickled mushrooms that will pleasantly complement any evening; they should be added to potatoes, meat or other dishes carefully placed on the table. Imagine how you take out a treasured jar with a tasty treat inside when your guests arrive, or how you arrange a pleasant evening for a loved one. Are you eager to please your loved ones? Then read carefully, not missing the nuances and recommendations of specialists.

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

Many people buy a multicooker, but often, soon after the desired purchase, they undeservedly forget about it, but it helps to effortlessly prepare delicious and healthy dishes. These masterpieces of gastronomy turn out to be so light and low-calorie that they can be easily devoured by both cheeks even by those who are on a diet, denying themselves various kinds of delicacies. You can make regular zucchini in a slow cooker so that the pleasant aftertaste will stay with you for a long time. A juicy vegetable dish - zucchini with eggplants, which can gracefully decorate any meat product or side dish.

Chop two medium onions into half rings. Turn on the frying option on the machine, add a small amount of oil to the bowl, and fry for 5 minutes. During this time, the onion will acquire a golden hue and a pleasant translucency, confirming its readiness. Along with the skin and seeds, cut the young zucchini and eggplant into cubes and 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. Switch the function to stewing, let it stand for up to 35 minutes, and open the bowl. Add finely grated garlic and mix everything again. It's time to eat!

Another delicious recipe for those who cannot imagine life without a meat diet, but do not want to neglect the principles healthy eating. Preparing this dish will not take much time, but will 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, add salt and pepper, fry in oil until cooked. Place potato and zucchini cubes in the pan. After 15 minutes (don’t forget to stir), add the chopped onion. After 10 minutes, we supply our “cocktail” with finely chopped tomatoes, bell peppers, and herbs. Simmer for another 10-15 minutes over low heat. Turn it off, let it brew a little, soak in the aromas of the vegetables.

We place the resulting yummy on portioned plates or in a large dish, from where everyone can serve themselves as much as they want. The product turns out to be especially tasty if you simmer it in a cast iron frying pan or cauldron. So, if you don't already have this versatile item, put it on your to-do list. Good luck in conquering culinary peaks!

Since simple recipes often turn out the most delicious, we continue the list with another amazing masterpiece. In this case, the 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 deli meats. Admirers of dietary nutrition skillfully combine it with cereals, usually buckwheat, rice or pearl barley. Some chefs use fresh peas in the recipe, claiming that this way the product retains more useful substances.

If the zucchini is young, there is no need to remove the peel from it. Just cut off the ends, then chop the vegetable into small cubes. Feel free to place them in the oil heated in a frying pan, adding salt and a little ground pepper to taste. Simmer the product for about 10 minutes, stirring occasionally until it softens slightly. Then add the peas, after freeing them from the liquid from the can. Pour in 100 ml of cream along with it. Stir for another 10 minutes without removing from low heat. During this time, the cream should change its consistency slightly and become thicker. Turn off and serve. The yummy is ready. There is no one in the house who is indifferent to the aromatic and healthy delicacy.

If you want to prepare a quick and light dish, appearance which will make you want to quickly eat this delicious delicacy, you will definitely like zucchini rolls with cheese and spicy garlic. How to deal with them experienced cook, and again a novice conqueror of recipes recommended by chefs.

Opt for young zucchini, the skin of which does not need to be peeled before cooking. In addition, they contain fewer hard seeds, which can spoil the impression. Everything you need can be easily purchased at 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, just place the ruddy plates on a napkin so that it absorbs the fatty liquid. For 200 grams of processed cheese, add 3 chopped garlic cloves, 2-3 tbsp mayonnaise, mix. Next, place the resulting filling on the edge of the plastic zucchini. Carefully wrap, secure the roll, sprinkle with herbs. The delicious appetizer is ready; it must be served chilled, having 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 a 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 a mold with sides. This can be a glass or metal bowl; if you don’t have one, a regular frying pan will do.

Take a young zucchini and a large tomato with fleshy pulp. Zucchini varieties with light skin are most suitable for cooking, as dark ones may seem a bit harsh. Although, as they say, everyone has different preferences for taste and color. It is better to choose large tomatoes, such as “Oxheart” or “Pink”. Slice both the tomato and zucchini into thin rings. Line the bottom layer of the mold on top of the butter with zucchini, and place tomato slices on top. Don’t forget to salt each layer and sprinkle with ground pepper to add flavor.

Spread the 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 until the cheese melts, forming a beautiful crust. Rest assured, your family will be delighted!

Regardless of the cooking method, such pan-fried dishes are ideal for those on a diet. Minimum calories, maximum pleasure, original taste and divine aroma serve as an excellent addition to the main ingredient. Even if you prepare a snack for dinner, your body will not change its seductive silhouette from this delicacy. A quickly and tasty prepared dish can be eaten hot, but it is no less appetizing when served cold. The only advice is to give preference to young vegetables, from which it is not necessary to peel. You can optionally complement the culinary masterpiece with mashed or boiled potatoes; porridges 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). Whip 3 raw eggs With a small amount water. Separately, mix 1.5 cups of breadcrumbs, spices, finely chopped herbs (parsley, dill) and grated hard cheese (50 g). Roll each zucchini ring in flour sifted through a sieve, then quickly dip into the egg, and then into the breading on all sides. Fry in a hot frying pan with oil on both sides until golden brown, place the product on a paper towel to absorb excess oil. The dish goes best with sour cream sauce, which can be varied with garlic, pepper and other spices.

The principle of preparing casserole remains unchanged throughout many years. The ingredients can be easily changed and supplemented, and various sauces are served with the main dish. We suggest using potatoes along with zucchini to prepare a tasty, satisfying, surprisingly aromatic creation. This is the best option not to spend half a day at the stove, but at the same time create a masterpiece that will make your mouth water.

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

In a glass or metal form, place zucchini and potato rings alternately, pour over the prepared garlic sauce. The addition of cream (100 ml) will add special tenderness to the dish. Simmer in the oven for about 20 minutes at a temperature of 180-190 degrees, then sprinkle grated cheese on top and bring to readiness, keeping the pan 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, heavily decorated with blood. The dish is not just tasty, but also filling. At the same time, it cooks quickly. Classified as healthy and healthy food, because you don’t need to fry it, just bake it well in the oven, preserving the juicy structure of the vegetables and the rich taste of the meat. You can stick to simple recipe, unless you are an experienced cook. However, experiments and copyright deviations from 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 will get a portioned dish that can be placed on a plate, garnished with sour cream and finely chopped herbs. For 4 small vegetables you will need:

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

Cut the zucchini in half, separating the halves lengthwise. Using a regular spoon, remove the zucchini pulp, leaving no more than 1 cm along the edges along with the skin. Then place the halves upside down on a baking sheet and place 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 specified volume of grated cheese and herbs. Stir and fill the zucchini with the resulting mass. Sprinkle finely grated cheese on top and place the “boats” in the oven with the filling facing up. In no more than half an hour, the masterpiece of culinary creativity will be ready. Decorate the dish on a plate, serve!

Squash caviar is familiar not only to every adult for its taste, but is also remembered thanks to the amazing Soviet-era film “Ivan Vasilyevich Changes His Profession.” It was here that its amazing taste was compared to an overseas delicacy, a rare guest on the table, which you want to try without interrupting the fascinating process of tasting other dishes. No matter what is on your table, zucchini caviar will be one of the first to be eaten. It has a delicate taste, pleasant consistency 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’s easy to prepare and you don’t even have to make any special efforts in the kitchen. All you need:

3 medium-sized zucchini (it is preferable to take the one with light skin, they have a delicate taste);
1 large carrot;
1 large head onions(take a regular 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 use it. Refined sunflower and olive oil are also suitable);
1 tbsp salted tomato juice;
Spices to taste (salt and pepper are enough for a classic taste).

Chop the onion, grate the carrots, and cut the zucchini into small cubes. Mix the ingredients and place in hot 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 for another 10-15 minutes. After cooling the product, mix it using a blender. Ready! Enjoy with pleasure!

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

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.

Don't forget about salt, which should be added to taste. Mix finely grated carrots with mayonnaise and chopped garlic cloves. Place very thinly sliced potatoes on a greased sheet. It's better if you take special form with sides, the dish will languish in it 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. Garnish the dish with carrots and grated cheese. Keep in a preheated oven until cooked. You can check with a knife or wooden stick. On average it will take 40 minutes.

Excellent 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 your own touches in cooking, and then share them with your friends and acquaintances. We will be glad if you like the recommendations of our chefs and will become a pleasant addition to your collection of home recipes. Don't forget to vote, reflecting your opinion with a rating for this or that dish!

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

Young zucchini with tender, quick-cooking pulp are especially appetizing and easy to cook. They don't need to be cleaned. In mature fruits, the peel becomes rough and it is better to peel it off. But it is large zucchini that are ideal for stuffing. Having removed the seeds and cleaned them, you can fill them with a variety of mixes from all sorts of vegetables, meat or minced meat, mushrooms and a wide variety of cheeses. And then the zucchini is stewed, baked on the grill, in sleeves, in foil or simply in the oven.

The five most commonly used ingredients in Instant Pot Zucchini recipes are:

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

Five of the lowest calorie zucchini recipes, cooked quickly:

Helpful Tips:
. The less the zucchini is subjected to heat treatment, the more useful substances will be stored in it.
. In order for the zucchini to cook well, it is not recommended to cut them into fairly large pieces.
. It is advisable to add any herbs and seasonings to the zucchini batter.
. Before frying zucchini in batter, you must first warm the pan thoroughly.
. It is better to first place fried zucchini in batter on paper napkins. They will remove excess oil.
. A mixture of finely chopped herbs, garlic and sour cream (mayonnaise) is perfect as a flavorful sauce for zucchini.

Have you thought about what to cook from zucchini quickly and tasty? It would seem that such ordinary vegetables are zucchini... But how many tasty and healthy dishes you can cook with them! For any housewife, zucchini is an opportunity to prove that she is an excellent cook and please her loved ones interesting recipes. Zucchini is excellent choice, especially for those who want to lose weight, since this vegetable is famous for its extremely low calorie content. It is also full of nutrients such as folic acid, potassium, antioxidants, vitamins A and C. Additionally, zucchini contains high amounts of lutein, which keeps our eyes healthy.

The abundance of this vegetable harvest makes many housewives think about what to cook from zucchini quickly and tasty. With a delicate texture and mild flavor, zucchini is suitable for preparing a wide variety of dishes. Many people love this vegetable because dishes made from it are very tender and juicy. There are a lot of variations in using zucchini. The easiest way is to eat the zucchini raw, enjoying its crunchy texture. So you can rest assured that your body will receive everything nutrients contained in this vegetable in full. Steaming zucchini will also preserve all the goodness in it. One of the most delicious and quick ways The best way to enjoy zucchini is to fry them - here you can use batter, beaten eggs with breading, or simply fry zucchini slices in oil. Zucchini can also be baked with other vegetables or minced meat, marinated, stuffed, made into puree soups, stews, pancakes, appetizers, caviar...

Preparing zucchini dishes will not take you much time, since these vegetables do not require long-term processing. To make your zucchini dish 100% tasty and tender, choose young fruits with soft skin. Old vegetables are only suitable if their peel is removed. Young zucchini does not need to be peeled, as the skin will add bright color. ready-made dish. You should also not chase the size - it is best to pay attention to medium-sized zucchini weighing about 300-500 g. When you cook zucchini, you can add some spices to give it flavor - for example, rosemary, basil, and black pepper go well with zucchini or thyme. As for vegetables, the best companion for zucchini is the tomato.

Stuffed, baked, fried, pickled - zucchini is a versatile vegetable that allows for flights of imagination and is suitable as an addition to many dishes. Zucchini goes perfectly with greens, pasta, meat, fish and other vegetables. Zucchini is also wonderful on its own - see this by cooking zucchini in batter.

Zucchini fried in batter can be served as an appetizer or side dish for meat dishes. The batter in the recipe is great for zucchini, but can be used for any other vegetables you would like to fry. The consistency of the batter should resemble drinking yogurt, so if the dough is too thick, thin it with water. Adding garlic powder makes the batter more savory. Battered zucchini can be served with a sauce made from sour cream, garlic pressed through a press, chopped herbs and salt.

Ingredients:
3 medium zucchini,
500 g flour,
4 eggs,
1 teaspoon garlic powder,
salt and pepper to taste,
vegetable oil for frying.

Preparation:
Cut the zucchini into thin slices about 1 cm thick.
Beat eggs in a bowl, add flour and mix. Add garlic powder, salt and pepper. The dough should be mixed very well with a whisk so that there are no lumps.
Dip the zucchini slices into the batter and fry in hot oil on both sides until golden brown and crisp, about 5 minutes per side.
Place the finished zucchini on paper towels to absorb excess oil. Serve immediately.

Baking zucchini in the oven does not require special culinary skills or time, so in a matter of minutes you can prepare delicious hearty dish for the whole family.

Ingredients:
5 small zucchini (about 1.2 kg),
400 g minced meat,
3 medium onions,
2 tablespoons of tomato paste,
7-8 small tomatoes,
100 g cheese,
4 eggs,
150 g sour cream,
salt and pepper.

Preparation:
Fry chopped onion in vegetable oil in a frying pan. Add minced meat, salt, pepper and tomato paste.
Grate the zucchini on a coarse grater, add salt and squeeze out the juice. Cut the tomatoes into slices. Beat eggs with sour cream and salt.
Grease the baking dish with oil. Place half the zucchini, then the minced meat, again the zucchini and then the tomatoes. Pour over the egg mixture and sprinkle with grated cheese. Bake in an oven preheated to 180 degrees for 30-35 minutes.

Stuffed zucchini is a quick dish that does not require a long stay at the stove. We present to your attention baked zucchini stuffed with rice and mushrooms. This vegetarian dish is very tasty and filling, and it’s easy to prepare.

Ingredients:
7-8 small zucchini,
150 g rice,
50 g porcini or other mushrooms,
2 carrots,
1 tomato
1 tablespoon of tomato paste,
2-3 cloves of garlic,
100 g cheese,
salt and pepper to taste.

Preparation:
Cut the zucchini in half lengthwise and scoop out the pulp to create “boats.” Lightly coat the inner surface of the zucchini with vegetable oil and bake in the oven at 175 degrees for 10 minutes.
Boil rice with mushrooms until half cooked. Fry the garlic in a frying pan, then add the grated carrots, tomato paste, chopped tomato and chopped zucchini pulp. Simmer the sauce for about 5-6 minutes, then mix it with rice and mushrooms. Add grated cheese, salt and pepper to taste.
Place the filling in zucchini “boats” and bake in the oven for about 15 minutes at 175 degrees. Serve the dish hot or warm.

When wondering what to make with zucchini quickly and deliciously, you may find that this vegetable is a very versatile ingredient in numerous recipes including appetizers, casseroles, soups, side dishes and more. But the most popular and beloved dish by many that can be prepared from zucchini is, of course, stew. It is not surprising that with French the word "stew" is translated as "to whet the appetite." In fact, this dish turns out incredibly tasty, and most importantly, very nutritious and healthy. Zucchini, eggplant, bell peppers and tomatoes are a classic set of fresh vegetables for preparing a fragrant, juicy stew that will appeal to both adults and children.

Ingredients:
1 zucchini,
1 eggplant,
1-2 tomatoes,
1 bell pepper,
1 onion,
1 bunch of parsley,
50 ml vegetable oil,
salt and pepper to taste.

Preparation:
Cut zucchini, tomatoes and bell peppers into medium-sized cubes. Cut the eggplant into slices. To remove excess bitterness, place the eggplants in salted water for 10-15 minutes. It is enough to add 2 tablespoons of salt to 1 liter of water. Cut the prepared eggplant slices into four parts. Chop the onion and parsley.
Place all the vegetables in a deep skillet or saucepan, add salt, add a little vegetable oil, stir and fry for about 10 minutes over medium heat. When the vegetables are lightly browned, reduce the heat, cover the pan with a lid and simmer for another 10 minutes. The stew can be served either hot or cold.

In autumn, when it is gray and chilly outside, you want to wrap yourself in a fluffy blanket, sitting in a chair, and warm yourself up with hot cream soup, enveloping warmth and home comfort. Delicate, velvety zucchini soup is perfect for this - see for yourself!

Ingredients:
8 small zucchini,
2 onions,
2 potatoes,
1 glass of milk,
1 liter of chicken broth,
35 g butter,
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary,
1/2 teaspoon dried basil,
salt and pepper to taste,
dill greens.

Preparation:
Melt in a large frying pan butter, add chopped onion and fry until transparent. Add diced potatoes and zucchini, thyme, rosemary, basil, salt and pepper. Cook for 5 minutes.
In a medium saucepan, bring chicken broth to a boil. Add potato-zucchini mixture, reduce heat and simmer for about 15 minutes.
Puree the soup using a blender or food processor. Add milk and bring to a boil, but do not boil. Garnish the soup with dill and serve hot or chilled.

In addition to the fact that you can prepare a huge variety of dishes from zucchini, from baby vegetable puree to real culinary masterpieces worthy of special occasions, these vegetables are incredibly healthy. Canned zucchini This is confirmed by the fact that even with long-term storage, these vegetables retain their beneficial properties and saturate the body with vitamins and minerals. This preparation can be a worthy competitor to canned cucumbers.

Ingredients:
zucchini,
vinegar,
dill umbrellas,
black peppercorns,
garlic,
bay leaf.

Preparation:
Place spices and herbs in clean, dry jars, and top with zucchini, cut into 2 cm thick slices.
Next, the jars need to be filled with marinade, the temperature of which should be 80 degrees. One 0.5 liter jar requires approximately 200 ml of marinade. To prepare the marinade, add salt to the water (50-60 g per 1 liter of water) and bring to a boil. Add 15 ml of 80% vinegar or 200 ml of 5% vinegar per 1 liter of brine to the resulting brine.
Close the jars with sterilized lids (but do not roll them up) and place in a saucepan with hot water for pasteurization. Pasteurization time at 90 degrees is: for cans with a capacity of 0.5 l - 8 minutes, 1 l - 10 minutes, 3 l - 20 minutes. After processing, roll up the jars, turn them upside down and cool.

We hope that after reading our recipes, the problem of what to cook from zucchini quickly and tasty has been solved, and new culinary discoveries await you that will allow you to appreciate this wonderful vegetable.

Zucchini recipes with photos on the website are collected in large quantities, so you can cook a new zucchini dish every day. Zucchini recipes are usually very simple. Zucchini is one of the closest relatives of pumpkin. This is the most suitable product for people suffering from gastrointestinal diseases and the elderly. Zucchini has a large range of biochemical substances: proteins, fats, organic acids, potassium, calcium, copper and phosphorus. Thanks to this, zucchini is easily digestible and, together with liquid, removes toxic substances and excess cholesterol from the body.

A recipe for pureed zucchini soup with cauliflower should be in every housewife's repertoire. The soup will fit perfectly, as in children's menu(exclude spices) and into the diet of those who closely monitor their health and figure. And it would be useful for meat-eaters at least

chapter: Zucchini soups

Stuffed zucchini is a tasty and well-known dish, which is distinguished by its simplicity and speed of preparation. You can cook zucchini in several ways. Firstly, this concerns the filling, which can be either meat or vegetable, as well as

chapter: Zucchini recipes

Moussaka is vegetables and meat baked in layers, drenched in bechamel sauce or sour cream. The dish is popular in Greece and other countries of the Balkan Peninsula. The main ingredients of the moussaka recipe are eggplant, tomatoes and onions. In addition to these vegetables

chapter: Moussaka (moussaka)

For lunch, it’s good to prepare a light creamy cauliflower soup with tomatoes and other vegetables. Despite the fact that the soup is vegetable, the dish is not only tasty, but also filling. However, thanks to the successful composition of the ingredients, the soup is low in calories.

chapter: Cream soup

Stuffed zucchini is a delicious summer-autumn dish that is prepared according to different recipes with different fillings. In total, there are more than a dozen recipes for preparing this seasonal dish. Some housewives have this well-known zucchini

chapter: Stuffed zucchini

Recipe for an easy, lean creamy zucchini soup with green beans. Even meat-eaters will appreciate it. The delicate consistency of the soup will not leave anyone indifferent, and the presence of potatoes in the broth will make it satisfying. Beans for soup should be chosen very young,

chapter: Zucchini soups

Original recipe Zucchini with tomatoes in the oven will please the whole family. The zucchini will be soft, aromatic and very tasty. Instead of heavy dishes for lunch or dinner, it will be great to serve such a simple treat. Every caring housewife must

chapter: Zucchini recipes

Schiacciatina with zucchini or zucchini (schiacciatina di zucchine) is a recipe for a simple vegetable snack from Italian cuisine. When finished, schiacciatina has a crispy cheese crust and slightly runny contents. Can be served either hot or cooled. Choir

chapter: Vegetable snacks

To prepare a zucchini salad for the winter, you need to choose young vegetables that have almost no seeds. There is no need to peel young zucchini. Just cut into cubes and mix with carrots and herbs. For spiciness, add finely chopped garlic and pepper to the salad.

chapter: Salads (canning)

You can make a huge amount of zucchini delicious preparations for the winter. But squash caviar remains the most in a simple way processing. The delicate consistency of homemade squash caviar prepared according to this recipe will not leave anyone indifferent.

chapter: Vegetable caviar

An interesting, healthy and very tasty snack that will be appreciated by those who prefer natural products. Pickled zucchini or zucchini goes well with tomatoes, acquiring a rich flavor. Thanks to salt and spices, zucchini remains juicy even in

chapter: Pickling

Vegetable kebab is not an alternative to meat, but a great addition. Vegetables for barbecue can be any kind, but take into account their density so that they have time to cook on the grill at the same time. In this recipe, shish kebab is made from assorted eggplants, zucchini and

chapter: Zucchini recipes

A simple recipe for zucchini casserole with meat and cheese, which is so simple that even a novice cook can trust the preparation of the dish. The result is a complete meat dish with a vegetable side dish and sauce. Be zealous with spices

chapter: Meat casseroles

You can make it from regular zucchini delicious snack- vegetable sticks breaded in flour and egg. Appetizing zucchini sticks prepared according to this recipe are delicious both hot and when cooled. A simple garlic sauce will add some heat.

chapter: Zucchini recipes

Recipes for spicy pickled zucchini are probably the easiest to prepare on a budget vegetable dish. Juicy, crispy pieces of zucchini, loaded with flavor hot pepper, spices and garlic, acquire a slightly vigorous, original taste and light

chapter: Pickling

Zucchini and bean soup is suitable for any time of year, but it is especially pleasant to prepare in the summer. Young thin-skinned zucchini, aromatic juicy greens, well, what else do you need for delicious vegetable soup? It is advisable that you already have the bouillon cooked in advance.

chapter: Bean soups

Beetroot vegetable caviar has become a popular snack since Soviet times. It occurs in almost any national cuisine. Looking at such an appetizer, many compare it to fried borscht. Indeed, there are similarities. The difference is the conclusion

chapter: Vegetable caviar

A common type of snack is deviled eggs. But the protein, which has become pliable by steaming, is not often used for a stand filled with a homogeneous mixture of yolk, gherkins, fried champignons, where each ingredient delicately complements each other's taste

chapter: Egg snacks

Oven-baked meat is one of the popular holiday hot dishes. Pork cooks quickly, vegetables give it juiciness and unique aroma, and the dish itself - beauty and benefit. Pork schnitzels turn out soft and juicy, and zucchini, like

chapter: Schnitzels