A quick zucchini dinner. Simple zucchini dishes

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Thanks to its neutral taste, which allows it to be combined with any ingredients, zucchini has earned the love of many housewives. Zucchini dishes turn out tasty and healthy, because vegetables contain fats, proteins, organic acids, copper, calcium, potassium, and phosphorus. Thanks to this, zucchini is well and easily digested, while removing excess cholesterol and toxins from the body along with liquid. Zucchini is fried, boiled, baked, grilled, and produces many magnificent dishes worthy of the attention of true gourmets.

Quick and tasty zucchini recipes with photos

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

Squash caviar with garlic in a slow cooker

The most popular dish that you can quickly and deliciously prepare from zucchini is caviar. A tasty, appetizing snack, served for breakfast, lunch and dinner for children and adults, will delight the family. Classic recipe dishes was created during the times Soviet Union, when caviar was the number one dish on any table due to its availability and cheapness. For proper preparation dishes we will need:

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

Step-by-step preparation:

Wash the zucchini, chop it on a grater, and transfer it to a bowl. Sprinkle them with salt, mix, and leave for 20 minutes. This is necessary so that the salt draws out the juices from the vegetable. After the specified time, squeeze out the zucchini.
Mix zucchini, chopped onion, and carrots in a bowl. Pour oil into the multicooker bowl. It is necessary to fry for 15-25 minutes until the vegetables are soft.
Add grated tomatoes, sugar, salt, pepper, garlic, bay leaf to the vegetables. Turn on the multicooker in simmer mode for 40 minutes.
We give stewed vegetables Cool slightly and use a blender to turn it into a puree of the consistency you like. The caviar is ready.

Pancakes

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

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

Step-by-step preparation:

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

Vegetables baked in the oven with cheese and chicken

Casserole is a great, flavorful dish that you can make from zucchini quickly and deliciously. Its beauty is that it does not take much effort or time to prepare, and the result is satisfying. We will need:

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

How to bake vegetables? Step-by-step preparation:

Preheat the oven to 200 degrees.
Chop the zucchini, red bell pepper, garlic, basil and place in a bowl. Cut the chicken breasts into cubes and add to the vegetables. Add dried Italian herbs, melted butter and bread crumbs. Mix thoroughly.
Transfer the contents of the bowl into a baking dish.
Bake for half an hour. After this time, sprinkle grated cheese on top of the casserole. Return the pan to the oven and cook for another 15 minutes until the cheese is fully cooked and melted.

Rolls with minced meat in the microwave

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

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

Step-by-step preparation:

Cut the zucchini lengthwise into 6 mm thick slices. Place the slices on a wire rack, sprinkle salt on each side, and leave for half an hour to release excess moisture. This will make the vegetables more pliable and you can quickly roll them into rolls.
Grease the baking dish with oil. Cut into cubes bell pepper, fry it in a frying pan until soft. Pour tomato sauce and a quarter cup of cream into the bottom of the mold.
Melt a glass in the microwave grated cheese mozzarella 20 seconds. Mix it with the remaining cream. Add minced meat, chopped boiled broccoli, grated cheddar, chopped garlic, parsley, pepper, cream cheese. Salt and pepper the mixture to taste. This is the filling.
Pat the zucchini slices with paper towels to remove excess moisture. Place 2 tablespoons of filling on each slice and carefully roll up the rolls.
Transfer the rolls to the pan, cover with foil, and bake for 25 minutes.
Remove the foil, sprinkle with the remaining mozzarella, and bake without foil for 25 minutes or more until the top is golden brown.

Cream soup with squash and cabbage

The next great dish that you can quickly and deliciously is creamy soup. This is a tender, creamy, light first dish that can be consumed by people aimed at losing weight, those suffering from pancreatitis, liver ailments, and diabetics. Adding celery gives the cream soup a pleasant aroma and piquancy. We will need:

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

Step-by-step preparation:

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

Stew with eggplant and tomatoes

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

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

How to stew a stew? Step by step instructions:

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

Instant Korean marinated zucchini for the winter

The next quick way is to pickle lettuce in Korean for the winter. This is a delicious lightly salted appetizer that will add a touch of piquancy to any winter feast. You can pickle cucumbers using the same method. We will need to preserve the vegetable:

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

Preparation of quick and tasty preserves step by step:

Grind the zucchini and carrots for pickles on a Korean carrot grater.
Peel the onion and cut into thin half rings. For marinating, mix salt, pepper, coriander, sugar, vinegar, vegetable oil. Pour in the vegetables, stir, leave for a couple of hours to pickle.
We transfer the salad into half-liter jars, compact it, sterilize it for 15 minutes, after which we need to close it, roll it up, and turn the preserve over. We keep the preparations at room conditions for a day, wrapped in a blanket, and then move them to the cellar to preserve them until winter.

Diet vegetable casserole

When you want something light, dietary, zucchini - best helper housewives to quickly and tasty prepare a dish. This vegetable casserole is very tasty, aromatic, and is suitable for people on a diet who want to lose weight not only on oranges. The recipe uses cream cheese, parmesan and mozzarella. At your discretion, you can not use Parmesan, since it has a high percentage of fat content, and use cottage cheese or feta instead of cream cheese. To bake vegetables quickly and deliciously we will need:

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

Cooking recipe:

Preheat the oven to 180 degrees.
Chop the green onions.
Chop fresh basil leaves.
Cut the onion into small pieces.
Chop the zucchini into half slices.
Soften the cream cheese in the microwave for 30 seconds.
Mix green onions, basil, zucchini, cream cheese, Parmesan, half a glass of mozzarella, oregano, garlic powder. Mix with a spatula.
Grease the baking dish with oil and transfer the vegetable mixture.
Cook the casserole in the oven for half an hour. Remove, sprinkle with remaining mozzarella cheese, return to oven for 20 minutes until the top is golden brown.

Zucchini dishes are something that is hard to imagine summer without! This vegetable is very versatile - you can prepare first, second courses and snacks from zucchini. We have collected for you best recipes dishes with zucchini that will surprise even gourmets!

We offer you 10 recipes for zucchini dishes that are worth preparing in the summer!

10 quick and easy zucchini dishes

Zucchini and cheese appetizer

Zucchini and cheese appetizer recipe

Ingredients:
- zucchini – 1-2 pcs;
- cream cheese – 200-250 g;
- your favorite greens - basil, parsley, green onions, etc.;
- garlic – 2 cloves;
- sour cream – 1 tbsp;
- oil for frying;
- salt, pepper and other spices to taste.

Recipe for zucchini and cheese appetizer:

1. Wash the zucchini and dry with paper towels. Cut the vegetable lengthwise into slices, you can use sharp knife or a vegetable peeler.

2. Salt the zucchini slices and leave for 10-15 minutes; drain the liquid that has released and dry the zucchini again with paper towels.

3. Heat the frying pan, grease it with a small amount of oil (you can do this with a brush or a paper towel folded several times). Fry the zucchini slices on both sides until golden brown. If you have a grill pan, use it better, so you will get golden brown stripes on the slices.

4. Place the fried slices on paper towel to get rid of excess oil.

5. Prepare the filling - crush or finely chop the garlic, finely chop the herbs and mix it all with cream cheese. Mix the filling well. If the mixture is too thick, you can add a little sour cream. Season the filling with salt and pepper to taste and mix again.

4. Place a spoonful of filling on the fried slices and roll into rolls. If desired, you can secure them with a toothpick.

Zucchini cutlets

Recipe for making zucchini cutlets

Ingredients:
- zucchini – 300 g
- hard cheese – 50 g
- egg – 1 pc.;
- breadcrumbs – 2 tbsp;
- flour – 2 tbsp;
- salt, pepper to taste;
- oil for frying;
- greens and sour cream for serving.

Recipe for making zucchini cutlets:

1. Peel the zucchini and remove seeds. Grate and place in a bowl. Add grated cheese, breadcrumbs, egg and salt. Mix the mixture thoroughly. Add flour and mix again.

2. With wet hands, form small cutlets. Fry in a frying pan with vegetable oil on both sides.

3. Place on plates, garnish with herbs and serve with sour cream.

Zucchini fritters

Recipe for making zucchini pancakes

Ingredients:
- zucchini – 800 g,
- onion – 2 pcs;
- eggs – 2 pcs;
- 1 tsp. baking powder for dough;
- half a glass of flour;
- a bunch of greens (dill, parsley)
- salt and pepper to taste.

Recipe for making zucchini pancakes:

1. Peel the zucchini and remove seeds. Grate and place in a bowl. You should choose young vegetables that do not have hard seeds. After 10-15 minutes, drain off any water that forms.

2. Add grated onion and finely chopped herbs to a bowl with zucchini. Pour the beaten eggs over everything and mix thoroughly.

3. Add a teaspoon of baking powder to the flour. Stir the mixture and gradually add to the zucchini. Fry the pancakes over low heat until golden brown. Zucchini pancakes Tastes better with sour cream and garlic sauces.

Zucchini Pie

Recipe for making zucchini pie

Ingredients:
- zucchini – 500 g
- onion – 1 piece;
- milk – 200 ml;
- hard cheese – 100 g;
- eggs – 3 pcs;
- flour – 200 gr;
- 1 tsp. baking powder for dough,
- 2 cloves of garlic,
- salt and pepper to taste.

Recipe for making zucchini pie:

1. To prepare the pie, choose young zucchini that does not have hard, large seeds. Cut the vegetable into thin slices, after removing the skin.

2. In a bowl, beat 3 eggs, adding salt and pepper. If desired, you can add spices that suit vegetable dishes. Add finely chopped onion and garlic to the beaten eggs. Add milk and grated cheese to the mixture. Mix everything thoroughly.

3. In a separate bowl, mix flour with baking powder. After this, add the mixture to the mass, stirring everything until smooth.

4. Grease the baking dish with vegetable oil (or butter) and sprinkle with breadcrumbs (you can make them yourself by grating dried bread on a fine grater). Place one layer of zucchini, filling them with some of the dough. Repeat this until you run out of vegetables. Pour the remaining dough into the mold. Bake the pie for 35 - 40 minutes at 180 degrees. Slice the cake after it has cooled.

Creamy zucchini soup

Recipe for creamy zucchini soup

Ingredients:
- zucchini – 1 piece;
- red onion – 1 piece;
- large potatoes – 1 piece;
- medium-sized carrots – 1 piece;
- bell pepper – 1 piece;
- tomato – 1 piece (for serving)
- oil – 2 tbsp;
- sour cream 20% – 1 tbsp;
- water – 700 g;
- parsley, dill, celery stalk (or your other favorite greens)
- garlic – 1-2 cloves.

Recipe for making creamy zucchini soup:

1. Finely chop the onion and garlic and simmer in a frying pan with oil. Cut all other vegetables (except the tomato) into cubes, add to the pan and simmer for another 5 minutes.

2. Transfer the mixture to a saucepan, add water, herbs and cook for about 15 minutes. Remove from heat, remove large sprigs of herbs and puree soup in a blender.

3. Place the pan on the stove again, add 1 tablespoon of sour cream and bring the soup to a boil. Ready dish Serve in portions, you can add finely diced tomatoes and sprigs of herbs.

Zucchini spaghetti

Zucchini spaghetti recipe

Ingredients:
- zucchini – 2 pcs;
- tomatoes – 1 piece;
- garlic – 2 cloves;
- oil – 1 tbsp. l.;
- salt and pepper to taste.

Recipe for spaghetti zucchini:

1. Grate the zucchini on a Korean carrot grater. Make a cross-shaped cut on the tomato, put it in boiling water for 1-2 minutes and peel it. Then cut the tomato into cubes, finely chop the garlic, put it together in a frying pan and simmer over low heat until the excess liquid evaporates.

2. Salt and pepper the mixture in the frying pan and stir. After this, add the grated zucchini and fry for 5-7 minutes. It is better not to mix the ingredients with a spoon or fork so that the zucchini does not turn into a homogeneous mass, but to shake the pan. If a lot of liquid has formed during frying, strain the spaghetti through a colander.

Zucchini, bread and cheese casserole

Zucchini, bread and cheese casserole recipe

Ingredients:
- young zucchini – 1 piece;
- hard cheese – 50-70 g
- bread (white or gray) – 100 g;
- egg – 1 pc;
- milk – half a mug;
- dill and parsley;
- butter for greasing the mold;
- salt and pepper to taste.

Recipe for making zucchini, bread and cheese casserole:

1. Cut the zucchini into thin slices. Simmer the zucchini in a frying pan for a few minutes, adding a little water, until soft. Add a little salt.

2. Cut the bread into cubes. Cut the cheese into cubes slightly smaller than the bread. Finely chop the green onions, parsley and dill. Beat the egg with milk, a pinch of salt and ground black pepper. Stir in zucchini, bread and herbs.

3. Pour the liquid mixture over the zucchini, stir again and place in a deep baking dish greased with butter. Bake in an oven preheated to 180 degrees for 20 minutes, until the surface is lightly browned. Do not cover with a lid.

Rolls with zucchini and chicken

Recipe for rolls with zucchini and chicken

Ingredients:
- young zucchini – 3 pcs;
- one chicken fillet;
- hard cheese – 60 g;
- 2 cloves of garlic;
- olive oil – 30 GJ;
- fresh basil – 2-3 leaves.

Recipe for rolls with zucchini and chicken:

1. Wash the young zucchini, dry it, peel it and cut it lengthwise into strips 0.5 cm wide. Grate the cheese.

2. Preheat the oven to 180 degrees. Line a baking tray with baking paper, place zucchini strips on it, brush with olive oil and salt. Place the zucchini in the oven for 5 minutes.

3. At this time, prepare chicken fillet. Cut the breast into thin strips, pound it, add salt and pepper to taste. Finely chop the garlic or pass it through a press, add to the chicken and leave to marinate for 10 minutes.

4. Remove the zucchini from the oven, place chicken on top of each strip, sprinkle with grated cheese, finely chopped basil and carefully roll into tight rolls. Bake in the oven for another 30 minutes.

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 properties such 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 turned out 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 required by prescription raw zucchini, it is desirable that these are 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

Another interesting recipe 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 dish on a quick fix, which can be served either independently or as a light side dish for 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.

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 present to your attention several simple recipes in a hurry.

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 the cheese again garlic sauce and sprinkle with the remaining 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 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 acquires 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:

Initially, you need to cut the fruit into three parts and boil for several minutes in salted water.
Then remove the pulp from the zucchini and cut it into small pieces.
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.
After 10 minutes, add minced meat, chopped tomato, spices, a little water and continue to simmer for another 10-15 minutes.
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. Especially good combination These vegetables are formed 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:

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.
Place zucchini, onions and carrots in the multicooker bowl and turn on the “fry” mode for 15 minutes.
Then add tomatoes and beans to the vegetables, pour sour cream sauce on top and cook for another 45 minutes in the “stew” mode.
10 minutes before the dish is ready, sprinkle with grated cheese and finely chopped herbs.

Tender zucchini casserole

One more thing unusual dish from zucchini, which 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 winter period: 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 qualities. But how to freeze them correctly?

Everything is more than simple:

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

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

Freezing stuffed semi-finished products

Similarly, you can freeze for future use and stuffed zucchini. To do this you just need:

stuff raw, peeled zucchini with minced meat or vegetables according to one of the recipes above (or any other);
place them in a freezer bag;
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. Salad, lecho, sauté, adjika or appetizer, carefully prepared by your own hands during the vegetable season, will be the highlight of the New Year's or festive table and a pleasant memory of the past summer.

Interesting and very simple recipe winter snack from zucchini and eggplant you will find in the following video clip:

Hello, dear readers! It's amazing what you can do with zucchini quickly and deliciously. Zucchini dishes are surprisingly varied. Despite the fact that zucchini does not have a distinct taste, recipes with zucchini are very popular.

And we have made a selection of several simple, but delicious zucchini recipes for you, so that you will delight yourself and surprise your loved ones.

1. How to make zucchini pancakes

Now we will look at two dishes, they are very tasty and are not harmful to health. They can also be used by people who watch their figure.

If you are in favor of a low-calorie product and do not like frying, then we advise you to bake the pancakes in the oven.

Zucchini pancakes with cheese

These pancakes cook very quickly and taste amazing. For cooking we will need the following products:

Zucchini – ½;
Hard cheese – 40 g;
Corn flour - 3 tbsp. l.;
Wheat flour – 3 tbsp;
Kefir – 50 g;
Soda – 1 pinch;
Salt;
Pepper;
Vegetable oil;

Cooking method:

First, we need to wash the zucchini and divide it into 2 parts (you can set aside the second part and use it for our next recipe).
Then put half a zucchini on a coarse grater. If you have an older vegetable, you can peel it.
Grate the cheese onto a coarse grater. You can use any cheese you like, but these pancakes taste best with Parmesan.
You can also not be limited to 40 grams and add as much cheese as you want.
Add salt. It is important not to let the zucchini release juice, because the more moisture in the dough, the more flour you will have to add.
Lightly mix the mixture, add kefir and stir again. Now you can add 3 tablespoons of corn flour.
Add a pinch of soda and do not extinguish it, since we already have an acidic ingredient - kefir.
It's time for wheat flour. First add one spoon and mix thoroughly. And if you see that there is juice and the dough is liquid, add another tablespoon of white flour.
Our dough is ready and we can start preparing the dish. Grease a frying pan or baking sheet with vegetable oil and be sure to heat it up so that the pancakes do not stick to the container.
Spread the dough in a thin layer into small flat cakes. Fry over low heat.

Voila! The dish is ready and can be served for dinner. Zucchini pancakes are delicious both hot and cold.

Possible in this dough add black pepper, garlic and herbs - all at your discretion. You can also add flour during the cooking process if the zucchini releases juice.

Perhaps you have a question, why do we need two types of flour? The fact is that corn flour will help us feel the full taste of zucchini, making the pancakes not as soft as wheat flour does.

White flour will help us “glue” all the ingredients together. But it also makes the dough viscous. And when the dish is ready, we will feel one, raw mass.

If you don't have corn flour, you can simply grind the corn grits.

Zucchini fritters with herbs and garlic

Same light dish, but with garlic and without cheese, for those who like spicy things. To prepare this dish we take:

Zucchini – ½;
Garlic – 1 clove;
Corn flour – 2 tbsp;
Wheat flour – 1 tbsp;
Parsley;
Soda;
Citric acid;
Salt;

Cooking process:

Before we start kneading the dough, we must rinse the zucchini, grate it on a coarse grater, add salt and leave it for 15 minutes to release the juice.
After the time has passed, we can begin preparing the dough. And the first step is to add garlic (we put it through a garlic press) and pre-chopped parsley.
Take soda on the tip of a teaspoon and add it to the dough. We also take citric acid, but even less than soda, just a little bit.
Add cornmeal, wheat, mix well. Our dough is ready and we can prepare a container for baking or frying them by pouring oil and heating the frying pan.
Spread the dough into thin flat cakes and cook over low heat. It is very tasty to serve this dish with sour cream or other sauces of your choice. Bon appetit!

2. Zucchini cake

This cake can also be called dietary. It is easy to prepare and contains a minimum of calories with a maximum of rich taste.

Let's get started and see what products we should have to prepare this delicious dish:

Zucchini – 4 pcs;
Low-fat sour cream – 300 g;
Cottage cheese – 5 tbsp;
Tomato – 4 pcs.;
Garlic – 4 cloves;
Sunflower oil;
Wheat flour;
Salt;
Green;

If you have already stocked up on food and are ready to start cooking, then we should move on to next step– Prepare and fry the zucchini.

How to make a zucchini cake

You can read how to properly fry zucchini for a cake below. And now the recipe for making the cake:

Let's prepare the cream. To do this, we need to mix sour cream, cottage cheese, garlic and salt. You can use store-bought or homemade mayonnaise, but then our cake will be very high in calories.
Next, we need to cut the tomatoes into circles and add salt to taste.
Now place the zucchini on the dish in one layer, covering the entire container.
Next, grease this entire layer with cream and place tomatoes on top in one layer.
Then again there is a layer of zucchini. We lay out all the products in this order until the end.
We put tomatoes on top and decorate with herbs.
Now we put our delicious dish in the refrigerator for several hours so that it hardens and soaks.

How to fry zucchini

First cut 4 small zucchini into circles, about half a centimeter thick.
Then we salt them, put them in a bowl and wait for one hour, the zucchini should release juice. Next, drain the juice.
Take a frying pan, pour in vegetable oil and heat it thoroughly. It is important that there is not a lot of oil, because zucchini should not be greasy.
Place flour in a bowl and coat each zucchini slice in flour. Turn the heat on low and add the zucchini, fry on both sides.
You don’t have to wait until the vegetable is completely fried, just lightly brown it. Also, for frying and adding an appetizing taste, we can fry it in batter using eggs.
To do this, we need to take several eggs, beat them and after dipping the zucchini in flour, dip it into the egg. Flour can be replaced with breadcrumbs.
To make the cake even lighter, we can bake the zucchini and not use any flour at all. Or use oat and wheat bran flour.

As you can see, nothing complicated – just pleasure! And yet, you can arrange the layers of the cake with whatever you like, make it with mushrooms, for example, or add cheese.

3. Easy zucchini rolls

This is an amazing dish. It is prepared very simply, tastes very pleasant, and can be served as a light appetizer before the main course.

We will need:

Zucchini – 2 pcs.;
- 150 g;
Sour cream – 2 tbsp.
Parsley;
Vegetable oil;

Cooking method:

We wash the zucchini and cut them lengthwise into thin slices. Place in a bowl and add salt. Leave for 20 minutes.
Next we make the cream. Salt the cottage cheese and knead it thoroughly so that the grains are small. Mix cottage cheese and sour cream. You can also replace sour cream with kefir.
After the time has passed, drain the excess juice from the zucchini and after that it is advisable to place them on a paper towel to dry.
Heat the frying pan by pouring a small amount of vegetable oil.
Fry each piece of zucchini on both sides over low heat. Roasting should be minimal, until golden brown.
After we have fried all the vegetables and they have cooled a little, we grease each piece of zucchini with our curd cream.
Place a parsley leaf in the middle and simply fold the zucchini leaf in half. You can also roll zucchini “ribbons” into rolls - at your discretion.

We do this with all the zucchini. Place on a plate. You can also add garlic and chopped herbs to the filling.

4. Zucchini boats

To give this dish a piquant flavor, it is best served with garlic sauce. So let's prepare it in advance.

For this we need 125 grams of natural homemade yogurt, and 2 cloves of garlic previously passed through a garlic press.

Mix this, adding spices to your taste and one tablespoon of soy sauce. Place in a saucepan and start preparing the stuffed zucchini.

Ingredients:

Zucchini – 2 pcs.;
Onion – 1 pc.;
Bell pepper – ½;
Chili pepper – 1 pc.;
Grated cheese – 50 gr.;
Salt, pepper;
Vegetable oil;

Preparation:

We wash the zucchini, cut off the “tails” and cut them lengthwise into two equal parts.
Scoop out the pulp with a spoon and put it in a separate bowl.
Cut the bell pepper into slices, dice the onion, and hot pepper rings.
Fry the onion for small quantity oils
Add the peppers and after 5 minutes the zucchini pulp and fry for 8 minutes.
Stuff the zucchini with the resulting minced meat.
Now we line a baking sheet with foil, lay out our boats and sprinkle cheese on top.
Bake for 25 minutes at 180 degrees.

When serving them, don't forget about the sauce. Bon appetit!

5. Summer stew

Summer, light and delicious stew Can be served either as a separate dish or as a side dish to the main dish.

Products for cooking:

Green zucchini – 1 pc.;
Yellow zucchini – 1 pc.;
Champignons – 250 g;
Onion – 1 pc.;
Yellow bell pepper – 1 pc.;
Cherry tomatoes – 100 g;
Sour cream – 100 g;
Green onions;
Salt, pepper;

Preparation:

First, take the champignons (they should be small) and cut them in half. Then heat a deep frying pan by pouring oil into it.
Fry the mushrooms until golden brown. After that, put them in a separate container.
Next, clean and dice the onion. Sauté in the same pan until transparent.
Wash the zucchini and pepper. Cut the pepper, remove seeds, and cut into small pieces. Cut the zucchini into thin slices.
Throw the peppers and zucchini into the onion, add salt and pepper, cover with a lid and simmer until soft.
Five minutes before the vegetables are ready, we add them fried mushrooms, cherry tomatoes cut in half and sour cream.

Serve it with chopped green onions sprinkled on top.

6. How to cook squash caviar (2 recipes)

We offer you a choice of 2 recipes squash caviar like from a store

To better remember, write down the ingredients for 1 liter of caviar (1 jar):

1 kg young zucchini
250-300 g of ripe and juicy Tomatoes
300 g red bell pepper
200 g young carrots
150 g Onion
3 teeth Garlic
1 - 1.5 tbsp. l. Sahara
2 tsp. Salts
1/3-½ tsp. Citric Acid
Olive oil
Ground Black Pepper to taste

Recipe No. 2 for squash caviar (as in the store)

The secret to making the caviar look like in the store is the absence of pieces of zucchini and the presence of flour in the composition. It is the flour that makes it soft and pleasant to the taste.

Well, let's try it and start cooking tender squash caviar. For this we need:

Premium wheat flour – 1.5 tbsp. l.;
Fresh zucchini– 2 kg;
Carrots – 500 g;
Onions – 300 g;
Tomato paste – 3 tbsp. l.;
Refined vegetable oil;
Salt – 0.5 tsp;
Ground black pepper;
Parsley root;
Greens to your taste;

Preparation:

Wash and peel all vegetables. Including zucchini, we cut them into cubes, just like onions.
Take a frying pan, pour oil into it, lay out the zucchini and simmer until soft.
Heat another frying pan with oil and sauté the onion in it until transparent.
Grate parsley root and carrots. Place them on the onion and simmer until soft over low heat.
Add tomato to the vegetables and simmer for 1-2 minutes.
Combine vegetables and zucchini in a deep frying pan, mix and add oil. Simmer over low heat until all the zucchini juice has evaporated.
After this, add flour, salt, pepper and fry for 5-7 minutes.
Next, we need to grind the entire mixture in a blender to a puree.
Place everything back into the frying pan or saucepan and bring the mixture to a boil.
Now you can put the resulting puree into sterilized jars and cover them with lids.
We place the jars of caviar in a saucepan with water and sterilize the canned food (if the jar is half a liter, then we will need about half an hour).
We take out the jars, roll them up with metal lids and wrap them in a blanket. Leave until cool.

After the jars have cooled, they should be taken to a cool place.

7. Spicy zucchini salad

We can also call this dish Korean-style zucchini, because they taste crispy and really spicy.

To prepare this salad we will need:

Ground red pepper – 2 tsp;
Ground black pepper - to taste;
Vinegar – 2 tsp;
Salt - to taste;
Sugar – 1 tsp;
Soy sauce – 1 tbsp;
Sesame – 2 tsp;
Sesame oil – 1 tbsp;
Vegetable oil – 2 tsp;
Carrots – 3 pcs.;
Bell pepper – 0.5 pcs.;
Zucchini – 4 pcs.;
Onion – 1 pc.;
Garlic – 2 cloves;

Cooking method:

First, wash the zucchini and cut them into thin slices, add some salt and leave under pressure for 2 hours.
While we are waiting for the zucchini, we can prepare the rest of the vegetables - finely chop the carrots and add some salt to them, cut the bell pepper into strips, cut the onion into slices and chop the garlic.
Next, the onion must be sautéed in a frying pan in vegetable oil. After two hours, when our zucchini is ripe, we must add onions, bell peppers, carrots, red pepper, black pepper and garlic to them.
Next, add the mixture sesame oil, sesame seeds, sugar and soy sauce– mix everything thoroughly.
The finishing touch is vinegar. Add it and mix our salad again. Before serving, you should keep our Korean dish in the refrigerator so that it soaks.

These are the recipes we came up with. What recipes do you know? Share with us in the comments below.

By the way, here's another one home recipe.

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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 dishes zucchini recipes will allow you to appreciate the taste of this vegetable, and because of the ease of their preparation, you will 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. Sweet pepper cut 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 and 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 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 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 your dish a piquant touch and a fresh aroma, add a few drops of lemon juice. 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 omelette 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.

Easy zucchini pie is one of the most... delicious ways 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 count 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.