What can be made from grated zucchini. What can be cooked from zucchini recipes

What to cook with zucchini for dinner? There are many recipes for dishes that involve the use of the mentioned product. All of them are quite simple to implement. In this article we will tell you how to fry zucchini in a frying pan, as well as bake them in the oven and slow cooker.

A simple fried vegetable recipe

Almost all housewives know how to fry zucchini in a frying pan. If you are new to this business, then we suggest using a simple and accessible recipe.

So, to fry zucchini in a frying pan, you should purchase:

wheat flour - 1.5 cups;
table salt - to taste;
small young zucchini - 2 pcs.;
Sunflower oil - for frying.

Cooking process for fried zucchini

What to cook with zucchini for dinner? We suggest just frying them. To do this, wash the fresh vegetable thoroughly, then cut off the skin (if it is hard) and remove the fibrous core (if any). After this, the product must be chopped into 1 cm thick slices and seasoned with salt.

As soon as the vegetable is processed, you should heat the frying pan with sunflower oil. Next, each circle of zucchini must be rolled on both sides in wheat flour and carefully lowered into a hot bowl.

After frying the product like pancakes, it is served warm for dinner along with garlic sauce.

If you want to get mushroom-flavored zucchini for dinner, we suggest simply frying them along with coarsely chopped onions. By the way, this will serve as an ideal side dish for meat or poultry.

Making delicious vegetable pancakes at home

What to cook with zucchini for dinner? Most often, delicious pancakes are made from this vegetable. As a rule, they are fried in a frying pan. However, some cooks prefer to bake them in the oven. This processing of the product allows you to obtain less fatty and more healthy products.

Before you bake zucchini pancakes in the oven, you should prepare:

wheat flour - 5-6 large spoons (optional);
table salt - to taste;
onion - 1 head;
young zucchini - 2 pcs.;
small chicken eggs - 2 pcs.;
baking soda + sour cream for extinguishing - 1/3 dessert spoon;
sunflower oil - for lubricating the sheet.

Cooking vegetables in the oven

Zucchini for dinner (recipes for delicious dishes are discussed in this article) can be prepared in different ways. If you decide to make delicious homemade pancakes, we recommend purchasing only young vegetables with soft skin. They are washed thoroughly in warm water, remove the ends, and then grate on a large grater. A large onion is chopped in exactly the same way.

Having received the vegetable pulp, add eggs, salt to taste and table soda, slaked with sour cream. At the very end, flour is added to the ingredients. By mixing the ingredients, you get a viscous vegetable dough, which is immediately used for its intended purpose.

How to bake in the oven? To do this, use a regular baking sheet. It is greased with sunflower oil, after which the vegetable dough is spread using a tablespoon.

As soon as the products fill the oven sheet, it is sent to a preheated cabinet. Bake the pancakes at 180 degrees for about 25 minutes. In this case, after ¼ hour, all products should be turned over using a culinary spatula.

Cooked this way delicious dinner Zucchini turns out to be very healthy. Oven-baked pancakes should be served at the family table along with sour cream and tomato sauce.

Cooking quickly (with minced meat)

If you want to get a very satisfying dinner, we recommend cooking zucchini along with meat. We will tell you how to do this right now.

What ingredients do we need to quickly cook zucchini for dinner? Recipes for dishes using this vegetable may involve the use of different products. We recommend purchasing the following:

Preparation of semi-finished products from zucchini and minced meat

Having prepared the vegetable, it should be cut in half lengthwise and then take out the middle, leaving thick walls. After this processing, you should end up with some kind of squash boats.

You should also prepare the filling separately. To do this, we recommend using mixed minced meat. Add salt to taste, finely chopped onions and one chicken egg.

After mixing the ingredients, they are carefully placed in vegetable boats. Next, the products are covered with thin slices of fresh tomatoes, high-calorie mayonnaise and slices of hard cheese.

The process of heat treatment of squash boats

As soon as the semi-finished products from zucchini and minced meat are ready, they are carefully moved to a baking sheet, which is pre-greased with sunflower oil. In this form, the products are sent to a preheated oven. At a temperature of 185 degrees stuffed zucchini bake for 35-40 minutes.

Over time, vegetables and meat product should become soft. At the same time, the cheese covering the products should melt, forming an appetizing cap.

Once cooked, remove them from the oven and cool partially. This dish should be served as a full dinner, along with a slice of bread and creamy sauce.

Making a delicious and tender zucchini pie in a slow cooker

This vegetable dish is loved not only by adults, but also by children. You can cook it in different ways. Moreover, zucchini pie can be baked not only in a slow cooker, but also in a regular oven.

So, to implement the recipe in question, you need to prepare:

fresh young zucchini - about 400 g;
natural hard cheese - approximately 100 g;
medium chicken eggs - 2 pcs.;
sour cream (can be slightly sour) - about 100 g;
wheat flour - approximately 150 g (at your discretion);
fine salt - about 1/2 dessert spoon (to your taste);
fresh herbs (for example, parsley, dill and onion) - to your taste;
margarine - about 10 g (for greasing dishes);
table soda - no more than ½ dessert spoon (quench with sour cream).

Knead the zucchini dough

It doesn't take much time to knead the vegetable pie dough. To begin, fresh young zucchini should be thoroughly washed and the peel and ends removed. Next, you need to grate it on a coarse grater, then add chicken eggs, fine salt, sour cream and table soda.

After mixing the ingredients, they should be left aside for ¼ hour so that the zucchini gives its juice. At this time, you can start processing other ingredients. Natural hard cheese is grated on a large grater, and fresh herbs are thoroughly washed, shaken and very finely chopped with a sharp knife.

After the vegetable mush with sour cream has infused, grated cheese, herbs and wheat flour are added to it. As a result, you get a not very thick, but not liquid zucchini dough.

The process of baking a vegetable pie in a slow cooker

How to properly bake zucchini pie in a slow cooker? To do this, grease the bowl of the kitchen device with high-quality margarine, after which all the vegetable dough is laid out. After leveling with a tablespoon, close the base tightly with a lid and immediately set the baking mode.

Bake the zucchini in this program for at least 50 minutes. During this time, the vegetable dough should set well. If this does not happen, then the cooking time for the pie can be increased by another 10-15 minutes.

As soon as the zucchini product is completely ready, open the multicooker lid. In this form, the product is left for 30-45 minutes so that it cools thoroughly. If you try to take the cake out while it's hot, it will fall apart and lose its shape.

After cooling the product, carefully remove it using a spatula. Having placed the pie on a large flat dish, it is cut, distributed onto plates and served to the table along with sweet tea and some sauce.

Let's sum it up

Zucchini is a very tasty and healthy vegetable that is available to everyone, especially in the summer. You can prepare many different dishes from this product. Also, cold zucchini is often made from zucchini and canned for the winter and used to create unusual salads.

If you have never dealt with this product before, correct this omission. It should be said that it goes perfectly with garlic and onions. Therefore, they are fried and often served with onion or garlic sauce.

It should also be noted that such a vegetable, especially when young, can be consumed raw, that is, without prior preparation. heat treatment. Usually from fresh zucchini They make delicious and aromatic salads that are served as a cold and juicy snack.

Zucchini puree is very tasty and healthy. The recipe also uses potatoes. In general, why not experiment and make potatoes healthier and tastier?!

Zucchini with egg is a wonderful side dish that goes very well with fried meat or sausages. Adding an egg to the zucchini makes this side dish more satisfying and rich in protein.

Zucchini, or zucchini, is a widespread vegetable in post-Soviet space, however, not everyone knows how to cook it. The simplest recipe- baked zucchini pancakes.

Pancakes and zucchini are a great occasion to use zucchini and make the most out of them. delicious dish in the world - pancakes. The recipe is incredibly simple and familiar. Go for it!

Zucchini in batter is a wonderful summer recipe, when there are heaps of zucchini, and there are much fewer ideas for preparing them. Fast, simple and tasty.

Eggplant and zucchini stew is a tasty and lean dish. This dish requires only ordinary vegetables, a little seasoning and olive oil. Happy cooking!

Sauteed zucchini is the same as zucchini stew. However, sautéing is great because the food is fried with a sharp shake, as a result of which the food is turned over and mixed.

Vegetable stew with zucchini is a light, purely vegetable dish, indispensable in family cuisine - it is easy to prepare and turns out satisfying.

Stewed zucchini - very easy to prepare and light dish, which will diversify your everyday diet and help you utilize zucchini during their harvest season.

We all love and prepare vegetable soups, so for a change I advise you to try the unusual Provencal vegetable soup. It is quite simple to prepare, but it turns out very tasty and aromatic.

Zucchini soup with mint turns out incredibly tasty and tender. It is very easy and simple to prepare. This dish itself is very light and healthy.

Recipe for making zucchini pancakes. Making zucchini pancakes is a great addition to your summer menu.

Zucchini is usually eaten fresh or salted, but I offer a sweet option. And one that can be stored, too! Zucchini jam turns out unexpectedly delicious. Spread on bun and enjoy!

Marinated squash looks great among appetizers and goes perfectly with meat dishes. Dense, crispy vegetables will take their rightful place on the festive table. Prepare big jars!

Fermenting zucchini is very easy. They taste excellent! And the workpiece comes out very cheap. Pickled zucchini is an excellent side dish, light snack or part of a salad. Sourdough requires fresh vegetables.

If you don’t yet know how to cook grilled vegetables in the microwave, you need to improve urgently. Appetizing and tasty grilled vegetables can be served as a side dish or used in salads. I recommend!

Everyone's favorite zucchini ripens quickly and readily in the countryside, just have time to collect it. I usually make zucchini lecho from them, which I roll into jars and then, in winter, take out to the applause of my family.

Creamy zucchini soup - delicious summer soup, which is prepared very quickly and easily. A fairly low-calorie soup that does not require special culinary skills. I'll tell you how to cook it!

A side dish of zucchini is perfect for a wide variety of meat, poultry and fish dishes. In the summer, when zucchini is in abundance at the dacha, a side dish of zucchini - great way their active use in food.

Cold creamy potato and zucchini soup is a great dish for a summer lunch or dinner. Hearty, refreshing and very tasty soup from seasonal vegetables- it would be a sin not to try!

If you haven't tried this wonderful combination of zucchini and minced meat yet, you need to fix it immediately :) I was amazed at how delicious this simple dish can turn out! Why don't you try it too?

In the summer, during zucchini season, zucchini casserole with minced meat becomes one of the most popular dishes in our home. Delicious, filling and easy to prepare, it's perfect for a family dinner.

When the zucchini ripens, I don’t need anything else - that’s all I eat. Zucchini in the oven is the simplest, but not the worst recipe for cooking zucchini. Try it!

Zucchini and nut salad - very easy to prepare, but quite tasty and original snack, which never stays on the table for long. I recommend!

Plakia is a traditional Bulgarian zucchini dish. The dish is exclusively vegetable, light, and therefore goes especially well in the summer.

Baked zucchini with potatoes is an easy to prepare and delicious dish that can be served as a side dish or as a main vegetable dish. I'll tell you how to prepare it.

Zucchini in a slow cooker - quick and easy to prepare healthy dish, which is suitable for vegetarians and those who especially watch their figure. I'll tell you how to cook it.

Quiche with chicken and zucchini is a very tasty open-faced pie, widespread in French cuisine. The French know a lot about food, so you should try this quiche - you won’t regret it.

Zucchini pancakes with goat cheese are a simple, rustic, very filling and quite tasty dish made from affordable ingredients. During zucchini season, it would be a sin not to cook at least once.

Recipe for stuffed zucchini. This dish has a very good combination of meat and vegetables. In the process of preparing the dish, it turns out juicy, rich and very tasty.

Zucchini Roman style is Italian, or to be precise, Roman. traditional dish, which is absolutely easy to learn and can be easily prepared in an ordinary Russian kitchen. Very tasty!

Zucchini jam has a beautiful lemon tint and a very delicate, refined taste.

You are probably very familiar with potato pancakes, but have you heard about zucchini pancakes? The cooking principle is the same, the dish has a completely different taste.

Stop eating fatty foods - try such a light and healthy dish as vegetable tian.

You've probably tried baking zucchini with meat 1000 times, but have you tried it with cottage cheese? I will say that it is terribly tasty and, by the way, very simple!

Zucchini jam with lemon is one of the most unusual and unexpected jams. Usually those who try it once remain fans forever.

Zucchini roll is a beautiful and very tasty vegetarian appetizer, but it will require some tinkering.

Zucchini in tomatoes for the winter is an excellent preparation that goes well in our family, even if we are small zucchini lovers.

Vegetarian salads and dishes in general are not necessarily boring and hackneyed combinations of the same permitted ingredients. This vegetarian zucchini salad is proof of that.

A dish for when you have absolutely no idea how to cook the zucchini lying in the refrigerator. Zucchini baskets with chicken are quite presentable, tasty and beautiful.

Zucchini in a steamer was invented specifically for those who love wholesome and healthy food.

Pickled zucchini is a great appetizer that everyone prepares in their own way. This recipe offers quick way pickled zucchini!

Zucchini rolls are a universal appetizer for any holiday or home table. The taste of the rolls and their appearance depends on the cooking recipe, so meet my recipe!

Zucchini sauce is an unusual and even rare guest on tables, but in vain! Zucchini sauce does not take much effort and money, although the taste is not inferior to many other expensive sauces.

Zucchini with mushrooms is an excellent summer dish, which during the mushroom and zucchini season claims to become a staple because of its ease and speed of preparation, as well as its inexpensive cost!

Zucchini and potato stew is the most ordinary and familiar dish, but of all vegetable stews, it is perhaps the simplest, fastest and most delicious.

Zucchini pie is a wonderful pastry that will definitely please vegetable lovers, vegetarians, raw foodists and anyone who cares about their health.

If you don’t know what to cook from zucchini, I recommend pureed zucchini soup. The dish is not only very healthy, but also very tasty and refreshing on a summer day.

We break the stereotype that Korean cuisine uses entirely unknown ingredients. Korean zucchini is a very simple dish that we can borrow from the Koreans.

Zucchini cutlets - tasty, healthy, Lenten dish. These cutlets are suitable for vegetarians and those who are looking for interesting application zucchini.

Zucchini and meat go just great, but I don’t like large pieces of meat with zucchini, so I mix this vegetable with minced meat. The result is a very juicy and tender casserole.

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

with meat

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

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

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

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

2. Cut the meat into small pieces.

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

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

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

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

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

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

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

Zucchini with cheese in the oven

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

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

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

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

Cooking squash caviar in a slow cooker

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

So, for ten servings you will need:

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

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

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

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

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

Second course of zucchini and potatoes in the oven

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

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

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

So, how to bake this dish?

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

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

Preparing zucchini and eggplant casserole

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

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

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

Let's start preparing the casserole.

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

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

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

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

Zucchini rolls

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

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

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

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

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

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

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

Zucchini slices with meat

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

So, here's the list of ingredients.

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

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

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

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

Spicy zucchini adjika

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

You will need the following set of products:

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

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

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

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

with chicken

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

Prepare the products:

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

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

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

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

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

on kefir

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

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

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

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

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

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

Most pleasing are raw salads and thinly sliced zucchini. This way all the enzymes are preserved in this juicy ingredient. The raw vegetable fits perfectly into both proper nutrition and a low-carb diet.

If you find it difficult to decide on zucchini dishes:

Start with the simplest ones. Click item No. 6 - high-speed zucchini cooking for every taste.

Quick navigation through the article:

Recipe No. 1. Bake the circles under a crust of cheese

The fattest dish in the review, which got here thanks to the strong love for cheese crust among the men of the family.

For 2-4 servings you need:

Zucchini of any kind - 2 pcs. medium size
Hard cheese (Dutch, Parmesan) - 60-80 g (or ½ cup in small shavings)
Garlic - 2-3 cloves if desired
Salt, black pepper - to taste

*We don’t add salt, the saltiness of the cheese is enough.

How to cook.

Place the cheese in the freezer at superfrost for 5-7 minutes. Frozen cheese is easier to grate using a regular fine grater. We need just such shavings to carefully sprinkle the vegetables.

We wash, but do not clean, the zucchini. Cut them into circles no more than 1 cm thick.

Preheat the oven to 200-220 degrees Celsius.

Place the pieces on a baking sheet that has been greased with oil. You can use parchment paper or foil. Important! The laying is loose, with a small distance between the pieces.

If you like the aroma of garlic, crush a couple of cloves with a press and add just a little of the pulp to the vegetables. And the most convenient flavoring option is garlic salt or dried garlic powder. They are available in large supermarkets on the spice racks.

Now the most crucial moment is carefully sprinkling with cheese shavings, without going beyond the vegetables. To do this, take the cheese with gentle pinches or use a teaspoon.

Place the zucchini in the preheated oven for 15-10 minutes. Our goal is melted cheese that will change color to golden light brown. Remove the beauty from the oven as soon as the cheese crust reaches the condition.

Serve the savory mugs hot. The dish cannot be called low-calorie, but “nourishing, tasty and fast!” It suits him exactly!

Recipe No. 2. Bake spectacular boats with garlic

This perfect recipe for demonstration with photos. It captivates with its beautiful simplicity and is easily transformed to suit any number of eaters.

Pay attention!

The calorie and fat content of elegant baked halves is low:

No more than 130 kcal per serving(at the rate of 1 serving = 2 halves). You can also adjust the amount of oil for coating and adjust the seasonings to taste.

We plan medium-sized zucchini (up to 20 cm in length) individually - 1-2 pieces. per guest. Everything else is up to taste. We take larger garlic cloves, we will cut them crosswise. For the sauce, vegetable oil and half the amount of lemon juice. Don't forget some dry spices. It could be a mixture of peppers, colored paprika or curry.

Seasonings made from dry herbs are also suitable - Provençal or Italian herbs, the Slavic set of dill and parsley. The main thing is that you like the aroma.

How to cook quickly and tasty.

Following the illustrations, cut the zucchini in half, make cross cuts and place loosely on a baking sheet covered with foil. Cut the garlic into slices.

Beat the butter with a fork and lemon juice- to a fine droplet suspension. Using a brush, spread the mixture on top of each vegetable half. Then crush with spices and add pieces of garlic.

Bake in a preheated oven (200 degrees Celsius) for about 30-40 minutes until the plates soften.

To make the zucchini cook faster, you can wrap them in foil for 15-20 minutes. We check the softness after 15 minutes of baking by pricking the boats with a fork.
If you like garlic, add an extra clove to the press and mix the garlic puree with oil and lemon juice.

Recipe No. 3. Zucchini with corn in 10 minutes

Slim - yes!

Again, a healthy and tasty example, with a minimum of calories and easy to regulate fats:

One serving of the recipe contains no more than 140 kcal.

For 4 servings we need:

Zucchini of any kind - 4 pcs. medium size
Corn (kernels) - 1 cup

*Anything will do: canned or frozen

Garlic - 2 cloves (cut into 4-6 pieces with a knife)
Oil for frying - 2 tbsp. spoons
Juice of 1 medium lemon
Salt and black pepper - to taste (1-2 pinches)
Fresh cilantro (or parsley) - 2 tbsp. spoons (finely chopped)
Parmesan (or other hard cheese) - 2 tbsp. spoons (three small)

Spices with Italian accent (dry herbs):

Basil - ¼ teaspoon
Oregano (or oregano) - ¼ teaspoon
Thyme (or thyme) - ¼ teaspoon

How to cook.

We cut the zucchini lengthwise into 4 parts, and then crosswise to get quarters from the rings. Thickness up to 1 cm. The ideal size for the recipe is clearly shown in the photo below.

If we chose not thin zucchini, but thick regular zucchini, we can cut the vegetable in half lengthwise, and then each half into three strips. Cut the resulting 6 strips crosswise in 1 cm increments.

Heat the oil in a deep, wide frying pan over medium heat. Add chopped garlic. Stirring, heat for 1 minute. If you don't love fried garlic, after a minute you can delete it.

Add chopped zucchini, corn and three dry spices to fry. Stir constantly and fry for 4-6 minutes until the zucchini begins to soften. Our goal is for the vegetables to have an al dente texture, when the pieces are still firm but easy to chew.

At the end of frying, pour in lemon juice, add chopped cilantro, salt, pepper, mix and remove from heat. Sprinkle with cheese shavings and serve.

Secrets of a unique fast dish:

We make it extremely easy low calorie recipe = no cheese. But you can add pieces of bell pepper. Cut them into cubes, 1.5 times smaller than the leading vegetable.
For lovers of elastic vegetables, we enlarge the cuts. The bell pepper can be cut into thin strips, then it is better to fry it first - 1 minute before the zucchini and corn.

Recipe No. 4. Zucchini fritters

The recipe, proven over generations, won’t take much time. Even a bachelor can do it quickly, armed with a regular grater. The process is described in the perfect video. Everything is fast (2 minutes!), there are important close-ups and good presentation by the author.

We need:

Zucchini (or regular zucchini) - about 800 g (2 large pieces)
Flour - 60-80 g
Eggs - 2-3 pcs.
Garlic - 2-3 cloves
Salt - ½ teaspoon
Greens to taste - 1 medium bunch

Recipe No. 5. Zucchini cream soup

For 4-5 servings we need the simplest ingredients:

Zucchini (or regular zucchini) 1-1.5 kg or 5-7 pcs. medium size (+/-20 cm in length)
Fresh dill - 1 medium bunch
White onion - 1 medium onion
Vegetable oil - 2 tbsp. spoons
Butter - 30-50 grams

*Both oils can be adjusted to suit your needs based on calories

Water (boiling water) - 0.5 cups + 3-5 tablespoons
Cream (10% fat) - 200 ml
Salt and black pepper - to taste

How to cook.

We clean the zucchini and cut off the tails. Cut into small cubes: lengthwise in half, again lengthwise into 2 parts each half and crosswise into cubes. Coarsely chop the dill.

Heat the oil in a deep large frying pan. First, pour in the vegetable oil, then add the creamy one and wait until it melts, stirring.

Cut the onion into small cubes and fry in oil until translucent. This will take 2-3 minutes on medium heat. Don't forget to stir so it doesn't burn.

Add zucchini cubes. Fry the vegetables and onions for 5 minutes over low heat, stirring occasionally.

Add dill and simmer for another 2 minutes. Now pour in half a glass of boiling water and simmer for another 7-10 minutes over medium heat. Stir from time to time! If the water boils away quickly, you can add more boiling water (2-3 tablespoons).

Pour in the cream, stir and leave to simmer for another 2 minutes.

Remove from heat, let cool slightly and transfer the mixture to a blender. To make the device easier to operate, you can add a little water (about 80-150 ml). Puree the mixture until smooth.

We evaluate the soup for comfortable texture. If it turns out thick, you can dilute it a little with water. Enter hot water 1-2 tablespoons at a time, stir and taste. You can also adjust salt and pepper to taste or add your favorite spices.

Serve beautifully with a leaf of greenery and croutons. Those on a bread-free diet should reduce the butter in the recipe, but add some coarse nut crumbs or just a couple of butterflies to the serving walnut.

Perfect first a dish without potatoes and extra carbohydrates. Bon appetit!

The soup is magical! Proven by Science

1 serving contains no more than 250 kcal. Soup is ideal for dieting. This dish is best eaten in the evening to get rid of nighttime hunger pangs. It has been scientifically proven that food in the form of puree envelops the walls of the stomach and stays in it longer.

Quick, tasty, dietary wise and very easy to prepare. With an eye on slimness and health, this recipe can be placed on the winning pedestal with the proud title “Hurry to try!”

The simplest ideas: 10 more dishes, 8 of them dietary

To make our hero a noticeable participant in the meal, use basic but tasty dishes from classical and non-traditional cooking.

Simply fry in a pan for up to 30 minutes

To do this, cut each vegetable into rings or plates. Thickness - about 1 cm, fry in a heated frying pan. You can roll it in flour or breadcrumbs (more calories, but a crispier crust).

Avoiding excessive calories, grease the pan with oil using a piece of gauze or try frying without oil on a non-stick coating. In this dietary method, do not forget to wash off the carbon deposits from the pan after each batch - with a sponge.

Of course, you guessed it or have tried snacks on fried circles more than once. The classic is as simple as “twice two”: zucchini, curd mass with garlic, tomato and a generous head of chopped herbs. Bon appetite!

Prepare bean stew in half an hour

We often stew bell peppers, zucchini and add porcini mushrooms sautéed with onions. At the very end, sprinkle with fresh herbs. Sometimes we don’t skimp on carrots and onions or take several types of leading vegetables - regular, zucchini and yellow.

A nice and higher calorie option with complex carbohydrates- with beans, peas, corn.

Know-how about beans in a healthy menu!

Preparing beans for future use in the freezer is a lifesaver in our kitchen. In the evening we pour a lot of beans cold water(2-3 parts water to 1 part beans). Let it boil and keep on fire for 3-5 minutes. Turn off the heat and leave it covered (!) until the morning.

The next day, drain the water. Together with it, the product leaves 90% of gas-forming harmful substances. It remains to cook the beans until soft. In a multicooker on the “Baking” mode, this will take 40-50 minutes. On the stove over medium heat in plenty of water - about 1 hour.

Place the finished beans in a colander and let them cool. We put it into bags. We form in portions according to the average quantity for frequent recipes in the family menu. We send the portioned packaging to be frozen in superfrost mode. This way, at one time, we get many servings of beans for stews, sautés and soups. What's remarkable is as harmless to digestion as possible, even for baby food.

Diversify your steamed vegetables in 10 minutes

We love you very much dietary combination of the main character with carrots and 1-3 types of cabbage(broccoli, cauliflower, Brussels sprouts). We cut the zucchini a little larger than the cabbage. These are usually quarters or halves of thick rings. The thinnest cut is for carrots. Let the vegetable mixture warm up by steaming in a slow cooker - no more than 10-12 minutes. Serve with a variety of sauces.

Light mayonnaise and dill. Or the ideal vitamin option is to sprinkle the dish with finely chopped herbs (2-3 types), nut crumbs and season with olive oil.
Another non-trivial sauce for those who care about their health and figure. Add garlic gruel, a handful of your favorite seeds and unexpected herbs (fresh rosemary, sage, wild garlic) to natural yogurt.

Fry the zucchini noodles for 10 minutes

Luxurious reception for a new sound - peel off the zucchini with a vegetable peeler thin plates and quickly fry them in a frying pan. Don't skimp on your favorite seasonings and try different vegetables side by side. Root vegetables are best, of which there should not be a lot. But wet neighbors are not suitable, incl. tomatoes.

In our opinion, the recipe tastes best with carrots. You need to grind it into thin strips. A Berner grater or a sharp knife will help.

We need:

Young zucchini - 2 pcs.
Garlic - 1-2 cloves
Carrots - optional
Fresh favorite greens
Salt, pepper, spices - to taste
Oil for frying - up to 2 tbsp. spoons

Let's prepare the vegetables.

Grind the carrots into thin strips. We cut the main characters in half lengthwise. Carefully plan the plates that look like a wide homemade noodles. There should be some sandpaper on one side of the plate. Finely chop the greens and press the garlic through a press.

Fry in Asian style.

Heat the oil in a frying pan. Place the strips and fry for 1.5 minutes. Add carrots, stir for another 1 minute. Salt, season, add garlic and chopped herbs and mix. Turn off the heat, cover with a lid and let stand for 1-2 minutes. Voila! A completely independent dish or a beautiful and quick side dish.

Add raw zucchini to coleslaw

Two not boring ones, light and fiber-rich sample:

Use raw squash noodles

If you have a noodle cutter for vegetables, this is a matter of a couple of minutes.

Open up the world healthy recipes from zucchini!

You can try a lot of ultra-fast and mega-tasty recipes with zucchini noodles. With unusual cuts, the lion's share of success comes from a savory sauce and healthy minimalism.

One of light summer salads with honey-garlic sauce is well described in the video below. You will need a narrow set of ingredients:

Zucchini, tomatoes, honey, garlic, butter, herbs and a little dexterity when slicing the main character.
Calorie content of 1 serving does not exceed 150 kcal.

Please note that the girl does without a noodle cutter, including showing how to use a Berner grater. Her advice is 100% practical, we checked. There would be desire and a little patience.

Marinate ultra-thin slices in just 2 hours

We have already described this rare quick option in a series of long dishes with marinade (link below the article).

Just 2 hours for soaking - and you can conquer the hearts of gourmets, even those who are on a diet! The reason for the success is the already mentioned cutting into the thinnest plates. All you need is a vegetable peeler (peeler), a minimum of fat and sugar and a maximum of aromas.

And that's not all! Below the article you will find:

Snack rolls that are so delicious to fill in different ways;
Nearby are baked vegetable mixes, where our hero is again at the head.

We hope you found the selection of our favorite recipes with photos appetizing. We tried to give a detailed answer to the question about zucchini dishes that can be prepared quickly and tasty.

We covered the dietary side of the issue according to personal tastes. In the summer we play around a lot raw vegetable. We like to stew and bake without overloading with oil. It is always worth considering that vegetables provide us with few calories in combination with fiber and vitamins.

Hello, dear readers. Zucchini season is here. I don’t know about anyone, but I really like this beautiful, inexpensive, and, if prepared correctly, delicious vegetable. We already have a lot of recipes in our collection that we have prepared and, of course, shared with you. Today I decided to choose my favorite zucchini recipes and show what can be made from zucchini. Recipes will be accompanied by photographs, if not, then a link to step by step description The photo will be under the recipe. There will also be video recipes if you have any questions.

Contents of the article:
What can you cook from zucchini?

Winter preparations from zucchini

What can you cook from zucchini?

Zucchini - 1.5 kg.
Onion - 2 pcs. (250 gr.)
Carrots - 3 pcs. (250 gr.)
Salt - 1 teaspoon
Vegetable oil for frying vegetables
Ground black pepper to taste
Greens for garnishing the finished dish

Preparation:
1. Preparing the vegetables. We clean the onions and carrots, wash the zucchini and cut off the tails.
2. Chop the onion. Three carrots on a medium grater. You can cut it into cubes if you like beautiful view ready stew.
3. Slice the zucchini.
4. Fry onions and carrots in vegetable oil until the onions are translucent.
5. Add chopped zucchini to the frying pan and add the fried vegetables. Salt.
6. Simmer over medium heat for about 25 - 30 minutes, stirring occasionally. Before cooking, pepper to taste. Serve sprinkled with finely chopped parsley and dill.
Can be served either hot or chilled.

Ingredients for the dough:

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

Vegetable oil for frying zucchini pancakes

Ingredients for greasing the cakes:

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

Tomatoes - 2 pcs.

Zucchini pancake cake preparation:

My zucchini is young, but if you have large zucchini, you can remove the seeds and peel the skin. The tastiest zucchini cake comes from young vegetables.

1. I washed the zucchini and dried it with a paper towel. I grate the zucchini on a medium grater (you can use a coarse one). Add salt and leave for 5-10 minutes so that the zucchini releases its juice.

3. I beat 3 eggs into the zucchini, add flour in portions and mix everything together.

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

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

6. I pour vegetable oil into the frying pan. I spoon out the dough and distribute it in a circle. I fry the pancakes on both sides for 2-3 minutes on each side.

7. I place each pancake on a separate plate. paper towel and let them cool. I place it on a paper towel to absorb excess vegetable oil.

Prepare sauce for greasing pancakes

You can use sour cream, mayonnaise, or mix mayonnaise and sour cream in equal proportions. You can make mayonnaise yourself or buy it at the store.

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

Add salt and pepper to the sauce to taste, mix everything.

Assembling zucchini cake from pancakes

Between the layers I will place fresh tomato cut into slices. You can fry onions and carrots.

1. I put the pancake on a plate, grease it with the prepared sauce and lay out the tomato slices, place the second pancake on top and grease it with the same sauce and lay out the tomatoes.

2. This way we collect the whole cake.

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

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

Ingredients for the casserole:

2 medium zucchini
3 eggs
150 grams of flour
tomato
salt to taste
a couple of cloves of garlic (optional, I didn’t add)
vegetable oil for greasing the pan

1. First you need to wash the zucchini. Dry with a paper towel and grate on a coarse grater.

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

4. Prepare the form. Cover the bottom with parchment and grease the sides with vegetable oil.

5. Place the zucchini mixture in a baking dish. The mass needs to be leveled.

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

7. Three hard cheeses on a coarse grater. Now place the tomato slices on the zucchini casserole and sprinkle grated hard cheese on top. .

8. Place the casserole in the oven preheated to 200°C. My zucchini casserole baked for about 45 minutes.

9. Place the finished casserole on a plate and let it cool. The casserole is very tasty warm, but can also be eaten cold.

Children usually don’t really want to eat zucchini. And zucchini are healthy vegetables, and they eat it with pleasure in the form of a casserole.

Well, you can top the zucchini casserole with ketchup, mayonnaise, or sour cream, if you don’t have enough piquancy in the dish.

1 medium sized zucchini
1 egg
0.5 teaspoon of soda, quench with vinegar
3 tbsp. small heaped spoons of flour

Cooking recipe

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

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

4. Place a frying pan on the fire and pour a little vegetable oil into it. When the frying pan is hot, spoon out our zucchini pancakes with a tablespoon; more precisely, not pancakes, but the zucchini mixture onto the pancakes. Fry over low heat so that they don’t burn on top and are raw on the inside. Because of the soda, our pancakes turn out fluffy.

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

You can serve zucchini pancakes with sour cream or mayonnaise.

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

Zucchini stuffed with minced chicken in the oven

Zucchini - 4 pcs.
Onion - 1 pc.
Chicken fillet - 2 pcs.
Rusks - 100 gr.
Salt - half a teaspoon
Ground black pepper to taste

Cooking recipe:

1. Prepare the zucchini. Wash it, cut it into two parts lengthwise and cut out the middle.

2. Grind the fillet, zucchini seeds (all that were cut out), onions, and crackers into a meat grinder.

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

4. Place minced meat into our heaped zucchini boats and press down.

5. Grease a baking sheet and place the boats. Place in the oven preheated to 200°C for 30 minutes. Check the readiness of the minced meat.

6. Best served with sour cream or sour cream sauce.

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

Find out where we divided the rest of the minced meat and see more detailed description Can .

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

Step-by-step cooking recipe

1. Rinse the zucchini well with cold water. You can cut the zucchini lengthwise or crosswise. Cut out the middle of the zucchini.
2. Grease a baking sheet with vegetable oil. Salt the prepared zucchini and place it on a baking sheet.
3. Wash the champignons well. Cut them into small cubes.
4. Peel and cut the onions into small cubes.
5. Peel and grate the carrots on a coarse grater.
6. Peel and grate the garlic on a fine grater.
7. Mix champignons, onions, carrots, garlic and sour cream to make a dressing.
8. Fill the zucchini boats and cups prepared in accordance with point 1 with the dressing prepared in accordance with point 7.
9. Grate the Dutch cheese on a coarse grater.
10. Sprinkle the boats and zucchini cups with cheese, grated in accordance with point 9.
11. Bake vegetarian zucchini “boat cups” in the oven for at least 40-50 minutes. Set the temperature in the oven to 180 degrees Celsius.

You can see the step-by-step recipe with photos.

Zucchini rolls with chicken and cheese in the oven

We will need:

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

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

2. Place in an oven preheated to 200°C for 7-8 minutes, after greasing with vegetable oil. After this, the zucchini will become a little softer.

3. Chicken breast cut into thin longitudinal strips. Afterwards we beat them a little, salt and pepper. Also, if desired, you can grease the chicken fillet with garlic, which has previously been passed through a press.

4. Take out the zucchini and place it on a plate, let it cool.

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

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

7. Roll up the rolls and thread them onto skewers.

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

This dish can be eaten warm or cold.

Recipe with more detailed description can be seen

Dough:

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

Filling:

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

Additionally:

Vegetable oil – 1 tbsp.

Cooking recipe:

1. Wash the zucchini, cut off the peel in a thin layer. To prepare the roll you need 600 g. such peeled zucchini. Grate them on a coarse grater and add salt.

2. Mix the grated vegetables with salt, leave for 10-15 minutes so that they release their juice. Squeeze out the resulting juice; you won’t need it.

3. Separate the yolks from the whites. Add yolks, sour cream, salt and pepper to taste to the squash pulp. Mix the mass. Add flour sifted with baking powder.

4. Mix the dough thoroughly until the lumps of flour disappear.

5. Beat the chilled whites until they form a stable foam. Add a few tablespoons of whipped egg whites to the vegetable mixture.

6. Using a spoon, carefully mix the dough from top to bottom, again add a few tablespoons of the protein mass and mix. We do this until the whipped whites are gone.

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

8. Using a spoon, carefully place the dough on a baking sheet so as not to knock off the green pattern. Level the dough so that it is the same thickness throughout the pan.

9. Bake the dough in the oven, preheated to 170-180 degrees, for about 15-20 minutes. It is important not to dry out the crust!

10. Transfer the dough with parchment onto a towel and let it cool.

11. Prepare the filling. In a bowl, combine cottage cheese, chopped garlic, chopped herbs, and salt to taste. Using a blender, thoroughly grind the filling. The result should be a fragrant and homogeneous mass.

12. Carefully remove the parchment from the dough so that the green pattern does not get lost. Spread the filling evenly over the crust.

13. Roll the filling into a roll. Cover the roll cling film, put it in the refrigerator for several hours. The roll is ready.

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

Preparation:

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

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

3. Place on a paper towel to remove any remaining vegetable oil. Let it cool.

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

5. You can spread the filling in two ways. Distribute the filling over the entire surface of the zucchini, or place it on the edge.

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

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

You can see 2 more roll recipes and 10 filling options

What can you prepare for the winter from zucchini?

Zucchini – 750 gr.
Carrots – 200 gr.
Salt – 0.5 tbsp.
Sugar – 2 tbsp. (without slide)
Vegetable oil – 60 ml.
Korean carrot seasoning – 1-2 tbsp.
Table vinegar 9% - 40 ml.

Cooking recipe:

Zucchini should be small, with thin skin and a dense middle, and carrots should be fresh and juicy. If you still cannot find these, then peel the zucchini and remove the loose core with seeds. In this case, you need 750 g of prepared zucchini. I like this preparation spicier, so I use hot seasoning.

1. Wash the zucchini, remove the stalks and inflorescences.

2. Thoroughly clean and wash the carrots.

3. Grate the prepared zucchini into a deep bowl using a special grater for Korean salads.

4. Zucchini is grated together with the peel, since small fruits are used. It turns out to be long vegetable noodles.

5. Then grate the carrots with the zucchini in the same way.

6. Add the remaining ingredients to the grated vegetables.

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

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

9. Prepare the jars and sterilize them. For this amount of ingredients you need two half-liter jars. Place the grated vegetables tightly into jars and fill with the resulting juice.

10. Cover the jars of salad with lids that have boiled in water.

11. In a wide saucepan, line the bottom with a towel, then place the jars with the preparation. Pour cold water up to the hangers of the jars and place the pan on the fire. I sterilize the salad 20 minutes after the water boils.

12. Carefully remove the jars from the water and roll them up.

13. Send to the bathhouse until it cools completely.

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

Canned Zucchini Recipe

We will need:

zucchini (I don’t indicate the quantity, fill it with brine)
parsley,
garlic,
bay leaf,
allspice.

Brine:

1 liter of water,
2 tbsp. heaped spoons of salt,
200 grams of sugar,
180 grams of vinegar,
100 grams of vegetable oil.

Preparation:

1. Wash the zucchini and parsley, peel the garlic, prepare the bay leaf and peppercorns.

2. At the bottom of a liter jar: 2 bay leaves, 2 peppercorns, 2 cloves of garlic cut into pieces, a handful of chopped parsley.

3. Then cut the zucchini into cubes.

4. Place the diced zucchini in liter jar, up to half, then add another handful of parsley, and add more zucchini until the jar is full. And so we fill all the jars.

6. Fill the zucchini in jars with brine.

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

8. Roll up the zucchini and leave to cool.

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

How to prepare salad for the winter Mother-in-law's tongue

To prepare the salad you will need the following products.

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

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

2. Cut the sweet pepper into cubes. Cut the hot pepper into small cubes; it is better to do this with gloves, because... After this operation, your hands may burn, especially if there are wounds or scratches.

3. Peel the garlic, wash it and chop it.

4. Place the chopped vegetables into a deep saucepan.

5. Add sunflower oil and water.

7. Follow with salt, sugar, black pepper and cloves.

8. At the end, add chopped garlic.

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

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

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

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

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

Homemade recipe for making squash caviar with mayonnaise

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

1. Take 6 kilograms of zucchini, if these are young zucchini, then they need to be washed and cut, and if the zucchini is large and they have large seeds, then they need to be peeled and the middle (seeds) removed. Zucchini needs to be ground in a meat grinder.

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

3. Pour zucchini and fried onions into the pan.

4. Add sugar to the onions and zucchini, salt, mayonnaise. Mix everything well. Let it simmer for 3-4 hours.

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

6. Place the caviar in sterile jars and seal with sterile lids.

7. Makes 10 half liter jars. The caviar turns out very, very tasty.

The recipe with step-by-step photos and detailed description can be seen.

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

Bon appetit and good preparations!