What can you do with fresh zucchini? Zucchini dishes

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 preparation of 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 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 of vegetable oil.

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

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

Pour vegetable oil into a multicooker saucepan, add onions and carrots. Cook in the "Baking" mode for twenty minutes. Add zucchini 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 for about ten minutes.

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

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

Zucchini rolls

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

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

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

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

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

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

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

Zucchini slices with meat

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

So, here's the list of ingredients.

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

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

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

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

Spicy zucchini adjika

If you are tired of squash caviar, can this healthy vegetable if you want, then try cooking 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 from zucchini can be steamed with the addition of chicken fillet. As a result, you will get the most tender and delicious dish that can be offered to both small children and adults without fear.

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!

Historically, zucchini is a traditional product of the Indians along with pumpkin, corn and beans, and they were brought to Europe from America only in the 16th century. And since then this simple but extraordinary useful product gained popularity in many countries of the Eurasian continent, and talented chefs created many wonderful recipes based on it. In this article you will find detailed information with algorithms on how to deliciously cook zucchini, having the most familiar products on hand, as well as some tricks for choosing and handling them.

A little about zucchini

To say that these vegetables are extremely healthy is to say nothing about them. After all, the value of zucchini for the favorable functioning of the gastrointestinal tract is simply undeniable. Their tender pulp is very carefully digested in our body, without creating tension for it. On the contrary, zucchini stimulates the intestines, absorbs toxins well, helps eliminate excess cholesterol, and also causes a quick feeling of fullness, as a result of which you will not overeat other, heavy, high-calorie foods. And this is very valuable for people suffering from obesity and diabetes mellitus and forced to strictly monitor their diet. And the content of vitamins A and C in zucchini (in large quantities), potassium, magnesium, calcium and iron, making them also extremely beneficial for a growing child’s body.

Technologies for preparing zucchini

Many recipes have already been invented based on this product, since it is extremely easy to use and goes well with other vegetables, meat, chicken and even fish. Therefore, you can always figure out how to deliciously cook zucchini, spending very little time. They can be fried and baked in the oven, added to stews and salads, made into a vegetarian filling for pies and even pasties, prepared for the winter in the form of caviar, cooked into the most delicate puree soup, stuffed with meat ingredients and much more. However, before you can deliciously cook zucchini using one of these recipes, you need to choose them correctly. Thus, young fruits weighing about 300 grams, with thin skin and soft, unripe seeds are more preferable. Their only drawback is short term storage, but they are especially good for fresh salads, stews and baking fillings. Therefore, first we will learn how to deliciously cook young zucchini.

Cream soup: preparation

If you have never tried cooking using this technology, then this recipe is just a godsend for you. This is because the puree soup it produces is very tender and literally melts in your mouth without much effort and a complex list of ingredients. Plus, this will add to the list of simple recipes on how to cook delicious zucchini for a child. So, for the puree soup we need a quarter of a chicken (you can also use a soup set or a couple of small legs), 200 ml of cream, 1 fresh carrot, potato and onion, about 4-5 young zucchini, a clove of garlic, a little vegetable oil, bay leaves sheets, spices and bread for croutons. We start by putting the chicken on the boil to get a good broth, and at this time we peel all the vegetables and rinse them under running water. Next, cut the potatoes and zucchini into cubes, the carrots into thin strips, and the onion into half rings. Heat a cauldron with vegetable oil and first of all, throw in the onions and carrots, fry lightly until yellow. Then add potatoes and zucchini, squeeze out a clove of garlic, mix well and simmer for about 10 minutes.

Final stage

While cooking the broth, do not forget to remove the foam in time, lightly salt and add a couple of laurel leaves. We bring it to readiness, take out the chicken, you can cut it into small pieces and serve it along with the future puree soup. Next, pour the broth into a cauldron with vegetables and transfer to low heat so that everything is thoroughly cooked and the vegetables become soft. After this, heat the cream in a small metal ladle or small saucepan until it is almost hot. Separate the broth from the vegetables, and beat the resulting mass with a blender directly in the cauldron until the consistency of a soft puree, then add the broth, spices to taste (salt, allspice) and heat over low heat for another 5-7 minutes. Finally, cover the cauldron with a towel to steep, and at this time fry the pieces of bread in a frying pan in vegetable oil until golden brown. We serve them to our household along with soup and chopped chicken. You can be sure that everyone will be very happy!

Rosan

Another extremely simple and quick recipe for deliciously cooking young zucchini is rosean. It takes literally 10-15 minutes to prepare it, and about 20 to bake in the oven. Therefore, busy housewives will be very happy with such a valuable acquisition for their cookbook, and the family will be very happy with a brand new culinary masterpiece. So, for emergency preparation of vegetarian rosana, we will need half a pack of frozen unleavened puff pastry, 1-2 small young zucchini, 1 chicken egg, 150-200 g of hard cheese and a little spices to taste and, according to preferences, almost any dry herbs with a not too strong taste will do. Allspice and a little clove give a very pleasant smell and slightly spicy taste, but this combination can always be replaced by your own choice. So, put the dough into a cup for gentle defrosting and either wrap it in a towel or place it closer to a warm radiator. At this time, prepare the zucchini: wash it, cut off the stem and cut it into as thin slices as possible. Next, roll out the dough thinly, like for a pizza (5-6 mm thick), put it in a baking dish greased with vegetable oil, slightly bending the edges inward, and begin to lay out the zucchini on top in a circle.

Put it in the oven

In this way we fill the entire form, the excess can be evenly spread out in a second layer. Now break the egg into a bowl and beat thoroughly, grate the cheese on the finest grater, and sprinkle the zucchini with a mixture of salt and your favorite spices. Using a brush, brush them with beaten egg and sprinkle with cheese shavings. Place all this in an oven preheated to 200-220 degrees Celsius for 20-25 minutes. We determine the readiness of the rose in several ways: firstly, by golden brown crust cheese, secondly, we pierce it with a fork (the zucchini should be soft, like puree), and thirdly, we check the dough with a toothpick: if it does not stick to it, and the straw remains hot and dry, then the dish can be removed from the oven. So we learned another simple recipe on how to cook delicious zucchini. This rosan should be served with light vegetable soups: this way you will enhance the pleasant spring taste of the dish and be able to keep your figure in good shape. Bon appetit!

Stuffed zucchini

If you are wondering how else to surprise your household with light vegetable dishes and how to cook zucchini deliciously, then the answer is simple: you need to stuff them! To do this, we use a simple principle for preparing cabbage rolls from bell peppers. For such a dish we need very little: 2 medium onions, three large zucchini(preferably the same thickness throughout the entire fruit), 300 g fresh champignons, a clove of garlic, 2 tomatoes, 200-300 g of Mozzarella cheese, vegetable oil and spices to taste. So, first we prepare all the products. First, we wash the zucchini and cut them crosswise into 3-4 parts, then using a spoon, carefully remove the core from them, and rub the resulting “barrels” inside with salt. We leave them like this, and at this time wash and chop the mushrooms into slices and the onions into cubes. Place a frying pan with vegetable oil on the fire and fry these two ingredients until half cooked, add the zucchini core and squeeze out the garlic, add salt and a little pepper, set aside.

Stuffing

In order for our filling to be properly fixed in the zucchini “barrels”, we need to add finely grated cheese to it, which will melt in the oven and stick the whole mass together. Now, using a tablespoon, fill the already salted preparations and place them on a greased or foil-covered pan. For beauty, you can also cut the tomatoes into slices and, as it were, “cover” the barrels with a lid. In this form, place the dish in an oven preheated to 150-175 degrees Celsius for about 30-40 minutes. Before you take out the mold, make sure that the dish is ready: firstly, the tomato lid should be dry and brown, as well as the outer sides of the barrels, and it’s better to try the filling to be convinced. So you have learned how to cook delicious stuffed zucchini. This spring dish will surely please your household, especially if you serve it with fresh bread or a side dish.

Recipe for the winter

But we’ll tell you later how to cook delicious pickled zucchini. This dish can delight you all winter long and generously reward you with stored vitamins if you make it correctly and according to the recipe. So, for it you will need 5 kg of young zucchini (the so-called “milk”), dill umbrellas, horseradish and laurel leaves, allspice and garlic, plus, if desired, you can add hot red pepper and horseradish root for spiciness and spiciness. To make brine you need 3.5 liters of water, 6 tablespoons of salt and 5 of sugar, as well as 300 ml of 9% vinegar. For preservation, small jars, liter or 750 ml, are best suited, so that you can eat all its contents in a couple of days. After all, even if this dish is prepared with vinegar, you still shouldn’t store it for a long time in open form. We wash all the jars thoroughly; we won’t sterilize them now. After this, prepare the brine: pour water into a large saucepan, add salt and sugar, wait for it to boil. Next, add vinegar, stir well and leave on low heat.

Rolling up the cans

At this time, prepare all the vegetable ingredients: wash everything under running water, cut the horseradish leaves into large pieces, peel the garlic and, if necessary, cut in half, tear off the sprigs from the dill, and chop the zucchini itself into thin circles or cubes. Now distribute all the fragrant ingredients evenly among all the jars, stuff the zucchini tightly, fill it with already boiling brine, and place it on top of the lid. Now let's start sterilization: take the largest saucepan, put several jars in it, fill it with boiling water from the kettle to a level just below the necks and put it on low heat. When the water boils, wait another 10 minutes, and after that the jars can be removed and rolled up. Like this simple way How to cook delicious zucchini. The recipe, you see, is not at all complicated, just a little labor-intensive.

Vegetable puff pastries

If you are a fan of higher-calorie dishes, we suggest learning how to cook delicious fried zucchini. To do this, first wash them thoroughly, cut off the stalk, cut them into round pieces 4-5 mm thick, no more. Now put them in a large cup and salt them very well until they begin to release juice. So they should stand for about 20-30 minutes, and then we start frying. To do this, take a large frying pan, pour in vegetable oil, then, when it is hot, put one zucchini slice at a time, after dipping it in flour. Fry until golden brown, turn over and wait again. Of course it will take quite a while for a long time, but the result is worth it. When everything is ready, place several pieces on another dish in one row, place tomato slices on top and brush with sauce (to taste: mayonnaise with crushed garlic and chopped herbs). These vegetable sandwiches go very well with soups with fresh croutons.

Stewed zucchini with meat

For a beloved husband who returns home after a hard day at work, a roast will be a good surprise. And if you want to surprise him with a new recipe, then the best option will learn how to deliciously cook zucchini with meat. So, we need half a kilo of it (lean pork pulp is best), as well as 1 carrot, medium tomato, bell pepper and a couple of onions, 2 zucchini or zucchini, a clove of garlic, vegetable oil and spices to taste. We start everything as always: wash, peel, and cut all the vegetables. Carrots, onions, zucchini and bell peppers - into thin slices, meat - into cubes with a side of 2 cm, scald the tomato with boiling water, remove the skin and cut in the same way. Next, fry the onion in a cauldron in vegetable oil until golden brown, add meat to it. While preparing this dish, you should stir it more often so that nothing sticks to the walls of the cauldron. Finally, add all the other vegetables to the meat.

Completion

So, first lightly fry it all, and then pour cold water, cover tightly with a lid and simmer over low heat until all the ingredients, especially the meat, are softened. Little by little add salt, black and allspice to the cauldron, squeeze out the garlic. Periodically check for doneness: pierce the meat with a fork, taste the broth for salt, and add more if necessary. At the end, you can add chopped herbs for decoration, and this roast should be served with hot croutons and a salad of fresh vegetables. So we learned how to deliciously cook stewed zucchini for our beloved husband. Bon appetit!

Zucchini is a tasty and healthy vegetable that contains a large amount of microelements and vitamins. You can make a lot of things from it delicious dishes. As a rule, zucchini is stewed, fried and baked. Most recipes require quite a lot of time to prepare, but what if you want to cook zucchini quickly and tasty? Let's talk about ways to prepare zucchini.

How to cook fried zucchini

This cooking method is perfect for those who have simple and common ingredients on hand.

What you need:

Zucchini 1 pc.
Flour 50-100 gr.
Garlic to taste.
Mayonnaise or sour cream 3-4 tbsp. l.
Salt, spices to taste.
Vegetable oil.

Sequence of actions:

Wash and peel the zucchini and cut it into rings.
Mix flour with salt and roll zucchini rings in it.
Heat vegetable oil in a frying pan and fry the zucchini on both sides until golden brown.
Peel the garlic and grate it on a fine grater (you can also use a garlic grater). Mix mayonnaise or sour cream with garlic and let the sauce brew for 5-10 minutes.
Brush the fried zucchini with garlic sauce and serve.

How to make zucchini salad

What you need:

Fresh zucchini ½ pcs.
Cucumber 1 pc.
Carrot 1 pc.
Onion 1 pc.
Salt to taste.
Greens to taste.
Sesame oil to taste.

Sequence of actions:

Peel the zucchini and grate it on a coarse grater.
Peel the carrots and grate them on a fine grater. Then grate the fresh cucumbers.
Peel the onion and cut into rings.
Mix all ingredients thoroughly and salt the salad. Then season the salad with sesame oil.

How to cook zucchini baked with cheese in the oven

This method of cooking will take a little longer, but the result will be a tasty and nutritious dish.

What you need:

Zucchini 2-3 pcs.
Cheese 150 gr.
Tomato 2 pcs.
Mayonnaise 100 gr.
Garlic 2 cloves.
Salt, spices to taste.
Vegetable oil.

Sequence of actions:

Prepare the zucchini for baking. To do this, wash them and remove the peel. Then cut them into medium-thick rings.
Grate the cheese on a fine grater (you only need to use 2/3 of the total cheese), peel the garlic and grate it in the same way. Mix cheese, garlic and mayonnaise (sour cream).
Place zucchini slices on a baking sheet greased with vegetable oil. Sprinkle them with spices and salt to taste on top. Grease the zucchini cheese sauce. Place a slice of tomato on top and brush it with sauce again.
Grate the remaining cheese on a fine grater and sprinkle it over the zucchini.
Bake the zucchini in an oven preheated to 180 degrees for about 20 minutes. The readiness of the dish can be determined by the formed cheese crust.

how to cook zucchini stuffed with minced meat

Zucchini is stuffed with a variety of ingredients: cheese, vegetables, meat. The last option is the most popular, as the result is a tasty and very nutritious dish.

What you need:

Zucchini 3-4 pcs.
Minced meat 4 gr.
Onion 1 pc.
Carrot 1 pc.
Rice 1 cup.
Salt, spices to taste.
Vegetable oil.

Sequence of actions:

Cut the zucchini into 2-3 pieces and boil in salted water. This will take no more than 5 minutes. Remove the pulp from the zucchini.
Boil the rice, peel the onions and carrots and grate them on a fine grater. Onions, carrots, and zucchini pulp should be fried in vegetable oil for about 2-3 minutes. Add boiled rice and continue to simmer the mixture over low heat for 5-7 minutes. Then add minced meat, salt and spices. Simmer the mixture over low heat for about 15 minutes.
Place the prepared zucchini on a baking sheet greased with vegetable oil. Place the filling into the zucchini. Bake the zucchini in an oven preheated to 180 degrees for about 25-30 minutes. Zucchini can be sprinkled with herbs on top.

Using the above recipes you can easily prepare delicious zucchini, which can become not only an appetizer, but also a main dish on your table.

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

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

chapter: Zucchini soups

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chapter: Zucchini recipes

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chapter: Moussaka (moussaka)

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chapter: Cream soup

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

chapter: Stuffed zucchini

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

chapter: Zucchini soups

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

chapter: Zucchini recipes

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

chapter: Vegetable snacks

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

chapter: Salads (canning)

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

chapter: Vegetable caviar

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

chapter: Pickling

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

chapter: Zucchini recipes

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

chapter: Meat casseroles

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

chapter: Zucchini recipes

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

chapter: Pickling

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

chapter: Bean soups

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

chapter: Vegetable caviar

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

chapter: Egg snacks

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

chapter: Schnitzels

Breaded zucchini sticks

Fried zucchini breaded with breadcrumbs and cheese is a nutritious and satisfying summer snack.

Ingredients (for 3-4 servings)

2-3 medium sized zucchini or zucchini;
2 chicken eggs;
100 grams of Parmesan or other hard cheese;
1 cup breadcrumbs;
2-3 tablespoons of vegetable or olive oil;
Black pepper, garlic, aromatic herbs to taste;
Salt to taste.

Prepare the zucchini. Rinse vegetables in cool running water. Wipe dry with a paper towel, cut off the leaves and ends. Remove the skin with a special knife.
Cut into thin sticks 1.5 cm wide. Lightly salt and pepper.
Prepare the breading. Break both eggs into a deep plate. Beat with a fork or whisk. Pour crackers, salt, and spices into another plate. Grate hard cheese (preferably Parmesan) on a fine grater. Add to eggs, breadcrumbs and spices. Mix thoroughly.
Dip each zucchini stick first into beaten eggs, then into the dry breading mixture. Repeat twice.
Line a baking tray with baking paper and grease with olive or refined sunflower oil. Place breaded zucchini sticks on a baking sheet, leaving a distance of 2-3 cm. Sprinkle oil on top so that the dish does not turn out dry.
Preheat the oven to 220 degrees Celsius. Place the baking sheet with the zucchini to prepare. After 15 minutes the dish can be served.

Zucchini stuffed with minced meat in batter

Zucchini can be filled with various fillings: chicken, other vegetables, cheese. The minced meat recipe is simple and versatile.

You can make boats from zucchini and stuff them.

Ingredients

400 grams of minced meat (pork or beef);
1 medium zucchini;
2 chicken eggs;
2 tablespoons flour;
3 tablespoons milk;

Prepare the zucchini. Wash the vegetable, cut off the stems, remove the skin sharp knife. Remove the core with seeds.
Cut the zucchini into thin rings, hollow inside. Prepare minced meat or use ready-made ones. Carefully fill each zucchini circle with minced meat, tightly covering the core.
Prepare the batter. Mix milk in a deep bowl, break eggs. Salt and pepper, add spices. Beat the mixture thoroughly.
Pour flour separately. Roll each zucchini slice filled with minced meat first in flour, then dip in batter.
Grease a frying pan with sunflower or olive oil and place zucchini rings on it. Fry for about 5 minutes on one side, then flip and continue cooking for another 5 minutes. Share on paper towel, wait for it to drain excess fat and serve to the table.

Zucchini soup with carrots and herbs

Zucchini soup

Creamy zucchini soup has a light and pleasant taste.

2 medium fresh zucchini;
1.5 liters of chicken broth;
1 medium carrot;
Dried parsley and other herbs to taste;
Salt, pepper, seasonings to taste.

Take ready chicken broth or cook it yourself. Cook chicken breast. Peel and chop the carrots, add to the broth, add salt and pepper, add dry dill and parsley.
Prepare the zucchini. Rinse them in cool running water. Cut off the tails and remove the skin with a sharp knife. Cut into large cubes. Add to the boiling broth and leave to simmer for 10 minutes until the vegetables are very soft.
Strain the broth through a slotted spoon. Place the vegetables in a deep bowl and gently blend with a blender until they become a homogeneous mass. Divide the resulting puree soup into bowls and stir.

Zucchini stew with tomatoes and garlic

Zucchini stew

A fragrant vegetable stew will decorate the summer table and will be an excellent side dish for meat or fish. It's quick to prepare and very tasty to eat.

Ingredients

2 kg of fresh zucchini or zucchini;
500 grams of red ripe tomatoes;
250 grams of low-fat sour cream;
2 onions;
1 head of garlic;
50 grams of parsley;
50 ml olive and refined vegetable oil;
1 teaspoon granulated sugar;
Salt, pepper, spices to taste.

Prepare the zucchini. Rinse and remove skin. Remove seeds, stems, and cut out the hard core. Using a sharp knife, cut into large pieces (about 3-4 cm wide).
Peel the onion and chop finely. Wash the tomatoes, remove the green stems, and cut into pieces about 2 cm wide.
Pour sunflower oil into a saucepan and olive oil, mix. Heat the pan and fry the onion until it becomes soft. Add zucchini. Keep over low heat, stirring constantly, until the zucchini releases juice. Add the tomato pieces and mix with the rest of the vegetables. Simmer the stew over high heat for 3 minutes, then reduce the heat again, add pepper and bay leaf. Cook for 3 minutes, then add salt and mix thoroughly, being careful not to damage the vegetables, so that the stew retains its appetizing taste. appearance. Keep in the bowl for another 2 minutes.
Peel the garlic, finely chop or crush through a press. Chop the parsley. Mix garlic and parsley and season the stew with this mixture. If desired, add salt or pepper, grease with low-fat sour cream. Serve hot.

Vegetable stew with zucchini and potatoes

Stew with zucchini and potatoes

Another version of vegetable stew is with the addition of potatoes. This way the dish will become even more satisfying and rich, and cooking according to quick recipe will take no more than 20 minutes.

Ingredients

1 medium zucchini;
1 onion;
3 ripe red tomatoes;
1 carrot;
1 green pepper;
4 medium potato tubers;
5 g ground pepper;
50 m refined sunflower or olive oil.

Prepare vegetables for stew. Peel the onion, cut into small cubes. Peel the carrots and grate them on a coarse grater.
Heat a deep frying pan greased with vegetable or olive oil. Fry the onions and carrots until the vegetables are soft.
Peel the potatoes, rinse, remove the eyes. Cut into large cubes. Add to the onions and carrots and continue to fry. Wash the pepper, remove seeds. Cut into medium-sized strips with a sharp knife.
Wash the zucchini and remove the skin. Remove seeds. Cut into large cubes and mix with vegetables in a frying pan. Fry everything together for 10-15 minutes, stirring constantly with a wooden spatula.
The last vegetables to be added to the stew are tomatoes. Wash them, cut into large slices and mix with the mixture in a frying pan. Salt and pepper. Finely chop the garlic or squeeze it through a press and add to the stew. Stir and place on low heat. Cover with a lid and simmer for 15-20 minutes, remembering to stir gently. Then turn off the stove and leave the stew for another couple of minutes.

Zucchini stuffed with rice and feta cheese

The combination of feta cheese, basil and rice gives a refined and original taste, and you want to capture the appearance of the dish in a photo.

Ingredients

2 medium zucchini or zucchini;
1 cup rice;
70 grams of feta cheese;
Large bunch of fresh basil;
4 tablespoons olive or vegetable oil;
Salt, pepper, spices to taste.

Prepare rice. Clean it from foreign impurities and boil it in salted water. Heat a deep frying pan greased with vegetable or olive oil. Fry the rice for 3-4 minutes.
Cut feta cheese into small cubes. Wash and chop the basil. Add to rice in hot skillet.
Prepare the zucchini. Wash them and cut them on both sides. Cut lengthwise into two parts. Use a spoon to remove the middle and remove the seeds.
Grease a baking dish with olive or vegetable oil. Lay out the hollow inside zucchini. Fill each with a mixture of rice and feta cheese. Drizzle with olive oil and preheat the oven to 180 degrees Celsius. Bake for half an hour.

Couscous with zucchini and asparagus

Traditional oriental dish in recent years became popular in European cuisine. You can add any additional ingredients to the cereal, but zucchini goes especially well with it.

Ingredients

250 grams of couscous;
4 medium zucchini or zucchini;
Bunch of asparagus;
4 large sweet red peppers;
½ bunch of green onions;
1 tbsp. wine vinegar;
3 tablespoons olive oil;
A bunch of cilantro;
Salt, pepper, spices to taste.

Prepare couscous. Pour 250 milliliters of cereal hot water. Cover the dish with a lid and leave until the couscous has absorbed all the water and swelled.
Wash the peppers and zucchini. Cut the pepper into thin strips. Remove the skin from the zucchini and cut off the ends. Cut into slices of arbitrary size.
Grease a frying pan with sunflower or olive oil and heat it up. Fry the peppers and zucchini, after a couple of minutes add asparagus to the vegetables. The ingredients should remain crispy.
Remove the couscous and place it in a deep plate. Remove the vegetables from the heat, stir gently and add to the couscous. Finely chop the greens along with the onion and mix with the couscous.
Prepare the dressing for the dish. To do this, mix olive oil, wine vinegar, salt and pepper. Season the couscous and mix thoroughly. After a couple of minutes, when the sauce has soaked the vegetables, the dish is completely ready.

Zucchini and cheese pie

You can cook zucchini delicious pastries– for example, an airy pie with cheese.

Ingredients

150 ml kefir;
1 chicken egg;
1 medium zucchini;
80 grams of Adyghe cheese;
1 tablespoon mayonnaise;
5-6 tablespoons of wheat flour;
1 tbsp. vegetable oil;
1 teaspoon baking powder;
Salt, pepper to taste;
Sour cream to taste.

Prepare all products. Knead the dough in a deep bowl. Pour kefir into any liquid. Break and mix the chicken egg. Add a spoonful of mayonnaise, salt and pepper to taste. If desired, add Provençal herbs, basil and other seasonings. Mix all ingredients with a mixer until smooth.
Add baking powder to the flour. Gradually add kefir, eggs and mayonnaise to the mixture. Mix all ingredients again with a mixer. The consistency of the dough should resemble thick sour cream.
Prepare the zucchini. Rinse it in cool water, dry with a towel. Cut off the tail, peel, grate on a fine grater and mix with the dough. Add Adyghe cheese, cut into small pieces.
Mix all ingredients. Preheat the oven to 180 degrees. Grease the baking dish butter. Carefully pour the dough into the mold. Place in the oven to bake. After 25-30 minutes the pie is completely ready. Allow the baked goods to cool slightly, cut and serve with sour cream.

Mayonnaise can be replaced with sour cream.