Light zucchini dishes. Zucchini dishes

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 diseases gastrointestinal tract and the elderly. Zucchini has a large range of biochemical substances: proteins, fats, organic acids, potassium, calcium, copper and phosphorus. Thanks to this, zucchini is easily digestible and, together with liquid, removes toxic substances and excess cholesterol from the body.

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

chapter: Zucchini soups

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

chapter: Zucchini recipes

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

chapter: Moussaka (moussaka)

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

chapter: Cream soup

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

chapter: Stuffed zucchini

Easy recipe, lean puree soup zucchini 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) - a simple recipe vegetable snack from Italian cuisine. IN finished form 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 it from zucchini great amount delicious preparations for the winter. But squash caviar remains the most in a simple way processing. Delicate homemade consistency 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 go well with tomatoes, acquiring rich taste. Thanks to salt and spices, zucchini remains juicy even in

chapter: Pickling

Vegetable kebab- not an alternative to meat, but 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 Sause will add spice

chapter: Zucchini recipes

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

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, fragrant juicy greens, what else do you need for a delicious vegetable soup? It is advisable that you already have the bouillon cooked in advance.

chapter: Bean soups

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

chapter: Vegetable caviar

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

chapter: Egg snacks

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

chapter: Schnitzels

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

First courses of zucchini

Zucchini cut into cubes will be great addition To summer borscht.

Zucchini main courses

Zucchini stew with meat

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

Pork ribs stew with zucchini

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

Vegetable stew from zucchini with spices

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

Vegetable stew with zucchini

Vegetable stew from zucchini with curry

Zucchini rings stuffed with meat and rice

Zucchini stuffed with minced meat and mushrooms in the oven

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

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

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

Sweet pepper stuffed with minced zucchini

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

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

Fried zucchini in batter

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

Fried zucchini in cream

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

Zucchini in pots

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

Zucchini stuffed with cod

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

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

Cutlets with zucchini

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

Zucchini, egg and cheese casserole

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

Vegetable stew

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

Zucchini appetizers

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

Zucchini fritters

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

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

Zucchini appetizer with horseradish

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

Zucchini and cucumber appetizer

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

Zucchini and squash marinated with onions

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

Zucchini stewed with meat and mushrooms

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

Zucchini baked with onions

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

Appetizer of zucchini, green peas and carrots

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

Zucchini and eggplant appetizer

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

Zucchini salads

Zucchini and tomato salad

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

Zucchini and garlic salad

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

Zucchini, mushroom and chicken salad

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

Zucchini, apple and plum salad

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

Zucchini preparations

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

Zucchini lecho "tender"

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

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

Salad "Mother-in-law's tongue"

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

Rainbow assortment

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

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

I love zucchini and every year, as soon as the season begins, I open my favorite section, where zucchini recipes are collected, tasty and simple, with photos and step by step instructions. The recipes are basically all very quick, suitable for beginners (especially for casseroles, which I could handle back in my pre-cooking period). The stew can also be prepared by a person with minimal experience. The same applies to zucchini soup. Be sure to try it - the recipe is budget-friendly, only three ingredients, and the taste is amazing! For those who feel confident in the kitchen, I recommend cooking zucchini pancakes, stuffed zucchini and a variety of marinated snacks on a quick fix. If you are an advanced cook, prepare a spiral pie of zucchini with carrots - when prepared correctly, it arouses great interest among guests. If you are interested in recipes for preparations, then you will find two dozen great recipes, starting from wonderful quick squash caviar and ending with delicious jam.

Zucchini pancakes

Interesting dish from zucchini - enough thin pancakes, where finely grated zucchini, milk and flour are combined to form light dough. The pancakes do not fall apart, keep their shape well and are perfect for light dinner or Sunday breakfast.

Zucchini fritters with oatmeal

The secret of these fluffy pancakes from zucchini with herbs and garlic - in that they are mixed with oatmeal, which prevents the dough from spreading in the pan. When fried, the pancakes rise well, maintaining an airy, delicate structure.

Zucchini, eggplant and potato stew

Seasonal dish from vegetables for every day. Ingredients: zucchini, eggplant, sweet pepper, potatoes. Cooking time is only half an hour.

Zucchini fritters in a frying pan

Sweet fluffy pancakes from zucchini. No milk or kefir is added to the dough. Just grated zucchini, flour, egg and sugar.

Zucchini pancakes with feta cheese

Amazing delicious pancakes zucchini with feta cheese, onions, carrots, herbs and aromatic spices. They prepare very quickly. Be sure to try it! In my opinion, the most delicious recipe of all.

Zucchini fritters with cheese and garlic

A very simple quick zucchini dish - unsweetened pancakes with garlic and cheese. Instead of flour they are used bread crumbs or breadcrumbs. Consolidation!

Zucchini pizza

Zucchini has always seemed like a rather dull vegetable to me. The only thing I knew how to make with them was a stew, in which their taste was practically not felt due to the abundance of other vegetables. But recently I tried zucchini on its own. This is how pasta with zucchini entered our permanent menu. And now pizza has been added. How delicious!

Zucchini rolls with with different fillings

Three delicious recipes zucchini rolls for every taste. Simple vegan, hearty with cheese and holiday option with cucumber and salted red fish.

Korean zucchini instant cooking

A wonderful zucchini appetizer. It cooks quickly and makes a lot. After a day you can eat. The aroma is stunning, the zucchini salad is much juicier Korean carrots. Good proportions for the marinade. Be sure to try it!

Zucchini in batter

The taste of these zucchini depends entirely on how you mix the batter. We will make it with sour cream, eggs, flour and starch - airy, crispy and at the same time tender, with juicy hot zucchini inside.

Stuffed zucchini

Stuffed zucchini is such a tasty thing that you want to cook them all the time, with the most different options fillings. As for stuffing methods, there are two of them: boats and barrels. If you are hesitating which one to choose, then I will quickly tell you the pros and cons of each. Two step by step recipe Very delicious zucchini.

Pickled zucchini instant eating

With coming warm days began to appear on the shelves seasonal vegetables, including zucchini. I saw it and couldn’t pass it by; I bought several kilos at once. And so, having eaten to my heart's content zucchini pancakes, casseroles and stews, I wanted something lighter and fresher. After thinking a little, I decided that pickled zucchini for instant eating would be just right. They really cook instantly: 5-10 minutes to prepare the ingredients, plus a few minutes for the marinade. Then let the salad sit for a couple of hours - and you’re done! Fast, simple, original and incredibly tasty!

The most simple casserole from zucchini

The simplest recipe zucchini dishes. And, oddly enough, not common. So you can surprise your loved ones unusual dish with a minimum of effort. There is a lot of zucchini in the casserole; other ingredients are added to a minimum.

Zucchini cutlets

A successful recipe zucchini cutlets - the dish is quite simple to prepare, although frying the cutlets will take some time.

A simple recipe for pureed zucchini soup

The simplest puree soup. Just three vegetables - zucchini, onions and garlic. No cream, no cheese. The most delicate, rich-tasting puree. My husband is ready to eat soup in pots. I definitely recommend trying it!

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. In this article you will find detailed information with algorithms on how to deliciously cook zucchini, having the most convenient ones on hand. familiar products, 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 stew and salads, make based on them vegetarian filling for pies and even chebureks, prepare for the winter in the form of caviar, cook the most delicate puree soup, stuff meat ingredients and much more. However, before you can cook zucchini deliciously using one of these recipes, you need to choose them correctly. Thus, young fruits weighing about 300 grams are more preferable, with thin skin and soft unripe seeds. Their only drawback is their short shelf life, 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 special 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 will 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 carrots, potato and onion, about 4-5 young zucchini, a clove of garlic, a little vegetable oil, bay leaves, 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 on the fire 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.

The 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 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 to a consistency soft puree, then add 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 new one 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 egg, 150-200 g of hard cheese and some spices to taste and, according to preferences, almost any dry herbs with a not too strong taste will do. Very nice smell and a little bit spicy taste give allspice and a little cloves, 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 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 It will certainly 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 bay 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, pour boiling water from the kettle to a level just below the necks and put it on small fire. When the water boils, wait another 10 minutes, and after that the jars can be removed and rolled up. Here's a simple way to cook zucchini deliciously. The recipe, you see, is not at all complicated, just a little labor-intensive.

Vegetable puff pastries

If you are a fan of more high-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. For this we take large frying pan, pour in vegetable oil, then, when it warms up, lay out one circle of zucchini, first dipping it in flour. Fry until golden crust, turn it 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). Such vegetable sandwiches goes very well with soups with fresh croutons.

Stewed zucchini with meat

For my beloved husband, who returned home after a hard day at work, good surprise it will be hot. 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 is best pork pulp), and another 1 carrot, a medium tomato, a 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 sprinkle chopped herbs for decoration, and this roast should be served with hot croutons and a salad of fresh vegetables. So we learned how to cook deliciously stewed zucchini for my beloved husband. Bon appetit!

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 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 on a fine grater hard cheese(preferably parmesan). Add to eggs, breadcrumbs and spices. To stir 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 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 tails, remove the skin with a sharp knife. Remove the core with seeds.
Cut the zucchini into thin rings, hollow inside. Prepare minced meat or use ready-made one. 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. Place on a paper towel and wait for it to drain. excess fat and serve to the table.

Zucchini puree 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 bouillon 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 beat with a blender until they become homogeneous mass. Divide the resulting puree soup into bowls and stir.

Zucchini stew with tomatoes and garlic

Zucchini stew

Aromatic vegetable stew will decorate summer table, 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 and olive oil into a saucepan and 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 option vegetable stew- with the addition of potatoes. This will make the dish even more satisfying and rich, and the quick recipe will take no more than 20 minutes to prepare.

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 peppers, remove seeds. Cut into medium-sized strips with a sharp knife.
Wash the zucchini, 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;
A 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. Place the zucchini that is hollow inside. 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 it has become popular in European cuisine. You can add any to the cereal additional ingredients, 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, 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, air cake 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 Provencal 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 and 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 a baking dish with 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.