Salads from raw zucchini in dietary and everyday nutrition. How to prepare fresh zucchini salad: recipes with photos

Today in the article we are preparing for the winter various salads from zucchini. Zucchini can easily be preserved and can amaze a person’s taste in winter.

The topic of this article must include marinade. And this is understandable. Will do marinade filling from salt, sugar and vinegar dissolved in water. Salt and sugar must be pure.

The most delicious winter zucchini salad - Assorted

Assorted vegetables always attract attention. I immediately want to know the taste of the preparation. We cook, taste and lower into

Ingredients for 8 half-liter jars (4 liters):

zucchini - 4 pcs.
bell pepper - 4 pcs.
tomatoes - 4 pcs.
carrots - 4 pcs.
garlic - 3 heads
bulbs - 3 pcs.
greenery

Marinade: 1.5 liters of water, 4 tbsp. spoons of sugar, 2 tbsp. tablespoons salt, 160 ml 9% vinegar, 160 ml sunflower oil, Bay leaf, allspice peas

Preparation:

Wash all the vegetables and cut them into pieces, cut the carrots into rings (as in the photo). In the zucchini recipe (you can use zucchini).

First of all, prepare the marinade in a saucepan. Pour in water and sunflower oil.

Add sugar, salt, bay leaf, allspice, vinegar and bring to a boil.

In the meantime, put greens, a few cloves of garlic, onions and a few slices of carrots into clean jars.

Add the chopped zucchini and level it out.

Then add the tomatoes.

Then put the chopped one on top bell pepper.

This is what a jar with tightly packed vegetables looks like.

In this way we lay out and fill all the jars. Spread a cloth on the bottom of the pan and place the filled assorted jars.

The marinade has already been boiling for several minutes, it’s time to pour the marinade into the jars with a large spoon.

Cover the filled jars with marinade with lids on top and pour hot water so that it is almost up to the hangers (or more than half the can) and turn on the fire.

Boil for 20 - 25 minutes, then take it out, roll it up, turn it upside down.

We insulate the top with material and leave it until it cools completely. The recipe is ready.

Zucchini for the winter. Recipe for zucchini in jars - like mushrooms

Ingredients:

1.5 kg zucchini
1 tbsp. spoon of salt
0.5 - 1 teaspoon black pepper
3 tbsp. spoons of sugar
1/2 cup vegetable oil
1/2 cup vinegar
1 tbsp. spoon of garlic, passed through a press
parsley and dill

Preparation:

We cut the washed but not peeled zucchini (because they are young) into pieces (cubes).

We also cut the greens with a knife.

Place the chopped zucchini in a saucepan or bowl.

Add chopped dill and parsley, garlic, salt, sugar, pepper, vinegar, and aromatic sunflower oil to the zucchini.

Mix everything well and leave to infuse for exactly 3 hours.

While the salad is infusing, you need to stir it once an hour. You will notice a tasty and aromatic smell from the preparation.

After 3 hours, the zucchini will release a lot of juice and then we transfer them along with the juice into clean jars for sterilization. We got 4 cans of 480 grams each. Cover with lids and place in a pan with a towel on the bottom.

Pour into the pan cold water up to the shoulders of the can and turn on the fire.

If possible, cover the pan with a lid and sterilize for 15 - 20 minutes after boiling. Fire is medium.

Then remove the jars and screw the lids on tightly. Turn the jars upside down, wrap them up and leave until completely cool.

This is what zucchini looks like in jars for the winter - like mushrooms. And they are delicious - just like real mushrooms!

Zucchini salad for the winter - Korean style

Ingredients:

1400 g zucchini
350 g carrots
250 g onion
250 g pepper
100 g garlic
120 ml vegetable oil
70 ml vinegar 9%
1 tbsp. spoon of salt
100 g sugar
10 g seasoning for Korean carrots

Preparation:

Cleaning the zucchini.

Then cut them into longitudinal bars.

Place the chopped zucchini in a large saucepan. Here we will have a collection center for all the chopped vegetables for salads for the winter.

Three carrots on a Korean grater.

Cut the onion into half rings.

Cut the bell pepper into strips.

Add all the chopped vegetables to the zucchini.

Put carrots

Squeeze 100 grams of garlic.

We wrap the jars and leave them until they cool. Crispy salad with zucchini is ready.

Zucchini salad in tomato for the winter. Zucchini salad recipe without sterilization (video)

Zucchini in tomato - great snack in winter.

Zucchini salad for the winter without sterilization (video)

The preserved zucchini salad offered to you for review was made from the heart, with the hope that you will use it in preparing zucchini for the winter.

The recipes include zucchini salad for the winter.

Probably, each of the summer residents necessarily plants such a common vegetable as zucchini.

Zucchini belongs to the pumpkin family and ranges in color from white, yellow, green to almost black.

They contain a lot of organic acids and vitamins, especially in young fruits, so they are good to add to children's menu, for convalescent patients and those with digestive diseases.

Zucchini low calorie vegetable, it is good to use it for preparing dishes during diets.

Zucchini is also good for preparing for the winter; it can be stored for a long time as in fresh, and in .

Today we’ll talk about how to prepare zucchini salad for the winter.

Ingredients:

Preparation:

Pour water into a saucepan, add salt, sugar, stir and put on fire

2. After 5 minutes, pour in vinegar and bring to a boil, remove from heat

3. Wash the zucchini and cut into circles, not very thick.

4. Peel the carrots, wash them and cut them into slices

5. Wash the tomatoes and cut them into circles; if they are large, then cut them in half

6. Pass the garlic through a press

7. Place peppercorns in a sterilized jar

8. Lay out a layer of carrots

9. Next add a layer of zucchini

10. Place a layer of tomato and garlic on top

11. Depending on the volume of the jars, we lay them further in layers until the jars are full

12. Pour the marinade into the jar and let it warm up in a water bath for 10 minutes.

13. Close tightly with a sterilized lid.

Zucchini salad Mother-in-law's tongue

Ingredients:

3 kg zucchini
3 large carrots
2 chili peppers
1 tbsp. garlic
100 ml. vinegar 9%
200 ml. sunflower oil
500 ml. tomato juice
1 tbsp. Sahara
2 tbsp. l. salt

Preparation:

Grate the peeled carrots on a coarse grater

2. Pour oil into a large bowl, heat over medium heat and add carrots, sauté for 5 minutes

3. Having previously cut off the ends of the zucchini, cut it into strips 5 mm thick

4. Small zucchini can be cut with the skin, but for larger ones we cut it off

5. Large zucchini cut into circles and then in half again

6. We clean the chili peppers from seeds and pass them through a meat grinder together with the garlic into a separate bowl.

7. Pour into carrots tomato juice, stir

8. Add sugar, salt, stir thoroughly

9. Add pepper and stir

10. Add zucchini to the carrots, stir and bring to a boil, then cook for 40 minutes, stirring

11. 10 minutes before readiness, add vinegar and garlic, mix thoroughly

12. Hot salad put into sterilized jars

Winter zucchini in Korean

Ingredients for 4 and a half liters:

2.5 kg zucchini
700 gr. carrots
500 gr. Luke
500 gr. pepper
250 ml. vegetable oil
150 ml. 9% vinegar
200 gr. garlic
2 tbsp. l. salt
210 gr. Sahara
20 gr. Korean seasonings

Preparation:

Pre-peel the zucchini and cut into 5 mm thick slices.
Peppers, seeded and cut lengthwise into strips
Cut the onion into strips lengthwise
Grate peeled carrots on a Korean carrot grater
Squeeze the garlic through a press
Add oil, vinegar, salt, sugar, seasoning
Mix everything thoroughly and leave to marinate for 3 hours, stirring occasionally
Place the salad in sterilized jars and pour in the marinade.
Boil water in a large saucepan and sterilize the jars in it, covering with sterilized lids for 20-30 minutes
Roll up the lids with a special machine

Ingredients:

1 kg zucchini
500 gr. tomato
350 gr. sweet pepper
350 gr. Luke
300 gr. carrots
150 gr. tomato paste 25%
125 ml. vegetable oil
2 tbsp. l. salt
35 ml. vinegar 9%
400 ml. warm water
1 tsp. curry
100 gr. Sahara

Preparation:

Wash the zucchini and cut into medium cubes
Grate peeled carrots on a coarse grater
Cut the seeded pepper into thin strips
Cut the onion into half rings
Cut tomatoes into medium cubes
To fill in large dishes mix: water, oil, salt, sugar and paste
Place the mixture on the fire and bring to a boil
Add zucchini to the filling and cook covered for 15 minutes
Add onions, peppers, carrots and simmer for another 15 minutes
Add tomatoes and simmer for 15 minutes until tomatoes are tender
Add curry and vinegar to the salad and simmer for another 3 minutes.
Place the salad in sterilized jars and close tightly with sterilized lids.
Turn the jars over, wrap them in a warm cloth and leave until completely cool.

Ingredients:

Preparation:

Cut zucchini, pepper, onion into medium cubes
Grate carrots on a coarse grater
Boil rice until half cooked
Grind the tomatoes in a blender, removing their skins
Squeeze garlic into tomatoes through a press
Put on fire, bring to a boil, add salt, sugar, vegetable oil, optional spices
Add vegetables and cook, stirring for 15-20 minutes
Add rice and cook, stirring for another 45 minutes, at the end you can add spices if desired
Place the salad in sterile jars, roll up with sterile lids, wrap and leave until completely cooled.

Zucchini salad Tatar song

Ingredients:

Preparation:

Wash the zucchini, dry it and cut it into medium pieces
Grind all vegetables except zucchini in a blender
Add salt, sugar, vinegar, vegetable oil, tomato paste, grind again
Pour the marinade into a thick-walled container, put it on the fire and bring to a boil.
Add zucchini, cook stirring for 1-1.5 hours, if there is a lot of liquid, then until it evaporates
Place the hot salad in sterilized jars and screw tightly with sterile lids.
Turn the jars over, wrap them in cloth and leave until completely cool.

Zucchini “Chili Rings” for the winter video recipe

Winter snack. Zucchini lecho in a slow cooker video recipe

Zucchini has one very interesting property, after any heat treatment they acquire a taste similar to mushroom, and mushroom, which is why they are loved by many chefs.

It’s good that such an unpretentious vegetable produces such amazing salads, and even for the winter.

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From regular zucchini you can cook a lot delicious snacks. Open a jar in winter and remember summer!

Zucchini salad with parsley and hot pepper

Ingredients: 500 g zucchini, 50 g parsley, 30 g garlic, 10 g fresh hot pepper, 70 ml vegetable oil, 20 ml 9 percent vinegar, 15 g salt, 2 g ground black pepper.
Cut the zucchini into thin strips and squeeze lightly. Finely chop the parsley, garlic and hot pepper and add to the zucchini. Sprinkle with salt and pepper, pour over oil, stir, leave for 2 hours. Then transfer to jars along with the released juice. Pour in vinegar, cover and sterilize 0.5 liter jars for 15 minutes. Then roll up, turn over and let cool.

Zucchini, carrot and bell pepper salad

Ingredients: 2.5 kg of zucchini, 300 g of carrots, 300 g of bell pepper, 50 g of garlic, 150 ml of vegetable oil, 75-100 ml of 9 percent vinegar, 75-100 g of sugar, 30-50 g of salt, dill and parsley, ground black pepper and other spices to taste.
Cut carrots, bell peppers and young zucchini into strips (the skins of the zucchini may not be cut off. Pour oil into a saucepan, add vegetables, cover, simmer for 15-20 minutes. Add salt, sugar, spices, chopped herbs and garlic, simmer for another 5- 7 minutes. Pour in vinegar, stir, bring to a boil. Place hot salad in jars, roll up, wrap until cool.

Spicy zucchini salad "Aji"

Ingredients: 1 kg of zucchini, 100 g of carrots, 100 g of red bell pepper, 50 g of garlic, 20 g of fresh hot pepper, 50 g of dill and parsley, 100 ml of 9 percent vinegar, 50 ml of vegetable oil, 25 g of sugar, 15 g salt.
For the marinade: 500 ml water, 50 ml 9% vinegar, 20 g salt.
Bell and hot peppers, carrots, garlic, dill and parsley must be minced. Add butter, salt, sugar, vinegar, cook for 20 minutes after boiling. Cut young zucchini into slices, peel old ones first. Mix the ingredients for the marinade and bring to a boil. Place the zucchini in the marinade and cook for 5 minutes after boiling.
Place zucchini and vegetable mixture into prepared jars in layers, compacting each layer with a spoon. Pour boiling marinade over. Roll up the jars and wrap until cool.

Zucchini salad “Mother-in-law’s tongue”

Ingredients: 3 kg zucchini, 2.5 kg carrots, 100 g garlic, 500 ml chili ketchup, 200 ml vegetable oil, 100 ml 9 percent vinegar, 150-200 g sugar, 50-60 g salt, 5-7 g ground hot pepper.
Wash the zucchini thoroughly and cut into thin long slices. Pass the carrots and garlic through a meat grinder, place in a saucepan, add vegetable oil, simmer for 5 minutes. Then add ketchup, salt, sugar and hot pepper, bring to a boil. Place zucchini into the boiling mixture and simmer for 20 minutes after boiling, stirring occasionally. Pour in vinegar, simmer for another 2 minutes. Hot billet Place in sterilized jars, roll up, turn over and wrap until cool.

Zucchini and bell pepper salad

Ingredients: 2 kg of zucchini, 1 kg of tomatoes, 700 g of bell pepper, 1 kg onions, 200 ml of vegetable oil, 100 ml of 9 percent vinegar, 150 g of sugar, 60 g of salt, spices to taste.
Cut the zucchini into strips, onion and bell pepper into half rings. Grind the tomatoes using a meat grinder or blender. Mix oil, vinegar, salt and sugar in a saucepan and bring to a boil. Place the zucchini in the boiling liquid and simmer over low heat for 15 minutes. Add onion and bell pepper, simmer for another 7-10 minutes. Then add tomato and spices, simmer for 10 minutes. Place the hot salad into jars, roll up and wrap until cool.

Zucchini and carrot salad

Ingredients: 1 kg of zucchini, 100 g of carrots, 20-30 g of garlic, 15 ml of 9 percent vinegar, 20 ml of vegetable oil, 20 g of salt, 20 g of sugar, ground black pepper to taste.
Cut the zucchini into slices, cut the carrots into thin strips or grate them, pass the garlic through a press. Combine all the vegetables, add the remaining ingredients and leave for 30 minutes. Then put into jars along with the released juice. Sterilize 0.5 liter jars for 10-15 minutes, 1 liter jars for 15-20 minutes. Roll up, turn over and wrap until cool.

Korean zucchini salad

Ingredients: 3 kg of zucchini, 500 g of carrots, 500 g of onions, 500 g of bell pepper, 50 g of garlic, 200 ml of vegetable oil, 100 ml of 9 percent vinegar, 90 g of salt, 50 g of sugar, 10 g of seasoning for Korean carrots .
Grate zucchini and carrots on a Korean vegetable grater. Cut the onion into half rings, the bell pepper into strips, pass the garlic through a press. Combine all vegetables. Heat the seasonings in a dry frying pan for a couple of seconds and add to the vegetables. Add salt, sugar, vegetable oil and vinegar, leave for 3-5 hours, stir from time to time. Then put the salad along with the released juice into sterilized jars. Sterilize jars with a volume of 0.5 liters for 7-10 minutes, 1 liter for 15-20 minutes. Roll up the workpiece, turn it over and let it cool.

Zucchini in tomato sauce

Ingredients: 1.5 kg of young zucchini, 30 g of garlic, 250 ml of tomato sauce, 50 ml of 9 percent vinegar, 100 ml of vegetable oil, 50-100 g of sugar, salt to taste.
Cut the zucchini into slices. Mix tomato sauce, chopped garlic, vegetable oil, vinegar, salt and sugar, bring to a boil over low heat. Add zucchini to the sauce and simmer for 30 minutes. Then place in sterilized jars, roll up, turn over and wrap until cool.

Zucchini salad “Mother-in-law’s tongue”

Ingredients: 3 kg of zucchini, 400 g of bell pepper, 100 g of garlic, 50 g of fresh hot pepper, 1.5 liters of tomato juice, 200 ml of vegetable oil, 100 ml of 9 percent vinegar, 200 g of sugar, 50-70 g of salt, 30 g prepared mustard.

Peel the zucchini, cut lengthwise into long slices about 1 cm thick. Combine tomato juice, sugar, salt, vegetable oil, vinegar, mustard. Add garlic, hot and bell peppers, chopped in a blender, and bring the mixture to a boil. Place the zucchini in it and simmer for 40 minutes from the moment it boils. Then place the zucchini along with the sauce into sterilized jars. Roll up, turn over and wrap until cool.

What salads are made from! Most of the usual ingredients in hand experienced housewife are becoming almost culinary masterpiece. Although often not quite “salad” vegetables are used for cooking, for example, zucchini. Want to try? Then study the recommendations and recipes with the photos below.

How to make zucchini salad

Most zucchini recipes involve frying them in batter or flour, but that's not the only way to make something delicious out of these vegetables. If you cut them correctly and add suitable sauce, you can get delicious light salad. Eating this dish will quickly fill you up. The calorie content of zucchini is low - 20 kcal per 100 g.

How to make zucchini salad:

You can use the vegetable not only raw - fried and baked will be no less tasty.
Additional Ingredients They also take different ones. Zucchini is combined with herbs, mushrooms, cheese and meat. The latter is not only suitable for chicken.
Other vegetables are also suitable for zucchini salad: carrots, peppers, onions, eggplants or cucumbers.

You can season the dish with mayonnaise, vegetable oil, vinegar with spices and even sour cream. Although there are more original options sauces. A special group consists of those that are prepared independently. For example, good homemade mayonnaise from oil, egg yolk, vinegar and mustard with salt. A sauce made from yogurt, garlic, herbs and lemon juice will be no less aromatic.

Zucchini Salad Recipes

Before preparing any dish, including salad, it is important to choose the right basic products. For zucchini snacks Young small fruits are suitable - not very thick and long. Such specimens differ delicate taste, and their peel is thin, so you don’t even have to peel it off. These fruits can be used raw in salads. You just need to rinse the peel thoroughly, preferably using a brush.

Old or large specimens are best used fried, boiled or canned. Larger zucchini is also suitable for any recipe, but its taste is not as delicate. In addition, they have a thicker, rough skin that will have to be removed from the vegetable before cooking. Otherwise, there is a risk of getting a bitter, hard dish.

In Korean

This recipe is easy to serve korean salad from zucchini. It is appetizing, juicy and spicy. Those who like to eat something spicy will especially like this salad. What sets it apart from the rest is the sauce, prepared according to special recipe. The main thing is to make the salad 2-3 hours before eating. This way the dish will marinate well and soak in the sauce.

Ingredients:

onion – 1 pc.;
soy sauce– 1 tbsp. l.;
zucchini – 2-3 pcs.;
sweet pepper – 1 pc.;
apple cider vinegar – 1 tbsp. l.;
white cabbage – 200 g;
carrots – 2 pcs.;
salt - to taste.

Cooking method:

Peel the pre-washed vegetables, chop them into strips, only grate the carrots on a special “Korean” grater.
Peel the onion and cut into half rings.
Combine the oil with soy sauce and vinegar, beat until smooth.
Mix all ingredients. Season with prepared sauce.
Let it brew in the refrigerator for 4-5 hours.

Mother-in-law's salad for the winter

To the very delicious preparations can be considered a salad Mother-in-law's tongue from zucchini. It is especially different pungent taste, for which it was so named. IN classic version eggplants are used, but zucchini salad Mother-in-law’s tongue turns out no worse, and it’s very easy to prepare. It will help you in mastering the hot, spicy recipe for snacks. step-by-step instruction and photo.

Ingredients:

tomatoes – 1 kg;
garlic – 1 clove;
bell pepper – 4 pcs.;
zucchini – 2 kg;
bitter pepper – 1-2 pods;
vinegar – 1 tsp;
sunflower oil – 250 ml;
salt – 2 tbsp.

Cooking method:

Rinse the main vegetable. If necessary, remove the skin, cut out the pulp and seeds, and chop the rest into long strips.
Rinse the remaining vegetables. Peel the tomatoes, after dousing them with boiling water. Process these products with a blender or meat grinder.
Fry the zucchini “tongues” in oil and then place them in the vegetable mixture.
Add salt and vinegar and simmer the appetizer for half an hour over low heat.
Sterilize lids and jars. Place the salad in the latter and roll up.
Place upside down and cover with a blanket.

From fresh zucchini

If you want to please yourself and your loved ones with juicy vitamins, then prepare a salad. It can be an independent snack or a side dish for meat and even kebabs. A simple zucchini salad can be easily customized by adding other vegetables, herbs or cheese. It will turn out even tastier. Try it yourself and it will help you step by step recipe and photo below.

Ingredients:

garlic – 1 clove;
mustard – 0.5 tsp;
parsley - 3-4 sprigs;
lemon – 0.5 pcs.;
olive oil – 2 tbsp;
sesame seeds – 1 tsp;
salt – 0.5 tsp;
young zucchini - 1 small fruit;
soy sauce – 1 tsp.

Cooking method:

Wash the vegetables with a brush and pat dry with a paper towel. Remove the skin from the old fruit.
Next, chop into strips, not very finely, and place in a bowl.
Add salt, mix, then place on the refrigerator shelf for half an hour, covered cling film.
Peel the garlic, chop it, then add mustard and lemon juice to it.
Pour in olive oil, followed by soy sauce. Mix everything.
Remove the bowl from the refrigerator, drain the separated brine, add chopped parsley.
Sprinkle with sesame seeds, pour in the dressing, stir.

Fried

The salad turns out even more juicy and aromatic with fried zucchini. Their combination with chicken, mushrooms and other vegetables makes the taste of the dish very unusual. Even one such salad will help you get enough, because one of the ingredients is meat. Mushrooms are suitable not only in the form of canned food, but also stewed, so choose those that suit your taste best.

Ingredients:

flour – 3 tbsp;
vegetable oil - a little for frying;
zucchini - 3 medium fruits;
salt, any greens - to taste;
mayonnaise – 4 tbsp;
canned mushrooms – 150 g;
tomato – 2 pcs.;
chicken fillet – 150 g;
pickled cucumber – 1 pc.

Cooking method:

Peel the washed zucchini, remove the seeds from the inside, and cut the rest into medium slices. Roll each piece in flour, then fry until golden brown crust.

Boil the chicken, cut into small slices.
Chop the mushrooms into slices.
Wash the tomato and also cut it together with the cucumber.
Combine all products, sprinkle with herbs, add salt and mayonnaise.

With eggplants

Not only cold salads with zucchini are delicious. Warm ones are no less popular. For example, a salad made from zucchini and eggplant is delicious. It is more filling and is especially good for winter when you want something warming. Although in the summer, during the vegetable season, such a dish would not be out of place. To prepare the dish, you can use not only a frying pan, but also a grill.

Ingredients:

bell pepper – 2 pcs.;
onion – 1 pc.;
pepper, salt - 1 pinch;
zucchini and eggplant - 1 pc.;
pine nuts – 100 g;
vinegar– 2 tsp;
olive oil – 3 tbsp.

Cooking method:

Prepare the vegetables - wash, peel them, remove the seeds, then cut the remains into cubes and sprinkle with oil.
Then fry everything in a frying pan until delicious crust.
Transfer to a salad bowl, salt, sprinkle with pepper and season with vinegar.
Stir and sprinkle chopped nuts on top.

With cucumbers

Another recipe for canned food lovers vegetable dishes– zucchini and cucumber salad. The ingredients here are also required to be very simple, and the result is a spicy delicious snack. Opening it in winter, you can feel the full aroma of vegetables that remain just as fresh. The main thing is to sterilize the jars with lids so that the preparation is accurately preserved until the cold season.

Ingredients:

parsley – 1 bunch;
sunflower oil – 50 ml;
table vinegar - 3 tbsp. l.;
zucchini and cucumbers – 1.5 kg each;
tomato paste– 1 tbsp. l.;
carrots – 100 g;
salt – 1 tbsp. l.;
tomatoes – 200 g;
sugar – 2 tsp;
garlic – 1 clove.

Cooking method:

Wash the zucchini under running cold water. Next, peel, cut out the core with seeds, and cut the pulp itself into small cubes.
Wash the tomatoes and cut into arbitrary slices.
Peel the cucumbers too and then chop into strips.
Chop the garlic or crush it under a press.
Wash the carrots, then process them using a grater.
Place all the chopped products into a saucepan, season with sugar, sunflower oil.
Then cook over low heat until the vegetables begin to release juice. After this, simmer the appetizer for about 40 minutes.
Next, add finely chopped parsley to the pan and season the dish with vinegar.
Cook it for about a quarter of an hour.
Roll into sterilized jars ready-made snack, put them bottom up, wrap them warmly.

If you are tired of canning preparations, cold appetizers are boring, then try warm salad from zucchini. This is unusual delicious dish Suitable even as a main dish at lunchtime. The cooking principle is almost the same, only all the ingredients are placed warm. The result is a spicy and visually attractive dish.

Ingredients:

garlic – 1 clove;
zucchini – 1 pc.;
salt, pepper - to taste;
tomatoes – 4 pcs.;
sunflower oil – 3 tbsp;
mayonnaise – 2 tbsp. spoons;
dill - several sprigs.

Cooking method:

Wash the main vegetable with a brush, peel and cut into cubes. Then fry in oil until golden brown, let cool slightly.
Wash the tomatoes too, chop not very finely.
Combine the ingredients, season with crushed garlic, herbs and mayonnaise, season to taste with pepper and salt, stir.

With carrots

Another original, but very easy to prepare recipe is zucchini and carrot salad. All products on the ingredient list are available in almost every season. In summer, a set of components can be found in the garden, and in winter - in the store. For this reason, you can make a salad at any time, and very quickly. You just need to cut the ingredients and mix them – the dish is ready.

Ingredients:

pepper, salt - to your taste;
carrots – 1 pc.;
sweet onion – 1 pc.;
lemon juice– 2 tbsp. l.;
fresh parsley– 1-2 tbsp. l.;
zucchini – 2 pcs.;
garlic – 1 clove;
wine vinegar – 0.5 tsp;
olive oil – 2 tbsp. l.;
honey – 0.5 tsp.

Cooking method:

Fry grated carrots and finely chopped onions in hot oil. Season with pepper, salt and cook for about 3 minutes. Add pepper and fry for another minute.
Add the last vegetable, previously peeled and cut into strips.
Simmer for 2 minutes, then pour in vinegar with lemon juice, add honey.
Remove from heat, stir.
Season with oil, add chopped herbs. Mix again.

With tomatoes

The last recipe differs from the others in the way the dish is served. Using the cooking instructions, you get puff salad from zucchini and tomatoes. These 2 ingredients are complemented by cottage cheese with herbs and garlic. A salad made from such products is very healthy, especially for diet menu. In addition, it can even be served for a holiday instead of an appetizer for the main course.

Ingredients:

salt – 0.5 tsp;
zucchini – 1 pc.;
pepper – 1 pinch;
parsley - a small bunch;
garlic – 2 cloves;
vegetable oil – 2 tbsp. l.;
mayonnaise – 200 g;
tomatoes – 5 pcs.;
cottage cheese – 400 g.

Cooking method:

Rinse the main vegetable, preferably using a brush. If the fruit is old, peel it and then chop it into slices. Cook in hot oil until golden brown.
Wash the tomatoes, cut into rings or slices.
Finely chop clean greens.
In a bowl, combine cottage cheese, crushed garlic and half the herbs. Salt, pepper, mix.
Place half of the zucchini slices on a flat dish as the first layer.
Next, miss curd cream.
Place tomatoes in the next layer.
Cover with curd cream again.
Place the last layer of zucchini.
Make a mayonnaise mesh on top and chop the greens.

Video

Fresh zucchini salad is not the best familiar dish on the tables of ordinary Russians. Typically, zucchini is always thermally processed and then included in stews, baked goods, first and second courses. However, we suggest that this time you prepare a salad with fresh zucchini so that you can feel the freshness and juicy taste vegetable.

and zucchini

This juicy snack will delight you with its delicate taste. Since this salad is rich in fiber, it can be prepared for those who want to get rid of excess weight. Serve this dish as a side dish with meat and fish, thereby accelerating the absorption of healthy protein. How to make a salad of fresh zucchini and fresh cabbage:

Take half a small fork white cabbage and chop it into thin strips.
Peel two medium carrots and one young zucchini and then grate them using a Korean carrot grater.
Two fresh cucumber cut into thin half rings.
Chop one stalk of celery.
Squeeze the juice from one small lemon.
Chop the parsley and dill as desired.
Grind two teaspoons of coriander seeds using a mortar.
Mix all the prepared ingredients, add spices to them and pour in lemon juice, previously mixed with two tablespoons of vegetable oil.

After the salad has been infused in the refrigerator, serve it to the table as an appetizer or side dish.

Korean fresh zucchini salad

If you want to surprise your guests, then place in front of them festive table this savory snack. The dishes have long gained popularity among Russians, so it’s difficult to surprise anyone with bright pickles. However, not every housewife knows how to prepare a salad from fresh zucchini. Read the recipe and try making a snack with us:

Peel the zucchini (one kilogram) and grate it until it turns into thin strips.
Place the workpiece in a deep bowl, pour boiling water over it and leave it alone for ten minutes.
Prepare the seasoning by mixing two teaspoons ground coriander, half a teaspoon of black ground pepper, half a spoon of allspice, paprika and hot pepper to taste, a teaspoon of sugar and salt. If you don’t want to bother with spices, you can purchase ready-made seasoning for carrots in Korean.
Squeeze the zucchini thoroughly and lay it out to dry on a smooth surface.
Peel two cloves of garlic and one onion.
Chop the onion very thin, fry in a frying pan, and then mix with the zucchini and seasoning.
Add garlic, passed through a press, to the vegetables and place them in a frying pan with heated oil. Add three tablespoons of vinegar, stir quickly, transfer the vegetables to glassware and place in the refrigerator for several hours.

When the appetizer is ready, you can add a few shavings of fresh carrots to add some color to the dish.

Fresh zucchini salad with tomatoes

Is that fresh summer dish will surely appeal to salad lovers raw vegetables. To prepare it, you will need:

Heat seven almonds in a hot dry frying pan for half a minute.
Cut three tomatoes into small slices and place in a salad bowl.
Add three cloves of chopped garlic and nuts there.
Peel one medium young zucchini and cut the pulp into thin slices using a vegetable cutter.
Add salt, pepper and olive oil to the salad.

Mix the ingredients and serve the dish.

from zucchini

We invite you to try delicious dish from vegetables and herbs. How to make a salad from fresh zucchini? The recipe is very simple:

Cut one red onion into thin strips.
Peel one young zucchini and cut into thin slices with a vegetable slicer.
Mix the vegetables, sprinkle with vinegar, add a spoonful of mustard, a little sugar and vegetable oil.
While the zucchini is marinating, tear a few lettuce leaves with your hands, mix them with chopped arugula and place on a plate. Place the zucchini on top of the greens and pour the remaining sauce over them.

Raw zucchini salad “Vitamin”

As is known, when heat treatment many disappear useful substances, which are originally found in vegetables. Therefore, we will try to preserve the maximum amount of vitamins and microelements by preparing a salad of fresh zucchini. Recipe:

Release fresh zucchini from the thick peel, cutting it off with a knife. Grate the pulp onto fine grater or cut it into thin strips (you can use a Korean carrot grater).
Salt the zucchini and leave it alone for 10 or 15 minutes. After this, drain the excess juice and squeeze the workpiece with your hands.
Peel the fresh cucumber and cut into thin slices.
Chop the dill greens randomly with a knife.
For dressing, mix the juice of one lemon, as well as three tablespoons olive oil.
Combine the ingredients, season them with sauce, add salt and spices to taste.

Serve the finished dish immediately as a side dish or as an appetizer before dinner.

Greek zucchini salad

Despite the fact that this dish is very reminiscent of Asian dishes, you can find this dish in many Greek restaurants. To cook with fresh zucchini, you will need:

Cut one small young zucchini into thin and long strips.
Salt the mixture, mix and leave for half an hour.
To prepare the dressing, chop one clove of garlic and place it in a deep bowl. Add to it half a tablespoon of mustard, the juice of one lemon, two tablespoons of olive oil and a spoon of soy sauce. Next, if you wish, you can add a tablespoon of chopped oregano, 50 grams of anchovies in oil or a teaspoon of finely chopped dill to the sauce.
Squeeze the released liquid from the zucchini, place them in a salad bowl, pour in the dressing and mix well.

Sprinkle the finished salad with chopped parsley, stir again and sprinkle with sesame seeds. If you want, you can add some grated cheese to the dish.

Salad of young zucchini with sour cream

If a lot of vegetables are ripe at your dacha, then be sure to experiment with recipes. This time we invite you to try a light crispy snack that is... the perfect dish for hot summer weather. The salad recipe is as follows:

Take one or two young zucchini, remove the skin, cut the flesh into two halves and cut each into thin slices.
Cut three tomatoes into slices, remove the seeds, and cut the hard part into strips.
Chop the dill and parsley with a knife.
Pass a clove of garlic through a press and mix with the rest of the ingredients.

Season the salad with sour cream and salt, place in a beautiful salad bowl and serve.

Conclusion

We hope you enjoy the recipes we have collected for you in this article. Remember that zucchini goes well with cucumbers, carrots, cabbage, as well as various sauces And spicy dressings. Add lemon juice, vegetable oil, mustard and soy sauce to them. Prepare delicious food and surprise your loved ones original snacks from fresh vegetables.