What to cook from small young zucchini. Zucchini. Recipes for cooking zucchini quickly and tasty

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

Quick and tasty zucchini recipes with photos

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

Squash caviar with garlic in a slow cooker

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

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

Step-by-step preparation:

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

Pancakes

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

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

Step-by-step preparation:

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

Vegetables baked in the oven with cheese and chicken

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

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

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

Preheat the oven to 200 degrees.
Slice red zucchini Bell pepper, garlic, basil, transfer to a bowl. Cut the chicken breasts into cubes and add to the vegetables. Add dry Italian herbs, melted butter and bread crumbs. Mix thoroughly.
Transfer the contents of the bowl into a baking dish.
Bake for half an hour. After this time, sprinkle grated cheese on top of the casserole. Return the pan to the oven, cook for another 15 minutes until full readiness and melting the cheese.

Rolls with minced meat in the microwave

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

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

Step-by-step preparation:

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

Cream soup with squash and cabbage

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

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

Step-by-step preparation:

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

Stew with eggplant and tomatoes

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

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

How to stew a stew? Step-by-step instruction:

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

Instant Korean marinated zucchini for the winter

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

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

Cooking step by step quick and delicious preserves:

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

Diet vegetable casserole

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

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

Recipe:

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

With onions and carrots in a frying pan

Another tasty method cook quickly - simmer them with carrots and onions. In the end it comes out tender, savory dish, which you can serve with any meal (spaghetti, rice, buckwheat, pasta), and also eat with crispy buns or toast. We will need:

small zucchini – 900 g;
yellow onion – 400 g;
carrots – 300 g;
tomatoes – 2 pcs.;
red sweet pepper – 2 pcs.;
bay leaf – 3 pcs.;
black pepper, salt - to taste;
hot sauce (Tabasco) – 1 tbsp.

Preparation step by step:

Heat a large deep frying pan over moderate heat. Add 2 tablespoons olive oil.
Cut the onion into small cubes.
Grind the carrots on a grater.
It is necessary to fry the onions and carrots until soft.
Cut red pepper into cubes.
Pour the pepper into the pan and cook for five minutes.
Slice the zucchini.
Chop the tomatoes.
Add the zucchini and tomatoes to the vegetables along with the bay leaf, cook for 20 minutes until soft.
Salt to taste.
Add pepper and favorite spices to taste.
Add hot sauce. Stir and cook until excess liquid has evaporated.

Find out at a quick fix tasty and unusual recipes.

Video

Zucchini - healthy and indispensable component variety of dietary dishes and healthy eating. For culinary purposes, it is better to use a young vegetable rather than an overripe or overripe one, since it is easily digestible and has excellent properties. taste qualities, quickly prepared, takes minimal time pre-treatment. The videos below are exclusively collected to help you prepare a variety of dishes. These dishes are distinguished by their sophistication and excellent aromatic qualities.

Salad

Stuffed boats with mushrooms

Italian pie for breakfast

Zucchini with egg in batter

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

If you find it difficult to decide on zucchini dishes:

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

Quick navigation through the article:

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

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

For 2-4 servings you need:

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

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

How to cook.

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

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

Preheat the oven to 200-220 degrees Celsius.

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

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

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

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

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

Recipe No. 2. Bake spectacular boats with garlic

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

Note!

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

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

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

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

How to cook quickly and tasty.

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

Beat the butter and lemon juice with a fork until finely suspended. Using a brush, spread the mixture on top of each half of the vegetables. Then crush with spices and add pieces of garlic.

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

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

Recipe No. 3. Zucchini with corn in 10 minutes

Slim - yes!

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

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

For 4 servings we need:

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

*Anything will do: canned or frozen

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

Spices with Italian accent (dry herbs):

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

How to cook.

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

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

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

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

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

Secrets of a unique fast dish:

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

Recipe No. 4. Zucchini fritters

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

We need:

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

Recipe No. 5. Zucchini cream soup

For 4-5 servings we need the simplest ingredients:

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

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

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

How to cook.

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

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

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

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

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

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

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

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

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

An ideal first course without potatoes and extra carbohydrates. Bon appetit!

The soup is magical! Proven by Science

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

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

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

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

Simply fry in a pan for up to 30 minutes

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

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

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

Prepare bean stew in half an hour

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

Cute and more high-calorie option with complex carbohydrates - beans, peas, corn.

Know-how about beans in a healthy menu!

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

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

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

Diversify your steamed vegetables in 10 minutes

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

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

Fry the zucchini noodles for 10 minutes

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

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

We need:

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

Let's prepare the vegetables.

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

Fry in Asian style.

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

Add raw zucchini to coleslaw

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

Use raw squash noodles

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

Open up the world healthy recipes from zucchini!

You can try a lot of ultra-fast and mega-tasty recipes with zucchini noodles. Unusual cuts bring the lion's share of success spicy sauce and healthy minimalism.

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

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

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

Marinate ultra-thin slices in just 2 hours

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

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

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

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

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

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

Have you thought about what to cook from zucchini quickly and tasty? It would seem that such ordinary vegetables are zucchini... But how many tasty and healthy dishes you can cook with them! For any housewife, zucchini is an opportunity to prove that she is an excellent cook and please her loved ones interesting recipes. Zucchini is excellent choice, especially for those who want to reset excess weight, since this vegetable is famous for its extremely low calorie content. It is also full of nutrients such as folic acid, potassium, antioxidants, vitamins A and C. Additionally, zucchini contains high amounts of lutein, which keeps our eyes healthy.

The abundance of this vegetable harvest makes many housewives think about what to cook from zucchini quickly and tasty. With a delicate texture and mild taste, zucchini is suitable for preparing a wide variety of dishes. Many people love this vegetable because dishes made from it are very tender and juicy. There are a lot of variations in using zucchini. The easiest way is to eat the zucchini raw, enjoying its crunchy texture. So you can rest assured that your body will receive all the nutrients contained in this vegetable in full. Steaming zucchini will also preserve all the goodness in it. One of the most delicious and quick ways The best way to enjoy zucchini is to fry them - here you can use batter, beaten eggs with breading, or simply fry zucchini slices in oil. Zucchini can also be baked with other vegetables or minced meat, marinated, stuffed, made into puree soups, stews, pancakes, appetizers, caviar...

Preparing zucchini dishes will not take you much time, since these vegetables do not require long-term processing. To make your zucchini dish 100% tasty and tender, choose young fruits with soft skin. Old vegetables are only suitable if their peel is removed. Young zucchini does not need to be peeled, as the skin will add bright color. ready-made dish. You should also not chase the size - it is best to pay attention to medium-sized zucchini weighing about 300-500 g. When you cook zucchini, you can add some spices to give it flavor - for example, rosemary, basil, and black pepper go well with zucchini or thyme. As for vegetables, the best companion for zucchini is the tomato.

Stuffed, baked, fried, pickled - zucchini is universal vegetable, giving flight to imagination and suitable as an addition to many dishes. Zucchini goes perfectly with greens, pasta, meat, fish and other vegetables. Zucchini is also wonderful on its own - see this by cooking zucchini in batter.

Zucchini fried in batter can be served as an appetizer or side dish for meat dishes. The batter in the recipe is great for zucchini, but can be used for any other vegetables you would like to fry. The consistency of the batter should resemble drinking yogurt, so if the dough is too thick, thin it with water. Adding garlic powder makes the batter more savory. Battered zucchini can be served with a sauce made from sour cream, garlic pressed through a press, chopped herbs and salt.

Ingredients:
3 medium zucchini,
500 g flour,
4 eggs,
1 teaspoon garlic powder,
salt and pepper to taste,
vegetable oil for frying.

Preparation:
Cut the zucchini into thin slices about 1 cm thick.
Beat eggs in a bowl, add flour and mix. Add garlic powder, salt and pepper. The dough should be mixed very well with a whisk so that there are no lumps.
Dip the zucchini slices into the batter and fry in hot oil on both sides until golden brown and crisp, about 5 minutes per side.
Place the finished zucchini on paper towels to absorb excess oil. Serve immediately.

Baking zucchini in the oven does not require any special culinary skills or time, so in a matter of minutes you can prepare delicious hearty dish for the whole family.

Ingredients:
5 small zucchini (about 1.2 kg),
400 g minced meat,
3 medium onions,
2 tablespoons of tomato paste,
7-8 small tomatoes,
100 g cheese,
4 eggs,
150 g sour cream,
salt and pepper.

Preparation:
Fry chopped onion in vegetable oil in a frying pan. Add minced meat, salt, pepper and tomato paste.
Grate the zucchini on a coarse grater, add salt and squeeze out the juice. Cut the tomatoes into slices. Beat eggs with sour cream and salt.
Grease the baking dish with oil. Place half the zucchini, then the minced meat, again the zucchini and then the tomatoes. Pour over the egg mixture and sprinkle with grated cheese. Bake in an oven preheated to 180 degrees for 30-35 minutes.

Stuffed zucchini- a quick dish that does not require a long stay at the stove. We present to your attention baked zucchini stuffed with rice and mushrooms. This vegetarian dish very tasty and satisfying, and it’s easy to prepare.

Ingredients:
7-8 small zucchini,
150 g rice,
50 g porcini or other mushrooms,
2 carrots,
1 tomato
1 tablespoon of tomato paste,
2-3 cloves of garlic,
100 g cheese,
salt and pepper to taste.

Preparation:
Cut the zucchini in half lengthwise and scoop out the pulp to create “boats.” Lightly coat the inner surface of the zucchini with vegetable oil and bake in the oven at 175 degrees for 10 minutes.
Boil rice with mushrooms until half cooked. Fry the garlic in a frying pan, then add the grated carrots, tomato paste, chopped tomato and chopped zucchini pulp. Simmer the sauce for about 5-6 minutes, then mix it with rice and mushrooms. Add grated cheese, salt and pepper to taste.
Place the filling in zucchini boats and bake in the oven for about 15 minutes at 175 degrees. Serve the dish hot or warm.

When wondering what to cook from zucchini quickly and tasty, you may find that this vegetable is quite universal ingredient V numerous recipes, including appetizers, casseroles, soups, side dishes and more. But the most popular and beloved dish by many that can be prepared from zucchini is, of course, stew. It is not surprising that the word “ragout” is translated from French as “to excite the appetite.” In fact, this dish turns out incredibly tasty, and most importantly, very nutritious and healthy. Zucchini, eggplant, bell pepper and tomatoes - classic set fresh vegetables for preparing a fragrant, juicy stew that will appeal to both adults and children.

Ingredients:
1 zucchini,
1 eggplant,
1-2 tomatoes,
1 bell pepper,
1 onion,
1 bunch of parsley,
50 ml vegetable oil,
salt and pepper to taste.

Preparation:
Cut zucchini, tomatoes and bell peppers into medium-sized cubes. Cut the eggplant into slices. To remove excess bitterness, place the eggplants in salted water for 10-15 minutes. To 1 liter of water it is enough to add 2 tablespoons of salt. Cut the prepared eggplant slices into four parts. Chop the onion and parsley.
Place all the vegetables in a deep skillet or saucepan, add salt, add a little vegetable oil, stir and fry for about 10 minutes over medium heat. When the vegetables are lightly browned, reduce the heat, cover the pan with a lid and simmer for another 10 minutes. The stew can be served either hot or cold.

In autumn, when it is gray and chilly outside, you want to wrap yourself in a fluffy blanket, sitting in a chair, and warm yourself up with hot cream soup, enveloping warmth and home comfort. Delicate, velvety zucchini soup is perfect for this - see for yourself!

Ingredients:
8 small zucchini,
2 onions,
2 potatoes,
1 glass of milk,
1 liter of chicken broth,
35 g butter,
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary,
1/2 teaspoon dried basil,
salt and pepper to taste,
dill greens.

Preparation:
Melt butter in a large frying pan, add chopped onion and fry until translucent. Add diced potatoes and zucchini, thyme, rosemary, basil, salt and pepper. Cook for 5 minutes.
In a medium saucepan, bring chicken broth to a boil. Add potato-zucchini mixture, reduce heat and simmer for about 15 minutes.
Puree the soup using a blender or food processor. Add milk and bring to a boil, but do not boil. Garnish the soup with dill and serve hot or chilled.

In addition to what you can cook from zucchini great amount a variety of dishes, ranging from children's vegetable puree and ending with real culinary masterpieces worthy special occasions, these vegetables are incredibly healthy. Canned zucchini confirmation of this - even with long-term storage these vegetables retain their beneficial features and saturate the body with vitamins and minerals. This preparation can be a worthy competitor to canned cucumbers.

Ingredients:
zucchini,
vinegar,
dill umbrellas,
black peppercorns,
garlic,
Bay leaf.

Preparation:
Place spices and herbs in clean, dry jars, and top with zucchini, cut into 2 cm thick slices.
Next, the jars need to be filled with marinade, the temperature of which should be 80 degrees. One 0.5 liter jar requires approximately 200 ml of marinade. To prepare the marinade, add salt to the water (50-60 g per 1 liter of water) and bring to a boil. Add 15 ml of 80% vinegar or 200 ml of 5% vinegar per 1 liter of brine to the resulting brine.
Close the jars with sterilized lids (but do not roll them up) and place in a saucepan with hot water for pasteurization. Pasteurization time at 90 degrees is: for cans with a capacity of 0.5 l - 8 minutes, 1 l - 10 minutes, 3 l - 20 minutes. After processing, roll up the jars, turn them upside down and cool.

We hope that after reading our recipes, the problem of what to cook from zucchini quickly and tasty has been solved, and new culinary discoveries await you that will allow you to appreciate this wonderful vegetable.

Zucchini is not only tasty, but also amazingly healthy, as it contains many microelements necessary for humans. They are unpretentious in cultivation and in summer time they produce good harvests, so you need to know what to prepare from young zucchini, since a lot of them grow.

Kinds

Thanks to the efforts of breeders, a huge number of varieties and species of this unpretentious vegetable have been developed. Zucchini can be round, smooth, pear-shaped, ribbed, yellow, white, spotted or striped.

Conventionally, all zucchini can be divided into classic, spaghetti, zucchini, and decorative varieties.

The simplest types are characterized by cylindrical shape, light green skin and dense flesh. Black, green and yellow zucchini are smaller in size, have tender centers and lack large seeds, even when overripe. Spaghetti squash is a special variety because it has a layered structure; after boiling, it resembles the popular italian pasta. Decorative specimens are characterized by any shape and color.

Properties

Every housewife should know how to cook young zucchini, as it has a mild and mild taste, which makes it suitable for a wide variety of products - meat, poultry, cheeses, cereals and pasta.

The energy value of this vegetable is not at all high, only 18-20 kcal per 100 grams, thanks to this it is used as part of a huge number of diets. In addition, it has the properties of removing unnecessary moisture from the body, which makes it indispensable in the fight against overweight. The fiber contained in the fruits activates the work digestive tract, improves intestinal motility and increases metabolic processes.

Zucchini has a great effect on functioning of cardio-vascular system, as it cleanses the blood from extra salts, toxins, cholesterol and strengthens the walls of blood vessels. Potassium and magnesium included in the composition regulate blood pressure, thereby preventing hypertension. The iron contained in fruits normalizes the composition of the blood and increases its ability to retain oxygen.

Mothers need to know how to cook young zucchini, as it does not cause allergies and is suitable as the first food for babies.

If you regularly eat this fruit, you can improve your immunity, and thanks to the presence of vitamins C, B1 and B3 in it, the body perfectly fights infections and viruses, and also slows down the aging process.

Should not be consumed various dishes from zucchini for people who suffer from gastritis, peptic ulcer and kidney related diseases.

Zucchini recipes

The most delicious vegetables are young and tender specimens, which still contain very small seeds. You don’t have to peel them, as you won’t be able to feel the skin after cooking. In the summer they sell for very high prices. affordable price in every vegetable stall, so you need to know the quick and delicious recipes. Young zucchini can be served in the most different types, they are baked, stewed, fried with potatoes, stuffed, a huge number of snacks, omelettes and preserves are made.

There are a large number of recipes with this wonderful vegetable, because it is so tasty and healthy, easy to digest and quick to prepare.

How to fry young zucchini

When preparing such a dish, you do not need to adhere to certain strict proportions. The quantity of products is determined individually, depending on the number of people for whom the dish will be prepared. Before frying, you need to rinse the vegetables under running water, and then cut them into slices and cover them with spices. Next, the dish is laid out in a frying pan and fried on both sides.

Another cooking option is to soak it in an egg mixture and flour. This dish requires constant monitoring as it can easily burn. To prepare, mix spices, mayonnaise and grated fine grater clove of garlic. Before serving, the fried vegetables are rubbed with the prepared mixture. Young zucchini with garlic are the calling card of almost every housewife, as they are very tasty and unpretentious to prepare.

Baked zucchini with cheese

Similar diet snack will become a great option, helping to diversify the boring menu of a losing weight person.

Ingredients:

200 grams of hard cheese;
2 medium sized zucchini;
3 cloves of garlic;
pepper;
2 tbsp. l. low-fat sour cream;
salt.

In order to bake young zucchini, you must first wash and peel them. Then the fruits are cut into thin rings. Cheese and garlic are grated and placed in a separate container. Next, you will need a glass tray, which is lined with parchment, and a zucchini seasoned with salt and pepper is laid out on top, then everything is sprinkled with garlic and cheese and placed in a well-heated oven for 15 minutes. After cooking, the dish is seasoned with finely chopped herbs.

Young zucchini with minced meat

There are a huge number of dishes with this vegetable; it will be very tasty if you add a little ground meat to them. The option proposed below is different great taste, tenderness and low calorie content.

Ingredients:

1 tomato;
3 tbsp. l. grated cheese;
2 zucchini;
0.5 kg minced meat;
favorite seasonings.

The fruits are cut into several large pieces, and in the middle of each you need to make a deep notch. The end result should be barrels. All parts are coated with spices. The cut out center is grated and added to the minced meat. Next, the holes are filled with the prepared mass and laid out on a baking dish, the tomatoes are cut into plates and serve as lids, and then everything is sprinkled with cheese and sent to a well-heated oven until cooked.

Baked zucchini

This dish is very tasty, and its preparation does not require much time or effort.

Ingredients:

500 grams of zucchini;
100 grams of flour;
salt;
100 ml milk;
1 clove of garlic;
100 grams of cheese;
100 grams of breading.

The oven is heated to 200 degrees. The baking sheet is covered with parchment. Vegetables are cut lengthwise into 4 parts, each of which is distributed into 4 more parts. Mix salt, grated garlic, sifted flour and pepper in a bowl. All pieces are carefully rolled in the prepared mixture and laid out on a dish. Milk and eggs are combined, and the breading is mixed together with the cheese. Then the vegetables are dipped one by one in egg mixture, sprinkle generously with breading and place on a baking sheet. After the young zucchini has browned in the oven and become quite soft, they can be taken out and served. It will also turn out very tasty if you prepare the sauce in advance. A tomato mixture would be perfect for this dish.

Stewed zucchini with tomatoes

This dish, like many others, is dietary, since large quantities of fat are not used for its preparation.

Ingredients:

2 zucchini;
2 ripe tomatoes;
1 salad pepper;
1 carrot;
1 onion;
3 cloves of garlic;
salt;
greenery;
olive oil.

Everyone should know how to cook young zucchini, as it makes very tasty and unusual dishes. The vegetable is washed and then cleared of seeds and peel. The pulp is cut into cubes, the onion and pepper also need to be finely chopped. The tomato needs to be peeled, first dipped in boiling water and chopped. The carrots are grated. Place all the vegetables in a frying pan with a small amount of olive oil, fry a little over medium heat, and then turn it down. After cooking, sprinkle the dish with small herbs and can be served.

Country-style pickled zucchini

The dish is great snack, which will harmonize perfectly on any table.

Ingredients:

30 grams of dill;
1 pod of hot pepper;
10 cloves of garlic;
80 grams of salt;
5 peas of allspice;
1 kg of zucchini;
80 grams of 9% vinegar;
1 liter of water.

These are very tasty young zucchini; many housewives often prepare them for the winter. The fruits are cut into thin circles and placed in a separate container. Chop the dill, and cut the pepper and garlic lengthwise into a couple of pieces. Place the prepared spices and herbs on the bottom of the jars, and then fill everything tightly with zucchini. Next, the marinade is prepared, the water is boiled and vinegar and salt are added, and then everything is poured into containers. Then the jars are sterilized in boiling water for 15 minutes and rolled up.

Pickled spicy zucchini

It is a dish for future use and is great to eat in the cold winter.

Ingredients:

80 grams of 9% vinegar;
450-600 grams of zucchini;
1 liter of water;
2 bay leaves;
15 black currant leaves;
5 peppercorns.
5 cloves.

And now you need to figure out how to cook young zucchini so that it is tasty. The vegetable is peeled and the middle is removed, and then everything is cut into cubes of several centimeters. Blanch the zucchini for 5-7 minutes in boiling water and then cool in cold water. Next, you need to prepare the marinade, pour sugar, salt, vinegar and spices into boiling water, and then remove from heat. Fill the jars tightly and add the prepared liquid. Pasteurize the twists for 20 minutes and roll up.

Adjika from zucchini

Many housewives are wondering what to make from young zucchini, since there are a lot of them in the summer. Adjika is one of them universal sauce, which is suitable for many products.

Ingredients:

10 tbsp. l. tomato paste;
3 tsp. ground pepper;
2 cloves of garlic;
5 tbsp. l. 9% vinegar;
3 kg of zucchini;
2 hot peppers;
1 cup vegetable oil;
a bunch of parsley or dill.

Peel the zucchini and pass them through a meat grinder. Then put in enamel pan and add oil, salt, tomato paste and pepper, and then simmer for 1.5 hours. Then dilute the vinegar in a glass of water and pour into the zucchini, add herbs and garlic. Simmer the prepared dish for 10 minutes. Distribute among jars and roll up.

Zucchini puree for babies

The birth of a child is always a holiday; after time, the baby grows and switches to adult food. Therefore, every mother begins to wonder where to start. Young zucchini is perfect for this. Delicious and quick recipes All parents should know, since this particular product is optimal for the baby. If possible, you should purchase small-sized green-fruited vegetables, since they have more tender and pliable pulp and completely soft seeds. They also contain carotene, which is so beneficial for children's vision.

1. After a worthy specimen has been selected, it is thoroughly washed under cold water, the peel is removed and rinsed again.

2. Next, everything is cut into cubes and boiled until softened small quantity water. More useful option is steam cooking. The time in one case or another should not exceed 10 minutes.

3. For pureeing you need to use a chopper or blender. It is not recommended to use a grater or fork for this, as the dish will turn out rough and it will be difficult for a small stomach to process it.

There are a large number of zucchini recipes with photos on the site, so you can prepare 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 large set 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 both into the 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 is a tasty and well-known 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

The whole family will love this original recipe for zucchini and tomatoes in the oven. 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 a huge amount of zucchini 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 a rich taste. Thanks to salt and spices, zucchini remains juicy even in

chapter: Pickling

Vegetable kebab is 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 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, 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

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chapter: Egg snacks

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chapter: Schnitzels