Dishes from patissons: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In terms of their useful properties, patissons are almost as good as zucchini. They contain a large amount of fiber, pectin, vitamin C. You can cook many snacks and dishes from squash. Recipes are amazing in their variety. This vegetable is good and marinated, and stewed, and stuffed. Fried squash is also very tasty (as patisson is sometimes called in America). Let's join the global culinary culture.

Roasted

This is the most common recipe (see the article for photos of squash prepared this way).

Ingredients we need:

• 3 eggs;
• 2 squash;
• 5 tablespoons of flour;
• spices of your personal preference;
• a small amount of vegetable oil.

And you can use fresh herbs to decorate this simple and tasty dish.

How to cook

Start cooking:

1. Wash vegetables and peel.
2. Beat eggs with spices and s alt.
3. Cut vegetables into slices or circles.
4. Dip each piece in a mass of beaten egg and roll in flour. After that, fry in vegetable oil until soft and golden brown.
5. Don't forget to put them on a kitchen towel to remove excess fat from the squash.

The recipe, as you can see, is simple. Serve the dish to the table, sprinkling pieces of fresh chopped herbs mixed with garlic (you can use parsley, dill, and cilantro). Classic sour cream sauce goes well with them.

Recipe for delicious squash with tomatoes and garlic

Ingredients:

• 2 tomatoes;
• 4 squash;
• 100 grams Provence mayonnaise;
• fresh parsley;
• two cloves of garlic;
• s alt with spices.

Practical part:

1. Cut young vegetables into circles, season them with s alt and set aside for fifteen minutes.
2. Then dip them in wheat flour and fry them in a frying pan with vegetable oil (lots of fat).
3. Place the roasted vegetables on a large plate. Brush them with mayonnaise mixed with chopped garlic.
4. Top the design with fresh tomatoes, cut into thin circles. Then apply a layer of mayonnaise again.

Patissons fried with garlic and tomatoes are ready. It remains only to decorate them with fresh chopped herbs.

With sour cream

This squash recipe includes:

• 2 bulbs;
• 2 squash;
• carrot;
• 4 spoons of sour cream;
• vegetable oil;
• fresh greens.

Cook like this:

1. All vegetables are peeled and washed in cool water. We cut the carrots into thin slices, and the onions into half rings.
2. Squash cut into circles.
3. Fry the carrot slices in vegetable oil in a pan, after 3 minutes add the onion.
4. Adding squash.
5. Cooking a dish with spices and simmer over low heat until the vegetables are cooked, stirring occasionally.
6. In the final, put sour cream, stir everything again, turn off the burner and leave the dish for 10 minutes under a closed lid to properly infuse.

Recipe for squash with egg and cheese

Ingredients we need:

• 2 squash;
• a little breadcrumbs;
• 2 eggs;
• s alt;
• 100 grams of hard cheese;
• 100 grams of butter;
• fresh parsley.

Start cooking:

1. Pet the skin off the squash, then cut into thin circular slices and season with s alt.
2. In a saucepan combine grated cheese, butter, parsley and egg. Add s alt.
3. Distribute the resulting mixture into pieces of squash.
4. Cover the stuffing with another circle of this vegetable.
5. Dip in flour, then in egg and fry in oil in a heated frying pan on bothsides.

Greek

We will need:

• 50 grams ground walnuts;
• 10 grams of flour;
• 1 squash;
• pepper, coriander, s alt - to taste;
• lean oil;
• greens with mayonnaise.

1. Clean the squash from seeds and peel. Cut them into circles and sprinkle with spices.
2. Mix mayonnaise with walnuts.
3. Fry vegetables on both sides in oil, then cover and simmer until cooked.
4. Then put them on a plate, spread with mayonnaise sauce and sprinkle with fresh chopped herbs.

The squash dish is ready to eat.

Tip

For the execution of all the above recipes, only young vegetables should be used, weighing no more than 300-350 grams and with a diameter of up to 10 centimeters. It is desirable that they are aged for 5-7 days, for example, on the windowsill or on the balcony. So their taste and aroma will be revealed as much as possible.

Squash salad

Ingredients:

• 500 grams of squash;
• sugar - teaspoon;
• mayonnaise - 100-150 grams;
• tomatoes - 200 grams;
• greens, s alt, spices - to taste.

Patisson cut into pieces, dipped in boiling water, add a little sugar. Boil until tender, filter and cool. Put vegetables in a salad bowl, season with mayonnaise, sprinkle with dill and chopped tomatoes.

Stewed meats

Ingredients:

• squash - 300-400 grams;
• lean oil - 50 grams;
• fried meat - 100-150 grams;
• tomatoes - 2-3 pieces;
• pepper, s alt - according to individual preference.

The squash used in this recipe should not be older than 8-12 days. We cut them into pieces, mix with pieces of meat, stew, s alt, 20-25 minutes over low heat. Fry some additional sliced tomatoes. We put the tomatoes in the mixture, put in the form in the oven for 10-20 minutes. Cook over medium heat and serve sprinkled with pepper and lemon juice.

Boiled

Ingredients:

• squash - 250 grams;
• butter - 25 grams;
• table s alt.

Young 3-5 day old fruits, chopped and peeled, dip in hot s alted water and cook for 15-20 minutes with the lid closed. Throw them in a colander, put on a dish and pour olive oil. Optionally, sprinkle with breadcrumbs.

Fried squash in sour cream

Ingredients:

• squash - 250 g;
• butter - 25g;
• flour - 10 g;
• sour cream - 50 g;
• s alt, pepper.

Squash is cut into circles 1 cm thick, sprinkled with s alt, pepper and rolled in flour, fried until golden brown. Serve topped with sour cream or mayonnaise and sprinkled with crushed garlic.

With meat

Recipes for squash may include meat products. Ingredients per serving (multiply by number of eaters):

• squash - 150 g;
• meat (beef or lamb) - 120 g;
• rice - 30 g;
• onion - 20 g;
• oil - 5g;
• sour cream or mayonnaise sauce - 100 g;
• cheese - 5g;
• crackers, herbs, pepper, s alt.

Cut off the top of the fruit, remove the seeds and blanch the vegetable in s alted water for about three to four minutes. Saute the onion and pass it along with the meat through a meat grinder.

Rinse and boil rice, mix with minced meat, add s alt, pepper and mix. We stuff the patissons with meat and put them on a greased baking sheet, sprinkle with grated cheese, pour over with vegetable oil.

Bake for 50-60 minutes at 180°C in the oven. Bon appetit everyone!