How to cook zucchini: recipes

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

People who do not adhere to any of the known food systems often do not understand vegetarians. Their opinion is that tasty zucchini can only be cooked in combination with meat. In the worst case, fried ones are suitable, with sour cream and garlic sauce. Everything else seems tasteless to them, despite the fact that they do not even try to taste these dishes. In fact, vegetarian cuisine uses this vegetable in such a variety of ways that the question "how to cook zucchini this time?" does not occur at all. This article provides irrefutable evidence that even from a simple zucchini, making a lot of great dishes is not a problem.

What can you cook with zucchini?

This modest vegetable is good because it has a neutral taste, so it absorbs the aroma and flavor of the neighboring ingredient or set of spices used in the dish. This makes it possible to cook the same vegetable in such a variety of ways that you are amazed! For example, this:

• A stew made from a wide variety of vegetable combinations.
• Casps, vegan lasagna and muffins.
• Salads and appetizers made from raw and lightly fried zucchini.
• Jam.
• Caviar, pate andjust vegetable mix for sandwiches or pita bread;
• Flats, pancakes and even bread based on chopped zucchini;
• Preservation for the winter - here the field of food delights expands even more.

Is the question of how to cook zucchini still relevant? Then it is worth considering some recipes in more detail.

Steady with zucchini and other vegetables

Everyone knows how to cook stew with zucchini and meat, rice and other ordinary things. But the summer vegetable stew, which vegans love so much, is no worse, but several times he althier, and it has significantly fewer calories.

For cooking you will need:

- carrots, zucchini, onions, bell peppers - 2 each

- three tomatoes;

- four large potatoes or six smaller ones;

- 5-6 tbsp. spoons of vegetable oil;

- 1/3 tsp each of asafoetida, black pepper and coriander;

- s alt to taste;

- each a small bunch of fresh parsley and dill.

How to cook?

The onion is chopped into thin half rings and sautéed in two tablespoons of oil until the color changes slightly, then carrots, coarsely grated or cut into cubes, are added to it. After five minutes of heat treatment, sweet peppers, cut into strips, should be added to the vegetables, and after the same amount of time, tomatoes, cut into cubes or thin slices. In a separate frying pan in the remaining oil, calcine all the spices for 15-20 seconds, then add the zucchini, cut into small cubes, and fry, stirring until lightblush. Put the contents of both pans in a saucepan or a saucepan with a thick bottom, add peeled potatoes, cut into cubes, s alt and pour in one glass of clean water. If you like the stew to have a lot of sauce, then add more water, at your discretion. Put the dishes on the stove, and when it boils, make the fire smaller and simmer the vegetables until the potatoes are ready. Five minutes before the end of the process, add finely chopped greens to the stew and mix well.

Vegetable muffins: recipe with photo

Cooking zucchini in the oven with vegetables available: carrots, pumpkin, potatoes, celery root can be used.

All vegetables are rubbed on a coarse grater in equal proportions, for every 400 grams of mass you should take one egg, 100 grams of hard cheese and 4 tbsp. tablespoons of wheat flour, but before mixing the grated vegetables with other ingredients, they should be lightly squeezed out with your hands to remove excess liquid. Next, add s alt and spices to taste, it is recommended to add a little grated nutmeg and oregano, as well as baking powder for dough. When the vegetable dough is mixed, place it in silicone cupcake molds and bake in the oven at 180 degrees for 30-40 minutes until cooked.

Raw food salad

How to cook zucchini without heat treatment so that it is exquisitely tasty, raw foodists are perfectly aware. Anyone who has tried their dishes is surprised to note that they are especially tasty and not at all banal, as is the case with ordinary food.

To prepare such a salad, you need to cut one young zucchini into very thin circles, sprinkle with a teaspoon of s alt and leave for half an hour, while doing dressing. Mix 2-3 tbsp. tablespoons raw oil with 2 tbsp. tablespoons of apple cider vinegar, add two teaspoons of honey and three finely chopped cloves of garlic and a little finely chopped dill. When the time for the zucchini to mature is over, we squeeze them out and pour them over with a fragrant dressing, to which those who wish can add a pinch of hot pepper - then the salad will taste like spicy Chinese cuisine.

Marinated zucchini

First of all, we prepare the marinade. To do this, you need to mix two tbsp. tablespoons of vegetable oil with one spoon of apple cider vinegar and 1 tsp. honey, add a pinch of s alt and black pepper. Next, add a small handful of very finely chopped dill and three chopped cloves of garlic. No need to heat the marinade!

Three small zucchini are cut into slices with a vegetable cutter and lightly sprinkled with s alt, leave for half an hour. Next, move the zucchini into a colander and very lightly press with your hand to remove the resulting liquid. It is not necessary to crush and squeeze the vegetable with effort. Next, mix the slices and marinade, cover the dishes with a film and place in the refrigerator for two to three hours. After that, you can already eat them, enjoying a light taste. This cooking method is also often used by raw foodists when they want spicy, because, as it was noted, this dish does not have heat treatment.

Zucchini stuffed with rice

Zucchini prepared according to a vegan recipe, that is, without using animal products (sour cream, eggs and cheese).

1. Boil until half cooked one hundred grams of rice, it is better to use basmati.
2. 800 grams of zucchini cut into columns no more than five cm high. We clean the middle, but not completely, so that the stuffing does not fall out during stuffing.
3. Lightly fry a large onion in two tablespoons of oil and add pieces of zucchini to it, choosing medium in size. Then cut two or three medium tomatoes into small pieces and add to the vegetable mixture, stirring, continue to simmer. You should also add one bell pepper in cubes and spices to taste: it can be a mixture of Provence herbs, oregano, turmeric with black pepper. The choice of spices is very individual, so you need to focus on your taste preferences.
4. After five minutes of stewing with spices, add rice, mix and fill the previously prepared zucchini with minced meat. We place them on a baking sheet or a round baking dish, add water to cover the zucchini by 2/3, cover the form with foil on top so that the vegetables do not burn and place in the oven for 40 minutes. The oven temperature is 180 degrees.

In the same way, you can cook zucchini in a double boiler. Stuffed vegetables are usually served with fresh cut vegetables or vegan mayonnaise, or crumbly mashed potatoes can also be served.

Vegetable pancakes

Everyone knows how to cook pancakes from zucchini, but pancakes fromthem - it's something special! Rub 3-4 zucchini on a fine grater, after removing the skin and mix with four eggs. Sprinkle with s alt and black pepper to taste and mix thoroughly. In a separate bowl, mix half a glass of sour cream and an incomplete glass of fresh milk and then add them to the vegetable mass. We process the mass well with a blender, and at the end we add flour, the approximate amount is up to one glass, but we follow the dough - it should be like on ordinary pancakes: not too liquid, but not thick either.

At the very end add 2-3 tbsp. tablespoons of vegetable oil and mix again. We bake like ordinary pancakes in a pan and serve with sour cream or spicy sauces.

Another option

If you replace half of the dose of zucchini from the previous recipe with the same amount of pumpkin or carrots, you will get even more delicious pancakes with an amazing orange tint and a dough richer in vitamins. These pancakes can be wrapped in vegetable pate, hummus, guacamole, or simply eaten with a dollop of ketchup.

Jam

Everyone knows how to cook zucchini with vegetables, but sweet and fragrant jam from such a nondescript vegetable is nonsense! In fact, this jam has long been prepared by lovers of non-standard winter preparations, and it contains only three ingredients:

- zucchini - 2 kg;

- lemon - 2 pcs.;

- 2 kg of granulated sugar.

For cooking it is necessary to take young fruits, without formed seeds. Cut them into small cubes. Lemon along withpeel also cut into cubes, but very small. Boil syrup: for every kilogram of sugar, you need to take half a glass of water, and when it boils, put prepared zucchini in it. When the mass boils again, add the lemons and boil the jam over medium heat for forty minutes. The smell in the kitchen will be incredible and all households will definitely come running to find out what kind of magical dish is being prepared.

Transfer hot jam from dry, sterilized jars and roll up with tin lids. Let it brew for a couple of months in the pantry so that the zucchini is saturated with aromas as much as possible and then, one day, surprise everyone with an unusual delicacy.

Potato Casserole

Now cooking zucchini in the oven according to a recipe from America, where this dish is called "Caserol", although the French have a similar version called "potato gratin".

To prepare this dish you need:

• Cut into thin circles 0.5 kg zucchini.
• Cut two onions into the thinnest rings.
• Mix them in one pot and, adding a mixture of Italian herbs (to taste), s alt, mix everything carefully, trying not to damage the cut.
• 300 grams of high-quality processed cheese, cut into strips starting from a narrow edge and mixed with vegetable mass.
• Add to the mixture 2-3 tbsp. tablespoons of vegetable oil and put the stove on the fire. It is necessary to wait for the cheese to start melting - then turn off the stove, and add three beaten eggs to the vegetable mass.

Move into a greased moldthe resulting dough and send it to the oven, heated to 180 degrees. Bake until cooked, and the time will depend on how deep the dish was chosen for baking: a thinner casserole will cook faster.