Zucchini dishes: the best recipes

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

Zucchini contains vitamins and minerals that have a positive effect on the human body. Therefore, it is necessary to include this product in your daily diet more often. And so that the vegetable does not get bored, it can be prepared in a variety of ways.

Zucchini stew

Ingredients:

• Small zucchini - four pieces.
• Bulgarian pepper - two pieces.
• Tomatoes - four pieces.
• Parsley - bunch.
• Carrots - two pieces.
• Onion - two heads.
• Oil - fifty milliliters.
• Garlic - four cloves.
• S alt - a teaspoon.

Step cooking

Zucchini dishes are always tasty and very he althy. One of these is vegetable stew. Several types of vegetables are used for its preparation, but before proceeding with cooking, they must be prepared one by one. All ingredients according to the recipe for vegetable zucchini stew must be washed well. Let the water drain.

The next step in this lean zucchini recipe is slicing vegetables. Peeled carrots cut into thin strips, smallzucchini with peel - small cubes. Peel the red bell peppers from the seeds, cut off the partitions and chop into strips. Chop the onion into half rings. Cut ripe tomatoes into slices.

Next, you need to take a pot, pour oil into it and put on fire. When the oil is hot, put all the prepared vegetables into the cast iron at once and mix. Reduce heat, cover and simmer until fully cooked, remembering to stir, 25-30 minutes. While vegetables are being stewed according to the recipe for zucchini dishes, it is necessary to rinse a bunch of parsley under water and chop it very finely. Also peel the garlic cloves and finely chop them with a knife.

About ten minutes before the end of stewing vegetables, add parsley, garlic, s alt to the cast iron and mix well. Leave to brew under the lid for about twenty minutes, after which it can be served as a side dish to the main course. Vegetable stew prepared quickly and tasty according to the recipe from zucchini will become a frequent guest on the dining table. What other options are there for delicious dishes from this vegetable?

Zucchini pancakes

Required ingredients:

• Young zucchini - six pieces.
• Flour - two glasses.
• S alt - half a teaspoon.
• Eggs - four pieces.
• Garlic - four cloves.
• Ground pepper - two pinches.
• Oil - one hundred milliliters.
• Dill - 1/2 bunch.

How to cook pancakes

Zucchini pancakes are lush, fragrant and very tasty. For their preparation youngWash the zucchini under the tap, dry, grate on the smallest grater. Put the resulting mass into a bowl. Then rinse fresh dill under running water, shake off and chop as finely as possible. Remove the husk from the garlic cloves and pass through the garlic.

Ingredients for zucchini pancakes are ready. Now, in turn, add chicken eggs, dill, garlic to the mashed zucchini in a bowl. Add wheat flour, s alt, pepper and stir into a thin, homogeneous dough. Pour three tablespoons of oil into a frying pan (preferably with a thick bottom) and heat over a fire.

Using a tablespoon, spread the dough and fry for five to seven minutes on both sides until golden brown. Cooked soft pancakes flavored with garlic can be served with sour cream or sauce - to your taste.

Marinated zucchini appetizer

Product List:

• Zucchini - 4 pieces.
• Red pepper flakes - 10 pieces.
• Olive oil - 12 tablespoons.
• Dill - ten branches.
• S alt - dessert spoon.
• Honey - 4 tablespoons.
• Black pepper - two pinches.
• Vinegar 9% - 3 tablespoons.
• Garlic - 3 cloves.

Cooking process

This savory appetizer belongs to zucchini dishes. It is prepared quite simply, it turns out very tasty. Zucchini for snacks should be selected in a small size, be sure to wash and pat dry with a paper towel. Next, using a vegetable peeler, cut into thin strips, fold intobowl, s alt and leave for 40 minutes. During this time, you need to prepare the marinade.

Rinse dill sprigs and chop finely. Peel the garlic cloves and push through the garlic cloves. Then, in a separate bowl, mix olive oil, black pepper, honey, garlic, vinegar, dill and red pepper flakes.

After 40 minutes, drain the resulting juice from the zucchini. Pour the strips with the prepared marinade and place in the refrigerator for three hours. While the zucchini is pickling, they need to be mixed several times.

Put the savory and flavorful zucchini appetizer onto a plate and serve with the main course.

Zucchini rolls with cheese

List of ingredients:

• Young zucchini - one kilogram.
• Hard cheese - one hundred grams.
• Eggs - three pieces.
• Mayonnaise - five tablespoons.
• Processed cheese - two hundred grams.
• Dill - five branches.
• Ground pepper - a quarter of a teaspoon.
• Garlic - two cloves.
• S alt - a teaspoon.
• Oil - fifty milliliters.
• Parsley - a few branches.

Step by step recipe

Zucchini dishes are often included in the daily diet. There are a wide variety of recipes. If you do not know what to cook from zucchini, we suggest making delicious and original rolls. To make the dish brighter when ready, it is recommended to take zucchini of different colors - green and yellow.

First you need to boil chicken eggs. To do this, place them in a small saucepan, pour coldwater and put on fire. After boiling, cook over low heat for 7-8 minutes. Drain the boiling water and pour cold water into a saucepan. When the hard-boiled eggs have cooled, remove the shells from them. Rinse fresh dill and shake off excess liquid.

Young zucchini also need to be washed well and dried with a towel. Grate melted and hard cheeses on a medium grater. Grate boiled eggs too. Finely chop the dill. Pass the garlic cloves through the garlic press. Put all these ingredients in a suitable dish and add s alt, mayonnaise and ground pepper to them. Mix thoroughly and set the filling aside for a while.

Now you need to prepare young zucchini. With a sharp knife, cut them lengthwise into thin strips. Heat a large frying pan with vegetable oil over a fire and fry the strips of zucchini on one side and the other until they are browned. The product absorbs oil during frying, so it must first be laid out from the pan on paper towels, and only then transferred to a plate.

The filling and zucchini are ready, now you need to form rolls from them. Put a teaspoon of filling on the plates of fried zucchini and roll up the rolls. Arrange on a beautiful flat dish and garnish with fresh parsley leaves on top. Delicious zucchini rolls are ready to serve.

Zucchini soup

Required products:

• Young zucchini - one kilogram.
• Milk - two glasses.
• Potatoes - two pieces.
• Cream cheese - four tablespoonsspoons.
• Carrots - two pieces.
• Water - four glasses.
• Onions - two pieces.
• Dill - half bunch.
• Garlic - three cloves.
• S alt - dessert spoon.
• Oil - thirty milliliters.
• Crackers from white bread.

Cooking soup

For proper preparation, we will use the recipe for zucchini puree soup. First you need to peel the onion heads and garlic cloves. Then finely chop with a knife. Next, take a pan with a thick bottom, pour oil into it, put the onion and garlic and sauté over medium heat until transparent. The next foods to add to the pot are potatoes and carrots. They need to be peeled, washed and cut into cubes. Stir and continue to sauté.

Wash young zucchini well, but you do not need to cut the peel. Cut into cubes and send to the pan. Saute all vegetables for another five minutes. Pour four cups of boiled hot water into the pan, s alt and pepper. After boiling, cook over medium heat for 20-30 minutes, checking the readiness of vegetables.

Then remove the pan from the heat and chop all the vegetables with a blender. Return the container with pureed mass to the fire, pour in two glasses of boiled hot milk and add soft cream cheese. Stir until it dissolves completely. After boiling, the fire must be turned off. Cover and leave to infuse.

During this time, you need to cook croutons for mashed soup. Cut white bread into slices and brush with refined oil. Cut into small cubes and arrangeon a baking sheet lined with parchment paper. Place in oven and dry until golden brown. Divide the zucchini soup prepared according to the recipe into bowls. Put some croutons on top and sprinkle with chopped fresh dill.

Sauteed zucchini

List of ingredients:

• Zucchini - 700 grams.
• Onion - 300 grams.
• Carrot - 500 grams.
• Tomatoes - 5 pieces.
• Garlic - 5 cloves.
• Oil - 100 milliliters.
• Ground pepper - a couple of pinches.
• Bay leaf - 4 pieces.
• Dill - 1/2 bunch.
• S alt - tablespoon.

Cooking recipe

If the question arises of what to cook from zucchini, we offer a recipe for a delicious and he althy dish: vegetable sauté. As always, before you start cooking, all products must be prepared.

Wash zucchini well, dry and cut into medium-sized pieces. Peel the carrots, rinse well, dry and chop into cubes. Chop the peeled onion into thin half rings. For sautéed zucchini, tomato must be mashed. Wash ripe red tomatoes, cut into two parts and rub through a grater without peel, it must be discarded. Remove the husk from the garlic and cut into small pieces with a knife.

The next step is heat treatment. Pour oil into a saucepan and heat well. First, fry the carrots for five minutes, stirring constantly. Next, put onions, mix and also fry for five minutes. Then pourtomato puree, stir again and, having covered and reduced the heat, continue to simmer the vegetables for twenty minutes.

Put zucchini in a saucepan, add spices: bay leaf, s alt and ground pepper. Once again, mix well and leave the vegetables to stew under the lid for twenty minutes. About five minutes before the end of cooking, add chopped dill and garlic. Tasty and he althy zucchini saute is a good side dish for meat, but it is also served as an independent dish.

Zucchini boats with stuffing

Product list:

• Medium zucchini - 3 pieces.
• Minced meat - 300 grams.
• Champignons - 150 grams.
• Carrot - 120 grams.
• Hard cheese - 150 grams.
• Dill - 30 grams.
• Onion - 150 grams.
• Oil - 3 tablespoons.
• Ground pepper - 3 pinches.
• S alt - 1/2 teaspoon.

Cooking

For this original zucchini dish, it is advisable to purchase young ones when they are still juicy and without seeds. They need to be washed and dried well. Then divide lengthwise into two parts. Using a small spoon, carefully peel each half, so as not to damage the peel, from the pulp. As a result, halves of zucchini look like boats. The next step is to prepare the filling.

Carrots should be peeled with a special knife, washed, blotted with a napkin and passed through a grater with small holes. Peel the onion and cut into cubes. With champignonsremove the caps and also cut into cubes. Put all prepared ingredients for zucchini boats into a frying pan heated with oil. Fry for about ten minutes, stirring over low heat.

When the vegetables are soft, sprinkle them with ground pepper and s alt. Stir and fill the zucchini boats with the prepared stuffing. Now you need to prepare minced meat, which can be any, at your discretion. Put it in a bowl, sprinkle with ground pepper and s alt to taste, and add finely chopped fresh dill. Mix and shape the minced meat into balls the size of a walnut.

How to cook zucchini boats in the oven? The next step is to lay a sheet of parchment on a baking sheet, spread vegetable boats on it. Put three meat balls on top of the filling. Place the tray in the oven. Boats will be prepared for approximately 35 minutes at a temperature of 170 degrees. After 25 minutes, you need to remove the baking sheet from the oven and sprinkle with grated cheese each boat with filling and meat balls.

Return the pan to the oven and continue baking for another ten minutes. The cheese should melt well. After cooking, arrange the stuffed zucchini boats on portioned plates and serve immediately while still hot. Despite the simplicity of preparation, this dish is very tasty and quite nutritious.

Marinated zucchini for the winter

Ingredients per 3 liter jar:

• Zucchini - nine pieces.
• Hot pepper - one piece.
• Garlic - ten cloves.
• S alt - three tablespoons.
• Vinegar nine percent - three hundred milliliters.
• Dill - one bunch.
• Clove - teaspoon.
• Sweet peas - dessert spoon.
• Sugar - three tablespoons.
• Parsley - one bunch.
• Black peas - dessert spoon.
• Bay leaf - three pieces.

Cooking according to the recipe

Before you start preserving zucchini, you must first prepare all the ingredients. Peel the garlic cloves and cut into pieces. Rinse dill and parsley well and chop. Wash the zucchini and cut off both sides of the edge. Wash the jar with hot water with the addition of baking soda, and then sterilize with the lid.

Put chopped greens, garlic, bay leaf and hot pepper on the bottom of the container. Cut the zucchini into half rings and fill the jar with them to the top. Then add cloves, as well as allspice and black peppercorns. Pour vinegar and sprinkle with sugar and s alt. Boil water in a kettle, pour boiling water into a jar and close the lid.

Next, you need to take a pot, in which the jar will fit two-thirds in height, and put an old small towel on the bottom. Place a jar of zucchini in a saucepan, pour hot water over it and sterilize for thirty minutes. Then carefully remove the glass container from the pan and cork the lid. Turn the container over with the contents and wrap it with a blanket. Leave in this position until completely cooled. After that, you can transfer the pickled zucchini to the pantry.

Zucchini cooked in soy sauce

What you need:

• Young zucchini - four pieces.
• Soy sauce - one cup.
• Onions - three pieces.
• Starch - two tablespoons.
• Ginger root - 2 cm piece.
• Oil - four tablespoons.

Cooking

Steamed young zucchini is an incredibly tasty dish that does not require special knowledge and virtuoso skills from the chef. First you need to peel and chop the onion. Washed zucchini cut into medium cubes. Peel the ginger, finely chop. Heat a frying pan with oil over a fire and place the onion in it. Fry for ten minutes and add cubes of zucchini. Stir and fry over low heat for fifteen minutes. After sprinkle with chopped ginger, leave on fire for a few more minutes.

In a bowl combine soy sauce with starch and stir well. Pour the sauce over the fried zucchini and simmer for five minutes. When the sauce thickens a little, turn off the heat and cover the pan with a lid. Leave for ten minutes. Zucchini in soy sauce is ready to eat.