A simple zucchini dish. Dishes from zucchini - an amazing combination of delicate taste and low calorie content

01.12.2020

There are countless zucchini recipes. This product is so versatile that you can make various snacks, full meals or light salads from it. And all this will give you a lot of vitamins and pleasure while eating. Choose your favorite recipe and start creating! 🙂

Cooking:

The recipe is too simple, but very zucchini are very tasty. Cut young vegetables into slices, salt a little and let stand for about 10 minutes. Then two options are possible. You can fry by rolling in flour and chopping it well so that the zucchini does not stick to the pan. But now, during high technology, there are pans with a special coating.

Garlic sauce:

Frankly, she always adjusts to the number of zucchini, so there will be no most accurate recipe.

For two medium zucchini, I take 3 large cloves of garlic. I cut it finely and throw it into a mortar (you can also grate it on a fine grater or rub the chopped cubes with the plane of a knife).
In a mortar I add a pinch of salt, a pinch of ground black pepper, 1 teaspoon of vinegar, 1 tsp. without a pile of sugar. And I grind everything well until a homogeneous mass. I taste and add salt, vinegar or sugar to taste.
Fry the zucchini in a small amount of vegetable oil until golden brown.
I remove it from the pan and immediately put a third or a quarter of a teaspoon of gravy on each hot circle, and spread it all over the circle.
I put the next fried zucchini on top and grease it in the same way. You can sprinkle with finely chopped dill.

Ingredients:

2 - 3 young zucchini
300 g of meat (can be in any scenario - pork, beef, mixed minced meat, chicken and even fish)
1 bulb
1 - 2 slices of white bread (optional)
1 egg
salt, pepper, garlic (optional)

For batter:

flour - 2 tablespoons
1 - 2 chicken eggs
2 - 3 teaspoons of milk
salt pepper

Cooking:

Cut the zucchini into circles 1.5 - 2 cm thick. If necessary, cut off the peel (if the peel is young and thin, you can not cut it off).
Cut out the centers. If desired, they can be used for minced meat - just remove the seeds and turn with meat and onions.
For the filling, any minced meat is suitable. You can cook it according to any of your recipes, or you can, for example, like this. Soak white bread in milk and then squeeze. Turn the meat, onions and bread in a meat grinder into minced meat. Beat in the egg, add salt, pepper and mix everything well until smooth, and then beat it so that the minced meat comes together in a single lump.
Cover the minced meat and put it in the refrigerator for 30-40 minutes to brew. If there is no time, you can cook right away.
Fill the middle of the zucchini circles with minced meat. Seal.
For the batter, beat the eggs with a little milk, salt and pepper. Roll each circle in flour. Dip in egg mixture.
Fry in hot vegetable oil until browned and cooked.
Since zucchini is filled with raw meat, fry over medium heat so that it has time to reach readiness. After frying, it is advisable to cut one of the zucchini and check the filling. If it is damp, you can bring it to full readiness in the oven, microwave, or put all the fried zucchini in a pan and sweat a little over low heat under the lid.

Egg Mix Ingredients:

3 eggs
3 table spoons of milk
1 table spoon of sour cream (or mayonnaise)
1 table spoon of flour
50 g cheese (grate)
salt, pepper, a dash of curry

Cooking:

Cut the zucchini into thin rings, put in a greased form with a fan.
Onion finely, pour over the zucchini, pour over the egg mixture.
Bake at 200 for 25 minutes (until golden brown). Cool, cut.

Fried zucchini appetizer is very popular and loved by many. The very appetizing appearance of this appetizer allows us to decorate even the festive table with it, not to mention weekdays. For its preparation, it is better to use young zucchini without large seeds.

Ingredients:

medium zucchini 1 piece (it turns out about 15 rings)
tomatoes 2 pcs
carrot 1 piece (130 g)
hard cheese 130 g
garlic to taste
mayonnaise
greenery

Cooking:

Cut the zucchini into rings, salt and leave for 10 minutes
Cut tomatoes into rings.
Drain liquid from zucchini, roll in flour and fry on both sides until golden brown.
Grate carrots and cheese on a fine grater.
Mix cheese with carrots, squeeze garlic, mix with mayonnaise.
Put the fried zucchini on a dish, top with a tomato and cheese-carrot salad. The snack is ready. It remains only to decorate it with greenery.

5. Super rolls of zucchini with chicken meat

Ingredients:

young zucchini (or zucchini) - 2 pcs.
chicken breast fillet - 1 pc.
garlic - 2 cloves
hard cheese - 50 g
prepared paprika sauce (not spicy)
a few basil leaves
salt, black ground pepper
olive oil

Cooking:

Wash the zucchini and cut into strips of about 0.5 cm.
Line a baking sheet with parchment paper, arrange the zucchini, brush with a little olive oil and salt. Put in an oven preheated to 180 degrees for 5-7 minutes so that the zucchini become softer and better rolled up.
Cut the chicken fillet into thin longitudinal strips, beat off a little, salt and pepper.
Add garlic, stir and leave to marinate a little.
Put strips of chicken meat on prepared zucchini, sprinkle with cheese, basil, add a little sauce.
Twist zucchini rolls with chicken meat, chop them with skewers and bake at 180 degrees for 25 minutes.
Zucchini rolls with chicken meat are ready.

To prepare this blank for the winter, it is advisable to use only strong and young zucchini. You should not peel them from the peel, and if you cut the zucchini into strips, then cut the other vegetables present in this appetizer into strips too. If you cut the zucchini in circles, then cut everything in circles too. This makes it more beautiful. Although, in principle, this is a matter of taste for every hostess.

It will be convenient and beautiful if you use a Korean carrot grater. Be sure to cut and mix all the vegetables for Korean-style zucchini, let them stand so that the marinade fills each piece with the unique flavor of Korean cuisine. A tasty and spicy appetizer, smelling of spices and herbs, will make your table much more appetizing in winter. Even with ordinary potatoes, such Korean-style zucchini will be “tucked into both cheeks”.

Ingredients:

young strong zucchini - 2.5 kg.
onion - 0.5 kg.
carrots - 0.5 kg.
sweet pepper - 5 medium
garlic - 200 g.
different greens (dill, cilantro, celery, parsley) - as much as you want

For marinade:

vegetable oil - 1 cup
sugar - 1 cup
vinegar 9% - 150 ml.
salt - 2 tbsp.
seasoning for carrots in Korean - 2 packs

Cooking:

To prepare the marinade, simply mix its ingredients.
Grate zucchini and carrots on a Korean carrot grater or cut into thin strips - as you like. You can also cut the vegetables into small pieces.
Sweet pepper and onion cut as you like.
Mix the chopped garlic and finely chopped greens with all the vegetables.
Pour our dish with pre-prepared marinade, mix again and let it brew for 3-4 hours.
After this time, we lay out the snack in clean, dry jars and sterilize: liter jars for half an hour, half-liter jars for 15 minutes. Everything.
Roll up, let cool without turning the cans. You can store Korean-style zucchini both in the pantry and in the cellar - they are not “finicky”.

Ingredients:

400 grams of zucchini
100 grams of cheese
2 eggs
100 grams of sour cream
0.5 teaspoon of slaked soda
150 grams of flour
greenery
0.5 teaspoon salt
pepper

Cooking:

Grate zucchini, squeeze well.
Cheese is very finely chopped or grated, cut greens.
Mix soda with sour cream, leave for 5 minutes, add eggs, salt, pepper, beat with a fork, add flour, mix.
Then put cheese, zucchini and greens there, mix and pour into a small diameter mold (grease).
Bake for 40-50 minutes at 180 degrees.

Ingredients:

2 young zucchini (about 400 g)
1 cup sifted flour
3 eggs
1 tsp baking powder
a tomato
dill greens
grows. butter

Cooking:

Grate zucchini on a coarse grater, add eggs, herbs, flour, mix, salt.
Lubricate the form generously with vegetable oil, put the mass on top of the tomatoes and grease everything with yolk.
Send to the oven preheated to 180 degrees, bake until tender (about 30 minutes).
Then sprinkle with cheese and send for another five minutes in the oven.

Ingredients:

4 small zucchini
2 eggs
200 gr mayonnaise
100 gr cheese
2 large carrots
2 onions
garlic, salt. pepper - to taste
flour in the amount of the required share of bringing to the consistency of the dough as for pancakes
2 tomatoes

Cooking:

Wash and clean the zucchini.
Grate on a coarse grater, salt, pepper and let stand for a while until the zucchini secrete juice.
Then squeeze them, add eggs and flour.
Fry the cakes in a preheated pan with a little addition of grow. oils.

Filling:

Finely chop the onion, grate the carrots on a coarse grater. Fry until soft.
In a separate bowl, mix mayonnaise with garlic and dill.
Cheese grate in advance.
Cut the tomatoes into thin circles. They can also shift the layers of the cake.
While the next cake is fried, we spread a layer of mayonnaise with garlic and herbs on the finished one, spread the onion and carrot filling, lay out the tomato circles, sprinkle with grated cheese.
Next, you need to cover with a ready-made hot cake. So repeat with each layer. The cheese melts from the freshly baked crust and holds the cake together.

Ingredients:

zucchini - 2-3 pcs. medium size, about 300 g
egg - 1 pc.
garlic - 3-4 cloves
flour - about 100 g
salt - to taste
vegetable oil - for frying

Cooking:

We rub the zucchini together with the peel on a grater (because zucchini are young and their peel is very thin).
There is a lot of water in zucchini, so we squeeze them out of excess liquid, otherwise the pancakes will spread and you will have to add excess flour.
Squeeze the garlic (it gives the dish a special taste and aroma).
We drive in one egg, salt to taste. If after that there is still excess liquid, carefully drain it too.
Add flour and stir to make a dough like for pancakes - thick.
We spread the pancakes with a spoon on a preheated pan with vegetable oil, lightly press them down and fry until golden brown on both sides.
We serve pancakes on the table, decorated with fresh dill, with an estimate. They can be eaten both warm and cold.

Bon Appetit!

Zucchini is a versatile product from which you can cook dozens of different dishes. This tender-fleshed vegetable has a neutral flavor and pairs well with other ingredients. And properties such as low calorie content and saturation with microelements, vitamins and fiber put it in a leading position in dietary nutrition.

However, in order to make dishes from these healthy vegetables as tasty and pleasing to the eye as possible, you need to know how to cook zucchini correctly, as well as which fruits to prefer for a particular recipe.

Salads with zucchini

Zucchini can be added to salads both raw and after heat treatment (fried or boiled). If the recipe requires raw zucchini, it is desirable that these be small young fruits.

Salad of fresh zucchini with cucumber and apple

To prepare such a salad, you need to take a fresh young zucchini, cut it into rings (or cubes) and pour boiling water for a few minutes. Then put the steamed vegetable in a salad bowl, add chopped cucumber, grated green apple and chopped garlic to taste.

Before serving, sprinkle the salad with dill and season with vegetable oil.

Korean zucchini salad

The recipe for another interesting vegetable salad, in which zucchini are placed raw, is presented in the following video.

To prepare it you will need:

1 kg of peeled young zucchini;
two halves of large yellow and red bell peppers;
half a large raw carrot, chopped on a grater;
3 cloves of garlic;
three sprigs of green onions;
1.5 tsp with a slide of salt;
vegetable oil;
vinegar or acetic acid;
1 st. l. Sahara;
ground coriander (about 1 tsp);
ground red pepper (about 0.5 tsp).

How to fry zucchini?

Fried zucchini is the simplest and at the same time a wonderful quick dish that can be served both on its own and as a light side dish for fish or meat.

To prepare fried zucchini you will need:

1 medium zucchini
sunflower oil,
flour, salt and spices.

Zucchini must be peeled and cut into rings of medium thickness. Then roll the resulting vegetable rings in flour mixed with salt and spices, and fry on both sides in a pan in sunflower oil until a golden crust forms.

Ready-made zucchini can be poured on top with garlic-sour cream sauce, which will add a special piquancy to the finished dish.

How to bake zucchini in the oven?

Baked zucchini can be called one of the most delicious, low-calorie and easy-to-cook dishes. We bring to your attention a few simple recipes in a hurry.

Zucchini baked with tomatoes

To bake zucchini with tomatoes and cheese you will need:

3 medium sized zucchini
3 tomatoes
100 grams of any cheese,
100 grams of mayonnaise,
1 head of garlic
salt, seasonings to taste.

Zucchini must be thoroughly washed, peeled and cut into rings 5 mm thick. Lubricate a baking sheet with vegetable oil and spread the zucchini rings on it at a small distance from each other.

Next, prepare the sauce of mayonnaise, cheese and garlic. To do this, grate the cheese on a coarse grater, finely chop the garlic cloves, and mix all this with mayonnaise. The prepared sauce should be greased with each circle of zucchini.

Then put tomato rings on top of the zucchini, soak again with cheese-garlic sauce and sprinkle with the rest of the grated cheese. Bake zucchini in an oven preheated to 180 degrees for 25-35 minutes until a delicious crust forms.

Zucchini with sour cream sauce

In order to cook zucchini with sour cream sauce, you will need the following ingredients:

2 small zucchini,
a few cloves of garlic
chopped dill and parsley (1 tablespoon each),
1 cup thick sour cream
200 grams of hard cheese,
salt, spices, vegetable oil.

Pre-peeled zucchini should be cut into cubes and put in a plastic bag. Pour salt (to taste), spices, parsley and add a little vegetable oil there. Then shake the bag several times to mix all the ingredients together.

Put the resulting mixture on a baking sheet, pour garlic-sour cream sauce on top and sprinkle with finely grated cheese. We send the baking sheet to the oven, heated to 220 degrees, for 40 minutes. The finished dish, if desired, can be decorated with dill and parsley.

Stuffed zucchini

As a filling for the preparation of stuffed zucchini, meat filling is most often used. However, zucchini stuffed with vegetables are no less tasty and healthy.

You can cook dishes from zucchini with minced meat both in the oven and in a regular frying pan. The shape of zucchini for filling with stuffing is also very diverse: you can cut “boats”, rings, columns out of them, or just stuff whole vegetables.

Before you cook stuffed zucchini, you need to choose the right fruits for stuffing. It is better to give preference to young vegetables of small size - they have a thin peel, which acquires a delicate taste during heat treatment.

A simple recipe for cooking zucchini stuffed with meat stuffing provides for the following ingredients:

5 small young zucchini
300 grams of minced meat,
1 cup rice
onion, carrot and tomato (1 pc.),
bunch of parsley,
salt, spices, vegetable oil.

We will prepare zucchini as follows:

Initially, you need to cut the fruit into three parts and boil for several minutes in salted water.
Then remove the pulp from the zucchini and cut it into small pieces.
To prepare the filling, the pulp of zucchini, carrots and onions are fried in sunflower oil. Then boiled rice is added to this mass and put to simmer on a slow fire.
After 10 minutes, add minced meat, chopped tomato, spices, a little water and continue to simmer for another 10-15 minutes.
When the filling is ready, fill the whole zucchini with the resulting mixture, spread on a baking sheet and bake in the oven for 50 minutes at a temperature of 190 degrees.

To cook zucchini with minced cheese in the oven, you will need:

3 zucchini,
breadcrumbs (4 spoons),
100 grams of cheese
4 garlic cloves,
sprigs of parsley and dill (for decoration).

Washed zucchini is cut lengthwise into 2 parts and the core is selected - a form for stuffing in the form of a “boat” is obtained. Then the pulp is mixed with garlic, breadcrumbs and grated cheese (a small part of the cheese should be left for sprinkling).

The resulting mixture should be filled with zucchini boats and sprinkle with cheese on top. Put all this on a baking sheet, previously sprinkled with breadcrumbs, and send it to a preheated oven (up to 200 degrees) for exactly an hour.

Cooking zucchini in a slow cooker

Stewed zucchini with vegetables is an ideal dish for cooking in a slow cooker. These vegetables form a particularly successful combination with carrots, onions, bell peppers and garlic.

Braised zucchini with beans

Ingredients:

zucchini, carrots, onions, tomatoes (1 pc.),
egg - 1 pc.,
1 jar canned beans
sour cream - 200 grams,
cheese - 100 grams,
sunflower or olive oil,
salt, pepper, herbs.

You can prepare zucchini with beans as follows:

Zucchini, tomato and onion are cut into cubes, and carrots and cheese are rubbed on a coarse grater. The egg is lightly beaten and mixed with sour cream.
Zucchini, onions and carrots are laid out in the multicooker bowl and the “frying” mode is turned on for 15 minutes.
Then add tomatoes and beans to the vegetables, pour sour cream sauce on top and cook for another 45 minutes in the “stewing” mode.
10 minutes before readiness, sprinkle the dish with grated cheese and finely chopped herbs.

Delicate zucchini casserole

Another unusual zucchini dish that can be easily and simply prepared using a slow cooker.

Casserole Ingredients:

1 medium zucchini
2 eggs,
1 medium tomato,
sour cream,
milk,
some white flour
salt and spices (to taste).

The cooking process of this dish is described in detail in the following video:

How to store zucchini for the winter?

Freezing young fruit

Zucchini frozen for future use can be a great alternative to fresh fruits in the winter: you can also fry delicious ones from them, cook caviar, stew or add to soup.

Even after defrosting, these vegetables retain their beneficial properties and taste. But what is the right way to freeze them?

More than just:

young zucchini must be thoroughly washed and peeled,
cut into cubes or rings,
Place in a clean freezer bag and place in the freezer.

If you decide to cook them in the cold winter, it will be enough to get them out of the freezer and, without even defrosting them, add them to the right dish or fry them in a pan.

Freezing stuffed semi-finished products

Similarly, you can freeze for future use and stuffed zucchini. To do this, you just need:

stuff raw, peeled zucchini with minced meat or vegetables according to one of the recipes above (or any other);
put them in a freezer bag
put in the freezer.

When their time comes, it will be possible, without defrosting, to put them on a baking sheet and bake in the oven.

canning

Another win-win option to deliciously cook zucchini for the winter is canning. Salad, lecho, sauté, adjika or an appetizer, carefully prepared by your hands during the vegetable season, will be the highlight of the New Year or holiday table and a pleasant memory of the past summer.

You will find an interesting and very simple recipe for preparing a winter snack of zucchini and eggplant in the following video clip:

Breaded zucchini sticks

Butter-fried zucchini breaded with breadcrumbs and cheese is a nutritious and satisfying summer snack.

Ingredients (for 3-4 servings)

2-3 medium-sized zucchini or zucchini;
2 chicken eggs;
100 grams of parmesan or other hard cheese;
1 cup breadcrumbs;
2-3 tablespoons of vegetable or olive oil;
Black pepper, garlic, aromatic herbs to taste;
Salt to taste.

Prepare zucchini. Rinse vegetables in cool running water. Wipe dry with a paper towel, cut off the leaves and tips. Remove the skin with a special knife.
Cut into thin sticks-sticks 1.5 cm wide. Lightly salt and pepper.
Prepare the breading. Crack both eggs into a deep bowl. Whisk with a fork or whisk. Pour crackers, salt, spices into another plate. Grate hard cheese (preferably Parmesan) on a fine grater. Add to eggs, breadcrumbs and spices. To stir thoroughly.
Dip each stick of zucchini first in the beaten eggs, then in the dry breading mixture. Repeat twice.
Cover a baking sheet with baking paper, grease with olive or refined sunflower oil. Place breaded squash sticks on a baking sheet, leaving a distance of 2-3 cm. Drizzle oil on top so that the dish does not turn out dry.
Preheat the oven to 220 degrees Celsius. Set a baking sheet with zucchini to cook. After 15 minutes, the dish can be served at the table.

Zucchini stuffed with minced meat in batter

Zucchini can be filled with various fillings: chicken, other vegetables, cheese. The recipe with minced meat is simple and versatile.

Boats can be made from zucchini and stuffed.

Ingredients

400 grams of minced meat (pork or beef);
1 medium zucchini;
2 chicken eggs;
2 tablespoons of flour;
3 tablespoons of milk;

Prepare zucchini. Rinse the vegetable, cut off the tails, remove the skin with a sharp knife. Remove core with seeds.
Cut the zucchini into thin rings, hollow inside. Prepare minced meat or take ready-made. Gently fill each circle of zucchini with minced meat, tightly closing the core.
Prepare batter. In a deep bowl, mix the milk, break the eggs. Salt and pepper, add spices. Whisk the mixture thoroughly.
Sprinkle flour separately. Roll each circle of zucchini stuffed with minced meat first in flour, then dip in batter.
Lubricate the pan with sunflower or olive oil, put zucchini rings on it. Fry for about 5 minutes on one side, then turn over and continue cooking for another 5 minutes. Put on a paper towel, wait for excess fat to drain and serve.

Zucchini puree soup with carrots and herbs

Zucchini puree soup

Creamy zucchini soup has a light and pleasant taste.

2 medium fresh zucchini;
1.5 liters of chicken broth;
1 medium carrot;
Dried parsley and other herbs to taste;
Salt, pepper, seasonings to taste.

Take ready-made chicken broth or make your own. Boil chicken breast. Peel and chop the carrots, add to the broth, salt, pepper, add dry dill and parsley.
Prepare zucchini. Rinse them in cool running water. Cut off the tails, remove the skin with a sharp knife. Cut into large cubes. Add to the simmering broth and simmer for 10 minutes until the vegetables are quite soft.
Strain the broth through a slotted spoon. Put the vegetables in a deep bowl and gently beat with a blender until they become a homogeneous mass. Divide the resulting puree into bowls and stir.

Zucchini Ragout with Tomatoes and Garlic

Zucchini ragout

Fragrant vegetable stew will decorate the summer table, will be an excellent side dish for meat or fish. It's quick to cook and very tasty to eat.

Ingredients

2 kg fresh zucchini or zucchini;
500 grams of red ripe tomatoes;
250 grams of low-fat sour cream;
2 onions;
1 head of garlic;
50 grams of parsley;
50 ml of olive and refined vegetable oil;
1 teaspoon of granulated sugar;
Salt, pepper, spices to taste.

Prepare zucchini. Rinse, remove skin. Remove seeds, tails, cut out a hard core. With a sharp knife, cut into large pieces (about 3-4 cm wide).
Peel the onion from the husk, chop finely. Rinse the tomatoes, remove the green tails, cut into pieces about 2 cm wide.
Pour sunflower and olive oil into a saucepan, mix. Heat up a bowl and sauté the onion until it is soft. Add zucchini. Keep on low heat, stirring constantly, until the zucchini give juice. Add the tomato slices and mix with the rest of the vegetables. Simmer the stew over high heat for 3 minutes, then reduce the heat again, add pepper and bay leaf. Cook for 3 minutes, then season with salt and mix thoroughly, taking care not to damage the vegetables, so that the stew retains its appetizing appearance. Keep in the bowl for another 2 minutes.
Peel the garlic, finely chop or crush through a press. Cut the parsley. Mix garlic and parsley, season the stew with this mixture. If desired, salt or add pepper, grease with low-fat sour cream. Serve hot.

Vegetable stew with zucchini and potatoes

Ragout with zucchini and potatoes

Another option for vegetable stew is with the addition of potatoes. So the dish will become even more satisfying and rich, and cooking according to a quick recipe will take no more than 20 minutes.

Ingredients

1 medium zucchini;
1 onion;
3 ripe red tomatoes;
1 carrot;
1 green pepper;
4 medium potatoes;
5 g ground pepper;
50 m of refined sunflower or olive oil.

Prepare vegetables for the stew. Peel the onion, cut into small cubes. Peel the carrots, grate on a coarse grater.
Heat a deep frying pan greased with vegetable or olive oil. Saute onions and carrots until vegetables are soft.
Peel potatoes, rinse, remove eyes. Cut into large cubes. Add to the onions and carrots and continue frying. Wash peppers, remove seeds. Cut with a sharp knife into medium-sized strips.
Wash the zucchini, remove the skin. Remove seeds. Cut into large cubes, mix with vegetables in a pan. Fry everything together for 10-15 minutes, stirring constantly with a wooden spatula.
The last of the vegetables to add tomatoes to the stew. Wash them, cut into large slices and mix with the mass in a pan. Salt, pepper. Finely chop the garlic or squeeze through a press, add to the stew. Stir, put on a slow fire. Cover and simmer for 15-20 minutes, stirring gently. Then turn off the stove and leave the stew to infuse for another couple of minutes.

Zucchini stuffed with rice and feta cheese

The combination of feta cheese, basil and rice gives a refined and original taste, and you want to capture the appearance of the dish in a photo.

Ingredients

2 medium zucchini or zucchini;
1 glass of rice;
70 grams of feta cheese;
Large bunch of fresh basil
4 tablespoons of olive or vegetable oil;
Salt, pepper, spices to taste.

Prepare rice. Clean it from impurities, boil in salted water. Heat a deep frying pan greased with vegetable or olive oil. Fry the rice for 3-4 minutes.
Cut the feta cheese into small cubes. Wash and chop the basil. Add to rice in hot skillet.
Prepare zucchini. Wash them, cut off both sides. Cut lengthwise into two pieces. Remove the middle with a spoon and remove the seeds.
Grease a baking dish with olive or vegetable oil. Lay out the hollow inside the zucchini. Fill each with a mixture of rice and feta cheese. Drizzle with olive oil, preheat the oven to 180 degrees Celsius. Bake for half an hour.

Couscous with zucchini and asparagus

The traditional oriental dish has become popular in European cuisine in recent years. You can add any additional ingredients to the cereal, but zucchini goes especially well with it.

Ingredients

250 grams of couscous;
4 medium zucchini or zucchini;
bunch of asparagus;
4 large sweet red peppers;
½ bunch of green onions;
1 tbsp wine vinegar;
3 tablespoons of olive oil;
A bunch of cilantro;
Salt, pepper, spices to taste.

Prepare couscous. Pour the cereal with 250 milliliters of hot water. Cover the dish with a lid and leave until the couscous has absorbed all the water and swells.
Rinse peppers and zucchini. Pepper cut into thin strips. Remove the skin from the zucchini and cut off the ends. Cut into slices of any size.
Lubricate the pan with sunflower or olive oil, heat up. Fry the peppers and zucchini, after a couple of minutes add asparagus to the vegetables. The ingredients should remain crispy.
Remove couscous and transfer to a deep plate. Remove vegetables from heat, mix gently and add to couscous. Finely chop the greens along with the onion and mix with the couscous.
Prepare the dressing for the dish. To do this, mix olive oil, wine vinegar, salt and pepper. Pour over couscous, mix thoroughly. After a couple of minutes, when the sauce soaks the vegetables, the dish is completely ready.

Zucchini and cheese pie

You can make delicious pastries from zucchini - for example, an airy cheese pie.

Ingredients

150 ml of kefir;
1 chicken egg;
1 medium zucchini;
80 grams of Adyghe cheese;
1 tablespoon of mayonnaise;
5-6 tablespoons of wheat flour;
1 tbsp vegetable oil;
1 teaspoon baking powder for dough;
Salt, pepper to taste;
Sour cream to taste.

Prepare all foods. Knead the dough in a deep bowl. Pour in kefir of any liquid. Break and mix the chicken egg. Add a spoonful of mayonnaise, salt and pepper to taste. If desired, add Provencal herbs, basil and other seasonings. Mix all ingredients with a mixer until smooth.
Add baking powder to flour. Gradually pour into a mixture of kefir, eggs and mayonnaise. Once again, mix all the ingredients with a mixer. The consistency of the dough should resemble thick sour cream.
Prepare zucchini. Rinse it in cool water, dry with a towel. Cut off the tail, peel, grate on a fine grater and mix with the dough. Add Adyghe cheese, cut into small pieces.
Mix all ingredients. Preheat the oven to 180 degrees. Grease a baking dish with butter. Carefully pour the dough into the mold. Put to bake in the oven. After 25-30 minutes the cake is completely ready. Allow the pastry to cool slightly, cut and serve with sour cream.

Mayonnaise can be replaced with sour cream.

Zucchini has a positive effect on all body systems, promotes weight loss, and is included in the list of simple and affordable dietary products.

We bring to your attention the most popular step-by-step zucchini recipes that can be cooked at a fast pace.

In the oven

As a light, simple snack, mugs of fruits cooked in the oven with the addition of aromatic herbs are suitable.

Ingredients:

Cooking:

Cut the fruit into circles 2 cm thick.
In a stone mortar, grind a mixture of aromatic herbs, garlic powder, along with salt.
Rub the zucchini with the resulting mixture, sprinkle with olive oil.
Lay out the mugs on a baking sheet, sprinkle with cheese and parsley.
It is necessary to bake further in the oven for about 40 minutes at 180 degrees.

In a slow cooker

Zucchini can be served as an independent dish.

Ingredients:

Cooking:

Cut the zucchini into slices, chop the onion, cut into slices, grind the garlic to a thick gruel.
Pour oil into the bottom of the multicooker pan, in the "Baking" mode, simmer the zucchini with onions until softened.
Add tomatoes, garlic paste, parsley and salt.
If desired, pour in a little sour cream with low fat content.
We are waiting for a signal about the end of the mode on the multicooker, turn on the "Heating" and bring the dish to readiness.

in the microwave

Ingredients:

Cooking:

Cut the zucchini into thin slices, grind the garlic to a pulp, rub the cheese.
Salt the slices a little, pepper, rub the garlic on top.
We lay out the vegetables on a tray, grease each slice with sour cream, sprinkle with grated cheese.
Cook on medium power in the microwave for 15 minutes.

Zucchini with champignons and onions

Ingredients:

zucchini - 1 pc.;
vegetable oil;
champignons - 200 g;
hops-suneli;
salt to taste;
bulb - 1 pc.

Cooking:

Cut into thin plates 200 grams of zucchini, fry in vegetable oil.
Separately, fry 200 grams of champignons along with onions, salt, throw a pinch of suneli hops.
It remains on the dish to combine vegetables with mushrooms and onions.

Zucchini fritters

Ingredients:

Cooking:

You need to stock up on 1 zucchini, an egg, half a pack of fat-free cottage cheese, salt and flour.
Grate the peeled zucchini on a coarse grater.
The resulting mass is too watery, squeeze out the excess liquid.
We drive an egg here, add cottage cheese, a little salt and a handful of flour.
We lower the pancakes with a ladle into the pan, fry until golden brown.

Zucchini casserole

Ingredients:

Cooking:

We pass the zucchini and onion through a meat grinder, set aside on a sieve.
Boil one egg, grind, mix into the squash mass, drive in the remaining 2 eggs, salt, add a handful of flour and herbs.
Lubricate the form with oil, pour the mixture for the casserole.
Bake in the oven for about an hour.

Ingredients:

Cooking:

Fry chopped onion in a frying pan along with zucchini cubes.
We bring the vegetables to softness, then add.
In a frying pan, heat the flour until the aroma appears, gradually pour in the broth.
We lower the vegetables from the pan into the liquid and boil.
Add chopped protein, ginger and greens to the soup.

Ingredients:

Cooking:

In 3 cups of vegetable broth, bring chopped (1 zucchini, potato and carrot) to softness.
Add a glass of milk, and then puree with a blender.
Season the dish to taste with a pinch of chopped aromatic herbs and grated spicy cheese.

Soup with zucchini and mushrooms

Ingredients:

white mushrooms - 80 g;
milk - 100 ml;
zucchini - 1 pc.;
potatoes - 2 pcs.;
carrots - 2 pcs.;
tomatoes - 2 pcs.;
greenery.

Cooking:

Boil about 80 g of porcini mushrooms in water.
Separately, add 100 ml of milk to a liter of water, boil.
Dip the mushrooms into boiling water with milk, add chopped vegetables: 1 zucchini, a couple of potatoes, carrots and tomatoes.
A couple of minutes before readiness, salt, sprinkle with any chopped herbs.

Ingredients:

Cooking:

Pour water into a saucepan, put on fire, bring to a boil.
We throw chopped carrots, zucchini and bell pepper into boiling water.
First, we remove the seed chamber from the pepper, and peel the zucchini from the peel and seeds.
To give a bright taste, fry the onion in a pan.
All vegetables are passed through a meat grinder or chopped with a blender.
Pour the caviar into the pan again, salt, add chopped garlic.
Boil until excess moisture has evaporated.
Also, caviar can be rolled up in jars for the winter.

Baked zucchini

Ingredients:

Cooking:

For baking, young fruits are cut into plates or circles.
With a soft brush, brush the vegetables with olive oil.
We lay out the mugs on the grate, which we place in the preheated oven, bring to softness.

Ingredients:

Cooking:

For one zucchini, you need two tomatoes, one onion, pepper and carrot.
Onions, peppers and carrots are sautéed in a frying pan.
Place fried vegetables and diced zucchini in a saucepan.
Fill with water, boil.
Fry flour in a frying pan, dilute with water, add chopped tomatoes, salt and pepper.
Pour the tomato mixture to the stewed vegetables, bring to a boil, leave to infuse.

Zucchini with minced meat

Ingredients:

Cooking:

We cut young vegetables into 4 parts, take out the middle with seeds with a spoon to make barrels.
For the filling, mix lean veal, salt and pepper.
We fill the zucchini with prepared minced meat.
We send it to the oven for 45 minutes, sprinkle with grated cheese.

Porridge with zucchini

Ingredients:

half a zucchini;
carrots - 1 pc.;
mushrooms;
greenery;
salt to taste;
milk - 150 g.

Cooking:

Half of the zucchini is cut, mixed with grated carrots, fried mushrooms and herbs.
The mixture is salted, part is laid out in a saucepan.
We lay out the washed rice on the vegetables, and again the vegetable layer.
Pour everything with hot water, cook for 10 minutes.
Pour in 150 g of milk, bring to a boil.

Ingredients:

Cooking:

Fry the diced chicken fillet in a pan until golden brown, sprinkle with a pinch of a mixture of peppers.
We cut the zucchini, tomato slices into cubes, rub the carrots, chop the garlic clove.
We put vegetables on the fried chicken, salt and add a little paprika, bring to readiness.

Cutlets from zucchini

Ingredients:

Cooking:

We rub the zucchini, leave it on the sieve.
Mix zucchini with boiled grated potatoes, chopped onions, eggs, flour, salt.
We form cutlets with wet hands, fry in a small amount of oil.

Vegetable stew with zucchini

Ingredients:

Cooking:

We cut the zucchini into cubes.
We divide the cauliflower into inflorescences, finely chop the white cabbage.
We cut the onion into half rings, peel the bell pepper from the seeds and also cut it.
We rub the carrots, chop the tomatoes, add the greens.
We put all the vegetables in a deep container, fill it with water, salt and pepper, throw a bay leaf.
The stew should simmer over low heat for about an hour.

Ingredients:

Cooking:

We cut the fruits lengthwise, take out the pulp, leave the walls 6 mm.
Grease the molds with a culinary brush, send them to the oven for 20 minutes.
In a frying pan, fry chopped onion with garlic, chopped mushrooms and chicken meat.
Fill the stuffed zucchini with the mixture, sprinkle with corn, chopped herbs and cheese on top.

Zucchini pasta

Ingredients:

Cooking:

For a vegetable side dish, we take zucchini, onion, a couple of carrots, salt and sugar.
We rub zucchini and carrots with long threads on a special grater.
Fry chopped onion in a frying pan, sprinkle with a pinch of salt and sugar, mix.
Separately fry the prepared vegetables.
Layer the ingredients on a plate.

Ingredients:

Cooking:

Cut zucchini and eggplant into circles, salt, leave for a while.
For the sauce, in a hot frying pan, bring the chopped onion to translucency.
Add grated tomatoes, chopped bell pepper, a little salt and pepper.
In the form, in turn, lay out the mugs of vegetables, pour over the sauce.
Spray with vegetable oil, bake in the oven.

Ingredients:

Cooking:

Fry in oil 300 grams of minced meat, grated carrots, chopped onions, a couple of tablespoons of tomato paste, salt and pepper.
Cut the zucchini into thin strips, spread in a refractory form.
Put a little minced meat fried with tomatoes on the vegetables.
In a separate container, beat the yogurt with the egg, salt, pour over the meat.
We repeat the layers several times, sprinkle with grated cheese on top, bake.

Ingredients:

Cooking:

Vegetables cut into circles.
We prepare a mixture of grated cheese, sour cream, a little chopped garlic and salt.
We lay out the vegetable mugs on a baking sheet, grease with garlic mixture, bake in the oven until golden brown.

Muffins according to Dukan from zucchini in the microwave

Ingredients:

Cooking:

We bring the vegetable pulp to softness in the microwave.
Separately, beat the egg with bran, milk, salt, baking powder and zucchini.
Transfer the mixture to a cup, cook for no more than 2 minutes in the microwave.

Diet borscht with zucchini

Ingredients:

Cooking:

Boil the chicken breast in a saucepan along with the beets.
Shred cabbage, rub carrots, cut onions, zucchini, bell peppers, tomatoes.
We take out the beets from the broth, cool, rub on a grater. Add pepper and cabbage to the broth.
We make dressing in a frying pan: fry onions, carrots, tomatoes, boiled beets, salt.
We load the zucchini, chopped garlic and dressing into the pan.

Zucchini salad with pineapple

Ingredients:

zucchini - 2 pcs.;
salt to taste;
canned pineapple.

Cooking:

Cut the zucchini into rings, salt, fry until soft.
We cut hard cheese into rectangles, canned pineapples into triangles.
Arrange zucchini rings, pineapple, cheese on a plate in random order.
Sprinkle sweet corn on top, season with olive oil, salt and pepper.

Chicken breast with zucchini

Ingredients:

Cooking:

We cut the zucchini into long slices, grease with oil, salt, bring to softness in the oven.
Marinate thin slices of chicken breast in garlic and salt.
We lay out strips of meat, cheese on vegetables, grease with paprika sauce.
We make rolls, fasten with toothpicks, bake.

Fried zucchini

Ingredients:

Cooking:

We cut the vegetables into circles, salt, squeeze.
Mix flour, spices, a pinch of nutmeg and ground red pepper in a separate bowl.
Roll the breaded zucchini, fry in oil until softened.

Ingredients:

Cooking:

Fry small mushrooms in a pan, add chopped onion along with grated carrots.
After the onions and carrots are browned, you can add diced zucchini to the pan.
Mix, season with a couple of tablespoons of sour cream.
Salt and pepper, simmer until tender, if desired, add garlic and cheese.

Pancakes with zucchini

Ingredients:

Cooking:

Dough for pancakes: beat 2 eggs, sugar and salt in 2 cups of milk, stir in a little vegetable oil and a glass of flour.
We bake thin.
For the filling: fry the chopped onion in vegetable oil, a couple of small zucchini, salt and pepper, add the grated cheese.
In the middle of each pancake lay out the filling, fold in half.

Ingredients:

Cooking:

Stew chopped zucchini in water, add salt, pour in 3 tablespoons of milk, 2 teaspoons of semolina.
Let the mixture cool, beat in the egg, put a piece of butter, puree with a submersible blender.
Lubricate silicone molds with oil, lay out the soufflé.
We send the dish to the double boiler for 20 minutes.

squash cake

Ingredients:

Cooking:

We rub a kilogram of zucchini on a coarse grater, squeeze.
We drive in 5 chicken eggs, salt, pepper, add flour, bring the dough to the density of sour cream.
We fry the cakes in a pan.
For the cream, mix sour cream, grated garlic, salt and pepper.
For the filling, cut the tomatoes into circles, chop the greens, rub the cheese.
We fold the cake: grease each chilled cake with cream, lay out the filling on top, repeat the layers.

Zucchini Pizza

Ingredients:

Cooking:

Grate 400 grams of vegetable, stir in 3 eggs, dill, salt, herbs, baking powder.
We cover the baking sheet with parchment paper, pour the dough.
Arrange sliced tomatoes on top.
Bake in the oven, sprinkle with grated cheese.

Ingredients:

Cooking:

Any number of zucchini rub on a fine grater.
We drain the liquid
Combine with salt, soda, egg and flour.
Fry potato pancakes in vegetable oil for a minute on each side.

Salad with raw zucchini

Ingredients:

zucchini - 1 pc.;
tomatoes - 2 pcs.;
greenery;
salt and pepper;
garlic;

Cooking:

Mix in a salad bowl sliced \u200b\u200bzucchini with thin slices of tomato.
Add chopped herbs, salt, ground pepper, garlic.
We dress the salad with kefir.

Olivier with zucchini

Ingredients:

Cooking:

Products: 0.6 kg of zucchini, 500 grams of boiled chicken, green peas, a couple of pickles and boiled carrots.
Zucchini is cut and baked in the oven.
All vegetables are cut, mixed, salted and peppered.
For dressing use low-fat sour cream or yogurt.

Baked zucchini boats

Ingredients:

bulb - 1 pc.;
carrots - 1 pc;
minced meat - 300 g;
tomatoes - 3 pcs.;
greenery;
salt and pepper to taste;
cheese - 150 g.

Cooking:

For the filling, fry the onion with carrots and minced meat until tender, add tomato slices, herbs, salt and pepper.
We take out the middle of the zucchini so that they resemble boats.
Dip in boiling water, boil until soft.
We lay out the prepared forms on a baking sheet, fill with minced meat.
Cooking in the oven, sprinkle the boats with grated cheese.

Diet dishes from zucchini

With pancreatitis

In chronic pancreatitis, you can eat zucchini, but not more than 250 grams per day.
It is forbidden to introduce raw vegetables into the diet, you need to boil or bake, and exclude salt and seasonings altogether so as not to provoke pain.
Remove the peel from the vegetable, grind it on a fine grater.
It is useful to cook zucchini in milk: bring half a glass of milk to a boil, lower the zucchini cut into cubes.
Stew for 15 minutes, add a little chopped dill.

With cholecystitis

With cholecystitis, zucchini is steamed or boiled, stewed or baked in the oven, but without fat.
You can serve vegetables in the form of mashed soup: boil potatoes, eggplant and zucchini in 3 liters of boiling water, after cooling, beat with a blender until smooth, season with herbs and olive oil.

Tips for cooking diet food from zucchini

To get a diet dish, follow the rules:

use zucchini with dark green skin;
do not salt the finished dish;
vegetables enough to bring to softness;
stew zucchini in your own juice;
before cooking, do not remove the tender peel from the fruit;
combine the product with meat, fish, vegetables and eggs.

Is it possible to lose weight on zucchini?

On a squash diet, you can lose up to 1 kg of weight per week. For weight loss, it is not enough to eat zucchini dishes, you must continue not to eat fatty and salty foods. It is recommended to eat fractionally to gain beautiful forms, and vegetable dishes will help not to feel hungry.

Unloading diet rules

The most important conditions are:

eating zucchini dishes for a certain time;
drinking large amounts of liquid;
refusal of fatty foods, sweets and alcohol.

If the diet has been delayed for more than seven days, it is necessary to take multivitamin preparations to make up for the deficiency of vitamins in the body.

Thanks to dietary recipes for zucchini dishes, you can easily activate the digestive tract and tone the body.

The abundance of recipes will satisfy the taste of even the most sophisticated gourmet, allowing you to experiment with ingredients every day. Already on the third day of the diet, lightness appears, and a bad mood disappears along with centimeters at the waist.

The best way to cook fresh vegetables in season is to use simple, uncomplicated dishes that preserve the original taste and texture of the vegetable. Simple zucchini dishes will let you appreciate the taste of this vegetable, and because of their ease of preparation, you will want to return to them again and again.

The simplicity of zucchini is expressed in its nutritional value. Zucchini is famous for its very low calorie content - only 24 calories per 100 g - so their regular use is not only tasty, but also good for the figure. For people suffering from diseases of the gastrointestinal tract, zucchini is an indispensable vegetable because it is very easily absorbed by the body.

Vegetable stew with zucchini is a classic of Russian cuisine. Due to the fact that this dish can be prepared from almost any product using various combinations, you can always delight your loved ones with new tastes and aromas. The classic stew is a cross between soup and hot, so it can be served as a first or second course, and in some cases as an appetizer.

Vegetable stew with zucchini

Ingredients:
1 young zucchini
2-3 potatoes
1 onion
1 carrot
1 sweet pepper
1 tomato
2-3 tablespoons of vegetable oil,
1 bunch of fresh herbs
salt and pepper to taste,
sour cream to taste.

Cooking:
Onion cut into small cubes. Cut potatoes into medium slices. Carrot cut into thin rings. Sweet pepper cut into thin strips. Cut zucchini into medium sized cubes.
Fry prepared vegetables for 15 minutes in vegetable oil.
Cut the tomato into slices and add to the vegetables. Add salt and pepper to taste, cover and cook over medium heat for about 20 minutes. Remember to stir the dish occasionally so that it does not burn. If the vegetables are not producing enough juice, add some water. When vegetables are soft, remove from heat and leave covered for a few minutes.
Sprinkle the stew with finely chopped herbs and mix. Fresh sour cream will perfectly emphasize the taste of this fragrant dish.

Pickled zucchini will be an excellent dietary side dish or a light snack. The preparation of this dish consists in the preliminary frying of vegetables and subsequent pickling. This dish is inspired by a Jewish-Roman recipe that is several hundred years old. Jews living in Rome prepared summer vegetables - including zucchini - by chopping them and frying them in olive oil, then pickling them with fresh herbs, garlic and vinegar. Herbs and garlic give marinated zucchini a wonderful aroma and freshness.

Ingredients:
500 zucchini,
1 cup flour
1 onion
2 cloves of garlic
bay leaf to taste
1 cup apple cider vinegar 5-6%
2.5 glasses of water
vegetable oil,
greens to taste.

Cooking:
Dip the sliced zucchini in flour and fry in a pan in vegetable oil until golden brown. Place cooked zucchini on paper towels and let the oil drain.
Heat some oil in a large frying pan, add minced garlic and thinly sliced onion. Simmer over low heat until the onion becomes translucent.
Add vinegar, water and bay leaf, bring to a boil and cook for a few minutes.
Put the zucchini in a large container, pour over warm marinade, sprinkle with chopped herbs and let cool. Cover with plastic wrap and refrigerate. After 12 hours, zucchini can be served at the table. Leftover zucchini should be stored in the refrigerator.
Zucchini soup will come in handy if you want something light and quick. The taste of this soup is very tender and creamy, although it does not imply the addition of any dairy products. This soup will be appreciated by vegetarians and lovers of a healthy diet.

Ingredients:
1.3 kg zucchini,
2 small onions
2 cloves of garlic

5 glasses of water
salt and pepper,
thinly sliced zucchini for garnish

Cooking:
Heat oil in a large saucepan. Add the onion and garlic and cook over low heat, stirring often, until softened, 7 to 8 minutes. Add the zucchini, cut into small pieces, and cook, stirring often, until softened, about 10 minutes.
Add water and bring to a boil. Simmer until the zucchini is very soft, about 10 minutes.
Puree the soup with a blender or food processor until smooth. Season with salt and pepper. Garnish with zucchini straws and serve hot or chilled.

You will be amazed at how simple zucchini dishes can be prepared in just a few minutes. Zucchini salad will delight you with its lightness, low calorie content and simplicity. To prepare this salad, it is better to take young zucchini of small size with delicate skin. If you want to add a spicy note and fresh flavor to the dish, add a few drops of lemon juice to it. This salad goes well with steak or fried fish.

Ingredients:
2 cups grated zucchini,
1 cup grated carrots
4 tablespoons of vegetable oil,
1 teaspoon sugar
salt and pepper to taste.

Cooking:
Put the grated zucchini in a colander and let the liquid drain for 30 minutes.
Mix zucchini with grated carrots in a large salad bowl, add butter and sugar.
Place the salad in the refrigerator for 1 hour to mix the flavors of the vegetables, then season with salt and black pepper and serve.

Zucchini omelet is great for brunch, dinner, and even as a snack when cut into thin slices. This dish can be a great alternative to the banal scrambled eggs.

Ingredients:
600 g zucchini,
6 large eggs
100 g grated cheese
2 tablespoons fresh dill,
2 tablespoons of vegetable oil,
1 teaspoon salt
black pepper to taste.

Cooking:
In a medium bowl, mix eggs, cheese and dill. Season with black pepper. Toss finely chopped zucchini with salt.
Heat vegetable oil in a large skillet over high heat. Add zucchini and cook, stirring, until golden brown, 6 to 8 minutes. Pour the egg mixture over the zucchini. Cover and cook until tender, about 10 minutes.
Remove from heat and carefully invert the omelette onto a serving platter.

Easy zucchini pie is one of the most delicious ways to enjoy this summer vegetable. The pie does not take much effort to prepare, and by showing imagination, you can use it as an unusual side dish for fried meat, poultry or fish.

Ingredients:
750 g zucchini,
1 small onion
1 cup flour
1 teaspoon baking powder
250 g cheese
3 eggs,
1/4 cup vegetable oil
greens to taste
1 teaspoon salt
1/2 teaspoon black pepper.

Cooking:
Grate the zucchini, grate the cheese, finely chop the onion.
Preheat oven to 175 degrees. Combine all ingredients in a large bowl, reserving 1 tablespoon of cheese.
Pour the zucchini mixture into a greased round baking dish. Bake the cake for 45-50 minutes or until golden brown. Sprinkle with remaining cheese. Let the pie cool for 10-15 minutes before slicing.

Zucchini is a wonderful summer vegetable that is easy to grow and even easier to prepare. The mild flavor, high vitamin content, and low calorie count make zucchini a great addition to your table. At this time of the year, when home gardens and markets are brimming with zucchini, this vegetable shouldn't be wasted, and we hope our simple zucchini recipes will help you make the most of this seasonal fruit.