Cooking dishes from old zucchini. Zucchini dishes - an amazing combination of delicate taste and low calorie content

21.10.2019

If you like to eat varied and healthy food, then pay attention to the main courses made from zucchini. This vegetable is versatile: it perfectly complements soups, salads, makes great appetizers, and can even be the basis of dinner, baking, or dessert. In short, there are a great many recipes for zucchini. Unfortunately, you can’t list them all in one article, so we present to your attention the most interesting and simple options for preparing this vegetable.

with meat

This recipe can perhaps be called a classic of the genre. Stew zucchini with meat and you will get a simple, healthy, light and tasty lunch or dinner.

You will need one large zucchini, half a kilogram of pork, one carrot, one onion, two tomatoes, herbs, spices to taste and vegetable oil for frying.

So, let's prepare the second one. The recipe - step by step - will tell you how to do it correctly.

1. Prepare your food. Wash and dry the meat, and peel the vegetables.

2. Cut the meat into small pieces.

3. Now do the vegetables. Cut the onion, zucchini and tomato into small cubes, and grate the carrots on a coarse grater.

4. Pour some oil into the cauldron and let it heat up. Fry the meat a little over high heat.

5. Add onions and carrots. Cook until they soften.

6. Place the tomato in the cauldron and simmer for ten minutes.

7. Now it's time to add the zucchini. Season the dish with salt, cover and simmer for thirty minutes.

8. After time, add your favorite spices, chopped herbs and stir.

If desired, you can serve it with sour cream and garlic. That's it, in just eight steps and an hour of your time you will get a delicious dinner. By the way, you can prepare main courses from zucchini and potatoes. The recipe is the same, only instead of meat there will be potatoes.

Zucchini with cheese in the oven

To prepare this dish you need a minimum of ingredients. Of course, it is best to take young zucchini (two medium-sized ones are enough). One hundred grams of cheese. Three or four tomatoes, approximately the same diameter as a zucchini. A couple of spoons of sour cream or mayonnaise. And also herbs and garlic, fresh or dry.

Wash the zucchini, dry it and cut it into rings about a centimeter thick. Lightly fry the prepared vegetables in a frying pan in oil or leave them raw if you are watching your figure or prefer a healthier diet. Using a sharp knife, cut the tomatoes into slices about half a centimeter thick. Chop the garlic, herbs, and grate the cheese on a coarse grater.

Now start assembling this dish. It is most convenient to do this on a baking sheet that has been previously greased with oil. Lay out the zucchini, sprinkle with garlic, add a little salt, and brush with sour cream or mayonnaise. Cover with tomato slices, add herbs and cheese. Preheat the oven to 180 degrees. Place the baking sheet with the dish for about thirty minutes.

The latter are good because they are prepared simply and quickly, so you can be in time for the arrival of unexpected guests. Serve this appetizer hot or cold, it is good in any form.

Cooking squash caviar in a slow cooker

There is nothing easier than cooking in a slow cooker: cut up the food, throw it into the bowl, set the program and enjoy the aromas of the dish being prepared! Squash caviar is made using a blender, but this does not complicate the process at all.

So, for ten servings you will need:

half a kilogram of zucchini;
one onion;
two carrots;
one sweet pepper;
two or three cloves of garlic;
a bunch of fresh dill;
a couple of tablespoons of tomato paste;
a pinch of sugar, salt to taste;
four tablespoons of vegetable oil.

You will no longer have questions about how to prepare the second ones. Just use our recipe, roll them into jars and enjoy vegetable caviar all winter.

Prepare your food first so you don't have to worry about it during the process. Cut the zucchini and bell peppers into small cubes, finely grate the carrots, and chop the onion, garlic and dill.

Pour vegetable oil into a multicooker saucepan, add onions and carrots. Cook in the “Bake” mode for twenty minutes. Add zucchini, bell pepper, sugar, salt and tomato paste to the bowl. Cook in the same mode for the same amount of time. Change the program to extinguishing for one hour. About ten minutes before the end of cooking, add the garlic and dill.

Place the vegetables in a blender and puree them. Ready squash caviar can be eaten immediately or stored in jars for the winter.

Second course of zucchini and potatoes in the oven

Baked potatoes with zucchini are a delicious and simple dish that can be a main vegetable dish or a side dish for meat.

To prepare three to five servings, you will need the following ingredients.

About half a kilogram of zucchini and potatoes.
One bell pepper.
Three cloves of garlic.
One onion.
A couple of tomatoes.
Greens optional.
A pinch of black pepper.
Salt to taste.
Olive or sunflower oil.

So, how to bake this dish?

Set the oven to preheat, and in the meantime prepare the food. Peel the zucchini, potatoes and tomatoes, cut into small cubes or bars. Chop the bell pepper into strips. Cut the onion into half rings and pass the garlic through a press. If you take greens, chop them too.

Grease a baking tray with oil. Distribute vegetables evenly over it: zucchini, potatoes, bell peppers, onions and garlic. Add salt, sprinkle with black pepper and herbs. Second courses of zucchini and potatoes are baked for approximately one hour, so this should be enough time for you. But still periodically check the readiness of the vegetables so that nothing burns.

Preparing zucchini and eggplant casserole

The recipe for this casserole is not so simple in the sense that it is special and has one cooking secret. The fact is that eggplants and zucchini go well together, and the addition of tomatoes and special sauce creates an extraordinary taste like pickled vegetables. Try it and see for yourself!

To prepare about six servings you will need the following quantities of ingredients.

Seven hundred grams of zucchini.
Eight hundred grams of eggplant.
Six hundred grams of tomatoes for the casserole itself and the same amount for the sauce.
One large bell pepper.
Two onions.
Three cloves of garlic.
Fresh herbs (parsley and dill).
A couple of tablespoons of vegetable oil.
Salt and spices to taste.

Let's start preparing the casserole.

If you make main dishes from zucchini that is still young, you don’t have to peel them. But with large vegetables you will have to do this procedure. Cut the zucchini into rings, add salt and leave to soak.

Meanwhile, prepare the sauce. To do this, heat the oil in a saucepan or frying pan, finely chop the onion and fry until golden brown. Peel the tomatoes and grind them into puree. Add it to the pan with the onion and simmer a little. While you're at it, peel the bell pepper and chop it finely. Add it to the sauce as soon as it boils. Add salt, season and simmer for about ten minutes.

Turn on the oven to preheat and grease the baking dish with oil. Cut the eggplants and tomatoes into slices, as you did with the zucchini. Arrange the mentioned vegetables, alternating, in a circle on a baking sheet. Now pour over the prepared sauce, sprinkle with chopped garlic and herbs. Place the dish in the oven for about an hour. If you wish, ten minutes before it’s ready, you can sprinkle grated cheese on the casserole, but even without it it will turn out very tasty.

Now you know that main courses of zucchini and eggplant go well together and can even become a festive dinner. Such a bright casserole can truly be called a royal dish, both in appearance and taste. And on an ordinary day, this dish is quite suitable if you are already tired of various stews and salads.

Zucchini rolls

This dish does not require baking, so it can be served cold as a snack. To prepare the rolls, you will need a small set of ingredients, which many people probably have at home.

Medium-sized young zucchini - four pieces.
Processed cheese - two packages (can be replaced with hard cheese).
Tomatoes - two pieces.
Mayonnaise - a couple of spoons.
Greens - a bunch.
Garlic - three cloves.

Recipes for this type of zucchini main courses are simple and do not require special cooking knowledge. Therefore, you can easily please your guests with a delicious snack. Feel free to start cooking!

Wash the zucchini, pat dry with a paper towel and cut lengthwise into slices about half a centimeter thick. Add salt and leave to soak for ten minutes.

Meanwhile, heat a frying pan and then pour some vegetable oil into it. Wash and dry the greens, cut the tomatoes into small cubes. Grate the cheeses, add mayonnaise, chopped garlic and mix well.

Fry the zucchini in hot oil until golden brown on both sides. When they have cooled, spread the cheese mixture over the strips. Place a slice of tomato and a few sprigs of herbs on the wider edge of the zucchini.

Now roll the rolls carefully. Start at the wide end of the zucchini and end at the narrower end. To be secure, you can secure it with a toothpick or skewer.

Zucchini slices with meat

We continue to prepare cold main courses with zucchini. Recipes for such snacks usually involve the use of young vegetables. But you can take large zucchini, cut out the core, and your dish will have a new look. Try both options and choose yours.

So, here's the list of ingredients.

Two young zucchini (or one large one).
Half a kilogram of minced meat.
Half a glass of rice.
Two tomatoes.
One hundred grams of hard cheese.
A couple of spoons of mayonnaise.
Flour for dredging.
Vegetable oil for frying.
Salt and spices to taste.

Set the oven to preheat and in the meantime start preparing the food. Boil the rice and fry the minced meat. Cut the zucchini into slices two centimeters thick. Add salt, roll in flour and fry a little on both sides. Arrange the vegetables in a single row on a greased baking sheet.

Add rice, salt and spices to the minced meat. Spread this mixture over the zucchini or fill the rings with it if you used large fruits. Cover with tomato slices on top, brush with mayonnaise and place in the oven for about twenty minutes. Main courses made from zucchini do not take long to prepare, especially since ready-made minced meat is used. So this time will be enough. Five minutes before cooking, sprinkle the dish with cheese.

This zucchini dish can be both everyday and festive. A beautiful cheese crust wonderfully decorates the rings and whets your appetite. If desired, serve with sour cream or other sauce.

Spicy zucchini adjika

If you are tired of squash caviar and want to preserve this healthy vegetable, then try making spicy adjika.

You will need the following set of products:

young zucchini - three kilograms;
carrots - half a kilogram;
ripe tomatoes - one and a half kilograms;
sweet peppers of different colors - half a kilogram;
garlic - five heads;
vegetable oil - one glass;
vinegar - one hundred milliliters;
salt - two heaped tablespoons;
sugar - one hundred grams;
red pepper - three tablespoons of ground dry (or two pods).

Recipes for zucchini main courses can be varied with the help of various spices, so feel free to experiment.

First, start preparing the vegetables: wash them and dry them. Core the bell peppers, peel the carrots and zucchini and cut into small pieces. Now pass all the vegetables through a meat grinder. Add salt, sugar, ground pepper, butter to them and mix well.

Cook the resulting mixture for about forty minutes, stirring occasionally. If you are using capsicum, now is the time to add it along with the chopped garlic. Cook adjika for another five minutes. Pour in the vinegar, bring to a boil and hold for a couple of minutes. Pour the mixture while still hot into prepared jars. Roll them up with lids and wrap them in a blanket until they cool completely.

with chicken

Unusual and simple main courses of zucchini can be steamed with the addition of chicken fillet. As a result, you will get the most tender and delicious dish, which can be safely offered to both small children and adults.

Prepare the products:

one small zucchini;
chicken fillet (two hundred grams);
one medium carrot;
egg;
a quarter glass of milk;
a bunch of green onions and dill.

Wash and dry the zucchini, carrots and fillets. Cut the chicken and pre-peeled vegetables into small pieces. Place them in a blender and grind. Add the egg and milk there and mix again. Wash and dry the greens. Finely chop, add to the mixture and mix thoroughly. Transfer the resulting dough into molds and steam for twenty minutes.

You can also make this second dish of zucchini in a slow cooker. The recipe remains the same, just cook in baking mode for thirty minutes.

You can serve the soufflé with a delicious orange sauce. Don't worry, it goes great with chicken! Take two tablespoons of flour and a tablespoon each of tomato paste, soy sauce and citrus jam. You also need to squeeze the juice from one orange.

Fry the flour a little in a dry frying pan. Pour orange juice into it in a thin stream, stirring constantly. When the mixture thickens, turn the heat to low. Add soy, tomato paste, jam and cook for a couple more minutes. Place the cooled sauce on the squash soufflé and serve.

on kefir

Have you already tried the unique sweet main courses with zucchini? The photo shows what wonderful and airy pancakes you can prepare for dessert. Try it - you won't regret it!

With this recipe you can “destroy” stale kefir or sour milk. You will probably have the necessary products at home.

A small zucchini - one piece.
Kefir (or sour milk) - a glass.
Eggs - two pieces.
Soda - half a teaspoon.
Flour - seven tablespoons.
Salt - half a teaspoon.
Sugar - to taste.
Vegetable oil - for frying.

Wash the zucchini, peel and grate. Liquid will be released, drain it, it is not needed. Break the eggs into the zucchini mixture, add sugar and salt. Mix well. Pour in kefir and soda. Let the mixture sit for a few minutes to allow the reaction to occur. It will subsequently affect the splendor of the pancakes. Stir again. Now gradually add flour, breaking up any lumps. The dough should be homogeneous and well kneaded.

Pour oil into the frying pan and wait for it to heat up. Only then spread the dough using a tablespoon. Fry on both sides until golden brown. To make the pancakes less fatty and more healthy, add a spoonful of vegetable oil directly to the dough. In this case, you can fry in a dry frying pan.

Now you know what main courses you can prepare with zucchini. Choose recipes to suit your taste and delight your loved ones. Bon appetit!

Zucchini puree is very tasty and healthy. The recipe also uses potatoes. In general, why not experiment and make potatoes healthier and tastier?!

Zucchini with egg is a wonderful side dish that goes very well with fried meat or sausages. Adding an egg to the zucchini makes this side dish more satisfying and rich in protein.

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Eggplant and zucchini stew is a tasty and lean dish. This dish requires only ordinary vegetables, a little seasoning and olive oil. Happy cooking!

Sauteed zucchini is the same as zucchini stew. However, sautéing is great because the food is fried with a sharp shake, as a result of which the food is turned over and mixed.

Vegetable stew with zucchini is a light, purely vegetable dish, indispensable in family cuisine - it is easy to prepare and turns out satisfying.

Stewed zucchini is a very easy-to-prepare and light dish that will diversify your everyday diet and help you utilize zucchini during their harvest season.

We all love and prepare vegetable soups, so for a change I advise you to try the unusual Provencal vegetable soup. It is quite simple to prepare, but it turns out very tasty and aromatic.

Zucchini soup with mint turns out incredibly tasty and tender. It is very easy and simple to prepare. This dish itself is very light and healthy.

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Marinated squash looks great among appetizers and goes perfectly with meat dishes. Dense, crispy vegetables will take their rightful place on the festive table. Prepare big jars!

Fermenting zucchini is very easy. They taste excellent! And the workpiece comes out very cheap. Pickled zucchini is an excellent side dish, light snack or part of a salad. Sourdough requires fresh vegetables.

If you don’t yet know how to cook grilled vegetables in the microwave, you need to improve urgently. Appetizing and tasty grilled vegetables can be served as a side dish or used in salads. I recommend!

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If you haven't tried this wonderful combination of zucchini and minced meat yet, you need to fix it immediately :) I was amazed at how delicious this simple dish can turn out! Why don't you try it too?

In the summer, during zucchini season, zucchini casserole with minced meat becomes one of the most popular dishes in our home. Delicious, filling and easy to prepare, it's perfect for a family dinner.

When the zucchini ripens, I don’t need anything else - that’s all I eat. Zucchini in the oven is the simplest, but not the worst recipe for cooking zucchini. Try it!

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Plakia is a traditional Bulgarian zucchini dish. The dish is exclusively vegetable and light, so it goes especially well in the summer.

Baked zucchini with potatoes is an easy to prepare and delicious dish that can be served as a side dish or as a main vegetable dish. I'll tell you how to prepare it.

Zucchini in a slow cooker is a quickly prepared and quite healthy dish that is suitable for vegetarians and those who especially watch their figure. I'll tell you how to cook it.

Chicken and zucchini quiche is a delicious open-faced pie, widespread in French cuisine. The French know a lot about food, so you should try this quiche - you won’t regret it.

Zucchini pancakes with goat cheese are a simple, rustic, very filling and quite tasty dish made from available ingredients. During zucchini season, it would be a sin not to cook at least once.

Recipe for stuffed zucchini. This dish has a very good combination of meat and vegetables. In the process of preparing the dish, it turns out juicy, rich and very tasty.

Roman-style zucchini is an Italian, or to be precise, a Roman traditional dish, which is absolutely easy to learn and can be easily prepared in an ordinary Russian kitchen. Very tasty!

Zucchini jam has a beautiful lemon tint and a very delicate, refined taste.

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Stop eating fatty foods - try such a light and healthy dish as vegetable tian.

You've probably tried baking zucchini with meat 1000 times, but have you tried it with cottage cheese? I will say that it is terribly tasty and, by the way, very simple!

Zucchini jam with lemon is one of the most unusual and unexpected jams. Usually those who try it once remain fans forever.

Zucchini roll is a beautiful and very tasty vegetarian appetizer, but it will require some tinkering.

Zucchini in tomatoes for the winter is an excellent preparation that goes well in our family, even if we are small zucchini lovers.

Vegetarian salads and dishes in general are not necessarily boring and hackneyed combinations of the same permitted ingredients. This vegetarian zucchini salad is proof of that.

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Zucchini in a steamer was invented specifically for those who love wholesome and healthy food.

Marinated zucchini is a great appetizer that everyone prepares in their own way. This recipe offers a quick way to marinate zucchini!

Zucchini rolls are a universal appetizer for any holiday or home table. The taste of the rolls and their appearance depends on the cooking recipe, so meet my recipe!

Zucchini sauce is an unusual and even rare guest on tables, but in vain! Zucchini sauce does not take much effort and money, although the taste is not inferior to many other expensive sauces.

Zucchini with mushrooms is an excellent summer dish, which during the mushroom and zucchini season claims to become a staple because of its ease and speed of preparation, as well as its inexpensive cost!

Zucchini and potato stew is the most ordinary and familiar dish, but of all vegetable stews, it is perhaps the simplest, fastest and most delicious.

Zucchini pie is a wonderful pastry that will definitely delight vegetable lovers, vegetarians, raw foodists and anyone who cares about their health.

If you don’t know what to cook from zucchini, I recommend pureed zucchini soup. The dish is not only very healthy, but also very tasty and refreshing on a summer day.

We break the stereotype that Korean cuisine uses entirely unknown ingredients. Korean zucchini is a very simple dish that we can borrow from the Koreans.

Zucchini cutlets are a tasty, healthy, lean dish. These cutlets are suitable for vegetarians and those who are looking for interesting uses for zucchini.

Zucchini and meat go together simply perfectly, but I don’t like large pieces of meat with zucchini, so I mix this vegetable with minced meat. The result is a very juicy and tender casserole.

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

However, in order for dishes from these healthy vegetables to be as tasty as possible and pleasing to the eye, 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 either raw or after heat treatment (fried or boiled). If a recipe calls for raw zucchini, it is advisable that these be small, young fruits.

Fresh zucchini salad with cucumber and apple

To prepare such a salad, you need to take fresh young zucchini, cut it into rings (or cubes) and pour boiling water over it 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-style zucchini salad

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

To prepare it you will need:

1 kg of peeled young zucchini;
two halves of large bell peppers, yellow and red;
half a large raw carrot, shredded;
3 cloves of garlic;
three sprigs of green onions;
1.5 tsp. with a heap of salt;
vegetable oil;
vinegar or acetic acid;
1 tbsp. 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 excellent quick dish, which can be served either on its own or as a light side dish with fish or meat.

To prepare fried zucchini you will need:

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

The zucchini needs to 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 frying pan in sunflower oil until a golden crust forms.

The finished zucchini can be topped with garlic and 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-prepare dishes. We bring to your attention some simple quick recipes.

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. Grease a baking sheet with vegetable oil and place zucchini rings on it at a short distance from each other.

Next, prepare the sauce from mayonnaise, cheese and garlic. To do this, you need to grate the cheese on a coarse grater, finely chop the garlic cloves, and mix it all with mayonnaise. Apply the prepared sauce to each slice of zucchini.

Then place tomato rings on top of the zucchini, soak again in the 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 an appetizing 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 glass of thick sour cream,
200 grams of hard cheese,
salt, seasonings, vegetable oil.

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

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

Stuffed zucchini

Meat filling is most often used as a filling for preparing stuffed zucchini. However, zucchini stuffed with vegetables is 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 filling is also very varied: you can cut out “boats”, rings, columns from them, or simply stuff whole vegetables.

Before you prepare stuffed zucchini, you need to choose the right fruits for stuffing. It is better to give preference to small-sized young vegetables - they have thin skins, which during heat treatment acquire a delicate taste.

A simple recipe for making zucchini stuffed with meat filling requires the following ingredients:

5 small young zucchini,
300 grams of minced meat,
1 glass of rice,
onions, carrots and tomatoes (1 pc.),
bunch of parsley,
salt, spices, vegetable oil.

We will prepare the 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, zucchini pulp, carrots and onions are fried in sunflower oil. Then add boiled rice to this mass and simmer over low heat.
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 whole zucchini with the resulting mixture, place on a baking sheet and bake in the oven for 50 minutes at 190 degrees.

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

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

The washed zucchini is cut lengthwise into 2 parts and the core is selected - a “boat” shaped form for stuffing 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 sprinkled with cheese on top. Place all this on a baking sheet, previously sprinkled with breadcrumbs, and place in 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.

Stewed zucchini with beans

Ingredients:

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

You can prepare zucchini and beans as follows:

Zucchini, tomatoes and onions are cut into cubes, and carrots and cheese are grated on a coarse grater. Lightly beat the egg and mix with sour cream.
Place zucchini, onions and carrots in the multicooker bowl and turn on the “fry” mode 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 “stew” mode.
10 minutes before the dish is ready, sprinkle with grated cheese and finely chopped herbs.

Tender zucchini casserole

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

Ingredients for the casserole:

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

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

How to preserve zucchini for the winter?

Freezing young fruits

Frozen zucchini for future use can be an excellent alternative to fresh fruits in the winter: you can also fry delicious ones from them, cook caviar, stew them or add them to soup.

Even after defrosting, these vegetables retain their beneficial properties and taste. But how to freeze them correctly?

Everything is more than simple:

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

If you decide to cook them in the cold winter, all you need to do is take them out of the freezer and, without even defrosting them, add them to the desired dish or fry them in a frying pan.

Freezing stuffed semi-finished products

In a similar way, you can freeze stuffed zucchini for future use. 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);
place them in a freezer bag;
put in the freezer.

When their time comes, you can put them on a baking sheet without defrosting and bake them in the oven.

Canning

Another win-win option for deliciously preparing zucchini for the winter is canning. A salad, lecho, sauté, adjika or appetizer, carefully prepared by your own hands during the vegetable season, will become the highlight of the New Year's or holiday table and a pleasant memory of the bygone summer.

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

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

If you find it difficult to decide on zucchini dishes:

Start with the simplest ones. Click 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. You can use 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 carefully sprinkling 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 the cheese crust reaches the desired 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 is the perfect recipe to demonstrate with photos. It captivates with its beautiful simplicity and is easily transformed to suit any number of eaters.

Pay attention!

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 like fried garlic, you can remove it after a minute.

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:

Making a low-calorie recipe extremely easy= 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 the 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 a 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 on 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. Add 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 walnut crumbles or just a couple of walnut butterflies to the serving.

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. You can roll it in flour or breadcrumbs (more calories, but a 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 this 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.

A more high-calorie option with complex carbohydrates is also nice - with 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, pour a lot of beans with 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 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 in plenty of 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 the family menu. We send the portioned packaging for freezing 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 the ideal vitamin option is to 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 different vegetables side by side. 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, similar to 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! A completely independent dish or a 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.

Discover the world of healthy zucchini recipes!

You can try a lot of ultra-fast and mega-tasty recipes with zucchini noodles. With unusual cuts, the lion's share of success comes from a savory 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's 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 indulge a lot in raw vegetables. 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.

I have already given recipes for cooking zucchini several times. But zucchini is such a vegetable that you can give recipes with it even every other day and they will all be healthy and tasty. Like these for example. Because this is probably the only vegetable so neutral to other foods that you can cook it with what you have on hand.

Zucchini pancakes are especially common. I dedicated two articles to them. And . You will find them using the links. It is prepared very often, I also gave this recipe.

Well, we looked at those recipes, now let's look at new ones.

How to cook zucchini. Quick and tasty zucchini recipes

In this article we will look at recipes for the simplest zucchini dishes, but tasty and healthy. I will try to give more recipes in the next article, and maybe even more than one.

Please note that the quantities of ingredients are for guidance only. Each zucchini has its own size, and so do the other ingredients. Rely on your intelligence, and you have direction.

10. If they haven’t quite reached you, close the lid and leave to stand for 3-5 minutes on the lowest heat. Then remove the pan and let it sit for a couple more minutes under the lid. If you want the zucchini to remain whole pieces and not porridge, do not overcook them. Keep an eye on them all the time.

The zucchini is ready. Garnish with a leaf of greenery and can be served as a side dish or as a separate dish.

Bon appetit!

How to deliciously cook zucchini with sauce

Ingredients:

Zucchini
Vegetable oil
Classic yogurt
Salt, pepper
Garlic - 1-2 cloves

Preparation:

1. Cut the washed and peeled zucchini into circles, approximately 1 cm thick.

2. Salt the chopped zucchini and brush it with olive oil or any vegetable oil on both sides. This is so that the zucchini is not very oily, so that the oil is distributed evenly over the entire surface of the zucchini, and less oil will be used.

3. We will cook on the grill. But of course, you can use a special frying pan or a simple frying pan, but you just need to heat it up very well.

4. Place the salted and oiled zucchini on a heated grill and lower the lid, which is also already heated. Frying will take 2-3 minutes. If you fry in any pan, you will have to turn the squash over and cook on both sides.

While the zucchini is roasting, prepare the sauce.

5. Take a few spoons of classic, no additives, yogurt (take enough to cover your zucchini) and put it in a deep small cup. We grate one clove of garlic, since we are preparing a little sauce, on a fine grater or you can squeeze it through a garlic press.

6. Add a little salt to the sauce so that it is not bland and add pepper to taste. Mix everything well and our sauce is ready.

7. Meanwhile, our zucchini was also fried. Try to crush them with a fork; if they are still too hard, keep them on the fire a little longer.

8. Place the zucchini on a plate.

9. Place a vase in the middle, put our sauce in it, decorate with chopped parsley and serve.

It turned out very beautiful and tasty.

Bon appetit!

The easiest recipe for zucchini with garlic

Ingredients:

Zucchini - 1 pc.
Garlic to taste
Vegetable oil
Salt pepper

Preparation:

1. Our zucchini is young, milky, so to speak, and fresh, fresh from the garden. Cut the zucchini into circles about 0.5 cm thick and cut them in half.

2. Heat the frying pan and pour vegetable oil into it. Heat the oil and place the chopped zucchini in it. Fry over high heat until the zucchini is browned on one side.