What to cook with zucchini - 15 simple recipes for every day

Kinds

Thanks to the efforts of breeders, a huge number of varieties and species of this unpretentious vegetable have been developed. Zucchini can be round, smooth, pear-shaped, ribbed, yellow, white, spotted or striped.

Conventionally, all zucchini can be divided into classic, spaghetti, zucchini, and decorative varieties.

The simplest types are characterized by a cylindrical shape, light green skin and dense pulp. Black, green and yellow zucchini are smaller in size, have tender centers and lack large seeds, even when overripe. Spaghetti squash is a special variety because it has a layered structure; after boiling, it resembles popular Italian pasta. Decorative specimens are characterized by any shape and color.

Properties

Every housewife should know how to cook young zucchini, as it has a mild and mild taste, thanks to which it can be combined with a wide variety of products - meat, poultry, cheeses, cereals and pasta.

The energy value of this vegetable is not at all high, only 18–20 kcal per 100 grams, thanks to which it is used as part of a huge number of diets. In addition, it has the properties of removing unnecessary moisture from the body, which makes it indispensable in the fight against excess weight. The fiber contained in fruits activates the digestive tract, improves intestinal motility, and increases metabolic processes.

Zucchini has an excellent effect on the functioning of the cardiovascular system, as it cleanses the blood of excess salts, toxins, cholesterol and strengthens the walls of blood vessels. Potassium and magnesium contained in the composition regulate blood pressure, thereby preventing hypertension. The iron contained in fruits normalizes the composition of the blood and increases its ability to retain oxygen.

Mothers need to know how to cook young zucchini, as it does not cause allergies and is suitable as the first food for babies.

If you regularly eat this fruit, you can improve your immunity, and thanks to the presence of vitamins C, B1 and B3 in it, the body perfectly fights infections and viruses, and also slows down the aging process.

People who suffer from gastritis, peptic ulcers and kidney-related ailments should not consume various dishes made from zucchini.

Zucchini recipes

The most delicious vegetables are young and tender specimens, which still contain very small seeds. You don’t have to peel them, as you won’t be able to feel the skin after cooking. In the summer, they are sold at a very affordable price in every vegetable stall, so you need to know quick and tasty recipes. Young zucchini can be served in a variety of forms: they are baked, stewed, fried with potatoes, stuffed, a huge number of snacks, omelettes and preserves are made.

There are a large number of recipes with this wonderful vegetable, because it is so tasty and healthy, easy to digest and quick to prepare.

How to fry young zucchini

When preparing such a dish, you do not need to adhere to certain strict proportions. The quantity of products is determined individually, depending on the number of people for whom the dish will be prepared. Before frying, you need to rinse the vegetables under running water, and then cut them into slices and cover them with spices. Next, the dish is laid out in a frying pan and fried on both sides.

Another cooking option is to soak it in an egg mixture and flour. This dish requires constant monitoring as it can easily burn. To prepare, mix spices, mayonnaise and a clove of garlic grated on a fine grater in a separate bowl. Before serving, the fried vegetables are rubbed with the prepared mixture. Young zucchini with garlic are the calling card of almost every housewife, as they are very tasty and unpretentious to prepare.

Zucchini pate

You will need : 1 kg of zucchini (3 pcs.), 1 onion, 1 carrot, 3 cloves of garlic, 4 tbsp. vegetable oil, 3/4 cup breadcrumbs, 5 tbsp. semolina, 4 tbsp. chopped parsley, 3 eggs, salt, pepper, turmeric, paprika, dried oregano.

Cooking . Wash the zucchini and grate it on a coarse grater. Peel the onion and grate it on a fine grater. Combine zucchini and onion in a large bowl, add 1.5 tbsp. salt and stir. Set aside for half an hour until the zucchini releases its juice. Then place the mixture on a sieve to allow the juice to drain. Add peeled and finely grated carrots to it, squeeze out the garlic, break the eggs, pour in vegetable oil, breadcrumbs, semolina, and add parsley. Season with pepper, paprika, turmeric and oregano. Preheat the oven to 180 degrees. Place the zucchini mixture in a rectangular cake tin lined with baking paper and smooth out with a spoon. Place in the oven and bake for approximately 1 hour. Cool completely before serving.

Baked zucchini with cheese

Such a dietary snack will be an excellent option to help diversify the boring menu of a person losing weight.

Ingredients:

• 200 grams of hard cheese;
• 2 medium sized zucchini;
• 3 cloves of garlic;
• pepper;
• 2 tbsp. l. low-fat sour cream;
• salt.

In order to bake young zucchini, you must first wash and peel them. Then the fruits are cut into thin rings. Cheese and garlic are grated and placed in a separate container. Next, you will need a glass tray, which is lined with parchment, and a zucchini seasoned with salt and pepper is laid out on top, then everything is sprinkled with garlic and cheese and placed in a well-heated oven for 15 minutes. After cooking, the dish is seasoned with finely chopped herbs.

Boats with chicken in sour cream

Boats with chicken in sour cream
Boats made from young zucchini with a delicate filling of chicken fillet in sour cream, covered with a golden-brown cheese crust - this is an amazingly tasty and healthy dish that you will want to cook more than once.

You need: 4 small zucchini 500 g chicken fillet 1 large onion 1 large carrot 3 cloves garlic 1 large tomato 2 tbsp. olive oil 200 ml sour cream salt, pepper, paprika - to taste 100 g cheese (Parmesan, Gouda) a few sprigs of fresh parsley - for serving

How to cook: 1. Preheat the oven to 200°C. 2. Wash the chicken fillet, dry it and cut into small cubes. 3. Finely chop the onion, grate the carrots, crush the garlic into a paste, cut the tomato into small cubes. 4. Heat olive oil in a frying pan. Sauté the onion for 5 minutes, then add the carrots, garlic and tomato. Simmer for 3–5 minutes. Add the chicken and cook for a few more minutes, stirring constantly to brown the chicken.

Add the chicken and fry for a few more minutes, stirring constantly until the chicken browns. Pour in the sour cream and simmer for another 1-2 minutes. Season with salt and pepper, add paprika and stir. 5. Cut the zucchini in half and scoop out the pulp with a spoon. Place the filling inside each boat, sprinkle with grated cheese and place in the oven for 30-40 minutes.

Place the filling inside each boat, sprinkle with grated cheese and place in the oven for 30-40 minutes. 6. Sprinkle the finished boats with chopped parsley and serve immediately.

Young zucchini with minced meat

There are a huge number of dishes with this vegetable; it will be very tasty if you add a little ground meat to them. The option proposed below is distinguished by its excellent taste, tenderness and low calorie content.

Ingredients:

• 1 tomato;
• 3 tbsp. l. grated cheese;
• 2 zucchini;
• 0.5 kg minced meat;
• favorite seasonings.

The fruits are cut into several large pieces, and a deep notch needs to be made in the middle of each. The end result should be barrels. All parts are coated with spices. The cut out center is grated and added to the minced meat. Next, the holes are filled with the prepared mass and laid out on a baking dish, the tomatoes are cut into plates and serve as lids, and then everything is sprinkled with cheese and sent to a well-heated oven until cooked.

Sauteed zucchini with mint and basil

You will need : for 2 servings – 500 g of zucchini, 3 tbsp. vegetable oil, 3 cloves of garlic, 10 mint leaves, 5 basil leaves, 2 tsp. wine vinegar, salt and pepper to taste.

Cooking . Fry the zucchini slices in oil until golden brown, about 15 minutes. Chop garlic, mint, basil. Place the fried zucchini back into the frying pan, add a mixture of herbs and garlic, pour in vinegar, salt and pepper to taste, mix everything well. Immediately before serving, the finished dish can be sprinkled with nuts and fresh herbs if desired.

Baked zucchini

This dish is very tasty, and its preparation does not require much time or effort.

Ingredients:

• 500 grams of zucchini;
• 100 grams of flour;
• salt;
• 100 ml milk;
• 1 clove of garlic;
• 100 grams of cheese;
• 100 grams of breading.

The oven is heated to 200 degrees. The baking sheet is covered with parchment. Vegetables are cut lengthwise into 4 parts, each of which is distributed into 4 more parts. Mix salt, grated garlic, sifted flour and pepper in a bowl. All pieces are carefully rolled in the prepared mixture and laid out on a dish. Milk and eggs are combined, and the breading is mixed together with the cheese. Then the vegetables are dipped one at a time into the egg mixture, generously sprinkled with breading and placed on a baking sheet. After the young zucchini has browned in the oven and become quite soft, they can be taken out and served. It will also turn out very tasty if you prepare the sauce in advance. A tomato mixture would be perfect for this dish.

Pie with zucchini flowers

You will need : 2 zucchini, 3 eggs, 1 cup heavy cream, 1/2 tsp. paprika, 1/4 tsp. dried garlic, 1/4 tsp. salt, 2 tsp. fresh basil, 2 tsp. fresh mint, 100 g cheese, 5-7 flowers, 1 sheet of ready-made dough.

Cooking . Roll out the dough and place it in a round shape, make sides. Beat eggs in a bowl, add cream, add garlic, paprika and salt, mix well. Add finely chopped zucchini, chopped herbs and stir. Sprinkle some grated cheese onto the dough base and add the rest to the egg mixture. Mix thoroughly and pour the filling onto the dough. Place well-washed and dried flowers on top and sprinkle with cheese. Bake the pie for about 40 minutes at 200°C.

Stewed zucchini with tomatoes

This dish, like many others, is dietary, since large quantities of fat are not used for its preparation.

Ingredients:

• 2 zucchini;
• 2 ripe tomatoes;
• 1 salad pepper;
• 1 carrot;
• 1 onion;
• 3 cloves of garlic;
• salt;
• greenery;
• olive oil.

Everyone should know how to cook young zucchini, as it makes very tasty and unusual dishes. The vegetable is washed and then cleared of seeds and peel. The pulp is cut into cubes, the onion and pepper also need to be finely chopped. The tomato needs to be peeled, first dipped in boiling water and chopped. The carrots are grated. Place all the vegetables in a frying pan with a small amount of olive oil, fry a little over medium heat, and then turn it down. After cooking, sprinkle the dish with small herbs and can be served.

Stuffed zucchini flowers

You will need : for 10 servings of the dish – 10 zucchini flowers, 1-2 tsp. cereal rice per 1 flower, vegetable oil, finely chopped green onions and onions, finely chopped fresh dill, salt and pepper to taste. Cooking . Remove the stamens from the flowers, wash them well and dry them on a paper towel. Heat the oil in a frying pan and fry all the onions. Add dry rice to it, stir and fry for 2-3 minutes, add a little water and cook the rice until half cooked. Add salt, pepper and dill, remove from heat and cool slightly. Stuff the flowers with the prepared filling, place them in a saucepan or deep frying pan, pour in a little water and oil, salt and pepper to taste. Cover with a lid and simmer on the stove for about half an hour over medium heat. Serve the finished dish with Greek yogurt or sour cream.

Country-style pickled zucchini

The dish is an excellent appetizer that will fit perfectly on any table.

Ingredients:

• 30 grams of dill;
• 1 pod of hot pepper;
• 10 cloves of garlic;
• 80 grams of salt;
• 5 peas of allspice;
• 1 kg of zucchini;
• 80 grams of 9% vinegar;
• 1 liter of water.

These are very tasty young zucchini; many housewives often prepare them for the winter. The fruits are cut into thin circles and placed in a separate container. Chop the dill, and cut the pepper and garlic lengthwise into a couple of pieces. Place the prepared spices and herbs on the bottom of the jars, and then fill everything tightly with zucchini. Next, the marinade is prepared, the water is boiled and vinegar and salt are added, and then everything is poured into containers. Then the jars are sterilized in boiling water for 15 minutes and rolled up.

Pickled spicy zucchini

It is a dish for future use and is great to eat in the cold winter.

Ingredients:

• 80 grams of 9% vinegar;
• 450–600 grams of zucchini;
• 1 liter of water;
• 2 bay leaves;
• 15 black currant leaves;
• 5 peppercorns.
• 5 cloves.

And now you need to figure out how to cook young zucchini so that it is tasty. The vegetable is peeled and the middle is removed, and then everything is cut into cubes of several centimeters. Blanch the zucchini for 5-7 minutes in boiling water and then cool in cold water. Next, you need to prepare the marinade, pour sugar, salt, vinegar and spices into boiling water, and then remove from heat. Fill the jars tightly and add the prepared liquid. Pasteurize the twists for 20 minutes and roll up.

dishes from young zucchini recipes

Zucchini season has finally begun. Ladies and gentlemen, we present to your attention 7 amazing recipes.

1. Zucchini baked with onions and tomatoes.

Peel the zucchini and cut into slices. tomatoes also in circles, onion rings. grease the mold. oil Place a layer of zucchini, lightly salt, onion and tomatoes on top. add a little more salt and pepper, sprinkle with finely chopped basil (if you don’t have fresh, you can use dried). top with a little grated parmesan (or other hard cheese) and into the oven for 15-20 minutes. and that’s it, the delicious juicy casserole is ready.

2. Zucchini casserole with minced meat and tomatoes
Ingredients:
- 5 small zucchini (1.2 kg) - 400 g minced meat - 3 medium onions - 2 tbsp.
tomato paste - 7-8 small tomatoes - 100 g hard cheese (you can do without it) - 4 eggs - 150 g sour cream - salt, pepper, sunflower oil Preparation:
1. Fry the onion in a frying pan, add minced meat, salt, pepper, add tomato paste. 2. Grate the zucchini on a coarse grater, add salt, squeeze out the juice 3. Cut the tomatoes into slices 4. Beat the eggs with sour cream, add salt 5. Grease the mold with oil, place half the zucchini, minced meat on top, then zucchini again. Place the tomatoes. Pour in the sour cream and egg mixture, sprinkle with grated cheese. 6. Bake in an oven preheated to 180 degrees for 30-35 minutes.

3. Stuffed zucchini

Zucchini season has finally begun.
Our family loves stuffed zucchini. Moreover, the filling can be made differently each time. You can stuff zucchini with meat, mushroom, vegetable or a combination filling. They can be served both as an appetizer and as a main course. My recipe today is dedicated to zucchini stuffed with meat and rice. To prepare stuffed zucchini, we need the following ingredients:
zucchini or zucchini - 1 kg minced meat - 400 grams rice - 0.5 cups sour cream - 1 cup hard cheese - 150 grams onions - 100 grams (1 large piece) garlic - 2-3 cloves greens - dill or parsley salt, pepper - to taste Wash the zucchini and cut into circles 2 cm thick. Cut the middle with a knife, the wall thickness is about 1 cm. If the zucchini is small, you can cut them lengthwise, in the shape of boats. Boil the rice until done. Peel the onion, finely chop and fry. Add rice, onion, chopped garlic, salt, pepper, and herbs to the minced meat. Onions can also be added unfried, then they need to be passed through a meat grinder. Stuff the prepared zucchini and place on a baking sheet. Prepare sour cream sauce. Add salt, pepper, garlic, herbs to the sour cream, you can add any seasonings to your taste. Pour this sauce over the zucchini. Sprinkle with grated cheese. Place in the oven for 40 minutes at 200 degrees.

4. Zucchini cake

- 2 young zucchini (total weight about 1 kg) - 4 eggs - 1 cup flour - salt, pepper - 1/2 cup mayonnaise - 2-3 cloves of garlic - 4 tomatoes - a few green onions Grate the zucchini on a coarse grater, then lightly squeeze them to remove excess liquid. Add eggs, flour, salt and pepper to the zucchini. Mix everything to make a pancake-like dough. Lightly grease a frying pan with vegetable oil and bake pancakes in it. In this case, you just need to spread the dough over the pan with a spoon so that the pancakes do not turn out too thick. You should have five pancakes (/- 1, depending on the size of your pan). Fry pancakes on both sides. Cool the finished pancakes. Add the garlic passed through a press to the mayonnaise and mix. Cut the tomatoes into slices as thin as possible (I did this with a fillet knife). Now let's assemble the cake. Each layer will be like this: grease the pancake with mayonnaise (not very thickly), place tomato slices on top, then the pancake again, etc. We simply decorate the top layer with mayonnaise, tomato and green onion rings. Place the finished cake in the refrigerator for half an hour, or you can eat it right away. Try it, it's very tasty! Bon appetit!

5. Caserole zucchini casserole

- Zucchini - 1 kg - Onions - 3 pcs - Processed cheese - 500 g - Vegetable oil - 50 g - Spices (Italian herbs, oregano or to taste) - Salt (to taste) - Egg - 5 pcs Cut zucchini into slices, also chop the onion. Add spices, salt and mix gently. Cut the processed cheese into slices and mix with the zucchini. Add vegetable oil and place on low heat, stirring constantly until the cheese is completely melted. Prepare the mold by greasing it with oil. Beat the eggs with a fork and combine with the zucchini mass. Place in the greased mold. Bake at 180 degrees until golden brown. Let cool slightly and serve.

6. Stuffed zucchini
Ingredients:
- 1 kg of zucchini (3-4 small pieces or 1 large) - 500 g of minced meat - about 100 g of greens (equal parts: currant leaves, garlic leaves, parsley) - 100 g of hard cheese - 2-3 Art.
spoons of olive oil Cooking time: 30-40 minutes Method of preparation:
1) Heat the oven to 210C. 2) If you use small zucchini, cut them lengthwise. If your zucchini is large, then it is best to cut it into circles, 3-4 cm thick. 3) Carefully remove the seeds with a spoon, but so that each piece has a bottom. You don't have to clean everything out. 4) It’s best to cook minced meat yourself. It can be ground chicken, beef or a mixture of beef and pork. Of course, you can also use ready-made minced meat. 5) This combination of greenery turns out to be very unusual. In summer, it’s generally good to use any greenery. Combine cilantro, parsley, dill, celery leaves, green onions, or like me - feather garlic. Fresh, aromatic leaves can change the most familiar dish beyond recognition. Raspberry, currant, lemon balm, mint, sage, sorrel leaves - choose a combination to suit your taste. 6) Chop the greens finely and mix with minced meat or you can put them through a meat grinder 7) Stuff the zucchini with the finished filling. Place pieces of cheese on top of each zucchini. 9) Drizzle olive oil over the zucchini and bake in an oven preheated to 210 C for 15-20 minutes. Be sure to watch, overdried minced meat will become very dry.

7. Zucchini pancakes with cheese and garlic
Ingredients:
-1 medium zucchini -1 egg -50 gr.
grated cheese - clove of garlic - 1 tbsp. flour - salt, pepper Preparation:
Peel the zucchini and grate it on a coarse grater, beat in the egg, mix well.
Add grated cheese and chopped garlic clove to the zucchini, add salt and pepper to taste, add flour, stir. Fry the pancakes in vegetable oil until golden brown. It’s very tasty to eat these pancakes with a sauce made from sour cream and finely chopped herbs.

Adjika from zucchini

Many housewives are wondering what to make from young zucchini, since there are a lot of them in the summer. Adjika from them is a universal sauce that is suitable for many products.

Ingredients:

• 10 tbsp. l. tomato paste;
• 3 tsp. ground pepper;
• 2 cloves of garlic;
• 5 tbsp. l. 9% vinegar;
• 3 kg of zucchini;
• 2 hot peppers;
• 1 cup vegetable oil;
• a bunch of parsley or dill.

Peel the zucchini and pass them through a meat grinder. Then put it in an enamel pan and add oil, salt, tomato paste and pepper, and then simmer for 1.5 hours. Then dilute the vinegar in a glass of water and pour into the zucchini, add herbs and garlic. Simmer the prepared dish for 10 minutes. Distribute among jars and roll up.

Zucchini soup with tarragon

You will need : for 4 servings – 1 zucchini, a bunch of green onions, 1/2 onion, 1 tbsp. butter, 1/2 tbsp. vegetable oil, 3 cups chicken broth, some fresh tarragon leaves, 1 clove garlic, 1/2 cup milk or cream, ground black pepper and salt.

Cooking . Directly in a soup pot, fry the zucchini and onion in a mixture of butter and vegetable oil until the onion is soft. Add the garlic, pepper to taste, add the chopped tarragon leaves, then pour in the chicken broth and stir. Cover with a lid, bring to a boil and cook for about 10-15 minutes. Remove from heat and add milk or cream if desired. Serve the finished soup immediately, sprinkled with grated cheese or croutons.

Zucchini puree for babies

The birth of a child is always a holiday; after time, the baby grows and switches to adult food. Therefore, every mother begins to wonder where to start. Young zucchini is perfect for this. All parents should know tasty and quick recipes, since this particular product is optimal for the baby. If possible, you should purchase small-sized green-fruited vegetables, since they have more tender and pliable pulp and completely soft seeds. They also contain carotene, which is so beneficial for children's vision.

1. After a worthy specimen has been selected, it is thoroughly washed under cold water, the peel is removed and rinsed again.

2. Next, everything is cut into cubes and boiled until softened in a small amount of water. A healthier option is steaming. The time in one case or another should not exceed 10 minutes.

3. For pureeing you need to use a chopper or blender. It is not recommended to use a grater or fork for this, as the dish will turn out rough and it will be difficult for a small stomach to process it.

It is not recommended to store it in the refrigerator, so you need to prepare it for one serving. You can also use pre-frozen zucchini for this if complementary foods need to be introduced in the winter.

Pie with sweet zucchini filling

You will need : to prepare streusel (crumbs) – 3 cups of flour, 1 cup of sugar, 200 g of cold butter; for sweet filling – 1 kg zucchini, 1/2 cup sugar, 1/2 cup lemon juice, 1/2 tsp. cinnamon.

Cooking . In a large bowl, combine the flour and sugar, add the diced butter and use your fingers to rub into a crumbly crumb. Place the dough in the refrigerator for at least half an hour. During this time, prepare the filling: in a thick-bottomed saucepan, combine the chopped zucchini, sugar, lemon juice and cinnamon, bring the mixture to a boil and cook briefly. Place and press half of the crumbly dough onto the bottom of the baking dish. Spoon the slightly cooled zucchini mixture on top and sprinkle with an even layer of the remaining crumbs. Bake the pie in an oven preheated to 200°C for 30-50 minutes, until golden brown.

Just like the potatoes in the famous movie “Girls,” zucchini can not only be trivially fried or stewed, but also made into many delicious and unusual dishes and even desserts. Master new recipes and share in the comments how you cope with the unprecedented zucchini harvest and what do you like to cook with them most?