Features of cooking vegetables. TOP 10 best recipes from young zucchini. Video recipes.
Young zucchini is a very tasty and healthy vegetable. They have a firm and firm flesh. Their peel, unlike old fruits, is soft and thin, so it does not require cleaning, and the seeds inside are practically absent. Young zucchini can be cooked deliciously and quickly in the oven and in a pan. They make excellent pancakes, they can be pickled, stewed, canned, fried or added to salads. Next, we will consider the basic principles of cooking and the most popular recipes from young zucchini, suitable for use at home.
Features of cooking young zucchini
Zucchini is a herbal annual belonging to the Pumpkin family. It has an oval shape and, depending on the variety, can be white, yellow, light and dark green.
This vegetable is ideal for the first complementary feeding; it is actively used in baby and diet food. 100 g of raw pulp contains only 20 kcal.
Young zucchini are tasty and healthy, because they are able to rid the body of excess fluid, help relieve the liver and improve the functioning of the cardiovascular system. Their pulp contains many vitamins and minerals necessary for the human body, and the fiber in it helps to activate metabolic processes and eliminate toxins.
For the first time, dishes from young zucchini began to be prepared in Mexico and Central America, only in the 16th century. this fruit came to the territory of Europe. Initially, our ancestors held zucchini flowers in high esteem, they were fried in batter and considered a delicacy, but the juicy and healthy pulp began to be eaten much later.
There are many recipes for young zucchini in modern cookbooks, as it is a versatile vegetable that can be boiled, fried, stewed, baked, and eaten raw. It is used to make pancakes, rolls, caviar, and conservation. It is pickled and stuffed.
TOP 10 recipes for dishes from young zucchini
It is an inexpensive but very healthy vegetable. Thanks to the tenderness of its pulp, preparing dishes from young zucchini does not take much time. Before using them, it is enough to wash and cut off the stalk. The peel does not need to be peeled off, because in early fruits it is soft and thin. Since there are a lot of recipes with this vegetable, we will consider only the most delicious dishes from young zucchini.
Fried zucchini with egg
Fried young zucchini with egg is the very first dish that comes to mind when you mention a healthy summer vegetable. This is a simple recipe, but it doesn't make it any less delicious. Consider how to fry young zucchini and preserve all their useful properties to the maximum.
- Caloric content per 100 g - 111 kcal.
- Servings - 2
- Cooking time - 20 minutes
Ingredients:
- Zucchini - 1 pc.
- Egg - 1 pc.
- Flour - 3 tablespoons
- Garlic - 2-3 cloves
- Vegetable oil - 3 tablespoons
- Greens to taste
- Salt, black pepper, seasoning - to taste
Step by step cooking of fried zucchini with egg:
- Wash the fruit with a delicate, thin skin and cut into 1 cm thick circles.
- Drive an egg into a deep bowl, stir it.
- Salt the egg mass, squeeze the garlic into it, pepper and season. Young zucchini with garlic is best paired with Italian herbs, but any other seasoning of your choice can work. You can also put finely chopped greens in the egg. Optionally, this can be dill, green onions or parsley. Stir everything.
- Sift the flour and transfer to a flat plate.
- Dip the zucchini mugs in an egg and roll them in flour.
- Pour oil into a frying pan, heat it up and fry young zucchini in batter on both sides until golden brown.
You can additionally serve sour cream, yogurt or any other sauce of your choice for fried young zucchini in a pan. It can be a mixture of tomato, herbs, garlic, and salt. Instead of tomato, you can use sour cream or vinegar. Any of the options with fried young zucchini will go just perfect.
Young zucchini salad with onions and feta cheese
If you don't know how to cook young zucchini quickly, take advantage of the recipe for this easy summer salad. Its main ingredients are juicy squash pulp, fresh herbs and feta cheese. Despite the lightness, the salad from young zucchini turns out to be very satisfying and has a light citrus note.
Ingredients:
- Zucchini - 600 g
- Lemon juice - 2 tablespoons
- Lemon zest - 3 tsp
- Olive oil - 5 tablespoons
- Salt to taste
- Ground black pepper - to taste
- Red onion - 0.5 - 1 pc.
- Garlic - 1 clove
- Feta cheese - 150 g
- Green onions - 3 stalks
- Mint leaves - 1 tablespoon
Step-by-step preparation of a salad of young zucchini with onions and feta cheese:
- Make a salad dressing by stirring olive oil with squeezed garlic, juice and lemon zest. Season with salt and pepper to taste.
- Wash the zucchini, cut off the stalk and chop. They can be grated, cut into thin slices or, using a potato peeler, into long strips. If there are dense seeds in the fruit, remove them.
- Peel the red onion, cut into half rings or into quarters.
- Mix onion with zucchini, pour over everything with pre-prepared dressing.
- Cover the container with the salad with cellophane and place in the refrigerator to infuse. The longer it is infused, the softer the zucchini will become. In order for it to be saturated with the dressing, it is best to infuse it for 4-8 hours.
- Wash greens, chop.
- Cut the feta cheese into cubes.
- Before serving the salad, add feta and herbs to the zucchini, mix everything. If necessary, add salt, pepper and lemon juice to the dish.
Squash salad can be prepared for breakfast or served as a light side dish for grilled meats, fish, or stews.
Young zucchini pancakes
This is a great alternative to grilled zucchini. Pancakes are cooked for no more than 30 minutes, and the specified amount of products is enough to feed a family of 3 people.
Ingredients:
- Young zucchini - 2 pcs.
- Chicken eggs - 2 pcs.
- Wheat flour - 2 tablespoons
- Greens - 1 bunch
- Garlic - 1 clove
- Salt - 1 pinch
- Pepper - 1 pinch
Step by step preparation of pancakes from young zucchini:
- Rinse the zucchini, grate.
- Wash the greens, chop and add to the zucchini, squeeze the garlic there.
- Beat eggs into a deep bowl, add salt and pepper.
- Pour eggs into vegetables, add flour and stir everything.
- Fry the pancakes in vegetable oil on both sides.
Young zucchini pancakes can be poured with sour cream, mayonnaise or garlic sauce.
Squash caviar
When you have tried all possible recipes and do not know what to cook from young zucchini yet, and there are still many vegetables in the country beds, proceed to conservation. Harvesting young zucchini for the winter does not require a lot of experience, even a novice hostess can handle this. According to this recipe, zucchini caviar is obtained exactly like store caviar. The original ingredient in this blank is mayonnaise, which gives it a rather delicate texture.
Ingredients:
- Zucchini - 1 kg
- Salt - 1 tablespoon
- Onions - 250 g
- Vegetable oil - 100 ml
- Tomato paste - 100-120 g
- Mayonnaise - 130 g
- Sugar - 100 g
- Lava leaf - 1 pc.
- Freshly ground black pepper - 1 tsp
Step by step cooking of squash caviar:
- Wash the vegetables, dry them, cut them into small cubes and pass through a meat grinder. Use a large wire rack.
- Salt and pepper the mass, leave for 15 minutes to let the juice flow. Then put the puree in a sieve and press down a little.
- Peel the onion, chop finely.
- Pour 20 ml of sunflower oil into a frying pan, fry the onion in it until transparent.
- Put the finished onion in a saucepan with a thick bottom, send the zucchini, tomato paste, mayonnaise and the rest of the oil there. Simmer on a small hotplate with constant stirring for 40 minutes.
- Pour sugar into the mixture, throw lavrushka, salt and pepper it. Simmer with occasional stirring for 1 hour until a homogeneous consistency is obtained.
- Wash and sterilize 3 0.7L jars.
- Before pouring the caviar into the jars, remove the lavrushka from it. Put the mixture in the jars, cover them with lids and place the containers in a deep saucepan, cover the bottom of which with a towel.
- Pour water into the pot so that it reaches the middle of the jar. Place the pot on the stove. When the water boils, sterilize the jars for 15 minutes.
- After sterilizing the jars, roll them up, place them upside down on a towel and cover them on top. Wait for them to cool down.
Serve caviar from young zucchini on the table in bowls, sprinkle with chopped garlic and your favorite herbs on top. If you put it on slices of toasted Borodino bread, you will get an excellent snack from young zucchini.
Baked zucchini with tomatoes and garlic
Young zucchini are made according to this recipe in the oven. They are mixed with tomatoes and garlic and poured with sour cream and egg watering. The dish is prepared quickly and easily, it can be eaten on its own or served as a side dish for meat dishes, poultry or fish. To bake young zucchini, you need a high-sided baking dish or a deep skillet.
Ingredients:
- Young zucchini - 300 g
- Tomatoes - 300 g
- Garlic - 2 cloves
- Greens - 20 g
- Vegetable oil - 1 tablespoon
- Sour cream - 150 g
- Chicken eggs - 2 pcs.
- Salt to taste
- Ground black pepper - to taste
Step by step cooking of baked zucchini with tomatoes and garlic:
- Rinse the vegetables, dry, cut into 1 cm thick circles.
- Peel and squeeze the garlic with a garlic spade.
- Rinse the greens, chop finely with a knife.
- Grease the mold with oil, put a layer of zucchini in it, sprinkle them with herbs and garlic.
- Put a layer of tomatoes and place the dish with vegetables in the oven for 15 minutes at 180 ° C.
- At this time, pour in, for this, beat the eggs, salt them, pepper, pour in the sour cream, mix everything until smooth.
- Pour the young zucchini with tomatoes into the sour cream and egg mixture to 2/3 of the pan.
- Place the young courgettes back in the oven and bake for another 20 minutes.
Serve the finished dish as a side dish or eat it with bread and any sauces. If desired, grated cheese and breadcrumbs can be added to the watering during cooking.
Stuffed zucchini
Young zucchini with minced meat inside turns out to be hearty and tasty. The specified amount of ingredients is enough for 6 servings.
Ingredients:
- Zucchini - 1 kg
- Minced meat - 300 g
- Rice - 100 g
- Tomatoes - 200 g
- Cheese - 150 g
- Onions - 150 g
- Greens to taste
- Salt to taste
- Pepper to taste
- Vegetable oil - for frying
Step by step cooking of stuffed zucchini:
- Cook the rice until cooked, following the instructions on the package.
- Rinse the vegetables, cut the stalk and cut the fruits in half.
- Spoon the pulp from each zucchini half. Cut the removed pulp into cubes.
- Peel the onion, chop finely.
- Rinse the tomatoes and cut into small slices.
- Rinse the greens, chop finely.
- Grate the cheese finely.
- Heat oil in a skillet and fry the onion in it until golden brown.
- Pour the minced meat into the fried onions and fry it for 10 minutes.
- Put the squash pulp in the minced meat and fry for another 10 minutes.
- Add tomatoes to the mass, fry for 10 minutes.
- Add rice to the frying, mix everything, salt and pepper, add herbs, mix again.
- Wait for the filling to cool slightly and stuff the zucchini halves with it.
- Pour grated cheese over the filling.
- Roast the zucchini at 180 ° for 25-30 minutes
Stuffed young zucchini turns out to be very satisfying and tasty. They can be served as a separate meal for lunch or dinner.
Provencal zucchini casserole
In French cuisine, there are very tasty recipes from young zucchini, one of which is a light Provencal casserole. In it, the milky aroma and delicate texture of the vegetable are preserved under the cheese crust.
Ingredients:
- Milk - 150 ml
- Zucchini - 2 pcs.
- Egg - 3 pcs.
- Parmesan cheese - 50 g
- Wheat flour - 6 tablespoons
- Parsley - 1/2 bunch
- Salt to taste
- Ground black pepper - to taste
- Dried basil - to taste
- Olive oil - 6 tablespoons
Step by step cooking zucchini casserole:
- Rinse vegetables, dry, cut into small cubes.
- Brush a small dish with high sides with olive oil and place the cubes on the bottom.
- Wash the parsley, chop finely.
- In a deep bowl, beat the egg with a fork, pour milk into it, add dried basil, mix everything.
- Grind the cheese, add it to the egg mass. Salt and pepper everything, pour in olive oil, add flour and stir until smooth.
- Spread the resulting mixture evenly over the surface of the vegetables.
- Place the form in the oven and bake for 40-45 minutes at 200 °
Young zucchini casserole can be placed on the table right in the mold, then it will stay hot and aromatic for longer. Sesame lovers can sprinkle them on a dish before putting it in the oven.
Korean zucchini
There are many recipes that can be prepared from young zucchini stewed, baked or fried, but a raw vegetable in our kitchen is rarely used, but in vain. Its tender juicy pulp has an unforgettable taste and aroma and absolutely does not need heat treatment. This feature is used by Koreans when preparing an excellent light salad from raw zucchini.
Ingredients:
- Young zucchini - 800 g
- Carrots - 200 g
- Bulgarian pepper - 1 pc.
- Garlic - 3 cloves
- Sugar - 1 tablespoon
- Table salt - 0.5 tsp
- Dry spices - 20 g
- Vinegar - 3 tsp
- Vegetable oil - 3 tablespoons
- Dill - 30 g
- Basil - 20 g
Step-by-step cooking of zucchini in Korean:
- Rinse and dry all vegetables and herbs.
- Cut the zucchini into strips or chop the Korean carrot grater.
- Peel and chop the carrots on the same grater.
- Cut the pepper into thin strips.
- Finely chop the dill and basil with a knife.
- Combine all vegetables and herbs in a deep salad bowl, squeeze the garlic into the mixture.
- Salt the salad, sprinkle with sugar, spices, pour vinegar and sunflower oil. Mix everything.
- Transfer the dish to a smaller container, tamp it tightly with a spoon. This is necessary so that the vegetables are well saturated with the marinade. Place the lid on the container and refrigerate for 30 minutes.
Young Korean zucchini can be served as an appetizer. They will be appreciated by lovers of spicy and aromatic dishes.
Zucchini stew
This is a delicious, spicy and slightly spicy dish. The stew can be served as a side dish or as a stand-alone dish. It takes no more than 40 minutes to cook 3 portions.
Ingredients:
- Young zucchini - 2 pcs.
- Bulb onions - 1 pc.
- Carrots - 1 pc.
- Parsley - 1 pc.
- Garlic - 3 cloves
- Salt - 1/2 tablespoon
- Ground allspice - 1/2 tsp
- Turmeric - 1/2 tsp
- Ground coriander - 1/2 tsp
- Sunflower oil - 3 tablespoons
Step by step cooking zucchini stew:
- Pour oil into a skillet and place it on a small hotplate.
- Rinse and dry vegetables and herbs.
- Cut the courgettes into large cubes and place in a skillet. Increase the fire to medium.
- Chop the carrots into a coarse grater, finely chop the onion. Send the vegetables to the skillet. Do not cover them with a lid, as stewed young zucchini give off a lot of liquid and, under a closed lid, they will quickly turn into caviar. Simmer for 15 minutes.
- Salt and pepper the softened vegetables, sprinkle with turmeric, coriander, mix everything and simmer for another 5-10 minutes.
- Chop the parsley finely, put it to the vegetables, squeeze the garlic there. Stir everything and simmer for 5 minutes.
Young zucchini stew comes out very satisfying and tasty. The cooking time may differ depending on the juiciness of the fruit. During stewing, the squash cubes should not lose their shape. The dish must be removed from the stove when they become soft, but still remain cubic in shape.
Marinated zucchini with honey and garlic
This is a very tasty appetizer that tastes like pickled mushrooms. It is done easily and quickly, it is infused for a couple of hours.
Ingredients:
- Young zucchini - 1 kg
- Liquid honey - 2 tablespoons
- Garlic - 3 cloves
- Salt - 1 tsp
- Wine vinegar - 3 tablespoons
- Parsley - 1 bunch
- Basil purple - 1 bunch
Step by step preparation of marinated zucchini with honey and garlic:
- Wash small young zucchini, dry, cut in half. Cut each half into thin strips with a vegetable cutter. Salt the chopped zucchini, knead with your hands and leave for 30 minutes to let them juice.
- In a separate bowl, combine runny honey and wine vinegar.
- Rinse parsley and basil, dry, chop finely with a knife. Put the greens in the marinade, squeeze the garlic there.
- When the zucchini starts up the juice, drain it, squeeze it lightly with your hands.
- Pour zucchini with marinade with herbs, mix thoroughly, send everything to the refrigerator for 2-3 hours. While the pickled young zucchini is infused, they need to be mixed periodically.
Marinated squash appetizer goes well with young potatoes, it can also be served as a side dish for meat or fish dishes.
