What to cook in zucchini season? TOP 6 delicious simple and quick recipes with photos from zucchini. Helpful hints. The best video recipes.
Summer is in full swing, which means the season of zucchini and zucchini continues. Despite the fact that zucchini lacks a pronounced taste, dishes made from them are very popular. In addition, in the summer, in the vegetable season, it is necessary to switch to proper nutrition. And if you believe popular wisdom, having eaten enough vitamins in the summer, in winter, diseases will be bypassed. Therefore, we offer a selection of interesting, but easy-to-follow recipes for zucchini dishes that will surprise you with their taste, but will not take much time to cook.
Simple zucchini recipes - useful tips
- The most delicious zucchini are young, tender, without seeds. It is possible not to cut off the hard skin from them, because it is tender and does not remove seeds, as they are soft and small.
- Buy small zucchini: up to 20 cm long and weighing no more than 300 g.
- Choose a fruit that is firm and intact. Loose squash is too soft, and shriveled and damaged, not fresh.
- Zucchini is not a product of long-term storage. This is especially true for tender young and unripe fruits. These are best eaten immediately after purchase.
- If it is not possible to immediately cook zucchini, store them at a temperature no higher than +5 degrees and a humidity of no more than 85%. This temperature will be provided by the lower shelf of the refrigerator. But do not store them for more than 20 days, otherwise the fruits will become coarse and lose most of their beneficial and taste properties.
Squash caviar
Very easy to prepare squash caviar turns out to be light and tender. Even a novice hostess will cook it, and if you wish, caviar can be prepared for future use for the winter.
See also how to make flour-fried zucchini with sauce.
- Caloric content per 100 g - 89 kcal.
- Servings - 800-900 g
- Cooking time - 45 minutes
Ingredients:
- Zucchini - 5-6 pcs.
- Salt - 1 tsp or to taste
- Garlic - 2 cloves
- Ground black pepper - a large pinch
- Olive oil - 3 tablespoons
- Tomato paste - 1 tablespoon
- Onions - 2 pcs.
- Carrots - 1 pc.
Cooking squash caviar:
- Wash the zucchini, dry and chop finely.
- Peel and chop the garlic, carrots and onions.
- In a skillet, sauté the onion and garlic until transparent.
- Add carrots with zucchini, salt and pepper.
- While stirring, simmer vegetables for 15-20 minutes.
- When the vegetables are tender, use a blender to grind them to a puree.
- Add tomato paste to the vegetable mass, stir, simmer for 1 minute and turn off the heat.
- Cool the zucchini caviar and serve. Although it can be consumed hot.
Zucchini pancakes
Zucchini fritters are familiar to everyone. This is an amazingly tender tasty and bright appetizer. If desired, add new flavors and aromas to the dish, add your favorite spices and herbs.
Ingredients:
- Zucchini - 2 pcs.
- Eggs - 1 pc.
- Semolina - 2 tablespoons
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - a large pinch
Cooking zucchini pancakes:
- Wash the zucchini, dry it, grate it on a fine grater and put it in a sieve. Leave the mass to drain all the liquid.
- Add semolina with eggs to the squash puree. Stir and leave for 15 minutes to swell.
- Season the dough with black pepper and salt and stir.
- Put the dough in a preheated pan with vegetable oil and fry the pancakes on both sides for 2 minutes over medium heat until golden brown.
Zucchini puree soup
It is very easy to make a light summer squash soup. The chowder will delight you with its freshness, spicy creamy and delicate taste.
Ingredients:
- Zucchini - 2 pcs.
- Shallots - 1 stalk
- Cream cheese - 100 g
- Butter - 1 tablespoon
- Milk - 1 tbsp.
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Making squash soup:
- Finely chop the courgettes and shallots.
- In a skillet in melted butter, first fry the onion until lightly golden, then add the zucchini and continue cooking for 5-7 minutes.
- Pour warm milk into the products, boil and add pieces of cream cheese.
- When the cheese is melted, stir, remove from heat and purée with a blender until smooth.
- Season the squash soup with salt and pepper and simmer for 1-2 minutes.
Zucchini rolls with cheese
Young zucchini rolls can be prepared with any fillings. They are surprisingly easy to prepare, and both adults and children will like them!
Ingredients:
- Zucchini - 1 pc.
- Processed cheese - 100 g
- Garlic - 2 cloves
- Vegetable oil - for frying
- Hard boiled eggs - 1 pc.
- Mayonnaise - 1 tablespoon
- Salt - 1 tsp or to taste
- Ground black pepper - a large pinch
- Dill - a few twigs
Making zucchini rolls with cheese:
- Wash the zucchini and cut thinly lengthwise into long slices.
- In a frying pan in vegetable oil, fry each plate on both sides until golden brown. Season with salt and pepper.
- Grate the melted cheese and boiled egg on a medium grater.
- Add garlic, passed through a press and mayonnaise to the products. Mix the filling well.
- Place the cheese filling on the edge of the fried zucchini slice and twist the rolls.
Marinated zucchini
A simple recipe for marinated zucchini will surprise you with its light and moderately spicy taste. The appetizer is prepared quite simply, and will delight even the most demanding gourmets.
Ingredients:
- Zucchini - 3 pcs.
- Dill - 1 bunch
- Garlic - 2-3 cloves
- Olive oil - 2 tablespoons
- Wine white vinegar - 2 tablespoons
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Soy sauce - 2 tablespoons
Cooking pickled zucchini:
- Wash the zucchini, dry and cut into long thin slices or grate for Korean carrots. Salt the zucchini and set aside for half an hour.
- Wash the dill, dry and chop finely.
- Pass the garlic through a press and combine with olive oil, pepper, vinegar and soy sauce.
- Drain all the juice that appears from the zucchini, cover with dill and fill with marinade.
- Stir and refrigerate to marinate for 2 hours.
Zucchini boats with minced meat
Baked zucchini boats with minced meat are excellently tasty and aromatic. They can be used as a side dish or as a delicious snack. Pamper your friends and loved ones with a dish, because it is not at all difficult to prepare a meal.
Ingredients:
- Zucchini - 2 pcs.
- Minced meat (any) - 300 g
- Greens - 1 bunch
- Garlic - 2-3 cloves
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Vegetable oil - for frying
- Onions - 1 pc.
- Tomato paste - 2 tablespoons
- Hard cheese - 150 g
Cooking zucchini boats with minced meat:
- Wash the zucchini, dry it and cut it lengthwise into two parts.
- Peel the pulp from each half of the zucchini and chop it finely.
- Peel and finely chop the onions and garlic.
- Heat vegetable oil in a skillet and sauté onion, zucchini pulp and garlic.
- In another skillet, fry the minced meat over medium heat.
- Combine fried vegetables with minced meat, tomato paste, finely chopped herbs. Season with salt and pepper.
- Fill the zucchini with the filling and sprinkle with the cheese shavings.
- Heat the oven to 180 degrees and bake the minced zucchini boats covered with foil for 20 minutes. Then remove the foil and continue cooking for another 10 minutes to brown the cheese.
