What to cook from zucchini in a hurry? TOP-6 quick recipes in the oven, in a pan, with minced meat, in Korean … Features and secrets of cooking. Video recipes.
Zucchini is a fairly popular and unpretentious plant that does not require complex care. The vegetable is grown everywhere both by gardeners and large agricultural producers. It is very useful and inexpensive, so for many families it is an excellent addition to the diet. Many different dishes are prepared from this delicious fruit. Zucchini are fried, boiled, pickled, baked. A big plus is that they are easy to use for any cooking method. Fruit dishes are prepared both for everyday dinner and for treating guests during festive events. In this review, we propose to consider quick and delicious recipes for cooking zucchini.
How to cook zucchini quickly and tasty - the secrets of experienced chefs
- Use young zucchini for cooking. They do not need to peel the skin, because it is thin and delicate, so you might not even notice it in the finished dish.
- Ripe fruits have a tough skin and must be cut off before cooking.
- To prevent the zucchini from falling apart during cooking, do not salt them right away, because salt draws liquid out of them, from which they will give juice and fall apart into porridge. And fresh zucchini is quite elastic.
- If you cook fritters, casseroles, pancakes, etc. from zucchini, salt the dough at the very end so that the zucchini does not let excess juice.
- Be sure to squeeze the juice from the grated zucchini so that they do not spread when baking.
- It is better to use fresh seasonal herbs as spices: cilantro, parsley, onion, thyme, of course, salt, pepper, perhaps a little sugar.
- Zucchini have a mild taste, therefore they go well with a variety of products: meat, poultry, vegetables, cereals, pasta.
See also how to make baked eggplant with zucchini and sauce.
Zucchini with cheese in the oven in a hurry
Dishes cooked in the oven are always distinguished not only by the ease of preparation, but also by their usefulness. In addition, the baked vegetables under the cheese crust look appetizing and beautiful.
- Caloric content per 100 g - 89 kcal.
- Servings - 2
- Cooking time - 45 minutes
Ingredients:
- Zucchini - 2 pcs.
- Salt - 0.5 tsp
- Garlic - 2 cloves
- Greens - a small bunch
- Sour cream - 3 tablespoons
- Cheese - 100 g
- Eggs - 2 pcs.
- Ground black pepper - a pinch
- Mustard - 1 tsp
Cooking zucchini with cheese in the oven in a hurry:
- Cut the washed and peeled zucchini into small cubes, salt and pepper.
- Peel the garlic and chop finely with a knife or using a press.
- Chop the greens finely.
- Grate the cheese on a coarse grater.
- In a separate bowl, beat the eggs with a fork until smooth and combine with mustard, sour cream, garlic, herbs and 2/3 of the cheese.
- Put the zucchini in a baking dish, top with the prepared sauce and sprinkle with the remaining grated cheese on top.
- Bake zucchini with cheese in a hurry in a preheated oven to 200 degrees for 30 minutes.
How to quickly make a sautéed zucchini
An easy-to-prepare, light and tasty dish - sautéed zucchini. You can serve it instead of a side dish for fish or meat, or as an independent treat. If desired, add to the recipe any vegetables: eggplants, bell peppers, cabbage, etc.
Ingredients:
- Zucchini - 1kg
- Young carrots - 400 g
- Tomatoes - 500 g
- Onions - 2 pcs.
- Garlic - 5 cloves
- Parsley and dill - a few sprigs
- Salt - 1 tsp
- Ground black pepper - a pinch
- Vegetable oil - for frying
Making sautéed zucchini:
- Cut the washed and dried courgettes into medium cubes.
- Peel the carrots and cut into slices.
- Peel the onions and cut into half rings.
- Grate the washed tomatoes on a coarse grater without the skin.
- Peel and chop the garlic.
- In a skillet with preheated vegetable oil over medium heat, fry the carrots for about 3 minutes.
- Then add the onion and continue to fry for another 3 minutes.
- Add the garlic and cook for 2 minutes.
- Add tomato puree to the food, stir and simmer for 10 minutes so that the tomatoes change color and lose their raw flavor.
- Season with salt, pepper, stir and spread the zucchini evenly over the mixture.
- Cover the pan with a lid and simmer for 15 minutes to let the zucchini start juicing and settle a little.
- Then open the lid, add chopped greens, stir and simmer until the zucchini is cooked under a closed lid for another 20 minutes.
A quick recipe for zucchini with minced meat in the oven
Baked and browned zucchini with minced meat in the oven is undoubtedly a hearty and delicious family Sunday lunch that still looks pretty festive. It can be served as a separate dish or with boiled potatoes.
Ingredients:
- Zucchini - 1 pc.
- Minced meat - 300 g
- Onions - 1 head
- Salt to taste
- Ground black pepper - to taste
- Mayonnaise - 2 tablespoons
- Sour cream - 2 tablespoons
- Vegetable oil - 50 g
Cooking zucchini with minced meat in the oven:
- Peel and finely chop the onions.
- Combine minced meat with onions, add salt, black pepper and stir.
- Wash the zucchini, peel and cut into slices 1, 5-2 cm thick.
- Remove seeds from each ring inside.
- Tamp the minced meat into the hole of the zucchini ring.
- Grease a baking sheet with vegetable oil and place the rings with minced meat.
- Stir mayonnaise with sour cream and brush each zucchini with this mixture.
- Send the zucchini with minced meat to the oven and bake at 180 degrees for 30 minutes.
A quick recipe for cooking zucchini with tomatoes and peppers in a pan
This is an independent dish and a side dish at the same time. Stewed zucchini is equally tasty both hot and cold. They are served as a stand-alone treat, or in company with a fried or baked piece of meat, poultry or fish.
Ingredients:
- Zucchini - 2 pcs.
- Carrots - 1 pc.
- Tomatoes - 2 pcs.
- Sweet bell pepper - 1 pc.
- Onions - 1 pc.
- Garlic - 2 cloves
- Vegetable oil - for frying
- Tomato paste - 2 tablespoons
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Dill and parsley - bunch
Cooking zucchini with tomatoes and peppers in a pan:
- Peel and chop onions and garlic: onions - in half rings, finely chop the garlic.
- Peel the carrots, peel the bell peppers from the seed crust and, together with the zucchini, cut into medium equal pieces.
- Grease a frying pan with sunflower oil, heat it up and send the onion and garlic to fry.
- After 5 minutes, add the tomato wedges with tomato paste.
- After another 5 minutes, put pepper and carrots in the pan, and after 3 minutes - zucchini.
- Fry the vegetables, stirring occasionally. If necessary, add water or add tomato paste to simmer.
- Season with salt and pepper, cover the pan with a lid and simmer over low heat for 5-7 minutes.
- Add finely chopped greens 2 minutes before cooking.
Zucchini barrels with minced meat
A hearty, simple and effective dish - zucchini casks. The food is low-calorie, so it is suitable on the menu for those who are struggling with excess weight. Any mince is suitable for a recipe, but use chicken or turkey for a diet.
Ingredients:
- Zucchini - 3 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Minced meat - 500 g
- Parsley and dill - several sprigs
- Sunflower oil - for frying
- Cheese - 50 g
Cooking minced zucchini barrels:
- Wash the zucchini, dry and cut into pieces 3-4 cm high. With a teaspoon, remove the pulp from the vegetable, leaving the "bottom". Do not throw away the pulp.
- In a skillet in sunflower oil, fry finely chopped onions and grated carrots. Season with salt and pepper, add minced meat and zucchini pulp.
- Fry the filling to brown the minced meat.
- Then add chopped herbs, stir and remove from heat.
- Fill the zucchini with minced meat and place on a baking sheet covered with parchment.
- Sprinkle each "barrel" with grated cheese and bake in a preheated oven to 180 ° C for 25-30 minutes.
Fast food Korean zucchini
Literally 2 hours and delicious Korean-style marinated zucchini can win the hearts of gourmets, and even those who follow a diet. And the whole reason for success is cutting into thinnest strips, a minimum of fat and sugar and a maximum of aromas.
Ingredients:
- Zucchini - 1 pc.
- Table vinegar - 1 tsp
- Soy sauce - 1 tablespoon
- Vegetable oil - 3 tablespoons
- Ground coriander - 0.5 tsp
- Seasoning for Korean carrots - 0.5 tsp
- Salt - a pinch
- Sugar - a pinch
- Ground black pepper - a pinch
Cooking zucchini in Korean:
- Wash the squash and pat dry with a paper towel. Grate the fruit with a Korean carrot grater or cut into very thin strips.
- In a bowl, combine and stir the soy sauce, vinegar, vegetable oil, Korean seasoning, coriander, salt and pepper.
- Put the zucchini shavings in the marinade and stir. Leave them to marinate at room temperature for 1, 5 hours, then send them to cool in the refrigerator for half an hour.
