What is delicious to cook from zucchini?

In the season of vegetables being discussed, many housewives begin to look for clues about what to cook from zucchini. Below are many recipes for such dishes. All of them are simple and very tasty.

What is delicious to cook from zucchini in the oven

Zucchini can be the basis of a variety of interesting baked dishes. For example, from them it is delicious to cook "boats" with filling, casseroles and tender souffles.

Stuffed “zucchini” from zucchini

Ingredients: 2 medium young zucchini, 300 grams of minced meat, 4 eggs, 80 g of cheese, 60 ml of milk, 90 g of crumbs, salt, a mixture of peppers.

1. Vegetables along with thin skin are cut with washers at an angle. Thin "tongues" should turn out.
2. 2 raw eggs interfere with any minced meat. Salt is added, a mixture of peppers. The mass should be a little liquid.
3. The remaining eggs are beaten with milk and salt.
4. For each vegetable slice, the filling - minced meat is laid out. It is leveled across the entire plate. A slice of cheese and a second circle of zucchini are stacked on top. The whole structure is pressed with your fingers.
5. Billets are rolled in crumbs from crackers, laid out on an oiled baking sheet and baked until cooked.

Ready-made stuffed zucchini served with a side dish or as an independent dish.

Unusual souffle with chicken

Ingredients: medium zucchini, 700-800 g of minced chicken, 2 pcs. onions and egg whites, 3 large carrots, salt, spices.

1. All vegetables are peeled. Carrots and zucchini rub heavily. Onion is mashed in a blender.
2. All vegetables are combined with minced meat. Spices and salt are added.
3. Egg whites pour into the minced meat. Mixing is repeated.
4. The mass is laid out on cake tins. They go to a very hot oven.

Baking treats 40 - 45 minutes.

Oven rolls of zucchini and minced meat

Ingredients: large zucchini, 3 eggs, 3 tbsp each. l flour and semolina, salt, 2 onions, 700-800 g of any minced meat, 5 tbsp. l sour cream, 80 g of cheese, salt.

1. Salt and one chopped onion are added to the minced meat. You can use pepper.
2. The remaining onion is chopped into cubes and fried until golden brown.
3. Zucchini finely rubs, mixes with the remaining dry ingredients and eggs. The liquid from the vegetable chips is not squeezed.
4. Thin squash pancakes are baked from the mass. On the one hand - until rosy. And from the second they stay in the pan for literally 5 - 7 seconds.
5. On the weakly baked side of each pancake, minced meat is laid out. It is distributed throughout the tortilla. Then fried onions crumble.
6. The blanks are rolled up and laid out on an oiled baking sheet.
7. Separately mixed sour cream, salt and grated cheese. Future rolls are covered with this sauce.

The dish is baked for 25 - 35 minutes.

Healthy zucchini casserole

Ingredients: a pound of cubes of frozen vegetables, 2 small carrots, 5 eggs, a glass of milk, 2 tbsp. l flour, 130 g of cheese, salt, spices.

1. Zucchini are thawed and laid out on a colander. Excess fluid should drain from them.
2. Root crops are peeled, cut into thin circles and mixed with pieces of zucchini.
3. Eggs are beaten with salt, milk, spices and flour.
4. Vegetables are laid out in a prepared form, poured with an omelette mixture from the last step and sprinkled with coarsely grated cheese.

Casserole is cooked in a hot oven for 35 - 45 minutes, depending on its thickness.

Baked potatoes with zucchini

Ingredients: a pound of potatoes, as many young zucchini, 60 g of hard cheese, 130 ml of sour cream, 1/3 tbsp. purified water, garlic, salt.

1. All potatoes are peeled and cut into thin circles.
2. Zucchini is also prepared. But their slices should turn out a little thicker than potato so that the vegetables in the oven come to readiness together.
3. Vegetables are alternately laid out in layers (according to the ratatouille principle). From above, they stick.
4. In a separate bowl, water, sour cream and crushed garlic are mixed.
5. Vegetables are poured with the resulting liquid mixture and are covered with cheese on top.

In this form, zucchini is cooked in the oven a little less than an hour. The optimum temperature is 180 degrees.

A simple pie with zucchini and cottage cheese

Ingredients: a pound of zucchini, a quarter kilo of low-fat cottage cheese, 2 pcs each. eggs and onions, salt, half a glass of flour, 2 garlic cloves.

1. Vegetables are peeled and finely rubbed into a deep bowl. Even young zucchini need to be removed from the skin, so that the pie in the end turns out to be especially tender.
2. Vegetable chips are slightly squeezed, after which eggs are added to it and low-fat cottage cheese, mashed with a fork.
3. Onion goes onion with garlic, pre-pureed with a blender.
4. It remains to add salt and sifted flour.
5. The resulting mass is poured into a form covered with parchment.

In the oven preheated to 200 degrees, the dish is baked for 25-30 minutes.

Foil roasting recipe

Ingredients: 4 zucchini, 70 g butter, a pinch of salt and pepper, 4 garlic cloves.

1. All zucchini are washed and cut into small pieces.
2. Slices immediately spill out onto a sheet of foil. Above they are salted, perky. Added to the zucchini and chopped garlic, as well as softened butter. You can use any aromatic herbs.
3. The sheet of foil is folded into a thick envelope.

The dish is cooked in a hot oven for 20 minutes.

Recipes from zucchini in a slow cooker

Very easy to cook zucchini in a slow cooker. In this case, all the necessary actions for the hostess will be performed by a “smart pan”. It will be enough for the cook to put all the products in the device, and you can go on vacation.

Steamed zucchini cutlets

Ingredients: small zucchini, onion, garlic to taste, 2 tbsp. l oat bran, 4 tbsp. l flour, 3 tbsp. l crumbs from crackers, chicken protein, 10 feathers of green onions, salt, a pinch of nutmeg and ground bay leaf.

1. Zucchini washes and rubs coarsely. If the vegetable is young - along with the skin. Juice is squeezed out of the resulting chips.
2. Onion and garlic are peeled. Both products are finely cut and added to the squash.
3. Flour, bran, bread crumbs, spices and salt are also poured here. Protein and chopped chives are added.
4. The mass is well kneaded. If the dough is a little liquidy, you need to add more flour to it.
5. After 15-17 minutes of “rest”, the dough can be formed with wet hands into small meatballs and laid on a multicooker grid designed for steaming.
6. The corresponding program is activated for 7 minutes.

Ready-made steaks are served with any sauces.

Ratatouille in a slow cooker

Ingredients: zucchini, 2 eggplant, 3 tomatoes, bell pepper, onion, 4 cloves of garlic, 2 tbsp. l pasta from tomatoes, half a glass of dry white wine, 3 tbsp. l olive oil, a pinch of salt, olive herbs and sugar.

1. Zucchini and eggplant are cut with washers. The thickness of each should be about 1 cm.
2. Pepper is cut into cubes. Tomatoes - slices.
3. Onions and garlic are finely chopped.
4. Olive oil is slightly warmed up in the bowl of the device. All prepared vegetables are laid out immediately. Wine, sugar, salt, tomato paste and spices are added.
5. After mixing, the "Multipovar" function is activated for 25 minutes (t = 160-180ºС).

Ready ratatouille is portioned out on plates and immediately served for dinner.

Fry with garlic

Ingredients: 2 medium zucchini, egg, 90 g flour, head of garlic, salt.

1. Peeled zucchini are cut in very thin round circles.
2. Beat the egg with salt and flour.
3. Garlic finely rubs.
4. Any oil is heated in the bowl of the device. Slices of the vegetable are alternately dipped into the mixture from the second step, after which they are sent to the oil and fried until tender.
5. Each finished portion of zucchini is transferred to a plate and generously sprinkled with garlic.

Serve hot as a side dish.

Vegetable stew in a multicooker

Ingredients: large zucchini, 2 carrots, salt, onion, garlic to taste, tomato, pepper.

1. Onion is cut smaller. Carrots rubs coarsely.
2. The tomato and the skin are cut into cubes.
3. In the frying mode, all prepared vegetables are slightly fried. The onion will become transparent during this time, the carrot will lightly brown, and the tomato will soften.
4. Then, fry the cubes of zucchini and chopped garlic. Salt and pepper are added.

In the “Stewing” program, vegetable stew will be cooked for 17 - 20 minutes.

Baked zucchini with cheese

Ingredients: a third of a kilo of cheese, 5 medium zucchini, salt, spices.

1. Zucchini are cut with washers. Each thickness is at least 1 cm.
2. Vegetable pieces are immediately laid out in the oiled bowl of the device, salted and seasoned with spices to taste.
3. Set the baking mode for 20 minutes.
4. After about 10 minutes, the lid of the appliance opens and grated cheese is poured over the vegetables.

Zucchini cooked in this way in a slow cooker will become a useful hearty side dish for any meat dishes.

Zucchini stewed in sour cream

Ingredients: a glass of fat sour cream, a clove of fresh garlic, a slice of butter, 0.5 kg of frozen slices of zucchini, seasoning with salt.

1. Butter is melted in the multicooker bowl. You can add to it a little any vegetable.
2. Frozen vegetables are laid out there and cooked until all the liquid has evaporated.
3. Already rosy slices are sprinkled with seasoning with salt.
4. Garlic and sour cream are added.
5. If necessary, you can add a little more salted water.

Under the lid, the vegetable mass is stewed in a suitable mode for 25 - 35 minutes.

Vegetable zucchini soup in a slow cooker

Read also: zucchini soup

Ingredients: carrot, 2 zucchini, onion, 2 potatoes, half a bunch of green onions, 1/3 tbsp. homemade cream, salt, Provencal herbs.

1. Zucchini are washed, cut into large cubes.
2. They are cooked in frying mode on a small amount of oil until golden brown.
3. At this time, all other vegetables are peeled and cut. They are laid out in a bowl, and cooking continues for another 6 to 7 minutes.
4. Added salt, provencal herbs.
5. Vegetables are poured with hot water so that it completely covers them.
6. The “Soup” mode is activated for half an hour.
7. The treat is interrupted by a blender, after which crushed greens and cream are added to it.

Soup can be poured on plates and served for dinner.

In the pan

It is a frying pan that allows you to cook vegetable dishes with the very delicious crisp. Zucchini themselves have a neutral taste. Therefore, they need to be generously flavored with spices.

Zucchini fritters

Ingredients: 2 zucchini, 20 g instant yeast, 2 eggs, a full glass of flour, salt.

1. Zucchini are cleaned and rubbed coarsely. Wring out the juice.
2. All loose components are added to them. The flour must first be sifted a couple of times.
3. The mass is left for half an hour.
4. Fritters are poured onto a frying pan with a spoon and fried on both sides until a brown crust appears.

Delicious zucchini fritters are delicious to eat with sour cream.

Fry with garlic

Ingredients: 2 medium squash, 3 tbsp. l mayonnaise, 60 g flour, garlic, salt, pepper.

1. Zucchini are washed, get rid of the tips, and then cut into thick kruglyashami.
2. Vegetable slices are put in a bowl and salted. In this form, young vegetables are left for 15 minutes, and old ones - for half an hour. So possible bitterness leaves vegetables.
3. Mayonnaise mixed with crushed garlic.
4. Juice drains from zucchini. Each circle of vegetable is breaded in flour and fried on both sides in heated oil.
5. Finished slices are covered with spicy mayonnaise.

Ready-made fried zucchini with garlic is decorated with fresh dill and served for dinner.

The recipe for zucchini in batter

Ingredients: 2 small zucchini, a full glass of milk, 6 tbsp. l flour, egg, salt, a pinch of dried basil and garlic.

1. Vegetables with peel are cut into thick slices.
2. For batter, milk is poured into a bowl, an egg is driven into it, all the flour, salt, spices are poured.
3. The mass is thoroughly mixed. It should be thick.
4. Each vegetable slice is immersed in batter, after which it is laid out in a frying pan with heated oil and fried on both sides until a beautiful appetizing crust appears.

Ready zucchini in batter is delicious to eat both hot and cold.

Zucchini stewed in a pan with onions and carrots

Ingredients: 4 small zucchini, 2 carrots, garlic to taste, 2 onions, salt, pepper, Provencal herbs.

1. Onions, carrots and garlic are chopped randomly. Pieces should be miniature. They are fried in a pan until lightly browned.
2. Cubes of zucchini move there.
3. Salt is poured, all spices are added.
4. The mass is dried under a lid for 15 to 17 minutes. If there is a lot of water in the pan, you can open it.
5. The resulting dish is insisted on a cooling plate for another 10 minutes.

This treat can be prepared from frozen zucchini.

Zucchini fritata

Ingredients: large zucchini squash, 3 tbsp. l olive oil, 6 eggs, 40 g of Parmesan, 200-300 g of cottage cheese, salt, pepper.

1. Vegetables are cut into thin washers and fried in a thick-walled pan in olive oil on both sides.
2. The contents of raw eggs are poured into a large bowl. To them are added cottage cheese, mashed with a fork, and finely grated Parmesan. The egg mixture is salted, peppered and mixed well.
3. It is poured with fried zucchini.
4. The omelet is covered and fried until cooked.

Before serving, the frit is cut into pieces, like a pie.

Herb sauté

Ingredients: large eggplant, zucchini, 2 medium tomatoes, 2 sweet colored bell peppers, onion, carrot, 1 tbsp. l granulated sugar, ½ tsp. salt, oil.

1. If the eggplant variety is bitter, then they need to be cut into cubes, sprinkled with salt, mixed and left for 7 to 8 minutes, then drain the resulting liquid and rinse the vegetables.
2. Carrots are peeled, cut into medium pieces and fried in a cauldron in well-heated oil for 6 to 7 minutes.
3. Onion cubes are sent to the root crop. As soon as the latter is browned, eggplant pieces squeezed from the juice are added. And after 7 - 8 minutes - a straw of pepper, cubes of tomatoes, salt and sugar.
4. The last zucchini moved into the cauldron.
5. Under the lid, the sauté languishes for 12 to 14 minutes.

The finished dish is infused for a while under a closed lid, after which it is served for dinner with freshly baked bread.

Potato and zucchini potato pancakes

Ingredients: a third of a kilo of potatoes, as many zucchini, 2 eggs, 1 tsp. fine salt, a pinch of ground pepper, 6 tbsp. l first-class flour.

1. Peeled vegetables rub coarsely into a deep bowl. After a few minutes, the resulting chips are wrung out from excess fluid.
2. Eggs are driven into vegetables. All declared dry ingredients are added. All products are mixed.
3. Any oil is heated in a frying pan. On it, on both sides, the cakes from the resulting dough are fried.

Ready pancakes come out rosy and mouth-watering.

Dishes from zucchini for the winter

In winter, fresh zucchini prices skyrocket. To please your family with your favorite vegetable without compromising the family budget, it is worth making preparations in the summer and autumn.

Classic squash caviar

Ingredients: 1 kg of zucchini, a couple of large carrots and the same amount of onions, 90 ml of any vegetable oil, 1 tbsp. l apple cider vinegar, 80 g tomato paste, 1.5 tsp. fine salt, 2 tsp granulated sugar, 2 garlic cloves.

1. Onions are cut in half rings and cooked in oil until golden brown. Then, with it, the carrot straw is lightly fried.
2. Vegetables are transferred to a separate bowl, and in the remaining fat, the cubes of all zucchini are fried. They must soften.
3. All vegetables are mashed with a hand blender.
4. The mass is sent to the fire, brought to a boil and cooked for 10 to 12 minutes under the lid with frequent stirring.
5. Then all remaining components are added. Garlic is previously passed through a press.
6. Zucchini caviar is laid out in prepared jars and rolled up with lids.

From the specified amount of ingredients, two half-liter cans of snacks will be obtained.

In Korean

Ingredients: 1 pc. carrots and zucchini, 3 tooth. garlic, chili pod, 1 tbsp. l granulated sugar and vinegar, salt, 3 tbsp. l sunflower oil.

1. Zucchini are cut into thin washers, after which they are immersed in steep boiling water for 2 to 3 minutes and recline in a colander.
2. The peeled root crop is processed with a Korean grater and sent to the zucchini.
3. Shredded garlic, miniature cubes of pepper, salt and sugar are laid out here.
4. The last poured vinegar, as well as oil.

After thorough kneading, the appetizer is sent to the cold for an hour.

Marinated zucchini

Ingredients: approximately a kilo of zucchini, 4 garlic cloves, 8 g of salt, 70 ml of vegetable oil, 30 ml of table vinegar, 1 tbsp. l sugar, 2 pinches of black pepper.

1. Zucchini are cut with the finest slices, covered with salt and left for half an hour. Then excess fluid is drained from them.
2. For the marinade, all remaining ingredients are mixed. Garlic just chokes on the flat side of a knife.
3. Vegetables are poured with marinade, mixed and put away in the cold for 3 hours.

Ready-made appetizer served with fresh dill.

"Mother-in-law's tongue" from zucchini

Ingredients: 3 young zucchini, 2 tomatoes, 3 tbsp. l garlic mayonnaise, salt to taste, 6 tbsp. l flour.

1. Washed zucchini are cut into thin slices along.
2. Vegetable “tongues” are crushed in flour, and then fried in hot oil.
3. Each piece is salted, smeared with mayonnaise, a slice of tomato is laid out on it.
4. Then the vegetable plates are rolled into rolls.

Before serving, the appetizer cools well.

Zucchini is a versatile vegetable that, if properly processed, turns into a savory snack, even a satisfying side dish, or even a soup puree for the strictest dietary table. In season, be sure to include this type of pumpkin in your diet, and if time permits, make preparations for the winter - it is not only very tasty, but also useful.