With the arrival of June, the zucchini season begins, although they can be purchased almost all year round, but the most delicious and healthy zucchini are in season. This vegetable is dietary and easily digestible, it is indispensable in the diet of the elderly, children and people suffering from gastrointestinal diseases. Zucchini is used to prepare countless delicious, healthy and, as a rule, low-calorie dishes. Zucchini is baked, boiled, stewed, pickled, fried and eaten raw. So today we offer a selection of summer recipes with herbs from zucchini that will delight your loved ones.
Zucchini stuffed with meat and millet porridge
For cooking you will need:
- zucchini - 1 kilogram,
- meat - 200 grams,
- millet – ½ cup,
- meat broth 1.5 + 2 (for gravy) cups,
- onion – 2 pcs.,
- carrot – 1 pc.
- oil or any other fat 1.5 tablespoons
- fresh parsley,
- flour - 1 tablespoon,
- butter -1 tablespoon,
- sour cream or cream ½ cup,
- 2 tablespoons diced tomatoes or tomato paste
- salt, pepper and other seasonings - to taste.
Cut medium-sized fresh zucchini into 2-3 pieces and remove the core to make small barrels, which we will fill with the filling.
To prepare the filling, cut the meat into portioned pieces and stew in a saucepan with the addition of 1 onion and carrots. While the meat is cooking, cook the crumbly millet porridge, for this, well-washed and scalded groats (it is necessary to wash with boiling water, leave for a couple of minutes and drain the water from the millet in order to remove the bitter taste) pour boiling water in a ratio of 1:2, i.e. 1 part dry groats to 2 parts liquid. Cook over low heat until cooked.
Pass the stewed meat through a meat grinder, add millet porridge, pre-fried onions, and season everything with salt and ground pepper.
Fill the zucchini "tubs" with the resulting filling. Place the stuffed zucchini in a saucepan, pot, or ovenproof dish, pour in the broth, and simmer, covered, for 20-25 minutes on the stove or in the oven. Season the finished dish with sour cream-tomato gravy and fresh herbs.
To prepare the sour cream and tomato gravy: fry a small amount of flour in butter, add the broth, mix everything thoroughly until smooth. Add sour cream and chopped tomatoes (tomatoes can be used fried, stewed or canned in their own juice). Season the gravy with salt, bay leaf and pepper to taste.
Zucchini stuffed with rice and meat
Ingredients:
- zucchini – 1 kg,
- 650 grams of meat,
- rice - 2.5 tablespoons,
- onion – 2 pcs.,
- breadcrumbs,
- butter – 2 tablespoons,
- salt and spices to taste.
Wash, cut and core the zucchini as described in the previous recipe. Boil the zucchini prepared in this way in lightly salted water for 5-7 minutes.
For the filling, grind the meat in a meat grinder, add boiled rice, fried onions, season with salt and pepper. If the minced meat is fried beforehand, the dish will acquire a more pronounced taste, but it will not be as dietary and healthy. Mix the filling thoroughly and fill the boiled zucchini with it. Place the stuffed zucchini in a heat-resistant dish, sprinkle with breadcrumbs and pour over melted butter. Bake in the oven for 20-25 minutes. Before serving, the zucchini can be seasoned with sour cream and tomato sauce, the method of preparation of which was described in the previous recipe. Delicious!
Zucchini pancakes
Delicate, tasty and nutritious pancakes, and most importantly, easy to prepare, will be useful to every housewife. And for mothers of little ones, "I won't eat this" is a great option for a healthy vegetable dish.
So, for cooking you will need:
- zucchini - 1 kilogram,
- wheat flour – 1 cup,
- milk – ½ cup,
- sour cream -5 tablespoons,
- eggs – 2 pcs.,
- butter 3 tablespoons,
- sugar - 2 tablespoons,
- baking soda - 1 incomplete teaspoon, baking powder can be used instead of soda.
Wash the zucchini, peel if necessary and grate. Add milk, flour, sugar, a pinch of salt, eggs and baking soda to the zucchini. Mix everything well until smooth and fry the pancakes in a pan with butter. Serve with sour cream.
Zucchini fried in breadcrumbs
The crispy breading and delicate taste of zucchini will appeal to both adults and children.
Ingredients:
- zucchini - 1 kilogram.
- wheat flour – 2 tablespoons,
- breadcrumbs – 2 tablespoons,
- eggs – 2 pcs.,
- fat for frying – 3-4 tablespoons,
- salt, ground pepper - to taste,
- sour cream 200 ml.
Wash the zucchini, peel them and cut them into slices. Transfer the sliced zucchini to a colander, season with salt and pepper. Leave for 10 minutes for the juice to stand out and drain. Then, in a separate bowl, lightly beat the egg and bread the zucchini first in flour, then dip the egg and the last layer of breadcrumbs in the egg. Fry in a frying pan until golden brown. Place the fried zucchini on a baking sheet and cook in the oven until done. Serve with sour cream. For those who like it "spicier", you can add chopped garlic and fresh dill to the sour cream.
Omelette with zucchini and parmesan
A light, tasty and quick dish that is perfect for breakfast and will delight true gourmets.
For cooking you will need:
- eggs – 4 pcs.,
- milk – ½ cup or 3 tablespoons of sour cream,
- 1 medium-sized young zucchini,
- grated parmesan – 5 tablespoons
- onion – 1 pc.,
- butter for frying,
- salt, pepper, parsley, basil - to taste.
First, wash and peel the zucchini, then grate it on a coarse grater. Also peel and finely chop the onion.
Melt the butter in a frying pan and fry the onion for 3-5 minutes until soft. For those who like a spicy taste, you can add a chopped clove of garlic to the onion. Add half of the grated zucchini to the frying pan, mix and continue frying for another 5 minutes, stirring occasionally.
Meanwhile, in a bowl, prepare an omelette mixture of lightly beaten eggs, milk or sour cream, finely chopped herbs, and remaining grated zucchini. Mix everything well with a fork or whisk and season with salt.
Pour the omelette mixture over the zucchini that are being fried in a pan, spread it evenly over the surface, sprinkle with grated Parmesan, and cover with a lid. Cook over moderate heat until the mixture thickens.
Put the finished omelet on a plate. Enjoy!
Zucchini rolls with cheese
Zucchini is a great base for delicious appetizers. A dish prepared according to this recipe will decorate any buffet or festive table.
Ingredients:
- 1-2 pieces of squash,
- non-acidic cheese - 250 grams,
- sour cream or unsweetened yogurt - 1 tablespoon,
- garlic – 2 cloves,
- olive or sunflower oil for frying,
- salt and ground pepper.
Zucchini, best to use zucchini, wash, dry and cut lengthwise into long slices. Place the sliced zucchini on a plate, salt and leave for 10-15 minutes to separate the juice. Drain the juice and dry the pieces with paper towels.
Brush each piece with oil and fry on both sides in a well-heated grill pan (you can also fry in a regular pan). Place the fried zucchini pieces on a paper towel to absorb excess fat.
Meanwhile, prepare the filling for the rolls. To do this, add sour cream, finely chopped herbs, and minced garlic to the well-mashed cream cheese. Mix everything well, add salt, and mix again.
Next, place a teaspoon of the filling on one edge of the fried zucchini slices and carefully roll it up. For strength, you can secure the top edge of the roll with a skewer or toothpick.
Zucchini and cheese casserole
Ingredients:
- young zucchini – 2 pcs.,
- 3-4 eggs,
- cheese – 400 grams,
- 150 grams of flour,
- carrot – 1 pc.,
- salt and spices to taste.
Wash and grate the zucchini. Leave for a while so that the zucchini begins to release juice, then drain and squeeze the zucchini a little – we don’t need any excess moisture in the casserole.
Knead the cheese, add the eggs, flour, and salt. Mix everything thoroughly and add the zucchini mixture.
Spread the resulting mass into a greased or parchment-lined baking sheet and bake in the oven for 45-50 minutes at 180 degrees.
You can serve it with a glass of yogurt or kefir and sprinkle the casserole with fresh herbs.
Zucchini caviar
Perhaps the most favorite summer snack of Ukrainians. Every housewife has her own recipe, but we suggest preparing this delicacy with the addition of eggplant and sweet pepper.
Ingredients:
- zucchini -1 kilogram,
- eggplants - 2 pcs.,
- onion – 2 pcs.,
- carrots – 2 pcs.,
- sweet pepper – 4 pcs.,
- tomato juice – 1 cup, you can use tomato paste – 3-4 tablespoons,
- vegetable oil,
- salt and spices to taste.
Wash, peel and cut the vegetables into small cubes. In a heated frying pan, start sautéing the onions and carrots. Then add the eggplants to the fried vegetables and simmer everything together for 10-15 minutes. The next step is to add the zucchini, mix everything and continue simmering under a closed lid for another half hour.
Open the lid and continue cooking the caviar until almost all the moisture has evaporated. Add the sweet pepper and tomato, salt and season with ground pepper. Simmer until the maximum possible moisture has evaporated. Grind the prepared vegetables with a blender or rub through a sieve and boil for another 5-7 minutes. The zucchini caviar is ready, you can serve it, however, we recommend waiting until it cools completely - it tastes better that way.
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