10 recipes zucchini

10 recipes zucchini

10 recipes zucchini

1. Zucchini fried in Ukrainian

These zucchini cooked by my grandmother. I kind of childhood every summer.

Preparation:

The recipe is too simple, but very tasty zucchini succeed.
Young zucchini cut into slices, a little primality and let stand for 10 minutes. Further, there are two versions of events. Grandma fried, oblatas in flour and its good obtrusive that did not stick to the pan. But now, in times of high technology, there are pans that don’t stick. I fried without running in the flour, because the main thing — garlic gravy.

Garlic gravy:
Frankly, it always adjusts to the number of zucchini, so the exact recipe will not.

Two medium-sized zucchini I take 3 large cloves of garlic. Finely chop them and throw them into a mortar. And / or fine grater to grate or cut kubicki grind the plane of the knife.)
In a mortar, add a pinch of salt, pinch of black pepper (when not for a child, then a pinch of spicy red pepper), 1 teaspoon vinegar, 1 teaspoon sugar. And thoroughly triturated until a homogeneous mass. Will try and add to taste salt, vinegar or sugar.

Zucchini fried in a small amount of vegetable oil until Golden color. Remove the pan and immediately on each circle hot put third-quarter teaspoon of gravy, and crawl around the circle. These fried zucchini is laid on top and similarly smeared. We raskatyvaem hot. But when a lot of zucchini…. mmmmm… cold they taste even better.
You can sprinkle finely chopped dill.

2. Zucchini with meat in batter

Ingredients:

— 2 – 3 young zucchini
— 300 g meat (in any situation – pork, beef, mixed beef, chicken and even fish)
— 1 onion
— 1 – 2 slices of white bread (can be without it)
— 1 egg
— Salt, pepper, garlic (optional)

For the batter:
— Flour – 2 tablespoons
— 1 – 2 chicken eggs
— 2 to 3 teaspoons milk
— Salt, pepper

Preparation:

Zucchini cut into circles with thickness of 1.5 – 2 cm, If necessary, cut off the skin (if the skin is young and thin, can not cut).
Cut out the middle of it. If desired, they can be used for cooking meat – just remove the seeds and turn the meat onions.
For the filling will fit any beef cutlet. You can make it into any of your recipes, and can, for example, so. White bread soak in milk and then squeeze. Meat, onions and bread turn on the meat grinder in the meat. Beat eggs, add salt pepper and all mix well until smooth, and then repel to mince gathered into a single lump. The finished stuffing, cover and refrigerate for about 30 minutes – 40 to infuse. If no, you can cook at once.
Midway zucchini circles fill with stuffing. Seal.
For the batter, whisk the eggs with a little milk, salt, pepper. Each circle roll in flour. Dip in egg mixture.
Fry in heated vegetable oil until it will turn brown and cooked.
Because the inside is raw meat, fry on medium heat so that the meat has time to get to readiness. After roasting, it is desirable to cut one zucchini and check the filling. If raw, you can boil in the oven, the microwave or put all the roasted zucchini to the pan and a bit then on low heat under a lid.
Bon appétit!

3. A gratin of zucchini with green onions

Ingredients:
Egg mixture:
●3 eggs,
●3 table.spoons of milk,
●1 table.a spoonful of sour cream(or mayonnaise).
●1 table.spoon of flour,
●50 g of cheese(to grate),
●salt,pepper,a whisper of curry.

Preparation:
Zucchini cut into thin rings,put in a greased form a fan.
Chopped onions, pour over the zucchini, pour egg mixture. Bake at 200 for 25 minutes (until Golden brown). Cool, slice.

4. Appetizer of zucchini, cheese and carrots

Appetizer of fried zucchini is very popular and loved by many. Flavors snacks this allows us to decorate it even a festive table, not to mention everyday life. For its preparation it is better to use young zucchini without large seeds

Ingredients:

● medium zucchini 1 piece (about 15 rings I got),
● tomatoes 2 PCs,
● carrots 1 piece (130 g),
● cheese 130 g,
● garlic to taste,
● mayonnaise,
● greens.

Preparation:

Zucchini cut into slices, salt them and leave for 10 min
Cut tomatoes into rings.
With zucchini to drain the liquid, roll in flour and fry with 2 sides until Golden brown.
Carrots to RUB on a small grater.
Grate the cheese on a small grater.
Mix the cheese with carrots, squeeze out the garlic and mix with mayonnaise.
Fried zucchini out onto a plate, top with tomato and cheese-carrot salad.
The food is ready. It remains only to decorate it with greenery.

5. Super rolls of zucchini with chicken

Ingredients:

-courgettes (or zucchini) — 2 PCs.;
-chicken breast — 1 PC.;
-garlic — 2 cloves;
-cheese — 50 g;
-prepared sauce of paprika (not spicy);
-a few Basil leaves;
-salt, black pepper;
-olive oil.

Preparation:

Zucchini washed and cut into strips approximately 0.5 cm.
The pan should cover with baking paper, arrange the zucchini, a little brush with olive oil and salt. Put in a preheated 180 degree oven for 5-7 minutes, until the zucchini become softer and better folded.
Chicken fillet cut into thin lengthwise strips, slightly repel, salt and pepper.
Add the garlic, stir and leave for a little pomarinus.
On the prepared zucchini to put the chicken strips, sprinkle with cheese, Basil, add a little sauce.
Twist rolls of zucchini with chicken meat, chopping them with skewers and bake at 180 degrees for 25 minutes.
Rolls of zucchini with chicken is ready.

6. Zucchini in Korean «fly away» first.

For preparation of this food is concerned, it is desirable to use only strong and young zucchini. From the rind to clean them is not worth it and if you cut the shredded zucchini, and other vegetables that are present in this snack cut straws too. If you cut the zucchini into circles, all, too, then cut into circles. So it turns out more beautifully. Although, in principle, it is up to each family.

Will be comfortable and beautiful, if you will use a grater for the carrots in Korean. Sure, cut and mix all the vegetables for the zucchini in Korean, let them stand up to the marinade filled each piece unique flavor of Korean cuisine. Tasty and spicy, smelling of spices and herbs will make your winter much more appetizing. Even with ordinary potatoes such zucchini in Korean would be «uplease both cheeks».

Ingredients:

young strong zucchini – 2.5 kg.;
onion – 0,5 kg;
carrots – 0.5 kg.;
sweet pepper – 5 medium;
garlic – 200 g;
the different herbs (dill, cilantro, celery, parsley) – as you want;
Marinade ingredients:

vegetable oil – 1 Cup;
sugar – 1 glass;
vinegar 9% — 150 ml.;
salt – 2 tbsp. spoons;
seasoning for carrots in Korean-2 packs.
How to prepare:

To prepare the marinade, just mix the ingredients.

Zucchini and carrot RUB on a grater for Korean style carrot or cut into thin strips – as you like. You can also chop the vegetables in small circles. Peppers and onions are cut, as you like. Crushed garlic and finely chopped herbs mixed with all the vegetables. Pre-cooked pour the marinade dish, again stir and give it brew for 3-4 hours.

After this time, place the starter in a clean dry jars and sterilize them: liter jars half an hour, half-liter – 15 minutes. All. Roll up, let cool, not turning cans. Store zucchini in Korean and in the pantry, and cellar – they are not «fussy».

7. Squash casserole

You will need:
400 grams zucchini,
100 grams of cheese,
2 eggs,
100 grams of sour cream,
0.5 teaspoon of hydrated soda,
150 grams of flour,
greens,
0.5 teaspoon of salt.,
pepper.

How to do:

Zucchini RUB, wring out thoroughly. The cheese very finely chop or grate, chop the greens. Soda mix with sour cream, leave on for 5 minutes, add eggs, salt, pepper, fluff with fork, add the flour, mix well. Put cheese, zucchini and herbs, mix and pour in the shape of a small diameter (to grease). Bake for 40-50 minutes at a temperature of 180 degrees.

8. Pizza made with zucchini

2 young zucchini(approximately a total of about 400 g)
1 Cup sifted flour;
3 eggs;
1 tsp baking powder;
tomato;
cheese;
salt;
dill;
raising. oil.

Zucchini grate on a coarse grater,add the eggs, herbs, flour, stir, add salt. Form generously lubricate raises. oil, put weight on top of the tomatoes. It was necessary to grease with a yolk-forgot! Send in a preheated 180 gr. the oven,until tender.It took me about 30 minutes.Then I sprinkled the top with cheese and sent for the next five minutes in duhovochku.

9. Delicious cake from the zucchini

You will NEED:

4 small zucchini
2 – eggs
200 g – mayonnaise
100 gr cheese
2 — large carrots
2 – bulbs
garlic, salt. pepper — to taste
flour to the consistency of the dough as for pancakes
2 — tomatoes.

PREPARATION : wash the Zucchini and peel. RUB on a large grater, salt and pepper and let stand for a bit, until the zucchini will provide the juice. Then squeeze them, add the eggs and flour. Fry the cakes in a pan with a small addition raises. oil.

FOR the FILLING : finely chop the Onion, carrot grate on a coarse grater. Fry until soft. In a separate bowl, mix the mayonnaise with the garlic and dill. Grate the cheese in advance. Cut the tomatoes into thin slices. I also shift the layers of the cake.

While regular fried cake, ready we spread a layer of mayonnaise with garlic and herbs, spread the filling of onion and carrot, put slices of tomatoes, sprinkle with grated cheese. Cover ready , the hot cake. So repeat with each layer ! The cheese melted from the just baked cake and holds the cake.

10. Zucchini fritters

Ingredients:
-Zucchini — 2-3 PCs. of medium size, approximately 300 g
-Egg — 1 PC.
-Garlic — 3-4 cloves
-Flour — 100 g
-Salt — to taste
-Vegetable oil — for frying

Preparation:
1.On a grater grate the zucchini with peel (because zucchini are young and peel them very thin).
Marrow has a lot of water, so squeeze them from excess fluid, otherwise the pancakes will spread and you will have to add extra flour.
2. Press out the garlic (it gives the dish a special taste and aroma).
3. Break one egg, add salt to taste. If after that is still excess liquid, it is also carefully drain.
4. Add the flour and stir to make a batter as for pancakes and thick.
5. With a spoon put the pancakes on a heated pan with vegetable oil, lightly press them and fry until Golden brown on both sides.
6. The table is served with pancakes, topped with fresh dill, estimated. They can be eaten either warm or chilled.
Bon appetit!

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