Zucchini is a versatile vegetable, because thanks to its mild neutral taste, it is perfect for any dish. Zucchini is cooked, fried, stewed, baked, made from them blanks and canned food and even added to baked goods.

Zucchini first courses

Zucchini or zucchini is a great ingredient for soups, especially for diet or kids. In addition, zucchini can be frozen from the summer and added to soups all winter, saturating the dish with useful vitamins and minerals.

Soup of zucchini, potatoes and chicken

This is a very simple, easy, but satisfying soup.

For him, take:

  • chicken legs or broth for broth;
  • 3 potatoes;
  • 0.5 kg of squash;
  • 1 onion;
  • a couple of cloves of garlic;
  • 50 grams of butter;
  • spices - salt, pepper, bay leaf.

Prepare the broth from the chicken, take the boiled meat into pieces. Cut the potatoes into cubes and send to a boiling broth. Season it. In preheated butter, sauté finely chopped onion and garlic. When they become transparent, send the zucchini cubes into the pan. Fry vegetables for only a couple of minutes and transfer to a pan. Leave the soup on low heat for 20 minutes. You can serve it with Greek yogurt or sour cream, or you can turn it into a fragrant puree soup by simply chopping the finished soup with a blender.

Gentle cream first course

Delicate zucchini will become more vivid in taste if you add them with creamy creamy taste and turn everything into a soup puree.

For such a soup you will need:

  • 4 young tender zucchini;
  • 200 ml of heavy cream;
  • 2 pieces of potatoes;
  • 2 pieces of carrots;
  • onion garlic;
  • liter of chicken stock or plain water.

First peel and chop all the vegetables into a small cube. If they are cut the same way, they will be cooked at the same time. Pour a couple of tablespoons of oil into the pan and fry the onion and garlic on it. After a couple of minutes, you need to add the remaining vegetables to them and stirring to simmer for about 7 minutes. Pour broth or water into the pan if you are cooking lean soup. Wait until the vegetables soften, and then drain the broth into a separate bowl, grind the vegetables with a blender. Dilute the vegetable puree with warmed cream and broth to the desired density.

Such a soup is good to serve by pouring a drop of olive oil on top and sprinkling with fried croutons.

Mushroom soup

Another option that can easily become lean or vegetarian if you cook it not in broth, but in water.

For him, prepare:

  • 300 grams of champignons;
  • 300 grams of squash;
  • 2 potatoes;
  • 1 carrot;
  • 1 tomato;
  • a tablespoon of ketchup or tomato sauce.

Cut all the components into small cubes. In a saucepan in a spoon of vegetable oil, first fry the onions, then add carrots to it, send zucchini and mushrooms, add half a glass of water and simmer for several minutes. Then add the tomato and ketchup, and then send the potatoes, pour the vegetables with preheated broth or water, bring to taste salt, pepper and cook under a closed lid for about ten minutes. Ready soup can be sprinkled with dill.

Vegetable zucchini soup in a slow cooker

The first dishes of zucchini are cooked very quickly and in a pan, but a slow cooker will facilitate cooking.

For him, take:

  • 1 medium squash;
  • 1 inflorescence of broccoli;
  • 3 medium-sized tomatoes;
  • 1 onion;
  • a couple of cloves of garlic;
  • a sprig of thyme;
  • 0.5 tsp turmeric
  • a bunch of greenery.

Turn the slow cooker on frying mode, pour a little oil into the bowl. On it, fry finely chopped onions and garlic with thyme leaves. Add half a teaspoon of turmeric for color. While stewing vegetables, cut the tomatoes into quarters, zucchini into small slices, and divide the broccoli into umbrellas. Put all the vegetables on parchment on a baking sheet and bake in the oven under the grill for about 10-15 minutes.

Pour a liter of water into the bowl of the multicooker with onion and garlic, add salt and pepper, let the liquid boil. Then put in the baked vegetables and add the greens to taste. Let the soup cook for another 7 minutes.

Cooking with Cream Cheese

A very delicate and refined soup will be obtained with the addition of cream cheese to zucchini. Choose one that contains no vegetable fats, but only natural dairy products. In addition to cheese, you will also need zucchini, a liter of vegetable broth, onion and a clove of garlic, 3 tablespoons of breadcrumbs.

Peel the zucchini, remove the seeds and cut into cubes, also chop the onion and chop the garlic. Put vegetables in boiling broth. Then dissolve the cheese, and add crackers to thicken the liquid. When the cheese is completely melted, grind the vegetables in a puree with a blender - the creamy soup with zucchini is ready.

Soup with zucchini and meatballs

If all the previous recipes for soups easily turned into vegetarian, and in general were vegetable, then meatball soup will appeal to lovers of meat and rich broth.

For the first dish, take:

  • 300 grams of any stuffing;
  • 2 young zucchini;
  • 2 carrots;
  • 2 shallots;
  • 3 slices of white bread;
  • spices, herbs to taste.

Rub one onion in minced meat, chop finely greens. Make minced meatballs from minced meat with herbs and onions. It’s more convenient to roll them with wet hands. Boil in boiling water. When the meat is cooked, get the meatballs, strain the broth. Grate the carrots, chop the onion and zucchini and put all the vegetables in the broth. If you pre-pass the carrots and onions, then the soup will be a little more rich and fat, but for the children's and dietary table, cook fresh vegetables. Now is the time to salt and season.

When the vegetables are cooked, they will need to be wiped through a sieve or pierced with a blender, and then diluted with broth. In the soup, add meatballs and sprinkle the plate with herbs.

With the addition of cauliflower

We already wrote about broccoli soup, but cauliflower also goes well with zucchini, complementing their taste.

For the dish you will need:

  • 300 grams of cauliflower;
  • 1 zucchini;
  • 1 onion;
  • 3 cloves of garlic;
  • 2 carrots;
  • parsley and parsnip root for broth;
  • 3 liters of water;
  • salt, dill, sour cream for dressing.

If you want to get a fragrant and tasty vegetable broth, cook it with the addition of spicy parsley and parsnip roots. Rinse them and put them in a pot of water with the onion. When the water boils, add salt and seasoning as desired and cook until the vegetables are soft. At this time, disassemble the cauliflower for inflorescences, grate zucchini and carrots, peel and squeeze the garlic. When the broth is ready, take out the roots, onions, put carrots, then zucchini, then garlic and cabbage. Cook until cooked. 3 minutes before the end of cooking, add chopped dill to the pan. Serve fragrant vegetable soup with a spoon of low-fat sour cream.

Cream of zucchini and pumpkin soup

Pumpkin is a great base for mashed soups. It is aromatic, fleshy, gives density and taste. A zucchini in combination with pumpkin makes the soup more tender and fresh.

 

Take 300 grams of pumpkin pulp, zucchini, onion and a clove of garlic. Chop the onion and garlic and fry in a deep saucepan. Add the peeled and cut into pieces pumpkin in a saucepan and continue to fry. Zucchini, as the most tender ingredient, comes last. It needs to be peeled and diced, then added to the stewpan and sautéed with other vegetables. Simmer all together under the lid for about 5 minutes. Then pour vegetables with hot water or broth, season with salt, a mixture of dried roots and cook over low heat for about 5 minutes. At the end of cooking, add cream to the saucepan, let the liquid boil, then remove heat, close the lid and let it brew. At the end, grind everything with a blender and serve soup with crispy croutons.

Zucchini main courses

In second courses, zucchini will bring novelty to familiar recipes. He will add juiciness to meat and root vegetables, benefit to chicken, and density and nutrition to other vegetables.

Baked zucchini in a slow cooker

Roasting is one of the best options for cooking zucchini. A slow cooker will help to prepare a delicious dish even where there is no oven, for example, in a summer cottage in high season. To do this, prepare 3 zucchini, 300 grams of cheese, which melts well and a little vegetable oil. The recipe is extremely simple - cut the zucchini with washers a centimeter wide. Pour oil into the multicooker bowl, turn on the baking mode for about an hour. Place the zucchini tightly in each other in the oil, salt and close the slow cooker. After 40 minutes, pour shabby cheese over the zucchini and leave the dish so that it melts and soaks the layers. Serve hot as a side dish or cold as a snack.

Oven rolls of zucchini and minced meat

This option of baking zucchini is more satisfying, suitable for a festive table.

Take:

  • zucchini - 2 pieces;
  • 400 grams of chicken or turkey meat;
  • onion;
  • a glass of oily sour cream;
  • 100 ml ketchup;
  • spices such as turmeric or provence herbs.

Using a peeler, slice the zucchini over its entire length with thin slices. Grate a little vegetable pulp and put in the minced meat. Add to it the grated onion, as well as spices. Stir the minced meat well and spread one tablespoon over the entire surface of the zucchini slice in a thin layer. Zucchini roll into minced meat roll inside. Put rolls tightly in a shallow shape. Mix ketchup with sour cream and a pinch of salt and pour the rolls with sauce. Bake them at 190 degrees for 20 minutes. If desired, 5 minutes before cooking, you can sprinkle the dish with grated cheese.

Vegetable stew with zucchini and eggplant

Zucchini squash is an indispensable part of any vegetable stew. A particularly bright taste is obtained if eggplant and garlic are used in it, because zucchini and garlic are combined perfectly. For one dish, designed for 4 people, you will need one zucchini and eggplant, as well as pepper, a couple of tomatoes, a head of onion, a couple of cloves of garlic and certainly fresh herbs.

The recipe is so simple that this dish can be cooked with children. First of all, you need to cut eggplant into a cube and sprinkle them with salt, and after 15 minutes, rinse to remove the bitterness. Also dice the rest of the peeled vegetables. Tomatoes should be blanched first. Heat oil in a pan and fry onions and garlic, then pepper, after another 3 minutes, zucchini and eggplant, and only tomatoes behind them. Mix all the vegetables and then simmer under the lid for about 20 minutes. At the end, season the stew, season with salt, add chopped green mass and mix well again.

Chicken roasting recipe

There are many recipes for baked chicken with zucchini. We offer an unusual and beautiful, but simple dish - chicken rolls with mushrooms and zucchini.

For him, take:

  • a pound of chicken;
  • 200 grams of champignons;
  • one each onion and carrot;
  • a bunch of wild garlic;
  • zucchini;
  • butter;
  • salt pepper.

To start, prepare the chicken - cut the fillet lengthwise into thin layers and beat through the film. Grate onions and carrots and fry in oil. Add chopped mushrooms, salt, pepper to them and fry a little more until the liquid evaporates.

Put the beaten filet on the cling film so that a rectangle is obtained. Put vegetables with mushrooms on the chicken, not reaching the edges by a centimeter. Sprinkle chopped wild garlic on top of vegetables. Using a film, roll the chicken roll with the filling.

Next, take a long rectangular shape and grease it with oil. Cut the zucchini into thin slices in length and lay out the shape so that there are no gaps. Place the roll inside the zucchini, after removing the film. Then, with the edges of the slices, wrap the roll on top and put in the oven 190 degrees for an hour. Zucchini will not allow the chicken to dry, retain juiciness and make the appearance attractive.

Zucchini and potato pancakes

Such a simple dish as potato pancakes can be enriched with zucchini. For this simple recipe, take 5 potatoes and 1 zucchini; you can also add onions if desired. You will also need some flour, spices and frying oil.

Grate the vegetables on a coarse grater, sprinkle with salt. After 5 minutes, squeeze out any remaining moisture. Add a tablespoon of flour, spices to the vegetables and mix everything. Spread the vegetable mass in a pan in the oil, fry on both sides. Serve the pancakes with sour cream cold or hot.

Meat slices

This dish is simple and satisfying, but unusual and attractive.

To make circles, take:

  • a pound of medium-sized zucchini;
  • a pound of minced meat;
  • a couple of onions;
  • 2 carrots;
  • 100 grams of cheese;
  • mayonnaise;
  • salt, spices.

Grate the onion, add to the minced meat, salt, pepper and mix. Peel the zucchini and cut into washers 3-4 cm wide. Free the middle of the seeds and dip the washers in boiling water for 3 minutes. Then cool.

At this time, chop the second onion and carrots, fry in a pan.Cover the baking sheet with foil, put the zucchini on it. Stuff the minced meat inside each, lay a tablespoon of vegetable frying on top, spread each zucchini evenly with mayonnaise and sprinkle with finely grated cheese. Bake zucchini in the oven for about an hour at 190 degrees.

Unusual zucchini soufflé with chicken

Delicate gourmet souffle is made from young juicy zucchini.

We will need:

  • kilogram of squash;
  • a quarter cup of flour;
  • 4 tablespoons of butter;
  • 1.5 cups of milk;
  • 130 grams of cheese;
  • 2 eggs of category C1;
  • half onion;
  • sprig of thyme and a handful of basil leaves.

You will also need soufflé molds that need to be well lubricated with soft butter. Grate the main component, salt, transfer to a sieve, leave for 15 minutes to allow excess liquid to glass.

At this time, cook bechamel. To do this, take a stewpan, melt butter in it, add flour to it and mix well. Then gradually pour milk into them, constantly stirring with a whisk, and cook the mixture until thickened over low heat. Add salt, a sprig of thyme and cook for 15 minutes, do not forget to stir. In the end, you should get a thick aromatic sauce. Remove thyme from it and let it cool.

Squirrels separate from the yolks. The last is introduced into the sauce and beat. Add the same zucchini, finely shredded cheese and chopped basil. Separately, whip the proteins into a strong foam, gradually introduce into the mass. We lay out on the molds, bake at 200 degrees until the moment when the top of the souffle is browned.

Zucchini and champignon stew

 

Usually, a lot of ingredients are added to stew - a variety of vegetables, root vegetables, mushrooms. However, cooked from just the two components of the stew can be very tasty and interesting. For this option, prepare the onion, which you need to chop and fry. 2 young zucchini peel, chop. Add them to the onion and fry for 5-8 minutes under the lid. 10 champignons cut into plates and send to zucchini. Fry everything over high heat for a couple of minutes, and then reduce heat and simmer the stew for about 10 minutes, pre-salt and pepper.

Kefir fritters

For lush and tender pancakes, take:

  • 240 ml of kefir;
  • egg;
  • 250 grams of peeled zucchini;
  • 160 grams of flour;
  • a teaspoon of soda and salt;
  • any non-aromatic oil.

First, add soda to kefir and give them a little time to react. Then add a tablespoon of butter and egg to yogurt. Stir everything with a fork. Grated zucchini grated, put to kefir. Next, sift flour into a bowl with the dough and mix until a homogeneous consistency. Fry over low heat in oil.

Cooking from Frozen Zucchini

Zucchini and zucchini lend themselves perfectly to freezing, without losing their useful and palatability. Therefore, in the summer, try to freeze more vegetables to prepare delicious dishes from frozen zucchini in the winter.

Zucchini in batter

Since zucchini itself is a watery vegetable, and even freezing gives it more moisture, when frying it will definitely shoot hot oil. Therefore, before cooking the dish, unfreeze the zucchini on a napkin, soak the moisture well before cooking.

In order to fry in batter two frozen zucchini you will need:

  • half a glass of beer;
  • 1 egg
  • half a glass of flour;
  • salt and pepper.

Beat the egg with salt and pepper with a fork, pour the beer, add half the flour and mix. Pour the second portion of flour gradually, stirring everything. Dip slices of zucchini into batter and deep-fry until golden brown.

Frozen Zucchini Stewed with Vegetables

For this dish of zucchini, you can practically not defrost it, besides, water in vegetables will be useful - all ingredients will be stewed in it, namely:

  • a pound of frozen zucchini;
  • 1 carrot;
  • a pair of onions;
  • 3 medium tomatoes;
  • 3 cloves of garlic;
  • a small bunch of dill.

Peel and chop vegetables. First, lightly brown the onions and carrots, then put the tomatoes with garlic in a pan and stew. After a few minutes, send the zucchini, reduce the temperature and simmer under the lid until the moisture evaporates. After a quarter of an hour, salt the dish, season with chopped herbs.

Fritters

To prepare a summer dish in winter, it is worth preparing zucchini correctly. They do not need to be rubbed or frozen completely. Dice, simmer with a little water until soft and crush with a crush. Freeze the finished puree and, if desired, use to make fritters.

 

Take thawed zucchini, a couple of potatoes, onions. Grind potatoes and onions, mix with zucchini, 1 egg, 5 tablespoons of flour and salt and mix well. From the finished dough, fry the pancakes for several minutes on each side.

Diet recipes

Zucchini is an indispensable component of dietary dishes, as it contains only 24 Kcal per 100 grams. At the same time, the vegetable can help in preparing a variety of dishes for the whole day - from breakfast to dinner.

Steamed diet cakes

So, for example, for breakfast you can cook incredibly healthy and low-calorie pancakes, for which you need to take:

  • 1 medium squash;
  • 1 egg
  • 1 tablespoon flour;
  • salt.

Rub the main component on a fine grater and drain the juice. Separate the protein from the yolk, and lightly beat with a fork. Combine the protein and zucchini, add salt and flour. Form the pancakes with your hands and put them in a steaming bowl, oiled. Cook for 15 minutes and serve with low-fat sour cream and herbs.

Lean vegetable soup

 

For lunch, lean soup based on zucchini and vegetable broth is suitable. For it, you will need to boil 2 chopped potatoes in a liter of water. Passer the onion and carrots at this time, then add the chopped and peeled zucchini, and after 5 minutes, two peeled and chopped tomatoes. Put everything out and put in a pot pan. Cook for another 7 minutes, add herbs and seasonings.

Zucchini puree soup for children

Zucchini is one of the first foods introduced into a child’s diet. All because it is completely non-allergenic. Therefore, this recipe is perfect for a children's lunch.

Take:

  • half zucchini;
  • 2 potatoes;
  • 500 ml of water;
  • 100 ml low-fat cream.

Peel and dice potatoes and zucchini. Put potatoes in boiling water. After 7 minutes, attach the zucchini, cook vegetables for 10 minutes. When they are boiled, grind with a blender and dilute the soup with cream.

Cooking a healthy casserole

For dinner, for lovers of diet dishes from zucchini, you can cook a delicious and hearty casserole.

For her you will need:

  • 3 zucchini;
  • 1 shallot;
  • 60 grams of hard cheese;
  • 3 eggs;
  • 150 grams of wheat flour;
  • 80 ml of milk;
  • 60 ml of vegetable oil.

Zucchini, as well as onions, cut into thin slices, grate the cheese coarsely, and beat the eggs until soft, fluffy foam. Mix dry ingredients separately. Introduce flour and milk into the eggs, stirring everything well. Pour vegetable oil into the mass. For piquancy, you can add a little mustard or chili to the mass. Mix well with grated cheese. Put zucchini and mix well. Put the mixture in a baking dish and put in the oven 200 degrees for 40 minutes.

Winter preparations from zucchini

We already know that freezing zucchini for the winter is a great idea, but you can make delicious ready-made dishes and snacks from them that will decorate the table in winter and spring.

Zucchini caviar “You'll lick your fingers”

The first thing that comes to mind when we think about preparations of zucchini is, of course, squash caviar for the winter. It’s not difficult to cook it. For two 600-gram cans, you need to take 1.5 kilograms of zucchini, 750 grams of carrots, 400 grams of onions, 1.5 tbsp. Of tomato paste.

Dice the onions and zucchini, grate the carrots. Add vegetables to the pan, pour water, simmer for 40 minutes. Then, through a colander from stewed vegetables, drain the moisture.Puree with a blender, add a little vegetable oil, tomato paste, salt and pepper to taste, 3.5 tablespoons of sugar. Mix everything and put the pan on the stove. Allow the mass to boil, simmer for 25 minutes with minimal heat. Transfer eggs to sterilized jars and roll up.

Korean zucchini for the winter

The name suggests that the appetizer will be spicy and spicy.

For her you will need:

  • 3 kilograms of squash;
  • a pound of carrots;
  • as many onions;
  • 5 sweet peppers;
  • 1 head of garlic;
  • ready-made set of spices for Korean carrots;
  • 9 percent table vinegar - 1 cup;
  • 2/3 cup vegetable oil;
  • a glass of granulated sugar;
  • 2 with a hill of tablespoons of salt;
  • a large bunch of dill.

Grate the carrots first. It is better if you do it on a special grater in the Korean manner. Rub the zucchini on the same grater. Pepper, herbs, onions and garlic cut medium. Put all the vegetables in one bowl. Pour spices, sugar, vinegar and butter, mix everything, cover and leave for a couple of hours. In sterilized jars we transfer vegetables along with the liquid and roll up according to the technology.

Garlic zucchini

Zucchini cut into rings, salt and leave for 10 minutes, and then fry in vegetable oil on both sides. You will also need to take 100 grams of vegetable oil, boil and cool. 1 head of garlic, chop a bunch of parsley and dill. Sterilize the banks. Put greens at the bottom of the container, pour oil, lay the fried zucchini on top, pouring layers of garlic. Roll up cans, and in winter open to fried potatoes - a very tasty combination.

Blank "Mother-in-law's tongue"

Usually this preparation is made from eggplant, but it is very tasty from zucchini.

Take:

  • 3 kg of squash;
  • 3 kg ripe tomatoes;
  • 3 sweet salad peppers;
  • 1 hot pepper;
  • 4 heads of garlic;
  • 250 ml of oil;
  • 100 ml of table vinegar;
  • 6 tsp salt;
  • 8 tsp Sahara.

Peeled peppers and tomatoes peel, pass through a meat grinder, then put in a pan and boil. Zucchini cut into thin plates, put in vegetables. Add salt, sugar, butter. Cook for half an hour. Then pour in the bite, put the garlic and cook for another 5 minutes. Pour the finished mixture on the banks and roll up.

Fancy dried zucchini for the winter

This recipe is little known, but very tasty. The most unusual is that it is a sweet preparation that resembles candied fruit. In order to cook it, take a kilogram of zucchini, 1 orange, 1 lemon and a pound of sugar.

Remove the zest from the orange, squeeze the juice. Cut peeled zucchini, mix with juice and zest, as well as with 200 grams of sugar. Put under oppression in a cool place for 8 hours. After this, drain the juice, strain, add the remaining sugar, lemon juice and boil the syrup. Place zucchini in the syrup and cook until transparent. Remove the zucchini from the syrup, put on a baking sheet and place in the oven for 5 hours at a temperature of 60 degrees. At the end of time, sweet aromatic candied fruits will turn out.

Pickled zucchini for winter without sterilization

The process of sterilizing and rolling cans is not popular with everyone, but this does not mean that you cannot do without it. You can cook aromatic marinated zucchini without sterilization.

For them, take:

  • 3 kg of young zucchini;
  • garlic;
  • black and hot pepper;
  • herbs for pickling.

For the marinade you will need 2 tbsp. l salt, 150 grams of sugar, 200 ml of vinegar in 1.5 liters of water and the specified number of zucchini.

Banks are well washed, calcined in the oven or microwave at medium power. At this time, prepare the zucchini - peel and cut into pieces. Put greens, pepper and garlic at the bottom of the cans, and zucchini tightly on top. They need to be filled with hot water to the top and left for 15 minutes. Then pour the water into the pan - this is the basis for the marinade. And fill the squash with new water for 15 minutes. In a saucepan with water, we dilute salt, sugar and vinegar, put on the stove, bring to a boil.We pour out the second water from the cans and pour boiling marinade. We close the banks with lids and leave to cool, covering with a blanket. After a day, the workpieces can be removed for storage.

Similar:More from the author: