That's already come a long-awaited summer, when we all want to please loved ones original and truly summer dishes.
We are in the Website adore zucchini and today we share the recipes of their favorite goodies, for cooking that you do not need a lot of time.
Rolls with zucchini and goat's cheese
3 small zucchini 60 g goat cheese 2 tbsp. l. fresh spinach 1 tbsp. l. fresh chopped parsley 1/3 cup basil leaves 1/2 hours. l. lemon juice 1 tbsp. l. olive oil a pinch of salt a pinch Preparation:
Preheat grill pan or grill pan to medium normal temperature. Cut the zucchini into thin slices lengthwise. Season with salt and pepper and season with butter. Grilling about 4 minutes on each side. Mix cheese, parsley and lemon juice until smooth. Add 2.1 h. L. cheese mixture on the edge of slices of zucchini. Cover with a few basil leaves, roll in and roll out onto a plate seam side down. Repeat the same with the other slices of zucchini.
Courgettes stuffed with rice and feta cheese
2 small zucchini 1 cup rice 70 g feta cheese bunch of fresh basil 4 tbsp. l. olive oil salt and pepper - to taste Preparation:
Boil the rice. Lightly fry it in a pan with 1 tbsp. l. olive oil, add the diced feta cheese and chopped basil. Wash the zucchini, cut lengthwise into two parts. From every part of the spoon to remove the core with the seeds. Baking dish greased with olive oil and put it in squash. Distribute to each zucchini rice stuffing, sprinkle the top with olive oil and bake for 30 minutes in the preheated oven to 180 ºC.
< 1 zucchini 1/2 cup breadcrumbs 50 g 2 eggs olive oil garlic granulated - to taste salt and pepper - to taste dried herbs - to taste (thyme, rosemary, basil) Preparation:
Zucchini wash and cut into thin strips. Beat 2 eggs with a fork. Cheese grate. Mix cheese and all remaining ingredients (except for olive oil). Every Pumpkin wand dipped in egg, shake off his excesses and roll in breadcrumbs. Baking grease with olive oil and put it to stick. Bake in a preheated to 180 ºC for 5 minutes on one side. Then turn over and bake until ready for another 5-10 minutes.
cake with zucchini and pine nuts
You'll need: < /
180 g wheat flour 6 tablespoons. l. white wine 6 tablespoons. l. olive oil 2 hours. l. dried oregano 3 small zucchini 35 g pine nuts 35 g goat cheese 1 onion fresh and dried herbs (thyme, rosemary, oregano) - to taste salt and pepper - to taste Preparation:
For the dough: Mix the flour with a pinch of salt and dried oregano, add the wine and 3 tbsp. l. olive oil. Knead the dough, roll it into a ball and leave for a short while. For the filling: finely chop the onion and fry in olive oil. Add the chopped zucchini, salt and pepper and cook, stirring constantly, until lightly browned zucchini. Roll out the dough, to make a perfect circle, and lay out on a baking sheet with parchment paper. In the center of the circle using a knife to hold the line 4 to the middle. Put the filling on the dough in a circle without touching the lines. Top evenly distribute the goat cheese and nuts. Sprinkle with different herbs and cover with the dough in the center, wrapped it in the cut lines. Bake in the preheated oven to 180 ºC for 25 minutes.
dumplings stuffed with zucchini
2 zucchini 3 cups flour 3 tbsp. l. olive oil 2 cloves garlic 200 ml of water 1 pinch ground nutmeg 1 pinch of salt 1 pinch of sweet pepper 1 g Preparation:
Zucchini cut into cubes, send in a saucepan and boil in water until tender. Use the blender to make a puree and boil down to simmer until the disappearance of the liquid. Add salt, pepper, spices and a little garlic. For the dough: Sift the flour into a bowl, make a recess in the middle, add salt. Pour the water, olive oil and knead the dough (for 15 minutes, until the dough is soft and smooth). After the dough was soft, leave it for 20 minutes. Then divide the dough into 4 parts. Roll as thin as possible every part. Next, cut them into squares. On each square put the filling, fold diagonally and zaschepit edge. Boil water, add 1 tbsp. l. olive oil and cook the dumplings until cooked.
frittata with zucchini with rosemary and parmesan
2 cups sliced zucchini slices 4 eggs 2 egg whites 60 g grated cheese 1 clove garlic 1 tbsp. l. olive oil 1/4 hours. l. salt 1/4 hours. l. freshly ground black pepper 1/2 hours. l. chopped fresh rosemary Preparation:
The heated oil in a frying pan for 1 minute fry the chopped garlic (but so that it is not burnt.) Add zucchini, 1/2 ch. L. salt and pepper and simmer another 5 minutes, occasionally turning slices. Beat the eggs and egg whites, add the rosemary, salt and pepper. Pour the mixture of zucchini and cook over a fire until the eggs do not "grab" on the sides. Frittata sprinkle with cheese and put in 3 minutes in the preheated oven to 200 ºC. It must rise and egg mixture to become dense.
pancakes from zucchini, apples and potatoes
2 young zucchini 1 apple (not sour) 4 potatoes 4 tbsp . l. semolina 1 hour. l. seasoning (it may be basil, chilli, parsley, carrots, mustard, garlic, onion, turmeric, paprika) 2 pinches salt Preparation:
Potato peel and finely grate. Tavern Wash, peel and grate well. The same is done with the apple. Place the grated potatoes, zucchini and apple in a bowl, add semolina, seasoning, egg and salt. Mix well. Now you need to fry the pancakes on both sides (do thin so you need a frying pan with a spoon to level them).
Stew Chicken with zucchini and morkovyu
6 large chicken thighs 2 medium zucchini 3 carrots 1 large onion < / 800 g canned tomatoes in own juice 3-4 sprigs of thyme (or 1/2 hour. l. dry) 1 tbsp. l. flour oil salt and pepper - to taste Preparation:
Chicken thighs fry in vegetable oil over high heat until golden brown, then put them on a plate. Carrots cut into slices, onion finely chopped. Send them to the pan and fry for 5-7 minutes. Add the flour and stir, continue to fry for 1 minute. Add mashed tomatoes with juice. Season with salt to taste. Add chicken, thyme and bring mixture to a boil. Reduce heat and simmer stew under a lid for 15 minutes. Add zucchini and continue to simmer until fully cooked chicken.
Pasta with zucchini, shrimp and cherry tomatoes
You'll need :
100 g pasta (macaroni, spaghetti) 10 tiger prawns 160 g of young zucchini 240 g cherry tomatoes 1 head of onions 3 cloves of garlic 2 tbsp. l. soy sauce 2 tbsp. l. olive oil freshly ground black pepper - to taste Preparation:
Squash and onions cut into small cubes and garlic - to the plate. Cherry tomatoes wash and dry. Paste boil, drain the water. In a frying pan heat the olive oil and fry the zucchini and cherry tomatoes. Add onion, garlic, shrimp and cook 4 minutes or until shrimp will not change its color. Pour soy sauce, pepper, warm for 1 minute. Feed: on a plate put the paste on top of the mixture from the pan.
Lasagna with zucchini and mushrooms
4 zucchini 500 g mushrooms 1-2 onions 9 sheets for lasagna 200 g grated cheese salt oil dried basil, seasoning
80 g butter 3 tbsp. l. flour 0, 7 liters of milk 3-4 cloves of garlic nutmeg Preparation: strong >
Courgettes cut along strips about 1 cm thick, add salt. Fry in vegetable oil until medium soft. Mushrooms cut into thin slices and fry in very hot oil for 5-7 minutes. Add fried onion half rings, adding a bit of dried basil. Next, assemble the lasagna: sheets for lasagna, a little sauce, mushrooms, cheese, sauce, zucchini. Repeat: sheets for lasagna, mushrooms, sauce, cheese, zucchini. Bake in preheated oven to 180-190 ºC for 30-35 minutes.
Photos on the preview: Massimiliano Gallo / Shutterstock.com