8 zucchini dishes for every taste

This vegetable, which is often quite unfairly does not fall in your basket you can cook a variety of ways. You can bake, fry, cook for a couple, to cook on the grill, stuff it or even bake him a chocolate cake.

Try to buy zucchini, but if it does not fit the usual zucchini, or squash, or any other kind of pumpkin – in any case, the dish will turn out tasty and healthy. Look out for the zucchini of medium size, they are tasty and contain fewer seeds and water than the large.





Well, if the zucchini are already in your kitchen and waiting for their fate, then first use one of these ideas.

Zucchini, fried in deep fat.Slice a pound of zucchini slices. Mix 1 Cup of flour, 1 tablespoon baking powder and 1/2 tablespoon of salt and in another bowl combine egg, glass of milk and 2 tablespoons of vegetable oil. Lightly whisk and gently add the flour, stirring until smooth. Wipe the slices of zucchini dry and, if desired, roll in small amount of flour and then one by one dip them in the batter. Fry in deep fat from a well-heated vegetable oil for 1-2 minutes, drain on paper towels and salt to taste.

Baked zucchini.

Lay the slices of zucchini and tomatoes with the crushed garlic cloves and Basil to a form, properly oiled. Season with salt and black pepper, drizzle with olive oil, sprinkle with grated Parmesan cheese and bake for 30 minutes in an oven heated to 200 degrees.





Salad with zucchini.Slice zucchini lengthwise into long strips and combine in a bowl with rocket and strips of Pecorino or other hard cheese. For filling, combine lemon juice, Dijon mustard, olive oil, and season with salt and freshly ground black pepper. Season the vegetables and serve.

Cold soup with zucchini-zucchini and mint.Roughly chop three zucchini, chop one onion and one clove of garlic and simmer in 6 cups chicken or vegetable broth until squash becomes soft. Set aside to your future soup was cold. Remove the vegetables, add 2 tablespoons of lemon juice a handful of mint leaves and turn them into a smooth paste in a blender. Then gradually add more broth until you get the desired consistency, refrigerate and serve cold with sour cream.

Sautéed zucchini.Slice the zucchini diagonally, season with salt and pepper and sauté in olive oil with chopped onion. Slightly shake the pan and cook under lid on low heat until the zucchini are soft. Place on a platter and serve topped with the chopped Basil and parsley and grated Parmesan.






Fast stuffed zucchini.Cut 4 zucchini lengthwise and remove the pulp from the middle. Boil in salted water for 2-3 minutes and drain. Chop 1 onion and 1 clove of garlic, fry until soft and mix with 1 chopped tomato and 2 tablespoons of bread crumbs. Season with salt and pepper, put it into the zucchini halves and sprinkle on top of bread crumbs and Parmesan cheese. Bake for 10-12 minutes in a preheated oven at 175 degrees.

The side dish of zucchini.Melt in a pan 2 tablespoons of butter, sauté 2 minced garlic cloves for 10 seconds, and then add 800 g zucchini, cut into thin circles, and 2 tablespoons finely chopped green coriander. Fry until the zucchini are soft and the outside will seize crisp. Add 1/3 Cup cream and cook until cream is slightly thickened, stir, and season with salt, pepper, and chopped cilantro, and serve.

Harvesting zucchini for the winter.Slice zucchini in thin circles, boil in boiling water for three minutes and then move them to cold water. Drain, place in a suitable container and put in the freezer.

Author: Alexey Onegin

 

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