Umenok
Dear formuchans and guests of our site!

Considering that a fertile time has come - summer, fresh vegetables and fruits become available to us. We all know how important they are for the body, and given that it is tasty ... and very diversified in our menu, the topic “Zucchini. A simple, affordable and favorite vegetable. "

We love zucchini for many reasons: they are delicious and healthy. You can cook quite a few dishes from zucchini, from simple to the most complex, from raw in salads to fried, boiled, baked, stuffed and ... preserves, your imagination is not limited. Let's suggest and use our favorite recipes in everyday and not only food.

There is an idea to release a series of topics about vegetables, let's start with zucchini for now, and then we will continue: eggplants, potatoes, tomatoes, mushrooms ...
What other suggestions?

Interesting? Shall we exchange recipes?
Umenok
While the members of the forum will remember and share their favorite recipes, let's remember what kind of “beast” (vegetable) this is - a zucchini:

Zucchini belongs to the pumpkin family and, like pumpkin, is an excellent natural medicine. The fruits are oblong, green, yellow or white. An easily digestible and healthy vegetable product that has a good effect on digestion and skin health.

Zucchini comes from America, where originally only its seeds were eaten. Pumpkin came to Europe in the 16th century. In the beginning, squash, like most curiosities, was grown in botanical gardens. Today it is difficult to imagine Mediterranean cuisine without this vegetable. It is believed that it was the Italians in the 16th century who began to use unripe zucchini, as we do today.

Zucchini in cooking: the calorie content of zucchini is 16 kcal, while being a rich source of potassium, fiber, phosphorus and calcium. It largely satisfies the body's need for vitamins, especially vitamin C.

Young zucchini have the best taste and are extremely easy to digest. Zucchini can be added to the children's menu, to the diet of patients on the mend, as well as people suffering from digestive problems. Due to its easy digestibility and low calorie content, zucchini is one of the most popular vegetables in weight loss diets.

Properties
1. Heart, blood vessels. Zucchini nourishes the heart muscle thanks to its high amounts of magnesium and potassium. Iron improves the properties of the blood. More iron means more oxygen in the blood. More oxygen - more stress our body is able to endure without consequences for itself.

2. Structured water. Zucchini is 90% water. This cell sap is a natural liquid that is well absorbed by our body and nourishes it.

3. Stomach.Zucchini contains a small amount of fiber: it is especially useful for those who have undergone surgery on the organs of the gastrointestinal tract.

4. Immunity. Zucchini is a rare vegetable that does not lose its properties during long-term storage. Even before the New Year you will be able to reinforce your body with vitamins C, B1, B3. And this is always better than vitamin pills.

5. Kidneys. Zucchini helps to remove excess fluid from the body. If you begin to notice swelling, a squash diet will benefit you.

6. Antioxidants. Substances that help us fight aging. So that they fully work for the good of our body - a minimum of heat treatment! Slight stewing or ten minutes in the oven is enough.

7. Liver. With stagnation of bile, squash perfectly relieves the liver. They even help with cholecystitis.

8. Skin. Zucchini pulp, when applied externally, perfectly whitens and rejuvenates the skin

9. Diabetes. Zucchini contains the microelements that diabetics need most. Including natural sugars.

10. Arthritis. When consumed regularly, squash removes excess salts from the body and helps cleanse our joints.

11. Poisoning. After emergency measures to cleanse the poisoned body, follow a diet with lots of zucchini!

12. Slagging. If you know your body is contaminated, eat at least 200 grams of zucchini daily for a week.

13. Cellulite. All the same ability of zucchini to remove excess liquids. He will help ladies to cope with the notorious "orange peel".

Materials used 🔗
🔗zucchini
Umenok
From the favorite dishes of our family, I can offer simple and affordable:

- fried zucchini: young zucchini thinly peeled and cut into washers 0.5-0.7 cm thick, salt on both sides and wait 5-10 minutes when they let the juice out, dip in flour and fry on both sides until golden brown in sunflower oil.
We prepare the sauce to taste: you can just mayonnaise, you can mayonnaise with garlic, or you can stratify zucchini-tomato sauce (washer)-zucchini sauce;

- sauce (stew) of young vegetables: until golden brown, fry the onions and grated carrots (only onions are possible), chop the white cabbage and add salt, disassemble the cauliflower into inflorescences, cut the zucchini into large cubes (1 x 1 x 2 cm), green peas, three tomatoes on a grater or dilute in 0.5 glass of water 2-3 tbsp. tablespoons of tomato (ketchup) and put all this in a cauldron to the top or in a slow cooker, simmer until soft.
Products: 2 medium onions; 1-2 carrots; 0.5 head of medium cabbage; medium head of cauliflower, 1-1.5 cups (250 ml) green peas; 2-3 zucchini, salt and pepper to taste;

- French vegetable soup: (it is possible with chicken, but this is no longer quite vegetable) Cut 0.5 zucchini into cubes, disassemble a quarter of the average head of cauliflower into inflorescences and cook another quarter and then puree, 1 pc. grate carrots, 1-2 small potatoes; 0.25 cups (250 ml) green peas. Cook everything, salt and pepper to taste, fry with a slightly stewed onion and serve with white bread croutons;

- zucchini pancakes: grate 2-3 zucchini on a grater, add 2 eggs, salt to taste and add a few tablespoons of flour to such a consistency that you can spoon and fry on a rast. oil. Serve with sour cream.
Admin

Umka - a good and useful topic - I wish her longevity
Umenok
Admin, thank you for your support and understanding, this is for you
Summer resident
SQUASH CAVIER


There are no rigid proportions. Therefore, everyone will have their own unique caviar.
In vegetable oil, fry until golden brown onion cut into half rings and carrots grated on a coarse grater. I want to note that the taste of caviar depends on how coarsely the vegetables were cut .. Add the zucchini cut into cubes and simmer under the lid until soft. Puree with a blender. Add salt, sugar, spices and tomato paste or sauce to taste. Warm up over low heat for 10-15 minutes and bon appetit. Such caviar can be rolled up for the winter by placing it in clean jars and sterilizing it in the oven.
Umenok
Summer resident, thank you
Having spied on what was happening on the computer screen, my husband already noticed your recipe and immediately ordered caviar, the existence of which we had forgotten
Summer resident
And if we meet at the Vasilis rally, I'll cook it for him. This is my signature dish. If we do not have caviar reserves for the winter, my husband does not understand me
Umenok
Yes, the gathering of Vasilis is tempting

There is already a question for the recipe: how is it better to cut vegetables to your taste larger or smaller?

By the way, another plus for cooking from zucchini: there are no strict proportions, that is, you do not need to weigh to the nearest gram, a little more or less carrots-onions-garlic, the result changes, but does not deteriorate, and we choose for ourselves what we like best taste

On the open spaces of the forum, I read that vegetables for caviar can be stewed in a slow cooker. Can someone share their experience?
Summer resident
ZOOM CANAPE WITH TOMATO


Cut the zucchini into slices a little less than 1 centimeter thick (Berner thick slices.) Breaded in flour with salt and black pepper (no fanaticism) Fry in the least possible amount of vegetable oil. Put on a large plate in one layer. Put 0.5 teaspoons of the following sauce on the zucchini (finely chop a large bunch of parsley and dill, grate 70 grams of tart cheese on a cheese grater, squeeze out 3-4 cloves of garlic and bring it with mayonnaise to the consistency of thick sour cream). On top of the sauce, place a round of raw tomato of a suitable size. Decorate the tomato with olive oil or the same sauce

Lately I've been cutting large blocks with Berner.
To get a good taste, carrots and onions must be fried. Whether the CF gives such an opportunity, I do not know. But if the vegetables are simply stewed, then the caviar will be more dietary. I do this to my grandchildren
Umenok
Thank you, Summer Resident
I have a Berner for 15 years and I got so used to it that even a food processor could not replace it.

We plow the young zucchini on the Berner for Korean carrots and add to a salad of fresh vegetables, you can first sprinkle with white or a mixture of peppers (just a few minutes).
In the same way, you can eat pumpkin (but this is already in the fall), my family was convinced for a very long time that it was a carrot

Everyone knows about the benefits of raw, uncooked vegetables? Do they use it?
k.alena
So right here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1425.0 3 pages discussion. I did it according to this recipe, only instead of tomato paste (I don't like it) 2 tomatoes (scald with boiling water, peel off, turn into mashed potatoes with a blender). And in the end I didn't grind it with a blender, we love it so much. It turns out very tasty. Alternatively, you can add young potatoes (4 pieces for the specified amount of products). I cut it a little larger than everything else. And everything on the berner - 3.5mm onions and carrots, 7mm zucchini and cubes.
The variant with potatoes goes as a side dish.
kolynusha
From the book A Million Menus:
Romanian zucchini

Required products:
small zucchini - 4 pcs.
tomatoes - 4 pcs.
feta cheese - 100 g
vegetable oil - 60 g
butter - 2 tbsp. spoons
wheat flour - 1 tbsp. the spoon
salt

Cooking method:
Cut the zucchini into slices, salt, roll in flour, fry in vegetable oil.
Place in layers in a greased saucepan, alternating between courgettes with thinly sliced ​​tomatoes and pieces of feta cheese.
Pour melted butter over everything and bake in the oven.
rinishek
I want to share a recipe that I really love and call "Shuh-shuh from Tigran"... To make it clearer, I will share the story of his penetration into our family.
First the recipe:
The proportions of vegetables - by "eye"
1 zucchini closer to small, 1 tomato, 1 medium onion, 2 eggs, salt, pepper.
Cut the zucchini into slices, put in boiling salted water for 3-4 minutes, in general, boil them for a couple of minutes until soft. Put to cool. Then cut the courgettes into cubes, finely enough onion, remove the skin from the tomato and cut into cubes.
Preheat a frying pan with sunflower (or, what I like more, butter) butter. Then
one.Fry the zucchini over medium heat until golden brown (in general, when they start to make "noise-noise" in a frying pan, like pancakes)
2. Add the onion and fry until it is "whisper-whisper".
3. Add the tomato, fry until ..., in general, evaporate the liquid to your favorite condition, salt and pepper.
4. Shake the eggs, with a pinch of salt - pour them over the vegetable mixture in a frying pan, reduce the heat to a minimum, cover with a lid - five minutes and that's it! Enjoy it.

And the history of the name is quite funny. About 15 years ago, dad, somewhere with his eastern friends (either Azeibarjans or Turkmens - I don’t know, and he no longer remembers) treated himself to this dish + homemade wine in the summer. Naturally, I did not remember the name, but when I came home (podshofe) I began to talk about Soooooo dish! Dad - what kind of dish?
- well, there are zucchini - he says - boil and in a frying pan - noise, noise.
-dad, what does shuh-shuh mean?
- well, you do it (shows, as if it is going to turn a pancake in a frying pan) - noise, noise.
- I did not understand - but what will happen to these zucchini, if they also need to be cooked ?! - some kind of porridge.
- no, very tasty, then there is an onion, a tomato - and noise, noise ... mmmmmm, delicious
- What does "noise-noise" mean
- well, so you do (again shows, as if in a frying pan is about to turn a pancake, starts to get angry) - shuh-shuh
- (already giggling) and what, along with tomatoes and boiled zucchini ??? - get some kind of pig brew
- not! (angry), otak, its in a frying pan - shuh-shuh., mmmmm, ts-ts, so delicious ...

in general, while they cooked the dish, they laughed with this noise-noise. The dish turned out to be wonderful - it is my favorite in the early summer. It is radically different from scrambled eggs and tomatoes - not so fatty. Zucchini add a mild flavor and consistency to the casserole or something. In general, try it, I'm sure you will like it.
and one more - also very favorite - a light snack, probably, but in the summer it replaces dinner
squash cake

Cakes:
Zucchini - 2 pieces of medium
Egg - 2 pcs. (small) or 1 large
Flour - 2-3 tbsp. spoons
Mayonnaise - 2 tbsp. spoons
Salt pepper
Vegetable oil for frying

To lubricate the cake layers:
Mayonnaise, garlic

COOKING:
Grate the zucchini on a fine grater. Add eggs to the grated zucchini, salt and pepper. Add flour to make a pancake-like dough.
(You can add a little more or a little less flour - according to your taste, the so-called favorite consistency. Bake pancakes from the resulting dough. (about 4-5 pieces). Grease the cake with a mixture of garlic + mayonnaise (again, the proportions to taste. I guarantee that everyone will like it.

Almost exactly the same recipe is in the cook. RU. I do not pretend to be authorship - just a wonderful vegetable dish, I have been preparing it for 10 years
Umenok
I was distracted just for dinner to cook and eat and then the recipes arrived in time

Summer resident, k.alena, kolynusha, rinishek, thank you

And I liked the story about "noise, noise". The husband himself, like your dad, used to tell you how to cook French fries. With gestures and
I probably got a delicious roast for a month, but this is not what it is, but how it should be
This is how our men tell recipes
Anise
You need to transfer the recipe here "instant zucchini" from Stеrn, if I may.
Probably with the permission of herself Stеrn.
An incomparable thing! Fresh, unusual and tasty!
Celestine
Girls, we have on the site excellent squash caviaris something

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1425.0
Elenka
Umka, and transfer here, please, and my recipe for zucchini STUFFED WITH CHEESE. I also love zucchini! So many dishes can be prepared from them!
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=13591.0
Svetl @ nka
And here is also a recipe from zucchini, you can also transfer it here, if possible

https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=13277.0
kava
And we have a favorite zucchini recipe - "Mother-in-law's language"

Cut medium-sized zucchini lengthwise into thin plates, add salt, let the excess water drain, fry in flour until golden brown, put on a plate (sometimes blot excess fat with a napkin or paper towel). While the zucchini is cooling down, prepare a spread: chop the garlic, finely grate cheese (Dutch, Adyghe, feta cheese ...), salt, pepper and add mayonnaise.Cut into small slices or strips (oblong) from the tomato and start rolling the rolls. On each slice of zucchini we spread a layer of spreading, put a piece of tomato and a sprig of greens (so that they slightly look out from one edge) and twist a roll. The procedure is a little time consuming, but it looks great even on a festive table. Delicious cold appetizer.
Tonika
And our family really liked the casserole - grate the zucchini on a coarse grater (I do it on a baking sheet with a high side) a layer of about 1 cm on top of minced meat, salt, pepper, seasonings, again a layer of zucchini, tomato slices, grated cheese (mayonnaise is possible). Into the oven for 30-40 minutes. Fast and tasty.
Stern
Tonika , and drain the juice from the zucchini?
Tonika
I do not drain, some of the water in the oven will evaporate, and the rest is like gravy. But if you want, you can drain a little.
k.alena
Stеrn , can you please tell me if you can replace honey with sugar in your pickled zucchini (or do you need syrup)? I was very interested in the recipe, but my husband does not even tolerate the smell of honey, and I am allergic to it
Stern
k.alena , feel free to replace with sugar.
kava
Here is such a zucchini cake I got (all according to the recipe, only to the mayonnaise I still grated the melted cheese)

“Zucchini. Simple, affordable and favorite vegetable

there are already leftovers in the photo
Caprice
Quote: kava

Here is such a zucchini cake I got (all according to the recipe, only to the mayonnaise I still grated the melted cheese)
Which of the two recipes? Which one with or without mushrooms?
kava
On prescription rinishek from 1 page (no mushrooms)

squash cake

Cakes:
Zucchini - 2 pieces of medium
Egg - 2 pcs. (small) or 1 large
Flour - 2-3 tbsp. spoons
Mayonnaise - 2 tbsp. spoons
Salt pepper
Vegetable oil for frying

To lubricate the cake layers:
Mayonnaise, garlic

rinishek
Based on zucchini stuffed with feta cheese from Elenka69 “Zucchini. Simple, affordable and favorite vegetable
“Zucchini. Simple, affordable and favorite vegetable
R.S. I missed a tomato - like in Romanian zucchini from kolynusha

(I overlooked this recipe, I dmay it is worth combining them). But my husband said - mmmm, VERY TASTY


Michelle
Oh, what a great topic !!!! Very relevant !!
I also really love young zucchini, and to be completely honest, zucchini! They are multi-colored (dark green, striped, light, yellow) and look good in a comb. But the most delicious, in my opinion, is Fry the zucchini in circles (dipping into an egg) on ​​both sides, put a slice of tomato and cheese on top. Protomit under the lid to melt the cheese. You can squeeze some garlic on top or make a mayonnaise and garlic sauce.

It seemed to me alone, or are zucchini and garlic really best friends ??
rinishek
, finally garlic is a super-mega vegetable!

At the weekend I was playing ratatouille - eggplant + zucchini + cheese sauce. The fact is that I adore eggplant just as reverently as zucchini, and together they are something!
I can say that this is my dish. Today I will once again ratatooit, I will post pictures. Only I don’t know, but can you get an eggplant here? or wait until the next decade?
Elenka
rinishek, darling I'm waiting, sir, I love ratatouille myself, I would like to try with your eyes in your performance also with cheese sauce (I have not tried it)
I just idolize eggplant itself! Let's not wait!
Michelle
rinishek:
I have not tried eggplants and zucchini ... probably because my eggplants do not grow and zucchini is full
anyway - let's get the recipe! very interesting what kind of cheese sauce is ...
rinishek
Here comes the ratatouille. Today it turned out less fried - I threw the most out of greed.
The recipe is taken from the Good Cook website, I hope the author of this will not be offended (when I dragged the recipe into my piggy bank, I did not leave links, everything in a text document) with my additions or replacements:
2 zucchini
2 eggplants
1 tomato
1 sweet pepper
salt, pepper, spices
Cut vegetables into slices, salt and pepper
I put it in MV like this
“Zucchini. Simple, affordable and favorite vegetable
Prepared the sauce:
onion, garlic, 1 large tomato, salt, pepper, 30g red or white wine.
Cut everything, peel off the tomatoes, simmer for min.7.
Pour this sauce over the laid out vegetables. Baking mode 50 min.
then everything from the original recipe
While vegetables are being prepared, we slowly do cheese sauce, it should be ready just before the end of stewing the vegetables, as it should be hot / warm.
so:

50g plums. Melt butter, add 1 tbsp. a spoonful of flour, move well, separately melt 150 ml in hot milk 70-100 g melted. cheese. Combine everything, with constant stirring add grated hard cheese about 50 g (you can completely replace the processed cheese with hard cheese, but not vice versa!) With constant stirring, heat for 10 minutes.
“Zucchini. Simple, affordable and favorite vegetable
Personally, I - well, there is nothing to complain about - I like everything! and the sauce in general -
Elenka
Indeed, just a masterpiece! BRAVO!
I will definitely prepare.
By the way. about garlic and zucchini: it is very tasty to add a crushed clove of garlic and 2-3 tbsp. l. delicious mayonnaise. The taste is divine and delicate. Remember this before winter!
Even as a child, I remembered how a famous Bulgarian actress told this recipe on TV (albeit as a quick snack with vodka for her husband). I remember and still use it.
Umenok
It just so happened that I was not here for a long time,
and how many things happened! how many delicious recipes we have gathered in one temko! eyes simply run up from abundance and beauty.

Many thanks to everyone for uploading their recipes, both new ones and those that have already settled on the forum in different topics, and now they all live together: it will be much more convenient for us to look for them ourselves

It seems that the name of Temka still corresponds to its content of recipes turned out to be quite a few.

I can suggest a drink that my mom prepares for the winter and is called

PINEAPPLE DRINK

0.5L tin of courgettes, diced
0.5 l can of cherry plum
1 cup (250 ml) sugar
Pour all this into a prepared three-liter bottle, pour boiling water over it, wrap it in a blanket (or someone else is used to it) and leave it to cool down, in winter, oh, a very pleasant delicate taste

lina
Mint, mint in zucchini! Either fresh, or Kamisov's mixture with mint.
Michelle
Yes, exactly ..... zucchini + garlic + tomato + cheese + mint (my favorite) = bliss !!!!! And most importantly - everything useful !!!!

rinishek, thanks, I'll try to make the sauce !!!
Elenka
rinishek, tell me, please, and keep the sauce separately or pour it over the ratatouille right away? I ask in case we don't eat everything at once.
In general, I like ratatouille more cold. And what will happen to the sauce, does it thicken when it cools?
rinishek
I honestly don't know how to do it, but I pour the sauce directly into the plate. That is, the whole thing is kept separately - the sauce (it thickens) and the ratatouille itself. I must admit that a portion of the sauce is enough for me for 2 portions of ratatouille. But I am an unpretentious girl - I can use everything cold. Generally, a warm sauce tastes better, but you can reheat it in the microwave
Elenka
Thank you very much for your prompt reply! Now I'm running to the bazaar, I'll buy everything and make it!
Elenka
I cooked it, tasted it, there are no words to taste! The sauce is such a good addition to the dish! Its taste is something between mayonnaise and sour cream with a very delicate cheese flavor. In the process of making the sauce, I added milk to it (with the expectation that after 2 hours it would not thicken too much).
rinishek, what else do you think you can eat this sauce with?
I declare my gratitude and many human thanks (I haven't eaten so tasty for a long time - I've become spoiled)!
rinishek
Elenka69, it is gratifying that I liked the recipe. It seemed to me that the zucchini makes the joint dish softer or more neutral. Well, and the sauce - I can hardly restrain myself from eating it with a spoon. Only with ratatouille is it possible - the ratatouille itself is vegetable, at least a little to balance the high-calorie sauce
I’ll wait for the eggplant theme - I’ll try Baba Ganush, it’s like the people wrote - something like eggplant paste. But pasta is not in the sense of Italian, in the Soviet sense
Elenka
baba ganush, what is it? I associate this name with the Armenian name of some dish. Not?
rinishek
yes, from arabic cuisine, baked eggplants are minced + seasonings and mayonnaise respectively. It turns out such a smear
Alexandra
Only in oriental cuisine there is no mayonnaise. tahini (sesame paste) or hummus (chickpea-sesame paste)

🔗

🔗
rinishek
for sesame paste, I know, but in the absence of such ...
Alexandra
We are at Lose Weight. ru within the framework of the chickpea diet harp harp this very sesame paste.
Sesame seeds lightly fried in a dry skillet with a little water were ground with a blender. It turns out great!

All recipes

© Mcooker: Best Recipes.

site `s map

We advise you to read:

Selection and operation of bread makers