“Zucchini. Simple, affordable and favorite vegetable "

interestingly, interestingly, I will take a look at chickpea, thanks for the direction

And what else is added to make it an "analogue" of mayonnaise?

eh .. something didn’t really inspire me. For some reason, it seemed that this paste is extremely greasy. Essentially, this is a sesame seed finely ground with vegetable oil. On the basis of this paste, various sauces are prepared - add lim. juice, yogurt, garlic.
For some reason, it seems to me that mayonnaise is still preferable for me.

Only in oriental cuisine there is no mayonnaise. there tahini (sesame paste) or hummus (chickpea-sesame paste)

Come on, girls. Modern oriental cuisine has everything, including mayonnaise. Well, I live in the east, so "we swam, we know"

[Noodle soup with zucchini and tomatoes]

Noodle soup with zucchini and tomatoes
I'm selling soup with my older brother zucchini for your approval.

Products:
1 kg zucchini (cut into cubes)
3/4 glass of water
vegetable oil
1-2 large onions (cut into cubes)
4-5 medium tomatoes (boiled over, skinned, cut into cubes)
chicken broth (we often cook at home just on water)
3 garlic cloves (chopped)
salt, pepper, basil (fresh or dried), origano
(in the original recipe there was Bo-Mond solace, but I never found it and it went well without it)
450 g noodles (other wholemeal paste)

Preparation:
1) Place the zucchini in a saucepan and cover with hot salted water. Close the lid. Boil over medium heat for 10 minutes. until half ready. Stir twice.

2) Heat oil in a large skillet over medium heat, add the onions and sauté, stirring occasionally, until the onions are tender.

3) Add to the zucchini onion in mkasl, tomatoes, broth (water), garlic, seasonings, salt, pepper. Cover with a lid. Boil for 20-25 minutes.

4) Meanwhile, boil the noodles as directed on the package and drain the water.

5) Add noodles to soup and bring to a boil!

The soup is ready. It has become our husband's daddy's zucchini zucchini season favorite.

I hope you enjoy it too.

For some reason, it seemed that this paste is extremely greasy. Essentially, this is a sesame seed finely ground with vegetable oil. On the basis of this paste, various sauces are prepared - add lim. juice, yogurt, garlic.

This is not with the addition of vegetable oil, this oil is extracted from sesame seeds, sesame, respectively. Pasta, especially professionally ground, is sold here in Indian spices and in large supermarkets - very tasty, a bit like halva - unsweetened, of course. This is not instead of mayonnaise, but a completely independent dressing. Therefore, there is no need to make it look like mayonnaise. In mayonnaise, both vegetable and animal fats, in tahini paste, are purely vegetable. This is a big difference. Baba ghanoush ate in Arab countries, on tahini pasta, an excellent dish. So I decided to clarify.

Hello everyone! May I come to you?
And no one accidentally knows the recipe for zucchini salad with a taste of liver? They also make such an eggplant? A friend gave me a treat, but that was a long time ago and I lost contact with her. Delicious.

baba ganush



Anael, made from eggplant the same as in the store, but it just doesn't work, they have some kind of spices unknown, the same taste cannot be made

[Gypsy]

Gypsy how did you do? I have not tried the store. Today I saw it on sale but did not buy something.

Anael, bklzhn liver flavor 🔗
from kbchkov 🔗

there is a pot in the store and something else, I'll write. Shop tastes better.

I cook delicious croutons from zucchini


Vegetable croutons
It will take
2 medium courgettes
1 medium potato
1 large carrot
1 egg
Mayonnaise / ketchup
Baton

Peel and grate the vegetables. Salt and let stand for 5-7 minutes to let the juice start. Cut a loaf, grease with mayonnaise or ketchup on one side, and dip the other side in milk. Drain the vegetables, add the egg and stir. We spread the resulting mass on pieces of loaf on the side greased with mayonnaise, then fry in a pan (first fry the side with vegetables over low heat, then turn over and make the fire stronger so that the bread is fried until golden brown).

Today I cooked and took only zucchini + onions from vegetables

Oh what cool summer croutons!

And what cool toasts, I would never have thought of this!
I have enough imagination for mushrooms + onions, but here ... everything is so simple and appetizing

And yesterday I fried zucchini on the grill of my Philips Cucina, it turns out not so greasy (without oil at all), and then I smeared garlic + mayonnaise + cheese with sauce. Thanks for the idea of ​​such a spread, I did it without cheese before. It turns out satisfying with cheese, and tomatoes with such a sauce are delicious.

Natasha and if you also cut greens into small pieces in such a sauce ... a smiley, rolling his eyes

I read a couple of previous posts and thought: what if there are such croutons and toast them in a toaster grill?

I'll put in my own 5 kopecks, if I may. Don't throw your slippers. The recipe, I confess, is slammed and I have not personally tested it. Found it literally today. But very interesting. I thought that it might be useful not only for me.
CAKE CAKE

• eggs-3 pcs.
• sugar-1 1/4 cup
• vegetable oil-3/4 cup
• zucchini-2 glasses
• vanilla sugar-2 pack
• rum essence-1 chain. the spoon
• sifted flour-2 1/2 cups
• salt-1 tea. the spoon
• drinking soda-1 tea. the spoon
• baking powder-1 / 2ch. spoons
• cinnamon-2 tbsp. spoons
• pecans-1 glass
• raisins-1/2 glass
• icing sugar - for sprinkling
• form 30cm long (I have a round detachable one)
• margarine for lubricating the mold
• Cooking method
•
1. The cake is quite unusual, slightly moist and rich in nuts. No one will guess that he is from zucchini. It tastes and looks like an apple cake, and in color it looks like honey.
2. We heat the oven to 180 *. Rub the zucchini on a fine grater and squeeze well. Chop the nuts. Grease the form with margarine. Beat the eggs with a mixer at high speed and, without ceasing to beat, gradually add butter and sugar.
3. Add zucchini, vanilla sugar, rum essence and mix well.
4. In another bowl, combine flour, salt, baking soda, baking powder, cinnamon. Gently mix flour and egg mixture, add nuts and raisins. We mix. Get Pour this mixture into a mold. Bake for about an hour. Willingness to determine with a wooden stick. Sprinkle the finished cake with icing sugar.

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

And after pouring boiling water over, don't sterilize it?

krapivka, no need to sterilize.
The main thing is to thoroughly prepare the bottle (I wrap the bottle with a kitchen towel so as not to burn my hands and hold it over the spout of a boiling kettle), and thoroughly wash the lid and rinse with boiling water.

For the winter, I prepared compotes from black currant, from a mix (black, red, white), from dogwood without sterilization.

Two or three glasses of berries and a glass of sugar, you can have a pinch of citric acid, and pour boiling water to the top. For a richer taste of berries, more can be.

I liked that there is not a lot of hassle in the summer, and in the winter you open it - yummy

krapivka, no need to sterilize.
The main thing is to thoroughly prepare the bottle (I wrap the bottle with a kitchen towel so as not to burn my hands and hold it over the spout of a boiling kettle), and thoroughly wash the lid and rinse with boiling water.

For the winter, I prepared compotes from black currant, from a mix (black, red, white), from dogwood without sterilization.

Two or three glasses of berries and a glass of sugar, you can have a pinch of citric acid, and pour boiling water to the top. For a richer taste of berries, more can be.

I liked that there is not a lot of hassle in the summer, and in the winter you open it - yummy

This year I made strawberries this way and I got mold there, I had to open all the bottles.

Made pasta today in a Stern skillet. Only together with onions and carrots I fried marrow, cut into small cubes. It turned out delicious ...

[Summer resident]

Summer resident, I often add any vegetables to these pasta. Everything has been there - pepper, zucchini, eggplants, tomatoes ...

krapivka, no need to sterilize.
The main thing is to thoroughly prepare the bottle (I wrap the bottle with a kitchen towel so as not to burn my hands and hold it over the spout of a boiling kettle), and thoroughly wash the lid and rinse with boiling water.

Jars are easier to sterilize in the oven.
Put clean, dry jars on a baking sheet (or two levels) in a cold oven. Turn the oven on to maximum. Switch off after 15 minutes. Do not open the oven earlier than after 10 minutes !!!
Simple, fast, no heat and no steam.

I would like to propose an interesting dish made of male zucchini flowers.
Very tasty and very simple.
Rinse the squash flowers and stuff with grated feta cheese with basil, raw protein, salt and pepper (the proportions of the filling depend on the number of flowers and their size). Then dip each flower in beaten eggs, roll in flour, then again in egg and bread crumbs. Fry in a large amount of hot oil.
Serve with sour cream, garlic and herbs sauce.
If you do not tell what it is, then no one will guess.

rinishek!
thanks for the ratatouille recipe. Yesterday I did - insanely delicious !!

But I made one change, I don't have CF, so I stewed vegetables in a saucepan in the oven. I don't think the taste has suffered much.

And one note (for me) for the future. Do not use processed cheese in the cheese sauce, well, or just a little ... 30 grams of commercials, no more. He has a strong taste. I forgot everything else.

Thanks again !!

[Natalie07]

Natalie07, I also fell in love with ratatouille with cheese sauce. I used to cook without sauce, but the dish was boring and simple. I cook it on the stove, simmer it over low heat until vegetables are soft (outside the window +40, it's hot from the oven).

I also agree that ratatouille without cheese sauce is just stewed vegetables, but with sauce ... mmm ... yummy!

And I was reinsured and sent it to the oven, although I turned on the hood, and I have it quite powerful!

author +1!

You are lucky! I also have a powerful hood, but the 9th floor and the sunny side! Okay, warm! , kondik will not give to the kitchen.
In general, there is no difference in gas or in the oven, although I cooked in a SACHER ceramic pan. Do you know this one? Everything turns out deliciously in it.

rinishek, thank you very much for the recipe! Excellent!
I just pre-soaked the eggplants in water with salt so that they were softer and not bitter, and added French herbs and olive oil to the red sauce.



artichoke, amazing dish offered. Why "man's flowers"? Are there female ones? and where to get them? probably only in the garden

This year I made strawberries this way and I got mold there, I had to open all the bottles.

It is very sad and upsetting when your work is lost. I would venture to suggest that there was already something in the berry itself, which caused the development of mold. If you are afraid, then, of course, you can sterilize the bottles for 5-10 minutes.
Jars are easier to sterilize in the oven.

Stern, thanks for the science of sterilizing cans

[Lazy squash caviar]

On the topic about caviar ...
nothing really new except my laziness

Lazy squash caviar

Wash the courgettes, onions, carrots.peel and cut without fanaticism (not particularly small and bothering), throw everything at once into a saucepan or a frying pan, or into a cauldron. Pepper (mine love chili), garlic, salt to taste, + tomatoes or tomato. Rast oil-for everybody (I do ba
h), Simmer until soft and the liquid evaporates, then on a blender
very simple and practically in between!

Marinated zucchini.
Marinade:
4 liters of water, 16 hours l. sugar, 12h. l. salt 500 ml of vinegar. That's about 9 liter cans.
At the bottom of 1 liter jar, put dill, carrot slices, 1-2 small onions, 1 bol. pepper. 2-3 small tomatoes and fill with young zucchini in chopped circles.
Pour hot marinade over the jars, cover with lids and sterilize for 10-15 minutes. Roll it up immediately, I wrap it up until it cools down, put the jar on the lid.
The main marinade, the ingredients can vary. This time I only made zucchini and greens. I'll close it with tomatoes later (it's not the season yet).
Try it quickly and easily. A recipe from a culinary newspaper, tried for several seasons. Tomatoes are more beautiful and taste more interesting.

Dear culinary experts! I once had a chance to try marinated zucchini, BUT !!!! They were, before being rolled into jars, fried in circles, and only then canned !!! The taste is abalde, only I don't have a recipe, they promised, but didn't give it, maybe they just didn't want to !!
Suddenly, who will remember that they also make zucchini for the winter, share the recipe !!!!

Dear culinary experts! I once had a chance to try marinated zucchini, BUT !!!! They were, before being rolled into jars, fried in circles, and only then canned !!! The taste is abalde, only I don't have a recipe, they promised, but didn't give it, maybe they just didn't want to !!
Suddenly, who will remember that they also make zucchini for the winter, share the recipe !!!!

my mother cooks zucchini and eggplant like that, it seems like the mother-in-law's tongue is called. I will clarify the recipe with her tomorrow and write.

[Coconut]

Coconut, thank you very much, I will wait, otherwise the zucchini are growing outgrowing.

Elenka69, tomorrow I'm going to marinate zucchini, your recipe is very useful

4 liters of water, 16 hours l. sugar, 12h. l. salt 500 ml of vinegar. That's about 9 liter cans.
At the bottom of 1 liter jar, put dill, carrot slices, 1-2 small onions, 1 bol. pepper. 2-3 small tomatoes and fill with young zucchini in chopped circles.
Pour hot marinade over the jars, cover with lids and sterilize for 10-15 minutes

But immediately a bunch of questions arose - 1) 9 percent vinegar?
2) a teaspoon without top?
3) 10-15 minutes to sterilize from boiling water, or marinade in a jar?
Thanks a lot for the future answer.

[ikko4ka]

ikko4ka, I answer in order:
1) vinegar 9 percent;
2) a teaspoon with a small top, as you scoop;
3) sterilize for 10-15 minutes from boiling water (not marinade), only there should be enough water, on the shoulders and not boil much (so that it does not splash to the lids). I also always boil the lids before sterilization (it won't get any worse). so more reliable.
I hope I am not late with an answer. Good luck to you!

I hope I am not late with an answer

Not late! I'm going to do

Oksana73 here is the recipe (although my mother had been preparing them for a very long time, I don’t remember what the taste was in them, so I decided to roll up a couple of cans for myself, for the memory)

Zucchini in Ukrainian

Required products for 10 cans with a capacity of 0.5 liters:
fresh zucchini - 8500 gr
Sunflower oil for frying zucchini -300,
sunflower oil for adding to cans 250,
garlic-100,
dill and parsley greens -50,
salt -60,
vinegar 6% - 300

Young zucchini, 5-6 cm in diameter, are cut into circles no more than 2.5 cm, fried in vegetable oil until golden brown. Pound the garlic in a mortar; chop the greens with a knife.
Greens, salt, garlic are poured at the bottom of the jar, oil and vinegar are poured, then the zucchini are placed tightly.
(The amount of salt, garlic, herbs and vinegar can be adjusted to taste)
Canned food is sterilized at 100C for 25 minutes.

How is it
"Pour hot marinade jars, cover with lids and sterilize for 10-15 minutes."
Cooking the marinade.
Boil the water, put the measured amount of salt and sugar, as the crystals dissolve and the water boils for a few minutes, pour in the vinegar. All. the marinade is ready, let it cool a little (at this time, fill the jars with herbs and vegetables up to the shoulders). Pour the marinade just above the zucchini in a jar. I wrote about sterilization in my previous post in this thread.

[Coconut]

Coconut, please tell me, did you close the zucchini according to your recipe? If yes, then I want to know if oil leaks out of the cans during sterilization. When I cover vegetables with oil and sterilize, all the time there is a pool of oil in a pot of water. This annoys me very much, so I try to look for recipes without sterilization.
I ask because I would like to supper to close a few cans of WOODS ACCORDING TO UKRAINIAN.
Thank you in advance for your reply!

I would like to propose an interesting dish made of male zucchini flowers. Very tasty and very simple.

Artichoke, thanks for the recipe! I did find these flowers.
Instead of feta cheese, I used ordinary grated cheese, because I did not have time to buy, and the flowers had to be urgently cooked, and so they lay in the refrigerator for 2 days.
Delicious! I will cook on occasion.
But it would be tastier with feta cheese.

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

Do you need to peel the skin on zucchini? I already bought cherry plum and zucchini. Today I want to try.

Kseny, really glad you liked the recipe. I also tried cottage cheese with grated cheese, I will tell you the same not badly.

Yes, the recipe is original. My husband was surprised today, he really liked it. I want to try it with feta cheese, but I don’t know when it will work out.

And today we have on the menu "Mother-in-law's language"

[kava]

kava, Your rolls turned out very pretty.

[Coconut]

Coconut, please tell me, did you close the zucchini according to your recipe? If yes, then I want to know if oil leaks out of the cans during sterilization. When I cover vegetables with oil and sterilize, all the time there is a pool of oil in a pot of water. This annoys me very much, so I try to look for recipes without sterilization.
I ask because I would like to supper to close a few cans of WOODS ACCORDING TO UKRAINIAN.
Thank you in advance for your reply!

Mom closed it, but it was a long time ago and I don't remember
I thought to try to sterilize it in the oven, it somehow turns out faster and not so stressful, maybe then the oil will flow out
As soon as I get to the zucchini I will write what happened, just close the eggplants, and then the turn will come to the zucchini :)

[Squash pie]

My friend shared with me a recipe for a zucchini pie.
Here I am sharing with you.

Squash pie

300 g courgettes or zucchini
120 g grated cheese (Emmental, Masdam, Gauda)
3 tbsp Knorr onion soup (1/2 small onion)
2 tbsp. l. starch
1/2 tsp black pepper
50 ml chopped parsley and dill
3 small (2 large) eggs

Grate the zucchini on a coarse grater. Squeeze out the liquid and lightly fry in butter (3-5 minutes), pepper, add sugar, remove from heat and cool
Beat eggs with starch and onion soup, add chopped herbs, grated cheese and zucchini
Stir well and place in pre-oiled molds. You can also use small muffin tins to make cupcakes.
Bake in an oven preheated to 180 C for 15-18 minutes

If raw onions are used, then, preferably, pre-fry them in butter. Garlic, spicy or smoked cheese can be added if desired. Serve with sour cream as an independent dish or as a side dish.

[Coconut]

Coconut, zucchini IN UKRAINIAN has already closed. It turned out not so scary. Zucchini are juicy on their own, and even vinegar in a jar, that is, there was enough liquid.There was not much oil, nothing leaked. I hope it will be delicious! They are so rosy in the bank.
Thanks for the recipe!
I add a photo to advertise the recipe.

And I closed the zucchini in Ukrainian!
so pretty
I had zucchini (thanks Michelle), such beauty must be delicious!