Easy zucchini dishes recipes quickly. What to cook from zucchini quickly and tasty. For this soup you will need

Have you thought about what to cook from zucchini quickly and tasty? It would seem that zucchini is such an ordinary vegetable... But how many tasty and healthy dishes can be prepared from them! For any housewife, zucchini is an opportunity to prove that she is an excellent cook and please her loved ones with interesting recipes. Zucchini is an excellent choice, especially for those who want to lose weight, as this vegetable is famous for its extremely low calorie content. It is also full of nutrients such as folic acid, potassium, antioxidants, vitamins A and C. Additionally, zucchini contains high amounts of lutein, which keeps our eyes healthy.

The abundance of this vegetable harvest makes many housewives think about what to cook from zucchini quickly and tasty. With a delicate texture and mild flavor, zucchini is suitable for preparing a wide variety of dishes. Many people love this vegetable because dishes made from it are very tender and juicy. There are a lot of variations in using zucchini. The easiest way is to eat the zucchini raw, enjoying its crunchy texture. So you can rest assured that your body will receive all the nutrients contained in this vegetable in full. Steaming zucchini will also preserve all the goodness in it. One of the tastiest and fastest ways to enjoy zucchini is to fry it - here you can use batter, beaten eggs with breading, or simply fry zucchini slices in oil. Zucchini can also be baked with other vegetables or minced meat, marinated, stuffed, made into puree soups, stews, pancakes, appetizers, caviar...

Preparing zucchini dishes will not take you much time, since these vegetables do not require long-term processing. To make your zucchini dish 100% tasty and tender, choose young fruits with soft skin. Old vegetables are only suitable if their peel is removed. There is no need to peel young zucchini, as their peel will add bright color to the finished dish. You should also not chase the size - it is best to pay attention to medium-sized zucchini weighing about 300-500 g. When you cook zucchini, you can add some spices to give it flavor - for example, rosemary, basil, and black pepper go well with zucchini or thyme. As for vegetables, the best companion for zucchini is the tomato.

Stuffed, baked, fried, pickled - zucchini is a versatile vegetable that allows for flights of imagination and is suitable as an addition to many dishes. Zucchini goes perfectly with herbs, pasta, meat, fish and other vegetables. Zucchini is also wonderful on its own - see this by cooking zucchini in batter.

Zucchini fried in batter can be served as an appetizer or side dish for meat dishes. The batter in the recipe is great for zucchini, but can be used for any other vegetables you would like to fry. The consistency of the batter should resemble drinking yogurt, so if the dough is too thick, dilute it with water. Adding garlic powder makes the batter more savory. Battered zucchini can be served with a sauce made from sour cream, garlic pressed through a press, chopped herbs and salt.

Ingredients:
3 medium zucchini,
500 g flour,
4 eggs,
1 teaspoon garlic powder,
salt and pepper to taste,
vegetable oil for frying.

Preparation:
Cut the zucchini into thin slices about 1 cm thick.
Beat eggs in a bowl, add flour and mix. Add garlic powder, salt and pepper. The dough should be mixed very well with a whisk so that there are no lumps.
Dip the zucchini slices into the batter and fry in hot oil on both sides until golden brown and crisp, about 5 minutes per side.
Place the finished zucchini on paper towels to absorb excess oil. Serve immediately.

Baking zucchini in the oven does not require any special culinary skills or time, so in a matter of minutes you can prepare a delicious hearty dish for the whole family.

Ingredients:
5 small zucchini (about 1.2 kg),
400 g minced meat,
3 medium onions,
2 tablespoons of tomato paste,
7-8 small tomatoes,
100 g cheese,
4 eggs,
150 g sour cream,
salt and pepper.

Preparation:
Fry chopped onion in vegetable oil in a frying pan. Add minced meat, salt, pepper and tomato paste.
Grate the zucchini on a coarse grater, add salt and squeeze out the juice. Cut the tomatoes into slices. Beat eggs with sour cream and salt.
Grease the baking dish with oil. Place half the zucchini, then the minced meat, again the zucchini and then the tomatoes. Pour over the egg mixture and sprinkle with grated cheese. Bake in an oven preheated to 180 degrees for 30-35 minutes.

Stuffed zucchini is a quick dish that does not require a long stay at the stove. We present to your attention baked zucchini stuffed with rice and mushrooms. This vegetarian dish is very tasty and filling, and it’s easy to prepare.

Ingredients:
7-8 small zucchini,
150 g rice,
50 g porcini or other mushrooms,
2 carrots,
1 tomato
1 tablespoon of tomato paste,
2-3 cloves of garlic,
100 g cheese,
salt and pepper to taste.

Preparation:
Cut the zucchini in half lengthwise and scoop out the pulp to create “boats.” Lightly coat the inner surface of the zucchini with vegetable oil and bake in the oven at 175 degrees for 10 minutes.
Boil rice with mushrooms until half cooked. Fry the garlic in a frying pan, then add the grated carrots, tomato paste, chopped tomato and chopped zucchini pulp. Simmer the sauce for about 5-6 minutes, then mix it with rice and mushrooms. Add grated cheese, salt and pepper to taste.
Place the filling in zucchini “boats” and bake in the oven for about 15 minutes at 175 degrees. Serve the dish hot or warm.

When wondering what to make with zucchini quickly and deliciously, you may find that this vegetable is a very versatile ingredient in numerous recipes including appetizers, casseroles, soups, side dishes and more. But the most popular and beloved dish by many that can be prepared from zucchini is, of course, stew. It is not surprising that the word “ragout” is translated from French as “to excite the appetite.” In fact, this dish turns out incredibly tasty, and most importantly, very nutritious and healthy. Zucchini, eggplant, bell peppers and tomatoes are a classic set of fresh vegetables for preparing a fragrant, juicy stew that will appeal to both adults and children.

Ingredients:
1 zucchini,
1 eggplant,
1-2 tomatoes,
1 bell pepper,
1 onion,
1 bunch of parsley,
50 ml vegetable oil,
salt and pepper to taste.

Preparation:
Cut zucchini, tomatoes and bell peppers into medium-sized cubes. Cut the eggplant into slices. To remove excess bitterness, place the eggplants in salted water for 10-15 minutes. To 1 liter of water it is enough to add 2 tablespoons of salt. Cut the prepared eggplant slices into four parts. Chop the onion and parsley.
Place all the vegetables in a deep skillet or saucepan, add salt, add a little vegetable oil, stir and fry for about 10 minutes over medium heat. When the vegetables are lightly browned, reduce the heat, cover the pan with a lid and simmer for another 10 minutes. The stew can be served either hot or cold.

In autumn, when it is gray and chilly outside, you want to wrap yourself in a fluffy blanket, sitting in a chair, and warm yourself up with hot cream soup, enveloping warmth and home comfort. Delicate, velvety zucchini soup is perfect for this - see for yourself!

Ingredients:
8 small zucchini,
2 onions,
2 potatoes,
1 glass of milk,
1 liter of chicken broth,
35 g butter,
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary,
1/2 teaspoon dried basil,
salt and pepper to taste,
dill greens.

Preparation:
Melt butter in a large frying pan, add chopped onion and fry until translucent. Add diced potatoes and zucchini, thyme, rosemary, basil, salt and pepper. Cook for 5 minutes.
In a medium saucepan, bring chicken broth to a boil. Add potato-zucchini mixture, reduce heat and simmer for about 15 minutes.
Puree the soup using a blender or food processor. Add milk and bring to a boil, but do not boil. Garnish the soup with dill and serve hot or chilled.

In addition to the fact that you can prepare a huge variety of dishes from zucchini, from baby vegetable puree to real culinary masterpieces worthy of special occasions, these vegetables are incredibly healthy. Canned zucchini is proof of this - even with long-term storage, these vegetables retain their beneficial properties and saturate the body with vitamins and minerals. This preparation can be a worthy competitor to canned cucumbers.

Ingredients:
zucchini,
vinegar,
dill umbrellas,
black peppercorns,
garlic,
Bay leaf.

Preparation:
Place spices and herbs in clean, dry jars, and top with zucchini, cut into 2 cm thick slices.
Next, the jars need to be filled with marinade, the temperature of which should be 80 degrees. One 0.5 liter jar requires approximately 200 ml of marinade. To prepare the marinade, add salt to the water (50-60 g per 1 liter of water) and bring to a boil. Add 15 ml of 80% vinegar or 200 ml of 5% vinegar per 1 liter of brine to the resulting brine.
Seal the jars with sterilized lids (but do not roll them up) and place in a pan of hot water to pasteurize. Pasteurization time at 90 degrees is: for cans with a capacity of 0.5 l - 8 minutes, 1 l - 10 minutes, 3 l - 20 minutes. After processing, roll up the jars, turn them upside down and cool.

We hope that after reading our recipes, the problem of what to cook from zucchini quickly and tasty has been solved, and new culinary discoveries await you that will allow you to appreciate this wonderful vegetable.

The best way to prepare fresh vegetables in season is in simple, uncomplicated dishes that preserve the original taste and texture of the vegetable. Simple zucchini dishes will allow you to appreciate the taste of this vegetable, and their ease of preparation will make you want to come back to them again and again.

The simplicity of zucchini is also reflected in its nutritional value. Zucchini is famous for its very low calorie content - only 24 calories per 100 g - so their regular consumption is not only tasty, but also good for your figure. For people suffering from diseases of the gastrointestinal tract, zucchini is an essential vegetable because it is very easily absorbed by the body.

Vegetable stew with zucchini is a classic of Russian cuisine. Due to the fact that this dish can be prepared from almost any product using various combinations, you can always delight your loved ones with new tastes and aromas. Classic stew is something between a soup and a hot dish, so it can be served as both a first and second course, and in some cases as an appetizer.

Vegetable stew with zucchini

Ingredients:
1 young zucchini,
2-3 potatoes,
1 onion,
1 carrot,
1 sweet pepper,
1 tomato
2-3 tablespoons of vegetable oil,
1 bunch of fresh herbs,
salt and pepper to taste,
sour cream to taste.

Preparation:
Cut the onion into small cubes. Cut the potatoes into medium slices. Cut the carrots into thin rings. Cut the sweet pepper into thin strips. Cut the zucchini into medium-sized cubes.
Fry the prepared vegetables for 15 minutes in vegetable oil.
Cut the tomato into slices and add to the vegetables. Add salt and pepper to taste, cover and cook over medium heat for about 20 minutes. Be sure to stir the dish periodically to prevent it from burning. If the vegetables produce little juice, add a little water. When the vegetables are soft, remove from heat and leave covered for a few minutes.
Sprinkle the stew with finely chopped herbs and stir. Fresh sour cream will perfectly highlight the taste of this aromatic dish.

Pickled zucchini will be an excellent dietary side dish or light snack. The preparation of this dish involves pre-frying vegetables and then marinating. This dish is inspired by a Jewish-Roman recipe that dates back hundreds of years. Jews living in Rome prepared summer vegetables - including zucchini - by cutting them and frying them in olive oil, then marinating them with fresh herbs, garlic and vinegar. Herbs and garlic add wonderful flavor and freshness to marinated zucchini.

Ingredients:
500 zucchini,
1 cup flour,
1 onion,
2 cloves of garlic,
bay leaf to taste,
1 glass of apple cider vinegar 5-6%,
2.5 glasses of water,
vegetable oil,
greens to taste.

Preparation:
Dip the zucchini cut into slices in flour and fry in a frying pan in vegetable oil until golden brown. Place the cooked zucchini on a paper towel and let the oil drain.
Heat a little oil in a large frying pan, add chopped garlic and thinly sliced onion. Simmer over low heat until the onion becomes transparent.
Add vinegar, water and bay leaf, bring to a boil and cook for a few minutes.
Place the zucchini in a large container, pour over the warm marinade, sprinkle with chopped herbs and let cool. Cover with plastic wrap and place in the refrigerator. After 12 hours, the zucchini can be served. Leftover zucchini should be stored in the refrigerator.
Zucchini soup will come in handy if you want something light and quick. The taste of this soup is very delicate and creamy, although it does not involve the addition of any dairy products. This soup will be appreciated by vegetarians and lovers of healthy eating.

Ingredients:
1.3 kg zucchini,
2 small onions,
2 cloves of garlic,

5 glasses of water,
salt and pepper,
thinly sliced zucchini for decoration.

Preparation:
Heat oil in a large saucepan. Add the onion and garlic and cook over low heat, stirring frequently, until softened, 7 to 8 minutes. Add the small sliced zucchini and cook, stirring frequently, until softened, about 10 minutes.
Add water and bring to a boil. Cook until the squash is very tender, about 10 minutes.
Puree the soup using a blender or food processor until smooth. Season with salt and pepper. Garnish with zucchini strips and serve hot or chilled.

You'll be amazed at how easy zucchini dishes can be made in just a few minutes. Zucchini salad will delight you with its lightness, low calorie content and simplicity. To prepare this salad, it is better to take small, young zucchini with tender skin. If you want to give the dish a piquant touch and a fresh aroma, add a few drops of lemon juice to it. This salad is good served with steak or fried fish.

Ingredients:
2 cups grated zucchini,
1 cup grated carrots,
4 tablespoons vegetable oil,
1 teaspoon sugar,
salt and pepper to taste.

Preparation:
Place the grated zucchini in a colander and let the liquid drain for 30 minutes.
Mix zucchini with grated carrots in a large salad bowl, add butter and sugar.
Place the salad in the refrigerator for 1 hour to allow the flavors of the vegetables to blend, then season with salt and black pepper and serve.

Zucchini omelet is great for brunch, dinner, or even as an appetizer if cut into thin slices. This dish can be an excellent alternative to banal scrambled eggs.

Ingredients:
600 g zucchini,
6 large eggs,
100 g grated cheese,
2 tablespoons fresh dill,
2 tablespoons vegetable oil,
1 teaspoon salt,
black pepper to taste.

Preparation:
In a medium bowl, stir together eggs, cheese and dill. Season with black pepper. Mix thinly sliced zucchini with salt.
Heat vegetable oil in a large frying pan over high heat. Add zucchini and cook, stirring, until browned, 6 to 8 minutes. Pour the egg mixture over the zucchini. Cover and cook until cooked through, about 10 minutes.
Remove from heat and carefully invert the omelet onto a serving platter.

An easy zucchini pie is one of the most delicious ways to enjoy this summer vegetable. The pie does not take much effort to prepare, and with some imagination, you can use it as an unusual side dish for fried meat, poultry or fish.

Ingredients:
750 g zucchini,
1 small onion
1 cup flour,
1 teaspoon baking powder,
250 g cheese,
3 eggs,
1/4 cup vegetable oil,
greens to taste,
1 teaspoon salt,
1/2 teaspoon black pepper.

Preparation:
Grate the zucchini, grate the cheese, finely chop the onion.
Preheat the oven to 175 degrees. Mix all ingredients in a large bowl, reserving 1 tablespoon cheese.
Place the zucchini mixture in a greased round baking dish. Bake the pie for 45-50 minutes or until golden brown. Sprinkle with remaining cheese. Let the pie cool for 10-15 minutes before slicing.

Zucchini is a wonderful summer vegetable that is easy to grow and even easier to cook. Its mild taste, high vitamin content and low calorie count make zucchini an excellent addition to your table. At this time of year, when gardens and markets are overflowing with zucchini, the harvest of this vegetable should not go to waste, and we hope that our simple zucchini dishes will help you make good use of these seasonal fruits.

Hello, dear readers! It's amazing what you can do with zucchini quickly and deliciously. Zucchini dishes are surprisingly varied. Despite the fact that zucchini does not have a distinct taste, recipes with zucchini are very popular.

And we have made a selection of several simple, but delicious zucchini recipes for you, so that you will delight yourself and surprise your loved ones.

1. How to make zucchini pancakes

Now we will look at two dishes, they are very tasty and are not harmful to health. They can also be used by people who watch their figure.

If you are in favor of a low-calorie product and do not like frying, then we advise you to bake the pancakes in the oven.

Zucchini pancakes with cheese

These pancakes cook very quickly and taste amazing. For cooking we will need the following products:

Zucchini – ½;
Hard cheese – 40 g;
Corn flour - 3 tbsp. l.;
Wheat flour – 3 tbsp;
Kefir – 50 g;
Soda – 1 pinch;
Salt;
Pepper;
Vegetable oil;

Cooking method:

First, we need to wash the zucchini and divide it into 2 parts (you can set aside the second part and use it for our next recipe).
Then put half a zucchini on a coarse grater. If you have an older vegetable, you can peel it.
Grate the cheese onto a coarse grater. You can use any cheese you like, but these pancakes taste best with Parmesan.
You can also not be limited to 40 grams and add as much cheese as you want.
Add salt. It is important not to let the zucchini release juice, because the more moisture in the dough, the more flour you will have to add.
Lightly mix the mixture, add kefir and stir again. Now you can add 3 tablespoons of corn flour.
Add a pinch of soda and do not extinguish it, since we already have an acidic ingredient - kefir.
It's time for wheat flour. First add one spoon and mix thoroughly. And if you see that there is juice and the dough is liquid, add another tablespoon of white flour.
Our dough is ready and we can start preparing the dish. Grease a frying pan or baking sheet with vegetable oil and be sure to heat it up so that the pancakes do not stick to the container.
Spread the dough in a thin layer into small flat cakes. Fry over low heat.

Voila! The dish is ready and can be served for dinner. Zucchini pancakes are delicious both hot and cold.

You can add black pepper, garlic and herbs to this dough - all at your discretion. You can also add flour during the cooking process if the zucchini releases juice.

Perhaps you have a question, why do we need two types of flour? The fact is that corn flour will help us feel the full taste of zucchini, making the pancakes not as soft as wheat flour does.

White flour will help us “glue” all the ingredients together. But it also makes the dough viscous. And when the dish is ready, we will feel one, raw mass.

If you don't have corn flour, you can simply grind the corn grits.

Zucchini fritters with herbs and garlic

The same light dish, but with garlic and without cheese, for lovers of spicy foods. To prepare this dish we take:

Zucchini – ½;
Garlic – 1 clove;
Corn flour – 2 tbsp;
Wheat flour – 1 tbsp;
Parsley;
Soda;
Lemon acid;
Salt;

Cooking process:

Before we start kneading the dough, we must rinse the zucchini, grate it on a coarse grater, add salt and leave it for 15 minutes so that the juice comes out.
After the time has passed, we can begin preparing the dough. And the first step is to add garlic (we put it through a garlic press) and pre-chopped parsley.
Take soda on the tip of a teaspoon and add it to the dough. We also take citric acid, but even less than soda, just a little bit.
Add corn flour, wheat flour, mix well. Our dough is ready and we can prepare a container for baking or frying them by pouring oil and heating the frying pan.
Spread the dough into thin flat cakes and cook over low heat. It is very tasty to serve this dish with sour cream or other sauces of your choice. Bon appetit!

2. Zucchini cake

This cake can also be called dietary. It is easy to prepare and contains a minimum of calories with a maximum of rich taste.

Let's get started and see what products we should have to prepare this delicious dish:

Zucchini – 4 pcs;
Low-fat sour cream – 300 g;
Cottage cheese – 5 tbsp;
Tomato – 4 pcs.;
Garlic – 4 cloves;
Sunflower oil;
Wheat flour;
Salt;
Greenery;

If you have already stocked up on ingredients and are ready to start cooking, then we should move on to the next step - prepare and fry the zucchini.

How to make a zucchini cake

You can read how to properly fry zucchini for a cake below. And now the recipe for making the cake:

Let's prepare the cream. To do this, we need to mix sour cream, cottage cheese, garlic and salt. You can use store-bought or homemade mayonnaise, but then our cake will be very high in calories.
Next, we need to cut the tomatoes into circles and add salt to taste.
Now place the zucchini on the dish in one layer, covering the entire container.
Next, grease this entire layer with cream and place tomatoes on top in one layer.
Then again there is a layer of zucchini. We lay out all the products in this order until the end.
We put tomatoes on top and decorate with herbs.
Now we put our delicious dish in the refrigerator for several hours so that it hardens and soaks.

How to fry zucchini

First cut 4 small zucchini into circles, about half a centimeter thick.
Then we salt them, put them in a bowl and wait for one hour, the zucchini should release juice. Next, drain the juice.
Take a frying pan, pour in vegetable oil and heat it thoroughly. It is important that there is not a lot of oil, because zucchini should not be greasy.
Place flour in a bowl and coat each zucchini slice in flour. Turn the heat on low and add the zucchini, fry on both sides.
You don’t have to wait until the vegetable is completely fried; just brown it slightly. Also, for frying and adding an appetizing taste, we can fry it in batter using eggs.
To do this, we need to take several eggs, beat them and after dipping the zucchini in flour, dip it into the egg. Flour can be replaced with breadcrumbs.
To make the cake even lighter, we can bake the zucchini and not use any flour at all. Or use oat and wheat bran flour.

As you can see, nothing complicated – just pleasure! And yet, you can arrange the layers of the cake with whatever you like, make it with mushrooms, for example, or add cheese.

3. Easy zucchini rolls

This is an amazing dish. It is prepared very simply, tastes very pleasant, and can be served as a light appetizer before the main course.

We will need:

Zucchini – 2 pcs.;
- 150 g;
Sour cream – 2 tbsp.
Parsley;
Vegetable oil;

Cooking method:

We wash the zucchini and cut them lengthwise into thin slices. Place in a bowl and add salt. Leave for 20 minutes.
Next we make the cream. Salt the cottage cheese and knead it thoroughly so that the grains are small. Mix cottage cheese and sour cream. You can also replace sour cream with kefir.
After the time has passed, drain the excess juice from the zucchini and after that it is advisable to place them on a paper towel to dry.
Heat the frying pan by pouring a small amount of vegetable oil.
Fry each piece of zucchini on both sides over low heat. Roasting should be minimal, until golden brown.
After we have fried all the vegetables and they have cooled a little, we grease each piece of zucchini with our curd cream.
Place a parsley leaf in the middle and simply fold the zucchini leaf in half. You can also roll zucchini “ribbons” into rolls - at your discretion.

We do this with all the zucchini. Place on a plate. You can also add garlic and chopped herbs to the filling.

4. Zucchini boats

To give this dish a piquant flavor, it is best served with garlic sauce. So let's prepare it in advance.

To do this, we need 125 grams of natural homemade yogurt, and 2 cloves of garlic, previously passed through a garlic press.

Mix this, adding spices to your taste and one tablespoon of soy sauce. Place in a saucepan and start preparing the stuffed zucchini.

Ingredients:

Zucchini – 2 pcs.;
Onion – 1 pc.;
Bell pepper – ½;
Chili pepper – 1 pc.;
Grated cheese – 50 gr.;
Salt pepper;
Vegetable oil;

Preparation:

We wash the zucchini, cut off the “tails” and cut them lengthwise into two equal parts.
Scoop out the pulp with a spoon and put it in a separate bowl.
Cut bell pepper into slices, onion into cubes, and hot pepper into rings.
Fry the onion in a small amount of oil.
Add the peppers and after 5 minutes the zucchini pulp and fry for 8 minutes.
Stuff the zucchini with the resulting minced meat.
Now we line a baking sheet with foil, lay out our boats and sprinkle cheese on top.
Bake for 25 minutes at 180 degrees.

When serving them, don't forget about the sauce. Bon appetit!

5. Summer stew

Summer, light and tasty stew can be served either as a separate dish or as a side dish to the main dish.

Products for cooking:

Green zucchini – 1 pc.;
Yellow zucchini – 1 pc.;
Champignons – 250 g;
Onion – 1 pc.;
Yellow bell pepper – 1 pc.;
Cherry tomatoes – 100 g;
Sour cream – 100 g;
Green onions;
Salt pepper;

Preparation:

First, take the champignons (they should be small) and cut them in half. Then heat a deep frying pan by pouring oil into it.
Fry the mushrooms until golden brown. After that, put them in a separate container.
Next, clean and dice the onion. Sauté in the same pan until transparent.
Wash the zucchini and pepper. Cut the pepper, remove seeds, and cut into small pieces. Cut the zucchini into thin slices.
Throw the peppers and zucchini into the onion, add salt and pepper, cover with a lid and simmer until soft.
Five minutes before the vegetables are ready, we add fried mushrooms, cherry tomatoes cut in half and sour cream.

Serve it with chopped green onions sprinkled on top.

6. How to cook squash caviar (2 recipes)

We offer you a choice of 2 recipes for preparing squash caviar, both from the store

To better remember, write down the ingredients for 1 liter of caviar (1 jar):

1 kg young zucchini
250-300 g of ripe and juicy Tomatoes
300 g red bell pepper
200 g young carrots
150 g Onion
3 teeth Garlic
1 - 1.5 tbsp. l. Sahara
2 tsp. Salts
1/3-½ tsp. Citric Acid
Olive oil
Ground Black Pepper to taste

Recipe No. 2 for squash caviar (as in the store)

The secret to making the caviar look like in the store is the absence of pieces of zucchini and the presence of flour in the composition. It is the flour that makes it soft and pleasant to the taste.

Well, let's try it and start cooking tender squash caviar. For this we need:

Premium wheat flour – 1.5 tbsp. l.;
Fresh zucchini – 2 kg;
Carrots – 500 g;
Onions – 300 g;
Tomato paste – 3 tbsp. l.;
Refined vegetable oil;
Salt – 0.5 tsp;
Ground black pepper;
Parsley root;
Greens to your taste;

Preparation:

Wash and peel all vegetables. Including zucchini, we cut them into cubes, just like onions.
Take a frying pan, pour oil into it, lay out the zucchini and simmer until soft.
Heat another frying pan with oil and sauté the onion in it until transparent.
Grate parsley root and carrots. Place them on the onion and simmer until soft over low heat.
Add tomato to the vegetables and simmer for 1-2 minutes.
Combine vegetables and zucchini in a deep frying pan, mix and add oil. Simmer over low heat until all the zucchini juice has evaporated.
After this, add flour, salt, pepper and fry for 5-7 minutes.
Next, we need to grind the entire mixture in a blender to a puree.
Place everything back into the frying pan or saucepan and bring the mixture to a boil.
Now you can put the resulting puree into sterilized jars and cover them with lids.
We place the jars of caviar in a saucepan with water and sterilize the canned food (if the jar is half a liter, then we will need about half an hour).
We take out the jars, roll them up with metal lids and wrap them in a blanket. Leave until cool.

After the jars have cooled, they should be taken to a cool place.

7. Spicy zucchini salad

We can also call this dish Korean-style zucchini, because they taste crispy and really spicy.

To prepare this salad we will need:

Ground red pepper – 2 tsp;
Ground black pepper - to taste;
Vinegar – 2 tsp;
Salt - to taste;
Sugar – 1 tsp;
Soy sauce – 1 tbsp;
Sesame – 2 tsp;
Sesame oil – 1 tbsp;
Vegetable oil – 2 tsp;
Carrots – 3 pcs.;
Bell pepper – 0.5 pcs.;
Zucchini – 4 pcs.;
Onions – 1 pc.;
Garlic – 2 cloves;

Cooking method:

First, wash the zucchini and cut them into thin slices, add some salt and leave under pressure for 2 hours.
While we are waiting for the zucchini, we can prepare the rest of the vegetables - finely chop the carrots and add some salt to them, cut the bell pepper into strips, cut the onion into slices and chop the garlic.
Next, the onion must be sautéed in a frying pan in vegetable oil. After two hours, when our zucchini is ripe, we must add onions, bell peppers, carrots, red pepper, black pepper and garlic to them.
Next, season the mixture with sesame oil, sesame seeds, sugar and soy sauce - mix everything thoroughly.
The finishing touch is vinegar. Add it and mix our salad again. Before serving, you should keep our Korean dish in the refrigerator so that it soaks.

These are the recipes we came up with. What recipes do you know? Share with us in the comments below.

By the way, here is another homemade recipe.

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Zucchini puree is very tasty and healthy. The recipe also uses potatoes. In general, why not experiment and make potatoes healthier and tastier?!

Zucchini with egg is a wonderful side dish that goes very well with fried meat or sausages. Adding an egg to the zucchini makes this side dish more satisfying and rich in protein.

Zucchini, or zucchini, is a widespread vegetable in the post-Soviet space, but not everyone knows how to cook it. The simplest recipe is baked zucchini pancakes.

Pancakes and zucchini are a great reason to use zucchini and use them to make the most delicious dish in the world - pancakes. The recipe is incredibly simple and familiar. Go for it!

Zucchini in batter is a wonderful summer recipe, when there are heaps of zucchini, and there are much fewer ideas for preparing them. Fast, simple and tasty.

Eggplant and zucchini stew is a tasty and lean dish. This dish requires only ordinary vegetables, a little seasoning and olive oil. Happy cooking!

Sauteed zucchini is the same as zucchini stew. However, sautéing is great because the food is fried with a sharp shake, as a result of which the food is turned over and mixed.

Vegetable stew with zucchini is a light, purely vegetable dish, indispensable in family cuisine - it is easy to prepare and turns out satisfying.

Stewed zucchini is a very easy-to-prepare and light dish that will diversify your everyday diet and help you utilize zucchini during their harvest season.

We all love and prepare vegetable soups, so for a change I advise you to try the unusual Provencal vegetable soup. It is quite simple to prepare, but it turns out very tasty and aromatic.

Zucchini soup with mint turns out incredibly tasty and tender. It is very easy and simple to prepare. This dish itself is very light and healthy.

Recipe for making zucchini pancakes. Making zucchini pancakes is a great addition to your summer menu.

Zucchini is usually eaten fresh or salted, but I offer a sweet option. And one that can be stored, too! Zucchini jam turns out unexpectedly delicious. Spread on bun and enjoy!

Marinated squash looks great among appetizers and goes perfectly with meat dishes. Dense, crispy vegetables will take their rightful place on the festive table. Prepare big jars!

Fermenting zucchini is very easy. They taste excellent! And the workpiece comes out very cheap. Pickled zucchini is an excellent side dish, light snack or part of a salad. Sourdough requires fresh vegetables.

If you don’t yet know how to cook grilled vegetables in the microwave, you need to improve urgently. Appetizing and tasty grilled vegetables can be served as a side dish or used in salads. I recommend!

Everyone's favorite zucchini ripens quickly and readily in the countryside, just have time to collect it. I usually make zucchini lecho from them, which I roll into jars and then, in winter, take out to the applause of my family.

Creamy zucchini soup is a delicious summer soup that is very quick and easy to prepare. A fairly low-calorie soup that does not require special culinary skills. I'll tell you how to cook it!

A side dish of zucchini is perfect for a wide variety of meat, poultry and fish dishes. In the summer, when zucchini is in abundance at the dacha, a side dish of zucchini is an excellent way to actively use it in food.

Cold creamy potato and zucchini soup is a great dish for a summer lunch or dinner. A hearty, refreshing and very tasty soup made from seasonal vegetables - it would be a shame not to try it!

If you haven't tried this wonderful combination of zucchini and minced meat yet, you need to fix it immediately :) I was amazed at how delicious this simple dish can turn out! Why don't you try it too?

In the summer, during zucchini season, zucchini casserole with minced meat becomes one of the most popular dishes in our home. Delicious, filling and easy to prepare, it's perfect for a family dinner.

When the zucchini ripens, I don’t need anything else - that’s all I eat. Zucchini in the oven is the simplest, but not the worst recipe for cooking zucchini. Try it!

Zucchini and nut salad is a very easy to prepare, but quite tasty and original appetizer that never stays on the table for long. I recommend!

Plakia is a traditional Bulgarian zucchini dish. The dish is exclusively vegetable, light, and therefore goes especially well in the summer.

Baked zucchini with potatoes is an easy to prepare and delicious dish that can be served as a side dish or as a main vegetable dish. I'll tell you how to cook it.

Zucchini in a slow cooker is a quickly prepared and quite healthy dish that is suitable for both vegetarians and those who especially watch their figure. I'll tell you how to cook it.

Chicken and zucchini quiche is a delicious open-faced pie that is widespread in French cuisine. The French know a lot about food, so you should try this quiche - you won’t regret it.

Zucchini pancakes with goat cheese are a simple, rustic, very filling and quite tasty dish made from affordable ingredients. During zucchini season, it would be a sin not to cook at least once.

Recipe for stuffed zucchini. This dish has a very good combination of meat and vegetables. In the process of preparing the dish, it turns out juicy, rich and very tasty.

Roman-style zucchini is an Italian, or to be precise, a Roman traditional dish, which is absolutely easy to learn and can be easily prepared in an ordinary Russian kitchen. Delicious!

Zucchini jam has a beautiful lemon tint and a very delicate, refined taste.

You are probably very familiar with potato pancakes, but have you heard about zucchini pancakes? The cooking principle is the same, the dish has a completely different taste.

Stop eating fatty foods - try such a light and healthy dish as vegetable tian.

You've probably tried baking zucchini with meat 1000 times, but have you tried it with cottage cheese? I will say that it is terribly tasty and, by the way, very simple!

Zucchini jam with lemon is one of the most unusual and unexpected jams. Usually those who try it once remain fans forever.

Zucchini roll is a beautiful and very tasty vegetarian appetizer, but it will require some tinkering.

Zucchini in tomatoes for the winter is an excellent preparation that goes well in our family, even if we are small zucchini lovers.

Vegetarian salads and dishes in general are not necessarily boring and hackneyed combinations of the same permitted ingredients. This vegetarian zucchini salad is proof of that.

A dish for when you have absolutely no idea how to cook the zucchini lying in the refrigerator. Zucchini baskets with chicken are quite presentable, tasty and beautiful.

Zucchini in a steamer was invented specifically for those who love wholesome and healthy food.

Marinated zucchini is a great appetizer that everyone prepares in their own way. This recipe offers a quick way to marinate zucchini!

Zucchini rolls are a universal appetizer for any holiday or home table. The taste of the rolls and their appearance depends on the cooking recipe, so meet my recipe!

Zucchini sauce is an unusual and even rare guest on tables, but in vain! Zucchini sauce does not take much effort and money, although the taste is not inferior to many other expensive sauces.

Zucchini with mushrooms is an excellent summer dish, which during the mushroom and zucchini season claims to become a staple because of its ease and speed of preparation, as well as its inexpensive cost!

Zucchini and potato stew is the most ordinary and familiar dish, but of all vegetable stews, it is perhaps the simplest, fastest and most delicious.

Zucchini pie is a wonderful pastry that will definitely delight vegetable lovers, vegetarians, raw foodists and anyone who cares about their health.

If you don’t know what to cook from zucchini, I recommend pureed zucchini soup. The dish is not only very healthy, but also very tasty and refreshing on a summer day.

We break the stereotype that Korean cuisine uses entirely unknown ingredients. Korean zucchini is a very simple dish that we can borrow from the Koreans.

Zucchini cutlets are a tasty, healthy, lean dish. These cutlets are suitable for vegetarians and those who are looking for interesting uses for zucchini.

Zucchini and meat go together simply perfectly, but I don’t like large pieces of meat with zucchini, so I mix this vegetable with minced meat. The result is a very juicy and tender casserole.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Thanks to its neutral taste, which allows it to be combined with any ingredients, zucchini has earned the love of many housewives. Zucchini dishes turn out tasty and healthy, because vegetables contain fats, proteins, organic acids, copper, calcium, potassium, and phosphorus. Thanks to this, zucchini is well and easily digested, while removing excess cholesterol and toxins from the body along with liquid. Zucchini is fried, boiled, baked, grilled, and produces many magnificent dishes worthy of the attention of true gourmets.

Quick and tasty zucchini recipes with photos

In August, zucchini is the most popular product from the garden, so many housewives are wondering: what to cook quickly and tasty from it? This vegetable makes it possible to make a lot of interesting dishes in cooking. This universal product allows you to bake muffins, puddings with apples, oranges, dried fruits in dough, and chocolate cakes. You will find the recipes below, where you will find both side dishes and appetizers, as well as soups. Zucchini dishes saturate the body with fiber and other beneficial substances, so they deserve to be on your table.

Squash caviar with garlic in a slow cooker

The most popular dish that you can quickly and deliciously prepare from zucchini is caviar. A tasty, appetizing snack, served for breakfast, lunch and dinner for children and adults, will delight the family. The classic recipe for the dish was created during the Soviet Union, when caviar was the number one dish on any table due to its availability and cheapness. To properly prepare the dish we will need:

carrots – 2 pcs. medium size;
zucchini – 1.35 kg;
garlic – 5 cloves;
onions – 2 pcs. medium size;
grated tomatoes – 1/3 cup;
bay leaf – 2 pcs.;
sugar – 1 tsp;
olive oil – 2 tbsp;
cayenne pepper – 0.5 tsp;

Step-by-step preparation:

Wash the zucchini, chop it on a grater, and transfer it to a bowl. Sprinkle them with salt, mix, and leave for 20 minutes. This is necessary so that the salt draws out the juices from the vegetable. After the specified time, squeeze out the zucchini.
Mix zucchini, chopped onion, and carrots in a bowl. Pour oil into the multicooker bowl. It is necessary to fry for 15-25 minutes until the vegetables are soft.
Add grated tomatoes, sugar, salt, pepper, garlic, bay leaf to the vegetables. Turn on the multicooker in simmer mode for 40 minutes.
Let the stewed vegetables cool slightly, and use a blender to puree them to the consistency you like. The caviar is ready.

Pancakes

The next dish that is quickly and deliciously prepared from zucchini is pancakes. This is a simple appetizer that you can add to any meal. To prepare it, you will need only two ingredients, and for serving, use lemon-yogurt sauce, which perfectly complements and enriches the taste of the pancakes. We will need:

potatoes – 500 g;
vegetable oil – 3 tbsp. l.;
zucchini – 500 g;
salt, ground black pepper - to taste;
natural yogurt without additives – 1 glass;
lemon juice – 1 tbsp;
chopped dill – 1 tbsp;
garlic – 1 clove.

Step-by-step preparation:

Peel the potatoes and zucchini and chop them on a grater. Transfer to a large bowl, add salt to taste, and leave for five minutes. During this time, the moisture will come out, then transfer the vegetables to a colander, squeeze with your hand, and pepper. Mix all ingredients for the sauce in a small ceramic bowl: yogurt, dill, crushed garlic, lemon juice.
Place a frying pan over moderate heat and heat the vegetable oil. Spoon the vegetable mixture into the hot frying pan and fry for five minutes on each side. Serve pancakes with sauce.

Vegetables baked in the oven with cheese and chicken

Casserole is a great, flavorful dish that you can make from zucchini quickly and deliciously. Its beauty is that it does not take much effort or time to prepare, and the result is satisfying. We will need:

garlic – 3 cloves;
chopped basil - 0.25 cups;
zucchini – 4 pcs.;
chicken breasts – 600 g;
dry Italian herbs – 1 tbsp;
bread crumbs - 1 cup;
melted butter – 6 tbsp;
grated mozzarella cheese – 250 g.

How to bake vegetables? Step-by-step preparation:

Preheat the oven to 200 degrees.
Chop the zucchini, red bell pepper, garlic, basil and place in a bowl. Cut the chicken breasts into cubes and add to the vegetables. Add dried Italian herbs, melted butter and bread crumbs. Mix thoroughly.
Transfer the contents of the bowl into a baking dish.
Bake for half an hour. After this time, sprinkle grated cheese on top of the casserole. Return the pan to the oven and cook for another 15 minutes until the cheese is fully cooked and melted.

Rolls with minced meat in the microwave

Thin slices of zucchini stuffed with meat and broccoli, baked in an incomparable sauce, seasoned with garlic, onions, cheese, roasted peppers - a hearty, tasty, aromatic dish. The recipe cannot be called simple, because to prepare zucchini rolls, you will have to spend a little effort and time. But rest assured that the result is worth it. We will need:

zucchini – 4 pcs.;
tomato sauce - 2 cups;
cream – 0.5 cups;
cream cheese – 120 g;
red sweet pepper – 1 pc.;
red onion – 0.5 pcs.;
garlic – 2 cloves;
chopped parsley - 1 tbsp;
boiled broccoli – 350 g;
minced meat (pork, beef, poultry) – 600 g;
grated mozzarella cheese - 1.25 cups;
grated cheddar cheese - cups.

Step-by-step preparation:

Cut the zucchini lengthwise into 6 mm thick slices. Place the slices on a wire rack, sprinkle salt on each side, and leave for half an hour to release excess moisture. This will make the vegetables more pliable and you can quickly roll them into rolls.
Grease the baking dish with oil. Cut the bell pepper into cubes and fry it in a frying pan until soft. Pour tomato sauce and a quarter cup of cream into the bottom of the mold.
Melt a glass of grated mozzarella cheese in the microwave for 20 seconds. Mix it with the remaining cream. Add minced meat, chopped cooked broccoli, grated cheddar, chopped garlic, parsley, pepper, cream cheese. Salt and pepper the mixture to taste. This is the filling.
Pat the zucchini slices with paper towels to remove excess moisture. Place 2 tablespoons of filling on each slice and carefully roll up the rolls.
Transfer the rolls to the pan, cover with foil, and bake for 25 minutes.
Remove the foil, sprinkle with the remaining mozzarella, and bake without foil for 25 minutes or more until the top is golden brown.

Cream soup with squash and cabbage

The next great dish that you can quickly and deliciously is creamy soup. This is a tender, creamy, light first dish that can be consumed by people aimed at losing weight, those suffering from pancreatitis, liver ailments, and diabetics. Adding celery gives the cream soup a pleasant aroma and piquancy. We will need:

butter – 20 g;
zucchini – 1 pc.;
squash – 1 piece;
chopped garlic – 0.5 tsp;
celery – 0.5 stalks;
broccoli – 0.5 cups;
chicken broth – 1 l;
potatoes – 2 pcs.;
cream – 0.5 cups;
ground black pepper, salt - to taste.

Step-by-step preparation:

Add butter to a large saucepan and place on fire. Add chopped garlic and celery. Cook until golden brown.
Add chopped broccoli, squash, zucchini, potatoes, mix and cook for a few minutes.
Add chicken broth, salt and pepper to taste.
We wait until it boils, reduce the heat, and cook for half an hour until the vegetables become soft.
Let the soup cool slightly and grind in a blender until pureed.
Before serving, pour a little cream into each serving.

Stew with eggplant and tomatoes

The next recipe that you can prepare from zucchini is tasty and quick - stew. This tender, tasty dish with the addition of eggplant and tomato will successfully complement any dinner. The star of this recipe is the tomato marinara sauce with herbs and garlic. Once you try making homemade, flavorful, fresh sauce, you will never go back to store-bought ones. We will need:

tomatoes – 16 pcs.;
yellow onion – 1 pc.;
garlic – 6 cloves;
olive oil – 2 tsp;
celery – 1 stalk;
carrots – 2 pcs.;
eggplant – 1 pc.;
tomato paste – 2 tbsp. l.;
ground red pepper – 0.5 tsp;
basil – 8 leaves;
zucchini – 4 pcs.;
salt, ground black pepper - to taste.

How to stew a stew? Step-by-step instruction:

Bring a large pot of water to a boil, add a little salt. Cut each tomato crosswise at the top. Pour water into a large bowl and add ice. Place the tomatoes in boiling water for a minute, and use a slotted spoon to transfer them to ice water for a couple of minutes. Remove the skin.
Chop all the tomatoes.
In a large saucepan, heat the oil over moderate heat. Add chopped garlic and onion and fry until transparent. Add chopped celery, carrots, salt and pepper to taste. Simmer until vegetables are soft. Then add the tomato pulp, tomato paste, and bring to a boil.
Add basil and red pepper and cook over low heat for an hour, stirring every 10 minutes. 25 minutes before readiness, add chopped blue zucchini.
Remove from the heat half of the vegetable mixture, trying not to take the zucchini and eggplant, and puree in a blender or food processor. Transfer the sauce back to the pan, add salt and pepper to taste, and serve.

Instant Korean marinated zucchini for the winter

The next quick way is to pickle lettuce in Korean for the winter. This is a delicious lightly salted appetizer that will add a touch of piquancy to any winter feast. You can pickle cucumbers using the same method. We will need to preserve the vegetable:

carrots – 1 kg;
zucchini – 2 kg;
onion – 500 g;
salt – 2 tbsp. l.;
sugar – 1 glass;
sunflower oil – 1 cup;
coriander - to taste;
vinegar - 1 glass;
Ground black pepper - to taste.

Preparation of quick and tasty preserves step by step:

Grind the zucchini and carrots for pickles on a Korean carrot grater.
Peel the onion and cut into thin half rings. For marinating, mix salt, pepper, coriander, sugar, vinegar, vegetable oil. Pour in the vegetables, stir, leave for a couple of hours to pickle.
We transfer the salad into half-liter jars, compact it, sterilize it for 15 minutes, after which we need to close it, roll it up, and turn the preserve over. We keep the preparations at room conditions for a day, wrapped in a blanket, and then move them to the cellar to preserve them until winter.

Diet vegetable casserole

When you want something light and dietary, zucchini is the housewife’s best assistant to quickly and tasty prepare a dish. This vegetable casserole is very tasty, aromatic, and is suitable for people on a diet who want to lose weight not only on oranges. The recipe uses cream cheese, parmesan and mozzarella. At your discretion, you can not use Parmesan, since it has a high percentage of fat content, and use cottage cheese or feta instead of cream cheese. To bake vegetables quickly and deliciously we will need:

large yellow onion – 1 pc.;
green zucchini – 2 pcs.;
yellow zucchini – 2 pcs.;
chopped basil - 2 tbsp. l.;
chopped green onions – 2 tbsp. l.;
oregano – 1 tsp;
garlic powder – 1 tsp;
cream cheese – 120 g;
grated parmesan – 0.5 cups;
mozzarella – 1 glass.

Recipe:

Preheat the oven to 180 degrees.
Chop the green onions.
Chop fresh basil leaves.
Cut the onion into small pieces.
Chop the zucchini into half slices.
Soften the cream cheese in the microwave for 30 seconds.
Mix green onions, basil, zucchini, cream cheese, Parmesan, half a glass of mozzarella, oregano, garlic powder. Mix with a spatula.
Grease the baking dish with oil and transfer the vegetable mixture.
Cook the casserole in the oven for half an hour. Remove, sprinkle with remaining mozzarella cheese, return to oven for 20 minutes until the top is golden brown.