You can cook anything from zucchini - from appetizers, soups, or salads, to casseroles. In any case, it will turn out very tasty and healthy. We share 20 excellent recipes!
1. Zucchini Puree Soup
This puree soup made from young zucchini will appeal to both small children and adult gourmets. A delicate, aromatic, and very simple dish to prepare.
You will need: 5 young zucchini, 1 liter of broth, 220 ml cream, 2 tbsp vegetable oil, 2 cloves garlic, 1 onion, 1 carrot, 2 medium potatoes, 1/4 rye bread.
Preparation: Sauté the garlic clove, crushed with the back of a knife, together with the chopped onion in oil. It's best to do this in the pot where the cream soup will be cooked. Add diced potatoes, carrots, and zucchini pulp, simmer for about 10 minutes, then pour in the broth. Puree the cooked vegetables with a blender, gradually adding the warmed cream. Simmer for another five minutes, season to taste. Serve with rye bread croutons.
2. Zucchini in Garlic Sauce
Very tasty stewed zucchini in sour cream with added garlic. You can cook them for both lunch and dinner.
You will need: 2 young zucchini, 1 large onion, 2 cloves garlic, 300 ml sour cream, 3 tbsp sifted flour, 200 ml water, 3 tbsp vegetable oil, spices.
Preparation: Coat zucchini slices in sifted flour mixed with salt, then fry until golden brown on both sides. For the sauce, mix sour cream with spices, minced garlic, and water. In a clean pan, layer the zucchini and sautéed onion, then pour the sauce over. Simmer for twenty minutes over low heat.
3. Zucchini Chebureki
A wonderful recipe for chebureki with minced meat, but instead of dough, grated zucchini is used. You'll definitely love this baked good!
You will need: 2 zucchini, 350 g minced meat (any kind), 2 onions, 350 ml milk, 2 eggs, 1 cup flour, 0.3 bunch dill, salt and pepper, 2 tbsp vegetable oil.
Preparation: Grate 1 onion and the zucchini on a medium grater, mix with twice-sifted flour, egg, vegetable oil, season with salt and pepper to taste, and dilute with milk to form a semi-liquid batter. Pass the remaining onion and minced meat through a meat grinder, season to taste. Spread 1.5 ladles of batter over the bottom of a heated pan, place a couple of spoons of meat filling on one side, and when the pancake is browned, fold the free edge over the filling and seal the edges with a fork. Fry on both sides until cooked through.
4. Zucchini Casserole
An excellent option for a family or festive vegetable dinner: tasty and healthy during the off-season.
You will need: 2 zucchini, 2 tomatoes, 150 g hard cheese, 5-6 tbsp flour, 2-3 eggs, 1 clove garlic, sea salt, ground pepper, parsley greens.
Preparation: Squeeze out the juice from grated zucchini, mix with flour, eggs, chopped herbs and garlic, season with salt and pepper to taste. Spread the resulting mixture into a baking dish, arrange thinly sliced tomatoes on top, and bake in the oven for about an hour. Sprinkle the casserole with grated cheese, and return to the oven for ten minutes.
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5. Zucchini and Tomato Pizza
If you adore pizza but are watching your figure, then this recipe is made especially for you.
You will need: 2 small young zucchini, 3 chicken eggs, 1-2 tbsp sifted flour, 0.3 tsp baking soda, a pinch of citric acid, 0.3 bunch fresh dill, 2 tomatoes, 100 g hard cheese, spices.
Preparation: In a bowl, mix grated zucchini, sifted flour mixed with baking soda and citric acid, eggs, salt, any spices, and chopped herbs. Spread the batter into a greased and breadcrumb-dusted baking dish. Arrange tomato slices over the entire surface of the base, sprinkle with grated cheese. 25 minutes in the oven, and the pizza is ready!
6. Meat Casserole with Zucchini
This casserole can be prepared for dinner or taken on a picnic.
You will need: 1.2 kg young zucchini, 0.5 kg ground chicken, 3 onions, 2 tbsp tomato paste, 6 fleshy tomatoes, 130 g cheese, 4 eggs, 160 ml sour cream.
Preparation: Fry the ground chicken with onions and tomato paste in a pan, season to taste. In a baking dish, layer half of the grated and squeezed zucchini, then spread the ground chicken, tomato slices, and the remaining zucchini mixture. Pour beaten eggs mixed with sour cream over the pie, sprinkle with finely grated cheese. Bake in the oven.
7. Zucchini and Potato Patties
Patties don't have to be made of meat! This dish also turns out incredibly tasty, juicy, and satisfying when made with vegetables.
You will need: 0.5 kg zucchini, 4 potatoes, 3 eggs, 3-4 tbsp sifted flour, 1 bunch cilantro, 1 cup sour cream, 1 bunch lettuce leaves, 1 tsp salt.
Preparation: Peel and mince the boiled potatoes. Grate the zucchini, salt it, and after 10 minutes, squeeze out the released juice. Mix the vegetables in one bowl, add chopped cilantro, two eggs, a spoonful of flour, and season with spices to your taste. Form patties from the mixture, dip them in beaten egg and roll in flour, then fry until cooked through in a hot pan. Serve on a large platter lined with lettuce leaves, with sour cream.
8. Stewed Zucchini with Meat
Stewed zucchini with carrots and tomatoes will make an excellent side dish for meat dishes.
You will need: 1.1 kg young zucchini, 1 carrot and 1 onion, 3-4 tomatoes, 3 cloves garlic, 1 tsp sea salt, a pinch of vegetable seasoning.
Preparation: Grate the tomatoes, discard the skins, and pour the resulting puree into a heated pan with vegetable oil. After the mixture boils for about three minutes, add diced onion and carrot, and minced garlic. After 6-7 minutes, add diced zucchini. Simmer covered for about half an hour, season to taste.
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9. Zucchini with Rice and Mushrooms
Stuffed zucchini is a delicious and impressive dish that can be served hot for a festive table.
You will need: 8 medium zucchini, 200 g rice, 350 g mushrooms, 1 large carrot, 1-2 tomatoes, 1 tbsp tomato paste, 3 cloves garlic, 100 g hard cheese.
Preparation: Cut the zucchini in half and use a teaspoon to remove some of the pulp to create “boats” with walls about a centimeter thick. Grease the insides of the zucchini with vegetable oil and bake in the oven for ten minutes. Finely chop the onion, carrot, garlic, and mushrooms, sauté them in oil, add tomato paste and chopped tomatoes, and when it boils, add the grated zucchini pulp. Cook for about ten minutes, then mix with par-boiled rice, grated cheese, and season to taste. Fill the zucchini halves with the stuffing and bake in the oven.
10. Fried Zucchini Appetizer
A delicious, moderately spicy, and aromatic fried zucchini appetizer with a piquant sauce.
You will need: 0.5 kg young zucchini, 2 cloves garlic, 60 ml soy sauce, 2 tsp (level) starch, 1.5 tsp sugar, 0.3 tsp sea salt, fresh herbs.
Preparation: Cut young zucchini crosswise into two halves, then each half into four to five elongated sticks. Fry in vegetable oil for five minutes, pour over the sauce made from garlic, sugar, salt, and soy sauce, then turn off the heat. When serving, sprinkle with chopped herbs.
11. Tatar-Style Zucchini
Pieces of zucchini under a delicate fruit and vegetable sauce – this appetizer will appeal to absolutely everyone.
You will need: 2 kg young zucchini, 1 sweet bell pepper, 1 large apple, 1 large onion, 1 carrot, 1 chili pepper pod, 1 head garlic, 70 g tomato paste, 1 cup each vegetable oil and sugar, 55 g salt, 100 ml vinegar (9%).
Preparation: Cut young zucchini with thin, tender skin into medium cubes, cut the remaining vegetables and apple arbitrarily and puree them in a blender. Heat the tomato paste in a saucepan, mix with salt, sugar, vegetable oil, and vinegar. Add the zucchini to the boiling mixture and pour in the fruit and vegetable puree. Cook everything together for an hour and a half.
12. Vegetable Stew with Zucchini
Vegetable stew with zucchini is a delicious and healthy dish that certainly won't harm your figure.
You will need: 2 tomatoes, 1 medium zucchini, 1 eggplant, 1-2 sweet bell peppers, 1 large onion, 0.5 bunch each dill and parsley, 4 tbsp vegetable oil.
Preparation: Cut eggplants into sticks and sprinkle with salt, leave for 20 minutes, then squeeze. Cut the remaining vegetables into small cubes. Place all prepared ingredients in a saucepan, drizzle with oil, season to taste, fry for 15 minutes until lightly golden, then reduce heat, cover, and simmer for the same amount of time.
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13. Zucchini Rosette
A delicious diet dish for a family or festive table. Very easy to prepare.
You will need: 1 thin sheet of unleavened puff pastry, 1 young zucchini, 1 egg, 50 g hard cheese, spices.
Preparation: Roll out the thawed pastry sheet and line a baking dish. Slice the zucchini into very thin rounds, arrange them overlapping on top of the pastry, brush the vegetables with beaten egg, sprinkle with grated cheese, salt, and seasonings. Bake in the oven.
14. Zucchini Frittata
Essentially, frittata is an omelet, prepared by Italian housewives who add various vegetables to beaten eggs.
You will need: 6 eggs, 200 g young zucchini, 0.5 onion, 0.3 carrot, 2 tbsp chopped dill.
Preparation: First, sauté finely chopped onion with grated carrot, add a couple of tablespoons of water, and simmer for five minutes. Add diced zucchini, and after about five minutes, salt and season to taste. Pour in the beaten eggs and bake in the oven. Sprinkle the finished frittata with herbs.
15. Zucchini Caviar
The vegetables for this recipe are baked in a roasting bag and then mashed. From them, you can quickly and easily prepare delicious zucchini caviar.
You will need: 2 zucchini, 1 bell pepper (sweet), 1 onion, 2 large tomatoes, 1 carrot, 2.5 tbsp vegetable oil, 0.5 tsp sea salt, 0.25 tsp ground pepper.
Preparation: Cut all vegetables into large pieces, drizzle with vegetable oil, and place in a roasting bag. Bake in the oven for about an hour. Transfer the baked vegetables to a deep bowl, season to taste, and puree with an immersion blender.
16. Zucchini Appetizer Roll
A juicy, tender, and very tasty appetizer for any table, it looks very impressive and is quick and easy to prepare.
You will need: 850 g young zucchini, 2 onions, 2 carrots, 3 chicken eggs, 250 g hard cheese, 1 cup sifted flour, 0.25 tsp dried garlic, a pinch of Italian herbs, 0.25 tsp ground pepper, paprika and sea salt.
Preparation: Mix grated zucchini with flour, eggs, half of the grated cheese, and spices, pour onto a large baking sheet, and bake in the oven. Prepare a sautéed mixture from onions and carrots, then stir in the remaining cheese at the end. Spread the cheese and vegetable filling over the hot zucchini crust, roll it up, secure with foil, and return to the oven for another 15 minutes.
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17. Zucchini Draniki (Pancakes)
Familiar potato draniki will turn out much more tender and delicious if you add grated zucchini to the batter.
You will need: 1 young zucchini, 4 potatoes, 1 egg, a pinch of baking soda, 0.75 cup flour, 0.3 tsp salt, 0.25 tsp ground pepper.
Preparation: Grate potatoes and zucchini on a citrus zester, season with salt, add baking soda and egg. Gradually mix in the flour. Fry the draniki in vegetable oil, serve hot with sour cream.
18. Marinated Zucchini
This appetizer can be prepared year-round; it will be appropriate for friendly gatherings and on a festive table.
You will need: 1 kg zucchini, 4 tbsp honey, 1 head garlic, 6 tbsp wine vinegar, 180 ml olive oil, 1 tsp salt, dill.
Preparation: Slice the zucchini into thin strips using a vegetable peeler, lightly salt them, and wait until they release their juice. Meanwhile, mix honey, vinegar, chopped dill, oil, and minced garlic. Pour the resulting sauce over the squeezed zucchini, refrigerate for two hours, and then you can taste it.
19. Pasta with Fried Zucchini
An excellent dinner recipe for Lent or for those who don't eat meat.
You will need: 4 young zucchini, 1 cup pasta, 2 onions, 4 tbsp flour, 0.5 cup sour cream, 5 tbsp olive oil, 1 tsp sea salt, a pinch of seasonings, herbs.
Preparation: Season the zucchini cut into sticks with spices and coat in flour, fry in oil until golden brown. Place the par-boiled pasta and fried zucchini in a saucepan where you have previously sautéed the onion, pour in the sour cream, and simmer for ten minutes covered.
20. Zucchini and Citrus Jam
Zucchini jam with added lemon – an incredibly delicious dessert.
You will need: 2 young zucchini, 2 lemons, 1 kg sugar.
Preparation: Cut the zucchini, pass through a meat grinder, drain in a colander, and wait until excess juice runs off. Meanwhile, wash and arbitrarily chop the lemons, then also mince them in a meat grinder. Mix everything in a thick-bottomed pot with sugar, and cook for 25 minutes over low heat.