How to Make Quick and Delicious Dishes With Zucchinis

How to Make Quick and Delicious Dishes With Zucchinis

The zucchini is rich in minerals and vitamins, including potassium, phosphorus, magnesium, calcium, vitamin C, and riboflavin. It also contains vitamins B6, A, E, and K, along with sodium, zinc, and iron, and it has a high water content of 94%. This vegetable is indispensable if you’re trying to keep an eye on your weight, as dishes made from zucchinis are nutritious and, at the same time, low in calories.

5-Minute Crafts would like to share a few tasty and easy recipes involving zucchini with you. This way, if your friends bring you some zucchinis from their garden, you’ll know just what to do with them.

Recipe 1: zucchinis baked in the oven

Ingredients:

✔ 3 medium-sized zucchinis (young zucchinis with seeds that haven’t formed yet)
✔ A few bunches of parsley and dill
✔ A few basil leaves
✔ Salt and pepper to taste
✔ 3 tablespoons of vegetable oil

Sauce:

✔ 2 tablespoons of sour cream
✔ 2 tablespoons of mayonnaise
✔ A few bunches of parsley and dill
✔ 1 garlic clove

The cooking process:

1. Wash the zucchinis and cut off the stems at the base of the vegetables and the tip. Cut the young zucchinis into slices that are 0.5 inches thick. For a mature zucchini, peel the hard skin off, then remove the seeds if they’re large.

2. Put the sliced ​​zucchini into a clean bowl. Season it with salt and pepper to taste, add finely chopped herbs (dill, parsley, and basil) and 3 tablespoons of vegetable oil. Mix everything and leave the zucchini in this marinade for 20 to 30 minutes.

3. Line the baking tray with silicone baking paper. Stir the zucchini again before putting it on the baking paper. Once you’ve placed it on the baking paper, bake it in the oven, which should be preheated to 392°F, for 30 to 40 minutes. When the bottom side of the zucchini slices are browned, turn them over and bake for another 15 to 20 minutes.

4. While the zucchini is baking in the oven, make the sauce for the dish. Mix sour cream and mayonnaise, and add finely chopped herbs and a clove of garlic crushed through a press. Mix all the ingredients thoroughly.

5. The zucchini can be served warm or chilled. Bon Appétit!

Recipe 2: zucchini pancakes

Ingredients:

✔ 3.3 pounds of zucchini

✔ 3 eggs

✔ 0.7-0.8 pounds of flour

✔ 2 garlic cloves

✔ Fresh herbs

✔ Ground black pepper to taste

✔ Salt to taste

✔ Vegetable oil for frying

✔ Sour cream

The cooking process:

1. Wash the zucchini. If you have a ripe zucchini with thick skin, peel the skin off. Grate the vegetable on a coarse grater.

2. Put the grated zucchini into a colander lined with cheesecloth. Place the colander in a deep bowl and squeeze out the juice.

3. Finely chop the herbs and squeeze the garlic through a press. Add this to the mashed zucchini. Season with salt and pepper to taste.

4. Add 3 eggs and mix thoroughly.

5. Add flour and stir the dough until smooth. Keep in mind that as you bake the pancakes, you may need to add flour as the zucchini continues to release moisture, which can make the dough too runny.

6. Spoon the dough into a well-heated frying pan with vegetable oil, placing the pancakes close to each other. Fry the pancakes until golden brown on one side, then turn them over and brown on the other side.

7. Serve the pancakes with sour cream or the sauce from recipe 1. Bon Appétite!

Recipe 3: zucchinis stuffed with cottage cheese

Ingredients:

✔ 3 young zucchinis

✔ 1 pound of cottage cheese

✔ 0.2 pounds of hard cheese

✔ 2 garlic cloves

✔ Fresh herbs

✔ Ground black pepper to taste

✔ Salt to taste

✔ Vegetable oil

The cooking process:

1. Wash the zucchinis and cut off the side from each vegetable, approximately 0.5 inches thick. Gently remove the core with a teaspoon (the removed zucchini flesh can be added to the stew, see recipe 4).

2. Rub the cottage cheese through a sieve. Grate the cheese on a fine grater, finely chop the herbs, and squeeze the garlic through a press. Mix all the ingredients with the cottage cheese. Season with salt and pepper to taste. Stir the mass thoroughly.

3. Salt the cored zucchinis. Fill them with the cottage cheese filling. Secure the top parts with toothpicks. Place the zucchinis on a greased baking tray in the oven, preheated to 392°F, for about 50 minutes. About 15 minutes before the cooking time ends, move the “lids” of the zucchini to the side, carefully detaching one of the toothpicks so that the cottage cheese filling becomes browned.

4. Be sure to remove all the toothpicks before serving to avoid injury. Bon Appétit!

Recipe 4: vegetable stew with zucchini

Ingredients:

✔ 4.4 pounds of zucchinis

✔ 3 medium-sized tomatoes

✔ 3 medium-sized potatoes

✔ 2 garlic cloves

✔ 1 carrot

✔ 1 onion

✔ Fresh herbs

✔ Ground black pepper to taste

✔ Salt to taste

✔ Vegetable oil

The cooking process:
1. Chop the zucchinis. If you’re using ripe zucchinis instead of young ones, be sure to peel them and remove the seeds. Chop potatoes, tomatoes, onions, and carrots. Chop the herbs finely. Grind the garlic with a press.

2. Pour some vegetable oil into a deep frying pan. Put all the vegetables in it and stir. Simmer over low heat, covered, stirring occasionally. After a while, pepper and salt the vegetables to taste. Then simmer until tender for about 50 minutes.

3. Serve hot. Bon Appétit!

Preview photo credit From Dusk till Dawn / Miramax
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