Zucchini is not only tasty, but also amazingly useful, as they contain many trace elements necessary for a person. They are unpretentious in cultivation and in the summer give good harvests, so you need to know what to cook from young zucchini, since there are a lot of them.
Kinds
Thanks to the efforts of breeders, a huge number of varieties and species of this unpretentious vegetable were bred. Zucchini can be round, smooth, pear-shaped, ribbed, yellow, white, spotted or striped.
Conventionally, all zucchini can be divided into classic, spaghetti, zucchini, as well as decorative varieties.
The simplest species are characterized by a cylindrical shape, light green peel and dense pulp. Black, green and yellow zucchini are distinguished by their smaller size, tender middle and the absence of large seeds, even in overripe fruits. Zucchini-spaghetti is a special kind, as it has a layered structure, after boiling, they resemble popular Italian pasta. For decorative specimens, any shape and color is characteristic.
The properties
Every housewife should know how to cook a young zucchini, as it has a mild and mild flavor, due to which it is combined with a wide variety of products - meat, poultry, cheeses, cereals and pasta.
The energy value of this vegetable is absolutely not great, only 18-20 kcal per 100 grams, thanks to this it is used as part of a huge number of diets. In addition, it has the ability to remove unwanted moisture from the body, which makes it indispensable in the fight against excess weight. Fiber, contained in fruits, activates the digestive tract, improves intestinal motility, increases metabolic processes.
Zucchini perfectly affects the functioning of the cardiovascular system, as it cleanses the blood of excess salts, toxins, cholesterol and strengthens the walls of blood vessels. The potassium and magnesium in the composition regulate blood pressure, thereby preventing hypertension. The iron contained in the fruit normalizes the composition of the blood, and increases its ability to retain oxygen.
Mommies need to know how to cook a young zucchini, as it does not cause allergies and is suitable as a first food for babies.
If you regularly eat this fruit, then you can improve immunity, and thanks to the presence of vitamins C, B1 and B3 in it, the body perfectly fights infections and viruses, and also slows down the aging process.
Do not eat different dishes from zucchini to people who suffer from gastritis, peptic ulcer and kidney ailments.
Zucchini recipes
The most delicious vegetables are young and tender specimens, in which there are still very small seeds. They can not be cleaned, because after cooking the peel will not be felt. In the summer, they are sold at a very affordable price in every vegetable stall, so you need to know quick and tasty recipes. Young zucchini can be served in a variety of forms, they are baked, stewed, fried with potatoes, stuffed, a huge number of snacks, omelettes and preserves are made.
There are a large number of recipes with this wonderful vegetable, because it is so tasty and healthy, easy to digest and quickly cooked.
How to fry young zucchini
In the preparation of such a dish does not need to adhere to certain strict proportions. The number of products is determined individually, depending on the number of people on whom the dish will be prepared. Before you start frying, you need to rinse the vegetables under running water, and then cut them into circles and cover them with spices. Next, the dish is laid out in a pan and fried on both sides.
Another cooking option is wetting in egg mixture and flour. This dish requires constant monitoring, as it can easily burn. To prepare, mix spices, mayonnaise and a clove of garlic grated on a fine grater in a separate bowl. Before serving, the fried vegetables are rubbed with the prepared mixture. Young zucchini with garlic is the hallmark of almost every housewife, as they are very tasty and unpretentious in cooking.
Baked zucchini with cheese
Such a dietary snack will be a great option to help diversify the boring menu of a losing weight person.
Ingredients:
- 200 grams of hard cheese;
- 2 medium-sized zucchini;
- 3 cloves of garlic;
- pepper;
- 2 tbsp. l nonfat sour cream;
- salt.
In order to bake young zucchini, they must first be washed and cleaned. Then the fruits are cut into thin rings. Cheese and garlic are grated and stored in a separate container. Next, you need a glass tray, which is lined with parchment, and zucchini seasoned with salt and pepper is laid out on top, then everything is sprinkled with garlic and cheese and sent to a well-heated oven for 15 minutes. After cooking, the dish is seasoned with finely chopped herbs.
Young zucchini with minced meat
There is a huge number of dishes with this vegetable, it will be very tasty if you add a little ground meat to them. The option proposed below is distinguished by excellent taste, tenderness and low calorie content.
Ingredients:
- 1 tomato;
- 3 tbsp. l grated cheese;
- 2 zucchini;
- 0.5 kg of minced meat;
- favorite seasonings.
The fruits are cut into several large pieces, and in the middle of each, a deep cut is required. The result should be barrels. All parts are smeared with spices. The cut middle is grated and added to the minced meat. Further, the prepared mass is filled with holes and laid out on a baking dish, the tomatoes are cut into plates and serve as lids, and then everything is sprinkled with cheese and sent to a well-heated oven until cooked.
Baked zucchini
This dish is very tasty, and for its preparation does not require a lot of time and labor.
Ingredients:
- 500 grams of squash;
- 100 grams of flour;
- salt;
- 100 ml of milk;
- 1 clove of garlic;
- 100 grams of cheese;
- 100 grams of breading.
The oven warms up to 200 degrees. The baking sheet is covered with parchment. Vegetables are cut lengthwise into 4 parts, each of which is distributed into another 4 parts. Salt, grated garlic, sifted flour and pepper are mixed in a bowl. All pieces are carefully crumbled in the prepared mass and laid out on the dish. Milk and eggs are combined, and breading is mixed with cheese. Then the vegetables are dipped into the egg mixture one at a time, sprinkled with breading generously and sent to the baking sheet. After the young zucchini are browned and quite soft in the oven, they can be taken out and served. It will also turn out very tasty if you prepare the sauce first. The tomato composition will be perfect for this dish.
Braised zucchini with tomatoes
This dish, like many others, is dietary, since fats in large quantities are not used for its preparation.
Ingredients:
- 2 zucchini;
- 2 ripe tomatoes;
- 1 salad pepper;
- 1 carrot;
- 1 onion;
- 3 cloves of garlic;
- salt;
- greens;
- olive oil.
Everyone should know how to cook a young zucchini, since it makes very tasty and unusual dishes. The vegetable is washed, and then peeled from seeds and peel. The pulp is cut into cubes, onions and peppers also need to be finely crushed. The tomato needs to be cleaned of the skin by lowering it first in boiling water and chopped. Carrots are rubbed on a grater. All vegetables are laid out in a pan with a small amount of olive oil, a little fried over medium heat, and then you need to reduce it. After cooking, sprinkle the dish with fine herbs and can be served.
Rustic marinated zucchini
The dish is a great appetizer that will blend in perfectly on any table.
Ingredients:
- 30 grams of green dill;
- 1 pod of bitter pepper;
- 10 cloves of garlic;
- 80 grams of salt;
- 5 peas of allspice;
- 1 kg of zucchini;
- 80 grams of 9% vinegar;
- 1 liter of water.
These are very tasty young zucchini, for the winter they are often cooked by many housewives. Fruits are cut into thin circles and stored in a separate container. Chop the dill, and cut the pepper and garlic lengthwise into a couple of parts. Fold the prepared spices and herbs at the bottom of the cans, and then fill everything tightly with zucchini. Next, a marinade is prepared, the water is boiled and vinegar and salt are added there, and after that everything is poured into containers. Then the cans are sterilized in boiling water for 15 minutes and rolled up.
Pickled Spicy Zucchini
It is a dish for future use and is excellently eaten in cold winter time.
Ingredients:
- 80 grams of 9% vinegar;
- 450-600 grams of squash;
- 1 liter of water;
- 2 bay leaves;
- 15 leaves of black currant;
- 5 peas of pepper.
- 5 pieces of cloves.
And now you need to figure out how to cook a young zucchini so that it is delicious. The vegetable is peeled and the middle is removed, and after that everything is cut into cubes several centimeters. Blanching zucchini takes 5-7 minutes in boiling water, and then cool in cold. Next, you need to cook the marinade, pour sugar, salt, vinegar and spices into boiling water for it, and then remove from heat. Fill the jars tightly and fill with prepared liquid. Pasteurize the spins for 20 minutes and roll up.
Adjika from zucchini
Many housewives wonder what to cook from young zucchini, since in the summer there are a lot of them. Adjika of them is a universal sauce that is suitable for many products.
Ingredients:
- 10 tbsp. l tomato paste;
- 3 tsp ground pepper;
- 2 cloves of garlic;
- 5 tbsp. l 9% vinegar;
- 3 kg of squash;
- 2 bitter peppers;
- 1 cup vegetable oil;
- a bunch of parsley or dill.
Peel the zucchini and mince them. Then put in an enamel pan and add oil, salt, tomato paste and pepper, and then simmer for 1.5 hours. Then dilute vinegar in a glass of water and pour into zucchini, add greens and garlic there. Stew cooked dish for 10 minutes. Distribute to banks and roll up.
Zucchini puree for baby
The birth of a child is always a holiday, after a while the baby grows and switches to adult food. Therefore, each mother begins to think about where to start. A young zucchini is perfect for this. Tasty and quick recipes should be known to all parents, since this particular product is optimal for the baby. If possible, small-sized green vegetables should be purchased, since they have a more tender and supple flesh, and completely unstable seeds. And they also have carotene, which is so useful for children's vision.
1. After a worthy specimen is selected, it is thoroughly washed under cold water, the peel is removed and rinsed again.
2. Next, everything is cut into small sticks and boiled until softened in a small amount of water. A more useful option is steaming. The time in this or that case should not exceed 10 minutes.
3. For mashed potatoes you need to use a chopper or blender. It is not recommended to use a grater or fork for this, as the dish will turn out coarse, and it will be difficult to process it for a small stomach.
It is not recommended to store it in the refrigerator, so you need to cook for one serving. And also for this you can use pre-frozen zucchini, if you need to introduce complementary foods in the winter.