Zucchini, the closest relative of pumpkin, came to Europe from America in XIV, where it was cultivated for centuries by Iroquois Indians, in which, along with beans and corn, it was considered the main food. In Europe, zucchini was grown in botanical gardens, and only seeds were eaten.
Since the XVIII century, zucchini spreads throughout the Mediterranean and begins to be actively used in the cuisines of many nations. Zucchini recipes which are very diverse, especially loved by Italians. They are well absorbed and contribute to the elimination of cholesterol and various toxic substances from the body.
They contain many biochemical substances, such as proteins, fats, organic acids, potassium, calcium, copper and phosphorus, so zucchini recipes which are very useful for older people suffering from gastrointestinal diseases, are the most suitable product.
This wonderful dietary product is part of the famous Bruce Janner diet, which allows you to lose weight. Zucchini is cooked in different ways: they are fried, baked, stewed, made caviar, canned and pickled.
Salted zucchini is very tasty, the recipes for which are quite simple.
For 5 kilograms of zucchini, you will need three heads of garlic and two horseradish roots, as well as leaves of black currant and cherry. For the preparation of brine, one and a half tablespoons of salt is taken per liter of water. Young zucchini is cut into small slices, horseradish roots are cut into strips and garlic is passed through a press.
Zucchini is salted in an enameled pan, on the bottom of which half a portion of horseradish, garlic, currant and cherry leaves are laid. The remaining part of the spices is covered with zucchini laid in a pan and poured with hot brine. To prevent zucchini from popping up, you need to put oppression on top, after which the vessel should be put in a cool place for three days. Then the zucchini is transferred to sterilized jars, poured with boiled brine and rolled up.
You can cook not whole but salted zucchini recipes, the recipes for which are also very simple. To prepare 10 kilograms of salted zucchini, 15 kilograms of fresh fruits are taken, the size of which does not exceed 10 centimeters. Dill and celery need to take half a kilogram, the same amount of salt will be needed. Garlic is taken a little less - three hundred grams, and hot peppers - 100 grams. To add flavor in small quantities, add the leaves of currant, cherry and horseradish.
Zucchini is prepared, and this recipe is not designed for long-term storage, as follows: the fruits are cleaned of inflorescences and stalks, washed and blanched for two minutes. Zucchini is placed in prepared jars and transferred to aromatic herbs and spices, cut into small pieces up to five centimeters long. Peppers, preferably red, are cut in half. Cans filled to the top are carefully poured with boiling brine, covered with lids and kept for 24 hours at room temperature. Then the jars are taken out in a cool room for a day or two, after which the zucchini is ready for use.
Zucchini is mainly used to make caviar, less often jam is made from them. They can be stuffed or just baked in the oven. For example, for breakfast you can cook a recipe for zucchini baked with cheese. It will take less than an hour to cook this dish.
For two medium zucchini, cut into thin slices, you need to take 100 grams of hard cheese and the same amount of mayonnaise. Onions, dill, a mixture of Italian herbs, black pepper and salt are taken to taste. Cheese grated on a fine grater is mixed with mayonnaise, chopped onions into cubes, finely chopped greens.
In a baking dish, pre-greased with vegetable oil. a layer of chopped zucchini is laid, then a layer of onion, greens sprinkle on top, the salt is laid out a layer of pouring from cheese and mayonnaise.
Then everything is repeated until the squash ends. The form is placed in an oven warmed up to 180 degrees and baked for forty minutes. The finished dish cools slightly, sprinkled with finely chopped dill and served on the table. Enjoy your meal!