If after you rolled up all the available cans with winter preparations from zucchini (caviar, lecho, etc.), but this vegetable continues to lie without proper use, we recommend that you familiarize yourself with the following recipes that will please even those who don’t refers to lovers of zucchini.
Simple zucchini pancakes
Take one fruit, wash and peel. If it is large, then remove the seeds. Grind the zucchini with a grater (preferably fine). Add flour to the mass (you can even take pancake). You should get a dough with a consistency of thick sour cream. Then beat a couple of eggs in the dough, add a little salt (so that the pancakes aren’t fresh) and add sugar. Mix well. Bake pancakes on both sides as you usually do (that is, using a ladle) in a heated skillet with vegetable oil or on special dishes for baking pancakes with Teflon coating.
Pancakes from zucchini squash
Wash one medium-sized zucchini, grate and flip on a sieve or colander so that the glass is liquid. Put the mass in a bowl, add flour (three to four tablespoons will be enough), grated onion on a fine grater, salt to taste, soda on the tip of the knife, beat in three eggs. Mix everything thoroughly. Bake pancakes in a hot pan, spreading the dough with a tablespoon. You will get lush pancakes, which are recommended to be served with hot sauce, sour cream, adjika or fruit or berry jam.
Pancakes from zucchini with herbs
Wash one zucchini, remove the core, if it contains coarse seeds, grind the fruit with a grater (large). Beat in an egg, add five tablespoons of flour, a couple of cloves of crushed garlic, to taste the salt, and finely chopped fresh herbs (parsley or dill). Bake pancakes in a hot skillet with vegetable oil on both sides.
Pancakes with zucchini in the form of a cake
Rub the pulp of zucchini (600 g) into a pulp on a grater, salt to your taste, add two or three prongs of crushed garlic, a pinch of soda, milk (100 ml), beat a couple of eggs. Mix everything well and start gradually adding flour (preferably sifted). Bake pancakes about three to four millimeters thick from the dough. For the filling, grate the garlic (one prong) on a fine grater. Do the same with a couple of processed cheese cakes of the Friendship type. Add mayonnaise (120 g) to the mixture of garlic and cheese. Pancake the zucchini pancakes with the filling, fold one on top of the other, like cake shortcakes. Grease the top with mayonnaise and generously sprinkle with fresh finely chopped dill.
Zucchini diet
Dietary dishes from this vegetable are recommended for those who suffer from hepatitis, cholecystitis, cholelithiasis, chronic colitis, hypertension, atherosclerosis, chronic nephritis, pyelonephritis. Here are a few of these recipes.
Zucchini soup
Chop a small head of young cabbage. Take vegetables (zucchini, turnip, radish, carrots, swede) one at a time, grate on a grater (coarse) and pour cold water. Boil until cooked, salt at the end of cooking to taste. Mix half a glass of 1% kefir with a clove of garlic and various spices (oregano, marjoram, basil). This kefir mixture is added to the dishes before serving the soup.
Zucchini stew
Stew carrots, zucchini and a small head of cauliflower (can be replaced with broccoli or white cabbage) until cooked over low heat. At the very end, pour low-fat sour cream on the dish, and sprinkle with grated cheese before serving.
Stuffed zucchini
Cut a small young zucchini along, select the core with a spoon, leaving a little pulp on the walls and on the bottom. You should get a semblance of a “bowl” that can be filled with any dietary filling of your choice. This can be rice with lean meat, mushrooms with rice, cottage cheese with cheese and fresh herbs, as well as a wide variety of vegetable combinations. Removed zucchini pulp can also be added to the stuffing. Stuff the zucchini, put on a baking sheet, pour sour cream or just a beaten egg. Bake in the oven until cooked.
Enjoy your meal!