Zucchini stewed with tomatoes and peppers

This is an independent dish and a side dish at the same time. At the same time, stewed zucchini is equally tasty both hot and cold.

Ingredients

• 2 medium zucchini;
• 1 carrot;
• 2 tomatoes;
• 1 bell pepper;
• 1 onion;
• 2 cloves of garlic;
• 2 tablespoons of sunflower oil;
• 2 tablespoons of tomato paste;
• salt and black ground pepper – to taste;
• 1 bunch dill and parsley.

Cooking

Wash all vegetables. Peel the onions, garlic and carrots, if necessary, remove the peel from the zucchini. Remove the seeds from the pepper.

Grease the pan with sunflower oil. When it warms up, send the chopped onion and garlic passed through the press to fry. After a couple of minutes, add chopped tomatoes and tomato paste to them. A few minutes later – straws of peppers and carrots, and then – diced or striped zucchini.

Vegetables need to be constantly mixed. If they don’t release enough liquid and start to burn, add some water. After laying the zucchini, salt, pepper and cover the pan with a lid.

Simmer over low heat for 5-7 minutes. A couple of minutes before readiness, add chopped greens.

“Kegs” of zucchini with minced meat

A hearty and simple dish that also looks spectacular on the table.

Ingredients

• 3 small zucchini;
• sunflower oil for frying;
• 1 onion;
• 1 carrot;
• salt and black ground pepper – to taste;
• 500 g minced meat;
• 1 bunch of parsley;
• 1 bunch of dill;
• 50 g hard cheese.

Cooking

Wash the zucchini and cut into pieces 3–4 cm high. The larger the diameter of the vegetable, the lower the “barrels” should be. Remove the pulp with a spoon or knife, leaving the “bottom”. Do not discard the pulp.

Fry onions and carrots in sunflower oil. At the end, salt, pepper and add the zucchini pulp and minced meat. Better – beef or a mix of pork and chicken or beef. Purely with pork will be too greasy. When the meat is browned, add chopped greens.

Fill the zucchini with stuffing. Lay out on a baking sheet lined with parchment. Sprinkle each “keg” with grated cheese and bake for 25-30 minutes in an oven preheated to 180 ° C.

Zucchini stuffed with cottage cheese

The taste is spicy and at the same time tender, and the texture of the zucchini is very juicy.

Ingredients

• 2 small zucchini;
• 200 g of cottage cheese;
• 1 bunch of dill and parsley;
• 2 cloves of garlic;
• 1 egg;
• salt and black ground pepper – to taste;
• 100 g hard cheese.

Cooking

Peel the zucchini and cut lengthwise. Scoop out the pulp with a spoon or knife to make “boats”.

In a separate bowl, mix cottage cheese, chopped greens, garlic, egg, salt and pepper passed through a press. Start with zucchini mixture.

Lay the stuffed zucchini on a baking sheet lined with parchment. Sprinkle each with grated cheese.

Bake in an oven preheated to 180 ° C for 40 minutes.

Zucchini baked with sour cream and herbs

Tender due to sour cream and fragrant due to greens. Suitable for both everyday and festive table.

Ingredients

• 5 small zucchini;
• 1 teaspoon of salt;
• ½ teaspoon ground black pepper;
• 2 bunches of parsley;
• 2 bunches of basil;
• 2 cloves of garlic;
• 500 g of sour cream with a fat content of 20%;
• 3 eggs;
• sunflower oil for frying;
• 50 g butter.

Cooking

Wash the zucchini and cut them into slices about a centimeter thick. Ideally, if the vegetable is young. If not, cut off the skin. Sprinkle the zucchini with salt and pepper and let sit for 10-15 minutes.

At this time, rinse and chop the greens. Pass the garlic through a press. Mix all this with sour cream and eggs. You should get a homogeneous creamy egg mass.

Fry the zucchini in sunflower oil for 1-2 minutes on each side, until golden brown. Then lay the zucchini first on paper towels to remove excess fat, and then in a buttered baking dish.

Pour sour cream with herbs over the zucchini and send for 20-30 minutes in an oven preheated to 180 ° C.

Zucchini casserole with cheese and herbs

Even those who are indifferent to vegetables will like it. The zucchini is soaked in a creamy sauce and literally melts in your mouth.

Ingredients

• 3 small zucchini;
• 50 g butter;
• 2 tablespoons of flour;
• 1 glass of milk;
• 2 eggs;
• salt and black ground pepper – to taste;
• 1 bunch of parsley;
• 1 bunch of basil;
• 200 g of cheese;
• 100 g of hard cheese;
• sunflower oil for lubrication.

Cooking

Wash and peel the zucchini. Cut them into thin circles and boil until half cooked (3-5 minutes).

While the zucchini is cooling, prepare the sauce. Fry flour in butter. Add milk and eggs to it, previously beaten with a whisk. Mix thoroughly so that the flour is completely dispersed and there are no lumps. Salt, pepper and remove from heat.

Lubricate the baking dish with sunflower oil and put the zucchini in it, it is better to overlap.

Grind the greens and rub it with cheese. Spread this mixture over the zucchini. Pour sauce over everything and sprinkle with grated cheese.

Bake for 20-25 minutes at 200°C.

Zucchini pizza

A dish that can surprise and satisfy…