The delicate structure easily fits into a variety of culinary manipulations; salads for the winter, stews, pancakes and potato pancakes are made from zucchini. The final action of each recipe is to carefully sort the cooking result into clean jars, sterilize the product for 30-45 minutes.
The technologies for preparing unusual delicacies are actively exploited by housewives, the dishes are suitable for everyday use, festive table decoration. Canned food can be stored for a long time, the taste of juicy ingredients remains the same.
Content:
- Vitamin benefits of zucchini. Benefit and harm
- Classic winter salad recipe. Zucchini and onions
- Mushroom zucchini salad. The soft texture of a delicacy in a classic food combination
- Monastery salad. Culinary traditions of past generations
- Gnocchi salad with zucchini and paprika. Italian traditions of gastronomic ideas
- Amazing vinaigrette: zucchini and mint. Salad for real aesthetes
- Broccoli and zucchini. A week's worth of vitamins in one serving of green salad
- Salad with cucumbers. Delicious taste of juicy texture combinations of nutritious vegetables
- The combination of the season: zucchini and beets. The colorfulness of the visual component and extravaganza of taste
- Salad with carrots: a delicious duo of vitamin vegetables
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Vitamin benefits of zucchini. Benefit and harm
Zucchini often becomes the main element of the diet of losing weight. The low-calorie product has many useful advantages, it contains B and C vitamins, titanium, aluminum, phosphorus, nicotinic and malic acids.
- Suitable for children's diet, as well as for diet.
- They are an active diuretic.
- Good effect on the condition of the skin, hair, nails.
- Positive effect on the kidneys. With swelling, excess fluid is removed from the body.
- It is undesirable to eat for patients suffering from gastritis.
- An allergic reaction is possible.
- It is better not to take risks with acute diseases of the digestive system.
In addition, zucchini slows down the sad processes of cell aging, has a positive effect on immunity. The product can be consumed fresh, create new recipes, experimenting with combinations of ingredients, cooking methods.
Preparation of culinary processes
Ideal Supplements. How to correctly reveal the variety of tastes?
The traditional recipe for a healthy dish does not differ in the complexity of the cooking processes, however, everyone can add uniqueness to the preparation using a variety of spicy spices.
Aromatic additives, exotic herbs and spicy powders, combined with the taste palette of a delicate vegetable:
- White pepper - a subtle smell and a lower level of pungency make neat kernels a godsend for culinary experts.
- pink pepper - the softest member of the sumach family, has a slightly sweet taste.
- Marjoram - delicious spice, actively used in the art of cooking. Petals of fluffy bouquets are easily combined with Italian herbs and bay leaves, betraying any dish of gastronomic charm.
- Parsley - a classic inhabitant of summer cottages, extremely useful and fragrant.
- Fennel - often referred to as "pharmaceutical dill", a sweet member of the spice class.
When canning, add a couple of mint leaves, garnish the food combination with tarragon or grated carrots. Don't forget liquid flavors: olive oil, balsamic vinegar.
Olive oil surrounded by Italian herbs: rosemary, thyme, oregano
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Products used:
- 10 zucchini
- 4 bows
- 1 celery
- 5 teaspoons salt
- 1 teaspoon mustard
- ½ teaspoon pepper
- 3 cups sugar
- ½ cup of vinegar.
Pepper in all manifestations: pungent powder, large kernels of different colors
Cooking processes:
Finely chop all the ingredients, grate the zucchini with a fine grater.
Mix the ingredients, generously sprinkle with salt and leave overnight.
The next day, drain the liquid, strain the products.
cook the components together for 13-16 minutes, after the cooking process, leave to brew for half an hour.
Fill the pre-prepared jars with the resulting mixture.
A versatile dish suitable as a filling for stuffed vegetables, as an addition to sandwiches for holiday snacks, as dietary side dishes for losing weight diets.
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Mushroom zucchini salad. The soft texture of a delicacy in a classic food combination
The duet of zucchini and champignons is actively used in cooking, mushrooms act as a filling for stuffed vegetables, fragrant companions in juicy stews and light, imperceptible snacks for the stomach.
The combination wins not only in terms of flavor accents, dishes from mushrooms and a popular vegetable have a minimum calorie content and are suitable for a dietary diet.
Products used:
- 230 g zucchini
- 180 g champignons
- 120 g shiitake
- 110 g oyster mushrooms
- 100 g watercress
- 80 g tomatoes
- 135 ml olive oil
- 20 ml lemon juice
- 8 basil leaves
Shiitake mushrooms: the appearance of an Asian delicacy
Cooking processes:
Cut the main component of the dish into strips, start frying in olive oil.
Rinse mushrooms under running water, pat dry with paper towels, then cut into small cubes.
Fry the mushroom component of the dish with zucchini, add spices during the frying process.
Prepare the salad: cut the tomatoes into neat slices, mix with basil leaves, add olive oil, a little lemon juice.
Mix the toasted ingredients with the vegetable combination of basil and tomatoes.
To reveal the flavor palette of the dish, use parsley, nutmeg, Mediterranean herbs (oregano, thyme). Gourmets can add lemon zest, a little tarragon to the salad.
Ready jar with appetizing mushroom delicacies salad
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A recipe for thrifty housewives who want to get mouth-watering seamings for the year ahead. It is advisable to exploit small zucchini, from which seeds are not cut.
Products used:
- 4 kg zucchini
- ½ cup vegetable oil
- 890 g tomatoes
- 860 g bell pepper
- 780 g onion
- 3-5 tablespoons of sugar
- 3 tablespoons of salt
- 2 tablespoons of acetic acid
- 1 teaspoon ground black pepper
Cooking processes:
Rid the zucchini from the skin, clean the core with seeds, cut into slices, put in a large enamel container.
Cut into rings pre-peeled onion, fry in oil until an appetizing blush crust forms, transfer to zucchini.
Put the fresh ingredients to the zucchini, add the remaining oil, season with salt, pepper and sweet sand sugar.
Stir the ingredients together, put on medium heat, bring to a boil and cook, stirring regularly, 40 minutes after boiling.
Season the salad at the end of cooking with vinegar, mix, then simmer on the fire for another 7-11 minutes.
Pour the mixture into sterilized jars while hot. It is better to roll up the aromatic mixture by turning the jar upside down and cooling in this position. For storage, it is better to choose a cool room.
Lettuce jars in the correct cooling position
Lentil salad with carrots. Dietary supplement for daily diet
To recreate an unusual recipe, you can use any variety of food lentils, a green subspecies of bean groats is better for a salad.. The variety does not boil soft, suitable for diabetics suffering from gastric diseases.
Yellow lentils have an unforgettable aroma, harmonize interestingly with vegetables, emphasizing the taste of fresh ingredients. Fine-grained black, resembling beluga caviar, is useful for pregnant and lactating women.
Products used:
- 230 g lentils
- 2 large zucchini
- 3 medium sized carrots
- 1 lemon
- 1 garlic clove
- 645 ml vegetable broth
Lentil grains of different varieties, among which there is also a red representative of legumes
Cooking processes:
Wash the lentils thoroughly, boil in vegetable broth for 18-20 minutes.
In the meantime, clean carrot, cut into small cubes, zucchini - grate on a coarse grater.
Strain the lentils, add the chopped vegetable components of the dish to the finished cereal.
To prepare an unusual sauce, use a garlic press, pour the squeezed out clove of the spicy ingredient with lemon juice.
Gently mix all the ingredients of the dish, add herbs and aromatic spices.
The main ingredient of the dish can be not only a young, but also an overripe vegetable of the pumpkin family. They should be thoroughly cleaned, removing the fleshy core with an abundance of seeds.
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Gnocchi salad with zucchini and paprika. Italian traditions of gastronomic ideas
Gnocchi - a variation of dumplings from Italian chefs, tender potato balls generously sprinkled with cheese and spices.
Served as a side dish, addition to the main ingredient
The salad is suitable for a hearty lunch, the vitamin arsenal of paprika and zucchini will saturate a person for the whole day, filling his body with useful microelements, including vitamins of group C, calcium, folic acid.
Products used:
- 250-320 g gnocchi
- 1 zucchini
- 1 paprika
- ½ garlic clove
- 6 art. l. olive oil
- 4.5 Art. l. vegetable broth
- 80 ml wine vinegar
- 150 ml tomato paste
Cooking processes:
The method of cooking gnocchi resembles the classic "lazy dumplings", soft blanks from boiled potatoes with the addition of a small amount of flour are boiled and fried in a pan.
Wash and clean vegetables thoroughly. Cut the zucchini into thin slices, paprika into small strips.
Fry the ingredients in a pan with two tablespoons of olive oil.
Finely chopped garlic clove, fragrant vinegar, mix with the remaining oil, add vegetable broth and tomato paste.
Add an unusual mixture to the vegetables languishing in a pan, simmer the components of the future dish for 3-4 minutes.
After mixing all the ingredients, season with salt and pepper, garnish with a sprig of basil or marjoram. You can replace unusual Italian “dumplings” with standard croutons, this combination will not only saturate, but also satisfy the aesthetic needs of gourmets.
Appetizing food combination
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The original combination of freshness and nutrition, the ease of short cooking processes, the availability of the necessary ingredients - all this is about a salad of zucchini and mint.
Unusual food surprise guests, dilute their own daily diet. The processes of culinary machinations will take no more than 15 minutes, the calorie content of a simple dish is suitable for those who want to lose weight.
Products used:
- 1 zucchini
- 1 zucchini
- 1 lime
- ½ chili pepper
- 6 sprigs of mint
- 2 basil leaves
Bright Ingredients in Citrus Marinade
Cooking processes:
Cut zucchini and zucchini into thin strips, pepper into small slices, generously sprinkle with salt and leave the food in a deep container for half an hour.
At the same time, pluck the mint leaves from the stems and chop finely.
Squeeze lime juice, add spices to the fragrant liquid.
Remove the vegetables from a deep bowl, rinse with cold water, strain.
Mix ingredients, add liquid citrus sauce.
Mint combines interestingly with young potatoes, green peas, you can use these ingredients to give the dish more satiety. It also turns out an interesting combination with chicken breast, white fish fillet.
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The minimum number of calories and unforgettable taste allows the salad to become an appetizing regular at the tables. The dish acts as a quick snack, a nutritious opportunity to get enough.
Broccoli has a massive arsenal of protein, vitamins A, K. The nutritious combination of cabbage and zucchini creates a real extravaganza of useful trace elements. The salad is ideal for people who prefer healthy fatty foods.
Products used:
- 280 g broccoli
- 1 zucchini
- 1 green onion
- 2 tablespoons balsamic vinegar
- ½ tablespoon capers
- 115 ml olive oil
- 30 ml lemon juice
Neat sprigs of broccoli in the process of cooking
Cooking processes:
Peel broccoli, rinse, divide into flowers.
Cook in boiling salted water, cook for about five minutes.
At this time, cut the zucchini into very thin strips, onion - into small rings.
Roast the stripes vegetable marrow in a frying pan with a little olive oil.
Mix the ingredients together, pour over lemon juice and gentle vinegar.
You can add cubes of feta cheese, cheese to the salad. Cheese ingredients unobtrusively emphasize the taste of vegetables, add uniqueness to the dish, new colors of the taste palette.
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The rich composition of cucumber vitamins reduces blood pressure, relieves edema, and helps with arrhythmia. In combination with zucchini, the vegetable reveals all the possibilities of a useful arsenal of trace elements, improving a person's well-being.
Products used:
- 2 kg zucchini
- 2 kg cucumbers
- 500 ml vegetable oil
- 1 glass of table vinegar
- 1 cup of sugar
Ready-made dish of green vegetables generously sprinkled with dill and parsley
Cooking processes:
Cut the zucchini and cucumbers into slices or cubes, along with the peel if it is soft.
Finely chop parsley and dill, mix with vegetables, adding also pressed garlic, oil, vinegar, mustard, pepper, salt, sugar.
Leave the mixed salad to infuse for 50-70 minutes.
Next, the salad is laid out in sterilized jars and rolled up with lids.
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Products used:
- 3 kg zucchini
- 1.5 kg beets
- 1 kg onion
- 380 g sugar
- 200 ml vegetable oil
- 4 tablespoons salt
- 3.5 tablespoons of vinegar
Delicate salad of beets and zucchini
Cooking processes:
Peel, cut the beets into strips, zucchini into cubes, onions into small arbitrary slices.
Mix vegetables thoroughly, season with salt and spices.
Pour the liquid mixture of oil and vinegar into the salad, put the salad on medium heat, bring to a boil, boil for 22-26 minutes after boiling.
Put the finished mixture in jars, sterilize for 3-4 minutes in an oven preheated to 180 degrees.
Close the jars with lids, turn upside down and leave in this position until completely cool.
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Products used:
- 5 kg zucchini
- 480 g carrots
- 200 ml vegetable oil
- 170 ml table vinegar
- 5 heads of garlic
- 1 glass of vinegar
- 3 tablespoons of sea salt
Ready dish on a plate, neat zucchini rings with grated carrots as an appetizing snack
Cooking processes:
Peel and cut the zucchini into thin circles, grate the carrots on a coarse grater.
Mix the ingredients, add the garlic skipped with the press, season with salt and herbs.
Combine the liquid ingredients of the recipes, add sugar and salt.
Pour the vinegar and oil dressing over the vegetables, mix the ingredients together and leave for an hour.
Put on the stove, boil for 10-15 minutes.
Arrange the finished product in sterile jars, close the lids.
Carrots have a positive effect on vision, strengthen immunity, making a person more resistant to diseases. Both vegetables have a minimum amount of calories, a dish of carrots and zucchini is suitable for those who are losing weight and watching their weight.
VIDEO: The best Zucchini SNACK
The best Zucchini SNACK
Preserving for the winter
Good day! Zucchini salad “fresh”: grate dark green young zucchini with delicate skin and white softness without grains on a regular grater! Add circles of young carrots and its circles of three cucumbers, pour over two tablespoons of sunflower oil! Do not salt! Do not argue! No need for vinegar! Lightly grease the salad “whipped” with forks with mayonnaise, put on a dish and grease lightly with mayonnaise. Serve with new potatoes and lightly salted cucumbers. Three days in the refrigerator, without changing the taste, it will remain, the taste does not change, it is eaten all the way to the last circle !!