Zucchini is sold all year round, but the season for these vegetables lasts from July to October. Young zucchini are ideal for stuffing, frying, they are perfect in salads, both traditional vegetable and warm. Larger fruits are good for stews and fritters. An exotic dish is zucchini jam, the additional taste of which can be given with lemon and ginger.
Pick your recipe
Fried zucchini
The easiest way to cook zucchini, frying them in a pan or grill. Before grilling, thin slices of zucchini are lightly sprinkled with olive oil, fried, served with various sauces. To fry the zucchini in a pan, also cut them into slices. You can dip them in tempura or batter and deep-fry or simply dip in flour and salt. If you avoid extra calories, but still want fried zucchini, you can cook them without flour. Take:
- 2 cloves of garlic;
- 2 tablespoons of olive oil;
- ½ teaspoon red pepper flakes;
- 2 tablespoons of grated parmesan;
- salt and ground pepper.
Grind the garlic. Heat olive oil in a wide skillet and fry the garlic with red pepper flakes for 30-60 seconds. If you don’t like the metallic taste of refried garlic, remove it from the pan. Cut the zucchini into slices and fry in portions until golden brown on both sides. Serve sprinkled with grated Parmesan.
To make fritters, muffins or bread from zucchini, rub the vegetables, squeeze out the excess liquid and add to the dough.
Baked zucchini
Zucchini is baked with slices, in addition, they make "boats" out of them, stuffed with minced meat or vegetarian stuffing and also cooked in the oven. From the fried and baked mixture of vegetables - zucchini, eggplant, peppers and onions - we get the famous French dish ratatouille. And for a healthy diet fit "sticks" of zucchini. For them you will need:
- 2 young zucchini;
- 1 egg white;
- ¼ cup of milk;
- ½ cup grated parmesan;
- ½ cup breadcrumbs.
Washed and dried zucchini cut along, "sticks" about 3 centimeters long and 1 centimeter wide, like french fries. Beat egg white with milk, add cheese and bread crumbs. Cover the baking sheet with baking parchment. Preheat the oven to 180 ° C. Dip each slice of zucchini in the milk-egg mixture and put on the prepared pan. Bake for 20-25 minutes. Serve with thick yogurt.
Vegetable carpaccio can be prepared from raw zucchini, serving thin raw slices with vinaigrette sauce.