Thinking about what to cook with zucchini? We'll tell you. You can prepare almost any dish from zucchini, be it a light quick appetizer, a first or second course, or even a dessert. Have you ever tried chocolate zucchini roll? Then this is the place for you! Surprise your household with new interesting zucchini dishes.

Ingredients:
1 zucchini,
300 g boneless fish fillet,
1 tbsp. lemon juice,
salt, ground black pepper, olive oil - to taste.

Preparation:
Slice the zucchini lengthwise into thin slices. Fry each slice in olive oil. Cut the fish fillet into thin long slices, salt, pepper and sprinkle with lemon juice. Place the fillet on a slice of zucchini and roll it up. Place in a baking dish and place in a hot oven for 10-15 minutes.

Ingredients:
1 kg zucchini,
2 eggs,
3 tbsp. flour,
¾ stack. grated cheese (or cottage cheese),
3 cloves of garlic,
greens, salt - to taste.

Preparation:
Peel the zucchini, grate on a coarse grater and add salt. After 10 minutes, squeeze, add eggs, flour, cheese and herbs to taste, mix well. Scoop the resulting mass with a spoon and add hot vegetable oil, frying until golden brown on both sides. Serve with curdled milk, mashed with garlic, chopped herbs and salt.

Ingredients:
2-3 zucchini,
300 g mixed minced meat,
1-2 eggs,
2 tbsp. flour,
2-3 tsp. milk,

Preparation:
Prepare a batter from eggs and milk. Pour flour into a separate plate and add salt. Cut the peeled zucchini into circles 1.5-2 cm thick, remove the seeds. Place minced meat in the middle of each circle, compact it and then roll the circles in flour and dip in batter. Fry covered over medium heat on both sides until golden brown.

Ingredients:
1 large overripe zucchini
1 egg,
¼ cup milk,
1 cup breadcrumbs,
¼ cup flour
vegetable oil - for frying,
salt - to taste.

Preparation:
Peel the overripe zucchini, remove the seeds and cut it into cubes. Beat eggs with milk. In another bowl, mix breadcrumbs and flour. Dip the zucchini sticks into the egg-milk mixture, then into breadcrumbs and fry in hot vegetable oil until golden brown. Place the cooked zucchini on paper towels to remove excess oil, season with salt to taste and serve.

Ingredients:
2 small zucchini,
1 onion,
1 clove of garlic,
1 carrot,
1 tbsp. butter,
2 apples,
4 stacks chicken broth,
2 ½ tsp. curry powder,
salt - to taste.

Preparation:
Melt the butter in a saucepan, fry the onions, garlic and carrots until golden brown, add the diced zucchini and apples, broth and curry powder. Bring to a boil, reduce heat to low and simmer covered for 20 minutes. Then puree in a blender or rub through a sieve, add salt and pepper to taste and serve, garnished with herbs.

Ingredients:
2 zucchini,
1 avocado,
2 onions,
2-3 cloves of garlic,
50 g butter,
200 ml 10% cream,
¼ lemon (juice)
800 ml chicken broth,
salt, ground black pepper - to taste.

Preparation:
Sauté onions and garlic in butter. Peel the young zucchini, cut into cubes and add to the onion. Simmer for 5 minutes, then add broth and bring to a boil. Cook, reducing heat, until tender, add salt and pepper to taste. Meanwhile, peel the avocado, sprinkle with the juice of a quarter of a lemon and puree using a blender. Add salt and pepper to taste. Also, using a blender, puree the zucchini, add cream, heat a little, remove from heat and add avocado. Beat with a blender until smooth. Serve garnished with greens.

Ingredients:
500 g fresh mushrooms,
1-2 zucchini,
7-8 potatoes,
2 carrots,
1 parsley root,
1 celery root,
1-2 onions,
2 tomatoes
4 tbsp. ghee,
2 tbsp. sour cream,
salt, herbs - to taste.

Preparation:
Cut parsley root, celery, carrots and onions into strips and fry in melted butter. Cut the mushrooms into small pieces, place in boiling water and cook for 30 minutes. Add zucchini and potatoes, cut into slices, fry and cook for another 10-15 minutes. Add spices to taste, season with sour cream and sprinkle with herbs.

Ingredients:
½ cup lentils,
1 small zucchini
2 ½ cups water,
½ tsp. turmeric,
3 tbsp. ghee,
2 cloves of garlic,
1 green chili pepper,
1 cm ginger root,
½ tsp. garam masala,
1 tsp cumin seeds,
salt - to taste.

Preparation:
Pour water over the lentils in a saucepan, add the turmeric and place over medium heat. Bring to a boil and cook, skimming off the foam, until done. In a separate pan, heat half the amount of oil, fry the onion and garlic until golden brown, add grated ginger, chili pepper and chopped zucchini, stir and simmer for 5 minutes. Add lentils to the zucchini, add salt, season with garam masala, reduce heat and simmer covered for 15 minutes. Melt the remaining butter and fry the cumin seeds in it until they begin to crackle and change color. When serving, drizzle the lentils with cumin oil.

Ingredients:
4 small zucchini,
1 onion,
1 red bell pepper,
2 tsp olive oil,
400 g lean ground beef,
1-2 cloves of garlic,
½ tsp. dill seeds,
1 cup cooked brown rice,
½ cup chopped basil,
¾ stack. grated cheese
¼ cup chicken broth.

Preparation:
Peel the zucchini, cut in half lengthwise and remove the seeds. Cut off the bottom so that the zucchini “boats” are stable. Heat olive oil in a frying pan and fry the onions and peppers for 5 minutes until soft. Remove onions and peppers from pan. Place the minced meat in it and cook until it turns brown. Add dill seeds, garlic and spices to taste and continue to simmer, mashing with a fork, until cooked. Place the minced meat in a bowl, add rice, chopped basil, grated cheese and chicken broth, stir. Fill the zucchini with the filling, place on a baking sheet and place in a hot oven for 20-30 minutes. As an option, you can suggest using tomato sauce instead of chicken broth, and adding mushrooms or olives to the minced meat.

Ingredients:
450 g chickpeas,
2 zucchini,
4 carrots,
2 tbsp. olive oil,
1 onion,
3 cloves of garlic,
200 g pearl barley,
1 tsp ground cinnamon,
1 tsp ground coriander,
1 tsp ground cumin,
1 tsp salt,
1 liter of broth,
60 g raisins,
120 g peanuts,
ground black pepper - to taste,
greenery.

Preparation:
Cook the chickpeas. Heat the oil in a frying pan and fry the onion and garlic. Add pearl barley, spices, carrots cut into large cubes and diced zucchini. Pour in the broth, bring to a boil, reduce heat and simmer, covered, for 25 minutes. Add chickpeas and raisins, simmer for another 5 minutes, add nuts and remove from heat. Serve with greens.

Ingredients:
500 g zucchini,
1 egg,
1.5 tbsp. flour,
50 g cheese,
greens, salt - to taste.

Preparation:
Grate the peeled zucchini on a coarse grater, add salt and leave for 10 minutes. Squeeze, add egg, flour and grated cheese. Stir, form into cutlets and fry in vegetable oil. Serve sprinkled with herbs.

Zucchini casserole with tomato sauce

Ingredients:
4 stacks sliced ​​zucchini,
6 slices bacon
1 onion,
250 g tomato sauce,
¾ tsp salt,
¼ tsp. pepper,
½ cup hard grated cheese,
100-150 g crackers - for sprinkling.

Preparation:
Cut the bacon into cubes and fry until golden brown. Add chopped onion and fry until soft. Place the zucchini, pour in the sauce, sprinkle with salt and pepper. Transfer the mixture to a baking dish. Crush the crackers, sprinkle on the zucchini, sprinkle cheese on top and bake at 180ºC for 30 minutes.

Zucchini snack cake

Ingredients:
1 kg zucchini,
1-2 eggs,
1-2 cloves of garlic,
2 tbsp. flour,
300 g curd cheese,
salt, ground black pepper,
olives, sweet peppers, pickled cucumber - to taste.

Preparation:
Grate the peeled zucchini on a coarse grater, add salt and squeeze. Add flour, eggs, pepper and spices to taste, mix and divide into 3-4 parts. Fry the zucchini mass in hot oil, spreading it over the bottom of the pan in the form of a pancake. Turn over and fry the other side. Cut the pepper and cucumber into small cubes, the olives into rings, and pass the garlic through a press. Mix all ingredients with cream cheese. Brush the filling onto the zucchini pancakes and stack them. Decorate with greens.

Ingredients:
2 stacks grated zucchini,
3 eggs,
1 ¾ cups Sahara,
1 stack vegetable oil,
2 stacks flour,
¼ tsp. baking powder,
2 tsp soda,
2 tsp cinnamon,
1 tsp salt,
2 tsp vanilla sugar,
1 stack chopped walnuts.

Preparation:
Squeeze the grated zucchini to remove excess liquid. Beat eggs with sugar and butter, add the remaining ingredients, squeezed zucchini and mix the dough well. Pour the dough into a greased and floured pan and bake at 180-200ºC for an hour. Check for doneness with a wooden stick - if it comes out dry from the center, the bread is ready.

Zucchini muffins

Ingredients:
1 ½ cups finely grated zucchini,
½ cup grated carrots,
⅔ stack. vegetable oil,
2 eggs,
⅔ stack. Sahara,
½ cup brown sugar,
1 tsp vanillin,
2 stacks flour,
½ tsp. soda,
½ tsp. baking powder,
½ tsp. salt,
2 tsp ground cinnamon.

Preparation:
Whisk together the eggs, sugar and vanilla. In another bowl, combine flour, baking soda, baking powder, spices and salt, add liquid ingredients and stir thoroughly. Then put finely grated zucchini and carrots into the dough, mix and place in molds greased with butter and sprinkled with flour. Fill out the forms ¾ full, no more. Sprinkle with sugar or cinnamon and bake for 20 minutes at 180ºC.

Chocolate roll

Ingredients:
1 stack finely grated zucchini,
3 eggs,
1 tsp vanillin,
1 stack flour,
¾ stack. Sahara,
½ cup cocoa powder,
1 tsp soda,
1 tsp ground cinnamon,
¼ tsp. salt.

For filling:
300 g soft cream cheese,
¼ cup butter,
2 tsp vanillin,
1 stack powdered sugar.

Preparation:
Beat eggs and vanilla. Mix flour, baking soda, sugar, cocoa powder, cinnamon and salt, add the mixture to the eggs and mix well. Add grated zucchini. Pour the dough onto a greased and floured baking sheet and place in an oven preheated to 200ºC for 15-20 minutes. Sprinkle a clean towel with powdered sugar and place the biscuit on it. Roll up with a towel and let cool. Meanwhile, beat cream cheese, butter and vanilla until fluffy. Continuously whisking, add powdered sugar. Carefully unwrap the biscuit, spread the filling, sprinkle with powdered sugar and roll up. Cool in the refrigerator.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Choose bold and affordable zucchini recipes, quickly prepared on the site for lovers of interesting cuisine. Try zucchini in a variety of batters, vegetable stews with eggplants, carrots, peppers and potatoes, caviar, and various casseroles with cheese or meat. Just fry or stew, stuff it, make pancakes or pancakes out of it.

Young zucchini with tender, quick-cooking pulp are especially appetizing and easy to cook. They don't need to be cleaned. In mature fruits, the peel becomes rough and it is better to peel it off. But it is large zucchini that are ideal for stuffing. Having removed the seeds and cleaned them, you can fill them with a variety of mixes from all sorts of vegetables, meat or minced meat, mushrooms and a wide variety of cheeses. And then the zucchini is stewed, baked on the grill, in sleeves, in foil or simply in the oven.

The five most commonly used ingredients in Instant Pot Zucchini recipes are:

Interesting recipe:
1. Wash the zucchini, dry it, and chop it into small pieces as desired.
2. Break an egg into a separate gastronorm container, add any grated cheese, mayonnaise, and sifted flour. Season with salt and add aromatic seasonings as desired.
3. Beat the batter until smooth.
4. Dip the chopped zucchini into the batter.
5. Fry in a frying pan until golden.
6. Serve with your favorite sauce.

Five of the lowest calorie zucchini recipes, cooked quickly:

Helpful Tips:
. The less the zucchini is subjected to heat treatment, the more useful substances will be preserved in it.
. In order for the zucchini to cook well, it is not recommended to cut them into fairly large pieces.
. It is advisable to add any herbs and seasonings to the zucchini batter.
. Before frying zucchini in batter, preheat the pan thoroughly.
. It is better to first place fried zucchini in batter on paper napkins. They will remove excess oil.
. A mixture of finely chopped herbs, garlic and sour cream (mayonnaise) is perfect as a flavorful sauce for zucchini.

Hello, dear readers! It's amazing what you can do with zucchini quickly and deliciously. Zucchini dishes are surprisingly varied. Despite the fact that zucchini does not have a distinct taste, recipes with zucchini are very popular.

And we have made a selection of several simple, but delicious zucchini recipes for you, so that you will delight yourself and surprise your loved ones.

1. How to make zucchini pancakes

Now we will look at two dishes, they are very tasty and are not harmful to health. They can also be used by people who watch their figure.

If you are in favor of a low-calorie product and do not like frying, then we advise you to bake the pancakes in the oven.

Zucchini pancakes with cheese

These pancakes cook very quickly and taste amazing. For cooking we will need the following products:

• Zucchini – ½;
• Hard cheese – 40 g;
• Corn flour - 3 tbsp. l.;
• Wheat flour – 3 tbsp;
• Kefir – 50 g;
• Soda – 1 pinch;
• Salt;
• Pepper;
• Vegetable oil;

Cooking method:

1. First, we need to wash the zucchini and divide it into 2 parts (you can set aside the second part and use it for our next recipe).
2. Then put half a zucchini on a coarse grater. If you have an older vegetable, you can peel it.
3. Grate the cheese onto a coarse grater. You can use any cheese you like, but these pancakes taste best with Parmesan.
   You can also not be limited to 40 grams and add as much cheese as you want.
4. Add salt. It is important not to let the zucchini release juice, because the more moisture in the dough, the more flour you will have to add.
5. Lightly mix the mixture, add kefir and stir again. Now you can add 3 tablespoons of corn flour.
6. Add a pinch of soda and do not extinguish it, since we already have an acidic ingredient - kefir.
7. It's time for wheat flour. First add one spoon and mix thoroughly. And if you see that there is juice and the dough is liquid, add another tablespoon of white flour.
8. Our dough is ready and we can start preparing the dish. Grease a frying pan or baking sheet with vegetable oil and be sure to heat it up so that the pancakes do not stick to the container.
9. Spread the dough in a thin layer into small flat cakes. Fry over low heat.

Voila! The dish is ready and can be served for dinner. Zucchini pancakes are delicious both hot and cold.

You can add black pepper, garlic and herbs to this dough - all at your discretion. You can also add flour during the cooking process if the zucchini releases juice.

Perhaps you have a question, why do we need two types of flour? The fact is that corn flour will help us feel the full taste of zucchini, making the pancakes not as soft as wheat flour does.

White flour will help us “glue” all the ingredients together. But it also makes the dough viscous. And when the dish is ready, we will feel one, raw mass.

If you don't have corn flour, you can simply grind the corn grits.

Zucchini fritters with herbs and garlic

The same light dish, but with garlic and without cheese, for lovers of spicy foods. To prepare this dish we take:

• Zucchini – ½;
• Garlic – 1 clove;
• Corn flour – 2 tbsp;
• Wheat flour – 1 tbsp;
• Parsley;
• Soda;
• Lemon acid;
• Salt;

Cooking process:

1. Before we start kneading the dough, we must rinse the zucchini, grate it on a coarse grater, add salt and leave it for 15 minutes so that the juice comes out.
2. After the time has passed, we can begin preparing the dough. And the first step is to add garlic (we put it through a garlic press) and pre-chopped parsley.
3. Take soda on the tip of a teaspoon and add it to the dough. We also take citric acid, but even less than soda, just a little bit.
4. Add corn flour, wheat flour, mix well. Our dough is ready and we can prepare a container for baking or frying them by pouring oil and heating the frying pan.
5. Spread the dough into thin flat cakes and cook over low heat. It is very tasty to serve this dish with sour cream or other sauces of your choice. Bon appetit!

2. Zucchini cake

This cake can also be called dietary. It is easy to prepare and contains a minimum of calories with a maximum of rich taste.

Let's get started and see what products we should have to prepare this delicious dish:

• Zucchini – 4 pcs;
• Low-fat sour cream – 300 g;
• Cottage cheese – 5 tbsp;
• Tomato – 4 pcs.;
• Garlic – 4 cloves;
• Sunflower oil;
• Wheat flour;
• Salt;
• Greenery;

If you have already stocked up on ingredients and are ready to start cooking, then we should move on to the next step - prepare and fry the zucchini.

How to make a zucchini cake

You can read how to properly fry zucchini for a cake below. And now the recipe for making the cake:

1. Let's prepare the cream. To do this, we need to mix sour cream, cottage cheese, garlic and salt. You can use store-bought or homemade mayonnaise, but then our cake will be very high in calories.
2. Next, we need to cut the tomatoes into circles and add salt to taste.
3. Now place the zucchini on the dish in one layer, covering the entire container.
4. Next, grease this entire layer with cream and place tomatoes on top in one layer.
5. Then again there is a layer of zucchini. We lay out all the products in this order until the end.
6. We put tomatoes on top and decorate with herbs.
7. Now we put our delicious dish in the refrigerator for several hours so that it hardens and soaks.

How to fry zucchini

1. First cut 4 small zucchini into circles, about half a centimeter thick.
2. Then we salt them, put them in a bowl and wait for one hour, the zucchini should release juice. Next, drain the juice.
3. Take a frying pan, pour in vegetable oil and heat it thoroughly. It is important that there is not a lot of oil, because zucchini should not be greasy.
4. Pour the flour into a bowl and coat each zucchini slice in the flour. Turn the heat on low and add the zucchini, fry on both sides.
5. You don’t have to wait until the vegetable is completely fried; just brown it slightly. Also, for frying and adding an appetizing taste, we can fry it in batter using eggs.
6. To do this, we need to take several eggs, beat them and after dipping the zucchini in flour, dip it into the egg. Flour can be replaced with breadcrumbs.
7. To make the cake even lighter, we can bake the zucchini and not use any flour at all. Or use oat and wheat bran flour.

As you can see, nothing complicated – just pleasure! And yet, you can arrange the layers of the cake with whatever you like, make it with mushrooms, for example, or add cheese.

3. Easy zucchini rolls

This is an amazing dish. It is prepared very simply, tastes very pleasant, and can be served as a light appetizer before the main course.

We will need:

• Zucchini – 2 pcs.;
• - 150 g;
• Sour cream – 2 tbsp.
• Parsley;
• Vegetable oil;

Cooking method:

1. We wash the zucchini and cut them lengthwise into thin slices. Place in a bowl and add salt. Leave for 20 minutes.
2. Next we make the cream. Salt the cottage cheese and knead it thoroughly so that the grains are small. Mix cottage cheese and sour cream. You can also replace sour cream with kefir.
3. After the time has passed, drain the excess juice from the zucchini and after that it is advisable to place them on a paper towel to dry.
4. Heat the frying pan by pouring a small amount of vegetable oil.
5. Fry each piece of zucchini on both sides over low heat. Roasting should be minimal, until golden brown.
6. After we have fried all the vegetables and they have cooled a little, we grease each piece of zucchini with our curd cream.
7. Place a parsley leaf in the middle and simply fold the zucchini leaf in half. You can also roll zucchini “ribbons” into rolls - at your discretion.

We do this with all the zucchini. Place on a plate. You can also add garlic and chopped herbs to the filling.

4. Zucchini boats

To give this dish a piquant flavor, it is best served with garlic sauce. So let's prepare it in advance.

To do this, we need 125 grams of natural homemade yogurt, and 2 cloves of garlic, previously passed through a garlic press.

Mix this, adding spices to your taste and one tablespoon of soy sauce. Place in a saucepan and start preparing the stuffed zucchini.

Ingredients:

• Zucchini – 2 pcs.;
• Onion – 1 pc.;
• Bell pepper – ½;
• Chili pepper – 1 pc.;
• Grated cheese – 50 gr.;
• Salt pepper;
• Vegetable oil;

Preparation:

1. We wash the zucchini, cut off the “tails” and cut them lengthwise into two equal parts.
2. Scoop out the pulp with a spoon and put it in a separate bowl.
3. Cut bell pepper into slices, onion into cubes, and hot pepper into rings.
4. Fry the onion in a small amount of oil.
5. Add the peppers and after 5 minutes the zucchini pulp and fry for 8 minutes.
6. Stuff the zucchini with the resulting minced meat.
7. Now we line a baking sheet with foil, lay out our boats and sprinkle cheese on top.
8. Bake for 25 minutes at 180 degrees.

When serving them, don't forget about the sauce. Bon appetit!

5. Summer stew

Summer, light and tasty stew can be served either as a separate dish or as a side dish to the main dish.

Products for cooking:

• Green zucchini – 1 pc.;
• Yellow zucchini – 1 pc.;
• Champignons – 250 g;
• Onion – 1 pc.;
• Yellow bell pepper – 1 pc.;
• Cherry tomatoes – 100 g;
• Sour cream – 100 g;
• Green onions;
• Salt pepper;

Preparation:

1. First, take the champignons (they should be small) and cut them in half. Then heat a deep frying pan by pouring oil into it.
2. Fry the mushrooms until golden brown. After that, put them in a separate container.
3. Next, clean and dice the onion. Sauté in the same pan until transparent.
4. Wash the zucchini and pepper. Cut the pepper, remove seeds, and cut into small pieces. Cut the zucchini into thin slices.
5. Throw the peppers and zucchini into the onion, add salt and pepper, cover with a lid and simmer until soft.
6. Five minutes before the vegetables are ready, we add fried mushrooms, cherry tomatoes cut in half and sour cream.

Serve it with chopped green onions sprinkled on top.

6. How to cook squash caviar (2 recipes)

We offer you a choice of 2 recipes for preparing squash caviar, both from the store

To better remember, write down the ingredients for 1 liter of caviar (1 jar):

• 1 kg young zucchini
• 250-300 g of ripe and juicy Tomatoes
• 300 g red bell pepper
• 200 g young carrots
• 150 g Onion
• 3 teeth Garlic
• 1 - 1.5 tbsp. l. Sahara
• 2 tsp. Salts
• 1/3-½ tsp. Citric Acid
• Olive oil
• Ground Black Pepper to taste

Recipe No. 2 for squash caviar (as in the store)

The secret to making the caviar look like in the store is the absence of pieces of zucchini and the presence of flour in the composition. It is the flour that makes it soft and pleasant to the taste.

Well, let's try it and start cooking tender squash caviar. For this we need:

• Premium wheat flour – 1.5 tbsp. l.;
• Fresh zucchini – 2 kg;
• Carrots – 500 g;
• Onions – 300 g;
• Tomato paste – 3 tbsp. l.;
• Refined vegetable oil;
• Salt – 0.5 tsp;
• Ground black pepper;
• Parsley root;
• Greens to your taste;

Preparation:

1. Wash and peel all vegetables. Including zucchini, we cut them into cubes, just like onions.
2. Take a frying pan, pour oil into it, lay out the zucchini and simmer until soft.
3. Heat another frying pan with oil and sauté the onion in it until transparent.
4. Grate parsley root and carrots. Place them on the onion and simmer until soft over low heat.
5. Add tomato to the vegetables and simmer for 1-2 minutes.
6. Combine vegetables and zucchini in a deep frying pan, mix and add oil. Simmer over low heat until all the zucchini juice has evaporated.
7. After this, add flour, salt, pepper and fry for 5-7 minutes.
8. Next, we need to grind the entire mixture in a blender to a puree.
9. Place everything back into the frying pan or saucepan and bring the mixture to a boil.
10. Now you can put the resulting puree into sterilized jars and cover them with lids.
11. We place the jars of caviar in a saucepan with water and sterilize the canned food (if the jar is half a liter, then we will need about half an hour).
12. We take out the jars, roll them up with metal lids and wrap them in a blanket. Leave until cool.

After the jars have cooled, they should be taken to a cool place.

7. Spicy zucchini salad

We can also call this dish Korean-style zucchini, because they taste crispy and really spicy.

To prepare this salad we will need:

• Ground red pepper – 2 tsp;
• Ground black pepper - to taste;
• Vinegar – 2 tsp;
• Salt - to taste;
• Sugar – 1 tsp;
• Soy sauce – 1 tbsp;
• Sesame – 2 tsp;
• Sesame oil – 1 tbsp;
• Vegetable oil – 2 tsp;
• Carrots – 3 pcs.;
• Bell pepper – 0.5 pcs.;
• Zucchini – 4 pcs.;
• Onions – 1 pc.;
• Garlic – 2 cloves;

Cooking method:

1. First, wash the zucchini and cut them into thin slices, add some salt and leave under pressure for 2 hours.
2. While we are waiting for the zucchini, we can prepare the rest of the vegetables - finely chop the carrots and add some salt to them, cut the bell pepper into strips, cut the onion into slices and chop the garlic.
3. Next, the onion must be sautéed in a frying pan in vegetable oil. After two hours, when our zucchini is ripe, we must add onions, bell peppers, carrots, red pepper, black pepper and garlic to them.
4. Next, season the mixture with sesame oil, sesame seeds, sugar and soy sauce - mix everything thoroughly.
5. The finishing touch is vinegar. Add it and mix our salad again. Before serving, you should keep our Korean dish in the refrigerator so that it soaks.

These are the recipes we came up with. What recipes do you know? Share with us in the comments below.

By the way, here is another homemade recipe.

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Summer is a hot time for home canning. Thrifty housewives try to prepare as many seasonal vegetables and fruits as possible during the short summer season in order to diversify the winter table. Zucchini is one of the first to ripen in the garden beds. These unpretentious vegetables contain a huge amount of vitamins, minerals and healthy fiber, but many people dislike them for their bland, watery taste. We offer several simple and quick ways to prepare zucchini that your family and friends will definitely appreciate.

Zucchini salad with carrots and onions for the winter

A savory, spicy appetizer made from budget products that can be found in any kitchen. Zucchini according to this recipe is prepared quickly and without much effort, and the taste is simply amazing.

For 3 kg of young zucchini we will need:

• half a kilo of onions and carrots;
• 5 large sweet peppers;
• 400 gr. any tomato sauce (can be replaced with half a liter of pureed fresh tomatoes);
• 2 hot peppers;
• 10 cloves of garlic;
• 0.5 l of water;
• glass of sunflower oil
• 30 gr. salt;
• 3/4 cup sugar;
• 60 ml acetic acid.

Preparation

Peel the vegetables, grate the carrots coarsely, chop the onion into medium pieces. Fry onions and carrots in vegetable oil and cool.

Chop the zucchini into cubes or strips, chop the garlic and hot pepper, cut the sweet pepper into cubes.

Mix all the vegetables and place in the container in which the appetizer will be prepared. Pour a mixture of water and tomato sauce over the vegetables, add salt, add sugar and simmer after the mixture boils for about 20 minutes. Before turning off the heat, add acetic acid.

Transfer the finished snack into sterilized jars, seal with lids and send to cool in a warm place.

Grated zucchini with garlic and herbs for the winter

A universal preparation that is good to use not only as an independent dish, but also as a dressing for soups, pickle sauce, an additive for vinaigrette or homemade pizza.

For 7 liters of finished product you will need:

• 7 kg of zucchini (any kind will do, even overripe ones);
• 20 large cloves of garlic;
• a glass of sugar, acetic acid and any ketchup;
• 80 gr. salt;
• 400 gr. vegetable oil.

Preparation

Peel the zucchini and remove the seeds from the garlic. Coarsely grate the vegetables by hand or using a food processor, add all other ingredients except ketchup, stir well and leave to steep for about 5 hours.

Pour ketchup into the vegetable mixture, boil and simmer the resulting mixture for half an hour, stirring constantly. Distribute the hot snack into pre-prepared jars, seal and leave in a warm place until cool.

A simple winter zucchini salad for busy housewives

This salad is prepared very quickly, saves a lot of effort and time, and tastes simply wonderful. It can be served as an addition to meat or potato dishes, used as a dressing for soups, or eaten simply on slices of rye bread.

To prepare the salad we will need:

• 2 large overgrown zucchini;
• half a glass of minced garlic;
• 350 gr. sunflower oil;
• a glass of acetic acid (9%) and sugar;
• 60 gr. salt;
• 2 cups crushed tomatoes;
• clove buds, black peppercorns - 5 pcs each;
• a pinch of cinnamon powder.

Peel the zucchini, remove the seeds, cut into small cubes. Prepare a marinade from all remaining ingredients except garlic. Place pieces of zucchini into the boiling marinade and simmer for half an hour. Add garlic to the mixture and simmer for another 5 minutes. Distribute the hot salad into sterile jars, seal and send to cool in a warm place.

Zucchini caviar for the winter in the microwave in 20 minutes

Who among us doesn’t love squash caviar? Delicate and fragrant, it reminds you of your childhood spent in the village with your grandmother. However, many housewives do not prepare squash caviar for the winter because they do not want to stand at the stove for hours, because the process of preparing it is quite long and labor-intensive. Modern technologies will help solve this problem. Using a microwave oven, you can cook zucchini caviar in just 20 minutes, and it will taste no worse than the one prepared according to the classic recipe.

For 1 liter jar of caviar we will need:

• a couple of medium young zucchini;
• 5 ripe juicy tomatoes;
• 2 carrots and onions;
• 5 cloves of garlic;
• 50 ml sunflower oil;
• 40 ml natural apple cider vinegar;
• salt, sugar and any spices - to taste.

Preparation

Wash young zucchini, dry and cut into small cubes along with tomatoes, carrots and onions. Chop the garlic.

Place all the vegetables in a microwave-safe bowl, add oil and vinegar, salt, add sugar and spices, and mix everything. Cover the dish with a special cap so that the juice from the vegetables does not splash during boiling, and leave to bake for 5 minutes at full power. If after this time the pieces of vegetables have not yet become soft enough, repeat the procedure.

Grind the prepared vegetable mixture in a blender and add more salt and spices if desired. Microwave for another 3 minutes at the same temperature. Transfer the hot caviar into a jar and put it back into the microwave for a couple of minutes at full power for sterilization. Roll up the jar, turn it over and put it in a warm place until it cools.

Zucchini “tongues” in tomato sauce

An original snack that will delight you not only with excellent taste, but also with a very appetizing appearance.

For 3 kg of young zucchini you will need:

• 3 kg of tomatoes;
• 5 large bell peppers;
• 1 hot pepper;
• 20 peeled cloves of garlic;
• half a glass of acetic acid (9%);
• a little more than a glass of sunflower oil;
• salt and sugar - to taste.

Preparation

Grind the tomatoes in a meat grinder along with sweet and hot peppers, add oil, salt and add sugar. Boil the resulting mass.

Peel the zucchini and chop lengthwise into thin plates - “tongues”. Add to vegetable sauce and cook for about half an hour. Add vinegar and chopped garlic to the mixture, simmer for another 5 minutes. Place the snack in sterile jars, roll up and leave to cool in a warm place. It is better to store in a cellar or refrigerator.

Note: for more recipes for winter preparations, see the section.

Preparing for the winter is useful, but it can also be enjoyable. Remember how the harvesting season usually begins? You need to find the best proven recipes, prepare jars and other containers, and then slowly buy everything you need and make preparations.

And if you remove the most difficult stage from this list - the search for proven recipes, then the process of preparing winter preparations will be very, very enjoyable. Zucchini-based preparations are a healthy and tasty product that is easy to prepare (and also very inexpensive).

How can winter preparations be made from zucchini?

Zucchini is a unique product. Like cucumbers, they have practically no distinct taste of their own, which means that with the right skill, you can cook anything from them. Various salads - both vegetable and with various additives such as rice.

You can make caviar - there are hundreds of recipes: from baked and raw vegetables, with the addition of garlic and all kinds of spices. Jams and compotes are made from zucchini, they are pickled (like cucumbers and mushrooms), and salted. Read the recipes, choose the ones you like and cook for your health!

Zucchini caviar - step-by-step recipe

Squash caviar is a wonderful and tasty appetizer that can be eaten on its own (just with bread), used as an additive to vegetable and meat dishes, or eaten as a side dish.

Ingredients:

• 5 kg of young peeled zucchini
• 250g tomato paste (it’s better to take canned from the store rather than homemade);
• 300 ml refined oil;
• 2 tbsp. vinegar essence (the one that is 70%);
• 100g garlic;
• 0.5 l of water;
• 3 tbsp. salt;
• 2 chili peppers.

Preparation:

1. Peel the raw zucchini, remove the seeds and grind in a meat grinder (or blender), grind the pepper and mix the mass.
2. Mix water with tomato paste, and then pour into a saucepan with the zucchini-pepper mixture.
3. Pour refined oil into a saucepan with the zucchini mass, add sugar and salt, mix well and put on medium heat.
4. Simmer the vegetable mixture for about an hour and a half, stirring occasionally.
5. Peel three heads of garlic and chop.
6. When the mixture has been on the fire for 70-80 minutes, add garlic and vinegar, mix the whole mixture well, and cook for ten minutes.
7. Remove the pan from the stove, put it in jars and roll up the lids, turn it upside down and put it under the blanket.

Finger-licking zucchini - a very tasty preparation

Finger-licking zucchini is delicious and quite easy to prepare.

Ingredients:

• 3 kg of young peeled zucchini;
• 1 kg of bell pepper (preferably red) pepper;
• 0.5 kg of tomatoes;
• 1 tbsp. refined oil;
• 0.5 tbsp. (or more - to your taste) vinegar 9%;
• 1 tbsp. Sahara;
• 2 heads of garlic;
• 2 chili peppers;
• 2 tbsp. salt.

Preparation:

1. Chop the zucchini into large pieces (this is necessary so that the zucchini does not boil over during the process).
2. Puree the tomatoes and peppers with a blender or meat grinder, put them in a saucepan, pour in salt, sugar, pour in the oil, add chopped garlic (you can grind it in a meat grinder or blender together with tomatoes and peppers). The mixture must be mixed well.
3. Place the zucchini in a saucepan with the vegetable mixture, mix well, cover with a lid and place on medium heat.
4. When the mixture boils, you need to leave it on the stove for another twenty minutes (if the mixture boils too much, then you need to turn the heat down).
5. Then add the vinegar, mix, heat for two minutes and put into jars (pre-sterilized), then roll up.

Zucchini salad for the winter - step-by-step photo recipe

In cold weather, when it’s blowing outside and frost covers the windows with fancy patterns, you really want to see a fragrant piece of summer warmth on the table. Jams, compotes, cucumbers, tomatoes... what else can you pamper your family with? If your garden beds are full of zucchini, then you can prepare a spicy salad with tomato sauce.

Your mark:

Cooking time: 3 hours 0 minutes

Quantity: 3 servings

Ingredients

• Zucchini: 2 pcs. medium size
• Bow: 3 pcs.
• Carrots: 10 pcs. little ones
• Fresh dill: bunch
• Garlic: a few cloves
• Tomato sauce: 120 ml
• Salt: 1 tbsp. l.
• Water: 125 ml
• Vegetable oil: 2 tbsp. l..

Cooking instructions

Store jars of squash salad in a cool place.

The salad is so tasty that it doesn’t always survive until winter. Of course, this is a great addition to many summer dishes.

Zucchini salad in tomato sauce goes perfectly with boiled new potatoes. Serve it also with rice, pasta or buckwheat. The combination of such a spicy salad with meat would also be appropriate.

Korean zucchini for the winter - the best recipe

Spicy zucchini rolls pale in comparison to Korean zucchini; if you like spicy food, be sure to try it.

Ingredients:

• 1 kg. mature large zucchini;
• 1 tbsp. grated carrots;
• 1 tbsp. chopped onion rings;
• 1 tbsp. thinly sliced ​​bell pepper;
• 6-8 cloves of garlic;
• 0.5 tbsp. vinegar 9%;
• 3 tbsp. sugar (if you prefer sweeter, then with a slide);
• 10 g salt;
• Korean carrot spices (1.5 tbsp);
• a bunch of dill and parsley.

Preparation:

1. Grate the zucchini and place in a saucepan.
2. Then you need to add carrots, onions, peppers, chopped garlic, refined oil, sugar and salt, seasoning, chopped herbs and vinegar, mix everything and leave to rest for 4 hours.
3. Then mix again, put in sterilized jars and cover with lids, put the jars in a pan, pour water into the pan and bring to a boil.
4. The preparations need to be boiled in this way for 25 minutes (for 500-700 gram jars), after which we close the lids and set the jars to cool with the lids down.

A very simple recipe for preparing zucchini: minimum time, excellent results

Great recipe that's easy to make. This salad should be stored in the refrigerator.

Ingredients:

• 1 liter jar of chopped zucchini;
• 1 liter jar of chopped tomatoes;
• 1 liter jar of grated onions, carrots and garlic (the ratio is to your taste, no more than a head of garlic for this amount of vegetables);
• 0.5 tbsp. refined oil;
• 2 tsp salt;
• 2 tbsp. Sahara;
• 1 tsp vinegar 70%.

Mix all the products and simmer over medium heat for about an hour and a half (depending on the ripeness of the zucchini), and then place in sterilized jars and roll up. Cool with the bottom up, in a blanket.

Mother-in-law's tongue from zucchini - step-by-step detailed recipe

Everyone will like this spicy snack called “Mother-in-Law’s Tongue” - it’s very tasty.

We will need:

• 2 kg. mature large zucchini;
• 1 kg. sweet pepper;
• 1 tbsp. vegetable oil;
• 1 cup of sugar;
• 2 chili peppers;
• 1 head of garlic;
• 1 tsp salt;
• 1 kg. tomato ketchup;
• 1 tbsp. vinegar 70%;
• several bay leaves, a package of peppercorns.

Preparation:

1. Peppers and zucchini need to be washed, cleaned of tails and seeds and cut into large pieces into a saucepan.
2. The hot pepper should be cut into rings, mixed with garlic pressed through a special press and added to the vegetable mixture.
3. Then you need to put ketchup in a saucepan (if you like it spicier, you can use a spicy variety of ketchup), pour in oil and vinegar, add spices, salt and sugar.
4. Bring the mixture to a boil, reduce the heat and simmer for an hour.
5. The mixture should be poured into sterilized jars and rolled up.

Pickled zucchini - ideal preparation for the winter

The easiest way to prepare zucchini for the winter is to pickle it.

For the king of the table - pickled zucchini, we will need the following ingredients:

• 3 kg. young zucchini;
• half a head of garlic;
• 1 tbsp. salt;
• 1 tbsp. Sahara;
• 2 tbsp. vinegar 9%;
• 2 tbsp. vodka.

You can add leaves and roots that you usually add to cucumbers or tomatoes - this could be currant and raspberry leaves, dill, horseradish, parsley.

Preparation:

1. Zucchini must be cut into thin slices and placed in jars (it is best to take 500-700 gram jars).
2. Place a few cloves of garlic and a couple of peppercorns in each jar.
3. Boil water (2 liters), add salt, sugar and vinegar, stir and pour over the zucchini.
4. Then roll up the lids and leave to cool upside down (preferably in a blanket).

Adjika from zucchini - simple and tasty

Zucchini adjika can be prepared in less than an hour, but I warn you - it is a spicy and tasty appetizer.

Ingredients:

• 3 kg. young zucchini;
• 0.5 kg of sweet pepper;
• 0.5 kg carrots;
• 1 kg of tomatoes;
• 1 tbsp. refined oil;
• 2 tablespoons each of salt, sugar, red hot pepper and vinegar 9%.

Everything needs to be crushed in a convenient way (I prefer a blender), mixed with spices, oil, and cooked for forty minutes. Then add vinegar, cook for a couple of minutes and put into jars, close with lids and cover with a blanket.

Zucchini lecho recipe

Do you love zucchini lecho as much as I love it? If yes, then pay attention to the recipe!

Ingredients:

• 2 kg each of fleshy tomatoes, sweet bell peppers (tastier with yellow or red peppers, green ones give a sharp taste) and zucchini (if they are not too young, it is better to peel and remove the seeds).
• For the syrup you will need 0.5 cups of refined oil, apple cider vinegar and sugar, as well as 2 tbsp. salt.

These are the basic ingredients for classic lecho; if you want to diversify the taste, you can add pepper, garlic, dill and other spices.

All vegetables need to be cut into equal cubes, placed in a saucepan and cooked for 15 minutes after the start of boiling, and then add salt, sugar, oil and vinegar. The finished product is placed in jars (certainly after sterilization), sterilized for another 20 minutes, rolled up and turned over. Cool under the blanket.

Zucchini like milk mushrooms - step-by-step recipe

It’s very easy to surprise your family and guests with a new appetizer - prepare zucchini for milk mushrooms. Crispy, with a rich taste... mmm - this is a masterpiece!

Ingredients:

• 2 kg of any zucchini (if too large, cut thinner);
• 1 tbsp. l. sea ​​salt;
• 0.5 tbsp. pepper (ground or peas);
• 3 tbsp. Sahara;
• 3 tbsp. refined oil;
• 0.5 tbsp. vinegar 9%;
• garlic and dill to taste.

Preparation:

1. Vegetables need to be peeled and cut so that the pieces visually resemble chopped mushrooms.
2. Chop the garlic and dill, mix everything (including vinegar, oil and spices) and leave for several hours.
3. Sterilize jars and lids.
4. Place the zucchini with dill and garlic in jars, cover with lids and sterilize the jars by boiling for 10 minutes.
5. After this, the jars are rolled up, turned over and cooled. There is no need to cover with a blanket.

There are many recipes for pickled vegetables, but this recipe will surprise even experienced housewives.

Ingredients for a 0.5-0.7 l jar:

• 4 firm tomatoes;
• small young zucchini;
• half a sweet pepper;
• some carrots and garlic.

For the marinade you need 3 cloves of garlic, 1 tsp. mustard seeds, 3-5 peppercorns, 1 tbsp vinegar, salt and sugar to taste.

Preparation:

1. Vegetables need to be cut into pieces.
2. Place garlic, peppercorns and mustard on the bottom of a dry jar.
3. Then lay out layers of sweet peppers, carrots, zucchini and tomatoes.
4. To prepare the marinade, you need to boil 300 ml of water, add salt, sugar (about 2 tablespoons each or to your taste) and vinegar and pour the marinade over the vegetables.
5. Cover the jars with lids and sterilize for 10 minutes.
6. Then roll up the lids, turn the jars over and cover with a towel.

Zucchini with mayonnaise - a delicious winter recipe

If you want to cook zucchini with mayonnaise for the winter, then you need to decide what exactly you want to cook - mayonnaise can be added to almost any winter salad. Squash caviar with mayonnaise turns out very tasty.

Zucchini (about 3 kg) needs to be peeled and grated (or chopped in a meat grinder), mixed with a can of tomato paste (250 grams is enough), put the scrolled onions in a meat grinder (0.5 kg) and add a 250 gram pack of full-fat mayonnaise. Then you need to add 3 tbsp. sugar, 2 tbsp salt, a little pepper to your taste, and half a glass of vegetable oil.

The mixture should be simmered over low heat for about an hour, then add spices and cook for another hour. The jars need to be sterilized (in the way that is most convenient for you), the caviar should be laid out and covered with lids. Turn the jars upside down, cover with a blanket and cool for about a day.

Zucchini like pineapples - an original recipe for winter preparation

Do you like experiments? Try making compote from zucchini - tasty and sweet, and the zucchini in it look like pineapples. The recipe is very simple and even a novice housewife can make compote.

Ingredients:

• 1 medium zucchini (it is better to take one that is not too old - young zucchini is much more tender);
• 5-7 plums, if possible, cherry plum should be used;
• 1 faceted glass of granulated sugar;
• 1 liter jar of water;
• 1 tsp vinegar (it is safest to use 9% table vinegar);
• a couple of lemon slices.

Use my spice bouquet - a couple of allspice peas, 2 cloves, a couple of mint leaves (or half a teaspoon of dried mint), or make your own. You can try adding cardamom, orange zest and lemon balm.

What to do:

1. You need to prepare the zucchini for cooking - the zucchini needs to be thoroughly washed, peeled, seeds removed if necessary (you don’t have to remove them from young zucchini, the seeds are very soft), and then cut into rings - about a centimeter thick. If your zucchini has seen a lot in life, then it is better to cut it thinner.
2. Then wash the plum.
3. Place spices at the bottom of a liter jar (empty) - allspice, cloves, mint and vinegar.
4. We put water and sugar to boil, at this time we put zucchini, lemon and plum slices into a jar.
5. Fill with boiling syrup and set to sterilize for ten minutes (so that the water in the jars boils).
6. Then we seal it with airtight lids and wait a few days (at least).
7. Store canned food in a dark place (a pantry will do). Enjoy your health!

Spicy zucchini - photo recipe

The recipe for making spicy zucchini is very simple. For 1 kg of zucchini you will need:

• bay leaf – 5 medium leaves;
• allspice – 8 peas;
• horseradish leaves;
• parsley sprigs and dill umbrellas (for aroma);
• a few cloves of garlic;
• 2 hot peppers;
• for marinade: salt, granulated sugar and vinegar to taste

Yield: 4 half liter jars.

Cooking method

1. Wash the jars with soda and scald with boiling water along with the lids.

2. Cut the zucchini into half rings and transfer to a container.

3. Place horseradish leaves on the bottom of the jar, crumble an umbrella of dill and a few sprigs of parsley. Place a clove of garlic cut into several pieces and a couple of hot pepper rings.

4. Fill the jars with zucchini.

5. Boil water for the marinade: the proportion per liter of water is 100 grams of sugar and 50 grams of salt. Add bay leaf and allspice for flavor. After boiling, pour in vinegar.

6. Pour the prepared marinade over the zucchini, roll it up and cover it with a blanket. Leave the jars with the lids down for a day.

Perfect preparation without sterilization

A good housewife knows that winter zucchini preparations are an excellent alternative to complex salads and mushroom preparations, but preparing zucchini is much easier and they cost less. And if you cook zucchini without sterilization, then the entire preparation will take no more than half an hour.

Ingredients for 3 l:

• 1.5 kg of zucchini;
• 4 sprigs of parsley;
• 4 cloves of garlic;
• 3 tbsp. granulated sugar;
• 3 tbsp. l. fine salt;
• 6 tbsp. l. vinegar (take 9%);
• a couple of bay leaves and a few black peppercorns.

What to do:

1. Wash and cut the zucchini (it’s best into slices, but you can cut it the way you like), soak in water for three hours, then drain the water.
2. Then you need to prepare a three-liter jar - wash it, pour a little water (about 0.5-1 cm) into the bottom, and put it in the microwave. As a rule, two and three liter jars do not fit in a microwave oven in height, so you can put the jar on its side. Run the microwave for 2 minutes - the water in the jar will boil and disinfect it - this is a great option for sterilization. Pour out the remaining water - the jar will dry in a couple of seconds.
3. Next, you need to put parsley, bay leaf, garlic and peppercorns in a jar, and place the zucchini as tightly as possible.
4. Fill with boiling water, cover with a lid and let rest for about twenty to thirty minutes.
5. After this, drain the water from the jar into a saucepan, add salt and sugar to the water and boil again, then add vinegar and pour the brine back into the jar.
6. Immediately after this, you need to roll up the jar, turn it over and wrap it in a blanket (until it cools down).

Easy and tasty zucchini preparations for the winter! And for a “snack” there’s another video recipe.

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