What delicious things can you make from zucchini? Simple zucchini dishes

Most pleasing are raw salads and thinly sliced zucchini. This way all the enzymes are preserved in this juicy ingredient. The raw vegetable fits perfectly into both proper nutrition and a low-carb diet.

If you find it difficult to decide on zucchini dishes:

Start with the simplest ones. Click item No. 6 - high-speed zucchini cooking for every taste.

Quick navigation through the article:

Recipe No. 1. Bake the circles under a crust of cheese

The fattest dish in the review was included here thanks to the strong love for cheese crust among the men of the family.

For 2-4 servings you need:

Zucchini of any kind - 2 pcs. medium size
Hard cheese (Dutch, Parmesan) - 60-80 g (or ½ cup in small shavings)
Garlic - 2-3 cloves if desired
Salt, black pepper - to taste

*We don’t add salt, the saltiness of the cheese is enough.

How to cook.

Place the cheese in the freezer at superfrost for 5-7 minutes. Frozen cheese is easier to grate using a regular fine grater. We need just such shavings to carefully sprinkle the vegetables.

We wash, but do not clean, the zucchini. Cut them into circles no more than 1 cm thick.

Preheat the oven to 200-220 degrees Celsius.

Place the pieces on a baking sheet that has been greased with oil. You can use parchment paper or foil. Important! The laying is loose, with a small distance between the pieces.

If you like the aroma of garlic, crush a couple of cloves with a press and add just a little of the pulp to the vegetables. And the most convenient flavoring option is garlic salt or dried garlic powder. They are available in large supermarkets on the spice racks.

Now the most crucial moment is to carefully sprinkle with cheese shavings, without going beyond the vegetables. To do this, take the cheese with gentle pinches or use a teaspoon.

Place the zucchini in the preheated oven for 15-10 minutes. Our goal is melted cheese that will change color to golden light brown. We take the beauty out of the oven as soon as the cheese crust reaches the condition. Serve the savory mugs hot. The dish cannot be called low-calorie, but “nourishing, tasty and fast!” It suits him exactly!

Recipe No. 2. Bake spectacular boats with garlic

This is the perfect recipe to demonstrate with photos. It captivates with its beautiful simplicity and is easily transformed to suit any number of eaters.

Note!

The calorie and fat content of elegant baked halves is low:

No more than 130 kcal per serving(at the rate of 1 serving = 2 halves). You can also adjust the amount of oil for coating and adjust the seasonings to taste.

We plan medium-sized zucchini (up to 20 cm in length) individually - 1-2 pieces. per guest. Everything else is up to taste. We take larger garlic cloves, we will cut them crosswise. For the sauce, vegetable oil and half the amount of lemon juice. Don't forget some dry spices. It could be a mixture of peppers, colored paprika or curry.

Seasonings made from dry herbs are also suitable - Provençal or Italian herbs, the Slavic set of dill and parsley. The main thing is that you like the aroma.

How to cook quickly and tasty.

Following the illustrations, cut the zucchini in half, make cross cuts and place loosely on a baking sheet covered with foil. Cut the garlic into slices.

Beat the butter and lemon juice with a fork until finely suspended. Using a brush, spread the mixture on top of each half of the vegetables. Then crush with spices and add pieces of garlic.

Bake in a preheated oven (200 degrees Celsius) for about 30-40 minutes until the plates soften.

To make the zucchini cook faster, you can wrap them in foil for 15-20 minutes. We check the softness after 15 minutes of baking by pricking the boats with a fork.
If you like garlic, add an extra clove to the press and mix the garlic puree with oil and lemon juice.

Recipe No. 3. Zucchini with corn in 10 minutes

Slim - yes!

Again, a healthy and tasty example, with a minimum of calories and easy to regulate fats:

One serving of the recipe contains no more than 140 kcal.

For 4 servings we need:

Zucchini of any kind - 4 pcs. medium size
Corn (kernels) - 1 cup

*Anything will do: canned or frozen

Garlic - 2 cloves (cut into 4-6 pieces with a knife)
Oil for frying - 2 tbsp. spoons
Juice of 1 medium lemon
Salt and black pepper - to taste (1-2 pinches)
Fresh cilantro (or parsley) - 2 tbsp. spoons (finely chopped)
Parmesan (or other hard cheese) - 2 tbsp. spoons (three small)

Spices with Italian accent (dry herbs):

Basil - ¼ teaspoon
Oregano (or oregano) - ¼ teaspoon
Thyme (or thyme) - ¼ teaspoon

How to cook.

We cut the zucchini lengthwise into 4 parts, and then crosswise to get quarters from the rings. Thickness up to 1 cm. The ideal size for the recipe is clearly shown in the photo below.

If we chose not thin zucchini, but thick regular zucchini, we can cut the vegetable in half lengthwise, and then each half into three strips. Cut the resulting 6 strips crosswise in 1 cm increments.

Heat the oil in a deep, wide frying pan over medium heat. Add chopped garlic. Stirring, heat for 1 minute. If you don't like fried garlic, you can remove it after a minute.

Add chopped zucchini, corn and three dry spices to fry. Stir constantly and fry for 4-6 minutes until the zucchini begins to soften. Our goal is for the vegetables to have an al dente texture, when the pieces are still firm but easy to chew.

At the end of frying, pour in lemon juice, add chopped cilantro, salt, pepper, mix and remove from heat. Sprinkle with cheese shavings and serve.

Secrets of a unique fast dish:

Making a low-calorie recipe extremely easy= no cheese. But you can add pieces of bell pepper. Cut them into cubes, 1.5 times smaller than the leading vegetable.
For lovers of elastic vegetables, we enlarge the cuts. The bell pepper can be cut into thin strips, then it is better to fry it first - 1 minute before the zucchini and corn.

Recipe No. 4. Zucchini fritters

The recipe, proven over generations, won’t take much time. Even a bachelor can do it quickly, armed with a regular grater. The process is described in the perfect video. Everything is concise (2 minutes!), there are important close-ups and the author has a good presentation.

We need:

Zucchini (or regular zucchini) - about 800 g (2 large pieces)
Flour - 60-80 g
Eggs - 2-3 pcs.
Garlic - 2-3 cloves
Salt - ½ teaspoon
Greens to taste - 1 medium bunch

Recipe No. 5. Zucchini cream soup

For 4-5 servings we need the simplest ingredients:

Zucchini (or regular zucchini) 1-1.5 kg or 5-7 pcs. medium size (+/-20 cm in length)
Fresh dill - 1 medium bunch
White onion - 1 medium onion
Vegetable oil - 2 tbsp. spoons
Butter - 30-50 grams

*Both oils can be adjusted to suit your needs based on calories

Water (boiling water) - 0.5 cups + 3-5 tablespoons
Cream (10% fat) - 200 ml
Salt and black pepper - to taste

How to cook.

We clean the zucchini and cut off the tails. Cut into small cubes: lengthwise in half, again lengthwise into 2 parts each half and crosswise into cubes. Coarsely chop the dill.

Heat the oil in a deep large frying pan. First, pour in the vegetable oil, then add the creamy one and wait until it melts, stirring.

Cut the onion into small cubes and fry in oil until translucent. This will take 2-3 minutes over medium heat. Don't forget to stir so it doesn't burn.

Add zucchini cubes. Fry the vegetables and onions for 5 minutes over low heat, stirring occasionally.

Add dill and simmer for another 2 minutes. Now pour in half a glass of boiling water and simmer for another 7-10 minutes over medium heat. Stir from time to time! If the water boils away quickly, you can add more boiling water (2-3 tablespoons).

Pour in the cream, stir and leave to simmer for another 2 minutes.

Remove from heat, let cool slightly and transfer the mixture to a blender. To make the device easier to operate, you can add a little water (about 80-150 ml). Puree the mixture until smooth.

We evaluate the soup for comfortable texture. If it turns out thick, you can dilute it a little with water. Add hot water 1-2 tablespoons at a time, stir and taste. You can also adjust salt and pepper to taste or add your favorite spices.

Serve beautifully with a leaf of greenery and croutons. Those on a bread-free diet may want to reduce the butter in the recipe. You can add a little coarse nut crumb or 2-3 walnut butterflies to the serving.

An ideal first course without potatoes and extra carbohydrates. Bon appetit!

The soup is magical! Proven by Science

1 serving contains no more than 250 kcal. Soup is ideal for dieting. This dish is best eaten in the evening to get rid of nighttime hunger pangs. It has been scientifically proven that food in the form of puree envelops the walls of the stomach and stays in it longer.

Quick, tasty, dietary wise and very easy to prepare. With an eye on slimness and health, this recipe can be placed on the winning pedestal with the proud title “Hurry to try!”

The simplest ideas: 10 more dishes, 8 of them dietary

To make our hero a noticeable participant in the meal, use basic but tasty dishes from classical and non-traditional cooking.

Simply fry in a pan for up to 30 minutes

To do this, cut each vegetable into rings or plates. Thickness - about 1 cm, fry in a heated frying pan. You can roll it in flour or breadcrumbs (more calories, but a crispier crust).

Avoiding excessive calories, grease the pan with oil using a piece of gauze or try frying without oil on a non-stick coating. In this dietary method, do not forget to wash off the carbon deposits from the pan after each batch - with a sponge.

The classic is as simple as “twice two”: zucchini, curd mass with garlic, tomato and a generous head of chopped herbs. Bon appetite!

Prepare bean stew in half an hour

We often stew bell peppers, zucchini and add porcini mushrooms sautéed with onions. At the very end, sprinkle with fresh herbs. Sometimes we don’t skimp on carrots and onions or take several types of leading vegetables - regular, zucchini and yellow.

A more high-calorie option with complex carbohydrates is also nice - with beans, peas, corn.

Know-how about beans in a healthy menu!

Preparing beans for future use in the freezer is a lifesaver in our kitchen. In the evening, pour a lot of beans with cold water (2-3 parts water to 1 part beans). Let it boil and keep on fire for 3-5 minutes. Turn off the heat and leave it covered (!) until the morning.

The next day, drain the water. Together with it, the product leaves 90% of gas-forming harmful substances. It remains to cook the beans until soft. In a multicooker on the “Baking” mode, this will take 40-50 minutes. On the stove over medium heat in plenty of water - about 1 hour.

Place the finished beans in a colander and let them cool. We put it into bags. We form in portions according to the average quantity for frequent recipes in the family menu. We send the portioned packaging to be frozen in superfrost mode. This way, at one time, we get many servings of beans for stews, sautés and soups. What's remarkable is as harmless to digestion as possible, even for baby food.

Diversify your steamed vegetables in 10 minutes

We love you very much dietary combination of the main character with carrots and 1-3 types of cabbage(broccoli, cauliflower, Brussels sprouts). We cut the zucchini a little larger than the cabbage. These are usually quarters or halves of thick rings. The thinnest cut is for carrots. Let the vegetable mixture steam in the slow cooker for no more than 10-12 minutes. Serve with a variety of sauces.

Light mayonnaise and dill. Or the ideal vitamin option is to sprinkle the dish with finely chopped herbs (2-3 types), nut crumbs and season with olive oil.
Another non-trivial sauce for those who care about their health and figure. Add garlic gruel, a handful of your favorite seeds and unexpected herbs (fresh rosemary, sage, wild garlic) to natural yogurt.

Fry the zucchini noodles for 10 minutes

Luxurious reception for a new sound - peel off the zucchini with a vegetable peeler thin plates and quickly fry them in a frying pan. Don't skimp on your favorite seasonings and try different vegetables side by side. Root vegetables are best, of which there should not be a lot. But wet neighbors are not suitable, incl. tomatoes.

In our opinion, the recipe tastes best with carrots. You need to grind it into thin strips. A Berner grater or a sharp knife will help.

We need:

Young zucchini - 2 pcs.
Garlic - 1-2 cloves
Carrots - optional
Fresh favorite greens
Salt, pepper, spices - to taste
Oil for frying - up to 2 tbsp. spoons

Let's prepare the vegetables.

Grind the carrots into thin strips. We cut the main characters in half lengthwise. Carefully plan the plates, similar to wide homemade noodles. There should be some sandpaper on one side of the plate. Finely chop the greens and press the garlic through a press.

Fry in Asian style.

Heat the oil in a frying pan. Place the strips and fry for 1.5 minutes. Add carrots, stir for another 1 minute. Salt, season, add garlic and chopped herbs and mix. Turn off the heat, cover with a lid and let stand for 1-2 minutes. Voila! A completely independent dish or a beautiful and quick side dish.

Use raw squash noodles

If you have a noodle cutter for vegetables, this is a matter of a couple of minutes.

Discover the world of healthy zucchini recipes!

You can try a lot of ultra-fast and mega-tasty recipes with zucchini noodles. With unusual cuts, the lion's share of success comes from a savory sauce and healthy minimalism.

For example, light summer salad with honey-garlic sauce- in the video below. Ingredients:

Zucchini, tomatoes, honey, garlic, butter, herbs and a little dexterity when slicing the main character.
Calorie content of 1 serving is up to 150 kcal.

Please note that the girl does without a noodle cutter, including showing how to use a Berner grater. Her advice is 100% practical, we checked. There would be desire and a little patience.

Marinate ultra-thin slices in just 2 hours

We have already described this rare quick option in a series of long dishes with marinade (link below the article).

Just 2 hours for soaking - and you can conquer the hearts of gourmets, even those who are on a diet! The reason for the success is the already mentioned cutting into the thinnest plates. All you need is a vegetable peeler (peeler), a minimum of fat and sugar and a maximum of aromas.

And that is not all! Below the article you will find:

Snack rolls that are so delicious to fill in different ways;
Nearby are baked vegetable mixes, where our hero is again at the head.

We hope you found the selection of our favorite recipes with photos appetizing. We tried to give a detailed answer to the question about zucchini dishes that can be prepared quickly and tasty.

We covered the dietary side of the issue according to personal tastes. In the summer we indulge a lot in raw vegetables. We like to stew and bake without overloading with oil. Vegetables provide us with few calories when combined with fiber and vitamins. Healthy, tasty and no fuss!

There are countless zucchini recipes. This product is so versatile that you can use it to prepare various snacks, full meals or light salads. And all this will give you a lot of vitamins and pleasure while eating. Choose your favorite recipe and start creating! 🙂

Preparation:

The recipe is too simple, but the zucchini turns out very tasty. Cut the young vegetables into slices, add a little salt and let stand for 10 minutes. Then there are two options. You can fry it by rolling it in flour and shaking it thoroughly so that the zucchini does not stick to the pan. But now, in times of high technology, there are frying pans with a special coating.

Garlic sauce:

Frankly speaking, she always adjusts to the amount of zucchini, so there will not be the most accurate recipe.

For two medium zucchini I take 3 large cloves of garlic. I chop it finely and throw it into a mortar (you can also grate it on a fine grater or grind the chopped cubes with the flat of a knife).
In a mortar I add a pinch of salt, a pinch of ground black pepper, 1 teaspoon of vinegar, 1 tsp. without a mountain of sugar. And I grind everything thoroughly until smooth. I taste and add salt, vinegar or sugar to taste.
Fry the zucchini in a small amount of vegetable oil until golden brown.
I remove it from the pan and immediately put a third to a quarter teaspoon of gravy on each hot circle and spread it all over the circle.
I place the next fried zucchini on top and grease it in the same way. You can sprinkle with finely chopped dill.

Ingredients:

2 – 3 young zucchini
300 g of meat (can be used in any way - pork, beef, mixed minced meat, chicken and even fish)
1 onion
1 – 2 slices of white bread (optional)
1 egg
salt, pepper, garlic (optional)

For the batter:

flour – 2 tablespoons
1 – 2 chicken eggs
2 – 3 teaspoons milk
salt pepper

Preparation:

Cut the zucchini into circles 1.5 - 2 cm thick. If necessary, cut off the peel (if the peel is young and thin, you don’t have to cut it).
Cut out the centers. If desired, they can be used to prepare minced meat - just remove the seeds and roll with meat and onions.
Any minced cutlet is suitable for the filling. You can cook it according to any of your recipes, or you can, for example, like this. Soak white bread in milk and then squeeze out. Grind the meat, onions and bread into minced meat in a meat grinder. Beat in the egg, add salt, pepper and mix everything well until smooth, and then beat so that the minced meat comes together into a single lump.
Cover the finished minced meat and place it in the refrigerator to steep for 30–40 minutes. If you don’t have time, you can cook right away.
Fill the centers of the zucchini circles with minced meat. Compact.
For the batter, beat the eggs with a little milk, salt and pepper. Roll each circle in flour. Dip into egg mixture.
Fry in heated vegetable oil until golden brown and cooked through.
Since the zucchini is filled with raw meat, fry over medium heat to give it time to cook. After frying, it is advisable to cut one of the zucchini and check the filling. If it is damp, you can bring it to full readiness in the oven, microwave, or put all the fried zucchini in a frying pan and simmer a little over low heat under the lid.

Ingredients for the egg mixture:

3 eggs
3 tablespoons milk
1 tablespoon sour cream (or mayonnaise)
1 tablespoon flour
50 g cheese (grated)
salt, pepper, a dash of curry

Preparation:

Cut the zucchini into thin rings and place in a greased form like a fan.
Place the onion finely on top of the zucchini and pour over the egg mixture.
Bake at 200 for 25 minutes (until golden brown). Cool, cut.

Fried zucchini appetizer is very popular and loved by many. The very appetizing appearance of this snack allows us to decorate even a festive table with it, not to mention everyday life. To prepare it, it is better to use young zucchini without large seeds.

Ingredients:

1 medium zucchini (makes about 15 rings)
tomatoes 2 pcs
carrots 1 pc (130 g)
hard cheese 130 g
garlic to taste
mayonnaise
greenery

Preparation:

Cut the zucchini into rings, add salt and leave for 10 minutes
Cut the tomatoes into rings.
Drain the zucchini, roll in flour and fry on both sides until golden brown.
Grate carrots and cheese on a fine grater.
Mix cheese with carrots, squeeze out garlic, mix with mayonnaise.
Place the fried zucchini on a plate, top with tomato and cheese and carrot salad. The appetizer is ready. All that remains is to decorate it with greenery.

5. Superb zucchini rolls with chicken

Ingredients:

young zucchini (or zucchini) - 2 pcs.
chicken breast fillet - 1 pc.
garlic - 2 cloves
hard cheese - 50 g
ready-made paprika sauce (not spicy)
a few basil leaves
salt, ground black pepper
olive oil

Preparation:

Wash the zucchini and cut into strips of approximately 0.5 cm.
Line a baking tray with baking paper, lay out the zucchini, grease with a little olive oil and salt. Place in an oven preheated to 180 degrees for 5-7 minutes so that the zucchini becomes softer and curls better.
Cut the chicken fillet into thin longitudinal strips, beat a little, add salt and pepper.
Add garlic, stir and leave to marinate a little.
Place strips of chicken meat on the prepared zucchini, sprinkle with cheese, basil, and add a little sauce.
Roll up zucchini rolls with chicken meat, pin them with skewers and bake at 180 degrees for 25 minutes.
Zucchini rolls with chicken are ready.

To prepare this preparation for the winter, it is advisable to use only strong and young zucchini. There is no need to peel them, and if you cut the zucchini into strips, then cut the other vegetables present in this appetizer into strips as well. If you cut the zucchini into circles, then cut everything into circles too. It turns out more beautiful this way. Although, in principle, this is a matter of taste for each housewife.

It will be convenient and beautiful if you use a Korean carrot grater. Be sure to chop and mix all the vegetables for Korean zucchini and let them sit so that the marinade fills each piece with the unique aroma of Korean cuisine. A tasty and spicy snack, smelling of spices and herbs, will make your table much more appetizing in winter. Even with ordinary potatoes, such Korean-style zucchini will be “grabbed by both cheeks.”

Ingredients:

young strong zucchini - 2.5 kg.
onions – 0.5 kg.
carrots – 0.5 kg.
sweet pepper – 5 medium
garlic – 200 g.
various greens (dill, cilantro, celery, parsley) - as much as you want

For the marinade:

vegetable oil – 1 cup
sugar – 1 glass
vinegar 9% - 150 ml.
salt - 2 tablespoons tbsp.
Korean carrot seasoning – 2 packs

Preparation:

To prepare the marinade, simply mix the ingredients.
Grate the zucchini and carrots on a Korean carrot grater or cut into thin strips - as you like. You can also cut the vegetables into small circles.
Chop the sweet peppers and onions as you like.
Mix chopped garlic and finely chopped herbs with all the vegetables.
Pour our dish with the pre-prepared marinade, mix again and let it brew for 3-4 hours.
After this time, put the snack in clean, dry jars and sterilize: liter jars for half an hour, half-liter jars for 15 minutes. All.
Roll up and let cool without turning the cans over. You can store Korean-style zucchini both in the pantry and in the cellar - they are not “picky”.

Ingredients:

400 grams of zucchini
100 grams of cheese
2 eggs
100 grams of sour cream
0.5 teaspoon of slaked soda
150 grams of flour
greenery
0.5 teaspoon salt
pepper

Preparation:

Grate the zucchini and squeeze thoroughly.
Chop or grate the cheese very finely, chop the herbs.
Mix soda with sour cream, leave for 5 minutes, add eggs, salt, pepper, beat with a fork, add flour, mix.
Then put cheese, zucchini and herbs there, mix and pour into a small-diameter mold (grease).
Bake for 40-50 minutes at 180 degrees.

Ingredients:

2 young zucchini (about 400 g)
1 cup sifted flour
3 eggs
1 tsp baking powder
tomato
dill greens
raises oil

Preparation:

Grate the zucchini on a coarse grater, add eggs, herbs, flour, mix and add salt.
Generously grease the mold with vegetable oil, lay out the mixture, top with tomatoes and brush everything with yolk.
Place in an oven preheated to 180 degrees and bake until done (about 30 minutes).
Then sprinkle with cheese and place in the oven for another five minutes.

Ingredients:

4 small zucchini
2 eggs
200 g mayonnaise
100 grams of cheese
2 large carrots
2 onions
garlic, salt. pepper - to taste
flour in the amount required to bring it to a dough consistency like for pancakes
2 tomatoes

Preparation:

Wash and peel the zucchini.
Grate on a coarse grater, add salt and pepper and let stand for a while until the zucchini releases its juice.
Then squeeze them out, add eggs and flour.
Fry the cakes in a heated frying pan with a small addition of vegetable matter. oils

Filling:

Finely chop the onion, grate the carrots on a coarse grater. Fry until soft.
In a separate bowl, mix mayonnaise with garlic and dill.
Grate the cheese in advance.
Cut the tomatoes into thin slices. They can also be used to layer the cake.
While the next cake is being fried, we spread a layer of mayonnaise with garlic and herbs on the finished one, lay out the filling of onions and carrots, lay out the tomato slices, and sprinkle with grated cheese.
Next you need to cover with the prepared hot cake. Repeat this with each layer. The cheese melts from the freshly baked crust and holds the cake together.

Ingredients:

zucchini - 2-3 pcs. medium size, approximately 300 g
egg - 1 pc.
garlic - 3-4 cloves
flour - approximately 100 g
salt - to taste
vegetable oil - for frying

Preparation:

We grate the zucchini along with the peel (since the zucchini is young and their peel is very thin).
There is a lot of water in zucchini, so squeeze out excess liquid, otherwise the pancakes will spread and you will have to add extra flour.
Squeeze the garlic (it gives the dish a special taste and aroma).
Beat in one egg and add salt to taste. If after this there is still excess liquid, carefully drain it too.
Add flour and stir to form a pancake-like dough – thick.
Place the pancakes with a spoon into a heated frying pan with vegetable oil, lightly press them down and fry until golden brown on both sides.
We serve pancakes, decorated with fresh dill, with sour cream. They can be eaten either warm or cooled.

Bon appetit!

If you find it difficult to decide on zucchini dishes:

Start with the simplest ones. Click item No. 6 - high-speed zucchini cooking for every taste.

Quick navigation through the article:

Recipe No. 1. Bake the circles under a crust of cheese

The fattest dish in the review was included here thanks to the strong love for cheese crust among the men of the family.

For 2-4 servings you need:

Zucchini of any kind - 2 pcs. medium size
Hard cheese (Dutch, Parmesan) - 60-80 g (or ½ cup in small shavings)
Garlic - 2-3 cloves if desired
Salt, black pepper - to taste

*We don’t add salt, the saltiness of the cheese is enough.

How to cook.

Place the cheese in the freezer at superfrost for 5-7 minutes. Frozen cheese is easier to grate using a regular fine grater. We need just such shavings to carefully sprinkle the vegetables.

We wash, but do not clean, the zucchini. Cut them into circles no more than 1 cm thick.

Preheat the oven to 200-220 degrees Celsius.

Place the pieces on a baking sheet that has been greased with oil. You can use parchment paper or foil. Important! The laying is loose, with a small distance between the pieces.

If you like the aroma of garlic, crush a couple of cloves with a press and add just a little of the pulp to the vegetables. And the most convenient flavoring option is garlic salt or dried garlic powder. They are available in large supermarkets on the spice racks.

Now the most crucial moment is to carefully sprinkle with cheese shavings, without going beyond the vegetables. To do this, take the cheese with gentle pinches or use a teaspoon.

Recipe No. 2. Bake spectacular boats with garlic

This is the perfect recipe to demonstrate with photos. It captivates with its beautiful simplicity and is easily transformed to suit any number of eaters.

Note!

The calorie and fat content of elegant baked halves is low:

No more than 130 kcal per serving(at the rate of 1 serving = 2 halves). You can also adjust the amount of oil for coating and adjust the seasonings to taste.

Seasonings made from dry herbs are also suitable - Provençal or Italian herbs, the Slavic set of dill and parsley. The main thing is that you like the aroma.

How to cook quickly and tasty.

Following the illustrations, cut the zucchini in half, make cross cuts and place loosely on a baking sheet covered with foil. Cut the garlic into slices.

Beat the butter and lemon juice with a fork until finely suspended. Using a brush, spread the mixture on top of each half of the vegetables. Then crush with spices and add pieces of garlic.

Bake in a preheated oven (200 degrees Celsius) for about 30-40 minutes until the plates soften.

To make the zucchini cook faster, you can wrap them in foil for 15-20 minutes. We check the softness after 15 minutes of baking by pricking the boats with a fork.
If you like garlic, add an extra clove to the press and mix the garlic puree with oil and lemon juice.

Recipe No. 3. Zucchini with corn in 10 minutes

Slim - yes!

Again, a healthy and tasty example, with a minimum of calories and easy to regulate fats:

One serving of the recipe contains no more than 140 kcal.

For 4 servings we need:

Zucchini of any kind - 4 pcs. medium size
Corn (kernels) - 1 cup

*Anything will do: canned or frozen

Garlic - 2 cloves (cut into 4-6 pieces with a knife)
Oil for frying - 2 tbsp. spoons
Juice of 1 medium lemon
Salt and black pepper - to taste (1-2 pinches)
Fresh cilantro (or parsley) - 2 tbsp. spoons (finely chopped)
Parmesan (or other hard cheese) - 2 tbsp. spoons (three small)

Spices with Italian accent (dry herbs):

Basil - ¼ teaspoon
Oregano (or oregano) - ¼ teaspoon
Thyme (or thyme) - ¼ teaspoon

How to cook.

We cut the zucchini lengthwise into 4 parts, and then crosswise to get quarters from the rings. Thickness up to 1 cm. The ideal size for the recipe is clearly shown in the photo below.

If we chose not thin zucchini, but thick regular zucchini, we can cut the vegetable in half lengthwise, and then each half into three strips. Cut the resulting 6 strips crosswise in 1 cm increments.

Heat the oil in a deep, wide frying pan over medium heat. Add chopped garlic. Stirring, heat for 1 minute. If you don't like fried garlic, you can remove it after a minute.

At the end of frying, pour in lemon juice, add chopped cilantro, salt, pepper, mix and remove from heat. Sprinkle with cheese shavings and serve.

Secrets of a unique fast dish:

Making a low-calorie recipe extremely easy= no cheese. But you can add pieces of bell pepper. Cut them into cubes, 1.5 times smaller than the leading vegetable.
For lovers of elastic vegetables, we enlarge the cuts. The bell pepper can be cut into thin strips, then it is better to fry it first - 1 minute before the zucchini and corn.

Recipe No. 4. Zucchini fritters

We need:

Zucchini (or regular zucchini) - about 800 g (2 large pieces)
Flour - 60-80 g
Eggs - 2-3 pcs.
Garlic - 2-3 cloves
Salt - ½ teaspoon
Greens to taste - 1 medium bunch

Recipe No. 5. Zucchini cream soup

For 4-5 servings we need the simplest ingredients:

Zucchini (or regular zucchini) 1-1.5 kg or 5-7 pcs. medium size (+/-20 cm in length)
Fresh dill - 1 medium bunch
White onion - 1 medium onion
Vegetable oil - 2 tbsp. spoons
Butter - 30-50 grams

*Both oils can be adjusted to suit your needs based on calories

Water (boiling water) - 0.5 cups + 3-5 tablespoons
Cream (10% fat) - 200 ml
Salt and black pepper - to taste

How to cook.

We clean the zucchini and cut off the tails. Cut into small cubes: lengthwise in half, again lengthwise into 2 parts each half and crosswise into cubes. Coarsely chop the dill.

Heat the oil in a deep large frying pan. First, pour in the vegetable oil, then add the creamy one and wait until it melts, stirring.

Cut the onion into small cubes and fry in oil until translucent. This will take 2-3 minutes over medium heat. Don't forget to stir so it doesn't burn.

Add zucchini cubes. Fry the vegetables and onions for 5 minutes over low heat, stirring occasionally.

Pour in the cream, stir and leave to simmer for another 2 minutes.

Remove from heat, let cool slightly and transfer the mixture to a blender. To make the device easier to operate, you can add a little water (about 80-150 ml). Puree the mixture until smooth.

An ideal first course without potatoes and extra carbohydrates. Bon appetit!

The soup is magical! Proven by Science

Quick, tasty, dietary wise and very easy to prepare. With an eye on slimness and health, this recipe can be placed on the winning pedestal with the proud title “Hurry to try!”

The simplest ideas: 10 more dishes, 8 of them dietary

To make our hero a noticeable participant in the meal, use basic but tasty dishes from classical and non-traditional cooking.

Simply fry in a pan for up to 30 minutes

To do this, cut each vegetable into rings or plates. Thickness - about 1 cm, fry in a heated frying pan. You can roll it in flour or breadcrumbs (more calories, but a crispier crust).

The classic is as simple as “twice two”: zucchini, curd mass with garlic, tomato and a generous head of chopped herbs. Bon appetite!

Prepare bean stew in half an hour

A more high-calorie option with complex carbohydrates is also nice - with beans, peas, corn.

Know-how about beans in a healthy menu!

Diversify your steamed vegetables in 10 minutes

Light mayonnaise and dill. Or the ideal vitamin option is to sprinkle the dish with finely chopped herbs (2-3 types), nut crumbs and season with olive oil.
Another non-trivial sauce for those who care about their health and figure. Add garlic gruel, a handful of your favorite seeds and unexpected herbs (fresh rosemary, sage, wild garlic) to natural yogurt.

Fry the zucchini noodles for 10 minutes

In our opinion, the recipe tastes best with carrots. You need to grind it into thin strips. A Berner grater or a sharp knife will help.

We need:

Young zucchini - 2 pcs.
Garlic - 1-2 cloves
Carrots - optional
Fresh favorite greens
Salt, pepper, spices - to taste
Oil for frying - up to 2 tbsp. spoons

Let's prepare the vegetables.

Fry in Asian style.

Use raw squash noodles

If you have a noodle cutter for vegetables, this is a matter of a couple of minutes.

Discover the world of healthy zucchini recipes!

You can try a lot of ultra-fast and mega-tasty recipes with zucchini noodles. With unusual cuts, the lion's share of success comes from a savory sauce and healthy minimalism.

For example, light summer salad with honey-garlic sauce- in the video below. Ingredients:

Zucchini, tomatoes, honey, garlic, butter, herbs and a little dexterity when slicing the main character.
Calorie content of 1 serving is up to 150 kcal.

Please note that the girl does without a noodle cutter, including showing how to use a Berner grater. Her advice is 100% practical, we checked. There would be desire and a little patience.

Marinate ultra-thin slices in just 2 hours

We have already described this rare quick option in a series of long dishes with marinade (link below the article).

And that is not all! Below the article you will find:

Snack rolls that are so delicious to fill in different ways;
Nearby are baked vegetable mixes, where our hero is again at the head.

We hope you found the selection of our favorite recipes with photos appetizing. We tried to give a detailed answer to the question about zucchini dishes that can be prepared quickly and tasty.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Thanks to its neutral taste, which allows it to be combined with any ingredients, zucchini has earned the love of many housewives. Zucchini dishes turn out tasty and healthy, because vegetables contain fats, proteins, organic acids, copper, calcium, potassium, and phosphorus. Thanks to this, zucchini is well and easily digested, while removing excess cholesterol and toxins from the body along with liquid. Zucchini is fried, boiled, baked, grilled, and produces many magnificent dishes worthy of the attention of true gourmets.

Quick and tasty zucchini recipes with photos

In August, zucchini is the most popular product from the garden, so many housewives are wondering: what to cook quickly and tasty from it? This vegetable makes it possible to make a lot of interesting dishes in cooking. This universal product allows you to bake muffins, puddings with apples, oranges, dried fruits in dough, and chocolate cakes. You will find the recipes below, where you will find both side dishes and appetizers, as well as soups. Zucchini dishes saturate the body with fiber and other beneficial substances, so they deserve to be on your table.

Squash caviar with garlic in a slow cooker

The most popular dish that you can quickly and deliciously prepare from zucchini is caviar. A tasty, appetizing snack, served for breakfast, lunch and dinner for children and adults, will delight the family. The classic recipe for the dish was created during the Soviet Union, when caviar was the number one dish on any table due to its availability and cheapness. To properly prepare the dish we will need:

carrots – 2 pcs. medium size;
zucchini – 1.35 kg;
garlic – 5 cloves;
onions – 2 pcs. medium size;
grated tomatoes – 1/3 cup;
bay leaf – 2 pcs.;
sugar – 1 tsp;
olive oil – 2 tbsp;
cayenne pepper – 0.5 tsp;

Step-by-step preparation:

Wash the zucchini, chop it on a grater, and transfer it to a bowl. Sprinkle them with salt, mix, and leave for 20 minutes. This is necessary so that the salt draws out the juices from the vegetable. After the specified time, squeeze out the zucchini.
Mix zucchini, chopped onion, and carrots in a bowl. Pour oil into the multicooker bowl. It is necessary to fry for 15-25 minutes until the vegetables are soft.
Add grated tomatoes, sugar, salt, pepper, garlic, bay leaf to the vegetables. Turn on the multicooker in simmer mode for 40 minutes.
Let the stewed vegetables cool slightly, and use a blender to puree them to the consistency you like. The caviar is ready.

Pancakes

The next dish that is quickly and deliciously prepared from zucchini is pancakes. This is a simple appetizer that you can add to any meal. To prepare it, you will need only two ingredients, and for serving, use lemon-yogurt sauce, which perfectly complements and enriches the taste of the pancakes. We will need:

potatoes – 500 g;
vegetable oil – 3 tbsp. l.;
zucchini – 500 g;
salt, ground black pepper - to taste;
natural yogurt without additives – 1 glass;
lemon juice – 1 tbsp;
chopped dill – 1 tbsp;
garlic – 1 clove.

Step-by-step preparation:

Peel the potatoes and zucchini and chop them on a grater. Transfer to a large bowl, add salt to taste, and leave for five minutes. During this time, the moisture will come out, then transfer the vegetables to a colander, squeeze with your hand, and pepper. Mix all ingredients for the sauce in a small ceramic bowl: yogurt, dill, crushed garlic, lemon juice.
Place a frying pan over moderate heat and heat the vegetable oil. Spoon the vegetable mixture into the hot frying pan and fry for five minutes on each side. Serve pancakes with sauce.

Vegetables baked in the oven with cheese and chicken

Casserole is a great, flavorful dish that you can make from zucchini quickly and deliciously. Its beauty is that it does not take much effort or time to prepare, and the result is satisfying. We will need:

garlic – 3 cloves;
chopped basil - 0.25 cups;
zucchini – 4 pcs.;
chicken breasts – 600 g;
dry Italian herbs – 1 tbsp;
bread crumbs - 1 cup;
melted butter – 6 tbsp;
grated mozzarella cheese – 250 g.

How to bake vegetables? Step-by-step preparation:

Preheat the oven to 200 degrees.
Chop the zucchini, red bell pepper, garlic, basil and place in a bowl. Cut the chicken breasts into cubes and add to the vegetables. Add dried Italian herbs, melted butter and bread crumbs. Mix thoroughly.
Transfer the contents of the bowl into a baking dish.
Bake for half an hour. After this time, sprinkle grated cheese on top of the casserole. Return the pan to the oven and cook for another 15 minutes until the cheese is fully cooked and melted.

Rolls with minced meat in the microwave

Thin slices of zucchini stuffed with meat and broccoli, baked in an incomparable sauce, seasoned with garlic, onions, cheese, roasted peppers - a hearty, tasty, aromatic dish. The recipe cannot be called simple, because to prepare zucchini rolls, you will have to spend a little effort and time. But rest assured that the result is worth it. We will need:

zucchini – 4 pcs.;
tomato sauce - 2 cups;
cream – 0.5 cups;
cream cheese – 120 g;
red sweet pepper – 1 pc.;
red onion – 0.5 pcs.;
garlic – 2 cloves;
chopped parsley - 1 tbsp;
boiled broccoli – 350 g;
minced meat (pork, beef, poultry) – 600 g;
grated mozzarella cheese - 1.25 cups;
grated cheddar cheese - cups.

Step-by-step preparation:

Cut the zucchini lengthwise into 6 mm thick slices. Place the slices on a wire rack, sprinkle salt on each side, and leave for half an hour to release excess moisture. This will make the vegetables more pliable and you can quickly roll them into rolls.
Grease the baking dish with oil. Cut the bell pepper into cubes and fry it in a frying pan until soft. Pour tomato sauce and a quarter cup of cream into the bottom of the mold.
Melt a glass of grated mozzarella cheese in the microwave for 20 seconds. Mix it with the remaining cream. Add minced meat, chopped cooked broccoli, grated cheddar, chopped garlic, parsley, pepper, cream cheese. Salt and pepper the mixture to taste. This is the filling.
Pat the zucchini slices with paper towels to remove excess moisture. Place 2 tablespoons of filling on each slice and carefully roll up the rolls.
Transfer the rolls to the pan, cover with foil, and bake for 25 minutes.
Remove the foil, sprinkle with the remaining mozzarella, and bake without foil for 25 minutes or more until the top is golden brown.

Cream soup with squash and cabbage

The next great dish that you can quickly and deliciously is creamy soup. This is a tender, creamy, light first dish that can be consumed by people aimed at losing weight, those suffering from pancreatitis, liver ailments, and diabetics. Adding celery gives the cream soup a pleasant aroma and piquancy. We will need:

butter – 20 g;
zucchini – 1 pc.;
squash – 1 piece;
chopped garlic – 0.5 tsp;
celery – 0.5 stalks;
broccoli – 0.5 cups;
chicken broth – 1 l;
potatoes – 2 pcs.;
cream – 0.5 cups;
ground black pepper, salt - to taste.

Step-by-step preparation:

Add butter to a large saucepan and place on fire. Add chopped garlic and celery. Cook until golden brown.
Add chopped broccoli, squash, zucchini, potatoes, mix and cook for a few minutes.
Add chicken broth, salt and pepper to taste.
We wait until it boils, reduce the heat, and cook for half an hour until the vegetables become soft.
Let the soup cool slightly and grind in a blender until pureed.
Before serving, pour a little cream into each serving.

Stew with eggplant and tomatoes

The next recipe that you can prepare from zucchini is tasty and quick - stew. This tender, tasty dish with the addition of eggplant and tomato will successfully complement any dinner. The star of this recipe is the tomato marinara sauce with herbs and garlic. Once you try making homemade, flavorful, fresh sauce, you will never go back to store-bought ones. We will need:

tomatoes – 16 pcs.;
yellow onion – 1 pc.;
garlic – 6 cloves;
olive oil – 2 tsp;
celery – 1 stalk;
carrots – 2 pcs.;
eggplant – 1 pc.;
tomato paste – 2 tbsp. l.;
ground red pepper – 0.5 tsp;
basil – 8 leaves;
zucchini – 4 pcs.;
salt, ground black pepper - to taste.

How to stew a stew? Step-by-step instruction:

Bring a large pot of water to a boil, add a little salt. Cut each tomato crosswise at the top. Pour water into a large bowl and add ice. Place the tomatoes in boiling water for a minute, and use a slotted spoon to transfer them to ice water for a couple of minutes. Remove the skin.
Chop all the tomatoes.
In a large saucepan, heat the oil over moderate heat. Add chopped garlic and onion and fry until transparent. Add chopped celery, carrots, salt and pepper to taste. Simmer until vegetables are soft. Then add the tomato pulp, tomato paste, and bring to a boil.
Add basil and red pepper and cook over low heat for an hour, stirring every 10 minutes. 25 minutes before readiness, add chopped blue zucchini.
Remove from the heat half of the vegetable mixture, trying not to take the zucchini and eggplant, and puree in a blender or food processor. Transfer the sauce back to the pan, add salt and pepper to taste, and serve.

Instant Korean marinated zucchini for the winter

The next quick way is to pickle lettuce in Korean for the winter. This is a delicious lightly salted appetizer that will add a touch of piquancy to any winter feast. You can pickle cucumbers using the same method. We will need to preserve the vegetable:

carrots – 1 kg;
zucchini – 2 kg;
onion – 500 g;
salt – 2 tbsp. l.;
sugar – 1 glass;
sunflower oil – 1 cup;
coriander - to taste;
vinegar - 1 glass;
Ground black pepper - to taste.

Preparation of quick and tasty preserves step by step:

Grind the zucchini and carrots for pickles on a Korean carrot grater.
Peel the onion and cut into thin half rings. For marinating, mix salt, pepper, coriander, sugar, vinegar, vegetable oil. Pour in the vegetables, stir, leave for a couple of hours to pickle.
We transfer the salad into half-liter jars, compact it, sterilize it for 15 minutes, after which we need to close it, roll it up, and turn the preserve over. We keep the preparations at room conditions for a day, wrapped in a blanket, and then move them to the cellar to preserve them until winter.

Diet vegetable casserole

When you want something light and dietary, zucchini is the housewife’s best assistant to quickly and tasty prepare a dish. This vegetable casserole is very tasty, aromatic, and is suitable for people on a diet who want to lose weight not only on oranges. The recipe uses cream cheese, parmesan and mozzarella. At your discretion, you can not use Parmesan, since it has a high percentage of fat content, and use cottage cheese or feta instead of cream cheese. To bake vegetables quickly and deliciously we will need:

large yellow onion – 1 pc.;
green zucchini – 2 pcs.;
yellow zucchini – 2 pcs.;
chopped basil - 2 tbsp. l.;
chopped green onions – 2 tbsp. l.;
oregano – 1 tsp;
garlic powder – 1 tsp;
cream cheese – 120 g;
grated parmesan – 0.5 cups;
mozzarella – 1 glass.

Recipe:

Preheat the oven to 180 degrees.
Chop the green onions.
Chop fresh basil leaves.
Cut the onion into small pieces.
Chop the zucchini into half slices.
Soften the cream cheese in the microwave for 30 seconds.
Mix green onions, basil, zucchini, cream cheese, Parmesan, half a glass of mozzarella, oregano, garlic powder. Mix with a spatula.
Grease the baking dish with oil and transfer the vegetable mixture.
Cook the casserole in the oven for half an hour. Remove, sprinkle with remaining mozzarella cheese, return to oven for 20 minutes until the top is golden brown.

What to cook from zucchini quickly and tasty: recipes with photos + ideas

The summer menu in my family undoubtedly includes zucchini dishes. Of course, zucchini preparations occupy the leading position, but I still try to prepare interesting and tasty zucchini dishes at least several times a week. In addition, thanks to the availability of zucchini, we have zucchini dishes on our table all year round. Most of all, I like to test new zucchini recipes and tell you about my positive culinary results here on the Home Restaurant website.

For your convenience, I have collected all the most delicious zucchini dishes in a separate section, and if you are interested in delicious zucchini recipes, just add the page to your bookmarks. All zucchini dishes presented on the Home Restaurant website are accompanied by step-by-step photos with a detailed description of the cooking process.

I wish you bon appetit and pleasant culinary creativity!

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