Zucchini dishes - zucchini bread
- 500 grams of wheat flour (or mixtures of other flour, e.g. gluten-free),
- 25 grams of fresh yeast,
- 250 ml warm water,
- 2 tbsp sugar
- 1 flat tablespoon of salt
- 250 grams of young zucchini,
- 100 grams of finely chopped walnuts,
- 1 egg.
Pour flour, sugar and salt into a bowl. In a separate dish, spread the yeast in warm water. Add the zucchini and grated nuts to the bowl. Mix everything thoroughly by kneading the dough. Transfer to a greased mold, set aside in a warm place for 45 minutes to rise. Bake in an oven preheated to 200 degrees for about 40 minutes.
Zucchini dishes - gluten-free muffins
Great for breakfast, low calorie and tasty.
- 500 grams of zucchini
- a glass of buckwheat flour,
- half a cup of oil
- 150 grams of cheese
- 1 teaspoon salt
- black pepper
- 3 eggs
In a large bowl, grate the zucchini on a grater with large meshes and cheese. Add oil and eggs. Mix thoroughly. Then add flour, salt and pepper and mix thoroughly. Put the dough into muffin molds. Bake at 180 degrees for about 30 minutes until tender browning.
Zucchini dishes - zucchini pies
- 3 tablespoons of flour
- about 300 grams of zucchini
- 1 egg
- 2 tablespoons of milk
- optional: a tablespoon of chopped fresh herbs
Sift the flour into a bowl, add a pinch of salt, pepper. Then add the beaten egg, gradually add milk while stirring. Next - zucchini grated on large eyes (previously washed, with the ends cut off and peeled) and chopped herbs.
Fry in a preheated pan for about 2 minutes on each side. Zucchini pancakes taste best with tomato sauce or tzatziki.
Zucchini dishes - zucchini soup / cream
Zucchini is worth using to prepare a green and aromatic cream soup.
- 750 grams of zucchini
- 2 medium-sized potatoes
- vegetable broth (previously prepared)
- 1 onion
- spoon of butter
- a tablespoon of oil
- salt pepper
- as an addition - pumpkin seeds, chopped dill and cream
Wash zucchini and cut into cubes. Peel and wash the potatoes, cut into cubes. Peel and chop the onion, fry in butter for about 2-3 minutes until vitrified. Add zucchini and cook on high heat for about 3-4 minutes. Add previously prepared broth, bring to a boil and add potatoes. Cook until soft vegetables. Season with salt and pepper.
Serve as desired with pumpkin seeds, dill and a spoonful of cream.
Zucchini dishes - zucchini stuffed with millet
Zucchini is great for stuffing, as a kind of container, for children - a boat or a spaceship. :) We can prepare this dish in many ways by preparing meat or vegetable stuffing. A very interesting option is to fill the zucchini with millet with vegetables.
- 2 courgettes
- half a cup of millet
- 1 onion
- 1 carrot
- 4 tomatoes
- 1 red pepper
- salt and pepper
- a teaspoon of sweet pepper, basil and oregano
Zucchini cross section along. Remove seeds and some pulp. Sprinkle with salt and pepper. Put in the oven preheated to 200 degrees and bake for about 20 minutes. In the meantime, cook the porridge until soft, remembering to pour it with boiling water beforehand (to get rid of the bitter taste). Dice the onions and peppers, grate the carrots on a grater. Add spices and fry in a pan until tender. Remove from the pan, add millet and grated cheese, season with salt and pepper as desired. Fill the baked zucchini with stuffing. Put in the oven preheated to 200 degrees and bake for about 20 minutes.
Courgette dishes - healing
The classic form of serving zucchini. A tasty dish full of vegetables, which small and big ones love.
- 2 courgettes
- 1 kilo tomatoes
- 0.5 liters of vegetable broth
- 1 onion
- 2 red peppers
- 2 white peppers
- salt + favorite spices and herbs
- possibly - potato, rice, meat / sausage
Wash the vegetables. Peel and chop the onion finely. Scald and peel the tomato. In a saucepan in oil, fry the onion, add pepper, then zucchini and tomato. Pour the broth to cover the vegetables. When the vegetables release water, check whether you need to add the broth, if there is enough. Cook vegetables until soft, spices (for children under a year gently, consider mixing before serving).
Zucchini dishes - zucchini stew for children
- 4 medium courgettes,
- 1 kilogram of your favorite sausage (note the good composition)
- 3 onions
- 5 medium tomatoes,
- 6 tablespoons of ketchup,
- salt pepper,
- a little water
Wash and peel the zucchini, remove the seeds. Cut into small cubes and pour into a bowl, sprinkle. When the zucchini drains, strain. Chop the onion, fry in a pan, add the onion and fry. Roast zucchini in a pot, add water and cook until soft, for about 20 minutes. Combine with onions and sausage, add ketchup and tomatoes. Season with salt and pepper, simmer for about 10 minutes.