Rehabilitation of a vegetable marrow: 10 dishes from a seasonal vegetable
Text: Olga Antonova
No summer is complete without a zucchini at home. Do you have your own cottage or not, with a high probability you will be faced with a task - how to cook a zucchini, do not get bored in the process and stay full and satisfied as a result. We offer 10 non-obvious recipes - from homemade chips to warm salad - which will help to master the summer harvest of zucchini and zucchini.
Zucchini Bread
INGREDIENTS:
PREPARATION:
In a bowl, mix flour, cinnamon, soda, baking powder, salt and nutmeg.
In another bowl, mix the zucchini, butter, egg and sugar. Add the mixture of dry ingredients and mix thoroughly until smooth.
Add nuts.
Bake the bread in a greased form at a temperature of 180 degrees for about an hour until done. Cool it in the form for 10 minutes, remove the bread, let it cool completely, then cover and leave for a few hours.
Squash "noodles" with sesame and soy sauce
Ingredients:
Cooking:
Wash the courgettes thoroughly and cut into long, thin strips of the desired width using a potato peeler or a special grater.
Cook the noodles in hot sesame oil for about 5 minutes on medium heat, stirring constantly. If not zucchini is used, do not forget to drain the excess liquid.
Add soy sauce, finely chopped garlic and sesame, mix. Fry for 2 minutes, remove from heat and serve.
Zucchini chips with white bean hummus
INGREDIENTS:
PREPARATION:
Preheat oven to 180 degrees.
Mix flour, paprika, dried garlic and salt in a bowl.
Cut the courgette into thin slices about 2 mm thick and dry them with paper towels. Roll slices in flour mixture, shake off excess flour and spread them on a baking sheet lined with baking paper.
Cook in the oven for 30-40 minutes, turning the chips every 10 minutes, until crisp and golden. When ready, immediately remove from the pan so that the slices are not burnt.
For hummus combine beans, tahini (or a spoonful of sesame, ground to a homogeneous mass), vinegar, water or broth, add rosemary and grind in a blender until homogeneous. The consistency of hummus can be adjusted by adding more or less water.
There are zucchini chips as soon as they cool down, dipping in white bean hummus (cold sour cream with your favorite greens and chopped garlic is also perfect as a sauce).
Zucchini Marmalade
Ingredients:
Cooking:
Coarsely rub the zucchini and squeeze the juice from them well.
Heat the oil in a deep frying pan and quickly fry the finely chopped shallots.
Add zucchini, mix. Cook, stirring constantly, on medium heat, until the mass acquires a pasty consistency (if it starts to burn, immediately turn off the fire). Ready "marmalade" can be stored in the refrigerator for up to a month.
Warm salad with zucchini and lemon
INGREDIENTS:
PREPARATION:
Cut courgettes into wide thin strips using a potato peeler or a special grater, do not use the inside of the seed.
Remove the zest from the lemon and squeeze the juice.
Heat olive oil in a large frying pan and fry chopped lemon zest and garlic in olive oil over medium heat for 1 minute.
Add the zucchini and cook, stirring constantly, until they are soft.
Add lemon juice and coarsely chopped basil. Serve the salad warm.
Spicy zucchini cream soup
Ingredients:
Cooking:
Cut vegetables into cubes
Fry onion and garlic in olive oil until golden brown, add carrots and cook for another 2 minutes.
Add potatoes and zucchini, pour boiling water.
Add salt, pepper and tomatoes, cover and cook on medium heat for 20 minutes.
Allow the soup to cool, sprinkle with parsley and whisk it in a blender until smooth.
Serve warm soup.
Citrus zucchini jam
Ingredients:
Cooking:
Grind zucchini with a food processor to a mushy state, put it in a thick-walled pot and cover with sugar. Simmer under the lid for 20 minutes with an average boil.
Peel ginger and chop.
With orange and lemon, remove the zest and chop. Squeeze out of citrus juice, add it with zest and ginger to zucchini.
Boil the jam without a lid until the middle consistency (or until desired, but you need to take into account that after complete cooling the jam will thicken more), stirring occasionally so that it does not burn.
Spread boiling jam over sterilized jars, roll up them with sterilized lids, turn them over, wrap them and allow to cool completely. Store in a cool place.
Pizza with zucchini and mozzarella
Ingredients:
Cooking:
Mix flour, yeast, a pinch of salt, add warm water and knead the dough.
Roll out the dough into a circle about 30 cm in diameter on a floured surface. Put it on a baking sheet, greased or covered with baking paper.
Smear dough with tomato paste, retreating 2 cm from the edge. Put cherry tomatoes and sliced zucchini sliced in half (you can use a potato peeler or a special grater).
Top with slices of mozzarella, olives and / or olives and garlic. Evenly pour the pizza with butter.
Bake in the oven at 240 degrees for 10 minutes until golden brown.
Sprinkle the pizza with chopped parsley and serve.
Tart with zucchini, onions and cheese
INGREDIENTS:
PREPARATION:
Preheat oven to 220 degrees. Roll out the shortbread dough on a floured surface, put it in a mold with a diameter of 20 cm, chop with a fork and put in the refrigerator for 10 minutes. Then take out, put the parchment, pour dry peas or beans, bake for 12 minutes at a temperature of 220 degrees. Remove the paper and peas, leave the base for the tart in the oven for another 5 minutes, reducing the temperature to 180 degrees.
Rub zucchini, squeeze out excess juice and salt.
Fry chopped onion and garlic in olive and butter over medium heat. Increase heat, add zucchini and thyme and fry until golden brown for 2 minutes, stirring constantly.
Mix the cream, egg, yolks, two-thirds of the cheese and pepper in a bowl.
Put zucchini with onions on the base, pour the cream mixture and sprinkle with the remaining cheese. Cook in the oven until golden brown. Serve with crispy green salad.
Zucchini Paste with Chillies
Ingredients:
PREPARATION:
Prepare the paste, following the instructions on the package, mix with olive oil.
Fry chopped garlic in butter, add grated zucchini (you first need to squeeze the juice) and chopped chili pepper. Fry over medium heat for 15 minutes, stirring occasionally. Remove from heat and mix with grated cheese.
Put zucchini on pasta, sprinkle with cheese and serve.
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