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In central Russia, as in many other regions, they grow without problems and, as a rule, the harvest is abundant and pleases us until autumn. The most delicious and tender are young zucchini with a thin skin, without seeds, but if the zucchini has outgrown, you can also cook a lot of interesting things from it.
Did you know that zucchini was introduced to Europe in the 16th century and was grown for a long time in greenhouses, solely for decorative purposes due to its beautiful yellow flowers. And flowers, by the way, can also be eaten. For example, in Mediterranean and Italian cuisines, there are dishes in which the zucchini flower is baked or fried in batter.
Today we bring to your attention three recipes based on zucchini, not its flowers. Each of these recipes is good in its own way! Be sure to cook during the zucchini season and you will discover the taste of zucchini in a new way.
Recipe 1. Zucchini casserole with minced chicken
Do you know how to feed the whole family with dinner? You just need to take a large zucchini and minced chicken and cook a delicious and satisfying casserole. It turns out perfect! Very juicy, but dense. It is equally tasty both cold and hot. Will please both children and adults!
Ingredients for the zucchini and minced chicken casserole:
- Zucchini – 1000 gr.
- Chicken fillet – 700 gr.
- Egg – 2 pcs.
- Spices (to taste) – 1 tablespoon
- Salt (to taste) – 1/2 tsp
- Oil (for lubricating the mold) – 5 gr.
How to make minced zucchini casserole:
The first step, of course, is to prepare the minced meat. You can use the store, but with homemade it will turn out to be tastier and healthier. Then we scroll the zucchini into the meat grinder and squeeze out the excess liquid. In a deep bowl, mix the zucchini with minced meat, add two eggs, salt and spices to taste. You need to mix very well so that the mass is homogeneous. Then put the mass in a baking dish, greased with a small amount of oil and put in an oven preheated to 180 degrees for 30 minutes. Cut and serve when the casserole has cooled slightly. Before serving, you can sprinkle with cheese, garnish with herbs and add sour cream or yoghurt sauce.
See a detailed recipe for Zucchini casserole with minced meat with photo steps.
Recipe 2. Zucchini spaghetti with chicken fillet
This recipe transforms the zucchini! If you haven’t tried it, be sure to try this dish! The whole secret is that the zucchini must be very thinly sliced and almost not thermally processed. It should remain slightly crispy on the inside. This dish can be prepared with any meat and even mushrooms. Here’s a quick recipe for chicken breast fillets.
Ingredients for making zucchini spaghetti with chicken fillet:
- Zucchini – 500 gr.
- Chicken fillet – 300 gr.
- Cheese – 50 gr.
- Cream 10% – 50 ml.
- Spices – 1 tsp
- Salt (to taste) – 1/2 tsp
How to make zucchini spaghetti with chicken fillet:
Preparing this dish is quick and easy. First of all, cut the chicken breast into random pieces and fry in a dry non-stick skillet with the addition of spices. Cut the zucchini into thin noodles with a peeler. You do not need to chop the soft middle (calorizer). Add the zucchini to the chicken and simmer for a minute, then add the grated cheese and cream, stir and simmer for a couple of minutes under the lid.
Best served hot or warm. The cheese stretches appetizingly, the cream adds juiciness to the dish, the chicken is saturated with the aromas of spices and all this together turns out to be incredibly tasty!
See a detailed recipe for Zucchini spaghetti with chicken fillet with photo steps.
Recipe 3. Julienne in a zucchini
There is never too much julienne in a zucchini, cook more immediately. The dish turns out to be delicious and beautiful. It’s not a shame to serve such a dish on a festive table! The trick of this dish is that thick slices of zucchini are used instead of the usual cocotte makers, in which julienne is usually cooked.
Ingredients for zucchini julienne:
- Zucchini – 1200 gr.
- Champignons – 600 gr.
- Cream 10% – 100 ml.
- Cheese – 100 gr.
- Spices – 1 tablespoon
- Oil – 1 tablespoons
- Water – 50 ml.
- Salt (to taste) – 1/2 tsp
How to cook julienne in a vegetable marrow:
First of all, cut the zucchini into thick slices, 7-10 centimeters. Remove some of the pulp from each slice so that the bottom remains. It will turn out to be a kind of cocotte. Put the cocotte makers in a baking dish and bake at 180 degrees, about 7 minutes. Now you need to prepare the filling. To do this, finely chop the mushrooms, fry them a little with spices and butter, and then pour in the cream and simmer until tender. Put the filling in the baked cocotte tins, sprinkle with grated cheese and put in the oven for another 5-7 minutes.
In zucchini season, when there are a lot of them, do not limit yourself to twists for the winter. Zucchini can also be frozen for stews and soups. And of course, eat them while they are fresh and young. Zucchini plucked from the garden is a storehouse of useful vitamins and elements. And so that the taste of zucchini does not get bored, prepare different, new and interesting dishes.
See a detailed recipe for Julien in a zucchini with photo steps.