Usually, zucchini is fried and baked, but in rare cases (for example, with a diet), you need to understand How long to cook. Whole zucchini are boiled for 15-20 minutes, having previously peeled and seeds. It is enough to cook finely chopped zucchini for 10 minutes.
Cook zucchini in a double boiler for 20 minutes.
Cook half a kilo of zucchini in a slow cooker for 10 minutes on the “Bake” mode.
How to cook zucchini
You will need – zucchini, water
1. Rinse medium-sized zucchini thoroughly under cold water and peel with a vegetable peeler if it is tough.
2. Cut the fruits into slices 1,5 centimeters wide, if necessary (if the seeds are hard) remove the seeds with pulp from the core.
3. Cut the fruit lengthwise and remove the grains from the core, and then cut into cubes or sticks, depending on the further use.
4. Fill a saucepan with cold water to half its volume, add a little salt and boil.
5. Dip the prepared zucchini in boiling water and cook for 10 minutes.
How to cook zucchini in a double boiler
1. Pour water into a special container of the steamer and let it boil. 2. Place the courgettes in a single layer in the steam basket and cover.
3. Cook the zucchini in a double boiler for 20 minutes.
How to cook zucchini in a slow cooker
1. Place the zucchini in the multicooker container.
2. Set the “Baking” mode and cook the fruits for 10 minutes.
How to cook zucchini for a child in a saucepan
1. Put the slices of zucchini in a saucepan and fill with filtered or special baby water so that they are covered to the height of two fingers.
2. Cook the zucchini for 10-15 minutes until completely softened. At the end of cooking, do not drain the broth.
3. Wipe boiled zucchini pieces through a sieve or grind with a blender. If the puree is too thick, dilute the mixture with broth.
How to cook zucchini for a child in a double boiler
1. Pour water into a special container of the steamer and let it boil. 2. Place the zucchini in a steamer container, close the lid and steam for 20 minutes.
3. Grind the zucchini with a blender or rub through a sieve.
Creamy soup with boiled zucchini (zucchini)
Products
Zucchini (small) – 3-4 pieces
Flour – 2 tablespoons
Milk – 2 cups
Parsley and dill, salt and spices to taste
Making zucchini cream soup
Peel and seed zucchini, cut into small cubes and boil in salted water (small amount). Strain the zucchini and remember well.
Pour 4-5 tablespoons of butter into a preheated pan, carefully add 2 tablespoons of flour and lightly fry (2-3 minutes). Then pour the fried flour into the broth left over from the zucchini, add milk. Then put the zucchini puree in a saucepan, cook for 8-10 minutes over low heat. Sprinkle with herbs and serve with croutons (lightly fried slices of white bread).
Delicious facts
– For cooking, it is better to use young greens of even shape – they are the most delicate. Overgrown zucchini, on the other hand, have a harder texture and a tough skin that is difficult to remove.
– Zucchini can be given to a child from 6 months in the form of puree. When cooking fruits, you should use a small amount of water – so the puree will not be too liquid (children do not like this).
– Zucchini is easily absorbed by the body and practically does not cause allergies. It contains a large amount of vitamin C (prevention of colds, normalization of the gastrointestinal tract) and B (improves metabolism), as well as iron, copper (involved in the process of hematopoiesis), potassium (normalization of the cardiovascular system) and others useful microelements.
– The price of zucchini in Moscow in the season (June-September) is from 20 rubles / 1 kilogram, in the off-season – from 150 rubles / 1 kilogram (as of June 2017).
– To easily peel the zucchini, cut it in half and peel it vertically with a vegetable peeler or knife.
Zucchini cake
2 zucchini large enough, wash, rub on a coarse grater with the peel. Dry a little – squeeze the moisture out of them a little. Add 2 eggs and mix thoroughly. Add flour so that the dough becomes the consistency of sour cream – a little denser than pancake dough.
Peel and chop 5-6 cloves of garlic into a bowl, wash and chop the dill and parsley, add mayonnaise or sour cream, mix well.
Bake zucchini pancakes on both sides for 3 minutes, put on a plate on top of each other, immediately grease with sauce with herbs, and so on – until the dough runs out.
Then put the zucchini cake in the refrigerator for 20 minutes and serve with pleasure!
