Contents
In the article below you will find out, among others:
- Is zucchini high in calories?
- How to prepare zucchini?
- Is the zucchini flower edible?
- What are the diet recipes for zucchini?
Zucchini is a type of ordinary pumpkin that came to us from Italywhere it was bred. Its name comes from an Italian word zucchini, which means little pumpkin. There are many varieties of zucchini and they differ in both shape and color. In Poland, the dark green variety is popular, but you can also come across a light green and yellow variety.
Is zucchini high in calories?
Zucchini is a low-calorie vegetable and is only 100 g 15 kcaltherefore it can be successfully incorporated into a slimming diet. We can also find zucchini in vitamin C, A, K and B vitamins. It is also rich in minerals such as magnesium, potassium i iron. Thanks contained in it basic compounds has a beneficial effect in relieving the symptoms of hyperacidity.
Is the zucchini flower edible?
Not everyone knows that zucchini flowers are also edible. After removing the pistil inside the flower, you can put in various stuffing, and then wrap it and fry it, for example in a cake. If you have zucchini in your garden, there will also be flowers that you can experiment with. Buying zucchini flowers is unfortunately quite difficult at the moment, but it does not hurt to ask for them on the local market.
Is it possible to freeze zucchini
Zucchini is a typical summer vegetable, although it can also be found in supermarkets in winter, when it is imported from other countries. If you want to enjoy the taste of zucchini from your own garden, you can do it freeze, but only cut into smaller pieces (slices, strips), as frozen whole pieces will become too soft and watery when thawed. In addition, zucchini can also be used sidetrack and put into jars, which gives it an even different character.
How to prepare zucchini?
Zucchini and eggplant lasagne with mushroom and turkey sauce (authored by the Mayas)
Ingredients:
- eggplant (220 g)
- courgette (150 g)
- turkey breast meat without skin (125 g)
- fresh mushrooms (250 g)
- onion (110 g)
- rapeseed oil (1 tablespoon)
- sliced tomatoes (400 g)
- natural yoghurt 2% fat (190 g)
- be mozzarella (100 g)
- dijon mustard (1 teaspoon)
- whole chicken eggs (1 pcs)
- salt pepper
Execution:
- SOS DO LASAGNE: Meat chop the turkey breast very finely and season it to your taste (I used granulated garlic, basil and sweet ground paprika). Chop the onion and mushrooms and fry them together with the turkey in a tablespoon of oil. Pour all canned tomatoes and stew until thick. Season with salt and pepper or any spices that suit you.
- INSTEAD OF PASTA: Cut the eggplant into thin slices, put them on the plate (s), salt on both sides and set aside for 20 minutes to let the water out. Once the eggplant has released its juices, dry it on a paper towel and, without the fat, gently grill it in a grill pan.Cut the zucchini lengthwise into thin slices. Boil salt water and add zucchini slices to it. Boil them for about 3 minutes to make them soft but not to fall apart. Then strain the zucchini in a large strainer.
- SOS AND LASAGNE: In a bowl, combine: yogurt, mustard, egg, grated mozzarella, salt and pepper.
- LASAGNE PREPARATION: Put the eggplant slices on the bottom of the casserole dish, and the zucchini on top. Then spread the mushroom and turkey sauce evenly over them. Place the zucchini and eggplant on this layer and, as before, spread the sauce over them. Cover it with eggplant and zucchini again. Spread the yoghurt and cheese sauce over the whole. Bake the lasagna for about 40 minutes in an oven preheated to 180 degrees. When the lasagna is ready, sprinkle it with chopped chives if you have it.
Tart with zucchini and tomatoes (by haszka.ostrova)
Ingredients:
- puff pastry (230 g)
- courgette (450 g)
- tomato (390 g)
- dijon mustard (1 tablespoon)
- white salt (1 pinch)
- Herbes de Provence (1 teaspoon)
- be Emmentaler 15 g
Execution:
- Line a tart tray with puff pastry (I used briseé puff pastry, but anybody works fine), fold the sides of the cake sticking out of the form to the center.
- Put 1 tablespoon of Dijon mustard on the dough (it is quite spicy, of course, depending on your preferences, you can use another or add more) and spread evenly over the entire dough,
- Wash the zucchini, peel (you can leave some edges) and then cut into slices about 1 cm thick and put them on the dough (so that they cover the entire surface of the cake).
- Wash the tomatoes and cut into slices about 1 cm thick and place them on the zucchini layer.
- Season with salt, sprinkle with herbs, pepper to taste and sprinkle with grated cheese.
- Bake in an oven preheated to 180 degrees C for about 30 minutes (the dough should brown).
- Voilà! Serve while hot. Bon appétit 🙂
Zucchini with mozzarella (by lunatyczka58)
Ingredients:
- courgette 450 g
- be mozzarella 100 g
- almond flakes (1 tablespoon)
- salt (1 teaspoon)
- pepper (1 pinch)
Execution:
- Roast almond flakes in a Teflon pan.
- Cut the zucchini into smaller oblong pieces, put into hot, salted water, cook for about 3 minutes. Remove with a slotted spoon onto a plate.
- Place slices of mozzarella on the zucchini, sprinkle with freshly ground pepper.
- Then put the plate in the microwave for a minute, the cheese must melt.
- Sprinkle everything with roasted almond flakes.
Cutlets with zucchini and carrots (by alkapisz)
Ingredients:
- minced turkey breast meat without skin (800 g)
- courgette (220 g)
- carrot (160 g)
- whole chicken eggs (1 pcs)
- oat bran (1 tablespoon)
- onion (110 g)
- Garlic (3 cloves)
- olive oil (1 teaspoon)
Execution:
- Grate the zucchini and carrots.
- Add meat, egg, bran, garlic, onion, olive oil and mix. Form flat cutlets.
- Preheat the oven to 220 degrees Celsius, place the chops on baking paper and bake for 10 minutes on each side (you can turn on hot air to make them brown more).
Pancakes with zucchini and spinach (authored by Martita0503)
Ingredients:
- courgette 200 g
- spinach 100 g
- onion 110 g
- whole chicken eggs (2 pcs)
- wheat flour. type 500 20 g
- salt pepper
Execution:
- Grate the zucchini on a coarse-mesh grater. Season with salt and set aside for about 20 minutes.
- Drain the zucchini. Add chopped spinach and finely diced onion. If you use frozen spinach, drain it first.
- Add eggs and flour. Mix.
- Add salt, pepper and other spices as desired. I added dried parsley and granulated garlic.
- Fry in a Teflon pan without fat.
- Put the fried patties on a baking tray covered with foil or a baking dish and put them in the oven for 10 minutes. This will make them more crunchy.
Cream soup made of zucchini, broccoli and carrots (by siczma)
Ingredients:
- courgette 100 g
- broccoli 100 g
- carrot 150 g
- pumpkin seeds (3 tablespoons)
- fresh basil (a few leaves)
- vegetable broth (2 cubes)
Execution:
1.Dice the zucchini (if it is part of a large zucchini, then peel and hollow the seeds). Pour 2 broth cubes with a liter of water. Turn on the gas.
2.Chop the broccoli and carrots. put all the vegetables in the broth. Cook until all ingredients are soft. The zucchini may be a little overcooked, but that’s okay, it’ll be a cream soup after all. The last carrots will soften, so they should be finely chopped.
3.Blend, add your favorite spices to taste, cook for about 3 minutes.
4. Put on, sprinkle with pumpkin seeds instead of croutons and fresh basil and eat 🙂
What are your favorite zucchini recipes? Be sure to share your recipes with us!