Zucchini is the closest relative of a zucchini who came to us from Italy. Despite the close relationship, zucchini differs from zucchini in more tender and juicy pulp. Zucchini can be eaten even raw, but you cannot do the same with zucchini, since its pulp is more fibrous and requires heat treatment.
Zucchini contains a huge amount of beneficial nutrients. The use of zucchini normalizes the functioning of the gastrointestinal tract. The pulp of Italian squash is rich in potassium, calcium and phosphorus. In terms of carotene content, zucchini overtakes carrots, and it contains more vitamins A and C than pumpkin. Zucchini removes toxins and toxins from the body, has a beneficial effect on the cardiovascular activity of the body.
But for people suffering from kidney disease, the use of zucchini should be limited because of the potassium, which this vegetable is rich in.
Italian zucchini is an excellent dietary product, it contains only 21 kcal. per 100 gr. product.
As mentioned above, delicate zucchini can be eaten raw, this is how you can get all the beneficial elements it contains. Heat treatment of zucchini should take only a few minutes, steam is considered the ideal way of cooking.
The recipes for cooking zucchini are similar to recipes for zucchini dishes, but when cooking them, you need to make adjustments for the time, zucchini are more tender and take much less time to prepare them.
Warm zucchini and fennel salad
Ingredients:
- Zucchini – 1pc.
- Fennel – 1 pc.
- Cherry tomatoes – 6-7 pcs.
- Garlic – 2 cloves
- Dry aromatic herbs to taste
- Salt – to taste
- Lettuce – a few leaves
- Grape seed oil – to taste
Wash the zucchini and cut into thin slices. Chop the garlic and mix with oil. Grate the zucchini slices with garlic oil. Cut the fennel into thin strips.
Fry the zucchini in a frying pan without oil. In another pan, fry the fennel a little, remove and lightly fry the cherry tomatoes cut in half in the same pan.
Put the washed and dried lettuce leaves on a plate. Decorate them with zucchini and fennel, garnish with toasted cherry tomatoes and season with dry herbs.
Salad ready.
Zucchini and Asparagus Cream Soup
Ingredients:
- Zucchini – 2-3 pcs.
- Asparagus – 400 gr.
- Bulb – 1 pcs.
- Garlic – 2 cloves
- Butter – 1 tablespoons l.
- Broth – 1, 2 l.
- Cream to taste
- Greens – to taste
- Salt – to taste
Dip the butter at the bottom of the preheated saucepan, let it melt and fry the onion in it. Then add garlic to it and fry for another 1 minute.
Moderate asparagus and zucchini in small cubes and add them to the onion, fry for another 3 minutes.
Fill them with broth and cook for about 20 minutes. Using a blender, grind the vegetables until they are puree. Add cream to taste, salt and spices. We put on fire, let it boil and remove. The soup is ready.
Zucchini pancakes
A light and tasty dish that is loved by both adults and children.
Ingredients:
- Zucchini – 500 g.
- Eggs – 2 pieces.
- Flour – 4 Art. l
- Salt – to taste
Grate the zucchini on a coarse grater, add the eggs and stir. Add flour, knead thoroughly. The consistency of the dough should resemble sour cream. You need to salt before frying, the zucchini gives off a lot of juice, and salt contributes to this. If there is not enough flour, then you need to add more.
Pour the dough in small portions into a hot frying pan. The amount of oil should be kept to a minimum, as the zucchini tend to absorb it, and the dish can turn out to be very greasy.
The pancakes are about 8 mm thick, fry on both sides. It is better to stir the dough all the time so that it does not stratify.
Delicious pancakes are ready. Best served with sour cream or unsweetened yogurt.
Stewed zucchini and carrots with creamy sauce
Zucchini is an excellent side dish for meat dishes. This recipe is very easy to prepare and delicious.
Ingredients:
- Zucchini – 2 pc.
- Carrots – 3 pieces.
- Sugar – 2 st. l.
- Butter – 80 gr.
- Cream – 1 tbsp.
- Parsley to taste
- Salt – to taste
- White pepper – to taste
- Sesame – to taste
- Tabasco sauce – 5 drops
Cut the washed carrots and zucchini into thin strips. Put in a saucepan, pour a glass of water over them, add sugar, oil, salt and pepper, bring to a boil, then cover and simmer over low heat until the liquid evaporates.
At this time, we prepare the sauce. Finely chop the parsley, heat the cream, add the parsley and Tabasco sauce. A little salt to taste, the sauce is ready.
Put the finished vegetables on a plate and sprinkle with sesame seeds. The sauce is best served separately.
In addition to these recipes, on our site you will find ways to make zucchini pastas, stews and many other recipes that will reveal to you the whole variety of this amazing vegetable with a delicate taste.