What to cook from zucchini quickly and. Light zucchini soup

Zucchini is a versatile vegetable because its mild, neutral flavor makes it perfect for any meal. Zucchini is boiled, fried, stewed, baked, prepared from them and canned, and even added to baked goods.

The first dishes from zucchini

Zucchini or zucchini is an excellent ingredient for soups, especially for diet or children. In addition, zucchini can be frozen from summer and added to soups all winter, saturating the dish. useful vitamins and micronutrients.

Soup with zucchini, potatoes and chicken

This is a very simple, light yet hearty soup.

For him, take:

chicken leg or breast for broth;
3 potatoes;
0.5 kg of zucchini;
1 onion;
a couple of cloves of garlic;
50 grams of butter;
spices - salt, pepper, Bay leaf.

Prepare the broth from the chicken, take the boiled meat into pieces. Cut the potatoes into cubes and send to the boiling broth. Season him. Saute finely chopped onion and garlic in hot butter. When they become transparent, send the zucchini cubes to the pan. Fry the vegetables for just a couple of minutes and transfer to the pan. Let the soup simmer for 20 minutes. It can be served with Greek yogurt or sour cream, or it can be turned into fragrant puree soup by simply grinding the finished soup with a blender.

Delicate first course with cream

Delicate zucchini will become brighter in taste if you supplement them with cream creamy taste and turn everything into a puree soup.

For this soup you will need:

4 young tender zucchini;
200 ml of heavy cream;
2 pieces of potatoes;
2 pieces of carrots;
onion garlic;
a liter of chicken broth or plain water.

First, peel and chop all the vegetables into a small cube. If they are cut the same way, they will cook at the same time. Pour a couple of tablespoons of oil into the pan and fry the onion and garlic in it. After a couple of minutes, you need to add the rest of the vegetables to them and simmer while stirring for about 7 minutes. Pour broth or water into the pot if you are cooking. lean soup. Wait until the vegetables soften, and then drain the broth into a separate bowl, chop the vegetables with a blender. Dilute vegetable puree warmed cream and broth to the desired density.

This soup is well served, sprinkled with a drop of olive oil on top and sprinkled with fried croutons.

Mushroom soup

Another option that can easily become lean or vegetarian if you cook it not in broth, but in water.

Prepare for it:

300 grams of champignons;
300 grams of zucchini;
2 potatoes;
1 carrot;
1 tomato;
a tablespoon of ketchup or tomato sauce.

Cut all ingredients into small cubes. In a saucepan in a spoonful of vegetable oil, first fry the onion, then add carrots to it, send zucchini and mushrooms, add half a glass of water and simmer for a few minutes. Then add the tomato and ketchup, and then send the potatoes, pour the vegetables with heated broth or water, bring to taste with salt, pepper and cook under a closed lid for about ten minutes. Ready soup you can sprinkle with dill.

Vegetable soup from zucchini in a slow cooker

The first dishes from zucchini are cooked very quickly and in a saucepan, but a slow cooker will make cooking easier.

For him, take:

1 medium zucchini;
1 broccoli inflorescence;
3 medium-sized tomatoes;
1 onion;
a couple of cloves of garlic;
a sprig of thyme;
0.5 tsp turmeric;
bunch of greens.

Turn the multicooker on the frying mode, pour a little oil into the bowl. On it, fry finely chopped onion and garlic with thyme leaves. Add half a teaspoon of turmeric for color. While the vegetables are stewing, cut the tomatoes into quarters, the zucchini into small slices, and divide the broccoli into umbrellas. Put all the vegetables on parchment on a baking sheet and bake in the oven under the grill for about 10-15 minutes.

Pour a liter of water into the multicooker bowl with onions and garlic, add salt and pepper, let the liquid boil. Then put in the roasted vegetables and add herbs to taste. Let the soup cook for another 7 minutes.

Cooking with melted cheese

Very gentle and gourmet soup will turn out with the addition of zucchini processed cheese. Choose one that does not contain vegetable fats, but only natural dairy products. In addition to cheese, you will also need zucchini, a liter of vegetable broth, an onion and a clove of garlic, 3 tablespoons of breadcrumbs.

Peel the zucchini, remove the seeds and cut into cubes, also chop the onion and chop the garlic. Put the vegetables into the boiling broth. Next, dissolve the cheese, and add crackers to thicken the liquid. When the cheese is completely melted, chop the vegetables in a puree with a blender - creamy soup ready with zucchini.

Zucchini puree soup with meatballs

If all previous recipes for soups easily turned into vegetarian ones, and were generally vegetable, then meatball lovers and lovers of rich broth will like soup with meatballs.

For the first course, take:

300 grams of any minced meat;
2 young zucchini;
2 carrots;
2 heads of shallots;
3 slices of white bread;
spices, herbs to taste.

Grate one onion into minced meat, finely chop the greens. Form small meatballs from minced meat with herbs and onions. It is more convenient to roll them with wet hands. Boil in boiling water. When the meat is cooked, get the meatballs, strain the broth. Grate the carrots, chop the onion and zucchini and put all the vegetables in the broth. If carrots and onions are pre-sautéed, then the soup will be a little more rich and fatty, but for children and diet table cook fresh vegetables. Now is the time to salt and season.

When the vegetables are cooked, they will need to be rubbed through a sieve or punched with a blender, and then diluted with broth. Add the meatballs to the puree soup and sprinkle the plate with herbs.

With the addition of cauliflower

We already wrote about soup with broccoli, however, cauliflower is also great for zucchini, complementing their taste.

For the dish you will need:

300 grams of cauliflower;
1 zucchini;
1 onion;
3 cloves of garlic;
2 carrots;
parsley and parsnip root for broth;
3 liters of water;
salt, dill, sour cream for dressing.

If you want to get fragrant and tasty vegetable broth, boil it with the addition of spicy parsley and parsnip roots. Rinse them and put them in a pot of water along with the onion. When the water boils, add salt and seasonings as desired and cook until the vegetables are soft. At this time, disassemble cauliflower on the inflorescences, grate the zucchini and carrots, peel and squeeze the garlic. When the broth is ready, take out the roots, onions, put carrots, then zucchini, then garlic and cabbage. Cook until done. 3 minutes before the end of cooking, add chopped dill to the pan. Serve fragrant vegetable soup with a spoonful of low-fat sour cream.

Dishes from deliciously low-calorie and light zucchini are an invariable attribute healthy eating. This vegetable, once brought from the shores of distant America, is one of the most useful vegetable crops, and the variety of processing methods and options for combining with other products makes it almost indispensable.

What can be cooked from zucchini?

The variety of technologies and methods for preparing zucchini is really amazing, because the possibilities of using this vegetable in creating culinary masterpieces virtually unlimited. Despite the fact that they are mainly used in second courses, they will not be lost in first courses, salads, appetizers and even sweets.

From zucchini, you can cook everyday simple and fast food, and complex, intricate, refined, festive. Even haute cuisine refuses to use them, and in any national cuisine- from European to Oriental - zucchini occupy a prominent place. Basically, zucchini is associated with a variety of and always delicious lungs side dishes, but they can be consumed boiled, pickled, stewed, fried, baked, smoked, stuffed and even raw.

Why, you can even cook from zucchini delicious jam! It is a very "obedient", pliable vegetable, which makes it easy to achieve the desired flavoring effects. And most importantly, cooking zucchini dishes does not have to spend a lot of effort and time!

The benefits of zucchini

What are the benefits of zucchini? Not only vitamins, because many vegetable counterparts contain much more beneficial trace elements. This vegetable has completely different talents - it is low-calorie, non-allergenic, amazingly easy to digest. It does not contain many vitamins (with the exception of B vitamins and ascorbic acid), but the levels of copper, phosphorus, iron, sodium, magnesium and potassium are quite high.

It is no coincidence that zucchini is so often the basis baby puree- it has a beneficial effect on the functioning of the digestive tract, helps to strengthen the immune system, is an ideal vegetable for those who suffer from cardiovascular diseases, high blood pressure and anemia.

low calorie

The main advantage of zucchini is their diet. They are not only useful for those who seek to normalize their weight and lead a healthy lifestyle, but are absolutely indispensable (in fact, they are the only “competitor” of cabbage).

Meals prepared on the basis of zucchini are just as low in calories as those prepared from cabbage - only 27 calories per 100 grams of raw zucchini. And at the same time, unlike cucumbers, they do not at all consist of practically one water, but provide the fiber necessary for the body and give a feeling of fullness.

Being light, neutral and delicate in taste, perfectly combined with all food groups, they allow you to add diet menu delicious variety, reduce the overall "heaviness" of the diet without losing its usefulness and nutrition, without reducing intake useful substances.

Moreover, zucchini have amazing property: they emphasize the taste of their "partners", enhance the aromas of spices and herbs. They can be used to prepare lighter and healthier, but just as delicious variations favorite dishes. For example, zucchini, cut into long thin strips, can be half mixed with spaghetti, and instead of the usual pancakes, cook zucchini pancakes.

Breaded zucchini sticks

Butter-fried zucchini breaded with breadcrumbs and cheese is a nutritious and satisfying summer snack.

Ingredients (for 3-4 servings)

2-3 medium-sized zucchini or zucchini;
2 chicken eggs;
100 grams of parmesan or other hard cheese;
1 cup breadcrumbs;
2-3 tablespoons of vegetable or olive oil;
Black pepper, garlic, aromatic herbs to taste;
Salt to taste.

Prepare zucchini. Rinse vegetables in cool running water. Wipe dry with a paper towel, cut off the leaves and tips. Remove the skin with a special knife.
Cut into thin sticks-sticks 1.5 cm wide. Lightly salt and pepper.
Prepare the breading. Crack both eggs into a deep bowl. Whisk with a fork or whisk. Pour crackers, salt, spices into another plate. Grate on a fine grater hard cheese(preferably parmesan). Add to eggs, breadcrumbs and spices. To stir thoroughly.
Dip each stick of zucchini first in the beaten eggs, then in the dry breading mixture. Repeat twice.
Line a baking sheet with baking paper, grease with olive or refined sunflower oil. Place breaded squash sticks on a baking sheet, leaving a distance of 2-3 cm. Drizzle oil on top so that the dish does not turn out dry.
Preheat the oven to 220 degrees Celsius. Set a baking sheet with zucchini to cook. After 15 minutes, the dish can be served at the table.

Zucchini stuffed with minced meat in batter

Zucchini can be filled various fillings: chicken, other vegetables, cheese. The recipe with minced meat is simple and versatile.

Boats can be made from zucchini and stuffed.

Ingredients

400 grams minced meat(pork or beef);
1 medium zucchini;
2 chicken eggs;
2 tablespoons of flour;
3 tablespoons of milk;

Prepare zucchini. Rinse the vegetable, cut off the tails, remove the skin sharp knife. Remove core with seeds.
Cut the zucchini into thin rings, hollow inside. Prepare minced meat or take ready-made. Gently fill each circle of zucchini with minced meat, tightly closing the core.
Prepare batter. In a deep bowl, mix the milk, break the eggs. Salt and pepper, add spices. Whisk the mixture thoroughly.
Sprinkle flour separately. Roll each circle of zucchini stuffed with minced meat first in flour, then dip in batter.
Lubricate the pan with sunflower or olive oil, put zucchini rings on it. Fry for about 5 minutes on one side, then turn over and continue cooking for another 5 minutes. Lay out on a paper towel, wait for it to drain excess fat and serve to the table.

Zucchini puree soup with carrots and herbs

Zucchini puree soup

Creamy zucchini soup has a light and pleasant taste.

2 medium fresh zucchini;
1.5 liters of chicken broth;
1 medium carrot;
Dried parsley and other herbs to taste;
Salt, pepper, seasonings to taste.

take ready chicken bouillon or cook it yourself. Cook chicken breast. Peel and chop the carrots, add to the broth, salt, pepper, add dry dill and parsley.
Prepare zucchini. Rinse them in cool running water. Cut off the tails, remove the skin with a sharp knife. Cut into large cubes. Add to the simmering broth and simmer for 10 minutes until the vegetables are quite soft.
Strain the broth through a slotted spoon. Put the vegetables in a deep bowl and gently beat with a blender until they become homogeneous mass. Divide the resulting puree into bowls and stir.

Zucchini Ragout with Tomatoes and Garlic

Zucchini ragout

Fragrant vegetable stew will decorate summer table, will be an excellent side dish for meat or fish. It's quick to cook and very tasty to eat.

Ingredients

2 kg fresh zucchini or zucchini;
500 grams of red ripe tomatoes;
250 grams of low-fat sour cream;
2 onions;
1 head of garlic;
50 grams of parsley;
50 ml of olive and refined vegetable oil;
1 teaspoon of granulated sugar;
Salt, pepper, spices to taste.

Prepare zucchini. Rinse, remove skin. Remove seeds, tails, cut out a hard core. Cut with a sharp knife into large pieces(about 3-4 cm wide).
Peel the onion from the husk, chop finely. Rinse the tomatoes, remove the green tails, cut into pieces about 2 cm wide.
Pour sunflower into a saucepan and olive oil, mix. Heat up a bowl and sauté the onion until it is soft. Add zucchini. Keep on low heat, stirring constantly, until the zucchini give juice. Add the tomato slices and mix with the rest of the vegetables. Simmer the stew over high heat for 3 minutes, then reduce the heat again, add pepper and bay leaf. Cook for 3 minutes, then salt and mix thoroughly, being careful not to damage the vegetables so that the stew retains an appetizing appearance. Keep in the bowl for another 2 minutes.
Peel the garlic, finely chop or crush through a press. Cut the parsley. Mix garlic and parsley, season the stew with this mixture. If desired, salt or add pepper, grease with low-fat sour cream. Serve hot.

Vegetable stew with zucchini and potatoes

Ragout with zucchini and potatoes

Another option vegetable stew- with the addition of potatoes. So the dish will become even more satisfying and rich, and cooking according to quick recipe will take no more than 20 minutes.

Ingredients

1 medium zucchini;
1 onion;
3 ripe red tomatoes;
1 carrot;
1 green pepper;
4 medium potatoes;
5 g ground pepper;
50 m of refined sunflower or olive oil.

Prepare vegetables for the stew. Peel the onion, cut into small cubes. Peel the carrots, grate on a coarse grater.
Heat a deep frying pan greased with vegetable or olive oil. Saute onions and carrots until vegetables are soft.
Peel potatoes, rinse, remove eyes. Cut into large cubes. Add to the onions and carrots and continue frying. Wash peppers, remove seeds. Cut with a sharp knife into medium-sized strips.
Wash the zucchini, remove the skin. Remove seeds. Cut into large cubes, mix with vegetables in a pan. Fry everything together for 10-15 minutes, stirring constantly with a wooden spatula.
The last of the vegetables to add tomatoes to the stew. Wash them, cut into large slices and mix with the mass in the pan. Salt, pepper. Finely chop the garlic or squeeze through a press, add to the stew. Stir, put on a slow fire. Cover and simmer for 15-20 minutes, stirring gently. Then turn off the stove and leave the stew to infuse for another couple of minutes.

Zucchini stuffed with rice and feta cheese

The combination of feta cheese, basil and rice gives a sophisticated and original taste, and I want to capture the appearance of the dish in the photo.

Ingredients

2 medium zucchini or zucchini;
1 glass of rice;
70 grams of feta cheese;
Large bunch of fresh basil
4 tablespoons of olive or vegetable oil;
Salt, pepper, spices to taste.

Prepare rice. Clean it from impurities, boil in salted water. Heat a deep frying pan greased with vegetable or olive oil. Fry the rice for 3-4 minutes.
Cut the feta cheese into small cubes. Wash and chop the basil. Add to rice in hot skillet.
Prepare zucchini. Wash them, cut off both sides. Cut lengthwise into two pieces. Remove the middle with a spoon and remove the seeds.
Grease a baking dish with olive or vegetable oil. Lay out the hollow inside the zucchini. Fill each with a mixture of rice and feta cheese. Drizzle with olive oil, preheat the oven to 180 degrees Celsius. Bake for half an hour.

Couscous with zucchini and asparagus

Traditional oriental dish in last years became popular in European cuisine. You can add any additional ingredients, but zucchini goes especially well with it.

Ingredients

250 grams of couscous;
4 medium zucchini or zucchini;
bunch of asparagus;
4 large sweet red peppers;
½ bunch of green onions;
1 tbsp wine vinegar;
3 tablespoons of olive oil;
A bunch of cilantro;
Salt, pepper, spices to taste.

Prepare couscous. Pour 250 milliliters of cereal hot water. Cover the dish with a lid and leave until the couscous has absorbed all the water and swells.
Rinse peppers and zucchini. Pepper cut into thin strips. Remove the skin from the zucchini and cut off the ends. Cut into slices of any size.
Lubricate the pan with sunflower or olive oil, heat up. Fry the peppers and zucchini, after a couple of minutes add asparagus to the vegetables. The ingredients should remain crispy.
Remove couscous and transfer to a deep plate. Remove vegetables from heat, mix gently and add to couscous. Finely chop the greens along with the onion and mix with the couscous.
Prepare the dressing for the dish. To do this, mix olive oil, wine vinegar, salt and pepper. Pour over couscous, mix thoroughly. After a couple of minutes, when the sauce soaks the vegetables, the dish is completely ready.

Zucchini and cheese pie

You can cook from zucchini delicious pastries- for example, air cake with cheese.

Ingredients

150 ml of kefir;
1 egg;
1 medium zucchini;
80 grams of Adyghe cheese;
1 tablespoon of mayonnaise;
5-6 tablespoons of wheat flour;
1 tbsp vegetable oil;
1 teaspoon baking powder for dough;
Salt, pepper to taste;
Sour cream to taste.

Prepare all foods. Knead the dough in a deep bowl. Pour in kefir of any liquid. Break and mix the chicken egg. Add a spoonful of mayonnaise, salt and pepper to taste. Optionally add Provencal herbs, basil and other spices. Mix all ingredients with a mixer until smooth.
Add baking powder to flour. Gradually pour into a mixture of kefir, eggs and mayonnaise. Once again, mix all the ingredients with a mixer. The consistency of the dough should resemble thick sour cream.
Prepare zucchini. Rinse it in cool water, dry with a towel. Cut off the tail, peel, grate on a fine grater and mix with the dough. Add Adyghe cheese cut into small pieces.
Mix all ingredients. Preheat the oven to 180 degrees. Lubricate the baking dish butter. Carefully pour the dough into the mold. Put to bake in the oven. After 25-30 minutes the cake is completely ready. Allow the pastry to cool slightly, cut and serve with sour cream.

Mayonnaise can be replaced with sour cream.

Most pleasing raw salads and thin sliced squash. So in this juicy ingredient all the enzymes are preserved. A raw vegetable fits perfectly into proper nutrition and a low-carbohydrate diet.

If you find it difficult to decide on zucchini dishes:

Start with the simplest. Click p. No. 6 - high-speed squash cooking for every taste.

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Recipe number 1. Bake circles under a crust of cheese

The fattest dish in the review, which got here thanks to the strong love for the cheese crust among the men of the family.

For 2-4 servings you need:

Zucchini of any variety - 2 pcs. medium size
Hard cheese (Dutch, parmesan) - 60-80 g (or ½ cup in small chips)
Optional garlic - 2-3 cloves
Salt, black pepper - to taste

* We do not salt, the salinity of the cheese is enough.

How to cook.

We put the cheese in the freezer in the “superfrost” mode for 5-7 minutes. Frozen cheese is easier to grate on a regular fine grater. We need just such chips to gently sprinkle vegetables.

We wash, but do not clean, zucchini. We cut them into circles no more than 1 cm thick.

Preheat the oven to 200-220 degrees Celsius.

We lay out the blanks on a baking sheet, which was greased with oil. Can be used parchment paper or foil. Important! Laying loose, with a small distance between the pieces.

If you like the aroma of garlic, crush a couple of cloves with a press and add just a little gruel to the vegetables. And the most convenient flavoring option is garlic salt or dried garlic in powder. They are in large supermarkets on racks with spices.

Now the most crucial moment is a neat sprinkling of cheese chips, without going beyond the vegetables. To do this, take the cheese with gentle pinches or use a teaspoon.

We send the zucchini to the preheated oven - for 15-10 minutes. Our goal is melted cheese, which will change color to a golden light brown. Take the beauty out of the oven as soon as cheese crust comes to a condition.

Serve savory slices hot. You can’t call the dish low-calorie, but “hearty, tasty and fast!” fits him perfectly!

Recipe number 2. We bake spectacular boats with garlic

it perfect recipe for photo demonstration. It captivates with its beautiful simplicity and easily transforms to fit any number of eaters.

Note!

Calorie and fat content of elegant baked halves is low:

No more than 130 kcal per serving(based on 1 serving = 2 halves). You can also adjust the amount of oil for greasing and adjust seasonings to taste.

Medium-sized zucchini (up to 20 cm in length) will be planned individually - 1-2 pcs. for a guest. Everything else is to taste. We take larger garlic cloves, we will cut them across. For the sauce, vegetable oil and half as much lemon juice. Don't forget some dry spices. It can be a mixture of peppers, colored paprika or curry.

Seasonings from dry herbs are also suitable - Provencal or Italian herbs, slavic set of dill and parsley. The main thing is that you like the scent.

How to cook fast and tasty.

Following the illustrations, we cut the zucchini in half, make notches crosswise and lay them loosely on a baking sheet covered with foil. We cut the garlic into circles.

Whip the butter with a fork and lemon juice- to a fine suspension. Using a brush, coat the mixture on top of each half of the vegetables. Then crush with spices and lay the pieces of garlic.

Bake in a preheated oven (200 degrees Celsius) for about 30-40 minutes - until the plates soften.

To make the zucchini cook faster, you can wrap them in foil for 15-20 minutes. We check the softness after 15 minutes of baking, piercing the boats with a fork.
If you like garlic, add an extra clove to the press and mix garlic puree with butter and lemon juice.

Recipe number 3. Zucchini with corn in 10 minutes

Building - yes!

Again, a healthy and tasty sample, where there are a minimum of calories and it is easy to regulate fats:

One serving of the recipe accounts for no more than 140 kcal.

For 4 servings we need:

Zucchini of any variety - 4 pcs. medium size
Corn (kernels) - 1 cup

*Any one will do: canned or frozen

Garlic - 2 cloves (chopped with a knife into 4-6 parts)
Oil for frying - 2 tbsp. spoons
Juice of 1 medium sized lemon
Salt and black pepper - to taste (1-2 pinches)
Fresh cilantro (or parsley) - 2 tbsp. spoons (finely chopped)
Parmesan (or other hard cheese) - 2. tbsp. spoons (finely three)

Spices with an Italian accent (dry herbs):

Basil - ¼ teaspoon
Oregano (or oregano) - ¼ teaspoon
Thyme (or thyme) - ¼ teaspoon

How to cook.

We cut the zucchini lengthwise into 4 parts, and then across to get quarters from the rings. Thickness up to 1 cm. The size, ideal for the recipe, is well shown in the photo below.

If we chose not a thin zucchini, but a thick regular zucchini, you can cut the vegetable in half lengthwise, and then each half into three strips. Cut the resulting 6 strips across in 1 cm increments.

Heat the oil in a deep and wide skillet over medium heat. Add minced garlic. Stirring, heat for 1 minute. If you don't love fried garlic, after a minute you can delete it.

We put chopped zucchini, corn and three dry spices for frying. Stir constantly and fry for 4-6 minutes, until the zucchini begins to soften. Our goal is the texture of vegetables al dente, when the pieces are still elastic, but already easily chewed.

At the end of frying, pour in lemon juice, add chopped cilantro, salt, pepper, mix and remove from heat. Sprinkle with cheese shavings and serve.

Secrets of a unique fast food:

We make it extremely easy low calorie recipe = no cheese. But you can add pieces of bell pepper. We cut them into cubes, 1.5 times less than the leading vegetable.
For lovers of elastic vegetables, we enlarge the cut. Bulgarian pepper can be cut into thin strips, then fry it better first- 1 minute before zucchini and corn.

Recipe number 4. Zucchini pancakes

The recipe, proven by generations, will not take much time. Even a bachelor will quickly cope, armed with an ordinary grater. The process is described in perfect video. Everything is fast (2 minutes!), there are important close-ups and good serve at the author.

We need:

Zucchini (or regular zucchini) - about 800 g (2 large pieces)
Flour - 60-80 g
Eggs - 2-3 pcs.
Garlic - 2-3 cloves
Salt - ½ teaspoon
Greens to taste - 1 medium bunch

Recipe number 5. Zucchini cream soup

For 4-5 servings, we need the simplest ingredients:

Zucchini (or regular zucchini) 1-1.5 kg or 5-7 pcs. medium size (+/-20 cm in length)
Fresh dill - 1 medium bunch
White onion - 1 medium onion
Vegetable oil - 2 tbsp. spoons
Butter - 30-50 grams

*Both oils can be adjusted according to your calorie needs

Water (boiling water) - 0.5 cups + 3-5 tablespoons
Cream (10% fat) - 200 ml
Salt and black pepper - to taste

How to cook.

Clean the zucchini and cut off the stems. We cut into small cubes: lengthwise in half, again lengthwise into 2 parts each half and across into cubes. Coarsely chop the dill.

Heat up the oil in a deep large frying pan. First, pour the vegetable, then add the cream and wait until it melts, mix.

We cut the onion small cube and fry in oil until translucent. This will take 2-3 minutes over medium heat. Don't forget to stir so it doesn't burn.

Add zucchini cubes. Fry vegetables with onions for 5 minutes over low heat, stirring occasionally.

Add dill and simmer for 2 more minutes. Now pour half a glass of boiling water and simmer for another 7-10 minutes over medium heat. Stir from time to time! If the water boils away quickly, you can add more boiling water (2-3 tablespoons).

Pour in the cream, stir and leave to simmer for another 2 minutes.

Remove from heat, let cool slightly and transfer the mixture to a blender. To make the device easier to work, you can add a little water (about 80-150 ml). Puree the mass to uniform consistency.

We evaluate the soup for the comfort of the texture. If it turns out thick, you can gradually dilute it with water. Enter hot water 1-2 tablespoons, stir and try. You can also adjust salt and pepper to taste, or add your favorite spices.

Serve beautifully with a leaf of greens and croutons. Those who are on a bread-free diet should reduce the oil in the recipe, but add some large nut crumbs or just a couple of butterflies to the serving. walnut.

The perfect first course without potatoes and extra carbohydrates. Enjoy your meal!

The soup is magical! Proven by Science

1 portion accounts for no more than 250 kcal. Soup is perfect for a diet. The best time to eat this dish is in the evening. to get rid of nocturnal hunger pangs. It has been scientifically proven that food in the form of puree envelops the walls of the stomach and stays in it longer.

Quick, tasty, dietary wise and very easy to prepare. With an eye on harmony and health, this recipe can be put on a winning pedestal with the proud title of "Hurry up to try!"

The simplest ideas: 10 more dishes, 8 of them are dietary

To make our hero a prominent participant in the meal, use elementary but delicious dishes from classic and non-traditional cuisine.

Just pan fry for up to 30 minutes

To do this, cut each vegetable into rings or plates. Thickness - about 1 cm, fry in a heated pan. Can be rolled in flour or breadcrumbs (more calories, but a crisper crust).

To avoid excessive calories, grease the pan with oil using a piece of cheesecloth or try frying without oil on a non-stick coating. In such dietary way do not forget to wash off the soot from the pan after each batch - with a sponge.

Of course, you guessed it or have tried snacks on fried circles more than once. The classic is as simple as "twice two": zucchini, curd with garlic, tomato and a generous head of chopped herbs. Bon appetit!

Make bean stew in half an hour

We often extinguish bell pepper, zucchini and add porcini mushrooms sautéed with onions. At the very end, sprinkle with fresh herbs. Sometimes we do not skimp on carrots for onions or take several types of the leading vegetable - ordinary, zucchini and yellow.

Nice and more high-calorie option with complex carbohydrates- with beans, peas, corn.

Know-how about beans in a healthy menu!

Harvesting beans for future use in the freezer is a lifesaver in our kitchen. Pour a lot of beans in the evening cold water(2-3 parts water to 1 part beans). Let it boil and keep on fire for 3-5 minutes. Turn off the heat and leave under the lid (!) Until the morning.

We drain the water the next day. Together with it, the product leaves 90% of gas-forming harmful substances. It remains to cook the beans until soft. In a slow cooker on the "Baking" mode, it will take 40-50 minutes. On the stove over medium heat in large numbers water - about 1 hour.

Drain cooked beans in a colander and let cool. We break it down into packages. We form in portions according to the average quantity for frequent recipes in the family menu. We send portioned packaging to freezing in superfrost mode. So at one time we have many servings of beans for stews, sautés and soups. What is remarkable most harmless to digestion, even for baby food.

Variety of Steamed Vegetables in 10 Minutes

We love very much dietary combination of the main character with carrots and 1-3 types of cabbage(broccoli, cauliflower, Brussels sprouts). Slice the zucchini a little larger than cabbage. Usually these are quarters or halves of thick rings. The thinnest cut is for carrots. We give vegetable mix warm up for a couple in a slow cooker - no more than 10-12 minutes. Serve with a variety of sauces.

Light mayonnaise and dill. Or an ideal vitamin option - sprinkle the dish with finely chopped herbs (2-3 types), nut crumbs and season with olive oil.
Another non-trivial sauce for those who care about health and figure. Add to natural yogurt garlic slurry, a handful of favorite seeds and unexpected herbs ( fresh rosemary, sage, wild garlic).

Fry zucchini noodles for 10 minutes

Luxurious reception for a new sound - cut zucchini with a vegetable peeler thin plates and quickly fry them in a pan. Do not regret your favorite seasonings and try different vegetables beside. Root vegetables are best, which should not be many. But wet neighbors will not work, incl. tomatoes.

In our opinion, carrots are the most delicious recipe. You need to grind it into thin straws. A Berner grater or a sharp knife will help.

We need:

Young zucchini - 2 pcs.
Garlic - 1-2 cloves
Carrots - optional
Fresh favorite greens
Salt, pepper, spices - to taste
Oil for frying - up to 2 tbsp. spoons

Let's prepare the vegetables.

Grind carrots into thin strips. We cut the main characters in half lengthwise. Gently plan the plates, similar to a wide homemade noodles. On one side, the plate should have a skin. Finely chop the greens, and squeeze the garlic through a press.

Fry Asian style.

Heat the oil strongly in a frying pan. Lay the strips and fry for 1.5 minutes. Add carrots, mix - another 1 minute. Salt, season, add garlic and chopped herbs and mix. Turn off the heat, cover with a lid and let stand for 1-2 minutes. Voila! Quite independent dish or a nice and quick side dish.

Add Raw Zucchini to Cabbage Salad

Two boring ones light and fiber-rich sample:

Use raw squash noodles

If there is a pasta cutter for vegetables, this is a matter of a couple of minutes.

open the world healthy recipes from a zucchini!

With squash noodles, you can try out a lot of ultra-fast and mega-delicious recipes. With unusual cutting, the lion's share of success is brought spicy sauce and healthy minimalism.

One of lungs summer salads with honey garlic sauce is well described in the video below. You will need a narrow set of ingredients:

Zucchini, tomatoes, honey, garlic, oil, herbs and a little dexterity when slicing the main character.
Calories per serving does not exceed 150 kcal.

Please note that the girl does without a noodle cutter, including showing how to use a Berner grater. Her advice is 100% practical, we tested it. It would be a desire and a little patience.

Marinate ultra-thin plates in just 2 hours

We have already described this rare fast option in a series of long dishes with marinade (link below under the article).

Only 2 hours for impregnation - and you can win the hearts of gourmets, even those on a diet! The reason for the success is the already mentioned cutting into the thinnest plates. All you need is a vegetable peeler (peeler), a minimum of fat and sugar and a maximum of flavors.

And that is not all! Under the article you are waiting for:

Snack rolls that are so tasty to stuff in different ways;
Next - baked vegetable mixes, where our hero is again at the head.

We hope you enjoyed our selection of our favorite recipes with photos. We tried to give a detailed answer to the question about zucchini dishes that can be prepared quickly and tasty.

We covered the dietary side of the issue according to personal tastes. In the summer we play a lot raw vegetable. We love to stew and bake without overloading with oil. It is always worth considering that vegetables give us few calories in combination with fiber and vitamins.

Vegetables are insanely useful for every person. The greatest amount of useful substances can be obtained in the so-called seasonal vegetables and fruits, that is, those that grow in your country, city and in your own country house. Zucchini is one of those vegetables. But what delicious can be cooked from zucchini? Recipes various dishes that will overwhelm even the harshest of critics, great amount. Let's make some of them together.

Zucchini is a real find for men, women and children who want to eat right, lose weight and be healthy. To list all the advantages of zucchini, you have to spend a lot of time. Therefore, we highlight the main ones:

It can be cooked different ways: bake, fry, marinate.
There are so few kilocalories in this vegetable that you can eat 1 kg of zucchini per day.
Despite its lightness, zucchini contains potassium, phosphorus and calcium.
And thanks to zucchini, you can get enough fiber.
Zucchini has a pleasant and unobtrusive taste, it goes well with other ingredients.
This vegetable can be both a main dish and a side dish.
Also, to cook tasty dish from zucchini, you need to spend a maximum of 30 minutes.

As you can see, zucchini deserve to be on your table. If for some reason you previously refused to eat this vegetable, we advise you to try cooking zucchini in several ways.

It's just that zucchini does not have such a pronounced taste, such as cabbage. Complementing it with spices and other vegetables, you get a grand dish. By the way, some lovers of raw food cannot imagine their life without zucchini. Of course, we do not force you to eat this vegetable raw, but you can try everything if you wish.

Recipes

From beautiful and mega healthy vegetable it is fashionable to cook various and even unusual dishes. Sometimes, in order to test the skill of the cook, he is given the task of preparing a chic dessert from zucchini. To do this is not as simple as it might seem at first glance. But this only says that the zucchini is worthy of your attention.

Snack cake "Sytny"

Ingredients:

Zucchini - 2 pcs.
Eggs - 2
Mayonnaise
Ripe tomatoes - 2 pcs.
Flour - a couple of tablespoons
Oil
Garlic
Paprika
Salt, herbs

How to cook:

We rub the zucchini on a fine grater.
Add lightly beaten eggs to the zucchini.
As it should, mix the mass, add it and add a little pepper.
Now it's time to thicken the squash mass with flour. Do not overdo it, the dough should not be hard.
Bake pancakes from zucchini, they should not be very thin and delicate.
To spread the pancakes, prepare the sauce. grind, mix with mayonnaise or sour cream, paprika and chopped herbs.
Now let's start shaping squash cake. Lubricate each pancake with sauce, put tomatoes and grated cheese on top of it.
There will be as many layers in the cake as you baked pancakes.
After that, put the cake in the oven for five minutes so that the cheese melts and thereby connects all the cakes.
This dish should be eaten warm.

Casserole

Ingredients:

Young zucchini - 1 kg.
Eggs - 5 pcs.
Dill
Oil

You don't have to do much to prepare this simple but amazingly delicious dish. So, cut the zucchini into rings.
Lightly fry each piece in oil on both sides.
Beat eggs until smooth.
We spread the vegetables in a mold and pour over the eggs. Bake for 35 minutes.
Sprinkle the finished dish with dill and enjoy.

Rolls

Ingredients:

Small zucchini - 2-3 pcs.
Ripe tomatoes - 2 pcs.
Hard cheese - 250 gr.
Red bell pepper - 1 pc.
Garlic
Sour cream
Spices, herbs

How to cook:

Cut each zucchini lengthwise. You should get long records.
Salt, pepper and set aside for 10 minutes.
Fry each piece of zucchini in a small amount of oil.
Rub garlic and cheese on a fine grater. Add sour cream and mix with garlic and cheese.
Lubricate each leaf of zucchini with sauce, put a piece of tomato and pepper on one edge.
We twist the rolls so that they do not fall apart, you can use skewers and toothpicks.
We spread the rolls on a dish with salad and herbs. You can lightly pour the sauce over the rolls.

stuffed with mushrooms

Ingredients:

Zucchini - 1 kg.
Champignons - 500 gr.
Onion - 2 pcs.
Boiled rice - 200 gr.
Sour cream - 3 tbsp.
Rusks, herbs, salt
Tomato paste - 2 tbsp.

How to cook:

Take long zucchini and cut them into pieces of 5-6 cm.
With a teaspoon (you can use a small knife for this), take out the pulp. You should get a small glass of zucchini, that is, the core of the zucchini does not need to be taken out completely.
Flip each cup upside down and fry over low heat, then flip the zucchini and season with salt.
Boil mushrooms and rice. After that, chop the mushrooms. Fry the onion in oil and mix all three of these ingredients.
Fill each zucchini with minced meat, place in a baking dish, add one tablespoon of sour cream and sprinkle with breadcrumbs.
Cover with foil and bake for 10 minutes.
Mix the sour cream and pasta and after 10 minutes remove the zucchini from the oven and add one spoonful to each cup. After that, bake for another 10 minutes.
Optionally, you can serve a dish with cheese and herbs.

With cottage cheese

Ingredients:

Sour cream - 200 gr.
Young zucchini - 5 pcs.
Eggs - 3 pcs.
Greens
Cottage cheese - 400 gr.
Spices
Hard cheese - 200 gr.
Oil

How to cook:

Cut each zucchini lengthwise into two pieces.
We take out the pulp with a spoon, then fry each boat in oil.
Next, put them in a baking dish.
For the filling, we will use cottage cheese. We wipe it using a fine sieve.
Add sour cream to cottage cheese, herbs and beaten eggs. You can add salt and pepper.
We stuff the boats with the filling, sprinkle with grated hard cheese, bake for 25 minutes.

Soup puree

Ingredients:

Zucchini - 1 pc.
Onion - 1 pc.
Vegetable broth - 0.5 l.
Boiled - 1 cup
Garlic
Tomatoes - 1 pc.
Carrot
Greens

How to make puree soup:

Cook vegetable broth from onions and carrots.
Remove the skin from the zucchini, remove all the seeds, cut the flesh into cubes.
Put the zucchini cubes into the vegetable broth. Boil vegetables for 20 minutes.
Chop a small onion and add to the zucchini.
Next, add chopped garlic to the soup.
Pour the liquid from the soup into a separate plate, it can come in handy if the soup is too thick.
Grind the thick part of the soup to a state.
We dilute to obtain the desired consistency of soup-puree.
Serve this soup with a slice of tomato and herbs.

stew recipe

Ingredients:

Zucchini - 3 pcs.
Carrots - 3 pcs.
Cinnamon - 1 tsp
Onion - 2 pcs.
Chicken - 500 gr.
Celery stalks - 3 pcs.
Tomato juice - 0.5 l.
Greens
Cardamom - 1 tsp
Oil
Spices

How to cook:

Chicken fillet cut into small cubes.
All other vegetables: celery, carrots, onions and zucchini must be cut into the same pieces as the chicken.
Fry the onion in a preheated pan, after a couple of minutes add chicken meat to it.
Constantly stirring the meat, you must bring it to a state of readiness.
After the chicken is cooked, add carrots, celery and zucchini to the pan. Simmer everything together over low heat for about ten minutes.
Only after that you can salt the dish and add spices.
Pour the stew tomato paste and simmer for another 10 minutes.

cutlet recipe

Ingredients:

Zucchini - 0.5 kg.
Cheese - 100 gr.
Egg - 1 pc.
Flour - 2 tbsp.
Oil

How to cook:

We clean the zucchini and separate the pulp. We rub it on a grater.
Add salt, pepper and leave for 15 minutes. This time is necessary for excess liquid to leave the zucchini. Just pour it out.
Add the egg, flour and chopped to the squeezed squash pulp.
Form patties and fry them in oil.
Serve with sour cream and dill sauce.

Muffins

Ingredients:

Cottage cheese - 300 g.
Butter - 100 gr.
Zucchini - 1 pc.
Eggs - 3 pcs.
Baking powder - 0.5 sachet.
Flour - 1 tbsp.
Dill

Melt the butter over low heat. Mix cottage cheese and eggs.
In a separate bowl, mix one tablespoon of baking powder and flour.
Grate the zucchini and mix with cottage cheese.
Then add flour, lay out in the forms and bake like regular cupcakes.

We think you are convinced that zucchini is rightfully one of the most popular vegetables in the world. Cook with pleasure and do not forget about experiments.