Zucchini Recipes

Zucchini is becoming more and more popular vegetable in our diet. It contains 90% water, fiber, many vitamins and micronutrients and its low-calorie composition (20 kcal per 100 grams) makes it perfect food for reducing your weight. However, zucchini recipes are useful even without the reduction diet.

Zucchini History and Growing Zucchini

Zucchini is a summer squash from Mexico and Central America. Beginnings of zucchini growing and processing date back to 7000 BC. Zucchini is easy to grow and can thrive even in poorer soils but requires plenty of sunlight and sufficient watering.

Zucchini Health Effects

Zucchini is a type of food suitable for body detoxification and cleansing. Potassium in zucchini helps eliminate toxins and excess water from the body. That is why the zucchini recipes should be mainly used by people suffering from gout, rheumatism, diabetes, obesity and joint pain. The zucchini fruits help cleanse the digestion system since they are rich in dietary fibre. Zucchini also has positive influence on kidney functioning. However, it is slightly aperitive, which makes it all the more suitable for people suffering from constipation.

How to Prepare Zucchini

This vegetable can be prepared in virtually any way which is why you may change and vary the zucchini recipes as you please and your playfulness will never backfire. It can be fried as schnitzels, stewed, added into soups, used for pizza or as a side to a meaty dish. Zucchini is even suitable for goulash, as a substitute to potatoes or cabbage but it also works very well in pies and cakes. It is not necessary to peel young zucchini - we can eat them raw, e.g. in salads or spreads. Zucchini can be consumed au gratin, filled, grilled or conserved like cucumbers and it works well in mixed pickles or jams. Thinly grated zucchini is also used to make soups or sauces denser. Zucchini is spiced up with fragrant spices, e.g. herbs de Provence, thyme, basil, ginger or oregano and it is delicious with garlic, curry and onion. What follows below is a collection of popular and less known zucchini recipes which can enrich your diet.

TIP: Before preparation, sprinkle the zucchini with a little olive oil in order for the zucchini to release more vitamin A which is indispensable for metabolism in cells

ZUCCHINI RECIPES

  • BOILED ZUCCHINI

Ingredients: 1 kg zucchini, 8 dkg butter, 4 tablespoons of breadcrumbs or green parsley, salt

Preparation: Peel and cut the zucchini into thin slices and put it in hot salted water for 15 to 20 minutes. Let the zucchini dry, put it in a bowl, sprinkle with roasted breadcrumbs or chopped parsley and pour hot butter all over it.

  • BAKED ZUCCHINI

Ingredients: 8 young zucchini, 250 ml milk, 2 eggs, 4 dkg butter, 4 tablespoons of grated cheese, pepper, salt

Preparation: Cut the young unpeeled zucchini into small pieces and put them in a pot, pour a little water over them, salt and pepper them and stew them until all the water vaporizes. Then mix the eggs with milk and pour this mixture over the zucchini, put grated cheese on them, sprinkle them with butter and bake in a hot oven until pink.

  • ZUCCHINI CABBAGE

Ingredients: 1 kg zucchini, 1 onion, 1 tbs flour, 8 dag fat, cumin, vinegar, sugar, salt

Preparation: Peel the zucchini (you do not have to peel the young ones), remove the seeds and cut into noodles or grate roughly. Fry finely chopped onion on fat, add zucchini and let stew for a bit. Add cumin, salt, sugar and vinegar. Sprinkle with the flour and pour water up to the half part of the mixture. Stew it for about 2 more minutes.

  • ZUCCHINI FILLED WITH MINCED MEAT

Ingredients: 4 medium size zucchini, 2 larger onions, 5 cloves of garlic, approx. 500 g minced meat, teaspoon of ground or fresh ginger (not necessary, but delicious), 1/2 teaspoons of chilli, ground pepper, salt, 2 tomatoes, green parsley, approx. 100 g grated cheese,oil

Preparation: Cut the zucchini in half diagonally and remove the seed centres. Bake in oil from both sizes, when the zucchini become soft, we take them out and put them on a greased baking tray. Fry finely chopped onion and garlic on some oil, add the minced meat and fry until the meat turns white. Add the spices (1/2 tsp chilli, pepper, salt) and finally mix in chopped parsley (the more the better) and chopped tomatoes (I also add pressed garlic) and let the whole mixture warm up a little more. Fill the zucchini with this stuffing and generously sprinkle with the grated cheese. Bake for 15-20 minutes in 210°C. Serve with cucumber or other vegetable salad or a colourful trimmings. We can also use tartare sauce. As you please.

  • ZUCCHINI POTATO PANCAKES

Ingredients: 500 g zucchini, 2 larger carrots, 2 eggs, 1 tbs Vegeta or Horalka, a pinch of ground pepper, 100 ml milk, 250 g soft or rice flour, 1 lettuce, 100 g cherry tomatoes, frying oil, a pinch of ground mace, 1 smaller onion, 2 cloves of garlic, 1 tsp salt

Preparation: Wash and peel the zucchini (you do not have to peel young zucchini). Then grate the zucchini roughly into a large bowl and let it release its water. Clean the carrots and grate finely. Peel the onion and chop it finely. Press the garlic. Remove the water from the zucchini. Add carrots, onion and garlic to the zucchini together with eggs, milk and soft flour. Season it with Vegeta, salt, mace and ground pepper. Mix everything thoroughly. Form pancakes out of the dense zucchini dough. Fry on a pan on hot oil for about 5 minutes on each side. Place the fried pancakes on a paper napkin in order to rid them of excess oil. Serve warm and decorated with cherry tomatoes and lettuce. You can also serve it as a side dish with meat.

  • ZUCCHINI CAKE

Ingredients: 3 cups of grated zucchini (1 cup = ¼ l), 3 eggs,1 and a half cup of very soft sugar, 1 cup of oil or 250 g baking fat, 3 cups of fine flour, 1 pack of vanilla sugar, 1 pack of baking powder, 1 tsp baking soda, 3 tsp ground cinnamon, nuts, raisins, dried fruits

Preparation: Grate the zucchini roughly and leave in a strainer in order to rid it of water. Beat the eggs with sugar and add oil or baking fat. Take the flour and add the vanilla sugar, baking powder, baking soda and cinnamon into it. Add the beaten eggs. Mix in the grated zucchini. We can also add chopped nuts, various seeds, raisins, dried fruits. Pour the dough into greased and flour-sprinkled baking tray and bake in a preheated oven under 170°C.

  • ZUCCHINI IN CHEESE CRUST

Ingredients: 1 medium sized zucchini, 2 full tablespoons of Solamyl, 3 full tbs of soft flour or rice flour, salt, 3 cloves of garlic, Vegeta or Horalka, 2-3 eggs, pepper, flavourless mineral water, 100 g grated cheese, 2 tbs soy sauce, a pinch of hot paprika or a piece of a ground dried hot pepper, frying fat

Preparation: Peel the zucchini and cut it into slices about 0.5 cm thin, smear them with salt and pressed garlic and leave them marinate. Prepare the dough by mixing Solamyl, flour, salt, pepper, paprika, soy sauce, Vegeta, eggs and mineral water. Form mashy pasty dough. Finally, add the grated cheese. Coat the zucchini sliced in the dough and fry them in the higher layer of fat until they turn pink. Let the fried pieces get rid of fat on a paper napkin. Serve as a summer lunch with potatoes and tartare sauce or a yoghurt dressing (white yoghurt, a tablespoon of oil, chopped chives, pressed garlic, mustard, oil, pepper).

  • ZUCCHINI PUDDING

Ingredients: 1 zucchini, 15 dag hard cheese, 3 eggs, 3 cloves of garlic, 1 onion, 1 baking powder, oil, flour (soft or rice) , pepper, salt, sweet paprika, ground cumin, marjoram

Preparation: Wash the zucchini and grate it roughly including the skin. Add grated cheese. Chop the onion finely and fry it on oil. Mix it with the zucchini. Add eggs, baking powder and spices. Thicken the mixture with flour and pour the dough into a greased baking tray. Bake at 180°C.

  • QUICK ZUCCHINI

Ingredients: 1 zucchini, 3 tbs soft flour, 1 tsp paprika, 1/2 tsp hot paprika, 1/2 tsp ground pepper, 1/2 tsp ground cumin, a teaspoon of salt, 1 tsp Horalka

Preparation: Cut the zucchini into slices 0.5 cm thin. Let it rest for 30 minutes (you can smear it with salted pressed garlic). Mix soft flour, ground paprika, ground pepper, ground cumin and salt. Heat up the oil. Coat the zucchini in the spiced flour from all sides, shake off excess flour in order to prevent it from burning and quickly put them on the hot oil. Fry 1-2 minutes on each side. Tastes great with tartare sauce and tomato salad.

  • FILLED ZUCCHINI

Ingredients: 1 zucchini, 250 g ground pork, salt, pepper, 3 cloves of pressed garlic, a smaller onion, čubrica spice - 1 teaspoon

Preparation: Mix the meat with all the other ingredients. Cut the zucchini diagonally in its third and scoop out the inside. Fill the zucchini with the meat mix, put it on a baking tray, sprinkle with vegetable oil and add a little water to the bottom of the tray. Bake in the oven for 30-45 minutes.

  • ONION ZUCCHINI

Ingredients: olive oil, 2 medium sized zucchini, a small onion, a clove of garlic, cumin, salt, pepper

Preparation: Put the onion and garlic on hot oil and fry them until they turn glassy. Then add the zucchini cut into thin circles and cumin and mix. Add salt and pepper.
Simple, tasty and low-calorie. Zucchini prepared like this should definitely not be boiled to death, but rather hardish! It is an Italian recipe and it takes 10-15 minutes. It is used as a side dish with meat.

  • ZUCCHINI A LA HERRING

Ingredients: 1 kg zucchini, 10 tsp salt, 6 large onions, 20 balls of allspice, 3 bay leaves, 2 dcl oil

Preparation: Peel the zucchini, scoop out the inside and grate into thin slices. Also slice the onions. Put these into a large bowl and add salt, allspice, bay leaf and oil and mix everything thoroughly. Then put it into a glass and let it marinate for 7 days in the fridge.

  • CURRY ZUCCHINI

Ingredients: oil, 2 onions, 2 cloves of garlic, 1-2 fresh chilli peppers, 4 medium sized zucchini, salt, curry, 200 ml coconut milk

Preparation: Chop the onion finely, press the garlic and cut the chilli peppers into rings up to their halves. Cut the rest of the peppers diagonally and place it into water with ice for 30 minutes. The pepper will bloom in the ice and form a sort of flower we can use for decoration. Take a wok pan and heat up the oil in it, fry the onion, garlic and peppers cut into rings. Add a peeled zucchini cut into larger pieces and fry for about 3 minutes. Then add a tablespoon of curry and a teaspoon of salt and fry on for another 5 minutes. Finally, add the coconut milk and keep stirring for another 7 minutes until the milk thickens. Serve on a plate with rice and decorate with the blossomed peppers.

  • ZUCCHINI AND POTATOES

Ingredients: 1 zucchini, potatoes, whipping cream, grill spices, the Eidam cheese, salt

Preparation: Peel the zucchini, scoop out the inside and cut into slices. Place it into a baking bowl, add potatoes chopped into tiny cubes, sprinkle with spices, pour the cream over it and sprinkle the top with grated cheese. Bake for about 45 minutes.

  • CREAM ZUCCHINI

Ingredients: 1.2-1.5 kg zucchini, 2 pork sausages, 1 large onion, a tablespoon of lard, 2 dcl cream, a full tablespoon of soft flour, ground sweet paprika, marjoram, salt

Preparation: Cut the onion into tiny cubes and roast it on lard or oil. Add the sausages cut into cubes, ground pepper and fry it all. Add a zucchini cut into cubes (if the zucchini is young, you do not even have to peel or scoop them) and stew it until soft. Finally, pour cream mixed with a tablespoon of flour and boil it for a little while. Season with salt and marjoram. Serve with bread.

  • GREEK ZUCCHINI

Ingredients: 2-3 medium sized zucchini, 4 tomatoes, 2 medium sized onions, black olives, olive oil, Greek spices (for gyros), salt, pepper, grated cheese (emmentaler)

Preparation: Clean the zucchini (peel older zucchini and remove the pulp), slice it as well as tomatoes. Chop the onions into half-slices and divide olives into halves. Prepare a baking bowl and alternate the following layers: tomatoes, zucchini, onions and cheese; slightly salt and season each layer. Finally, sprinkle it all with the chopped olives and olive oil and add a rich layer of cheese. Put it in the oven and bake until the zucchini softens. The time of baking varies according to the taste of the cook.

  • ZUCCHINI WITH POTATOES AND MEAT

Ingredients: 1 smaller zucchini, 1 kg potatoes, 300 g chicken, 200 g ham, 1 whipping cream , 2 eggs, salt, pepper

Preparation: Peel and grate the zucchini roughly (pulp can be included), add salt and pepper. Cut meat and ham into thin noodles and mix them well. Peel the potatoes and cut them into slices. Grease a baking tray and put a layer of potatoes into it, then zucchini, then meat, then zucchini again and finally more potatoes. Beat half of the cream with eggs and pour the mixture over the top of the baking tray. Bake covered for ca 45 minutes, then uncover to pour the rest of the cream in and continue to bake uncovered for another 15 minutes. You can also use minced meat as an alternative, seasoned as in for bacon.

  • DILL ZUCCHINI

Ingredients: 2 zucchini, 50 g bacon, 1 onion, 1 cup of sour cream, 1 tbs soft or rice flour, salt, ground cumin, dill, juice from 1 lemon

Preparation: Peel the zucchini and sprinkle it with lemon juice, salt it and leave to rest for an hour. Heat up the bacon and fry the onion chopped into cubes on it, add cumin and strained zucchini. Stew until soft. Thicken the mixture with sour cream mixed with flour; then add salt and a rather large amount of finely chopped dill. Let it boil for a little while. Serve with rice or bread.

  • ZUCCHINI WITH EGG

Ingredients: 1 zucchini, onion, egg, salt, Rosovice spices (ground mustard seed, coriander, cumin), oil

Preparation: Chop the zucchini into tiny cubes and stew it with onion, add salt, spices and pour the egg over them.

  • ZUCCHINI AU GRATIN WITH BLUE CHEESE

 

Ingredients: 1 large zucchini, 200 g blue cheese, 1 dl milk, 4 eggs

 

Preparation: Grate a peeled zucchini or courgette into slices. Put one third of the zucchini into a greased baking tray, sprinkle with a half of the grated blue cheese, place the second third of the zucchini, add more blue cheese and place the rest of the zucchini on top. Mix eggs in milk and pour it over the zucchini. Bake at medium temperature for about 30 minutes. Serve warm with potatoes and vegetable salad.

 

  • ZUCCHINI IN TINFOIL

Ingredients: 0.5 kg zucchini, 4 tomatoes, 2 cloves of garlic, 1 tsp herbs, 100 g hard cheese, 2-4 tbs olive oil, salt

Preparation: Press the garlic and mix it with salt and blend it with olive oil. Cut the zucchini into slices including the skin, cut the tomatoes into halves and smear everything with the oil-garlic mixture. Place tomatoes in the centre of the tinfoil piece and zucchini slices around them. Sprinkle with herbs. Firmly close up the tinfoil in order to prevent the juice from leaking and bake for about 20 minutes. After that, open up the tinfoil, sprinkle grated cheese on the vegetables and bake until the cheese melts. Serve with toasted toast bread or potatoes.

  • ZUCCHINI CHINESE

Ingredients: 1 larger zucchini, 250 g soft salami, 2 onions, salt, pepper, grill spices,oriental spice, Worchester sauce, cumin, 2 cloves of garlic, ketchup, oil

Preparation: Fry the onion on the oil, add chopped zucchini, salt and pepper, then add Worcester sauce, pressed garlic, spices and cumin, stew until soft. Add salami chopped into slices, ketchup and warm the mixture up. Serve with potatoes or bread.

  • ZUCCHINI IN CABBAGE LEAF

Ingredients: Stuffing: 500 g zucchini, 200 g smoked meat, 100 g cheese, 2 eggs, flakes, soft or rice flour, onion, herbs de Provence, salt, garlic
Cabbage leaves: cabbage or Napa cabbage, grill spices

Preparation: Stuffing: grate roughly zucchini, smoked meat and cheese, chop the onion finely, add eggs, spices, salt and thicken with flakes and soft flour if necessary. Let the stuffing rest a little. Meanwhile, scald the cabbage leaves in order to soften them and make them more flexible. Wrap the stuffing into the cabbage leaves, put it into a baking tray. Baste the scrolls with water. Sprinkle some grill spices on the top, smear with oil and bake.

  • ZUCCHINI OMELETE

Ingredients: onion, butter, zucchini, boiled potatoes, smoked cheese, eggs, salt, pepper

Preparation: Fry chopped onion on a piece of butter in a pan, stir it and fry it in a single layer! Place the sliced zucchini and potatoes, fry them and pour eggs mixed with grated smoked cheese and spice over them.

  • ZUCCHINI BOHEMIAN POTATO DUMPLINGS

Ingredients: 400 g zucchini, 400 g raw potatoes, 1 egg, 3-4 tbs of Solamyl orrice flour, approx. 300 g rough flour, 1 tsp ground cumin, 1/2 tsp salt

Preparation: Wash, peel and finely grate zucchini and potatoes and let them rest. Rid them of water and mix them in a bowl with salt, cumin, egg, Solamyl and flour. Form thick dough. Form round dumplings with wet hands and put them into boiling water immediately. According to the dumpling size, boil for 10-15 minutes. Stir them carefully from time to time. When dumplings are finished, baste them with lard to avoid their stickiness and serve them with zucchini cabbage and fried onion.
Meat-eaters may add e.g. roast pork, etc.

  • ZUCCHINI MEATBALLS

 

Ingredients: 400 g minced meat, 50 g breadcrumbs, 1 medium sized zucchini, 2 tbs of potato starch or rice flour, 1 egg, 50 g pork lard, 2 tbs of tomato purée, salt, pepper, garlic, marjoram

Preparation: Mix the meat with the egg, purée and spices and form soft matter. Roughly grate peeled zucchini, add breadcrumbs, starch and mix everything together thoroughly. Form small round cakes, bake them on lard, slightly sprinkled with water. Serve with mashed potatoes and preserved fruit.

  • ZUCCHINI GOULASH

Ingredients: 2 young zucchini (ca 25 cm), 1 onion, 3 cloves of garlic, 2 tbs of ketchup, 2 tbs of soy sauce, pepper, salt, oil

Preparation: Chop the zucchini into tiny cubes (skin included), fry the chopped onion on oil, add the chopped zucchini, slightly baste and stew until soft. Then add pressed garlic, ketchup, soy sauce, pepper and salt to your taste. If necessary, add some water. Do not thicken the mixture. Best served with rice, but also delicious simply with bread.

  • ZUCCHINI GOULASH WITH VEGETABLES

Ingredients: 1 small zucchini, 5 potatoes, 2 tomatoes, 1 pepper, 3 onions, 4 tbs of oil, 1 tbs of soft flour, a piece of , ground sweet and hot paprika, ground pepper, marjoram, salt

Preparation: Wash the zucchini and remove the skin if necessary. The chop the zucchini and potatoes into tiny cubes (approx. 2 cm). Fry finely chopped onion on oil (you can also add a little bit of sliced bacon), add the zucchini, potatoes, finely chopped tomatoes and the pepper. Fry the mixture and sprinkle it with the ground sweet and hot paprika (to your taste), add pepper and fry some more. Baste with water, add the bouillon cube and stew covered until the vegetables soften. Thicken the goulash with soft flour stirred in a little bit of water (milk or cream). Boil the mixture for another 5-10 minutes and keep stirring it. When the goulash is finished, add salt to your taste and add a pinch of marjoram. Serve with bread.

  • ZUCCHINI SCHNITZELS

Ingredients: 400 g zucchini, 1 egg, 3 tbs water, 100 g Parmesan cheese, 75 g breadcrumbs, 75 g soft flour, vegetable frying oil, a bundle of parsley, salt

Preparation: Best fruits for frying are medium-sized and not very ripe. Wash the zucchini, cut off the stem, but do not peel them. Slice the zucchini diagonally into slices approx. 5 mm thick. Salt and pepper the slices. Take a bowl and mix the egg with three tablespoons of cold water. Grate the Parmesan cheese and mix it with breadcrumbs. First, coat the zucchini slices in soft flour, then in the egg and finally in the breadcrumbs with cheese. Heat up oil or butter in a pan. Lower the temperature and fry the coated slices approx. 2 minutes on each side until they get golden colour. Arrange all schnitzels nicely on a plate and decorate them with parsley. Serve with cream herb sauce.

  • ZUCCHINI SKEWERS

Ingredients: 1 zucchini, salami, Eidam cheese (sliced also possible), onion, grill spices, salt, soft flour, coating crust dough, frying oil

Preparation: Alternately put zucchini, salami, cheese, onion (whatever you like) on sticks and season it with the grill spices, coat first in a slightly salted soft flour and then in the thickened crust dough (the flour helps the crust dough adhere). Put the coated skewer on heated frying fat directly from the crust dough and fry on all sides until gold. As for the dough, I make it the same was as for crepes and I season it either with garlic or ketchup and Vegeta. I also add parsley or chives. Serve with potatoes and tartare sauce. Zucchini mustard is also very good.

  • ZUCCHINI POT

Ingredients: medium sized zucchini, 3 peppers, 5 tomatoes, 1 large onion, several cloves of garlic, Czech salami (or the Gothaj salami) approx. 300 g, ketchup, thyme

Preparation: Peel the zucchini, scoop out the inside and cut into cubes. Put it in a large pot. Add strips of peppers, slices of tomatoes and onions, pressed garlic, salami chopped into tiny cubes, a piece of margarine and baste a little. Stew until soft. Finally, add ketchup and thyme to your taste. Let it boil for a moment, add salt if necessary. Serve with garlic toast or bread. Those who like "lečo" (stewed peppers with tomatoes and eggs) will surely enjoy this dish. Delicious light and fast dinner.

  • RISSOTO WITH ZUCCHINI AND GORGONZOLA CHEESE

Ingredients: 3 tbs olive oil, 100 g chopped bacon, 1 onion, 300 g turkey breast chopped into tiny cubes, 2 small zucchini chopped into cubes unpeeled, 250 g round-grain rice, 500–700 ml meat or vegetable bouillon (you can also use bouillon cubes), 100 ml cream, 120 g Gorgonzola cheese (or another blue cheese)

Preparation: Take a larger pot, heat up oil in it and then put the bacon and onion in it. As soon as the onion becomes soft, add the chopped meat and zucchini and stir constantly to fry it all; it takes approx. 5 minutes. Then add the washed rice and stir in order to coat all grains in oil and bacon fat. Add approx. a third of the bouillon into the pot, close it, lower the temperature and wait until the liquid vaporizes. Then stir the rice and taste it. If still hard, add more bouillon and repeat. Right before the rice is done, add the chopped cheese and soften the risotto with cream. Serve immediately.

  • CURRY ZUCCHINI

Ingredients: 1 zucchini, 1 onion, 3 cloves of garlic, curry, salt, pepper, fresh savoury, olive oil

 

Preparation: Peel the zucchini and chop it into cubes size approx. 1x1 cm. Put a little olive oil into a pot and fry the chopped onion until glassy. Add the zucchini, salt, pepper and roast until fried on all sides (appears to be transparent). Then add chopped garlic and a little curry and sliced savoury. Roast a little more. The dish is finished when the zucchini becomes "glassy", but it must not get overboiled. Do not baste or thicken the mixture. Serve with potatoes or bread.

Preparation: Take a larger pot, heat up oil in it and then put the bacon and onion in it. As soon as the onion becomes soft, add the chopped meat and zucchini and stir constantly to fry it all; it takes approx. 5 minutes. Then add the washed rice and stir in order to coat all grains in oil and bacon fat. Add approx. a third of the bouillon into the pot, close it, lower the temperature and wait until the liquid vaporizes. Then stir the rice and taste it. If still hard, add more bouillon and repeat. Right before the rice is done, add the chopped cheese and soften the risotto with cream. Serve immediately.

 

  • ZUCCHINI PICKLED A LA CUCUMBERS

 

Ingredients - amounts stated for 1 preservation jar (0.7 l): 300-400 g zucchini, a sprig of dill, several slices of onion and carrot, 3 grains of pepper, 2 grains of allspice, 1 clove, 1 bay leaf, 1 tsp of mustard seeds

Pickle: 750 ml water, 250 ml vinegar, 70 g fine sugar, 1.5 tbs salt, 9 tablets artificial sweetener, a pinch of thyme

Preparation: Slice the zucchini into stripes. If the fruits are larger, peel them and remove the seeds. Boil the water with the vinegar, sugar, salt, sweetener and thyme. Put dill in the preservation jars and alternately put zucchini, carrot, onion and spices. Pour the pickle over them, close up and preserve for 20 minutes at 80°C.

 

  • PICKLED ZUCCHINI IN ORIENTAL STYLE

 

Ingredients: 600 g zucchini, 400 g onion, 1 clove of garlic, 1 tbs oil, 1 tbs ground ginger, 1 tbs hot paprika, 300 g tomato purée, 5 tbs soy sauce, 1 tbs Worcester sauce, 1 tbs soup spice, salt

Preparation: Fry onion and garlic slices on oil and add peeled zucchini chopped into tiny cubes, spices, purée, sauces and add salt. Let it stew slowly until everything is soft. Distribute the mixture into glasses 1 cm below the glass' rim, close and preserve for 30 minutes at 80°C. The mixture can be used when cooking meat dishes or as a sauce for pasta or pizza.

and preserve for 20 minutes at 80°C.

 

  • ZUCCHINI MUSTARD

 

Ingredients: 1.5 kg peeled zucchini, 3 onions, 1/4 l oil, 250 kg scalded and peeled tomatoes, 250 g cleaned peppers, 2-3 tbs salt, 1 tsp pepper, hot pepper or chilli as you please, 1 clove of garlic, 150 g sugar, 1 dl vinegar

Preparation: Fry the chopped onion on the oil, then add chopped vegetables and baste with a ladle of water, add salt and boil until the mixture thickens. Then add pressed garlic and sugar. Add sugar, salt or vinegar as you please. You can leave the mixture as it is or soften it with blender. Let the mixture boil for a little bit longer and then pour it into glasses while it is still hot. Close up and preserve for 10 minutes at 80°C.

and preserve for 20 minutes at 80°C.

 

  • ZUCCHINI PEPPER POTS

 

Ingredients: 5 kg zucchini, 1 kg onions, 5 tsp salt, 1/2 l vinegar, 1/4 l oil, 5 tbs sugar, 1/2 ground pepper pack

Preparation: Remove seeds from the zucchini and grate them, chop the onions, add salt, mix and leave rest for a night. The next day, pass the mixture through a sieve, add the other ingredients, mix and preserve.


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