You can freeze, dry, pickle spicy herbs or make a fragrant paste out of them.The selection includes recipes for pancakes, waffles, casseroles, hot dishes, caviar, snacks and preparations for the winter.
Pancakes, flatbreads, fritters and waffles
These options are great for breakfast and snacks.
Zucchini pancakes with kefir
They can be eaten as is or stuffed with cottage cheese and herbs.
Grate 450 g of zucchini. Sprinkle with ½ teaspoon of salt, leave for 10 minutes, then squeeze and drain the released liquid.
Beat 4 eggs, add zucchini, 300 ml of kefir, chopped greens to taste and ½ teaspoon of soda. Stir in 150 g of flour and pour in 1 tablespoon of vegetable oil.
Grease a frying pan with a little oil. Bake the zucchini pancakes on both sides until golden brown.
Zucchini flatbreads in a frying pan
This tender and tasty dish can be prepared in just half an hour.
Grate 1 zucchini and squeeze it thoroughly with your hands, getting rid of excess liquid.
Grate 150 g of cheese, set aside 80 g. Add the rest to the vegetables along with 2 eggs, chopped dill (½ bunch) and 2–3 tablespoons of flour. Salt and pepper to taste and mix the ingredients with a spoon until smooth.Grease a frying pan with vegetable oil. Put half of the dough on it, smooth it out and bake under a lid on low heat for 10 minutes. Turn the flatbread over, sprinkle with the remaining cheese and cook for 5 minutes until golden brown. Fry the second flatbread in the same way.
Zucchini waffles
This delicate vegetable dish is light and filling at the same time.
Grate 2 zucchini on a medium grater, throw in a colander, sprinkle with a teaspoon of salt and leave for 30 minutes. Then wash under running water and squeeze out excess moisture well.
Whisk 1 egg, 60 ml milk and 25 g grated Parmesan. Combine 70 g flour with a mixture of Italian herbs to taste. Mix the egg and flour mixtures thoroughly with a whisk until smooth.
Add zucchini to the dough and mix. Heat the waffle iron and grease with vegetable oil. Bake the waffles for 3-5 minutes until golden brown.
Classic Zucchini Fritters with Garlic
The simplest recipe that even a novice cook can handle.
Grate 1 large zucchini and squeeze out excess liquid with your hands. Add 2 eggs, 2-3 crushed garlic cloves, 3-5 tablespoons flour and ½ bunch of dill or parsley. Salt and pepper to taste. Mix the ingredients thoroughly.
Grease a frying pan with vegetable oil. Fry the pancakes over medium heat for 2-3 minutes on each side.
Zucchini and Potato Fritters
An original alternative to regular potato pancakes .
Grate a medium zucchini and squeeze out excess moisture. Grate 2 large potatoes. Mix the vegetables with finely chopped onion, 1-2 crushed garlic cloves and chopped parsley (½ bunch). Add an egg, 3-5 tablespoons of flour, salt and black pepper to taste. Mix everything.
Grease a frying pan with vegetable oil. Bake the zucchini-potato pancakes on medium heat on both sides until golden brown.
Fluffy zucchini pancakes with kefir
Another quick breakfast recipe.
Grate 1 zucchini and squeeze out excess moisture. Add chopped dill (¼ bunch), finely chopped onion, 100 ml kefir, egg, 1-2 crushed garlic cloves, 1 teaspoon soda and black pepper to taste. Mix and combine with 3 tablespoons flour and salt.
Fry the pancakes in vegetable oil until golden brown.
Hot dishes
The recipes will add variety to everyday dinners.
Japanese-style zucchini with onions and soy sauce
The vegetables remain slightly crunchy and acquire an interesting Asian flavor.
Cut 500 g of zucchini into strips and one onion into small pieces.
Heat 1 tablespoon of vegetable oil in a frying pan over medium heat. Fry the onion for 1-2 minutes, add the zucchini and cook for another 4-5 minutes.
Add 70 ml of soy sauce, a handful of sesame seeds, 1 tablespoon of sesame oil, salt and black pepper to taste to the vegetables. Stir and fry for 1 minute.
Potatoes with zucchini in the oven
Tender vegetables in a creamy cheese sauce with a golden brown crust.
Cut 4-5 potatoes and 2 zucchini into circles. Grate 150 g mozzarella on a coarse grater. Set aside half of the cheese. Mix the rest with 300 ml cream (33%). Add ½ teaspoon of salt and black pepper, as well as 1 teaspoon of dried garlic.
Place the zucchini and potatoes in a form greased with vegetable oil. Pour the cream mixture over the vegetables and sprinkle with cheese. Place in the oven, preheated to 200 degrees, for 35-40 minutes.
Grilled zucchini
The dish can be eaten on its own or as a side dish for shashlik .
Cut 2 zucchini lengthwise into 4–5 mm thick slices.
Mix the zest and juice of half a lemon with 2 tablespoons of olive oil, add salt, ½ teaspoon of black pepper and 1 teaspoon each of dried oregano and basil. Pour the marinade over the vegetables and mix well.
Grill the slices for 2-3 minutes on each side
Zucchini cutlets with chicken, cheese and oatmeal
Vegetables make the dish especially juicy.
Grate 400 g of zucchini and squeeze out the juice. Mince 400 g of chicken fillet. Mix the ingredients with 100 g of grated cheese, chopped parsley and dill (several sprigs) and 2-3 crushed cloves of garlic.
Add 3 eggs, salt to taste and mix. Pour in 100 g flour, 1 teaspoon baking powder, 100 g oatmeal, mix again.
Heat a frying pan with vegetable oil. Form patties and fry them on both sides over medium heat.
Stewed zucchini with feta
The cheese gives the dish a characteristic salty taste
Cut 500 g of zucchini into small pieces. Chop 1 onion. Press 2 cloves of garlic, crumble 150 g of feta. Place 3 tomatoes in boiling water for a minute. Peel and seed them, cut the flesh into pieces.
Fry the onion in vegetable oil. Throw in the garlic, then the zucchini. After 2-3 minutes, pour in the tomatoes, stir and simmer under the lid for 5 minutes. Add 120 g of sour cream, after 3-4 minutes – feta. Salt, pepper, season with paprika and oregano to taste. After a minute, remove the dish from the heat.
Chicken and Zucchini Stew
A hearty dish that can be prepared in a hurry.
Cut 500 g of chicken fillet into medium pieces, and 1–2 carrots, 1 sweet pepper, 400 g of zucchini, 1 onion into smaller pieces. Blanch 3 tomatoes, peel them and chop them as well.
Sauté the onion in vegetable oil until soft. Throw in the chicken and fry on all sides. Add the vegetables, salt, black pepper and Italian herbs to taste. Pour in 400 ml of water or vegetable broth . Bring to the boil and simmer, covered, for 25 minutes.
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Vegetable stew with zucchini and corn
The dish can be served as a main course or as a side dish
Cut 2-3 zucchini, 1-2 sweet peppers and 1 carrot into medium pieces. Chop 3 cloves of garlic and 1 onion. Blanch 3-4 tomatoes, peel and chop.
Fry the onion in vegetable oil until soft, throw in the garlic, then the zucchini, carrots and sweet pepper. After a few minutes, add the tomatoes, 150 g of frozen corn and 250 ml of hot water. Stir and simmer under the lid for 15–20 minutes. Finally, add salt and pepper to taste
Zucchini spaghetti
Low-calorie replacement for regular pasta.
Spiralize 2 zucchini or cut into thin strips. Chop 2 cloves of garlic.
Fry the last one in vegetable oil for half a minute. Put the remaining vegetables and cook for 1-2 minutes, stirring. Salt and pepper to taste. Sprinkle the finished dish with grated Parmesan.
Zucchini with cheese and garlic in the oven
A quick dish made from simple ingredients.
Mix 150 g of grated cheese, 3 crushed cloves of garlic, 80 g of sour cream, salt and black pepper to taste.
Cut 2-3 zucchini into circles. Place on a baking sheet greased with vegetable oil. Cover the vegetables with the cheese mixture. Bake for 20 minutes at 180 degrees
Zucchini with eggs in a frying pan
This option is suitable for both breakfast and a light dinner.
Cut 1 zucchini into small cubes. Chop some green onions and parsley, as well as a clove of garlic.
Fry the zucchini in vegetable oil until soft. Add herbs and garlic, cook for another 2 minutes. Beat 4 eggs with salt to taste, pour into the vegetables. Cook for 4 minutes, stirring.
Diet lasagna with zucchini, cottage cheese and chicken
Vegetables will replace the pasta sheets.
Cut 4-6 zucchini into thin slices. Place on a paper towel , add salt and cover with another towel. Leave for 15 minutes to release the juice.
Fry 500 g of minced chicken, adding 1 chopped onion and ½ teaspoon each of oregano and thyme. Put in 700 g of tomatoes in their own juice, salt and 2 crushed cloves of garlic. Simmer until thickened, and then pour in 115 g of spinach.
Mix 850 g of cottage cheese with the juice of one lemon and an egg. Spread the tomato sauce on the bottom of the pan, put the zucchini in, spread the curd mass on them. Fill the dish, alternating layers, and sprinkle the top with grated cheese. Cover the dish with foil and bake for 30 minutes at 190 degrees, then remove it and leave for another 15 minutes.
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Omelette with zucchini
A good option for a dietary breakfast or dinner.
Cut half a zucchini into circles. Chop a clove of garlic. Beat 2 eggs with 1 tablespoon of sour cream, salt and black pepper to taste.
Fry the zucchini in vegetable oil on both sides. Add garlic, pour in the eggs and cook until they set.
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Appetizers
These dishes will decorate even a festive table.
Korean style marinated zucchini
A simple dressing brings out the flavor of the vegetables.
Cut 2 small zucchini into pieces, add salt and squeeze gently after 15 minutes. Add 1 grated carrot to the vegetables.
Combine 3 tablespoons soy sauce , 1 tablespoon honey, 2 tablespoons rice vinegar, 50 ml vegetable oil, ½ teaspoon Korean carrot seasoning and 2-3 cloves of garlic, passed through a press.
Pour the marinade over the vegetables, add chopped herbs to taste and refrigerate for 2–3 hour
Zucchini rolls with cheese and garlic
A delicate appetizer with piquant notes.
Cut 2 zucchini lengthwise into thin strips. Grease a frying pan with oil and fry the slices on medium heat on both sides. Place on a paper towel and cool.
Grate 180 g of processed cheese on a coarse grater. Mix with 3-4 crushed garlic cloves, 2 tablespoons of mayonnaise and chopped dill. Salt and pepper to taste.
Spread each zucchini strip with the filling and roll it up.
Zucchini rolls with cottage cheese and bell pepper
A simple variation of a classic appetizer with an interesting filling
Cut 2 zucchini into thin strips. Salt and fry in vegetable oil on both sides over medium heat. Place the pieces on a paper towel and cool.
Combine 200 g of cottage cheese, 2 tablespoons of sour cream, 1 finely chopped bell pepper, chopped dill and parsley (several sprigs), 2 crushed cloves of garlic, salt and black pepper to taste.
Place the filling on the zucchini strips and roll them into rolls.
Zucchini and Tomato Cake
A simple recipe for an impressive dish for every day.Grate 6 small zucchini on a coarse grater, add salt and leave for 15 minutes. Squeeze out excess moisture.
Add 3 eggs, finely chopped dill (1 bunch), black pepper to taste, 5-6 tablespoons of flour to the zucchini and knead the dough. Divide the mass into 4-5 parts. Fry each on both sides until golden brown in a frying pan with vegetable oil.
Mix 200 g of mayonnaise with 3-4 crushed cloves of garlic. Cut 4 tomatoes into thin circles. Place the cooled cake on a plate, grease with mayonnaise, distribute the tomatoes in one layer. Cover with the cake and assemble the cake, repeating the layers. Grease the surface with mayonnaise sauce, decorate with tomatoes and chopped herbs. Let the snack soak for 15-20 minutes.
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Zucchini fried in flour
This simple appetizer is good both hot and cold
Cut 2 zucchini into circles and salt. Roll the pieces in 100 g flour and fry in vegetable oil on both sides until golden brown.
Fried zucchini in cheese batter
The snack turns out crispy on the outside and tender on the inside.
Cut 2 zucchini into circles. Beat 2 eggs with 1 tablespoon of mayonnaise or sour cream, add salt to taste. Add 2-3 tablespoons of flour to the mixture and add 70 g of finely grated parmesan.
Dredge the zucchini in flour, coat with batter and fry on both sides in vegetable oil
Zucchini marinated in lemon juice
A quick snack without the hassle of sterilizing jars and rolling them up.
Cut 2-3 zucchini into thin circles and half a purple onion into half rings. Chop a few sprigs of greenery.
Place the ingredients in a bowl, add salt and mix. Combine the juice of 1 lemon, 2 tablespoons of grainy mustard and 4 tablespoons of olive oil. Pour the marinade over the zucchini, mix. Cover and refrigerate for 3-4 hour
Quick pickled zucchini in a bag
It will take only 20 minutes to prepare
Cut 500 g of zucchini into cubes, chop a few sprigs of parsley and 2 cloves of garlic. Put the ingredients in a bag. Add ½ tablespoon of salt, ½ teaspoon of sugar and 1 tablespoon of lemon juice. Tie the bag, shake and put in the refrigerator for 2-3 hours.
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Casseroles
Delicious and filling dishes that are easy to prepare.
Zucchini casserole in sour cream and egg filling
The simplest ingredients are used.
Mix 130 g sour cream, 2 eggs, 50 g grated cheese, salt and pepper to taste. Cut 2-3 zucchini into circles. Grease the form with butter. Place the vegetables at an angle.
Pour the sour cream and egg mixture over the zucchini. Place the dish in the oven , preheated to 200 degrees, for 30–40 minutes. Sprinkle the finished casserole with chopped green onions.
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Zucchini casserole with Adyghe cheese and tomatoes
A pleasant combination of tender vegetables and soft cheese.
Grate 3 zucchini on a coarse grater and add salt. After 10 minutes, squeeze out the juice. Add 150 g of sour cream, 4 tablespoons of flour, chopped dill, salt and black pepper to taste to the vegetables. Mix the mass with 6 tablespoons of semolina and 200 g of grated Adyghe cheese.
Grease the form with vegetable oil, put the zucchini. Decorate with 2-3 tomato slices and grated hard cheese. Bake for 40-50 minutes at 180 degrees.
Zucchini and Chicken Casserole
An excellent option for a delicious dinner.
Grate 2 zucchini on a coarse grater. Salt, leave for 30 minutes and squeeze out excess juice.
Mince 400 g of chicken fillet, 1 onion and 3 cloves of garlic. Add salt and black pepper to taste, 2 eggs and a few sprigs of chopped dill. Mix the mince with the vegetables.
Grease the form with butter. Put the mass, spread 1 tablespoon of sour cream over its surface. Put the casserole in the oven, preheated to 190 degrees, for 30 minutes. Sprinkle the dish with 50 g of grated cheese and cook for another 10 minutes.
Zucchini casserole with cheese sauce
The dish is ready in 30 minutes.
Cut 3 zucchini into circles and place in a pan greased with vegetable oil.
Chop the onion and fry in butter for 2–3 minutes. Reduce heat, add 100 ml cream, 100 g cream cheese, 80 g sour cream, ½ teaspoon dried garlic, salt and black pepper to taste. After a couple of minutes, add 75 g grated mozzarella.
Pour the sauce over the zucchini, sprinkle with another 75 g of mozzarella and cook for 30–35 minutes at 180 degrees.
Bakery
Zucchini can be used to make a tasty and healthy alternative to regular dough.
Zucchini and Cheese Pie
This airy dish will definitely surprise your guests.
Grate 2 small zucchini on a coarse grater and squeeze out excess juice. Mix 70 g flour with 1 teaspoon baking powder and ½ teaspoon salt. Beat 2 eggs and 150 ml milk. Pour the resulting mass into the flour, add 1 teaspoon vegetable oil and mix.
Combine the dough with the zucchini, 80 g of grated cheese, finely chopped onion and herbs. Put the mixture into a form greased with vegetable oil. Bake the pie for 30-35 minutes at 190 degrees.
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Zucchini pizza with cheese and tomatoes in the oven
This simple recipe will be especially useful if you don’t want to mess around with classic pizza dough .
Grate two and a half zucchini on a coarse grater and squeeze out the juice. Salt to taste, add 2 eggs, ½ teaspoon baking powder, 50 g flour, 60 g grated mozzarella and mix.
Line a baking sheet with parchment, grease with vegetable oil and lay out the dough in a circle shape. Place in the oven, preheated to 220 degrees, for 8-10 minutes
Let the base cool down a bit, put 1-2 tomatoes, sliced into circles. Sprinkle with 110 g of grated mozzarella and bake for another 15 minutes at 190 degrees. Garnish the finished pizza with fresh basil.
Sweet Chocolate Zucchini Pie
No one will guess that it is made from vegetables
Grate 380 g of zucchini on a coarse grater. Squeeze out excess juice. Chop 150 g of dates and 100 g of walnuts.
Whisk 3 eggs and 250g brown sugar. Add 380g flour, 2½ teaspoons baking powder, 2–3 tablespoons cocoa, ½ teaspoon cinnamon and ¼ teaspoon nutmeg. Combine the mixture with the zucchini, dates and nuts.
Place the mixture in a form greased with vegetable oil. Bake for 50-60 minutes at 180 degrees
Stuffed zucchini
Vegetables go well with a wide variety of fillings.
Zucchini stuffed with meat in the oven
Experiment with different types of minced meat
Cut 4 zucchini in half lengthwise and scrape out the seeds . Mix 400 g of minced meat, chopped onion, salt and black pepper to taste. Cut 2-3 tomatoes into large slices. Grate 150 g of cheese.
Grease a baking tray with vegetable oil. Put in the zucchini, salt and pepper. Fill the boats with minced meat, garnish with tomatoes and sprinkle with cheese. Bake for 40 minutes at 200 degrees. Sprinkle the finished dish with chopped herbs if desired
Baked zucchini stuffed with herbs and cheese
The dish turns out light and juicy.
Cut the remaining zucchini pulp into small cubes. Fry with chopped dill, parsley, green onions and spinach in vegetable oil. Add 2 beaten eggs, 2 tablespoons of breadcrumbs, salt, black pepper, a mixture of Italian herbs to taste and 100 g of grated cheese. Fry until the cheese melts.
Spread the filling over the zucchini. Bake the dish for another 20 minutes at 180 degrees.
Zucchini boats with vegetables and cheese
The dish can be served plain or as a side dish .
Cut 3 zucchini lengthwise and scrape out the pulp from the halves. Place the boats on a baking sheet covered with parchment paper, spray them with vegetable oil.
Cut the zucchini flesh, onion and 1 sweet pepper into small pieces. Combine with 120 g of tomato sauce, salt, black pepper and paprika to taste. Fill the boats with the filling and sprinkle with 100 g of grated cheese. Bake for 35 minutes at 180 degrees.
Zucchini barrels with minced meat and cheese
A simple recipe for a quick dinner
Cut 3-4 zucchini crosswise into large pieces. Boil for 4 minutes in boiling water. Remove the pulp with a spoon, preserving the bottom and walls.
Chop 3 cloves of garlic, an onion and some greens. Combine everything with 400 g of any mince, chopped zucchini pulp, salt and black pepper to taste. Fill the barrels with the filling. Place on a baking sheet, bake for 30 minutes at 200 degrees. Sprinkle with 100 g of cheese and cook for another 10 minutes.
Soups
Zucchini cooks quickly and is an excellent addition to first courses.
Classic Cream of Zucchini Soup
A simple dish with a delicate creamy texture.Cut the onion into small pieces and crush 1-2 cloves of garlic. Fry the vegetables in a saucepan in vegetable oil. Cut 1 kg of zucchini into circles, add to the onion and garlic. Pour in 1 liter of vegetable or chicken broth. Bring to a boil and cook for 15-20 minutes.
Puree the soup with a blender, add salt and pepper to taste. Add 250 ml of cream if desire
Cream of zucchini soup with chicken and processed cheese
An original variation of the usual chicken soup
Pour 300 g of chicken fillet with 1 l of water. Bring to a boil and cook for 15-20 minutes. Remove the meat. Cut 1-2 potatoes and 3 small zucchini into cubes. Throw the potatoes into the broth, after boiling add the zucchini. Salt, pepper and cook for 20 minutes.
Sauté finely chopped onion in a frying pan with vegetable oil. Add 1 grated carrot, and after 8 minutes – 1-2 cloves of garlic, salt and black pepper. Put the fried mixture in a saucepan. After boiling, puree the soup with a blender, dissolve 200 g of processed cheese and add chopped chicken fillet.
Soup with zucchini, meatballs and rice
Choose any meat you like
Grate 1 carrot on a coarse grater. Finely chop 3-4 potatoes, 1 onion and a celery stalk. Chop 1-2 cloves of garlic.
Form meatballs from 400 g of minced meat. Boil 1,200 ml of broth or water. Salt to taste, throw in the meat, 50 g of rice and vegetables. After boiling, cook the soup for 20 minutes. Add 1–2 grated zucchini to the dish and cook for another 5 minute
Caviar
The snack can be prepared in a frying pan, in a saucepan or in a multicooker
Zucchini caviar in a frying pan
A classic recipe for homemade preparations
Cut 900 g of zucchini and 1 sweet pepper into small pieces, and 2 onions into half rings. Press 2-3 cloves of garlic. Heat 3-4 tablespoons of vegetable oil in a frying pan. Fry the onion and carrot over medium heat until soft, add the garlic. After a minute, add 2 tablespoons of tomato paste, then the zucchini with pepper and simmer for 5 minutes.
Add salt, pepper, 1 tablespoon of sugar and 1-2 teaspoons of vinegar. Cook covered for 15 minutes. Remove the pan from the heat and chop the vegetables with an immersion blender.
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Zucchini caviar in a multicooker for the winter
The vegetable appetizer turns out thick and very aromati
Cut 2 kg of zucchini, 3 carrots and 3 onions into small cubes. Chop 3-4 cloves of garlic. Heat 3 tablespoons of vegetable oil in a multicooker bowl. Pour in the vegetables and cook for 45-60 minutes in the “Stewing” mode.
Transfer the mixture to a bowl, drain and reserve the liquid. Add 1½ tablespoons of vinegar, 120 g of tomato paste, salt, black pepper, paprika and nutmeg to taste to the vegetables. Grind everything with an immersion blender until smooth. Adjust the thickness by adding broth.
Return the caviar to the multicooker and cook for another 15 minutes. Pour the product into sterilized jars and roll up
Zucchini and eggplant caviar
A moderately spicy appetizer prepared in a saucepan
Chop 2 kg of eggplants, 600 g of tomatoes, 5 bell peppers and 2 hot peppers, 1 kg of zucchini. Pass these vegetables and 3 heads of peeled garlic through a meat grinder.
Place the mixture in a saucepan. Add 250 ml of vegetable oil, 3-4 tablespoons of salt, 3 tablespoons of sugar and stir. Cook for about 1 hour. Pour in 20 ml of apple cider vinegar, stir and leave on the stove for 3-5 minutes. Place the finished caviar in sterilized jars and roll up.
Other preparations for the winter
Great ways to stock up on vegetables for future use.
Zucchini as mushrooms for the winter
The vegetables turn out crispy and can resemble milk mushrooms .
Roughly chop 1,500 g of zucchini. Chop 7-8 cloves of garlic and a bunch of dill. Combine the ingredients, add 1 tablespoon of salt, 2 tablespoons of sugar, 70 ml of vinegar, ½ teaspoon of black pepper, 5-7 allspice peas and 100 ml of vegetable oil. Mix and leave for 3-4 hours.
Place the zucchini in sterilized jars, pour in the released juice, cover with lids. Sterilize the preparations in a saucepan with boiling water for 20 minutes. Roll up with lids.
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Salad “Mother-in-law’s tongue” from zucchini for the winter
A fragrant appetizer with a pleasant spiciness.Peel and seed 2 kg of zucchini, cut into small cubes. Chop 1,500 g of tomatoes, 2–3 bell peppers and mince them.
Grate 500 g of carrots on a coarse grater and fry for a few minutes in 150 ml of vegetable oil. Pour in the tomato mixture, add 150–200 g of sugar and 2–3 tablespoons of salt. Bring to a boil, throw in the zucchini and cook for 30–40 minutes. Add 100 g of chopped garlic and 1 hot pepper, cook for another 5 minutes.
Pour in 140 ml of vinegar and cook for a minute. Pour the salad into the arrow-shaped jars and seal with lids.
Winter zucchini salad with carrots and peppers in Korean style
A crunchy snack with a spicy garlic flavor
Grate 800 g of zucchini and 200 g of carrots on a Korean carrot grater. Cut 1 bell pepper into strips. Chop 3-4 cloves of garlic.
Add ¼ teaspoon of ground black and hot red pepper, 1 teaspoon of ground coriander, 1 tablespoon of salt, 2 tablespoons of sugar to the vegetables. Pour in 50 ml of vegetable oil and vinegar, mix.
Leave the preparation for an hour under the lid. Place in jars and pour in the released juice. Sterilize the jars with salad in a saucepan with boiling water for 10 minutes. Roll up the lids.
Marinated zucchini for the winter with garlic, horseradish and dill
The suggested ingredients will make two 1-liter jars.
Cut 1,500 g of zucchini into 1 cm thick circles. Boil 1 liter of water, add 1½ tablespoons of salt, 100 g of sugar, 3 bay leaves and ½ teaspoon of peppercorns. Put the vegetables in there and cook for 5 minutes.
Pour boiling water over a horseradish leaf and 2 dill umbrellas. Place them on the bottom of sterilized jars along with garlic cloves and allspice. Fill the jars with zucchini. Add 125 ml of vinegar to the marinade and bring to a boil. Pour the mixture over the vegetables to the top. Roll up the jars.
Marinated zucchini in its own juice with garlic
This is a rare case when you don’t need to squeeze out excess liquid from vegetables.
Cut 4 kg of young zucchini into circles. Place in a large container. Add 250 g of garlic, crushed into a puree, 200 g of sugar, 50 g of salt, 200 ml of vinegar and vegetable oil. Mix and leave under the lid for 3-4 hours.
Place the vegetables in jars, pour in the released juice, cover with clean lids. Sterilize the preparations in a saucepan with boiling water and roll up.
Homemade zucchini ketchup for the winter
A great way to use up vegetables when you have a lot of them.
Grate 1,500 g of zucchini on a coarse grater. Chop 500 g of onion. Place the vegetables in a saucepan. Add 240 g of sugar, 2 tablespoons of salt and leave for half an hour.
Bring the vegetables to a boil and cook for 30 minutes. Add 500 g of tomato paste, ½ teaspoon of paprika and black pepper, a pinch of cinnamon. After 20 minutes of cooking, puree the mixture with an immersion blenderAdd 3-5 crushed garlic cloves and ½ teaspoon of coriander. Cook for another half hour. Put the ready ketchup into sterilized jars and roll up.
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Frozen fresh zucchini
The preparation can be used in soups, stews and other recipes.
Cut the zucchini into circles, half circles or cubes. Arrange the vegetables in a single layer on a tray or at the bottom of the freezer drawer. Freeze for at least an hour.
Take out the vegetables and put them in bags. Press on the package, releasing excess air. Close the clasp or tie a knot. Send the zucchini to be stored in the freezer.