Zucchini is one of the most versatile seasonal vegetables, which can be used to prepare both main dishes and snacks, baked goods, and even desserts. UNN has gathered for you five simple and delicious recipes that will help diversify the summer menu.
Zucchini and Chicken Casserole
Ingredients (for 10 servings):
- zucchini – 600 g;
- boneless chicken thigh – 800 g;
- hard cheese – 150 g;
- sour cream – 300 g;
- leek – 100 g;
- carrot – 100 g;
- eggs – 4 pcs;
- garlic – 3 cloves;
- soy sauce – 100 ml;
- vegetable oil – 20 ml;
- herbes de Provence – to taste;
- salt – to taste;
- spices – to taste.
Cooking method
1. Cut the zucchini into circles about 5 mm thick. Marinate them in soy sauce, vegetable oil, minced garlic, salt, and herbes de Provence. Leave for 10-15 minutes.
2. Place the zucchini in a baking dish. Cut the carrot into thin circles (1.5-2 mm) and spread evenly over the zucchini.
3. Cut the leek into rings, place as the next layer, sprinkle with spices, and lightly drizzle with soy sauce.
4. Cut the chicken meat into small pieces, marinate in spices and soy sauce for 10-15 minutes. Then place it on top of the vegetables.
5. Bake the dish in an oven preheated to 180°C for 20 minutes.
6. Meanwhile, prepare the topping: mix sour cream with eggs, add spices and grated hard cheese.
7. Remove the dish from the oven, evenly pour the sour cream-egg mixture over the dish, and return to the oven for another 20-25 minutes at 180°C.
8. Serve the casserole hot or cooled.
Zucchini Spread with Processed Cheese
Ingredients:
- zucchini – 2 pcs;
- onion – 1 pc;
- carrot – 1 pc;
- processed cheese – 2 pcs;
- vegetable oil – for frying;
- salt – to taste;
- black ground pepper – to taste.
Cooking method
1. Cut the zucchini into small cubes, and the onion into half rings. Fry the vegetables in vegetable oil until soft.
2. Cut the carrot arbitrarily (e.g., into half rings) and add to the zucchini and onion.
3. Cover the pan with a lid and stew the vegetables for about 10 minutes until they become soft. At the end of cooking, add salt and pepper.
4. Transfer the cooked vegetables to a blender bowl, add the processed cheese, and blend until a smooth creamy consistency.
5. Transfer the finished spread to a container or jar and cool.
6. Serve with fresh or toasted bread, croutons, or crackers.
Zucchini Strips in Cheese and Chip Breading
Ingredients (for 2 servings)
For the strips:
- zucchini – 1 pc;
- salt – to taste;
- egg – 1 pc;
- flour – 100 g;
- hard cheese (grated) – 200 g;
- chips with sour cream and herb flavor – 1 small pack (50 g);
- smoked paprika – 2 g;
- vegetable oil – optional (for spraying).
For the sauce:
- Greek yogurt – 100 g;
- dill (fresh or dried) – 5 g;
- garlic – 1 clove.
Cooking method
1. Cut the zucchini into long strips about a finger thick. Salt and leave for 10 minutes to release juice.
2. Pat the zucchini dry with a paper towel, removing excess moisture.
3. Beat the egg with a fork in a separate bowl.
4. Crush the chips into crumbs using a blender or rolling pin. Mix them with grated cheese and smoked paprika.
5. Coat each zucchini strip first in flour, then dip in the egg, and then roll well in the cheese and chip breading.
6. Place the strips on a baking sheet lined with parchment. Optionally, lightly spray with vegetable oil.
7. Bake in an oven preheated to 180°C for 20 minutes, until golden and crispy.
8. For the sauce, mix Greek yogurt with chopped dill and garlic pressed through a garlic press.
9. Serve the zucchini strips hot with the yogurt sauce.
Zucchini Waffles with Whole Wheat Flour
Ingredients (for 6 waffles):
- zucchini – 300-350 g;
- eggs – 2 pcs;
- sour cream (20%) – 1 tbsp;
- whole wheat flour – 80 g;
- hard cheese – 50 g;
- baking powder – 6 g;
- dill – optional;
- salt – to taste;
- black pepper – to taste;
- granulated garlic – to taste.
Cooking method
1. Wash the zucchini, grate it on a fine grater, salt it, and leave for 10 minutes. Then squeeze out the excess liquid well.
2. In a deep bowl, mix eggs, sour cream, and hard cheese grated on a fine grater.
3. Add the prepared zucchini, whole wheat flour, baking powder, dill (optional), and spices. Mix thoroughly until a homogeneous mass is formed.
4. Grease the waffle iron panels with a small amount of oil. Place a portion of the batter and spread evenly.
5. Bake the waffles until golden brown. Depending on the waffle iron model, this takes approximately 4-7 minutes.
Zucchini jam with lemon and mint
Ingredients:
- zucchini – 2 kg;
- sugar – 1.5 kg;
- lemons – 2 pcs;
- fresh mint – ½ bunch.
Method of preparation
1. Cut the zucchini into small cubes.
2. Also finely chop the lemons.
3. Chop the mint.
4. Mix the zucchini, lemons, and mint, cover with sugar, and leave for 1 hour to let the vegetables release their juice.
5. Place the mixture on the heat and bring to a boil.
6. Cook over low heat for approximately 1.5 hours, stirring occasionally.
7. If desired, halfway through cooking, blend the jam with an immersion blender until smooth.
8. Pour the hot jam into sterilized jars and seal hermetically.
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