My cookbook

Получилось вкусно, хоть я и осттупила от рецепта добавив сердцевины зуккини в фарш. Это была ошибка, поскольку фарш получился водянистый и мясо совсем не чувствовалось. В следующий раз делать строго по рецепту. Соус получился прекрасный, ела без сметаны.

Serves: 2 (makes 8 squash)

1/8 cup/30g/1ozs. raw short grain rice, soaked for 30-45 minutes (or overnight)(японский)
125g/4ozs. beef mince
1/2 onion, peeled and finely diced
2 cloves garlic, peeled and finely diced
1/4 cup parsley, dill and coriander, finely chopped
1.5 teaspoons baharat*
1/2 teaspoon salt
450g/1lb Lebanese zucchini (around 8 or so)(у меня было 3)
2 cherry tomatoes, quartered

For Sauce

1/2 onion, peeled and finely diced
3 cloves garlic, peeled and finely diced
400g/14ozs. tin diced tomatoes
1.5 cups/375mls/12.7flozs. beef stock
3 tablespoons tomato paste
1 teaspoon sugar
3/4-1 teaspoon salt
1/2 teaspoon black pepepr
Juice of 1/2 a lemon

If you don't have baharat please use 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, 1/4 teaspoon white pepper and 1/4 teaspoon black pepper.

Mix the soaked and drained rice, beef mince, onion, garlic, herbs, baharat and salt together in a bowl. Use a manakra to hollow out the zucchini (see instructions above). Try to hollow them out as much as possible without breaking the sides as they'll be tastier with more filling. Fill the zucchini with the rice and meat filling making sure to push down on it so that it's compact. Fill the zucchini 3/4 of the way and then stuff a quarter cherry tomato in the end to stop the filling from spilling out. Repeat with the remaining zucchini.

Then make the sauce. Fry the onion in the oil until softened. Add the garlic and fry for a minute. Then add the tomatoes, beef stock, tomato paste and sugar, salt and pepper. Taste for seasoning adding more if needed. Place the zucchini in the pan and cover with a plate (to weigh them down, we want them cooking in the sauce). Place the lid on and cook on medium heat (4 out of 10) for 1 hour. Drizzle with lemon juice and serve.

Источник: https://www.notquitenigella.com/2021/11/26/stuffed-zucchini-lebanese/

Очень вкусный салат!

2 tbsp extra virgin olive oil 30 ml
1 zucchini
1 clove garlic
1/4 cup pine nuts 35 grams
1/3 cup raisins 50 grams
10 spearmint leaves
1/2 lemon
2 tbsp finely grated Manchego cheese 15 grams
pinch sea salt
dash black pepper

Heat a large fry pan with a medium heat

Meanwhile, cut the zucchini (washed & patted dry) into rounds that are 1/4 inch thick (.50 cm) and remove the skin from the clove of garlic

Add in 2 tbsp extra virgin olive oil into the hot pan, along with the clove of garlic, mix continuously, once the clove of garlic is lightly sauteed and it has infused the olive oil, remove from the pan and discard

Add in half the slices of zucchini into the pan and gently mix continuously, after 3 minutes and they are lightly sauteed, you want them al dente, remove them from the pan, shaking off any excess olive oil, transfer into a large bowl, cook the other half of zucchini slices in the same way, then set the bowl aside

Using the same pan with the same heat, add in the 1/4 cup pine nuts and 1/3 cup raisins, mix continuously, after 30 to 45 seconds and the pine nuts and raisins are fragrant, transfer them into the bowl with th zucchini

Finely chop the spearmint leaves and add into the bowl, along with the zest of half a lemon, season with sea salt & black pepper and gently mix together until well mixed

Transfer the salad into a serving dish and top off with 2 tbsp of finely grated Manchego cheese, serve at room temperature or chilled, enjoy!

Источник: https://spainonafork.com/spanish-zucchini-salad-recipe/

Действительно вкусно, быстро и просто. Я выложила форму для запекания пекарской бумагой, так что ее даже не надо было мыть.

кабачки – 3 шт.
масло растительное – 100 мл
чеснок – 5 зуб.
томатная паста – 50 г
сливки 33% – 100 мл
сыр тертый – 100 г
соль, перец, кориандр, паприка – по вкусу

С двух сторон обжариваем кабачки.
В маленьком блендере измельчаем чеснок, петрушку, сливки, томатную пасту и специи. Далее добавляем тертый сыр, все перемешиваем и поливаем этой смесью кабачки. Запекаем при 400 Ф 10-15 минут.

Источник: https://www.youtube.com/watch?v=K7eBDILd538

Очень вкусное блюдо получилось!

2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, peeled and cut into large chunks
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
½ cup dry bread crumbs
¼ cup olive oil
paprika to taste
salt to taste
ground black pepper to taste

Preheat oven to 400 degrees F (200 degrees C).

In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.

Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Источник: https://www.allrecipes.com/recipe/89195/zucchini-and-potato-bake/

Вкусно. Остренько.

2 teaspoons canola oil
1/2 pound lean ground turkey
1 cup finely chopped onions
1 cup finely chopped zucchini
1 envelope (1 1/4 ounces) low-sodium taco seasoning
2/3 cup frozen corn kernels
1 cup canned black beans, rinsed and drained
2 cups jarred salsa
8 (6-inch) corn tortillas
1 1/2 cups shredded reduced-fat Mexican cheese blend
1/4 cup sliced scallions (white and light green parts only)
1/2 cup fat-free sour cream (or use low-fat; optional), for serving

Preparation

1. Preheat the oven to 350°F. Spray a 9 by 13-inch baking dish with cooking spray.
2. In a large skillet, heat the oil over medium-high heat. Add the turkey and cook until browned, 5 to 7 minutes. Stir in the onions and zucchini and cook until tender, about 5 minutes. Stir in the taco seasoning, 2/3 cup water, and the corn. Simmer until thickened, about 2 minutes, then stir in the black beans.
3. Spread 1/2 cup of the salsa in the bottom of the baking dish. Lay 4 tortillas over the salsa, and spoon half of the meat mixture on top. Cover with 3/4 cup of the salsa and 1 cup of the shredded cheese. Top with 4 more tortillas and the remaining 3/4 cup salsa. Scatter the remaining 1/2 cup shredded cheese over the top.
4. Bake the casserole until the cheese is melted and bubbling, about 25 minutes. Slice and serve, topped with scallions and sour cream.

Источник: https://www.epicurious.com/recipes/food/views/mexican-fiesta-casserole-51186420

Очень вкусная паста! Я была в полном восторге.

Ingredients

500g (1 lb) spaghetti
750g (1-1/2 lbs) zucchini, sliced into thin rounds
250g (1/2 lb) provolone cheese, grated (see Notes)
2 or 3 garlic cloves
A few basil leaves
Olive oil
Salt and pepper

Directions

Fry the zucchini slices in oil (preferably olive oil) until they are lightly browned. Proceed in batches if your skillet isn't large enough to hold all the slices in a single layer. As they are done, lay the fried zucchini slices on paper towels to absorb the excess oil. Sprinkle lightly with salt.
Bring a large pot of water to the boil, salt well, and throw in the spaghetti. Cook until very al dente.
While the spaghetti is cooking, in a large skillet or sauté pan, sauté the garlic lightly in olive oil. Remove the garlic.
When the pasta is done, drain it, but not too well. Add the zucchini rounds and then then pasta to the skillet and a ladleful of pasta water. (If you want, reserve some of the zucchini for garnish.) Mix everything together vigorously for a minute or two. (The zucchini rounds are bound to break up, but that's normal.) Then add the grated cheese and some more basil leaves, and continue mixing until the cheese has completed melted into a creamy sauce, adding more pasta water if need be to keep things flowing smoothly.
Serve your spaghetti right away, topped with the remaining zucchini slices for garnish, along with perhaps a basil leaf or two.

Источник: https://memoriediangelina.com/2017/09/09/spaghetti-alla-nerano/

Ingredients

1 lb. summer squash or zucchini, sliced crosswise 1/4" thick
1/2 head of garlic
Zest of 1 lemon, removed in wide strips
2 sprigs thyme
1/2 cup extra-virgin olive oil
3/4 tsp. kosher salt
1 Tbsp. fresh lemon juice

Preparation

Place a rack in middle of oven and preheat to 350°F. Toss summer squash, garlic, lemon zest, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 1 hour and 40 minutes–1 hour and 50 minutes. Let cool slightly, then add lemon juice and toss to coat.

Источник: https://www.epicurious.com/recipes/food/views/slow-cooked-summer-squash-with-lemon-and-thyme

Сделала сегодня на завтрак. Вместо цедры лимона или имбиря добавила моцареллу и пармезан. Вкусно!

Ингредиенты для формы д. 24 см: 500 г цуккини, 3 яйца, немного сливочного масла, тертого сыра, лимонной цедры или имбиря, щепотка сахара

Форму для запекания смазать сливочным маслом и обильно обсыпать панировочными сухарями.

Цуккини натереть на крупной терке и перемешать с 2- мя столовыми ложками панировочных сухарей.

Яйца легко взбить с щепоткой сахара, соли, цедрой лимона или с имбирем и парой ложек тертого сыра.

Цуккини перемешать с яичной смесью.

Заполнить смесью подготовленную форму, разровнять поверхность мокрой ложкой, рассыпать равномерно панировочные сухари и разложить сверху несколько небольших кусочков сливочного масла.

Запечь в духовке, разогретой до 230° минут 25, пока на поверхности не образуется легкая золотистая корочка.

Дать запеканке темного остынуть и подавать теплой.

Источник: https://pratina.livejournal.com/526113.html

Очень вкусное блюдо! Я потушила лук с зелелной фасолью.


Ingredients

4 large potatoes
Salt and pepper (to taste)
1/2 cup olive oil (plus more for drizzling)
1 medium onion (diced)
4 cloves garlic (finely minced)
1/2 cup dry white wine
1/2 cup fresh dill (chopped)
1/2 cup​ fresh parsley (chopped)
A pinch of dried mint
A pinch of dried basil
2 cups tomato sauce
1/2 cup of water
4 large tomatoes (sliced)
1 lb. zucchini (sliced into thin rounds)

Steps to Make It

Peel and boil the potatoes in generously salted water until nicely tender. When cool enough to handle, slice the potatoes into 1/4-inch rounds and set aside.

Heat 1/2 cup olive oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the 1/2 cup wine and saute a few minutes more.

Add the herbs, tomato sauce and about a 1/2 cup of water. Bring to a boil, cover and simmer for about 15 minutes.

Preheat the oven to 425 F.

While the sauce is simmering, drizzle some olive oil in the bottom of a rectangular baking pan. Layer half the potato slices on the bottom of the pan. Season them lightly with salt.

Top the potatoes with the tomato slices. Season lightly with salt and pepper. Next, add the remaining potatoes. Season lightly with salt and top with half of the tomato sauce.

Next, add the zucchini and top with the remaining sauce. Bake for one hour or until the vegetables have cooked through and are very tender.

Источник: https://www.thespruceeats.com/roasted-vegetable-casserole-1706414

Очень вкусные оладушки! Из одного цуккини на двоих получается скорее перекус, чем обед.

ngredients

1 medium zucchini about 8 ounces
1/2 teaspoon salt
1/4 medium sweet onion thinly sliced
2 green hot chili peppers thinly sliced
1/2 cup buchim garu (Korean savory pancake mix) or 5 Ст. Л. flour и 3 tablespoons cornstarch
1 large egg (omit for a vegan version and add some water)

vegetable or canola oil for frying

Dipping Sauce:

1 tablespoon soy sauce
1 teaspoon vinegar
1 tablespoon water
1/2 teaspoon sugar
pinch of black pepper

pinch gochugaru (Korean red chili pepper flakes)

Instructions

Cut the zucchini into matchsticks. Place them in a bowl, and sprinkle with 1/2 teaspoon of salt. Let sit for about 10 minutes until wilted and released some liquid. Squeeze the liquid out from the zucchini as much as possible, reserving the liquid in the bowl. Set the zucchini aside.

Add the egg and pancake mix (or flour) to the bowl with the zucchini squeezed mix. Mix everything well with a spoon, and then combine with the zucchini, onion and chili peppers. The zucchini mix may look stiff when mixing, but it will become more liquidly after a few minutes. If it’s still too stiff, mix in some water (2 to 3 tablespoons to start with).

Heat a skillet with two tablespoons of oil over medium high heat. Add about 2 heaping tablespoons of the batter and spread it evenly into a thin round shape. Depending on the size of your pan, you can cook 3 to 4 pancakes at once. Reduce the heat to medium, and cook until the bottom is light golden brown, about 2 minutes on each side. Repeat the process with the remaining batter. Serve hot with a dipping sauce.

Notes
Use 5 tablespoons all purpose flour with 3 tablespoons cornstarch if available.
This recipe makes 6 to 8 3-inch round pancakes, or two large pancakes.

Источник: https://www.koreanbapsang.com/hobak-buchim-zucchini-pancakes/