Why include them in the menu? + 3 original recipes

Although many growers sometimes do not know the culinary potential of zucchini to try this season, gastronomes and nutritionists remind us that it is an irreplaceable vegetable that should be included in the menu not only in the warm season.

Why are zucchini recipes becoming so popular all over the world and their fresh harvest is worth trying this year?

Rich not only in taste but also in nutritional value

Zucchini’s popularity among vegetable lovers is undoubtedly determined by the fact that there is no dish that this vegetable delicacy does not go well with.

According to food production expert Brigitta Baratinkaite, zucchini is eaten both raw and processed and goes well with soups, stews, grilled dishes and desserts.

Zucchini can boast not only taste qualities, but also health benefits: they are very low in calories (only 17 kcal per 100 grams), contain a small amount of carbohydrates and an abundance of fiber.

In addition, it is one of the few foods that does not contain cholesterol, low sodium and fat, so it is worth adding to the menu not only for those who are concerned about body contours, but also about heart activity.

“When choosing a zucchini, you should pay attention to its hardness and peel – the latter should be a rich, shiny color, without holes or spots. Small and medium-sized zucchini are suitable for cooking dishes, because the zucchini “record holder” advises that it can be bitter. B. BaratinskaitÄ—.

This time, she encourages you to try not only the recipe for zucchini flowers, but also other recipes inspired by her travels in Italy.

Zucchini rings filled with cheese

You will need: 10-12 zucchini flowers, 3/4 cup ricotta, 1/4 cup grated hard cheese, salt, pepper and your favorite herbs, 75 g corn or potato starch, 35 g flour, half teaspoon baking powder, 160 ml very cold Sparkling water, oil for frying.

We produce: Wash the zucchini flowers carefully, clean the dirt from the inside and dry them.

In a bowl, mix ricotta cheese, hard cheese, salt, pepper and chopped herbs – this will be the filling, we can press it into rings with a pastry bag or syringe.

After pressing the filling, press the top of the ring so that the mass is firmly held and does not run over the edges.

In another bowl, mix the dough: starch, flour, baking powder, carbonated water. Heat oil in a deep pan and add zucchini rings, dipping each one in batter.

Bake the rings for 1-2 minutes. On both sides, until they are well browned and golden in color.

Place fried rings on a paper towel to drain excess fat.

Serve with your favorite sauce or vegetables. Delicious!

Zucchini Paste with Prawns

You will need: 2 medium sized courgettes, 300g fresh peeled prawns, 1-2 cloves of garlic, 1/2 finely chopped hot pepper, 125ml white wine, 2 tbsp lemon juice, olive oil for frying, a handful of chopped parsley and coriander, salt and Pepper.

We produce: Wash the zucchini and cut the unpeeled vegetables into thin, spaghetti-shaped straws with a slicer or razor.

Pour olive oil into the pan, add the thawed shrimp and fry for about 2 minutes. Press a clove of garlic over the shrimp, add chopped hot pepper and pour in the wine.

Mix everything well and fry for a few more minutes so that the wine evaporates a little.

Now put the prepared zucchini noodles in the pan, sprinkle salt and pepper and mix everything well again.

After frying for another 2 minutes, serve the dish on plates.

When serving, sprinkle the pasta with chopped parsley and cilantro. A slice of lemon on the side is perfect.


Zucchini Carpaccio With cheese

You will need: 2 small green zucchini, 1 lemon, feta cheese, olive oil, mint leaves, salt and pepper.

We produce: Wash the zucchini well and cut into thin strips with the help of a razor.

Arrange them in a single layer on a plate.

In a separate bowl, mix lemon juice and a few tablespoons of oil.

Drizzle zucchini with this sauce and sprinkle with chopped mint.

Season the dish with a little salt, sprinkle with chili and sprinkle cheese on top.



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