Hello, dear lovers of cooking delicious dishes and culinary chefs! The zucchini season has come, and I want to share with you this very easy to prepare and very tasty recipe!
Delicious, tender, hearty and original zucchini with chicken, fried in a frying pan. At home we call them zucchini pasties. A great combination of zucchini, boiled chicken and fried onions. It’s impossible to break away!
Soft curd-oatmeal cookies with the addition of grated zucchini. We can say that the cookies are dietary, because there is absolutely no butter and low-fat cottage cheese in it. I liked the healthy and delicious cookies, they are perfect for a cup of coffee with cream.
Try zucchini waffles — delicious, unsweetened, vegetable waffles. Such waffles can be served as an independent dish to fragrant tea, can be served as a snack with a variety of hot sauces, and can be served to the first course as a supplement instead of bread.
Parmigiana di zucchini is a popular interpretation of the famous recipe – parmigiana with eggplant. Very tasty and tender casserole of zucchini with cheese. It is served as an appetizer or as an independent dish.
This is the best zucchini recipe I’ve tried this year. A simple recipe for making zucchini cubes with a golden crust. This is a godsend for those who do not like to fry them and can cook zucchini in the oven, to taste, even better fried.
This miracle is gathering dust, a gift to colleagues for an anniversary, for a long time. Then it came to Moroccan spices and pickled lemons. Attempts to surprise with oriental tagine in tagine were unsuccessful: well, we are not fans of North African cuisine. But once they tried only vegetables and meat, and it’s hard to tell from the meat which part is cow and which kind. You know, stuck. The taste is expected, cook in the same way as in a slow cooker. Now this hat often takes pride of place on the festive table and pleases with minimal fuss and expenses. And exotic serving.
Zucchini at its best is raw, with all their vitamins and minerals, untouched by heat treatment. No rough frying and uniform stewing. Just a fresh, crispy salad with sourness, so healthy! All you need is to marinate the zucchini with a thin ribbon for about half an hour, sprinkle them with parmesan and you have a great light lunch or side dish.
