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Zucchini salad

Zucchini salad

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1. Peel a squash, grate it and slice it.

2. Wash the tomatoes, cut them into cubes, remove the spine.

3. Put 3 tomatoes in the robot together with the garlic, parsley, celery leaf, a little salt and mix.

4. Cut the remaining tomatoes into cubes and mix with the zucchini strips and the sauce obtained. Garnish with parsley leaves.

How to prepare zucchini salad with mozzarella and quail eggs

For starters, prepare all the ingredients:

Wash and cut the zucchini into 4 lengthwise. Cut the part with seeds, leaving only the pulp, then cut into equal cubes. Season with salt and pepper.

Boil quail eggs for two minutes, cool with peel.

Peel the tomatoes, cut them in half and remove the seeds with a spoon, then cut the pulp into cubes.

Cut a few cloves of garlic into slices.

Cut the bell pepper into cubes.

Remove the mozzarella from the paper towels to dry slightly and cut into cubes. The simplest and most attractive is to use mozzarella in the form of balls (bocconcini).

In a non-stick pan, fry the almonds, without oil, over low heat. When they turn brown, take them out on a plate. Pour a little oil into the pan, add the garlic slices. On medium heat, let the oil harden for a few seconds and add the zucchini. Lightly brown the zucchini cubes, but do not boil / fry, they should remain al dente.

Mix all the ingredients, season with salt and pepper and place nicely on plates. Decorate with chopped mint leaves and chili flavored oil (here is the recipe for flavored oil).

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About the zucchini plant

Even though zucchini is known as a vegetable, it is technically a fruit because it comes from a flower: it grows from a golden flower that blooms under the leaves.

Zucchini plant

Zucchini is native to Central America and Mexico, but has also been an integral part of international cuisine for centuries. Elongated pumpkin varieties began to appear in Italian kitchens as early as the 1600s, but the first description of the product as & # 8222zucchini & # 8221 did not appear until the early 1900s.

How to plant

Like regular zucchini, zucchini can be easily planted in gardens. It is cultivated with the seeds obtained right inside the zucchini. The soil must be watered very often to always remain well moistened.

After the first leaves have appeared, you need to look closely at them and see which ones are healthier and remove those that are not so developed or diseased. Thus, you will make sure that the healthiest plant grows and produces the most delicious zucchini, which you can use in various recipes.

Raw pumpkin salad with garlic and lemon sauce

In the warm season, pumpkins are among the most popular fresh vegetables, in addition to the most popular combinations for salads - tomatoes, cucumbers or lettuce. And as it would be a shame to taste sweet zucchini only in the cooked version (bread, for example), we recommend you try a new, simple and delicious recipe: raw pumpkin salad with garlic. If it already sounds good, add a lemon sauce, easy to make and we already have a feeling that it will be your favorite salad this summer!


As I said at the beginning, tuna is one of the most recommended foods when you want to keep a diet due to the nutrients it contains, being rich in vitamins and minerals. Consumption of tuna helps to strengthen the immune system and reduces the risk of cardiovascular disease.

Tomatoes are an excellent source of vitamin A, C, K, folic acid and potassium. They also provide thiamine, niacin, vitamin B6, magnesium, phosphorus and copper, all necessary for a harmonious state of health. Among the benefits of eating tomatoes we can list maintaining healthy skin, reducing the risk of cancer, regulating blood sugar levels, maintaining healthy hair or reducing the intensity of chronic pain.

Corn is rich in antioxidants, vitamins, minerals and fiber. It provides many B vitamins (B1, B3, B5, B6), minerals such as phosphorus, iron, magnesium. Consumption of corn helps to strengthen the immune system and helps to improve vision.

Vegetarian lasagna otherwise - spirals of zucchini and zucchini

We prepare the delicious tomato sauce, which will form the basis of this kind of fantasy. A kind of red carpet for mundane spirals :) Finely chop the yellow onion and garlic cloves, fry everything in 2-3 tablespoons of olive oil, then add the tomato puree. Salt, pepper, a little thyme and oregano. and in 4-5 minutes there is a simple tomato sauce, which gives this dish a typical Italian character.

To form those mundane spirals we were just talking about, we need thin, thin slices of vegetables. With the help of a vegetable peeler, we "break" the zucchini and the zucchini into thin, almost transparent strips. If you do not have a peeler, or vegetable cleaner, you can use the classic sliced ​​knife. In this case you need to have a little more patience and skill. The slices must be thin enough to roll, without breaking, and thick enough to hold the cheese filling.

In a bowl, mix the bellows cheese, cottage cheese and sour cream, season with a pinch of salt, pepper, nutmeg, dried oregano and mix until you get a homogeneous mass.

Grease each strip with bellows cream, cottage cheese and sour cream and form the rolls, which we then place in the oven dish greased with a little tomato sauce. Once placed and organized in the bowl, add the rest of the tomato sauce over the delicious * curlers *, randomly place a few pieces of bellows and cottage cheese over and put the tray in the preheated oven, where it will stay for 45 minutes.

Recipes with baked zucchini

These baked zucchini recipes are very easy to prepare and you don't need many ingredients to get a delicious meal or snack.

Baked zucchini chips

Do you have a craving for chips and other junk food products? Replace them with zucchini chips! Do not hesitate to surprise your friends with a healthy snack.

Ingredient: 2 zucchini, 60 g of breadcrumbs, 60 g of grated Parmesan cheese, a few grains of crushed garlic, salt, freshly ground pepper, two tablespoons of low-fat milk.

Mix the breadcrumbs, parmesan, salt, garlic and pepper in a bowl. Put the milk in another container, then pass the zucchini slices (do not cut them too thick) through it, then roll them through the mixture formed earlier. Put baking paper in a tray and arrange the zucchini slices in it, then put it in the preheated oven. Check the preparation after 20-30 minutes. Zucchini slices should be slightly golden and crispy.

Zucchini with baked tomatoes

Maybe the relative of the popular zucchini has a pretentious name, but you can include it without hesitation in recipes with simple zucchini. In combination with tomatoes and corn you will get a delicious dish.

Ingredient: 500 g of sliced ​​zucchini, a can of corn, 500 g of tomatoes, half a cup of panko breadcrumbs (Japanese breadcrumbs - you can search commercially or use the classic bread crumbs), 50 g of grated Parmesan cheese.

Grease a pan with oil, then alternately arrange the zucchini slices, corn kernels and tomato slices. You can sprinkle salt and pepper to taste. Mix the breadcrumbs and Parmesan cheese and sprinkle them on top. Put the container in the oven and check the condition of the vegetables after 20-30 minutes. If the dish is ready, take it out of the oven, leave it to cool a bit and serve immediately.

Pumpkin Salad & # 8211 Incredibly tasty and rich in nutrients

Pumpkin Salad - Do you have a favorite dish? For me and my family, pumpkin salad has become perhaps the most coveted dish. Because it is tasty, healthy and not at all pretentious. In addition, anyone who tastes it will surely be delighted. It is much tastier than eggplant salad…

Ingredient: 3 cloves garlic water an egg yolk 250 ml oil two tablespoons mustard 3 large pumpkin salt to taste 140 g fatty yogurt.

Preparation: Peel a squash, grate it and squeeze the seeds. Put the water, with salt, on the fire, in a large pot. When it starts to boil, put the zucchini on the grater. Leave on medium heat until cooked through.

Once cooked, put them in a strainer, put them under a stream of cold water and let them drain.

Now prepare the mayonnaise from the egg yolk, mustard and oil. Peel the garlic and grind it! Mix the drained zucchini with mayonnaise and yogurt, season with salt to taste, add the garlic and mix well.

Zucchini salad with emmantaler is absolutely delicious and nutritious, and your family will love it immediately.

Start the preparation by cutting the zucchini into thin slices of about 2 mm, which you brown nicely, on both sides, in a pan with hot oil. After they have browned well, season them as you like and let them cool on a paper towel to absorb excess oil.

Cut the apricot into chopsticks about 5 cm long, cherry tomatoes are cut into four, and green onions are cut into rounds. Peel a squash, grate it and cut it into 8 pieces.

In a bowl add the vinegar, lemon juice, salt, pepper and mustard to prepare the salad sauce.

In a large bowl put the zucchini slices, cheese sticks, cherry tomatoes, green onions and olives, add the sauce and mix lightly. If you like more spicy food, you can add salt, pepper or other spices to taste.

Delicious salad with emmantaler is placed on plates, garnished nicely with egg pieces and hasmatuchi leaves and served to loved ones.

Lettuce soup

Lettuce soup is a soup specific to the warm season, when greens of all kinds appear in gardens and markets. It is delicious, fresh and, of course, very healthy.

Lettuce can be found at the supermarket all year round. However, spring is the best time to enjoy it. Then it's fresh and you're sure it doesn't come from the greenhouse.

There are many benefits to eating lettuce. It is full of vitamins & # 8211, especially vitamin A, from 100 grams of lettuce you can extract 247% of the recommended daily dose, according to the Nutrition Guide. Fresh vitamin C leaves also contain a lot of vitamin C. In addition, lettuce is a very low-calorie food. Specifically, 100 grams of salad gives you 15 calories, so you can eat without regrets from this green delight of nature.

We use lettuce in all sorts of combinations: in salads, in sandwiches, in appetizers. But a unique way to use it is soup.

  1. Dice onions, carrots and celery. In a large pot, three-quarters full of water, add the chopped vegetables and bring to a boil.
  2. Meanwhile, wash the salad well, leaf by leaf. They may have traces of dirt or even insects.
  3. When the water in which you put the vegetables has boiled, add the lettuce leaves, breaking them by hand.
  4. Wait for it to boil again, let it boil a little more, then add the lemon juice and salt and pepper to taste.
  5. Take the pot off the heat and serve the soup warm. Optionally, you can serve it with a spoonful of cream or yogurt.
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