It is summer and some kinds of seasonal vegetables are for a buck … Maybe zucchini that is healthy, easily digestible and most importantly – just a moment and you have it on the plate!
Yes, zucchini is an ideal rail for summer cooking. Especially for those who do not want to spend hours at the stove. Just consider: Smaller pieces of zucchini are cooked for 5 – 7 minutes (so almost as fast as when you cook spaghetti). The zucchini wheels will soften within 10 – 15 minutes and take larger pieces of vegetables with twenty minutes. But there is one more expression variant… The roasted zucchini gets its crisples after 3-5 minutes. Well, don’t use it!
A quick lunch or dinner
The short preparation of zucchini specialties is also due to the fact that the vegetables contain a lot of water. If it was exposed to longer heat, it would soften and begin to crumble. And having a zucchini pudding on the plate nobody really wants… so Today’s recipe’s offer is intended for all starvals who want to eat healthy and preferably within a few minutes. Are you one of them? Try these three zucchini yummy.
Restled zucchini wheel
Prepare: 600 g zucchini, 4 tablespoons of plain flour, salt, pepper, oil, plastic bag and sprig of fresh rosemary
Procedure:: Cut the vegetables into wheels and dry them with a paper cloth so that they are not too watery. Place the individual pieces in a plastic bag with smooth flour, salt, pepper. Then hold the bag so that it does not sprinkle and shake it repeatedly. This makes the vegetables wrap without dirty your fingers. Do you have? Heat the oil with a sprig of rosemary in a non -stick pan. As soon as the herb has been distributed and the oil is hot, remove and fry. Allow the fried zucchini wheels to drip on a paper towel and serve with tartar sauce. Ideal light dinner!
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Zucchini with cheese
Prepare: 700 g zucchini, 50 g yellow onions, 2 cloves of garlic, 100 g goudy, 400 ml semi -fat milk, 1 tablespoon of smooth flour, 50 g butter, 1 tablespoon of thyme, 1 tablespoon of parsley, oil, salt and pepper
Procedure:: Preheat the oven to 220–225 ° C before you start cooking. In the meantime, cut the zucchini into thicker wheels and put aside. Heat the pan and fry in butter chopped onions and garlic. Do you have? Add the flour and fry it briefly. Add milk while roasting and cook until the mixture is thick. Finally, add grated cheeses, fragrant herbs and spices. And we go to the finals! Lay the bottom of the greased baking pan with zucchini and pour in the cheese mixture. In this way, layer both ingredients until the container is filled. Bake the pudding until golden brown. You can wear on the table in a quarter of an hour.
Zucchini sauce for spaghetti
Prepare: 1 medium zucchini (400 g), 1 onion, 3 garlic cloves, 2 tablespoons of olive oil, 70 ml cooking cream, 70 g hard cheese (Eidam, gouda, parmesan), herbs (basil, parsley, thyme), pepper and salt
Procedure:: Chop the onion and garlic finely while grating the zucchini roughly. Heat the oil in a pan and fry the onion on it. Then you come garlic, zucchini, spices and herbs. Fry everything until the zucchini softens and releases a little juice. Then add cream, cheese… In five minutes, the sauce is ready. Then just mix it with spaghetti and the summer lunch is done!
