Zucchini contains many vitamins, but it has almost no calories. This product is often used to prevent obesity. However, when fried, such a vegetable loses almost all its beneficial properties. Therefore, it is better to boil, stew and cook zucchini in your own juice.
Stuffed zucchini
Ingredients:
- zucchini - 2 pieces;
- champignons - 200 grams;
- rice - 200 grams;
- carrots - 1 piece;
- low-calorie cheese - 100 grams;
- egg - 1 piece;
- basil, black pepper, garlic - to taste.
A large zucchini must be cut across into several pieces, 5-6 cm each. From the resulting pieces, the core should be removed, while leaving the bottom so that small cups come out.
Next, you need to mix grated cheese, chopped mushrooms, finely chopped carrots, rice, basil, pepper and garlic. So that the products do not go to waste, in the recipe, you can use the pulp removed from the zucchini by adding it to these ingredients.
The resulting minced vegetable must be minced, put in zucchini cups and sprinkled with a beaten egg on top. The oven must be preheated to 180 ° C. The dish should be baked in a greased form with olive oil for 20-30 minutes.
It is better not to peel the zucchini before cooking, as the peel of this vegetable contains many useful substances.
Zucchini stew
Ingredients:
- zucchini - 1 piece;
- eggplant - 1 piece;
- carrots - 1 piece;
- Bulgarian pepper - 1 piece;
- onions - 1 head;
- tomatoes (can be replaced with natural tomato juice) - 2 pieces;
- rye flour - 1 tablespoon;
- oil (olive) - 1 tablespoon;
- greens, black pepper, salt - to taste.
It is necessary to cut the zucchini into large cubes, and chop the onions, peppers, eggplant and carrots. Put these ingredients in a saucepan, pour a little water over them and simmer for 10 minutes.
Choose zucchini with a dark green skin. They are best suited for dietary meals.
The tomatoes must be scalded, peeled and cut into the flesh. Next, you should fry the flour, dilute it with water, and then add tomatoes, peppers, salt and herbs to this mass. The resulting mixture must be poured into the vegetables that are still being prepared and bring the dish to a boil. After removing from the stove, the zucchini stew should be slightly infused in a saucepan. A clove of garlic will give this dish a more piquant and interesting taste.
Vegetable squash soup
Ingredients:
- zucchini - 1 piece;
- turnips - 1 piece;
- radish - 1 piece;
- rutabaga - 1 piece;
- white cabbage - 1 head;
- carrots - 1 piece;
- kefir (1% fat) - 1/2 cup;
- garlic, salt, basil, oregano, marjoram - to taste.
Carrots, turnips, radishes and rutabagas should be coarsely grated, and cabbage should be chopped. The zucchini must be cut into small slices and mixed with the rest of the vegetables. All ingredients should be poured with water (diet soup is best cooked with vegetable broth).
The resulting mixture needs to be cooked for 30-40 minutes. Spices and garlic should be added to kefir. This mass must be poured into the squash soup before serving.
