Summer is rich in fresh juicy vegetables. A wide variety of salads and vegetable snacks appear on the menu. One of the common and popular summer vegetables is young milk squash. It is used to make delicious vegetable stews, browned pancakes, caviar and various winter preparations.
Cold appetizer from young zucchini
There are many recipes for preparing dishes from young zucchini. But the easiest to perform is fried zucchini. On their basis, you can make a very tasty dish. To prepare a spicy and uncomplicated snack, you must take:
- 2-3 young zucchini;
- 2-3 small tomatoes;
- 100 grams of cottage cheese of any fat content;
- 3-4 cloves of garlic;
- 50 ml of any mayonnaise;
- a bunch of dill greens;
- 3-4 tablespoons of flour;
- sunflower oil for browning.
Cut the young zucchini into circles. Dip each in flour on both sides. Pour sunflower oil into the pan, heat up and put the zucchini. Fry each circle on both sides until golden brown and put on a dish. Peel the garlic cloves, rinse and crush in a garlic press.
Rinse the dill sprigs thoroughly, dry and chop finely. Mash cottage cheese with a fork, add crushed garlic, chopped dill and mayonnaise to it. Mix everything thoroughly. Wash and dry small tomatoes, cut into circles. Put the curd mass on each zucchini, cover with a tomato circle on top. A delicious spicy appetizer from a young zucchini is ready.
Tomato mugs can be garnished with a drop of mayonnaise and a sprig of dill. In this form, the appetizer will look even more attractive.
Stuffed zucchini with mushrooms and cauliflower
Young zucchini can be used to prepare an original and tasty boat-shaped hot appetizer. To prepare it, you need to take:
- 200 grams of cauliflower;
- 2-3 young zucchini;
- 100 grams of champignons;
- 1 onion;
- mayonnaise;
- 50 grams of hard cheese.
Cauliflower can be slightly boiled beforehand and divided into inflorescences. Cut the champignons into pieces and combine with cabbage inflorescences. Add chopped onions there. Mix the resulting composition.
If desired, you can use canned mushrooms: pickled honey mushrooms or champignons.
Cut the young zucchini in half and carefully make a small indentation to form a boat. Fill the squash boats with minced mushrooms and cabbage, sprinkle with mayonnaise and sprinkle with fine cheese shavings. Place the boats on a baking sheet or skillet and place in a preheated oven. Bake for 15 minutes. You can decorate the finished dish with any fresh herbs.
