Summer in a jar. Where to put zucchini and squash?

Salad "Mother-in-Law's Tongue"

Ingredients: 6 kg of zucchini, 1 kg of bell pepper, 250 g of garlic, 1 pc. hot pepper, 800 g tomato paste, 200 g sugar, 250 ml water, 400 ml sunflower oil, 3 tbsp. l. salt, 200 ml 9% vinegar, 10 pcs. carnations, 15 pcs. allspice, 30 pcs. peppercorns.

Preparation: cut the zucchini into thin slices, the bell pepper into strips. Chop the garlic. Remove the seeds from the hot pepper and cut it into pieces. Place all the prepared vegetables in a large enamel pan, add salt, sugar, sunflower oil, spices (to taste). Dilute the tomato paste with water and add to the total mixture. Place the pan on the fire, cook for half an hour over low heat under the lid. 5 minutes before the end of cooking, pour in the vinegar. Place the salad in jars and roll up.

Photo: Shutterstock.com

Zucchini pancakes for weight loss

You will need:

• 1 PC. – young small zucchini
• 1 PC. – medium onion (can be sweet red)
• 1 PC. – small carrot
• 1 clove – garlic
• 1 PC. - egg
• 1 tbsp. spoons - flour (you can take oatmeal or corn)
• 1 tbsp. spoon – olive oil
• Salt, spices - to your taste

How to cook:

1. Wash and peel all vegetables.

2. Grate the zucchini on a coarse grater, leave for 10 minutes, then drain the juice.

3. Grate carrots and onions on a coarse grater.

4. Combine all the vegetables, add chopped garlic, egg, flour, salt, spices.

5. Form small pancakes, place on a baking sheet (pre-grease with oil).

6. Bake in the oven at 180 degrees for about 20-30 minutes.

7. These pancakes are best served with light sour cream. 15% will be enough.

Calorie content per 100 g. – 56 kcal

Bon appetit!

Salted zucchini with horseradish

Ingredients: 1.5 kg of zucchini, 1 bunch of dill, 2 tbsp. l. salt, 1 head of garlic, horseradish root (1 cm), 1 chili pepper, 1 liter of water.

Preparation: Cut off the stems of the zucchini. Dissolve salt in boiling water, boil for 2 minutes, cool. Place a third of all herbs and spices at the bottom of the jar, add zucchini, then another third of the spices and herbs. Again zucchini and again greens on top. Fill everything with brine and leave for 10 days. Then add brine to the neck of the jar and close with a plastic lid. Store in a cool place.

Correct squash. How to grow fruits suitable for canning? More details

Zucchini boats with apples

A tasty and original version of stuffed zucchini. The combination of apples and chicken gives the dish juiciness and additional flavor. For cooking, you should take young zucchini. Ingredients:

• 2 zucchini;
• 1 chicken fillet;
• 2 small apples;
• 2-3 tbsp. l. grated cheese;
• medium bulb;
• 2 tbsp. l. oils;
• 2 tbsp. l. mayonnaise;
• 1/3 tsp. turmeric;
• 2 tbsp. l. 20% sour cream;
• to taste a mixture of “Provencal herbs”, pepper and salt.

Wash the zucchini, dry it, cut it in half. Remove the core with a dessert spoon and cut it into small cubes. Peel the apple, cut into cubes, mix with zucchini.

Chop the onion and fry until transparent. Add the mixture of apples and zucchini to the onions, stir, cook for 3-4 minutes, add a little salt at the end.

Cut the fillet into cubes and combine with fried vegetables. Add salt and pepper, add Herbes de Provence mixture and stir.

Fill the zucchini blanks with the resulting mass and place in the mold. Bake in the oven for half an hour at 190 degrees.

Mix sour cream, turmeric and mayonnaise. Pour this sauce over the zucchini boats and sprinkle with cheese. Place the pan in the oven for a few more minutes until the cheese melts.

Squash in marinade

Ingredients: small squash (about 15 sh. fits in a 3-liter jar), dill, dill umbrellas, 1 hot pepper, bay leaf, garlic, horseradish root (small piece), horseradish leaf, salt (50 g per 1 liter of water ), 4 tbsp. l. 9% vinegar.

Preparation: sterilize the jars, peel the horseradish root. Place spices and herbs at the bottom of the jars. Blanch the squash in boiling water for 5 minutes. Boil water for the marinade, dilute salt in it, then turn it off and add vinegar.

Place squash in jars, pour hot marinade. Sterilize for 15 minutes. Roll up.

Photo: Shutterstock.com

Cooking from SeDeK

A barrel of zucchini

Be sure to try making Boatswain F1

,
Burzhuin
,
Povarikha F1
dish, which we advised to prepare from pumpkin.
These varieties have a rounded shape, unusual for a zucchini, allowing them to be used as a baking container. To prepare such stuffed zucchini, you can use carrots, onions, various spices (parsley, basil, oregano, savory and others), as well as buckwheat and zucchini pulp itself, cut into cubes. The filling can be prepared separately in a frying pan, with a small addition of vegetable oil, and then season the prepared zucchini with it and bake in the oven, sprinkled with a small amount of cheese. Zucchini suits the taste of absolutely any ingredients, there are no contraindications in this case. So it's worth experimenting. Any variety is suitable for stuffing, but it is Bosun F1
,
Burzhuin
,
Povarikha F1
that have the ideal shape for this.

A round-shaped zucchini is not only a delicious food, but also a cute and original dish for the holiday table.

Sunny mood

Ingredients:

Squash of 3 types: white, green, yellow. Small young fruits (4-7 cm in transverse diameter) Cherry tomatoes Horseradish leaves Dill umbrellas Bay leaves Garlic cloves Black peppercorns For the marinade (per 3 liters of water): 100 g salt, 150 g sugar, 400 g 9% vinegar.

Recipe:

Wash the squash thoroughly (you can even use a brush) and cut off the stalks. Before canning, the fruits are blanched (boiled for 3-5 minutes in boiling water), then immersed in cold water. Young squash is preserved with whole fruits, without cutting them into pieces.

Multi-colored squash, cherry tomatoes, as well as any spices to your taste are placed in the jar; you can use ingredients from SeDeK. Pour the marinade into the jar, sterilize, close tightly and store. Sunny mood in the middle of winter! It’s a rare housewife who can boast of making whole squash, especially multi-colored ones! The value of the dish increases significantly, as does the authority of the hostess.

Varieties for the recipe:

Patissons: Snow White

(white),
Gosha
(dark green),
Sunny Bunny F1
(yellow).
Everyone knows white squash, but few have heard of other peel colors. If you combine all 3 colors in one jar, you will get a very beautiful blank. All these varieties are early ripening, very productive, disease-resistant, each is good in its own way. Snow white
has dense, crispy flesh; when fresh, it is perfectly stored until the New Year.
Gosha
has a very unusual peel color, rare for squash.
Sunny Bunny F1
can form up to 20 fruits on a bush at the same time!

Tomatoes: Magic Cascade F1

,
Children's joy F1
,
Red caramel F1
,
Paradise candy F1
(red),
Honey candy F1
,
Yellow caramel F1
(yellow),
Raisins F1
(pink),
Chocolate F1
(brown). Diversify your preparations with colorful miniature fruits!

I wish you wonderful harvests and bon appetit!

General Director of Agro Sergey DUBININ Read more advice from a specialist on the website www.DubininSergey.ru

Spicy Korean squash

Ingredients: 2 kg of squash, 700 g of carrots, 500 g of bell pepper, 300 g of onion, 350 g of garlic, 40 g of parsley, 60 ml of 9% vinegar, 120 g of sugar, 10 g of salt, 1 tbsp. l. ground coriander, 100 g sunflower oil, chili pepper (to taste).

Preparation: Wash the vegetables and leave to dry on a paper towel. Young squash does not need to be peeled. Cut the bell pepper in half, remove the stems and remove the seeds. Grate the squash and carrots (for Korean salads). Cut the pepper into thin strips. Finely chop the onion into half rings. Place the prepared vegetables in a large saucepan, stir, add sugar and salt. The vegetables have released their juice, add coriander, crushed garlic, and chili pepper. Mix the salad again until smooth. Then add finely chopped parsley. Season the salad with vegetable oil and vinegar. Stir the salad one last time. Cover the salad with a plate and place some weight on top, for example, a jar of water or a washed cobblestone. Keep the salad under load for 3 hours. Then place the salad in sterilized jars and roll up.

Photo: Shutterstock.com

Green zucchini smoothie

• zucchini – 0.2 kg;
• cucumber – 150 g;
• broccoli – 150 g;
• lettuce – 50 g;
• kefir or vegetable juice (optional) - to taste.

• Separate the broccoli florets and wash them well. Let them dry, then cut them. If desired, you can also use frozen cabbage. She needs to be given time to thaw; she does not need any other preparation.
• After washing and drying the lettuce leaves, tear them into small pieces.
• Wash the zucchini and cucumber and pat dry with a towel.
• Cut off the ends of the vegetables.
• Cut the cucumber into cubes. There is no need to clean it.
• Peel the zucchini. Cut it in half and remove the seeds. Cut the squash pulp into small pieces.
• Place all ingredients in a mixing container and grind using a blender.
• If the consistency of the smoothie seems too thick, add a little kefir or vegetable juice and beat again.

"Pineapples" from zucchini

Ingredients: 1.5 kg of medium-sized zucchini, 1 liter of pineapple juice (it is better to choose the most expensive and natural), 250 g of sugar, 1.5 tsp. citric acid.

Preparation: peel the zucchini, cut lengthwise, remove the core with seeds and cut the pulp first into thin half rings, and then into approximately the same pieces as canned pineapples in jars. Pour pineapple juice into a saucepan, add sugar and citric acid and boil. Place the zucchini slices in the syrup and cook them over medium heat for 15–20 minutes. They should be saturated with syrup and become translucent, but not boiled. If the “pineapples” turn out too pale, you can tint them with a small pinch of turmeric. Place the finished zucchini with hot syrup into sterilized jars, then turn them upside down and slowly cool under a blanket or in a thermal bag.

Photo: Shutterstock.com

Zucchini and cucumber smoothie

• zucchini – 0.2 kg;
• cucumber – 150 g;
• ground coriander – 5 g;
• ground red pepper - a pinch.

• Wash the vegetables, dry with a towel, cut off the ends, and peel.
• Cut the zucchini lengthwise and scoop out the pulp and seeds with a spoon.
• Cut the cucumbers and zucchini into small cubes, place them in a blender bowl and chop.
• When the vegetables turn into a juicy puree, add spices to them and whisk.

The cocktail has an appetizing green color, a fresh cucumber-cardamom aroma, and a tart, peppery taste. Promotes the removal of excess fluid from the body, helps accelerate metabolism. When losing weight, this version of the zucchini smoothie is most often used.

Squash salad

Ingredients: 6 kg of squash, 1 kg of carrots and onions, 150 g of garlic, 1 glass of sunflower oil, 1 glass of table vinegar, 3 tbsp. l. salt, 4 tsp. ground black pepper, 2 cups sugar.

Preparation: wash the vegetables, peel and dry. Cut the squash into cubes and grate the carrots (for Korean salads). Cut the onion into half rings, pass the garlic through a crush. Place vegetables in a large saucepan, stir, add remaining ingredients. After 3 hours, place the salad in sterilized jars, place them in a large container with water to sterilize so that the water reaches the “shoulders” of the jars. Sterilize within 15 minutes after the water boils. Roll up the jars, turn them over, cover with a warm cloth.

How is zucchini different from zucchini? More details

Zucchini salad for weight loss

We will prepare a vegetable salad with the addition of raw zucchini.

You will need:

• 1/2 pcs. – young small zucchini
• 2-3 pcs. – ripe tomatoes
• 2-3 pcs. – cucumbers
• 1 clove – garlic
• 2 tbsp. spoons – olive oil
• 1 tbsp. spoon – grape vinegar
• Salt, spices, fresh herbs - to your taste

How to cook:

1. Wash and peel all vegetables.

2. Cut tomatoes and cucumbers into slices or circles.

3. Grate the zucchini on a coarse grater or a Korean carrot grater and drain the juice.

4. Combine all ingredients in a salad bowl, add chopped garlic, salt and spices.

5. Dress the salad with vinegar and oil. Stir and let sit for 10 minutes. Add fresh herbs and serve.

Calorie content of vegetable salad with zucchini per 100 g. – 25 kcal

Bon appetit!

Zucchini fritters

Where is the best place to store zucchini in winter?

Then add chopped zucchini to the brine and boil for 10 minutes, then add chopped onion, boil for 10 minutes, then add tomatoes, boil for 10 minutes, add pepper, boil for another 10 minutes. Finally, pour the vinegar essence into the pan and boil for another 10 minutes. Place the zucchini and vegetables into sterilized jars, roll up the lids, and turn over until cool.

Zucchini “like milk mushrooms.” Place in a saucepan, add salt, sand, oil, vinegar and pepper. Leave for an hour. Place the pan on the stove and bring to a boil. Place in sterilized jars, roll up and cool.

Zucchini with herbs for the winter. Ingredients: zucchini 1 kg. Wash the zucchini, dry it, cut into rings. Prepare the marinade: combine oil, vinegar, juniper berries, pepper and bay leaf, granulated sugar and salt. Place the pan on the stove and bring to a boil.

How to store zucchini correctly

Grate the carrots and cut the onion into cubes. Cut the zucchini into small slices. Pour the remaining oil into the pan, add the zucchini and fried vegetables. Bring to a boil and simmer over low heat for 30 minutes.

What varieties and hybrids of zucchini do we grow? For us, the most important characteristics are early maturity and high yield. Therefore, we select varieties based on these qualities. The bushes themselves are stocky, the flowering is very powerful, the fruits are light green.

Wash the herbs, dry them, chop finely. Peel the garlic and pass through a press. Remove seeds from pepper and cut into rings. Dilute tomato paste in 1 glass of water. Add herbs, diluted pasta, salt, sugar, pepper to the zucchini.