Прясната, и най-важно вкусна тиквичка е тази, която боцка на пипане.

Zucchini – good food for fickle stomach

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Zucchini, along with potatoes and corn, has been transferred from Central America in the Mediterranean countries. This gift of nature has been evaluated and grown before 10,000 years, and centuries later, mild flavor and satisfactory nutritional value of vegetables have proved enough to start mass cultivation. Italians are the ones who first found that zucchini are delicious before mature.

Courgettes contain an average of 96% water, 0.6% protein, 3.7% carbohydrates, mineral salts / potassium, phosphorus, calcium, magnesium, sodium, iron, sulfur, and others. /, Trace elements, vitamin C 23mg. %, Carotene, vitamins B1 and B2, nicotinic acid and the like. In nutritional approach the cucumber, salad and lettuce. Use fresh year is too long – from spring to late autumn.

Courgettes contain small amounts of organic acids and their pulp is soft and does not cause irritation of the stomach and intestines. Therefore, they are good food for those suffering from gastro-intestinal diseases.

Zucchini is a vegetable, in which the selection of the most important turns hardness, proper and smooth shape. If its crust is soft, with injuries dull and stained, it certainly has lost not only its taste but also largely nutritional value.

Fresh, and most importantly delicious zucchini is one that stinging to the touch. The size is of paramount importance because very often large zucchini are full of seeds and have a bitter taste.

The maximum period during which we can store these vegetables is no longer than 4-5 days in a dry, cool place or in the compartment for vegetables in the refrigerator. In no event should not store them in plastic bags.

Favorite recipes with zucchini

Zucchini with rice

Necessary products:

3 medium zucchini
1 green onion vazka
2 tomatoes
1 and 1/2 cup rice
dill
pepper
vegetable oil

Method of preparation:

Stew in fat finely chopped onion and zucchini peeled and cut into cubes. As soft add the tomatoes, chopped. After suffocate zelentsutsite are flooded with water (saotnopenieto liquid-rice is 3.5: 1). Let the water boil and then add the cleaned and washed rice. When ponababne rice, add salt to taste, pepper and chopped dill. You can transfer to a baking dish and finish cooking or leave to dovari a slow fire

Stuffed zucchini

Necessary products:

4 medium size zucchini
2 onions
about 300 g mince / can and soybean /
1 cup rice
1 carrot
salt, fennel, red and black pepper to taste
cooking oil

If you want meatless stuffed zucchini instead of mince put 2 small chopped tomato.

Method of preparation:

Wash and clean the zucchini. Cut them lengthwise to form the boat. Clean inside with a spoon to form a place for stuffing.

Fry the minced meat and kavardisayte. Add the rice and the finely cut onion, grated carrot and spices.

Arrange the zucchini in the pan. Fill with stuffing. In a pan add 2-3 tablespoons of oil and a glass of water. Bake for 30-40 minutes in a moderate oven.

When serving, you can garnish with yogurt sauce with garlic and dill.

Chicken with zucchini

Necessary products:

2 chicken legs (or 2 chicken breasts)
100-150 g of fresh mushrooms
1 green salad
1 zucchini
1 carrot
1 tsp ginger powder
1/2. H. Chicken broth
4 p. L. Soy sauce
1. L. Vinegar
1 pinch sugar
oil for frying

Method of preparation:

Chicken boned, skin is removed and the meat cut into chunks. Mouthfuls pour 2 p. L. Soy sauce and sprinkle with ginger, stir well and fry 2-3 minutes in the preheated wok in fat, stirring. Remove to a bowl.

Cut vegetables – zucchini strips, carrot wheels, wasting slices.

In preheated oil (1. L.) Pour zucchini and carrot. Fry 2 minutes and return the chicken, add mushrooms.

The dish is seasoned with 2 in. L. Soy sauce. Pour chicken broth, boil for 2-3 minutes and sprinkle with sugar and vinegar. Allow the stove until the liquid has evaporated (about 5 minutes)

Chicken nuggets are served on leaves of lettuce. Each serving sprinkle with crushed parsley.

Chopped zucchini with onion

Necessary products:

1 kg zucchini
2 slices of dry bread
2 onions
1/2 bunch parsley
1/2 bunch dill
2-3 eggs
pepper to taste
flour tumbling
oil for frying

Method of preparation:

Grate the courgettes and let them drain. Pribavate grated onion, finely chopped parsley and dill, crushed crumbs slices of bread and eggs. Kneading the mixture well and form into meatballs. Roll them in flour and fry them in oil until golden sgoreshenoto.

Podnasete them with broken yogurt in which you have added crushed garlic and chopped dill.

Stuffed zucchini with cheese

Necessary products:

4 тиквички
250 гр извара
1 стрък лук (или 1 глава кромид лук)
4 стръка копър
черен пипер на вкус
олио за намазване
2 яйца

Method of preparation:

Courgettes bisected and blanch for 3 minutes in boiling water. Cool and cut the them. Choking finely chopped onion and crushed inside of courgettes about 5 minutes.

Knead the curd, dill, eggs, onions and stewed inside the courgettes. Full courgettes and arrange on an oiled tray.

In a pan pour an inch of water. Put in the oven and bake 20-30 minutes at 200 degrees (until golden).

Cream soup with tomato and zucchini

Necessary products:

500 g of tomato
2 zucchini (about 500 grams)
1 onion
2 cloves garlic
20g butter
2 tablespoons flour
1 cube vegetable broth
2 tablespoons milk
basil
grated hard cheese
pepper

Method of preparation:

Cut the tomatoes into pieces. Cook them for 10 minutes and blend. In a separate pot grate and cook onion and garlic in oil. Sprinkle with flour, bouillon cube Crush and mix. Add water, salt and pepper.

Cut thin slices of zucchini and add them to the pot. Dot and cook for 20 minutes. Pour the warm milk and tomato paste. Cook 5 minutes on low heat.

Serve with grated cheese and chopped basil.