Zucchini

You like fresh vegetables and have your own small garden. Surely zucchini grows on it!

You like fresh vegetables and have your own small garden. Surely zucchini grows on it! This vegetable thrives in our climate without requiring special conditions. Now is the time to harvest. And cook dishes from fresh zucchini!

Zucchini with walnuts

You will need:
2 zucchini (350 g each), sliced
1/2 cup ground walnut kernels
2 tablespoons margarine
1 clove garlic, crushed
1/2 cup finely chopped green onion
ground black pepper, salt
Instructions:
Mix zucchini, margarine, garlic and onion, add salt and pepper. Place in a bowl lined with parchment paper and bake in the oven. 15 minutes after the start of cooking, stir the vegetables, then cook until cooked. Drain off the released liquid. When serving, sprinkle with nuts.

Creamy soup with zucchini squash

You will need:
300 g zucchini squash
1 onion
handful of green chervil
40 g butter
400 g crumbly potatoes
1.25 liters veal or beef broth
20 g cream
grated nutmeg
coarsely ground black pepper, salt
Instructions:
Peel the zucchini, wash and dry. Using a sharp knife, cut off several very thin strips of skin for decoration, and also cut off a few circles. Cut the rest into cubes. Peel the onion and cut into cubes. Rinse the chervil, dry it, separate the leaves from the stems, set aside a few leaves. Heat the butter and simmer the zucchini, onion and chervil in it until the chervil is softened. Peel the potatoes, cut into large cubes and add to the zucchini along with the broth. Close the pan with a lid and cook the soup for 25 minutes, then beat with a mixer. Whip the cream not very stiffly and add to the soup. Season with salt to taste, add nutmeg, pepper and pour the soup into bowls. Garnish with chervil leaves, strips and circles of zucchini. You can serve croutons separately.

Zucchini stuffed with meat

You will need:
zucchini – 130 g
meat – 110 g
rice – 25 g
onion – 20g
cream margarine – 5 g
sauce – 100 g
or sour cream – 30 g
cheese – 5 g
ground crackers
pepper, herbs - to taste
Instructions:
Peel fresh zucchini no larger than 8 cm in diameter, cut crosswise into pieces 4–5 cm long, and scoop out some of the pulp with a spoon so that they look like cups. For young zucchini, without cutting into pieces, cut off the ends and remove the pulp with seeds so that you get cylinders. Boil the prepared zucchini in salted water until half cooked, and then fill them with minced meat. To prepare minced meat, pass raw beef or lamb through a meat grinder along with sautéed onions, add crumbly rice boiled in water, salt, pepper and mix everything well. Place the stuffed zucchini on a greased baking sheet, sprinkle with grated cheese, drizzle with oil and bake. Then pour sour cream sauce or sour cream over the zucchini and boil.