Zucchini's recipe: worth a try, it's delicious.

I do not know about you, but I really love zucchini. This overseas relative of a zucchini came to Europe from Mexico. Representative of the family of pumpkin, he, like a pumpkin, can grow to a length of several meters. But you can not cook from giants. The most delicious dishes are obtained from fruits about 20 cm long. Depending on the variety, zucchini can be light green or yellow, monophonic or covered with speckles or striped.

Unlike the traditional zucchini, his European colleague has a more delicate skin, which can not be removed. And zucchini can be eaten raw.

Try this recipe. Zucchini (young, without seeds) cut into strips like cucumber. Separately make a dressing: mix olive oil, balsamic vinegar, a little chopped garlic, spicy herbs. The dressing is well rubbed, watered with a salad, and the top is sprinkled with Parmesan.

Sometimes, when I want to get a more delicate taste, I apply another recipe for the sauce. Zucchini is watered not with vinegar, but with white sauce, prepared from greens and yogurt. It turns out perfectly.

What can I make of zucchini? Yes anything. I like zucchini pancakes. You just need to rub one fruit on the grater, add half a cup of kefir, a few spoons of flour, slaked soda, spices. The dough should not turn very thick, such as the usual pancakes. Fry over medium heat, until crusty. Such pancakes are good all with the same white sauce, yoghurt, sour cream.

My neighbor gave me another recipe. Zucchini it uses for baking pies. It turns out a nice unsweetened dessert. She whipped 2 eggs, a glass of cream or milk, 2 tablespoons of flour, 2 tablespoons of yogurt, salt, herbs, and peppers. In the finished whipped mixture, add the grated zucchini, stir and bake for 45 minutes. An ideal addition to such a pie can be fruit puree, honey, nuts or simply sour cream. Recipes from zucchini allow any gravy, here you need to focus only on your taste.

In the summer, my family is happy to eat vegetable soups-mashed potatoes. Especially we have such a recipe popular. Zucchini, along with onions, carrots, sweet peppers and garlic, I fry in vegetable oil. I put it in a pot, carcass for a few minutes. Blender I turn everything in puree, I add butter, a glass of cream, I let it boil. Sprinkle with spices and herbs, salt. I especially like mint and parsley. Soup can be served with breadcrumbs or sprinkled with grated cheese. Delicate and fragrant, this soup even helps to lose weight.

If we talk about the second dishes, then my favorite zucchini recipes are fruits stuffed with vegetables, and also sharp zucchini in vinegar.

For the preparation of stuffed zucchini, I first prepare the stuffing. Carrots, bell peppers, parsnips (white root), onions in approximately equal amounts of carcass until ready in vegetable oil. Zucchini cut into large rings, choose pulp, mix it with vegetable mince. I stuff the rings, carefully spread them into the saucepan for a few minutes, carcass in sour-tomato sauce with spices. Then I sprinkle with cheese and I send for a couple of minutes in the oven, so that it melts. If someone likes hot dishes, then melt the cheese in the oven can be before serving.

Here is another recipe - zucchini in vinegar. I first prepare the gas station. She needs olive oil, vinegar, chopped garlic. We love spicy, so we take more garlic. All carefully rubbed with salt until the composition is white.

On a strong fire, fry zucchini cut into slices. I do it very quickly: zucchini can not be overcooked. I spread the fried vegetables in a deep plate, sprinkle them with a mixture of very finely chopped greens and sweet pepper. Of herbs I like a mixture of mint, sage, basil, thyme. But this is a matter of taste. I'm pouring the dressing. Then I repeat the procedure. This dish is a great snack, it can be stored in the refrigerator for a long time.

Zucchini can be preserved for the winter. Usually they are suitable for all recipes that the housewives use when pickling cucumbers.