Home General issues Simple main courses of zucchini and eggplant - recipes. Salad of patissons and potatoes. Canned Zucchini Salad

General issues

Simple main courses of zucchini and eggplant - recipes. Salad of patissons and potatoes. Canned Zucchini Salad

Zucchini is one of the most popular types of vegetables, its largest harvest occurs in August, so sometimes housewives wonder what else to cook from it: pies and pancakes, fried zucchini, jam too - are there really no more options? Of course, they are: in this article we will talk about how to cook simple main dishes from zucchini for every day.

You can make very diverse and tasty side dishes and main dishes from zucchini - pickled, boiled, stewed, baked, stuffed, fried, smoked, etc. Thanks to its delicate taste, which goes well with many other products of a very different plan, zucchini is versatile in cooking. Let's see what zucchini main dishes can be made for lunch or dinner every day.

Do not forget: zucchini is a dietary vegetable, with a very low calorie content (about 27 kcal per 100 g), so its regular use is not only pleasant, but also beneficial for the figure. For people suffering from gastrointestinal diseases, as well as the elderly, zucchini is an indispensable vegetable, since it is very easy to digest.

RECIPES FOR COOKING SECOND DISHES FROM Zucchini

There are a lot of options for main courses that can be made with zucchini: various, stews, including meat or mushrooms, casseroles, stuffed dishes, etc. We will talk about the simplest, but at the same time the most interesting recipes for everyday second courses with zucchini.

OMELETE RECIPE WITH Zucchini

You will need: 4 eggs, 1 tbsp. vegetable oil, to taste - milk, zucchini, sweet red pepper, ground pepper, salt.

How to cook an omelet with zucchini. Roughly chop the zucchini without peeling it, if it is thin, salt it, put it in the microwave for 10 minutes at maximum power. Cut sweet pepper into cubes, fry it in oil for 3 minutes, add zucchini, stew everything together. While the vegetables are stewing, quickly break the eggs into a bowl and beat with a little milk, pepper, pour over the vegetables with the egg mass, mix, cover the pan with a lid and bring the omelette to a minimum heat until cooked.

You can sprinkle such an omelette at the end of cooking with grated cheese and fresh chopped herbs.

RECIPE CASUS WITH ZUCKS AND NUTS

You will need: 750g zucchini, 250g feta cheese, 50g sliced cheese, 30g chopped walnuts, 4 eggs, 2 tbsp. chopped dill, 1 tbsp. grated cheese, black pepper.

How to cook cheese casserole with zucchini. Cut the zucchini into small cubes, removing the seeds, pour feta cheese with warm water for 10 minutes, then mash into the paste and mix with all the other ingredients: chopped zucchini, chopped nuts fried in a dry frying pan, raw eggs, herbs, cheese - grated and plates, pepper. Put the prepared mass in a baking dish, bake for 40-45 minutes in an oven preheated to 180 degrees.

You do not need to salt the food: feta and cheese will give the dish the necessary salinity.

RECIPE Zucchini and Mushroom Ragout

You will need: champignon or forest fresh / frozen mushrooms, zucchini, tomatoes, olives, onions, vegetable oil, salt.

How to cook stew with zucchini and mushrooms. Fry the mushrooms in oil with onions (if forest mushrooms, also pre-boil them), cut the zucchini and tomato into large cubes, add to the mushrooms with onions, fry together for 5-7 minutes. Cut the pitted olives, put to other products, fry for another 5 minutes. Pour water into the products so that it barely covers them, add salt, bring to a boil and then simmer for 1-1.5 hours on low heat until cooked under the lid.

RECIPE Zucchini RAGU WITH BEEF

You will need: 500 ml of tomato juice, 300 g of beef, 4 onions, 3 medium-sized zucchini, carrots and celery stalk, 1/3 tsp. cinnamon, ¼ tsp cardamom, dill and parsley, vegetable oil, salt, pepper.

How to cook a stew of zucchini with meat. Cut the meat into small cubes of 1 cm, also cut onions, carrots, zucchini and celery. In a frying pan, fry the onion first, then the meat and fry until it is almost ready for about 20 minutes, then put the carrots, celery and zucchini, simmer for 15 minutes under the lid, then add spices, pepper, salt, pour in the tomato juice and simmer under the lid until the sauce thickens. Add fresh herbs to the finished stew and serve it to the table.

Beef in this recipe can be replaced with any other meat or poultry.

RECIPE FOR STUFFED "WASHERS" FROM Zucchini

You will need: large zucchini, fish fillet (pink salmon, for example), boiled rice, onion, pepper, salt, cheese, mayonnaise.

How to cook stuffed zucchini. Peel the zucchini, cut it across the fruit into circles 2-3 cm thick, cut the seeds carefully - you will get circles with holes inside. Finely chop the onion and pink salmon, add 2 tbsp. boiled rice, salt, pepper, mix. Cut the cheese into thin slices, cover the baking sheet with foil or parchment, grease with butter, sprinkle with breadcrumbs, lay out the zucchini, stuff them with fish mass, tamping it down, lightly grease with mayonnaise, put cheese slices on top, or sprinkle with grated . Bake stuffed zucchini at 180 degrees in a preheated oven for 40-45 minutes.

This version of the zucchini dish is good because you can use large overripe zucchini for it: it turns out a very beautiful and mouth-watering lunch or dinner. Zucchini can be stuffed with both fish, as suggested in the recipe, and minced meat, poultry, mushrooms or vegetables.

The proposed recipes for second courses of zucchini give a lot of room for imagination, so you can, based on them, delight your loved ones every day with completely different dishes with zucchini cooked to your taste. Bon Appetit!

VIDEO RECIPE FOR COOKING Zucchini

Eggplant salads with meat - 5 recipes

Eggplant salads with meat can serve both as an appetizer and as a full lunch or light dinner. A few recipes for simple options for such salads are in this article.

Eggplant is another surprise for non-professional botanists: few people know that it is actually a berry. The most delicious are blue-black oblong-shaped eggplants, in which there are few seeds. In general, there are a lot of eggplant species, and it is far from always correct to call them “blue ones” - they are milky and golden white, light purple and even gray-green. But all these are the subtleties of science, and for us the taste of eggplant and the dishes that can be cooked with them are more important. Today we’ll talk about eggplant salads with meat.

RECIPE ONE: A SIMPLE AUPLANT AND MEAT SALAD

You will need: 500 g of eggplant, 300 g of meat, 200 g of carrots, 100 g of onions, 50 g of sweet pepper, 1 head of garlic, a pinch of black pepper, cilantro, salt.

How to cook a salad with eggplant and meat. Cut the eggplant into large strips, salt, place under the load for half an hour, then rinse and remove large seeds, if any, squeeze. Finely chop the meat, fry in hot oil, add thinly sliced carrots, chopped onions, if desired, fresh tomatoes, put also eggplant, sliced pepper. Simmer everything over low heat until done. Serve salad warm or chilled, seasoned with crushed garlic, cilantro, salt and pepper.

RECIPE TWO: RECIPE OF SALAD WITH EGGLANTS AND BEEF

You will need: 150 g of eggplant, 50 g of boiled beef, 30 g of sweet pepper (pickled), celery greens, ground red pepper, vegetable oil, salt.

How to cook a salad with eggplant and beef. Peel the eggplants from the skin, cut into circles, salt, leave for 20 minutes, then rinse, squeeze and fry until browned on both sides in oil. Put the fried eggplant in a bowl in a salad bowl, put the meat and chopped pepper around it, pepper, salt and sprinkle the salad with herbs.

RECIPE THREE: SALAD WITH EGGLANTS, MUSHROOMS AND BREAST

You will need: 50g of brisket and salted or pickled mushrooms, 2 baked eggplants, 1 tomato, mint leaves, green onions, dressing - tomato paste, sour cream, ground pepper, salt.

How to cook a salad with eggplant, brisket and mushrooms. Bake the eggplant in the oven until soft. Cut the eggplant, onion and brisket into strips, the tomato into cubes or circles. For dressing, combine all the products, pour over the prepared eggplant, brisket, onion and tomato, mix, sprinkle the salad with green onions and mint before serving.

FOURTH RECIPE: SALAD WITH ROASTED EGGLANTS AND PORK

You will need: 250 g of fried eggplant, 100 g of pork, 50 g of boiled carrots, 1 lemon and a bunch of watercress, green peas, dill, dressing - 1 clove of garlic and a bunch of basil, 2 tbsp. apple cider vinegar, 1 tsp. spicy mustard, vegetable oil, pepper, salt.

How to cook a salad with pork and fried eggplant. Pork for this salad can be either boiled or fried, cut into medium-sized cubes. Cut the eggplant into strips and fry until browned and soft. Cut boiled carrots into circles, pick watercress, combine with chopped dill and peas, mix. Chop the basil and garlic, combine with the rest of the dressing ingredients, toss, pour over the salad, toss and garnish with lemon wedges before serving.

Salads with eggplant and meat will appeal to men because they are hearty and very appetizing. Bon Appetit!

See the video recipe for another version of such a salad.

VIDEO RECEPTION OF SALAD WITH EGGLANTS AND MEAT

In the summer-autumn season, when eggplants and zucchini ripen in the beds, it is worth preparing a vegetable saute from them. The dish is fragrant, juicy and vitamin. Equally tasty both cold and hot. Can be served alone or as an accompaniment to meat, poultry or fish.

Total cooking time: 30 minutes
Cooking time: 20 minutes
Yield: 2 servings

Ingredients

eggplant - 1 pc.
zucchini - 1 pc.
onion - 1 pc.
bell pepper - 1 pc.
carrots - 1 pc.
tomatoes - 1-2 pcs.
salt and sugar - to taste
a mixture of ground peppers - 2-3 chips.
sunflower oil - 2 tbsp. l.
garlic - 2 teeth
a mixture of Italian herbs - 2 chips.
basil - for serving

Cooking

First of all, you need to prepare the eggplant. To do this, I washed the little blue ones and cut them into large cubes, salted them and left them for half an hour so that the bitterness would go away with the juice. The skin does not need to be peeled off.

I peeled the onion and carrot, cut the onion into thin quarter rings, and the carrot into thin semicircles. In a saucepan (a deep frying pan with a thick bottom is suitable), I heated the vegetable oil, laid out the vegetables and simmered until soft. The fire should be slightly above medium, cook for about 2-3 minutes, tossing in the air like French cooks, or stirring with a spatula, whichever is more convenient for you.

To passivated vegetables sent zucchini, cut into large pieces. She continued to fry without changing the heat for about 5 more minutes.

I squeezed the salted eggplants from excess moisture and sent them to a saucepan. Stirred, covered with a lid and simmered for 5-6 minutes, reducing the heat to medium.

In the meantime, I cleaned the Bulgarian pepper from the seeds, cut it into a large cube. I sent it to the saucepan and continued to simmer under the lid for 3-4 minutes.

Tomatoes were doused with boiling water and peeled, cut into cubes. I poured the tomatoes into the saucepan. I added finely chopped garlic, a little salt and sugar to taste. Stirred, closed the lid and stewed the vegetables in their own juice until fully cooked - about another 5-7 minutes. Do not let the pieces of vegetables boil too much, the zucchini should be a little crispy.

The final touch is a couple of pinches of dried Italian herbs.

Sauteed eggplant and zucchini can be eaten hot, but it is best served cold after it has infused. Additionally, you can decorate with basil leaves and sprinkle with chopped garlic. Bon Appetit!

Turkish tomato, demyanka, blue - and this is not a complete list of the "nicknames" of the well-known eggplant, whose birthplace is India. History is silent about when Europeans first learned about eggplant. According to one version, an Indian curiosity came to Western Europe at the end of the 16th century, called the “apple of madness”. For a completely incomprehensible reason, eggplants were first considered life-threatening as "causing confusion." It's been a long time before

than the "forbidden fruits" were finally tasted and fully rehabilitated. In Russia, eggplants began to be grown only in the 18th century - in the southern provinces they were affectionately dubbed blue and declared one of the best "table snacks". And in one culinary almanac of that time, the healing properties of eggplants were also mentioned - they were recommended to be eaten by "forgetful and absent-minded." The advantages of this product are mentioned even today. According to scientists, eggplants do contain substances that prevent the development of atherosclerosis, normalize blood circulation and brain function, and also help to remove toxins from the body. Stocking up on blue ones, give preference to small young fruits: they contain less solanine (this substance gives the pulp a characteristic bitterness). If you bought large fruits, before cooking, cut them into slices, salt, leave for a while at room temperature, and then rinse with water.

Another representative of the vegetable family is the well-known zucchini. In different parts of the world, many dishes are prepared from zucchini - soups, sautés, caviar or stews. They are fried, baked, canned or stuffed. Not many people know that yellow zucchini flowers are also used in cooking. For example, in France and Italy they are dipped in batter and fried in a little olive oil. This simple and very tasty treat is served with warm wheat bread and garlic sauce. Zucchini of an unusual rounded shape (they are called “balls” or “koloboks”) have an amazing delicate taste and are ideal for stuffing. Choose a few small zucchini, peel them, cut each into 5 cm thick pieces, remove the seeds and some of the pulp and fill the blanks with stuffing. You can stew or bake stuffed zucchini with eggplant, tomatoes or onions, also filled with stuffing.

For 2 persons: eggplant - 2 pcs., carrots - 1 pc., Bulgarian pepper - 2 pcs., onion - 1 pc., eggs - 2 pcs., greens (any) - 1 bunch, olive oil, salt, ground black pepper

Wash eggplant, cut in half lengthwise. Take out the pulp with a spoon, chop. Bulgarian pepper, carrots and onions wash, peel, cut into small cubes. Lightly fry vegetables in olive oil. Whisk the eggs with a fork. Pour over fried vegetables. Salt and pepper. Fill the "boats" of eggplant with the resulting filling. Bake in the oven for 25-35 minutes at 180°C. Wash greens, dry, chop. Sprinkle over the finished dish.

Calorie per serving 175 kcal

Cooking time from 45 minutes

7 points

For 10 persons: zucchini - 2 pcs., eggplant - 2 pcs., pork - 800 g, potatoes - 5 pcs., carrots - 1 pc., onion - 1 pc., garlic - 2 cloves, bell pepper - 2 pcs., vegetable oil , salt, ground black pepper

Meat cut into cubes. Heat vegetable oil in a saucepan. Fry the meat until golden brown. Peel the beam and garlic, chop. Saute in vegetable oil. Place in a bowl with meat. Wash, peel, coarsely chop potatoes, zucchini, eggplant, bell peppers and carrots. Lightly fry all vegetables. Send to the pan. Salt and pepper. Add water (so that it reaches the middle of vegetables and meat). Simmer over medium heat covered for 15-20 minutes. Before serving, the stew can be garnished with herbs.

Calorie per serving 315 kcal

Cooking time from 60 minutes

Difficulty level on a 10-point scale 8 points

For 2 persons: zucchini - 300 g, eggs - 3 pcs., flour - 2 tbsp. l., garlic - 1 clove, dill - 1 bunch, vegetable oil, salt, ground black pepper

Dill wash, dry, finely chop. Peel the garlic, pass through the garlic press. Crack the eggs into a bowl, beat with a fork. Spice up. Add dill and garlic. Whisk again with a fork. Wash the zucchini, grate on a coarse grater. Combine with egg mass. Pour in the flour. Salt. To stir thoroughly. Heat vegetable oil in a frying pan. Spoon the mixture into the pan, forming pancakes. Fry on both sides until golden brown. Before serving, you can decorate with herbs.

Calorie per serving 230 kcal

Cooking time from 35 minutes

Difficulty level on a 10-point scale 6 points

For 9 persons: zucchini - 1.2 kg, potatoes - 2 pcs., carrots - 1 pc., onion - 1 pc., garlic - 1 clove, chicken broth - 1 l, cream 20% - 200 ml, vegetable oil, salt , ground black pepper

Wash, peel and chop zucchini, potatoes, onions and carrots. Pass the garlic through a garlic press. Heat oil in a saucepan. Fry the onion and garlic until golden brown. Add remaining vegetables and some water. Simmer for 7-10 minutes. Salt and pepper. Pour in chicken broth. Cook until vegetables are ready. Drain the broth into a separate container. Blend vegetables in a blender. Heat the cream, send to the pan with vegetable puree. Thin with broth to desired consistency. Stirring, heat the soup until smooth. Can be served with croutons and chopped dill.

Calorie per serving 195 kcal

Cooking time from 50 minutes

Difficulty level on a 10-point scale 7 points

For 6 persons: eggplant - 2 pcs., minced beef - 300 g, potatoes - 3 pcs., Bulgarian pepper - 1 pc., onion - 1 pc., tomato paste - 2 tbsp. l., flour - 2 tbsp. l., milk - 500 ml, eggs - 2 pcs., hard cheese - 100 g, olive oil, butter - 50 g, salt, ground black pepper

Wash eggplant, cut into slices. Salt, leave for 20 minutes. Wash potatoes, onions and peppers, peel. Cut potatoes into slices, onion and pepper into cubes. Fry potatoes until golden brown. Sauté the onion in vegetable oil. Add pepper, fry for 5 minutes. Send minced meat and tomato paste to the pan with vegetables. Salt, pepper, mix. Cook for 15-20 minutes. Grease a baking dish with olive oil. Lay out the fried potatoes. Spread minced meat with vegetables on top. Put the eggplant in the third layer. Melt the butter in a saucepan. Add flour, stir. Pour in the milk, beat the mixture with a whisk. Lightly beat the eggs in a separate bowl, add to the saucepan. Salt, bring to a boil, cook for 5 minutes. Pour the contents of the form with sauce. Grate the cheese. Sprinkle them over the casserole. Bake for about 40-50 minutes at 180°C. Before serving, you can decorate with herbs.

Calorie per serving 335 kcal

Cooking time from 2 hours

Difficulty level on a 10-point scale 9 points

For 3 persons: eggplant - 2 pcs., tomatoes - 2 pcs., feta cheese - 120 g, walnuts - 50 g, parsley - 1 bunch, olive oil, salt

Wash eggplant. Cut lengthwise into thin slices. Fry on both sides in olive oil. Place on paper towel to get rid of excess oil. Wash the tomatoes, cut into slices. Peel walnuts, dry in the oven, crush. Put cheese in a blender bowl, 1 tbsp. l. olive oil, crushed nuts. Beat until smooth. Wash parsley, dry. Put a slice of tomato, a little cheese-nut cream, a sprig of parsley on each layer of eggplant. Roll up the rolls and place on a plate. Garnish with a lettuce leaf before serving.

Calorie per serving 220 kcal

Cooking time from 30 minutes

Difficulty level on a 10-point scale 6 points

For 5 persons: zucchini - 1 kg, carrots - 1 pc., onion - 2 pcs., garlic - 2 cloves, tomato paste - 2 tbsp. l., vegetable oil, salt, ground black pepper

Wash, peel and chop onions and carrots. Saute in vegetable oil. Wash the zucchini, cut into cubes. Fry lightly. Place the roast and zucchini in a saucepan. Salt and pepper. Simmer for 45 minutes, occasionally adding a little water. Pass the garlic through a garlic press. Add tomato paste and garlic to the pot. Mix. Cook another 15 minutes. Cool the mixture. Blend with a blender until puree.

Calorie per serving 95 kcal

Cooking time from 70 minutes

Difficulty level on a 10-point scale 7 points

For 9 persons: eggplant - 1 pc., zucchini - 1 pc., chicken legs - 2 pcs., potatoes - 2 pcs., Bulgarian pepper - 1 pc., onion - 1 pc., garlic - 2 cloves, tomato paste - 4 tbsp. l., vegetable oil, salt, ground black pepper

Wash the legs, send to the pan. Pour in 2.5 liters of water. Bring to a boil, cook for 40 minutes. Then remove, separate the meat from the bones, chop, return to the pan. Wash potatoes, peel and chop coarsely. Put in a saucepan. Cook for 15-20 minutes. Peel onion and garlic, chop, fry in vegetable oil until soft. Peel the bell pepper, chop coarsely, cut the zucchini and eggplant into slices. Place in skillet with onions. Salt and pepper. Fry 5-7 minutes. Put the roasted vegetables and tomato paste into a saucepan. Bring soup to a boil. Cook for 10-15 minutes.

Calorie per serving 170 kcal

Cooking time from 2 hours

Difficulty level on a 10-point scale 8 points

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Compiled by Kashin S.P.
Your home chef. The best dishes from zucchini, pepper, eggplant

Eggplant salads

Eggplant salad with mayonnaise

Ingredients

Cooking method

Ingredients

3 eggplants, 3-4 potato tubers, 200 g boiled asparagus, 1 tomato, 200 g sour cream, 1 tablespoon grated horseradish, dill and parsley, pepper, salt.

Cooking method

Wash vegetables and herbs. Eggplant bake, peel, cut into cubes. Boil potato tubers, peel, cut into cubes. Mix potatoes, eggplant and asparagus, cut into small cubes, salt and mix.

Season the salad with sour cream mixed with grated horseradish and salt, garnish with tomato slices, chopped herbs and serve.

Salad "Beauty"

Ingredients

300 g eggplant, 100 g pitted prunes, 150 g sour cream, 1 tomato, 50 g walnuts, parsley, pepper, salt.

Cooking method

Wash vegetables and herbs. Eggplant bake, cool, peel and cut into cubes. Cut the tomato into slices, add pitted prunes, crushed walnuts and mix with eggplant. Add salt, pepper to the finished salad, season it with sour cream, mix and garnish with parsley.

Neapolitan salad

Ingredients

300 g eggplant, 200 g boiled meat

chicken, 2 small pickled cucumbers, 1 small beetroot, 1 carrot, 1 celery root, 50 ml vegetable oil, 200 g mayonnaise, parsley, pepper, salt.

Cooking method

Wash vegetables and herbs. Eggplant cut into cubes, salt, leave for 15 minutes, then fry in vegetable oil until golden brown.

Cut chicken meat, beets, pickled cucumbers and celery into small cubes, grate carrots on a coarse grater. Add fried eggplant, chopped parsley, mayonnaise, salt, pepper and mix everything.

Decorate the finished salad with parsley and serve.

Salad "Exquisite"

Ingredients

300 g of eggplant, 300 g of boiled chicken meat, 200 g of champignons, 1 cucumber, 200 ml of white wine, 50 ml of vegetable oil, parsley, pepper, salt.

Cooking method

Wash vegetables and herbs. Eggplant cut into small pieces, salt, leave for 15-20 minutes, then lightly fry in vegetable oil.

Finely chop chicken meat, mushrooms, cucumber and parsley, mix with fried eggplant, salt, pepper, pour wine. Then cool slightly and serve.

Salad "Magnum"

Ingredients

2 eggplants, 1 zucchini, 400 g of peeled tomatoes, 200 g of chicken fillet, 2 green bell peppers, 1 onion, 125 ml of strong broth, 3 tablespoons of vegetable oil, 2 cloves of garlic, dill and parsley, ground Bulgarian red pepper, salt.

Cooking method

Wash vegetables and greens, dry and cut into cubes.

600 g eggplant, 200 g green peas, 2 hard-boiled eggs, 2 onions, 1 apple, 60 ml vegetable oil, 100 g mayonnaise, 100 g sour cream, 2 garlic cloves, dill and parsley, salt.

Cooking method

Wash the eggplant, peel, cut into slices, salt and simmer in a pan in vegetable oil for 15-20 minutes. Peel the onion, cut into cubes, fry, mix with eggplant and cool. Then mix the stewed vegetables with canned peas, finely chopped eggs and an apple, salt.

Red Sox Salad

400 g zucchini, 30 crayfish, 150 g canned green peas, 100 g celery, 2 eggs, 2 fresh cucumbers, 1 tomato, 150 g mayonnaise, dill and parsley, sugar, pepper, salt.

Cooking method

Wash vegetables and herbs. Rinse the crayfish, pour salted boiling water, add dill and parsley, cook until tender. Peel the zucchini, cut into strips and boil in salted water. Cucumbers, hard-boiled eggs and celery cut into strips. Crayfish necks and zucchini cut into cubes, mix everything, add green peas, sugar, salt and pepper. Dress the salad with mayonnaise and let it brew.

Before serving, decorate the salad with tomato slices and herbs.

raw zucchini salad

Ingredients

300 g zucchini, 1 onion, 10 g horseradish, 150 g mayonnaise, parsley and dill, green onion, pepper, salt.

For the sauce 30 g sour cream, 30 g mayonnaise, dill and parsley, sugar, salt and pepper to taste.

Cooking method

Cooking method

Finely chop pickled zucchini.

Wash and cut greens. Whisk sour milk with vegetable oil, rubbed with salt, garlic, pepper and pour over the resulting mixture of zucchini. Garnish with finely chopped herbs and serve.

Ingredients

300 g patissons, 200 g green peas, 2 hard-boiled eggs, 1 onion, 60 ml vegetable oil, 100 g mayonnaise, 100 g sour cream, 2 garlic cloves, dill and parsley, salt.

Cooking method

Wash the squash, peel, cut into slices and boil in salted water for 15-20 minutes. Peel the onion, cut into cubes, fry in hot oil, mix with squash and cool. Then mix the cooked vegetables with canned peas, finely chopped eggs, salt.

Put everything in a salad bowl, season with sauce made from mayonnaise, sour cream and finely chopped garlic, sprinkle with chopped herbs and serve.

And zucchini? Then it will be useful for you to familiarize yourself with the contents of this article. Below are simple dishes from zucchini and eggplant. All that is required of you is the minimum amount of free time and the most ordinary products.

List of ingredients (for 7 servings):

Cooking:

1. We wash the vegetables with tap water. First, take the eggplant, remove the peel from them and cut into small cubes. If you bought young vegetables, then the skin may not be peeled. Let's start processing zucchini. They need to be thoroughly cleaned with a sharp knife, and then cut into cubes.

And eggplant suggest the use of other vegetables, for example, onions. So, we take a few onions, clean them and cut them as small as possible. We put a deep frying pan on the stove and pour in the indicated amount of oil. Now lay out the onion pieces. Fry for 3-5 minutes on medium heat.

3. Add spices for satsivi to the pan with onions. Mix it all for about one minute. Next, lay out the zucchini with eggplant. Mix the ingredients with a wooden spatula. We cover with a lid.

4. It remains to finely chop the tomatoes and add them to the pan with other vegetables. You can stew all this already without a lid. At the end of the process, we take the garlic, peel it and chop it. I put it on vegetables. After 10-15 minutes, the stew will be ready. The dish is decorated with fresh herbs and served in portions.

with zucchini

An important event is coming up very soon (wedding anniversary, birthday, and you don’t know how to surprise your guests? Zucchini and eggplant dishes are an excellent option. They are not only tasty, but healthy.

Required products:

onions - 1 piece;
a few medium-sized eggplants;
250 g of white bread;
olive oil (1 tbsp is enough);
two tomatoes;
garlic (several cloves);
two bell peppers (preferably red);
250 g;
bunch of parsley;
oregano (fresh or dried);
salt.

Practical part:

1. Cut the eggplant in half. Rub each half with salt. Leave it like this for 30 minutes. This will get rid of bitterness. The resulting juice is carefully poured into the sink. We heat the oven to 200 degrees. Lay foil on the baking sheet. Lay eggplant on it (skin side up). Bake for half an hour. Then take it out of the oven and let it cool. We take out the pulp from each eggplant, but not all, but only 2/3. Everything that we took out, we will cut.

2. We take a large frying pan, put it on the fire and fry vegetables (peppers, tomatoes, onions) in it. Add chopped garlic and oregano. Cover with a lid on top. Reduce the heat and simmer the vegetable mixture for at least 10 minutes. Do not forget to stir the dish. After this time, the lid can be opened, allowing the moisture to evaporate.

3. Remove vegetables from the stove, add cheese and parsley. Salt and pepper. Thoroughly mix the resulting mass. We will fill each eggplant with it. And still need to drip a little bit of olive oil. We send the dish to the oven for 30 minutes.

Now you know what zucchini and eggplant dishes you can cook. We wish you bon appetit!

RECIPES FOR COOKING SECOND DISHES FROM Zucchini

OMELETE RECIPE WITH Zucchini

RECIPE CASUS WITH ZUCKS AND NUTS

RECIPE Zucchini and Mushroom Ragout

RECIPE Zucchini RAGU WITH BEEF

RECIPE FOR STUFFED "WASHERS" FROM Zucchini

VIDEO RECIPE FOR COOKING Zucchini

Eggplant salads with meat - 5 recipes

RECIPE ONE: A SIMPLE AUPLANT AND MEAT SALAD

RECIPE TWO: RECIPE OF SALAD WITH EGGLANTS AND BEEF

RECIPE THREE: SALAD WITH EGGLANTS, MUSHROOMS AND BREAST

FOURTH RECIPE: SALAD WITH ROASTED EGGLANTS AND PORK

VIDEO RECEPTION OF SALAD WITH EGGLANTS AND MEAT

Ingredients

Cooking

Compiled by Kashin S.P. Your home chef. The best dishes from zucchini, pepper, eggplant

Eggplant salads

Eggplant salad with mayonnaise

Ingredients

Cooking method

Eggplant salad with garlic

Ingredients

Cooking method

Eggplant salad with walnuts

Ingredients

Cooking method

Fried eggplant salad with mushrooms

Ingredients

Cooking method

Eggplant and tomato salad

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Cooking method

Baked eggplant salad

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Cooking method

Spicy eggplant salad

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Cooking method

Summer eggplant salad

Ingredients

Cooking method

Salad with eggplant and asparagus

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Cooking method

Salad "Beauty"

Ingredients

Cooking method

Neapolitan salad

Ingredients

Cooking method

Salad "Exquisite"

Ingredients

Cooking method

Salad "Magnum"

Ingredients

Cooking method

Eggplant salad with cheese

Ingredients

Cooking method

Eggplant and Bean Salad

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Cooking method

Eggplant salad with green peas

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Cooking method

Red Sox Salad

Ingredients

Cooking method

Zucchini salads

Salad of zucchini with mushrooms

Ingredients

Cooking method

Zucchini salad with crayfish

Ingredients

Cooking method

raw zucchini salad

Ingredients

Cooking method

Zucchini salad with onions

Ingredients

Compiled by Kashin S.P.
Your home chef. The best dishes from zucchini, pepper, eggplant