Zucchini is a wonderful product for those who keep fit and health.  Nutritionists say that zucchini dishes are good because they always contain fiber.

 As for the tastelessness of zucchini, the chefs consider it a plus rather than a minus.  Having played a little with herbs and spices, you can add softness, spice and nobility to dishes made from this vegetable - this has made some of the zucchini dishes famous all over the world.

 The unique quality of zucchini is that it almost never causes allergies in anyone.  That is why pediatricians all over the world recommend mashed potatoes cooked from zucchini for the first complementary foods.

 Ratatouille with zucchini

 For the sauce: 2 medium bell peppers, 5 tbsp.  olive oil, 4 cloves of garlic, 2 onions, 3 tomatoes, bay leaf, parsley, thyme, Adjika seasoning, salt and pepper to taste.

 For the main filling: 1 eggplant, 1 zucchini, 1 zucchini, 3 cloves of garlic, Italian herbs, fresh basil.

 Prepare the sauce first.  Finely chop the onion and garlic and send to the skillet with pre-added oil.  Simmer over low heat until the onions and garlic are transparent and soft, but do not brown.  Pepper to clear of seeds, chop finely and send to a frying pan with onion and garlic.  Darken for 5 minutes.  Cut the tomatoes crosswise, pour boiling water for a few seconds, and then for a few seconds with cold water.  After this procedure, it will be easy to remove the skin from them.  Remove the skin from the scalded tomatoes and cut them into small pieces, preserving the seeds and juice.  Send the chopped tomatoes to the skillet.  Add thyme, parsley, bay leaf and heat over medium heat for 10 minutes.  Then salt and pepper, add adjika, remove the herbs and mix everything.

 Transfer the prepared sauce to a baking dish.  The size of the mold is 25-30 cm. Cut the courgettes and eggplants into thin slices and lay out, alternating between themselves in a mold with sauce.  Pass the garlic through a garlic press, finely chop the basil and mix everything with olive oil and dried herbs.  Season vegetables with salt, pepper and pour with aromatic oil.  Bake ratatouille at 180 ° for about 35-45 minutes, until vegetables are tender.

 Thin zucchini pancakes

 You will need: 800 g zucchini, 2 eggs, 1 glass of milk, 1-1.5 cups of flour, parsley or dill, vegetable oil, salt.  For the sauce: 250 ml sour cream, garlic (2-3 cloves), dill.

 Slightly ripe courgettes are the tastiest.  They not only have the best taste, but also have the highest concentration of vitamins.  It is these fruits that you choose for making zucchini pancakes.

 Wash the zucchini well and grate them on the finest grater.  Can be chopped with a blender.  In the first case, the taste of zucchini will be more distinctly felt.  In the second, the pancakes will be smoother and more uniform in structure.  Chop the herbs finely.  It can be dill or parsley, as you like.

 Beat the egg and salt with a blender or whisk.  Add milk to the beaten egg and stir.  Pour the sifted flour into the same container and beat the dough until smooth.  Pour the dough into a bowl of grated zucchini.  Add chopped parsley and two tablespoons of oil.  Stir everything until smooth.

 Preheat a skillet and spread the courgette dough on it with a ladle.  The vegetable oil is already in the dough, so you don't need to grease the pan.  When the pancake is browned on one side, turn it over.

 Zucchini pancakes are especially tasty with sour cream and garlic sauce.  To prepare it, mix 250 ml of thick sour cream with crushed garlic and chopped dill.

 Italian fried potatoes

 This type of dish in a frying pan is called "padellata" in Italy.  They are usually served directly in a frying pan.  Do not cook more than 2-3 servings in one pan, as the vegetables will fall apart.

 You will need (2-3 servings): 4 medium potatoes, 200-250 g zucchini, half an onion, half a clove of garlic, 2 medium tomatoes, 2 medium bell peppers, salt, pepper.

 Preheat the oven to 180 ° and send the peppers there for about 20 minutes.  Tackle other vegetables while the pepper is cooking.  Chop the onion and garlic finely, chop the potatoes into coarse bars, the tomatoes into small cubes.  Heat a tablespoon of oil in a skillet and add all vegetables except pepper and zucchini.  Cover and simmer for 20 minutes.  Stir the vegetables all the time.

 After 20 minutes, add the diced courgette to the vegetables.  Cover again and cook for another 5 minutes.  Remove the pepper from the oven and peel it off (it will peel off easily with a fork).  Finely chop the pepper and add to the potatoes.  Taste the potatoes for salt and cooking.

 Squash pizza

 You will need: young zucchini, 1 egg, 3-4 tablespoons.  flour, spices to taste, boiled chicken or turkey fillet, hard cheese, mushrooms, tomatoes, ketchup,

 Zucchini on a fine grater, add spices (salt, black pepper, paprika - everything else to your taste), set aside for 10-15 minutes.  Then we squeeze the squash mass from the water, add one egg, sifted flour (3-4 tablespoons), mix until smooth.

 Finely chop the boiled meat.  Peel the tomatoes, cut into slices.  Add fresh or canned chopped champignons.  Three cheese on a fine grater.

 Put the squash dough into a frying pan (slightly greased with sunflower oil), spread evenly over the frying pan, fry on one side.  Lubricate with several beds of ketchup, lay out the sliced ​​meat, on top - mushrooms.  Then the tomato slices, sprinkle with cheese.  Cover with a lid, about 5-7 minutes and you're done.

 Breaded zucchini

 You will need: medium-sized zucchini, seasoning (you can use Rollton chicken, paprika, bread crumbs, 2 eggs).

 We clean the zucchini, cut into strips, beat the eggs, dip our zucchini sticks there, then roll in breadcrumbs mixed with seasonings, put everything on parchment or foil, and bake at 220 degrees in a preheated oven for 10-15 minutes, during this time you can cook  sauce (mayonnaise, some soy sauce, garlic).

Sincerely, Lyubov Sultanova.(Sultanova Lyuba)

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