Zucchinis or courgettes can be cooked in various ways, and are perfect for both appetizers and main courses
courgettes can be cooked in various ways, and are perfect for both appetizers
and main courses. Depending on the dish we want to cook, we can chose them
small, to bread fry them, or bigger, when we want to fill them with vegetables
or minced meat.
are easy to make. Take three average-sized zucchinis, wash them and remove the
ends, then slice them transversally in half a centimeter pieces. Sprinkle some
salt on them and let them dry a bit. Douse them in flour, removing the excess.
In a separate dish, whisk an egg with a bit of pepper, and then dip the floured
slices into the egg. Then, fry the slices in hot oil, in a pan, at medium heat.
Take the slices out on a paper towel to drain the excess oil. Serve them hot or
Zucchinis can also
be used to make vegan meatballs. Peel them and cut them in halves. Boil in
salted water and then dry the excess water. Mash them with a fork and mix them
with a bit of flour and chopped fresh parsley. Take one spoonful of the mix and
fry in hot oil.
Cut in slices,
zucchinis can be baked in the oven. Alternate the layers of zucchinis with
layers of cheese mixed with fresh dill.
Boiled or mashed, in
combination with potatoes, celeriac and onion, they can turn into a fine cream
soup. Boiled in water with a little bit
of salt, having peeled and cubed them, the zucchinis can be mixed with grilled
or baked aubergines in order to obtain aubergine salad, or can be mixed with a
bit of cheese, in order to make meatballs for the cream or vegetable soup.
zucchinis can be served as a main course. To prepare them, you need eight
zucchinis, half a kilo of minced pork, a cup of rice, two onions, a bunch of
parsley, tomato juice, salt and pepper. Peel the zucchinis as finely as you
can, and cut them in half, lengthwise. Remove the seeded core with the help of
a spoon, but also try to leave as much of the zucchini's meat as you can.
Prepare the stuffing mixing the minced meat with the rice and the finely-cut
onion, then add the finely-chopped fresh parsley, pepper and salt to taste.
Stuff the zucchinis and place them in a deep tray, side by side in a layer; add
water and tomato juice in equal proportion, covering the zucchinis. Bring to a
boil on low heat for about 20 minutes. Put the tray in the oven on low heat,
long enough for the juice to thicken. Serve hot, with a little bit of yoghurt
and sour cream poured on top of the stuffed zucchinis.