Good Lifestyle

Zucchini - dietary and inexpensive product. But their main beauty is that this is a fairly universal component, from which you can prepare a lot of culinary sizes.

1. Crispy zucchini baked with cheese

Crispy cheese zucchini is surprisingly simple in preparation. They are also a healthier alternative to Classic Zabachkov Fried Oladiam.

Ingredients:

1 1/2 cup of crushed zucchini

1 big egg, slightly whipped

1/2 cup of grated solid cheese

1/4 cup of breadcrumbs

1/4 h. L. Dried Basilica

1/4 h. L. Garlic powder

1/4 h. L. Sololi.

Chipping black pepper

Preheat oven to 200 ° C. Light the baking sheet with a side of parchment paper and slightly smeared with vegetable oil. Catch off the grated zucchini on a sieve on a shallow grater and pick up all extra water. Mix to homogeneity of zucchini and the remaining ingredients in the middle-size bowl.

Put the mixture on one tablespoon on the prepared baking sheet and press the horms with their hands so that they are slightly smoothed. Bake for 16-20 minutes, until the edges become golden.

2. Korean zucchini

We offer you to try a spicy and fragrant salad from raw zucchini with light ed.

Ingredients:

1 zucchini

1 carrot

1 small bulb

2 cloves garlic

1/4 h. L. Sololi.

1 1/2 h. Sahara

1 tsp. vinegar

2 tbsp. l. vegetable oil

2 h. L. Soy Sauce.

1/2 h. L. Ground black pepper

1/2 h. L. Ground coriander

2 tbsp. l. Ground parsley

Raw carrots and zucchini soda on the grater for Korean carrots. The soft core of the zucchini with seeds is better not to use. Onions cut down with thin half rings and mix with grazed vegetables, salt and sugar. Leave for 5-7 minutes, and then drain the resulting liquid, squeezing vegetables. Add spices, soy sauce, vinegar, crushed garlic. Vegetable oil is brought to a boil in a frying pan and immediately pour into the salad. Mix well, add greens. Cover the lid salad and put in the refrigerator for half an hour.

3. Boats from zucchini stuffed with sausages

Stuffed boats from zucchini - appetizing and satisfying snack with low carbohydrates.

Ingredients:

4 large zucchini

2 h. L. vegetable oil

350 g of sausages, thinly sliced

1/2 cup breadcrumbs

1/2 cup grated solid cheese

2 chopped cloves of garlic

1/4 cup of sliced ​​fresh basil

1/2 cup grated mozzarella

Preheat oven to 180 ° C. If the zucchini is young, you can not clean them. Cut them in half and clean the flesh, leaving the walls of about 5 mm. Cut the pulp from the zucchini on small cubes and put in a big bowl.

In a large frying pan on medium heat, warm the oil and fry ground sausages to a golden crust. Mix zucchini with sausages, breadcrumbs, grated cheese, crushed garlic and basil.

Lower the zucchini boats into boiling salted water for 4-5 minutes, and then cool. Put the filling, sprinkle mozzarella and bake 10-15 minutes until the cheese becomes golden.

4. Lazagna with ravioli and zucchi

Classical lasagna requires a lot of time and patience. We suggest you save time and replace standard sheets for lasagna on ravioli with cheese.

Ingredients:

2 medium zucchini

1 Packaging of frozen ravioli with cheese

3 h. olive oil

1 Little Lukovitsa

250 grams of lean beef minced

1 bank of tomato sauce

Polished grated solid cheese

Polovakana grated Mozarella

Heat the oven 200 ° C. Stand babble with paper towels. Cut the zucchini on thin plates and send it on the grill or fry in a frying pan to a golden brush. Then lay out the zucchini slots on the trained baking sheet to remove excess fat.

In a large saucepan, bring water to a boil and add ravioli. Prepare until Ravioli will rise up.

In the meantime, heal the vegetable oil in a frying pan, add the onions and fry it until it becomes soft, then put it in a small bowl. In the same frying pan on medium-heavy fire, please feed the beef mince within 3-4 minutes. Add tomato sauce and onions, mix and exacerbate a couple of minutes to heat up to boil.

Mix ravioli with meat sauce. In the prepared form for the baking, lay out half of the zucchini. Put half a ravioli with a sauce from above, then half Mozarella and half of solid cheese. Repeat the layering of all ingredients. Bake 20 minutes until the lasagna is covered with a golden crust.

5. Pie with corn and zucchi

Delicious and rich, but quite light.

Ingredients:

4 tbsp. l. butter

Half of the head of a cube sliced

2 Kachan sweet corn

2 large zucchini, thinly sliced ​​on mug

240 grams crushed champignons

1 tbsp. l. Dried Basilica

1 tsp. dried oregano

1/2 h. L. Sololi.

340 grams grated cheese

4 eggs, slightly whipped

Preheat oven to 200 ° C. Preheat butter in a large deep frying pan on medium heat. Add bow, zucchini and mushrooms. While vegetables are roasted, cut the corn grains from the cobs. Add them to the pan and continue to fry until vegetables become soft. Approximately 7-10 minutes. Remove from the fire. When the mixture is cooled, add basil, oregano, salt, cheese and whipped eggs.

Unleash the baking shape with parchment paper or simply lubricate the oil. Pour the mixture into the form. Explore the top so that the slots of the zucchini lay smoothly and beautifully looked. Sprinkle with cheese from above, cover with oiled foil and bake for 20 minutes.

Remove the foil and bake another 5 minutes so that the top is smoothed. Let stand for 10-15 minutes before cutting the cake to slices.