How To Fry Zucchini For Holidays And Weekdays So That Your Husband Will Forget About Meat

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

How to fry zucchini so that my husband forgot about meat: 5 recipes for holidays and weekdays

Every year, zucchini delight summer residents and gardeners with a rich harvest. If your family is already tired of the traditional dishes from these vegetables, try to cook something new. You might like one of the following recipes.

Breaded with cheese

Peel the zucchini, cut into cubes or half rings 1.5 cm thick.

In a bowl, beat one egg with salt and pepper. Send there 200 g of any hard cheese grated on a fine grater, spices to taste, mix well. Dip each piece of zucchini in an egg-cheese mixture, then roll in breadcrumbs and fry in a pan in a large amount of vegetable oil until golden brown. Place on a paper towel to drain off excess fat.

If you are an opponent of fatty foods, you can cover a baking sheet with parchment paper, put prepared zucchini on it and bake in the oven at 200 ° C until tender. This dish is best eaten warm. Creamy garlic sauce will be an excellent addition to it.

With carrots and onions

Take 1 medium courgette, 1 large onion, 1 medium carrot, and 1 bell pepper. Peel everything and cut into thin long strips, and the onion into half rings.

In a preheated pan with a little vegetable oil, fry the onions for 1-2 minutes. Then add the carrots. At the final stage, send zucchini with pepper to the pan. Fry everything until tender over medium heat for about 5-7 minutes.

Before finishing cooking, add salt, ground pepper, one large clove of garlic, spices and herbs to taste. Also, if desired, you can pour in 1 tbsp. l. sour cream or mayonnaise and simmer covered for 2-3 minutes.

With sesame seeds and soy sauce

Cut 1 medium onion into thin half rings and fry in olive oil until soft. Add 2 medium strips of zucchini to the pan and fry again with constant stirring for 2-3 minutes.

Then add 2 tbsp. l. teriyaki sauce, 1 tbsp. l. soy sauce and 1 tbsp. l. fried sesame seeds. Simmer everything under the lid for about 5 minutes until tender. Sprinkle with ground pepper or a mixture of peppers to taste. Serve hot.

With tomatoes and mayonnaise

Wash 1 medium young zucchini, peel it if necessary, cut into slices about 1.5-2 cm thick, salt. Wash two large tomatoes and cut in the same slices across.

Prepare a leon. To do this, beat 1 egg with 2 tablespoons in a small bowl. l cream, add 100 g of grated hard cheese, 1 tbsp. l. flour, pepper and stir.

Dip the zucchini in ice cream, then in breadcrumbs and fry in a well-heated frying pan until golden brown on both sides. Put the finished circles on a paper towel or napkin.

Put the tomatoes on a large platter. Grease each slice with garlic sauce, put a mug of fried zucchini on top, grease with sauce again and sprinkle with chopped herbs.

With cottage cheese

Cut 2 small zucchini into large rings about 1.5-2 cm thick, season with salt, after 10 minutes wipe off the moisture that has come out with a paper towel. Salt the zucchini again, roll in flour and fry in a pan with vegetable oil. Place them on a dish with a paper towel to remove excess grease.

In a bowl, grind 200 g of cottage cheese well with a fork, add 1 tbsp. l. sour cream, chopped dill and parsley, pass 1-2 cloves of garlic through a garlic press, salt and mix well.

Put the curd mixture on each circle of zucchini with a teaspoon, garnish with a drop of ketchup and chopped herbs.