Zucchini: health benefits and harms

Green zucchini with tender flesh is the safest and at the same time healthy variety of summer vegetables. They rarely cause an allergic reaction. Their pulp does not have a pronounced taste, so it can go well with any vegetables, legumes, cereals, meat and other protein foods. It is not surprising that so many dishes are prepared from zucchini - from the already familiar zucchini caviar to gourmet salads. They are stewed, fried, marinated and even boiled jam.

Types of zucchini

There are different types of zucchini - for example, zucchini, squash, crookies.

1. Squash has an unusual shape, reminiscent of flying saucers from comics. But their color can be any, even green, even yellow. Squash is stiffer and denser soft than the usual zucchini. This allows you to use different types of heat treatment for them - some culinary experts claim that meat that is stewed with squash and chili is especially tasty.
2. Another variety is crook, in the people it is called pumpkin or zucchini-crank. The top of her is indeed curved. Such pumpkins are most often bright yellow, and their peel can be smooth or embossed. The density of the pulp can be different, it depends on the variety.
3. In the Middle East and in Mexico, they are cultivating courgettes. They are distinguished by a sweeter pulp compared to most domestic varieties.

What is the difference between zucchini and zucchini

In fact, zucchini is not a separate vegetable, it is just a variation of zucchini that is less familiar to the Russian buyer. And both of them belong to the same family, headed by a pumpkin. "Zucchini" is a diminutive of the Italian "zucca", that is, "pumpkin". But outwardly they differ from each other. Zucchini is most often dark green in color (lighter stripes are visible against this background). Yellow fruits are less common. They differ in a more elongated and flattened laterally form.

The peel of zucchini is denser than that of other varieties of zucchini. The pulp is quite firm and juicy, in addition, it has a more pronounced taste, but there is no sweetness in it.

What is the difference between eggplant and zucchini

To begin with, it is worth noting that from a biological point of view, both vegetables belong to different families. So, eggplant is Solanaceae, which include tomatoes, potatoes and bell peppers. But the vegetable marrow is the Pumpkin family. Hence, there is a different chemical composition, the color of the pulp and the peel (by the way, in eggplants it is due to the presence of powerful antioxidants, anthocyanins, but it is not in the zucchini). Thus, in common, perhaps, only the shape of the fruit and the high content of nutrients are common.

Composition and calorie content

The energy value of zucchini is small, it is only 20-30 kcal per 100 g. Due to this, zucchini is included in any diet, because with this calorie content they provide the body with everything necessary and at the same time help to lose weight.

Zucchini contains a large number of vitamins and minerals, for example:

1. Tocopherol - Vitamin E, one of the most powerful natural antioxidants, it slows down the aging process in the body. Moreover, it is contained not only in the pulp, but also in the seeds of the zucchini.
2. Ascorbic acid and beta-carotene are also powerful antioxidants. Moreover, vitamin C is useful for blood vessels and strengthening the body's immune system, and vitamin A (beta-carotene) - for vision.
3. Vitamins of group B and PP allow you to establish normal metabolism and the functioning of the central nervous system.
4. Minerals - sodium, potassium, iron, phosphorus, magnesium, each of which plays a crucial role in the synthesis of hormones and the process of hematopoiesis.
5. Pectins are a whole group of substances that contribute to the elimination of toxins from the body. In addition, it is thanks to him that any food is easily digested.

Interestingly, the ratio of potassium and sodium in zucchini is such that they have a slight diuretic effect, associated with the possibility of removing excess sodium salts. That is why it is recommended to use zucchini to people suffering from hypertension and pathologies of the cardiovascular system. A combination of ascorbic acid and iron prevents the development of anemia.

What are useful zucchini

Zucchini is, if not a panacea, then a means close to it. In fact, it is most often used to normalize digestion, although its capabilities are much wider.

For women

Like many other plants, zucchini contains compounds that generally have a beneficial effect on hormones. This is especially important for women during menopause. In this case, she practically does not feel the tides and other troubles characteristic of that period (psycho-emotional stress, etc.).

In addition, zucchini allows you to remove excess fluid and thereby prevent venous congestion and varicose veins. Finally, zucchini contains substances that help improve the condition of hair and nails.

For men

For representatives of the stronger sex, zucchini is good for its ability to regulate the level of “bad” cholesterol - and the vast majority of men face this problem. But, in addition, zucchini contains a lot of iron, and it is involved not only in hematopoiesis, but also in the production of the male sex hormone testosterone. So, the use of zucchini will avoid problems in the reproductive system.

Starting from a certain age, it is recommended that all men include zucchini in the diet as often as possible, since this is a great opportunity to prevent stroke and other similar diseases. These vegetables are also good for liver problems.

During pregnancy

Most nutritionists and obstetrician-gynecologists believe that zucchini is very useful for expectant mothers - of course, in small quantities, so as not to provoke diarrhea. The vitamin A in the pulp has a beneficial effect on the growth and development of the baby, B vitamins are needed to normalize metabolic processes and are useful for the central nervous system, and vitamin C is needed to strengthen the vascular walls. Calcium contained in zucchini will prevent the appearance of seizures, which in expectant mothers can be especially painful. Potassium and sodium are beneficial for the cardiovascular system of mother and baby.

But at the same time, at any stage of pregnancy, zucchini is better to eat in boiled or baked form, but not pickled and not fried. Even pancakes should be baked in the oven almost without oil.

When breastfeeding

Zucchini is considered quite safe and even lactating vegetables. By the way, it was they who were the first to be introduced into children's feeding, as they are the most neutral - both in taste and in quality.In addition, they normalize the metabolism and help the young mother to quickly get in shape. Therefore, a nursing mother can safely include them in her menu. But it’s still better to use them in boiled and baked form, without garlic.

For kids

For kids, as already mentioned, zucchini should be the first lure. It is soaked in cold water for 15–20 minutes in order to at least partially get rid of chemistry, then peel off and wash thoroughly again. To prepare baby puree, take a piece from the middle of the zucchini, take out the seeds from it, cut into cubes and cook over low heat for 7-10 minutes. To preserve more vitamins in the vegetable, it is recommended to lower it in boiling water. Salt is not added there. Ready zucchini grind through a plastic sieve. Mashed potatoes should turn out to be liquidy. Before giving it to the baby, beat the vegetable mass with a fork.

When losing weight

Zucchini helps to lose weight simply because it is a low-calorie product in itself with an average energy value of 24 kcal per 100 g. But for weight loss it is useful not only for this. Zucchini plays the role of a kind of sponge, which absorbs all sorts of unpleasant things and fights premature aging, since it contains even more antioxidants than in grapes.

Nutritionists advise replacing at least one dish per day with zucchini, and this will help to lose up to 1 kg per day. Moreover, in three days you can achieve very impressive results, if you still refuse sweets.

A diet menu option might look like this:

1. First day. Breakfast - zucchini casserole, lunch - vegetable soup of celery, pepper, zucchini, tomatoes and the second - boiled chicken. You can drink a glass of tomato juice. For dinner - zucchini stuffed with rice and mushrooms.
2. Second day. For breakfast - 100 g of unsweetened low-fat cottage cheese, as much squash caviar and at most one rye bread toast. For lunch - boiled chicken and squash caviar as a side dish, a fruit salad for an afternoon snack, but without whipped cream. For dinner - rice with squash caviar.
3. The third day. For breakfast - squash pancakes from whole grain flour. For lunch - zucchini salad with celery stalks and various types of herbs. For dinner - vegetable stew.

In three days you can get rid of 3-5 kg ​​of excess weight without much effort. Of course, you first need to consult a doctor.

Are fried zucchini useful?

On the one hand, fried zucchini contains some of the vitamins found in fresh vegetables. On the other hand, a lot depends on how to cook them. Zucchini when frying absorb a lot of oil, so the body receives more fat than necessary. Calories are added, and it certainly does not contribute to weight loss. If the zucchini is fried with garlic, then this is clearly harmful to the digestive tract. Thus, the negative sides of this dish are much more than positive.

Juice from zucchini: benefits and harms

Zucchini juice partially contains the same vitamins and minerals as fresh fruits. These are magnesium, potassium, iron, phosphorus and others, as well as compounds involved in the most important biochemical processes (B vitamins and ascorbic acid, which has strong antioxidant properties). Like the fruits themselves, the glycemic index of this juice does not exceed 15 units, so it can be used even with diagnosed type 2 diabetes and obesity. This is done in order to:

• provide the body with vitamins;
• control your appetite;
• eliminate swelling;
• improve intestinal motility;
• reduce the level of "bad" cholesterol;
• lose weight;
• achieve a beautiful complexion;
• to establish the work of the kidneys.

In addition, this juice helps to quickly remove toxins from the body. It has enveloping properties and is able to strengthen the central nervous system. This juice is also recommended for hypertension, inflammatory diseases of the digestive tract and kidneys, cholecystitis and cholelithiasis.

But, as doctors used to say in olden times, any product is poison and medicine at the same time, it is all about the dosage. This is also true for squash juice. On the day you can drink no more than 1 liter of this drink, otherwise diarrhea and dyspepsia (discomfort in the stomach) will be guaranteed. In addition, you should not drink squash juice during exacerbation of inflammatory diseases of the kidneys. It increases the load on this organ, which already suffers in this stage of the disease. Finally, if there is an individual intolerance to the zucchini themselves, then it is better not to drink juice.

The benefits of zucchini seeds for the body

When cooking zucchini, seeds are most often disposed of. And it is completely in vain, since they have diuretic properties, which allows them to eliminate swelling. For this purpose, the seeds are not fried like pumpkin seeds, but simply dried in the oven. The best option is 15-25 pieces per day, this will relieve even severe swelling.

The benefits and harms of squash caviar

Squash caviar theoretically prepared at home contains only useful substances. However, in reality this is not entirely true. After the heat treatment that the zucchini undergoes during the preparation of the eggs, most of the ascorbic acid is destroyed.

But zucchini caviar still contains a lot of potassium, so this product is useful if you have a tendency to swelling or impaired bowel and gall bladder. In addition, folates remain in it. They prevent the accumulation of homocysteine ​​in the body, which negatively affects not only the overall health, but also cognitive functions. Squash caviar also contains pectin, that is, it protects the mucous membrane of the stomach and intestines from damage.

Zucchini in medicine

Zucchini is widely used in medical diets due to its properties, low calorie content and unique chemical composition.

With diabetes

Almost all types of zucchini have a low glycemic index - about 15 units. Potassium and pectin contained in zucchini can normalize glucose levels. During heat treatment, GI rises slightly, but still the vegetable remains useful for diabetics.

But this only applies to boiling and steaming. Even baking makes it much less useful. As for frying, in this case the glycemic index reaches 75 units. Such zucchini are harmful to diabetics.

With pancreatitis

In the early days of exacerbation of pancreatitis, therapeutic fasting is prescribed, then gradually you can switch to the usual diet. Zucchini can be included in the diet only a couple of weeks from the moment of exacerbation, if there is an improvement.

In this case, at first, you can only stew and bake zucchini, turning them before serving into a homogeneous mashed potatoes. In a state of prolonged remission, patients with pancreatitis can also use scrambled eggs or zucchini soup.

With gastritis

With this disease, zucchini is consumed only after heat treatment. Moreover, in a state of exacerbation, they are mashed. With remission, zucchini can be eaten in boiled form.

For the intestines

The pectins contained in the zucchini help to improve digestion, so for most diseases, these vegetables are useful in helping to remove toxins from the body.

For constipation

In small amounts, zucchini prevent constipation, including those associated with worsening intestinal motility. But in excessively large quantities, they can trigger diarrhea.

With gout

This disease is associated with impaired salt metabolism and an increase in the number of purines. Zucchini does not contain these substances, so with gout it can be included in the diet. And since it contains a lot of ascorbic acid, which has anti-inflammatory properties, it will even help relieve pain in this disease.

With colitis

With this pathology, you can not eat fried zucchini, pickled vegetables, as well as pancakes and pancakes from them. But boiled squash will be only useful.

With hemorrhoids

With this disease, it is very important that the muscles and blood vessels during bowel movements do not strain, otherwise it can provoke bleeding. Since zucchini significantly improves digestion and intestinal motility, it also helps with this disease.

With cholecystitis

With this pathology, zucchini is even useful for its anti-inflammatory properties. In addition, it contains substances that help normalize salt metabolism, which prevents the further development of cholecystitis. The fact is that zucchini contain up to 95% of water, which has the ability to remove excess salts (especially phosphorus).

Zucchini-based traditional medicine recipes

In folk medicine, the most commonly used flowers and seeds of zucchini, and the second option is more preferable due to the higher concentration of nutrients.

Seeds are used, for example, as an antiparasitic agent. Take 50 g of peeled and dried seeds, pour a glass of boiling water, put on fire, reduce it to a minimum and keep on it for another 15 minutes. After this, the product is insisted on a water bath for another two hours, filtered and taken in 100 ml two or three times a day, between meals.

Seeds can also serve as an effective remedy for diabetes. You need to grind the dried zucchini seeds in a mortar, add a little water and honey to get a greenish “milk” shade. It is also considered an effective remedy for pyelonephritis and impaired renal function provoked by diabetes. The drug is taken daily - of course, after consulting with your doctor.

Flowers are used in more serious situations - for example, in eastern countries they prepare a decoction for the treatment of purulent wounds (1 teaspoon of dried inflorescences per glass of boiling water).

Zucchini in cosmetology

Zucchini are less commonly used in cosmetology than fruits. Nevertheless, based on them, you can make masks.

1. It is enough to chop the pulp of zucchini. For dry skin, add a few drops of olive oil to this mass, for oily skin - it is better to take the same amount of lemon juice. The mixture is left on the face for 10-15 minutes, washed off.
2. The mask can be made from boiled zucchini. To do this, they rub it through a sieve to get 2-3 tbsp. tablespoons of mashed potatoes, which are mixed with egg yolk and honey. A still warm mixture is applied to the skin for 10-15 minutes, then washed off with water.
3. A good mask for dry skin can be made from one raw zucchini, crushed on a grater, and a spoonful of ground or crushed Hercules. This mask, unlike the previous ones, is applied to dry skin and washed off with raw milk, if only they trust its manufacturer.

Harm and contraindications

As such, there are few contraindications for zucchini. They are forbidden to eat in raw form in diseases such as gastritis, colitis, pancreatitis, and other disorders of the digestive tract. The fact is that in raw zucchini in very large quantities contains vitamin C, which has a destructive effect on the mucous membranes. Given the strong diuretic properties, it is better not to use zucchini with pyelonephritis and other kidney diseases in order to reduce the burden on them. In any case, consulting a doctor will not hurt.

But allergies to zucchini are rare, although it should not be completely ruled out. There is not even so much allergy as hypersensitivity to such vegetables. In children, it manifests itself with frequent regurgitation (in infants), diathesis and dermatitis, in adults - inflammation of the mucous membranes, redness and a rash on the skin (up to urticaria and angioedema). So with the appearance of such symptoms, care must be taken and consult a doctor as soon as possible.

How to choose and store zucchini

Of course, only high-quality zucchini benefit.They should have sufficiently elastic white, greenish or slightly yellowish flesh. In no case should there be loose and sluggish pulp. In this case, the condition of the skin also matters. It should be smooth, without cracks, stains or other damage. Then zucchini can be stored for a long time even without drying or freezing. Keep fresh vegetables in the refrigerator. On average, they withstand thawing well. You can find a place for them in the refrigerator, where young zucchini can lie for about two weeks. It is best to keep them separate from other vegetables so that they do not deteriorate. The ideal option is to store zucchini in resealable plastic bags. You do not need to wash them first.

Is it possible to freeze

Zucchini can and should even be frozen to preserve all the vitamins. There are several ways to do this. For example, you can simply take zucchini, peel, peel, dry on paper towels, cut into cubes, put into bags and send to the freezer.

In the second version, zucchini can be frozen as one of the ingredients of the mixture, into which carrots and bell peppers, cut into strips, can also be added. The principle of freezing is exactly the same here, you just need to consider that different ingredients will be given to freezing at different times.

How to eat zucchini

There are no special tricks here. The main thing is moderation, as with any other vegetables.

How much can you eat per day

Some nutritionists claim that you can eat up to 1.5 kg of zucchini per day. But taking into account the individual characteristics of the body, even such an amount can lead to diarrhea.

Can I eat at night

Theoretically, zucchini can be eaten at night - this is a low-calorie meal. And since they have a mild laxative effect, the morning will begin with bowel movement. But if you overdo it a bit with their number, the night will be restless, since zucchini also has a diuretic effect, albeit a weak one.

Is it possible to eat raw

Theoretically, zucchini can be eaten raw, especially since there are varieties with a sweet taste. Basically in this form they are put in salads. But with the above diseases, they are contraindicated.

What can be cooked from zucchini: recipes

From zucchini you can cook a wide variety of dishes. You just need to show a little imagination.

Fritters

For 0.4 kg of squash take 3 tbsp. tablespoons flour, 2 eggs, 0.5 cups sour cream, salt to taste, olive or sunflower oil for frying. Cut the peel from the vegetables, remove the seeds, chop the flesh on a coarse grater, but you can beat in a blender. Zucchini in a grated state necessarily releases juice, it must be drained, and squeezed out the vegetable mass. Only then can flour and mashed yolks be added to it, then whites separately whipped. Bake pancakes in a heated pan in the usual way.

Casserole

For 0.4 kg of zucchini, take 100 g of low-fat hard cheese, 2 eggs, 100 g of sour cream, half a teaspoon of soda, quenched in vinegar, 150 g of cottage cheese. Zucchini needs to be cleaned, grated together with cheese, add the remaining ingredients, mix, bake for 30–40 minutes in an oven preheated to 180 ° C.

Stew

This simple but tasty dish is suitable even for diabetics. It can be cooked both in a stewpan on the stove and in a slow cooker (in the second case it turns out much faster). For cooking, you will need a couple of medium-sized zucchini, 1 head of onion, 3 potato tubers, 1–2 carrots, one bell pepper and a tomato.

All vegetables must be peeled. Chop the onions and carrots on a coarse grater and then lightly stew with the addition of oil until half-ready, then only add chopped potatoes to the dish and stew for another 10 minutes. Then comes the turn of pepper and tomato. They take 5-10 minutes. It should be noted that the acid released from the tomato does not allow the potatoes to digest. The last step in the stew is to add the zucchini directly, as it is cooked very quickly. Use salt from spices. Garnish with greens before serving.

Salad

This dish is prepared very simply and quickly. For 0.4 kg of zucchini, take a few carrots and cucumbers, a large onion, and for dressing - sesame oil and herbs, you can use the most ordinary parsley and dill. Grind all vegetables on a grater, you can use the one used for Korean carrots. Only chop the onions into rings, and just chop the greens. Mix all ingredients, add salt and season with sesame oil.

Draniki

To prepare this traditional Belarusian cuisine, you need potatoes. But there is an option from zucchini - for this, take 2-3 fruits, 2 medium-sized eggs, 4 tbsp. tablespoons whole grain flour, a little greens, olive oil for frying, spices. It takes about half an hour to cook.

Grind the zucchini on a medium grater, add the egg, flour, mix to make a dough of the same consistency as on draniki. In this case, it is recommended to pour the juice, and squeeze the vegetable mass itself.

After 3-4 minutes, turn over the potato pancake and fry it on the other side. It is recommended to use a wooden spatula for these purposes. Serve hot potato pancakes with sour cream and herbs.

Soup

A variety of soups are prepared from zucchini - for example, they are added in a minestrone or soup with celery. But you can cook zucchini cream soup. To do this, you need 0.5 kg of zucchini, 1 egg, 1 medium-sized onion, 400 ml of water, 1 teaspoon of whole grain flour, a small piece of butter, 100 ml of sour milk or unsweetened yogurt without additives.

Zucchini is cleaned, cut into circles, poured with water and cook over low heat until cooked, then beat in a blender. The flour is slightly fried in butter, added to zucchini puree. If necessary, add a little water and cook over medium heat for 4-5 minutes. Beat the egg with sour milk or yogurt, add to the soup, sprinkle with chopped herbs (basil, rosemary, parsley).

Cutlets

For cooking, you will need such components: for 0.5 kg of chicken, one large zucchini, 100 g of boiled round rice, one carrot, large onion, 1 egg, salt and pepper to taste. The meat, onion and carrot are passed through a meat grinder. Zucchini is cleaned and rubbed coarsely, squeezed so that there is no juice, then added to the minced meat at the same time as rice. An egg is driven into this mass, salt and pepper are poured, mixed, cutlets are formed, which still need to be rolled in flour or breadcrumbs, after which they are cooked in the usual way.

Pancakes

Of zucchini, they often make pancakes, not pancakes. However, pancakes can turn out to be very tasty, their main secret is the addition of onions. For cooking, you will need 1 small zucchini or half a medium-sized vegetable, 1.5 cups whole-wheat flour, 2 medium eggs, 1 tbsp. teaspoon of sugar, 1 teaspoon of salt, 1 onion, cooking oil.

Zucchini must be peeled, seeds removed, grated on a fine grater. Add to this mass grated onions, sugar, salt, mix thoroughly. Beat eggs in a separate bowl. At this time, juice is extracted from the zucchini and onions. You can partially drain it, but you do not need to squeeze the vegetables. Pour milk and beaten eggs into them, mix, and then pour in the flour. The consistency of the test can be adjusted. It should turn out to be moderately liquid. So that later pancakes do not stick to the pan, you need to immediately add vegetable oil to the dough. Then they are fried in the same way as ordinary ones. Serve hot and sour cream to the table.

Sauce

This is a traditional dish made with potatoes and other seasonal vegetables. And even in this case, it turns out low-calorie - only 89 kcal per 100 g. For cooking you will need: 1 medium-sized zucchini, 2 small sweet peppers, 2-3 garlic cloves, 200 ml of tomato juice or paste, 8 potatoes, parsley, salt, vegetable oil and black pepper - to taste.

Zucchini need to be peeled, seeds removed and finely chopped. Remove the stem and seeds from the pepper, cut into strips. Peel and chop the onion, let the garlic pass through the press. In a container, mix all the vegetables and add salt and pepper.Wash, peel, slice the young potatoes, lay on the bottom of the baking dish, add the vegetable mixture on top, pour over vegetable oil and tomato juice. Then close the form with a lid, put in a heated oven. Cooking time is approximately 40 minutes, although it all depends on the type of potato.

Such a sauce can be prepared without potatoes, and then served with spaghetti or meat dishes.

Chebureks

This dish is sometimes called fake pasties, but this is not entirely correct, since the minced meat and the dough are quite real. For this you will need: 0.5 kg of zucchini, 1 onion, 2 tbsp. tablespoons of chopped fresh dill, 1.5 cups of milk, 2 eggs, a glass of flour, minced meat, salt, black pepper - to taste.

Zucchini and onions need to be peeled and grated, pour milk and beaten eggs, salt, vegetable oil and spices. Knead the dough to make it thicker than for pancakes. Mix minced meat from boiled meat with chopped fried onions. Pour a portion of the dough into a well-heated pan like an ordinary pancake, lay the filling on one side, which cover with a free edge to make a cheburek. Fix the edges, and fry the cheburek to a golden hue.

Korean zucchini

This is a great vegetable snack. For 8 servings, 0.8–1 kg of young zucchini, 200 g of carrots, 1 sweet pepper, 2-3 cloves of garlic, 1 tbsp. Will be required. tablespoon of sugar, salt and spices to taste, 3 teaspoons of table vinegar, 3 tbsp. tablespoons of vegetable oil (preferably olive), fresh basil and dill to taste.

Young zucchini do not even need to be peeled, you can immediately cut them into thin strips (for this it is recommended to take a special knife or grater designed for Korean carrots). Cut the carrots in the same way, pepper - into thin strips using a regular knife. Dill and basil (you can take both green and red) chopped in a convenient way. Mix the prepared vegetables and greens, add garlic cloves, passed through the press, to them.

For refueling, use salt, sugar, spices (in stores you can buy a special mixture for Korean carrots), vegetable oil and vinegar. All this mix thoroughly. Transfer the finished dish into a container, gently ram the vegetables with a spoon so that they can be saturated with dressing. Cover the container and leave in the refrigerator for at least half an hour. After that, the vegetables can be transferred to a salad bowl and served as a cold snack.

Squash caviar

Today squash caviar can be bought at any supermarket. But, of course, the homemade one is much tastier, and cooking it is not as difficult as it might seem. For its preparation you will need: 3 medium-sized zucchini, 1-2 carrots, 2 onions, a couple of garlic cloves, 2 tbsp. tablespoons of tomato paste or homemade tomato sauce, vegetable oil for frying vegetables, salt and pepper to taste.

Peel and chop the onion, grate the carrots coarsely, peel the zucchini and cut into cubes. Passer the onions and carrots in a small amount of oil, you can add a little water. Lightly fry the zucchini separately in a non-stick pan, trying to use a minimal amount of oil so that the caviar does not turn out to be too greasy. Put all the ingredients in one container, add salt, pepper, add a little water and simmer for an hour, stirring occasionally. About 15 minutes before it is ready, add tomato paste and garlic passed through a press to this mass. After 15 minutes, turn off the fire, cool the vegetable mass and pass through a blender. It turns out squash caviar, which can be served as a cold vegetable snack.

Marinated zucchini

There are many recipes for pickled zucchini.They differ mainly in the spices used, as well as their proportions, while the principle of preparation will be the same everywhere. For 0.5 kg of zucchini take 2-3 cloves of garlic, 1 teaspoon of fine salt, 3 tbsp. tablespoons of apple cider vinegar (6%), 5 tbsp. tablespoons refined vegetable oil, 1 tbsp. a spoonful of liquid flower honey, ground pepper and other spices to taste (you can take parsley and dill).

Zucchini peeled and cut into thin plates. Dressing is made from oil, vinegar, honey and spices. Fresh greens are crushed, mixed with zucchini, watered with prepared dressing and put in the refrigerator for at least three hours so that the vegetables can be marinated.

Barbecue squash

In a classic form, this recipe contains the minimum amount of ingredients. For it you will need directly zucchini, vegetable oil (best of all - olive), garlic, pepper and salt to taste.

It is necessary to properly heat the grate. Depending on its shape, the zucchini is cut either into slices or circles so that they do not fall through the bars. If the squash is young, then you don’t even have to peel it. Heat the oil with garlic so that a tangible aroma appears. Sliced ​​zucchini slices on both sides with this simple sauce, sprinkled with salt and any spices, fried, like any other vegetables on the wire rack, for 5-10 minutes on each side.

If desired, you can simultaneously cook mushrooms, bell peppers, potatoes or eggplant on the grill.

How to put out

Zucchini is often stewed with onions and carrots. Moreover, onions and carrots are first fried for a couple of minutes, then zucchini is added, which releases liquid, and the vegetables are stewed under a closed lid for 15–20 minutes. You can also add sour cream.

How to fry

This recipe is very simple. Zucchini is cut into thin circles, sprinkled with salt and pepper, dumped each slice in flour, spread on a heated frying pan, greased with garlic oil. Zucchini is fried on both sides until a golden crust appears.

Do I need to clean the zucchini before frying

There is no single answer to this question. Many housewives believe that it is better to clean, even young zucchini, since various harmful substances often accumulate in the skin of vegetables (including those that are designed to protect the zucchini from pests or to ensure their safety during transportation). The problem is that if you remove the peel from young zucchini, they will lose their shape during heat treatment. Therefore, often as a compromise, cooks are advised to peel off only the rough skin of a long-ripened zucchini. And young zucchini just need to be washed very carefully to remove at least those toxins and chemicals that linger on the surface.

How to remove bitterness from zucchini

Zucchini is rarely bitter, but if this still happened, then they need to be peeled, cut into slices or circles and sprinkled with salt. After half an hour, it, together with the secreted bitter juice, can be washed off with running water and cooked in the usual way.

Is it possible to give zucchini to animals

Although far from all products from those that their owners eat are useful to pets, it is possible to give zucchini to dogs and cats. These vegetables are absolutely safe for animals. And at the same time they are sources of calcium, potassium and beta-carotene, which pets need no less than people. However, it is better to give zucchini in boiled form. They are especially useful for the prevention of constipation, as they contain a lot of dietary fiber. Fried and pickled zucchini cannot be given to animals.

Interesting facts about zucchini

1. Zucchini came to Europe about 500 years ago, after the discovery of the New World. But for many years they were grown as ornamental plants for the sake of their large and beautiful flowers. By the way, even then among nerds there was an opinion that it was a berry.
2. The Italians were the first to guess the zucchini (and not just their seeds and flowers).But in France, the famous ratatouille is being prepared with zucchini. Although researchers of culinary traditions believe that this dish was invented not in Paris and Marseilles, but in Nice, and moreover, it was not a folk dish, but an author's one. True, the name of this man who is represented in a certain collective manner by cooks in the famous Pixar cartoon “Ratatouille” has not been preserved for history.
3. Dishes from zucchini and eggplant are prepared all over the Mediterranean Sea. In each country they are called by different names - for example, in Spain - “pisto”, in Italy - “caponata”. There is it in Turkey, where it is called "Imam Bayaldy."
4. Unlike Russia, in Italy they prefer zucchini more. And there they prefer their milk variety, the fruits of which are approximately equal in length to the finger. These miniature zucchini can be fried in oil whole with the addition of Provence herbs. By the way, if in Russia zucchini is often eaten with meat and potatoes, in Italy - with pasta and seafood, for example, shrimp, as well as anchovies, sesame seeds and other mouth-watering additives.

Photo of zucchini