And zucchini? Then it will be useful for you to familiarize yourself with the contents of this article. Below are simple zucchini and eggplant dishes. All that is required of you is a minimum amount of free time and the most ordinary products.

List of ingredients (for 7 servings):

Preparation:

1. Rinse the vegetables with tap water. First, take the eggplants, peel them and cut them into small cubes. If you bought young vegetables, then you don’t have to peel the skin. Let's start processing the zucchini. They need to be thoroughly cleaned with a sharp knife and then cut into cubes.

And eggplant suggests the use of other vegetables, for example, onions. So, take a few onions, peel them and chop them as finely as possible. Place a deep frying pan on the stove and pour in the specified amount of oil. Now add the onion pieces. Fry for 3-5 minutes, setting the heat to medium.

3. Add satsivi spices to the pan with onions. Mix it all for about one minute. Next, lay out the zucchini and eggplants. Using a wooden spatula, mix the ingredients. Cover with a lid.

4. All that remains is to finely chop the tomatoes and add them to the pan with other vegetables. You can simmer all this without a lid. At the end of the process, take the garlic, peel it and chop it. Add to vegetables. In 10-15 minutes the stew will be ready. The dish is decorated with fresh herbs and served in portions.

with zucchini

An important event is coming up very soon (wedding anniversary, birthday), and you don’t know how to surprise your guests? Great option There will be dishes from zucchini and eggplant. They are not only tasty, but healthy.

Required Products:

• onions - 1 piece;
• several medium-sized eggplants;
• 250 g white bread;
• olive oil (1 tbsp is enough);
• two tomatoes;
• garlic (several cloves);
• two bell peppers (preferably red);
• 250 g;
• a bunch of parsley;
• oregano (fresh or dried);
• salt.

Practical part:

1. Cut the eggplants in half. Rub each half with salt. Leave it like this for 30 minutes. This will get rid of bitterness. Carefully pour the resulting juice into the sink. Preheat the oven to 200 degrees. Place foil on a baking sheet. Place the eggplants on it (skin side up). Bake for half an hour. Then remove from the oven and let cool. We take out the pulp from each eggplant, but not all of it, but only 2/3. We will cut everything we took out.

2. Take a large frying pan, put it on the fire and fry vegetables (peppers, tomatoes, onions) in it. Add chopped garlic and oregano. Cover the top with a lid. Reducing the heat, simmer the vegetable mixture for at least 10 minutes. Don't forget to stir the dish. After this time, the lid can be opened, allowing the moisture to evaporate.

3. Remove vegetables from the stove, add cheese and parsley. Salt and pepper. Mix the resulting mass thoroughly. We will fill each eggplant with it. You also need to add a little olive oil. Place the dish in the oven for 30 minutes.

Now you know what zucchini and eggplant dishes can be prepared. We wish you bon appetit!

Turkish tomato, demyanka, blue - and this is not a complete list of “nicknames” of the well-known eggplant, the birthplace of which is India. History is silent about when Europeans first learned about eggplants. According to one version, the Indian curiosity came to Western Europe at the end of the 16th century, receiving the name “apple of madness.” For some completely unknown reason, eggplants were first considered dangerous to life as “causing confusion of mind.” A lot of time has passed before

than the “forbidden fruits” were finally tasted and completely rehabilitated. In Russia, eggplants began to be grown only in the 18th century - in the southern provinces they were affectionately dubbed blue ones and declared one of the best “table snacks.” And in one culinary almanac of that time they were mentioned healing properties eggplants - they were recommended to be eaten by “forgetful and absent-minded people.” The advantages of this product are still mentioned today. According to scientists, eggplants actually contain substances that prevent the development of atherosclerosis, normalize blood circulation and brain function, and also help remove toxins from the body. When stocking up on blue ones, give preference to small young fruits: they contain less solanine (this substance gives the pulp its characteristic bitterness). If you bought large fruits, before cooking, cut them into slices, add salt, and leave for a while room temperature and then rinse with water.

Another representative of the vegetable family is the well-known zucchini. In different parts of the world, many dishes are prepared from zucchini - soups, sautés, caviar or stews. They are fried, baked, canned or stuffed. Not many people know that yellow zucchini flowers are also used in cooking. For example, in France and Italy they are dipped in batter and fried in a small amount of olive oil. It's simple and very delicious treat served with warm wheat bread And garlic sauce. Zucchini of an unusual round shape (they are called “balls” or “koloboks”) have an amazing delicate taste and are ideal for stuffing. Select several small zucchini, peel them, cut each into pieces 5 cm thick, remove the seeds and some pulp and fill the blanks with filling. Stew or bake stuffed zucchini can be served together with eggplants, tomatoes or onions, also filled with filling.

For 2 persons: eggplants - 2 pcs., carrots - 1 pc., bell pepper - 2 pcs., onions - 1 pc., eggs - 2 pcs., greens (any) - 1 bunch, olive oil, salt, ground black pepper

Wash the eggplants and cut them in half lengthwise. Scoop out the pulp with a spoon and chop. Wash, peel, and cut bell peppers, carrots and onions into small cubes. Lightly fry vegetables on olive oil. Beat the eggs with a fork. Pour them over the fried vegetables. Salt and pepper. Fill the eggplant “boats” with the resulting filling. Bake in the oven for 25-35 minutes at 180°C. Wash the greens, dry them, chop them. Sprinkle it over the finished dish.

Calorie content per serving 175 kcal

Cooking time from 45 minutes

7 points

For 10 persons: zucchini - 2 pcs., eggplants - 2 pcs., pork - 800 g, potatoes - 5 pcs., carrots - 1 pc., onion - 1 pc., garlic - 2 cloves, bell pepper - 2 pcs., vegetable oil , salt, ground black pepper

Cut the meat into cubes. Heat in a saucepan vegetable oil. Fry the meat until golden brown. Peel the onion and garlic and chop. Sauté in vegetable oil. Place in a saucepan with meat. Wash, peel, and coarsely chop potatoes, zucchini, eggplants, bell peppers and carrots. Lightly fry all the vegetables. Place in a saucepan. Salt and pepper. Add water (so that it reaches the middle of the vegetables and meat). Simmer over medium heat, covered, for 15-20 minutes. Before serving, the stew can be decorated with herbs.

Calorie content per serving 315 kcal

Cooking time from 60 minutes

Difficulty level on a 10-point scale 8 points

For 2 persons: zucchini - 300 g, eggs - 3 pcs., flour - 2 tbsp. l., garlic - 1 clove, dill - 1 bunch, vegetable oil, salt, ground black pepper

Wash the dill, dry it, chop finely. Peel the garlic and pass through a garlic press. Break the eggs into a cup and beat with a fork. Pepper. Add dill and garlic. Beat again with a fork. Wash the zucchini and grate it coarse grater. Combine with egg mixture. Add flour. Add salt. Mix thoroughly. Heat vegetable oil in a frying pan. Spoon the mixture into the pan, forming pancakes. Fry on both sides until golden brown. Before serving, you can decorate with herbs.

Calorie content per serving 230 kcal

Cooking time from 35 minutes

Difficulty level on a 10-point scale 6 points

For 9 persons: zucchini - 1.2 kg, potatoes - 2 pcs., carrots - 1 pc., onion - 1 pc., garlic - 1 clove, chicken broth - 1 l, 20% cream - 200 ml, vegetable oil, salt , ground black pepper

Wash, peel and chop the zucchini, potatoes, onions and carrots. Pass the garlic through a garlic press. Heat oil in a saucepan. Fry the onion and garlic until golden brown. Add the remaining vegetables and some water. Simmer for 7-10 minutes. Salt and pepper. Pour in chicken broth. Cook until the vegetables are ready. Pour the broth into a separate container. Beat the vegetables with a blender. Heat the cream and place it in a saucepan with vegetable puree. Dilute with broth to desired consistency. Stirring, heat the soup until smooth. Can be served with croutons and chopped dill.

Calorie content per serving 195 kcal

Cooking time from 50 minutes

Difficulty level on a 10-point scale 7 points

For 6 persons: eggplants - 2 pcs., minced beef - 300 g, potatoes - 3 pcs., bell pepper - 1 pc., onions - 1 pc., tomato paste - 2 tbsp. l., flour - 2 tbsp. l., milk - 500 ml, eggs - 2 pcs., hard cheese - 100 g, olive oil, butter - 50 g, salt, ground black pepper

Wash the eggplants and cut into slices. Add salt and leave for 20 minutes. Wash and peel potatoes, onions and peppers. Cut the potatoes into slices, onions and peppers into cubes. Fry the potatoes until golden brown. Sauté the onion in vegetable oil. Add pepper, fry for 5 minutes. Place minced meat in a frying pan with vegetables and tomato paste. Salt, pepper, mix. Cook for 15-20 minutes. Grease a baking dish with olive oil. Post fried potatoes. Distribute the minced meat with vegetables on top. Place the eggplants in a third layer. Melt butter in a saucepan. Add flour, mix. Pour in the milk and whisk the mixture. Lightly beat the eggs in a separate container and add to the saucepan. Add salt, bring to a boil, cook for 5 minutes. Pour the sauce over the contents of the mold. Grate the cheese. Sprinkle it over the casserole. Bake for about 40-50 minutes at 180°C. Before serving, you can decorate with herbs.

Calorie content per serving 335 kcal

Cooking time from 2 hours

Difficulty level on a 10-point scale 9 points

For 3 persons: eggplants - 2 pcs., tomatoes - 2 pcs., feta cheese - 120 g, walnuts - 50 g, parsley - 1 bunch, olive oil, salt

Wash the eggplants. Cut lengthwise into thin slices. Fry on both sides in olive oil. Place on a paper towel to remove excess fat. Wash the tomatoes, cut into slices. Peel the walnuts, dry them in the oven, and crush them. Place cheese in a blender bowl, 1 tbsp. l. olive oil, crushed nuts. Beat until smooth. Wash the parsley and dry. Place a slice of tomato, a little cheese and nut cream, and a sprig of parsley on each layer of eggplant. Roll up the rolls and place on a plate. Before serving, you can garnish with a lettuce leaf.

Calorie content per serving 220 kcal

Cooking time from 30 minutes

Difficulty level on a 10-point scale 6 points

For 5 persons: zucchini - 1 kg, carrots - 1 pc., onions - 2 pcs., garlic - 2 cloves, tomato paste - 2 tbsp. l., vegetable oil, salt, ground black pepper

Wash the onions and carrots, peel and chop. Sauté in vegetable oil. Wash the zucchini and cut into cubes. Lightly fry. Place the roast and zucchini in a saucepan. Salt and pepper. Simmer for 45 minutes, sometimes adding a little water. Pass the garlic through a garlic press. Add tomato paste and garlic to the pan. Mix. Cook for another 15 minutes. Cool the mixture. Blend with a blender to a puree consistency.

Calorie content per serving 95 kcal

Cooking time from 70 minutes

Difficulty level on a 10-point scale 7 points

For 9 persons: eggplants - 1 pc., zucchini - 1 pc., chicken legs - 2 pcs., potatoes - 2 pcs., bell pepper - 1 pc., onion - 1 pc., garlic - 2 cloves, tomato paste - 4 tbsp. l., vegetable oil, salt, ground black pepper

Wash the legs and place them in a saucepan. Pour in 2.5 liters of water. Bring to a boil, cook for 40 minutes. Then remove, separate the meat from the bones, chop, and return to the pan. Wash the potatoes, peel them and chop them coarsely. Place in a saucepan. Cook for 15-20 minutes. Peel the onion and garlic, chop, fry in vegetable oil until soft. Peel the bell pepper, chop coarsely, cut the zucchini and eggplant into slices. Place in the pan with the onions. Salt and pepper. Fry for 5-7 minutes. Place the roasted vegetables and tomato paste in a saucepan. Bring the soup to a boil. Cook for 10-15 minutes.

Calorie content per serving 170 kcal

Cooking time from 2 hours

Difficulty level on a 10-point scale 8 points

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Compiled by Kashin S. P.
Your home cook. The best dishes from zucchini, peppers, eggplants

Eggplant salads

Eggplant salad with mayonnaise

Ingredients

Cooking method

Wash the eggplants, bake, cool in a closed pan at room temperature.

Then peel and chop them, add garlic crushed with salt, season with mayonnaise and garnish with parsley.

Eggplant salad with garlic

Ingredients

300 g eggplants, 20 ml vegetable oil, 1 clove garlic, 1 tablespoon vinegar, 1 tablespoon soy sauce, dill, salt.

Cooking method

Wash the eggplants, peel them, cut them lengthwise and cook until tender. Then cool them, cut into strips, add vegetable oil, soy sauce, vinegar, salt. Mix everything, put it in a salad bowl, sprinkle finely chopped garlic and dill on top.

Eggplant salad with walnuts

Ingredients

300 g eggplants, 100 g walnuts, 2 tablespoons vegetable oil, dill and parsley, pepper, salt.

Cooking method

Wash the eggplants and greens. Cut the eggplants into slices, add salt and fry on both sides in vegetable oil until golden brown. Place the finished eggplants on a dish, pepper, sprinkle with crushed walnuts, finely chopped herbs and serve.

Fried eggplant salad with mushrooms

Ingredients

300 g eggplants, 200 g champignons, 1 onion, 30–40 ml vegetable oil, 150 g mayonnaise, parsley and dill, pepper, salt.

Cooking method

Wash the eggplants and cut into slices. Sort the mushrooms, rinse, cut into slices. Peel the onion, wash it, cut it into rings. Wash parsley and dill and chop.

Place the eggplants, mushrooms and onions in a frying pan with heated vegetable oil, add salt and pepper, and fry for 10–15 minutes.

Then cool and season with mayonnaise. Sprinkle the finished salad with herbs and serve.

Eggplant and tomato salad

Ingredients

500 g eggplants, 350 g tomatoes, 120 g green onions, 200 g mayonnaise, parsley, pepper, salt.

Cooking method

Wash the eggplants and tomatoes and cut into slices. Boil the eggplants in salted water and cool, add chopped tomatoes, chopped green onions. Season with mayonnaise, pepper, garnish with herbs and serve.

Baked eggplant salad

Ingredients

300 g eggplants, 200 g tomatoes, 30 ml vegetable oil, 20 ml table vinegar, parsley, pepper, salt.

Cooking method

Wash vegetables and parsley. Bake the eggplants, peel, cut lengthwise into small strips, place on a dish, salt and pepper to taste, season with vegetable oil and vinegar. Garnish the salad with tomatoes, sliced ​​slices, parsley and serve.

Spicy eggplant salad

Ingredients

300 g eggplants, 150 g bell pepper, 100 g tomatoes, 3 cloves garlic, 1 tablespoon vegetable oil, 1 teaspoon vinegar, parsley, pepper, salt.

Cooking method

Wash the vegetables. Bake eggplants and peppers over high heat, peel. Blanch the tomatoes, peel, finely chop the garlic. Mix everything, salt, pepper, season with vinegar and vegetable oil. Place in a salad bowl, garnish with tomato slices and parsley, and serve.

Summer eggplant salad

Ingredients

300 g eggplants, 3 tomatoes, 2 bell peppers, 1 onion, 3 cloves of garlic, 2 lemons, 3 tablespoons of vegetable oil, cumin, parsley and basil, pepper, salt.

Cooking method

Wash vegetables and herbs. Cut the eggplants lengthwise and bake. Then cool, peel and cut into cubes. Cut tomatoes, peppers and onions into cubes, add salt and mix with eggplants. Mix chopped garlic, cumin, vegetable oil and squeeze lemon juice. Season the salad with the prepared mixture and sprinkle with chopped herbs.

Salad with eggplant and asparagus

Ingredients

3 eggplants, 3–4 potato tubers, 200 g boiled asparagus, 1 tomato, 200 g sour cream, 1 tablespoon grated horseradish, dill and parsley, pepper, salt.

Cooking method

Wash vegetables and herbs. Bake the eggplants, peel and cut into cubes. Boil the potato tubers, peel and cut into cubes. Mix potatoes, eggplants and asparagus, cut into small cubes, add salt and mix.

Season the salad with sour cream mixed with grated horseradish and salt, garnish with tomato slices, chopped herbs and serve.

Salad "Beauty"

Ingredients

300 g eggplants, 100 g pitted prunes, 150 g sour cream, 1 tomato, 50 g walnuts, parsley, pepper, salt.

Cooking method

Wash vegetables and herbs. Bake the eggplants, cool, peel and cut into cubes. Cut the tomato into slices, add pitted prunes, crushed walnuts and mix with eggplants. Add salt and pepper to the prepared salad, season it with sour cream, mix and garnish with parsley.

Neapolitan salad

Ingredients

300 g eggplants, 200 g boiled meat

chicken, 2 small pickled cucumbers, 1 small beet, 1 carrot, 1 celery root, 50 ml vegetable oil, 200 g mayonnaise, parsley, pepper, salt.

Cooking method

Wash vegetables and herbs. Cut the eggplants into cubes, add salt, leave for 15 minutes, then fry in vegetable oil until golden brown.

Cut the chicken meat, beets, pickled cucumbers and celery into small cubes, grate the carrots on a coarse grater. Add fried eggplants, chopped parsley, mayonnaise, salt, pepper and mix everything.

Garnish the finished salad with parsley and serve.

Salad "Gourmet"

Ingredients

300 g eggplants, 300 g boiled chicken, 200 g champignons, 1 cucumber, 200 ml white wine, 50 ml vegetable oil, parsley, pepper, salt.

Cooking method

Wash vegetables and herbs. Cut the eggplants into small pieces, add salt, leave for 15–20 minutes, then lightly fry in vegetable oil.

Finely chop chicken meat, champignons, cucumber and parsley, mix with fried eggplants, add salt and pepper, and pour in wine. Then cool slightly and serve.

Magnum salad

Ingredients

2 eggplants, 1 zucchini, 400 g peeled tomatoes, 200 g chicken fillet, 2 pods of green bell pepper, 1 onion, 125 ml of strong broth, 3 tablespoons of vegetable oil, 2 cloves of garlic, dill and parsley, ground bell red pepper, salt.

Cooking method

Wash vegetables and herbs, dry and cut into cubes.

Place the vegetables in a saucepan, sprinkle with vegetable oil and simmer covered for 8-10 minutes.

Wash the chicken fillet, pat dry with a napkin, and cut into strips. Season the remaining oil with salt, pepper, finely chopped garlic, sprinkle it over the chopped fillet, cover with foil and leave for 15-20 minutes. Then add to vegetables chicken fillet, tomatoes with juice, broth, herbs and simmer for another 5-10 minutes.

Season the finished salad with salt, pepper and mix.

You can serve the salad with toast butter or black bread.

Eggplant salad with cheese

Ingredients

700 g eggplants, 40 ml vegetable oil, 200 g grated cheese, dill, salt.

Cooking method

Wash the eggplants, bake, cool, peel and finely chop.

Then fry them in vegetable oil, stirring continuously. Cool the eggplants, sprinkle with salt, grated cheese and finely chopped dill, then serve.

Eggplant and bean salad

Ingredients

500 g eggplants, 200 g beans, 1–2 onions, 1 tablespoon sugar, 2–3 tablespoons vegetable oil, dill and parsley, pepper, salt.

Cooking method

Wash vegetables and herbs. Soak the beans in water for 5 hours, then cook until tender. Peel the eggplants, cut into strips and cook in salted water for 10 minutes.

Then mix the boiled eggplants with boiled beans, chopped onions, vegetable oil and season with sugar, salt and pepper. When serving, sprinkle with finely chopped dill and garnish with parsley.

Eggplant salad with green peas

Ingredients

600 g eggplants, 200 g green peas, 2 hard-boiled eggs, 2 onions, 1 apple, 60 ml vegetable oil, 100 g mayonnaise, 100 g sour cream, 2 cloves of garlic, dill and parsley, salt.

Cooking method

Wash the eggplants, peel them, cut into slices, add salt and simmer in a frying pan in vegetable oil for 15–20 minutes. Peel the onion, cut into cubes, fry, mix with eggplants and cool. Then stir stewed vegetables with canned peas, finely chopped eggs and apple, salt.

Red Sox Salad

Ingredients

400 g eggplants, 1 onion, 150 g tomato paste, 3 tablespoons olive oil, 1 clove garlic, dill and parsley, pepper, salt.

Cooking method

Wash and peel the vegetables. Finely chop the onion and sauté in olive oil for 2-3 minutes. Wash the eggplants, cut into long longitudinal slices and place in a frying pan with onions. Add crushed garlic to the mixture, salt and pepper, then add tomato paste, stir and simmer the vegetables for 10–15 minutes. Sprinkle the finished vegetables with herbs and serve.

Zucchini salads

Zucchini salad with mushrooms

Ingredients

300 g zucchini, 100 g canned mushrooms, 1–2 pickled cucumbers, 150 g boiled chicken, 1 tomato, 60 g mayonnaise, 60 ml vegetable oil, 40 g flour, dill, pepper, salt.

Cooking method

Cut the washed and peeled zucchini into slices, add salt and pepper, roll in flour and fry in vegetable oil. Pass the remaining products through a meat grinder, add mayonnaise and mix. Spoon the resulting mixture onto each zucchini slice and garnish with dill.

Zucchini salad with crayfish

Ingredients

400 g zucchini, 30 crayfish, 150 g canned green peas, 100 g celery, 2 eggs, 2 fresh cucumber, 1 tomato, 150 g of mayonnaise, dill and parsley, sugar, pepper, salt.

Cooking method

Wash vegetables and herbs. Wash the crayfish, add boiling salted water, add dill and parsley, cook until tender. Peel the zucchini, cut into strips and boil in salted water. Cut cucumbers, hard-boiled eggs and celery into strips. Cut crayfish necks and zucchini into cubes, mix everything, add green peas, sugar, salt and pepper. Season the salad with mayonnaise and let it brew.

Before serving, decorate the salad with tomato slices and herbs.

Raw zucchini salad

Ingredients

300 g zucchini, 1 onion, 10 g horseradish, 150 g mayonnaise, parsley and dill, green onions, pepper, salt.

Cooking method

Wash vegetables and herbs. Peel and grate the zucchini, mix them with finely chopped onions and finely grated horseradish. Add pepper, salt, finely chopped herbs, season with mayonnaise and serve.

Zucchini salad with onions

Ingredients

300 g zucchini, 200 g tomatoes, 1 onion, green onions, sour cream, coriander, dill and parsley, salt.

Cooking method

Wash the zucchini, peel and grate on a coarse grater.

Add onions and tomatoes cut into rings, finely chopped green onions and dill and parsley, add coriander. Add salt, season with sour cream and serve.

Zucchini salad

Ingredients

800 g zucchini, 1 lemon, 2-3 cloves of garlic, 4 tablespoons of vegetable oil, marjoram, pepper, salt.

Cooking method

Wash the zucchini, peel and finely chop. Combine zucchini, lemon juice, grated lemon zest, finely chopped garlic, marjoram, salt, pepper and add vegetable oil.

Place in the refrigerator for 3 hours to marinate everything. Before serving, mix everything again.

Zucchini salad

Ingredients

200 g zucchini, 2 cloves garlic, 1 onion, 10 g mustard, 30 ml vegetable oil, dill, pepper, salt.

Cooking method

Wash the zucchini, peel and grate on a coarse grater, add finely chopped onions.

Then grind the garlic with salt, mix with vegetable oil, mustard, pepper and finely chopped dill. Season the zucchini with the resulting mixture and serve.

Zucchini salad with vegetable oil

Ingredients

200 g of zucchini, 30 ml of vegetable oil, 2 tablespoons of vinegar, parsley and dill, spices, pepper, salt.

Cooking method

Wash the zucchini, peel, cut into cubes, season with vinegar and vegetable oil. Then let it brew for 1 hour. Place the zucchini in a salad bowl, sprinkle with chopped herbs, spices, salt and pepper and serve.

Zucchini salad with mayonnaise

Ingredients

600 g zucchini, 3 eggs, 60 ml vegetable oil, 5 g mustard, lemon juice, pepper, salt.

Cooking method

Wash the zucchini, peel and boil in salted water, then cut into slices. Then mix vegetable oil, egg yolks, mustard, lemon juice, pepper and salt. Pour the prepared mayonnaise over the chopped zucchini, place in a salad bowl and serve.

Zucchini salad with horseradish

Ingredients

200 g zucchini, 1 onion, 10 g grated horseradish, 100 g mayonnaise, parsley, pepper, salt.

Cooking method

Wash the zucchini, peel and grate on a coarse grater. After this, mix the mayonnaise with finely chopped onions, finely grated horseradish and chopped parsley, add salt and pepper. Mix the resulting mass with grated zucchini, garnish with herbs and serve.

Zucchini salad with tomatoes

Ingredients

600 g zucchini, 3-4 tomatoes, 80 ml vegetable oil, 10 ml lemon juice, 4 cloves of garlic, dill, salt.

Cooking method

Boil the washed and peeled zucchini in salted water, cool, cut into slices, place in a salad bowl and pour over a dressing made from vegetable oil, lemon juice, garlic mashed with salt and chopped herbs. Place tomato slices along the edges of the salad bowl.

Canned zucchini salad

Ingredients

1 can of canned zucchini, 1 carrot, 1 onion, 3 cloves of garlic, 30 ml of vegetable oil, dill, pepper, salt.

Cooking method

Cut the canned zucchini into small cubes and mix with finely chopped onions. Season the salad with vegetable oil mixed with finely chopped garlic. Place the finished salad in a salad bowl, sprinkle with finely chopped dill, salt and pepper. Decorate the finished salad with carrot slices and serve.

Canned zucchini salad with chicken

Ingredients

200 g canned zucchini, 300 g boiled chicken meat, 100 g canned peas, 2 eggs.

For the sauce: 30 g sour cream, 30 g mayonnaise, dill and parsley, sugar, salt and pepper to taste.

Cooking method

Cut the canned zucchini into cubes. Cut the chicken meat into small pieces. Hard-boil the eggs, cool, peel and cut into slices. Mix sour cream and mayonnaise, add salt, pepper, sugar, dill and parsley, mix everything.

Season chicken, zucchini and green peas with sauce. First place the egg slices in a salad bowl, place the prepared salad on them, garnish with chopped herbs and serve.

Canned zucchini salad with rabbit meat

Ingredients

300 g canned zucchini, 400 g fried meat rabbit, 4 eggs, 100 g canned peas, 100 g pickled rutabaga, dill, pepper, salt.

Cooking method

Finely chop the canned zucchini and rutabaga. Cut the rabbit meat into small pieces. Hard-boil the eggs, cool, peel and cut into slices. Combine all products, add canned green peas, salt, pepper and mix. Place the finished salad in a deep salad bowl and garnish with dill.

Zucchini salad with pickles and apples

Ingredients

300 g zucchini, 200 g pickled cucumbers, 100 g apples, 1 onion, 60 ml vegetable oil, lemon juice and zest of 1 lemon, dill and parsley, sugar, salt.

Cooking method

Wash the zucchini and greens, peel the zucchini and grate on a coarse grater. Add finely chopped cucumbers, onions, apples, chopped lemon zest, sugar, salt. Season with a mixture of vegetable oil and lemon juice. Garnish the finished salad with dill and parsley.

Salad of pickled zucchini and apples

Ingredients

400 g pickled zucchini, 300 g apples, 150 g sour cream, parsley, sugar, salt.

Cooking method

Cut the pickled zucchini into cubes. Peel and seed the apples, cut into cubes and mix with zucchini. Then add sugar, salt, season with sour cream, stir, garnish with finely chopped parsley and serve.

Salad of pickled zucchini with potatoes

Ingredients

400 g pickled zucchini, 200 g potatoes, 1 onion, 60 ml vegetable oil, dill and parsley, pepper, salt.

Cooking method

Wash vegetables and herbs. Boil potatoes in their skins, peel and cut into cubes. Finely chop the onion, cut the pickled zucchini into slices. Mix the prepared products thoroughly, add salt, pepper, season with vegetable oil and mix again. Before serving, garnish with herbs.

Salad of pickled zucchini with sour milk

Ingredients

400 g pickled zucchini, 150 ml sour milk (or kefir), 50 ml vegetable oil, 2-3 cloves of garlic, parsley, pepper, salt.

Cooking method

Chop the pickled zucchini into small pieces.

Wash and chop the greens. Sour milk beat with vegetable oil, garlic, ground with salt, pepper and pour the resulting mixture over the zucchini. Garnish with finely chopped herbs and serve.

Salad of pickled zucchini with horseradish

Ingredients

300 g pickled zucchini, 1 carrot, 50 g sour cream, 80 g horseradish, green onions, dill and parsley, pepper, salt.

Cooking method

Cut the pickled zucchini into cubes, add chopped green onions, finely grated horseradish, salt, pepper and mix everything thoroughly. Season the salad with sour cream and garnish with carrot slices and chopped herbs.

Salad of pickled zucchini with garlic

Ingredients

300 g pickled zucchini, 2 tablespoons vegetable oil,

5 cloves of garlic, green onions, parsley, salt.

Cooking method

Cut the pickled zucchini into small slices. Add chopped green onions and garlic, mashed with salt and vegetable oil. Before serving, sprinkle with finely chopped herbs.

Squash salads

Squash and carrot salad

Ingredients

300 g squash, 1–2 carrots, 1–2 cloves of garlic, 100 g sour cream, 100 g mayonnaise, dill and parsley, pepper, salt.

Cooking method

Wash vegetables and herbs. Boil squash in salted water. Grate the carrots on a coarse grater. Peel and chop the garlic. Mix mayonnaise and sour cream, add garlic, finely chopped dill, salt and pepper and mix everything.

Season the prepared salad with the prepared sauce, garnish with parsley and serve.

Squash and tomato salad

Ingredients

300 g squash, 3 tomatoes, 1 onion, 2 cloves of garlic, 150 g mayonnaise, cumin, parsley and basil, pepper, salt.

Cooking method

Wash vegetables and herbs. Boil squash in salted water. Cut the tomatoes into slices, chop the onion and garlic. Mix all the vegetables, add salt and pepper, add mayonnaise, chopped herbs, caraway seeds and mix again.

Garnish the finished salad with parsley, chopped basil and serve.

Squash and potato salad

Ingredients

200 g squash, 300 g potatoes, 100 g canned green peas, 2 eggs, 200 g mayonnaise, green onions, dill and parsley, pepper, salt.

Cooking method

Wash vegetables and herbs. Boil squash in salted water. Boil potatoes and eggs, peel and cut into thin slices. Mix with canned green peas, chopped dill, salt and pepper and season with mayonnaise. Garnish the finished salad with finely chopped onions, parsley and serve.

Squash salad with green peas

Ingredients

300 g squash, 200 g green peas, 2 hard-boiled eggs, 1 onion, 60 ml vegetable oil, 100 g mayonnaise, 100 g sour cream, 2 cloves of garlic, dill and parsley, salt.

Cooking method

Wash the squash, peel, cut into slices and cook in salted water for 15–20 minutes. Peel the onion, cut into cubes, fry in hot oil, mix with squash and cool. Then mix the cooked vegetables with canned peas, finely chopped eggs, and salt.

Place everything in a salad bowl, season with sauce made from mayonnaise, sour cream and finely chopped garlic, sprinkle with chopped herbs and serve.

Eggplant and zucchini dishes appear on our table with the beginning of summer, because it is during this period that these vegetables become available in local markets, gardens and supermarket shelves. From these seemingly familiar vegetables, you can prepare a large number of first and second courses, appetizers, and even desserts.

Eggplants and zucchini are loved all over the world. In almost all cuisines of the world you will find dishes made from eggplants and zucchini, and this is not surprising, because they are not only tasty, but also very healthy. A large amount of coarse fiber and fiber helps you quickly feel full, and certain chemicals contained in these vegetables do not allow excess fat to be absorbed.

That is why dishes made from zucchini and eggplant can be eaten together with meat and not be afraid of gaining weight. How to cook eggplant and zucchini dishes for the whole family we will look at below. Zucchini and eggplant taste perfectly together, and as an example, we suggest you prepare a delicious one with eggplant.

Eggplant and zucchini dishes. Step-by-step recipes

Ingredients:

• Zucchini – 2 pcs., Carrots – 2 pcs., Onions – 1 pc.,
• Tomatoes – 2-3 pcs.,
• Eggplants – 1 pc.,
• Sunflower oil,
• Salt – 1 teaspoon,
• Sugar – 2 teaspoons,
• Vinegar – 3 teaspoons,
• Spices: ground black pepper, bay leaf, a few peas of allspice

Zucchini is one of the most popular types of vegetables; its largest harvest occurs in August, so sometimes housewives wonder what else to make from it: pies and pancakes, fried zucchini there were jams too - are there really no more options left? Of course they exist: in this article we will talk about how to cook simple second zucchini dishes for every day.

You can make very diverse and tasty side dishes and main courses from zucchini - pickled, boiled, stewed, baked, stuffed, fried, smoked, etc. Thanks to its delicate taste, which goes well with many other products of a wide variety of types, zucchini is universal in preparation. Let's see what zucchini main dishes can be made for lunch or dinner every day.

Don’t forget: zucchini is a dietary vegetable, with a very low calorie content (about 27 kcal per 100g), so it regular use not only pleasant, but also good for your figure. For people suffering from gastrointestinal diseases, as well as the elderly, zucchini is an indispensable vegetable, since it is very easily digestible.

RECIPES FOR PREPARING SECOND COURSES FROM ZUCCHINS

There are a lot of options for second courses that can be made with zucchini: various, stews, including with meat or mushrooms, casseroles, stuffed dishes etc. We will tell you about the simplest, but at the same time the most interesting recipes everyday main courses with zucchini.

RECIPE FOR OMELETT WITH ZUCCHINS

You will need: 4 eggs, 1 tbsp. vegetable oil, to taste - milk, zucchini, sweet red pepper, ground pepper, salt.

How to cook an omelet with zucchini. Roughly chop the zucchini without peeling it; if it is thin, add salt and place in the microwave for 10 minutes at maximum power. Cut into cubes sweet pepper, fry it in oil for 3 minutes, add zucchini, simmer everything together. While the vegetables are stewing, quickly break the eggs into a bowl and beat with a small amount milk, pepper, pour the egg mixture over the vegetables, stir, cover the pan with a lid and cook the omelette over low heat until cooked.

You can sprinkle this omelette with grated cheese and fresh chopped herbs at the end of cooking.

RECIPE FOR CASSERLE WITH ZUCCHINS AND NUTS

You will need: 750g zucchini, 250g feta cheese, 50g sliced ​​cheese, 30g chopped walnuts, 4 eggs, 2 tbsp. chopped dill, 1 tbsp. grated cheese, black pepper.

How to make cheese casserole with zucchini. Cut the zucchini into small cubes, removing the seeds, pour feta cheese in warm water for 10 minutes, then mash into a paste and mix with all the other ingredients: chopped zucchini, chopped nuts fried in a dry frying pan, raw eggs, herbs, cheese - grated and slices, pepper. Place the prepared mixture in a baking dish and bake for 40-45 minutes in an oven preheated to 180 degrees.

There is no need to salt the food: feta and cheese will give the dish the necessary saltiness.

RECIPE FOR ZUCCHIN AND MUSHROOMS RAGU

You will need: champignon or forest fresh/frozen mushrooms, zucchini, tomatoes, olives, onions, vegetable oil, salt.

How to cook stew with zucchini and mushrooms. Fry the mushrooms in oil with onions (if wild mushrooms, also boil them first), cut the zucchini and tomato into large cubes, add to the mushrooms and onions, fry together for 5-7 minutes. Cut the pitted olives, add them to other foods, and fry for another 5 minutes. Pour water into the food so that it barely covers them, add salt, bring to a boil and then simmer over low heat for 1-1.5 hours until cooked under the lid.

RECIPE FOR ZUCCHIN RAGU WITH BEEF

You will need: 500 ml of tomato juice, 300 g of beef, 4 onions, 3 medium-sized zucchini, carrots and celery stalk, 1/3 tsp. cinnamon, ¼ tsp. cardamom, dill and parsley, vegetable oil, salt, pepper.

How to cook zucchini stew with meat. Cut the meat into small 1cm cubes, also chop the onions, carrots, zucchini and celery. In heated oil in a frying pan, first fry the onion, then the meat and fry until it is almost ready for about 20 minutes, then add carrots, celery and zucchini, simmer everything under the lid for 15 minutes, then add spices, pepper, salt, pour in tomato juice and simmer, covered, until the sauce thickens. Add fresh herbs to the finished stew and serve it to the table.

The beef in this recipe can be replaced with any other meat or poultry.

RECIPE FOR STUFFED ZUCCHE PUCKERS

You will need: large zucchini, fish fillet (pink salmon, for example), boiled rice, onion, pepper, salt, cheese, mayonnaise.

How to cook stuffed zucchini. Peel the zucchini, cut it across the fruit into circles 2-3 cm thick, cut out the seeds carefully - you will get circles with holes inside. Finely chop the onion and pink salmon, add 2 tbsp. boiled rice, add salt, pepper, mix. Cut the cheese into thin slices, cover a baking sheet with foil or parchment, grease with butter, sprinkle with breadcrumbs, lay out the zucchini, stuff them with fish mixture, tamping it down, lightly grease with mayonnaise, place the slices of cheese on top, or sprinkle with grated cheese. Bake stuffed zucchini at 180 degrees in a preheated oven for 40-45 minutes.

This version of a zucchini dish is good because you can use large overripe zucchini for it: it turns out to be a very beautiful and appetizing lunch or dinner. You can stuff zucchini with either fish, as suggested in the recipe, or minced meat, poultry, mushrooms or vegetables.

The proposed recipes for second courses from zucchini give a lot of scope for imagination, so you can, based on them, make your loved ones very happy every day different dishes with zucchini cooked to your taste. Bon appetit!

VIDEO RECIPE FOR COOKING ZUCCHUGS

Eggplant salads with meat – 5 recipes

Eggplant salads with meat can act as both a snack and a full lunch or light dinner. Several recipes simple options such salads are in this article.

Eggplant is another surprise for non-professionals in the field of botany: few are aware that it is actually a berry. The most delicious are the oblong-shaped blue-black eggplants, which have few seeds. In general, there are a lot of types of eggplants, and it is not always correct to call them “blue” - they can be milky and golden white, light purple and even gray-green. But all these are subtleties of science, and for us the taste of eggplants and the dishes that can be prepared with them are more important. Today we’ll talk about eggplant salads with meat.

RECIPE ONE: SIMPLE EGGPLANT AND MEAT SALAD

You will need: 500g eggplants, 300g meat, 200g carrots, 100g onions, 50g sweet pepper, 1 head of garlic, a pinch of black pepper, cilantro, salt.

How to prepare a salad with eggplant and meat. Cut the eggplants into large strips, add salt, place under a weight for half an hour, then rinse and remove large seeds, if any, and squeeze out. Finely chop the meat, fry in hot oil, add thinly sliced ​​carrots, chopped onions, if desired - fresh tomatoes, also add eggplants and sliced ​​peppers. Simmer everything over low heat until done. Serve the salad warm or chilled, seasoned with crushed garlic, cilantro, salt and pepper.

RECIPE TWO: RECIPE FOR SALAD WITH EGGPLANT AND BEEF

You will need: 150g eggplant, 50g boiled beef, 30g sweet pepper (pickled), celery greens, ground red pepper, vegetable oil, salt.

How to prepare a salad with eggplant and beef. Peel the eggplants, cut into circles, add salt, leave for 20 minutes, then rinse, squeeze and fry in oil until browned on both sides. Place fried eggplants in a heap in a salad bowl, place meat and chopped peppers around them, pepper, salt and sprinkle the salad with herbs.

RECIPE THREE: SALAD WITH EGGPLANT, MUSHROOMS AND BREAST

You will need: 50g each of brisket and salted or pickled mushrooms, 2 baked eggplants, 1 tomato, mint leaves, green onions, dressing - tomato paste, sour cream, ground pepper, salt.

How to prepare a salad with eggplant, brisket and mushrooms. Bake the eggplants in the oven until soft. Cut the eggplants, onions and brisket into strips, and the tomato into cubes or circles. To make the dressing, combine all the ingredients, pour over the prepared eggplants, brisket, onion and tomato, stir, sprinkle the salad with green onions and mint before serving.

RECIPE FOUR: SALAD WITH FRIED EGGPLANT AND PORK

You will need: 250g fried eggplants, 100g pork, 50g boiled carrots, 1 lemon and a bunch of watercress, green peas, dill, dressing - 1 clove of garlic and a bunch of basil, 2 tbsp. apple cider vinegar, 1 tsp. hot mustard, vegetable oil, pepper, salt.

How to make a salad with pork and fried eggplant. The pork for this salad can be either boiled or fried, cut into small cubes. Cut the eggplant into strips and fry until browned and soft. Cut the boiled carrots into circles, pick the watercress, combine with chopped dill and peas, mix. Chop the basil and garlic, combine with the rest of the ingredients for the dressing, stir, pour over the salad, toss it and garnish with lemon slices before serving.

Salads with eggplant and meat will appeal to men, as they are filling and very appetizing. Bon appetit!

For another version of this salad, see the video recipe.

VIDEO RECIPE FOR SALAD WITH EGGPLANT AND MEAT