It so happened that in my family I only love zucchini. The spouse has some kind of prejudice towards them.
Voluntarily, he would never buy them and will not eat them. And in vain — and women will understand me! Not only are zucchini useful for digestion and easy to digest, they have always been my reliable assistants in the fight for a slim figure.
A ninety percent squash consists of water and contains only 20 kilocalories per 100 grams — is this not a find for losing weight?
Well, now I think about what to eat to lose weight.
And in difficult student times we rarely thought about thinness, it was more important to intercept something. And nothing tastier was a slice of fresh white bread with a thick layer of squash caviar!
Squash caviar is, I tell you, yes, the most delicious thing!
Now, they just don’t come up with zucchini — bread, jam, sweet pies, even the flowers thought of cooking.
Last year I had a chance to visit Korea, at one culinary championship. So, the German participants were very upset by the lack of zucchini flowers.
However, in Korea, a lot of things not, the same sour cream or cream. But nothing, they got out, the cherished flowers were sent to the Germans by plane, they stuffed them with lobsters and took the top place. The Italians turned out to be smarter and brought a bouquet of zucchini flowers with them, they also stuffed them with secret minced meat and also won something.
In general, if you want to surprise the guests, the flowers of the zucchini are a win-win option, approved Le cordon bleu.
Another thing is that not every hostess will allow you to lose your harvest, but caviar must be done from something.
Therefore, the collection of inflorescences must be approached very seriously — or take empty flowers, or everything, but then it is under cover of night. Cut flowers better just before cooking, and even better in the morning when they bloom, it will be easier to stuff them. Put them immediately in cold water, so as not to wilted.
Lobsters, I think, are not available to everyone, so you can stuff it with something simpler, for example, rice with greens.
Stuffed Zucchini Flowers
What do you need:
- 20 medium flowers of zucchini
- 50 grams of rice
- 30 g spinach
- 15 g of dill
- 0.5 tsp lemon peel
- 1 tbsp. l flour
- 15 g butter
- 150 ml of milk
- a pinch of nutmeg
- salt (to taste)
- pepper (to taste)
What to do:
Wash rice and boil in salted water until tender.
Spinach leaves sort, wash, lower for 2 minutes in boiling salted water.
Transfer skimmer in ice water, then carefully squeeze moisture.
Scald lemon zest, finely chop the dill and spinach, mix with the prepared rice, add salt, pepper, seasonings to taste.
Zucchini inflorescences gently open, remove the stamens and rinse. In each flower put on 1 tsp. fillings, petals neatly close.
You can twist it like candy, you can fold it crosswise, as long as the filling does not run away.
To prepare flowers in several ways.
First, fry in vegetable oil until golden brown. Secondly, they can be steamed or boiled.
Place the flowers tightly on the bottom of a small saucepan, cover with a plate and pour to its water level. Bring to a boil, then reduce the heat and simmer for 5 minutes. And you can just bake.
Melt the butter in a saucepan, add the flour and fry, stirring, until golden brown. Pour in hot milk, stir to avoid lumps, add salt, pepper and nutmeg. Cook over low heat for another 7-10 minutes, strain the sauce through a sieve and pour the zucchini flowers laid in a shape.
Bake in the oven at 190 degrees for 10-15 minutes.
Zucchini flowers can be served as a separate dish, and as a side dish for meat or fish.
And also the zucchini is very readily twisted into rolls, the stuffing for which can be minced meat, cottage cheese, cheese or even mousse.
Zucchini rolls with cottage cheese and greens
What do you need:
- 1 medium zucchini zucchini
- 120 g of cottage cheese with greens
- 0.5 tbsp. l capers
- 3 sprigs of thyme
- 1 yolk
What to do:
Slice zucchini with a peeler into thin strips, salt and leave for 10-15 minutes, then squeeze out excess moisture. Beat yolk, add finely chopped capers, leaves of 2 thyme sprigs, salt, pepper to taste.
Enter the curd cheese, the mass should not be liquid.
On a strip of zucchini lay 1 tsp. fillings and roll up rolls, put in a greased form, put a sprig of thyme on top.
Bake in the oven at 200 degrees, 20-25 minutes, until golden brown.
That’s why I love French quiche, so this is for simplicity — and for imagination!
Whatever you choose as a filling — vegetables or mushrooms, blue cheese or brisket — the taste will always turn out great. This cake is good and hot and cold.
If you cook the quiche in a small form, it is very convenient to take it with you — at work, on a picnic or on the road.
Quiche with Quiche
What do you need:
For the test:
- 100 g flour
- 50 g butter
- a pinch of salt
- 3 tbsp. l ice water
- For filling:
- 1 small zucchini
- 1 leek stem (white part only)
- 1 clove garlic
- 1 egg
- 100 ml of cream
- 50 g of hard cheese
- vegetable oil
What to do:
Dough can be prepared in advance, in just 5 minutes. Sift flour and salt, add chopped butter, chop with a knife into fine chips.
Make a depression in the middle and pour in ice water. Knead the dough, roll it into a ball, wrap in plastic wrap.
Put in the fridge for about thirty minutes.
Divide the dough into 2 parts, roll out and put in small forms, often chop with a fork. On top of each form, place a sheet of parchment, and then dry the beans, so that the dough does not rise and remains dense. Bake at 190 * C for 10 minutes, then remove the beans and parchment, and bake for another 5 minutes.
Basics get out of the oven, but do not turn off the oven.
While preparing the basics, prepare the filling. Chop the leek stem into ringlets, fry in vegetable oil for 3-4 minutes.
Add the finely chopped garlic and fry, stirring, for another 1-2 minutes. Zucchini cut into thin circles.
Mix egg, cream, salt and pepper in a bowl.
Put zucchini circles on the bottom of the prepared bases for the pies, sprinkle with onions and garlic, pour over the egg mixture. Bake in the oven for 10 minutes.
Sprinkle with grated cheese pies, return to the oven and bake until golden brown.