How to cook zucchini

Bright green zucchini , you can fry and pickling. And if you grate or cut into ribbons with a vegetable cutter - zucchini will give any salad a touch of freshness. Young vegetables the skin is thin and delicate, so when cooking there is no need to remove it. Tiny zucchini are fried in oil and served whole with a sauce. Of a large zucchini, make the eggs and added to stews with other vegetables. Equally delicious stuffed zucchini.

You will need

• • Stuffed zucchini:
  • fresh small zucchini (4 pieces);
  • ground beef (200 g);
  • rice (100 g);
  • onion (1 piece);
  • carrot (1 piece);
  • Khmeli-suneli and salt to taste;
  • hard cheese (100 g);
  • tomatoes (2 pieces).
  • Vegetable stew:
  • zucchini (2 pieces);
  • bell pepper (2 pieces);
  • carrot (1 piece);
  • tomatoes (2 pieces);
  • green peas;
  • sour cream (2 tbsp.);
  • salt to taste.

Instruction

1. The stuffed zucchini. Wash the zucchini and put them on the Board. Cut each vegetable in half lengthwise. The dining room, or a teaspoon vygreba seeds with a loose pulp. You have turned a beautiful green boat.
2. Make the stuffing. Make the ground beef in a meat grinder or take ready. If no beef, have chicken breast, you can chop them with a blender or with a sharp knife. Put the mince in a deep bowl. Add Khmeli-suneli and salt, mix thoroughly.
3. Slice the onion and combine with grated carrots. Do zazharku. Follow the vegetables, don't forget to stir to avoid burning.
4. Rinse the rice and pour boiling water. Add salt and boil until soft.
5. Combine in a bowl ground beef, rice and fried carrots with onions. Stir until the rice and vegetables are evenly distributed in the stuffing.
6. Prepare a small deep pan or a wide saucepan for oven. Nafarshiruyte boat of courgettes with minced meat and place in a container. Add water to the bottom of an inch. Close the top with foil or lid and place in the oven for 30 – 40 minutes, depending on the size of zucchini.
7. Slice the tomatoes thin rings. Grate cheese on a grater. Remove stuffed zucchini, arrange on top of the pumps tomato rings, sprinkle with cheese and put another 5 minutes in the oven, until cheese is browned.
8. Ready pumps of zucchini sprinkle with herbs and serve hot.
9. A vegetable stew. Clean the zucchini from the viscera and skin. Cut into cubes. Tomatoes scald with boiling water, remove the skin and chop the pieces. Carrot peel and grate on a grater, if you like larger, then cut into kruglyashi. Pepper free from seeds and chop.
10. Fry the diced zucchini in a deep frying pan, to release the excess water. Add the remaining vegetables, green peas, sour cream, salt and simmer, covered for 20 minutes.