Recipes from patissons

Patisson , as well as zucchini, a medicinal and dietary product. Patissons fry, stew, marinate. By the way, pickled squash and zucchini are much more delicious than pickled cucumbers.

Salad

500 grams of patissons, 2-3 red tomatoes, 1 onion, 0.75 ml of sour cream, dill, parsley, salt to taste.

Fruits are washed, peeled off( young fruits can not be cleaned), chopped on a large grater.

Onion peeled and finely chopped, tomatoes washed and cut into slices. Wash greens, dry on a towel, finely chop. Mix everything, salt and season with sour cream. Instead of sour cream, you can use mayonnaise, then you can not add salt, or use vegetable oil for refilling, while you can sprinkle a salad with lemon juice.

In addition, the apple can be added to the salad, peeled and peeled on a large grater.

Omelette from the scallops

For one small patisson 1 -2 eggs, a little greens of dill and parsley, green onions or red tomato, 1 tbsp.a spoon of vegetable oil, salt to taste.

Patisson cut into small cubes, lightly salt and fry in vegetable oil. Beat eggs, mix with patisson, salt to taste. Slice finely green onions or tomato( you can do both), add to the patissons. Stir.

Pour the mass over a heated frying pan with vegetable oil, put on low heat, cover and cook until done. When serving, sprinkle with greens of dill and parsley.

Patissons with meat

200 g of meat without bones, 500 grams of patissons, salt to taste, vegetable oil for frying.

Cut meat into thin plates, salt, pepper, discourage, cut into thin strips and fry in vegetable oil. Cut the patissons with thin plates, add to the meat and put out on low heat until ready. When serving, you can sprinkle dill and parsley on top of diced greens or pour on sour cream.

Dessert "Pineapple Pineapple"

1 patisson weighing about 1 kg, 1 large thick-leaved lemon, 300 g of sugar, 2 l of water, 2-3 gvozdichki.

Clear zucchini, remove seeds, cut into slices.

Cut a lemon, take out the seeds( it is necessary, otherwise the dessert will be bitterly grated), grate along with the crust on the grater, or grind in a mixer, or grit on a meat grinder. Add lemon, sugar, cloves to the squash. Pour water, put on fire, bring to a boil and boil for 5 minutes. Insist day.

Patisson takes on the taste of pineapple.

Salad of squash for future use

1 kg of zucchini, 2-3 heads of onion, 100 g of dill, 50 g of horseradish.

For preparation of marinade: for 200 ml of water 3 tbsp.tablespoons sugar, 1 tbsp.a spoonful of salt, 1 glass of 9% vinegar, 2 peas of black and sweet-scented pepper, 2 bay leaves, 1/2 teaspoon of mustard seed.

Patissons clean, cut into pieces, add salt, mix and put it for 10-12 hours. Cut the onion into rings, cut the horseradish root and cut into slices. Patissons spread on the banks, alternating layers of onions with slices of horseradish.

Boil 4-5 minutes in boiling water all spices and sugar, remove from heat, pour vinegar and pour the squash until the very top of the cans. Turn over on the lid, cool under the covers. Keep refrigerated. Or fill the marinade with cans to the shoulders( the patissons should be completely filled), cover with lids and sterilize liter cans for 15 minutes. To roll. In this case, the workpiece can be stored at room temperature.

Canned scallops

For one liter jar 600 g of scallops, 100 g of bell pepper, 6-8 cloves of garlic, 5-6 peas of black pepper, 15-20 g of dill, take 30 ml salt, 30 ml 9% vinegar:

Wash small patissons with undeveloped seeds, drain water and cut into slices 2 cm thick. Cut and peel pepper seeds, cut into quarters. Peel the garlic and cut into slices. Finely chop the dill.

Fold in a jar of squash, alternating with garlic, pepper and dill. Prepare the filling, boiling water with salt, remove from heat and pour vinegar. Pour the patissons and roll up the banks, cool it under the blanket.