• Recipes from courgettes

    Marrows are easy to digest, they are very useful for those who suffer from cardiovascular diseases, stomach, liver and kidney diseases, zucchini are especially useful for elderly people.

    They can be pickled, canned, cook jam from them and make a deliciously delicious caviar. In addition, a variety of delicious dietary dishes can be prepared from zucchini.

    Soup from zucchini

    Take a liter of water with 600 g of zucchini or squash, 50 g of green onions, a glass of milk, 1/2 cup of rice, 1 tbsp.a spoonful of flour, 0.5 cups of vegetable oil, a bunch of dill and green parsley, salt to taste.

    Wash onion, allow to drain, finely chop. Squash squash and cut into slices. Lightly fry on vegetable oil flour, onion and zucchini.

    Rinse rice, pour 1 liter of water and boil for 10 minutes.

    Put in the soup prepared zucchini with onions, add milk, salt to taste and boil for another 5 minutes.

    Pour parsley and dill green, dry on a towel, finely chop. When serving on a table, add the cut greens and sour cream to the plates. You can add black pepper, halves of steep eggs and kefir to the plates.

    Fritters from the zucchini

    1 kg of squash, 3 tbsp.spoons of oil, 3 eggs, 1/4 cup sugar, 2 cups flour, 2 grams of soda.

    Zucchini peeled( if you take young fruits, you can not clean them), grate on a large grater. A little warm up, add a little cream, stir. Beat raw eggs with sugar and pour into zucchini, stir. Add soda and gradually flour, stir well. Whip the whole mass until the bubbles appear.

    Now you can use a pre-heated frying pan to bake pancakes in vegetable oil.

    Compote from zucchini with sea buckthorn

    On a three-liter jar, take 2 cups of sea-buckthorn, zucchini weighing about 1 kg, 150-200 g of granulated sugar.

    Zucchini peel and seed, cut into cubes. Rinse the berries of sea-buckthorn, throw in a colander, pour out with boiling water, drain water. Seabuckthorn and zucchini pour into the bottom of a sterile jar and pour boiling sugar syrup. Cover with lid until it cools completely. Pour the syrup, once again bring to a boil and pour the zucchini again.

    To roll, cool. The procedure can be simplified if immediately after the first pouring the banks roll up and cool them under the blanket. Store at room temperature. Cucumber compote takes on the taste of canned pineapple.

    Zucchini in tomatoes

    2 kg of young zucchini and red tomatoes zucchini, 1 bell pepper, 2 garlic heads, a small pepper pod, 1 glass of vegetable oil, 0.25 cups of 9% vinegar, 1 tbsp.a spoonful of sugar and salt.

    Grind tomatoes in the mixer, sweet and bitter pepper, zucchini cut into thin plates. Bring the tomato mass to a boil and dip the zucchini into it. Top up the vegetable oil, add sugar and salt and cook for 30 minutes.

    Grind garlic and dip into boiling mass, boil for another 10 minutes. Remove from heat, pour vinegar, stir well and spread on cans. Store in a cool place. If you roll in sterile jars, then you can use the dish for the whole winter. You can serve as a garnish in a cold form or warming up, as an independent dish.