Zucchini fried in a pan: 8 recipes for a quick and tasty dinner

Friends, good day everyone! Today we will eat fried zucchini. I wrote before how to bake this summer vegetable in the oven. I also made a selection of the best pancake recipes.

It would seem that what could be new in the methods of frying zucchini? I cut it into slices, rolled it in flour and cooked it. It's really very simple. But you can diversify this option a little. For example, make batter, garlic sauce, add tomatoes or cheese filling. Or you can even make pasties with meat...

Don’t forget about squash caviar, which has already become a legend in our country. You can find out how to prepare it deliciously for the winter at the link.

Zucchini fried in a pan with garlic and mayonnaise

Frying zucchini in slices is the first thing that comes to mind when these vegetables appear in the kitchen. Everyone knows this taste from childhood. And everyone knows that garlic is ideal for this simple dish. Well, mayonnaise will make the snack even tastier.

Ingredients:

• zucchini - 1 pc. (500 gr.)
• garlic - 1-2 cloves
• dill (or other greens) - to taste
• mayonnaise - 50 gr.
• salt - to taste
• flour for breading (wheat, oat or corn)
• refined oil for frying

How to cook:

1. Wash the zucchini. If it is young, then leave the skin, it is thin and tender. If the fruit is already old, peel the peel. Cut the vegetable into even slices, about 8-10 mm thick.

2. Place the circles on the board and sprinkle them with fine salt, rub the salt with your hands so that it mixes with the juice. Then turn it over to the other side and do the same procedure.

3. Place the zucchini in a colander, place a container under it and leave for 20 minutes to drain off any excess liquid that will interfere with frying.

4.While the main ingredient is draining, finely chop the dill or parsley. Peel the garlic and squeeze it through a press into the mayonnaise. Add greens there too. Mix everything, this will be the sauce.

5. Shake the colander to drain the zucchini juice. Pour flour into a bowl and dip the circles on both sides in it. Heat the sunflower oil well in a frying pan.

6.Place the zucchini in a frying pan and fry over medium heat until golden brown. Then turn over and fry the other side.

7.Before serving, spread mayonnaise-garlic sauce on top of each piece. It turns out to be a very tasty snack, although it is very simple to prepare.

You can add finely grated cheese (hard or melted) to the sauce.

Zucchini with tomatoes, cottage cheese and nuts, cooked in the oven

Stuffed zucchini is a summer classic. You can put everything that has ripened in the garden into the filling. Try adding tomatoes, peppers and good, rustic cottage cheese. And with a golden brown crust of crackers and pine nuts it will be especially delicious. Zucchini stuffed with cottage cheese, tomatoes and nuts

What do you need:

4 small zucchini 1 onion 4 small sweet tomatoes 1 bell pepper 2 tbsp. olives or pitted black olives 2 cloves of garlic 1 chili pepper 130 g good low-fat cottage cheese 75 g breadcrumbs 75 g pine nuts olive oil for frying a small bunch of parsley

What to do:

1. Cut the zucchini in half lengthwise, using a knife or spoon to carefully remove the core to form a boat. Set the cores aside for now, sprinkle the zucchini with salt, pepper, olive oil and place in an oven preheated to 200˚C for 8–10 minutes. 2. Cut the tomatoes in half, remove the core with seeds with a spoon, cut the pulp into small cubes. Cut the bell pepper into the same cubes, removing the seeds and membranes. Also chop the olives, onions and zucchini cores (if the seeds are too large and hard, remove them). Remove seeds from chili peppers and chop finely. Chop the garlic. Combine all vegetables and fry in olive oil until soft and golden brown, 7-10 minutes. 3. Mix vegetables, together with oil from the frying pan, with cottage cheese. Stir in half the chopped parsley leaves, pine nuts and breadcrumbs. Taste the filling and add salt and pepper to taste. 4. Fill the zucchini halves with the resulting filling. Sprinkle with bread crumbs, adding a pinch of pepper and salt and the remaining pine nuts. Drizzle with olive oil and sprinkle with the remaining chopped parsley (save a few leaves for garnish). Bake in the oven for another 15 minutes. Serve sprinkled with remaining parsley.

Zucchini baked with tomatoes, cottage cheese and nuts

How to properly fry zucchini slices with a crispy crust?

In addition to the previous method of frying zucchini, there is another one that will create a crispy crust on a hot appetizer. Once cooled, the crust will, unfortunately, become limp from the juices released.

Ingredients:

• zucchini - 2 pcs.
• garlic - 5 cloves (pressed through a press)
• milk - 100 ml
• flour - 2-4 tbsp
• salt, ground black pepper - to taste
• vegetable oil for frying
• greens for decoration

Preparation:

1. Cut the zucchini (use young ones directly with the skin) into circles 5 mm thick. As you can see, in the previous recipe the slices were thicker.

2. The second difference is that you do not need to salt the vegetables at all (this is done after frying) so that they do not release juice and fry well. Immediately after cutting, dredge the pieces in flour, shaking off any excess.

3.Next, “bathe” the circles in milk and return to flour, dusting both sides.

4. Place the flour-breaded zucchini in a well-heated frying pan with a sufficient amount of vegetable oil. Keep the heat on medium and make sure the circles don’t burn. Turn over in time and continue frying.

Due to the fact that the pieces are cut thinly enough and not salted, a dense crust will form on them.

5.Remove the finished appetizer from the pan and place it in one layer on a plate. Now it’s time to add salt and pepper to taste. Next, place a small amount of chopped garlic on each piece. You can decorate with fresh herbs.

6. While hot, until the crust has softened, serve. This is a simple and quick snack with garlic. Try and rate this recipe in the comments.

Recipe for fried zucchini without flour with tomatoes and garlic

This is the third way to fry circles. The first two used flour for breading. It's not needed here at all. In addition to the zucchini, there are fresh tomatoes, which with their juiciness complement the flavor composition very well. And, of course, we can’t do without garlic. Using mayonnaise or sour cream is optional.

Ingredients:

• young zucchini
• fresh tomatoes
• young garlic
• salt pepper
• greens (dill, parsley)
• vegetable oil for frying

Cooking method:

1. If the zucchini is old, it already contains large and coarse seeds. Therefore, take young specimens for frying. Cut them into circles, about 1 cm thick.

2. Finely chop any greens you like. Chop the young garlic as finely as possible with a knife.

3. To speed up the process, it is better to use two frying pans at once. Pour vegetable oil (sunflower or olive) into them and heat it. Place the zucchini on the surface (no need to add salt, breading too) and fry over medium heat for about three minutes until browned.

4. Turn the circles over and gild the other side. Transfer the snack to a plate lined with a paper towel. The paper will absorb excess fat.

5.Place the zucchini on a flat dish in one layer, salt and pepper them. Sprinkle with chopped garlic and herbs.

6. Cut the tomatoes into thin slices, choose dense fruits. Arrange the tomatoes on top of the zucchini, selecting according to size. Also add a little salt to the tomatoes and spread the garlic and dill on them. The result will be something like a vegetable sandwich.

7.You can go ahead and continue laying out the layers in the same order to make a cake.

For a brighter taste, you can add mayonnaise to the layers, mixing it with garlic and herbs. This will be the “cream” for the cake.

8. This is a vegetable miracle. It will be spicy, juicy, fresh. The perfect summer dish.

Video recipe

We invite you to watch a video recipe for preparing stewed zucchini with tomatoes, garlic and herbs. The author of the story describes in detail each stage of preparation. You can see for yourself how simple and quick this dish is to prepare. You will also see how zucchini with tomatoes and garlic looks ready on a plate.

Dear readers, you enjoy preparing zucchini dishes. We suggest using a step-by-step recipe and stewing zucchini with tomatoes and garlic. What else would you like to add to the ingredients? What spices do you prefer to add? Write to us your cooking options. We look forward to your feedback, recommendations and comments.

How to deliciously cook zucchini in batter with sour cream sauce

Russian people love to make anything in batter: fish, chops. And zucchini was no exception. They can also be fried in a delicious egg shell. The cutting method can be any. For a change, I suggest making sticks and serving them with sour cream sauce - it turns out to be a very tasty snack.

Ingredients:

• zucchini - 500 gr.
• wheat flour - 100 gr.
• corn flour - 150 gr. (you can also use wheat or breadcrumbs)
• egg - 1 pc.
• salt - 1 tsp.
• ground black pepper - to taste
• vegetable oil - 100 ml

For the sauce:

• sour cream - 150 gr.
• garlic - 3 cloves
• dill or parsley (or mix)

Stages:

1.Cut the zucchini into cubes, place in a bowl, add salt and stir.

2.Prepare the batter in a separate small container. To do this, beat one egg with ground pepper and a little salt.

3.Pour wheat flour into a regular plastic bag. Place the chopped zucchini there, tie the edge and shake it so that each piece collapses. This is how quickly you can bread all the cubes at once.

4.Now take one stick and dip it in the egg. Then roll in cornmeal (if you like it crunchy, use breadcrumbs). Do this for all copies.

5. All that remains is to fry a delicious snack. This is done in the classic way using heated oil. Fry the pieces on all sides until golden brown.

For a red color, add paprika to the cornmeal; for a brighter yellow, add turmeric.

6. These zucchini are served with sour cream sauce. To prepare it, squeeze garlic into sour cream and add chopped herbs. Mix everything with a spoon and you can serve everything to the table.

7. Such rosy, delicious zucchini in batter, and even with sauce, will not leave anyone indifferent. Take advantage of the moment while the vegetables are young, juicy and tender.

Step-by-step recipe for fried zucchini in cheese batter

Another similar recipe, but here you get not just a crispy crust, but a tasty shell that goes well with the taste of zucchini. In this version, it can be served as an independent, satisfying dish. But it can be served as a side dish or as a delicious appetizer on a holiday table.

You can make any batter, as long as it is as thick as pancake batter. With this consistency, it will not drip from the zucchini slices and will completely cover the rings with a delicious rosy shell.

Required Products:

• zucchini - 1 pc.
• egg - 2 pcs.
• sour cream - 3-4 tbsp. l.
• garlic - 2-3 cloves
• cheese - 50 gr.
• salt, pepper to taste
• flour - 3-5 tbsp. l. + flour for dredging
• vegetable oil

Recipe description:

1. Zucchini, wash, peel if the crust is already thick. Cut into circles, put in a colander, salt and pepper. Place it over a container so that any excess liquid that may form while preparing the batter will drain.
2. For the batter, break the eggs into a separate bowl and beat with a whisk with a pinch of salt. Add sour cream, finely grated garlic, mix. Then add the flour and whisk thoroughly so that there are no lumps. At the end, add finely grated cheese. The amount of flour depends on the thickness of the sour cream, so the consistency of the batter can be adjusted if necessary. Either add flour if it turns out liquid, or add sour cream or milk (water) if it turns out thick.

3. Pour flour into a flat plate and roll the rings. We do this so that the dough does not slide on the zucchini. Then dip them in the batter.
4. Place in a frying pan with hot oil so that the batter and vegetables are well fried, cook over medium heat until golden brown, turn over and cook until cooked.

5. You can remove excess oil with a paper towel and place the finished rings on it.
6. Serve this dish with garlic sauce made with mayonnaise or sour cream; Tartar sauce is perfect.

Fried diced zucchini in flour with garlic and walnuts

This dish can be served as a side dish or on its own. There will no longer be circles, but cubes. The originality of this recipe lies in a special additional ingredient - nuts. I know that they are most often combined with eggplant, but it will also turn out very tasty with zucchini, try it.

You will need:

• young zucchini - 2-3 pcs. (800 gr.)
• walnuts - 50 gr.
• garlic - 2-3 cloves
• flour - 1 tbsp. with a slide
• apple cider vinegar - 1 tsp.
• dill and parsley - 3 sprigs each
• refined vegetable oil - 3 tbsp.
• salt, black pepper - to taste

Preparation:

1.Start by preparing the dressing. To do this you need to chop the nuts. You can use a blender, just don’t turn the kernels into crumbs, let them be small pieces. Or pour the nuts into a bag and roll over them several times.

2. Finely chop the greens with a knife and place in the same bowl with the nuts. Pour apple cider vinegar there (you can also just use table vinegar 9%), squeeze out the desired amount of garlic through a press. Mix everything and set aside to exchange smells.

3. Take young zucchini; you don’t need to cut off the skin. Cut the vegetables into large cubes. First, cut in half lengthwise, then each half lengthwise into 3 parts, and then crosswise into cubes.

4. Heat a wide frying pan with vegetable oil. You don't need a lot of oil, as long as it covers the bottom. It is better to use a non-stick frying pan, otherwise you will have to use more fat.

5.Put salt, pepper and flour into the zucchini, stir and start frying immediately.

There is no need to bread it in advance, otherwise the fruits will release juice and the flour will come out in lumps.

6.Place the cubes in one layer and fry them over high heat until golden brown on one side. Then turn it over to the other side. Do not cover the pan with a lid so that the stewing process does not begin. The zucchini will fry quickly, so don’t go too far and stir it in time.

7.When all the pieces are ready, add the dressing to them, stir, turn off the heat and cover with a lid. Let it brew for 5 minutes and the delicious dish can be served.

8.Essential oils from the garlic-nut dressing will give the zucchini a wonderful aroma and taste. Try this cooking method.

Tips and nuances for making zucchini cake

1. If your zucchini is mature and has rough skin, it will need to be removed. You also need to remove the seeds.
2. Grind the main ingredient using a grater with a medium or large perforation. The excess liquid released must be drained, then squeezed out by hand. If it turns out runny, add a little potato starch.
3. When adding flour to zucchini, determine the thickness yourself, focusing on the consistency. It should resemble liquid sour cream and flow from the spoon in a continuous stream. Flour must be sifted and preferably introduced gradually, in parts.
4. To prevent the dough from sticking to the pan, you can add one spoon of sunflower oil to the mixture. Before preparing the cakes, the frying pan or oven must be thoroughly preheated. Grease a hot frying pan with vegetable oil, then spread the zucchini dough onto it in a layer that is not very thick, but not very thin, otherwise it will be difficult to flip the pancakes.
5. To remove fat from the tortillas, you will need to place each one on a paper towel.
6. When baking in the oven, do not overdry the cakes; make sure that they are baked evenly on one side, then immediately turn them over.
7. Note that the squash will continue to release juice. Therefore, before baking each pancake, the mixture should be mixed well.
8. Slices of fresh tomatoes add richness to the cake. It is advisable to remove the skin from them, and for ease of laying them out on cakes, it is better to cut them into thin half rings.
9. To improve the taste of mayonnaise or sour cream, add spices, a mixture of peppers and, of course, garlic. With its help, you can adjust the spiciness of the sauce for lubricating vegetable cakes. Use more garlic than indicated in the recipe if you like it spicy.
10. For those who like to add greens, you can take quite a lot of them. Dill, cilantro or green onions fit perfectly into the proposed recipes and are ideally combined with the rest of the products included in the contents of the snack.
11. The finished cake should sit in the refrigerator for one to two hours. But even if it insists less, it will be perfectly soaked, cut and retain its shape.

Enjoy the great taste of a multi-tiered snack in the company of family or friends.

Bon appetit everyone!

Zucchini rolls with cheese - a simple recipe

This appetizer can be served on both a festive and everyday table. It is tasty and satisfying, and the tomatoes add juiciness and freshness.

Ingredients:

• young zucchini - 2 pcs.
• tomatoes - 1-2 pcs.
• processed cheese - 3 pcs. (frozen)
• garlic - 2 cloves
• mayonnaise - 2 tbsp.
• eggs - 2 pcs.
• water - 3 tbsp.
• flour
• refined sunflower oil

Cooking method:

1. Wash the zucchini and let it dry. Cut the fruits lengthwise into slices about 5-7 mm thick. Salt and pepper all the pieces to taste and leave for 15 minutes.

2. Beat the eggs into a bowl, add a pinch of salt and water. Stir with a whisk or fork until smooth, this will become a batter.

3.Pour flour into a wide plate. Take one squash, roll it in flour on both sides, then dip it in the egg. Place in a preheated frying pan with vegetable oil.

4. Process all the zucchini in this manner and fry them over medium heat. It is convenient to turn over with a fork. Place the fried slices on a plate and let them cool slightly.

5. It's time to start filling. Grate the processed cheese on a fine grater. You can use soft cheese instead, which you need to mash with a fork.

In order for the cheese curds to be grated well, they must first be placed in the freezer to harden.

6. Squeeze the garlic into the grated cheese curds and add mayonnaise. Mix thoroughly to form a paste-like mass. Cut the tomatoes into strips.

7.When everything is ready, you can start assembling the rolls. Spread the cheese filling onto the fried zucchini strip. Place a piece of tomato on one edge and wrap it up. You can secure it with a toothpick so that the structure does not accidentally unfold.

8. You get elegant zucchini rolls with a spicy cheese filling. They are sure to please everyone.

Chicken fillet rolls

If you want to prepare a low-calorie dinner, I suggest making baked zucchini and meat rolls in the oven. The ingredients are as follows:

• 500 g young zucchini (about 2 pieces);
• 300 g chicken fillet;
• 150 g hard cheese;
• 1 tbsp. l. olive or sunflower oil;
• salt, pepper, a sprig of herbs.

Wash the zucchini, cut it into long plates 0.5 cm thick, put them in a preheated oven for 5 minutes so that they soften and roll up better. Cut the chicken fillet into thin narrow strips, place it on the zucchini, salt and pepper, cover with a slice of cheese on top. Roll into rolls and secure with toothpicks or skewers. Place the vegetable rolls on a greased baking sheet and bake in the oven at 200 ºC for half an hour. At the end, let the dish cool and sprinkle it with finely chopped herbs.

It seems simple, but you can serve it like in a restaurant

What is the nutritional and energy value of such a dinner? Judge based on the numbers from the table:

Per 100 g of product
Squirrels	11.6 g
Fats	5.2 g
Carbohydrates	2.4 g
Calories	106 kcal

Quickly and deliciously cook zucchini in a frying pan with vegetables and eggs

Need to eat quickly? Prepare the vegetable dish in 20 minutes. An egg is added for satiety. This could very well be breakfast or dinner.

Ingredients:

• onions - 1 pc.
• carrots - 1 pc.
• zucchini - 1 pc.
• eggs - 2 pcs.
• greens, salt, pepper - to taste
• vegetable oil

Cooking method:

1.Cut the onion into cubes, grate the carrots on a coarse grater. First place the onion in a heated frying pan with oil and fry it until transparent.

2.Now add the carrots, stir and continue cooking for another 2-3 minutes over medium heat.

3. Cut the zucchini into thin slices (sectors) so that they fry faster. Add them to the rest of the vegetables, salt, pepper and mix. Cover with a lid and cook for another 4 minutes.

4. Chop the greens (you can take green onions, parsley, dill - whatever you want). Add herbs to the almost finished frying and beat in two eggs. The eggs can be left as is and cooked as a fried egg with vegetables. Or just mix everything.

5.Fry until the eggs are completely cooked for a couple more minutes.

6.This is how you can make zucchini with eggs quickly and deliciously. All products are accessible, inexpensive and healthy. Bon appetit!

Cooking options

You can stew the zucchini a little differently. You can add the following ingredients according to your taste:

• carrot;
• potato;
• onion;
• sour cream;
• milk;
• mayonnaise;
• Bay leaf;
• beans;
• salad pepper;
• broccoli;
• cauliflower;
• eggs;
• eggplants.

You can also experiment with adding various other vegetables and spices, and change the proportions of ingredients. Peppers, sesame seeds, bay leaves, etc. go well with such dishes. Fragrant stewed zucchini with tomatoes and garlic can also be canned to enjoy their taste during the cold season.