Frittata is a special type of omelet that is prepared with a variety of fillings.
- Zucchini 1 pc.
- Eggs 5 pcs.
- Garlic 2 cloves
- Soft cheese 100 g
- Salt, black pepper to taste
Whisk 4 eggs together with salt until fluffy. Heat a frying pan with vegetable oil and pour eggs into it. Fry quickly on both sides.
Cheese cut into small pieces. Cut the zucchini into slices 0.5 cm thick. You can also use zucchini in this dish.
Peel the garlic, flatten with a knife blade and fry in hot oil. Remove the garlic from the pan and transfer the zucchini slices to it.
Put parchment paper on the bottom of a round baking dish, on it – an omelette. Lay the zucchini circles overlapped on top, lightly salting them, then the cheese slices. Beat the remaining egg, season with salt and pepper and pour over the frittata.
Bake in a preheated oven at 200 degrees for about 10 minutes.
Festive cutlets
- Duck (pulp) 1 kg
- Turkey (thigh fillet) 0.5 kg
- Zucchini 1 pc.
- Onion 3 pcs.
- Cheese 200 g
- Eggs (yolks) 3 pcs.
- Parsley 1 bunch
- Salt, black pepper to taste
Scroll duck and turkey meat through a meat grinder. Salt, pepper and mix. Peel the onion, finely chop and fry in oil until it becomes transparent. When the onion has cooled, add it to the rolled meat. Whisk in the yolks and mix thoroughly. Grate zucchini on a coarse grater. Young vegetables do not need to be peeled.
Add the grated zucchini to the minced meat, beat it with your hands and put it in a cold place, covering it from above.
At this time, wash the parsley, dry and chop. Combine with finely chopped cheese.
After an hour, take the minced meat out of the refrigerator. Put a piece of minced meat in one hand, flatten it, put the cheese and parsley filling in the middle and pinch the edges, forming a cutlet. Prepare all semi-finished products.
Then quickly fry the cutlets on both sides over high heat, transfer them to a baking dish and place in an oven preheated to 180 degrees. Cook holiday cutlets for another 15 minutes.
Zucchini stuffed with bulgur
This dish is suitable even for vegans: it is completely free of animal fats.
- Zucchini 6 pcs.
- Bulgur 1 cup
- Bulgarian pepper 2 pcs.
- Tomatoes in own juice 1 can
- Onion 1 pc.
- Carrot 1 pc.
- Garlic 5 cloves
- Parsley 1 bunch
- Sugar 1 tsp
- Salt, black pepper to taste
Prepare zucchini, they should not be large. Wash them and cut them in half crosswise. Remove the seeds and pulp from the center to make molds.
Lightly sprinkle the zucchini with salt and put in the oven to bake at a temperature of 200 degrees for 15 minutes.
At this time, prepare the cereal. Pour vegetable oil into a saucepan, add bulgur, mix. Then add a couple of glasses of water, salt and cook until the cereal absorbs all the water.
For the sauce, peel the onion, carrot, garlic. Rinse the parsley. Remove seeds and stems from bell peppers. Cut everything as small as possible and fry in a pan. Rub the tomatoes through a sieve and add to the vegetables. Add spices and simmer for about ten minutes.
Remove the zucchini molds from the oven, put the bulgur in them and pour over the vegetable sauce. Bake another 15 minutes.
Stuffed zucchini in tomato sauce
- Zucchini 3 pcs.
- Turkey (pulp) 300 g
- Rice 50 g
- Butter 30 g
- Olive oil 30 ml
- Salt, black pepper to taste
For sauce:
- Tomatoes 3 pcs.
- Water 1.5 cups
- Parsley 1 bunch
- Onion 1 pc.
- Garlic 3 cloves
- Cumin 1 tsp
- Sugar 1 tsp
- Salt 1 tsp
The step-by-step preparation of stuffed zucchini must begin with the sauce, as it must be infused. Peel the tomatoes.
Grind the pulp in a blender. Pass the garlic through a press. Rinse and chop the parsley, reserving a few sprigs for garnish. Combine everything with salt, sugar and cumin. Rinse the zucchini, cut in half lengthwise and remove the core. Grind part of the pulp in a blender and mix with the sauce. Peel the onion, fry until translucent. Pour the sauce into the pan to the onion, add water and simmer for a few minutes.
Finely chop the remaining pulp. Scroll the turkey in a meat grinder. Boil rice until half cooked. Combine these ingredients by adding salt and black pepper.
Preheat the oven to 190 degrees. Grease the baking dish well with butter and vegetable oil. Spoon the minced meat into each half of the zucchini. Place the zucchini in a bowl and pour over the sauce. Cook for about 50 minutes. Garnish the stuffed zucchini with parsley leaves. Serve on the table, pouring sauce.
Pie with zucchini and onion marmalade
The recipe for this pie is a bit like ratatouille: here the vegetables are just as beautifully laid out, but served on a dough.
For test:
- Flour 250 g
- Beer 150 ml
- Olive oil 40 ml
- Salt 1 pinch
For filling:
- Bulgarian pepper 3 pcs.
- Zucchini 1 pc.
- Champignons 120 g
- Onion 1 pc.
- Sugar 5 tbsp
- Salt 1 tsp
- Apple cider vinegar 3 tbsp
For the base of the pie, mix flour, beer, olive oil and salt. Knead the dough with your hands. To make it especially tasty, you need to work for at least ten minutes. Cover the dough with cling film and put in a warm place for half an hour.
Peel the bell peppers from seeds and stalk, cut in half and bake in the oven until tender. It is best to take peppers of different colors, such a pie looks especially appetizing in the photo.
Cut the zucchini into slices, fry in oil on both sides until golden brown. Then transfer to paper towels to absorb excess oil. Cut the mushrooms into slices and fry in the same pan until the liquid evaporates.
Onion cut into half rings, fry. It is important that it becomes soft. Then add sugar to the onion and fry, stirring, over high heat until the onion caramelizes. Pour in apple cider vinegar and simmer for about five minutes. Transfer to a bowl, cover with cling film.
Remove the roasted peppers from the oven and cut into long strips.
Roll out the dough, carefully transfer to a baking sheet, greased with oil. Place the vegetables on the dough, laying them out one by one in rows. Bake the cake in an oven preheated to 180 degrees for 20 minutes.
Guvech
This is a traditional Bulgarian dish. It is also called a special pot in which vegetables are baked. Hence the name of this simple recipe.
- Zucchini 1 pc.
- Eggplant 1 pc.
- Bulgarian pepper 2 pcs.
- Potatoes 150 g
- Tomatoes 4 pcs.
- Onion 1 pc.
- Garlic 5 cloves
- Greens 1 bunch
- White wine 200 ml
- Bay leaf 2 pcs.
- Salt, black pepper to taste
Peel onions, garlic and potatoes. Remove the skin from the tomatoes. Remove seeds and stems from peppers. Trim the edges of the eggplant and zucchini. If the zucchini is old, then it also needs to be cleaned. Chop greens, mince garlic. Cut the remaining vegetables into cubes of the same size. Fry the onion in a pan with bell pepper until they become soft.
Put the roasted vegetables in the bottom of the pot. Then – potatoes, zucchini and tomatoes. Sprinkle everything with spices. Fry the eggplant and also transfer to a pot. Sprinkle with herbs and garlic. Put a bay leaf. Pour in wine.
Preheat the oven to 230 degrees. Put the pot in the oven and cook the dish for 20 minutes. After that, reduce the temperature to 200 degrees and bake the gouvech for about an hour.
Zucchini muffins with bacon
- Zucchini 400 g
- Bacon 100 g
- Eggs 2 pcs.
- Onion 2 pcs.
- Flour 120 g
- Baking powder 2 tsp
- Sugar 1 tsp
- Salt
Peel the onion, finely chop and fry in oil until tender. Coarsely grate the zucchini, add salt and leave for a few minutes so that excess liquid is drawn out of the vegetables.
Cut bacon. Beat eggs and grind with sugar. While stirring, sift flour and baking powder through a sieve. Add bacon pieces, stir.
Squeeze out the zucchini. Put into the dough. Add fried onions. Mix everything well.
Grease muffin molds with oil, put the zucchini dough into them. Put in the oven, preheated to 200 degrees for 10-15 minutes.
Meat muffins with zucchini
- Chicken (pulp) 1 kg
- Zucchini 1 pc.
- Onion 2 pcs.
- Carrots 2 pcs.
- Parsley 1 bunch
- Salt, black pepper, seasoning for meat to taste
Wash the meat, peel the onion. Scroll everything through a meat grinder. Peel the carrots, grate on a coarse grater and fry in a pan in hot vegetable oil until it becomes soft.
Peel the zucchini, remove the seeds and grate. Rinse the parsley and chop finely. In a deep bowl, combine greens, zucchini, minced meat and carrots. Salt, add pepper and spices, mix.
Grease cake molds with vegetable oil. Spread the prepared stuffing over them. If there are no special molds at home, then you can simply form meat balls and put them on parchment paper.
Preheat the oven to 200 degrees. Bake meat muffins for about 45 minutes until golden brown on top.
lazy dumplings
- Pork 200 g
- Beef 200 g
- Dough for dumplings 400 g
- Tomatoes 3 pcs.
- Bulgarian pepper 1 pc.
- Zucchini 1 pc.
- Eggplant 1 pc.
- Onion 2 pcs.
- Garlic 5 cloves
- Bouillon 300 ml
- Water
- Parsley 0.5 bunch
- Salt, black pepper to taste
Peel the skin off the tomatoes and rub through a sieve. Grate onion and garlic on a fine grater, zucchini on a coarse grater. Remove the seeds and stalk from the pepper, finely chop. Cut the eggplant in the same pieces as the pepper. Chop greens. Scroll pork and beef through a meat grinder.
Add garlic, a little grated onion, herbs and spices to minced meat. Pour in water, mix and refrigerate.
Salt the eggplants and pour over cold water to remove the bitterness. Then fry eggplants in a saucepan, add the remaining onion, zucchini and bell pepper, add spices. Simmer for 5 minutes. Transfer the mashed tomatoes to a saucepan and simmer until the liquid has evaporated. Cool the sauce, pour in the broth and beat in a blender.
Spread minced meat in an even layer on the dough for dumplings. Roll up the roll and cut it into pieces of three centimeters. Transfer lazy dumplings to a deep baking dish. The slice of dumplings should look up. Drizzle with sauce.
Put the mold in an oven preheated to 180 degrees. Bake for half an hour. Garnish the finished dish with fresh parsley.
