Zucchini also enjoy great popularity in world. And this vegetable has little taste, you can prepare in almost all variations. Who doesn't like to enjoys a light Zucchini salad or a delicious casserole with Zucchini, tomatoes and minced meat in the summer? This Zucchini are rich in vitamins, have a high water content and low in calories. It is also easy to digest, so that is a recipe with Zucchini so ideal for a diet. Gourmet know to appreciate even the yellow flower of the tendrils Gewächses as a special delicacy. On the grill the Zucchini makes good is special - and when the season is over, Zucchini can be also easily freeze: the best previously cut into pieces and ever portion.
Zucchini are full of rich nutrients
Although Zucchini for the most part consist of water, but they are also rich in carbohydrates, proteins, fiber, sodium, potassium and calcium. The Zucchini as a donor of vitamin A and vitamin E is also known. In short: Recipes with Zucchini are today no longer imagined in our diet.
Usually no more than two plants, who would like to enrich his own vegetable garden with her, needed to meet the needs of a family of four, because the Zucchini bears many fruits. This square should be to about one and a half to two each plant. Although a sufficient supply of nutrients and water is important, but beware - Zucchini are vulnerable to cold, rainy summer. Optimally, they are harvested 15 centimeters length and 200 grams of weight around to secure the delicate taste.
Zucchini: Little sister by the pumpkin
Their distribution in world, where it has been bred since the end of the 17th century from the garden pumpkin what even the name suggests took the Zucchini: small pumpkin. On May 7, she has also its own day because during the period from mid-April to mid-May is sown. Zucchini not harvested centimeters with a length of 10 to 20, they are even as big as a pumpkin and reach a weight of up to 5 kg.
Their shape can be elongated or round. There are yellow and green varieties, with different shades and also occur. They are harvested in the period between June and October and should be consumed after about twelve days. Temperatures below eight degrees and storage in addition to apples or tomatoes spoil the Zucchini through separate Ethyl in more quickly.
Easy to prepare and tasty recipes
The vegetarians can be the Zucchini tortilla taste: just Zucchini and green onions with some garlic fry eggs with thyme, parsley, salt and pepper and a lemon peel cherry tomatoes to whisk, distribute and then cook the whole thing in the oven can be. Who does not want to give up meat, can enjoy Zucchini boats - for example with cooked ham, Gouda and tomato sauce.
Tastes who on a cold winter evening not Zucchini soup with red bell peppers, onions, sour cream and a dash of white wine, refined with some fiery chilli. In their homeland, as well as in the whole Mediterranean area it is very appreciated as an ingredient in Ratatouille. Also stuffed Zucchini with minced meat are popular - there are no limits to the imagination.
Recipe with Zucchini
Recipe for Zucchini Casserole with ground beef fresh from the oven for two people. The following ingredients are required to prepare:
- 350 g potatoes
- 2 medium-sized Zucchini
- 1 medium-sized tomato
- 200ml vegetable stock
- 250 g minced meat
- Cream
- Salt and pepper
The preparation is as follows: Zucchini, potatoes and tomatoes cut small pieces, salt and pepper and give in the form for the souffle. Pour broth and cook for half an hour at 180 degrees. The spicy minced meat with cream refine and half an hour in the oven bake one more.
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