10 hot and cold zucchini snacks

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Pasta with avocado and ginger, kebabs with cauliflower and feta, bruschetta with pepper and paprika and crispy cheese balls.

You can prepare snacks from regular or yellow zucchini, as well as zucchini. Remove seeds from large and ripe, they are hard enough and can spoil the taste of the dish. If your recipe requires whole zucchini, try to take young fruits.

1. Zucchini rolls with basil, cheese and pepper

Ingredients

• 3 zucchini;
• 100 g parmesan;
• ½ bell pepper;
• 1 clove of garlic;
• 6-7 sprigs of basil;
• 250 g soft cheese;
• 1 pinch of ground red pepper.

Preparation

Cut the courgettes lengthwise into thin strips. Spread out on a platter or table in one layer.

Grate Parmesan on a fine grater. Cut the bell pepper into small cubes. Pass the garlic through a press, chop the basil. Combine these ingredients with soft cheese and ground pepper.

Put one and a half to two tablespoons of the resulting filling on each layer of the zucchini. Then wrap in rolls. If they do not hold their shape, hold them together with wooden or plastic skewers.

2. Zucchini pasta with avocado and ginger

Ingredients

• 1 zucchini;
• ½ avocado;
• 1 piece of ginger (about 1 cm long);
• 1 clove of garlic;
• 4 tablespoons sesame paste (tahini);
• 4 tablespoons of lemon juice;
• 2 tablespoons olive oil
• ½ teaspoon salt;
• 1 pinch of red pepper - optional;
• 3 sprigs of parsley - optional.

Preparation

Cut the peeled zucchini and avocado into small pieces. Chop the ginger and garlic.

Combine the ingredients with tahini, lemon juice, oil and salt. Whisk with a blender until smooth. Sprinkle with red pepper and chopped parsley.

3. Sauteed zucchini with lemon zest

Ingredients

• 4 zucchini;
• 1 clove of garlic;
• 3-4 sprigs of tarragon;
• 2 tablespoons of butter;
• 1 teaspoon lemon zest
• salt and pepper to taste.

Preparation

Cut the zucchini into thin strips or grate on a shredder. Chop the garlic and tarragon.

Heat oil in a skillet over medium heat. For a minute or two, fry the zucchini with garlic and zest. Sprinkle with tarragon, salt and pepper.

4. Baked zucchini in bacon

Ingredients

• 4 zucchini;
• salt and pepper to taste;
• 16 slices of bacon;
• 1 teaspoon vegetable oil.

Preparation

Cut the courgettes into long slices of medium thickness. Season with salt and pepper and wrap each in bacon.

Grease a baking dish with oil. Place the blanks on it. Bake in an oven preheated to 220 ° C for about 30–35 minutes.

5. Skewers from zucchini, cauliflower and feta

Ingredients

• 4-5 zucchini;
• 1 small head of cauliflower;
• 2 small onions;
• 1-2 tablespoons of vegetable oil;
• salt and pepper to taste;
• 50–70 g feta cheese.

Preparation

Grate the zucchini in thin slices on a shredder grater. Disassemble the cauliflower into small inflorescences. Cut each onion into 4-8 pieces. Put everything in a bowl, pour over with oil, salt and pepper and mix well.

Wooden skewers - you need 8-10 pieces - leave in a bowl of cool water for 20 minutes. String vegetables on sticks and place in a baking dish.

Preheat the oven to 180 ° C. Bake vegetables until tender, about 10-12 minutes. Then transfer to a plate and sprinkle with crumbled cheese.

6. Zucchini bruschetta with pepper and paprika

Ingredients

• 2 zucchini;
• 4 tablespoons of vegetable oil;
• salt and pepper to taste;
• 1 bell pepper;
• ½ onion;
• 4-5 sprigs of parsley;
• 2 tablespoons of wine vinegar
• 1 teaspoon smoked paprika
• 100 g soft cream cheese.

Preparation

Cut the courgettes into slices of medium thickness. Drizzle over them with 1 tablespoon of oil, salt, pepper and stir. Leave it on for 5-7 minutes.

Chop the bell pepper and onion, chop the parsley. Combine with 1 tablespoon oil, wine vinegar, smoked paprika, salt and pepper.

In a skillet, heat the remaining oil over medium heat. Saute the courgettes until soft, about 2-3 minutes on each side. Place on a plate, spread with cheese and sprinkle with vegetable mixture.

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7. Mini zucchini pizzas with cheese and sausage

Ingredients

• 2 zucchini;
• 100 g sausage, such as pepperoni;
• 100 g of cheese;
• 1 tablespoon vegetable oil;
• salt and pepper to taste;
• 2-3 tablespoons of ketchup or pizza sauce.

Preparation

Cut the courgettes into round slices of medium thickness, the sausage - thin. Grate the cheese on a medium grater.

Pour butter over the zucchini, salt and pepper and place on a baking sheet. Bake at 190 ° C for about 10 minutes.

Then spread the sauce on each slice, lay out the sausage, sprinkle with cheese and cook in the oven for another 5-10 minutes.

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8. Crispy zucchini balls with cheese

Ingredients

• 80-100 g of cheese;
• 1 small vegetable marrow;
• 150 g bread crumbs;
• 2 eggs;
• 1 teaspoon dried garlic
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1-2 tablespoons of vegetable oil.

Preparation

Grate the cheese on a medium grater.

Cut the courgettes into small cubes. Combine with breadcrumbs, cheese, eggs, garlic, basil and salt.

Form small balls and place on a baking sheet lined with oiled parchment. Cook in the oven at 180 ° C for about 20-25 minutes.

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9. Zucchini appetizer with raisins and apple

Ingredients

• 750 g zucchini;
• 2 apples;
• 2 onions;
• 2 tablespoons of salt;
• 150 g raisins;
• 500 ml of apple cider vinegar;
• 2 teaspoons of mustard seeds
• 1 teaspoon ground coriander
• 220 g sugar.

Preparation

Grate the zucchini on a coarse grater. Cut apples and onions into medium pieces.

Put the zucchini in a deep bowl, salt and mix well. Cover and leave for a couple of hours at room temperature. Then rinse under running water and pat dry with paper towels to remove excess moisture.

In a saucepan, combine the zucchini with apple, onion, raisins, vinegar, mustard and coriander. Bring to a boil over medium heat, then simmer. After about 20 minutes, remove from the stove, add sugar and stir until dissolved. Cook for another 15 minutes until thickened.

After cooling, pour into a jar and store in the refrigerator or preserve.

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10. Zucchini appetizer with onions and hot peppers

Ingredients

• 4 zucchini;
• 1 onion;
• ⅓ bell pepper;
• 1 hot red pepper;
• 3 tablespoons of salt;
• 500 ml of apple cider vinegar;
• 100-150 g sugar;
• 2 teaspoons of mustard seeds
• 2 teaspoons of turmeric
• 1 teaspoon coriander seeds
• ½ teaspoon ground red pepper.

Preparation

Cut the courgettes, onions, bell peppers and hot peppers into small pieces. Salt, fill with water so that it covers the vegetables. Leave at room temperature. After 2 hours, fold in a colander and rinse under running water.

In a saucepan over medium heat, bring the vinegar with sugar, mustard, turmeric, coriander and ground pepper to a boil. Add vegetables.

Reduce heat and cook for 10-12 minutes, stirring constantly. Then transfer to a glass jar, cool and refrigerate.

Serve chilled.

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