Women's Tips

What can be cooked from squash?


Before cooking the scallops in the pan, they should be thoroughly processed. To do this, vegetables must be washed, cut into plates with a thickness of up to 1 centimeter, and then salt, pepper and roll in wheat flour.

Heat treatment

How to cook the scallops fried? To do this, take the usual frying pan, pour in a sufficient amount of oil in it, and then heat it over high heat. After the light smoke comes from the vegetable fat, it is required to lay out the squash plates and fry them on both sides until a reddish crust appears. In order for vegetables to lose excessive amounts of sunflower oil, after heat treatment, they are recommended to be laid out on a paper napkin and kept on it for several minutes.

Squash processing

The fact that you can cook from the squash for the holiday table, they know only experienced chefs. In this regard, we decided to share with you an unusual recipe. It includes only simple and affordable ingredients that can be purchased at almost any store.

So, before cooking the scallops in the oven, fresh vegetables should be thoroughly washed. Next, you must carefully remove the cap with a sharp and long knife, and then remove all the pulp with seeds, leaving only the dense walls of a thickness of 1.5 centimeters.

Cooking minced meat

How to cook the squash so that they can be safely served to the festive table? To do this, these vegetables should be stuffed and then baked in the oven.

For cooking delicious minced meat, we decided to use a portion of pork and beef. Although you can use only one kind of beloved meat.

In addition to the stuffing, the stuffing for the squash contains vegetables such as onions, carrots and eggplants. They should be well washed, peeled, and then cut into small cubes and put in a pre-heated pan with sunflower oil. Frying ingredients is required until they turn slightly golden. Next to the vegetables, you must add mixed minced meat, pickled champignons, cut into thin plates, as well as salt, aromatic spices and pepper. Prepare the stuffing for squash should be up to partial evaporation of moisture.

Forming a dish and its pastries

After the scallops are processed, and the filling is partially cooked, you can safely proceed to the direct formation of the dish. To do this, put the vegetables-pots on the brass leaf, and then lubricate them with a small amount of sour cream mayonnaise. Next, in the same container of the squash it is necessary to place the prepared meat in advance. From above it is recommended to grease it again with mayonnaise and sprinkle with grated cheese. In conclusion, the pots of the squash should be closed with a lid and put in the oven for 60 minutes.

Formation of dishes and heat treatment

To prepare such a hearty meal, you should take a large pot, put chicken breasts on its bottom, and then place carrots, onions, eggplants, potatoes, cucumbers, squash and tomatoes alternately. After that, all the ingredients must be flavored with spices, add drinking water and add sour cream mayonnaise. After closing the lid, you should wait for the broth to boil, and then put the fire on the minimum value and simmer for one hour.

Serving to the table

Now you know how to cook the scallops. Recipes using such a vegetable include completely different ingredients and can be performed both on the stove and in the oven. Moreover, strawberries can be salted and even marinated.

Vegetable stew, made using embossed pumpkin, should be served hot. In addition to it, it is advisable to present fresh white bread, greens, sour cream or tomato paste. Enjoy your meal!

Squash stuffed

Very juicy, simple, appetizing pudding, prepared from the available products. Your household will be delighted with the lingering cheese and fragrant filling. Such beautiful "sunny pots" with a delicious surprise can be served even on a holiday.

  • Russian cheese - 250 g,
  • Tomatoes and onions - 150 g each
  • Chicken Breast - 400 g,
  • Small patissonchiki - 4 pieces,
  • Parsley - 5 sprigs,
  • Carrots - 100 g,
  • Garlic - 3-4 slices,
  • Salt and pepper taste
  • Butter vegetable - 50 ml.

How to cook stuffed pumpkins:

  1. With my fruit, cut the top with a knife. The upper cut will replace the cap. With a small spoon, we take out the inner soft part in order to make hollow vegetable tins for baking. We throw away the pulp with seeds, leaving only the one that was collected from the walls. You can not use it - it's a matter of taste,
  2. Grind the garlic, thoroughly rub it with each “pot” from the inside,
  3. Put the carrot and onion cut into small cubes in the oil heated in a skillet. Fry on medium flame to ruddy state, stir,
  4. We add to the vegetables chopped chicken, the fire does not turn off. Fry everything together until the chicken pieces turn white and grab (four minutes). Let the vegetables and meat cool slightly,
  5. Grind the squash pulp independently, chop the greens. We cut cheese (200 g) and tomatoes into cubes. We remove seeds and juice from tomatoes (no excess moisture is needed),
  6. We shift the components in the pan to the filling. Pepper, salt, stir, if desired, add garlic,
  7. We fill the “pots” with a fragrant filling, close the lid, pack it in food foil, put it in a baking dish,
  8. We bake in an oven heated to 200 degrees for about 35 minutes,
  9. We take out a tasty dish, remove the lids, sprinkle the top with the remaining (50 g) cheese, bake for another 10 minutes.

Serve hot with any sauce.

Stuffed fruit can be cooked with minced beef, turkey, pork and use different types of fillings, which include mushrooms, minced meat, various vegetables, rice.

Squash Pancakes

What to cook from squash very quickly? Of course, delicious pancakes. They are so fragrant and tender that they are eaten by households in a flash.

  • Garlic - 3 slices,
  • Small young "plates" - 3 pieces,
  • Flour - incomplete glass,
  • Big onion,
  • 2 eggs,
  • A bunch of fresh dill,
  • Cooking oil for frying,
  • Salt, black pepper powder - to the taste.

  1. We wash the pumpkin, rub it on a coarse grater. Blender is better not to use, because there will be a lot of excess fluid,
  2. Wash the dill, dry, chop,
  3. Cut the washed, peeled garlic and onions,
  4. We put all the components in a deep dish (we first squeeze the scallops),
  5. Add the sifted flour, eggs, pepper, prishim. Mix thoroughly until smooth.
  6. Heat the butter in the pan, spread the mass with a spoon, like on pancakes. Fry on both sides until brown crust.

Served on the table with sour cream.

Vegetable stew

This wonderful dish can be prepared for dinner, because it is considered light and useful, great for fasting days.

  • Carrots and bulb onions - one by one,
  • Garlic - 3 cloves,
  • Tomatoes - 2 pieces,
  • Young babies - 300 g,
  • Parsley and spinach - one bunch each,
  • Salt, ground black pepper - to taste,
  • Vegetable oil.

  1. Clean the onion and carrot, wash it, cut into small cubes,
  2. We will cut the washed tomatoes and "pumpkins" on average pieces,
  3. Fry the onions in a pan in a heated butter until golden,
  4. Add tomatoes, stir, stew for 3-4 minutes (tomatoes can be replaced with tomato paste or juice),
  5. Add the patties and carrots, mix, pepper, salt. If there is not enough liquid, add some hot water. Close the lid, put it out for about 25 minutes,
  6. Finely chop the washed, fresh greens, skip the garlic through the press, sprinkle the stew with them, stir, then 2 minutes on a small flame.

Prepared dishes are served cold as a main course, or as a garnish for fish, meat, sausages.

Squash "pots" with vegetables in a slow cooker

Simple squash dishes can be easily prepared in a “smart device”. This is just one of them - a very unusual and bright dish.

  • One tomato, Bulgarian yellow pepper, onion,
  • 50 g of hard cheese
  • 2 young "pumpkin",
  • Salt, pepper mix - to taste,
  • 2 cloves of garlic,
  • 3 sprigs of dill and parsley,
  • 8 tablespoons of vegetable oil.

Cooking instruction in the slow cooker:

  1. We clean all the greens and vegetables, clean the Bulgarian pepper from the seeds, remove the onion and garlic cloves from the husk,
  2. Onion and pepper grind with a sharp knife, chop up a tomato,
  3. Pour 4 large spoons of oil into the crock-pot of the multicooker, spread the vegetables, add,
  4. The contents of the multicastrel fry in the "Frying". 18 minutes (standard time) optimally suited,
  5. In the middle of the process add to the vegetable mixture chopped greens and garlic, passed through the garlic. Season, stir,
  6. Put the finished vegetable stuffing in a colander to get rid of excess oil,
  7. Cut off the upper part from the “plates”, scrape the pulp with a spoon, fill it with an aromatic filling,
  8. Pour about 4 large spoons of butter into a multicastry pan, lay out edible pots, set the device to the “Quenching” mode. Stuffed fruits will be baked for 50 minutes,
  9. We rub cheese, which we sprinkle caisson cups 5 minutes before the end of cooking.

Served with mayonnaise or sauce.

Squashes in the oven

The dishes from the squash in the oven are light, pleasant, with a delicate taste. This option is a complete confirmation.

  • 400 grams of beef
  • 100 g butter,
  • 2 onions,
  • 2 garlic cloves,
  • 3 patties,
  • 100 ml sour cream,
  • Ground pepper, salt - to taste.

  1. We remove the tip from the fruit, remove the contents with a spoon, inside we mix it with chopped garlic,
  2. Grind meat in a meat grinder, finely chop the onion, fry in a pan with melted butter (80 g), stirring for 20 minutes,
  3. Pepper, salt, remove from the flame, add sour cream,
  4. We stuff the pots, brush the outside with the remaining butter butter, close the cut top, put it on the baking sheet,
  5. We bake wonderful vegetables for about an hour at a temperature of 200 degrees.

In the filling, you can add carrots, tomatoes.

Squash Salad

Very suitable for a wonderful lean dinner.

  • Bulgarian pepper and carrot - 500 g each,
  • Garlic - 4 slices,
  • Squash - 700 g,
  • Onions - 400 g,
  • Curry, paprika, salt, parsley, vegetable oil - to taste,
  • Spices for carrots in Korean - a big spoon.

Creating dishes at home:

  1. We clean the washed “plates” from the skin, rub on a grated carrot for the Korean. We spread in a cauldron with hot oil, fry, add spices for carrots in Korean,
  2. We rub carrots, we lay in a cauldron, we stir, fry to softness,
  3. We clean the pepper, cut each peppercorn in half, cut it into half rings. Onion shred on thin half rings, put vegetables in a cauldron,
  4. 5 minutes before the readiness add spices, chopped garlic, salt, mix everything,
  5. Before readiness powdered chopped greens.
  6. Serve salad immediately, or when cool.

This is not a complete list of dishes that make in the summer. And for the winter season you can prepare, for example, pickled scallops, which diversify your menu.

Adding an article to a new collection

Squashes are vegetables that can surprise not only with their unusual shape, but also with their original taste. Find out which dishes can be cooked from them and with which products it is better to combine.

Squash eats only after heat treatment, because their flesh is denser and dry than those of the zucchini closest to them. But in taste and the content of vitamins and other nutrients, these vegetables in the form of a flying saucer even surpass their "brothers".

Tomato Squash Snack

This unusual snack has a savory taste!

You will need: 4 small squash, 2 large tomatoes, 2-3 cloves of garlic, a bunch of parsley, mayonnaise to taste .

Cooking. Squash wash and cut into slices of medium thickness. Roll them in flour and fry until golden brown. Put on a flat plate, cool. In a small bowl, mix the mayonnaise with the minced garlic and grease the scallops with this mass. Put the sliced ​​tomatoes on top, which also need to be lightly greased. Top with parsley sprigs and a delicious snack is ready!

Squash Cream Soup

You will need: 2 patissons of medium size, 1 carrot, 2 cloves of garlic, salt and pepper to taste .

Cooking. Wash vegetables thoroughly and cut into small pieces. Put them in a pot of boiling water, salt and then put the whole garlic cloves. Vegetables must be cooked until tender, after which the soup must be cooled and chopped in a blender. If necessary, add some pepper to the soup before serving.

Dietary Squash

You will need: 4-5 small patissons, butter, breadcrumbs, a bunch of parsley .

Cooking. Wash the squash and do not cut into a large pot of boiling water. It is necessary to cook them within 15-20 minutes, previously covered with a lid. When the vegetables are cooked, drain the water, place them on a plate, brush with a little butter, and sprinkle with breadcrumbs and chopped greens on top.

Vegetable casserole with squash

You will need: 2 patissons of medium size, 150 g pumpkin, 2 tomatoes, 1 carrot, 2 chicken eggs, 1 glass of milk, a bunch of dill, breadcrumbs, vegetable oil, salt and pepper to taste .

Cooking. Squash and pumpkins clean and slice the plates of medium thickness. Cut carrots and tomatoes. Grease the baking dish with vegetable oil and sprinkle with breadcrumbs generously. Put carrots on them, then pumpkin, and tomatoes on top of it. Each layer needs to be slightly salted and pepper. Put the patissons on top of all the vegetables and put the dish in the oven for 15 minutes.

While vegetables are being cooked, you need to make a sauce. To do this in a deep bowl, mix the eggs with milk, chopped dill and 1 tbsp. crackers. Pour the mixture in the casserole and bake another 20 minutes. Homemade will appreciate the taste of this hearty dish!

Stuffed Squash

You will need: 4 patissons of medium size, 500 g of minced pork, 2 onions, 2 cloves of garlic, 150 ml of sour cream, butter, salt and pepper to taste.

Cooking. Wash the squash, cut the "lids" on top and peel the vegetables, leaving 1 cm thick walls, chop the onion and garlic, mix them with minced meat, add sour cream, salt, pepper and mix again. Fill the scallops with the resulting mass, close the top with cut "lids" and dip into the pan. Pour water in there to fill all gaps between the squash and simmer the vegetables for 30 minutes. Very unusual dish!

Spicy Squash Salad

You will need: 2 small squats, 1 onion, 1 tbsp. grated horseradish, a few sprigs of parsley, pepper, salt and mustard - to taste, mayonnaise .

Cooking. Grind the scallops on a grater, put in a deep bowl and mix with onions, horseradish, pepper, mustard, parsley and mayonnaise. Let the salad stand for a while, then drain the excess juice and serve it to the table. Top salad can be decorated with chopped feather onions. Such a salad will not leave indifferent the male part of your family!

We shared with you the squash recipes that are known to us. And what secrets does your home cookbook keep?

Caviar without tomato

  • 3.6 kilogram of squash,
  • 250 grams of onions,
  • 30 grams of garlic,
  • 20 grams of sugar
  • 25 grams of salt
  • 120 grams 5% vinegar,
  • 220 grams of sunflower oil.

Squash, sliced, fried in sunflower oil. Onions cut into half rings, fry. Chilled vegetables are passed through a meat grinder, add sugar, salt, garlic, vinegar. Packed caviar in jars and sterilized half-liter jars for 75 minutes. After sterilization, the banks are sealed.

Caviar with mayonnaise

  • 3 kilograms of squash,
  • A pound of carrots, onions, Bulgarian pepper,
  • 0.5 liters of mayonnaise,
  • 0.5 liters of tomato paste,
  • 0.5 cup of sugar
  • 25 grams of salt
  • 70 grams 9% vinegar.

Rub the scallops on a grater, stew in a thick-walled pan for 2 hours with mayonnaise. Peppers, onions and carrots are minced, added with tomato paste and stewed for another 1.5 hours. Then add sugar, salt, vinegar. Mix and interrupt the blender. Allow to boil for 10 minutes and sealed in sterilized jars.

Squash Caviar

  • 3 kilograms of squash,
  • 1 kg of carrots,
  • 250 grams of onions,
  • 400 grams of tomato paste,
  • 35 grams of salt
  • 55 grams of sugar
  • 75 grams 5% vinegar.

Squashes, onions, carrots are minced and stewed for 1.5 hours. Add tomato paste, salt, sugar and cook another 1.5 hours. Pour in vinegar. Give boil for a couple of minutes and sealed in sterilized jars.

Spicy caviar

  • 4 kilograms of squash,
  • 1.2 kilograms of tomatoes,
  • 800 grams of carrots and onions,
  • 4 pods of bitter pepper,
  • 130 grams of sugar
  • 75 grams of salt
  • Garlic head,
  • 60 grams of vinegar.

Squashes, tomatoes, carrots, onions are minced and stewed for 2.5 hours. Crushed garlic, pepper and vinegar, add to caviar, stew for 15 minutes. Pour into sterilized jars, sealed.

Squashes canned

Рецептура укладки на литровую банку:

  • 600 грамм патиссонов,
  • 12-15 грамм укропа,
  • Перец черный горошек,
  • Перец душистый,
  • 2-3 зубка чеснока.

  • 400-450 грамм воды,
  • 30 грамм соли,
  • 30 грамм уксуса 5%.

Для консервирования пригодны молодые патиссоны диаметром 4-5 сантиметров. Промытые плоды бланшируют в кипятке 4 минуты. Укладывают в банку зелень, перец, чеснок, а сверху – патиссоны. Hot cans are poured over the cans. Sterilized 10 minutes. Add vinegar and seal immediately.

Squash with cucumbers, method of hot packaging

Recipe bookmarks on a three-liter jar:

    900 grams of squash,

  • 900 grams of cucumbers,
  • 55 grams of dill,
  • 35 grams of cherry or carrot leaves,
  • Garlic,
  • Allspice.
    • 1200 milliliters of water
    • 80 grams of salt
    • 35 grams of sugar
    • 90 grams of vinegar 9%.

    You can make squash cartons in a jar with cucumbers without sterilization. Prepared vegetables are laid in layers. Pour boiling water on the cylinder, cover with a lid, incubated for 5 minutes. Drain the water, again pour boiling water, cover with a lid and incubated for another 5 minutes. Merge the second time. On top of the jar add greens, garlic, pepper. Fill boil a couple of minutes. Pour pouring, seal.

    Squash Salty

    Recipe laying on a three-liter bottle:

    • 1800 grams of squash,
    • 30 grams of dill,
    • 25 grams of horseradish roots,
    • 25 grams of black currant leaves,
    • 10 leaves of laurel,
    • Black pepper peas,
    • Allspice.

    This is the easiest recipe for squash salting. Squash tightly placed in a three-liter balloon, alternating with fragrant herbs in layers. Salt is poured. Pour boiled water. Tightly sealed with plastic covers. Three days a day, you need to turn the bottle upside down and shake so that the salt melts. Do not open before use, so as not to form mold.

    Squash in tomato juice

    Recipe bookmarks for a half-liter jar:

    • 200 grams of tomato juice,
    • 50 grams of bell pepper,
    • 15 grams of salt
    • 10 grams of sugar
    • Black pepper peas,
    • Bay leaf.

    So that the squash for the winter turned out to be tastier, it is better to preserve them in tomato juice. To do this, first sterilized banks 3-4 minutes. Fruits are cut into four parts, blanched in water for 5 minutes and filled with hot cans. Immediately pour boiling ready pouring: tomato juice is boiled for 15 minutes with bell pepper, black pepper, bay leaf, salt and sugar. Quickly stoppered. Sterilization is not needed.

    Pickled Squash

    Squash can be marinated as a stand-alone product, and in the campaign with other vegetables.

    • 1.5 kilograms of squash,
    • Five leaves of cherries and black currants,
    • Three cloves of garlic,
    • A bunch of parsley and dill,
    • A pod of bitter pepper.

    • One liter of water
    • 3 tablespoons of salt,
    • Two tablespoons of sugar,
    • Pepper,
    • 85 grams 9% vinegar.

    Squashes are blanched for 5 minutes before laying in a saucepan, cooled in cold water. Put in a pan with greens. Pour boiling pouring. Press down the yoke. Stand two to three days at room temperature. Store in the refrigerator.

    Vegetable mix

    Recipe bookmarks on a three-liter jar:

    • 450 grams of squash, tomatoes, zucchini, cucumbers,
    • Bay leaf,
    • Dill,
    • Black pepper peas,
    • Allspice.
    • Garlic.

    • 1.3 liters of water
    • 50 grams of salt
    • 80 grams of sugar
    • 100 grams 9% vinegar.

    Put the fruit in a jar in the following order: zucchini, cucumbers, squash, tomatoes. Between the layers lay dill, bay leaf, garlic, pepper. Poured boiled fill. Sterilized for 13-15 minutes. Add vinegar and seal.

    A squash can be the basis of many salads for the winter.

    Squash with peppers and beans

    • 1 kilogram of squash,
    • 1 kg Bulgarian pepper rotunda,
    • 500 grams of beans,
    • 2 kilograms of tomatoes,
    • Half a cup of sugar
    • 25 grams of salt
    • Half a cup of sunflower oil,
    • Tablespoon 9% vinegar.

    Tomatoes are ground in a blender. Squash and pepper cut into cubes. Beans are pre-boiled until cooked. Boil the chopped tomatoes in a thick-walled pan for 15-20 minutes. Add pepper and boil for 10 minutes, add the scallops and boil for another 10 minutes, add beans, sugar, salt, sunflower oil, vinegar. Boil another 10-15 minutes and cork in banks.

    Squash jam

    From the squash it turns out very tasty unusual jam.

    • Half a liter of water
    • 1 kilogram of sugar,
    • 1 kilogram of squash,
    • Half a lemon,
    • One pack of vanilla sugar.

    Squash is cleaned from seeds and cut into small cubes. Squabble 5 minutes. Pre-cook the syrup from water and sugar. Add squash and boil for 15 minutes on low heat. Leave for 24 hours. This is repeated three times. Before the last cooking, add the zest and lemon juice, vanilla sugar. Sealed in sterilized jars.

    Orange jam

    • 1 kilogram of squash,
    • 1 kilogram of sugar,
    • Two oranges,
    • Half a lemon.

    Squash seeds are removed from the patissons, cut into slices and passed through a meat grinder along with an orange. You can take three oranges, but without white skin. Sugar is poured, mixed, allowed to stand for a couple of hours, so that the scallops put out the juice and make jam for 45-60 minutes. Add to jam for flavor zest of one orange and lemon juice. Boil another 15-25 minutes. Ready jam cork in banks.

    Pineapple Jam

    • 1 kilogram of squash,
    • 1 kilogram of granulated sugar
    • Half a liter of water
    • 1 lemon,
    • 1 jar of canned pineapple slices.

    Squash is cleaned from seeds, cut into cubes, blanched in water and poured into the cooked syrup. The scallops are boiled in syrup for 15 minutes twice in 8-12 hours. Then add a jar of canned pineapples, lemon juice and cook until cooked. Poured into banks and sealed.

    Boiled dishes

    Squash can be cooked and cook with it a variety of dishes.

    • 350 grams of squash,
    • 140 grams of carrots,
    • 3 medium potatoes,
    • 75 grams of butter,
    • 1.5 liters of chicken broth,
    • Parsley,
    • Salt to taste.

    Vegetables arbitrarily chopped. Fold in a bowl of the multicooker, add salt, pour over chicken broth, close the lid and cook for 35 minutes. Open the valve, let off the steam, cool, beat the soup with a submersible blender. Add butter, greens.

    Winter salad

    • 2 salted squash,
    • 2 medium potatoes,
    • 350 grams of chicken giblets,
    • 2 carrots,
    • Big onion,
    • 3 eggs,
    • Mayonnaise or sour cream.

    Boil potatoes, eggs, carrots, offal. Allow to cool. All ingredients are cut into slices or cubes, gently mixed, seasoned with mayonnaise, salt.

    Fried eggs roll

    • 4 chicken eggs
    • 20 grams of flour,
    • Two medium bulbs,
    • 180-200 grams of any stuffing,
    • 250 grams of squash,
    • 50 grams of sunflower oil,
    • 100 grams of cheese,
    • Salt, dill and parsley.

    Whisk eggs, salt, add flour, bake eggs in a pan like a pancake. Separately, fry the minced meat with diced onions and squash until ready. Salt, pepper. In the middle of the eggs lay the stuffing and wrap on both sides of the edge, forming a roll. When serving, cut into slices, sprinkle with sour cream, sprinkle with finely chopped dill and parsley.

    Mini Cakes

    • 4 medium squats,
    • 3 large tomatoes,
    • 2 boiled eggs,
    • 1 head of garlic,
    • 450 grams of mayonnaise with fat content of 50 percent
    • 250 grams of hard cheese
    • 2 eggplants,
    • 180 grams of sunflower oil,
    • 1 medium carrot,
    • Salt to taste.

    Squash, tomatoes and eggplants cut into circles. Eggplants salt, allow to stand, drain excess liquid. Squash breaded in flour. Fry circles patissons and eggplants in sunflower oil. Eggs, garlic, carrots are crushed in a blender, mixed with mayonnaise. Lay in layers and peremazyvayu cooked sauce: squash, eggplant, tomato. Sprinkle with grated cheese on top. Leave for a couple of hours to infuse.

    Pancake cake

    • 4 medium squats,
    • 5 eggs
    • One glass of flour,
    • Salt to taste.

    • 400-500 grams of mayonnaise,
    • 160 grams of cheese
    • 2 cloves of garlic,
    • One medium carrot,
    • 2 tomatoes,
    • 250-300 grams of smoked sausage,
    • Salt to taste.

    For cooking pancakes, patties are rubbing on a coarse grater, lightly squeeze, add eggs, flour, salt. Knead the dough. Spread a portion of dough into a hot frying pan, gently spreading it over the surface. Damn well fried on both sides. For the filling, chop carrots, cheese, garlic in a blender. Add these products to mayonnaise, mix. Diced tomatoes and sausage. Spread pancake on a plate, smeared with mayonnaise with carrots and cheese. Sprinkle with sausage and tomatoes. So lay out a few layers. The top layer is decorated with greens.

    Scrambled eggs with patties

    • 150 grams of squash,
    • 50 grams of olive oil
    • 3 eggs,
    • Salt to taste
    • 30 grams of milk.

    Squash fry in oil until cooked, beat eggs with milk, salt, pour into the pan, cover with a lid. You can add tomatoes. Cook under the lid for 5 minutes.

    Squash fried

    • 500 grams of squash,
    • 135 grams of sunflower oil,
    • 100 grams of flour,
    • 4 cloves of garlic,
    • Bitter pepper on the tip of a knife,
    • 300 grams of mayonnaise.

    Squash cut into slices, breaded in flour, fried in butter, put in a colander, allowed to drain oil. Chopped garlic and pepper are added to mayonnaise. After 40-45 minutes, cooled scallops are spread on a plate, salted, smeared with mayonnaise. The finished dish is allowed to stand in the refrigerator for an hour and a half.

    Sweet dishes

    From the squash it is possible to cook sweet dishes, only your own imagination can limit the cook.

    • 1 kilogram of squash,
    • 1 kilogram of sugar,
    • Half a liter of water
    • 3 grams of citric acid.

    Squash cut plates, blanch in water for 1-2 minutes, pour into boiling syrup with citric acid, boil for 10 minutes three times, let it brew for 10-12 hours. Patterns are thrown into a colander, allowed to drain and dried until ready for 2-3 days at room temperature.

    Sweet pancakes

    • 400 grams of squash,
    • 2-3 eggs,
    • 1 cup flour,
    • 135 grams of sunflower oil,
    • 5 grams of salt
    • Soda,
    • Half a teaspoon of sugar,
    • Sour cream.

    Squash grates, lightly squeeze the juice, add eggs, flour, salt, sugar, a pinch of salt. Knead the dough and fry the pancakes in sunflower oil. Served with sour cream, yogurt or whipped cream.

    What to cook from the squash quickly and tasty: a refreshing vitamin cocktail

    Adherents of a healthy lifestyle and proper nutrition will appreciate this drink. He brings a tremendous benefit to the body because it consists of fresh vegetables and fruits. Squash, however, can be boiled in salted water for a couple of minutes. Vitamins in the aldente vegetable will be preserved, and the taste of the cocktail will become softer.

    Per 100 g of young squash:

    · 100 grams of celery (stem),

    · 2 apples with green peel,

    · 4–6 mint leaves.


    1. All cocktail ingredients are washed, dried.

    2. Celery and raw squash cut into slices.

    3. Mint and parsley are ground with a knife.

    4. Apples are cut in two, remove the seed box, tail, receptacle. Without removing the peel, cut into pieces.

    5. Squeeze juice from lime.

    6. Products prepared for mixing are placed in the blender bowl. Interrupted in a homogeneous green mass.

    Cocktail before drinking must be diluted with cold purified water. Very little. If the taste of vitamin drink with squash seems bland, you can slightly pepper it.

    What to cook from the squash quickly and tasty: pickled vegetables

    This is an excellent snack to strong alcoholic drinks, and an addition to the second meat and fish dishes. For marinating, it is better to select young squats the size of a ping-pong ball. If the vegetables are larger, they should be cut into several pieces.

    On 250 g patissons:

    · 3 cloves of garlic:

    · 1 red sweet pepper,

    · 1 stalk of stalked celery,

    · 6 sprigs of parsley,

    · 3 tbsp. l vegetable oil

    · 2 tsp. Acetic Essences

    · 1 bay leaf,

    · 2 clove buds,

    · 5 allspice peppers,

    · 10 black peppercorns.


    1. Vegetables are washed, cut into slices. Spread in a sterilized jar with a volume of 700 ml.

    2. The water in the skillet is put on a strong fire.

    3. All other ingredients, except for vinegar and oil, are poured into boiling water. Cook for 1 minute.

    4. Pour hot pickle vegetables. Pour in vinegar and oil.

    5. The euro is sealed with a lid. Turn and wrap.

    When pickled squash cool, rearrange the jar in the fridge. After 2 days you can taste the snack.

    What to cook from the squash quickly and tasty: vegetable caviar

    A light snack that goes well with pasta, potato dishes and meat dishes. Squash caviar is good as a snack with black bread. It can be eaten both freshly cooked and cold.

    1.3 kg squash:

    · 4 things. bell pepper,

    · 2 medium bulbs,

    · 10 small ripe tomatoes,

    · 1 head of garlic

    · 1 bunch of parsley with dill,

    · 120 ml of vegetable oil,

    · 1 tsp. black pepper,


    1. Vegetables are washed, dried, peeled (except tomatoes). If the patissons are old, the peel is removed, the seeds are removed.

    2. All cut into small cubes. Garlic is passed through the press. Greens are washed, finely chopped.

    3. In a skillet with high sides heat the vegetable oil. Fry the onion with a pinch of black pepper (2 minutes).

    4. Add sweet pepper. Stir, fry for 3 minutes.

    5. Squashes are poured into the pan, continue to fry vegetables over high heat for another 5 minutes, stirring from time to time.

    6. Tomatoes are rubbed on a grater or slaughtered in a mash with an immersion blender. Poured into the pan. Stir.

    7. The fire is reduced to medium. Stew the vegetable mixture for 25 minutes under the lid.

    8. Pour all into the saucepan, interrupt the blender into a puree.

    9. Return the dish to the fire. Boil 15 minutes without a lid, stirring often.

    10. At the very end, caviar from the squash salted, add sugar.

    Chopped garlic and chopped greens are poured into the finished dish. Stir. Leave to walk over low heat for another couple of minutes.

    Caviar of squash quickly sour, so you need to store it in the refrigerator in a glass sealed container.

    Then cook out the squash quickly and tasty: vegetable soup with millet

    The soup is cooked very quickly. Therefore, the recipe will come to the rescue more than once, when there is no time for cooking at all. The dish consists of the necessary, useful for the body products and, moreover, has a delicate flavor.

    On 200 g of squash:

    · Carrots, sweet peppers, onions, - 1 pc.,

    · 20 g of tomato paste,

    · 5 cloves of garlic,

    · 1 bay leaf,

    · Pinch of black pepper,

    · Spices to taste,


    1. Peel the washed patissons. Remove the seeds. Cut into a cube.

    2. Onions, carrots, bell peppers, garlic washed, peeled, cut into small cubes.

    3. Millet washed three times.

    4. In a pan over high heat, heat the vegetable oil. Poured cubes of squash. Fry, stirring often, until rosy.

    5. Add garlic to patties. Stir, fry for 1 minute.

    6. Following the rest of the vegetables are sent to the pan. Fry until soft. Pepper, add spices.

    7. Millet is poured into the pan with water. Cook after boiling for 5 minutes.

    8. Pour the vegetable mixture and bay leaf into the pan with millet. Stir. After boiling the soup is boiled under a lid on low heat for 15 minutes.

    9. Prepared puree soup is salted, seasoned (if needed) with spices. Bay leaves are removed, and vegetables with millet are slaughtered in a tender puree using an immersion blender.

    In a plate, before pouring the cream of the squash, put ½ tsp. tomato paste. Serve hot.

    What to cook from the squash quickly and tasty: vegetable soup with milk

    A very light first course with a pleasant delicate flavor. A set of products is the most common. Preparing a maximum of half an hour.

    On 400 g of young squash:

    · 2-3 stems of parsley,


    1. Squash wash. Without removing the skin cut into cubes.

    2. Onions and potatoes are peeled, washed. Onions cut into strips, potatoes - into cubes.

    3. Vegetables poured into the pan. Water is poured so that barely covers them. Cook after boiling for 3 minutes.

    4. Pour hot milk into the vegetable mixture, salt it.

    5. When the soup starts to boil, the stove is turned off. Insist the dish under the lid for 10 minutes.

    Serve warm, sprinkled with chopped parsley.

    What to cook from the squash quickly and tasty: sweet baked pancakes

    Squash pancakes with vegetable oil in a frying pan. But if you bake them in the oven, the dish turns dietary, more beneficial to the body.

    For 600 g of young squash:

    · 1 tbsp. white flour,


    1. Washed sliced ​​scallops, eggs, sugar, salt, soda lays in a blender bowl. Beat in a homogeneous mass.

    2. Sifted flour is mixed in parts into the mashed potatoes. Add vanilla to flavor.

    3. Thick, dense like semolina, the dough is left to rest for half an hour.

    4. Pancakes are poured with a tablespoon on a cold baking tray covered with parchment.

    5. The oven is heated to 180 degrees and put pancakes in it for 15 minutes.

    6. When one side is reddened, the squash patties turn over. Bring to readiness, baking another 10 minutes.

    They serve a simple dessert of vegetables with sour cream, jam, condensed milk, honey.

    What to cook out of the squash quickly and tasty: stuffed patissons in the oven

    Despite the simple set of ingredients and simple cooking technology, the dish is not only very tasty and satisfying, but also beautiful in appearance. Stuffed squash can be cooked on weekdays or served in portions to the festive table.

    3 medium (250 g) squash:

    · 200 g of pork and ground beef,

    · 1 medium ripe eggplant,

    · 150 g fresh champignons,

    · 50 g of hard cheese

    · 6 tbsp. l natural yogurt or low-fat sour cream,

    · Hops suneli to taste


    1. Vegetables are washed, cleaned. Onions and eggplant cut into cubes. Carrots - fine straws. Fry everything in a small amount of vegetable oil until half cooked.

    2. Add minced meat and sliced ​​champignons to vegetables. Salt seasoned hops-suneli. Stir 5 minutes, stirring often.

    3. In the squash cut off the upper part with a tail. Pulp with seeds is chosen with a spoon.

    4. In each squash put on 2 tbsp. l sour cream (yogurt). Filled with minced meat with vegetables. Close the cap.

    Stuffed squash is baked for 20-30 minutes at a temperature of 190 degrees. Minutes for 2 to readiness the caps are removed and sprinkled with minced cheese.

    Что приготовить из патиссонов быстро и вкусно: варенье на зиму

    Как и у кабачка, у патиссона нейтральный вкус. Но зато овощ хорошо имитирует вкус других продуктов. Therefore, it is possible to cook not only soups, snacks and main dishes from it, but also to prepare magnificent amber jam for the winter. We offer the easiest recipe for jam from the squash

    For 1 kg of squash:

    · 1 medium lemon.


    1. Squash wash. Peel and remove the seeds. Cut into cubes or cubes.

    2. Vegetables are interspersed with sugar. Leave overnight to stand out juice.

    3. Sweet vegetable mass is put on medium heat. Cook since boiling for half an hour. Mass is often mixed so as not to burn and remove foam from the surface.

    4. Add lemon juice and zest. Cook another 10 minutes.

    Squash jam is considered ready when slices of vegetable are easily pierced with a toothpick. At this point, it must be removed from the heat and poured into previously sterilized jars. Cork, leave to cool in air. Keep in the cold.

    How to choose and prepare the scallops

    Choose a squash of neat shape, no dents and spots, both darker and discolored. If you want to boil, fry or pickle the scallops, choose smaller fruits - they will be ready faster. If you need vegetables for stuffing, then bigger fruits will do. The squash pulp is white and dense, similar in texture to zucchini and tastes like artichokes

    Before cooking, wash and dry the vegetables, cut off the stem. If you stuff or marinate the scallops, that's enough. If you cook or fry them, cut them into slices - cut the pumpkin in half and cut off the pieces, trying to keep the curly edges. Squashes are a good source of magnesium, niacin and vitamins A and C. One cup of boiled dish pumpkin contains about 20 to 30 calories and does not contain fat.

    How to pickle the scallops

    There are many recipes for pickled squash. Try to cook them with lemon and spicy herbs, for the most piquant taste. You will need:
    - 1 kilogram of small squash,
    - 1 ½ cups table vinegar,
    - 1 ½ cups of boiled water,
    - 1/3 cup chopped shallots,
    - 1 tablespoon of coarse salt,
    - 1 tablespoon of sugar,
    - 1 tablespoon of black peppercorns,
    - ½ teaspoon crushed red pepper,
    - 1 teaspoon of coriander seeds,
    - 1 teaspoon mustard seed,
    - 3 peeled garlic cloves,
    - 1 bay leaf,
    - 4 sprigs of tarragon,
    - 4 feathers of green onions,
    - 3 lemon wedges.

    Pour vinegar and water into a small pot of non-reagent materials, add sugar, salt, black and red pepper, mustard seeds and coriander, garlic and bay leaf. Bring to a boil, cook, stirring, until the sugar and salt dissolve. Put half of the washed and dried patissons in a jar, put the tarragon, shallots and lemons on top. Add remaining vegetables and cover with hot marinade. Preserve and marinate for 2-3 days. Store in the refrigerator.

    How to bake the scallops

    If you want to bake the scallops, cut them into slices. Make a few punctures with a fork and place on a baking sheet covered with parchment paper, sprinkle with olive oil, season with salt, pepper, sprinkle with dried thyme, tarragon, parsley and bake in the oven preheated to 180 ° C for 15-20 minutes. Baked patties of squash can be put in a salad, pasta, served as a side dish.