Zucchini salad with sesame seeds recipes. Fresh zucchini salad with sesame seeds. Korean zucchini for the winter: the most delicious recipe without sterilization

Korean zucchini for the winter, the most delicious recipes for which I will outline in this article, are among my favorite preparations that I make every year.

Such a spicy zucchini salad will improve the taste of fish and meat, perfectly complement buckwheat and pasta, and the main advantage of this dish is that zucchini are prepared without sterilization (except for one recipe). If you have never cooked this spicy pickle, I recommend using my recipes and be sure to cook it.

Korean zucchini for the winter: the most delicious recipe without sterilization

This recipe for fast cooking vegetables in Korean can be changed as desired by varying the amount of vegetables and spices.

Required products:

Zucchini - 2 kg;
Carrot fruits - 0.5 kg;
Head of onion and garlic;
Sweet pepper - 600 g;
Oil - 100 g;
Soy sauce - 50 ml;
Sugar - 2 tsp;
Cayenne pepper - 1 tsp;
Sesame - 20 g of seeds;
Vinegar - 50 ml;
Mustard - 2 tsp grains;
Salt to taste.

Tip: the consistency of the finished salad should turn out to be dense, so I even clean young zucchini.

How we cook:

Peel the zucchini from seeds and skins, and then three vegetables on a special grater.
I cut the sweet pepper, previously peeled from the core, into long thin strips.
I grate the carrots on a special Korean style vegetable grater. If not, you can cut the vegetable into strips or pass it through a food processor.
I cut the onions into thin strips. If desired, you can prepare a salad without onions.
I process the head of garlic using a garlic press or finely chop it with a knife.
I transfer all the prepared ingredients into an enamel bowl and start pouring for the zucchini.
I pour spices and seasonings into a saucepan with boiling water: initially sesame seeds, then mustard seeds, sugar and salt. Mix thoroughly and bring to a boil again.
Then pour soy sauce, sunflower oil and vinegar into the mixture. And last but not least, I add hot pepper (cayenne can be replaced with red). And the longer the marinade with pepper boils, the sharper the filling will turn out. We do not like too spicy dishes, so I boil the marinade with pepper for no more than a minute.
I pour the vegetable salad with marinade and boil for another two to three minutes. Then you can lay out the banks.

Marinated zucchini keep well at room temperature. Refrigeration is optional.

It turns out very tasty - lick your fingers!

Korean heh from spicy zucchini

Zucchini heh is one of the most delicious Korean zucchini recipes I've ever tasted.

The salad prepared according to this recipe can be preserved for the winter. But when making a snack, you don't need to fry vegetables for hours at all, you just need to cut them, pour marinade over them and put them in jars.

Note to the hostess: the vegetables that make up the dish do not lend themselves to heat treatment, therefore they retain nutritive minerals and vitamins. And on winter days this is especially important.

He from zucchini turns out to be delicate and aromatic. How to prepare a snack, I will now describe.

I will need:

Zucchini - kilogram;
Carrot fruits - 2 pcs.;
Pepper - 1 pc. Bulgarian;
Onions - 1 pc.;
Oil - half a glass;
Garlic - half a head;
Seasoning "Lotus" - 1 tsp;
Sugar and salt - a teaspoon each;
Cilantro - a pinch of dried;
Vinegar - 1 tsp;
Greens.

We do heh:

I wash the zucchini thoroughly and cut it into thin slices. I put the vegetables in a deep bowl and pour boiling water over them. I leave it for 1-2 minutes, and then drain the liquid and throw the zucchini rings into a colander.
Peel the carrots and rub them on a special grater (if there is no shredder, you can cut it into thin strips).
I cut the onion into half rings, and the red or yellow Bulgarian pepper into elongated strips.
I combine chopped vegetables and zucchini in an enamel bowl, add finely chopped fresh herbs to them.
Now is the time to tackle the marinade for our quick meal. I finely chop a few peeled heads of garlic. In a separate bowl I mix a teaspoon of salt and sugar, chopped garlic, hot pepper, vinegar, Lotus seasoning and chopped dried cilantro.
I mix all the spices and pour the vegetables with the marinade. I add sunflower oil and mix thoroughly again (each piece of vegetables should cover the marinade).
I put the salad in the refrigerator for thirty minutes. This time is enough for the vegetables to marinate completely.

After half an hour, Korean zucchini, the most delicious instant recipe of which I have described, can be served. Your household will surely appreciate this delicate, aromatic dish!

Zucchini with Korean carrots and peppers for the winter

Bell pepper lovers will love this Korean snack recipe. The difference between this version of Korean zucchini is that, in addition to zucchini, there are other vegetables, and in large quantities. But first things first.

To prepare a dish I will need:

Zucchini - 2.5 kg;
Carrot fruits - 1 kg;
Onions and garlic - 2 pcs.;
Bulgarian pepper - 500 g;
Oil - a glass of sunflower;
Vinegar - 150 g;
Sugar - a glass;
Salt - 70 g;
Korean seasoning - half tbsp. l.

Preparation:

Initially, I wash and clean the vegetables thoroughly. I cut the zucchini into thin rings.
I peel the bell peppers and cut them into strips. Onions can be cut into strips.
Now it's time to grate the fruits of the carrots on a special grater designed for cooking vegetables in Korean. And press the garlic through a garlic press.
Pour zucchini, carrots and peppers with vinegar, oil, add seasoning, sugar and salt. Mix everything thoroughly and leave to marinate for three hours.
Then I put the vegetables with Korean carrot seasoning in the jars and pour the remaining marinade evenly.
I sterilize the jars for 20 minutes, and then roll them up under the lid.

Tip: If you like crunchier zucchini, the rings should be slightly thicker (1 - 1.5 cm).

Fast food Korean zucchini: the most delicious recipe

Here I will describe how to quickly cook spicy zucchini. This delicate appetizer will appeal not only to adults, but also to children. So let's get started.

I will need the following products:

Zucchini - 2 kg;
Garlic - head;
Dill - a bunch;
Vinegar - a third of a glass;
Oil - 80 ml;
Salt - 70 g;
Sugar - 35 g.

Note to the hostess. If the zucchini has a thick rind, it is advisable to cut it off. In young zucchini with a thin skin, you do not need to cut it off.

Step by step cooking:

I cut the pre-washed vegetables into thin strips using a vegetable cutter. You can also cut the zucchini into slices, but then you will need to marinate them a little longer.
Finely chop the dill and garlic cloves.
In a separate bowl, I mix sunflower oil with vinegar, sugar and salt marinade, and then pour the mixture over the zucchini along with garlic and herbs. I stir it.
I put a plate with a load on a container with a snack for twenty to thirty minutes.
Then I put the snack in the refrigerator or you can immediately serve it to the table.

Quick Korean Zucchini with Korean Carrot Seasoning

My family loves Korean zucchini recipes for the winter with Korean carrot seasoning. This seasoning greatly facilitates the life of lovers of spicy dishes. This mixture can be found in any store, and it is not expensive at all. The fastest spicy zucchini salad is prepared according to this recipe.

Products:

Carrots - 2 - 3 fruits;
Zucchini - 2 pcs.;
Vinegar - 4 tbsp. l .;
Garlic - ½ head;
Sugar (sand) and salt - 1 tsp;
Boiling water - 1 l;
Hot Korean seasoning - ½ tablespoon.

Tip: if there is no special grater, you can prepare a smaller version of the snack by rubbing vegetables on the coarse side of a traditional grater.

I rub the pre-washed vegetables on a special shredder for cooking Korean vegetables.
I chop the cloves of garlic using a press. I add the garlic to the zucchini and pour over the vinegar. Top with Korean carrot seasoning, mix thoroughly and leave to marinate for 60 - 90 minutes.
I also rub the carrots on a special grater, and then fry them in a pan until golden brown. I add sugar and salt to it and, while hot, mix the zucchini with carrots.
Mix thoroughly and put in a cold place for several hours to infuse. Korean zucchini for the winter, the most delicious recipe for which I have described, are ready.

Good video on the topic:

As you can see, Korean zucchini for the winter, the most delicious recipes of which I described above, are prepared quickly and easily. Try it!

We wash the young zucchini under running water, peel it, and then cut it into thin strips from 5 to 10 cm long. It is most convenient for this procedure to use a special vegetable cutter.

Transfer the zucchini strips to a bowl.

Season the squash with salt to taste. Stir, send to the refrigerator for half an hour.

In a separate bowl, make a dressing for the squash salad. We clean a clove of garlic (you can take two). Grind the garlic with a fine grater or pass it through a garlic press.

Add half a teaspoon of mustard to the chopped garlic.

Squeeze the juice from half a lemon (or lime). Pour it into the rest of the ingredients for the future salad dressing.

The next ingredient is olive oil. Pour the required amount into a bowl.

The final ingredient in the squash dressing is soy sauce. This recipe uses classic soy sauce.

Mix all the ingredients of the dressing with a fork.

We take out zucchini strips from the refrigerator. We squeeze them out of the resulting juice. Finely chop fresh dill. Add dill to zucchini.

Sprinkle the zucchini and dill with peeled white sesame seeds.

We mix.

Season salad from fresh zucchini with cooked dressing.

Stir the squash salad again.

Fresh zucchini salad with sesame seeds is ready! Bon Appetit!

Zucchini "settled" in Europe in the 16th century, at that time the plant was cultivated as an ornamental, but soon the unique taste of the fruit was also tasted. Since then, the elongated variety of pumpkin has fallen in love with both ordinary housewives and eminent chefs, one of the popular dishes - Korean zucchini - is an original, easy-to-prepare appetizer with piquant oriental notes. The salad can be enjoyed fresh, or you can stock up on aromatic yummy for the winter.

spices - spices are introduced into the composition that give the dish a tart taste, usually used: red and black peppers, coriander, basil, paprika, nutmeg, turmeric, but often the mixture of aromatic additives is replaced with a ready-made Korean-style carrot seasoning, garlic, dill will come in handy , parsley, cilantro;
cutting technique - vegetables are chopped into narrow strips, it is best to use a Korean carrot grater, but if there is no device, you can do with an ordinary grater or a sharp knife;
pickling - vegetables are soaked in a marinade based on vinegar and vegetable oil.

Coriander is an indispensable component of Korean pickled vegetables, the spice is part of the ready-made seasoning for Korean carrots

Sometimes it is suggested to cut the zucchini into thin slices, and the rest of the vegetables into strips - this option is also appropriate.

Culinary secrets

To make the appetizer "with a bang", experienced hostesses recommend:

Choose the "right" zucchini. Use young fruits, up to 20 cm long, with a shiny elastic peel of a light or greenish shade without damage or dents. If the skin of the vegetable is thin, you do not need to cut it off when preparing the dish.
Young fruits no longer than 20 cm are suitable for pickling.
Take odorless vegetable oil so that the aroma of the product does not overpower the spices.
Use vinegar 6-9%.
It is best to take natural vinegar, it gives not only sourness, but also participates in the taste and aroma of the snack
Let the salad stand in the refrigerator for 1–2 hours or longer before serving to obtain a pronounced taste and aroma.
You need to marinate zucchini for at least one to two hours

Korean-style marinated zucchini will appeal to the guardians of the figure. The calorie content of the vegetable is approximately 23 kcal per 100 g.

A selection of Korean zucchini recipes

Let's dwell on the most popular methods of preparing snacks.

Base

The traditional recipe can be modified to your taste by adding your favorite spices. Would need:

zucchini, carrots, Bulgarian pepper - 2 fruits each;
garlic - 2 cloves;
vegetable oil - 5 tablespoons;
Korean-style carrot seasoning - 1.5 tablespoons;
vinegar - 2 tablespoons;
greens - a bunch;
salt and pepper to taste.

Preparation:

Video: a classic recipe for pickled zucchini

With soy sauce and sesame seeds

This aromatic dish can be served as a cold appetizer or as a side dish for meat dishes, a salad is good and in combination with boiled potatoes. Would need:

zucchini - 4 pieces;
bulb;
carrots - 3 fruits;
bulgarian pepper - 2 pieces (red and yellow);
garlic - 4 cloves;
soy sauce, sesame oil, sugar - tablespoon each;
sesame seeds, red ground pepper, acetic acid - 2 teaspoons each;
black pepper to taste.

Use a natural fermented sauce for the marinade

Preparation:

Chop the zucchini into thin circles, put the blank in a deep bowl, add salt and leave under yoke for 2 hours.
Divide the onion into thin half rings and sauté until browned in vegetable oil.
Cut the carrots and bell peppers into thin strips, chop the garlic.
Drain the juice from the zucchini and add to the rest of the vegetables.
Add sesame oil, sugar and soy sauce, acetic acid, sesame seeds and ground red pepper, black pepper to taste.
Refrigerate for an hour or more.

With honey and fried sesame seeds

For a salad with an exotic spicy-sweet taste with tart notes of roasted sesame seeds, you need:

zucchini - 0.5 kg;
vegetable oil - 0.5 cups;
vinegar - 2 tablespoons;
soy sauce - a tablespoon;
honey - 2 teaspoons;
sesame seed - 2 tablespoons;
dill - a bunch;
spices to taste (red pepper, suneli hops, etc.).

Preparation:

Cut the zucchini into thin circles, add salt.
Mix vinegar with soy sauce, add honey, chopped garlic and spices as desired.
Drain the liquid from the zucchini and combine the vegetable with the filling.
Heat vegetable oil in a frying pan, pour sesame seeds into a bowl and fry the grains until caramelized.
Pour oil with sesame seeds into zucchini, stir in finely chopped dill, keep in the refrigerator for a couple of hours.

Oriental dishes are often seasoned with sesame seeds, aromatic grains are a great company for zucchini too.

With mushrooms

A spicy snack with mushrooms is in perfect harmony with grilled meat and hot kebabs. You will need:

zucchini - 700 g;
champignons - 200 g;
medium carrot;
garlic - 3 cloves;
vinegar and vegetable oil - 3-4 tablespoons each;
Korean-style carrot seasoning - 25 g;
sugar and salt to taste.

Preparation:

Cut the zucchini into a narrow strip, season with salt.
Chop the mushrooms into strips and cook for 5-7 minutes in salted water. Cool down.
Grind the carrots with a grater, process the garlic with a press.
Mix all ingredients together with vinegar, oil, Korean carrot seasoning, salt and sugar.
Cover with a plate, press down and refrigerate for 3-4 hours or longer.

Champignons will give the zucchini their exquisite aroma

Option with boiled zucchini

The salad comes out especially tender if the zucchini is boiled beforehand. Would need:

young zucchini - 3 fruits;
bell peppers and carrots - 3 each;
onions - 2 pieces;
garlic - 4 cloves;
sugar - 50 g;
ground black pepper, salt, Korean carrot seasoning - a tablespoon each;
vegetable oil and vinegar - 0.5 cups each.

Preparation:

Pour zucchini with water without cutting or peeling off the skins.
Boil and cook for 10 minutes.
Throw the vegetable into a colander, cut into thin circles.
Chop carrots, bell peppers, onions in a narrow strip, process the garlic with a press.
After mixing vegetables, add sugar, salt, spices, vinegar and oil.
Cover with plastic wrap and refrigerate for 24 hours. At room temperature, the marinating process is reduced to 7 hours.

It is imperative to cook zucchini whole and no more than 10 minutes

"Korean" salad with zucchini for the winter

It is easy to save a particle of summer for the winter if you know a simple recipe. Would need:

zucchini - 2.5 kg;
onions and carrots - 500 g each;
bulgarian pepper - 5 fruits;
garlic - 150 g;
dill, cilantro, parsley - in a bunch;
sugar, vinegar, vegetable oil - a glass;
salt - 2 tablespoons;
Korean-style carrot seasoning - 1.5 tablespoons.

Technology:

Prepare the marinade by combining oil, vinegar, sugar, salt and Korean carrot seasoning.
Chop zucchini, carrots, onions, bell peppers into a narrow strip.
Chop the herbs finely, crush the garlic and add to the mixture.
Pour in the marinade, stir and leave for 3 hours.
Distribute in sterile jars, pouring into containers and marinade, sterilize the workpieces in a water bath, roll up.

Cilantro, parsley and dill are the "green combination" most often added to Korean pickled vegetables

How to sterilize workpieces

Sterilization of preserves in a water bath is carried out as follows:

Then roll up the cans and place the lids down on the pallet, insulate with a blanket and leave until they cool completely.

Video: Korean zucchini recipe for the winter

Zucchini with sesame seeds that can be prepared for the winter - this is an unusually awesome workpiece. It disappears very quickly, it is impossible to tear yourself away from it, like from seeds. Therefore, most of the shelves in the cellar are occupied by this delicacy. Cooking is simple and inexpensive, so everyone can afford a squash salad with sesame seeds for the winter. Having put such an appetizer on the festive table, you will be surprised at its rapid disappearance, and numerous requests for an addition. Take the time to spend a day cooking, so that later throughout the winter you can enjoy the delicious taste of vegetables.

Zucchini with sesame seeds for the winter

Ingredients:

1 kilogram of zucchini,
3-6 cloves of garlic,
a pack of sesame seeds,
vegetable refined oil (for frying zucchini),
50 milliliters of vinegar
salt according to taste preferences.

Preparation:

First, wash the zucchini.
Then take a sharp vegetable knife and peel off the skin.
Let's cut the zucchini into cubes, but this shape is optional and conditional.
You can, for example, cut them into pieces or circles.
Place the chopped vegetables in a saucepan.
Add salt to taste (I usually add 0.5 tablespoon).
Then add oil, vinegar, sesame seeds.
Simmer vegetables over moderate heat for literally ten minutes. It is not necessary to simmer longer, otherwise the zucchini cubes will disintegrate.
Put the finished salad of zucchini with sesame seeds in jars, and roll them tightly with metal lids. You can also use this salad immediately.

Zucchini and sesame appetizer

Ingredients for 2 servings:

zucchini - 1 piece;
vegetable oil - 1 tablespoon;
lemon or lime juice - from 0.5 pieces;
garlic - 3 cloves;
sugar - 1 pinch;
salt to taste;
sesame seeds (black grains) - 20 grams.

Preparation:

To prepare such a delicate and tasty snack, you need to use only young zucchini. First you need to wash, and then use a special grater to cut into thin and long strips.

In the grated zucchini, add vegetable oil, salt, sugar, lime or lemon juice, black sesame seeds and chopped peeled garlic. If you wish, you can diversify the taste by adding your favorite spices and seasonings. I personally also like to add pomegranate seeds.

Festive zucchini snack

On the festive table, I suggest you prepare and place original, delicious snack "cakes".

Of course, you won't often bother with such a snack, but for the sake of the holiday and for a variety of treats, you can cook it.

So, what products do we need for them.

Ingredients:

zucchini (zucchini) large - 1 pc.
eggs - 1 raw + 3 boiled yolks
hard cheese - 100 g
flour - 4-5 tbsp. l.
baking powder for dough - 1/4 tsp.
sour cream - 1 tbsp. l.
garlic - 4-5 cloves
mayonnaise - 2-3 tbsp. l.
red bell pepper - 1 pc.
dill greens - bunch
vegetable oil - for frying
turmeric - 1/2 tsp
toasted sesame seeds - to taste

Preparation:

First, fry the zucchini pancakes, for this we clean the zucchini, rub it on a coarse grater, put the contents in a colander, add a little salt to make the juice stand out, leave for 5 minutes, then squeeze and put in a bowl.
Add a raw egg, sour cream, baking powder, flour, finely chopped garlic or passed through a press (2 cloves) to the zucchini and mix everything well.
Spoon the dough in the form of small pancakes on a frying pan preheated with vegetable oil and fry on both sides until golden brown.

Preparation of the filling:

Rub the cheese on a medium grater, add the remaining garlic (also passed through a press), turmeric, season with mayonnaise and mix everything well.
We take the pancakes and cut them off at the edges, because they do not always turn out round, even and the same, but we need them to be approximately the same size.
Put the filling on one, cover with the other, coat the edges and top with mayonnaise. Sprinkle with finely chopped dill on the edges of the "pastries", and sprinkle with yolk grated on a fine grater on top.
You can decorate such snack "cakes" with slices of sweet pepper and sprinkle with fried sesame seeds. Everything delicious, and most importantly interesting and original appetizer for the festive table is ready!

The downside to this snack is that it ends too quickly.
Zucchini should be taken young, with a thin skin.
The appetizer comes out very tasty, with a pleasant, piquant dressing.
Slightly spicy, with a delicate sweet and sour taste.
It is very simple and quick to prepare.

Ingredients:

Zucchini: 500 gr.
Sugar or honey: 2 tsp
Salt: 1 tsp or to taste.
Ground black pepper: 0.25 tsp
Soy sauce: 2 tablespoons
Chili pepper: to taste.
Vinegar (9%): 2 tablespoons
Garlic: 3-4 cloves.
Vegetable oil: 2-3 tablespoons
Sesame: 2 tablespoons
Dill: to taste.

Preparation:

Pass the garlic through a press. Mix everything for the sauce: pepper, honey, vinegar, soy sauce, chili.
Wash the zucchini well, if the skin is thin, then cut it on a grater for carrots in Korean, I didn't have such a grater, I cut the zucchini with a vegetable peeler. Salt the zucchini, drain the excess liquid.
Heat oil in a frying pan and add sesame seeds. Fry the sesame seeds until the color changes.
Pour the sauce over the courgettes and stir. Pour in oil with sesame seeds, mix well. Add dill.
Mix well.
You can serve immediately.

Zucchini snack "Pleasure"

Ingredients:

1 PC. - zucchini or zucchini
1 PC. - a tomato
1 PC. - avocado
80 gr. - cottage cheese
40 gr. - cream or curd cheese
1 tooth. - garlic
Greens, salt, olive oil
Sesame seeds

Cooking process:

Cut the zucchini or zucchini into rings. We transfer the zucchini to a deep dish. Drizzle with olive oil. We mix. Fry on both sides in a dry frying pan over low heat.
Let's prepare the avocado. We cut it into 2 parts. Cut the halves into cubes and take out these cubes with a spoon. We transfer to deep dishes.
Turn the zucchini over to the other side and only now add salt.
Add cottage cheese and cream cheese to the avocado. Salt.
Chop the garlic finely. Fry the garlic a little in vegetable oil. And put it in a bowl of stuffing.
Zucchini are ready, remove from heat. Mix the filling and beat with a blender.
Cut the tomatoes into slices.

We collect the appetizer. Spread the zucchini with the filling, put the tomato on top, put the filling on top of the tomato. Above is another zucchini circle. And some filling. The top can be garnished with cherry tomatoes. With a skewer, pierce our appetizer. Sprinkle with sesame seeds and garnish with herbs.

I suggest trying an excellent universal dish - zucchini noodles with soy sauce and sesame seeds. Such zucchini noodles can be served as a side dish for fish, meat or poultry, or as an appetizer for a festive table. This dish can be a staple vegetarian meal. It cooks quickly and it turns out very tasty!

Ingredients for 6 servings:

Zucchini - 1 piece
Garlic - 1 tooth
Soy sauce - 15 ml
Sesame - 1 tbsp l.
Vegetable oil (for frying)

Preparation:

Wash a small zucchini, cut into thin long noodles with a vegetable peeler. The width of the noodles is at your discretion, the main thing is that the white part of the zucchini is smaller than the green one (the white part will quickly turn into gruel - it is too soft). Use the leftover zucchini for other dishes.
Pour vegetable oil into the pan, put the noodles and fry them for about 5 minutes.
Then add chopped garlic and add soy sauce.
Stir and fry for 2 minutes.
Then add sesame seeds, fry everything together for another 1 minute.
Turn off the gas, put the zucchini noodles with soy sauce and sesame seeds on a plate.

Serve with meat, chicken, fish or as a separate dish hot, and as an appetizer cold. If desired, sprinkle with red pepper on top.

Ingredients:

Egg - 1 pc.
Zucchini or zucchini - 400 g.
Olive oil - 2 tablespoons
Rye flour - 2 tablespoons with the top.
Grated ginger root - 1 tsp
(or 1/2 teaspoon dry)
Sesame seeds - 2 tablespoons
Salt - 2 pinches.
Carrots - 1 pc.
Pepper.

Preparation:

Wash the zucchini and grate on a coarse grater, peel, wash and grate the carrots.
Mix vegetables and add to them ginger, sesame seeds and flour, previously mixed with an egg, salt, pepper and stir.
Heat vegetable oil in a frying pan and put the mixture into it with a tablespoon, fry the pancakes for 3 minutes on each side and put on a greased baking sheet.
Send the baking sheet to an oven preheated to 180 ° C for 10 minutes. Serve the pancakes with sour cream.
Advice... You can add coconut, chopped nuts and grated tomato to the mixture before frying.

We are not Italians, but many of us love Italian cuisine, which is original and unexpected.

What's so unusual about, say, a zucchini carpaccio? - you ask. And the fact that the zucchini, which we are accustomed to traditionally subject to heat treatment, goes raw here!

It is clear that this will make those who lead a healthy lifestyle optimistic. However, not everyone will please, especially men. True, if this small culinary delight is prepared correctly, giving it more and more new flavoring nuances each time, you will often take orders from your family to cook zucchini in this form.

Ingredients:

Zucchini - 1 pc.
Cheese - 70 g
Sesame - to taste
Olive oil - 3 tsp
Lemon juice - 1 tsp
Greens - optional

Preparation:

Zucchini, and this is our main character, it is advisable to choose a young one. And this is understandable, because in another case you will have to use only the extreme part of the fruit, since the seeds and the pulp itself will spoil both the look and taste of the dish.

Wash the zucchini and protect it on both sides.
Since we will have to eat raw zucchini, we need to try to cut it in such a way that the slices absorb all the delights of the sauce as much as possible. That is, subtly, subtly - almost to the point of transparency.

It is very convenient to do this with a special knife, which is adapted for peeling vegetables.

As a rule, zucchini is cut just before serving. Therefore, you need to chop them at once more in advance. In principle, one zucchini, small, young, about 20 centimeters, can feed two people. So let's cook according to the number of eaters.

Some cooks have a practice of putting slices on ice, if you don't have it, you can just leave the slices on the board.

The sauce is the zest that will make an ordinary vegetable incredibly tasty.

It is customary to make this sauce using lemon: cut a lemon and squeeze the required amount of juice into a bowl.

If you just put zucchini in lemon juice, it will be impossible to eat them, like any other food. Therefore, add olive oil to the juice.

The ratio of ingredients can depend on preference and, of course, on the condition of your gastrointestinal tract and the appointment of doctors.

Pour 3 teaspoons of olive oil into a bowl with lemon juice (then dunk slices into this mixture).

If you leave the zucchini with only this sauce, it will not be as tasty, and not as original as expected, and not so healthy. Sesame is a great option for a sophisticated flavor.

Everyone knows the role of cheese in our life. But if you are on a particular diet, and do not want to gain excess weight, we choose solid varieties. Also, don't forget to consume in moderation.

You need to grate the cheese in the format that you like - straws, like ours, or thin slices.

And now we will arrange the slices from zucchini the way we like. They can be rolled up and laid out beautifully, or sprinkled with a slide - to your taste.

It would be nice to choose dishes that contrast in color with delicate slices.

Pour the sauce over the zucchini, sprinkle with sesame seeds and grated cheese on top. You can also add the greens you like by overlapping the dish with it.

If you are making a slide, then you can gently stir everything in a bowl and serve nicely on a plate. That's all, actually!

A great appetizer for one and all, which goes well before a meal, is ready. Easy and fast, but at the same time healthy, tasty, satisfying and not harmful to the figure.

Preparing a crispy salad with fresh zucchini and carrots is best in spring and summer, when the vegetables are young, juicy and full of vitamins. The peel on the fruit is still thin, tender, so it does not need to be cut off. Choose a bright saturated color for carrots, then the appetizer will turn out to be bright, beautiful. This salad is suitable for those who want to get rid of a couple of extra pounds and make up for the lack of vitamins.

Ingredients:

fresh zucchini - 200 g;
carrots - 200 g;
lemon juice - 1 tbsp. l .;
mustard beans - 1 tsp;
lean oil - 3 tbsp. l .;
spices;
greens to taste;
sesame seeds to taste.

Cooking method:

Cut the peeled vegetables into thin slices using a vegetable cutter.
After mixing the remaining ingredients, make the dressing.
Pour over vegetables, stir.
Decorate with herbs on top, sprinkle with sesame seeds.

Zucchini with ham

If you are not a fan of vegetarian appetizers, then the raw zucchini and ham salad will be your favorite. You cannot eat such a dish during Lent, but on other days you can delight yourself and your loved ones with this amazing treat. Choose a good, proven ham for him, otherwise a product of dubious quality will ruin the whole experience while tasting the treat.

Ingredients:

lettuce leaves - 1 bunch;
raw zucchini - 1 pc .;
ham - 200 g;
Dill;
green onions - 1 bunch;
olive oil - 3 tbsp. l .;
mustard beans - 1 tsp;
lemon juice - 1 tsp;
pepper;
salt;
sugar to taste;
sesame seeds to taste.

Cooking method:

Rinse lettuce leaves, dry, pick with your hands into a salad bowl.
Chop the onion with dill, send to the salad.
Prepare a dressing by mixing oil, mustard, lemon juice, and spices.
Pour this sauce over the herbs, stir.
Cut the zucchini into rings, fry on both sides, cool.
Cut zucchini and ham into strips.
Add to the rest of the mass, mix thoroughly.
Sprinkle sesame seeds on top.

To prepare this dish, we need to fry the zucchini in flour, season with mayonnaise with garlic, sprinkle with herbs and sesame seeds. An excellent, tasty and quick-to-prepare snack is ready.

Ingredients:

Zucchini: 2 pieces
Mayonnaise: 2 tablespoons
Garlic: 2 cloves
Dill: bunch
Sesame: 1 tablespoon
Salt: to taste
Flour: 2 tablespoons
Sunflower oil: for frying

Preparation:

Wash the zucchini, cut into thin slices and sprinkle with salt.
Roll each circle in flour.
Fry the zucchini in sunflower oil in a pan on both sides until golden brown.
Put the fried zucchini on a paper towel to remove excess fat.
Mix mayonnaise with grated garlic.
Lubricate the zucchini with mayonnaise and garlic.

Ready! Serve to the table sprinkled with dill and sesame seeds.

Spicy zucchini salad

Ingredients:

Ground red pepper - 2 tsp;
Ground black pepper - to taste;
Vinegar - 2 tsp;
Salt to taste;
Sugar - 1 tsp;
Soy sauce - 1 tablespoon;
Sesame - 2 tsp;
Sesame oil - 1 tablespoon;
Vegetable oil - 2 tsp;
Carrots - 3 pcs.;
Bulgarian pepper - 0.5 pcs.;
Zucchini - 4 pcs.;
Onions - 1 pc.;
Garlic - 2 cloves;

Preparation:

First, rinse the zucchini and cut them into thin slices, add some salt and leave under a press for 2 hours.
While we are waiting for the zucchini, we can prepare the rest of the vegetables - finely chop the carrots and also add salt to it, sweet pepper mode into strips, chop the onion into slices and chop the garlic.
Next, the onions must be sautéed in a skillet in vegetable oil. After two hours, when our zucchini is ripe, we must add to them onions, bell peppers, carrots, red peppers, black peppers and garlic.
Next, fill the mixture with sesame oil, sesame seeds, sugar and soy sauce - mix everything thoroughly.
The finishing touch is vinegar. Add it and mix our salad again. Before serving, you should hold ours in the refrigerator so that it is soaked. Read more:

Zucchini fried in sesame seeds. Recipe with video

Ingredients:

Zucchini - 2 pcs. medium-sized (or zucchini)
Soy sauce - 2-2.5 tbsp spoons
Eggs - 1 pc
Salt, optionally pepper
Starch - 4 tbsp. spoons without slides
Sesame - 100-130 g
Vegetable oil

Cooking method:

Rinse vegetables, remove moisture with paper towels or towels. Cut thinly across - 4-5 mm slices.
Pour soy sauce into the starch, mix, add the egg, beat quickly with a fork until smooth.
Dip the zucchini circles into the mixture, stir until all the circles are covered with the mixture.
Wait until the vegetable oil in the pan is overheated, set the heat to halfway between high and medium.
Taking out the circles from the mixture, bread them on both sides in sesame seeds and immediately spread in butter.
Fry each side until the sesame seeds are browned. Turn over carefully with a wide spatula.
After turning, season with salt.

Bon Appetit!

Published: 06.06.2016
Posted by: julia123
Calorie content: Not specified
Cooking time: Not specified

Do you like zucchini as much as I do? Then take literally an hour of your time and preserve this vegetable according to a very unusual recipe. This recipe is called zucchini salad with sesame seeds for the winter. It is sesame seeds that give the salad a unique and amazing taste.
I even had an interesting story after making this salad. When I rolled it into jars for the winter, a certain amount remained and I decided to serve this vegetable salad to my husband for dinner, after he returned from work. And what do you think? When my husband sat down to dinner, the plate containing the salad was empty. I called my daughter and niece (my cousin brought her to visit for the day). After asking them what happened to the zucchini salad with sesame seeds, it turned out that they had eaten it. I want to note that my daughter is quite picky and it is very difficult to force her to eat any vegetables. Probably, this was the reason that I roll this salad in rather large quantities for the winter now.

Ingredients:
- a kilogram of young zucchini,
- 2 cloves of garlic (also preferably young),
- 2-3 tablespoons of sesame seeds (it is sold both by weight and in packs),
- sunflower oil (about 4 tablespoons),
- a glass of vinegar,
- salt to taste.

Step-by-step recipe with photo:

Cut the zucchini straight away. If you have them young, then you do not need to peel the peel, just cut off the edges.

Pour the refined sunflower oil into the pan and add the chopped zucchini.

Add vinegar there.

Then add the sesame seeds, add the diced garlic and salt.