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Some could eat them every day, others reject them with the argument that they don’t taste like anything. But the neutral taste of zucchini is its great advantage: it makes it more versatile in the kitchen than almost any other vegetable – the recipe ideas range from stuffed zucchini blossoms to delicious pies and crispy fried vegetable strips to juicy zucchini cakes.
The pumpkin plant is not only easy to process, it does not have to hide behind other types of vegetables with its healthy ingredients. Zucchini scores with its vitamin C content (cooked 14.3 mg in 100 g) and its potassium content (cooked 153 mg in 100 g). They are recommended for diabetics because they hardly increase the blood sugar level because they contain few carbohydrates. In addition, a certain antioxidant in their peel keeps blood sugar levels low.
So there are many reasons to often include zucchini in the menu. If the harvest is still too plentiful, you can also freeze the vegetables. To do this, wash the courgettes, cut them into cubes or slices, place them in a sieve and sprinkle with salt. This will dissolve liquid, which is allowed to drain for 15 minutes. Then pat the zucchini dry and freeze them in portions. Tip: To prevent the zucchini pieces from freezing into a lump, you can freeze them on a baking sheet for an hour before putting them in bags.
Zucchini Pie
Ingredients for four servings:
1600 g courgettes, 10 cocktail tomatoes, 2 tbsp salt, 4 tbsp oil, 6 eggs, 8 tbsp whipped cream or milk, 150 g grated cheese of your choice, two medium-sized onions (small diced), pepper, oregano, butter for the dish
preparation
Wash the zucchini, grate coarsely and sprinkle with the salt in a bowl, then leave to stand for 15 minutes. Squeeze the grated zucchini in a sieve and put it back into the bowl. Mix with the oil, the diced onions, the beaten eggs, the cream and 2/3 of the cheese. Season with freshly ground pepper and oregano.
Grease a quiche tin or casserole dish with butter and add the zucchini mixture, smoothing the surface. Spread the halved cocktail tomatoes on the mixture and sprinkle the remaining cheese on top.
Bake in the preheated oven for approx. 35 minutes at 200 °C until the pie is golden.
The pie tastes both warm and cold.
Tip: You can of course add other ingredients such as grated raw potatoes and/or diced ham.
Zucchini-cake
Ingredients
3 eggs, 250 g sugar, 250 g oil, 300 g grated courgettes, 420 g wheat flour 700, 16 g baking powder, 100 g grated hazelnuts, 1 tsp cinnamon, finely sieved apricot jam to taste.
For the glaze: 40 g coconut fat, 200 g chocolate
preparation
Separate the eggs and immediately beat the egg whites into a stiff peak. Cream together the sugar and the yolks. Now pour in the oil and mix well again. Stir in the grated zucchini and then the flour, baking powder, nuts and cinnamon. Finally, carefully fold in the beaten egg whites.
Spread the mixture onto a baking sheet and bake in a preheated oven at 160 degrees for about 30 minutes, then allow to cool thoroughly and spread with apricot jam.
For the glaze, melt the coconut oil in a saucepan on low, add the chocolate and stir until melted. Then let it cool down a bit and glaze the cake with it.
Source: Nachrichten
