Fried obabki with potatoes recipe. Fried potatoes with zucchini in a frying pan

In the summer, many people prefer dishes made from seasonal vegetables, and zucchini is not the last on this list. They are baked in the oven in French and country style, fried, stewed, and used to prepare vegetable stew. Zucchini cutlets are a tasty and satisfying snack. They are a self-sufficient dish, but sometimes they are supplemented with a side dish. Many people like this light and at the same time satisfying snack. There are a large number of recipes, so every gourmet can find an option that suits his gastronomic preferences. Great cooking skills are not required to obtain delicious zucchini cutlets, so even a novice housewife will successfully cope with this task if she knows and takes into account several important points.

Zucchini cutlets with potatoes

Compound:

• potatoes – 0.5 kg;
• zucchini – 0.5 kg;
• chicken egg – 1 pc.;
• salt, pepper mixture, dried herbs - to taste;
• breadcrumbs, refined vegetable oil - as much as it will take.

Cooking method:

• Wash the potatoes and boil them in their skins. After cooling, peel the tubers.
• Grate the boiled potatoes.
• Wash the zucchini, pat dry with a napkin, and remove peel and seeds if necessary.
• Grind the zucchini in the same way as the boiled potatoes.
• Break eggs into a container with potatoes, add salt and seasonings, stir until smooth.
• Add grated zucchini and mix the ingredients again.
• Form cutlets; from the amount of ingredients indicated in the recipe you will get about 12 pieces.
• Bread the cutlets in breadcrumbs.
• Heat the oil in a frying pan and place the first batch of products into it. Fry over medium heat without a lid. When the cutlets are well browned on one side, turn them over and brown on the other.
• Transfer the finished cutlets to a napkin so that it absorbs excess fat.
• Fry the remaining cutlets in the same way.

When serving, zucchini-potato cutlets can be topped with sour cream or sauce. Mushroom sauce works well.

Potatoes with zucchini and bell pepper

Every housewife has her own recipe for fried zucchini with potatoes. But you should definitely include potatoes with zucchini and bell peppers in your personal cookbook.

It is convenient to use bell pepper. It does not need to be defrosted, it fries quickly, and the portions come out large. To prepare fried potatoes with zucchini, we will need the following products:

• 3 small potatoes.
• Medium bell pepper.
• One medium zucchini.
• One onion.
• Salt.

Zucchini cutlets with minced meat

Compound:

• minced meat – 0.5 kg;
• zucchini – 0.25 kg;
• semolina – 30 g;
• chicken egg – 1 pc.;
• garlic – 3 cloves;
• breadcrumbs – 60 g;
• salt, ground black pepper - to taste;
• refined vegetable oil - how much will be needed.

Cooking method:

• Peel the zucchini from all excess, cut into small pieces, turn them through a meat grinder or grind them using a blender.
• Mix zucchini puree with minced meat.
• Add a raw egg, pressed garlic, salt and pepper. Knead the minced meat with your hands.
• Pour semolina into the minced meat and stir. Wait a quarter of an hour for the semolina to swell, then form the minced meat into cutlets and roll them in breadcrumbs.
• Heat a frying pan, pour oil into it. Reduce heat to medium.
• Place the cutlets in the pan. Brown them on both sides, giving each side 4-5 minutes.

Minced meat cutlets with zucchini can be baked (20-25 minutes at 180 degrees) or steamed (25-30 minutes in a slow cooker using the appropriate mode).

Variety of dishes

You can prepare many dishes from this amazing vegetable. Zucchini stewed with meat, fried, baked, with cabbage, mushrooms - the variety is great. One thing is important: these are very healthy and tasty vegetables that can always enrich your table and delight you with their excellent taste and ease of preparation.

Bon appetit!

Fried potatoes are a dish that is almost impossible to mess up. Potatoes satisfy hunger well and, importantly, cook quickly. Fried potatoes with zucchini can be prepared even after the end of the working day. And you can combine it with various additives: tomatoes, garlic and bell pepper.

Zucchini cutlets with potatoes and cheese in the oven

Compound:

• potatoes – 0.5 kg;
• zucchini – 0.25 kg;
• feta cheese – 100 g;
• hard cheese – 50 g;
• garlic – 3 cloves;
• chicken egg – 2 pcs.;
• refined vegetable oil – 20 ml;
• green onions – 30 g;
• salt, pepper - to taste.

Cooking method:

• Wash and peel the potatoes and zucchini. Grind the vegetables using a large-hole grater, squeeze out the vegetable puree, draining the excess liquid.
• Crumble the cheese into a container with the vegetable mixture. Salt and pepper the vegetable mixture. Add garlic crushed with a special press and finely chopped green onions. Mix the ingredients.
• Break the eggs, separating the yolks from the whites.
• Beat the egg whites and fold them into the minced meat.
• Grease a baking sheet with vegetable oil.
• Form cutlets from minced vegetables and place them on a baking sheet.
• Brush the products with yolks and sprinkle with finely grated hard cheese.
• Place the baking sheet in an oven preheated to 180 degrees.

After 20 minutes, the cutlets can be removed from the oven and served. They turn out so tasty and appetizing that there is no shame in offering them to guests.

Delicious vegetable stew

One of the simplest dishes with zucchini is a vegetable stew cooked in a slow cooker.

It can't be called anything special, but it can be a great option for lunch or dinner. The dish is versatile in terms of adding ingredients. Fans of seasonings and aromatic spices can add them at the end of cooking; chili pepper can be added to give the stew some heat and piquancy.

Required ingredients:

• olive oil - 70 ml;
• White cabbage;
• zucchini - 500 g;
• onion - 1 pc.;
• carrots - 2-3 pcs.;
• red tomatoes - 5-6 pcs.;
• garlic - 3 cloves;
• chopped greens - 3 tbsp. l.;
• salt - to taste.

Cooking technology:

1. Set the multicooker to “baking” mode and simmer for 1 hour.
2. Add onions and carrots to heated olive oil.
3. Chop the tomatoes, after peeling them, add to the slow cooker.
4. Cut the zucchini into cubes and add to the slow cooker along with finely shredded cabbage.
5. In about 15 minutes. until ready, add salt to taste, add garlic and herbs.
6. You can add 2-3 tbsp for taste. l. sour cream. This will make the vegetables tender.

You can prepare this dish with cauliflower.

After completing the cooking process, let the dish sit for 5-10 minutes. and can be placed on plates. A dish with zucchini and eggplant will be more varied. The stew will not leave anyone indifferent!

Vegetable dishes can be prepared in different ways.

Pamper your family with roast meat baked in the oven. The recipe is simple, but has excellent taste.

The dish includes:

• small zucchini, preferably young - 1 pc.;
• potatoes - 600 g;
• pork fillet - 500 g;
• onion - 2 pcs.;
• sour cream - 100 g;
• mayonnaise - 100 g;
• hard cheese - 50 g;
• salt, freshly ground pepper and herbs - to taste.

Cooking method:

1. Cut the pork across the grain into slices about 1 cm thick, pound well, salt and pepper on both sides.
2. Cut the zucchini and potatoes into slices, finely chop the onion.
3. Grease a baking sheet and place potatoes and zucchini in rows in one overlapping layer.
4. Place pork slices on top and sprinkle with onions.
5. They have another layer of zucchini with potatoes, then again meat with onions and finish with a layer of potatoes and zucchini. Lightly salt each layer of potatoes.
6. Mix sour cream and mayonnaise, pour the last layer evenly on top, sprinkle with grated cheese.
7. Bake in the oven at 190-200°C for 1 hour 20 minutes.
8. Serve with greens.

Vegetables stewed with meat and potatoes are prepared in the same way, but are not put in the oven, but simmered over low heat for 1 hour.

Zucchini cutlets with rice

Compound:

• rice – 0.2 kg;
• zucchini – 0.4 kg;
• water – 0.4 l;
• flour – 160 g;
• garlic – 2 cloves;
• salt, paprika, turmeric - to taste;
• fresh dill – 20 g;
• refined vegetable oil - to taste.

Cooking method:

• Rinse the rice, cover with water, add salt and boil for 15 minutes until cooked or almost done.
• After peeling and seeds, coarsely grate the zucchini.
• Mix zucchini with rice, add salt, seasonings and 100 g of flour, mix. Add finely chopped dill and garlic, passed through a press, mix the minced squash and rice again.
• Having formed cutlets from lean minced meat, bread them in the remaining flour and fry on both sides until golden brown.

Cutlets according to this recipe are satisfying. They can be eaten during fasting. This recipe may also be of interest to vegetarians.

Step-by-step recipe with photos

Who doesn't love fried potatoes? I think there are few such non-lovers. My family likes fried potatoes with a golden brown, crispy crust.

Fried potatoes with zucchini is a tender, juicy dish. The main thing is to take into account an important point when preparing it: potatoes need more time to cook than zucchini. It is with this point in mind that we will prepare fried potatoes with zucchini today.

IMPORTANT

: It is best to use a frying pan in which you are confident that the vegetables will not burn or stick to the bottom of the pan. I only have one such frying pan, it’s quite old, but that’s what I use for making fried potatoes. The potatoes come out with golden brown crusts and do not stick to the bottom.

So, let's prepare all the products, and there are very few of them. You can also add onions to this list of products, but I didn’t do that this time.

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Since potatoes take longer to cook, let's start cooking with them. Peel the potatoes and cut them into medium-thick cubes.

IMPORTANT

: For this dish it is better to use potatoes that hold their shape when fried. There are potatoes that are intended for making mashed potatoes, and during cooking, even in a frying pan, they can turn into potato porridge; such potatoes are not suitable for us!

Pour vegetable oil into a frying pan and fry the potatoes over high heat for 10-15 minutes, stirring occasionally. We need the potatoes to be browned and covered with a crispy crust, not to release juice, not to stew, but to be fried.

Now let's prepare the zucchini. We will cut the zucchini into quarters. The pieces should be slightly larger than potato wedges. Zucchini is a very juicy vegetable, it will give up its moisture to the dish and during long frying it can simply lose its shape and turn into porridge. We don’t need this, so we cut the zucchini into larger pieces.

Add the chopped zucchini to the frying pan with the potatoes and cook the vegetables for another 10 minutes, stirring occasionally.

When the zucchini becomes soft and releases juice, salt the vegetables, add a little thyme and ground black pepper. Cook the dish for another 5-7 minutes.

We taste a piece of potato to see if it is ready, if it is soft inside and fried on top, the dish is almost ready. I really like to add a little butter at the end of frying. Place the oil in the pan, cover the pan with a lid and cook the dish for another 5 minutes without stirring. In this case, we will get delicious golden-brown “roasts” at the bottom of the pan and tender, juicy vegetables at the top.

Serve the finished fried potatoes with zucchini in portions with homemade pickles or a salad of fresh vegetables.

Well, who doesn't love fried potatoes? I personally don’t know such people. This delicious, satisfying and beloved side dish can be prepared in many ways and in a very short time. In the summer-autumn season, you can add any vegetables to this simple dish and it will be great with each of them. Today we will prepare fried potatoes with zucchini; they will make our usual side dish juicy and very tasty.

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Preparation:

Step 1: cut the potatoes.

Peel the boiled potatoes and cut into large cubes. Please note that although the potatoes are ready, they do not fall apart and turn into mashed potatoes with one touch. This is exactly what suits us.

Step 2: Chop the zucchini and onion.

Cut the zucchini into exactly the same cubes. Cut the onion into feathers or half rings.

Step 3: Prepare the Herbs.

Wash the herbs, dry and tear them with your hands. Set the greens aside for now; we will need them at the very end of cooking.

Step 4: fry zucchini and potatoes.

Heat a frying pan well with a small amount of oil (the less the better) and add the zucchini and potatoes into it. Squeeze the garlic here, add the onion, add salt and pepper. Cook everything until golden brown, stirring gently so as not to crush the pieces of vegetables. At the very end of cooking, add the aromatic herbs and almost immediately remove everything from the heat.

Step 5: Serve fried zucchini with potatoes.

Fried zucchini with potatoes is best eaten hot. For me, this is a very quick and simple lunch dish, for those times when there is simply no time to cook something more complicated. Lifesaver. Plus it's very tasty. Bon appetit!

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