Zucchini has enjoyed great popularity in Germany since the 80s. And since this vegetable has little flavor of its own, it can be prepared in almost any variation. Who doesn’t enjoy a light zucchini salad or a delicious casserole with zucchini, tomatoes and minced meat in summer? At the same time, zucchini is rich in vitamins, has a high water content and low calories. In addition, it is easily digestible, so a recipe with zucchini is therefore ideal for a diet. Gourmets even appreciate the yellow flower of the tendril plant as a special delicacy. Zucchini looks particularly good on the grill – and when the season is over, zucchini can also be easily frozen: It’s best to cut them into pieces beforehand and portion them in advance.
Zucchini are full of rich nutrients
While zucchini is mostly water, it is also rich in carbohydrates, protein, fiber, sodium, potassium and calcium. In addition, zucchini is known as a donor of vitamin A and vitamin E. In short, today it is impossible to imagine our menu without recipes with zucchini.
Those who want to enrich their own vegetable garden with it, usually need no more than two plants to meet the needs of a family of four, because zucchini bears many fruits. For this purpose, each plant should be allowed about one and a half to two square meters of space. While an adequate supply of nutrients and water is important, be careful – zucchini are sensitive to cold, rainy summers. Optimally, they are harvested at about 15 centimeters in length and 200 grams in weight to ensure delicate flavor.
Zucchini: little sister of the pumpkin.
The zucchini found its spread in Europe through Italy, where it was bred from the garden squash since the end of the 17th century, which is also revealed by its name: little pumpkin. It also has its own day there on May 7: the giorno del zucchetto, since sowing takes place from mid-April to mid-May. If zucchini are not harvested at a length of ten to 20 centimeters as usual, they also grow to the size of a pumpkin and reach a weight of up to five kilos.
Their shape can be elongated or round. There are yellow and green varieties, with different shades and also stripes. They are harvested between June and October and should be eaten after about twelve days. However, temperatures below eight degrees and storage next to apples or tomatoes will cause the zucchini to spoil faster due to secreted ethyls.
Easy preparation and delicious recipes
The vegetarian will enjoy the zucchini tortilla: To do this, simply sauté zucchini and green onions with a little garlic, whisk eggs with thyme, parsley, salt and pepper and a lemon zest, spread cherry tomatoes on top and then let the whole thing cook in the oven. If you don’t want to give up meat, you can enjoy zucchini boats – for example with cooked ham, Gouda cheese and tomato sauce.
Who doesn’t enjoy zucchini soup with red peppers, onions, sour cream and a dash of white wine, refined with a little fiery chili on a cold winter evening. In its homeland, as well as throughout the Mediterranean region, it is much appreciated as a ratatouille ingredient. Stuffed zucchini with minced meat is also popular – there are no limits to your imagination.
Recipe with zucchini
Recipe for zucchini casserole with minced meat fresh from the oven for two people. The following ingredients are needed for preparation:
- 350g potatoes
- 2 medium zucchini
- 1 medium tomato
- 200ml vegetable broth
- 250g minced meat
- Crème fraiche
- Salt and pepper
To prepare, proceed as follows: Zucchini, potatoes and tomatoes cut into small pieces, salt and pepper and put in the mold for the casserole. Pour broth and cook for half an hour at 180 degrees. Add crème fraiche to the seasoned minced meat and bake in the oven for another half hour.
