Zucchini – Little sister from the pumpkin

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Zucchini – Little sister from the pumpkin

Zucchini delight since the 80s great popularity in Germany. And since this vegetable has little flavor of its own, it can be in almost all variations to prepare. Anyone who enjoys in the summer is not a light Zucchini salad or a delicious casserole with Zucchini, tomatoes and minced meat? While the Zucchini are rich in vitamins, have a high water content and low in calories. It is also easily digestible, so that a recipe with Zucchini therefore ideal for a diet. Foodies know even the yellow flowering of the vines crop as a special treat, how to appreciate eat. On the Grill the Zucchini is particularly well – and when the season is over, the Zucchini is also easy to freeze: is best to first cut it into pieces, and even portioning.

Zucchini are full of rich nutrients

While the Zucchini are for the most part water, but they are also rich in carbohydrates, proteins, fiber, sodium, potassium, and calcium. In addition, the Zucchini is as a donor of Vitamin A and Vitamin E are known. In a nutshell: recipes with Zucchini are now an integral part of our dining plan.

Who would like to enrich its own vegetable garden with you, generally won’t need more than two plants, to meet the needs of a family of four, because the Zucchini bears a lot of fruit. To do this, each Plant should have about one and a half to two square meters of space. Although an adequate supply of nutrients and water is important, but be careful – on a cold, rainy summer Zucchini can be sensitive. Optimally, you will be harvested at approximately 15 centimeters in length and 200 grams in weight, in order to guarantee the smooth taste.

Zucchini: Little sister from the pumpkin

The Zucchini was widespread in Europe, about Italy, where since the end of the 17th century. Century was bred out of the garden pumpkin, what the Name suggests: a small pumpkin. On 7. May, it still has its own day: the giorno del zucchetto, since in the period from mid-April to mid-may is sown. Zucchini are harvested as usual, with a length of ten to 20 centimeters, they are also as big as a pumpkin, and can reach a weight of up to five kilos.

Their shape can be elongated or round. There are yellow and green varieties, with various shades, and stripes occur. They are harvested in the period between June and October, and should be consumed after about twelve days. Temperatures below eight degrees and can be stored next to Apples or tomatoes, the Zucchini by separate Ethyle faster ruin.

Easy preparation and delicious recipes

The vegetarian the Zucchini-Tortilla taste: simply Zucchini and spring onions with a little garlic, eggs, thyme, parsley, salt and pepper and lemon zest mix the cherry tomatoes and the Whole then cooking it in the oven. Who does not want to give up meat, you can look forward to Zucchini-Boat – for example, cooked ham, Gouda, and tomato sauce.

Whom doesn’t taste good on a cold winter evening zucchini soup with red peppers, onions, sour cream and a dash of white wine, seasoned with a little fiery Chilli. In your home, as well as in the whole Mediterranean, it is valued as a Ratatouille ingredient. Also stuffed Zucchini with minced meat are popular – the imagination has no limits.

Recipe with Zucchini

Recipe for Zucchini casserole with minced meat fresh out of the oven for two people. The following ingredients are needed to prepare:

  • 350g potatoes
  • 2 medium-sized Zucchini
  • 1 medium-sized tomato
  • 200ml of vegetable broth
  • 250g minced meat
  • Crème Fraiche
  • Salt and pepper

In the preparation, proceed as follows: Zucchini, potatoes and tomatoes cut into small pieces, season with salt and pepper and in the shape of the casserole dish. Pour on the stock and, half an hour at 180 degrees cooking. The flavored minced meat with Crème Fraiche and a further half hour in the oven and let it bake.