Zucchini have been enjoying great popularity in Germany since the 1980s. And since this vegetable has little taste in itself, it can be prepared in almost all variations. Who does not enjoy a light zucchini salad or a delicious casserole with zucchini, tomatoes and minced meat in the summer? Zucchini are rich in vitamins, high in water and low in calories. In addition, it is easily digestible, so that a recipe with zucchini therefore optimal for a diet. Gourmets even appreciate the yellow blossom of the vine as a special delicacy. On the grill, the zucchini is doing particularly well - and when the season is over, zucchini can also be easily frozen: best first cut into pieces and even portioned.
Zucchini are full of rich nutrients
Although courgettes are mostly water, they are also rich in carbohydrates, proteins, fiber, sodium, potassium and calcium. In addition, the zucchini is known as a donor of vitamin A and vitamin E. In short: Recipes with zucchini are an integral part of our diet today.
If you want to enrich your own vegetable garden with it, you usually do not need more than two plants to meet the needs of a family of four, because the zucchini bears many fruits. Each plant should have space for about one and a half to two square meters. Although adequate nutrient and water supply is important, be careful - on cold, rainy summers, zucchini are sensitive. Ideally, they are harvested at about 15 centimeters in length and 200 grams in weight to guarantee the delicate taste.
Zucchini: Little sister of the pumpkin
The zucchini was distributed in Europe via Italy, where it was bred from the garden gourd since the end of the 17th century, as the name suggests: small squash. On May 7, she also has her own day there: the giorno del zucchetto, which is sown in the period from mid-April to mid-May. If Zucchini are not harvested as usual at a length of ten to 20 centimeters, they are also as big as a pumpkin and reach a weight of up to five kilos.
Their shape can be oblong or round. There are yellow and green varieties, with different shades and stripes. They are harvested between June and October and should be consumed after about twelve days. However, temperatures below eight degrees and storage next to apples or tomatoes spoil the zucchini more quickly through secreted ethyle.
Simple preparation and delicious recipes
The vegetarian can enjoy the zucchini tortilla: just add zucchini and spring onions with a little garlic, fry eggs with thyme, parsley, salt and pepper and a lemon peel, cherry tomatoes on it and then let it cook in the oven. If you do not want to give up meat, you can look forward to zucchini shells - for example, with cooked ham, gouda and tomato sauce.
Who does not like zucchini soup on a cold winter's evening with red peppers, onions, sour cream and a dash of white wine, refined with a bit of fiery chilli. It is highly valued as a ratatouille ingredient in its homeland and throughout the Mediterranean region. Even stuffed zucchini with minced meat are popular - the imagination knows no bounds.
Recipe with zucchini
Recipe for zucchini casserole with minced meat fresh from the oven for two. The following ingredients are needed for preparation:
- 350g potatoes
- 2 medium zucchini
- 1 medium tomato
- 200ml vegetable broth
- 250g minced meat
- Creme fraiche Cheese
- salt and pepper
When preparing, proceed as follows: Cut the courgettes, potatoes and tomatoes into small pieces, salt and pepper and place in the casserole dish. Douse with broth and cook for half an hour at 180 degrees. Refine the spiced minced meat with crème fraiche and bake for another half hour in the oven.