Blowing garlic and zucchini is one of the main flavor combinations of the summer, which everyone probably knows about. In recipes, we will further share with you new variations of the long-familiar taste composition.
How to fry zucchini with garlic in a frying pan?
Ingredients:
- butter - 55 g;
- garlic teeth - 3 pieces;
- dry Italian herbs - 1 teaspoon;
- lemon juice;
- zucchini - 2 pcs .;
- parsley greens.
Preparation
Rub garlic and salt into a paste and mix it with butter, herbs and lemon juice. Lubricate each slice of zucchini with whipped butter, and then fry them for a couple of minutes on each side.
Marrows in garlic with garlic
Ingredients:
- flour - 40 g;
- beer - 60 ml;
- Dried garlic, onion, paprika - 1/2 teaspoon each;
- baking powder - 5 g;
- zucchini - 1 pc.
Preparation
Slice the courgette into cubes and carefully dry it. Mix flour with spices and baking powder, pour in the beer and beat the homemade batter. We dip slices of zucchini in the batter and let the excess flow off, then we immerse them in the heated oil. Once the zucchini with garlic is browned, you can try the dish.
Appetizer from courgettes with tomatoes and garlic
Ingredients:
- courgette;
- soft cheese - 60 g;
- mayonnaise - 5 tbsp. spoons;
- garlic - 2 teeth;
- tomato - 1 pc.
Preparation
Zucchini cut into thin strips and fry each of them on the grill. Mix the garlic with mayonnaise and cheese, add to the mixture finely chopped tomatoes. Lay a spoonful of cheese mass on one of the edges of the squash tape and roll it with a roll. Zucchini with garlic and mayonnaise can be served both warm and chilled.
Fritters from courgettes with cheese and garlic
Ingredients:
- flour - 120 g;
- cheese - 45 g;
- grated zucchini - 2 items;
- egg - 1 piece;
- green onion pens - 2 pcs.
Preparation
Grated zucchini salt and leave for 7 minutes, and then wring out excess moisture. Mix zucchini with egg and cheese, add flour and greens. Fry the portions of the mixture with preheated vegetable oil.
Zucchini stewed with tomatoes and garlic
Ingredients:
- onion - 40 g;
- zucchini - 2 pcs .;
- tomatoes - 5 pcs .;
- garlic - 3 teeth;
- champignons - 120 g;
- vegetable broth - 400 ml;
- dried basil - 1 teaspoon;
- grated Parmesan for serving.
Preparation
Optionally cut the mushrooms with vegetables and let them in the preheated oil until the moisture from the mushrooms evaporates. Pour the contents of the frying pan with broth, sprinkle with basil, add garlic and simmer for half an hour on medium heat. Serve with a pinch of grated parmesan.