Zucchini is an obligatory ingredient of Mediterranean cuisine.
They come from western India and Mexico.
They are ideal for spring and summer because they contain a high percentage of water – 93%, not fat, 100 g of zucchini contains 11 calories.
they contain a lot of vitamin C, potassium, calcium, phosphorus and selenium. The bark contains large amounts of magnesium.
They also contain bitter substances, which stimulate the work of the intestines, strengthen the liver, encourage detoxification, and reduce cholesterol levels. In addition, they improve brain function and concentration, calm the nerves and strengthen them.
Spring soup with zucchini
2 young zucchini
2 tablespoons oil
1 tablespoon spices
1 cup yogurt
1 liter of water
Cut the zucchini into cubes and fry in oil together with the chopped onion. Pour water, add peeled and diced tomatoes and celery. Cook everything together. When the water boils, cook for another 15 minutes, add dry spice and yogurt, stir and serve.
Quick zucchini pie
2 smaller zucchini
4 dl of milk
10 full tablespoons flour
½ teaspoons of baking soda
Grate the zucchini. Preheat the oven and place the pan to heat in which you previously put the oil.
Beat eggs, milk, flour, baking soda, salt and zucchini with a mixer. Pour the mixture into hot oil.
Bake the pie until it turns golden brown, and then decorate it with finely grated Trappist.