10 very tasty dishes of squash

Boiled, fried, stuffed, baked vegetables, as well as pizza and panzanella.

For stuffing squash choose a medium-sized, smooth and without external damage. If they are unstable, slightly cut the bottom. Roasting and salads better fit small vegetables.

1. Squash, baked with eggs

Ingredients

• 8 squash up to 12-14 centimeters in diameter;
• 1 onion;
• 3 garlic cloves;
• 1-2 sprigs thyme;
• 3 tablespoons of vegetable oil;
• salt - to taste;
• 8 eggs.

preparation

In squash, cut the top and scrape the pulp from the seeds. Onions finely chop. Garlic pass through the press. Thyme chop.

Squash lubricate the 2 tablespoons of oil. Pour onto a pan and bake for about 15 minutes at a temperature of 190 ° C. Cool slightly.

In a frying pan heat the remaining oil over medium heat. For 3-5 minutes, you fry the onions. Season with salt and let down garlic and cook for 30-40 seconds more. Sprinkle with thyme, stir and leave on heat for another couple of minutes.

In each squash put onion-garlic mixture, top break the egg and salt. Bake for 15-20 minutes in an oven at 190 ° C.

2. Grilled scallops with tomatoes, spinach and basil

Ingredients

• 3 squash;
• 1 Bell pepper;
• 1 tomato;
• 5-6 olives;
• 2 garlic cloves;
• 100 g of fresh spinach;
• 1 sprig basil;
• 2 tablespoons of vegetable oil;
• Salt and Pepper - to taste.

preparation

Squash cut into small slices, pepper - julienne, tomato - large slices, olives - small. Garlic pass through the press. Spinach coarsely chop, chop the basil.

In a frying pan heat the oil over medium heat. For 5-8 minutes, saute squash and peppers. Add the garlic, olives and tomatoes. Cook 3-5 minutes more. sprinkle spinach, Stir and leave on heat for another 30 seconds. Season with salt and pepper. Serve with basil.

3. Fried scallops with sour cream and herbs

Ingredients

• 2-3 small squash;
• 5-6 stalks of green onions;
• 2-3 sprigs of basil;
• 2 garlic cloves;
• 100 g of the cream;
• salt and pepper - to taste;
• 60-70 g flour;
• 2-3 tablespoons of vegetable oil.

preparation

Squash cut into thin slices.

Onion and chop the basil, garlic pass through the press and mix it all with sour cream.

Squash slices with salt and pepper and roll in flour. In a frying pan heat the oil over medium heat. Fry workpiece until golden brown, about 2-5 minutes on each side. Pour onto a plate and pour the cream sauce.

4. Cooked scallops with wine sauce

Ingredients

• 8 small squash;
• salt - to taste;
• 190 ml of white wine;
• 170 ml of water;
• 3 tbsp lemon juice;
• 1 sprig thyme;
• 1 bay leaf;
• 3-4 tablespoons of olive oil;
• pepper - to taste;
• 2-3 sprigs greenery.

preparation

Patissons 4-5 minutes cook hot salt water. After remove and leave for a few minutes in the cold.

The wine pour pot, 170 ml of water and lemon juice. Place squash, thyme and bay leaf. Boil and simmer on medium power for 10-12 minutes. Arrange the scallops on the plate, and the remaining sauce boil over high heat for 8-10 minutes more. Strain and mix with the olive oil and pour over the scallops. Add salt, pepper and chopped parsley.

5. Baked scallops with garlic and herbs

Ingredients

• 500 g of small patissons;
• 2-3 sprigs of parsley;
• 2 garlic cloves;
• 2 tablespoons of vegetable oil;
• ¼ teaspoon of dried oregano;
• ¼ teaspoon of dried thyme;
• Salt and Pepper - to taste.

preparation

Squash, cut into halves or quarters. Chop the parsley.

Garlic pass through the press. Mix oil, oregano, thyme, salt and pepper.

Coat the scallops sauce and place in a baking dish. Cook 15-20 minutes in the oven at 220 ° C. Stir occasionally. Before serving, sprinkle with herbs.

6. Panzanella of squash

Ingredients

• 5-6 small squash;
• 100 g of mozzarella;
• 1 cucumber;
• 8-10 cherry tomatoes;
• 1 clove of garlic;
• 2-3 sprigs of basil;
• 4-5 slices of dried bread;
• salt and pepper - to taste;
• 3-4 tablespoons of olive oil;
• ½ teaspoon of wine vinegar;
• 30 grams of pine nuts.

preparation

Squash, mozzarella and cucumber cut into small pieces, Cherry - halves. Chop the garlic and basil. Divide bread into cubes.

The scallops with salt and pepper and mix with 2 tablespoons oil. Fry pan grill (you can use conventional) on medium heat for 2-4 minutes on each side.

Mix squash with cucumbers, Cherry tomatoes, mozzarella cheese, croutons, garlic and basil. Salt and pepper. Fill the remaining olive oil and wine vinegar. Sprinkle with pine nuts. Before serving lettuce leave for 15 minutes at room temperature.

7. Pizza of squash

Ingredients

• 3 medium squash;
• 40-50 g sausage;
• 150 g of mozzarella;
• 80 g parmesan or other hard cheese;
• 2-3 sprigs of basil;
• 1 tablespoon vegetable oil;
• 3-4 tablespoons tomato sauce.

preparation

Squash cut into thin slices, sausages - small pieces. Cheese rub on a small grater. Basil chop.

In a frying pan heat the oil over medium heat. Patissons fry for 2-4 minutes on each side. After a brush with sauce, top with sausage and sprinkle with cheese. Cover, reduce heat and cook for a few more minutes, until the cheese melts. Before serving, sprinkle with herbs.

8. Baked scallops with crispy grit

Ingredients

• 3-4 squash;
• 1 onion;
• 100 g of mozzarella;
• 50 g parmesan or other solid cheese;
• 3 garlic cloves;
• 4 tablespoons of vegetable oil;
• salt and pepper - to taste;
• 4-5 tablespoons of marinara or other tomato sauce;
• 100-150 g breadcrumbs;
• ¼ teaspoon of dried oregano;
• ¼ teaspoon of dried parsley.

preparation

Patissons cut into thin slices of approximately 1 cm thick, onions - small pieces. Cheese rub on a small grater. Chop the garlic.

Squash and onion mix with half of the oil, salt and pepper. Pour onto a baking sheet in one layer and lubricate sauce. Bake for 15-18 minutes at a temperature of 200 ° C. After sprinkle with the cheese and leave for another 5-7 minutes.

Heat the remaining oil in a frying pan over medium heat. 1-2 minutes fry the garlic. Add the breadcrumbs, oregano, parsley, salt and pepper. Cook 8-10 minutes until golden brown. Sprinkle the scallops finished mixture before serving.

9. Squash stuffed with rice and vegetables

Ingredients

• 100 g of rice;
• 3 squash;
• 3 tablespoons of vegetable oil;
• 1 small onion;
• 1 small carrots;
• 1 celery;
• ½ sweet pepper;
• 2 sprigs of rosemary;
• 2-3 dill or parsley;
• 1-2 garlic cloves;
• salt and black pepper - to taste.

preparation

rice boil until tender and cool.

Cut the scallops in half horizontally, and then align the bottom and the top, to give stability. Scrape the flesh from the seeds. Coat half of the oil, put in the pan upside down and bake for 15 minutes at a temperature of 190 ° C. Remove the squash from the oven and turn.

Onions, carrots, celery and bell pepper cut into small cubes. Rosemary and other herbs chop. Garlic pass through the press.

In a frying pan heat the remaining oil. For 7-9 minutes, saute the onion, carrot, celery, bell pepper and rosemary. Add the garlic, salt, pepper and cook for another couple of minutes. Remove from heat and mix with rice. Dosolit, if needed.

Nafarshiruyte squash and cook in the oven for 10-15 minutes more, until they are soft enough. Before serving, sprinkle with dill or parsley.

10. Squash stuffed with quinoa and beef

Ingredients

• 50 g of quinoa;
• 6 patissons;
• 1 small onion;
• 1-2 garlic cloves;
• 100 g hard cheese;
• 100 g frozen spinach;
• 3-4 tablespoons of vegetable oil;
• 450 g of minced beef;
• Salt and Pepper - to taste.

preparation

Boil quinoa until tender and cool.

In squash, cut the tip of a spoon and scrape the middle. Do not damage the peel. Half of the pulp, remove seeds and slice hard it in small pieces. The remaining part of this recipe is not required.

Chop the onion and garlic. Cheese rub on a small grater. Spinach thawed.

Heat 2-3 tablespoons oil in a frying pan over medium heat. Fry for 3-4 minutes pulp squash with onion and garlic. Add ground beef and cook for 5-7 minutes more, stir constantly. Pour the spinach and leave on heat for another couple of minutes. Mix with quinoa and cheese. Salt and pepper.

Nafarshiruyte squash, cut off the top cover as the lid and sprinkle with remaining butter. Put in a baking dish, cover with foil and send in the oven for 30 minutes at 175 ° C. After remove the foil and cook for 7-10 minutes more.