What to cook from patisson in the oven. Squash recipes are delicious and simple

Patisson - original vegetable, which is undeservedly rarely used by many housewives. The taste of dishes from it is not inferior to popular vegetable dishes. Understanding how to cook delicious patissons will never be superfluous. Surprise your family and friends with such a dish is a good idea for an appetizing

supper. And by learning how to cook, you can stock up on unusual seaming for the cold months. To get started, try learning how to fry or bake these excellent vegetables.

How to cook patissons in a pan?

You will need two patissons, several chicken eggs, a couple of tablespoons of flour, two tablespoons of vegetable oil, fresh herbs, pepper, salt. Rinse the vegetables and herbs, cut the squash into small slices. Beat the eggs, add pepper and salt to them. Dip the vegetable pieces in the egg mixture, roll in flour and fry in a pan on both sides until a crust appears. Sprinkle with finely chopped herbs before serving. Salad is the best side dish. fresh tomatoes, as a dressing, you can take ordinary sour cream. Such squash will certainly not disappoint even those who are wary of vegetable dishes.

How to cook patissons in the oven?

Baking vegetables is another good solution. Take four patissons, two eggs, one hundred grams grated cheese, one hundred grams of sour cream, fifty grams of vegetable oil, a few tablespoons of flour, fresh herbs, salt, pepper. Wash and cut the squash into four pieces. Whisk eggs with salt, flour and pepper. Prick each piece of patisson on a fork and dip in the egg mixture, then fry in a pan on both sides. Put the prepared vegetables in a saucepan, layering with grated cheese, chopped herbs and pouring sour cream. Place the dish in a preheated oven and bake for about a quarter of an hour. Put the prepared vegetables on a plate and decorate with herbs, then serve.

How to cook squash with potatoes?

You will need four hundred grams of squash, the same three hundred grams of sour cream, one hundred grams butter, two bunches of green onions, a bunch of fresh dill, sugar, pepper, salt. Wash greens and vegetables. Bring potatoes to a boil, salt and add a little sugar. Boil for about ten minutes, then add the diced squash. Cook until vegetables are soft, then drain. Melt the butter in a frying pan

fry in it green onion then add vegetables and chopped dill. Stew for a quarter of an hour and add sour cream. Serve hot.

How to cook squash with stuffing?

Take three squash, one carrot, one onion, celery root, one hundred grams of grated cheese, fifty grams of sour cream, fifty milliliters of vegetable oil, a few tablespoons tomato paste, a couple of cloves of garlic, green onions, parsley, salt. Wash the vegetables and herbs, peel the squash and boil them until half cooked. Chop onions, carrots, celery, and garlic, salt and simmer for ten minutes. Pour in the tomato paste, mix and fill the squash with the resulting mixture (you need to cut the cores out of them before that). Put on a baking sheet, brush with sour cream and sprinkle with cheese, bake until golden brown and serve.

Patisson is a grateful vegetable. It does not need special care, it always gives a good harvest, it looks beautiful. This is a healthy, dietary, low-calorie product. It is easy to process, like its closest relatives - zucchini and zucchini. But the main thing is that you can cook hundreds of squash quickly and tasty different dishes, starting with vitamin cocktails and snacks, ending with conservation desserts.

Squash is a versatile vegetable. It can be fried, stewed, boiled, pickled, canned alone or in combination with other vegetables. In general, recipes with patissons have much in common with dishes that are prepared from zucchini.

Young fruits without damage with tender pulp and thin skin are more suitable for cooking. Overripe vegetables must be peeled and hard seeds removed.

What to cook from patissons quickly and tasty: a refreshing vitamin cocktail

Adherents of a healthy lifestyle and proper nutrition will appreciate this drink. It brings colossal benefits to the body, because it consists of fresh vegetables and fruits. Squash, however, can be boiled in salted water for a couple of minutes. Vitamins in the aldente vegetable will be preserved, and the taste of the cocktail will become softer.

For 100 g of young squash:

100 g celery (stalk);

2 green-skinned apples;

half a lime

a bunch of parsley;

4-6 mint leaves.

Recipe:

1. All cocktail ingredients are washed and dried.

2. Celery and raw patisson are cut into pieces.

3. Mint and parsley are chopped with a knife.

4. Apples are cut in two, the seed box, tail, receptacle are removed. Without removing the peel, cut into pieces.

5. Juice is squeezed out of a lime.

6. The products prepared for mixing are placed in the blender bowl. Interrupted into a homogeneous green mass.

The cocktail must be diluted with cold purified water before drinking. Very little. If the taste of a vitamin drink with patisson seems insipid, you can slightly pepper it.

What to cook from patissons quickly and tasty: pickled vegetables

It is also an excellent snack for strong alcoholic beverages, and an addition to the second courses of meat and fish. For pickling, it is better to select young patissons the size of a ping-pong ball. If the vegetables are larger, they should be cut into several pieces.

For 250 g patissons:

3 cloves of garlic:

1 red Bell pepper;

1 stalk of petiole celery;

6 sprigs of parsley;

400 ml of water;

3 tbsp. l. vegetable oil;

2 tbsp. l. salt;

2 tsp vinegar essence;

1 tbsp. l. Sahara;

1 bay leaf;

2 buds of cloves;

5 peas of allspice;

· 10 black peppercorns.

Recipe:

1. Vegetables are washed, cut into pieces. Spread in a sterilized jar with a volume of 700 ml.

2. Water in a saucepan is put on a strong fire.

3. All other ingredients, except for vinegar and oil, are poured into boiling water. Boil 1 minute.

4. Pour hot brine over vegetables. Pour in vinegar and oil.

5. The jar is hermetically sealed with a euro lid. Turn over and wrap.

When the pickled patissons have cooled, the jar is rearranged in the refrigerator. After 2 days, you can taste the snack.

What to cook from patissons quickly and tasty: vegetable caviar

A light snack that goes well with pasta, potato and meat dishes. Squash caviar is good as a snack with brown bread. It can be eaten fresh or cold.

For 1.3 kg of squash:

· 4 things. bell pepper;

2 medium onions;

10 small ripe tomatoes;

1 head of garlic;

1 bunch of parsley with dill;

120 ml of vegetable oil;

1 tsp Sahara;

1 tsp black ground pepper;

Recipe:

1. Vegetables are washed, dried, peeled (except for tomatoes). If the patissons are old, the peel is removed, the seeds are removed.

2. Everything is cut into small cubes. Garlic is passed through a press. Greens are washed, finely chopped.

3. Heat up in a pan with high sides vegetable oil. Fry the onion with a pinch of black pepper (2 minutes).

4. Add sweet pepper. Stir, fry for 3 minutes.

5. Pour the patissons into the pan, continue to fry the vegetables over high heat for another 5 minutes, stirring from time to time.

6. Tomatoes are grated or mashed with an immersion blender. Pour into a frying pan. Stir.

7. Reduce the fire to medium. Stew the vegetable mixture for 25 minutes under the lid.

8. Pour everything into a saucepan, interrupt with a blender in mashed potatoes.

9. Return the dish to the fire. Boil for 15 minutes without a lid, stirring often.

10. At the very end, squash caviar is salted, sugar is added.

AT ready meal pour chopped garlic and chopped herbs. Stir. Leave to simmer for a couple more minutes.

Squash caviar quickly turns sour, so you need to store it in the refrigerator in a glass closed container.

Then cook from patissons quickly and tasty: vegetable soup-puree with millet

The soup cooks very quickly. Therefore, the recipe will come to the rescue more than once when there is absolutely no time for cooking. The dish consists of the necessary, useful products for the body and, moreover, differs delicate taste.

For 200 g patissons:

1 liter of water;

150 g of millet;

Carrots, sweet peppers, onions - 1 pc.;

20 g of tomato paste;

5 cloves of garlic;

1 bay leaf;

a pinch of ground black pepper;

spices to taste;

· vegetable oil.

Recipe:

1. Remove the peel from the washed squash. Remove seeds. Cut into cubes.

2. Onions, carrots, bell pepper, garlic is washed, peeled, cut into small cubes.

3. Millet is washed three times.

4. Heat vegetable oil in a frying pan over high heat. Throw out the squash cubes. Fry, stirring often, until golden brown.

5. Add garlic to the squash. Stir, fry for 1 minute.

6. Next, the rest of the vegetables are sent to the pan. Roast until soft. Pepper, add spices.

7. Pour millet into a pot of water. Cook after boiling for 5 minutes.

8. Pour the vegetable mixture and bay leaf into the pan with millet. Stir. After boiling, the soup is simmered under a lid over low heat for 15 minutes.

9. Ready-made puree soup is salted, seasoned (if necessary) with spices. The bay leaf is removed, and the vegetables with millet are interrupted in gentle puree immersion blender.

In a plate, before pouring the squash puree soup, put ½ tsp. tomato paste. Served hot.

What to cook from patissons quickly and tasty: vegetable soup with milk

A very light first course with a pleasant delicate taste. The set of products is the most common. Ready for a maximum of half an hour.

For 400 g of young squash:

1 liter of 1.5% milk;

1 potato;

1 onion;

2-3 stalks of parsley;

Recipe:

1. Wash squash. Without removing the skin, cut into cubes.

2. Peel and wash onions and potatoes. Onions are cut into strips, potatoes - into cubes.

3. Vegetables are poured into a saucepan. Fill with water so that it barely covers them. Cook after boiling for 3 minutes.

4. Pour hot milk into the vegetable mixture, salt.

5. When the soup begins to boil, turn off the stove. Infuse the dish under the lid for 10 minutes.

Serve warm, sprinkled with chopped parsley.

What to cook from patissons quickly and tasty: sweet baked pancakes

Fry patisson pancakes in vegetable oil in a frying pan. But if you bake them in the oven, the dish turns out to be dietary, more beneficial for the body.

For 600 g of young squash:

1 tbsp. white flour;

125 g of sugar;

1/3 tsp soda;

· Vanillin, salt.

Recipe:

1. Washed, sliced ​​patissons, eggs, sugar, salt, soda are placed in the blender bowl. Beat into a homogeneous mass.

2. The sifted flour is mixed into the resulting puree in parts. Vanillin is added for flavor.

3. Thick, dense like semolina The dough is left to rest for half an hour.

4. Pancakes are poured with a tablespoon on a cold baking sheet covered with parchment.

5. The oven is heated to 180 degrees and pancakes are placed in it for 15 minutes.

6. When one side is browned, the squash pancakes are turned over. Bring to readiness, baking for another 10 minutes.

A simple vegetable dessert is served with sour cream, jam, condensed milk, and honey.

What to cook from squash quickly and tasty: stuffed squash in the oven

Despite the simple set of ingredients and simple cooking technology, the dish is not only very tasty and satisfying, but also beautiful in appearance. Stuffed patissons can be cooked on weekdays or served in portions to the festive table.

For 3 medium (250 g each) squash:

200 g minced pork and beef;

1 onion;

1 medium ripe eggplant;

1 carrot;

150 g fresh champignons;

50 g hard cheese;

6 tbsp. l. natural yogurt or low-fat sour cream;

suneli hops to taste;

· vegetable oil.

Recipe:

1. Vegetables are washed and cleaned. Onion and eggplant cut into cubes. Carrots - thin straws. Fry everything in a small amount of vegetable oil until half cooked.

2. Minced meat and sliced ​​champignons are added to the vegetables. Salted, seasoned with hops-suneli. Fry for 5 minutes, stirring frequently.

3. Cut off the upper part of the squash with a tail. The pulp with seeds is selected with a spoon.

4. In each patisson put 2 tbsp. l. sour cream (yogurt). Fill with minced meat with vegetables. Close with a hat.

Stuffed patissons are baked for 20-30 minutes at a temperature of 190 degrees. 2 minutes before the caps are ready, remove the caps and sprinkle the minced meat with cheese chips.

What to cook from patissons quickly and tasty: jam for the winter

Like zucchini, squash has a neutral taste. But on the other hand, the vegetable mimics the taste of other products well. Therefore, from it you can cook not only soups, appetizers and main dishes, but also prepare a magnificent meal for the winter. amber jam. We offer the easiest recipe for squash jam

For 1 kg of squash:

1 kg of sugar;

· 1 medium lemon.

Recipe:

1. Wash squash. Peel off the skin and remove the seeds. Cut into sticks or cubes.

2. Sprinkle the vegetable with sugar. Leave overnight for the juice to stand out.

3. Put the sweet vegetable mass on medium heat. Cook from the moment of boiling for half an hour. The mass is often stirred so that it does not burn and the foam is removed from the surface.

4. Add lemon juice and zest. Cook for 10 more minutes.

Squash jam is considered ready when the vegetable pieces are easily pierced with a toothpick. At this point, it must be removed from the heat and poured into pre-sterilized jars. Cork, leave to cool in the air. Keep cold.

Pumpkin squash, or patisson, is a small saucer-shaped vegetable from the family Pumpkin. The name was borrowed from French and formed from a noun pate(pie) that is related to unusual shape fetus. Squash comes from America: they began to be cultivated in Mexico and Guatemala. And in the 17th century, the vegetable became popular in Europe.

Interesting! Dumpling gourd is a relative of cucumbers and melons, but differs from them in its delicate pulp, which tastes like.

100 g of fresh vegetables contain:

• proteins - 0.6 g;
• fats - 0.0001 g;
• carbohydrates - 5.5 g;
• water - 92 g;
• mono- and disaccharides - 4.1 g;
• fiber - 1.3 g;
• organic acids - 0.1 g;
• pectins - 1.0 g;
• ash substances - 0.7 g.

Vitamins:

• B1 - 0.00003 g;
• B2 - 0.00004 g;
• B3 (PP) - 0.0003 g;
• C - 0.023 g.

Minerals:

• potassium - 0.12 g;
• calcium - 0.13 g;
• magnesium - 0.25 g;
• sodium - 0.13 g;
• phosphorus - 0.12 g;
• iron - 0.0004 g.

Pumpkin is one of the lowest calorie vegetables (18 kcal per 100 g), does not contain saturated fat and cholesterol.

Squash, like other members of the family, is a storehouse of vitamins C and A, as well as potassium and magnesium - nutrients necessary for the cardiovascular system.

Beneficial features

The benefits of patissons are associated with the treatment and prevention of ailments:

• cancer,
• atherosclerosis,
• obesity,
• inflammation of the large intestine,
• poisoning of various etiologies,
• hypertension,
• anemia,
• stomach ulcers,
• gastritis,
• diseases of the liver and gallbladder,
• nervous disorders,
• disruption of the endocrine system,
• edema,
• kidney disease,
• dysbacteriosis,
• headache.

In squash, all parts are useful: peel, seeds and pulp.

Harm and contraindications

The use of "sunny" zucchini can adversely affect the health of certain groups of people:

1. Squash in any form is contraindicated in acute disorders digestive system(persistent diarrhea and dyspepsia).
2. Hypotonic patients need to minimize the use of this vegetable crop.
3. Pumpkin contains oxalates, which increase the risk of kidney and gallstone formation. Therefore, people with primary diseases of the kidneys and gallbladder will have to reduce the amount of vegetables on the menu.
4. Canned patissons are contraindicated in people with diabetes, problems in the functioning of the kidneys and pancreas, as well as children under 10 years old.

Carefully! If a vegetable is introduced into the diet for the first time, an allergy is possible! Therefore, it is recommended to start with small portions.

Selection and storage

When buying, you do not need to chase for large fruit sizes - they are usually very fibrous and have more seeds. Choose small specimens with a diameter of 5-7 cm. It is important that the patisson seem heavy for its size.

Skin color is an indicator of freshness and quality. Buy only vegetables that are brightly colored, without stains or signs of decay.

Zucchini vs patisson

Zucchini and squash are similar in composition and content useful substances. Both are 93% water. But there are also differences:

• fruit shape: in a zucchini - elongated, oblong, in a colleague - flattened, bell-shaped.
• Heat treatment. Zucchini can also be consumed raw, while patissons require mandatory heat treatment.
• pulp. The squash has firm and dry flesh, while the squash is porous and juicy.
• The period of introduction into the diet. Zucchini can be introduced to infants as the first complementary foods; patissons under 10 years of age are not recommended.
• Taste. Here the zucchini is a bit inferior. Fried patissons resemble mushrooms, and their taste is more intense.

Finally, squash contains more folate, pyridoxine, and niacin than squash. The percentage of these compounds per 100 g of vegetable reaches 7.5%.

The closest relatives of the patisson are zucchini and pumpkin. You can harvest squash for the winter according to the same recipes that have been tested on zucchini - success is guaranteed. But there are also some differences. For example, it is undesirable to wrap inverted cans after rolling, moreover, they should be cooled as soon as possible (not in a draft!). Overheated patissons become flabby and tasteless. If you are preparing a mixed salad, try to choose the smallest patissons, putting them in jars as a whole - the workpiece will look very elegant. In addition, cut patissons lose much of their taste.

Wash the squash thoroughly before canning, paying special attention to the ribbed edges. It is not necessary to remove the skin, it is tender in squash. With a sharp knife, cut off the “butt” and the place of attachment of the stem, making circles with a diameter of no more than 2 cm. Before laying in jars, the squash must be blanched in boiling water for 5-7 minutes, and then lower the squash into cold water, to which ice is added.

Small patissons are best preserved whole, while large ones can be used in the preparation of salads, snacks and even jams and compotes. Some recipes for canning squash for the winter "Culinary Eden" shares with you.

Pickled squash

Ingredients for 1- liter jar:
600 g patissons,
1 sheet of horseradish
50 g green dill,
1 bunch parsley and celery
2 bay leaves,
2 garlic cloves,
1 pod of hot pepper,
spicy spices (cloves, black peppercorns, etc.) - to taste,
about 400 ml marinade.

For marinade:
400 ml of water
20 g sugar
20 g salt
50 ml 9% vinegar.

Cooking:
Blanch small patissons in boiling water for 5 minutes, cool. Chop the greens fairly large. Prepare the marinade: boil water and salt and sugar, let it boil for 15 minutes, pour in the vinegar. Put spices and herbs on the bottom of the jars, then tightly lay the squash, pour boiling marinade and set to sterilize for 12 minutes. Roll up, turn over.

Salted patissons


small patissons,
small sweet pepper,
garlic cloves,
3-5 small pink tomatoes
2-3 small cucumbers
cherry and currant leaves.

Spices:
1 g citric acid,
2 pcs. carnations,
3 bay leaves,
5 black peppercorns.
Brine:
1 liter of water
50 g salt
30 g sugar
1 tbsp 9% vinegar.

Cooking:
Put the spices in the bottom of the jar and citric acid, cucumbers, then half fill with squash, pepper, garlic, currant and cherry leaves, lay tomatoes on top. Boil the brine, pour over the vegetables and set to sterilize for 25 minutes.

You can salt patissons both in barrels and in glass jars. Squash for salting should be with dense pulp and tender skin, not overripe, with poorly developed seeds. Before salting, they need to be washed, pricked with a wooden toothpick in many places, and cut off the tops so that a circle with a diameter of 1-2 centimeters is formed. Lay the prepared patissons in rows, close to each other, shifting spicy greens (horseradish, dill, celery, parsley, currant and cherry leaves) between them. Add spices (dill seeds, peppercorns, garlic). Prepare a brine (for 1 liter of water - 60-80 g of salt) and pour into a container with squash. Store in a cool place.

Pickled squash

Ingredients:
1 kg small patissons,
10-15 black peppercorns
4 bay leaves,
4 things. carnations,
4-5 garlic cloves,
horseradish leaves,
dill umbrellas.

Marinade:
1 liter of water
50 g salt
25 g sugar
1 tsp 70% vinegar.

Cooking:
Blanch the squash for 5 minutes in boiling water, then dip in ice water. Boil the marinade. Place spices, squash in sterilized jars, pour hot marinade over and roll up.

Canned squash

Ingredients for a 3 liter jar:
10 sprigs of parsley,
2 sheets of horseradish
5-7 cherry leaves
10 currant sheets,
1 head of garlic
2 bay leaves,
5 peas of allspice,
6-7 black peppercorns.

For filling:
3 tbsp salt,
1 tbsp Sahara,
3 tbsp 9% vinegar.

Cooking:
Place the spices in the bottom of a 3 liter jar. Place small squash approximately the same size tightly in a jar, pour boiling water over it and let stand for 10 minutes. Drain the water and fill with a new portion of boiling water. Let stand for another 5 minutes, drain the water into a saucepan, add salt and sugar, boil and pour over the squash. Add 3 tablespoons to each jar. vinegar and roll up.

Pickled squash with mint

Marinade Ingredients:
1 liter of water
10 g salt
3 g 70% vinegar,
6 g horseradish leaves,
6 g green celery,
10 g dill,
3 g fresh mint
bay leaf, peppercorns - to taste.

Cooking:
Wash small patissons, blanch in boiling water for 5-7 minutes, then dip in ice water for 4 minutes. Put the chopped herbs, salt and vinegar into the water for the marinade, boil. Lay the greens on the bottom of the jars, add bay leaves and peppercorns and fill the jar with prepared squash. Cover with herbs on top, fill with marinade and sterilize for 10-20 minutes (depending on the capacity of the jars).

Assorted salad with squash in jelly

Ingredients for a 3 liter jar:
small patissons, tomatoes, onion sets, gherkins,
1 tbsp vegetable oil,
3-5 black peppercorns
1 liter of water
1 tbsp salt,
2 tbsp Sahara,
250 ml 9% vinegar,
3 tbsp gelatin.

Cooking:
Wash vegetables, pat dry and place in sterilized jars. Pour 3 tbsp into each jar. vegetable oil and put peppercorns. Soak gelatin in cold boiled water. Prepare the marinade: boil water with salt and sugar, let it boil for 3 minutes. Dilute gelatin with hot marinade, stir and add vinegar. Pour vegetables in jars, cover with lids and sterilize for 20 minutes. Roll up.

Assorted salad with squash

Ingredients:
3 kg patissons,
500 g carrots
500 g onion
5-6 pcs. sweet pepper,
5-6 heads (not cloves!) of garlic,
2 tbsp with a hill of salt
1 stack Sahara,
1 stack 9% vinegar,
1 stack vegetable oil,
1 tbsp ground black pepper,
2-3 pods of hot pepper,
1 packet seasoning Korean carrots,
1 bunch cilantro
1 bunch of parsley
1 bunch of dill.

Cooking:
Grate squash and carrots on a grater for Korean carrots, onion and pepper - in half rings. Grind the garlic with a press, chop the greens. Mix all ingredients and leave for 3 hours. Then mix again and fill sterilized jars with salad. Cover with lids and sterilize for 12 minutes. Roll up, turn over.

Squash stuffed in pumpkin. Cut small patissons in half and remove the seed chamber. Prepare minced parsnip roots, carrots, parsley, celery: finely chop, add chopped onion and simmer in vegetable oil. Salt, stir. You can add some greens. Stuff the squash, put them in a peeled hollow pumpkin and pour in brine (for 1 liter of water - 60 g of salt, 50 g of sugar). Put in a cold place.

Squash caviar

Ingredients:
4.5 kg patissons,
1 kg carrots
500 g onion
500 g tomatoes,
500 g sweet pepper,
70 g tomato paste,
80 g sugar
70 g salt
70 g 9% vinegar,
vegetable oil.

Cooking:
Cut the prepared squash into strips and stew in a deep saucepan for about an hour so that the liquid evaporates. Meanwhile, fry onion and carrot in vegetable oil until golden brown. After the squash is stewed, add carrots and onions, chopped peppers and tomatoes, salt and sugar to them and simmer, stirring, for about 45 minutes. Pour in the vinegar, mix and arrange in jars. Roll up, turn over, wrap up.

Squash with cabbage

Marinade Ingredients:
2 liters of water
3 stack. Sahara,
2 stack 3% vinegar,
2 stack vegetable oil,
4 tbsp salt.

Cooking:
Peel the white cabbage and squash, cut into slices and blanch in boiling water for 5 minutes, then immediately dip in ice water. Place the cabbage and squash in sterilized jars, fill with hot marinade and close with a plastic lid. After cooling, store in the refrigerator.

Appetizer of patissons and carrots

Ingredients:
3 kg patissons,
500 g carrots
500 g onion
2 heads of garlic
1 stack Sahara,
1 stack 7% vinegar,
1 stack vegetable oil,
3 tbsp salt.

Cooking:
Grate the squash and carrots on a coarse grater, cut the onion into half rings. Pass the garlic through a press. Combine all ingredients, mix and leave for 2 hours. Then mix again and arrange in sterilized jars. Set to sterilize for 50 minutes from the moment of boiling. Roll up, turn over.

Stewed squash appetizer

Ingredients:
1 kg of squash (or a mixture of squash, zucchini and pumpkin),
500 g tomatoes,
200 g of greens and parsley roots,
200 g onion
200 ml of water
vegetable oil, vinegar, salt - to taste.

Cooking:
Cut vegetables and roots into not too small pieces. Put in a bowl or deep saucepan, add water and simmer for about 40 minutes from the moment of boiling. Pour in vegetable oil, salt, add vinegar and boil for another 5 minutes. Immediately place in sterilized jars and roll up.

Squash salad with sweet peppers and tomatoes

Ingredients:
2 kg patissons,
1 kg sweet pepper
1 kg of tomatoes,
50 g garlic
carnation,
cinnamon,
Bay leaf,
black and allspice peas,
cherry and currant leaves, 9% vinegar - to taste.

For filling:
1 liter of water
35 g salt
50 g sugar
3 g citric acid.

Cooking:
Finely chop the squash and bell peppers, pass the garlic through a press, cut the tomatoes into circles. Put the spices in sterilized jars, on them with layers of tomatoes, a mixture of patissons, sweet peppers and garlic. Pour 1 tsp into each liter jar. vinegar and pour the hot brine over the vegetables. Set to sterilize: 0.5-liter - 25 minutes, 1-liter - 30 minutes. Roll up.

Squash salad with garlic

Ingredients:
4 kg patissons,
2 heads of garlic
100 g salt
100 g sugar
100 g vegetable oil,
100 g 9% vinegar,
1 bunch of green parsley.

Cooking:
Cut the young patissons into thin slices, also cut the garlic very thinly. Add chopped parsley, salt, sugar, vegetable oil, vinegar, mix and arrange in sterilized 0.5-liter jars. Leave to sterilize for 20 minutes. Roll up, turn over.

Vegetable platter with squash

Ingredients for a 3 liter jar:
½ patisson,
1 onion
4 garlic cloves,
½ carrot,
1 large thick-walled sweet pepper,
5-7 small cucumbers
5-7 cherry tomatoes
1 young zucchini
10 black peppercorns,
2 bay leaves,
3 cloves,
2 tbsp salt,
4 tbsp Sahara,
½ stack 5% vinegar.

Cooking:
Cut the squash into slices, carrots and zucchini into slices, cut the onion and sweet pepper into 4 parts. Put spices and seasonings, sugar and salt on the bottom of the sterilized jars, arrange the vegetable platter nicely on top and pour boiling water over it. Set to sterilize for 15 minutes from the moment of boiling. You can add cauliflower or broccoli inflorescences to this salad, it will turn out very elegant.

Compote of squash and cherry plum

Ingredients for a 3 liter jar:
1 kg patissons,
1 kg cherry plum,
2 stack Sahara.

Cooking:
Arrange the peeled and chopped patissons in 3-liter jars, filling them about halfway, lay the cherry plum on top in a third of the jar. Pour sugar, pour boiling water and put the jars to be sterilized for 20 minutes from the moment of boiling. Roll up, turn over.

Squash jam

Ingredients:
1 kg patissons,
1 kg of sugar
500 ml of water.

Cooking:
Rinse squash, cut, remove seeds and chop large pieces. Keep them in cold water for 5 hours, then drain in a colander. Pass the dried patissons through a meat grinder. Boil the syrup from sugar and water, put the squash in it, mix and cook until tender (that is, until a drop of syrup spreads over the surface of the plate).

Good luck preparing!

Larisa Shuftaykina

Today we are preparing fried squash - one of the simplest and most delicious dishes from seasonal vegetables. I must say that my gastronomic acquaintance with these sunny fruits happened only this year. At the same time, I fell in love with squash immediately - they are not only incredibly beautiful, but also very tasty. Try it, you will also like fried squash!

There is nothing complicated in cooking squash - we do with them the same way as with zucchini. It is best, of course, to use young fruits with a thin skin (it is easily pierced with a fingernail), which does not need to be peeled - then the pulp will be tender and the seeds will not be hard. By the way, for me personally, fried patissons taste much more expressive and rich compared to my favorite zucchini.

Fried patissons are good on their own, but they are even tastier when served with sour cream or sour cream sauce. Fresh vegetables and greens will also be a suitable addition to this simple and delicious dish. By the way, try fried squash with these types of sauces:

Ingredients:

Cooking step by step with photos:

To prepare this simple vegetable dish we need squash, wheat flour (any kind), refined vegetable (I use sunflower) oil, garlic, salt and ground black pepper. If you wish, you can supplement the list of ingredients with other aromatic additives.

I advise you to choose young and small squash for frying (no more than 200 grams each) - then they only need to be washed, dried and cut into flat pieces (about 1 centimeter thick). If you still have large fruits, remove the skin from them and remove the seeds with a soft inside. Cut the flesh itself into flat slices convenient for frying.

Put the vegetable pieces in a suitable bowl, salt and pepper to taste. We also add crushed fresh garlic, for lack of which you can easily use dried (in the form of granules). We mix everything and leave the squash to salt and soak in the aroma of garlic and pepper for about 15 minutes.

We take a wide frying pan, pour vegetable oil into it and heat it well. Put breaded patissons in hot oil and fry over moderate heat without a lid until the bottom side is browned.