Zucchini side dish for fish recipe

Ingredients

INGREDIENTS	WEIGHT	CALORIES (kcal per 100 g)
zucchini or zucchini	500 g.	27
garlic	1-2 teeth.	106
onion	1 PC.	43
thyme
olive oil	1-2 tbsp. l.	899
salt and ground black pepper

Step-by-step recipe for making a side dish of zucchini for fish with photos

So, let's get to work:

Peel the onion and garlic, chop these ingredients.

Next, you need to put the frying pan on the fire and heat the vegetable oil.

Sauté the garlic in hot oil; the oil should become saturated with garlic aroma.

Video recipe Zucchini side dish for fish

Garnish of zucchini and carrots

And an equally tasty and light side dish is made from zucchini and carrots!

So, in order to prepare a side dish according to this recipe, you will need:

Ingredients:
zucchini – 500 g;
carrots – 2 pieces;
onions – 2 heads;
dill – 1 bunch;
garlic – 2 cloves;
salt, dark ground pepper - to your own taste.

Next you need to peel the carrots and grate them on a grater with large holes.

Now you should peel the onion and chop it.

Later, put the frying pan on the fire, heat the vegetable oil and fry the carrots and onions.

Later, add zucchini to the frying pan with carrots and onions, stir the vegetables, cover the frying pan with a lid and simmer the food for 20 minutes.

When the indicated time has passed, add salt and pepper to the vegetables and cook for a couple more minutes.

Peel and chop the garlic, season the dish with garlic, stir and turn off the heat. That's it, the side dish with a slight garlic scent is ready!

Bon appetit!

Recipe for making a savory side dish of zucchini

At any time of the year, especially in the summer, during the season, vegetable side dishes are very important. After all, we want to feed the body not only with tasty, but also with natural, healthy food containing many vitamins and minerals.

Among the huge amount of vegetables, I singled out zucchini for myself - cheap, juicy and very tasty. Dishes made from it are prepared very quickly, it mixes well with other products and has a beneficial effect on the body.

I offer you three light and very tasty side dishes made from zucchini , which go perfectly with meat and can also be used as an independent dish.

How to choose high-quality zucchini

When purchasing, pay attention to young vegetables, up to 8 cm in diameter. It is better to take unripe zucchini than overripe zucchini. The skin should be narrow, warm, without cracks or damage, the tail should be greenish.

Summer zucchini side dish recipe

Ingredients

Garlic	2 prongs
Young zucchini	2 pcs.
Small salt	taste
Ground pepper	a few pinches
Olive oil	2 tbsp. l.
Rosemary	½ sprig
Thyme	½ sprig
chili pepper	small piece

Step-by-step production

Wash 2 zucchini, cut off their tails. If you have zucchini or thick-skinned zucchini, you need to peel them. Large seeds must also be removed.
Cut the vegetables into cubes.
In a bowl, mix 2 cloves of garlic, passed through a press, half a sprig of thyme and rosemary, and a small piece of chili pepper (chopped).
Add 2 tablespoons of olive oil, salt and pepper to taste.
Add zucchini to the marinade and stir. Leave for 5-10 minutes.
Pour into a heated frying pan and fry the zucchini until golden brown.

Serving the dish

This version of a zucchini dish can be served both hot and cold - instead of a salad. This is a tasty side dish for meat dishes. You can serve the sauce separately - sour cream with garlic or mayonnaise.

Recipe video

Look how quickly this dish is prepared. I'm sure you'll want to repeat this easy recipe right away!

Italian zucchini recipe with mint

Ingredients

Garlic	4 teeth
Young zucchini	2 pcs.
Small salt	taste
Ground pepper	a few pinches
Olive oil	3 tbsp. l.
Sunflower oil for frying	0.5 l
Mint	small bun
Balsamic vinegar	100 ml

Step-by-step production

Wash the zucchini (2 pcs.) and cut into slices 0.5 centimeters wide, dry them with a cardboard towel.
Pour vegetable oil into a deep frying pan or saucepan to a depth of 5 cm. The amount of oil depends on the diameter of the dish in which you will fry the zucchini (I take about half a liter). Place zucchini in hot oil and fry until browned.
Remove them with a slotted spoon onto a paper towel to drain off excess fat. Transfer to a bowl.
Add coarsely chopped garlic (4 cloves) and a bunch of finely chopped mint.
Salt and pepper to taste, pour in 3 tablespoons of olive oil, add 100 ml of balsamic vinegar and mix well.
Leave for 30 minutes, taste - if necessary, add salt or vinegar. The dish is ready. You can store it in the refrigerator, covering the bowl with cling film.

Recipe video

You will learn all the secrets and subtleties of making this tasty Italian side dish by watching the video. Pay attention to how to prepare marinade for zucchini.

Recipe for dietary spaghetti from zucchini or zucchini

Ingredients

Water	4 tbsp. l.
Young zucchini	2 pcs.
Small salt	taste
Ground pepper	a few pinches
Olive oil	1 tsp.

Step-by-step production

Cut young zucchini or zucchini (2 pieces) into narrow long strips or thin ribbons using a vegetable peeler.
Heat a frying pan with a teaspoon of olive oil. Fry vegetables for 1 minute.
Add 4 tablespoons of water and simmer for another 5-7 minutes. Salt and pepper to taste.
Serve as a side dish or as an independent dish, with your favorite sauce.

Recipe video

This is the most frisky version of a zucchini side dish that I understand. Watch this video and you will also be amazed at how quickly you can prepare a tasty and, at the same time, dietary side dish.

Zucchini side dishes

Zucchini is valued both by ordinary housewives and in the highest cuisine. This vegetable is rich in calcium, potassium and phosphorus, it is low in calories (only 27 kcal per 100 grams of product), does not contain allergens, and has beautiful taste properties. In this topic, we have collected recipes for zucchini side dishes with photos and step-by-step instructions from our chefs.

Sort recipes by .

Zucchini side dish recipes

Ingredients

Tomatoes – 250 g

Champignons – 2 pcs.

Onions – 1 pc.

Garlic – 1 clove

Chili pepper – 1 pc.

Parsley - to taste

Coarse salt – 1 tbsp.

Vegetable oil – 6 tbsp.

Ingredients

Garlic – 1 clove

Olive oil – 1 tbsp.

Provençal herbs – 1 pinch

Ground dark pepper - to taste

Parsley – 2 sprigs

Ingredients

Potatoes – 200 g

Garlic – 1-2 cloves

Vegetable oil – 2 tbsp.

Ground dark pepper - to taste

Ingredients

Garlic – 2 cloves

Sunflower oil - for frying

Pepper - to taste

Ingredients

Garlic – 1-2 cloves

Vegetable oil – 1 tbsp.

Provençal herbs – 1 pinch

Ground dark pepper - to taste

Water - as needed

Ingredients

Potatoes – 500 g

Vegetable oil – 2 tbsp.

Salt, pepper - to taste

Dried parsley - to taste

Butter – 30 g

Milk – 1/3 cup

Ingredients

Onions – 70 g

Bell pepper – 70 g

Garlic – 1 clove

A mixture of Provencal herbs – 0.5 tsp.

Ground dark pepper - to taste

Olive oil – 1.5 tbsp.

Ingredients

Large zucchini – 1 pc.

Onions – 1 pc.

Garlic – 1-2 cloves

Tomatoes – 1-2 pcs.

Refined sunflower oil – 3 tbsp.

Parsley – 10 sprigs

Salt, pepper - to taste

Ingredients

Zucchini or zucchini: 1 piece;

Vegetable oil for frying;

Fragrant herbs and salt to taste.

Ingredients

Potatoes – 350 g

Onions – 70 g

White cabbage – 200 g

Frozen peas – 90 g

Tomato paste – 10 g

Vegetable oil – 40 g

Butter – 30 g

Ground pepper - to taste

Ingredients

Salt, pepper - to taste

Provençal herbs – 2 tbsp.

Olive oil – 3 tbsp.

Ingredients

Eggplants – 2 pcs.

White cabbage – 80 g

Onions – 1 pc.

Chili pepper – 5 g

Soy sauce – 2 tbsp.

Sunflower oil – 4 tbsp.

Spices for stewing vegetables – 0.5 tsp.

Ingredients

Potatoes – 6-7 pcs.

Hard cheese – 60 g

Ground paprika – 0.5 tsp.

Herbes de Provence - to taste

Cream 10-20% – 4 tbsp.

Olive oil – 3 tbsp.

Garlic – 2-3 cloves

Ingredients

White cabbage – 520 g

Onions – 190 g

Bell pepper – 200 g

Tomato paste – 100 g

Ground dark pepper - to taste

Ground aromatic pepper - to taste

Vegetable oil – 30 g

Ingredients

Hard cheese – 100 g

Garlic – 2 cloves

Dill – 4-5 sprigs

Vegetable oil – 1 tbsp.

Ground dark pepper - to taste

Ingredients

Green beans – 150 g

Onion – 50 g

Champignons – 100 g

Garlic – 1 clove

Parsley – 5 sprigs

Vegetable oil – 2 tbsp.

Pepper, h.m. - taste

Ingredients

Green beans – 150 g

Bell pepper – 1 piece

Garlic – 1 clove

Petiole celery – 0.5 pcs.

Sunflower oil – 2 tbsp.

Sesame oil – 1 tsp.

Soy sauce – 3 tbsp.

Ingredients

Zucchini (young) – 2 pcs.

Potatoes – 5 pcs.

Carrots - for taste

Onion (can be young) – 1 head

Garlic (can be young) – 1 head

Fresh dill - to taste

Olive oil – 2 tbsp.

Ingredients

Zucchini – 1.8 kg (2 pcs.)

Vegetable oil – 3 tbsp.

Garlic – 2 cloves

Provençal herbs – 2 tsp.

Ingredients

Zucchini (small) – 1 pc.

Vegetable oil – 1 tsp.

Dark pepper - to taste

New in the selection

Ingredients

Hard cheese – 85 g

Dill – 2 sprigs

Garlic – 1 clove

Ingredients

Young zucchini – 400 g

Garlic – 1 clove

Dried herbs – 1 tsp.

Sunflower oil – 2 tbsp.

Salt, pepper - to taste

Ingredients

Suluguni cheese – 70 g

Provençal herbs – 0.5 tsp.

Garlic – 1-2 cloves

Sunflower oil - for lubrication

Salt, pepper - to taste

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How to prepare a dietary side dish of zucchini: 7 necessary recipes

Zucchini is one of the most necessary products in dietary nutrition. It does not cause allergies and has a low energy value (24 kcal per 100 g). It gently cleanses the intestinal tract and has a mild diuretic effect. The vegetable has a rich mineral and vitamin composition. Namely, it contains a lot of iron, potassium, calcium, phosphorus, vitamins C, E, group B and pectins, which have a beneficial effect on the condition of the liver.

Zucchini also has another unique property - it quickly becomes saturated with the taste and smell of other products, becoming similar to them. Thanks to this, it is mixed with both meat and fish, so that it can serve as the basis for all-purpose side dishes. We care about the health of our readers, so now we decided to tell you how to prepare a dietary side dish of zucchini. Advice from experienced chefs and a selection of 7 recipes will allow you to enrich your menu with new healthy dishes.

Subtleties of technology

In the summer, zucchini is cheap, they are prepared simply and quickly, so anyone can include these vegetables in the menu. Side dishes made from these vegetables are simple to make, tasty and appetizing. Even an inexperienced cook can add them to a main dish of fish, chicken or meat. The following advice from experienced chefs will help him achieve his goal.

Young zucchini absorb various juices better and themselves have a slightly noticeable smell, similar to the smell of mushrooms. Their flesh is warm and their skin is narrow. They can be cooked without peeling. Their dishes come out more delicious, one might even say delicious.
To make side dishes, you can also use mature zucchini, even overgrown ones. You just need to peel them off, armed with a vegetable peeler, and extract the pulp and seeds from them. It is simply removed with a spoon if you cut the fruit in half lengthwise.
Young fruits are most often cut into circles or quarters of circles, from time to time into sticks or cubes, and even less often into thin slices or straws. Mature zucchini can be cut into quarters or halves of rings, cubes, bars or thin strips. The way you chop vegetables depends on the specific recipe.
The choice of spices for the zucchini side dish depends on what it will be served with. Suitable seasonings include dark pepper or a mixture of peppers, dried Provençal herbs, basil and oregano, and parsley. Paprika and curry are best used as a side dish for pork or chicken. If you are preparing a side dish for fish, you can add coriander, marjoram, and lemon zest.
Try replacing the spices and salt with a bouillon cube - the taste of the zucchini dish will be transformed.
If you adhere to the principles of a healthy diet, choose recipes that require stewing, steaming or baking zucchini. From time to time you can lightly fry foods using a small amount of oil, but at the same time you must be aware that this will make the food the most high in calories and the least healthy.

Below you will find recipes for zucchini dishes that can be prepared as a side dish for meat, chicken, and fish. They can also be served as an independent snack, especially if they are supplemented with grated cheese.

You might also be intrigued by recipes for savory and satisfying pumpkin side dishes . We also suggest that you get acquainted with recipes for dietary zucchini pancakes .

Zucchini stewed with dill and garlic

zucchini – 0.4 kg;
tomatoes – 0.2 kg;
garlic – 2 cloves;
olive oil – 20 ml;
water – 20 ml;
parsley – 4 sprigs;
salt - to taste.

Cut young zucchini and tomatoes into quarters. If the vegetables are huge, cut them into 1-1.5 cm cubes.
Lightly brown the zucchini by placing it in a hot frying pan greased with olive oil.
Add salt, spices and water, place tomatoes on top.
Simmer the vegetables for 10-15 minutes over low heat.
Add crushed garlic and finely chopped parsley. Stir.
Simmer for a few more minutes, remove from heat.

Zucchini in cheese sauce - a unique side dish or light snack

zucchini – 0.5 kg;
low-fat cream – 0.2 l;
hard cheese – 100-150 g;
refined vegetable oil - for lubricating the pan;
garlic – 3-4 cloves;
salt, dark ground pepper - to taste;
nutmeg (optional) - on the tip of a knife.

Pour the cream into a bowl. Add finely grated cheese and garlic passed through a press, stir.
Cut the zucchini into thin slices using a sharp knife or vegetable peeler.
Grease a frying pan with oil and heat it up.
Place the zucchini and fry them for a couple of minutes so that they release their juice.
Add salt, pepper, and simmer for another couple of minutes.
Pour the cream cheese sauce over the zucchini and continue cooking, without stirring, for 10 minutes. During this period of time, the cheese will melt one hundred percent.

You can cook zucchini according to this recipe in the oven. To do this, they need to be put in a mold, poured with sauce and placed in the oven, then preheated to 180 degrees. Bake the zucchini until the cheese sauce becomes creamy.

Side dish of steamed zucchini

zucchini – 0.25 kg;
carrots – 80 g;
olive oil – 10 ml;
salt, spices - to taste.

Peel the zucchini and carrots.
Cut the carrots into thin circles or quarters of circles if they are large.
Cut the zucchini into half circles or half rings.
Grease the mesh of the multicooker with oil and place the vegetables on it. Drizzle them with the remaining oil, sprinkle with salt and spices.
Pour water into the main bowl and place a wicker with vegetables on top.
Run the device for 30 minutes in the “Steam” mode.

Despite the ease of preparation and moderate composition, the dish according to this recipe turns out tasty and appetizing. This side dish can decorate any appetizer.

Zucchini baked with cheese, as a side dish

zucchini – 0.4 kg;
parmesan – 100 g;
chicken egg – 2 pcs.;
ground paprika – 10 g;
dried ground garlic – 5 g;
Provençal herbs – 10 g;
salt - to taste.

Break the eggs into a plate and whisk with a whisk, turning them into a homogeneous mass.
In another bowl, mix finely grated cheese with salt and seasonings.
Cut the zucchini into bars.
Place parchment paper on a baking sheet. It is better to use silicone-coated baking paper - food will not stick to it, even if cooked without oil.
Dip any zucchini block into an egg and bread it in cheese, place on a baking sheet.
Place the baking sheet in an oven preheated to 180 degrees and bake the zucchini for 20 minutes.

Zucchini prepared according to this recipe can be served as an independent snack or as a side dish. Such a dish can become the main decoration of a table, even a celebratory one.

Grilled zucchini as a side dish

zucchini – 0.2 kg;
refined vegetable oil – 5 ml;
Provençal herbs – 5 g;
salt, dark ground pepper - to your own taste.

Cut the zucchini lengthwise into 4-5 slices.
Grease them with oil, sprinkle with salt and seasonings.
Leave to marinate for 20 minutes
Heat the frying pan. Place zucchini on it. Fry for 2 minutes on each side. Then turn over and fry for another 1-2 minutes so that a grid pattern is formed on any vegetable, appropriate for goods fried in a grill pan.

According to this usual recipe, zucchini can be fried on a grill and served as a side dish for barbecue.

Zucchini and potato puree - a versatile side dish

zucchini – 0.4 kg;
potatoes – 0.3 kg;
onions – 70 g;
carrots – 80 g;
milk – 150 ml;
butter – 20 g;
salt - to taste.

After peeling the zucchini and potatoes, cut them into pieces with medium water, cover with water, add salt and boil until soft.
Fry finely chopped onion and grated carrots in butter until soft.
Drain excess water from zucchini and potatoes, add warm milk and fried vegetables.
Beat the products with a blender, turning them into a homogeneous puree.

Vegetable puree made from zucchini with the addition of potatoes is a universal side dish. Like potato, it goes well with any food.

Zucchini is one of the dietary products. You can use them to prepare a huge number of tasty and light side dishes for meat, chicken and fish dishes. Among the 7 recipes presented in this material, you will probably find an option that you like.