Kabachok, the closest relative of a pumpkin, in XIVcame to Europe from America, where it was grown for centuries by Iroquois Indians, whom he, along with beans and corn, was considered the main food. In Europe, zucchini was grown in botanical gardens, and only seeds were used for food.

Since the XVIII century, the courgette is spreadingon the Mediterranean and begins to be actively used in the kitchens of many peoples. Zucchini recipes are very diverse, especially fond of the Italians. They are well absorbed and contribute to the excretion of cholesterol and various toxic substances from the body.

They contain many biochemical substances,such as proteins, fats, organic acids, potassium, calcium, copper and phosphorus, so zucchini recipes are very useful for elderly people suffering from gastrointestinal diseases, are the most suitable product.

This wonderful dietary product went intothe composition of the famous diet of Bruce Janner, which allows you to lose weight. Zucchini are prepared in various ways: they are fried, baked, stewed, caviar, canned and marinated.
Very tasty salted zucchini recipes that are quite simple.

At 5 kilograms of zucchini you will need three headsgarlic and two roots of horseradish, as well as leaves of black currants and cherries. To prepare a brine for one liter of water, take a half tablespoons of salt. Young zucchini cut into small slices, the roots of horseradish are cut into strips and the garlic is passed through a press.

Salted zucchini in enamel saucepan, on the bottomwhich is laid half the portion of horseradish, garlic, currant leaves and cherries. The rest of the spices are covered with marrows in a pan and poured hot brine. To zucchini not pop up, you need to put oppression on top, after which the vessel should be put in a cool place for three days. Then zucchini is transferred to sterilized jars, poured over with boiled brine and rolled.

You can cook not cut, but whole saltedzucchini cooking recipes are also very simple. To prepare 10 kilograms of salted marrow, 15 kilograms of fresh fruit are taken, the size of which does not exceed 10 centimeters. Dill and celery should be taken in half a kilogram, as much as salt is needed. Garlic is taken a little less - three hundred grams, and bitter pepper - 100 grams. To add flavor in small quantities, add currant, cherry and horseradish leaves.

Prepared zucchini, and this recipe is not designed forlong-term storage, as follows: the fruits are cleaned from inflorescences and pedicels, washed and blanched for two minutes. In the prepared jars zucchini are placed and shifted with aromatic herbs and spices, cut into small pieces up to five centimeters long. Pods of pepper, better than red, cut in half. Stuffed up banks carefully poured boiling brine, cover with lids and stand for 24 hours at room temperature. Then the banks are taken out into a cool room for a day or two, after which the courgettes are ready for consumption.

Most zucchini are used for cookingeggs, less often they are cooked jam. They can be stuffed or simply baked in the oven. For example, for breakfast you can prepare a recipe zucchini baked with cheese. It takes less than an hour to prepare this dish.

On two medium-sized zucchini, thinly slicedcircles, you need to take 100 grams of hard cheese and the same amount of mayonnaise. To taste is taken onions, dill, a mixture of Italian herbs, black pepper and salt. Grated cheese on a fine grater mix with mayonnaise, onion cut into cubes, greens finely chopped.

In the baking dish, pre-greasedvegetable oil. laid a layer of chopped zucchini, then a layer of onions, sprinkled with greens, salt is laid out a layer of pouring from cheese and mayonnaise.

Then everything repeats, until the zucchini run out. The form is put in a preheated to 180 degree oven and baked for forty minutes. The prepared dish is slightly cooled, sprinkled with finely chopped dill and served on the table. Bon Appetit!