What tasty and healthy can be prepared from squash for lunch and a holiday. Squash dishes: a combination of the benefits and taste of Squash what's with them

• young squash - 300 g;
• onions - 1 piece;
• carrot - 1 piece;
• fresh tomatoes - 2 pieces;
• vegetable oil - 3-4 tablespoons;
• fresh parsley and spinach - 1 bunch each;
• garlic cloves - 2-3 pieces.

• Preparation time: 00:15
• Cooking time: 00:35
• Servings: 2
• Complexity: light

Cooking

If you decide to spend the night in the country at the weekend, and besides, you have already harvested the first crop of young squash, there is an option for a wonderful light dinner. In this recipe, we will talk about how to cook squash in a pan in the form of vegetable stew.

1. Peel the onion from the husk and peel the carrot. Wash them and cut into small cubes.
2. Wash the squash and tomatoes, cut into medium pieces.
3. Heat vegetable oil in a frying pan. First, add the onion to the pan and fry until golden brown. Then shift the tomatoes, stir and simmer for 3-4 minutes.
   

   On a note! If you don't have fresh tomatoes, you can substitute tomato juice or paste in this recipe.

4. Add carrots with squash, mix, salt and pepper to your liking. If the tomatoes don't release much juice, you can add some hot water. Now close the lid and simmer for 20-25 minutes.
5. During this time, rinse the fresh herbs, chop them finely. Peel the garlic and chop with a knife or garlic press.
6. When the contents of the pan are ready, sprinkle with herbs and garlic, stir, and steam for a couple of minutes over low heat so that the vegetables are saturated with the aroma of herbs.
7. It turned out a very tasty vegetable stew, which can be served as a side dish for meat, meatballs, sausages. It is advisable to prepare such a dish in advance so that it has time to cool before serving, since all vegetable dishes are much tastier when cold.

Many people incorrectly believe that patisson is a type of zucchini. In fact, this annual plant belongs to the pumpkin family, and to be more precise, the vegetable is a variety of ordinary pumpkins. In the 17th century, it was brought from America to Europe. The squash spread quite quickly in European countries and soon it was already grown in Ukraine and southern Russia. And by the 19th century, the vegetable had reached cold Siberia. Since this product is so popular all over the world, it's time to talk about what to cook from squash.

100 grams of a vegetable contains only 19.4 kcal, 0.6 g of proteins, 0.1 g of fats and 4.3 g of carbohydrates, and the rest is fiber and water. So such a vegetable is perfect for dietary nutrition and will become an indispensable tool for those who are fighting extra pounds.

But we will not consider diet recipes here, as well as ways to preserve it for the winter (there are an incredible number of them). Let's talk about what to cook from patissons quickly and tasty.

What else to cook from patissons? Well, of course, stuff them and bake them. It turns out cute little pots with stuffing inside.

Ingredients

• small patissons - 6 pieces;
• meat - 500-600 g;
• onions - 3 pieces;
• garlic cloves - 4 pieces;
• salt and ground black pepper - to your taste;
• butter - 100 g;
• sour cream - 200 ml.

Cooking

1. Wash the squash and cut off the part where the stalk was attached to them. Using a spoon, carefully remove the pulp from the middle. It turns out such peculiar molds for baking. Do not throw away the cut tops, they will serve as lids.
2. Peel the garlic, chop and rub it well inside each squash.
3. You can take any meat - pork, beef, chicken, turkey. Rinse it and pass it through a meat grinder with a large mesh.
4. Peel the onion from the husk, rinse and chop finely.
5. Heat 60-70 g of butter in a frying pan and fry the minced meat with onions (you can until half cooked, because then the filling will still be baked). At the end of frying, add sour cream, salt, pepper and mix.
6. Fill the squash pots with the resulting mass. Melt the rest of the butter and brush the outside of the squash with a pastry brush. Cover them with cut tops.
7. Preheat the oven to 200 degrees. Arrange the squash in a baking dish or on a baking sheet. Send to the oven and bake for 30-40 minutes.
8. Look at the photo, what a beauty it turned out. Serve the stuffed squash to the table hot.

Salad with new potatoes

Another variation on how to cook patissons deliciously is a light spicy salad with young potatoes.

Ingredients

• young potatoes - 200 g;
• young squash - 200 g;
• ground black pepper and salt - to taste;
• butter - 30-40 g;
• fresh dill and green onions - 1 bunch each;
• garlic cloves - 2-3 pieces;
• low-fat sour cream or yogurt - 150 ml.

Cooking

1. Peel and wash young potatoes. It is advisable to take small tubers for this recipe so as not to cut them, but to use them whole.
2. Wash the squash and cut into slices approximately the same size as potato tubers.
3. Bring water to a boil in a saucepan, season with salt, put in the potatoes and bring the liquid to a boil again. Boil the potatoes for 7-8 minutes, then add the chopped squash to the pan. Boil the vegetables until they are almost done, so that they are easily pierced with a wooden toothpick, but do not fall apart, then discard them in a colander.
4. Rinse dill and green onion and chop finely. Peel and mince garlic cloves.
5. Heat the butter in a frying pan, put the greens, potatoes and squash, stir and fry a little. At the end, throw in the garlic and crush with ground pepper.
6. Put sour cream (or yogurt), mix and you can serve. This is a warm salad, so don't wait for it to cool down. It makes for a wonderful dinner!

fried

Another very tasty recipe on how to cook squash in a pan. The dish takes very little time, but it turns out very elegant. You can serve it on the festive table as an appetizer or side dish for meat.

Ingredients

• squash - 400-450 g;
• white flour - 70-80 g;
• onions - 2 pieces;
• ground black pepper and salt - to taste;
• butter - 10-20 g;
• fresh dill - 1 small bunch.

Cooking

1. Rinse the patissons and cut into medium pieces.
2. In a bowl, mix flour with salt and ground pepper.
3. Heat vegetable oil and butter in a frying pan. Roll each piece of squash in flour and transfer to a frying pan. Fry one side for 3-4 minutes until golden brown, then flip and fry the other side for another 2-3 minutes. Do this with all the pieces and place them on paper towels to remove excess fat.
4. Peel the onion from the husk, rinse and cut into half rings. When the patissons are fried, transfer the onion slices to the pan with the remaining oil. Fry, stirring, until golden.
5. Wash the dill and chop finely.
6. Put the patissons on a plate, then the fried onions and sprinkle everything with herbs. You can serve both warm and cold.

Fritters

What can be cooked from patissons quickly and very tasty? Of course, fritters. They turn out so tender that they have only one drawback - they are instantly devoured by the household. Who does not have time, he may not get it.

Ingredients

• young patissons - 3 pieces;
• bulb bulb - 1 piece;
• fresh dill - 1 large bunch;
• garlic cloves - 3-4 pieces;
• eggs - 2 pieces;
• white flour - 150 g;
• vegetable oil - 40-50 ml;
• ground black pepper and salt - to your taste.

Cooking

1. Rinse the patissons and rub on a coarse grater. It is better not to grind in a blender, otherwise it will not work out later to squeeze the juice out of them. You can put the grated vegetables in a colander, so excess liquid will gradually drain from them.
2. Wash the dill greens, dry and chop.
3. Peel the onion and garlic, rinse and chop.
4. Put all the prepared components in a bowl (squeeze the patissons well before that). Beat eggs, sift flour, add pepper and salt. Mix everything well until a homogeneous consistency.
5. Heat the oil in a frying pan and use a wet spoon to spread the mass like pancakes. Fry on each side until a delicious golden brown.
6. Serve pancakes with sour cream.

• Try to always choose young patissons. They have a delicate skin and do not need to be peeled. If your vegetables are still older, then cut off a thin layer of the skin, otherwise it will be felt in the finished dish.
• For stuffing squash, take any filling you can think of and cook - various chopped and fried vegetables (eggplant, sweet peppers, carrots), mushrooms, ham and cheese, rice with minced meat.

Patisson is a type of pumpkin, which means “pie” in French. It is an excellent vegetable for diet and baby food. It tastes like zucchini, but more refined and delicate, slightly sweet, without a grassy aftertaste. Patissons are low-calorie, rich in vitamins and microelements useful for the body, perfect for everyday and festive menus. There are a large number of recipes for dishes and preservation of squash.

Conservation

For preservation, both small and mature fruits are suitable, which will be an excellent snack for any side dish.

Caviar

Squash is an excellent raw material for cooking and preserving various caviar.

Caviar without tomato

Recipe:

• 3.6 kilograms of squash;
• 250 grams of onion;
• 30 grams of garlic;
• 20 grams of sugar;
• 25 grams of salt;
• 120 grams of 5% vinegar;
• 220 grams of sunflower oil.

Squash, cut into circles, fried in sunflower oil. Onions are cut into half rings, fried. Chilled vegetables are passed through a meat grinder, sugar, salt, garlic, vinegar are added. Caviar is packaged in jars and half-liter jars are sterilized for 75 minutes. After sterilization, the jars are sealed.

Caviar with mayonnaise

Recipe:

• 3 kilograms of patissons;
• Half a kilogram of carrots, onions, bell peppers;
• 0.5 liters of mayonnaise;
• 0.5 liters of tomato paste;
• 0.5 cups of sugar;
• 25 grams of salt;
• 70 grams of 9% vinegar.

Rub the squash on a grater, stew in a thick-walled saucepan for 2 hours with mayonnaise. Peppers, onions and carrots are passed through a meat grinder, added with tomato paste and stewed for another 1.5 hours. Then add sugar, salt, vinegar. Stir and blend with a blender. Let it boil for 10 minutes and seal in sterilized jars.

Squash caviar

Recipe:

• 3 kilograms of patissons;
• 1 kilogram of carrots;
• 250 grams of onion;
• 400 grams of tomato paste;
• 35 grams of salt;
• 55 grams of sugar;
• 75 grams of 5% vinegar.

Patissons, onions, carrots are passed through a meat grinder and stewed for 1.5 hours. Add tomato paste, salt, sugar and cook for another 1.5 hours. Pour in the vinegar. Let it boil for a couple of minutes and seal in sterilized jars.

spicy caviar

Recipe:

• 4 kilograms of squash;
• 1.2 kilograms of tomatoes;
• 800 grams of carrots and onions;
• 4 pods of hot pepper;
• 130 grams of sugar;
• 75 grams of salt;
• head of garlic;
• 60 grams of vinegar.

Squash, tomatoes, carrots, onions are passed through a meat grinder and stewed for 2.5 hours. Grind garlic, pepper and vinegar, add to caviar, stew for 15 minutes. Pour into sterilized jars and seal.

Pickles

Canned patissons

Laying recipe for a liter jar:

• 600 grams of squash;
• 12-15 grams of dill;
• Pepper black peas;
• Allspice;
• 2-3 cloves of garlic.

Fill recipe:

• 400-450 grams of water;
• 30 grams of salt;
• 30 grams of vinegar 5%.

Young patissons with a diameter of 4-5 centimeters are suitable for canning. The washed fruits are blanched in boiling water for 4 minutes. Greens, peppers, garlic are placed in a jar, and squash on top. Fill jars with hot filling. Sterilize 10 minutes. Vinegar is added and sealed immediately.

Squash with cucumbers, hot-packed

• 900 grams of squash;
• 900 grams of cucumbers;
• 55 grams of dill;
• 35 grams of cherry leaves or carrot tops;
• Garlic;
• Allspice.

Fill recipe:

• 1200 milliliters of water;
• 80 grams of salt;
• 35 grams of sugar;
• 90 grams of vinegar 9%.

You can harvest squash in a jar along with cucumbers without sterilization. Prepared vegetables are laid in layers. Pour boiling water over the balloon, cover with a lid, incubate for 5 minutes. After draining the water, pour boiling water again, cover with a lid and incubate for another 5 minutes. Drained a second time. Greens, garlic, pepper are added to the jar from above. The filling is boiled for a couple of minutes. Pour in the filling, cork.

Salted patissons

Recipe for laying on a three-liter cylinder:

• 1800 grams of squash;
• 30 grams of dill;
• 25 grams of horseradish roots;
• 25 grams of blackcurrant leaves;
• 10 laurel leaves;
• Pepper black peas;
• Fragrant pepper.

Brine recipe:

• 100 grams of salt;
• Water.

This is the easiest recipe for pickling squash. Patissons are tightly placed in a three-liter bottle, alternating with aromatic herbs in layers. Fall asleep salt. Pour in boiled water. Seal tightly with plastic lids. For three days, once a day, it is necessary to turn the balloon over and shake it so that the salt melts. Do not open before use to prevent mold from forming.

Squash in tomato juice

Bookmark recipe for a half-liter jar:

• 300 grams of squash.

Fill recipe:

• 200 grams of tomato juice;
• 50 grams of bell pepper;
• 15 grams of salt;
• 10 grams of sugar;
• Pepper black peas;
• Bay leaf.

To make patissons tastier for the winter, it is better to preserve them in tomato juice. To do this, first sterilize the jars for 3-4 minutes. The fruits are cut into four parts, blanched in water for 5 minutes and filled with hot jars. Immediately pour boiling ready filling: boil tomato juice for 15 minutes with bell pepper, black pepper, bay leaf, salt and sugar. Seal quickly. Sterilization is not needed.

Pickled squash

Squash can be pickled as an independent product, or in a campaign with other vegetables.

Bookmark Recipe:

• 1.5 kilograms of squash;
• Five leaves of cherry and black currant;
• Three cloves of garlic;
• A bunch of parsley and dill;
• A pod of hot pepper.

Fill recipe:

• One liter of water;
• 3 tablespoons of salt;
• Two tablespoons of sugar;
• Pepper;
• 85 grams of 9% vinegar.

Squash before laying in a saucepan blanch for 5 minutes, cool in cold water. Put in a bowl with herbs. Pour in boiling filling. Press down with oppression. Incubate for two or three days at room temperature. Stored in the refrigerator.

Vegetable mix

Bookmark recipe for a three-liter jar:

• 450 grams of squash, tomatoes, zucchini, cucumbers;
• Bay leaf;
• Dill;
• Black peppercorns;
• Fragrant pepper.
• Garlic.

Fill recipe:

• 1.3 liters of water;
• 50 grams of salt;
• 80 grams of sugar;
• 100 grams of 9% vinegar.

Put the fruits in a jar in the following sequence: zucchini, cucumbers, squash, tomatoes. Dill, bay leaf, garlic, pepper are laid between the layers. Pour in boiled filling. Sterilize 13-15 minutes. Add vinegar and seal.

Salads

Squash can be the basis of many salads for the winter.

Squash salad in tomato sauce

Recipe:

• 1.2 kilograms of squash;
• 300 grams of carrots and bell peppers;
• 700 grams of tomato juice;
• 30 grams of 9% vinegar;
• 35 grams of salt;
• 70 grams of sugar;
• 50 grams of sunflower oil;
• 100 grams of garlic;
• A pod of hot pepper.

Boil tomato juice for 10 minutes, add carrots. After another 10 minutes - sweet and bitter pepper. After 10 minutes - diced patissons, salt, sugar, butter. Cook for 20 minutes. Add garlic and vinegar. Distribute to banks. Cork.

Squash with bell peppers and beans

Recipe:

• 1 kilogram of squash;
• 1 kilogram of Bulgarian rotunda pepper;
• 500 grams of beans;
• 2 kilograms of tomatoes;
• Half a glass of sugar;
• 25 grams of salt;
• Half a glass of sunflower oil;
• A tablespoon of 9% vinegar.

Tomatoes are crushed in a blender. Squash and pepper cut into cubes. Beans are pre-boiled until tender. Boil chopped tomatoes in a thick-walled saucepan for 15-20 minutes. Peppers are added and boiled for 10 minutes, squash is added and boiled for another 10 minutes, beans, sugar, salt, sunflower oil, vinegar are added last. Boil for another 10-15 minutes and seal in jars.

Jam

Squash jam

From the patisson, a very tasty unusual jam is obtained.

Recipe:

• Half a liter of water;
• 1 kilogram of sugar;
• 1 kilogram of squash;
• Half a lemon;
• One pack of vanilla sugar.

The squash is cleaned of seeds and cut into small cubes. Blanch the squash for 5 minutes. Syrup is made in advance from water and sugar. Add patissons and boil for 15 minutes over low heat. Leave for 24 hours. This is repeated three times. Before the last boil, lemon zest and juice, vanilla sugar are added. Corked in sterilized jars.

Jam with orange

Recipe:

• 1 kilogram of squash;
• 1 kilogram of sugar;
• two oranges;
• Half a lemon.

The seeds are removed from the squash, cut into pieces and passed through a meat grinder along with an orange. You can take three oranges, but without the white peel. Sugar is added, mixed, allowed to stand for a couple of hours, so that the squash let out juice and cook jam for 45-60 minutes. Add the zest of one orange and lemon juice to the jam for taste. Boil for another 15-25 minutes. Ready jam is sealed in jars.

Jam "Pineapple"

Bookmark Recipe:

• 1 kilogram of squash;
• 1 kilogram of granulated sugar;
• Half a liter of water;
• 1 lemon;
• 1 can canned pineapple chunks.

Squash is cleaned of seeds, cut into cubes, blanched in water and poured into boiled syrup. Boil squash in syrup for 15 minutes twice in 8-12 hours. Then add a jar of canned pineapples, lemon juice and cook until tender. Pour into jars and seal.

boiled dishes

Patisson can be boiled and cooked with it various dishes.

Soup puree

Recipe:

• 350 grams of squash;
• 140 grams of carrots;
• 3 medium potatoes;
• 75 grams of butter;
• 1.5 liters of chicken broth;
• Parsley;
• Salt to taste.

Cut vegetables randomly. Put in a multicooker bowl, salt, pour chicken broth, close the lid and cook for 35 minutes. Open the valve, release steam, cool, beat the soup with an immersion blender. Add butter, herbs.

Winter salad

Recipe:

• 2 salted patissons;
• 2 medium potatoes;
• 350 grams of chicken offal;
• 2 carrots;
• Large bulb;
• 3 eggs;
• Mayonnaise or sour cream.

Boil potatoes, eggs, carrots, offal. Let cool. All ingredients are cut into slices or cubes, carefully mixed, seasoned with mayonnaise, salted.

Boiled squash

Recipe:

• 500 grams of squash;
• 700 grams of water;
• Salt to taste;
• Chili ketchup.

Patissons are boiled in salted water, put on a plate, poured with ketchup.

fried foods

You can recreate many dishes from fried squash.

Fried egg roll

Recipe:

• 4 chicken eggs;
• 20 grams of flour;
• Two medium bulbs;
• 180-200 grams of any minced meat;
• 250 grams of squash;
• 50 grams of sunflower oil;
• 100 grams of cheese;
• Salt, dill and parsley.

Whisk eggs with a whisk, salt, add flour, bake scrambled eggs in a pan like a pancake. Separately, minced meat is fried with diced onions and squash until cooked. Salt, pepper. Minced meat is laid out in the middle of the scrambled eggs and wrapped on both sides of the edge, forming a roll. When serving, cut into pieces, pour over with sour cream, sprinkle with finely chopped dill and parsley.

mini cakes

Recipe:

• 4 medium patissons;
• 3 large tomatoes;
• 2 boiled eggs;
• 1 head of garlic;
• 450 grams of mayonnaise with a fat content of 50 percent;
• 250 grams of hard cheese;
• 2 eggplants;
• 180 grams of sunflower oil;
• 1 medium carrot;
• Salt to taste.

Squash, tomatoes and eggplant are cut into circles. Eggplants are salted, allowed to stand, drained of excess liquid. Squash breaded in flour. Squash and eggplant circles are fried in sunflower oil. Eggs, garlic, carrots are crushed in a blender, mixed with mayonnaise. Lay in layers and smear with prepared sauce: squash, eggplant, tomato. Sprinkle with grated cheese on top. Leave to brew for a couple of hours.

pancake cake

Test recipe:

• 4 medium patissons;
• 5 eggs;
• One glass of flour;
• Salt to taste.

Filling recipe:

• 400-500 grams of mayonnaise;
• 160 grams of cheese;
• 2 cloves of garlic;
• One medium carrot;
• 2 tomatoes;
• 250-300 grams of smoked sausage;
• Salt to taste.

To make pancakes, patissons are rubbed on a coarse grater, squeezed slightly, eggs, flour, and salt are added. Knead the dough. Spread a portion of the dough on a hot frying pan, gently spreading over the surface. The pancake is well fried on both sides. For the filling, grind carrots, cheese, garlic in a blender. Add these products to mayonnaise, mix. Cut tomatoes and sausage into cubes. Spread the pancake on a plate, grease with mayonnaise with carrots and cheese. Sprinkle with sausage and tomatoes. So lay out several layers. The top layer is decorated with greenery.

Patisson fritters

Test recipe:

• 800 grams of squash;
• 4-5 eggs;
• 300 grams of flour;
• Sunflower oil;
• Salt, sugar to taste;
• Soda;
• Sour cream.

Patissons are ground on a coarse grater, salted, slightly squeezed out the juice, eggs, flour, soda on the tip of a knife, a little sugar for taste are added. Let the dough rise for 15-20 minutes. Bake pancakes under the lid. Served with sour cream.

Fried eggs with squash

Recipe:

• 150 grams of squash;
• 50 grams of olive oil;
• 3 eggs;
• Salt to taste;
• 30 grams of milk.

Patissons are fried in butter until cooked, eggs are beaten with milk, salted, poured into a pan, covered with a lid. You can add tomatoes. Cook covered for 5 minutes.

Fried patissons

Recipe:

• 500 grams of squash;
• 100 grams of flour;
• 4 cloves of garlic;
• Hot pepper on the tip of a knife;
• 300 grams of mayonnaise.

The patissons are cut into circles, breaded in flour, fried in oil, put in a colander, and the oil is allowed to drain. Add chopped garlic and pepper to mayonnaise. After 40-45 minutes, the cooled patissons are laid out on a plate, salted, smeared with mayonnaise. The finished dish is allowed to stand in the refrigerator for an hour and a half.

Stews

Squash can be stewed and combined with other vegetables, thereby obtaining a new culinary masterpiece.

Squash caviar in a frying pan

Recipe:

• 600 grams of squash;
• 160 grams of onion;
• 250 grams of carrots;
• 2 tomatoes;
• 50 grams of sunflower oil;
• Salt, pepper to taste.

All vegetables are cut into cubes. In a dry frying pan, squash is fried until soft in small portions. In oil - onions, carrots, tomatoes. Add squash to them, simmer for 15-20 minutes over low heat under the lid, salt. Grind the cooled caviar in a blender.

Vegetable stew

Recipe:

• 250 grams of squash;
• 230 grams of eggplant;
• One sweet pepper;
• 170 grams of onion;
• 170 grams of carrots;
• 3 tomatoes;
• 80 grams of sunflower or olive oil;
• Salt, sugar to taste;
• Garlic;
• Parsley, dill, basil, green onion.

Squash, eggplant, peppers, onions, carrots, cut into cubes. Fry onions, carrots, eggplants, sweet peppers, squash, sliced ​​tomatoes in butter. Salt, add a third of a teaspoon of sugar. Last, add finely chopped garlic and herbs, if desired. You can replace eggplant with pumpkin, mushrooms or broccoli.

Dishes in the oven

Squash can serve as an excellent raw material for cooking oven dishes.

Squash stuffed with rice and meat

Recipe:

• 10 pieces of squash;
• 200 grams of pork meat;
• 250 grams of rice;
• 500 grams of water;
• 350 grams of tomato juice;
• 100 grams of sunflower oil;
• One medium onion and carrots;
• 20 grams of flour;
• Salt, sugar, pepper to taste;
• Fragrant herbs optional.

For stuffing take squash 6-7 cm in diameter. Cut off the stem. Carefully remove the pulp with a teaspoon to make a deep bowl. A pre-prepared filling is applied to the fruits. For the filling, the rice is washed, boiled until half cooked in 400 grams of water. The meat is passed through a meat grinder, added to rice, salted, peppered, mixed. Ready-made patissons are placed in the pan, 100 grams of water are poured and steamed under the lid for 10-15 minutes. For tomato sauce, carrots and onions are cut into small cubes, fried in sunflower oil until soft, flour is added, and tomato juice is poured in a minute later. Let the sauce boil for 5-8 minutes, add salt, sugar and pepper to taste. Pour the squash with sauce, stew until tender. Can be baked in the oven. Ready patissons are sprinkled with chopped herbs.

Squash stuffed with meat

Recipe:

• 10 pieces of patissons with a diameter of 6-8 cm;
• 600 grams of minced meat;
• 140 grams of onion;
• 170 grams of carrots;
• Three medium tomatoes;
• 200 grams of cheese;
• 25 grams of sunflower oil;
• Salt, pepper to taste.

The squash is cut off the stalk, the pulp is selected with a spoon so that a plate is obtained. Grind onions and carrots in a blender, pour into minced meat, salt, pepper, mix well. The squash is filled with prepared minced meat. Carefully place the squash on a greased baking sheet. Tomatoes are cut into 10 circles, spread them on squash, salted. Put to bake in the oven for about 35-40 minutes. Sprinkle with grated cheese, bake for another 5-7 minutes.

Sweet dishes

You can cook sweet dishes from patisson, only your own imagination can limit the cook.

Candied fruit

Recipe

• 1 kilogram of squash;
• 1 kilogram of sugar;
• Half a liter of water;
• 3 grams of citric acid.

Squash is cut into slices, blanched in water for 1-2 minutes, poured into boiling syrup with citric acid, boiled for 10 minutes three times, letting it brew for 10-12 hours. The patissons are thrown back into a colander, allowed to drain and dried until tender for 2-3 days at room temperature.

Sweet pancakes

Recipe:

• 400 grams of squash;
• 2-3 eggs;
• 1 glass of flour;
• 135 grams of sunflower oil;
• 5 grams of salt;
• Soda;
• Half a teaspoon of sugar;
• Sour cream.

Grate squash, squeeze the juice slightly, add eggs, flour, salt, sugar, a pinch of salt. The dough is kneaded and pancakes are fried in sunflower oil. Served with sour cream, yogurt or whipped cream.

They are "members" of the pumpkin family: they are even called plate pumpkins in a different way - the fruits of squash are really very similar to plates. The Chinese call them "Buddha's palms" - this name can be understood if you look at the fruits "in profile".

In the wild, patissons are not found- at least, no one has seen them in nature, and where their homeland is, it is not known exactly. This may be Africa, but most scientists believe that this is Central America.

At the end of the 16th - beginning of the 17th century they came to Europe, but to Russia, like many other vegetables, only in the 19th century. And now patissons are not very popular with us: most gardeners prefer to grow zucchini, because there is “less fuss” with them, and they taste almost the same. Indeed, patissons require more thorough care than their counterparts, and they do not produce as rich a harvest. Cleaning is also more difficult, but nutritionists believe that they are healthier than zucchini, and their taste is more delicate. But the Americans respect squash: they are not too lazy to grow them, and of different sizes - the local housewives are very fond of them stuffed. In France, patissons are also popular: the French called the fruit - it seemed to them that it resembles a pie - and this is also true, and the pie in French is “pate”.

Composition of patissons

Not so long ago, only white ones were known to us, but then breeders brought out beautiful multi-colored fruits: light and dark green, golden yellow, orange, purple and speckled.

Young patissons are tastier and healthier, and at the same time they don’t even need to be peeled.: they are good together with the peel, and the content of minerals and vitamins in them is very high, but there are few calories - only about 20 kcal per 100 grams, so they are “just right” for unloading diets. The weight of young fruits is small - from 100 to 300 grams, and large mature squash can weigh a whole kilogram, but their taste is lost, so you should not keep them in the garden for longer than 5 days.

Squash rich in vitamins - C, group B, PP, carotene; and minerals are potassium, magnesium, sodium, calcium, phosphorus, iron; they contain dietary fiber and organic acids, natural sugars, enzymes, pectins.

Properties of patissons

Taste and dietary squash properties allow them to be used in cooking and dietology, but they are also used for medicinal purposes - many doctors introduce them into the diet of their patients, and in traditional medicine there are even recipes with their juice and seeds.

The yellow-orange fruits contain lutein - a substance, in the absence of which a person's eyesight is irreversibly deteriorated. Today, this problem has begun to manifest itself more often - the load on the visual apparatus of a modern person is enormous, and ultraviolet radiation also contributes to the destruction of eye tissues. With antioxidant properties, lutein eliminates excess free radicals and protects our cells from aging.

The use of patissons normalizes metabolism: fats and proteins begin to be absorbed correctly, bile is better separated, and glycogen, the polysaccharide we need to restore energy, begins to accumulate in certain quantities where it is needed - in the liver and muscles.

For people with diseases of the digestive tract, liver and gallbladder should be a mandatory component of the diet. The fiber contained in them gently stimulates the intestines, prevents fermentation and constipation. The kidneys also work better if there are a lot of dishes on the menu with squash; with them, even meat becomes safe and easily digestible - they have a lot of alkaline compounds that neutralize its oxidizing effect.

Due to the large amount of potassium and magnesium, patissons are an excellent means of preventing vascular diseases, hypertension, obesity, liver and kidney diseases - they have a mild diuretic effect.

patisson seeds

The seeds of squash also have a lot of useful, but they need to be consumed for a long time to get a positive result. For example, with their help, you can get rid of excess salts accumulated in the body, as well as alleviate gout, an intractable disease that occurs due to the accumulation of uric acid in the tissues.

Taking crushed seeds for several weeks, you can relieve swelling and improve kidney function. 100 g of peeled seeds are crushed in a coffee grinder, and the resulting mass is taken 20 minutes before meals, 4 times a day, 3-4 tsp, washed down with a large glass of clean water.

Juice and pulp of squash

Fresh squash juice also helps with kidney diseases - it should be drunk 100 ml up to 4 times a day, adding 10 g of honey.

For constipation, once a day - preferably in the morning, half an hour before breakfast - they drink pure squash juice, also 100 ml each.

The juice and pulp of patissons are so rich in healing natural substances that they are also used for cosmetic purposes. With their help, heal damage to the skin and mucous membranes; masks with them soften, rejuvenate and brighten the skin. The simplest homemade squash mask is applying its thin plates to the face. You need to keep them for about 20 minutes, and then remove and wipe your face with a swab dipped in unboiled milk.

To lose weight with squash, you just need to include them in the composition of different dishes, and they should be their main component. Salt in dishes should be put less, and ideally do without it at all: patissons quickly normalize metabolic processes, and remove excess cholesterol; it is not difficult to maintain a long diet on them - they are very tasty and are combined with any products.

Squash in cooking

Squash can be prepared in many ways: fry, stew, steam, marinate, bake in the oven or on the grill, pickle - when salted, they taste like porcini mushrooms. They cook pies, pancakes, pancakes, casseroles and even dumplings.

You can also stuff patissons with anything: vegetables, cheese, meat, eggs, mushrooms, cereals - especially rice; some housewives even manage to fill them with sweet cream, but this is not for everyone, although squash jam turns out to be surprisingly tasty. Salads with raw squash and vegetable caviar are tasty and tender.

No exotic ingredients are needed to prepare delicious squash dishes.

Recipes with squash

Good patissons in sour cream.
4-5 young fruits should be washed, boiled in salted water or steamed until soft, then cooled and cut into slices. Put the sliced ​​patissons on a large flat plate, pour over sour cream and sprinkle with finely chopped dill and parsley.

Stuffed patissons
As a dietary dish, stuffed squash is suitable - better with minced vegetable. The stalk is cut off from the squash, some of the pulp and seeds are taken out, the fruit is boiled for 10-12 minutes, and filled with minced meat. For minced meat, they take an onion, a couple of carrots, parsley root, green onions, black pepper, a few cloves of garlic and cheese (100 g). The vegetables cut into strips are sautéed in oil for several minutes, mixed with finely chopped green onions and garlic, grated cheese, and squash is stuffed. Then they are placed on a baking sheet or in a baking dish, sprinkled with cheese and ground black pepper, and baked at 150-170°C for 25-30 minutes. Serve topped with sour cream. You can not sauté the vegetable filling, but simply mix and stuff the squash with it; you can also add their taken out pulp there, chopping it - it will also be tasty, and even more useful.

Salad with raw squash
helps to lose weight and improves bowel function. It is necessary to cut into strips 300 g of young squash, add chopped onion, 1.5 tbsp. grated horseradish, chopped green onions and parsley, salt everything and sprinkle with black pepper, pour olive oil and mix.

Because of their unusually beautiful shape and bright color, squash fruits are often used for decorative purposes: they can decorate any feast and even the interior.

There are no contraindications to the use of squash, however, they should not be eaten by those who are prone to diarrhea and intestinal disorders. However, in combination with rice, they can still be consumed little by little - they are very tasty and healthy to refuse them completely.

Not everyone knows how to cook squash for the winter, fry them in a pan or bake in the oven. Moreover, not everyone knows that such a vegetable even exists. It should be noted that unofficially the patisson bears a name that sounds like "dumpling gourd". And this is no accident. After all, this vegetable is one of the varieties of ordinary pumpkin.

As a rule, patissons are small in size and have curly edges. They can be yellow, white or green. Often, squash reaches 10-15 centimeters in diameter. It should be noted that such a vegetable can be prepared in completely different ways. In the presented article you will find the most popular and simple recipes for dishes in which freshly picked squash is directly involved.

How to cook patissons: recipes for fried vegetables

As mentioned above, such a vegetable can not only be stewed or baked, but also fried in a pan. For this we need:

• fresh patissons of small sizes - 2 pcs.;
• sunflower oil (for frying) - about 200 ml;
• wheat flour (for rolling the product) - 2 pcs.;
• fine sea salt, allspice black pepper - add to taste;
• fat sour cream - serve with the finished dish.

Preparation of ingredients

Before cooking patissons in a pan, they should be carefully processed. To do this, the vegetables must be washed, cut into plates up to 1 centimeter thick, and then salt, pepper and roll in wheat flour.

Heat treatment

How to cook fried patissons? To do this, take an ordinary frying pan, pour a sufficient amount of oil into it, and then heat it over high heat. After a light smoke comes from the vegetable fat, put the squash plates into the dishes and fry them on both sides until a reddish crust appears. In order for vegetables to lose an excessive amount of sunflower oil, after heat treatment, it is recommended to put them on a paper napkin and soak on it for several minutes.

Proper serving to the table

What can be cooked from squash fried in a pan? As a rule, browned plates are served at the table along with fat sour cream. However, experienced chefs say that such vegetables make good snacks. To do this, you need to mix a few tablespoons of mayonnaise with grated cheese and garlic, and then place the resulting mass in a fried squash and secure the roll with a skewer. Serve such a fragrant and satisfying snack to the festive table, preferably cold.

Cooking a delicious and satisfying dish "Senior Patisson"

Now you know how to cook squash in a pan. However, such a vegetable can not only be fried, but also baked. So, in order to prepare a delicious and beautiful dinner called "Senior Patisson", we need:

• patisson young - 3 pcs. (for three servings);
• minced beef, pork or mixed - 300 g;
• bulbs - 2 small heads;
• medium-sized carrots - 2 pcs.;
• medium eggplant - 1 pc.;
• marinated champignons - 100 g;
• sunflower oil - a few large spoons;
• hard cheese - 150 g;
• salt, pepper, aromatic spices - add to taste;
• sour cream mayonnaise - a dessert spoon for each squash.

Squash processing

So, before cooking squash in the oven, fresh vegetables should be washed thoroughly. Next, you need to carefully remove the cap from them with a sharp and long knife, and then take out all the pulp with seeds, leaving only dense walls 1.5 centimeters thick.

Minced meat preparation

How to cook patissons so that they can be safely served at the festive table? To do this, such vegetables should be stuffed and then baked in the oven.

To prepare delicious minced meat, we decided to use part of pork and beef. Although you can use only one variety of your favorite meat.

In addition to minced meat, the filling for squash also contains vegetables such as onions, carrots and eggplants. They should be washed well, peeled, and then cut into small cubes and put in a heated pan with sunflower oil. Fry the ingredients until they become slightly golden. Next, you need to add mixed minced meat, pickled champignons, cut into thin slices, as well as salt, aromatic spices and pepper to the vegetables. The filling for squash should be prepared until the moisture has partially evaporated.

Formation of the dish and its baking

After the squash is processed, and the filling is partially cooked, you can safely proceed to the direct formation of the dish. To do this, put the vegetable pots on the oven sheet, and then grease their bottom with a small amount of sour cream mayonnaise. Next, in the same container of squash, you need to place the pre-cooked minced meat. From above, it is recommended to grease it again with plenty of mayonnaise and sprinkle with grated cheese. Finally, the squash pots should be closed with a lid and put in the oven for 60 minutes.

How to properly present to the dinner table?

Now you know how delicious to cook patissons in the oven. But how to serve them to the festive table? To do this, baked vegetables must be carefully removed from the oven, put on flat plates or saucers, and then presented to guests directly closed. In addition to this dish, it is recommended to serve fresh herbs and vegetable salad. Bon appetit!

How to cook patissons for the winter?

Surprisingly, such vegetables can not only be fried, stewed or baked, but also harvested for the winter.

Salted squash is a delicious appetizer that will decorate any dining table. For the preparation of such a preparation, it is recommended to use only the smallest vegetables. Before direct preservation, they should be washed thoroughly, paying special attention to the ribbed edges.

It is not necessary to remove the skin from young squash, as it is tender and soft in them. However, it is still recommended to cut the stalks, making circles with a diameter of about two centimeters. Before laying the squash in sterilized jars, they must be blanched in boiling water for 5-7 minutes. Next, the vegetables must be dipped in cold water, in which it is desirable to add a few ice cubes.

So, before preparing patissons for the winter in a three-liter jar, we should prepare:

Cooking process

After blanching the vegetables and sterilizing the jars, you need to put all the spices, including citric acid, and cucumbers on the bottom of the glass container. Next, half fill the container with squash, and then place sweet peppers, garlic cloves, cherry and currant leaves on them. From above it is necessary to lay the second half of the vegetables and chopped tomatoes. After that, you need to boil drinking water and fill the jar with it. Having kept the brine in this state, it should be poured back into the pan and brought to a boil. In conclusion, fragrant water is required to fill the jar in the same way and quickly roll it up with sterilized lids.

After all the actions taken, the canned squash should be carefully turned upside down and covered with a thick towel. In this state, it is advisable to keep the jars for exactly a day, and then put them in a cool place. You can use them only after 1.5-2 months.

Vegetable stew with squash

How to cook patissons with meat? For this we need:

• potatoes - 2 tubers;
• chicken breasts - 400 g;
• patisson - 1 pc.;
• tomatoes - 2 pcs.;
• bulbs - 2 pcs.;
• carrots - 2 pcs.;
• eggplant - 1 pc.;
• cucumbers - 2 pcs.;
• sour cream mayonnaise - 2 large spoons;
• bay leaves, salt, pepper and spices - add to taste.

Preparation of ingredients

Before cooking squash with meat, all vegetables should be processed. They need to be washed thoroughly, peeled from the stalks and peel (if necessary), and then cut into large cubes. It is also necessary to cut the skin from the chicken breasts, remove the bones and chop them into small pieces.

Dish shaping and heat treatment

To prepare such a hearty meal, you should take a large saucepan, put chicken breasts on its bottom, and then alternately place carrots, onions, eggplants, potatoes, cucumbers, squash and tomatoes. After that, all the ingredients must be flavored with spices, pour drinking water and add sour cream mayonnaise. After closing the lid, you should wait for the broth to boil, and then put the fire on a minimum value and simmer for one hour.

Serving to the table

Now you know how to cook squash. Recipes using such a vegetable include completely different ingredients and can be made both on the stove and in the oven. Moreover, squash can be salted and even pickled.

Vegetable stew made with embossed pumpkin should be served hot. In addition to it, it is desirable to present fresh white bread, herbs, sour cream or tomato paste. Bon appetit!

Dishes from patissons are a storehouse of vitamins and microelements. Vegetables surprise with their original taste, interesting shape of "plates", perfect for a diet menu due to their low calorie content. It is important to eat only young, not overripe fruits, because they retain all the beneficial properties. But it is possible to please yourself with vegetable yummy on frosty days.

What dishes can be prepared from patissons, we will consider in this article, and in order to make your task easier, we offer cooking options step by step and with a photo.

Squash stuffed

A very juicy, simple, appetizing dish made from affordable products. Your household will be delighted with the stretchy cheese and fragrant toppings. Such beautiful "sunny pots" with a delicious surprise can be served even for a holiday.

Composition of products:

• Russian cheese - 250 g;
• Tomatoes and onions - 150 g each;
• Chicken breast - 400 g;
• Small patissons - 4 pieces;
• Parsley - 5 branches;
• Carrots - 100 g;
• Garlic - 3-4 cloves;
• Salt, pepper - to taste;
• Vegetable oil - 50 ml.

How to cook stuffed patissons:

1. My fruits, cut off the top with a knife. The top cut will replace the cap. With a small spoon, we take out the inner soft part to get hollow vegetable tins for baking. We throw away the pulp with seeds, leaving only the one that was collected from the walls. You can not use it - it's a matter of taste;
2. Grind the garlic, thoroughly rub each “pot” with it from the inside;
3. In the oil heated in a frying pan, lay the carrots and onions cut into small cubes. Fry on a medium flame until golden brown, stir;
4. We add finely chopped chicken to the vegetables, do not turn off the fire. Fry everything together until the chicken pieces turn white and set (four minutes). Let the vegetables and meat cool slightly;
5. We grind the patisson pulp on our own, chop the greens. We cut cheese (200 g) and tomatoes into cubes. Remove seeds and juice from tomatoes (excess moisture is not needed);
6. We shift the components into the pan to the filling. Pepper, salt, mix, add garlic if desired;
7. We fill the "pots" with fragrant filling, close the lid, pack in food foil, place in a baking container;
8. Bake in an oven preheated to 200 degrees for about 35 minutes;
9. We take out a delicious meal, remove the lids, sprinkle the top with the remaining (50 g) cheese, bake for another 10 minutes.

Serve hot with any sauce.

Stuffed fruits can be cooked with minced beef, turkey, pork and use different types of fillings, which include mushrooms, minced meat, various vegetables, rice.

Patisson fritters

What to cook from patissons very quickly? Of course, delicious pancakes. They turn out so fragrant and tender that in an instant they are eaten by the household.

List of ingredients:

• Garlic - 3 cloves;
• Small young "plates" - 3 pieces;
• Flour - an incomplete glass;
• Large bulb;
• 2 eggs;
• A bunch of fresh dill;
• Vegetable oil for frying;
• Salt, black ground pepper - to taste.

Cooking scheme:

1. Wash the "pumpkins", rub on a coarse grater. It is better not to use a blender, because there will be a lot of excess liquid;
2. Wash the dill, dry it, chop it;
3. Cut the washed, peeled garlic and onions;
4. We put all the components in a deep bowl (we will first squeeze the squash);
5. Add the sifted flour, eggs, pepper, salt. Mix thoroughly until smooth;
6. We heat the oil in a frying pan, spread the mass with a spoon, like on pancakes. Fry on both sides until golden brown.

Serve with sour cream.

Vegetable stew

This wonderful dish can be prepared for dinner, because it is considered light and healthy, great for fasting days.

Required components:

• Carrots and onions - one each;
• Garlic - 3 cloves;
• Tomatoes - 2 pieces;
• Young patissons - 300 g;
• Parsley and spinach - one bunch each;
• Salt, ground black pepper - to taste;
• Vegetable oil.

Step by step recipe:

1. We clean the onion and carrot, wash it, cut it into small cubes;
2. Washed tomatoes and "pumpkins" cut into medium pieces;
3. Fry the onion in a frying pan in hot oil until golden;
4. Add tomatoes, stir, simmer for 3-4 minutes (tomatoes can be replaced with tomato paste or juice);
5. Add squash pieces and carrots, mix, pepper, salt. If there is little liquid, add a little hot water. Close the lid, simmer for about 25 minutes;
6. Finely chop the washed, fresh greens, pass the garlic through the press, sprinkle the stew with them, stir, then simmer for 2 minutes on a small flame.

The finished dish is served cold as a main course, or as a side dish for fish, meat, sausages.

Squash "pots" with vegetables in a slow cooker

Simple squash dishes can be easily prepared in a "smart device". This is just one of them - a very unusual and bright dish.

Products:

• One tomato, yellow bell pepper, onion;
• 50 g of hard cheese;
• 2 young "pumpkins";
• Salt, a mixture of peppers - to taste;
• 2 cloves of garlic;
• 3 sprigs of dill and parsley;
• 8 tablespoons of vegetable oil.

Instructions for cooking in a multicooker:

1. Wash all the greens and vegetables, peel the Bulgarian pepper from the seeds, free the onion and garlic cloves from the husk;
2. Grind the onion and pepper with a sharp knife, chop the tomato;
3. Pour 4 large tablespoons of oil into the dishes of the multicooker, lay out the vegetables, add salt;
4. Fry the contents of the multi-pan in the "Frying" mode. 18 minutes (standard time) is optimal;
5. In the middle of the process, add chopped greens and garlic, passed through a garlic press, to the vegetable mixture. Season, mix;
6. We put the finished vegetable filling in a colander to get rid of excess oil;
7. We cut off the upper part from the “plates”, clean the pulp with a spoon, fill it with a fragrant filling;
8. Pour about 4 large tablespoons of oil into the multi-pan, lay out edible pots, set the device to the “Extinguishing” mode. Stuffed fruits are baked for 50 minutes;
9. We rub the cheese with which we sprinkle the squash cups 5 minutes before the end of cooking.

Serve with mayonnaise or sauce.

Squash in the oven

Dishes from patissons in the oven are light, pleasant, with a delicate taste. This option is a complete confirmation of this.

Ingredients:

• 400 g of beef;
• 100 g butter;
• 2 onions;
• 2 cloves of garlic;
• 3 patissons;
• 100 ml sour cream;
• Ground pepper, salt - to taste.

Manufacturing description:

1. We remove the top from the fruits, remove the contents with a spoon, spread the inside with chopped garlic;
2. Grind the meat in a meat grinder, finely chop the onion, fry in a pan with melted butter (80 g), stirring occasionally, for 20 minutes;
3. Pepper, salt, remove from the flame, add sour cream;
4. We stuff the pots, grease the outside with the remaining oil, close with a cut top, place on a baking sheet;
5. We bake miracle vegetables for about an hour at a temperature of 200 degrees.

You can add carrots, tomatoes to the filling.

Squash salad

Perfect for a great luncheon dinner.

Components:

• Bulgarian pepper and carrots - 500 g each;
• Garlic - 4 cloves;
• Squash - 700 g;
• Onion - 400 g;
• Curry, paprika, salt, parsley, vegetable oil - to taste;
• Spices for carrots in Korean - a large spoon.

Creating a dish at home:

1. Washed "plates" are peeled, grated for Korean carrots. We spread it in a cauldron with heated oil, fry, add spices for carrots in Korean;
2. We rub the carrots, lay them in a cauldron, stir, fry until soft;
3. We clean the pepper, cut each pepper in half, cut into half rings. We chop the onion into thin half rings, put the vegetables in a cauldron;
4. 5 minutes before readiness, add spices, chopped garlic, salt, mix everything;
5. Sprinkle with chopped herbs before cooking.
6. Serve salad immediately or when cold.

This is not a complete list of dishes that are made in the summer. And for the winter season, you can prepare, for example, pickled squash, which will diversify your menu.

Video: Squash pancake recipe