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Dried zucchini recipe. Sun-dried zucchini - fragrant and tasty

Well-ripened zucchini are suitable for drying. We clean from the skin and seeds, cut into strips about one and a half centimeters wide along the entire length of the zucchini. We add a little salt and let it stand for about thirty minutes so that excess liquid is glassed, then we insert a hook from a non-oxidizing wire into each strip and hang it in the shade until it dries. Dried zucchini keep well. In winter, I make marinated zucchini out of them, which taste like mushrooms. This delicacy also makes a wonderful soup. Have tried them with beer. Also cool. But that's another topic.



First, dried zucchini (400-500 gr.) Should be boiled until tender: 10-15 minutes
salt


While they cook, prepare the marinade:
In 1 liter of water, add 1 tablespoon of sugar and salt, 3-4 bay leaves, 7-10 black peppercorns, 5 allspice, 5-7 cloves, and who loves 1 teaspoon of dill seeds. Boil everything, remove from heat and add 80 grams of table 9% vinegar. Put boiled zucchini in this marinade. In a day they are ready for use.
Before serving, cut into pieces of 4-5 cm.


Add onion, garlic, herbs, vegetable oil, mix.


The taste is difficult to distinguish from mushrooms. Stock up now with dried zucchini, and in the winter you will thank me. I'll tell you a secret - not bad and dried zucchini soup. Bon Appetit.

Zucchini is rich in mineral salts of potassium, magnesium, phosphorus and calcium in more, sodium, sulfur and others - in a smaller amount. They are essential for normal metabolism. Zucchini also contains important trace elements that the body needs, such as aluminum, zinc and others.

Zucchini is also rich in vitamins. It contains vitamin C, which is very important for the growth and intensive repair of cells; vitamin B1, which is necessary for carbohydrate, protein and fat metabolism; vitamin B2 for the health of the skin, hair, nails, and the whole organism as a whole; carotene, nicotinic acid and other vitamins.

Also zucchini is very useful for people with diseases of the gastrointestinal tract, as it activates its work, is easily digested and does not cause irritation of the stomach. Often zucchini is used as a sedative.

are surprisingly low in calories, however, drying in syrup implies the presence of a large amount of sugar, which is why the calorie content of zucchini increases dramatically - about 200 kcal per 100 g. If, instead of full-fledged drying, you simply dry the zucchini, then it will be an excellent addition to the diet menu. Calorie content - 24 kcal per 100 g.

Basic Rules

The special charm of dried zucchini is that they do not need any special preparation or careful selection of fruits. Suitable both young and already quite ripe.

It must be remembered that when drying, the output is a very small amount of product, so if you want zucchini not for a one-time snack, but for a permanent addition to the main diet, then you will need a lot of zucchini.

The option of dried zucchini in the oven is the most popular among housewives, so we advise you to try this method first. For drying, you will need a large baking sheet on which you will spread the zucchini. Instead of an oven, a special electric dryer with a grid is also suitable.

Also you need to take care of the container in advance, where ready-made zucchini will be stored. For these purposes, you will need glass jars with a tight lid.

Instruction

There are two most common ways to dry zucchini: in their own syrup or without it. In the first case, zucchini are very tender and perfectly replace any sweets.

You will need:

  • kilogram of zucchini;
  • 1 orange;
  • 1 lemon;
  • 500 g sugar.

How to wither zucchini in your own syrup:

The second way is drying without syrup - much easier and faster.

You will need:

  • kilogram of zucchini;
  • 300g sugar;
  • a sachet of citric acid 5 g;
  • 5 g vanillin sachet

How to do:

  1. Peel the zucchini from the peel and seeds and cut into pieces.
  2. Put the pieces in a cup and sprinkle with sugar and citric acid. You can add some vanilla.
  3. Set oppression and leave for 5-6 hours.
  4. Separate the zucchini from the juice, strain and place on a baking sheet or electric dryer grid.
  5. Zucchini are dried at a temperature of 60 ° C until cooked (how right?).
  6. Ready-made zucchini can be sprinkled with sugar or even poured with syrup.

Recipe

Now the recipe for dried zucchini in Korean is especially popular. And for its execution you will need:

  • kilogram of zucchini;
  • vinegar;
  • salt;
  • 4 garlic cloves;
  • spices for carrots in Korean.

How to cook:

There are a lot of options for dried zucchini dishes, so be sure that if you wither zucchini, then they definitely won’t lie idle. After all, they can be cooked not only as an independent dish, but also in addition to any other.

And some cooking methods give zucchini the taste of mushrooms. So enjoy not only the variety of flavors of zucchini, but also their benefits.

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I have never eaten anything like this, dried zucchini is a dessert, yes, don’t be surprised dessert, and what a delicious one. Try to cook dried zucchini for the winter, and you will be surprised how versatile zucchini is in cooking.

Ingredients:

  • Peeled zucchini - 1 kilogram;
  • sugar - 300 grams;
  • vanilla - 5 grams;
  • citric acid - 5 grams.

Step-by-step recipe for dried zucchini at home

  1. Wash and peel the zucchini, remove the core with seeds, cut into pieces and sprinkle with sugar, adding vanilla and citric acid.
  2. Put oppression and put for 8-10 hours in a cold place.
  3. Drain, separated juices and put in the oven to dry. Put them in glass jars, close the lids and store at room temperature.

Dried zucchini is very useful for people suffering from gastrointestinal diseases, and it also contains a large amount of vitamin C and B.

Delicious preparations for you, and bon appetit!

I enjoy life together with my son Nikitka, he is 5 years old. He is my inspiration, helper and friend. I cook every day (I started cooking and cooking for the whole family from the age of 9). More than anything, I love family dinners at home. I always bake sweets for the weekend, I love it when the house smells like baking! It's so cozy! I love to travel and bring recipes from all over the world! The culinary project “I love to cook” has become a part of my family for a long time. This is not only my job, but the place where I share the most intimate, what my relatives adore - the recipes of our family.

kerescan - Jun 25th, 2015

If you like to cook unusual recipes for the winter, then try cooking dried zucchini. Fans of healthy and original sweets will surely like them. Of course, you will have to tinker a little, but as a result it will be unusually tasty to eat them in the winter.

Products for preparing unusual zucchini blanks:

- Zucchini - 1 kg. (net weight without seeds)

– Sugar -300 grams

- Vanilla - 5 grams

- Citric acid - 5 grams.

How to cook dried zucchini at home for the winter.

And so, we take zucchini of any size and age. Using overripe fruits is very appropriate in this original recipe.

We wash, clean the peel and scrape out the pulp with grains. Easy to scrape with a tablespoon.

We cut the vegetables prepared in this way into not too large uniform pieces and sprinkle them with sugar, vanilla and citric acid. Let it brew for 4-5 hours.

Then, you need to “drive out the water” from the zucchini - put it under the load and let the juice drain. While they are under oppression, you need to remove them to a cold place. This will take approximately 8 hours.

When the time specified in the recipe is up, it is necessary to dry our “bars” in a slightly heated oven or electric dryer.

We put the properly dried zucchini in pre-prepared glass jars, cover with lids and set aside to be stored in the cold. It would be nice if you have a place for them in the refrigerator.

Sun-dried zucchini prepared according to such an unusual recipe are perfectly stored. And you can use them in winter just as a dessert, or you can make pies or various salads.

Dried tomatoes with herbs.

Ingredients:

  • 2 kg small fleshy tomatoes
  • 20 g garlic
  • 10 g salt
  • 5 g dried Italian herbs
  • 3 g ground black pepper

Cooking method:

To cook at home Sun-dried tomatoes, they need to be cut in half lengthwise, remove the seeds and partitions. Line a baking sheet with baking parchment, lay the tomatoes cut side up, sprinkle with salt, pepper and herbs. Put in an oven preheated to 100 ° C for 4-5 hours. Heat the vegetable oil, but do not boil. Put sun-dried tomatoes in a jar, sprinkle with finely chopped garlic, pour hot oil so that it completely covers the tomatoes. Immediately close the jar with a lid. Store the sun-dried tomatoes according to this recipe in a dark, cool place.

Sun-dried tomatoes with pepper and garlic.

Ingredients:

  • 1.5-1.8 kg small fleshy tomatoes
  • 100 g garlic
  • 100 g fresh hot pepper
  • 200 ml vegetable oil
  • 10 g salt
  • 5 g dried herb mixture

Cooking method:

Before cooking sun-dried tomatoes, they need to be washed, cut in half, the seeds carefully removed with a spoon. Cut the hot pepper into rings 1 cm thick, removing the seeds. On a parchment-lined baking sheet, place the tomatoes, cut side up, and sprinkle with salt and herbs. Place in an oven preheated to 100 ° C for 2 hours, leave the door ajar. Then put hot pepper rings on a baking sheet, dry for another 2 hours. Transfer warm tomatoes and peppers dried in the oven to a prepared jar, sprinkling with finely chopped garlic. Ignite the oil, cool, pour over the vegetables. Keep refrigerated.

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Sun dried tomatoes.

Ingredients:

  • 3 kg tomatoes
  • 5-7 g salt

Cooking method:

Wash, dry, small fleshy tomatoes, cut each in half and carefully remove the seeds. Arrange the tomatoes, cut side up, on parchment paper-lined trays, sprinkle with salt, cover with cheesecloth and place in the sun. The air temperature should not be lower than 32-33 °C. Dried for 7-8 days. Clean up the room at night. Put sun-dried tomatoes in an airtight container, store in a cool dark place.

Microwave dried tomatoes

Ingredients:

  • 2 kg tomatoes
  • 150-200 ml vegetable oil
  • 10 g garlic
  • 10g salt
  • 3 g ground black pepper
  • 5 g dried herb mix (basil, rosemary, thyme, marjoram)

Cooking method:

To prepare sun-dried tomatoes for the winter, cut small firm tomatoes into quarters and remove the seeds with a spoon. Sprinkle tomatoes with salt, pepper and herb mixture. Lay in a single layer on a platter. Put in a microwave oven and heat at maximum power for 2-3 minutes. Then remove, drain the released liquid, let the tomatoes cool. Repeat the procedure 3-4 times. At the last heating, sprinkle the tomatoes with finely chopped garlic. Ready-made tomatoes should be elastic, but when pressed, juice should not stand out from them. Transfer sun-dried tomatoes to a clean, dry jar. Ignite the oil, cool and pour over the tomatoes. Cover the jar of dried vegetables with a lid and store in the refrigerator.

See photos of dried tomatoes according to these recipes:





Dried eggplants in oil.

Ingredients:

  • 1 kg eggplant
  • 15 g garlic
  • 10g salt
  • 10 g dried basil
  • 10 g dried dill
  • a pinch of ground hot pepper
  • 5 g ground paprika
  • 5 g ground black pepper

Cooking method:

Peel the eggplant, cut into slices 5-8 mm thick, sprinkle with salt and leave for 20 minutes. Then blanch in boiling water for 2-3 minutes. Dry, put on a baking sheet covered with parchment in one layer. Sprinkle with a mixture of salt, herbs and spices. Dried eggplants in an oven preheated to 120 ° C for 2.5-3 hours. Place warm eggplants in a sterilized jar, sprinkling with chopped garlic, do not compact. Pour the calcined vegetable oil into the jar. Store dried vegetables according to this recipe in the refrigerator.

Dried bell pepper.

Ingredients:

  • 1 kg red bell pepper
  • 20 g garlic
  • 10 g fresh hot pepper
  • 3-5 g dried Italian herbs
  • 5 g salt
  • 250 ml vegetable oil

Cooking method:

Before drying vegetables, bell pepper must be cleaned of seeds, cut into medium slices. Place on a baking sheet in a single layer, sprinkle with salt. Dried in an oven preheated to 1-20 ° C for 2.5 hours. Then sprinkle with herbs and keep in the oven until cooked. Place dried peppers in sterilized jars, sprinkle with chopped garlic and hot pepper rings, pour over warm oil.

Ingredients:

  • 1 kg zucchini
  • 500 g sugar
  • juice and zest of 1 lemon
  • 15 ml cognac (optional)

Cooking method:

Cut the zucchini in half lengthwise, remove the peel and seeds, cut into half rings 1.5-2 cm thick. Add half the norm of sugar, lemon zest and juice, leave for 5-6 hours. Stir gently from time to time. Pour the resulting liquid into a separate bowl, add the remaining sugar to it, bring to a boil. Dip the zucchini in syrup, pour in brandy (optional), cook over low heat until transparent (2-3 minutes). Then remove from heat and leave the zucchini in syrup for 5-10 minutes. After recline in a colander, allow excess liquid to drain. Put prepared zucchini on a baking sheet or electric dryer grate. Dried at a temperature of 60-65 ° C until cooked. Store dryer-dried or pan-dried vegetables in a dry, airtight container.

Ingredients:

  • 1 kg tomatoes
  • 500 g eggplant
  • 500 g bell pepper
  • 250 ml vegetable oil
  • 20 g garlic
  • 10g dried herbs to taste
  • 5 g salt
  • ground black pepper

Cooking method:

Cut the tomatoes in half, remove some of the pulp with seeds. bell pepper cut into slices, peeled eggplant - thick semicircular slices. Place the vegetables on a baking sheet covered with paper, sprinkle with salt, pepper, dried herbs, chopped garlic and brush with a little oil. Dried in a slightly preheated oven for 3 hours. Take out some of the vegetables that have already dried up. Keep the rest in the oven for another 2-3 hours. Check readiness every hour. Put dried vegetables for the winter in jars, pour warm calcined oil, seal tightly. Keep refrigerated.

Dried apricots with sugar.

Ingredients:

  • 1 kg apricots
  • 1 kg sugar
  • 500 ml water

Cooking method:

Dense apricots cut lengthwise into 2 parts, remove the seeds. Make syrup from water and sugar. Dip apricots into it, remove from heat and leave for 8-10 hours. Then drain the syrup. Put apricots on a baking sheet covered with parchment, leave in a warm, dry place for 10-12 days. You can also dry in an oven preheated to 100 ° C or in an electric dryer for 6-7 hours. During drying, the fruits must be turned over once. Store dried apricots in a glass container in a dark place.

Home dried apricots.

Ingredients:

  • 1 kg apricots
  • 650 g sugar
  • 350 ml water

Cooking method:

Wash slightly unripe fruits thoroughly, cut lengthwise, remove the seeds. Put in a wide basin, sprinkle with 300 g sugar and leave overnight. Drain the released juice (it will no longer be needed, it can be used to make compotes). From the remaining sugar and water, boil the syrup. Pour apricots with hot syrup, leave for 7-10 minutes. Then recline in a colander, let the syrup drain. Lay the apricot halves on a wire rack, place in the oven, place a baking sheet underneath to catch the dripping syrup. Dried at a temperature of 65 ° C for 5-6 hours. Then let cool, turn over, place in the oven again and continue to dry until cooked. Dried at home store apricots in an airtight container.

Dried plums with sugar.

Ingredients:

  • 2 kg plums
  • 1-1.5 kg of sugar

Cooking method:

Dense plums cut lengthwise into 2 parts, remove the seeds. Put in a wide basin, sprinkle with sugar and leave until the juice is released. Put on fire, heat for 3-4 minutes. Plums should change color, but the skin should not separate. Remove from heat, leave the plums in the syrup for 5-6 hours. Then drain the syrup. Put the plums on a tray or baking sheet and dry in a warm, dry place for 10-1 2 days. It can be dried in an electric dryer at a temperature of 60 ° C for 9 hours or in an oven at a temperature of 100 ° C for 7-8 hours.

Dried spicy plums.

Ingredients:

  • 2 kg plums
  • 20 g garlic
  • 10 g salt
  • 10 g dried Italian herbs
  • a pinch of ground black and allspice
  • 200-250 ml vegetable oil

Cooking method:

Cut plums in half, remove pits. Lay on a sheet cut side up, sprinkle with a mixture of salt and spices. Put in the oven, preheated to 100 ° C, for 4-5 hours. Then sprinkle with finely chopped garlic and keep in a warm oven for another 30-40 minutes. Ignite the oil, let it cool. Put dried plums in clean, dry jars and pour oil over them. After cooling, the dried plums according to this recipe are stored in the refrigerator.

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Ingredients:

  • 2 kg ripe plums
  • 1 liter of water
  • 10 g soda

Cooking method:

Wash the plums, remove the stones through a cross-shaped incision from the side of the stalk. Bring water with soda to a boil, remove from heat. Place part of the plums in a sieve or colander, dip in water with soda for 30 seconds, then immediately rinse with warm water. Blanch all plums in this way, let the liquid drain. Dry the plums, put on a baking sheet covered with paper and put in the oven, heated to 50-55 ° C, for 3-4 hours. Then remove from the oven, mix and let cool. Place the plums back in the oven for 4 hours, but raise the temperature to 70°C. Remove, stir and let cool. Raise the oven heat to 90°C and cook the dried plums until tender.

Dried pears in sugar syrup.

Ingredients:

  • 1 kg pears
  • 300 g sugar

Cooking method:

Before drying fruits, they must be peeled and core, cut into pieces, sprinkled with sugar and left for 8-10 hours, until the juice is released. Then recline in a colander, let the liquid drain (do not pour out the liquid!). Dried pears in an oven heated to 65-80 ° C until the color changes and part of the liquid evaporates. Put dried pears in sterilized jars. Bring the syrup released from the pears to a boil, pour it into jars and immediately roll them up.

Dried pears.

Ingredients:

  • Ripe pears of summer and early autumn varieties

Cooking method:

Small pears can be dried whole, large ones cut into 2-4 parts, remove the core. Put the pears on the grate of the electric dryer or oven. Dried fruits prepared for 6-7 hours at a temperature of 80-85 ° C. Then you need to turn the pears over to the other side and dry for another 6-7 hours at a temperature of 60-65 ° C. When drying in natural conditions, put the pears on a tray covered with gauze, cover with a cloth and put in a warm place for 7-10 days, turn the fruits over once a day.

Ingredients:

  • 1 kg firm apples
  • 50 g sugar
  • 3 g ground cinnamon

Cooking method:

Cut apples into slices or rings 5-7 mm thick, remove the core. Place on a parchment-lined baking sheet so that they do not touch each other, sprinkle with a mixture of sugar and cinnamon. Put in an oven heated to 65 ° C for 3-4 hours. Remove, let cool, turn over and put back in the oven. Repeat the process until the apples are ready. Dried apples should remain soft and elastic, but no juice should be released when pressed. Store home-dried apples in an airtight container.

Ingredients:

  • dense apples

Cooking method:

Cut apples into slices or rings 5-7 mm thick, remove the core. Blanch for 2 minutes in hot salted water (7 g of salt per 1 liter of water), then drain in a colander and drain. Dry the apples, put on a baking sheet and dry in the oven at a temperature of about 100 ° C. Leave the door ajar. Stir apples from time to time. Store dried apples in an airtight container.

Dried peaches.

Ingredients:

  • 1 kg peaches
  • 1 liter of water
  • 20 g soda

Cooking method:

Cut the peaches in half, remove the pits. Bring water with baking soda to a boil. Blanch the peaches for 1 minute, draining the liquid. Put the prepared peaches on a sheet covered with parchment and dry in the oven at a temperature of 65 ° C for 1 hour. Then turn over and let cool. Put back in the oven and dry at the same temperature for another 1 hour. Repeat the process until the peaches are cooked. Put home-dried fruits in an airtight container and store in a cool place.

Dried melon.

Ingredients:

Cooking method:

Cut the melon pulp into thin slices, put on a baking sheet covered with parchment. Place in a preheated oven at 120°C for 15 minutes. Leave the oven door ajar. Then reduce the heat to 70-80 ° C and dry the melon for 5-6 hours, turning it over from time to time. Store dried melon in an airtight container.

Ingredients:

  • 1 kg pitted cherries
  • 300 ml water
  • 200 g sugar

Cooking method:

Before drying the berries, bring the water to a boil, add sugar. Dip cherries in small portions into syrup and blanch for 7-8 minutes. Drain in a colander, let the syrup drain. Arrange the berries in a single layer on a parchment-lined baking sheet. Leave in a warm dry place for 10-12 days. Ready dried berries should be stored in a glass container with a lid in a dark place.