Zucchini in the fridge? See 5 easy recipes

Those who have zucchini in the refrigerator and seek new ways of preparation find in the versatility of the vegetable an ally for practical meals. The free ratchet portal has gathered five recipes that explore different techniques, from the oven to the pot, to enjoy the ingredient without waste. Options include pie, stuffed zucchini, lasagna, macarrão cremoso and a gratined preparation, all with affordable ingredients.

The recipes were published in a story that highlights zucchini as the basis for complete dishes. Next, the step by step of each suggestion, as disclosed by the source.

Zucchini cake with leeks

For the pie, the recipe guides prepare a sauté with leeks and zucchini. In a bowl, beat the eggs with the milk and cream until you get a homogeneous mixture. Add the muscarella, nutmeg and the zucchini sautéed with leek. Mix gently.

Spread the filling over the pre-roasted dough and finish with the grated Parmesan cheese. Bake in preheated oven at 180°C for approximately 30 to 35 minutes, or until the filling is firm and the surface is slightly golden. Remove from the oven, wait about 10 minutes before deforming and serve.

Stuffed zucchini with ground meat

Another option is the stuffed zucchini. Meanwhile, heat the olive oil in a pan over medium heat, and sauté the onion until it becomes transparent. Add the garlic and stir for another 1 minute. Add the ground meat and sauté, stirring to loosen the pieces, until it is completely cooked and slightly golden.

Add the chopped tomatoes, the reserved zucchini pulp and the tomato sauce. Season with salt, pepper, sweet paprika and oregano. Mix well and cook for about 5 to 8 minutes, until the filling becomes juicy, but without excess liquid. Finish with the parsley.

Gratined zucchini lasagna

The lasagne of zucchini dispenses the traditional dough. In a refractory smeared with a little olive oil, spread a thin layer of the white sauce. Distribute a layer of zucchini slices and cover with a little sauce and muçarela cheese. Repeat the layers until the ingredients are finished, finishing with white sauce, muçarela and parmesan cheese.

Bake in the preheated oven at 200 °C for about 20 to 25 minutes, or until the zucchini are soft and the surface is golden and gratined. Remove from the oven, leave to rest for about 5 minutes and finish with parsley. Serve next.

Macarrão cremoso with zucchini

For the macarrão cremoso, start by cooking the dough. In a large pot, put water and bring to a high heat until boiling. Add a tablespoon of salt and cook the pasta as instructed on the package, until it is al dente. Drain and reserve some of the cooking water.

Pour the milk gradually, stirring continuously to avoid lumps. Cook over low heat until you get a creamy and slightly thick sauce. Add the mozzarella and parmesan, mixing until the cheeses melt completely and the sauce is homogeneous.

Season with salt, pepper and nutmeg. If the sauce is too thick, add a little of the reserved water from the cooking of the pasta. Place the sautéed zucchini in the sauce and mix gently to incorporate the ingredients.

Add the cooked pasta and stir gently until all the dough is wrapped in the creamy sauce. Turn off the heat and finish with chopped parsley. Serve immediately.

Gratined zucchini with white sauce

The fifth suggestion is a gratined zucchini with white sauce. The source did not detail the complete preparation of this recipe, but listed ingredients such as 4 cups of tea of hot vegetable broth, 2 tablespoons of grated parmesan cheese, 1 stalk of leek cut into thin slices, nutmeg, salt and pepper.

The recipes show that zucchini can be protagonist in different preparations, from the oven to the pot. For more content like this, keep following the portal.

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Squash (portaledicase.com)

Squash (portaledicase.com)

Squash (portaledicase.com)