Zucchini recipes and calories for health

Zucchini recipes that you have to try

Zucchini are now very widespread and there are quite a large number of types, shapes and colors, and commonly used are small, light-green and dark-green zucchini that are very similar to large cucumbers. Together with cucumbers and melons, zucchini is in the family of Cucurbitacea. A lot people call them vegetables, although they are actually a fruit.


All pumpkins and therefore zucchini are coming from the territory of America and it is considered that people consume more than 10,000 years, it is also considered that the present-day varieties of zucchini were developed in Italy over a long period of time. For zucchini cultivation you need moisture but not too high and the same goes for the temperature. The best is to manage a fertile humus soil with plenty of sunshine. They can be planted even in a jar if you do not have a garden. As soon as frosts passes, you can start their cultivation. The season of zucchini is from May to the end of summer period. The result increases by regular harvesting because it both encourages the plant to form new colors and therefore their fertilization. Harvest zucchini every day, if it grows too much it will lose most part of its culinary quality.


Since zucchini is very rich with nutrients and is low in calories, making them an excellent choice in many diets for weight loss. They give our bodies a sense of fullness. Their regular consumption improves digestion, prevents constipation, flushes your body of toxins - especially thereby reducing the risk for a malignant tumor that is colon cancer, they control blood sugar and reduce appetite.


These healthy foods in addition to feeding our body with fibers, are an excellent source of vitamin C and B. Zucchini contain manganese, potassium and are rich in beta carotene. It is important to know that these valuable materials are mostly found in the outer shell of this fruit so do not peel it off.


It is exceptional for the cardiovascular system and heart disease because it preserves heart muscle and eliminate bad cholesterol. With that it reduces the risks of heart attack and stroke and atherosclerosis. Recent research shows that it helps with enlarged prostate - a disease that impairs sex and makes urination difficult. Since zucchini is rich with manganese, their consumption has a preventive effect on the overall health. Manganese stimulates the metabolism of carbohydrates and protein, accelerates synthesis of fatty acids and cholesterol and improves libido. Also it is essential for producing the amino acid proline, which allows the formation of collagen, which accelerates wound healing and makes the skin healthier
  • For dry skin it is best to use thin slices of zucchini and put on the face
  • Hold 20 minutes and then rinse your face
  • After this simple treatment, the skin will become fresh and soft

Zucchini is popular on every continent, and a variety of dishes are prepared with them. In France Ratatouille is very popular In Turkey pancakes with zucchini, in Mexico quesadilla, in Bulgaria, the zucchini is fried and served with yogurt, in Italy bread is made etc. The list is lengthy and it is impossible to mention everything. Mostly they are made poached, mixed with other vegetables, served with cheese, add salt cake or soup with zucchini.

Zucchini salad mixed with cucumber has a great taste and for zucchini spaghetti you just need to cut them in a thin pieces, add salt and fry and add sauce with pasta.
It is worth noting that apart from the fruit itself you can eat zucchini flowers.



You need:
  • 1 medium sized zucchini, half a cup of cream cheese, one cup of feta cheese, 2 tablespoons of finely chopped onion, 2 small teaspoons of finely chopped herbs (basil, tarragon, thyme), sunflower oil (1 teaspoon), pepper, salt, spices and one cup of bread crumbs

Preparing the meal:
  • Cut in half and grill it. Make a mixture of the above ingredients, stuff the zucchini with these ingredients flask and role in bread crumbs. For the next 15 minutes grill them until they turn brown.


You need:
  • chopped tomatoes, 10 leaves of basil (finely chopped), wine vinegar (2 tablespoons), olive oil (2 tablespoons), 3 cloves of garlic (finely chopped) and 400 grams of zucchini cut into strips


You need:
  • Greek yogurt 4 dl, garlic 3 cloves finely chopped, grated zucchini 200 grams, shredded dill (2 spoons), minced mint (2 tablespoons), salt and pepper.

  • Mix the ingredients and then immediately put in fridge. It is best served with rice or your favorite pasta.

Try the phenomenal "tikvenik"

You need:
  • 1 kg of young zucchini,
  • 3 eggs,
  • 1 onion,
  • 3 tablespoons of grits
  • 1 cup of oil,
  • 300 g of young cheese,
  • 1 baking powder,
  • 1 bag of oregano,
  • Pepper.

Preparation of the recipe:

Grate unpeeled zucchini and onion. Boil the egg and mix well with cheese. Add all spices, baking powder, grits, and oil and mix well again. Pour the obtained mixture into the baking pan. Bake in oven warmed up to 200 ° C until the meal starts go get brownish.

Stuffed zucchini for a healthy liver

Ingredients (for 4 persons):
  • 2 green and 2 yellow zucchini,
  • 1 large paprika 
  • onion,
  • 100 g of ricotta cheese,
  • 2 cloves of garlic
  • Two tablespoons of tomato-puree,
  • 2 tablespoons of oregano,
  • A large spoon of milk,
  • A spoon of aivar 
  • Two tablespoons of olive oil,
  • Pepper (according to our taste)

Preparation of the recipe:
  1. Wash the zucchini, cut them in half and scoop out the inside with a spoon. Smear them with olive oil, add salt and pepper.
  2. Put them in a baking pan and bake in an oven that was previously turned on and heated to 200 ° C until they soften.
  3. In the meantime, wash paprika remove the seeds and cut it into cubes. Put the peppers in the bowl and add garlic.
  4. Add chopped onion and oregano (leave a few for decoration).
  5. Add tomato, aivar and milk. Sprinkle with salt and pepper and mix until all the ingredients unite well.
  6. Now stuff the zucchini with this mixture and sprinkle with oregano and cheese. Serve warm.

  • a pound of zucchini
  • 250 grams of potatoes
  • Onions
  • olive oil
  • some butter
  • a little parsley
  • clove of garlic
  • liter of water

Zucchini soup preparation: on a little olive oil and butter fry onion over low heat. Then add grated zucchini and potatoes and fry a little. Then add finely chopped garlic with a little parsley and for a few minutes let it soak up the scent, add a tablespoon of flour, stir and pour water (or vegetable broth). Cook all together for 30 minutes and finally blend with a mixer. You can also add a little cream, ground white pepper and serve warm.

Dishes with zucchini are extremely grateful for the preparation because they can be made throughout the year because zucchini is available all year.

  • gives us more energy
  • improves digestion 
  • it is great for weight loss and are included in the menus of many popular diets - such as Dukan diet
  • lowers bad cholesterol in the blood
  • stimulates libido
  • cleans the body of toxins
  • acts preventively with enlarged prostate
  • strengthens the skin
  • it has an ant-inflammatory effect
  • preserves the health of the fetus