Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients according to the list. For such a dish, you need to use a zucchini of milk ripeness. Zucchini is mine, if it is young, then the skin and seeds can not be removed. Cut the squash into circles no more than 0.5 centimeters thick.
Step 2:
Grate the hard cheese on a medium grater.
Step 3:
Garlic cloves are cleaned from the film, passed through a press or grated. Those who like sharper dishes can increase the amount of garlic.
Step 4:
Put the hard cheese, garlic and mayonnaise in a bowl, mix, the zucchini spread is ready.
Step 5:
If desired, sour cream can be used instead of mayonnaise to make the dish more useful, then you will need to add salt and ground black pepper to taste.
Step 6:
Some housewives fry zucchini, pre-rolling them in wheat flour, but in this case it is better not to do this. Firstly, the dish will turn out to be more high-calorie, and secondly, the flour in the pan begins to burn and can spoil the taste of the dish with an unpleasant bitterness. Pour vegetable oil into the pan, a tablespoon is enough for each batch, because the zucchini absorbs oil strongly.
Step 7:
Heat up the oil, spread the cooked zucchini circles on it. Fry them on medium heat until browned on both sides. Then cover the pan with a lid and keep the zucchini on the fire for a few more minutes so that they become soft and juicy inside. If there is not enough oil in the pan, then the zucchini will turn out dry and hard, and may also burn.
Step 8:
We remove the zucchini on a plate with paper napkins so that the excess oil from the zucchini pieces is glass, then we transfer them to a serving dish. We put a cheese spread on each piece of zucchini. The dish is ready for serving. It is delicious both cold and warm. Zucchini with cheese can be served to the table as an independent dish for lunch, dinner or as a quick snack at the cottage. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Cheese "uglichsky" - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Young zucchini - 24 kcal/100g
