Zucchini and eggplant season: don’t miss the delicious moment!

Various original recipes

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cabbage rolls

for 5-6 servings

For pigeons:

Young zucchini – 2 pcs.

Minced meat (beef + pork) – 300 g

Rice – 1/2 cup

Onion – 1 pc.

Greens – to be allowed

Salt – to taste

Black ground pepper – to taste

For sauce:

Water – 1 glass

Tomato paste (or tomato sauce) – 2 tablespoons

Sour cream – 2 tablespoons

Sugar – 1 teaspoon

Salt – to taste

Black ground pepper – to taste

1. Cut the zucchini lengthwise into thin strips (slices). Sprinkle with salt and leave for 10 minutes to make the zucchini soft and flexible.

2. Finely chop the rest of the zucchini, onion and greens.

3. For the filling, mix mixed meat, rice, chopped zucchini, onions and herbs. Add salt and pepper to taste. Stir and beat the minced meat so that it becomes homogeneous.

4. Form cutlets and wrap them in zucchini slices. Place in a deep pan.

5. For the sauce, mix water, tomato paste, sugar and sugar, add salt and black pepper to taste.

6. Pour the sauce evenly over the squash cabbage rolls.

7. Put the pan on the stove and simmer over medium heat for about 30-35 minutes.

Eggplant, zucchini and cheese casserole

for 6-8 servings

tomatoes – 5 pcs.

Potatoes – 3 pcs.

Eggplant (large) – 1 pc.

Zucchini (small) – 1 pc.

Sweet pepper – 1 pc.

cheese or feta cheese – 200 g

Garlic – 2 cloves

Provence herbs – 1 teaspoon

Vegetable oil – 3 tablespoons

Salt – to taste

Black ground pepper – to taste

1. Peel the potatoes, cut into cubes and boil until half cooked.

2. Cut the aubergine, peeled peppers, tomato and courgette into cubes. Mix them with boiled potatoes, add chopped garlic, season with Proven├žal herbs, salt and pepper to taste. Transfer to a baking dish.

3. Spray the casserole with vegetable oil and cook in a preheated oven for about 40-50 minutes.

4. Cut the feta or cheese into medium-sized cubes and place on top of the casserole.

5. Put the casserole back in the oven for another 10 minutes until the cheese is brown.

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