Corba od povrca i makarona (Vegetable and macaroni chowder)

Sastojci: 100g makarona (sirovih), 1 tikvica, 2 sargarepe, 2 paradajza, 2 kasike crnog luka (sitno sekanog), 1 stap celera sa listovima, 2 kasike lista persuna (sitno seckanog), 1 kasicica suvog origana, 1 kasicica suvog bosiljka 1.3 L vode, 2 kasike ulja uljane repice.

Priprema:
1) Tikvicu, sargarepe, sta celera, beli luk i paradajz oljustiti i iseci na kocke.
2) U tiganju na ulju uljane repice, na sredjoj temperaturi prziti crni luk dok ne postane svetlo braon. Dodati beli luk i prziti dok ne pusti miris.
3) Dodati sargarepu i celer i prziti jos 5 minuta. Dodati tikvice, origano i bosiljak i sipati pola kolicine vode i kuvati 20 mimnuta.

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Marinirane tikvice sa fetom (Marinated zucchini with feta)

Sastojci: 4 tikvice, 200g lista nane, 3 cena belog luka, 1 kasika maslinovog ulja, 200g feta sira (izmrvljen), 80ml belog (alkoholnog) sirceta, prsdtohvat soli, ulje uljane repice za przenje.

Priprema:
1) Tikvice opljustiti i iseci na listove po duzini. Beli luk oljustiti i sitno iseckati. Nanu iseckati.
2) U tiganj staviti ulje i na srednjoj temperaturi (4) prziti beli luk i tikvice dok ne postanu svetlo braon. Skloniti sa sporeta.
3) Dodati sirce, nanu i so. Promesati.

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Corba od kelerabe i tikvica (Kohlrabi and zucchini chowder)

Sastojci: 2 kelerabe, 2 tikvice, 2 krompira, 2 komada celera oko 3cm, 1 crni luk, 2 cena brelog luka, 2 kasike sveze mirodjije ili 2 kasicice suve, 4 kasike maslinovog ulja.

Priprema:
1) Koren kelerabe oljustiti i iseci na kocke, a listovima iseci drske kao kod blitve. Tikvice i krompir oljustiti i iseci na kocke. Crni i beli luk oljustiti i sitno iseckati. Celer oljustiti i ostaviti u komadu. Mirodjiju sitno iseckati.
2) U serpi na ulju kad se zagreje proprziti crni i beli luk. Dodati kelerabu, tikvice, krompir i celer i na srednjoj tempearuti prziti oko 8 minuta. Dodati vodu i kuvati oko 30 minuta.

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Piletina sa grilovanim tikvicama i povrcem (Chicken with grilled zucchini and vegetables)

Sastojci: 400g pileceg belog mesa, 2 manje tikvice, 1 manji brokoli, 1/2 praziluka, 1/3 komoraca, malo vode ili supe, 4 kasike maslinovog ulja, so.

Priprema:
1) Belo meso iseci na kockice ili trakice. Tikvice oljustiti i jednu tikvicu iseci na trakice (kao sibice) a jednu na listove po duzini. Brokoli razdvojiti na cvetove. Praziluk i komorac oljustiti i sitno iseckati.
2) U tiganj staviti 2 kasike ulja i pustiti da se ugreje. Grilovati tikvice. Staviti na papirni ubrus da pokupe visak ulja.
3) Dodati pilece meso i prziti. Izvaditi na papir da se ocedi.
4) Dodati tikvice, brokoli drske i malo vode ili supe. Nakon 7 minuta dodati brokoli cvetove. Posle 3 minuta dodati meso i kuvati jos 2 minuta.
5) Posluziti meso sa povrcem i grilovanim tikvicama.

Ingredients: 400g chicken breast, 2 smaller zucchini, 1 smaller broccoli, 1/2 leek, 1/3 fennel, some water or soup, 4 tablespoons olive oil, salt.

Preparation:
1) Cut the white meat into cubes or strips. Peel the zucchini and cut one into like matches and one into sheets lengthwise. Split broccoli into flowers. Peel leek and fennel peel and chop finely.
2) Put 2 tablespoons of oil in a frying pan and let it warm. Grill zucchini. Put on a paper towel to collect excess oil.
3) Add chicken meat and fry. Take it out to drain.
4) Add zucchini, broccoli stems and some water or soup. Add broccoli flowers after 7 minutes. After 3 minutes add the meat and cook for another 2 minutes.
5) Serve chicken meat with vegetables and grilled zucchini.

Punjene tikvice (Stuffed zucchini)

Sastojci: 6-7 tikvica, 300g mlevenog mesa (svinjsko ili junece ili pilece), 200g karfiola, 350ml soka od paradajza, 350ml supe (bujona), 2 cena belog luka, 2 kasike kokosovog ili maslinovog ulja, morska ili himalajska so, suva mirodjija, topla voda.

Priprema:

1. Tikvice oljustiti, iseci na pola po duzini i izdubiti sredinu. Karfiol oprati, ocistiti i iseci na kockice. Beli luk oljustiti i sitno iseckati. Pomesati sok od paradajza i supu i promesati.
2. U dublji tiganj sipati kokosovo ili maslinovo ulje i pustiti da se ugreje. Dodati beli luk i proprziti. Dodati mleveno meso i prziti, konstatno mesajuci dok ne promeni boju.
3. Dodati karfiol i sredinu tikvica i proprziti 2 minuta. Dodati toplu vodu i kuvati dok sve ne omeksa. Pred kraj kuvanja posoliti po ukusu.
4. U vatrostalnu posudu poredjati tikvice, puniti filom, posuti mirodjijom. Sipati mesavinu soka od paradajza i supe u vatrostalnu posudu do 2/3 visine tikvica i peci u prethodno zagrijanoj rerni na 180 C oko 35 minuta.

Napomena: ako pravite sok od paradajza po receptu, izostavite secer.

Ingredients: 6-7 zucchini, 300g minced meat (pork or beef or chicken), 200g cauliflower, 350ml of tomato juice, 350ml soup (broth), 2 cloves of garlic, 2 tablespoons coconut or olive oil, sea or Himalayan salt, dry dill, warm water.

Preparation:

1. Peel zucchini, cut in half lengthwise and scoop out the middle. Wash cauliflower, clean and cut into cubes. Peel garlic and finely chop. Mix tomato juice and soup and stir.
2. In a deeper frying pan, put coconut or olive oil and let it heat up. Add garlic and fry. Add minced meat and fry, constantly stirring until it changes color.
3. Add the cauliflower and zucchini middle and fry 2 minutes. Add warm water and cook until everything is tender. Near the end of cooking season with salt to taste.
4. In a ovenproof baking dish arrange the zucchini, fill with the filling, sprinkle with dill. Pour the mixture of tomato juice and soup in dish to 2/3 of the height of zucchini and bake in a pre oven at 180 C for about 35 minutes.

Note: if you are making tomato juice according to the recipe, omit the sugar.

Pire od patlidzana i paradajza (Eggplants and tomatoes puree)

Sastojci: 4 patlidzana, 400g pileceg belog mesa, 1 tikvica, 1 manji praziluk, 2 cena belog luka. 500ml sosa od paradajza, 2 paradajza, maslinovo ulje, malo tople vode.

Priprema:

1. Pripremiti patlidzan “ako pecete u rerni”.
2. Tikvicu, praziluk, beli luk i paradajz ocistiti i iseci na kocke.
3. Pilece belo meso namazati maslinovim uljem i priziti u tiganju na srednjoj temperaturi sa obe strane. Staviti na papirne ubruse da upije visak ulja. Iseci na kocke.
4. U tiganju, sipati malo maslinog ulja i proprziti beli luk i praziluk. Dodati tikvice i nastaviti sa przenjem (na srednjoj temperaturi), konstanto mesajucu dok ne omeksa povrce.
5. Dodati sredinu patlidzana. Promesati. Dodati sos od paradajza i paradajz. Naliti sa malo tople vode i promesati. Kuvati dok suvisna tecnost ne ispari. Ostaviti da se ohaldi.
6. U blender staviti skuvano povrce, pilece belo meso i blendirati dok ne postane glatko.

Predlog: ovaj pire mozete posluziti uz Hleb bez kvasca sa semenkama ili Hleb bez kvasca.

Ingredients: 4 eggplants, 400g of chicken breasts, 1 zucchini, 1 small leek, 2 cloves of garlic. 500ml tomato sauce, 2 tomatoes, olive oil, some warm water.

Preparation:

1. Prepare eggplant “if you bake in the oven”.
2. Zucchini, leek, garlic and tomatoes clean and cut into cubes.
3. Smear chicken breasts with olive oil and fry in the pan on medium temperature on both sides. Put on paper towels to absorb excess oil. Cut into cubes.
4. In a pan, pour a little olive oil and fry garlic and leeks. Add zucchini and continue frying (at medium temperature), stirring constantly until vegetables are tender.
5. Add meat of eggplant. Stir. Add tomato sauce and tomatoes. Pour the warm water and stir. Cook until excess liquid evaporates. Leave to cool.
6. In a blender, put the cooked vegetables, chicken breasts and blend until smooth.

Suggestion: this puree can be served with the Bread without yeast with seeds or Bread without yeast.

Rolnice od tikvica sa pilecim belim mesom (Zucchini rolls with chicken breasts)

Sastojci: 4 mlade tikvice, 500g pileceg belog mesa, 300g sitnog sira ili mladog sira, 3 kasike svezeg bosiljka (sitno seckanog) ili 2 kasicice suvog, morska ili himalajska so po ukusu, kokosovo ulje.

Priprema:

1. Tikvice oprati, odseci krajeve pa sa ljustilicom (nozem) iseci tanke listove.
2. Belo meso iseci na tanje snicle i blago istanjite sa cekicem za meso. Isecite na trake sirine tikvica.
3. Na jedan list tikvice stavite, jednu traku belog mesa, pa urolajte i krajeve pricvrstite cackalicom. Ponovite postupak dok ne potrosite materijal.
4. U tiganj stavite ulje i zagrejte. Stavite rolnice, smotana strana dole, i przite nekoliko minuta, pa okrenite i przite drugu stranu. Okrenuti na stranu gde su tikvice i peci dok ne porumene.
5. Rolnice staviti na tanjir i ostaviti da se prohlade.
6. Pomesati sitan sir, bosiljak i so i promesati. Ako koristiti mladi sir, izgnjecite ga viljuskom.
7. Odmotati rolnice i premazati sirom i ponovo urolati.

Ingredients: 4 baby zucchini, 500g of chicken breasts, 300g of cottage cheese or farmers cheese, 3 tablespoons fresh basil (finely chopped) or 2 teaspoons of dried, sea or Himalayan salt to taste, coconut oil.

Preparation:

1. Wash zucchini, cut the ends, and with vegetable peeler (knife), cut thin sheets.
2. Cut chicken breasts in thin steaks and lightly beat with a meat hammer. Cut into strips like width zucchini.
3. Put one sheet of zucchini, place strip of chicken breasts, roll it and then secure with a toothpick. Repeat the process until you have used material.
4. In a frying pan put oil and heat up. Place the rolls, rolled up side down, and fry a few minutes, and turn and fry the other side. Turn to the side with zucchini and fry until golden brown.
5. Put rolls on a plate and leave to cool.
6. Mix cottage cheese, basil and salt and stir well. If you are using farmers cheese, mash it with fork.
7. Unroll rolls and spread with cheese and roll it again.

Spagete od tikvica sa Bolonjeze sosom (Zucchini spaghetti with Bolognese sauce)

Nacin 1:

Sastojci: 3 tikvice, Bolonjeze sos ili Bolonjeze sos 2.

Priprema:

1. Tikvice oprati i obrisati. Odseci krajeve, preseci na pola i izvaditi sredinu. Ljustilicom za krompir, iseci na tanke listove, a potom iseci nozem na rezanca.

Napomena: ako nemate ljustilicu za krompir, nozem iseci na tanke listove, a potom iseci nozem na rezanca.

2. U serpu, sipati vodu i pustiti da prokljuca, na srednjoj temperaturi. U drugu serpu staviti hladnu vodu. Spustiti rezanca u vrelu vodu i kuvati 2-3 minuta. Prebaciti rezanca u hladnu vodu, da se zaustavi kuvanje.
3. Ocediti rezanca. Na 1-2 papirna ubrusa staviti rezanca i pokupiti visak vode sa 1-2 druga papirna ubrusa.
4. Spagete (rezanca) od tikvica preliti Bolonjeze sosom.

Nacin 2:

Sastojci: 3 tikvice, 1 1/2 kasike kokosovog ulja, 90ml tople vode,  Bolonjeze sos ili Bolonjeze sos 2.

Priprema:

1. Tikvice oprati i obrisati. Odseci krajeve, preseci na pola i izvaditi sredinu. Ljustilicom za krompir, iseci na tanke listove, a potom iseci nozem na rezanca.

Napomena: ako nemate ljustilicu za krompir, nozem iseci na tanke listove, a potom iseci nozem na rezanca.

2. U tiganju, na srednjoj temperaturi ugrejati ulje. Dodati rezanca i proprziti 1 minut konstatno mesajuci. Dodati vodu i kuvati dok tikvice ne omeksaju, oko 6-7 minuta.
3. Ocediti rezanca. Na 1-2 papirna ubrusa staviti rezanca i pokupiti visak vode sa 1-2 druga papirna ubrusa.
4. Spagete (rezanca) od tikvica preliti Bolonjeze sosom.

Way 1:

Ingredients: 3 zucchini, Bolognese sauce or Bolognese sauce 2.

Preparation:

1. Wash zucchini and pat dry. Cut off the ends, cut in half and remove the middle. With potato peeler, cut into thin sheets and then cut with a knife into stripes.

Note: if you do not have potato peeler, cut with into thin sheets and then cut into stripes.

2. In the pot, pour water and let it boil on medium heat. In other pot, put cold water. Place noodles in boiling water and cook for 2-3 minutes. Transfer the noodles in cold water to stop cooking.
3. Drain noodles. On 1-2 paper towels put noodles and pick up excess water with 1-2 paper towels..
4. Pour Bolognese sauce over zucchini spaghetti (noodles). .

Way 2:

Ingredients: 3 zucchini, 1 1/2 tablespoons of coconut oil, 90ml of warm water, Bolognese sauce or Bolognese sauce 2.

Preparation:

1. Wash zucchini and pat dry. Cut off the ends, cut in half and remove the middle. With potato peeler, cut into thin sheets and then cut with a knife into stripes.

Note: if you do not have potato peeler, cut with into thin sheets and then cut into stripes.

2. In a frying pan, over medium heat warm the oil. Add noodles and fry 1 minute constantly stirring. Add water and cook until noodles are soft, about 6-7 minutes.
3. Drain noodles. On 1-2 paper towels put noodles and pick up excess water with 1-2 paper towels..
4. Pour Bolognese sauce over zucchini spaghetti (noodles).

Sarena salata (Colorful salad)

Sastojci: 3 patlidzana, 3 tikvice, 700g paprika (pecena), 800g paradajza, so po ukusu.

Priprema:
1) Patlidzan, tikvice i paradajz oljustiti i iseckati na kockice. Papriku iseckati na kockice.
2) Patlidzan i tikvice posoliti i ostaviti da puste vodu. Ocediti.
3) U tiganju na malo ulja proprziti patlidzan i staviti u dublju posudu. Zatim proprziti tikvice, pa staviti preko patlidzana. Staviti papriku. Paradajz proprziti i staviti preko paprika. Staviti u frizider.

Ingredients: 3 eggplants, 3 zucchini, peppers 700g (cooked), 800g tomatoes, salt to taste.

Preparation:
1) Peel eggplants, zucchini and tomatoes and cut into cubes. Cut peppers into cubes.
2) Eggplant and zucchini sprinkle with salt and leave to release the water. Drain well.
3) In a skillet with a little oil fry eggplants and place in a deep dish. Then fry zucchini, and put over eggplants. Put peppers. Fry tomato and put over peppers. Refrigerate.