It would seem that interesting you can cook them of this simple and almost tasteless vegetable. But it seems only at first glance. There are quite a few decent dishes from zucchini - everyday or festive. "Mother-in-law's tongue" is one of them. This spicy appetizer has been enjoyed by many, even those who wrinkle their nose at the mention of this vegetable out loud. "Mother-in-law's tongue" from zucchini can be consumed daily at dinner, prepared for the future for winter, or made into a festive table decoration. It all depends on your desire and the recipe you choose.
Mother-in-law's tongue from zucchini - general principles and methods of preparation
There are many ways to make Mother-in-Law from zucchini. They can be served with a hot filling, previously fried in oil, grilled in a meat grinder along with other vegetables and chili peppers, but more often zucchini are cut into slices and poured with hot tomato sauce. The main ingredients of this dish, in addition to zucchini, are garlic, hot pepper and tomatoes, vinegar and spices serve as an additive. "Mother-in-law's tongue" is served as a separate snack, but it harmonizes perfectly with other products, such as potatoes, fish or meat. This dish will not leave anyone indifferent - its pungent taste will help to whet your appetite, stir up blood and cheer you up. Try it, see for yourself!
Mother-in-law tongue from zucchini - preparation of products
Ironically, the vegetable itself is shaped like long tongues if cut into longitudinal slices. Therefore, he was given such a characteristic name. If the tongue is too long, it can be shortened by dividing it across into two or three parts. Usually, zucchini is chopped to make this appetizer. Basically, for "Mother-in-law's tongue" young fruits are used. Although, in some recipes, “adults” are required, overripe squash. In this case, they are cleaned of rough skin and seeds, and the dense pulp is cut into shavings or ground.
Mother-in-law's tongue from zucchini - the best recipes
Recipe 1: Mother-in-law's tongue - zucchini rolls
To rolls on the table looked beautiful, they need to be cut evenly into neat slices of the same thickness. To do this, you need young zucchini, which are cut together with the skin. There are several ways to serve this dish. For example, as already described above, in the form of rolls, or in the form of two slices superimposed on top of each other and layered with a filling. You can cut the zucchini not across, but across and make small cakes - put a sharp filling on the zucchini circle, and cover the top with a wheel of tomato.
Ingredients: 2 zucchini and tomatoes, 3-4 eggs, flour, vegetable oil, mayonnaise, herbs, garlic, salt, ground pepper.
Cooking method
Beat eggs with a fork. Cut the tomatoes into thin circles. Separately, mix chopped greens, garlic and mayonnaise in a plate.
Zucchini cut into even thin longitudinal slices, salt. Then roll in flour, dip in an egg and brown in oil in a pan on both sides.
Collect rolls: grease a slice of zucchini with mayonnaise-garlic mixture, put a circle of tomato and curl. Fasten the rolls with a skewer or a toothpick and put the slide on a plate or lettuce.
Recipe 2: Mother in law tongue with bell pepper
Using this recipe, you can make an amazing appetizer for the winter, at the same time rake the deposits of zucchini overgrown. Bell pepper can be twisted together with other vegetables in a meat grinder or cut into thin slices longitudinally - then the appetizer will look like squash.
Ingredients: 3 kilograms of zucchini, 6-7 bell peppers, 2-3 large heads of garlic (not to be confused with cloves), 3 hot pepper pods (chili), 1 glass of vegetable oil, tomato paste, sugar and water, half a glass of 9% vinegar, salt - 2 tbsp.
Cooking method
In a meat grinder, grind peeled zucchini with chili peppers, put in a bowl or dishes with a thick bottom (so that the contents do not burn). Add tomato, oil, water, salt and sugar and place on the stove. As soon as the mass boils, add the bell pepper, sliced lengthwise on the tonic. Simmer for 45 minutes over low heat (do not cover with a lid).
At the end of the stew add chopped garlic, pour vinegar, bring to a boil and put the appetizer in hot sterilized jars, twist. Then, as usual, turn the jar over, wrap it up and leave to cool. You can not twist the cans, but put the appetizer in the refrigerator and consume as needed.
Recipe 3: Spaghetti from Zucchini's Tongue Zucchini
For this recipe, zucchini needs to be cut with a peeler on thin ribbons. Therefore, we need exactly overripe zucchini so that they do not boil during cooking. It is convenient to eat such an appetizer, reeling around a fork, like spaghetti. If it is not possible to cut zucchini with stripes, you can cut them into thin semicircles.
Ingredients: 2.5 zucchini, a kilogram of tomatoes, 4 bell peppers (large), a glass of vegetable oil and sugar, 2 heads of garlic, 2 tbsp. tablespoons of salt and vinegar 9%, 2 hot peppers (chili).
Cooking method
Zucchini peeled seeds and peels. Using a vegetable peeler, cut onto full-length thin ribbons. Chop the garlic.
Tomatoes, hot and bell peppers twist in a meat grinder. Add the rest of the ingredients (except garlic and zucchini) and put on fire. As it boils, put planed zucchini and cook for 15-20 minutes. At first it may seem that the sauce is small, and a lot of zucchini. But you do not need to add water, because during cooking, zucchini release juice and liquids become larger.
Add garlic and cook for another 10 minutes. Sterilize jars, fill them with boiling mass and roll them up. Cover, leave to cool.
Recipe 4: Mother-in-law tongue from zucchini
A spicy and tasty snack for lovers of zucchini. For preservation, it is recommended to take young fruits without a ripened seed box, with delicate pulp. Zucchini can be preserved or stored in the refrigerator, consumed as necessary. In this case, the amount of ingredients can be halved.
Ingredients: peeled zucchini - 3 kg, tomato juice - 1.5 liters, 1 glass of vinegar (9%), vegetable oil and sugar, 3-4 pieces of Bulgarian pepper, 2-3 heads of garlic (large), 3 tbsp. l salt, 2-4 chili peppers (depends on the hotness of the pepper and the desired sharpness), 2 tbsp. l tomato paste and 1 tbsp. l finished mustard.
Cooking method
Blender (or in a meat grinder), chop the garlic, bell and hot peppers. Pour in tomato juice, vegetable oil, vinegar, put salt, mustard, sugar, tomato paste and put on fire.
From zucchini, cut the tongues - along the length of a centimeter in thickness, and then across into two parts. In a boiled tomato mass, put chopped tongues and boil for about 40 minutes, reducing the heat.
To sterilize the banks and not allowing them to cool, spread the zucchini. Pour boiling tomato sauce, roll up. Turn the cans over, cover with a blanket and leave to cool slowly.
