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Breaded zucchini with garlic sauce

Breaded zucchini with garlic sauce


Peel a squash, grate it and slice it. Sprinkle each round with salt and leave for 30 minutes to remove excess fluid.

Beat the eggs well with salt, pepper, flour, as in snails. Mineral water is added from time to time, then flour, and water ... so that the composition reaches all the zucchini and has the consistency of a cream.

Pass the zucchini slices through the floured egg and fry in hot oil, then remove on a paper napkin to remove excess fat.

The rounds thus fried are served hot or cold, with garlic sauce in which we put a little vinegar or lemon juice.


Breaded zucchini with garlic sauce. The traditional Romanian recipe like grandma's

It's time for the garden pumpkins we love, because we can include them in various dishes, from appetizers, soups, stews, even sauces and preserves. The most popular recipe with pumpkin is the recipe for breaded zucchini with garlic sauce, a traditional Romanian recipe like grandma's.

Breaded zucchini with garlic sauce

Breaded zucchini are very easy to prepare, with ingredients available to anyone and compete with chicken schnitzels, being adored by both young and old.

They are tasty, especially served hot, with garlic sauce, you don't need anything else, nor do you want to hear about the steak.

What we need for Zucchini bread with garlic sauce. The traditional rum & acircnească recipe like grandma's:

  • 2 raw zucchini
  • 2-3 eggs
  • 100-150 gr flour
  • 150 gr pesmet
  • salt
  • frying oil
  • For mujdei:
  • 1 head of garlic
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon vinegar
  • 1-2 tablespoons olive oil
  • 3-4 tablespoons of water

How to prepare Zucchini bread with garlic sauce. The traditional Romanian recipe like my grandmother's?

Wash the zucchini well and slice the slices 3-4 mm thick, without peeling them. We don't have to remove the peel, if they are raw, because the nutrients in the pumpkin are there, the core is more water.

Place the pumpkin slices on a work surface and sprinkle salt on them to help remove them from the juice.

Leave them for 7-8 minutes, wipe them with an absorbent paper towel, turn them on the other side and do the same.

We put the flour in one bowl, the breadcrumbs in another, and in the third bowl we mix the eggs with a pinch of salt and a spoonful of flour, so that the composition is denser.

We pass the more & icircnt & acirci pumpkin slices through the flour, then through the egg composition and finally through the breadcrumbs.

We fry them in hot oil, over medium to high heat, turning them from one side to the other as they are nicely browned, then we take them out on an absorbent towel.

To prepare the garlic sauce, clean the garlic, grind it well with coarse salt, then rub it and add olive oil, like mayonnaise. Add a little vinegar to reduce the speed of the garlic, then dilute it with water, until it reaches the optimal taste.

For creaminess, we can add a little mineral water.

We serve the delicious breaded zucchini with garlic sauce, with a lot of nostalgia thinking about my grandmother and her childhood years.


Method of preparation

Zucchini au gratin with garlic

Wash the zucchini and cut sticks 5-6 cm long, then season with thyme and spices

Mushroom ciulama

Do you like ciulamaua? Give me & hellip of any kind! but I haven't prepared it in years, especially


How to prepare garlic sauce?

For the garlic sauce I used 3 large garlic cloves which I cleaned, washed and crushed using a garlic crusher. If you do not have such a thing in the kitchen, you can cut the garlic with a knife into very small cubes.

Put the crushed garlic in a bowl with 2 tablespoons of olive oil and a pinch of salt. Rub the garlic with the oil and salt using a wooden spoon. Depending on how big you want the garlic pieces to be, you can rub the mixture more or less, I let them be bigger and I mixed them vigorously for about 5 minutes, if you want you can rub the garlic until it reaches the consistency. a mayonnaise-type pasta.

After rubbing the garlic with oil and salt, add 50 ml of mineral water, mix well and fill with plain water until you get the desired amount of mujdei (100-150 ml of plain water).


3 comments to & bdquoDovlecei pane (without egg) & rdquo

It's healthier with egg. A big NO for toast. # 8230

Correct, maybe I should have written much easier but not as healthy.

We entered your blog and we really liked & # 8211 you have delicious YUM recipes. YUM.
We would be happy to have you in the Petitchef family

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Ingredient I baked bread

  • 2 zucchini
  • 500 gr pesmet
  • 150 gr flour
  • 3 eggs
  • 1 dill connection
  • 50-200 gr cheese
  • garlic for mujdei
  • salt
  • pepper
  • paprika (optional)
  • curry (optional)
  • kitchen towels & # 8211 required


Zucchini bread with garlic

Zucchini bread with garlic

If last year I made pumpkin with breadcrumbs and cheese, this time I said to try the simplest recipe for pumpkin bread with garlic. They are very easy to prepare, but in order for them to come out properly, you need to know a little secret. The slices must be cut to a maximum of 0.5 cm and before passing them through the flour and eggs, they must be left to drain for a few good minutes (approx. 20-30). When frying them in the same way, you must adjust the temperature of the oil, not to be too high to burn the egg quickly and not to bake the zucchini, nor to be too low to soak in oil.

The recipe below is known all over the world, I know you know it too but a few little tricks make it a Master Chef dish. Serve with simple garlic sauce and a little greenery on top.

When you buy pumpkins, choose the smaller ones, even if you do the exact opposite of many other vegetables, you choose the largest one, in the case of pumpkins, when you want to prepare bread, it is good to choose the smallest ones. The big ones have seeds and start to make a fluffy core inside.

If you want to prepare on fasting day, give up flour and egg and pass them only through breadcrumbs, so you get a fasting food from zucchini. When fried, you can use olive oil, corn, sunflower or rapeseed.

Personally, I love pumpkins, they are tasty, sweet and have a sweet aroma, so every time I have the opportunity I eat them either made into bread, or make some meatballs or a pot together with other vegetables.


Zucchini bread with garlic

Zucchini bread with garlic

If last year I made pumpkin with breadcrumbs and cheese, this time I said to try the simplest recipe for pumpkin bread with garlic. They are very easy to prepare, but in order for them to come out properly, you need to know a little secret. The slices must be cut to a maximum of 0.5 cm and before passing them through the flour and eggs, they must be left to drain for a few good minutes (approx. 20-30). When frying them in the same way, you must adjust the temperature of the oil, not to be too high to burn the egg quickly and not to bake the zucchini, nor to be too low to soak in oil.

The recipe below is known all over the world, I know you know it too but a few little tricks make it a Master Chef dish. Serve with simple garlic sauce and a little greenery on top.

When you buy pumpkins, choose the smaller ones, even if you do the exact opposite of many other vegetables, you choose the largest one, in the case of pumpkins, when you want to prepare breads, it is good to choose the smallest ones. The big ones have seeds and start to make a fluffy core inside.

If you want to prepare on fasting day, give up flour and egg and pass them only through breadcrumbs, so you get a fasting food from zucchini. When fried, you can use olive oil, corn, sunflower or rapeseed.

Personally, I love pumpkins, they are tasty, sweet and have a sweet aroma, so every time I have the opportunity I eat them either made into breads, or make some meatballs or a pot together with other vegetables.


Zucchini bread (no egg)

It 's very hot and I admit, I cook quite rarely & # 8230 The recipe below is from my mother. It seemed much easier than the one with the egg.

Peel a squash, grate it and squeeze the juice. Add a pinch of salt and salt. Fry in hot oil. Serve with garlic sauce.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

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