## Pasta with Zucchini in Cream Sauce Tender pasta with zucchini and cream sauce turns out light, aromatic, and summery fresh. ### Ingredients: Pasta — 400 g, zucchini — 1 pc., garlic — 2–3 cloves, cream — 100 ml, hard cheese — 50–60 g, butter — 1 tbsp, olive oil — 1 tbsp, lemon juice and zest — to taste, salt, pepper, and spices — to taste. ### How to Prepare: Boil the pasta according to the package instructions. Wash the zucchini, remove the ends, and cut into small pieces. In a large skillet, melt the butter, add the zucchini, and sauté for 5–7 minutes until soft. Season with salt and pepper. Reduce the heat, pour in the cream, and warm it without bringing it to a boil. Add the grated cheese and stir until melted. If the sauce is too thick, add a little water or cream. Add the cooked pasta to the sauce, add lemon juice and zest, and gently mix. Before serving, sprinkle with herbs. ## Zucchini under Cheese Crust in the Oven A simple recipe that requires minimal ingredients and always turns out delicious. ### Ingredients: Zucchini — 2 pcs., hard cheese — 50–70 g, salt, dried garlic, and spices — to taste. ### How to Prepare: Preheat the oven to 190 degrees Celsius. Wash the zucchini and cut into thin rounds. Line a baking sheet with parchment paper, arrange the zucchini in a single layer, season with salt, sprinkle with spices and grated cheese. Bake for 15–20 minutes until the vegetables are soft and the cheese forms a golden crust. ## Cream Soup from Zucchini A light and delicate soup that can be served hot or chilled. ### Ingredients: Zucchini — 1 pc., 10% cream — 200 ml, salt and pepper — to taste. ### How to Prepare: Cut the zucchini into cubes and blend until pureed. Add the cream, salt, and pepper, and blend again until smooth. For the cold version, the soup is ready. If you prefer a hot cream soup, transfer the mixture to a pot and bring to a boil, then immediately remove from heat. ## Vegetable Side Dish with Zucchini and Tomatoes An ideal complement to meat, fish, or a light dinner on its own. ### Ingredients: Zucchini — 1 large or 2 small, onion — 1 pc., tomatoes — 2 pcs., thyme — 1 tbsp, olive oil, salt, and pepper — to taste. ### How to Prepare: Peel and finely chop the onion. Cut the zucchini into half-moons or cubes, and the tomatoes into small pieces. Heat olive oil in a skillet, sauté the onion and zucchini for 3–5 minutes. Add the tomatoes and simmer for another 5–7 minutes. Finally, season with salt, pepper, and thyme. ## Zucchini and Carrot Fritters A healthy alternative to fried fritters, baked in the oven. ### Ingredients: Zucchini — 1 large or 2 small, carrot — 1–2 pcs., egg — 1 pc., flour — 2 tbsp, salt and pepper — to taste. ### How to Prepare: Preheat the oven to 190 degrees Celsius. Grate the carrot and zucchini on a coarse grater. Squeeze out excess liquid from the zucchini. Combine the vegetables with the egg and flour, add salt and pepper. Line a baking sheet with parchment paper and use a spoon to form small fritters about 1 cm thick. Bake for 10–15 minutes, then carefully flip and cook for another 10 minutes until golden. Zucchini is a true savior of the summer menu. They cook quickly, pair well with cheese, cream, vegetables, and herbs, and dishes made from them are light, tasty, and healthy. Choose any recipe from our selection — and in just half an hour, a delicious lunch or dinner will be on the table.