Zucchini Recipes from a Barnaul Resident

Zucchini is a real find for those who like to cook simply but with flavor. Barnaul resident Marina Nartova shared a couple of tried-and-true ways to turn an ordinary zucchini into a restaurant-worthy dish without spending much time.

Baked Zucchini Fritters

We are used to fritters having to be fried in oil, but this oven version turns out much more tender and healthier.

What you will need:

500 g (1.1 lb) zucchini;

3 eggs;

100–120 g (3.5–4.2 oz) flour;

250 g (8.8 oz) sour cream;

200 g (7 oz) soft cheese (feta or brined cheese works well);

1 tsp baking powder;

salt and a bunch of fresh herbs (dill, parsley, green onion).

How to cook:

Peel the zucchini and grate them on a coarse grater. Salt the mixture, let it stand for about five minutes, then thoroughly squeeze out the excess juice — this is important so the fritters hold their shape. Add the grated cheese, chopped herbs, eggs, sour cream, flour, and baking powder to the zucchini. Mix until smooth. Spoon the mixture onto a baking sheet lined with parchment paper and place in an oven preheated to 200°C (392°F) for 20 minutes. They are best served hot, with a portion of sour cream.

Zucchini Rings with Cheese Filling

If you want something unusual, try stuffing zucchini with cottage cheese. The combination turns out very tender and light.

What you will need:

1 zucchini;

200 g (7 oz) cottage cheese;

100 g (3.5 oz) sour cream;

1 egg;

1 clove of garlic;

salt to taste.

How to cook:

Cut the washed zucchini into neat rounds and remove the centers to make rings. Blend the scooped-out flesh with the cottage cheese and garlic. Place the zucchini rings on a baking sheet and fill them with the resulting cheese mixture. Pour a mixture of egg and sour cream over the top. Bake for 20 minutes at 200°C (392°F).