Teschina language from zucchini - the best recipes. How to properly and tasty cook tongue tongue of zucchini.

Teschina language from zucchini - the best recipes. How to properly and tasty cook tongue tongue of zucchini.

It would seem that interesting things can be prepared for this simple and almost tasteless vegetable. But it seems only at first glance. There are quite a few decent zucchini dishes - everyday or festive. “Teschin language” is one of them. This spicy snack relished very many, even those who, at the mention of this vegetable out loud, wrinkles their nose. “Teschin language” of zucchini can be used daily at dinner, to prepare for future use for the winter or to make a festive table decoration. It all depends on your desire and the selected recipe.

Teschina language from courgettes - general principles and methods of cooking

There are many ways to cook the “tongue tongue” of zucchini. They can be served with hot filling, pre-fry in oil, grind in a meat grinder along with other vegetables and chili peppers, but more often zucchini are cut into pieces and poured with spicy tomato sauce. The main ingredients of this dish, in addition to zucchini, are garlic, hot peppers and tomatoes, and vinegar and spices serve as an additive. “Teschin language” is served as a separate snack, but is in perfect harmony with other products, such as potatoes, fish or meat. This dish will not leave anyone indifferent - its sharp taste will help whet your appetite, stir up blood and raise your spirits. Try it, see for yourself!

Teschin language from courgettes - preparation of products

Ironically, the vegetable itself is similar in shape to 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 across into two or three parts. Usually for the preparation of this snack zucchini and cut. Basically, for the “mother-in-law” young fruits are used. Although, in some recipes, it is required exactly “adults”, overripe squash. In this case, they are cleaned of coarse skin and seeds, and the dense pulp is cut into chips or ground. Teschin language from courgettes - the best recipes

Recipe 1: Teschin language - zucchini rolls

To make the rolls on the table look beautiful, they need to be cut exactly into neat slices of the same thickness. To do this, you need young squash, which are cut along with the peel. There are several ways to serve this dish. For example, as already written above, in the form of rolls, or in the form of two slices, superimposed on each other and layered with filling. You can cut the zucchini not along, but across and build small cakes - put a sharp stuffing on the circle of the zucchini and cover with a tomato wheel on top.

Ingredients: 2 zucchini and tomatoes, 3-4 eggs, flour, vegetable oil, mayonnaise, greens, garlic, salt, ground pepper.

Method of preparation

Beat eggs with a fork. Cut tomatoes into thin circles. Separately in a plate mix chopped herbs, garlic and mayonnaise.

Cut courgettes into even thin longitudinal slices, salt. Then roll in flour, dip in the egg and redden in oil in a pan on both sides.

Collect rolls: grease slice zucchini mayonnaise-garlic mixture, put a circle of tomatoes and roll. Fasten rolls with a skewer or a toothpick and lay a slide on a plate or lettuce leaves.

Recipe 2: Teschin tongue with bell pepper

Using this recipe, you can make a terrific snack for the winter, and at the same time clean up the overgrown zucchini deposits. Bulgarian pepper can be twisted together with other vegetables in a meat grinder or cut into longitudinal thin slices - then the appetizer will look like squash lecho.

Ingredients: 3 kilograms of zucchini, 6-7 bell peppers, 2-3 large heads of garlic (not to be confused with cloves), 3 hot peppers (chili), 1 cup of vegetable oil, tomato paste, sugar and water, half a cup of 9% vinegar, salt - 2 tbsp. Method of preparation

Grind peeled zucchini with chili peppers in a meat grinder, fold it into a cauldron or thick bottom dishes (so that the contents do not stick). Add tomato, oil, water, salt and sugar and put on the stove. As soon as the mass boils, add the Bulgarian pepper, sliced ​​lengthwise into tonic slices. Stew for 45 minutes on a quiet fire (do not cover with a lid).

At the end of the quenching add chopped garlic, pour in vinegar, bring to a boil and arrange the appetizer in hot sterilized jars, spin. Then, as usual, turn the jar, wrap and leave to cool. You can not twist the banks, and put the snack in the fridge and use as needed.

Recipe 3: “Teshchin language” zucchini spaghetti

For this recipe, zucchini need peeling with a peeler on thin ribbons. Therefore, it is necessary over-ripe zucchini, so that they do not boil soft during cooking. This snack is convenient to eat, winding around the fork, like spaghetti. If it is not possible to trim the zucchini with strips of ribbons, you can cut them into thin semi-circles.

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. spoons of salt and vinegar 9%, 2 hot peppers (chili).

Method of preparation

Peel zucchini from seeds and peel. With the help of a peeler, flatten into thin ribbons at full length. Chop garlic.

Tomatoes, hot and sweet pepper twist in a meat grinder. Add the rest of the ingredients (except garlic and zucchini) and set on fire. How to boil, put planed squash and cook for 15-20 minutes. At first it may seem that there is little sauce, and zucchini a lot. But it is not necessary to add water, because during cooking, zucchini produce juice and liquids become larger. Add garlic and cook for another 10 minutes. Sterilize the jars, fill them with boiling mass and roll up. Cover, leave to cool.

Recipe 4: Teschina language from zucchini

Spicy and tasty snack for zucchini lovers. For preservation, it is recommended to take young fruits without a ripe seed box, with delicate pulp. Zucchini can be preserved or stored in the refrigerator, using as needed. In this case, the number of ingredients can be halved.

Ingredients: peeled zucchini - 3 kg, tomato juice - 1.5 liters, 1 cup of vinegar (9%), vegetable and sugar oils, 3-4 pieces of Bulgarian pepper, 2-3 heads of garlic (large ), 3 tbsp. l salt, 2-4 chili peppers (depends on the persistence of pepper and the desired sharpness), 2 tbsp. l tomato paste and 1 tbsp. l finished mustard.

Method of preparation

Blender (or grinder), chop the garlic, Bulgarian and hot peppers. Pour tomato juice, vegetable oil, vinegar, put salt, mustard, sugar, tomato paste and put on fire.

Zucchini cut into tongues - along the length of a centimeter thick, and then across into two parts. Put boiled tongues into boiled tomato mass and boil for about 40 minutes, turning the heat down.

Banks sterilize and not allowing them to cool, decompose zucchini. Pour over boiling tomato sauce, roll up. Banks flip, cover with a blanket and leave to cool slowly.

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