Simple recipes dried courgettes for the winter in Korean using the oven and electric driers

The problem of a large harvest of zucchini is that they are not stored raw for more than 10 days. And it would be very nice to have the opportunity to snack zucchini throughout the year, and not just in their season.

And if the harvest turned out to be truly incredible, then most of it can be withered: reliable, tasty and healthy. In this article, we will look at various ways of squashing zucchini, so that you can choose the best option for you, but in general all the recipes and methods are very simple and do not require much effort.

Useful qualities

Zucchini is rich in mineral salts of potassium, magnesium, phosphorus and calcium in greater quantities, sodium, sulfur and others - in smaller quantities. They are necessary for normal metabolism. Also, zucchini contains important trace elements that the body needs, such as aluminum, zinc and others.

Zucchini is rich and vitamins. It contains vitamin C, which is very important for cell growth and intensive repair; vitamin B1, which is necessary for carbohydrate, protein and fat metabolism; Vitamin B2 for healthy skin, hair, nails, and the whole body; carotene, nicotinic acid and other vitamins.

Also zucchini is very useful for people with diseases of the gastrointestinal tract, as it activates its work, it is easily digested and does not cause irritation of the stomach. Often the zucchini is used as a sedative.

Zucchini amazingly low in calories themselvesHowever, drying in syrup implies the presence of a large amount of sugar, which is why the calorie content of zucchini dramatically increases - about 200 kcal per 100 g. Calories - 24 kcal per 100 g

Fundamental rules

The special charm of dried zucchini is that they do not need any special preparation or careful selection of fruits. Suitable both young and already fully matured.

It must be remembered that when drying on the output turns out very small amount of product, so if you want zucchini not for a one-time snack, but for a constant addition to the main diet, you will need a lot of zucchini.

Option dried zucchini in the oven - the most popular among housewives, so we advise you to first try this method. For drying, you will need a large baking sheet, on which you will lay out zucchini. Instead of an oven, a special electric dryer with a net is also suitable.

Also you need to take care of the container, which will be stored ready zucchini. For these purposes, you will need glass jars with a tight lid.

Instruction

The two most common methods of drying zucchini: in their own syrup or without it. In the first case, zucchini are very delicate and perfectly replace any sweets.

You will need:

• kilogram of zucchini;
• 1 orange;
• 1 lemon;
• 500 g sugar.

How to wither zucchini in its own syrup:

1. Start with preprocessing. To do this, if the zucchini is already well matured, peel it off; if young, you can dry it together with the peel, as it is still quite thin and soft.
2. Remove the flesh and seeds.
3. Slice the zucchini either into rings, or long plates, or into cubes - to your taste. The thickness of each piece should be about 2 cm.
4. Put the pieces in a bowl, pour the juice and orange zest and pour 200 g of sugar, mix and put the oppression.
5. After squash should be left in a cool place for 8 hours in order to stand out juice. Occasionally you can mix them.
6. Then you need to strain the syrup with a sieve and pour it into the pan.
7. Add 300 g of sugar and lemon juice to the syrup and bring to the boil.
8. Now you can add zucchini to the syrup and boil them to transparency.
9. Leave the zucchini in the syrup for a while so that they are well soaked.
10. Again, remove the zucchini, strain the syrup again through a sieve and proceed directly to the drying.
11. Spread zucchini on an oven tray or on a grid for an electric dryer and leave to dry for 5 hours at 60 ° C.
12. Watch the squash and turn them over to dry evenly. Delicacy is ready!

The second way - drying without syrup is much easier and faster.

You will need:

• kilogram of zucchini;
• 300g of sugar;
• a bag of citric acid 5 g;
• bag of vanillin 5 g

How to do:

1. Peel zucchini and peel and cut into pieces.
2. Put the pieces in a cup and add sugar and citric acid. You can add a little vanilla.
3. Set the oppression and leave for 5-6 hours.
4. Separate zucchini from the juice, strain and put on a baking sheet or grid electric dryers.
5. Zucchini dried at 60 ° C until ready.
6. Ready zucchini can be sprinkled with sugar or even pour syrup.

Glass jars will help you to save dried zucchini for the winter.

Recipe

Now the most popular recipe for dried zucchini in Korean. And for its execution you will need:

• kilogram of zucchini;
• vinegar;
• salt;
• 4 garlic cloves;
• spices for carrots in Korean.

How to cook:

1. It is necessary to prepare pieces of strip in advance. Cut the zucchini into two halves, peel off the peel and cut the seeds.
2. Cut the rest into even neat strips and dry them in the oven or in an electric dryer.
3. Then, if you take dried zucchini, which has already been stored for some time, then you need to rinse it under warm water.
4. Pour water into a saucepan, salt and squash. Boil for 15-20 minutes.
5. Put the pieces in a colander, dry and put in a cup.
6. Cook the marinade. Heat some vegetable oil (a few spoons depending on the amount of zucchini) and pour it into a bowl with zucchini. Add vinegar, spices, finely chopped garlic and a little squash broth.
7. Leave to infuse for several hours. Korean dried squash salad is ready.
8. The resulting dish should be shifted to a beautiful salad bowl and decorate.

And some cooking methods give zucchini flavor of mushrooms. So enjoy not only the variety of tastes of zucchini, but also their benefits.

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