Pumpkin recipes

Pumpkin Recipes

PUMPKIN MUCVER RECIPE

Pumpkin hash ingredients

• 3 eggs
• 3 zucchini
• Half a glass of flour
• 2-3 sprigs of green onions
• Half a bunch of parsley
• a pinch of dill
• Salt
• Black pepper
• chili pepper

PUMPKIN MUCVER MADE

• First, prepare the ingredients.
• Peel the zucchini and grate it on the large part of the grater.
• Chop the green onion, parsley and dill into small pieces.
• Prepare the pumpkin hash browns. Take the eggs in a deep bowl.
• Add flour, paprika, black pepper and salt and whisk until smooth consistency.
• Then add the zucchini, which you have squeezed well, and chopped dill, green onion and parsley and mix.
• Mucver mortar is ready.
• Cook the steak in the pan.
• Take a small amount of oil in a Teflon pan, pour a spoonful of the pumpkin mixture, turn and fry.
• After both sides of the mucver are fried, take them to a paper towel lined plate.
• Serve zucchini hash.

RICE PUMPKIN DISH RECIPE

Ingredients for zucchini with rice

• 5 medium zucchini
• 1 onion
• 2 green peppers
• 2 tomatoes
• 2 cloves of garlic
• 1 tablespoon tomato paste
• 2 tablespoons of rice
• Black pepper
• Salt
• 3 tablespoons of olive oil
• Dill and parsley, if available

MAKING RICE PUMPKIN DISH

• Chop the onion and pepper and fry them in oil until lightly browned.
• Chop the tomatoes and add.
• When lightly cooked, add the coarsely chopped zucchini, the garlic you cut into 2-3 parts and the washed rice.
• Add 1 glass of water, add salt and pepper and cook on low heat until the rice is open.

Roasted Pumpkin with Olive Oil Recipe

Ingredients for roasting zucchini in olive oil

• 3-4 medium sized zucchini
• 1 medium onion
• 1 carrot
• 1 red pepper
• 2-3 cloves of garlic
• zest of 2 tomatoes
• 5 tablespoons of olive oil
• Salt
• chili pepper

HOW TO ROAST SUMMER WITH OLIVE OIL

• Take the olive oil in the pan.
• After the oil is slightly heated, take the chopped onion and garlic into the pan and start frying.
• On the other hand, peel the skins of the zucchini and cut into cubes.
• Chop the carrots and red peppers.
• After the onions are browned, add the carrots and red peppers.
• After frying a little, add the zucchini.
• Close the ceiling cover. Don’t forget to stir occasionally.
• After the zucchini is slightly browned, add the tomatoes.
• Add salt and pepper and continue frying.
• You can turn it off after the tomatoes and zucchini are cooked.

PUMPKIN SOUP RECIPE

Pumpkin Soup Ingredients

• 2 green zucchini
• 2 tablespoons of flour (Heaping)
• 1 tablespoonful of butter
• 1 tablespoon of oil
• 3 cups of milk
• 4 glasses of water
• a pinch of dill
• Salt, pepper, black pepper, mint

MAKING THE PUMPKIN SOUP

• Melt the butter and oil in a saucepan.
• Add the flour and fry for a few minutes until the smell is gone.
• Whisk quickly with a whisk on one side and add milk on the other.
• Add water and mix well, then let it boil.
• When it starts to boil, add the peeled and chopped zucchini and cook until the zucchini softens.
• Pass it through the blender and add the salt, dill and spices.
• The consistency of the soup may vary depending on the size of the zucchini used.
• If the consistency is thick, adjust with water and cook.
• While cooking the soup, do not forget to stir it from time to time so that the bottom does not stick.
• If desired, heat butter on top and serve.

Stuffed Pumpkin Recipe

Stuffed Pumpkin Ingredients

• 5 zucchini
• 1 tomato

Into;

• 1 teaspoon of rice
• a pinch of parsley
• 2 onions
• 1 green pepper
• 150 g minced meat
• 1.5 tablespoons of tomato paste,
• Half a teaspoon of oil
• 1 teaspoon salt
• 1 teaspoon of black pepper
• 1 teaspoon paprika

For the juice;

• Half a tablespoon of tomato paste
• 1.5 cups of hot water

Over;

• Garlic Yogurt

Stuffed Pumpkin Preparation

• First, wash the zucchini and peel them in stripes.
• Then cut it in half and play the inside with the carving tool.
• For the stuffing, finely chop the onion and pepper, and chop the parsley.
• Mix the washed rice, chopped parsley, onions and peppers, minced meat, spices and salt in a deep bowl and blend them by hand.
• Fill the prepared mortar into the carved zucchini with a dessert spoon and arrange the zucchini in the pot.
• Cut the tomato into small pieces and cover the tops of the zucchini.
• For the tomato paste sauce, crush half a tablespoon of tomato paste in 1.5 cups of hot water and add it to the pot.
• Close the lid of the pot and cook the dolmas on medium heat until they boil, after boiling, on low heat for about 40 minutes until the rice is cooked and the zucchini is tender.
• Serve the cooked stuffed zucchini while warm or hot.

Pumpkin Spaghetti Recipe

Pumpkin Spaghetti Ingredients

• 4 medium zucchini
• 4 tablespoons of olive oil
• Salt

Tomato sauce:

• 1 large tomato
• 1 tablespoon of tomato paste
• 3 tablespoons of hot water
• Salt
• 2 cloves of garlic
• 2 tablespoons of olive oil
• Black pepper
• chili pepper

Over:

• Cheddar cheese (optional)

MAKING PUMPKIN SPAGETTI

• After peeling the zucchini, remove long long strips with a cucumber-potato peeler.
• Cook the zucchini in a skillet over high heat until lightly browned.
• Add salt and fry continuously without turning the heat down. It will release a little water.
• While the zucchini is roasting, prepare the tomato sauce.
• Finely chop the olive oil and garlic in a pot suitable for the sauce, add them to the pot and fry for a couple of turns.
• Fry the grated tomatoes, black pepper, chili flakes, oil and tomato paste in the pan.
• When it starts to boil, add water and salt and continue cooking.
• Add the roasted zucchini and cook for a few more minutes.
• Put the desired amount of grated cheddar on it.

Zucchini GRATIN RECIPE WITH CHEESE

Zucchini gratin ingredients

• 3-4 zucchini
• half a vineyard of dill
• 1 cup grated cheddar cheese

For the bechamel sauce:

• 2 spoonful butter
• 2 tablespoons of flour
• 1.5 cups of milk
• 1 teaspoon of salt
• 1 teaspoon of black pepper

PUMPKIN GRATIN WITH CHEESE

• Wash the zucchini and cut into rings so that the slice thickness is 0.5 cm.
• Pour some olive oil into the pyrex, arrange the zucchini in layers on it, brush olive oil on each row with a very little brush.
• Continue this process until the pumpkins are gone.
• Put the zucchini in the preheated oven at 200 degrees to cook.
• While it is baking in the oven for 25 minutes, prepare the béchamel sauce.
• To prepare bechamel sauce, melt two spoons of butter in a pan, then add two spoonfuls of flour into the melted butter, turn it a little, then add two glasses of milk little by little.
• Stir constantly until it comes to a boil. When it thickens, add salt and pepper to the sauce, mix it and cook for 2-3 more minutes and turn off the heat.
• Meanwhile, remove the zucchini that is cooking in the oven from the oven.
• Drizzle the prepared béchamel sauce on it.
• Sprinkle the chopped dill evenly all over.
• Bake in the oven for another fifteen minutes.
• Put the grated cheddar cheese on the last and cook for about 15 more minutes until the cheddar is golden brown.
• Serve after the first temperature comes out.