Neighbor gave zucchini and pumpkin again? These recipes will help them not to stay unused at home

They say that you can prepare a variety of dishes from pumpkins and zucchinis: snacks, soups, salads, hot dishes, and even desserts. Here are some ideas we suggest trying this weekend.

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Creamy Zucchini Soup

Ingredients:

• 5 cups of sliced zucchinis,
• an onion,
• 100 g of sweet milk curd cheese,
• a cup of low-fat cream,
• 700 ml of vegetable broth,
• a tablespoon of butter,
• 2 tablespoons of olive oil,
• a teaspoon of dried oregano,
• salt and pepper.

Preparation:

1. If the zucchini skin is very thick and tough, peel it. Slice the zucchinis.
2. Melt the butter in a pot, pour in the oil, add the diced onion. Stir and sauté until the onion pieces soften and become translucent. Do not let them brown, as they will burn.
3. Add the zucchini slices to the onions, sprinkle with chopped oregano, salt, and pepper. Stir occasionally and simmer over medium heat for about 10 minutes.
4. Pour in the broth and cook, stirring occasionally, for about 20 minutes.
5. Cut the cheese into cubes, stir into the soup, and wait until it melts. Remove the pot from the heat, let the soup cool slightly, and blend with a kitchen processor.
6. Pour the soup back into the pot, add the cream, and heat gently while stirring, but do not boil. If the soup is too thick, add more cream. Adjust salt and pepper if needed. Serve with white bread.

Roasted Pumpkin

Ingredients:

• 400 g of pumpkin,
• a clove of garlic,
• 2 small onions,
• fresh spinach,
• oil and almond flakes.

For the marinade:

• 3 tablespoons of oil,
• a clove of garlic,
• half a lemon,
• half a teaspoon each of rosemary and basil,
• salt and pepper.

Preparation:

1. Peel the pumpkin and cut into large cubes. Quarter the onions.
2. Prepare the marinade: in a bowl, mix lemon juice and oil, squeeze in the garlic, salt, pepper, and add the herbs. Place the pumpkin pieces in the marinade and let sit for about 15 minutes.
3. Remove the pumpkin and sauté it with the onions in heated oil, pressing the garlic at the end of cooking.
4. Line the bottom of a plate with spinach leaves, place the roasted pumpkin and onions on top, and sprinkle with almond flakes.

Vegetarian Lasagna

Ingredients:

• 500 g of lasagna sheets,
• 1 kg of pumpkin,
• 2 small onions,
• 2 cloves of garlic,
• 200 ml of broth,
• 250 ml of milk,
• 3 tablespoons of butter,
• a tablespoon of flour,
• 2–3 dried tomatoes in oil,
• a cup of finely grated Parmesan,
• salt, freshly ground black pepper, and grated nutmeg.

Preparation:

1. Melt 2 tablespoons of butter in a deep pan, briefly sauté the onions, add pumpkin cubes and chopped tomatoes, squeeze in the garlic. Pour in 100 ml of broth, bring to a boil, reduce heat and simmer for about 5 minutes.
2. In another pan, briefly sauté the flour in heated butter, stir in the milk, salt, pepper, and nutmeg. Cook over low heat, stirring constantly, until the sauce thickens, then stir in half a cup of grated cheese.
3. In a glass or ceramic baking dish, layer the lasagna sheets and stewed vegetables. Drizzle the vegetable layer with sauce. Pour the remaining broth and sauce over the top sheet, sprinkle with grated nutmeg and cheese. Bake in a 200 ºC oven for about 30 minutes.

Omelette with Vegetables

Ingredients:

• 2 small zucchinis,
• 200 g of pumpkin,
• red sweet pepper,
• 10 eggs,
• a cup of milk,
• 50 g of butter,
• ground breadcrumbs,
• fresh parsley,
• salt and pepper.

Preparation:

1. Wash the zucchinis and cut into half-centimeter thick slices. Peel the pumpkin and cut into thin slices. Cut the pepper in half, remove seeds, and slice into strips.
2. Separate the egg yolks, season with salt and pepper, beat well, stir in the milk, and add finely chopped parsley.
3. Whip the egg whites separately until stiff, then gently fold into the yolks and milk mixture.
4. Grease a baking dish with butter, sprinkle with breadcrumbs, place the pumpkin, zucchinis, and peppers, and pour the milk and egg mixture on top. Bake in a 200 ºC oven until the vegetables soften. Serve with bread and tomato sauce; for a heartier meal, you can add slices of cooked ham on the side.