Cooking patissons: TOP 10 recipes for a note

Seasonal fruits and vegetables are already actively appearing on the markets and shelves in the supermarket, which means it's time to learn how to prepare healthy and delicious dishes from summer vegetables. tochka. net will tell you what you can make from patissons, how to fry them or cook them in the oven, close them for the winter. 

Pattisson (or poppet squash) is an annual herbaceous plant in the Pumpkin family. The composition of patissons includes a complex of vitamins that are necessary for the body of any person — A, C, E and PP and vitamins from group B.

Recipes for making patissons  

1. Patissons in the oven in Italian

Ingredients:

• 4 patissons;
• onion head;
• 4 tablespoons olive oil;
• 1 cup tomato marinara sauce;
• ½ cup grated parmesan cheese;
• 1 cup grated mozzarella cheese;
• 1 cup bread crumbs;
• 3 garlic cloves;
• ¼ teaspoon dried oregano;
• ¼ teaspoon dried parsley;
• salt and ground black pepper.

How do we cook?

1. Cut the squash into cubes, and the onion into half rings.
2. Preheat the oven to 200 degrees, cover the baking sheet with foil and grease with vegetable oil.
3. In a bowl, mix the squash, half onion rings, salt and pepper, and 2 tablespoons of olive oil.
4. Spread on a baking sheet in a single layer, pour over the marinara sauce.
5. Bake for 15-18 minutes, then sprinkle with cheese and bake for another 5-7 minutes.
6. While the patissons are baking, mix the bread crumbs with the garlic passed through the press and the remaining vegetable oil, fry in a frying pan, add the dried herbs and cook, stirring, for about 10 minutes.
7. Sprinkle the crumbs over the baked squash and serve.

2. Stuffed squash with meat

Ingredients:

• 6 patissons;
• 500 g minced meat;
• 1 onion;
• 1 tomato;
• 2 bell peppers;
• 6 garlic cloves;
• 150 g celery;
• 100 ml vegetable oil;
• 70 ml red wine;
• spices and herbs to taste;
• salt and ground black pepper to taste.

How do we cook?

1. Wash all the vegetables, dry them, cut off the lid of the patissons and remove the seeds with a spoon.
2. Cut sweet peppers, tomatoes, celery and onions into small cubes.
3. In a separate bowl, prepare the minced meat: add salt, black pepper, and mix well.
4. Heat a frying pan and fry the onion in half of the vegetable oil, add the celery and sweet peppers, and fry a little more. At the end of frying, add the tomato and finely chopped garlic, as well as salt and your favorite spices to the pan. Simmer for a few minutes.
5. In another pan, fry the minced meat in the remaining vegetable oil until half cooked. Pour in 70 g of dry red wine, simmer for a few minutes.
6. Mix stewed vegetables and minced meat.
7. Now you can stuff the squash: put the mixture of vegetables and minced meat inside and cover with lids. Put the prepared patissons on a baking sheet, pour a little boiled water and send it to bake in the oven for 30-50 minutes at a temperature of 180 degrees.
8. Once the squash has become soft (check with a fork), they can be taken out of the oven and served on the table, garnished with herbs. 

3. Stuffed squash with rice and vegetables

Ingredients:

• 6 patissons;
• 200 g of rice
• 100 g green peas and green beans
• 100g broccoli
• carrot
• 1 can of corn
• onion
• 1-2 cloves of garlic
• salt, ground white pepper, dry herbs to taste

How do we cook?

1. Wash and boil the rice. 
2. Pour 3 tablespoons of olive oil into the pan.
3. Peel the garlic and crush the cloves with a knife.
4. Fry the garlic in the oil so that the oil is flavored. Next, carefully pull out the garlic and throw it away
5. Peel the onion and carrot. If the onion is large, cut it into large cubes. Cut the carrot quite large.
6. Fry the onion and carrot in the flavored oil until soft. As soon as the vegetables begin to turn red, add salt and pepper with ground white pepper and add a couple of pinches of dry aromatic herbs. 
7. Add the frozen green peas and green string beans. Fry all the vegetables for 5 minutes, stirring constantly. 
8. Add the contents of the tin of canned corn
9. After 5 minutes, add the broccoli inflorescences. Fry for 5-6 minutes, then add about half a cup of boiling water or vegetable broth and simmer under the lid. All vegetables, especially carrots and green peas, should become completely soft. This is up to 15 minutes of time. If there is a little liquid left in the pan, you can remove the lid from it and let the water evaporate.
10. Add the cooked crumbly rice to the vegetables. Mix the rice and vegetables thoroughly. 
11. Leave under the lid for 10 minutes. 
12. In the patissons, cut off the lid and remove the seeds with a spoon.
13. Put the prepared patissons on a baking sheet, pour a little boiled water and send it to bake in the oven for 30-50 minutes at a temperature of 180 degrees.
14. As soon as the squash has become soft (check with a fork), they can be taken out of the oven and spread the rice in them.

4. Fried patissons

Ingredients:

• patissons – 3 pcs.;
• eggs – 3 pcs.;
• flour – 1 cup;
• garlic – 2 cloves;
• dill – a small bunch;
• ground pepper and salt to taste;
• vegetable oil for frying. 

How do we cook?

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1. Wash the patissons, cut out the tail and cut into thin plates of approximately 0.5-0.7 cm.
2. Beat the eggs, season with salt and pepper.
3. Pass the garlic through the press. Chop the dill.
4. Pour the flour into a large, shallow bowl.
5. Heat the oil in a frying pan. Dip each plate of squash in flour, then in an egg and put it in a hot frying pan.
6. Fry on both sides until a nice ruddy color on the fire, slightly less than medium. 
7. Serve to the table. 

5. Patissons for winter

Ingredients:

• 2 kg of patissons;
i>500 g of onion;
• 4-5 cloves of garlic;
• dill umbrellas;
• horseradish leaves;
• 4 bay leaves;
• 4 clove buds to taste;
• 4 peas of allspice;
• 10-12 peas of black pepper. 

for the marinade at the rate of 1 liter of water:

• 60 ml of 9% vinegar,
• 1 tablespoon sugar,
• 1 tablespoon of salt.

How do we cook?

1. Wash the patissons, cut off the tails. Cut the onion into rings. Large garlic cloves cut into 2-4 parts, small can be left whole.
2. Blanch the patissons for 3-5 minutes in boiling water. Then drain and cool.
3. Arrange the patissons in prepared sterilized jars, alternating with garlic and onion. Add spices and herbs to the jars.
4. Cook a marinade of water, sugar and salt, and add vinegar at the end.
5. Pour boiling marinade over the patissons and sterilize the jars: 0.5 l-10 minutes, 1 l-15 minutes.
6. Roll up the patissons for the winter, turn the cans upside down, and leave them uncoated until completely cooled, so that the patissons do not soften.
7. Store the patissons for the winter in a cool, dark place.

6. Squash with beans in tomato sauce

Ingredients:

• kilogram of patissons;
• 200 grams of beans;
• a kilogram of tomatoes;
• 50 grams of garlic;
• one bell pepper;
• a tablespoon of salt;
• 100 grams of sugar;
• 70 milliliters of nine percent vinegar;
• 70 milliliters of vegetable oil;
• a teaspoon of ground red pepper.

How do we cook?

1. Soak the beans in cold water for 5 hours, and then boil in salted water until tender.
2. Dry in a colander.
3. Wash the tomatoes and bell peppers.
4. Remove the seeds from the pepper, pass the vegetables through a meat grinder.
5. Pour the mixture into a suitable saucepan, add salt, sugar, ground pepper and oil. Mix and put on the stove. Cook after boiling over low heat for ten minutes.
6. Wash the squash and cut into large cubes.
7. Add them to the tomato mixture. Cook for 20 minutes, stirring occasionally.
8. Peel the garlic, pass through the press.
9. Put it in a saucepan with the beans. Cook for another 5 minutes.
10. At the end of cooking, pour the vinegar, cover the dishes with a lid and cook for another couple of minutes.
11. Spread the billet in sterile jars and roll up. Wrap it up and wait for it to cool down. Keep cool.

7. Fried squash: recipe

Ingredients:

• young patissons
• salt
• asafoetida
• ground paprika (or any favorite spices)
• ghee for frying

How do we cook?

1. We will wash the patissons, cut them into slices.
2. In a frying pan, heat the melted butter, spread the squash, fry on medium (closer to high) heat. Sprinkle the top with salt, asafoetida, paprika.
3. When the patissons are browned to a golden color on one side, we turn them over, sprinkle them again with salt and spices.
4. So fry all the patissons.
5. Before serving, sprinkle with herbs.

8. Appetizer of patissons

Ingredients:

• 3 kilograms of patissons;
• one carrot;
• 7 garlic cloves;
• currant and cherry leaves, black pepper peas-to taste;
• liter of water;
• 60 milliliters of vinegar;
• a tablespoon of sugar;
• a couple of tablespoons of salt.

How do we cook?

1. Put peas of pepper, currant and cherry leaves on the bottom of sterile jars.
2. Peel the carrot and garlic.
3. Cut the carrots into rings and put them in a container together with the garlic.
4. Wash and cut off the leg of the patissons. Put them in the jars whole. Pour boiling water over the jars with the blanks for five minutes. Then pour the liquid into a saucepan, add spices to taste, and boil.
5. Pour vinegar into the prepared marinade.
6. After that, pour them over the patissons.
7. Roll it up, turn it over and wait for it to cool. Keep cool.

9. Chicken with squash

Ingredients:

• chicken fillet 200 g
• patissons 4 pieces
• onion 1 piece
• red bell pepper 1 piece
• olive oil
• ground black pepper and salt 

How do we cook?

1. Peel the squash, cut in half and remove the seeds. Cut the halves into half rings. Add salt and set aside.
2. Peel the onion and cut into thick cubes, fry in olive oil for about 3 minutes.
3. Cut the pepper into strips. Add to the onion, simmer under the lid for about 5 minutes, if necessary, add 50 ml of water.
4. Cut the chicken fillet into long strips, add salt and pepper to taste.
5. Transfer to the pan with the pepper, add the seasoning to taste and simmer for about 10 minutes, covered with a lid, and then another 5 minutes without a lid.
6. Add the chopped squash. Cook the chicken pattisons over low heat for another 15 minutes.

10. Saute of squash, squash and eggplant

Ingredients:

• 3 eggplants;
• 3 patissons;
• 2 zucchini;
• 4 sweet peppers;
• 2 onions;
• 5 tomatoes;
• 3 tablespoons vinegar;
• a tablespoon of salt;
• 2 tablespoons sugar;
• 100 milliliters of vegetable oil;
• 4 cloves of garlic.

How to cook?

1. Cut the tomatoes into small pieces and put them in a large saucepan.
2. Add a little salt and put it on the stove.
3. Cover with a lid, simmer for ten minutes, so that the vegetables give juice.
4. Coarsely chop the onion and pepper. Put it in a saucepan. Cut the eggplant, zucchini and squash and add them to the future twist.
5. Stir well, add salt and sugar. Cover and cook for half an hour over medium heat.
6. After this time, pour vegetable oil and vinegarus.
7. Cook for another 10 minutes. At the very end of cooking, put the garlic.
8. Arrange the snack in sterile jars and roll up. 

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