I was taught how to cook zucchini so deliciously in a small Spanish town! You should try it!

I don’t fry zucchini anymore — and after watching this, you might not either
In this video, I’ll show you two completely different ways to cook zucchini — both quick, healthy, and packed with flavor.
One is baked with a sweet and savory twist (yes, there’s pineapple)
The other is a fast Spanish-style skillet version with a creamy homemade sauce that takes one minute to make.
These are the kinds of recipes that feel comforting and fresh at the same time — and anyone can make them.
Which one will you try first? Don’t forget to like, subscribe, and share this with someone who’s tired of boring vegetables
What are your favorite dishes? My viewers’ tastes are very interesting! Write in the comments!

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📌 RECIPE AND INGREDIENTS:
3 zucchini.
Olive oil.
Salt.
Red paprika.
Dried garlic.
Dried dill.
Cook in the oven for 15 minutes at 200° C (400 ° F).
1 onion.
Olive oil.
Fry for 2-3 minutes.
4 garlic.
Mushrooms.
Salt.
Dried garlic.
Fry for 2-3 minutes.
Chop the zucchini flesh.
Fry for 2-3 minutes.
Cheese.
Canned pineapple 200 g / 7.05 oz.
Cook in the oven for 15 minutes at 200 ° C (400 ° F).

3 zucchini.
Olive oil.
5 garlic.
Salt.
Red paprika.
Basil.
Stir well.
Add garlic.
Greek yogurt/sour cream 2 teaspoons.
Mayonnaise 2 teaspoons.
Mustard 1 teaspoon.
Dried dill.
Parsley.
The zucchini is ready!
Juice of 1/2 lemon.

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#Fresh_Recipe #Recipe #zucchini

I no longer fry zucchini — this is 
simpler, lighter, and so much tastier It’s become my go-to on busy evenings when 
I’m craving something warm and comforting but still healthy. And there’s a 
little unexpected surprise in this recipe that you wouldn’t expect — 
but we’ll get to that in a minute Hi friends, I’m Adelina — let’s cook together
We’ll start with three zucchini — cut them in half, peel off the skin carefully, 
and scoop out the middle with a spoon Save the soft flesh — we’ll 
need it for the filling We’re turning these into little 
boats, and trust me, the flavor combination at the end will surprise you
Let me know in the comments — what’s the most unexpected ingredient 
you’ve used in a savory dish? Place the zucchini boats on a baking tray lined 
with parchment paper — drizzle with olive oil, sprinkle with salt, paprika, dried garlic, and 
a bit of dried dill. You can also try oregano, thyme, or even curry powder if you like to play 
with flavors, And if you’re enjoying this so far, tap that LIKE button — it really helps support 
my channel and keeps the recipes coming Sometimes I make a spicier version for my husband 
and a milder one for the kids — same tray, different vibes. I love cooking 
with zucchini because they’re so light and versatile — and they soak 
up all the flavor you give them. Now take a brush and gently spread the oil and 
spices all over the inside of each zucchini Make sure it gets into every little curve — this 
helps them soak up all the flavor while baking Sometimes I do this with my fingers if I can’t 
find the brush — no shame in hands-on cooking It’s a small step, but it makes a 
big difference in taste and texture. Go ahead and place the pan in 
the oven at 400°F for 15 minutes. I’ll be here while you are doing that 
– and if you are cooking along with me, holler in the comments. Okay, while they are 
softening, let’s chop the onions for the filling. Add a little olive oil to your pan 
and let it warm up over medium heat If you don’t have olive oil, you can use sunflower 
oil or even coconut oil — it gives a subtle, slightly sweet touch. Once it’s warm, 
add the chopped onion and stir gently You’ll hear that soft sizzle — I always 
love that moment when cooking really begins And tell me — where are you watching 
from today? I’d love to know. Now take four cloves of garlic — give 
them a quick chop and add them straight to the pan. Stir everything together so the 
flavors start to blend. Garlic isn’t just for taste — it’s also great for the immune 
system, especially during the colder months. But if you’re not a fan, feel free to skip it… Now add your mushrooms to the pan — any kind 
will do, just slice them up and toss them in Give everything a good stir so the 
mushrooms soak up all those tasty juices They’ll shrink down as they cook, so don’t 
worry if it looks like a lot at first I’m using button mushrooms today, but 
sometimes I mix in shiitake for extra flavor — depends on what I have in the fridge
— Last week my daughter said they looked like little umbrellas, and now I can’t unsee it… Time to season — add a pinch of salt and a 
bit more dried garlic to boost the flavor You can also add black pepper or your 
favorite herb blend if you like… Sometimes I sprinkle in a touch of smoked 
paprika — it gives a warm, earthy kick Feel free to adjust it to your taste — 
this part’s all about what you enjoy. While the mushrooms are cooking, take the zucchini 
flesh we saved earlier and give it a rough chop. It doesn’t need to be perfect — 
just small enough to cook quickly I like using everything when I cook 
— it feels good not to waste anything Do you usually use the insides 
of zucchini, or toss them? Now add the chopped zucchini flesh to 
the pan and mix it in with the mushrooms and onions. Let it cook for a few minutes 
until everything softens and blends together It’s amazing how something you 
might normally throw out turns into part of a delicious dinner. 
And hey — using what you already have at home saves you a few extra 
dollars too, which is always a win. While the veggies are cooking, grate a bit of 
cheese — just enough to sprinkle on top later, something that melts easily works best.
I usually do this while watching the pan — it’s that classic kitchen multitasking
Then open a can of pineapple and measure out about 200 grams, or 7 ounces
If the chunks are big, give them a quick chop — sweet and savory is 
a surprising combo, but it works beautifully. Mix the veggies one last time, then 
pour everything into a clear glass bowl There’s something satisfying 
about seeing all those layers and colors — it makes 
the dish feel extra inviting. Now add the pineapple to the bowl with the 
warm veggies and give everything a good mix. The sweetness blends right in — not too much, 
just enough to make each bite a little special Have you ever tried fruit 
in a savory dish like this? Now take your baked zucchini halves 
and fill each one with that beautiful veggie and pineapple mix. Spoon it in 
generously — no one likes an empty zucchini Then sprinkle the tops with the grated cheese 
we prepared earlier — and if you’re enjoying this recipe, don’t forget to hit that like 
button. Pop the tray back into the oven at 400°F or 200°C for another 15 minutes, 
just until the tops are golden and bubbly And as it bakes, the smell in the kitchen 
is just incredible — sweet, savory, warm Dinner’s almost ready — and while it finishes up, let me show you a second zucchini 
recipe that’s even easier. Just look at these zucchini — golden on 
top, soft inside, and packed with flavor That touch of pineapple really brings 
it all together — sweet, savory, and just a little unexpected. I hope you give 
it a try and let me know how it turned out. Take three zucchinis and slice 
them into rounds, but not too thin, so they stay juicy on the inside. Add some olive 
oil in a pan and warm, then sauté the zucchini. Sauté with medium-high heat until 
they are golden and start to soften Stir them every now and then, so 
they are cooked well on both sides This simple method unlocks their natural 
sweetness and is complemented by almost everything By the way, this is actually a very typical 
method to prepare zucchini in Spain. Meanwhile, go ahead and chop five cloves of garlic into very fine pieces — no need to be 
fancy here, just a pretty little dice. Give the zucchini a quick 
stir so they brown evenly Next, sprinkle a bit of salt in there — easy, 
but it definitely makes their flavor pop I came across this recipe for the first time 
at a small Spanish restaurant — a few tables, handwritten menu, and the 
smell of garlic in the air. The owner replied it’s one of their simplest 
dishes, yet a long-time guest favorite Since then, I’ve made it at home 
so many times — and every time, it reminds me of that cozy little spot. Add a pinch of paprika, a dash of dried 
basil, and then blend in the minced garlic These three add warmth, aroma, and that comforting 
flavor that zucchini is anything but boring. Now throw in the garlic — this is what 
truly gives it that Spanish flavor Stir it in gently and let the smell 
permeate your kitchen — it’s simple, but it puts the whole dish in perspective. While the zucchini are cooking, let 
us ready a quick and creamy sauce. Combine two teaspoons of Greek yogurt 
or sour cream, two teaspoons of mayo, and a teaspoon of mustard in a tiny bowl. Squeeze 
over a pinch of dried dill — it adds a fresh, herby taste that breaks through 
the richness. This sauce takes only about a minute or so to blend but 
it actually brings everything together My kids like to dip zucchini in 
it — and quite honestly, so do I. While I stir the zucchini, don’t forget to subscribe — so you won’t 
have to search for this channel next time! Chop up some fresh parsley — it adds 
color and that final burst of freshness Sprinkle it right over the 
hot zucchini and you’re done They’re soft, golden, and full 
of flavor — this is one of those recipes that looks simple but tastes amazing. Just before serving, squeeze in the 
juice of half a lemon — it brightens everything and adds a nice little kick
There’s a thing in that citrus finish that always reminds me of Spain — 
simple flavors, perfectly executed If your kitchen smells as good 
as mine right now, that’s your cue — go ahead and tap like and subscribe
Not just for me, but so you can always come back to these easy, feel-good recipes without searching
It’s been such a joy cooking with you today — thank you for being here, for 
your time, and your kind support See you very soon with something new, 
something simple, and something delicious