Wash the courgettes and cut into thin rings. Add salt and stacked upright in tray to drain the juice them. The flour was triturated with a little water and a pinch of salt to a thick slurry (slightly

Carrots and celery cut into small pieces (or grated) and sauté until soft with a pinch of salt and 2 tbsp sunflower oil, as in the stifling add 2-3 tbsp hot water. Courgettes are scraped, cut into

Courgettes and potatoes cut into cubes. Carrots and tomatoes grated. Chopped onion stew in a hot sunflower oil. In boiling water, enough to cover them, put zucchini, carrots, potatoes and peas. When

Courgettes are washed and cleaned from the stalk. Cut into long slices with about 1 cm thick. Sprinkle both sides with salt. Arranged on a tray, previously greased with sunflower oil. Sprinkled with

Vegetables are washed and cut - zucchini polukragcheta, crescents onions, pepper slices, tomato and grated. In a pan put the oil and zucchini. By pozachervi add peppers and onions and fry for another

Peppers and tomatoes (maybe eggplant) are baked and peel. Courgettes are cut to length 10-12 cm, then julienne (you and sliced). Add salt is arranged in a baking dish, sprinkle with sunflower oil and

Wash the courgettes and cut into cubes. Rice is cleaned and washed. Cut onion and fry, add to it and rice, salt, pepper. As braised pour in pan. Top spread chopped zucchini. Insert the water, the

Courgettes cut into rings with a thickness of about 3 mm. Slightly add salt and leave for half an hour. Drip of water are released. Each wheel is add some flour and arranged in thoroughly greased

Marrows raryazvat in half and each half is carved, while retaining the core. Cut carrots, onion and parsley finely medium. In a deep skillet heat 2-3 tbsp olive oil and add the core of zucchini, fry

Onion, carrot and garlic finely. Mushrooms and courgettes - at in large pieces. In a little oil sauté onion, garlic and carrot. Add zucchini and mushrooms and vegetables sauté over low heat until

Courgettes are washed well and cut a cross in the middle. Each half was cut in half lengthwise. The generated quarters carving inside, so to imitate boat. Carved out of the chop onion. Scrape the

Courgettes are washed, cleaned at both ends and cut into rings of half a centimeter thick. Add salt rings are well immersed in flour on both sides. Fry until golden on both sides in a highly heated

Courgettes are cut in half lengthwise and hollow them out with a spoon. Hollowed interior, carrots and onions finely and fry in the oil to soften. Add lentils, vegetata, salt, black pepper, 1 cup

Courgettes grate, drain and together with the chopped onion smothered in fat. Add rice, fry lightly and sprinkle with black pepper, chopped parsley and tomato paste. Mix everything well and is removed

First prepare the kyopolou. Eggplants and clean the seed pods are roasted and peeled. Finely chopped and ground into a paste. The kyopolou seasoned with crushed garlic, salt, vinegar and sunflower oil