Traditional recipes

Carbonara with zucchini and carrot

Carbonara with zucchini and carrot

In a pasta pan add olive oil, half a finely chopped onion, garlic, diced carrot and pancetta and simmer for about 20 minutes until the carrot is almost done.

Then add the julienned zucchini, pepper, salt, wine, a little water and simmer until the zucchini is done.

Then take it off the heat and put the pasta to boil in salted water (thick salt is usually put in pasta). Separately in a bowl mix the yolks with the parmesan and sour cream. and add over the egg sauce. Leave a little on the fire to make the egg and then serve with grated Parmesan cheese on top. Enjoy !!!


Five delicious zucchini recipes!

We have prepared 5 very tasty and simple dishes for the daily menu. It would seem that zucchini is not a vegetable for everyone's taste, but if you learn to prepare it correctly and combine it with other foods. We are sure that you will start to prefer them and cook them more often!

1. Pumpkin zacusca - tasty and fragrant

INGREDIENT:

-2-3 tablespoons of olive oil.

METHOD OF PREPARATION:

1. Peel all the vegetables and cut them into large pieces.

2. Add the baked zucchini, peppers, carrots, onions, garlic and tomatoes.

3.Add the olive oil and bake in the oven for 1-1.5 hours at a temperature of 200 ° C.

4. Pass the cooked vegetables with the blender vertically, until you get a homogeneous consistency.

5. Add salt and sugar to taste. Stir and the zacusca is ready.

2. Pumpkin slices - for a simple and delicious snack or dinner

INGREDIENT:

-1 ground allspice powder

METHOD OF PREPARATION:

1. Peel a squash, grate it and squeeze the juice. Add salt, mix and leave for 10-15 minutes, let the juice, then drain the liquid.

2.Cut the onion, carrot and garlic into pieces and grind them with the robot, together with the parsley. You can pass the vegetables through the grater if you wish.

3.Mix the zucchini with the other vegetables, add the eggs and a little salt, then mix once more.

4. Incorporate the flour and mix the composition.

5. Heat the pan with oil, form the pancakes and fry them over medium heat until golden brown on both sides.

6. The bowls can also be prepared in the oven. Serve them with your favorite sauce, fermented cream or ketchup.

3. Walnut paste - for meat and vegetables

INGREDIENT:

-1 tablespoon olive oil

-salt and black pepper - to taste.

METHOD OF PREPARATION:

1.Put the nuts in the blender jar, add dill, parsley and lettuce leaves cut into small pieces, add the olive oil and spices to taste.

2. Grind very well with the blender.

4. Pumpkin lasagna - a delight that you will not be able to resist

INGREDIENT:

-1 tablespoon of walnut paste

-1 tablespoon olive oil

-salt and spices - to taste.

METHOD OF PREPARATION:

1. Peel a squash, grate it and cut it into small pieces.

2. Grease the non-stick pan with oil and fry the zucchini over medium heat until nicely browned on both sides. Optionally, first pass the zucchini through the breadcrumbs, then fry them.

Advice. Do not cover the pan with a lid, otherwise they become soft and do not maintain their shape.

3.Cut the onion in half into rounds, and the tomatoes - not large cubes.

4. Pass the onion through the breadcrumbs and brown it nicely on the pan with oil.

5. Add the tomatoes and sauté the vegetables for a few minutes, without a lid.

6. Add the minced meat, fry it a little, then add the walnut paste and keep the mixture on the fire for a few more minutes.

7. Pass the cheese through the large grater.

8. Transfer the mince to a bowl, let it cool, then add the egg and mix well.

9. Take the baking form, add a layer of minced meat, then cheese, chopped greens, sliced ​​garlic, then a layer of pumpkin. Repeat the layers. Sprinkle the last layer of pumpkin with cheese and greens.

10. Shape in the oven for 45 minutes at a temperature of 220 ° C.

5. Pumpkin pudding - exceptionally good and easy to prepare

INGREDIENT:

-salt and spices - to taste.

METHOD OF PREPARATION:

1. Peel a squash, grate it and cut it into large cubes so that the squash does not turn into a puree.

2. Peel the potatoes, as well, cut them into medium cubes.

3.Cut the onion into small pieces.

4. Season the vegetables with a little salt and any spices you like. Stir.

5. Transfer the vegetable mixture to the baking tin.

6. Cut the cheese into cubes, add it over the vegetables and distribute it carefully.

7. Beat the eggs with salt and hot paprika or any other spice for a few minutes, until a light foam forms.

8. Add the milk and mix a little more with the whisk.

9. Pour the milk composition over the vegetables and sprinkle them with grated cheese for a crunchy and flavorful crust.

10. Bake the pudding in the preheated oven to 220 ° C for 25-40 minutes.


How to prepare the recipe for shrimp with tagliatelle?

Put the oil in a pan, and add the crushed garlic, leave until golden brown, then discard. Put the shrimp and hot pepper, chew lightly and after 3-4 minutes add the zucchini and carrots cut into very thin slices, long. These fine slices are obtained with the help of the economical vegetable knife or with a grater. Leave it for another 4-5 minutes, add the wine and the cherry tomatoes cut in 2. When it boils, set it aside, sprinkle the finely chopped greens on top and serve. & # 128578


How to prepare pumpkins: 12 extraordinary recipes!

From pumpkin you can prepare a lot of dishes: snacks, soups, hot dishes and even desserts. Find below a collection of interesting recipes with zucchini.

1. Slightly salted zucchini "Crispy" - a snack that disappears momentarily from the table!

Cut the zucchini and put them in a plastic bag. Add chopped garlic, onion, salt, sugar, chili pepper and mustard. Tie the bag, shake it so that the spices are evenly distributed and refrigerate for 20 minutes. Slightly salted zucchini are ready! Serve sprinkled with a little oil.

2.Pumpkins with apples - a refined dish with chicken breast and fruit!

Cut the zucchini lengthwise, remove the seeds and pulp. Fry the onion, apples and zucchini pulp on the pan. Then add the chicken breast, herbs of provence, salt and pepper. Fill the boats and bake for 30 minutes. Then, grease them with fermented cream sauce and mayonnaise, sprinkle them with cheese and bake for another 5 minutes. Good appetite!

3. Pumpkin and tomato omelet - unusual, but very tasty!

Fry the zucchini on the pan, add the tomatoes and beaten eggs over them. Sprinkle with cheese and bake the omelet for 12 minutes. Garnish the omelette with greens and serve hot!

4. Vegetarian dumplings with zucchini - if you have never tasted them, hurry to prepare them!

Prepare the dough from cold water, salt, bran and flour. For the filling, fry the zucchini with garlic, nutmeg, salt and pepper. Form the dumplings with the pumpkin filling and boil them until they are ready. Grease the dumplings with olive oil, sprinkle with greens and serve.

5. Pumpkin pie with carrot and onion - perfect for any festive meal!

For the filling, fry the onion with carrot. Prepare pancakes from zucchini given through grater, salt, pepper and flour. Layer the pancake cake with vegetable filling, garnish according to your preferences and serve it to guests.

6. Zucchini fillets with cheese and greens - rest assured, no one will be able to refuse them!

Grate the cheese, add egg, greens, salt, black pepper, grated cheese and flour. Fry the pancakes over low heat until golden brown on both sides and serve with fermented cream.

7. Pumpkin stuffed with tomatoes and cheese - a tasty and simple dish for the whole family!

Cut the zucchini into rounds, dig a little into the core to get small holes. In the middle, place the tomatoes cut into small pieces, sprinkle with cheese and put the slices in the oven for 20 minutes.

8. Pumpkin stuffed with chicken breast - the perfect food for lunch and dinner!

Cut the zucchini in half lengthwise and scoop out the pulp. On the pan, fry the onion, garlic, chicken breast and bell pepper. Fill the zucchini boats, grease them with a thin layer of mayonnaise (fermented cream or tomato sauce) and sprinkle with plenty of cheese. Bake the boats for 15 minutes and taste them!

9. Wonderful pudding with vegetables - it tastes really great!

Cut the zucchini and carrot into thin strips, and the tomatoes - slices. Form pumpkin and carrot rolls, place them in the baking tin, and place tomatoes on the edges. Pour a mixture of eggs, fermented cream, cheese, salt and black pepper over the vegetables. Bake the pudding for 40 minutes.

10. Healthy chips - did I intrigue you? Then let's cook them together!

Cut the zucchini into thin slices. Pass them through a mixture of grated cheese, breadcrumbs, salt and pepper. Bake the chips for 20-30 minutes and serve with your favorite sauce, for example, garlic or tomatoes.

11. Pumpkin and cheese muffins - be sure to try these appetizer muffins!

Grate the zucchini, add cheese, eggs, milk, oil, salt, pepper, flour, semolina and baking powder. Fill the muffin tin with the dough and bake the muffins for 15-20 minutes. Serve!

12. Pizza on the pumpkin countertop - delicious!

Grate the zucchini, add eggs, flour, semolina, baking powder, salt and pepper. Place the dough in the form and place your favorite filling on top, for example, sausages and tomatoes, sprinkle with cheese and bake for 30 minutes.


We prepare the composition for appetizer pancakes with zucchini and cheese

It must be a well-connected and more incursive composition, so that when we put it in the tank of the device it does not stretch.
Let the composition rest for 10 minutes, stirring it from time to time, in order to dissolve the baking powder and baking soda well.

We prepare the delicious appetizer pancakes with zucchini and cheese, at panini maker

We connect the device to the power source, we wait for the warning light to trigger and with a polish or a spoon we put two spaced weights of composites.

We close the lid and wait again for the warning LED to start, then with a wooden or silicone paddle, lift the pancakes and transfer them to the plate.

In less than 30 minutes I had breakfast ready for four people.

I highly recommend the recipe for pancakes, pancakes, appetizer with zucchini and cheese, but also the Panini MakerBreville machine.


Chicken meatballs with zucchini simple recipe

Chicken meatballs with zucchini simple, cheap recipe. The tender and spicy chicken meatballs, with reddish and golden crust. They can be baked in the oven or fried in a pan. The grated zucchini in the composition make them juicy and soft, especially since the chicken is a lean meat that needs to be helped a bit.

For the first time I saw these chicken meatballs with zucchini Laura Laurentiu (retetecalamama.ro) in an article published in 2014. She herself was delighted with the recipe she had just improvised and the result was very nice. In general, people know about Moldovan parjoals (recipe here) which include in the composition grated potatoes, carrots. Not much has been said about meatballs with meat and zucchini. I'm not saying they weren't made until then, but they certainly weren't that popular.

I really like one too courgettes but also meatballs, especially pork, as their mother does.

I started from Laura Laurentiu's idea but I slightly modified the recipe along the way, in my style. I added some elements that lead her in Mediterranean area: a little garlic, parmesan, green basil, mint and a few slices of grated lemon peel. Very good and fragrant came out! Of course you can season them with your favorite spices (or that you are used to): thyme, cumin, etc.

Zucchini can be the classic ones but also zucchini. Know that zucchini are creamier, less watery.

I recently presented you a simple recipe for chicken meatballs & # 8211 you can find it here. Half fried in a pan, the rest baked in the oven. To see what it looks like and so on and so forth.

For these chicken meatballs I recommend using boned legs, not the chest which is too weak and dry. It would be good if you could grind your meat, not buy minced meat. From the ingredients below we obtained 26 chicken meatballs with zucchini. I also told you in the introduction that they are spongy because grated zucchini almost doubles the composition of meatballs.


Method of preparation

Mustard Crust Potatoes

Cut the potatoes into thicker slices and boil them in water with a pinch of salt. When the potatoes

Eggplant salad with leurda and mayonnaise

Put the eggplant in a tray with baking paper and put on medium heat to bake. Come back


Vegetarian mousse with zucchini, spinach & carrot

Ever since I know myself, I've been crazy about the bite. Although, most of the time, I admit that I made a much more faithful copy, but also much more unhealthy of this dish in its vegetarian version (with seitan or soy, onion, well marinated and seasoned grated carrot), this time I I wanted to try something healthier, with the vegetables I had at home. Let's use some leftovers. Right? It's inappropriate to call it musaca, because it's not. But it doesn't have another name that is closer to taste or appearance, so I'll stick to this name anyway. However, no matter what I call it, the recipe is simple, accessible to anyone and extremely delicious. So it would have been a shame not to share it with you.

So here's how to prepare:

A super easy and delicious vegetarian mousse recipe with zucchini, spinach and carrot.

  • 4 medium potatoes
  • 1 onion
  • 1 grated zucchini (drained with salt for about 3 hours)
  • 1 grated carrot & 1 sliced ​​carrot
  • 500 gr fresh spinach (can also be used frozen)
  • 2 cloves of garlic
  • 2 tablespoons olive / coconut oil
  • 4 tablespoons inactive yeast
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • salt and pepper (to taste)
  • 2 tablespoons flaxseed meal (ground flaxseed)
  • 200 ml of tomato juice
  • * Optional 200 ml vegetable cream (cashew, almond, rice) & fresh basil
  1. Peel the potatoes and then cut them into extremely thin slices (as for chips) with the help of a peeler or a grater with 2 knives (similar to cabbage). Then put the potatoes in a boil (no more, because being very thin they can become puree) and drain.
  2. Grate the zucchini and carrot, let them drain with salt and after all the water has drained from them, pull them into the pan with a little chopped onion. Season with salt, pepper, paprika and dried thyme.
  3. Wash the spinach, chop it and fry it, in turn, in olive oil and add the chopped garlic towards the end.
  4. Flax flour is mixed with 2 tablespoons of water, 1 tablespoon of inactive yeast and 3 tablespoons of vegetable cream and allowed to absorb the liquid for about 15 minutes (this composition is used as a substitute for 2 eggs). It will basically link the composition.
  5. It's time to wrap the ingredients in a baking dish. It can be round (as I used) or rectangular / square.
  6. Grease the pan with a little olive / coconut oil and then tactfully place it, like a puzzle: 1 layer of potatoes, 1 layer of spinach, a little vegetable cream, 1 layer of egg substitute, a little inactive yeast and, from the beginning, with a layer of potatoes, a layer of zucchini with onion & carrot, 1 layer of tomato sauce, egg substitute, inactive yeast and so on until all the vegetables are finished. If you also use fresh basil (which I recommend for extra flavor) you can put it directly between the states or in the spinach composition.
  7. On top you can place a few sliced ​​carrots and zucchini (like a ratatouille).
  8. Bake in the oven at 180 degrees for about 40 minutes and serve cold or hot. It's delicious with cashew cream.

Until next time only good. And what can I say? I still hope that spring will set in as soon as possible, because otherwise, no matter how many tons of vitamins I would eat, I still can't energize and cheer up. And no matter how colorful this vegetarian moussaka is, that's not enough. Not even food takes the place of spring. :)))


How to prepare carrots with onions for the winter.

Peel a squash, grate it and squeeze the juice.

Peel the onion and leave it whole.

Stack the vegetables in jars in even layers or at random.

Pour the hot marinade into jars.

The marinade recipe for onions and carrots is simple: water -1 liter, sugar - 50 grams, salt - 30 grams, apple cider vinegar - 3 tablespoons dessert, cumin seeds - 1 teaspoon. Boil everything and add vinegar before removing from the stove.

Seal the jars immediately. Cover them and wait for the final cooling and only then send them to a special place for preservation.

Serve pickled carrots with onions in winter as a delicious snack. Or you can add to all sorts of delicious winter salads, whose original recipes can be found in any housewife.


Baked zucchini donuts

Learn how to make some unique donuts, which contain zucchini and which you can complete with chocolate topping, after baking them in the oven.

In a bowl, mix the eggs with the mixer until fluffy, then gradually add the sugar, oil, vanilla essence, grated zucchini and orange peel.

In another bowl, mix the sifted flour, baking powder, baking soda, salt and spices.

Slowly mix the powders with the wet composition until smooth.

Pour the composition into round non-stick shapes (silicone, Teflon, etc.) so that the dough does not exceed half the bowl.

Bake for 10-11 minutes, over medium heat, until the zucchini donuts pass the toothpick test. Leave the donuts to cool, repeat until you finish the dough, depending on the size of the shapes.

Prepare the chocolate icing: put the liquid cream, chocolate, starch and salt in a small bowl and simmer. When the chocolate has completely melted, mix well and set aside for 15 minutes.

Pour the chocolate sauce over the pumpkin donuts and sprinkle with American-style toppings, or consume after they have cooled.


Video: #CarbonaraDay - CARBONARA ΜΕ ΚΟΛΟΚΥΘΑΚΙΑ (November 2021).