Zucchini Recipes
Probably, the only ways that come to mind to prepare recipes with zucchini are: stuffed or in pies. Well, here we have some extra recipes for you to enjoy this wonderful vegetable at any time of year. Ideal for dieters or vegetarians.
Zucchini Recipes: Microwave Zucchini Omelet
We can call this recipe “healthy fast food” because it’s simple and quick to make.
Ingredients
- 2 zucchinis
- 2 pieces of white cheese
- 1 egg
- Salt and pepper to taste
Method of preparation
Use the lightest zucchini as they are the softest. First, wash them and cut them into small uniform pieces. Then cut the cheese into cubes and mix with the egg in a container. Add salt, pepper, oregano or any seasoning you like.
Don’t forget to add the zucchinis! When everything is mixed, put it in the microwave for no more than 5 minutes and that’s it. Now you have a delicious dish to enjoy with salad or rice.
Zucchini Recipes: Breaded Zucchini
This recipe is perfect for those who don’t eat meat and don’t know which dish to go with their salad.
Ingredients
- 2 zucchinis
- Bread or wheat flour
- 3 eggs
- Salt and pepper
- Olive oil
- Spices
Method of preparation
Cut the zucchini into slices approximately half an inch thick. Salt each one and let them rest for about 20 minutes. Meanwhile, beat the eggs and season them with salt.
In addition to salt, we can also add pepper, oregano, thyme, parsley, cumin or any other seasoning of your choice. Spend each slice of zucchini in the eggs and then in the breadcrumbs so that they are breaded.
Fry it in a large amount of oil or, if you prefer a healthier version, place it in a tin and bake it in the oven. The zucchinis will be ready when the breadcrumbs are browned. The dish can be accompanied by mashed potatoes, salads, rice etc.
Zucchini recipes: rice with braised zucchini
This recipe is a simpler, healthier and more delicious alternative to enjoy zucchini. You can eat in both winter and summer.
Ingredients
- 1 and a half kg of zucchini
- 1 clove of garlic
- 1 onion
- 2 spoonfuls of oil
- 80 g of butter
- 1 liter of vegetable stock
- 400 g of white or brown rice
- 3 spoonfuls of grated cheese
- Salt, pepper, parsley, oregano, etc.
Method of preparation
Cut the zucchinis into small cubes and saute them with the oil, garlic and the remaining seasonings. Meanwhile, saute half the butter with the onion and rice for a minute.
Then add the hot vegetable stock, with salt and pepper, and cook until the rice is done. When the liquid has evaporated, add the remaining butter, grated cheese and braised zucchini. Serve hot and, if you prefer, add more cheese on top.
Zucchini recipes: zucchini souffle
This recipe is very good for those who have children at home, because they usually don’t like to eat vegetables. In this case, this is a healthy alternative to enjoy the taste of zucchini while providing children with all the nutrients they need.
Ingredients
- 4 medium zucchinis
- half onion
- 2 eggs
- 3 spoonfuls of grated cheese
- Salt and pepper
- Olive oil
Method of preparation
Cut the zucchinis into small cubes and cook them in salted water. When they are soft, drain them and let them cool. Separately, beat the eggs and add the grated cheese and finely chopped onion. Add salt and pepper and, if you prefer, season with other condiments.
Add the zucchinis to this mixture. Preheat the oven and place the zucchini cubes in an oiled pan. Place in the oven and bake until the cubes are golden brown. Allow to cool and serve. The dish can be accompanied by meat or chicken.
Zucchini recipes: zucchini marinade
This recipe is perfect for the summer, as it is a healthier starter than the usual appetizers. And at the same time, different for a snack.
Ingredients
- 12 zucchinis
- half a liter of water
- 250 ml of vinegar
- Salt, oregano and ground pepperoni pepper
- 250 ml of oil
- 3 garlics
Method of preparation
Cut the zucchini into rounds about half an inch in diameter. Place them in a pan with water, salt, minced garlic and vinegar. Wait until the zucchinis are “white”; this means they are soft.
Drain the slices and place them in a container and cover them with another row of slices. Pour in the oil and make another row of zucchini and repeat the procedure.
You can also put it directly into a large glass jar with a lid. Refrigerate for at least 24 hours and consume with biscuits or toast.
