Low carb casserole with feta cheese (veggie)
Start by washing the zucchini, eggplant, tomatoes, rosemary and thyme. Cut the zucchini and eggplant into thin slices and halve the tomatoes. Chop the herbs...
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Zucchini, a versatile vegetable that is abundant in summer, raises the question of what culinary creations you can create to avoid boredom. To satisfy your culinary curiosity, we've gathered our best zucchini recipes, from quick and easy to complicated and imaginative. Zucchini, with its tender flesh and adaptability, can be enjoyed raw in salads or as zucchini spaghetti (zoodles), but also boiled, fried or baked. A true multi-talent in the kitchen, the vegetable is great for cooking and baking and provides delicious variety in summer cooking.
A creative variation is to marinate the zucchini before cooking. The juicy flesh will absorb the flavors and give your dish an extra boost of flavor. Green and yellow zucchini are popular as a colorful stir-fry or baked with ground meat. Fried and baked zucchini are especially flavorful and a real feast for the taste buds. If you slice the vegetable and boil it in salted water until it is firm to the bite, it becomes easy to digest and makes an excellent side dish with meat or fish, as a pasta casserole or in a bowl.
Stuffed zucchini, a classic with ground meat or as a vegetarian or vegan option, is one of the most popular zucchini dishes. Simply cut the zucchini in half lengthwise, hollow it out, stuff it with your favorite ingredients like ground meat, vegetables, rice, bulgur, cheese and more and bake it in the oven. The summer vegetable also makes a great soup topper, especially creamy pureed zucchini soup. With crunchy croutons, toasted bread, meatballs or spicy Gorgonzola, it becomes a satisfying meal.
As part of the low carb trend, zucchini has become a popular alternative to pasta. Zucchini spaghetti or zoodles are a hit with the spiral slicer and can be prepared in a variety of ways, just like regular pasta, but with fewer carbs and a lighter feeling in the stomach. The perfect meal for hot summer days! Can zucchini be eaten raw? The answer is yes! In our recipes you'll find both raw and pre-cooked zucchini tossed with delicious ingredients like tomatoes, peppers, fresh herbs, feta, couscous, salmon or chicken fillet to create a colorful salad that will add variety to your table. Meatless zucchini recipes, such as breaded and fried, stuffed, as pancakes, fried or as an all-vegetable pasta alternative, are plentiful and easy to prepare.
July and August are a good time to preserve some of the harvest for fall and winter. Pickled sweet and sour zucchini or spicy zucchini chutney are two good options. If you don't want to use the zucchini right away, you can freeze it. The versatility of zucchini extends to dessert, with wonderfully moist sponge cakes with chocolate, lemon or nuts. Whether in the form of pasta, fried pancakes, baked in the oven or in a warming curry with rice, these zucchini recipes are all delicious and easy to prepare. All recipes can be made vegetarian, and in the curry, the chicken can easily be replaced with more vegetables. The zucchini noodles, or zoodles, are even vegan. Zucchini is a vegetable rich in vitamins and versatile in the kitchen to discover.
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