We clean the zucchini, wash them and cut them into rounds. We salt them and leave them until we prepare the rest of the ingredients.
We wash the tomatoes and cut them into rounds.
We put the cheese on the large grater.
We clean the olives from the seeds.
In a pan, put a row of pumpkins, one of tomatoes, grated cheese, a few pieces of mozzarella, salt and pepper to taste then put again the zucchini, tomatoes, olives, cheese and mozzarella, salt and pepper and put in the preheated oven 20 minutes, at the right heat
Meanwhile, mix the egg whites with a pinch of salt and pepper, add the yolks, then add the cream and mix well.
Remove the tray and pour the egg mixture and put it back in the oven until it browns nicely on top.
- 500 g zucchini (2 pieces)
- 200 g mozzarella (or cheese)
- 1 medium onion
- 2-3 tablespoons of olive oil
- salt and pepper
- basil leaves (oregano or parsley)
Carefully wash the zucchini, cut them into thin slices, sprinkle with salt and pepper and place them in a tray (23 & # 21523 cm).
Heat the olive oil well in a pan and sauté the larger chopped onion until soft. Optionally add a tablespoon or two of water to keep it from burning.
Distribute the onion evenly over the zucchini in the pan.
Put mozzarella and a few whole basil leaves on top. Bake at 180 ° C for 30-35 minutes until the mozzarella melts and the zucchini softens slightly. I cut thicker slices just to keep it slightly crispy.
Eat plain zucchini or as a side dish with a piece of grilled meat. This recipe turned out to be a delight.
Good job and good appetite!
* For an extra taste you can add, at your choice, pieces of prosciutto cotto, bacon, smoked bacon, grated parmesan, beaten eggs or bechamel sauce.
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Pumpkin and tomato tart
1. Mix all the dough ingredients well without kneading them. The dough that has formed is left to cool for 30 minutes, ie the time you set aside to prepare the filling. After that, prepare the pie tray and spread out a sheet, larger than the tart shape. The sheet also extends on the side walls of the form.
2. Wash and slice the pumpkin slices, sprinkle with salt and drain. Chop the onion and garlic and fry for a few minutes in a little oil, then put the zucchini and thyme and leave for another 5 minutes on the right heat.
3. As the tart pan and sheet are ready, place the zucchini with the onion and garlic and the sliced boiled potatoes.
4. Beat the eggs well and mix with the cheese and a little salt and pepper, pour over the vegetables in the tart, put the tomatoes and bake for 40 minutes.
- 500 g of cottage cheese
- 4 medium eggs
- 125 g sugar
- 3 sachets of vanilla sugar
- 2 teaspoons vanilla essence
- 2 tablespoons breadcrumbs
- a pinch of salt
- 8 large strawberries
- 20 g butter to grease the form
- 1 tablespoon powdered sugar for wallpaper
- 250 g strawberries
- 50 g sugar
- dark chocolate figurines
- white chocolate flakes
Preparation time: 50 minutes
Baking shape dimensions: d = 11 cm, D = 23 cm
Lasagna with pumpkin Keto / Low Carb
You probably remember my last ones recipes inspired by lasagna, it is not like that? I was telling you the other day how excited I was when I found some recipes that improvise based on the classic lasagna recipe and, just when I thought the fun was over, I was inspired to prepare another simple and healthy dish.
Yes, yes, it's about lasagna with zucchini!
Why do you like it so much classic lasagna? Because it is made from layers of perfect flavors, delicious sauce of tomatoes, spices and Mediterranean herbs & hellip and it is so creamy that it looks like it was created in Heaven!
Okay, but what's the downside of lasagna? I tell you: carbohydrates. Easter = many, many carbohydrates, unfortunately. And while that doesn't stop me from enjoying a serving of vegetarian or vegan lasagna (much more often) than I should, sometimes I feel bad.
I think about all those empty calories and wonder if I should have opted for something more nutritious and healthier. It happens to you with certain dishes, doesn't it?
That's why I was so excited when I created the recipe for lasagna with cabbage leaves since last week. You remember her, don't you? It was simply delicious!
But then something unexpected happened: I discovered another very healthy lasagna recipe, this time with a new super healthy main element: zucchini.
I decided I had to try the recipe until I perfected it and it turned out super delicious every time! I knew immediately that I had to share this recipe with you, so that everyone could enjoy this good and healthy dish. & # 128578
Of course, there is nothing wrong with a portion of vegetarian or vegan lasagna from time to time. It's delicious and very filling and, let's be serious - it's not the worst thing we could eat, is it? Even if the lasagna preparation takes a while, it seems to me a relatively simple recipe to make.
Well, unlike the evenings when I eat lasagna, when I enjoy a meal with a low carbohydrate content I feel better, as if I took an important first step towards a diet to help me lose extra pounds . We should all try to eat a low carb meal at least once a week & ndash your body will thank you!
Let's go back to today's recipe. Know that just because the recipe contains pumpkin instead of pasta, that doesn't mean you have to compromise on taste.
The only difference you have to keep in mind is that we will use pumpkin instead of pasta & ndash and if you like pumpkin, this should not be a problem.
We will not give up either the creamy texture or the delicious flavors. So trust me, as you have already done with so many other recipes and you will not be disappointed, I promise!
The steps for preparing this recipe are the same as when preparing a normal lasagna (or a vegetarian one). The preparation of pumpkins is also very simple. All you have to do is wash the pumpkins, cut them into thin & ldquopanglici & rdquo, and then drain the excess water.
To make sure you get the perfect texture, I recommend putting the zucchini slices on the grill a little, about a minute on each side. This little trick will give you an extra flavor and a wonderful texture!
So, even if you are on a diet, this recipe will help you reduce carbohydrates in a very simple and tasty way! I've heard many people say that eating healthy means eating only tasteless, boring dishes. Well, nothing is more untrue! & # 128578 This recipe is the first example I have. It is super delicious, but also healthy!
Many of the pumpkin lasagna recipes you will find online contain meat and cheese as the main ingredients. Delicious, I know, but I decided to adapt this recipe to fit a lifestyle and a vegan diet. So, if you are looking for a recipe for lasagna with pumpkin without meat and without dairy for this preparation, you are in the right place!
So go to the kitchen, follow the instructions below and you will get an amazing meal in a short time, ready to be shared with friends or family. Ah, did I mention that this recipe is also perfect for meal prep? You can prepare it on a quiet Sunday and you will have enough portions to be consumed in the following week.
As usual, don't forget to tell me what you thought of the recipe, I'm very curious to find out! I enjoy cooking!
How to make pumpkin soufflé with tomato
Peel a squash, grate it and boil it in boiling water and salt.
Drain the water, put in a pan with butter on the fire until all the moisture comes out of them.
We will prepare a round Jena bowl well greased with butter, we place the pumpkin on the bottom of the form, then we pour the composition of bechamel sauce, sprinkling with a little butter on top, then we decorate with sliced tomatoes and grated cheese (preferably Parmesan).
Shape in a preheated oven at 190 degrees for approx one hour, until the breath grows.
Serve the soufflé as soon as it is taken out of the oven, as soon as it has risen nicely (after cooling it will decrease) because it is much more attractive and appetizing.
Pumpkin soufflé with cottage cheese
It is a healthy recipe, using zucchini as the main ingredient, a vegetable with many healing properties, eaten fresh or cooked in any way.
Using a diet white sauce, pumpkin soufflé can be consumed without problems by people with gastric disorders, or given to children over 1 year.
Potatoes stuffed in Italian style with tomatoes and mozzarella & # 8211 au gratin in the oven
Potatoes stuffed in Italian style with tomatoes and mozzarella & # 8211 au gratin in the oven. A recipe for fragrant and tasty baked potatoes, with a filling with basil, parmesan, garlic, cherry tomatoes and mozzarella. Dreamlike!
Of the 6 kinds of stuffed and au gratin potatoes I made, these were my daughter's favorites. You can find the rest of the recipes at the end of the article.
My daughter is a big fan of pasta and Italian cuisine in general. So I created these baked potatoes to her taste: with basil, parmesan, cherry tomatoes and lots of mozzarella.
I chose the potatoes so that they were of equal size and I boiled them in their skins in salted water. They should not be cooked completely but only for three quarters because they will be easier to scoop out and they will be cooked in the oven anyway. You can boil the potatoes one day in advance.
The quantities below are for 6 people (12 potato halves) but can be adjusted according to your needs.
Wash the tomatoes, cut them into four, remove the seeds and the stalk, and cut the pulp into small cubes. Add the mozzarella, after it has been cut into small cubes.
Peel the onion and garlic, then chop finely. Wash the basil and dry. Remove the thick stems and chop. Then break the eggs and mix with the milk. Add salt and pepper.
Prepare two omelets, and thus use half of the ingredients for each omelet. Fry the onion and garlic cubes in oil, then sprinkle with basil and fry a little more.
Mix eggs with tomatoes, and half of the amount will be poured into the pan. Spread evenly and leave on the fire for 5 minutes. Add the mozzarella and cook for a few more minutes.
Remove the omelette and fry on the other side, then cook for another 3 minutes.