STUFFED ZUCCHINI: Italian recipe WITHOUT MEAT!
Stuffed zucchini is a simple but tasty main dish: an easy way to get children to eat vegetables! A nice crispy stuffing with tuna, bread and Parmigiano is the perfect match with zucchini, so soft and delicate!
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★ FULL RECIPE (WITH PICS):
★ INGREDIENTS (4 servings)
Zucchini 700 g
Onion 60 g
Eggs 2
Stale bread 40 g
Salted capers 8 g
Pine nuts 20 g
Parmigiano Reggiano DOP 50 g
Extra-virgin olive oil 30 g
Black pepper 1 pinch
Anchovies 10 g
Milk 60 g
Tuna in oil 150 g
Thyme a.n.
Breadcrumbs 60 g
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Cook with me this great Italian Style Zucchini. You're going to love it!!!
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Easiest Zucchini Ricotta Lasagna Rolls
Moms zucchini ricotta lasagna roll-ups. These are everything you want in a dish but more. My favourite recipe of all time as I am a huge lover of zucchini. This recipe makes 16 rolls but feel free to double it. You will need:
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4 zucchini’s( palm size )
olive oil ( or any oil )
1/2 cup ricotta
1 small egg ( optional )
1/4 cup parmigiano
basil ( optional )
pinch of salt ( to taste )
marinara sauce ( 1 cup or as much as you like )
1/3 cup mozzarella ( as much as you like )
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Please note:Feel free to leave the egg out if you are intolerant to eggs. This method works incredible with a meat filling too but I’ll show you that next time.
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Pre-heat oven to 400F. Wash the zucchini , pat dry and cut the ends. Cut each one into 4 slices. The two end pieces we also cut from the back of each one so that they lay flat and are easy to roll. Don’t discard any peeled scraps as you can use them in your cooking for other recipes. Set them on a baking sheet and drizzle each side with olive oil plus a dash of salt. Bake until they are soft which will take you 15-20 min. Ours took 15 minutes. Take them out and let them cool a touch. In a separate bowl add the ricotta , parm , egg , dash of salt and basil and mix. Take a small pan ( we used 8 by 8 ) and add marinara sauce to cover the bottom ( we used our own homemade sugo which is on my highlights but you can use any store bought like rao’s) Take each zucchini with the wider side facing you and add about a teaspoon of ricotta to each one and roll them up. Add them all to your baking dish , top with more marinara and some mozzarella. Bake at 400F for 20 minutes or until nice and melted. Enjoy, and follow me for more.
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Italian-style Zoodles - Zucchini Noodles with Garlic, Tomato, & Parmesan
Full Recipe Here ????
INGREDIENTS
1 1/2 lbs. (680 g) Zucchini , spiralized (2-3 medium zucchini)
2 Tablespoons (30 ml) Olive Oil or Butter , divided
4 cloves Garlic , minced
1 cup (150 g) Cherry Tomatoes , halved
Salt , to taste
Black Pepper , to taste (freshly ground if possible)
1/4 cup (25 g) grated Parmesan Cheese
3 tablespoons (45 ml) minced fresh Basil Leaves
???? Print Full Recipe Here ????
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Garlic Zucchini Stir Fry in 10 Minutes!
Garlic Zucchini Stir Fry in 10 Minutes! Healthy, easy Vegetarian and vegan meals idea. This garlic zucchini stir fry is a quick and easy recipe for any day of the week, especially the busy weeks. This makes a perfect vegetable side dish for any meal. My personal favourite is to eat it with a bowl of freshly made steamed rice.
▶️ INGREDIENT LIST: (2 to 3 servings)
900g Zucchini (4 small or 3 medium zucchini - 930g without trimming)
2 - 3 Tablespoon cooking Oil
1 Tablespoon Garlic - roughly chopped (4 to 5 garlic cloves approx.)
Salt to taste (I have added 1 teaspoon pink Himalayan Salt)
1 Teaspoon Paprika
1/4 Teaspoon cayenne pepper (optional)
OPTIONAL - Lemon juice to taste - THIS IS OPTIONAL (I like the zucchini a bit sour so I have added 1 Tablespoon but you do you)
Parsley - finely chopped
▶️ METHOD:
Cut the zucchini into 1/2 inch disc and roughly chop the garlic. To a heated pan, add the oil and zucchini. Stir fry zucchini on medium-high to high heat until the zucchini starts to brown. Now heat level of every stove different so adjust the heat accordingly.
Once the zucchini starts to brown, reduce the heat to medium and add garlic, salt, paprika, cayenne pepper. Stir fry until the garlic zucchini and spices are nicely roasted and there is no moisture left in the pan. (keep in mind, when you add the salt the zucchini will release a lot of water. The key is to continue frying until the water is completely cooked out)
If at any point the pan gets too heated reduce heat, we don’t want to burn the spices.
The add the lemon juice (OPTIONAL) only if you prefer and cook it for another minute or so. Turn off the stove. Sprinkle with parsley and serve hot. Garlic Zucchini Stir Fry ready in minutes.
✅ ???? NOTE: LEMON JUICE IS OPTIONAL. ALL ONLY IF YOU LIKE IT, OTHERWISE YOU DON'T HAVE TO ADD
This makes a perfect side dish for any meal. My personal favourite is to eat it with bowl of freshly made steamed rice.
▶️ IMPORTANT TIPS:
???? Cut the zucchini into 1/2 inch disc
???? While frying if at any point you notice that the pan is over heated, reduce the heat to prevent the ingredients from burning (the heat level of different stoves varies so adjust the heat accordingly)
???? Also keep in mind, when you add the salt the zucchini will release a lot of water. The key is to maintain the heat and continue frying until water is completely cooked out
???? After adding the lemon juice cook for another minute or so, to remove any excess moisture. Towards the end, if you notice that there is still some liquid in the pan, turn the heat to high and cook it out
✅ ???? LEMON JUICE IS OPTIONAL. ALL ONLY IF YOU LIKE IT OTHERWISE YOU DON'T HAVE TO ADD
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Zucchini with onions/ Rustic Italian Side Dish
MaryAnn prepares a healthy rustic style side dish using zucchini and onions. this easy quick dish can be used as a side or main course! MaryAnn used six fresh zucchini sliced into quarter inch pieces. She sautéed onions in a small amount of olive oil, add some leftover tomatoe sauce, then added zucchini. cook for about 15 minutes. we've also had this dish with boiled potatoes added for a more hearty winter version. try it, you'll love it!