Ich mache diese Zucchini jeden Tag! Einfaches Rezept für ein Abendessen in 10 Minuten.
Einfaches Rezept für ein Abendessen in 10 Minuten. Ich mache diese Zucchini jeden Tag! Das sind die leckersten Zucchini, die ich je gegessen habe! Dies ist ein wunderbares Zucchini Rezept, das ich absolut liebe! Sie können Tee-Zucchini zum Mittag-, Abendessen oder als Snack zubereiten und Ihre Familie wird es lieben! Schon die Kleinen essen gerne Gemüse, besonders diese Zucchini. Es braucht nur ein paar einfache Zutaten, um dieses köstliche Zucchini Rezept zuzubereiten. Sehr einfach zuzubereiten und sehr lecker! Probieren Sie dieses köstliche Zucchini-Rezept aus, ich bin sicher, Sie werden es lieben!
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REZEPT UND ZUTATEN:
2 Zucchini.
Salz.
Mischen.
Lassen Sie die Zucchini 10 Minuten ziehen.
Ricotta 200 gr. / 1 Tasse.
Semmelbrösel 80 gr. / 1/2 Tasse.
Kräuter der Provence.
Parmesan 60 gr. / 1/4 Tasse.
1 Ei.
Gut mischen.
Kugeln machen.
Diese Kugeln sind köstlich!
Im Ofen bei 200°C (400°F) 30 Minuten backen.
Reis 250 gr. / 1 Tasse.
Gut ausspülen.
1 Zwebel.
Olivenöl 4 Esslöffel.
Braten, bis sie durchscheinend sind.
1 Karotte.
3-5 Minuten braten.
Wasser 500 ml. / 2 Tassen.
Salz 1 Teelöffel.
Schwarzer Pfeffer.
Sie können Ihre Lieblingsgewürze hinzufügen.
Zugedeckt bei schwacher Hitze 25 Minuten garen, ohne den Deckel zu öffnen!
Zucchinibällchen sind fertig!
Oh so duftend!
Reis ist noch in Arbeit! Deckel nicht öffnen!
Lass uns Knoblauchsauce machen!
Griechischer Joghurt 50 gr. / 1/4 Tasse.
Mayonnaise 50 gr. / 1/4 Tasse.
Knoblauch.
Dill.
Diese Sauce ist perfekt für Zucchini.
Reis ist fertig!
Freunde, das ist köstlich!
Dieses Abendessen ist sehr einfach zuzubereiten!
Ich empfehle Kochen!
Ich liebe diese Gerichte!
Vielen Dank für eure Kommentare und LIKE!
Guten Appetit!
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Frische Rezepte - gesund kochen!
#Frische_Rezept #Rezept #Zucchini #Abendessen
How To Make Zucchini Meatballs | Delish
You won't miss the meat in these vegetarian meatballs.
DIRECTIONS
1. Grate the zucchini on a medium grater. Line a medium bowl with a kitchen towel. Add the grated zucchini. Season with salt to taste and toss with your hands. Pull up the sides of the towel and squeeze the zucchini until most of the excess moisture is removed.
2. Transfer the dried zucchini to a clean bowl. Add the garlic, basil, panko and 1/4 cup Parmesan. Season to taste with salt and pepper. Form the zucchini mixture into small balls. You should end up with about a dozen.
3. Meanwhile, heat olive oil in a large skillet over medium heat. Add the meatballs and fry on all sides until golden brown, about 8-10 minutes. Drain the meatballs on a plate lined with paper towels. Wipe the skillet clean, and pour in marinara sauce. Turn the heat to medium and add the zucchini meatballs back to pan. Let simmer in sauce for about 3-5 more minutes, or until the sauce is warmed through. Serve with more grated Parmesan.
INGREDIENTS
3 medium zucchini
Kosher salt, to taste
2 cloves garlic, minced
1/4 c. Thinly sliced basil
1 Egg, lightly beaten
1 c. panko breadcrumbs
1/2 c. finely grated Parmesan, divided
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
1 (24) oz. jar marinara sauce
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EASY Italian Chicken MEATBALLS with Zucchini Tomatoes
Easy Italian Chicken Meatballs with Zucchini Tomatoes is a quick and easy dinner to make. The Chicken Meatballs are moist and juicy pairing with the garden vegetables of zucchini and tomatoes. Finishing the dish off with a burst of freshness with fresh lemon juice and parsley. The bonus of easy clean up as it is all baked in the oven on a sheet pan.
EASY Chicken Meatballs
Meatball Ingredients
1 lb Chicken, ground
1 Egg
½ cup Parmesan cheese
½ cup Bread, cubed
¼ cup Water
¼ cup Parsley, chopped
1 Garlic clove, chopped
1 teaspoon Oregano, dried
½ teaspoon Salt
¼ teaspoon Pepper
Vegetable Ingredients
4 Zucchini
4 Tomatoes
1 Purple onion
1 Garlic clove, chopped
2 Tablespoons Olive Oil
1 teaspoon Oregano, dried
½ teaspoon Salt
¼ teaspoon Pepper
Garnish
Parsley, rough chop
Lemon, cut into wedges
Olive Oil
Preheat oven 350 degrees
1. In a large bowl, add cut up vegetables, seasoning, toss in olive oil and set aside.
2. In another large bowl add all the meatball ingredients and mix until incorporated.
3. Take a small amount of meat and shape into a ball and place on a rimmed baking sheet. Note: If you find that the meat is sticking to your hand you can either wet your hands with water or coat your hands in olive oil.
4. Once all the meatballs are all rolled out onto the baking sheet, surround the vegetables around all the meatballs.
5. Place vegetables and meatballs in the oven for 30 – 40 minutes or until the meatball reach an internal temperature of 165 degrees.
6. Place cooked meatballs and vegetables on a platter. Drizzle with a bit of olive oil, squeeze of lemon juice, and garnish with fresh parsley.
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Ciao! I'm Lucia Oliverio, and this is a channel where I teach you how to take whole ingredients and simples recipes that make great tasting meals. Subscribe to GreenOlive Cooking Channel, to learn how to make simple and tasty recipes for your family and friends. New recipe videos post every Saturday Morning!
the passionate meatball meeting zucchini adventure RECIPE #hoodfood #foodbloggers
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Fried Zucchini Balls | Cooking Italian with Joe
As you start planning your garden don't forget the zucchini! It is a very versatile vegetable that you always will have an abundance of! One of my favorites is Fried Zucchini Balls. Watch my video and start planning your garden today! Check out the recipe:
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Zucchini and Carrots Meatballs
Zucchini and Carrots meatballs. Happy kids + happy mama.
These meatballs are juicy, tender and with a 50/50 veggie/meat ratio. They are a big hit at our table. The sauce is new too: I mixed tomato sauce with milk, almost equal parts. The milk eliminates the tomato acidity creating a very creamy and naturally sweet sauce.
Get ready with some ciabatta bread to enjoy the sauce once the meatballs are gone ????
The suggested quantities will give you enough meatballs for two meals for 4. I usually cook half of the meatballs and freeze the rest before cooking them.
For the zucchini I used a very special Italian variety called “trombette” (aka trumpets). They are famous for their trumpet shape and sweet taste, no seeds at all. They are in season now and easy to find here, but any zucchini you can find will work.
MEATBALLS INGREDIENTS
400gr ground beef
200gr pork sausage
2 medium carrots, peeled and grated
3 medium zucchini, grated
1 medium egg
70gr. parmesan cheese, grated
100gr. breadcrumbs
1 Tbsp italian parsley, minced
1 tsp sea salt to season
SAUCE
half red onion, minced
250gr. tomato sauce (I love the Mutti passata)
200ml whole milk
3 Tbsp olive oil
1/2 tsp sea salt to season
PROCEDURE
In a large bowl mix all the ingredients for the meatballs: the grated carrots and zucchini, ground beef and sausage (remove the skin), egg, parmesan cheese, breadcrumbs, parsley and sea salt. Mix everything to combine well. Roll with your hands small meatballs with 1 Tbsp of the mix. You can now cook the needed quantity for your meal and freeze the remaining meatballs. I usually consider 2 meatballs for the kids and 3 for adults.
In a large skillet, heat the olive oil and add the onion. Cook for 1/2 minutes at medium heat up until golden. Add the meatballs and sear them nicely all around for 2/3 minutes. Mix the tomato sauce with the milk, season with sea salt and add them all around the meatballs. Reduce the heat to a simmer and cook uncovered for 15 min up until the sauce thickens.
Serve warm and enjoy!
For more meatballs recipes (with and without meat) check out my blog. buonapappa.net