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zucchini

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Zucchini Meatballs are a delicious vegetarian twist on the classic. They’re packed with flavour and made with grated zucchini, breadcrumbs, onion, garlic, and herbs. Serve them with pasta, in a sub, or on their own for a tasty and nutritious meal! Zucchini Meatballs are as fulfilling as the original version and are only made of zucchini, breadcrumbs, garlic, and onions. They are baked in the oven and barely use any oil for an extra healthy bite. I saw this recipe in many places online, but most of them only contain zucchini. For this particular recipe, I’ve done vegetarian meatballs with extra onion, garlic, and flat-leaf parsley for extra flavour. Zucchini’s Water Zucchinis are often underrated; their taste is mild because they contain so much water, which is 95% of the veggie, and their texture is soft and mushy as soon as you cook them. For this recipe, we’ll cook the…

Summer Couscous Salad is a fresh side dish made with raw and crunchy zucchini, tomatoes, onions, cilantro, garlic, and a squeeze of lime. A super fresh side dish that goes with any type of protein or as a stand-alone salad! Served cold, this Summer Couscous Salad is a fresh side dish made with zucchini, tomatoes, onions, cilantro, and garlic. It’s perfect for hot summer days or to serve next to grilled chicken, meat, or fish. It’s also a great side dish to any seafood, quiche, or even on its own, or a great lunch for work. Plus, it’s a “done under 15 minutes” recipe and tastes so fresh, although the longer you let it in the fridge…, the better the flavours will merge. So, make sure to make a big batch! This way, you’ll get some tasty leftovers for lunch the next day. Tabbouleh Little Cousin This tabbouleh cousin doesn’t…

Baked Ratatouille Provençale is a colourful vegetarian dish consisting of thinly sliced zucchini, eggplant, tomato and bell pepper swimming in a tomato, goat cheese, and thyme sauce drizzled with olive oil and a few olives. Baked Ratatouille with Olives is a delight for the eyes and the taste buds. Simple to make in under 30 minutes. Simply need a mandoline, and you’ll get this fantastic-looking and tasting dish made in no time! The secret of this dish lay at the bottom of the dish—a sauce made with; goat cheese, tomato, garlic, pepper and thyme. When merged with all the top veggies, it becomes a splendid flavour explosion! I usually serve ratatouille with rice or couscous and add the bottom juice all over the rice. History This southern France dish is usually served as a side dish, but nowadays, like in this recipe, the dish is used as a full main meal! Two prominent variations…

A homemade Marinara Sauce served in a lightly roasted Round Zucchini topped with a smooth Bechamel and served on olive oil spaghetti to have a different twist to your next pasta dish. When the season comes again for those lovely little round zucchini/courgette, I’m the first one in line to buy them! They are fantastic; you just fill them up with any kind of fillings and set them on top of rice, quinoa or in this case pasta, so adaptable! For this Marinara Stuffed Round Zucchini, I thought it would make a nice little bomb of flavour to have the Marinara sauce hidden in the roasted zucchini. It’s a kinda ‘Ratatouille’ type of sauce in the end. The format is different, but the idea is the same, and the only difference is… I’ve added a thick béchamel on top to make it extra smooth. Homemade Marinara Sauce For this recipe, I’ve done…

A “must have” for every fridge! A homemade sweet and sour canned zucchini relish that goes with eggs, cheeses, burgers and much more. Canned Zucchini Relish is so simple to make and quite frankly it’s a “must” to go with any type of meat, burger, cheese or hot dog! Relishes are a religion where I’m from, people make their own homemade versions once a year and sous-vide them before winter comes. In order to make reserves for the cold months to come. If you open the fridge of a Canadian, the chances are, you’ll see a version of a homemade relish or two in there. There are some more popular than others, like the beloved “ketchup aux fruits” (fruits relish) which is a mix of onion, pepper, apples and pears. Grandma Recipe This recipe is from ages ago, a real old handwritten recipe my grandma left me, which she probably…

Vegan Paella contains many Mediterranean vegetables; zucchini, onion, garlic, and bell pepper. All are slowly cooked in a simple veggie broth, wine and smokey paprika (Pimentón de la Vera) for a sunny main dish! Paella is a great dish; you can make it with whatever you feel like; seafood, meat, fish, veggies, etc. The base always stays the same; the Sofrito, which is; frying the onion and garlic with the pulp of tomato in olive oil. You let it reduce until pasty, and voila the base of all paellas! Then grill a topping in the pan first, and the rest will boil in the rice filled with a yummy broth. For this Vegan Paella version, we’ll grill the zucchini first to make it as a topping. I’ve done the zucchini separately because it would become soft and unpleasant in the broth. This way (grilling it at first), you’ll get the crunch and full flavour…