For vegetarians, in summer, salads and Capri are the most popular. But why not surprise and amaze your guests even with others unusual meat-free dishes, easy to prepare and good even when eaten cold? Here are five vegetarian seconds to give your holiday a new taste.
Vegetarian zucchini cutlet
Easy and fast, the zucchini cutlet will make your light lunch or your picnic or sandwich on the beach unique. To prepare it just grate the courgettes and the scamorza (or another cheese with a similar consistency, such as provola) and join breadcrumbs, Parmesan, salt, pepper and nutmeg. Give the mixture thus created the shape of a cutlet, bread it by dipping it first in the egg and then in the breadcrumbs and finally pass it in the pan until a crispy crust has formed on the surface.
Spaghetti Frittata
Did you not manage to finish all the spaghetti prepared the day before for your spaghetti with relatives and friends? Not bad, they immediately become the main ingredient for lunch or dinner the next day. To the spaghetti already seasoned just add a few eggs, salt, pepper and then put everything in a pan with chopped onion and oil. If, on the other hand, the spaghetti are still plain you can enrich them with cherry tomatoes and mozzarella before adding the eggs and frying in a pan.
Chickpea vegetarian burger
This is only one of the versions of vegetarian burgers. Instead of chickpeas, in fact, you can use any type of vegetable, from carrots, aubergines, to courgettes. First of all blend the chickpeas to create a sort of cream. Then add the chopped onion, salt, pepper and two egg whites to the mixture to mix everything (if you also want the paprika if you like it). Now just add a little flour and if you want a tasty cheese of your choice and the game is almost finished. All that remains is to give the shape of the burger to your mixture and cook in the pan for a few minutes.
The white parmigiana
The white parmigiana is nothing but the tomato-free version of the classic parmigiana with sauce. Layers of fried aubergines alternate with layers of smoked provola (for a stronger flavor) or mozzarella (for a more delicate taste). Finally a nice sprinkling of Parmesan and go into the oven. It is a good dish also eaten cold and the aubergines can also be preliminarily grilled or replaced with zucchini.
Fennel pie
Flans or savory pies are perfect for the summer period because they are prepared quickly when you have some time available and are consumed later when you have an appetite. A nice second course to find ready when you need it, in short. An easy and tasty pie is fennel and potato. It is prepared by placing in an ovenproof dish alternate layers of boiled and cut into slices and fennel sautéed in a pan with a knob of butter. Each layer must be separated with bechamel sauce. In the end, just cover everything with the remaining béchamel and Parmesan or pecorino before baking in the oven.
