Tag: zucchini

Tigelle, zucchini and mozzarella recipe – Italian Cuisine

Ingredients

500 g flour
500 g buffalo mozzarella
450 g mixed zucchini (dark, light, trumpet)
100 g milk
12 g brewer's yeast
mint
extra virgin olive oil
salt

Duration: 2 h 45 min

Level: Middle

Dose: 16 people

In this recipe we used Mozzarella Lactose Free Line Simple and Good of Pam & Panorama.
Discover the other products of the Pam & Panorama brand

For the recipe of tigelle, zucchini and mozzarella, prepare the tigelle: mix in a bowl the flour with 200 g of water, milk, 3 tablespoons of oil, the crumbled yeast and a pinch of salt. Cover the dough obtained with the film and let it rest for 1 hour. Cut the courgettes: in ribbons the dark green one, with the lozenges the clear one and the trumpet in the washers. Add salt and lightly the zucchini, then sauté in one pan at a time for about 5 minutes.

Slice the 5 mm thick washers mozzarella. Roll out the dough leavened to 5 mm thick and, with a cutter (ø 6-7 cm), cut it into 14-16 discs. Let them rest for 30 ', then cook them in a tigelliera or in a non-stick frying pan for 2' on each side, obtaining tigelle.

Open the tigelle while still warm, fill with a mozzarella, zucchini and mint fillet. Serve with the remaining courgettes, seasoned with mint fillets.

Roasted Grape Tomatoes and Zucchini Topped with Feta and Chives

by Pam on April 29, 2013

I wanted a simple, healthy, and quick side dish to pair with the chicken and orzo I was making for dinner. I grabbed a zucchini and a container of grape tomatoes along with some feta and chives. I simply roasted the seasoned veggies for 15 minutes then topped them with fresh chives and feta cheese. My kids don’t care for zucchini so they weren’t impressed with this side dish. My husband and I, on the other hand, both loved it and thought it paired nicely with the rest of our dinner.

Preheat oven to 350 degrees. Coat a small baking dish with cooking spray.

Place the grape tomatoes, zucchini, and minced garlic in the baking dish. Drizzle with olive oil, sea salt, and fresh cracked pepper, to taste. Toss to coat the veggies evenly.

Place into the oven and roast for 15 minutes. Remove from the oven and pour them into a serving bowl. Top with feta cheese and fresh chives. Serve immediately. Enjoy.

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Roasted Grape Tomatoes and Zucchini Topped with Feta and Chives

Yield: 4

Prep Time: 5 min.

Cook Time: 15 min.

Ingredients:

1 6 oz container of grape tomatoes
1 zucchini, diced
2 tsp olive oil
Sea Salt and fresh cracked pepper, to taste
Feta cheese
Fresh chives, chopped

Directions:

Preheat oven to 350 degrees. Coat a small baking dish with cooking spray.

Place the grape tomatoes, zucchini, and minced garlic in the baking dish. Drizzle with olive oil, sea salt, and fresh cracked pepper, to taste. Toss to coat the veggies evenly. Place into the oven and roast for 15 minutes. Remove from the oven and pour them into a serving bowl. Top with feta cheese and fresh chives. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

I combined all of my favorite end-of-summer garden vegetables and created this simple, raw, vegetarian spiralized zucchini and pesto dish.

As much as I look forward to the Fall, I’m not quite ready for summer to be over. Having fresh herbs at my fingertips is what I’ll miss the most, so I’m taking all my basil and making skinny pesto^[1] with it to freeze and use throughout the year.

I’m also going to miss eating zucchini 4 days a week, especially in a zoodle form… although I’m not putting my spiralizer away just yet!! I have lots of fun Fall recipes planned for it, so if you don’t have one, you probably should run out and get one!! (btw, love my Paderno Spiral Vegetable Slicer^[2] – the easiest way to make
zucchini noodles, sweet potato spirals, carrot ribbons and more!)

And let’s not forget to mention summer tomatoes, this is the best time to eat them!! One thing I should note if you’re making this for one, I would make the whole batch of pesto, but only spiralize 1 small zucchini and add 1/4 of the pesto. This needs to be eaten right away, if it sits too long it will get watery.

Raw Zucchini Noodles with Tomatoes and Pesto
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 1/4 cups • Old Pts: 3 pts • Points+: 4 pts
Calories: 148 • Fat: 12 g • Carb: 9 g • Fiber: 3 g • Protein: 4 g • Sugar: 3 g
Sodium: 102 mg (without salt) • Cholesterol: 4 mg

Ingredients:

For the Pesto:

1 cup packed fresh basil
1 clove garlic
1/4 cup fresh grated parmesan cheese
kosher salt & pepper to taste
3 tbsp extra virgin olive oil

For the zoodles:

21 oz (3 medium or 4 small) zucchinis
1 cup heirloom grape or cherry tomatoes, halved
kosher salt and black pepper to taste

Directions:

In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Set aside.

Spiralize the zucchini, cut it into smaller strands if they are too long and place them in a work bowl. Toss with the pesto and tomatoes and season with salt and pepper as needed.

References

^{^} skinny pesto (www.gordon-ramsay-recipe.com)
^{^} Paderno Spiral Vegetable Slicer (www.amazon.com)