Category: zucchini

Salmon Filet with Zoodles

Making noodles out of zucchini is a fun way to use this vegetable and pairs perfectly with a fish such as a salmon.

Ingredients:
2 spring onions
4 sprigs coriander
1 small red chili pepper
2 carrots
1 zucchini
1 lime
1 tbsp. rapeseed oil or coconut oil
2 salmon filets
1 tsp. olive oil
1 garlic clove

Preparation:
Add about 17 oz of water in an electric kettle and heat. Rinse spring onions, coriander and chili under running cold water and dab dry with kitchen towel. Pluck coriander leaves from the sprigs and chop coarsely. Remove the dark green and dry ends from the spring onions and cut them diagonally into fine rings.  Remove the seeds from the chili pepper and cut into fine rings. Pour water from the kettle into a small pot and salt generously. Peel the carrots, rinse the zucchini under cold running water, dab dry with kitchen towel, remove both ends and cut into spaghetti form with a spiral cutter or into bite-sized pieces by hand with a knife. Cut the lime in half and press the juice into a medium-sized bowl and add the rape seed (or coconut) oil. Add the spring onions, coriander and chili to the dressing. Heat a medium-sized pan at a high temperature. Brush the salmon with olive oil on both sides and season with sea salt and pepper to taste. First fry the salmon filet crispy on the skin side for about 2 minutes. Heat the zucchini-carrot-zoodles briefly in a pan and then add to the dressing in the bowl. Season to taste with salt and pepper. Flip the salmon filet and reduce the heat to medium. Press the unpeeled garlic with your hand or the flat side of a knife and add to the salmon in the pan.  Arrange the vegetables in the center of the plate, place the salmon filet on top and enjoy!

Zucchini

Zucchini or also known as courgettes are a common type of summer squash, related to cucumbers and melons. Although considered a vegetable by many, according to their botanical classification zucchini are actually a fruit. Zucchini are packed full of nutrients including Vitamin A, Vitamin C, manganese, potassium, and carotenoids. In the kitchen, zucchini are one of the most versatile fruits! They can be eaten raw, made into zoodles, roasted, used in soups or stir-frys, or even used for baking. The next time you have zucchini, consider trying out a new dish with this great ingredient!

Photo: Unsplash

Salmon Filets with Zoodles

Making noodles out of zucchini is a fun way to use this vegetable and pairs perfectly with a fish such as a salmon.

Ingredients:
2 spring onions
4 sprigs coriander
1 small red chili pepper
2 carrots
1 zucchini
1 lime
1 tbsp. rapeseed oil or coconut oil
2 salmon filets
1 tsp. olive oil
1 garlic clove

Preparation:
Add about 17 oz of water in an electric kettle and heat. Rinse spring onions, coriander and chili under running cold water and dab dry with kitchen towel. Pluck coriander leaves from the sprigs and chop coarsely. Remove the dark green and dry ends from the spring onions and cut them diagonally into fine rings.  Remove the seeds from the chili pepper and cut into fine rings. Pour water from the kettle into a small pot and salt generously. Peel the carrots, rinse the zucchini under cold running water, dab dry with kitchen towel, remove both ends and cut into spaghetti form with a spiral cutter or into bite-sized pieces by hand with a knife. Cut the lime in half and press the juice into a medium-sized bowl and add the rape seed (or coconut) oil. Add the spring onions, coriander and chili to the dressing. Heat a medium-sized pan at a high temperature. Brush the salmon with olive oil on both sides and season with sea salt and pepper to taste. First fry the salmon filet crispy on the skin side for about 2 minutes. Heat the zucchini-carrot-zoodles briefly in a pan and then add to the dressing in the bowl. Season to taste with salt and pepper. Flip the salmon filet and reduce the heat to medium. Press the unpeeled garlic with your hand or the flat side of a knife and add to the salmon in the pan.  Arrange the vegetables in the center of the plate, place the salmon filet on top and enjoy!

Zucchini

Zucchini or also known as courgettes are a common type of summer squash, related to cucumbers and melons. Although considered a vegetable by many, according to their botanical classification zucchini are actually a fruit. Zucchini are packed full of nutrients including Vitamin A, Vitamin C, manganese, potassium, and carotenoids. In the kitchen, zucchini are one of the most versatile fruits! They can be eaten raw, made into zoodles, roasted, used in soups or stir-frys, or even used for baking. The next time you have zucchini, consider trying out a new dish with this great ingredient!

Photo: Unsplash

Stuffed Zucchini

This recipe is a unique twist on stuffed zucchini but very delicious!

Ingredients:
1 serving of yellow lentils
1 apple, diced
1 serving of vegetables (e.g. zucchini, leek, 1 teaspoon of onion cubes)
1 tablespoon of oil
1 tablespoon of chopped parsley
Curry powder
Cinnamon
Caraway
Nutmeg
Vegetable broth
Vinegar
Salt and pepper

Preparation:
Take the zucchini and cut in half length wise. Then boil until al dente in salt water with caraway, drain and set aside to cool. Wash the apple, remove the seeds and dice into cubes. Sauté the apple and onion cubes in oil until translucent, season with cinnamon and deglaze with some vegetable broth. Let the apple sauce simmer for a few minutes and then puree using a blender. Wash the lentils, cook them for 10 minutes, then add the washed and cut leek. Cook for another 8 minutes and season with salt, pepper, nutmeg, vegetable broth, and some vinegar. Take the cooked zucchini and hollow out the center with a spoon, fill with the lentils and top with the apple sauce. Sprinkle the parsley over it and enjoy!

Meat Patties with Zucchini Puree

This recipe is easy to prepare, packed full of flavor, and can be adapted for many plans!

Ingredients:
1 serving of ground meat
Chopped onion
1 serving of vegetables (we recommend zucchini)
Paprika
Vegetable broth
Chili powder
Fresh herbs (parsley, basil, etc.)
Salt and pepper

Preparation:
Mix the ground meat with chopped onions, salt, pepper, chili powder, and paprika. Take the mixture and form small patties. Cook the patties for a few minutes on each side in a pan over medium heat. Wash the zucchini and cut it into small pieces and simmer in a saucepan with vegetable broth until soft. Add the cooked zucchini to a blender along with fresh herbs such as basil and blend until smooth. Season the puree with salt and pepper and serve with the meat patties. Enjoy!

Herb Zucchini with Mozzarella

This recipe is a great way to use up fresh summer zucchini or squash!

Ingredients: 
1 serving of zucchini 
1 serving of buffalo mozzarella
1 garlic clove
4-5 lavender flowers
1 sprig of thyme
1 Tbsp. of rapeseed oil
1 Tbsp. of olive oil
Salt, freshly ground pepper

Preparation:
Wash the zucchini, pat dry, and cut into 1/2 inch or 1 cm thick slices, salt lightly. Remove the thyme leaves from stalks and heat along with the garlic in rapeseed oil. Add the zucchini slices and, turning frequently, roast everything lightly for about 5 minutes. Season with pepper and remove from the heat to cool. Cut mozzarella into thin slices and add to the zucchini. Mix and season to taste, drizzle with olive oil and sprinkle with lavender flowers. Enjoy!

Zucchini Wrapped Mozzarella

What’s hidden under these zucchini slices?

Mozzarella!

This dish might look elaborate, but it’s actually quite simple to make!

Cut zucchini lengthwise into thin strips (a mandolin or vegetable peeler works well for this) and season with salt and pepper. Slice the mozzarella into thick slices. Cook the zucchini strips briefly in a pan until soft and pliable. Then wrap the mozzarella in the zucchini strips and cook for a few minutes on each side until the zucchini turn slightly brown. Enjoy!

Tips: This dish also tastes great with other proteins such as chicken or beef. Simply pre-cook your proteins before wrapping in the zucchini.

Delicious Zucchini in Curry Herb Cream

Tastes deliciously creamy and is prepared rather quickly: zucchini in curry herb cream 

MB 08-21-2019

 

Ingredients:
1 serving cream cheese (45%)
1 serving zucchini
1 slice whole grain rye bread
spices: sea salt, black pepper, curry, rosemary (fresh), thyme (fresh), marjoram (fresh)

Preparation:
Wash and clean the zucchini and cut into fine slices, then saute them in some water. Season with salt and pepper. Wash, pluck and chop the herbs. Add the cheese, add curry and herbs to taste. Serve with roasted whole grain rye bread. Enjoy your meal!

Tip: Instead of cream cheese, you can also use goat cream cheese, ricotta, cottage cheese, yogurt or mascarpone – depending on your plan.

Breakfast for Winners …

… and other energetic, healthy and happy Individuals!

Ingredients:
15g Sunflower Seeds
20g Pumpkin Seeds
80g Mediterranean Vegetables and Spices (e.g., bell pepper, zucchini, eggplant, onions, garlic), spice to taste with sea salt, oregano, marjoram, salt, pepper, paprika etc.

Preparation:
Brown onions and garlic in ghee or coconut oil. Add sunflower and pumpkin seeds. Leave a bit of the seeds out for your first bite of protein. Add cleaned and diced vegetables, add in order of longest need of cooking (eggplant first, then bell pepper, zucchini last). Stir fry till vegetables are cooked al dente. Enjoy!