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Zucchini meatballs

Zucchini meatballs


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We clean the vegetables and then we put them on the grater with small meshes.

We squeeze the carrot and the grated zucchini in our hands and then we put them in a bigger bowl.

We clean the garlic and crush it and then we mix it in the vegetable composition, we add salt and pepper to taste.

In a plate we mix about 200 grams of flour over which we mix a little salt and pepper, then we take from the vegetable composition and form balls rotating in the plate with flour.

After turning well in the flour, lightly press in the palms and then put them in the hot oil.

After they are fried on one side, we turn them on the other side and then we take them out on a plate covered with a napkin to attract the oil from it.

That's about it ... good appetite!

They are delicious and bad.



Delicious zucchini fans in the pan! Such a simple recipe that you will repeat it very often!

If you are bored of sliced ​​or sliced ​​fried pumpkins, we urge you to prepare the most delicious pumpkin in the pan, in the shape of fans. They are prepared so easily and quickly that even a child could be done. From the simplest ingredients and with minimal effort you will get a rosy, fragrant, fine and very tasty snack.

INGREDIENTS

METHOD OF PREPARATION

1. Wash the zucchini. Cut it along the slices. Keep a distance of about 2 cm from the base. If the zucchini is large, cut it in half first, then slices. Thus, you will get 2 fans.

2. Sprinkle the zucchini with salt and leave it at room temperature for a few minutes to drain the juice. Wallpaper it with a paper towel.

3. Beat the eggs with the salt and ground black pepper. Place the pumpkin fan in the beaten egg bowl so that it is covered with egg on all sides.

4. Fry it in a pan with hot oil on both sides until it is ready. Serve the zucchini sprinkled with chopped greens. If desired, combine it with a cream and garlic sauce.


Appetizer muffins with zucchini and cheese

Appetizer muffins with zucchini and cheese. Pumpkin and cheese muffin recipe, cheddar, parmesan and cream cheese. Spicy muffins with zucchini and cheese. Salty, fluffy and tender muffins for snacks. How to make savory appetizer muffins?

These appetizer muffins with zucchini and cheese are perfect for home snacks, garden parties or picnics on the green grass. They are easy to prepare and are extremely tasty! Especially since they are slightly spicy from TABASCO ® green pepper sauce that I put in the composition.

Here came the long-awaited summer, with markets full of seasonal vegetables and fruits. These include pumpkins, so beloved and versatile. Many delicious dishes can be made from pumpkin: from breaded zucchini, in crispy crust, to au gratin pumpkin, stuffed with cheese, vegetables or meat, and even low-fat or even sweet food.

TABASCO ® green pepper sauce has a moderate degree of sharpness and a very pleasant aroma. It is produced in the USA by the McIlhenny family and has a 150-year tradition. It is made from Jalapeno peppers, very popular in Mexican cuisine. Add the sauce to any recipe or dip / sauce, such as guacamole, salsa, tacos or burritos. It goes just as well on starters or garnishes like red beans, rice or paella.

There are several products in the TABASCO ® range: red pepper sauce, green pepper sauce (mild, ie less hot) and Chipotle red pepper sauce. Here you will find details about each product, including the speed and ideas for use.

I created this appetizer muffin recipe with zucchini and cheese being inspired by TABASCO ® green pepper sauce and tender pumpkins bought from the market. I got some slightly spicy, fluffy muffins, extremely fragrant and full of juicy pieces of zucchini.

The appetizer dough contains (in addition to eggs, milk, flour) and a little cream cheese (cream cheese), finely grated Parmesan cheese and pieces of Cheddar cheese. It is a dough that can be used in several recipes for savory muffins, zucchini can be replaced with other ingredients of your choice: corn kernels, diced ham or bacon, green peas, mushrooms, vegetable mix, etc. If you don't have Cheddar at hand, you can use a local cheese.

Here you see muffins with 4 cheeses and green onions (quattro formaggi muffins) & # 8211 the recipe here

as well as salted muffins with bacon, cheese and peas & # 8211 see here.

From the quantities below I obtained 12 Appetizer muffins with zucchini and cheese. In the pictures you will see several types of muffins because I made 2 more variants (recipes soon!).


Chicken breast meatballs and zucchini

Chicken breast and zucchini meatballs are perfect to be served at lunch, along with a potato garnish or a salad of vegetables. Chicken breast, rich in protein and low in fat, acquires a special taste in combination with a little zucchini and carrot. Cook chicken and zucchini meatballs for your little one too!


100 g of granulated soybeans
1 small zucchini
1 tablespoon chopped green parsley
1 onion
2 garlic cloves
25 g of inactive yeast flakes
salt
pepper

Boil the soybeans in cold water with a little salt and let them boil for about 15 minutes. Drain them and let them cool.
Peel a squash, grate it and squeeze the juice.
You put the soybeans in a food processor and grind them.
In a bowl put the ground soybeans, grated zucchini, grated onion on a small grater, finely chopped parsley, crushed garlic and yeast flakes. Season with salt and pepper and then mix everything very well.
From the composition, form meatballs and place them on the tray lined with baking paper. Put the tray in the preheated oven at 180 degrees C and leave for 25-30 minutes to lightly brown.
Remove the pan from the oven and let the meatballs cool slightly, then transfer them to a plate.

Try this video recipe too



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