Muffins with zucchini

In a bowl I put the 2 eggs that I beat well, then I added the spices, milk, oil, flour and baking powder.

I washed the zucchini well, and then I put them on the large grater, I cut the sausage into small cubes and then I incorporated these ingredients into muffins.

I put the baking papers in the muffin tray (maybe without it if you don't have one, but grease the tray well) and then a generous spoonful of the composition. I baked them for about 25 minutes, but it depends on the oven, so before take them out, check with the toothpick. 23 muffins came out of all these ingredients

Great appetite!


Winter squash with garlic for the second recipe

  • Peeled zucchini - 1.1 kilograms
  • carrot - 100 grams
  • garlic - 50 grams.
  • For marinating:
  • Water - 250 milliliters
  • salt - 1 tbsp
  • sugar - 1/4 cup
  • vegetable oil - 125 milliliters
  • vinegar 9% - 55 milliliters.

Step by step recipe for pickled pumpkins with garlic for winter

  1. Pumpkin peel and seeds. Then cut them into cubes.
  2. Prepare the marinade, combine the water with salt, sugar, vegetable oil and vinegar, boil.
  3. Put the zucchini in the boiling marinade and cook for about 8 minutes.
  4. Heat the peeled carrot and strain the garlic through the garlic.
  5. Add the carrots and garlic to the boiling zucchini, cook for another 5 minutes, and now place the zucchini with the garlic and carrots in sterilized jars and roll immediately.
  6. Wrap it upside down in a blanket until it cools completely.
  7. Due to the fact that zucchini does not cook for a long time, they prove to be very crunchy and juicy!

I can't stop at one of these recipes for pickled zucchini with garlic for the winter, each of them is delicious and unique in its own way!


Zucchini pasta

I didn't cook much meat this week. It happens, especially in summer, that during the week I eat more vegetables and fruits and on weekends I compensate with a lot of grilled meat. Don't ask me why, I don't have an explanation. I don't even feel the need to have an explanation for anything, especially since meatless food works well for me. This time I'm showing you some zucchini pasta (which yes, they're a kind of pumpkin, but they're different from the pumpkins our aunts grow in the country, so I'll call them zucchini).

I used macaroni. Because they have a hole and a tunnel. Which also gathers some sauce in it, which is good.

I shaved (literally) some Parmesan cheese. The vegetable peeler is a tool with many applications.

I greased a pan with oil, placed thin slices of zucchini on it and put Parmesan cheese on it. I sprinkled a little coarse salt on everything and put the tray in the oven. Ten minutes, 180-190 degrees Celsius.

I boiled the macaroni in water with a little salt.

I put crushed tomatoes (and without skin) in the pan, two or three cloves of garlic and a few basil leaves. I let it boil.

Zucchini slices are baked / au gratin. I took them from their tray and befriended them with the sauce.


Heat the grill for indirect baking at 160 degrees.

Wash the herbs and break off the leaves. Peel the garlic and finely chop it with the herbs.

Remove the pork belly from the cartilage and beat it carefully, seasoning both sides with salt, pepper, herbs and garlic.

Wash carrots and zucchini. Peel the carrots and zucchini and cut them both into thin slices with a peeler.

Grease the pork belly slices on one side with pesto. Place slices of zucchini and carrots on 4 slices, roll with another slice to obtain a rose and fasten with kitchen thread.

Pork belly roses are baked in an aluminum pan, approx. 35 minutes, over indirect heat and with the lid on.

The pepper is marinated with olive oil and salt, grilled on all sides, approx. 4 minutes, over direct heat, and serve with pork belly roses.


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Muffins with zucchini

Ingredient:

  • 150 g of flour
  • 1 teaspoon baking soda
  • a teaspoon of salt
  • 1 1/2 teaspoon cinnamon
  • 150 g butter
  • 100 g brown sugar
  • 2 eggs
  • 1 sachet of vanilla sugar
  • 250 g zucchini
  • 50 g ground nuts
  • 250 g cream cheese
  • 50 g butter
  • 50 g powdered sugar
  • 1 sachet of vanilla sugar

Method of preparation:

Mix the flour, baking soda, salt and cinnamon. In another bowl, mix the melted and cooled butter, sugar, eggs and vanilla sugar, add the walnuts and grated zucchini.

Pour the dry ingredients over the wet ones and mix. Distribute 2 tablespoons of dough in the recesses lined with paper supports of a muffin tray. Bake in the oven for 20-25 minutes.

Mix the butter, at room temperature, with the powdered sugar, vanilla and cream cheese. Leave in the fridge for at least an hour and glaze the muffins and decorate as desired.

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Muffins with pumpkin and bananas from: eggs, sugar, butter, bananas, zucchini, flour, baking powder, cocoa. Ingredients: 6 eggs 1 1/2 cup sugar 200 g melted and cooled butter 3 bananas 3 zucchini 2-3 cups flour 1 sachet baking powder 1 teaspoon baking soda 1 salt powder 2-3 tablespoons cocoa 1 tablespoon cinnamon Mode […]

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CHOCOLATE CHECK WITH ZUCCHINI! GLUTEN FREE AND NO ADDED SUGAR

I don't know if you've noticed so far that a few months ago I created a group on Facebook, a group called life without diets, life # without sugar added. It is a group where all we do is share ideas with healthy recipes and inspiration from the group members. The other day I had a post with a zucchini brownie, and the moment I saw it I knew I wanted to make a cake.

I had zucchini and I started the recipe with a basic version that I use for other checks as well.

I really like the idea of ​​a filling and nutritious cake for the snacks of the day. I also give it to Mr. B all the time, and Alexia eats 1-2 slices after I pick it up from school or in the morning for breakfast.

Another aspect that I like about this type of dish is that they are very filling and do not trigger the domino effect in which you want to take slice by slice until you finish all the cake.

With just a few ingredients, I suggest we get to work.

Ingredient:

  • 4 eggs
  • 2 bananas
  • 110 g buckwheat flour
  • 80 g of cocoa powder
  • 2 cups vegan protein (optional)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 100 ml of vegetable milk
  • 1 zucchini given on the small grater
  • cocoa beans (optional)
  • 1 teaspoon vanilla extract

* If you do not have and do not use protein of any kind is not a tragedy, I sometimes use it to give more flavor to these dishes. There are variants of protein without added sugar such as those from Gold nutrition or YOUR SUPER POWER.

* I used the cocoa beans as a decoration, I usually have them quite often in the house and I like to add them to yogurts, porridge, pancakes, etc. They are not essential either. You can take it out of the recipe or add a handful of blueberries.

* Vegetable milk or not is your choice, even if you remove protein from the recipe, you don't even need this milk anymore.

Method of preparation

I prepared two bowls. One for dry foods and the other for wet foods.

I mixed the beaten eggs with the mashed banana in one bowl, and in the other I mixed the flour with cocoa, baking powder, baking soda and protein.

I combined the two mixtures and incorporated the small zucchini given on the small grater.

I preheated the oven to 175 degrees and lined a cake tin with baking paper.

I transferred the composition to the form and left the cake in the oven for 45 minutes.

Ideally, it should not be cut until it cools down well. Ideally I said, it was not possible with us because Alexia was super happy with the smell and enjoyed the first two slices.

I look forward to you telling me what changes you have made to this recipe and whether it has been appreciated in the family.


Zucchini and stove noodles in sweet and sour sauce

* 1 bunch of stove noodles (found at Carrefour, in the district with international products), or, if you don't have one, you can use regular noodles

* 1 knife tip of chilli flakes

* 1 tablespoon of honey

* 1 tablespoon of rice vinegar

* salt and pepper, if necessary

* lightly browned sesame seeds for decoration


Heat the grill for indirect baking at 160 degrees.

Wash the herbs and break off the leaves. Peel the garlic and finely chop it with the herbs.

Remove the pork belly from the cartilage and beat it carefully, seasoning both sides with salt, pepper, herbs and garlic.

Wash carrots and zucchini. Peel the carrots and zucchini and cut them both into thin slices with a peeler.

Grease the pork belly slices on one side with pesto. Place slices of zucchini and carrots on 4 slices, roll with another slice to obtain a rose and fasten with kitchen thread.

Pork belly roses are baked in an aluminum pan, approx. 35 minutes, over indirect heat and with the lid on.

The pepper is marinated with olive oil and salt, grilled on all sides, approx. 4 minutes, over direct heat, and serve with pork belly roses.


250 g penne, 150 g butter, 1 red onion, 1 teaspoon brown sugar, 1 tablespoon balsamic vinegar, salt, pepper, 1 clove garlic, 1 green zucchini, 100 g grated Parmesan, 50 g nuts, 150 g tuna fillets olive oil

Chop the julienned onion and fry in a little butter, and when it is penetrated, add the brown sugar and after melting it, balsamic vinegar.

The zucchini is cut into strips slightly larger than the pasta, so that the dark green peel can be seen nicely and the strips are gently pulled into the pan.

Separately, boil the feathers in salted water, according to the instructions on the package, then drain well and fry in melted butter and scented with a clove of crushed garlic. To serve, sprinkle ground walnuts over them, mixed with grated Parmesan cheese and drained tuna fillet. Then add the caramelized onions and the zucchini strips.


Video: This is the MOST DELICIOUS Ive ever eaten! No yeast No oven! Everyone can make this at home! (October 2021).