Zucchini is an easily digested vegetable that combines as a side dish with meat, chicken or fish and provides nutritional value without adding calories to any diet, and for its delicate flavor can be added to purees, soups or sauces.
Zucchini is very versatile and can be eaten with onion in a simple jump, as the main ingredient in a vegetable cream or filling with meat or chicken and some of its main advantages are:
In addition, its flower is considered a gourmet treat that is often served stuffed with the zucchini itself.
This recipe is a great nutritious option to prepare a different dinner, where meat can be replaced with vegetables and mushrooms.
Ingredients
Preparation mode
Start by heating the vegetable oil in a large frying pan, saute the onions over medium heat until tender, then add the zucchini, broccoli, peppers and carrots, and saute for 3 to 4 minutes.
Add the mushrooms, chard, sugar, soy sauce, vinegar, and pepper sauce and sauté for another 3-4 minutes. Turn off the heat, add the toasted walnuts and serve.
Zucchini is excellent cut into strips to replace conventional pasta in a vegetarian meal or when you can’t eat industrialized pasta.
ingredients
Preparation mode
Cut the zucchini to look like pasta, with very thin slices, sauté the onion and garlic with oil and before browning, add the zucchini and seasonings and tomato, add about 100 ml of water, cover the pan and cook for a few minutes.The water is dry, you can add Parmesan to taste and serve still hot.
See zucchini noodles and other fat-burning tips step by step in the video below:
This salad is a very fresh and tasty option, ideal for hot days or when you want to eat something lighter, in addition, it is also an excellent option to accompany other recipes.
Ingredients
How to prepare:
Start cooking courgettes and green beans in a saucepan with water and salt for 8 to 10 minutes, after cooking, drain the vegetables, rinse with cold water and place them on a plate, prepare the dressing for the salad by mixing the crushed yogurt the garlic and mint and mix well, season with salt and pepper to taste, finally add the watertuffs , green pepper and celery to the plate with zucchini and green beans and mix, drizzle the salad with the dressing and serve.
It is a quick recipe to prepare, tasty and very colorful, ideal for a Sunday lunch.
Ingredients
Preparation method:
Start by cooking the lentils over high heat for 10 minutes, then cover and simmer for another 15 minutes or until tender, heat the olive oil in a large frying pan and add the onion, garlic and zucchini and cold for 10 minutes.Add the tomato and artichoke and cook for another 5 minutes.
Boil two cups of water, remove from heat, add the tablespoon of butter and add the couscous, cover and let it rest for 10 minutes. Drain the lentils and mix them with the couscous and add 3 tablespoons of basil and season with pepper, add the vegetables and sprinkle with the remaining basil.
For this reason, zucchini is the ideal vegetable to add to different recipes, since it has a light flavor that goes well with different foods, it is good to add it to the base of the soup to give it consistency, in salads or in stew to give it color.and taste.
The best way to get all the benefits of zucchini in your diet is to cook and peel it, and it’s great to add to soups or stews.
3.0g
0.2 mg
These amounts are for 100 g of cooked zucchini in the shell and each zucchini weighs an average of 400 g.