3 healthy and quick recipes to enjoy the vegetable throughout the fall!

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3 healthy and quick recipes to enjoy the vegetable throughout the fall!

You might think you’ve made all the zucchini recipes at this time of year. Well, luckily for us, zucchini is a highly versatile vegetable. It is fantastic in portions of pasta, tacos, salads, and even in some cakes! In addition, you can grill, bake, sauté, and even eat it raw. In this article, discover three recipe ideas with zucchini that are easy to prepare and perfect for fall!

Three recipe ideas with easy and healthy zucchini to have fun all fall!

Savor your zucchini all year round, whether as a main autumn dish or an accompaniment in the oven! These recipes are easy, healthy, quick, and more – there’s something for everyone!

Zucchini recipe: Pasta with zucchini and tomatoes

zucchini tomato spaghetti pasta

Zucchini Tomato Pasta is a healthy 20-minute pasta dinner that will be a staple on your fall menu! Tender and juicy zucchini and young tomatoes create a delicious sauce combined with fresh garlic, fresh basil, and parmesan cheese. This is one of the best and easiest vegetarian pasta recipes!

Ingredients :

– Pasta. Whole wheat fusilli or rotini. Penne pasta and farfalle are also excellent choices.
– 1kg zucchini, chopped into small pieces. It is not necessary to peel them. You can use a variety of green and yellow zucchini for more originality.
– Cherry or grape tomatoes cut in half (to release the juice that will serve as the base for the sauce).
– Finely chopped basil or parsley
– minced garlic
– Freshly grated parmesan cheese
– Olive oil, salt, and pepper. The oil will be used to sauté the vegetables and to bring everything together at the end once it has been mixed. Salt and pepper are the final touches that complete this delicious seasonal dish.

Preparation :

1. Cut the vegetables into evenly sized pieces.
2. Cook vegetables and pasta at the same time. Boil the water for the pasta and start cooking the vegetables at the same time. To keep them firm, zucchini should be cooked quickly over medium to high heat. Put the courgettes aside, then cook the tomatoes in a pan, adding the garlic for the last minute.
3. Add the fresh basil and cheese last and season all at once with salt, pepper, herbs, and freshly grated Parmesan. Add fresh basil or parsley at the end, so they don’t cook with the rest of the dish.

Recipe with zucchini: Tomatoes, aubergines, and zucchini with garlic and Parmesan in the oven

aubergine zucchini side dish idea

Baking tomatoes, eggplant, and zucchini with garlic and Parmesan cheese is a great and easy way to use leftover summer vegetables!

Ingredients :

– 3 medium-sized courgettes (about 1.5 kg)
– 1 medium aubergine of about 1.5 kg
– 500g of cherry tomatoes or grape tomatoes
– 1 tablespoon of extra-virgin olive oil
– 4 minced garlic cloves
– 1/4 of a teaspoon of Kosher salt
– 1/4 teaspoon ground black pepper
– 2/3 cup freshly grated parmesan cheese, divided
– 1/4 cup chopped fresh basil, divided
– 1/4 cup chopped fresh parsley, divided

Preparation :

1. Preheat oven to 180°C. Lightly grease a deep baking dish or casserole dish with cooking spray.
2. Cut the zucchini into quarters, then into half-inch slices, and place in a large bowl (each piece of zucchini should measure about 1.5 to 2.5 cm). Then cut the eggplant into rings, stack the circles, and cut them. And cut them into pieces. Add them to the bowl with the zucchini. Next, cut the cherry tomatoes in half and add them to the bowl. Drizzle the sliced vegetables with olive oil, then add the garlic, salt, pepper, 1/3 cup Parmesan, and half the basil and parsley. Mix gently to combine.
3. Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the dish with aluminum foil, then continue baking for another 10 to 20 minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan, basil, and parsley, and serve hot.

Recipe with potatoes with zucchini in the oven

vegetarian zucchini potato recipes

Ingredients :

– 2 medium zucchini, quartered and in large chunks
– 4 medium potatoes, peeled and cut into large chunks
– 1 medium red bell pepper, seeded and cut into chunks
– 1 garlic clove, sliced
– ½ cup dry breadcrumbs
– ¼ cup of olive oil
– paprika to taste
– salt to taste
– ground black pepper to taste

Preparation :

1. Preheat the oven to 200°C.
2. Cut all the vegetables into large chunks.
3. In a medium baking dish, combine zucchini, potatoes, bell pepper, garlic, breadcrumbs, and olive oil. Season to taste with paprika, salt, and pepper.
4. Bake for one hour in the oven, occasionally stirring, until the potatoes are tender and lightly browned.

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