The source of inspiration for this recipe was Vero_Closca whom I thank, they were delicious.
- 2 young pumpkins
- 4-5 cloves of garlic
- 1 link green parsley
- olive oil
- salt pepper
- lemon juice
Preparation time: less than 15 minutes
PREPARATION METHOD Vero_Closca Parsley Pumpkin Recipe:
Wash, clean, cut the zucchini into cubes and sauté in hot oil. When they are lightly browned, add the crushed garlic and season to taste with salt and pepper and leave on the fire for another 2-3 minutes. platter, sprinkle with lemon juice and season with plenty of finely chopped green parsley.
Pumpkin soup with sour cream ready in 30 minutes
Pumpkin soup with sour cream it is a soup that you will love from the first spoon. It is easy to prepare and you will definitely repeat the recipe.
I saw the recipe for pumpkin soup with sour cream at Gicuta, I adapted it only a little.
If you want a delicious and easy to make soup, try it too pumpkin soup with sour cream.
Baked Pumpkin Cheese & # 8211 Boats & # 8211 Stuffed Pumpkin
Baked zucchini with cheese & # 8211 boats & # 8211 stuffed pumpkins. Pumpkin au gratin or zucchini stuffed with cheese. I really like pumpkins and zucchini and all summer I keep cooking them in various variants: bread, gratin, stuffed, grilled, ratatouille, etc. One of the combinations listed is the one that includes the cheese filling. Easy to do da capo al fine. Do not throw anything & # 8211 bake and the hollowed cores of zucchini!
Pumpkins are cheap in summer and many people love them. There are many pumpkin recipes or zucchini but these baked pumpkin cheese & # 8211 boats they are extra tasty and easy to prepare. Gratinated zucchini, stuffed with cheese they are done quickly. I can be a taste hot or a main course.
The cheese filling can be a mix of classic cow's cheese with salted telemea or bellows cheese. Chopped greens (parsley or dill) and green onion or garlic cloves give them a special flavor.
Classic zucchini (light green) are slightly waterier than zucchini (dark green peel). For this reason I prefer the latter.
I do in the summer too Pumpkin cream soup with crispy croutons and baked pumpkin chips & # 8211 recipe here.
Baked stuffed zucchini can also be made with meat (as well as stuffed peppers) but also with vegetables and cheese & # 8211 see the recipe here.
From the quantities below it results approx. 4 servings of baked pumpkin cheese & # 8211 boats.
Greek pumpkin soup
During the summer, but not only, this soup is among the most often prepared by me. I like that it is delicious even cold. It is also perfect when you want to give up meat or you want a lighter menu. So you can prepare it in any season.
And if we are still in the soup / soup chapter, next time I want to try the leek cream soup. What kind of soups or soups do you make at home?
Go to the list to try this soup and you will certainly not regret it. You will repeat it many, many times.
Baked squash with meat & # 8211 For a royal lunch
Baked zucchini meat has a delicious taste. Every time I want to prepare a tasty lunch, I make this recipe. My husband is crazy about these pumpkins. Try the recipe below and surprise your family with a special dish.
You need the following ingredients:
- 3-4 zucchini, 300 gr pork, 100 gr mozzarella
- 300 gr minced chicken, 80 gr rice, 300 gr sour cream
- 1 onion, half a bunch of parsley, 1 tablespoon ketchup
- Half a bunch of dill, 2 cloves of garlic, 100 ml of water
- 0.5 teaspoon paprika, salt and pepper to taste
Method of preparation:
Bring the rice to a boil. When it is half cooked, take it off the heat and mix it with the two types of minced meat. Add chopped onion, parsley and dill.
Add the crushed garlic, salt, pepper and paprika. Stir well. Wash the zucchini and cut them into slices of the same thickness. Put minced meat on each slice of zucchini. Put the sliced zucchini with minced meat in a baking dish, several times. You will get a pumpkin accordion.Mix sour cream, ketchup, salt and pepper. Add a little water to dilute the mixture. Mix everything very well.
Pour the sauce obtained in the pan over the pumpkin. Put the mozzarella on a coarse grater and sprinkle it over the pumpkins.Put the tray in the preheated oven at 180 degrees for about 1 hour and 30 minutes. If desired, cover the tray with aluminum foil and remove it 5 minutes before the end. The preparation will brown nicely.
Serve zucchini with minced meat for lunch or dinner with your family. Good appetite and increase cooking!
2 medium-sized pumpkins
Eggless Baneasa pasta is perfect for fasting or for those who are allergic to eggs.
Heat slices of hot pepper and garlic cloves cut in half until they start to turn golden, then take them out of the pan.
Wash the zucchini very well and cut thin slices lengthwise first, then thin strips.
Heat the zucchini in the aromatic oil.
Once the zucchini have hardened, remove from the heat and add the grated lemon peel and lemon juice, salt and pepper.
Drain the cooked pasta al-dente and place them over the pumpkin. Stir gently until smooth.
Sprinkle with green parsley and grated Parmesan cheese (if we are not fasting) and we can eat.
Zucchini with sour cream
Zucchini with olives
Zucchini with olives, peppers, tomatoes and onions, seasoned with parsley and dill
Pilaf with fresh pumpkin, rice, bone broth and onion, seasoned with green dill
Pumpkin nutmeg recipe, prepared with beef, fresh tomatoes, tomato sauce, onion, cheese, breadcrumbs and yogurt
Baked pumpkin rolls with cheese & # 8211 tasty, simple recipe, easy to prepare with simple ingredients. Recipe for zucchini rolls with baked cheese, a delicious summer recipe (but it works in any season), is perfect for lunch or dinner and I would say it is one of the best pumpkin recipes.
When I prepared this recipe I imagined how I could replace some lasagna sheets with vegetables.
I had these pumpkins in the house and it would have been a shame to let them sit in the fridge. I told myself that I should do something new to my family, because I do it quite often pumpkin recipes (especially in summer) and I think that at some point they will get bored of the same recipes put on repeat. Recipe for pumpkin au gratin with tomatoes and goat cheese or pumpkin recipe with parmesan in tomato sauce they were in the top of my preferences, until I prepared this recipe. At this point I can say that he entered directly on the 1st place.
If you want to be inspired by my collection, then click here and you will be distributed by prescription.
Zucchini are extremely rich in nutrients, fiber, vitamins and minerals. They contain a very large amount of water and few calories, so they are indicated in diets. You can prepare a lot of recipes with their help, without fear of gaining weight.
To prepare baked pumpkin rolls with cheese you must choose firm, spotless peeled pumpkin.
It doesn't matter what variety of pumpkin you choose to prepare this recipe. They can be local pumpkins, zucchini (dark green peeled pumpkins) or yellow ones. To be honest, I would have preferred to use zucchini, because there would have been more color, a nice contrast between the dark green skin and the light-colored core.
Do not peel them. That's where all their nutrients are.
Some of them are lost during cooking, but something will remain.
I used cream cheese, but you can replace it with ricotta or cream cheese. For flavor I used garlic powder, but you can use one or two small cloves of garlic given by the press. I put in oregano cream cheese and fresh mint, but if you can't have these greens you can replace them with parsley, dill, basil, thyme & # 8211 depending on your tastes and what you have in the house.
Recipe for pumpkin rolls with baked cheese are rolls au gratin with cheese and bechamel sauce, the rolls being dipped in tomato sauce for extra flavor.
They came out tender and very tasty, so they were finished immediately. Below you have a picture with the rolls in the section that I hope will convince you to try the recipe.
The quantities I left down are for 4-6 people, depending on how big you make the rolls or how big the portions are.
They are perfectly warm, fresh out of the oven, but if you stay you can heat them the next day.
These rolls are an extremely tasty, light, summer dish, a totally different recipe from the classic appetizers of pumpkin rolls with cheese.
Now I leave the list of ingredients and how to prepare for baked zucchini rolls with cheese.
(For 12 rolls of 4 slices & # 8211 suitable for 4-6 people)
2 pieces of medium-thick pumpkin
200 g cottage cheese / ricotta
120 g cheese (mozzarella) finely chopped
1 teaspoon chopped (fresh) mint
1 clove garlic given by the press or 1/4 teaspoon garlic powder
150 g bechamel sauce & # 8211 from the total amount of sauce prepared below
For tomato sauce:
1 teaspoon grated dried thyme
2 cloves of garlic given through the press
For bechamel sauce:
For starters I prepared the bechamel sauce, as shown here.
I brought the milk to the boil, then took it off the heat. I melted the butter in a bowl with slightly higher walls. When it started to sizzle, I added flour, mixed well and let it harden easily, without coloring. I poured the milk gradually, I dissolved the flour, I seasoned it with salt, pepper and ground nutmeg and I let it boil until the sauce started to have consistency.
I washed the pumpkins very well, dried them, then sliced them with a full length mandolin.
I marinated them with salt and olive oil, greasing each layer on a large plate. I left them for 30 minutes, during which time I prepared the tomato sauce and the filling.
I hardened the finely chopped onion in the hot oil, then I added the tomato juice, salt, pepper, sugar, thyme and two cloves of garlic given through the press, then I let it boil over low heat, with a lid, for about 10 minutes.
When it was ready, I poured it into the heat-resistant dish in which I was going to put them in the oven. I chose a large yena vessel: 35 * 22 cm.
To prepare the filling, I mixed cottage cheese with cheese, 150 g of bechamel sauce and an egg, then seasoned with salt, garlic powder, oregano and mint.
I mixed until the composition was homogenous.
I prepared my slices of zucchini to be rolled: I superimposed 4 slices of zucchini leaving a distance of 3-4 mm between them, as seen in the picture below.
I put a spoonful of filling and rolled, then I put them over the tomato juice.
Over each roll of pumpkin with cheese I put a tablespoon of the remaining cheese, and over the cheese a tablespoon of bechamel sauce prepared at the beginning of the recipe.
I baked the pumpkin rolls with cheese in the oven for 40 minutes at 180 ° C, but depending on the strength of the oven, you will leave it until the bechamel sauce starts to brown slightly.
God, they smelled good when I took them out of the oven!
I could hardly resist taking pictures of them.
I hope you like it as much as we liked it.
Pumpkin salad with yogurt and garlic, an appetizer salad recipe with creamy yogurt and garlic dressing, cheap, fast and very tasty.
It is perfect during the summer, when you do not want to keep the stove too open.
If you have guests and want to prepare some salads as an appetizer, this pumpkin salad with yogurt and garlic could be a good idea, especially in summer, when we want to stay away from mayonnaise and heavy foods.
Yogurt is refreshing and brings creaminess. For the special aroma I used some fresh, chopped mint leaves.
I prepared at one point a Turkish carrot salad with yogurt and garlic, largely following the preparation steps that you will see described below.
Even the recipe for pumpkin salad with yogurt and garlic that I show you now is from Turkish cuisine.
For this recipe I used dark peeled zucchini (green zucchini), but you can use any kind of zucchini you have on hand.
The yogurt should be thick and creamy, so I used & # 8220Greek yogurt & # 8221. I put it in a strainer so that all the water drains. I left it in the fridge for a few hours, before starting to prepare the pumpkin salad with yogurt and garlic.
The grated pumpkins were salted and they were strained for 10 minutes, then I squeezed them by hand. I tried to remove as much water as possible before cooking, so that the process itself did not take long, and the pumpkins to keep their taste.
I would say that these two aspects together form the secret of my salad. A pumpkin salad that is not watery. Not when I'm preparing it, not even a few hours later. I saw some pictures on the internet with watery salads. Follow the steps indicated by me and I promise you that you will have a delicious salad with the right texture.
We can say that the pumpkin, yogurt and garlic salad is healthy. Pumpkins do not have many calories, they are indicated in all diets. Yogurt is probably one of the dairy products appreciated by nutritionists, and garlic is a kind of natural antibiotic, with exceptional properties for the body.
I leave below the list of ingredients and how to prepare it and I invite you to prepare one of the best pumpkin salads with yogurt and garlic.
2 pcs. large or 3 medium pumpkins
a few mint leaves and 2 sprigs of parsley
For optional decoration
1 cube butter (about a tablespoon)
1 knife tip smoked paprika
I leave you for the beginning how to prepare in video format:
I now leave the written explanations, explained step by step for the pumpkin salad with yogurt and garlic:
I put the yogurt in a sieve to drain the water and left it for 3 hours. I shaved the pumpkins, sprinkled a little salt on them and let them drain for 15 minutes.
After this interval I squeezed them well in the hand of water. I soaked them in hot oil for about 3 minutes, maximum 4, until I noticed that the water had evaporated. If you leave the water even after this interval, let it drain a little more in the strainers, during which time they cool. As I said, I took the pumpkins off the heat, then let them cool completely.
I mixed the hardened and cooled pumpkins with yogurt, garlic and a few chopped mint and parsley leaves. You can also put a mixture of mint and basil.
Pumpkin salad with yogurt and garlic is very good!
Refreshing and very tasty! It can be eaten immediately, but it is better if it stays in the fridge for 30-60 minutes.
If you want to add a sauce you can melt the butter and add the paprika and paprika, leave it on the fire for a few seconds, stirring, then remove from the heat.
You can decorate the salad with this sauce. I also used this procedure at Turkish eggs in yogurt sauce.
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We wash the pumpkins, wipe them with kitchen towels then cut their lids and remove the pulp with a teaspoon.
In a bowl put 4-5 tablespoons of oil and cook for a minute finely chopped onion and then cleaned carrot and put on a fine grater. Add the chopped pumpkin pulp, salt and pepper and boil until almost all the juice is reduced.
Turn off the heat, add the cereal mixture, chopped parsley and mix. With this composition we fill the zucchini and place them in a pot in which we put the rest of the oil. We also add tomato paste, about 450-500 ml of water and a half a teaspoon of salt.
Boil covered over medium heat for 35-40 minutes until the zucchini are ready and the liquid is reduced by half. Serve hot, enjoy!
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