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Crispy zucchini

Crispy zucchini


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The pumpkins are washed, cleaned and cut into long sticks. Sprinkle with salt and let the water come out of them for 15 minutes, then wipe with paper towels. Mix the yogurt with the oil and dill, then soak the zucchini in this mixture. Telemeau is mixed with breadcrumbs. Roll the sticks through the cheese mixture with breadcrumbs, then place them in a tray lined with baking paper. Place the tray in the oven until golden brown, weaning them from time to time.

See also the original recipe here


Crispy zucchini in the oven


Eheeei who's on a diet to come here! I have a super slim recipe :)). I found it on Laura Laurentiu's blog and I tested it today. Very good and easy to make.

  • about 1 kg of pumpkin
  • 250 ml yogurt
  • salt
  • 2-3 tablespoons olive oil
  • biscuit
  • about 50 g Telemea cheese (I put the house)

We put the oven at high temperature and start working until it heats up.
Wash the zucchini (for a while I gave up peeling them) and cut sticks as big as you want but not too thick. Sprinkle with salt and leave for 15 minutes. Meanwhile, mix the yogurt with the oil and the breadcrumbs with the finely grated cheese. Then drain the water left by the pumpkin and wipe them with an absorbent napkin. Pass them through yogurt and then through the mixture of breadcrumbs and cheese.

and we put them in a tray in which we put baking paper.

Bake at high temperature for 10-15 minutes until golden brown.

Serve with a sauce (I made yogurt sauce with garlic, recipe here) because they are quite "dry".
Laura thank you for the recipe :)!

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


PANTS WITH PESMET

Pan-fried zucchini with breadcrumbs & # 8211 simple and easy to make recipe for pan-fried pumpkins that come out delicious, slightly crunchy, flavorful, without being watery. It is a cheap recipe, which can be eaten plain, with yogurt sauce or ranch sauce, or just with mujdei, but it can also be an excellent garnish for various recipes for chicken, pork or beef steaks and even for fish recipes.

We really like pumpkins. Not only ours, but also the zucchini & # 8211 ones with dark green or yellow skin. I think this can be seen in the large collection of pumpkin recipes that I have on the blog. If you want to prepare other recipes with pumpkin, click here and you will find recipes for soup, food, gratins, risotto, lasagna, meatballs, salads and much more. My pumpkin salad with yogurt and garlic is one of the most sought after recipes on the blog in summer and autumn, but also pumpkin soup with yogurt it is appreciated by all who have tried it.

Pumpkins are also suitable for people on a diet, because they have very few calories, but they have a lot of nutrients, minerals, vitamins, fiber and a lot of water.

It is important to fry these pan-fried zucchini with breadcrumbs aso that they are not in several layers. Use a large skillet. It is true, they decrease in size, but it is good to be cooked at the same time. If you have a few pieces that will overlap, it's not a problem, they will soon make their place in the pan.

Fried zucchini with breadcrumbs they are very tasty and can be enjoyed even if they cool down. I do not peel them for this recipe, it helps them keep their shape, and the breadcrumbs will be not only extremely tasty, with a kind of golden crust, crispy, but with a soft core but also very good looking.

They can be eaten all year round, because they can be found in supermarkets all the time, but in summer they seem to be tastier, the pumpkins being in high season. In the past years I had a small greenhouse and outside it I had planted 6 pumpkin bushes (Romanian and green and yellow zucchini). They didn't need much attention, but they gave me so many vegetables that I would go all the way. From those times, my pumpkin recipes were born.

But, I'm thinking of not sticking to stories anymore and leaving you with the list of ingredients and how to prepare them pan-fried zucchini with breadcrumbs:

INGREDIENT:

3 medium to small pumpkins

To be served:

I washed the pumpkins and cut them into thicker slices (about 1 cm), then salted them. It is very important to be salty at this time to remove water, which will help them not to be soft at the end. I don't think you want some squashed pumpkins with an ugly look and bland taste either. I let them wait for about 15-20 minutes, then drain the juice. Heat a little oil in a very large pan. The pan should be large so that the pumpkins are not too many on top of each other.

Fry over high heat for 1-2 minutes, then add 2 sprigs of rosemary. Fry until golden brown on both sides. Leave unmixed for at least 30 seconds so that it browns. After they have browned, season them with freshly ground pepper and sprinkle the breadcrumbs as evenly as possible, so that they reach all the pumpkin pieces. Leave it on the fire until the breadcrumbs are browned.

So simple and so good!

I took it off the heat, sprinkled with chopped dill and a little finely grated Parmesan cheese. But, you can not put Parmesan cheese if you use them as a garnish or eat them during Lent.

They are extraordinarily good!

I can't wait for you to tell me what you look like in a pan with breadcrumbs.

Below I leave you a video recipe of Turkish carrot salad with yogurt and I invite you to subscribe to my YouTube channel.


Crispy baked zucchini with spices

Pumpkins are very healthy, but they have an indefinite taste, and that's why not everyone prefers them. They are most often fried in oil, like breaded pumpkin, but they are not the healthiest recipe.

If you want to prepare them in a way that is as natural and tasty as possible, choose the recipe presented below. Baked zucchini are crispy on the outside, soft on the inside, nutritious and very fragrant, thanks to the spices used.

They cook in 10 minutes and bake in 20 minutes, so in total, you need half an hour to get a meal for 4 people, or 4 servings.

Crispy, baked pumpkin - recipe

The original recipe says to use parmesan, but we chose inactive yeast flakes because they have a similar taste, are vegetable and very, very nutritious.

They contain large amounts of B-complex vitamins, complete proteins, 17 vitamins and 14 minerals, as well as compounds with immunostimulatory properties.

Necessary ingredients:

• 4 pumpkins
• ½ cup of inactive yeast flakes
• 2 tablespoons chopped parsley
• ½ teaspoon of chopped thyme
• ½ teaspoon of chopped oregano
• ½ teaspoon of chopped basil
• ¼ teaspoon of garlic powder
• salt to taste
• 2 tablespoons olive oil

Method of preparation

Turn on the oven and let it heat up (176 degrees Celsius). In a bowl, mix the yeast flakes with the spices and salt.

Wash the pumpkins, remove the ends and cut into suitable strips, or rounds, as you prefer.

Place them on a grill greased with a little oil, or in a tray, on which you put a piece of baking paper. Place the pumpkin pieces on the grill, and sprinkle with olive oil. Sprinkle the mixture of yeast flakes and spices over them, covering them well.

Put the grill or tray in the hot oven, and let them bake until they become soft and slightly crispy and golden on the outside. Serve warm, with chopped green parsley on top.

Benefits highlighted by studies

Pumpkins are rich in Vitamin C, lutein and zeaxanthin, two antioxidants that protect the eyes from macular degeneration and by cataract.

They also have anti-inflammatory properties and by regulating blood sugar levels. Preliminary animal studies have shown that pumpkins provide important anti-inflammatory protection against cardiovascular system and gastrointestinal tract, helping to prevent ulcers gastric and duodenal and type 2 diabetes.

Due to their action Antioxidants and anti-inflammatory, pumpkins are also useful against cancer. The consumption of these vegetables also supports prostate health and protects us from intestinal parasites.


Crispy zucchini in breadcrumbs

1 kg of zucchini
2 eggs
200 g breadcrumbs
100 g of cheese
120 g flour
1/2 teaspoon hot pepper flakes
salt
black pepper
40 ml oil
2 teaspoons garlic powder
2 teaspoons paprika
SPICES

Using a knife, cut the zucchini into straws.
Season with salt and pepper.
In a bowl, mix the breadcrumbs with cheese, garlic, hot peppers, paprika, and other spices.
In a separate bowl, beat the eggs.
Pour flour over the pumpkin.
We pass the zucchini through the beaten egg, then through the breadcrumbs mixture.
Wallpaper a tray with baking paper and oil.
Arrange the zucchini in the pan.
Bake at 180 degrees for 15 minutes.
Enjoy with gusto! Good appetite!

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


To try: Crispy baked zucchini!

Thanks to the recipe below, this vegetable, the zucchini, which for years I have unjustly discriminated against, clearly climbs to a leading place in the top of my preferences.

After the pumpkin pudding, this recipe definitely convinced me (specifically that for this recipe I compiled and combined the personal touch plus some other 5-6 cooking options found on various English language blogs, in my search for & quotbaked zucchini). These are mine:

ingredients


- pumpkin - as far as possible, I had three not too big, a maximum of one kilogram to have had together
- 250 ml of yogurt
- 50 ml of olive oil
- pesmet
- 50 grams of drier Telemea cheese
- salt

Preparation:


Obviously, it is peeled, then cut into sticks 12-13 cm long and 1-1.5 cm thick. Sprinkle with salt and look at them for about 15 minutes.

Meanwhile, mix the breadcrumbs (enough, to be sure, I used wholemeal breadcrumbs, homemade, from half a pita of 750 grams) with finely grated telemeau:

Specifically, I saw in the other cooking options all kinds of combinations in the mixture in which the zucchini are rolled, some are given through the egg, in others the flour is mixed with breadcrumbs or cornflakes are used, breadcrumbs with chopped garlic, various greens or Parmesan .

Combine the olive oil with the yogurt and then beat a little with a fork:

After the pumpkins have sweated well (salt extracts water from them), wipe with absorbent paper and dip, three sticks at a time, in the mixture of yogurt and olive oil. Roll well and throw in the plate with breadcrumbs and cheese. Shaking the plate horizontally to roll the pumpkin sticks, dress on all sides in breadcrumbs. Place on a tray covered with baking paper:

Place in the preheated oven at 190 degrees Celsius for 25 minutes (until browned):

I served them as soon as they cooled a little, with tzatziki sauce and a fresh bread with tomatoes:


Recipes with pumpkin

Definitely already figured out how much I like casseroles because they are so versatile and easy to cook, but this pumpkin casserole is really special! It is full of tasty mushrooms, rice and other fresh herbs that help to obtain a very filling dish, perfect to be served with the whole family. Try it and you will not regret it!


Crispy pumpkin in breadcrumbs

1 kg of zucchini
2 eggs
200 g breadcrumbs
100 g of cheese
120 g flour
1/2 teaspoon hot pepper flakes
salt
black pepper
40 ml oil
2 teaspoons garlic powder
2 teaspoons paprika
SPICES

Using a knife, cut the zucchini into straws.
Season with salt and pepper.
In a bowl, mix the breadcrumbs with cheese, garlic, hot peppers, paprika, and other spices.
In a separate bowl, beat the eggs.
Pour flour over the pumpkin.
We pass the zucchini through the beaten egg, then through the breadcrumbs mixture.
Wallpaper a tray with baking paper and oil.
Arrange the zucchini in the pan.
Bake at 180 degrees for 15 minutes.
Enjoy with gusto! Good appetite!

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


CRUSHING PUMPKIN STICKS (without oil) I Recipe + Video

Hello dear lusts. Today I prepared an affordable and delicious recipe. Crispy pumpkin chopsticks will be perfect as an appetizer for the holiday meal or simply as a healthy snack. I hope you like this recipe that you can prepare all year round. I wish you to continue to have a tasty day and good appetite!

Ingredient:

  • 2 medium sized pumpkins
  • 3 eggs
  • 70 gr. - grated cheese
  • 3 tablespoons - white flour
  • 10-12 slices of bread (about 230 gr.) Cut into cubes
  • 1 teaspoon - sweet paprika
  • 1 teaspoon - dried garlic
  • 1 teaspoon - dried herb mix (Italian)
  • Salt and black pepper

For the sauce:

    350 ml. - Greek yogurt 2% 3-4 strands of finely chopped dill

2 cloves garlic cut through a small grater

1 tablespoon - olive oil

Method of preparation:

  1. Arrange the bread cubes on a baking tray lined with baking sheet. Bake the cubes in the preheated oven at 150 degrees C for 20 minutes or until nicely browned.
  2. Remove the bread from the oven and let it cool completely, then transfer it to a food processor. Add the grated cheese, dried garlic, sweet paprika, mix of Italian herbs, salt and mix well.
  3. Remove the ends of the pumpkins, cut them in half, and cut the halves into 3 or 4 slices, then each slice into 4-5 sticks. They should not be too thin and try to be about the same size. Put the zucchini in a bowl, season with salt, pepper and mix.
  4. Pass the chopsticks one by one through the flour, then through the beaten egg and at the end cover them well with breadcrumbs. Continue like this until you cover all the chopsticks.
  5. Arrange the chopsticks on a baking tray lined with baking sheet, I took out two trays and bake them in the preheated oven at 180 degrees C for 20 minutes.
  6. While the pumpkins are cooking, prepare the sauce: put the Greek yogurt in a bowl, add the lemon juice, olive oil, crushed garlic, chopped dill, salt, pepper and mix.
  7. Serve the chopsticks as an appetizer with yogurt sauce. Good appetite!
If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

How do we prepare the pumpkin recipe in corn crust?

We wash the pumpkins well and cut them into slices depending on how you like them. I honestly chose the length because I was in a hurry.

Sprinkle a little salt on the zucchini slices and let them sit for 10 minutes on a paper napkin. This step is very important, please do not omit it, the pumpkins leave a lot of water and thus they will be crispier.

Separately beat the eggs, you can add a little salt and grated Parmesan cheese.

Preheat the oven to 200 degrees Celsius.

We pass the zucchini slices through beaten egg and then through corn flour. We place them next to each other in the tray, sprinkle them with a little olive oil and put the tray in the oven for 10-15 minutes, until they start to brown very little.

We take them out, let them cool a little and serve them with garlic sauce or a mayonnaise with yogurt.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Baked pumpkin in spicy and flavorful crust - fasting recipe

Baked pumpkin in spicy and flavorful crust. Baked zucchini in flavored breadcrumbs served with yogurt sauce with garlic. Fasting recipe (vegan). Crispy slices of baked zucchini in brown crust with herbs. How are baked pumpkins made in the oven? Pumpkin in the oven. Recipes with pumpkin.

I have been cooking pumpkin lately because they are cheap, tasty and are abundant on the market. From breaded or au gratin pumpkins to those stuffed with cheese, vegetables or meat and reaching low food, zacusca or even pumpkin jam. I will leave you all these recipes at the end of the article.

These I baked bread in the oven they are made without an egg, being a fasting recipe (vegan). One of my favorite networks is the pumpkin bread - see here. The name bread comes from the fact that the dishes are rolled in breadcrumbs (which is made of bread - bread in Latin lb.). If we make pumpkin only with egg and flour, we can no longer talk about bread, but about fried pumpkin.

Many people run away (more recently) from fried foods in an oil bath, although if they are properly prepared and fried at the right temperatures, they do not soak in the surrounding oil. In addition, the crust of flour - egg - breadcrumbs creates a barrier against the penetration of oil into the preparation. Rather, the schnitzels or fried vegetables are only filled with oil in flour and egg… sometimes they bite into oil.

Here they can be baked pumpkin in the oven, in the pan. For an extra flavor, we mixed the breadcrumbs with aromatic herbs and natural spices: salt, pepper, granulated garlic, sweet and smoked paprika, hot pepper flakes (chili flakes), cumin. A great mix came out that fits marinating meats, not just for vegetables. The paprika makes this floury crust red!

From the quantities below we obtained a pan of baked pumpkin in a spicy and crunchy crust. In addition to them, I also made some eggplant rounds (recipe soon). The spice mix is ​​at your fingertips - you can play with the proportions depending on the taste, how aromatic or spicy you want it.



Comments:

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