Zucchini Noodles with Garlic, Butter, & Parmesan - So Good!! And no carb crash!
Full Recipe Here ????
INGREDIENTS
2 medium zucchini
2 Tablespoons (30 g) butter
3 large cloves garlic , minced (or to taste)
3/4 cup (75 g) parmesan cheese (approximately)
kosher salt , to taste
black pepper , to taste
1/4 teaspoon (1.25 ml) red chili flakes
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Zucchini Meatballs: Kolokithokeftedes
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makes: 25
4 (about 800 g) zucchini, washed and shredded with the skin on
2 eggs, lightly beaten
4 scallions, thinly sliced
3 tablespoons chopped fresh mint
1 cup (150g) crumbled feta
1 and 1/2 cups (190 g) breadcrumbs, plus more for coating
1 and 1/4 teaspoon salt
pinch of crushed red pepper flakes
freshly ground black pepper
vegetable oil for frying
Place the grated zucchini in a colander and sprinkle with salt ( 1/4 teaspoon) and mix it well with your hands. The salt will help draw out the liquid. You will be surprised to see how much liquid will be released. Place the colander over a bowl to catch the liquid. Let it drain for at least 30 minutes.
Take the zucchini out of the colander in small bunches. Squeeze the bunches with your hands to remove as much of the remaining liquid as you can. Discard the liquid and place the strained zucchini in a dry bowl.
Add the sliced scallions, mint, feta and the pepper. Mix well. Add the beaten eggs, bread crumbs and salt. Mix until combined.
Heat the oil in a pot over medium- high heat.
Form the zucchini mixture into round walnut sized balls and place on a tray.
Pour some breadcrumbs into a shallow bowl and roll each zucchini ball to coat all around.
Fry them in the oil about 5-6 minutes until golden brown all around. Place them on a plate lined with paper towels to drain the excess oil.
Serve them with tzatziki sauce or marinara. Enjoy!
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Turkey Meatballs and Courgette Spaghetti - Healthy Recipe #FitFor15
Please SUBSCRIBE here to keep up to date with all my videos. I hope you enjoyed this recipe video and are still doing well with #Fitfor15 :) Please like the video and give me a comment below to let me know what you think, RECIPE BELOW!
You will need for the meatballs:
500g turkey breast mince
half a cup cup pre cooked onion
half a cup raw oats
one egg
knorr flavor pot
one pepper
1 calorie spray
Pre-heat your oven to 180 - 200 degrees
Line a baking tray and spray with one calorie spray
dice the pepper up and add to a mixing bowl
add the oats, the onions, the stock pot and the egg
add the turkey mince
kneed together with your hands
roll into 10 balls
Place in the oven for around 15 minutes, turning half way through
You will need for the courgette spaghetti:
courgette
garlic
1 calorie spray
Grate the courgettes, making sure you get all of the skin (1 to 1 and a half courgettes per person)
Spray a frying pan with 1 calorie spray
add 1 teaspoon of chopped garlic and fry for one minute
add the grated courgette and fry for around 2 minutes
serve straight away and enjoy!
This is a great healthy meal with no complex carbs that all the family can enjoy!
It's really quick to make and ready from start to finish in around 20 minutes!
It's the perfect healthy meal for a busy mum to make :)
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Meatballs with eggplant, zucchini and rice. Delicious recipe.
How to make delicious meatballs with eggplant, zucchini and rice.
Since everybody in the house wanted something different than the others to eat, I came up with this???????????? Everybody was very pleased with the dish and had no complaints...quite the contrary...And to be honest, I escaped fast from the kitchen ???????? Give it a try, you won't feel sorry, I promise.
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Ingredients:
1 kg / 2.2 lbs minced meat ( you can use any type you have: beef, chicken, pork, etc )
500 g / 1.1 lbs zucchini ( 2 pieces small sized )
500 g / 1.1 lbs eggplants ( 2 pieces small sized )
400 g / 0.9 lbs mashed tomatoes ( 2 big tomatoes mashed with blender )
300 g / 0.65 lbs rice ( any type you like )
1 big onion ( 150 g / 0.3 lbs)
10 cloves of garlic
100 g / 0.33 lbs / 1 cup bread crumbs
1 egg
2 tsp sweet paprika powder
3 tbsp olive oil
1 bond of fresh parsley
salt, pepper and chili flakes for taste
We served the dish with a salad. In case you want to know, this is the recipe:
Ingredients for the salad:
1 green salad
3 pieces of green onion ( or any type of onion you have )
3 pieces of spring radishes
2 small tomatoes
1 small cucumber
1/2 bell pepper
juice from 1/2 lemon
~ 2 tbsp olive oil
~ 1/2 tsp salt ( add according to your taste )
Step 1:
Wash the zucchini and the eggplants and cut them into thick rings ( the size of a finger, but cut the zucchini a little bit thicker than the eggplants ). Put them into a bowl and add above them salt and 2 tbsp of olive oil. Mix well and set aside.
Step 2:
Put the minced meat into a bowl and add above it: a chopped bond of parsley, a chopped onion, 4 minced cloves of garlic, the bread crumbs, the egg, 1 tsp of salt, 1 tsp of sweet paprika, 1/2 tsp pepper and chili flakes for taste. Mix all well and create meatballs at the size of the zucchini and eggplants' rings.
Step 3:
Preheat the oven at 220 C / 430 F.
Step 4:
In an oval tray ( my tray has dimensions of 39*27 cm - 16*11 inch / you can use any type you have), start adding alternatively on the margins, the rings of eggplants, zucchini and the meatballs. Create a row in the center of the tray also.
Step 5:
Wash the rice, put it into a bowl, add 1/2 tsp of salt, mix and add it in the free space left in the tray.
Step 6:
Add the mashed tomatoes into a bowl. Press and finely chop 6 cloves of garlic. Add them into the bowl above the tomatoes, together with 1/2 tsp of salt, 1 tsp sweet paprika powder, 250 ml / 1 cup water, 1 tbsp olive oil, chili flakes and pepper for taste. Mix well and pour it evenly into the tray.
Step 7:
Cover the tray with baking paper and put it in the preheated oven at 220 C / 430 F for 70 minutes. After 60 minutes, remove the baking paper. After it's done and you remove the tray out of the oven, sprinkle above some freshly chopped parsley.
Enjoy!
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Beef and Courgette Meatballs with Tomato Sauce #babyledweaning #babyrecipes #meatball #recipe
English
Courgette and Beef Meatballs with Tomato Sauce
Ingredients:
For the meatballs :
1 Medium onion (40g) ????
2 Courgettes (300g)
2 Medium Sliced Brown Bread ????
30g Olive oil ????
1 Garlic Glove ????
250g Mince Beef
1 Egg ????
Milk enough to soak the bread ????
For the tomato Sauce:
300g grams Tomato Passata ????
1 Garlic glove ????
20g of Olive Oil ????
Process
Cut the bread crust and soak it with the milk, then set it aside.
Slice the onion, clean the garlic glove and grate the courgettes on the large grater.
In a heated pan, add the olive oil and the garlic glove. Wait until the garlic is golden.
Add the onion and cook it until it becomes translucent. (You can add some water to prevent it from burning.)
Next, throw the grated courgettes and cook them until they are soft and fairly dry.
Once the veggies are cooked, take the garlic glove out, place them in a bowl and let it cool down.
In a bowl add the minced meat, the bread that needs to be drained from the milk, and the veggies; break the egg and mix them all together. ( Optionally, add some grated parmesan to make them even yummier.)
Mix it with your hands until everything is amalgamated, and start making small meatballs with your hands.
I advise you to use steam (15 minutes) and cook them so they can remain soft and juicy, but if you have nothing against you can lightly fry them in olive oil, turning them on each side.
Add the olive oil with the garlic glove in a heated pan and wait for a minute.
Next, add the tomato passata and cook for about 15 minutes. (Low heat)
Throw the cooked meatballs and let them cook in the tomato sauce for another 10 minutes.
Serve them with a side of your choice. ( Suggestion - Cooked Basmati Rice or Mash potato)
Important!
6 Months +
Please ensure your baby or toddler isn't intolerant to any ingredients. Always cut the food in shapes suitable for your baby's age.
Italian
Polpette Di Zucchine E Manzo al Sugo
Ingredienti:
Per le polpette:
1 Cipolla media (40g) ????
2 Zucchine (300g)
2 Fette pane in casetta Integrale ????
30g Olio d’oliva ????
1 Spicchio d'aglio ????
250g Carne macinata di manzo
1 Uovo ????
Latte quanto basta per inzuppare il pane????
Per il Sugo:
300g Passata di Pomodoro ????
1 Spicchio d'aglio ????
20g di olio d'oliva ????
Processo
Tagliate la crosta di pane e bagnatela con il latte, poi mettetela da parte
Affettate la cipolla, pulite lo spicchio d'aglio e grattugiate le zucchine sulla grattugia grossa.
In una padella riscaldata, aggiungere l'olio d'oliva e lo spicchio d'aglio. Aspetta che l'aglio sia dorato.
Aggiungere la cipolla e cuocerla finché non diventa traslucida. (Puoi aggiungere un goccia d'acqua per evitare che si bruci)
Poi gettate le zucchine grattugiate e cuocetele finché non saranno morbide e abbastanza asciutte.
Una volta cotte le verdure, togliete lo spicchio d'aglio, mettetele in una ciotola e lasciate raffreddare.
In una ciotola metti la carne macinata, le verdure il pane (strizzato). Rompere l'uovo e amalgamare il tutto. (Facoltativamente, aggiungi del parmigiano grattugiato per renderli ancora più gustosi.)
Amalgamare con le mani fino a quando non sarà tutto omogeneo, e iniziare a fare delle piccole polpettine con le mani.
Vi consiglio di usare il vapore (15 minuti) e di cuocerle in modo che rimangano morbide e succose, ma se non avete nulla in contrario potete friggerle leggermente in olio d'oliva, rigirandole da ogni lato.
Aggiungere l'olio d'oliva con lo spicchio d'aglio in una padella riscaldata e attendere un minuto.
Aggiungere la passata di pomodoro e cuocere per circa 15 minuti. (Fuoco basso)
Metti le polpette cotte e fali cuocere nel sugo di pomodoro per altri 10 minuti.
Acompagniare con un contorno a tua scelta. (Suggerimento: riso basmati cotto o purea di patate)
Importante!
6 mesi + Assicurati che il tuo bambino non sia intollerante a nessun ingrediente. Taglia sempre il cibo in forme adatte all'età del tuo bambino.
#polpette #babyrecipes #meatballs #babyleadweaning #autosvezzamento
How To Make Zucchini Meatballs | Delish
You won't miss the meat in these vegetarian meatballs.
DIRECTIONS
1. Grate the zucchini on a medium grater. Line a medium bowl with a kitchen towel. Add the grated zucchini. Season with salt to taste and toss with your hands. Pull up the sides of the towel and squeeze the zucchini until most of the excess moisture is removed.
2. Transfer the dried zucchini to a clean bowl. Add the garlic, basil, panko and 1/4 cup Parmesan. Season to taste with salt and pepper. Form the zucchini mixture into small balls. You should end up with about a dozen.
3. Meanwhile, heat olive oil in a large skillet over medium heat. Add the meatballs and fry on all sides until golden brown, about 8-10 minutes. Drain the meatballs on a plate lined with paper towels. Wipe the skillet clean, and pour in marinara sauce. Turn the heat to medium and add the zucchini meatballs back to pan. Let simmer in sauce for about 3-5 more minutes, or until the sauce is warmed through. Serve with more grated Parmesan.
INGREDIENTS
3 medium zucchini
Kosher salt, to taste
2 cloves garlic, minced
1/4 c. Thinly sliced basil
1 Egg, lightly beaten
1 c. panko breadcrumbs
1/2 c. finely grated Parmesan, divided
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
1 (24) oz. jar marinara sauce
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