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Zucchini meatballs with ricotta

Zucchini meatballs with ricotta


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I had left over from the ricotta composition from the pancakes and I used it for meatballs that turned out delicious.

  • 1 zucchini
  • 1 carrot
  • 1 small onion
  • 2 tablespoons ricotta with dill and paprika
  • 1 or
  • 2 tablespoons flour
  • frying oil

Servings: 3

Preparation time: less than 30 minutes

RECIPE PREPARATION Zucchini meatballs with ricotta:

Zucchini-zucchini is washed well and put on a large grater with the peel.

Peel a squash, grate it and squeeze the juice.

Cut the onion as small as possible, mix with the zucchini and carrot.

Add the egg, flour, ricotta and spices and mix until the ingredients are smooth.

Take a tablespoon of the composition and fry in hot oil.

Remove on a paper napkin.

Serve both hot and cold.


Pasta with zucchini

I didn't cook much meat this week. It happens, especially in summer, that during the week I eat more vegetables and fruits and on weekends I compensate with a lot of grilled meat. Don't ask me why, I don't have an explanation. I don't even feel the need to have an explanation for anything, especially since meatless food works well for me. This time I'm showing you some zucchini pasta (which yes, they're a kind of pumpkin, but they're different from the pumpkins our aunts grow in the country, so I'll call them zucchini).

I used macaroni. Because they have a hole and a tunnel. Which also gathers some sauce in it, which is good.

I shaved (literally) some Parmesan cheese. The vegetable peeler is a tool with many applications.

I greased a tray with oil, I placed on it thin slices of zucchini over which I put Parmesan. I sprinkled a little coarse salt on everything and put the tray in the oven. Ten minutes, 180-190 degrees Celsius.

I boiled the macaroni in water with a little salt.

I put crushed tomatoes (and without skin) in the pan, two or three cloves of garlic and a few basil leaves. I let it boil.

Zucchini slices are baked / au gratin. I took them from their tray and befriended them with the sauce.


Necessary ingredients zucchini and ricotta cake:

  • 2 large, thinner zucchini,
  • 200 grams of bacon or bacon,
  • 4 eggs,
  • 100 grams of parmesan or cheese small cubes,
  • 100 ml of sunflower oil,
  • 250 grams of ricotta,
  • baking powder,
  • 230 grams of wholemeal flour,
  • salt, pepper, paprika.

Creamy meatballs with zucchini and ricotta

After the last few days I almost planted a box of ricotta with strawberry jam and Bavarian bread (now it's clear to me where our bread from Transylvania comes from), my taste buds demanded something salty to go with the same creamy ricotta.

Of course, some creamy meatballs with zucchini and ricotta was the winning option, and that's because that's all I had in the fridge, but it fit right in for a light and incredibly quick dinner.

At first glance, you may say that there are no chances that the ingredients will remain bound once you put them in the pan, but using the right amount of ricotta, zucchini and breadcrumbs, believe me, you will not waste any crumbs in the meatball composition.

And if you're thinking of replacing zucchini with zucchini, and breadcrumbs with flour, be free to do that, but you can't do without ricotta, not the other way around, but meatballs come out incredibly creamy and that can't be replaced with no high cheese.


POTATO PINEAPPLE WITH TUNA AND ZUCCHINI

3 potatoes
1 zucchini
200 g tuna fillet (fresh or organic jar)
A small red onion
Bread core (2 slices)
A tablespoon of grated Parmesan cheese (optional)
A few sprigs of freshly chopped parsley
A drop of olive oil
A little pepper

Boil the potatoes, leave to cool slightly, peel and crush.

Put a zucchini on the large grater and drain it well of the juice.

We steam the tuna if it is fresh and then we grind it with a knife.

Finely chop the onion and put all the ingredients in a bowl.

The bread (I used organic wholemeal) is crushed and put in the composition.

Mix the composition well and form the meatballs with oiled palms.

Place on a paper-lined tray and bake for 20 minutes at 180 degrees C statically and for another 5 minutes on ventilation.


Dietary vegetable meatballs

Vegetarian meatballs are an excellent appetizer when you have no idea what you can prepare good and dietary at the same time. This recipe contains only low-calorie, but very nutritious ingredients, and you have the option to bake it, which also saves you from the dangers of frying.

Ingredient:

  • 1 zucchini zucchini
  • 1 white onion
  • 2 carrots
  • 1/2 yellow pepper
  • 1/2 red pepper
  • a little green onion
  • chopped parsley to taste
  • 2 large potatoes
  • 2 eggs
  • 40 g pesmet
  • a little paprika, if you want them fast
  • salt and pepper to taste
  • garlic powder (optional).

Method of preparation:

    Peel a squash, grate it and squeeze the juice. After you have finished shaving the vegetables, squeeze the juice from them.

This recipe is very simple and tasty, but there are many variations dietary vegetable meatballs. For example, you can try a recipe for meatballs with mushrooms and garlic, because they have a consistency very similar to that of classic meatballs:

We are waiting for you to tell us how you felt meatballs with dietary vegetables and what other ingredients did you use to make them delicious?


If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


  • 250 g lasagna sauce
  • 400 g ricotta
  • 100 g race parmesan
  • 2 eggs
  • 2 zucchini (400 g)
  • nutmeg, salt, pepper
  • 50 g butter
  • 3-4 tablespoons of olive oil
  • 4 tomatoes
  • oregano

Boil the lasagna sheets in salted water and a few drops of oil for about 4 minutes then drain them on a kitchen towel.

Chop the zucchini into small cubes and heat them in olive oil until soft.

Ricotta mix it with eggs, 70 g of parmesan, salt, pepper and nutmeg then add the cold zucchini.

Cut the lasagna sheets in half, put a spoonful of the previously made composition and form cannelloni, which we place in a tray greased with half the butter.

Bake for 25-30 minutes over medium heat. Delicious. Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Training

To prepare potato meatballs: First, peel the potatoes and pass them through a large grater. Use paper towels to absorb any excess liquid from the potatoes.

Peel an onion and cut it as small as possible, then place it in a large bowl with the grated potatoes. Add flour and Veggy Classic mixture. Mix all the ingredients well by hand and let the composition infuse for a few minutes.

Meanwhile, heat oil in a pan.

Shape the meatballs from the potato mixture, place them in a hot pan and flatten them. Let them harden for a few minutes and turn them until they are browned on both sides.

Preheat the oven to 200 ° C (356 ° F).

Cut the vegetables into large pieces and gently prick the tomatoes. Place the vegetables in a pan, sprinkle with Veggy Classic mixture by hand and sprinkle with olive oil so that everything is evenly covered with oil and spices. Then bake for 20 minutes at 200 ° C (392 ° F) using the conventional oven setting

Mix the cream and yogurt in a bowl. Use a garlic press to crush the garlic and pour it into the yogurt and cream.

Season the potato meatballs and vegetables to taste with sea salt and ground pepper. Serve with sour cream and enjoy.


  • 3 medium or 1.5 kg. Zucchini (6 cups shredded)
  • - 1/2 cup (100 g sour cream)
  • 1/2 Cup (100 g) Ricotta Cheese
  • - 2 tablespoons (28g) flour
  • - 4 eggs
  • - 1/2 cup (100 g) Feta Cheese Crumbled
  • 1/2 cup (100 g) Sharp Cheddar Cheese
  • 1/2 cup (100 g) Swiss Cheese
  • 1/4 Cup (50g) Parmesan Cheese
  • 1/2 cup (100g) Mozzarella Cheese
  • - 1 cup (200g) cooked ham cut into small cubes
  • - 2 green onions diced
  • 1 small bunch chopped fresh Parsley or fresh Dill
  • - 2 tablespoons (28g) breadcrumbs
  • 1 tablespoon Butter
  • 2 Cherry Tomatoes (as a garnish)
  • - 1 teaspoon salt
  • 1/4 Teaspoon Pepper
  1. Wash and grate the zucchini. Set a handful aside.
  2. Lightly salt the remaining zucchini and toss. Place in a covered dish in the refrigerator for 30 minutes
  3. Remove the zucchini from the fridge and press it in a cheese cloth or kitchen towel to remove excess water.
  4. In another bowl combine the sour cream, eggs, garlic, flour, salt and pepper
  5. Gently fold in the ricotta, feta, cheddar and Swiss cheese
  6. Fold in the green onion, fresh dill or parsley and the drained zucchini.
  7. Coat a shallow baking dish butter and evenly disperse the bread crumbs around the top and sides of the dish.
  8. Spread the zucchini and cheese mixture into the baking dish
  9. Cover the top with the remaining mozzarella and parmesan cheese and evenly spread the handful of zucchini that was set aside and cherry tomato slices.
  10. Cover with foil
  11. Bake in a preheated oven at 190 degrees C (375 F) for 30 minutes.
  12. Remove the foil, and continue baking until the center is set and the cheese is golden brown.
  13. Allow to rest for 15 minutes before serving.

Nutrition Information

Yields

Serving Size

Nutritional values ​​are estimates and will vary depending on the specific ingredients used



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