Air Fry, I Grated Zucchini With Other Veggies, Very Delicious Meal I Can Eat This Zucchini Every Day
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Recipes in this Video
6 recipes
pescatarian
Ingredients
- ●1 lb Brussels sprouts, trimmed and halved
- ●4 slices bacon, chopped
- ●2 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder
- ●1/4 tsp red pepper flakes (optional)
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2In a large bowl, combine the halved Brussels sprouts, chopped bacon, olive oil, salt, black pepper, garlic powder, and red pepper flakes (if using).
- 3Toss everything together until the Brussels sprouts are well coated with the oil and seasonings.
- 4Spread the mixture evenly on a baking sheet in a single layer.
- 5Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender and the bacon is crispy, stirring halfway through.
- 6Remove from the oven and let cool for a few minutes before serving.
Equipment
baking sheetlarge bowloven
vegetarian
Ingredients
- ●2 medium zucchinis
- ●1 cup marinara sauce
- ●1 cup shredded mozzarella cheese
- ●1/2 cup grated Parmesan cheese
- ●1 tsp Italian seasoning
- ●1/2 tsp garlic powder
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup chopped fresh basil (optional)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Slice the zucchinis into 1/4-inch thick rounds and place them on a baking sheet lined with parchment paper.
- 3Sprinkle salt over the zucchini slices and let them sit for about 10 minutes to draw out moisture.
- 4Pat the zucchini slices dry with a paper towel.
- 5Spread a spoonful of marinara sauce on each zucchini slice.
- 6Sprinkle shredded mozzarella cheese on top of the sauce.
- 7Add a sprinkle of grated Parmesan cheese over the mozzarella.
- 8Season with Italian seasoning, garlic powder, and black pepper.
- 9Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- 10Remove from the oven and garnish with fresh basil if desired.
- 11Serve warm as a snack or appetizer.
Equipment
baking sheetparchment paperpaper towelsspoon
Ingredients
- ●2 large eggs
- ●1/2 cup sweet corn (fresh or canned)
- ●1/4 cup milk
- ●1/4 cup chopped onions
- ●1/4 cup chopped bell peppers
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp butter
- ●1/4 cup shredded cheese (optional)
Instructions
- 1In a bowl, whisk together the eggs and milk until well combined.
- 2Add the sweet corn, chopped onions, bell peppers, salt, and black pepper to the egg mixture. Stir to combine.
- 3Heat a non-stick skillet over medium heat and add the butter, allowing it to melt and coat the pan.
- 4Pour the egg mixture into the skillet, spreading it evenly.
- 5Cook for about 2-3 minutes, or until the edges start to set.
- 6If using cheese, sprinkle it over one half of the omelette.
- 7Carefully fold the omelette in half and cook for another 1-2 minutes, until the cheese is melted and the eggs are fully cooked.
- 8Slide the omelette onto a plate and serve hot.
Equipment
mixing bowlwhisknon-stick skilletspatula
Ingredients
- ●1 cup chickpeas, cooked
- ●1/2 pound shrimp, peeled and deveined
- ●1 cup bell peppers, sliced
- ●1 cup broccoli florets
- ●1 medium carrot, julienned
- ●2 cloves garlic, minced
- ●1 tablespoon ginger, minced
- ●2 tablespoons soy sauce
- ●1 tablespoon olive oil
- ●1 teaspoon sesame oil
- ●1/2 teaspoon black pepper
- ●1/4 teaspoon red pepper flakes (optional)
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add minced garlic and ginger, sauté for 1-2 minutes until fragrant.
- 3Add shrimp to the skillet and cook until they turn pink, about 3-4 minutes.
- 4Stir in the bell peppers, broccoli, and carrot; cook for another 5 minutes until vegetables are tender-crisp.
- 5Add the cooked chickpeas to the skillet and mix well.
- 6Pour in the soy sauce, sesame oil, black pepper, and red pepper flakes (if using). Stir to combine.
- 7Cook for an additional 2-3 minutes, allowing the flavors to meld.
- 8Remove from heat and serve hot over rice or noodles, if desired.
Equipment
large skilletspatulameasuring cupsmeasuring spoons
🌶️🌶️🌶️Low
A breakfast sandwich is a popular choice for a quick and satisfying meal, often enjoyed on-the-go.
Ingredients
- ●2 slices of whole grain bread
- ●1 large egg
- ●1 slice of cheddar cheese
- ●2 slices of cooked bacon
- ●1/2 avocado, sliced
- ●Salt to taste
- ●Pepper to taste
- ●1 tsp butter
Instructions
- 1Heat a skillet over medium heat and add the butter.
- 2Crack the egg into the skillet and cook to your desired doneness (sunny-side up, over-easy, etc.). Season with salt and pepper.
- 3While the egg is cooking, toast the slices of bread in a toaster or on another skillet until golden brown.
- 4Once the egg is cooked, place the slice of cheddar cheese on top of the egg and let it melt slightly.
- 5On one slice of toasted bread, layer the bacon, followed by the egg with melted cheese, and then the avocado slices.
- 6Top with the second slice of toasted bread to complete the sandwich.
- 7Cut the sandwich in half and serve immediately.
Equipment
skillettoasterspatulaknifecutting board
vegetariangluten-freenut-freesoy-free
Ingredients
- ●4 cups mixed greens
- ●1 cup cherry tomatoes, halved
- ●1 cucumber, diced
- ●1 bell pepper, diced
- ●1/2 red onion, thinly sliced
- ●1/4 cup feta cheese, crumbled (optional)
- ●1/4 cup olives, pitted and sliced
- ●2 tablespoons olive oil
- ●1 tablespoon balsamic vinegar
- ●1 teaspoon dried oregano
- ●Salt and pepper to taste
Instructions
- 1In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, bell pepper, and red onion.
- 2If using, add the feta cheese and olives to the bowl.
- 3In a small bowl, whisk together the olive oil, balsamic vinegar, dried oregano, salt, and pepper.
- 4Drizzle the dressing over the salad and toss gently to combine.
- 5Taste and adjust seasoning if necessary.
- 6Serve immediately or chill in the refrigerator for 15-30 minutes before serving for enhanced flavor.
Equipment
large bowlsmall bowlwhisk
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