TRE ricette con le ZUCCHINE, fresche e veloci

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: ricotta cheese

Ricotta offers creaminess at a lower price.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a healthier coating option.

Wash and trim the zucchini, then slice into rounds or half-moons.

Heat olive oil in a skillet over medium heat until shimmering.

Add chopped garlic and onion, sauté until fragrant, about 2-3 minutes.

Add zucchini slices to the skillet, cooking until tender, about 5-7 minutes.

Stir in diced tomatoes and cook for an additional 3-4 minutes.

Season with salt, black pepper, and red pepper flakes to taste.

Remove from heat and stir in fresh basil and lemon juice.

For baked zucchini, preheat oven to 375°F (190°C).

Stuff zucchini halves with a mixture of breadcrumbs, cheese, and herbs.

Place stuffed zucchini on a baking sheet and bake for 20-25 minutes until golden.

Serve warm, garnished with additional cheese and herbs.

Cooking Techniques

Spice Level:

Allergens