VEGETARIAN ZUCCHINI CARBONARA

The vegetarian zucchini carbonara is a delicate version, suitable for non-meat eaters, of the classic carbonara. An easy recipe to make, perfect as a quick first course to bring to the table, because it is prepared in just 10 minutes on the clock! Also ideal for using fresh seasonal courgettes, which will make this first course delicious. I chose to use fusilli as pasta, because I had opened them in the pantry but, we can use the preferred pasta format such as spaghetti or half sleeves.
Now let’s see together how to prepare vegetarian zucchini carbonara!

Preparation time: 10 min
Ready in: 10 min

INGREDIENTS FOR VEGETARIAN ZUCCHINI CARBONARA
450 gr of fusilli (or the preferred pasta format)
3 courgettes
4 eggs + 1 yolk
1/2 onion
50 gr of grated Parmesan
Pepper and turmeric to taste
Extra virgin olive oil to taste
Salt to taste.
FOR PEOPLE-4

Preparation of Vegetarian Zucchini Carbonara

Preparing vegetarian courgette carbonara is very simple, first, we boil a pot of salted water. In a pan, cut half an onion into thin slices and then cut the courgettes into pieces.
We pour the extra virgin olive oil, add the salt and leave to fry, stirring occasionally. We add some pasta cooking water if necessary. Let it cook for about 10 minutes, in order to keep the zucchini crispy.
In a bowl, beat the whole eggs and the yolk together with the grated Parmesan, salt, pepper, and a little turmeric.
When the water boils we throw the fusilli or another pasta shape to taste. As soon as the pasta is ready, drain it in a pan and toss it together with the courgettes.
Add the egg mixture, together with a ladle of the cooking water, mix quickly and bring our vegetarian zucchini carbonara to the table!

Read also the Summer Panzanella Salad Recipe / Vegetarian Pumpkin Risotto Recipe.

MELON SALAD - FAST AND FRESH RECIPE

Melon salad is an original idea to bring melon to the table! It is fresh and very quick to prepare, in addition, the melon will also serve as a bowl to serve the salad!

MELON SALAD: INGREDIENTS FOR 2 PEOPLE
DIFFICULTY: low
PREPARATION TIME FOR MELON SALAD: 15 minutes

1 melon
1 cucumber
2 celery stalks
140g of corn
Salt to taste.
pumpkin seeds or sesame seeds
40g of walnuts
a little bit of oil

Melon salad is a very light and fresh dish, it is prepared in no time and is perfect to serve for an aperitif, a buffet or to take for a trip out of town. This salad is very fun to prepare but above all very original to serve, in fact, we will not use the usual bowls but we will serve it inside the melon itself.

Simply cut the melon in half, clean it well from the seeds and empty it with the help of a spoon or as we have done you can use a scoop to create cute melon balls. You can add the seeds you like most and if you also like a little rocket and chopped cherry tomatoes.

It is a very light recipe but at the same time nutritious and perfect if accompanied with simple oil bruschettas! Let’s see together how to prepare it in no time!

HOW TO PREPARE THE MELON SALAD:

1. First, let’s wash a melon well and cut it in half. With the help of a knife, we eliminate the internal seeds. I advise you to use a very cold melon from the fridge, in this way the balls will be better.

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2.Once the melon has been cleaned, with the help of a digger, empty it well, forming many small balls. If you don’t have it, you can also use a teaspoon.

3. Once the melon has been emptied well, cover it with plastic wrap and let it rest in the fridge. In this way, it will remain solid and perfect to be filled.

4. On a cutting board with the help of a knife, cut the cucumber (well washed and peeled) and the celery into cubes, you can put two stalks.

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5. In a bowl, combine the diced cucumber and celery, the corn and finally the melon balls. We mix well with the help of a spoon.

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6. Finally, add the pumpkin seeds, walnuts, a pinch of salt and a drizzle of oil. We mix the salad well until everything is well blended.

7. Take the melon out of the fridge and fill it well. Our melon salad is ready to be served! Accompany it with oil bruschetta, it will be delicious and super fresh!

Read also Moroccan coffee with cinnamon and coriander recipe / French toast with the avocado recipe.

Cold veggie couscous

Cold veggie couscous is a quick and easy recipe, perfect for lunch or dinner during the summer. I prefer to call this kind of preparation Mediterranean Tabbouleh since all the vegetables used in this preparation are typical of our land. Grilled zucchini and aubergines, peppers in oil and cherry tomatoes are the absolute protagonists of this colourful recipe! The veggie couscous that houses the vegetables is enhanced by saffron and lemon zest. Spices and smells give the dish a slightly spicy and very fresh taste, a real treat! I always recommend preparing large bowls of this couscous, keeping it in the fridge and eating it whenever you want something delicious on hot summer days. The tabbouleh is also perfect to be taken with you to the office and eaten during the lunch break.

Nutrition Facts of Cold veggie couscous

Servings: 4
Amount per serving
Calories 630
% Daily Value*
Total Fat 42.6g 55%
Saturated Fat 8.1g 41%
Cholesterol 0mg 0%
Sodium 413mg 18%
Total Carbohydrate 55.2g 20%
Dietary Fiber 6.3g 22%
Total Sugars 3g
Protein 10.3g
Vitamin D 0mcg 0%
Calcium 71mg 5%
Iron 2mg 13%
Potassium 198mg 4%
*The % Every day Worth (DV) tells you ways a lot a nutrient in meals serving contributes to an every day food plan. 2,000 calorie a day is used for basic vitamin recommendation.

Preparation time: 10 min
Ready in 10 min
Servings-4

INGREDIENTS
250 g instant couscous (raw weight)
2 grilled zucchini
1 grilled eggplant
150 g Cherry tomatoes
150 g peppers in Oil
70 g green olives
1 sachet of saffron
Salt and Pepper To Taste
Mint and basil to taste
Olive oil to taste

Preparation

Prepare the instant veggie couscous. Heat the water needed to bring 250 g to the boil. of instant couscous (I used 250 ml of it). Check the recommended dose of water on your pack of instant couscous as it differs according to the manufacturer. Pour the boiling water into a large bowl and add the bag of saffron, salt to taste and a couple of spoons of olive oil, then give a quick stir. Now pour the couscous, mix again, then cover the bowl and let the couscous swell for 5 minutes. After the rest time, shell the couscous well with the prongs of a fork until all possible lumps are eliminated.

As soon as the couscous is very cold, add the grilled and diced zucchini and aubergines, the peppers in oil, the pitted and coarsely chopped olives and the cherry tomatoes cut in half. Mix everything well until the vegetables are evenly distributed in the couscous.

Season the couscous with the chopped mint and basil with your hands, pepper to taste, olive oil and grated zest and lemon juice. Give another stir, then let the couscous rest in the fridge for a few hours to flavor it well.

Here is the cold vegetable couscous served on the table, perfect for a summer lunch or dinner!

Read also Lemon Granita recipe / Sri Lankan Sago Coconut Cookies recipe.

Calzone Dough Recipe No Yeast

Today we see together how to prepare calzone dough recipe no yeast, ready to be brought to the table in 30 minutes on the clock, perfect for a family dinner. In fact, unlike the classic calzone dough that requires brewer’s yeast, this mixture with instant yeast is light and digestible and we can prepare our calzone dough recipe no yeast at any time, without having to wait for the leavening times.

For the stuffing of the trousers I chose to use lactose-free zucchini and cheese but we can choose the filling we prefer, depending on what we have in our refrigerator, such as raw ham and mozzarella or peppers and tuna, in short, we can choose according to our tastes and obtain different but always delicious calzone dough recipe every time. Let’s now see together how to prepare quick calzone in a pan!

Preparation time: 10 min
Cooking time: 20 min
Ready in 30 min
FOR CALZONI- 3
Calories- 330

INGREDIENTS
200 gr of flour
100 gr of warm water
20 gr of extra virgin olive oil
4 g of cream of tartar + 3 g of baking soda
3 g of salt
FOR THE STUFFING
2 zucchini
salt
Extra virgin olive oil
80 gr of lactose-free hard cheese (or a lactose-free mozzarella)

Preparation of calzone dough recipe no yeast

To prepare quick calzone dough recipe no yeast, in a bowl add the flour, salt to taste, about half a teaspoon and the cream of tartar combined with the baking soda (or with half a sachet of yeast for savoury preparations) and mix all the dry ingredients. Now pour the lukewarm water, the extra virgin olive oil and mix with your hands, until you get a smooth and homogeneous dough. Let’s move to the work surface if necessary and help ourselves, wetting our hands with a little oil if necessary. Once we have shaped our dough, let it rest for about 15 minutes.

While the pan rests, cook the well washed and sliced ​​zucchini in a pan with extra virgin olive oil, salt and pepper, for about 10 minutes. After 15 minutes, divide the dough into three equal parts and roll it out with the help of a rolling pin, until it forms a round sheet. Add the zucchini and the cheese, cut into slices, on one side of the sheet and then close the calzone well, forming the classic half-moon.

We do the same procedure for all the calzone and put them on the baking sheet covered with parchment paper and brush them on the surface with extra virgin olive oil. Then we bring the calzone to cook in a static oven, preheated to 200 ° for about 20 minutes. We check the cooking times because they can vary according to our oven. Once our trousers are cooked, bring them to the table and enjoy them hot and stringy, freshly baked or cold the next day!

you can also interest lemon biscuits recipe.