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Spaghetti with mozzarella, tomatoes and zucchini

Spaghetti with mozzarella, tomatoes and zucchini

Do you know those moments when you would eat something good but quick to make and at the same time easy? That's what happened to me today and I quickly made these very simple and tasty pastas. I hope you enjoy! : D

  • 350 g of spaghetti
  • 3 tomatoes
  • 2 cloves of garlic
  • 1 zucchini
  • 2 Bulgarian mozzarella (about 200 g)
  • olive oil

Servings: 4

Preparation time: less than 15 minutes

RECIPE PREPARATION Spaghetti with mozzarella, tomatoes and zucchini:

Cut the zucchini in half and slice it thinly, cut the tomatoes into cubes and finely chop the garlic cloves. Put about 4 tablespoons of olive oil in a pan and heat the zucchini over high heat, then add the tomatoes, turn down the heat and let it simmer for about 1 minute, then add half a glass of water (I used the pasta) and let it cook for about 5 minutes after which we add the garlic and salt to taste.

Boil the pasta in salted water as much as it is written on the bag, drain them and add them over the sauce, add the broken mozzarella pieces and mix well. And that was it, the meal is served! I hope you enjoy! : D


Baked Zucchini With Tomatoes And Mozzarella

I love pumpkins in summer when they are found in abundance in the markets. It is a versatile vegetable with which you can make so many delicious dishes. Unfortunately, since I live abroad, I have not eaten pumpkin as often as in Romania. Their variety is different here and it seems that the taste is not the same. However, when I have access to fresh pumpkins, I try to enjoy them as much as possible.

This recipe for baked pumpkin with tomatoes and mozzarella is an extremely simple and quick recipe. My American husband confessed to me that he had never eaten pumpkin made like this before, but that he particularly liked it. Last night he washed the bowl in which I made the pumpkins and announced to me with regret that they were finished, but that I must make others soon.

Now that it's July and more vegetables have started to be found in the market (in our country, in Minnesota, the garden season is about two months later than in Romania), I promise to buy more pumpkins and make them more often. I can't wait to make pumpkin meatballs, soup and pumpkin cake.

In the meantime, let me tell you how I did it. You won't need many, about 2-3 medium pumpkins, a few tomatoes, garlic, slices of fresh mozzarella, a few tablespoons of grated cheese and that's it. Cut the zucchini into rounds, the tomatoes as well, place in a pan greased with butter, a layer of zucchini, a layer of tomatoes, between which put slices of mozzarella, put in the oven for about 20 minutes, then remove, add the cheese, garlic grind and put in the oven for a few more minutes until the cheese melts and the garlic flavor spreads to all corners of the house.

That's how it was with us, because we don't have a door to the kitchen, because it's a & ldquoopen plan & rdquo!

Finally, I leave the recipe to the world and start doing it too, so that you won't be sorry.


Preparation

Previous preparation: The cashews are washed in a strong stream of water and left to hydrate for at least 2 hours or overnight. Before being used in the recipe, rinse very well in several waters. The water in which it was hydrated is not used.

With the help of the spiral, the spaghetti from the carrots and the pumpkin is formed.

Mix the ingredients for the sauce: tomatoes, dehydrated tomatoes, red bell pepper, garlic, cashews, olive oil, basil, thyme, salt and pepper, until it turns into a sauce. The texture of the sauce is coarser.

Place the carrot and pumpkin spaghetti on a plate and add the sauce over them.

Garnish with cherry tomatoes and fresh basil leaves and sprinkle with a few drops of olive oil.


Baked pumpkin with tomatoes and mozzarella

Tomatoes, zucchini and mozzarella are cut into slices of the same thickness.


In a heat-resistant bowl, arrange one round of zucchini, one red tomato, one basil leaf and one slice of mozzarella, until the bowl is full. Depending on the size of the dish, the amounts of vegetables and mozzarella may vary.


Put the dish in the hot oven at 220 degrees for 20-30 minutes.


Meanwhile, beat the eggs and mix with the cream.


After 30 minutes, remove the dish from the oven, add the eggs and cream

and put it in the oven for another 30 minutes (more precisely, until it browns nicely on top).


It is served as a main course or as a steak garnish.


This recipe was prepared for the "Sweet Romania" culinary challenge, through which Ana Maria proposed "Let's cook healthy with seasonal vegetables and fruits".


How do we prepare muffins with zucchini and mozzarella?

We put the zucchini on the large grater, without peeling it or draining it.

Cut the mozzarella into small cubes.

In a bowl, mix the egg, milk, oil and basil with a fork.

Add the grated zucchini, diced mozzarella and mix.

Everywhere we add flour mixed with baking powder, salt, and mix lightly, without insisting, until the flour is well incorporated and is no longer visible.

Fill the muffin tins and bake in the preheated oven at 180 degrees Celsius for about 40 minutes or until nicely browned.

These zucchini and mozzarella muffins are incredibly good, my kids are thrilled every time they make these muffins.

Ideal for breakfast and snacks.

The recipe and the pictures belong to Alexandra Chitas and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

The average of the marks given by the jurors is 7.25

Being among the first recipes in the contest, he receives 1 point ex officio, so the final grade is 8.25

Congratulations, it is a simple and tasty recipe and we are waiting for you with other wonderful recipes.

Recipes with Gina Bradea & raquo Recipes & raquo Muffins with zucchini and mozzarella, appetizer muffin recipe


Zucchini with mozzarella and tomato juice

This summer we opened the pumpkin season with a pumpkin dish with mozzarella and baked tomato juice. Zucchini are basic this season, they taste very good and are very cheap. If before they were not so well known, now pumpkins are very popular.

So a delicacy inspired by Alexandra's pumpkin lasagna from & # 8220From my family's kitchen & # 8221. I had seen strips of rolled pumpkin on it and I really liked the idea.

Ingredients 4 people:

  • 2-3 medium-sized pumpkins
  • 250g mozzarella
  • 300ml tomato juice
  • 2-3 tablespoons grated cheese
  • 1 link basil (or other greens)
  • salt, pepper or chili flakes

How to prepare pumpkin with mozzarella and tomato juice:

The pumpkins are washed, wiped well and sliced ​​lengthwise with a vegetable peeler. They can also be cut with a thin and well-sharpened knife, only the slices will not come out very thin.

Sprinkle coarse salt over the pumpkin strips and leave for at least 15 minutes. The zucchini will thus leave the excess water that will be drained well.

We prepare a ceramic tray in which we put a little tomato juice mixed with chili flakes or pepper, depending on what you like.

Each slice of zucchini will be sprinkled with grated mozzarella. It is rolled lengthwise, thus obtaining small rolls. They are placed next to each other in the tray.

I made half a tray in the form of rolls, and half a tray in overlapping layers of zucchini with mozzarella.

Pour the rest of the tomato juice on top and sprinkle with grated cheese. Bake in the oven for about 35-40 minutes at 180 degrees Celsius. Don't forget to preheat the oven beforehand.

After the zucchini has lightly browned, bake the tray in the oven and leave to cool. Sprinkle the greens on top for a little freshness and color. This food goes perfectly with a tablespoon of cold cream on top.

We really liked the pumpkin dish with mozzarella and tomato juice. It is a simple and tasty food.

Enjoy and don't forget to take a look at the other pumpkin recipes on the blog.


Method of preparation

-Wash all the vegetables and peel the zucchini.

-Pumpkin, tomatoes and mozzarella are cut into thin slices, finely chop the basil leaves (keep some for decoration), peel and finely chop the garlic (thinly sliced), and grate the cheese.

- In a pan greased with a little oil, place the slices of zucchini, tomato and mozzarella in a single layer, alternating.

-Sprinkle the chopped basil, garlic, salt and pepper (to taste), stop / spray with the rest of the oil and put the tray in the oven at 200 degrees C for approx. 15-20 minutes, until the vegetables soften a little.

- Meanwhile, beat the eggs with a little salt with the help of the whisk, add the sm & acircnt & acircna and the grated cheese, mix well and season with salt and pepper to taste.

-After approx. Remove the tray from the oven for 20 minutes and pour the egg mixture, sm & acircnt & acircnă and cheese over the zucchini with tomatoes and mozzarella from the pan.

-Reinsert the tray into the oven for another 10-15 minutes, or until the pudding browns slightly on top. When it is ready, remove the tray from the oven.

-Budinca can be eaten hot or cold, as desired, with the desired salad. We liked it simple, cold, accompanied only by fresh tomatoes, because it is extremely light, fragrant and refreshing. At the time of serving it can be decorated with green basil leaves.


What Are Zucchini Pumpkin Spaghetti a.k.a Zoodles

Zoodles are thin threads in the shape of noodles or spaghetti, made from zucchini. The name is an abbreviation between the two words (zucchini + noodles = zoodles).

But keep in mind that zoodles can also be made from other vegetables such as carrots, cucumbers or even potatoes.

Many nutritionists claim that zoodles are a healthy alternative to pasta because they have very few carbohydrates.

Moreover, they are flavorful, rich in nutrients and are a good way to increase the content of vegetables in our diet.

I'm sure you're wondering now, but how could I cut the pumpkins so thin that they look like spaghetti.

Well, it's not hard at all.

There are two ways to make zucchini spaghetti:

1. Using a spiralizer (the best method).

The spiralizer is a device used to cut vegetables into thin slices, similar to noodles or spaghetti.

It is very easy to handle, you just need to stick the vegetables in the sharp cloves, then push them into the blades and turn the handle.

This is the fastest way to make zucchini spaghetti but if you don't have a spiralizer you won't have any problems because there are other ways.

2. With a julienne peeler

I know there aren't many foodies who have a spiralizer in their kitchen, but I'm sure you have a Julienne peeler, right? And I'm convinced I don't even have to explain what it is.

A Julienne peeler is very cheap, that's why it's the cheapest way to make zucchini spaghetti. However, keep in mind that this method will take longer.

There are other ways to make zucchini spaghetti, but these two are by far the best.

And now that you know what zoodles are, it's time to see how they are made with chicken and pesto sauce.


Let's cook

Because I promised more and more healthy and dietary recipes (and for you, but especially for me: P), I present to you the stars of this evening:

ingredients for 2 servings:
150 gr spaghetti
2 small pumpkins
3 ripe tomatoes
1/2 onion
5-6 green basil leaves (you can also use dried, but do not compare the taste)
olive oil
salt, pepper, rosemary, oregano

Cut the zucchini into thin slices (3-4 mm) and spread them evenly in a tray on baking paper.
Sprinkle with olive oil and season with salt, pepper, rosemary and oregano.

Leave them there, good morning, for now.
Boil the spaghetti with salt for 10 minutes. or whatever it says on the box, but don't boil them too hard. Preheat the oven to 200 degrees and heat the zucchini until slightly browned.
Chop the onion and basil, and slice the tomatoes. Saute onion slightly in hot oil, then add tomatoes and chopped basil. After 1-2 minutes, add the zucchini and mix for a few minutes, SLOWLY, without crushing the poor vegetables.

Pour the mixture over the pasta, mix a little, but with the same care, and serve hot!


  • 500 g zucchini (2 pieces)
  • 200 g mozzarella (or cheese)
  • 1 medium onion
  • 2-3 tablespoons of olive oil
  • salt and pepper
  • basil leaves (oregano or parsley)

Wash the pumpkins, cut them into thin slices, sprinkle with salt and pepper and place them in a tray (23 & # 21523 cm).

Heat the olive oil in a pan and sauté the larger chopped onion until soft. Add a tablespoon, two tablespoons of water so it doesn't burn.

Distribute the onion evenly over the zucchini in the pan.

Put mozzarella and a few whole basil leaves on top. Bake at 180 ° C for 30-35 minutes until the mozzarella melts and the zucchini softens slightly. I cut thicker slices just to keep it slightly crispy.

Eat simple zucchini or as a side dish with a piece of grilled meat. A delight, good appetite!

* For an extra taste you can add, at your choice, pieces of prosciutto cotto, bacon, smoked bacon, grated parmesan, beaten eggs or bechamel sauce.

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* 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!

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