RECIPES
3x Zucchini
Recipes
We encourage you to get creative in the kitchen and get cooking. Still in need for some inspiration? We offer some simple and easy recipes that are easily made with just a couple of ingredients. For more inspiration, check out our other recipes. Enjoy!
Zucchini Fritters
IngredIENTS
1 zucchini
½ onion
1 clove of garlic
5 tablespoons of Neolea olive oil
2 tablespoons of flour
2 eggs or 4 tablespoons of extra flour mixed with 2 tablespoons of water
good pinch of salt
- Grate the zucchini and place in a sieve for a couple of minutes. This way the moisture will come up.
- Chop the onion and garlic and add it to a bowl.
- Squeeze the moisture out of the zucchini and add this to the same bowl.
- Add some extra salt, flour, 1 tablespoon of olive oil, the eggs (or the extra flour) and mix this thoroughly.
- Heat up a baking pan on middle high heat and add some olive oil. Scoop up the mixture in little rounds in the pan and bake it golden brown on both sides.
- Repeat this step until you’re out of mixture and add some extra oil during every batch. This way the fritters will be nice and crispy.
Risotto with Zucchini
ingredients
200 gram risotto
4 tablespoons of Neolea olive oil
1 onion
2 cloves of garlic
1 zucchini
2 broth cubes
1 liter water
- Bring a pan of water to a boil including the broth cubes. Wait until the broth cubes are completely dissolved. Turn off the heat and set aside.
- Chop the onion, zucchini and garlic into small pieces.
- Heat up a large baking pan on medium heat and add 2 tablespoons of olive oil along with the onion and garlic. Sauté this for about two minutes before adding the risotto. Bake the risotto for another two minutes and stir thoroughly.
- Add the zucchini and bake for another two minutes.
- Now add a scoop of the broth that you have put aside and stir the risotto until the broth is completely dissolved.
- Repeat this until you’re out of broth.
- Serve the risotto immediately with two tablespoons of Neolea olive oil.
Pasta Pesto with Grilled Zucchini
ingredients
175 gram pasta
50 gram pesto
1 zucchini
3 tablespoons of Neolea olive oil
- Cook the pasta according to the instructions on the package. Keep a cup of the pasta water and set aside.
- Drain the pasta, add the pesto and the ‘pasta water’ to a pan on medium heat so it will get hot. Stir thoroughly, this way the pasta won’t stick to the bottom.
- Take a peeler or cheese grate and grate small slices of the zucchini.
- In a baking pan or grill pan, heat up the olive oil and bake the zucchini slices.
- Don’t add to much zucchini slices at once. This way they won’t turn golden brown.
- Add new olive oil to the pan after every batch of zucchini.
- Serve the hot pasta pesto along with the zucchini.
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