zucchini

Lucie’s zucchini brownies

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Lucie’s zucchini brownies

Course: DessertDifficulty: Easy
Servings

15

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

good

kcal
Total time

1

hour 

5

minutes

Ingredients

  • Cake

  • 500 gr of zucchini

  • 400 gr of sugar

  • 4 eggs

  • 4 tsp of baking powder

  • 1 pinch of salt

  • 250 gr of butter or oil

  • 400 gr of flour

  • 200 gr of oatflakes or nuts

  • 100 gr of chocolate

  • Icing

  • Jam (lemon or orange for example)

  • Chocolate

Directions

  • Baking the cake
  • Mix the salt, sugar and eggs until they get pale and bubbly
  • Add the flour and the baking powder
  • Add the shredded zucchini, nuts and chocolate
  • Put the batter in an oven dish and into the oven for 35-45 minutes at 180c degrees.
  • When it is still hot, spread a thin layer of jam and put some melted chocolate on top.

Notes

  • Better served a day later so that the cake soaks in the icing flavor and moistness!
  • Flo’s tip: to make it less sticky when un-molding a cake make sure to put some flour in the dish plate before the batter.

Zucchini and lentil lasagna

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Zucchini and lentil lasagna
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Zucchini and lentil lasagna

Course: dinner
Servings

8

servings
Prep time

55

minutes
Cooking time

30

minutes
Total time

1

minute

This lasagna recipe uses no pasta and little cheese and is more satisfying than any other lasagna and includes lentils for a protein boost!

Ingredients

  • Lasagna

  • 1kg zucchini (approx. 3 pieces of medium size)

  • 4 tomatoes

  • 300g red lentils

  • Olive oil

  • 4 cloves of garlic

  • 750ml milk or alternative milk

  • 100g butter, margarine or 80ml sunflower oil

  • Flour

  • 100g grated cheese

  • Pepper, salt

  • Breading

  • 1 egg and a spoon of milk (some plant milk, 1 tsp egg replacer powder, or soya flour can be substituted)

  • Breadcrumbs

Directions

  • Wash the red lentils and cook them in twice the amount of water until they are soft. Season with salt, pepper, and 2 cloves of crushed garlic. Add enough olive oil to make a spreadable mixture.
  • Cut the zucchini into 1cm slices, toss in the egg mix and the breadcrumbs. In batches, fry in oil until golden brown.
  • At the same time, make the béchamel sauce in a separate sauce pan. Heat the butter/oil then sprinkle in 2 tbsp flour and whisk to mix. Add the milk and cook briefly, stirring, until a thick mixture. Season to taste with salt, pepper, spices, and the remaining garlic.
  • Cut the tomatoes into thin slices.
  • Alternate layers of béchamel sauce, zucchini slices, soft lentils, and tomatoes in a baking dish. Sprinkle the top layer of tomatoes with cheese.
  • Bake in the preheated oven for approx. 30 minutes at 175 degrees until the cheese on top is golden brown.

Notes

    Clem’s stuffed zucchini flowers

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    Clem's stuffed zucchini flowers
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    Clem’s stuffed zucchini flowers

    Course: Dinner, lunchDifficulty: Medium
    Servings

    15

    servings
    Prep time

    30

    minutes
    Cooking time

    15

    minutes
    Total time

    45

    minutes

    Ingredients

    • Zucchini male flowers (15 to 20 depending on the size)

    • 250 gr feta cheese

    • 2 medium to large zucchinis

    • A bouquet of mint

    • Olive oil

    • Salt, pepper

    • Lemon and garlic (optional)

    Directions

    • Clean and remove the stamen (equivalent of pistil but for male flowers) of the flowers
    • Heat the oven at 180/200c degrees.
    • In a bowl shred the feta, the zucchinis and the mint. Add the spices and mix.
    • Stuff the flowers with the mix, turn the petals softly to close them and put them on an oven plate with some oil on top (you can also add some feta crumbles on top)
    • Cook it for 15min under an aluminum foil and bon appetit!

    Notes

    • The female flowers turn into fruits but if you have too many you can use them as well 🙂