This very aromatic salad will be a perfect addition to a grill party or simply as side dish.
I’ve found this recipe in an Austrian (GuteKüche.at) site and after adapting it to the herbs of my garden and serving this for dinner along with grilled lamb I found that this is so delicious that I’m glad to share this with my cooking friends.
You may adjust the list of the fresh herbs according to what I have on hand, but parsley and mustard are a must in order to keep the main characteristic of this recipe. To this recipes you may also add other roots (beet root, parsnip, turnips, radish and celeriac) but also grated apples would fit perfectly!
250 g fillo/phyllo pastry (or 1 big and 1 smaller not sweet pie crust, size depend on your mold)
250 g potatoes, peeled sliced ( or coarsely grated)
500 g zucchini, small sliced ( or coarsely grated)
400 g fresh white cheese (best Greek antothiro or myzithra) or as alternative if you don’t find the Greek white cheese 300 g ricotta cheese + 100 g feta
1 egg, slightly beaten
20 leaves mint, chopped (to taste)
1 -2 tablespoon sesame seeds
Prepare all your ingredients.
Preheat the oven at 150°C-
Grease your mold (I used my round 26 cm cake mold).
Cover your mold with overlapping borders with 2 third of fillo.
Fill with potatoes.
Add half of zucchini.
Add salt and pepper to taste.
Add half of the cheese and half of mint leaves.
Add remaining zucchini.
Add salt and pepper to taste.
Add remaining cheese and mint leaves.
Add some olive oil to taste (I add about 2 tablespoons).
Add the egg but leave one tablespoon for the topping.
Fold the fillo on the borders over filling.
Brush little egg.
Cover with 2 sheets of fillo.
Brush with remaining egg and make incisions (in squares) over the surface.
Spread sesame seeds and some oil (about 1 tablespoon).
Bake at 150°C for 1 1/2 hours.
Increase the heat in the last 10 minutes if necessary until golden brown.
Serve warm of lukewarm.
Note: if you have bigger zucchini they will contain too much water. Put your sliced or grated zucchini in a bowl; add 1-2 teaspoons of salt. Stir. After 30 minutes rinse and drain prior use. Or perhaps another solution is to spread some breadcrumbs on fillo prior filling it with potatoes and zucchini. If you try this please let me know!
This versatile recipe is a simple way to prepare light appetizers to be served hot or cold with only a few ingredients. In my project I supposed to use only my white eggplants and serve them with something like a bruschetta topping, but as I saw the small Zucchini and I had tomatoes leftovers I made a second warm variation which was surprisingly delicious and simple as well as cute.
I prefer not to give specific quantities as this depends on the size of the eggplants and on your taste.
Hot or Cold Grilled Eggplants or Zucchini Appetizers
Mozzarella (mini mozzarella, mozzarella slices or shredded one)
Slice Eggplants in 5 millimeters slices and place them in a big bowl, sprinkle little olive oil and the garlic over them. Toss with your hands.
Halve the tomatoes and remove seeds and liquid. Dice them into 2-5 millimeter pieces.
Chop basil, add to the chopped tomatoes. Season with salt and pepper to taste.
Place the chopped tomatoes on a sieve over a bowls while grilling.
Grill you vegetables in a grilling pan, under the broiler or on the BBQ on both sides.
For the cold version: place the grilled vegetables on a dish, cover with the drained tomatoes and top with mozzarella.
For the hot version: place the slices in single portions baking molds, cover with the drained tomatoes and top with mozzarella. Bake at high temperature or place under the broiler until mozzarella is melted and begins to turn golden.
The surprising warm sunny evening of the first spring days was perfect for this kind of meal: zucchini balls with their herbed smell, yogurt sauce, fresh tomatoes and homemade bread (thawed in the oven just before serving) and some Greek wine make us feel at least a little bit like in vacations on Crete. Perhaps a frugal but wonderful tasty dinner!
Note: I know that these zucchini balls are usually fried and served as fritters, but as I don’t like the oily smells in the kitchen, I prefer to bake them in the oven; this works pretty well and it is easier to have them ready at once when you need them.
1 tablespoon salt (for the preparation of the zucchini
1-2 green onions, sliced or chopped
3 tablespoons fresh dill, chopped
20 mint leaves, chopped
2 garlic cloves, chopped
1 teaspoon lemon zest, grated
Pepper to taste
1/2 cup breadcrumbs, adjust quantity if necessary
1/4 cup flour
1 egg, lightly beaten
1 splash ouzo. optional
1/4 cup of feta, crumbled
salt and pepper to taste
oil for shaping
Roughly grate the zucchini in a bowl and toss them with the salt.
Place the grated zucchini in a sieve over a bowl and let stand at least 30 minutes and up to 1 hour. Rinse zucchini under current water and squeeze out as much liquid as possible.
Place zucchini in medium bowl. Add green onions, dill, mint, garlic, lemon peel, and 1 pepper. Gently stir in breadcrumbs, flour, egg, ouzo and then feta. If the mixture is too wet add more breadcrumbs. Adjust with salt and pepper to taste.
Oil your hands and using 1 tablespoon zucchini mixture for each, shape balls and place them on baking sheet. You can prepare these ahead, place them in the fridge to chill until you need to cook them.
Preheat the oven to 220°C/ 420°F. Bake for about 15-20 minutes until golden.
For all those who have a lot zucchini in the garden (or eggplants), those who love to eat light food, those who love tasty food and those who love Italian food… this is the perfect recipe.
I love to prepare my tomatoes sauce myself (marinara sauce), for this reason I have always some self-made canned one on hand, but you can buy some or take a few minutes and prepare it yourself while you are roasting the zucchini.
This eggplant and or zucchini parmigiana is a fat reduced version of the traditional Parmigiano, almost no oil is necessary and you will not miss it for sure.
For this reason instead of frying the vegetables in a lot of oil, you will roast them in the oven or grilled in a non-stick grilling skillet.
2 kg eggplants (and/or zucchini)
salt to spread over eggplants
4 tablespoons olive oil
200 g fat-reduced mozzarella cheese, thinly sliced or roughly grated
150 g parmigiano cheese, thinly sliced (parmesan cheese)
2-3 cups marinara sauce (if possible with basil and oregano)
Slice your vegetables lengthwise, the slices should be about 5 mm thick.
If you use eggplants place them in a big bowl and spread salt on them. Stir to coat them well. After 30 minutes rinse them and press out the water. This step is not necessary for zucchini.
Turn on your oven to high broil or preheat your non-stick grilling skillet.
Pour oil over the vegetables and coat them with your hands.
Place one layer of eggplants or zucchini on your baking try (I use a silicon map for this as it is easier to clean) and broil on both sides until they change the color to light brown. Repeat with all vegetables. The same procedure with the skillet.
Place your vegetables slightly vertical in your mold (or single portion molds) and add mozzarella and parmesan cheese between the layers.
Combine marinara sauce with oregano and pesto and pour over the zucchini
Bake 30 minutes 350°F/180°C or until sizzling but not burning.
The marinating time is the secret of this tasty, beautiful and light dish!
The ingredients were fast assembled and the cooking time were very short.
o 4 garlic cloves
o 2 tablespoons grated fresh ginger
o 1 teaspoon turmeric
o 1/4 teaspoon Sichuan pepper, roasted and grinded
o 2 tablespoon light soya sauce
o Pepper to taste
o 400 g shrimps, uncooked peeled and tail on
o 400 g Zucchini
o 2 teaspoons salt
o 8 tablespoons olive oil
o 400 g Chinese noodles (substitute spaghetti)
o 2 tablespoons brandy, alternative 4 tablespoon coconut milk
o 1 tablespoon fresh coriander chopped
Combine in a bowl garlic, ginger, turmeric, Sichuan pepper, soya sauce and pepper.
Add shrimps and let marinate for about one hours.
Cut zucchini in long strips, place in bowl and toss with salt. Let soak water for 30 minutes.
Rinse zucchini under current water and place on a sieve to drop down.
Bring salted water with the addition of two tablespoon olive oil (you don’t need to use olive oil for this step) and cook pasta according instructions. When it’s ready add zucchini to the water and drain immediately. Place on a bowl and toss with 2 tablespoons olive oil.
During cooking (ore after the pasta is ready if it’s for you easier) time heat remaining oil in a skillet. Stir fry shrimps until they change their color on both sides. Add 2 tablespoons water, bandy and coriander.
This is my third dish of my set from the past weekend. The Zucchini baba ganoush prepared with zucchini instead of eggplants arrange on a plate with the roasted zucchini made a great effects. For decoration I used chili flakes instead of roosted sesame seed for a different and more spiced taste.
We were lucky with the weather, we enjoyed all dishes on the balcony. Almost summer yet!
o 3 large zucchini, sliced in lengthwise
o 5 tablespoons olive oil
o 1 tablespoon salt
o 2 garlic cloves
o 2 tablespoons lemon juice
o 2 tablespoon tahini
o 2 tablespoon Greek yogurt
o 1 tablespoon breadcrumbs
o Olive oil, for garnish
o ½ tablespoon roasted sesame seed or dried chili strips for topping
Toss zucchini with 2 tablespoons olive oil and broil cut-side up in the oven until golden brown and tender.
Cut zucchini in pieces. Add half of zucchini and remaining ingredients except those for the topping to a blender and process until smooth.
Arrange zucchini pieces with baba ganoush on a plate.
Top with little olive oil and garnish with sesame seed or chili strips.