3 or 4 firm zucchini, sliced 1/4 inch thick 1 ½ tablespoon sea salt 3 tablespoon extra virgin olive oil2 pounds of your favorite tomato sauce (or my simple tomato sauce recipe from my eggplant parmigiana here)1/2 cup asiago cheese, grated1 cup Parmigiano Reggiano, grated1 pound low-moisture mozzarella, shredded To prepare the zucchini, sprinkle eggplants all over … Continue reading Parmigiana di Zucchini
Check the video here With lots of zucchini and the addition of extra virgin olive oil this cake makes a very nutritious snack to take to the beach, parks or any other summer destination. 2 1/2 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt1 teaspoon ground cinnamon1 teaspoon ground black pepper1 1/2 … Continue reading Zucchini Bread
Mini Baked Frittata with Zucchini and ricotta
3 eggs9 ounces ricotta1/4 teaspoon nutmeg1 teaspoon salt1/4 cup extra virgin olive oil1/2 cup parmigiano reggiano3 zucchini (about 1 1/2 cup grated and strained)1/2 cup flour Oil a cupcake pan and add a piece of parchment paper on each cupcake holder. Whisk the eggs in a mixing bowl and add the ricotta. Whisk everything together … Continue reading Mini Baked Frittata with Zucchini and ricotta
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