Zucchini casserole with feta and thyme
Ingredients (for 6 servings):
- 4 medium zucchini
- 1 tbsp. l. olive oil
- 1 tbsp. l. crushed garlic
- 2 tbsp. l. fresh thyme greens or 1 tbsp. l. dried thyme
- 2 eggs
- 1/3 cup low-fat sour cream
- 1 glass of crumbled feta
- 2 tbsp. l. grated parmesan
- 1 tbsp. l. freshly squeezed lemon juice
- Salt and pepper to taste
Cooking method:
Cut the zucchini into thin longitudinal strips and then cut each strip in half across.
Heat olive oil, add garlic and thyme and sauté for 45 seconds. Add zucchini and sauté for 4 minutes, turning occasionally.
In a bowl, beat the eggs lightly until a homogeneous protein-yolk mass is formed. Stir in sour cream, feta, parmesan and lemon juice. Brush the tin with olive oil, add half of the zucchini, lightly salt and pepper. Pour half of the cheese and egg mixture. Do the same with the remaining courgettes and mixture. Bake in an oven preheated to 190 degrees for 40-45 minutes.
Zucchini, tomato and basil salad
Ingredients (for 2 servings):
- 1 or 2 medium zucchini
- 3-4 tomatoes
- ¼ cup finely chopped basil (12 large leaves)
- Sea salt to taste
For refueling:
- ¼ olive oil
- 2 tbsp. l. balsamic vinegar
Cooking method:
Cut the zucchini into centimeter-thick circles, place on a wire rack, sprinkle well with salt and leave for half an hour.
At this time, chop the tomatoes and basil, and whisk together the oil and vinegar separately.
Remove the salt from the courgettes with a napkin. Place zucchini and tomatoes in layers on a flat plate. Drizzle with dressing, season with salt, basil and serve immediately.
Zucchini baked with parmesan
Ingredients (for 4 servings):
- 4 medium zucchini
- 1 tbsp. l. blends of italian herbs
- 1-2 tbsp. l. melted butter
- ¾ cup coarsely grated Parmesan
Cooking method:
Cut the zucchini into quarters lengthwise, remove the seeds and cut into long slices about 6 cm thick. Grease a baking sheet with olive oil, put the zucchini on it, skin side down, sprinkle with herbs and bake in the oven until soft, about six minutes.
Combine butter and olive oil, brush over slices and sprinkle with Parmesan. Bake for another 6-8 minutes. The dish can be served hot or cold.
Zucchini in a creamy sauce
Ingredients (for 4 servings):
- 8 cups diced zucchini
- ¼ cups of powdered coffee creamer
- 1 tbsp. l. butter
- Salt and pepper to taste
Cooking method:
Put the zucchini in a saucepan, fill with water so that it covers them slightly, salt. Simmer for 8-10 minutes until soft. Throw in a colander, leave for 3-4 minutes, and then simmer again, adding butter. Mash the zucchini with a potato beater until smooth, but not puree. Pour in cream, salt, pepper, stir. Simmer for another three minutes over low heat and serve immediately.
Photo: Getty Images
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