Tag Archives: Cooking

Baked Zucchini Recipe

18 May

We love talking about health benefits of food. There is no shortage of them when the veggies are concerned. Summer squash group is no exception, especially when consumed with onions, tomatoes, peppers and herbs; as in the following baked zucchini recipe topped with these treasures of mother earth.

We can cook extremely low calorie dishes with zucchinis, which provide fibers, proteins, magnesium, folate, zinc, iron, calcium and vitamins A, C, K, B1, B6… Isn’t this fantastic?

Baked Zucchini Recipe


 ½ kg (1.1 lb) small zucchinis

2-3 young onions, chopped

2 cloves garlic, crashed

1 sweet red pepper, chopped

1 green pepper, chopped

1 tablespoon fresh dill leaves

1 tablespoon tomato paste

1 tomato, in cubes

1 tablespoon olive oil

Salt & ground black pepper

Preparation Method

Peel the zucchinis. Cut off ends and divide zucchinis lengthwise in two. Brush (or spray) the zucchini boats with olive oil and bake them slightly in a preheated oven at 150 C. Set aside.

Prepare the topping by sautéing young onions and peppers in a deep saucepan for 1-2 minutes. Then pour the tomato cubes, cook for 2 minutes more and add tomato paste. Add some water if necessary. Pour over the zucchinis. Bake in oven preheated to 150 C till the top turns gold. Sprinkle with fresh dill leaves, salt and black pepper.

Serve warm or cold, as preferred. 


Mediterranean Artichoke Recipe

18 Apr

With spring as the peak season for harvesting these exciting bright green veggies, artichokes were the stars of my 3-weeks trip on three continents. We can make a large variety of dishes with artichokes, including the soup versions. They are good for your heart, and as suggested in a USDA study they have more antioxidants than any other vegetable.  I guess this makes artichokes one of the world’s healthiest foods. And delicious too! So I am adding below a gorgeous “Stuffed Artichoke Hearts” recipe which suits the spring mood perfectly.

Stuffed Artichoke Hearts

Stuffed Artichoke Hearts

The tricky part of cooking artichokes is to preserve their green color, as they can easily turn brown. To avoid this, once cleaned, place each artichoke in  water-lemon juice-flour mix until you are ready to start filling them. 


4 whole artichokes

Juice of 1 lemon

1/2 tablespoon all-purpose flour


4 chopped young onions

½ cup chopped fresh dill

1 tablespoon chopped fresh mint leaves

½ cup rice

1 small carrot cut in tiny cubes

4-tablespoon olive oil


Preparation Method

First step is to prepare the filling by mixing all ingredients in a bowl. Then trim the artichokes by removing the exterior leaves, cutting them on top and cutting the stems. Finally clean the center of the heart and remove the fuzzy stuff with a spoon.

Stuff the artichokes with the filling. Place them in a cooking pot and pour water with lemon juice. Cook for  45 minutes or till artichokes soften on low heat. Serve cold or warm.

Stuffed Artichoke Hearts

This recipe is perfect for spring or summer time. It can be served  as main dish.

%d bloggers like this: