Tag Archives: zucchini

Fried Vegetables Platter with Basil Tomato Sauce

25 Jul

It’s Monday. It’s getting hot, busy, hectic and moody. But today, I am craving for calories and oil to balance the grumpy Monday atmosphere, so I’ll go for fried vegetables. Although this sounds a bit contradictory, it is possible to make healthy fried food. Here are the tips:

  • Use healthy frying oil (such as sunflower oil)
  • Do not bread or batter the vegetables
  • Drain the excessive oil by placing the vegetables on a paper towel

Ingredients (serving 4):

4 Carrots, peeled and cut in 4 lengthwise

4 potatoes, peeled and sliced 

20 green chile peppers

2 mid-size zucchinis, sliced salted (to avoid bitterness) and sliced

1 Aubergine mid sized, 

For the sauce:

 3 ripe large tomatoes, peeled and cut in cubes

3 cloves of garlic, finely cut in rounds

1 tablespoon olive oil

1 teaspoon fresh basil leaves, finely chopped


Preparation Method:

Heat the oil in a frying pan. Fry the vegetables till they turn golden. Place them in a service plate. To prepare the sauce, heat the olive oil and sauté the garlic for less than a minute. Then add the tomatoes and cook till you obtain a homogenous sauce. Add basil leaves and cook for a minute more. Pour the sauce over the fried vegetables.








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. 

%d bloggers like this: