Made by Emily

Tag: low-carb meals

  • Zucchini Lasagna with Wild Garlic Pesto

    Zucchini Lasagna with Wild Garlic Pesto

    Zucchini Lasagna with Wild Garlic Pesto is a delicious and healthy twist on traditional lasagna. This dish uses courgettes instead of pasta, making it lighter and perfect for a tasty weeknight meal. The wild garlic pesto adds a fresh and unique flavor, elevating the taste of the entire dish. It’s simple to make and packed with nutrients, making it a great choice for anyone looking to eat healthier without sacrificing flavor.

    Ingredients:

    • 800g courgettes
    • 300g fromage blanc (faisselle)
    • 2 tablespoons d’ail des ours (wild garlic pesto)
    • Lasagna sheets
    • Parmesan râpé
    • Salt
    • Pepper
    • Olive oil

    Directions:

    1. Wash and slice the courgettes into thin rounds and sauté them in a pan with a little olive oil for about 20 minutes.
    2. Meanwhile, mix the fromage blanc with the garlic pesto, adding salt and pepper to taste.
    3. In a baking dish, add a little of the fromage blanc mixture. Layer with lasagna sheets, half of the courgettes, and cover with more fromage blanc mixture.
    4. Add another layer of lasagna sheets and finish with the remaining courgettes. If the mixture seems too dry, you can add a little milk.
    5. Sprinkle parmesan on top and bake in a preheated oven for about 30 minutes.

    How to serve Zucchini Lasagna with Wild Garlic Pesto

    Let the Zucchini Lasagna cool for a few minutes before serving. Cut into squares and serve warm. It pairs well with a light salad or crusty bread. Enjoy this tasty and healthy dish with family and friends!

  • Baked Zucchini Pasta

    Baked Zucchini Pasta

    Baked Zucchini Pasta is a delicious and healthy dish that is easy to prepare. This recipe combines pasta, zucchini, and cheese for a filling meal. It is perfect for lunch or dinner and can be enjoyed warm or cold. Whether you are looking for a way to use up some summer zucchini or just want a new pasta dish, this recipe is for you.

    Ingredients:

    • 1 zucchini
    • 4 eggs
    • 300 g hard cheese
    • 1 red pepper
    • 300 g pasta
    • 200 ml Gran Cucina
    • 1 tablespoon oil
    • Salt to taste

    Directions:

    1. Cook the pasta in salted water for 6-9 minutes.
    2. While the pasta is cooking, wash the zucchini, cut it in half, remove the core, and grate it on a coarse grater.
    3. Coarsely grate the hard cheese and cut the washed red pepper into strips.
    4. Drain the cooked pasta and mix it with the grated zucchini, oil, and 3/4 of the grated cheese. Season the mixture with pepper and pour it into a baking dish.
    5. Place the baking dish in a preheated oven at 180°C and bake for 20 minutes.
    6. While baking, beat the eggs and mix them with the Gran Cucina.
    7. After 20 minutes, pour the egg mixture over the pasta, sprinkle with the remaining cheese and paprika.
    8. Return the pasta to the oven and bake for another 20 minutes at 200°C.
    9. Serve the baked zucchini pasta warm, but it also tastes great cold. You can garnish each portion with a little parsley and serve it with lettuce leaves and tomatoes.

    How to serve Baked Zucchini Pasta

    Baked Zucchini Pasta is versatile and can be served in different ways. You can enjoy it on its own or add a fresh salad on the side. Garnish each portion with some chopped parsley for added flavor. This dish is great for meal prep too, so you can eat it throughout the week. Whether you eat it hot or cold, Baked Zucchini Pasta is sure to please everyone.