Zucchini with parmesan in the oven is one of the greatest culinary joys of summer. In this recipe, crunchy, bright bread crumbs make up for the sweet, soft zucchini in the most delicious way. Fresh summer food. This recipe can be easily prepared for the company, if you have a huge crop of zucchini.A dietary breakfast is the basis of a proper diet. It should be both nutritious and contain a small amount of calories to keep fit or lose weight favorably. Healthy Breakfast Zucchini with Parmesan.
Many nutrition systems and diets for weight loss suggest that breakfast must be rich, nutritious and low-calorie. The morning meal should be present in any diet — it is mandatory even when losing weight. To prepare a delicious and low-calorie fitness breakfast, you don’t have to wake up very early every morning to prepare it — there are many quick and simple, and most importantly useful low-calorie recipes.
It is necessary to include water in your morning diet — it helps to awaken your metabolism and prepare your body for a busy day.
A proper breakfast should consist mostly of carbohydrates. Porridge, cereals, and fruit are the perfect foods to include in your morning menu.
By choosing the right diet meals in the morning, you will feel great for the whole day. Therefore, do not miss the first meal, and you can always find recipes for dietary, healthy and delicious dishes on our website.
Ingredients. Healthy Breakfast Zucchini with Parmesan.
Olive oil 3 tablespoons
Garlic minced 2 cloves
Red pepper 1/2 teaspoon
Breadcrumbs 1/2 Cup
Parmesan cheese 3.53 oz
Fresh thyme leaves to taste
Lemon zest 2 teaspoons
salts to taste
2 large zucchini, cut lengthwise
Cooking time 25 minutes
Calculated 4 servings
Mix the oil, garlic, and crushed red pepper in a small skillet over a low heat. Cook, stirring frequently, until the garlic is soft and golden, 3-4 minutes. Remove from heat; allow to cool for 5 minutes. Stir in the breadcrumbs, parmesan, thyme, lemon zest and salt.
Preheat the grill (or oven) to a very high level 392F degrees. Brush the grill using tongs with a paper towel. Place the zucchini with the cut sides on greased grates; grill, cook, until gently crisp, about 5 minutes on each side. Turn the courgettes so that they are sliced face up; add the sauce evenly on top. Cook until golden brown, 2 to 3 minutes. Carefully transfer to a platter. Serve with lemon wedges. Bon Appetit!
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