Baked and microwaved au gratin vegetables. Truly, not a day goes by that I don’t use my ally in the kitchen, the microwave. From my recipes, I think it’s clear that I particularly love vegetables and use them for all my preparations. This is a Friday dish, and now I’ll tell you why: on Saturday morning, I’m used to going to the market and shopping for fruits and vegetables for the whole week. On Friday, naturally, I cook all the vegetables, perhaps left in small quantities, and I would call this idea “fridge-clearing,” a classic that everyone surely knows and utilizes because in the kitchen nothing goes to waste.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 215.17 (Kcal)
- Carbohydrates 17.52 (g) of which sugars 5.33 (g)
- Proteins 5.50 (g)
- Fat 15.23 (g) of which saturated 2.24 (g)of which unsaturated 0.59 (g)
- Fibers 3.30 (g)
- Sodium 691.27 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Necessary Ingredients for Preparing Seasonal Baked Vegetables
- 1 lbs zucchini
- 3 pumpkin flowers
- 6 radishes
- 6 cherry tomatoes
- 1 carrot
- 1/2 cup breadcrumbs
- 1 clove garlic
- 1 tbsp parsley
- 1/4 cup extra virgin olive oil
- 1 tbsp lemon zest (grated)
- 1 tsp salt
Necessary Tools for Preparing Seasonal Vegetables
- Microwave Baking Tray
- Mandoline
- Parchment Paper
- Chopper
Steps for Preparing Seasonal Vegetables
Wash and trim the zucchini without peeling them; they are very tender. Also, clean the pumpkin flowers, open them, and cut them into strips. Peel the carrot and slice it. Halve the radishes. I also had 6 cherry tomatoes, so I added them too.
In the meantime, put the breadcrumbs, garlic, parsley, salt, oil, and lemon zest in the chopper. Chop for a few seconds, and repeat until the parsley is chopped together with all the other ingredients.
On a baking tray with parchment paper, distribute the cut vegetables and the flavored breadcrumbs on top. If necessary, add a drizzle of extra virgin olive oil on top and cook in the microwave with Crisp mode for 20 minutes.
And here they are ready: the seasonal baked vegetables.
Naturally, these are my vegetables, the ones I gathered from the fridge and cooked before buying more, but you can prepare this side dish with whatever you have or whatever you like best.
Advice
I would also like to recommend my marinated zucchini without cooking.
I would also like to recommend my marinated zucchini without cooking.
https://blog.giallozafferano.it/vaipinacucina/ricetta-zucchine-marinate-senza-cottura/
https://blog.giallozafferano.it/vaipinacucina/ricetta-zucchine-marinate-senza-cottura/
FAQ (Questions and Answers)
Can seasonal vegetables be cooked in a traditional oven instead of a microwave?
Yes, of course. Seasonal vegetables can be cooked in a traditional static or convection oven for 35 minutes at 374°F.
