Those who know me know how much I love playing with vegetables to always create new and aesthetically pleasing dishes, because the eye also wants its part, right? And this recipe is not only very scenic, but also clever, as it offers the possibility to recycle all those leftover vegetables in the fridge or that have been forgotten, to bring to the table in no time a fancy dinner that will amaze everyone! Just use a vegetable peeler or have a spiral slicer like me to have fun creating, maybe together with your kids, colorful and tasty vegetable spaghetti and play with imagination! I added tomato sauce, cheese, and cherry tomatoes. Simple but really tasty! They can still be made with whatever you have in the fridge including your favorite seasonal vegetables. A very easy vegetarian-style recipe to prepare when you have little time available and pleasantly appetizing and appealing even to make children eat.
If you also love playing with vegetables, like me, try these tasty and healthy recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 7 vegetable nests
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it will not cost you anything more!
- 2 white zucchinis
- 2 carrots
- 2 potatoes (medium)
- 2 eggs
- 1/3 cup grated parmesan cheese
- 2 tablespoons cornstarch
- 1 tablespoon flax seeds (ground)
- 2 teaspoons nutmeg
- 2 pinches salt
- to taste mixed peppercorns
- 7 tablespoons tomato sauce
- 3/4 cup asiago cheese (grated)
- 4 cherry tomatoes
- 1 pinch salt
- to taste pepper
Tools
- 1 Spiral Slicer
- 1 Vegetable Peeler
- 1 Reusable Bag
- 1 Mixing Bowl
- 1 Bowl
- 2 Spoons
- 1 Baking Dish
- 1 Knife
- 1 Parchment Paper
Steps
Wash and clean the vegetables by peeling the potatoes and carrots and trimming them along with the zucchinis.
Turn all the vegetables into spaghetti of medium length, using an electric spiral slicer and transfer them into a reusable filter bag with a bowl underneath to collect the vegetable water*.
Add a pinch of salt, mix with your hands, and let it rest for about 20′.
After this time, squeeze the vegetables very well to remove all the residual vegetable water.
Once the vegetables are squeezed, transfer them to a large mixing bowl and add the eggs, the hot paprika, the nutmeg, two pinches of salt, and a grind of pepper.
Complete with ground flax seeds, grated parmesan cheese, and cornstarch.
Mix with the help of two spoons until all the ingredients are well combined.
Now form the nests with your hands directly in the baking dish lined with parchment paper, spreading in the center with your fingers to form a hole, but always with a bit of vegetable spaghetti at the base.
Add a generous tablespoon of tomato sauce to the center of each.
Cover the nests with plenty of grated cheese and complete by placing in the center of each nest half a cherry tomato previously washed under running water with the cut side down.
Adjust the salt and pepper, a spray of oil, and bake in a static oven at 356°F for 30′**.
Turn off and serve immediately!
And voilà…the baked vegetable nests are ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉Baked vegetable nests can be stored in the fridge in suitable refrigeration containers for 2-3 days. Just heat them for a few minutes in the microwave to restore their original goodness.
Tips, notes, variations, and suggestions
🟣* If you don’t have a reusable filter bag, you can safely use a dry and clean cloth, as long as it has not been treated with softeners or perfumes.
🟣**Instead of the oven, these vegetable nests are also well-suited for cooking in the air fryer, cooking them at 347°F for 20′ or in a pan covered with a lid.
🟣Instead of asiago, you can add mozzarella, preferably the block type for pizza, more compact and dry, or already available julienned.
🟣An alternative idea is to cook the nests in a pan, creating them with the help of a pastry ring, adding a beaten egg to the center of each, cooking for a few minutes, and serving with salt and pepper.
FAQ (Questions and Answers)
Is a vegan version of this recipe possible?
Yes, there are excellent plant-based alternatives made from soy that perfectly replicate the taste, appearance, and texture of traditional cheeses, which you can find in shops specializing in vegan and organic products.
