The pumpkin and zucchini medallions without eggs are a healthy and light dish, quick to prepare and made with simple fresh ingredients. They can be baked, as in this case, or cooked in a pan with a drizzle of oil and they have a delicious flavor. To make them even more appetizing, you can enrich them with melting cheese and you’ll see they will be snapped up at home 😋. Below, let’s see together how to prepare these tasty pumpkin and zucchini medallions without eggs:
Other recipes with pumpkin
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: for 8 medallions
- Cooking methods: Oven
Ingredients
- 2 small potatoes
- 2 zucchinis
- 7 oz pumpkin (about 3/4 cup)
- 1 tablespoon chickpea flour
- 2 tablespoons grated Parmesan cheese
- 1/2 onion (optional)
- salt
- to taste extra virgin olive oil
- 3 tablespoons breadcrumbs (+ to sprinkle over the medallions as needed)
- chopped parsley
Preparation
Preparation of the pumpkin and zucchini medallions without eggs baked in the oven:
Grate the potatoes, zucchinis and pumpkin in a large bowl using a coarse grater.
Transfer them to a pan with the chopped onion and a little oil and sear over high heat for about 5-6 minutes, then remove from the heat.
Add to the mixture one tablespoon of chickpea flour, the grated cheese, the chopped parsley, the breadcrumbs and salt to taste.
Mix all the ingredients until you obtain a well combined and fairly dry mixture. Then proceed to shape the medallions.
Line a baking sheet with parchment paper and using a round cutter about 2 3/4 in in diameter, form the medallions, adding a little breadcrumbs to the base and spooning the mixture into the cutter as you go.
Press down with the back of a spoon to compact well and sprinkle the surface with more breadcrumbs. Continue this way until all the mixture is used and you form about 8 medallions.
Drizzle them with a little oil and transfer the baking sheet to a preheated oven at 392°F, letting them bake for about 15-20 minutes, turning them halfway through the cooking time. If you prefer, you can also cook them in a pan with a little oil, browning them for about 3 minutes per side.
The pumpkin and zucchini medallions without eggs are ready to be enjoyed!
Bon appétit and.. see you at the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
