If you, like me, find yourself with every possible kitchen gadget despite having a tiny kitchen, well, you can’t miss the useful spiralizer! It will help you a lot in every preparation and it will also be fun to create vegetarian dishes that are light, tasty, and scenic! The device does most of the work, while you bring the creativity! If you’ve followed me on social media, I’ve often explained how to use it! Once you’ve learned its potential, it will be a breeze! Today I propose a very tasty second course made with carrots and zucchini that will also be perfect as a side dish due to its great versatility. Plus, it’s gluten-free, which is not bad considering that more and more when we invite guests, we have to address various dietary needs. If that’s not enough, I can also say that these vegetable nests are a light dish, despite the addition of cheese and 2 eggs, making it rather a nutritious meal. A single piece of advice: since this type of dish enhances the authentic flavor of the used vegetables, it’s very important to pay attention to the choice of raw materials and their freshness. I always recommend buying seasonal, organic, or local produce, perhaps directly from farmers, as they will undoubtedly have the great advantage of being fresh and less prone to pesticides! With this necessary premise, I invite you to revolutionize your eating routine with dishes like this! It will do wonders for your health and well-being!
All “vegetarian” recipes are free from meat and/or fish (N.B. it is possible to use other foods based on animal proteins, such as eggs and cheeses).
- Difficulty: Easy
- Cost: Very affordable
- Preparation time: 40 Minutes
- Cooking time: 30 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: Spring, Summer
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 won’t cost you anything extra!
- 4 white zucchinis
- 6 Carrots
- 2 eggs
- 3.5 oz Stracchino
- 3.5 oz grated Parmesan cheese
- 3 tbsp Milk
- 1 bunch chives
- A few leaves basil
- A few leaves mint
- to taste salt
- to taste pepper
Tools
- 1 Knife
- 1 Spiralizer
- 1 Baking dish
Preparation
Wash the zucchini and carrots, trim and peel them. Level the zucchinis on the wider diameter side where you removed the end, secure them well to the spiralizer and start it to get your noodles, often stopping the pressure to ensure the noodles are not too long.
Salt the zucchinis and place them in a colander to rest for about 30′ so they lose their water content.
Meanwhile, proceed to create the carrot noodles in the same way using the spiralizer and shortening them from time to time.
Once the resting time for the zucchinis is over, squeeze them to remove all the residual water. Butter a baking dish and create swallow nests with half of the vegetables and arrange them alternately to create a scenic effect, then salt and pepper.
Beat the eggs with the milk, the Parmesan cheese, the herbs, and a pinch of salt and nutmeg. Distribute half of this mixture over the swallow nests and fill with half of the crumbled stracchino.
Repeat the operation, creating a second layer with the other half of the vegetables, complete with the rest of the egg mixture and the stracchino. Bake in a preheated oven at 350°F for 25′, then another 5′ with the grill function. Serve slightly warm.
And voilà… the baked zucchini and carrot nests are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉The baked zucchini and carrot nests can be stored in the fridge covered with plastic wrap or in airtight containers for up to 3-4 days.
Tips, Notes, Variations, and Suggestions
🟣The choice of stracchino: it is certainly optional, ultimately it can be replaced with another fresh cheese like robiola, quark cheese, or ricotta and cottage cheese; but the preparation can also include the use of aged cheeses like Asiago or sweet/spicy provolone.
