In my house, the watchword is freshness and genuineness, especially in summer! Vegetables take on a much less marginal role compared to the past, and I like to add a touch of originality instead of proposing the usual and trivial side dishes! Moreover, it seems that creativity in cooking vegetables makes it easier to follow the golden advice from nutritionists, which is to consume a total of five portions of fruits and vegetables a day. Fortunately, there is much more awareness about choosing to eat healthily but with taste, and this is especially evident with the spread of dietary models such as vegetarianism, veganism, and even raw foodism! Those who know me know that I have not strictly adhered to any of these forms, but I have revolutionized my eating routine due to an initial health problem, eating a bit of everything and continuously varying. Little meat, lots of strictly seasonal vegetables, dishes based on legumes, and oven cooking with the aim of keeping light and getting all the necessary nutrients. This dish I present to you today has all the credentials to become your favorite, and although I propose it as a side dish, it can also become a delicious appetizer that you can bake directly in single-serving cocottes! If you have a spiral slicer, then the game is made! You can easily make zucchini spaghetti, which are the base of this recipe, as well as many others I will propose over time that will give you great satisfaction! Otherwise, you can grate them to simulate their texture on the palate as much as possible! In short, a simple and genuine casserole, very aromatic, with that touch of saltiness given by the pecorino which will give the ensemble an undeniable originality!
All “vegetarian” recipes are without meat and/or fish (N.B. the use of other animal protein-based foods, such as eggs and cheeses, is possible).
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients:
- 6 white zucchinis
- 7 oz cherry tomatoes
- 3 oz asiago
- 2 eggs
- 1.4 oz grated pecorino romano + as needed
- 1 bunch parsley
- as needed mint
- as needed butter
- as needed salt
- as needed pepper
Preparation:
Wash the zucchinis, trim them, then slice them with the spiralizer, forming thin spaghetti. Shorten them with the help of kitchen scissors. Alternatively, grate them, then salt them and place them in a large colander to rest for 30 minutes (fig. 1).
Wash the cherry tomatoes, dry them, clean and quarter them (fig. 2).
Beat the eggs and season them with a pinch of salt and a grind of pepper (fig. 3).
Add the grated pecorino and continue to mix with a fork (fig. 4).
Meanwhile, dice the asiago. Wash the parsley, dry it, and finely chop it with a mezzaluna (fig. 5).
Incorporate the parsley into the beaten eggs and mix (fig. 6).
Squeeze the zucchini spaghetti well of all residual water. Do the same if you grated them and transfer them to a slightly buttered baking dish and spread the cherry tomatoes over them (fig. 7).
Season with the asiago cubes well distributed over the entire surface (fig. 8).
Pour the egg and parsley mixture by spoonfuls, trying to distribute it evenly over the entire surface (fig. 9).
Dust with more pecorino to taste (fig. 10).
Place in a preheated oven at 356°F for about 35 minutes, allowing the eggs to set.
Remove from the oven and let cool slightly. Garnish with mint leaves to taste.
And voilà… the zucchini spaghetti casserole is ready to be enjoyed!
You will see what a pleasant sensation on the palate with this texture.
Enjoy your meal from La Cucina di FeFè!
Detail of the sliced piece.
