Tag Archives: zucchini

Zucchini Galette 

Galette comes in many forms and with many fillings. Sauvory and sweet. I believe it has its origins in France but in also place it in Italy. The crust is baked with butter and therefor I would not place it in Liguria, this despite the closeness to France.

I’ve been reading galette recipes and seeing wonderful pictures on blogs, Instagram and Pinterest for sock long that I finally baked on myself. I’d promised to bake a pizza for my husband on his birthday but decided for this. He was surprised and fell in love with the new bake.

Start with making dough for the crest. You need 100 g cold butter, 300 g flour, a dash of salt, 2 tsp lemon juice, 1/2 dl yoghurt and 1/2 dl cold water. Mix together the butter and flour by hand. Add the rest of the ingredients and wrap the dough into plastic foil and refrigerate for at least 30 min. Some recipes tell you to make the dough one day ahead.

Make the filling while the dough is resting. You will need: 500 g zucchini (thinly sliced, I slice it with my cheese cutter) and salt, and 125 g ricotta, 50 g finely grated Pecorino or Parmesan cheese, 2 tsp grated lime zest, 1 lime juice (or lemon), 1 tbsp finely chopped thyme,  and olive oil.

Slice the zucchini, sprinkle with salt  and place it in a colander for 30 minutes. 

Turn the oven to 200 C. Roll the dough out with a rolling pin on baking paper. Make it roundish and about 30 cm in diameter. Mix the cheese, lemon juice and zest, and thyme. Spread it on the crust leaving a 4 cm border without filling. 

Dry out the zucchini using a kitchen towel, and then place it on the cheese filling. Turn the border inwards, and brush the whole pie with olive oil. Bake for 30-40 minutes. Sprinkle with oil during baking if it looks to be drying out too much. 


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#31 Filled Zucchini Flowers – Fiori di Zucca Ripieni

Zucchini flowers are my favourites and I order them when they are on the menu. Unfortunately the Finnish grocery stores and markets seldom offer them. Hence I was delighted to find an abundance of them when on holiday in Tuscany in early July. They were I season and ‘our local’ Hipercoop had the in a splendid display (see the pic).

I filled my zucchini flowers (8 pieces) with a mixture of Parmesan (1.5 dl) and Ricotta cheese (1 dl, a 75 g packet) with a bit of rosemary. I started with making the filling. Next I checked that the flowers were ok. Then I took out two plates and poured a beaten egg on one of them and some bread crumbs on the other. As we were on holiday and there was no pantry to dig into in the house, the crumbs  were grated of yesterday’s bread.


This is the place in Tuscany where we have stayed many times. A lovely and peaceful place in the countryside.








Then I filled the flowers with a teaspoon or two of the filling. You can close the flowers by twisting the, to keep the filling inside. Once all the flowers were filled, I soaked them in the egg and turned in the bread crumbs. Lastly, I fried them in a pan with olive oil until golden brown.

I removed the fried flowers from the pan and placed them into a large one that is on low heat. When preparing these, you can add some salt and pepper if you like. The Parmesan is quite salty and this is why I skip the salt.

The ones in the picture below are of the very first ones I’ve ever made.

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Filed under Cooking, Miscellaneous on travelling, cooking and life in general, Primi, Recipes

#13 Roasted Veggie Salad

imageMy sis served me something similar to this a couple of weeks ago. The warm salad was very delicious and spicy. The recipe is found at willfrolicforfood site and is called magic autumn salad.

Once again I did not have all the ingredients of the recipe in the pantry and a bit of improving was needed. I changed some of the veggies and the fruit. I used chili instead of Cheyenne pepper. I think the dressing turned out wonderful with the cilantro paste. Can you believe I was out of Dijon mustard? Actually still am.

Here you have the recipe in short and it is for four:

Half a sweet potato, half of a large zucchini, one apple, 2 small onions, 1 tsp ground cinnamon and two dried chillies

Spinach and rocket, even kale. A handful of chopped roasted nuts and a handful of chopped dried apricot.

Dressing: 1/2 dl balsamic vinegar, 1/2 dl olive oil, 2 tsp cilantro paste, ground black pepper and 1 tbsp mustard seed

Peel and dice the veggies. Place all but the apple on an baking sheet and sprinkle with cinnamon. Bake in 175 C for 20 min. Add the apple. Put all the dressing ingredients in a glass jar, close the lid and shake.

Build the salad on a large plate starting with the greens. Add the warm veggies and mix in the nuts and apricot. Pour in the dressing or half of it so that people can add their plates if they wish.

Serve as such or with a grilled chicken or meat.

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Saara’s Zucchini Pizza

Another Pizza Friday behind us and this time it was pizza baking with the family. One of my sisters and nieces were over and one of the pizzas was to be a 21st century/Generation Y pizza.

The bottom is as in my old recipe: 1 large pizza = 2,5 dl water, 1 tsp dried yeast, 1 tsp salt, 5 – 6 dl flour (durum and ordinary), 1 tbsp olive oil.

Mix the water, yeast and salt with a fork in a bowl. Add the flour and place the dough on a baking surface one it becomes thicker. Work in the rest of the flour with hands, and add the olive oil last. Turn and knead the dough until it is elastic and does not stick into your hands. Let the dough rest in the fridge, covered with a towel, for 30 minutes to a day. The longer the better.

Filling: 1/2 zucchini, 150 g spinach, olive oil, 100 g Mutti pizza sauce, 2 garlic cloves ,  1 onion, 50 g feta cheese, 3 tbsp sour cream, black pepper.

Slice the zucchini thinly and sauté in olive oil. Remove from the pan and  sauté the spinach. Mince the feta cheese, chop the onion and press the garlic.

Pre-heat the oven to 225 C. Place the dough on baking paper and make a large pizza bottom. Spoon on the sauce and then the filling. Bake 10 – 15 min. Enjoy!

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Baked Zucchini with Taste of Sun and Forest

My quest of a slimmer figure continues and low carb it is. I am so happy to have found a way to lighter cooking without having to compromise taste. Fresh and high quality ingredients, and herbs are the way to go.

I had lasagna in my mind and wanted to make it lighter. A recipe with zucchini replacing lasagna plates. Then I thought no meat and voila. “Computer food” said my husband  meaning put it in your blog. The tomatoes for summer and mushrooms from ‘our’ forest. 

This is what you need for six portions: 

850 g zucchini

1 red onion

400 g crushed tomatoes

half of a sweet belly pepper

3 cloves of garlic

handful of fresh leaf parsley

dried oregano and salvia

1 tbsp beef fond, 1/2 dl red wine

two handfuls of dried forest mushrooms

Salt and pepper

1-2 tbsp finely grated Parmesan 

Pre-heat the oven to 175 C.

Rinse the zucchini and cut it into thin slices. 

Peel and chop the carrots, belly pepper and onion. Place 2 tbsp of crushed tomatoes in a pan and put in the chopped onion and carrot. Add the herbs, the rest of the tomato, pepper and wine. Cook for 10 minutes. 

Take out a rectangular oven form and put some sauce on the bottom. Put the  zucchini slices in the and pour over the rest of the sauce. Top with Parmesan. Cook in 175 C for 35 minutes.

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Zucchini-Mozzarella Bake with Kale Chips

My nieces were over for dinner week and brought us a huge zucchini. I’ve made three different meals and a couple of lunches of it. Today I used the last bits and this is what I prepared:


Zucchini-mozzarella bake for two

15 cm long piece of a large zucchini, cut into 12 thin slices
125 g mozzarella, cut into thin slices
Olive oil, salt and pepper
1 dl creme fraiche, 2 tbsp tomato pure, thyme and oregano
3 tbsp finely grated Parmesan.
1 tbsp pine nuts

Fry the zucchini slices in olive oil.
Mix together the tomato pure, creme fraiche and herbs.
Grease a small oven pan and pile layers of zucchini, mozzarella and tomato-creme fraiche sauce. Top with zucchini and sprinkle with Parmesan. Put some pine nuts on the top.
Bake in 180 C for 20 minutes.

Kale chips for two
4 kale leaves, 1 tbsp Parmesan, 1 tbsp olive oil
Shred 4 kale leaves and put on baking paper on an oven pan,
Sprinkle thinly with olive oil and and Parmesan.
Bake in 180 C for 10 minutes.

The dish is quite filling and plenty as dinner for two. For four persons it makes a good starter.

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Pizza Bianca

These are my versiona of pizza bianca ie pizza with no tomato sauce.

This is the recipe for my best pizza bottom. It makes a thin and crisp pizza, pizza as Romans like it although my pizzas do not compete in the same category with the real Italains’. Pizza bottom of many Italian recipes require two days. You make the dough the first day, rest it in the fridge and make it the next day. I might try one of them one day but it’ll have wait.

Until today my understanding of pizza bianca was it being pizza without tomato sauce. Now I’ve done some light research and have learnt that it originates in Rome and that it was invented because the bakers needed to bake something in their ovens still too hot for bread baking. Some pizza bianca recipes state that rosemary and olive oil are the only toppings while others include also potatoes.

I had my Roman pizza bianca this July at Bir&Fud with potatoes, mozzarella and rosemary. The place – bar, restaurant, brewery – in Trastavere is definitely worth checking out both by pizza and beer lovers and also by gourmands. We had our pizzas in the bar and it’s best to make a reservation if you wish to be seated inside at a table. http://www.birandfud.it

This makes one round pizza.
1,5 dl water, 2 tsp dried yeast, 1 tsp salt, 3-4 dl durum wheat, 1,5 tbsp olive oil

Measure the water into a bowl. Mix the yeast into half a decilitre flour and mix in. Add the salt and most of the flour mixing with a fork. Take the dough into your hands and work it on the table. Make a small hole in the middle and pour in the olive oil. Work to a smooth dough that does not stick to your fingers. Let rest covered for at least half an hour.

The first filling is more delicate, the second stronger with the kale and garlic taste but with mildness from mozzarella.

Filling #1
3 pear tomatoes, half of a small zucchini, one garlic clove, 2 dl grated Parmesan, small handful of rocket and rocket flowers, olive oil

Slice the tomatoes and zucchini. Roll out the dough into one round pizza. Sprinkle the pizza with olive oil. Put the topping ingredients on the pizza and sprinkle on some more oil. Bake in 225 C for 12 minutes.

Filling #2
4 kale leaves, 5 pear tomatoes, one mozzarella (125 g), 1,5 dl grated Parmesan, 3 garlic cloves, olive oil

Chop the kale and slice the tomatoes and garlic. Put the topping on and sprinkle on some olive oil. Bake in 225 C for 12 minutes.






My pizza bianca is here. I think it looks rather dry but it is delicious – believe me













The following pictures are taken at Bir&Fud. Note the fine bar with artisan beer on tap (birra aritgani).

rooma ja arezzo 2014 523 rooma ja arezzo 2014 525 rooma ja arezzo 2014 528

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BBQ and Roasted Zucchini Salad

It’s not really BBQ weather but this recipe sounded delicious. The marinade with cola and ketchup reminded me of the BBQs in the States back in the 80’s.
The BBQ sauce recipe from those days is really simple – coke, ketchup, oil and a bit of salt. This marinade is more sophisticated and versatile in taste, and one I found in the most recent issue of Viinilehti ie the Finnish wine magazine.
You can prepare this meal even without a grill – just as we did. It was delicious and the marinade and the roasted surface gives it a defi tie BBQ taste.

This is what you need for two:
200 -400 g pork chops or shoulder cut into two steaks
1 dl oil, 1/2 dl ketchup, 1 tbsp maple syrup, 1 dl coke, 1 dl grated ginger, salt, fresh thyme and mint, black pepper

Mix all the ingredients into a smooth mixture. You do not need an appliances, just a bowl and a spoon.
Pour the marinade into a plastic bag and put the meat in it. Refrigerate for two hours and turn the package every now and then. Take the package out and let the meat warm to room temperature an hour before grilling.

Grill the meat for a couple of minutes per side or fry it in a frying pan. You can fry the meat in a bit of butter. Add the chopped herbs.

Zucchini Salad
1 zucchini, some olive oil, 1 tsp balsamic vinegar, salt, 1/2 package of ricotta cheese, 1 dl roasted pistachios, fresh thyme and mint

Wash the zucchini and cut it into thin slices (oblong). Put the zucchini on a baking sheet and sprinkle with oil and salt. Roast in 200C or grill until lightly roasted. Place the zucchini on a plate and add the ricotta. Sprinkle with herbs and roasted pistachios. Add some strawberries if you like.



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Zucchini with Sardines and Garlic

This is one of my favourite zucchini and summer recipes. I tasted if first at my sister K’s many, many years ago. She’d found the recipe in a recipe leaflet of a popular Finnish glossy, Gloria. The recipe originates to Italy and Laila Pullinen, a famous sculptor, shared her favourite recipes in one of the issues in the 80’s I believe.

This is so easy to make and so delicious. You can eat it both hot and cold. And never get enough.

This is what you need: zucchini, chopped garlic, sardines or pickled herring, grated Parmesan or other cheese, olive oil

Cut the zucchini into five cm long pieces and halve them. Cut a slice of each piece so that it stands straight in an oven pan.

Pre-heat the oven to 175 C. Sprinkle an oven pan with olive oil. Place the zucchini pieces in the pan. Place chopped garlic and pieces of anchovy on the pieces. Cover with grated cheese and sprinkle abundantly with olive oil.

Cook for 20 minutes if the zucchini pieces are small and thin and for 30 minutes if larger and thicker.


Laila Pullinen celebrates her 80th anniversary this year and there is a grate retrospective exhibition in  Vaasa, Finland. Have a peak at the Vaasa Art Museum’s webiste to see some of her magnificent sculptures.

Kuntsi, Vaasa Museum of Modern Art, Laila Pullinen – Arch of Light
and more pieces at the museum home page
If you’re in Finland, you’ve still got time to visit the exhibition. It’s open until 20 April and after that it moves to the city of Kouvola.







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Zucchini Bread, the Recipe

I was baking zucchini bread a couple of weeks ago and by mistake mixed a batter for two big loafs. I then took the other one to work and it was a great success. I told the recipe is on the blog but once trying to find it myself I realised I’d put a link in my post, and it was perhaps not that easy to find it.

I thought to write it out. The recipe originates in Paula’s Home Cooking, Paula Green.

8 dl all purpose flour
1.5 tsp salt
1 tsp ground nutmeg
2 tsp baking soda
1 ground cinnamon ( I use two)
7.5 dl sugar
2.5 dl vegetable oil
4 eggs, beaten
1 dl water
5 dl grated zucchini
1 tsp lemon juice
2.5 dl chopped walnuts or pecans

Pre-heat the oven to 175 C (350 F).
Combine flour, salt, baking soda, nutmeg, cinnamon and sugar.
In another bowl, combine oil, eggs, zucchini and lemon juice.
Mix the wet ingredients into the dry and add the nuts.
Bake in two greased loaf pans for about an hour.


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