Zucchini and cheese balls - light dinner

Ingredients for 2 - 3 people:

• 150 grams of feta cheese
• 2 zucchini
• 3 small potatoes
• 3 young onions
• 1 carrot
• 3 eggs 
• 4 spoons with flour
• 1 clove of garlic
• 1 spoon olive oil
• some dill
• salt
• pepper

Clean and grate the zucchini and the potatoes.Salt them a bit and let them drain for 20 minutes.

Meanwhile, clean and chop in very tiny pieces the carrot, the young onions and the garlic.

Mix the drained zucchini/potatoes with the vegetables from above. Add the eggs, the feta cheese, the dill, the salt and the pepper and mix.

Add the flour and mix.

In a pan add 1 spoon with olive oil and let it heat well.

Make little flattened balls and put them in the hot pan.

Fry them on each side until golden brown or until ready.

Can be eaten with fresh cream.
Enjoy!

 The original recipe can be found here

Zucchini risotto - recipe with step-by-step photos

Ingredients:

• 500 milliliters of vegetables soup
• 200 grams of rice
• 200 grams of zucchini
• 50 millilitres of white wine
• 50 grams of butter
• 30 grams of grated cheese
• 3 spoons with olive oil
• 1 big onion
• salt
• pepper

For the vegetable soup, we boiled together 1 onion, a few cherry tomatoes, one carrot, salt and pepper.

 While the soup is boiling, chop the onion and fry it in olive oil until yellow.

Add the rice and let it simmer for a few seconds. Add the wine and let it simmer just enough for the wine to evaporate, mixing from time to time (about 1 minute).

Add half of the soup and let the rice cook. Don´t forget to mix from time to time. Add some salt and pepper.

After 15 minutes, add the grated zucchini and the rest of the soup, mix and let them cook at medium fire for another 20 - 25 minutes.

When ready, put the pot aside and add the butter and the grated cheese.

You can eat it as it is, or with some meatballs :) .

The original recipe can be found here

Zucchini and eggplant moussaka - recipe (with step-by-step photos)

Ingredients:

• 50 grams of grated cheese
• 2 zucchini
• 1 eggplant
• a few spoons with olive oil
• salt
• pepper

 Ingredients for the bechamel sauce:

• 500 milliliters of milk
• 70 grams of butter
• 20 grams of flour
• 1 egg yolk
• salt 
• pepper

Ingredients for the meat filling:

• 900 grams of minced meat
• 100 grams of fresh cream
• 100 grams tomato paste /mashed bell pepper
• a few spoons with olive oil
• 2 eggs
• 1 egg yolk
• 1 carrot
• 1 onion
• a few leaves of young garlic 
• fresh parsley
• salt
• pepper 

Clean and cut the eggplant in thin round slices. Spread some salt and let it rest for 10 minutes in a strainer.

Meanwhile prepare the bechamel sauce:

Melt the butter over a slow fire and add the flour, mixing until well incorporated. Let it simmer for a few moments.

Add the milk, the salt and the pepper and let it boil until thick.

 Let it cool for a few minutes then add the egg yolk and mix until well incorporated. Put it aside.

Prepare the meat filling:

In a frying pan add some olive oil and when heated add the chopped onion and the chopped carrot. Let it simmer for a few minutes until yellow.

Add the meat and 2 entire eggs and the egg yolk and mix.

Add the bell pepper/ tomato paste and the fresh cream and mix. Add the salt, the pepper.

Let it simmer for 25-30 minutes or until the meat is ready. Just before the meat is ready add the chopped parsley and the chopped garlic leaves and leave the mixture on fire for a couple of more minutes. Put it aside.

In a frying pan, add some olive oil and then add the sliced eggplant. Fry them on each side until a bit soft and tender. Clean and cut the zucchini and fry them as well.Use salt and pepper according to taste.

In an oven pan add one layer of fried zucchini/eggplant then half of the bechamel sauce. 

Above the bechamel sauce add the meat, then another layer of fried zucchini/eggplant and above of them the rest of the bechamel sauce.

 Finish off with some grated cheese.

Put it in the oven at 180 Celsius degrees for 30-40 minutes or until golden brown.

Enjoy!

The original recipe can be found here

Zucchini and carrot pie - recipe (including photos)

Ingredients:

• 250 grams of zucchini
• 200 grams of carrots
• 200 grams of salted cheese (e.g. feta)
• 120 grams of flour
• 50 grams of olive oil
• 10 grams of butter
• 1 spoon of baking powder
• 5 eggs
• 1 onion
• salt
• pepper

Beat the eggs with the olive oil.

Add the flour previously mixed with the baking powder and mix.

Add the crushed/grated cheese and mix.

Clean the zucchini, the onion and the carrots.
Grate them and squeeze the water out of the vegetables.

Add the eggs composition over the grated vegetables and mix until well incorporated.

Add the salt and the pepper and mix.

Put everything in the oven for about 35 minutes at 180 degrees Celsius.

Enjoy!

The original recipe can be found here