This way you may not have tried zucchini yet.
Wrap the zucchini around the cheese and bake. This food disappears quickly from the plate. Pasi Liesimaa
The zucchini is often in the headlines late summer and early autumn, as during a good harvest season, both home gardeners and professional growers are amazed during the pumpkin flood.
Zucchini is the ideal vegetable that it is really versatile. Nevertheless, many consider it bland and harness.
– Every year I get the same call from my parents: what we would do about zucchini, laughs the chef Risto Mikkola.
Every year, Mikkola answers that it is easy to make zucchini really anything. It is suitable for salads, soups, casserole dishes, baking, picking, jam, baking.
– It’s really versatile. Zucchini can be used in the same way as cucumber. Grates to salads, add grater or slices to various heated foods. It lightens and juicy food. I often grill zucchini itself, says Mikkola.
Mikkola says he cuts the grill to be grilled into a piece of nak, lubricates them with olive oil, lemon and spices with salt. Then he grills the zucchini in the heavy heat for a few minutes.
– Super good.
In Italy, a great treat is the flowers of the zucchini, but they are not yet able to use them in Finland.
This time, Mikkola plans thin slices of zucchini and wrap different cheeses in them. The dumplings are placed in the stick and can either be grilled or baked in a pan.
– The cheeses can vary according to your own taste. Use those who are your favorite cheeses. My recipe has feta, gouda and Edam.
Mikkola makes a paprika coquet as a friend of zucchini.
While roasting in the oven, the paprika gets a really delicious and sweet taste. It’s a good idea to try roasted peppers as a side dish as such. You can get an extra flavor if you put roasted peppers in garlic -flavored olive oil.
Paprika can be treated with bread or in a soup.
Inquiries: Textilkompani
The sticks allow you to easily turn the skewers on the pan and on the grill. Pasi Liesimaa
Zucchini
600 g of zucchini
200 g of feta cheese or salad cheese
200 g of gouda cheese
200 g of EDAM cheese
2 cloves of garlic
2 tbsp olive oil
2 tbsp of lemon juice
1 teaspoon black pepper
1 teaspoon of salt
1 dl leaf parsley chips
1. Rinse the zucchini and cut long thin strips with a cheese slicer. Take the heels, they can be chopped and picked.
2. Cut the cheeses into about 3-4 cm in length and 1x1cm into logs.
3. Mix the garlic, oil and spices in a bowl. Add the cheese dust and mix gently.
4. Place the cheese dust on the zucchini strip and roll tightly. Put the roll in the stick.
5. Heat the oil in a pan and bake the skewers for a few minutes. Turn gently with a spatula as the rolls are easily rotated on the skewer. (If you use two storage, it prevents rotation) you can also grill skewers.
6. Bake until the zucchini softens and gets color. Finish the skewers with honey and parsley.
Paprika
(about 3-4 dl)
4 red peppers
1 small onion
1-2 garlic cloves
2 tablespoons of tomato puree
2 tbsp oils
2 tbsp sugar (or honey)
2 tablespoons of red wine vinegar (or white vinegar)
1 teaspoon of salt
½ teaspoon black pepper
chili to taste
1. Cut the peppers into blocks and remove the seeds. Roast in the oven at 225 degrees with a grill resistor for about 15-20 minutes until the peel becomes black.
2. Put the peppers in a bowl and cover with foil for 10 minutes. Then peel off the black leather.
3. Simmer the onion and garlic in oil in a saucepan until soft.
4. Add tomato paste, roasted peppers, sugar, vinegar, salt and pepper. Cook on low heat for about 10 minutes.
5. Puree smooth with a rod blender or blender. If necessary, add a drop of water to achieve the desired composition.
6. Check the taste. You can add sweetness, acid or spices as needed.
7. Cool and bottle in clean glass jars or bottles. Store in the refrigerator in a tight jar for about 1-2 weeks.
Drink recommendation
The Italian Terre del Barolo Nebbiolo d’Alba Biologico (€ 18.98), who has been in the title of Gold and Organic Wine 2025, is the perfect choice for a barbecue vegetable. Ripe berry, sour cherry and delicate roasted organic Nebbiolo.