Ariso Recipes
Savory Zucchini and Red Pepper Mini Bakes
Last update date: February 24, 2012
Let your taste buds be enchanted by Savory Zucchini and Red Pepper Mini Bakes. This dish is a delectable fusion that whispers tales of tradition and innovation, featuring Green Zucchini, Spring Onions. Beyond taste, it's melding nutritional richness with culinary art. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.45 minutes.
Continental
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All Ingredients used are safe and clean.
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Ingredients
2
How To Cook?
1
To prepare the savory zucchini and red pepper mini bakes, grease a muffin pan with olive oil and set it aside. preheat your oven to 180‚∞c (356‚∞f).
2
Heat olive oil in a pan, then add minced garlic, chopped spring onions, and diced red bell pepper. saut„© until the red bell pepper and onions are nicely roasted.
3
Add the grated zucchini and stir-fry for a few seconds until it slightly softens. allow the mixture to cool completely.
4
In a large bowl, combine the saut„©ed vegetables with grated brown skin potato, fresh dill, salt, black pepper powder, grated parmesan cheese, bread crumbs, and baking powder.
5
Mix the ingredients well. you can use a stand mixer or your hands to ensure thorough mixing.
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