Carpaccio bonbons gevuld met truffelmayonaise, knapperige rucola, geroosterde pijnboompitten, zongedroogde tomaat en Parmezaanse kaas.

Best Summer Panzanella Salad Recipe (Bread & Tomato)- Italian Panzanella salad is a traditional Tuscan dish that combines stale or toasted bread, fresh ripe, juicy tomatoes, good quality olive oil, a splash of vinegar, and fresh basil. It's a refreshing and hearty salad that is perfect for summertime!

After baking my double chocolate zucchini cake, I still have one big zucchini left Wanted to grill it, which I love, but when I saw THIS, I changed my mind This snack is so Asian, except for the cheese used. It's real tasty! I love it! No dip needed, I can just eat it plain :) What you need: 1 whole large zucchini 1 tbsp minced garlic (I used 3 cloves) 3/4 cup breadcrumbs (I used panko) 1/2 cup grated parmesan cheese 2 eggs (I used 3 - probably due to the size of zucchini I used) salt, black pepper olive oil (I used canola) - for frying Method: Wash and cut the end off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese, eggs, salt and pepper to taste. Stir with a fork until well mixed Heat oil (about ¼ inch deep in bottom of skillet) to a medium heat. When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit. After about two minutes, turn the cakes over ( they should be nice golden-brown) and cook on the other side until done (about 2-3 minutes) Arrange over a kitchen towel to drain excess oil. Serve warm This post is also linked to Cook like a Star, organised by Zoe from Bake for Happy Kids, Yen from Eat your heart out and Mich from Piece of Cake

Aromatische Paprika gefüllt mit einer Mischung aus Linsen, Feta, Champignons und Zucchini! Einfach, schnell gemacht und super lecker!

These crispy, oven-baked eggplant rounds are tossed in flour, dipped in an egg wash, and coated in a mixture of panko, parmesan, and parsley, then baked until golden and crispy. Add a sprinkle of fresh lemon, your favorite marinara sauce, and you've got a delicious meatless main or cocktail party appetizer.

Eating healthy tastes better than you think.

You’re going to love making - and EATING - homemade gluten-free pasta using my simple two-ingredient gluten-free pasta dough recipe. This pasta has a wonderful texture and taste. You won't miss gluten!

The secret to these impossibly crispy potatoes? Not baking or boiling. All you need is a skillet and a lid (yes, really) to pull off these perfect spuds.

Having digestive troubles? Our FODMAP diet beginners guide gives you a dietitian’s expert advice to fine tune your diet and alleviate digestive stress.

Zowel ik als de Italianen zijn dol op tomaten! Maak er bijvoorbeeld deze Italiaanse tomatensoep van en je kijkt alvast reikhalzend uit naar de zomer!

These Vegan Buffalo Chickpea Quesadillas are the absolute best vegan quesadillas you’ll ever try! Made with a spicy buffalo sauce, chickpeas, and a Mexican cheese sauce, this is the ultimate comfort food!

Zelf tzatziki maken is heel eenvoudig met dit lekkere recept. Ideaal voor bij de barbecue of om lekker mee te dippen met een stukje brood

Zuppa Toscana ist die "amerikanisierte" Version einer klassischen toskanischen Suppe. Anders als das Original, aber nicht weniger lecker ;)

Parmigiana di Melanzane ist ein Auberginen-Auflauf aus der süditalienischen Küche. Mit reichlich Tomate und Mozzarella, gratiniert mit Parmesankäse.

Make Taco Bell's famous Crunchwrap Supreme at home with this easy recipe.