Golden zucchini with chia seeds and oregano

Inserted by Rosa Rizzo the


Ingredients for 4 people

2 big dark zucchini

5-6 tablespoons corn flour for breads the crunchy Mill Marello

2 tablespoons of bio chia seeds

Oregano Q.B.

Extra virgin olive oil Q.B.


Wash and cut into slices of the thickness of about a cm the zucchini. Add some pinch of salt and let them rest for about half a day in a way they pose water and don't stay wet into cooking. If you don't have time to do this step, no problem, they could only stay a little humid. Prepare a batter mixing about five tablespoons of corn flour in the water together with the chia seeds. Pass the wheels of zucchini in the batter and add if you like other chia seeds. Enter the oven pan. A drizzle of extra virgin olive oil cooked in a ventilated oven at 180 degrees for about 15 minutes. Serve hot with a generous dusting of oregano!

The zucchini at home never fail.

I am practically like everyone and above all I am a very digestible and delicate vegetable, suitable for weaning, just for those who have a delicate and inflamed intestine.

We surely eat it all year round, but spring and summer courgettes are particularly sweet, even raw, energy charges.

For me they are a steamed must, especially the dark ones, perhaps with gomasium or chopped sage, because now you know, I like simplicity. While the small Roman ones with the flower, slim thin cut, they are very tasty raw to add to our salads.

Rich in potassium in particular, but also of iron, calcium and phosphorus, folates, antioxidants and delicate fibers.

How to bring them to the table in order to make them even more tantishing?

Thus try them, in the oven to not hang them, with a crunchy batter of corn, seeds and flood them with the scent of the oregano. Both both hot and cold. They can accompany a second vegetable dish, such as peas burger or chickpea meatballs for example, but can also be eaten alone to integrate a warm soup. For the aperitif? Why not! To be served with a fruity drink instead of fries and industrial pretzels. A gain for health and palate!

Article by Dr. Isabella Vendrame - Psychologist Food Coach, writer and disclosure.

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