Zucchini that drives everyone crazy! The best zucchini recipe! What could be tastier?

Zucchini that drives everyone crazy! The best zucchini recipe! Quick dinner! Delicious! Irresistible Irresistible Zucchini Crust Pizza — light, hearty, and unbelievably tasty!
This zucchini-based pizza is a total game changer. The crust is crisp on the outside, tender inside, and packed with vegetables. Topped with sautéed goodness and a tangy garlic-yogurt sauce — it’s the kind of dinner that brings everyone to the table.
What are your favorite dishes? My viewers’ tastes are very interesting! Write in the comments!

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📌 RECIPE AND INGREDIENTS:
2 zucchini.
Salt 1 teaspoon.
Mix well and leave for 15 minutes.
2 onions.
Olive oil.
1 carrot.
Fry for 2 minutes.
1 yellow bell pepper.
Fry for 2-3 minutes.
1 red bell pepper.
Salt 1 teaspoon.
Black pepper.
Italian herbs.
3 garlic.
Fry for another 2-3 minutes.
3 eggs.
Milk 300 ml.
Flour 240 gr.
Mix well.
Bake in the oven for 35 minutes at 200° C (400 ° F).
Cheese 150 gr.
Remove the casserole from the oven.
Bake in the oven for 15 minutes at 200° C (400 ° F).
Mayonnaise 1 tablespoon.
Greek yogurt / sour cream 1 tablespoon.
Mustard 1 teaspoon.
Juice of 1/2 lemon.
2 garlic cloves.
1 cucumber.
Dill.
Black pepper.
Mix well.
Bon appetit!

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I just can’t resist making this zucchini 
recipe—it’s finger-lickin’ good! We start with two medium-sized zucchinis. I like to use a wavy 
knife for a little bit of class, but if you don’t have one, never mind. Just use a regular grater. 
And if zucchini’s not your cup of tea, use carrots or cabbage instead—it still works like magic.
Before we go on—take a second to subscribe. It’s so easy to lose a channel you love, 
and I don’t want you to miss more of these comforting recipes like this one. Now, on to 
our zucchini. Sprinkle one teaspoon of salt over it—this pulls out the moisture and lets the 
crust get crispy later on. Stir it up really well and let it sit for 15 minutes. That’s your 
tea break—or time to get your grandchildren running around the kitchen. Now, peel two onions.
And hey—if you enjoy these cozy kitchen moments, you can always tap the Thanks button below. It 
helps the channel and means the world to me! Now, drizzle a little olive oil into your 
pan. We’ll be sautéing on medium heat, so don’t rush it. While that warms up, peel 
and grate one carrot. And if you’re making this vegan or oil-free, try sautéing in a bit 
of veggie broth instead—it works like magic. And before we begin in—let me know down 
below: where are you watching from? I’m a huge fan of watching this little cooking 
family from all over the world. And if this recipe’s already got you salivating, give it a 
like—it makes a huge difference! Now, add some olive oil to your pan. We’re cooking on medium 
heat, slow and steady. While that’s heating up, grate one carrot. Want a vegan twist? Sauté with 
vegetable broth instead—it’s just the same taste. Slice the carrot in the same manner as you sliced 
the zucchini—simple and even slices. Then toss it right into the onions in the pan. Sauté it all 
together for a few minutes, just until it is tender and fragrant. This step gives your base 
a rich, sweet flavor. And if raw carrots are a little too harsh on your digestive system, this 
quick sauté softens them up and makes them yummy. Let’s brighten things up with a yellow bell 
pepper. Just slice it into thin strips—it adds color and a touch of sweetness. Drop it 
into the pan and give it a gentle stir. Now we fry it for 2 to 3 minutes over medium heat. 
Just enough time to soften it a little while keeping that fresh crunch. Yellow pepper also 
smells amazing when it warms up—like sunshine in a skillet! And if you’re skipping bell 
peppers, eggplant works great too. I love how every ingredient here adds its own character. 
We’re building flavor, one veggie at a time. Now dice one red bell pepper. It adds such a 
beautiful color and sweet crunch that gives every bite just a bit more excitement. Add it to the 
pan and stir everything well. This onion, carrot, yellow and red bell pepper combination—it’s like 
a warm kitchen on a Sunday morning. And if you’re watching your nightshades, you can replace bell 
peppers with shredded zucchini or mushrooms. We’re building flavors here—gradually layering 
that rich veggie depth without anything out of the ordinary. It’s the sort of foundation you 
can use in countless dishes, not only this one. Now it’s time to season everything just right. 
Add a teaspoon of salt, a pinch of black pepper, and a sprinkle of Italian herbs. These simple 
touches bring all the vegetables together. The kitchen already smells like something special’s 
cooking. Stir it gently and let those spices warm up in the pan. We’re frying everything over medium 
heat now—slow and steady wins the flavor race! Now we sauté the vegetables at medium heat—don’t 
rush, simply allow the flavors to catch up with each other slowly. Meanwhile, grab three cloves 
of garlic. I usually give them a little crush and chop, nothing extraordinary. Garlic is magic—it 
deepens the flavor and fills your whole kitchen with that homely aroma everyone loves. Add it in 
and stir gently. And if you’re skipping garlic for health or religious reasons, don’t worry, go ahead 
and skip it or substitute a pinch of asafoetida or garlic oil instead. Let everything simmer for 
2 to 3 minutes longer. This is what draws out the sweetness from the vegetables and gives them 
that delicate, golden crust. We’re almost done! Let all of it cook slowly. This last bit lets 
the flavors age and the texture turn silky. While that’s cooking, press out as much 
liquid as possible from your zucchini. It has rested long enough. Don’t do this—too 
much water will turn the base into mush, and we don’t want that pizza crust to go all 
soft. If the veggies in the pan are tender and smell amazing, you’ll know they’re done.
Now mix in your aromatic sautéed vegetables with the zucchini bowl. Stir it all together—it already 
feels like a meal, doesn’t it? Last but not least, add in three eggs to the mix. They help everything 
stick together into a good solid crust. But if you’re not working with eggs, substitute them 
with flax eggs instead—just mix one tablespoon of ground flaxseed with three tablespoons 
of water, leave it for a couple of minutes, and it becomes a gel to use exactly like an egg. 
Then add 300 ml of milk—dairy or plant milk. Oat milk, almond milk, or soy milk are great. 
Stir it well all up—nearly there to bake. Now we get to add in the flour—about 240 
grams. This is what gives anything shape and a bit of heft to your crust. Add it in 
gradually and mix everything really well so your batter is smooth and even. If you’re 
gluten-free, use chickpea flour, oat flour, or even a gluten-free blend—it’s great. Once 
that’s complete, pour the mixture over your veggies again and stir again to coat them 
thoroughly. It starts to resemble a real savory pie filling—and smells just wonderful.
While we’re mixing things up here, I’d love to hear from you—what kinds of recipes do you want 
to see more of on this channel? Quick lunches, healthy dinners, family-style casseroles, 
or maybe more budget-friendly meals? Let me know in the comments! Your ideas truly 
help me shape what we cook together next. Now grease your baking sheet with parchment 
paper and brush with a little olive oil. This prevents anything from sticking and gives 
the bottom a delightful crispy edge. Fill with veggie mix and level it out evenly—don’t 
skip the corners! Press it down lightly so that it sets firm like an actual crust. And a tip: if 
there are little helpers in the kitchen, this is their time. My kids love this part! Now bake it 
at 200 Celsius or 400 Fahrenheit for 35 minutes. The smell? Just wait—you’ll be checking the oven 
every five minutes.If this video made you smile or even gave you a dinner idea, don’t forget 
to hit that like button. It does make that little kitchen nook huge—and it always perks me up 
each day when I see that encouragement of yours. Get your cheese ready—about 150 grams. I’m 
using a semi-hard cheese, something like gouda or tilsit. It melts just right without turning 
greasy. Once your casserole is out of the oven, give it a minute to rest—just enough to stop 
bubbling. Then sprinkle the cheese all over the top. You’ll see it start to soften right 
away. That creamy melt adds a little creaminess, a little goldness—to each bite, just the 
way we enjoy it. And yes, your house is probably smelling incredible at this moment.
Put it back into the oven for an additional 15 minutes at 200 Celsius—or 400 Fahrenheit. 
Meanwhile, mix together a tablespoon of mayonnaise and a tablespoon of Greek yogurt or 
sour cream. It’s a tangy creamy sauce that adds a little flavor and completes everything nicely. To 
finish the sauce, stir in a teaspoon of mustard. I like to use Dijon—it’s smooth, a little spicy, 
and leaves a nice kick in the dressing. If you don’t care for that kind of heat, use yellow 
mustard or omit it. Then, squeeze in the juice of half a lemon. That burst of fresh citrus cuts 
through the creaminess and really opens up the flavor. Finally, mash two cloves of garlic and 
stir them in. I typically grate them in to ensure an even consistency, but you can press or mince 
them too. And if you’re not fond of raw garlic, simply roast it a little in advance—it softens 
and sweetens, almost buttery. When all that gets combined, your sauce is ready. It’s creamy, 
tangy, and perfectly balanced boldness. Let’s add some freshness to our rich sauce. 
Dice one cucumber into very small pieces. It adds texture and a cool refreshing bite. If your 
cucumber has incredibly thick skin, feel free to peel it first before dicing. Now, finely chop some 
fresh dill. I just love dill with cucumber—it’s a classic combination and adds a summer flavor to 
the sauce. No fresh dill available? A pinch or two of dried will be fine. And finally, sprinkle 
with a pinch of black pepper to taste. Some twists and the flavors are released and everything is 
held together. Stir one more time and voilà. Your garlicky-yogurt creamy sauce is done. Light, 
tangy, and perfect to serve with our veggie bake. And tell me—what’s your go-to sauce at home? I’m 
always curious to try something new. This one here? It turns even simple dishes into something 
special. And now—just look at that bake. It’s golden, it’s beautiful, and your kitchen probably 
smells like heaven right now. This veggie crust pizza is not only colorful, it’s hearty, healthy, 
and totally satisfying. Perfect for dinner, lunch, or even as a party slice. My husband always 
returns for seconds, and the kids? They don’t even open it up to inquire what’s inside—it’s just dig 
in. It’s that good! So remember to give that like if you enjoyed it, and subscribe if you haven’t 
yet—so we can cook more comfort food together. Leave me a message in the comments how yours came 
out—I love hearing your kitchen tales. Thank you for spending that time with me, and as always—bon 
appétit, and I’ll catch you in the next video!