VEGETABLE PACKED RECIPES

Are you ready to embrace your inner vegetable lover? Look no further than these veggie-packed recipes that are sure to satisfy even the pickiest of eaters.

First up on the menu, we have some scrumptious latkes that are not only delicious, but also healthier than your traditional potato latkes. These vegetable-packed latkes use zucchini and sweet potato as the base for a crispy and savory treat.

Vegetable-Packed Latkes

Ingredients:

• 1 large zucchini, grated
• 1 medium-sized sweet potato, grated
• 1/2 cup of all-purpose flour
• 1/2 teaspoon of baking powder
• 2 eggs, lightly beaten
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/4 cup of canola oil

Instructions:

1. Combine the grated zucchini and grated sweet potato in a mixing bowl.
2. In a separate bowl, whisk together the flour, baking powder, eggs, salt, and black pepper.
3. Stir the dry mixture into the zucchini and sweet potato mixture until evenly incorporated.
4. Heat the canola oil in a frying pan over medium-high heat.
5. Spoon the latke mixture into the pan, flattening each scoop into a round shape with the back of the spoon.
6. Cook on each side for about 2-3 minutes, or until each side is golden brown and crispy.
7. Transfer the latkes onto a paper towel-lined plate to drain any excess oil.
8. Serve hot with applesauce or sour cream.

Feeling like something a little more spring-inspired? Check out this delicious and easy recipe for a vegetable-packed pasta dish.

Spring Vegetable Pasta

Ingredients:

• 1 pound of fettuccine pasta
• 1 tablespoon of olive oil
• 1 large zucchini, chopped
• 1 large yellow squash, chopped
• 1 cup of cherry tomatoes, halved
• 1/2 cup of fresh basil leaves, chopped
• 1/2 cup of Parmesan cheese, grated
• 2 tablespoons of butter
• Salt and pepper, to taste

Instructions:

1. Cook the fettuccine pasta according to package instructions until al dente.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat.
3. Add the chopped zucchini and yellow squash to the skillet and cook for about 5 minutes, or until tender.
4. Add the halved cherry tomatoes to the skillet and continue cooking for another 2-3 minutes.
5. Drain the cooked pasta and return it to the pot.
6. Add the cooked vegetables, chopped basil leaves, Parmesan cheese, and butter to the pot.
7. Toss everything together until the butter is melted and the vegetables are evenly distributed.
8. Season with salt and pepper to taste.
9. Serve hot with extra Parmesan cheese grated on top.

Looking for a little extra inspiration? Check out this helpful video on how to cook with vegetables like a pro:

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And if you’re looking to take your vegetable game to the next level, be sure to check out this highly rated vegetable peeler from Amazon:

With these healthy and delicious recipes, you’ll be able to enjoy your veggies in a whole new way. Happy cooking!

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The Wait Is Over! 5 Easy Veggie-Packed Recipes For Spring | Kitchn

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8 Healthier, Vegetable-Packed Latke Recipes

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