4 Low Calorie Vegetable Recipes

Vegetables are a lover’s best friend, especially low-calorie vegetarian foods, as they are suitably high in fiber. Fiber prolongs the feeling of satiety, while vegetables are very nutritious. Take delicious, low-calorie vegetable recipes for this experiment!

Don’t settle for boring salads. Next, we present four incredibly delicious, easy, fast and low-calorie vegetable recipes to try.

Low calorie vegetable recipes

You can eat these vegetarian dishes as main meals for lunch or dinner. They are tasty, versatile and light. They are perfect for people watching their lines who want to eat well.

Spinach cocktail

Ingredients for 4 people

• 4 eggs
• 4 dl vegetable client
• 270 g of chopped spinach
• 20 g of grated cheese
• 1 chopped onion
• 2 chopped garlic cloves
• 15 g chopped parsley
• 45 ml light cream
• salt and pepper (according to your taste)
• olive oil

Instructions

• Pour a drop of oil into the pan and heat.
• Add garlic and onion. Fry the onion until translucent.
• Stir in the raw, chopped spinach and then the vegetable broth and parsley.
• Let cook for a few minutes. Add grated cheese and season with salt and pepper.
• Divide the portion into four ovenproof containers and make an opening in the middle of each.
• Break the egg into each opening and pour a tablespoon of cream on top.

• Cover with aluminum foil and fry at high temperature until the egg whites become opaque. Serve and enjoy!

Spanish vegetable egg

Ingredients for 2 people

• 2 eggs
• 1 clove of garlic
• 1 onion
• 1/4 red pepper
• 1/4 zucchini
• 3 asparagus bars
• 5 mushrooms
• olive oil
• salt and pepper (according to your taste)

Instructions

• Wash the vegetables well and chop them into small pieces. Put them in a bowl and season with salt and pepper.
• Heat a little oil in a pan. Add the vegetables to the pan and fry them until soft for a few minutes, stirring with a wooden spoon.
• Beat the eggs and add them to the pan. Mix well and cook without stirring.
• When the omelet is ripe on one side, cover with a plate and use it to turn the omelet over. Cook the other half and serve.

Stuffed zucchini

Ingredients for 2 people

• 2 zucchini
• 1 boiled chicken breast
• 1 teaspoon curry powder
• 2 slices of low-fat cheese
• 1 onion
• salt and pepper (according to your taste)
• olive oil

Instructions

• Wash the zucchini well. Carefully scrape the inside out with a spoon so that the shell does not break. Set the scraped fruit flesh aside.
• Season the zucchini shells with salt and pepper and bake in the oven for about 10 minutes.
• Meanwhile, heat a little olive oil in a pan. Fry the chopped onion and zucchini inside.
• Add the pre-cut chicken breast to the set. Season with curry powder, salt and pepper.
• Remove the zucchini shells from the oven. Fill them with the mixture prepared in the pan after cooking it a little more.

• Place a slice of cheese on top of each and bake again in the oven until the cheese has melted. Serve with salad.

Tomato eggplant frying

Ingredients for 4 people

• 2 large eggplants
• 1 onion
• 1 clove of garlic
• 150 ml of tomato paste
• 300 g of low-fat cheese
• Light grated cheese
• 1 teaspoon oregano
• salt and pepper (according to your taste)
• olive oil

Instructions

• First wash the aubergines and chop them lengthwise into thin slices. Put them on a plate and sprinkle with salt. Let the water and bitter taste disappear; this takes about half an hour.
• In the meantime, prepare the filling. Sauté onions, chopped into thin rings, and chopped garlic in a pan in olive oil.
• Add tomato paste, salt, pepper and oregano. Let cook for a few minutes.
• Then rinse the salt off the eggplant slices. Dry with kitchen paper.

• Fry the eggplant slices until golden brown on each side in another pan in olive oil.
• Preheat the oven to 200 degrees. In a large saucepan, alternately layer a layer of eggplant slices, cheese slices and tomato mixture. The last layer becomes eggplant.
• Cover with grated cheese and fry until cheese is melted. Do not fry too hot, otherwise the cheese may burn before melting.
• Tajoile!