Tag Archives: zucchini

Fresh Vegetable Tart

27 Jul

My mother in law gets a variety of cooking magazines and every time I go to her house I sit and browse through them. This recipe caught my eye in The Best of America’s Test Kitchens 2011 Light and Healthy version. I am always looking for ways to use fresh zucchini and tomatoes, because we have tons of them in our garden and they are my favorite vegetables. This tart was wonderful. The crust was amazing and the filling was light and creamy. We ate it with grilled chicken and it made a perfect summer meal. I made it a second time using herbed goat cheese as the filling instead of the ricotta and that was fabulous. This is not only delicious, but beautiful! Enjoy!!

 

Fresh Vegetable Tart

Recipe adapted from

The best of America’s Test Kitchens 2011

 

Serves 6

Ingredients:

Crust

  • 1/4 cup plus 3 tablespoons of all purpose flour
  • 1/4 cup  plus 1 tablespoon of whole wheat flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 6 tablespoons olive oil
  • 1/4 cup water
  • 1/2 cup grated paremesan cheese

Filling

  • 1 small zucchini sliced
  • 2 plum tomatoes sliced
  • salt
  • 2 teaspoons olive oil
  • 1 garlic clove, minced
  • 1/2 cup part skim ricotta
  • 1/4 cup part skim mozzerella cheese, shredded
  • 2 tablespoons fresh basil

Directions

For the crust:
Process the flour, sugar and salt in a food processor until combined. Drizzle the in the oil and pulse until the mixture looks like coarse grains. Add 3 Tbs of ice water and continue to process until large clumps of dough form. If the dough doesn’t clump, add the remaining tablespoon of water and pulse to incorporate.

Press the dough into the bottom and ¾ inch up the sides of a tart pan with a removable bottom. Smooth out bumps. Cover with plastic wrap and chill in the freezer until firm, about 30 minutes. Make sure the tart pan is resting on a flat surface (place on a cutting board or plate if necessary.)

Preheat oven to 375 degrees. Set the tart pan on a large baking sheet and remove plastic wrap. Press a double layer of foil into the tart shell and over the edges. Fill tart shell with pie weights or dried beans. Bake until dough is golden brown, about 30-40 minutes. Transfer baking sheet to a wire rack and remove weights and foil.

Sprinkle Parmesan cheese evenly over the bottom of the tart shell and continue to bake another 5 minutes. Cool tart shell while making the filling.

For the filling:
Increase oven to 425 degrees. Spread zucchini slices and tomato slices in a single layer over several paper towels. Sprinkle lightly with salt and let sit for 30 minutes. Blot the tops of the zucchini and tomatoes dry with a few more paper towels.

In a small bowl, combine 1 tsp of the olive oil with the garlic. In another bowl, mix the remaining 1 tsp of oil, ricotta and mozzarella. Season with salt and pepper. Spread the ricotta mixture evenly over the bottom of the tart shell. Arrange zucchini and tomatoes in a layer on top of the ricotta. Drizzle the vegetables with the garlic-oil mixture. Bake the tart on the baking sheet until the vegetables are slightly wilted, about 20 minutes.

Let the tart cool for 10 minutes, then sprinkle with basil. Remove the outer metal ring of the tart pan. Carefully cut into 6 wedges and serve.

Nutritional Info:

Serves 6 – 7 pts + per serving

Calories 241,  Total Fat 19.1g,  Sodium 348mg Total Carbs 11.2g, Fiber 2g, Protein 6.6 g

 

Zucchini Pancakes

12 Jul

Fresh vegetables are abundant this time of year and our zucchini plants are getting huge. My mother in law shared this recipe with me and I was so excited to try it. My kids were skeptical at first “what’s that green stuff?”, but they gobbled them up and wanted seconds. These are absolutely delicious! We used them as a main dish with a side salad, but they can be used as side dish or even as appetizers (if you make them smaller). We topped ours with light sour cream. Enjoy!

 

Zucchini Pancakes

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Cheeseburger Stuffed Zucchini

28 Apr

Do you ever crave a cheeseburger? I know I do.  Yesterday I took my first trip to Whole Foods supermarket with the kids and my cousins.  My cousin Brittany went to college in Santa Cruz, California and she loves to cook healthy, organic meals. So she took me around the store and told me about some of her favorite foods. I also picked up some fun stuff to try, Laloos Deep Chocolate goat’s milk ice cream (it is super yummy), Applegate spinach and feta sausage and some quinoa. I have never used quinoa before, but my cousin told me it was delicious, so I bought a bag in the bulk section. She told me that you cook it just like rice and it is much higher in protein! So when I got home I started looking through my pantry and decided to create something healthy and yummy! Here is your cheese burger without the bun! Very filling and very good!

 

Don’t forget to enter the Alexia Food giveaway. Delicious and healthy onion rings and fries!

 

image from Simply Recipes

Cheeseburger Stuffed Zucchini

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Banana, Carrot, Zucchini Muffins (3 points + each)

8 Mar

Did you know what Batman gets his power from?????

 

Whole Wheat Banana, Carrot , Zucchini Muffins

The age old question is…..How do you get your kids to eat their veggies? You can chop them up and hide them in spaghetti sauce, throw some in a meatloaf or you can always make Muffins!! These muffins have bananas, carrots and zucchini in them and a very small amount of oil and sugar. They are super moist and very delicious!! My kids LOVE them!! They literally ate 3 each yesterday, one plain, one with cream cheese and one with jelly!(Sugar free) I love muffins too! But the healthy ones taste way to healthy for me and they are usually really dry. These are soft, have a great texture and are very flavorful! These tasty muffins would also be delicious with about 1/2 cup of chopped walnuts or pecans, either in addition to the carrots or to replace them. (Make sure and change your points)

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