Boiled Zucchini Pudding With Tomato Coulis Recipes

STEWED ZUCCHINI AND TOMATOES

Steps:

• Place zucchini in a greased 3-qt. slow cooker. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Layer with onion, green pepper and tomatoes. In a small bowl, combine the soup, basil and remaining salt and pepper; spread over tomatoes., Cover and cook on low for 3-4 hours or until vegetables are tender. Sprinkle with cheese. Cover and cook 30 minutes longer or until cheese is melted. If desired, top with fresh basil.

FRESH TOMATO ZUCCHINI SOUP

Steps:

• Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.
• In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
• In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.

BAKED ZUCCHINI FRIES WITH TOMATO COULIS DIPPING SAUCE

Steps:

• 1. Combine all the coulis ingredients in a blender and pureé. Transfer to a sauté pan and cook over medium heat until fragrant and warmed through, 3 to 5 minutes. Transfer to the refrigerator to cool.
• 2. Preheat oven to 350°F.
• 3. In a medium bowl, combine the bread crumbs, salt, and pepper. Place the flour in another medium bowl and the beaten eggs in a smaller bowl.
• 4. Dip the zucchini sticks first in the flour until lightly coated, then in the beaten eggs. Roll them in the bread-crumb mixture until well covered.
• 5. Transfer the zucchini pieces to a nonstick baking sheet and bake until the zucchini is tender but the coating is crisp, about 20 minutes. Let the fries cool slightly before eating. Serve with the coulis as a dipping sauce.

ZUCCHINI FLAN WITH TOMATO COULIS

Steps:

• Put half the oil in a large skillet over medium heat.
• Add zucchini, a large pinch of salt and some pepper.
• Cook, stirring occasionally, until zucchini wilts and gives up its liquid; add 1 tablespoon garlic.
• Continue to cook until zucchini browns slightly.
• Meanwhile, heat oven to 350 degrees and set a kettle of water to boil.
• Beat together the eggs, cream and more salt and pepper.
• When zucchini is done, let it cool slightly, then scoop slices into egg mixture, using a slotted spoon.
• Stir.
• Lightly grease an 8-by-4-inch nonstick loaf pan and pour zucchini mixture into it.
• Place pan in a baking dish and put in oven; add water to come as far up sides of loaf pan as is practical.
• Bake until flan is set, but still slightly jiggly in middle, about 30 minutes.
• While flan cooks, make tomato coulis: Put remaining oil in a small saucepan over medium heat.
• Add tomatoes, remaining garlic, salt and pepper, basil and sugar.
• Bring to a boil, cover and simmer about 15 minutes.
• When flan is done, cool it on a rack for a few minutes.
• Invert over a plate and unmold.
• Cool until warm, then slice and serve with tomato coulis.

ELEGANT ZUCCHINI AND TOMATOES

Steps:

• Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Crumble, and return to pan. Add zucchini, onion, and salt to the bacon; cook, stirring frequently, until zucchini is tender-crisp. Add tomato wedges, basil, and ground black pepper; heat, stirring gently, until tomatoes are warm.
• Using a slotted spoon, transfer vegetable mixture to a serving bowl. Top with crumbled blue cheese.

BOILED ZUCCHINI PUDDING WITH TOMATO COULIS

Steps:

• Slice one zucchini thinly lengthwise; cut the other in small pieces. Cook the slices in boiling water for 2 mins, rinse in cold water, drain thoroughly.
• Grease four small oven proof bowls (circa 200 ml contents each) and line with zucchini slices.
• Clean leek and cut into thin rings. Heat butter on low heat; add leek and zucchini pieces and cook covered for about 5 mins; stir occasionally. Drain thoroughly.
• Blend leek/zucchini mixture, thyme, egg, egg yolk, one clove garlic, yoghurt, and flour until smooth. Add pepper to taste. Divide over zucchini-lined bowls. Cover with aluminium foil; pierce the foil to allow steam to escape. Put in a wide oven dish; add hot water to dish until bowls are submerged for about 3/4 of their height. Put into pre-heated oven (175 deg C, 350 deg F) and cook until firm (circa 30-40 mins). Allow to cool.
• Cut tomatoes into small pieces. Juice lemon. Blend tomatoes, lemon juice, one clove garlic, basil, tomato paste, sugar, and olive oil until smooth; add pepper to taste. Store in fridge.
• Carefully turn bowls onto plates and release a pudding on each. Stir sauce and pour around pudding. Serve.