Cherry Tomato Mozzarella And Zucchini Pie Recipes

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WHOLE-WHEAT CHERRY TOMATO AND ZUCCHINI PAN PIZZA



Whole-Wheat Cherry Tomato and Zucchini Pan Pizza image

This healthy, vegetarian pizza is high in protein and loaded with vitamin C, calcium, iron and fiber. Cut up into smaller pieces, it's perfect as a healthy hors d'oeuvre.

Provided by Food Network Kitchen

Time 3h25m

Yield One 9x13 pan pizza

Number Of Ingredients 17

1 medium zucchini, sliced 1/16 inch thick (about 8 ounces)
Kosher salt
Cooking spray
One 1-pound ball 100% Whole-Wheat Pizza Dough (recipe follows)
White whole-wheat flour, for work surface
1 cup shredded part-skim mozzarella
1 pint ripe cherry tomatoes, halved
8 pitted kalamata olives, quartered lengthwise
1/4 cup crumbled feta
2 teaspoons extra-virgin olive oil
8 basil leaves, torn
3/4 cup plus 2 tablespoons warm water (100 to 110 degrees F)
1 teaspoon honey or agave syrup
1 teaspoon active dry yeast
2 cups white whole-wheat flour, plus more for kneading
Kosher salt
1 tablespoon extra-virgin olive oil

Steps:

  • Set a pizza stone or baking sheet on the bottom rack of the oven and preheat to 500 degrees F. Toss the zucchini with 1/4 teaspoon salt in a medium bowl and let sit.
  • Spray the bottom of a 9-by-13-inch metal pan with cooking spray. Place the dough on a lightly floured surface and start pressing it into a rectangular shape. Transfer the dough to the prepared pan and press it evenly all the way to the edges. Place the pan on the hot pizza stone and partially bake for about 10 minutes. The bottom should be lightly golden brown and crisp.
  • Remove the pan from the oven. Sprinkle the crust with the mozzarella in an even layer. Pat-dry the zucchini and shingle the rounds in a single layer over the mozzarella. Spray the cherry tomatoes with cooking spray and toss with 1/4 teaspoon salt in a small bowl, then top the zucchini layer with the tomatoes, olives and feta. Drizzle all over with the olive oil.
  • Return the pizza to the oven and bake until the bottom is deep golden brown and the cherry tomatoes have wilted, 18 to 20 minutes,
  • Top with torn basil leaves. Cut into 8 squares.
  • Stir together the warm water, honey and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
  • Whisk the flour and 1/2 teaspoon salt together in a medium bowl. Add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. Form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
  • Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Form the dough into 1, 2 or 4 balls, for large, medium and small pizzas. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let rest for 30 minutes. The dough can then be shaped and cooked as desired or wrapped well and frozen for up to 1 month. Thaw frozen dough at room temperature, shape and cook as desired.

Nutrition Facts : Calories 470, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 30 milligrams, Sodium 980 milligrams, Carbohydrate 58 grams, Fiber 11 grams, Protein 21 grams, Sugar 5 grams

CHERRY TOMATO, BOCCONCINI, AND ZUCCHINI PIE



Cherry Tomato, Bocconcini, and Zucchini Pie image

This rustic pie is full of Italian flair, with tomatoes -- some still on the vine for decoration -- mozzarella, Parmesan, basil, and zucchini. Roll out the dough and place it in a pie plate; arrange the filling, fold the crust edges over, brush with an egg wash, and bake.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 finely chopped shallot, about 1/4 cup
1 small zucchini, 7 1/2 ounces, halved lengthwise and cut crosswise into 1/2-inch-thick half moons
1 1/2 pounds cherry tomatoes, plus cherry tomatoes on the vine for garnish
1/2 cup grated Parmesan cheese
4 ounces bocconcini
3 tablespoons fresh basil, chopped
1 teaspoon finely grated lemon zest
1/4 cup plus 2 tablespoons all-purpose flour, plus more for work surface
1 tablespoon sugar
Coarse salt and freshly ground pepper
Cheese Short Crust, made with Parmesan cheese
1 tablespoon heavy cream
1 large egg yolk

Steps:

  • Heat 1 tablespoon oil in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add zucchini; cook, stirring occasionally, until light golden and liquid has been released, about 5 minutes. Transfer to a large bowl; set aside.
  • Halve one-third of the tomatoes. Stir halved and whole tomatoes, cheeses, basil, lemon zest, flour, and sugar into shallot-zucchini mixture. Season with salt and pepper. Set aside.
  • Roll out dough on a lightly floured surface to a 13-inch circle, about 1/4-inch thick. Make seven 3-inch-long cuts around edge of dough, evenly spacing. Trim to make 7 rounded flaps. Transfer to a 10-inch pie plate. Drizzle crust with remaining tablespoon oil. Spread with filling. Fold in flaps of crust, slightly overlapping. Put tomatoes on the vine in center. Refrigerate until cold, about 20 minutes.
  • Preheat oven to 375 degrees. Whisk cream and egg yolk in a small bowl. Brush crust with egg wash. Bake pie on a rimmed baking sheet until crust is golden brown and juices are bubbling, about 45 minutes.

POTATO, ZUCCHINI FRITTATA PIZZA WITH CHERRY TOMATOES



Potato, Zucchini Frittata Pizza with Cherry Tomatoes image

Frittatas are a gluten-free and healthy choice, compared to tarts or quiche, and they are easier to make and master. Here the potato, zucchini and egg form a pizza crust of sorts. Double the pleasure: Gluten-free pizza and quiche in one.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h15m

Yield 4 as a meal and 6 to 8 as a snack

Number Of Ingredients 15

2 tablespoons EVOO
About 3/4 pound (12 ounce) bag cherry tomatoes, stemmed and halved
2 cloves garlic, grated or finely chopped
1 scant teaspoon (small 1/3 palm full) dried oregano
1 scant teaspoon (small 1/3 palm full) red pepper flakes
About 1/2 teaspoon fennel seeds or fennel pollen
1 small firm zucchini, shredded
Salt and pepper
1 russet potato
10 large eggs
About 1 cup freshly grated Parmigiano-Reggiano (a couple of handfuls)
2 tablespoons EVOO
2 tablespoons unsalted butter
2 cups shredded mozzarella or mozzarella and provolone blend or bufala mozzarella, dried on towels and thinly sliced (from one 12- to 14-ounce ball)
A small handful of fresh basil leaves, to serve

Steps:

  • For the cherry tomato topping: Preheat oven to 400 degrees F.
  • Heat a medium skillet over medium-high to high heat with EVOO, 2 turns of the pan, then add tomatoes and toss 4 minutes to slump. Add garlic, oregano, red pepper flakes and fennel, then stir or toss 1 minute and remove from heat.
  • For the frittata: Add shredded zucchini to a strainer and season with salt.
  • Peel and shred potato.
  • Press excess liquid from zucchini.
  • Crack eggs on the counter and drop into bowl (if there are stray bits of shell remove them with larger pieces of shell). Whisk up eggs until frothy and season with salt and pepper, then add Parmigiano-Reggiano and whisk to combine.
  • Heat a 10-inch cast-iron or ovenproof nonstick skillet over medium-high heat, then add oil and butter. When butter foams, add potatoes, season with salt and pepper and brown 2 to 3 minutes. Add zucchini and brown a few minutes more, then cover with eggs and let eggs settle. Place frittata in oven and bake on center rack about 15 minutes, then add mozzarella and tomato topping and roast 10 to 12 minutes more, to lightly browned and firm. Let stand at least 10 minutes, then add torn basil, cut and serve.

CHERRY TOMATO MOZZARELLA SAUTE



Cherry Tomato Mozzarella Saute image

This side dish is full of flavor and so quick to put together. The cherry tomatoes and mozzarella are perfect alongside almost any main dish you can think of. -Summer Jones, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

2 teaspoons olive oil
1/4 cup chopped shallots
1 teaspoon minced fresh thyme
1 garlic clove, minced
2-1/2 cups cherry tomatoes, halved
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

Steps:

  • In a large skillet, heat oil over medium-high heat; saute shallots with thyme until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes, salt and pepper; heat through. Remove from heat; stir in cheese.

Nutrition Facts : Calories 127 calories, Fat 9g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 194mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

CHERRY TOMATO, BOCCONCINI, AND ZUCCHINI PIE



Cherry Tomato, Bocconcini, and Zucchini Pie image

This rustic pie is full of Italian flair, with tomatoes -- some still on the vine for decoration -- mozzarella, Parmesan, basil, and zucchini. Roll out the dough and place it in a pie plate; arrange the filling, fold the crust edges over, brush with an egg wash, and bake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 finely chopped shallot, about 1/4 cup
1 small zucchini, 7 1/2 ounces, halved lengthwise and cut crosswise into 1/2-inch-thick half moons
1 1/2 pounds cherry tomatoes, plus cherry tomatoes on the vine for garnish
1/2 cup grated Parmesan cheese
4 ounces bocconcini
3 tablespoons fresh basil, chopped
1 teaspoon finely grated lemon zest
1/4 cup plus 2 tablespoons all-purpose flour, plus more for work surface
1 tablespoon sugar
Coarse salt and freshly ground pepper
Cheese Short Crust, made with Parmesan cheese
1 tablespoon heavy cream
1 large egg yolk

Steps:

  • Heat 1 tablespoon oil in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add zucchini; cook, stirring occasionally, until light golden and liquid has been released, about 5 minutes. Transfer to a large bowl; set aside.
  • Halve one-third of the tomatoes. Stir halved and whole tomatoes, cheeses, basil, lemon zest, flour, and sugar into shallot-zucchini mixture. Season with salt and pepper. Set aside.
  • Roll out dough on a lightly floured surface to a 13-inch circle, about 1/4-inch thick. Make seven 3-inch-long cuts around edge of dough, evenly spacing. Trim to make 7 rounded flaps. Transfer to a 10-inch pie plate. Drizzle crust with remaining tablespoon oil. Spread with filling. Fold in flaps of crust, slightly overlapping. Put tomatoes on the vine in center. Refrigerate until cold, about 20 minutes.
  • Preheat oven to 375 degrees. Whisk cream and egg yolk in a small bowl. Brush crust with egg wash. Bake pie on a rimmed baking sheet until crust is golden brown and juices are bubbling, about 45 minutes.

CHERRY TOMATO, MOZZARELLA, AND ZUCCHINI PIE



CHERRY TOMATO, MOZZARELLA, AND ZUCCHINI PIE image

Categories     Cheese     Vegetarian     Dinner     Pizza     Fall     Spring     Summer

Number Of Ingredients 18

Crust:
2 1/4 cups all-purpose flour, plus more for dusting
1/2 cup finely grated Parmesan cheese
1 teaspoon coarse salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
1 large egg yolk, plus 1 large egg yolk, for egg wash
1/4 to ˙1/2 cup ice water
1 tablespoon heavy cream, for egg wash
Filling:
2 tablespoons extra-virgin olive oil
1 shallot, finely chopped
1 small zucchini, halved lengthwise and cut crosswise into ˙1/2-inch-thick half-moons
1 1/2 pounds cherry tomatoes
1/2 cup grated Parmesan cheese
4 ounces bocconcini (fresh mozzarella balls) or fresh mozzarella (1-inch pieces)
3 tablespoons fresh basil leaves, chopped
1/4 cup plus 2 tablespoons all-purpose flour
coarse salt and freshly ground pepper

Steps:

  • Crust: Pulse flour, cheese, salt, and butter in a food processor until mixture resembles coarse meal. Add 1 egg yolk; pulse to combine. Drizzle in ¼ cup ice water, and pulse until dough just comes together. (If dough is still crumbly, add up to ¼ cup more water, 1 tablespoon at a time.) Form dough into a disk, and wrap in plastic. Refrigerate or freeze until firm, about 30 minutes. Filling: Heat 1 tablespoon oil in a skillet over medium. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add zucchini; cook, stirring occasionally, until light golden and liquid has been released, about 5 minutes. Transfer to a large bowl. Halve one-third of the tomatoes. Stir halved and whole tomatoes, both cheeses, basil, and flour into shallot-zucchini mixture. Season with salt and pepper. On a lightly floured surface, roll out dough to a 13-inch round, about ¼ inch thick. Make seven 3-inch-long cuts around edge of dough, evenly spaced. Transfer to a 9-inch pie plate. Drizzle shell with remaining tablespoon oil. Transfer filling to shell. Fold in flaps of dough, slightly overlapping. Refrigerate until dough is firm, about 30 minutes. Preheat oven to 375°F. Whisk cream and remaining egg yolk in a small bowl, and brush over crust. Bake pie on a parchment-lined rimmed baking sheet until crust is golden brown and juices are bubbling, 70 to 80 minutes. Transfer to a wire rack to cool slightly. Serve warm.

ZUCCHINI TOMATO PIE



Zucchini Tomato Pie image

Zucchini, tomato and onion combined with Parmesan cheese and baked with milk and biscuit mix.

Provided by VEGAS

Categories     Side Dish     Vegetables     Tomatoes

Time 45m

Yield 6

Number Of Ingredients 9

2 cups chopped zucchini
1 cup chopped tomato
½ cup chopped onion
⅓ cup grated Parmesan cheese
¾ cup biscuit baking mix
½ cup milk
3 eggs
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 10 inch pie pan.
  • Combine zucchini, tomato, onion, and Parmesan cheese in prepared pie pan. In a small bowl, combine biscuit mix, milk, eggs, and salt and pepper. Beat until smooth, then pour over vegetable mixture.
  • Bake in preheated oven for 30 minutes, or until a knife inserted into the center comes out clean.

Nutrition Facts : Calories 147.5 calories, Carbohydrate 14.2 g, Cholesterol 99.5 mg, Fat 6.9 g, Fiber 1.2 g, Protein 7.9 g, SaturatedFat 2.6 g, Sodium 516 mg, Sugar 3.7 g

A SIMPLE CHERRY TOMATO AND MOZZARELLA SALAD



A Simple Cherry Tomato and Mozzarella Salad image

I love this recipe in the summer when our garden is overflowing with cherry tomatoes. It is very fast and easy.

Provided by kestrel

Categories     Vegetable

Time 15m

Yield 5 cups, 4 serving(s)

Number Of Ingredients 7

3 cups sweet cherry tomatoes (homegrown are always the best!)
2 cups ciliegiene mozzarella cheese, quartered (fresh if you can find it)
salt
fresh basil, chopped fine
olive oil, to coat
fresh lemon juice (optional, I usually leave this out)
sugar

Steps:

  • Mix all ingredients together in a bowl.
  • This will keep in the refrigerator for about two days.

Nutrition Facts : Calories 188.1, Fat 12.7, SaturatedFat 7.4, Cholesterol 44.2, Sodium 356.7, Carbohydrate 5.6, Fiber 1.3, Sugar 3.5, Protein 13.4

CHERRY TOMATO, BOCCONCINI, AND ZUCCHINI PIE



Cherry Tomato, Bocconcini, and Zucchini Pie image

Categories     Tomato     Bake     Cherry     Zucchini

Yield serves 4 to 6

Number Of Ingredients 23

2 tablespoons extra-virgin olive oil
1 shallot, finely chopped (about 1/4 cup)
1 small zucchini (7 1/2 ounces), halved lengthwise and cut crosswise into 1/2-inch-thick half-moons
1 1/2 pounds cherry tomatoes, plus cherry tomatoes on the vine for garnish
1/2 cup grated Parmesan cheese
4 ounces bocconcini
3 tablespoons fresh basil, chopped
1 teaspoon finely grated lemon zest
1/4 cup plus 2 tablespoons all-purpose flour, plus more for work surface
1 tablespoon sugar
Coarse salt and freshly ground pepper
Cheese Short Crust, made with Parmesan cheese (recipe follows)
1 tablespoon heavy cream
1 large egg yolk
Cheese Short Crust
2 1/4 cups all-purpose flour
1/2 cup grated Manchego or Parmesan cheese
Pinch of sugar
1 teaspoon coarse salt
3/4 cup (1 1/2 sticks) cold unsalted butter cut into pieces
1 egg yolk
1/4 to 1/2 cup ice water
(makes enough for one 10-inch pie)

Steps:

  • Heat 1 tablespoon oil in a medium skillet over medium heat. Add the shallot; cook, stirring occasionally, until softened, about 3 minutes. Add the zucchini; cook, stirring occasionally, until it is light golden and the liquid has been released, about 5 minutes. Transfer to a large bowl; set aside.
  • Halve one-third of the tomatoes. Stir the halved and whole tomatoes, cheeses, basil, lemon zest, flour, and sugar into the shallot-zucchini mixture. Season with salt and pepper. Set aside.
  • Roll out the dough on a lightly floured surface to a 13-inch circle, about 1/4 inch thick. Make 7 3-inch-long cuts around the edge of the dough, evenly spaced. Trim to make 7 rounded flaps. Transfer to a 10-inch pie plate. Drizzle the crust with the remaining tablespoon oil. Spread with the filling. Fold in the flaps of crust, slightly overlapping. Put the tomatoes on the vine in the center. Refrigerate until cold, about 20 minutes.
  • Preheat the oven to 375°F. Whisk the cream and egg yolk in a small bowl. Brush the crust with egg wash. Bake the pie on a rimmed baking sheet until the crust is golden brown and the juices are bubbling, about 45 minutes.
  • Cheese Short Crust
  • Pulse the flour, cheese, sugar, salt, and butter in a food processor until the mixture resembles coarse meal. Add the egg yolk; pulse to combine. With the processor running, drizzle in 1/4 cup water until the dough just comes together. (If the dough is still crumbly, add up to 1/4 cup more water, 1 tablespoon at a time.) Do not process for more than 20 seconds. Wrap the dough in plastic. Refrigerate until cold, about 30 minutes.

ITALIAN PIZZA WITH ZUCCHINI, CHERRY TOMATOES AND MOZZARELLA CHEE



Italian Pizza With Zucchini, Cherry Tomatoes and Mozzarella Chee image

Everyone loves pizza but only few can really make a good homemade pizza. The secret is in the dough processing. That's it. It's the typical dish of italian cuisine most famous in the world and its origins are in the south of Italy especially in Naples.N.BIf you really want to make a real pizza, go to an italian grocery store and ask for a italian buffalo mozzarella. The real one!

Provided by TheQueenOfCappuccino

Categories     European

Time P1DT18m

Yield 2 pizzas, 2 serving(s)

Number Of Ingredients 9

4 cups all-purpose flour
1/2 cup salt
1 teaspoon baking powder
1 teaspoon white sugar
2 cups warm water
2 tablespoons olive oil
6 cherry tomatoes
1 zucchini
1 lb mozzarella cheese

Steps:

  • Put in a bowl the flour and the baking powder.
  • Add sugar, the salt, 1 tablespoon of olive oil.
  • Add 2 cups of water and started to knead.
  • If the dough will seem sticky, don't worry. Add more flour until it becomes smooth and homogeneous.
  • Now give to the dough the shape of a ball and leave it into the bowl covered with transparent film.
  • Put the dough in the oven closed and turned off.
  • Take back the dough after about 4 hours, or anyway when it will become twice its volume.
  • N.B. I usually prepare the dough in the evening and I pull it out of the oven the next day-.
  • When the dough has doubled in volume, take some flour and detach it from the bowl.
  • Started to manipulate the dough and divide into two equal parts.
  • Form two balls this time, and put them in two different bowls covered with transparent film again, and again put in the oven to rise until they reach twice their volume.
  • When the dough has doubled, take the compound obtained into a bowl and put it in a round baking pan (or square if you don't have round) and being to roll the dough directly into the pan, using your hands, until you have covered all the entire pan.
  • Do the same with the other dough to obtain 2 pizzas.
  • Now put 1 tablespoon of olive oil on the pizza and put 1 grated zucchini and cherry tomatoes cut into 4 pieces.
  • Add the mozzarella cheese on top and put in the oven preheat to 375F for 15/18 minutes, and anyway until the colour will became gold and the cheese will melted.
  • Remove from the oven and enjoy hot.
  • Bonne apetit.

Nutrition Facts : Calories 1746.1, Fat 67.1, SaturatedFat 32.2, Cholesterol 179.5, Sodium 29922.2, Carbohydrate 203.4, Fiber 8.3, Sugar 8.9, Protein 77.8

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From recipeschoice.com


GREAT RECIPES USING ZUCCHINI - CHERRY TOMATO MOZZARELLA SALAD …
This zucchini pie recipe is a fresh riff on spaghetti pie where zoodles stand in for spaghetti and sweet grape tomatoes replace pasta sauce. Glazed Salmon with Zucchini and Bulgur Pilaf. We all know zucchini makes an excellent swirly stand-in for noodles ie.
From cherry-tomato-mozzarella-salad-recipe.blogspot.com


PIZZA WITH CHERRY TOMATOES, GARLIC, BASIL, AND MOZZARELLA RECIPE
2018-08-30 Transfer to floured wooden pizza peel. Preheat broiler to high. Spread thin layer of sauce over pizza, followed by 1/4 of mozzarella. Spread 1/4 of garlic slices, 1/4 of cherry tomatoes, and 1/4 of Parmesan evenly over pizza. Sprinkle lightly with salt, add 6 basil leaves, and drizzle with 1 tablespoon extra-virgin olive oil.
From seriouseats.com


CHERRY TOMATO, MOZZARELLA, AND ZUCCHINI PIE | VEGETABLE TART …
Sep 17, 2014 - This delicious savory pie is bursting with flavor. Fresh cherry tomatoes, Parmesan and fresh mozzarella, zucchini and basil make this dish a delightful summer treat for your guests. The crust is nothing fancy but laid in rustic style like a galette.
From pinterest.co.uk


ZUCCHINI AND CHERRY TOMATO PASTA - DELISH.COM
2022-06-01 Heat a 10" to 12" cast-iron skillet over high heat and melt 1 tbsp. butter. Add zucchini, reduce heat to medium-high, and cook, stirring, until softened and golden, about 4 minutes. Transfer ...
From delish.com


CHEESY ZUCCHINI PIE | 12 TOMATOES
Preparation. Preheat oven to 400° F, and lightly coat a pie dish (or regular baking dish) with cooking spray. In a large bowl, combine zucchini, shallots, chives, and mozzarella. Spread zucchini mixture evenly in the bottom of the pie pan. In a separate bowl, sift flour and baking powder together. Add in milk, olive oil, eggs, salt, and pepper.
From 12tomatoes.com


NUTRITIONAL FACTS CHERRY TOMATO - THERESCIPES.INFO
Cherry Tomato Nutrition Facts - Lose Weight WIth Us new www.lose-weight-with-us.com. All of our nutrition information is provided by the US Department of Agriculture. Nutrition information for Cherry Tomatoes Tomatoes, red, ripe, raw, year round average Cherry tomato nutrition facts for 1 cherry tomato, 17 grams. Refuse: 9% (Core and stem ends) Scientific Name: …
From therecipes.info


CHERRY TOMATO PIE - ECLECTIC RECIPES
2013-08-13 Preheat oven to 400 degrees F. In a large skillet cook bacon until just done but not crisp. Transfer to paper towel; drain. Reserve 1 Tbsp. bacon drippings in skillet; set aside. Let piecrust stand at room temperature for 20 minutes. On a …
From eclecticrecipes.com


CHERRY TOMATO, BOCCONCINI, AND ZUCCHINI PIE - PLAIN.RECIPES
Ingredients. 2 tablespoons extra-virgin olive oil; 1 shallot, finely chopped (about 1/4 cup) 1 small zucchini (7 1/2 ounces), halved lengthwise and cut crosswise into 1/2-inch-thick half-moons
From plain.recipes


CHERRY TOMATO BOCCONCINI AND ZUCCHINI PIE FOOD
2 tablespoons extra-virgin olive oil: 1 finely chopped shallot, about 1/4 cup: 1 small zucchini, 7 1/2 ounces, halved lengthwise and cut crosswise into 1/2-inch-thick half moons
From wikifoodhub.com


RECIPE: CHERRY TOMATO, MOZZARELLA, AND ZUCCHINI PIE WITH …
Refrigerate or freeze until firm, about 30 minutes. Heat 1 tablespoon oil in a skillet over medium. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add zucchini; cook, stirring occasionally, until light golden and liquid has been released, about 5 minutes. Transfer to a large bowl; set aside.
From recipelink.com


SOUTHERN-STYLE CHERRY TOMATO PIE RECIPE - GRITS AND PINECONES
2020-08-07 Preheat the oven to 375 degrees. Place the refrigerated crust in a pie pan and crimp the edges if desired. No need to bake. Mix the cheese, mayonnaise, chives, and pepper in a small bowl and spread out evenly on the pie crust. Top the cheese filling with the cherry tomatoes.
From gritsandpinecones.com


13 CHERRY TOMATO PASTA RECIPES | ALLRECIPES
2021-05-03 13 Cherry Tomato Pastas for Easy Summer Eating. Bursting with bright, sweet flavor, cherry tomatoes add a summery spin to any pasta dish. These recipes come together easily with fresh (and often few) ingredients. Our picks include Baked Feta Pasta; Shrimp Scampi with Tomatoes, Pasta, and Roasted Asparagus; Roasted Cherry Tomatoes with Angel ...
From allrecipes.com


CHERRY TOMATO PIZZA WITH FRESH MOZZARELLA RECIPE FROM JESSICA …
Heat the oven (with the oven rack in the lowest position) to 475°F. Slice the tomatoes in half and add to a medium bowl. Chop the garlic and add to the bowl along with the oil, salt, and red pepper. Stir together. Slice the mozzarella into ¼-inch thick rounds. Gently flatten a ball of dough with your fingertips.
From jessicaseinfeld.com


ZUCCHINI PIE RECIPE - ZUCCHINI PIE WITH BURST TOMATOES
2018-08-06 In a large bowl, whisk the eggs, milk, flour, herbs, pepper and another pinch of salt until combined. Add in the tomato mixture, the zucchini and the grated cheese. Toss is together well. Pour the mixture into the springform pan. Bake for 55 to 60 minutes, or until the center isn't jiggling and the top is golden.
From howsweeteats.com


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Top Asked Questions

How to cook zucchini with mozzarella and tomato?
Baked Zucchini with Mozzarella and Tomatoes is a light and easy side dish and makes a perfect addition to your summer dinners. 4 oz Buffalo Mozzarella or regular fresh Mozzarella thinly sliced. You should have approximately 15 slices. In a medium bowl mixed together sliced zucchini, Italian herbs, salt, pepper and 1 tablespoon of olive oil.
How do you cook zucchini and cheese in the oven?
Butter an 8×8-inch glass baking dish and arrange the slices of zucchini in the dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Bake in the oven for about 20 minutes. Remove and add the crushed garlic and the shredded cheddar cheese.
What goes well with cherry tomatoes and mozzarella cheese?
The cherry tomatoes and mozzarella are perfect alongside almost any main dish you can think of. —Summer Jones, Pleasant Grove, Utah Tortellini and a Parmesan dressing give this layered salad an unexpected twist.
How to cook zucchini and tomatoes for Soup?
Next, heat the olive oil in a large sauté pan and add the red onions. Cook, stirring frequently, until the onions are very soft and pale purple. Add the zucchini, tomatoes, garlic, salt, and pepper. Cook for 3-5 minutes, until the zucchini is cooked but still crisp, and the tomatoes have started to collapse, creating a little sauce.

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