ZUCCHINI TART
Using an inverted baking sheet in the oven helps give the tart an extra-crisp crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Yield Makes one 10-by-15-inch tart
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees, and place an inverted baking sheet on the middle rack. Brush a 10-by-15-inch rimmed baking sheet with butter.
- Brush 1 phyllo sheet with butter, and fit into baking sheet, leaving a 1-inch overhang. (Keep remaining phyllo covered with plastic wrap as you work.) Top with a second phyllo sheet in a slightly different position, and brush with butter. Repeat with remaining phyllo and butter, creating a crust with a 1-inch overhang on all sides. Fold edges under to double the thickness. (Don't worry if some pieces crack along the edge.)
- Whisk together eggs, cream, milk, cheese, basil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
- Crumple 6 layers of foil into a rectangle the size of the tart, and fit into crust. Bake crust, set on inverted sheet, until edges are golden, 7 to 8 minutes. Remove foil. Bake until surface is golden, 4 to 5 minutes. Transfer crust to a wire rack, leaving inverted sheet in oven.
- Immediately pour custard carefully into crust (do not overfill). Arrange zucchini over top, slightly overlapping. Bake on inverted sheet until custard is set in center, 20 to 22 minutes. Immediately slide tart onto wire rack, lifting from 1 end using a large, wide spatula. Let cool for 10 minutes before serving.
ZUCCHINI QUESADILLAS
A quesadilla is a tortilla typically filled with beans and shredded cheese then folded before being toasted or fried. Our version features cheese and cooked vegetables. Sour cream, shredded lettuce, sliced avocado, and bottled salsa make great accompaniments to quesadillas, so serve them on the side.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.
- Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.
- Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.
- Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.
ZUCCHINI, BANANA, AND FLAXSEED MUFFINS
Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).
- Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.
Nutrition Facts : Calories 183 g, Fat 2 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g
ZUCCHINI-RIBBON "LASAGNA"
Strips of zucchini stand in for lasagna noodles and ground turkey is swapped in place of ground beef, adding texture and flavor in this healthy, vegetable-filled take on the Italian classic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Number Of Ingredients 12
Steps:
- Make the sauce: Pulse tomatoes with juice in a food processor until finely chopped. Heat oil in a large straight-sided skillet over medium heat. Cook onion and red-pepper flakes, stirring occasionally, until onion is tender, about 8 minutes. Add turkey; cook, breaking up any large pieces, until browned, 3 to 4 minutes. Add tomatoes; bring to a boil. Reduce heat; simmer until thick, about 20 minutes. Stir in oregano and salt. Let cool.
- Make the lasagna: Preheat oven to 375 degrees. Slice zucchini lengthwise into thin strips (about 1/8 inch thick) using a mandoline or a sharp knife. Place 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8-inch square baking dish. Top with 1 cup sauce. Dot with 1/4 cup ricotta. Repeat twice with zucchini, remaining sauce, and 1/2 cup ricotta, alternating direction of zucchini. Top with remaining zucchini, alternating direction; brush with oil. Dot with remaining 1/4 cup ricotta. Season with pepper. Bake, uncovered, until lasagna bubbles and top browns, 50 to 60 minutes. Let stand for 10 minutes. Garnish with oregano.
Nutrition Facts : Calories 155 g, Cholesterol 38 g, Fiber 1 g, Protein 11 g, SaturatedFat 3 g, Sodium 498 g
ZUCCHINI SPICE BREAD
Kids won't even notice the zucchini is this delicious spice bread from Mary Bodor of Patterson, New York.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
- Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
- Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.
SWEET ZUCCHINI CUPCAKES
Grate some zucchini for surprisingly delicious cupcakes. This recipe was submitted by reader Ian Young of Oakland, California.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h30m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
- In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.
- In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).
- Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.
- Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread Cream Cheese Frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.
ZUCCHINI CUSTARD PIE
Sounds strange but you will be pleasantly surprised with this cool and refreshing custard pie! Unlike anything you have ever tasted! One slice is NEVER enough! Amazingly easy! Give this one a try. This will make 2 9 inch pies (standard depth shells)
Provided by Mike O
Categories Pie
Time 1h10m
Yield 2 Pies, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Peel and slice zucchini and place in boiling water. When tender, remove and rinse with cool water to stop the cooking and for easy handling.
- Pull out seeds so only the flesh of the zucchini is left.
- Put all the ingredients into a large blender.
- Blend until well mixed.
- Pour into unbaked pie shells.
- Sprinkle well with cinnamon and nutmeg.
- Bake at 425 degrees for 10minutes then 350 degrees for 30 minutes.
- Let cool on the counter for approximately 1 hour.
- Refrigerate well and serve.
- Its always best topped with whipped cream.
Nutrition Facts : Calories 565.5, Fat 22.9, SaturatedFat 10.5, Cholesterol 80, Sodium 318.5, Carbohydrate 82.3, Fiber 1.7, Sugar 52.6, Protein 9.2
ZUCCHINI NUT BREAD - MARTHA STEWART
Make and share this Zucchini Nut Bread - Martha Stewart recipe from Food.com.
Provided by jlw19803
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Preheat over to 350 degrees. Coat two 4 1/2 by 8 1/2 loaf pans with nonstick spray, line with partchment paper, and spray paper.
- Combine zucchini, sugars, oil and eggs in a large bowl and mix until combined.
- Add dry ingredients and mix well.
- Fold in nuts and extract.
- Divide batter between loaf pans.
- Bake unitl a tester inserted in the middle of each loaf comes out clean, about 1 hour.
- Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely before sliceing.
Nutrition Facts : Calories 2974.9, Fat 156.6, SaturatedFat 20.4, Cholesterol 279, Sodium 2241.9, Carbohydrate 367.4, Fiber 12.3, Sugar 212.1, Protein 39.5
ZUCCHINI BREAD (OR MUFFINS) - ADAPTED FROM MARTHA STEWART RECIPE
Provided by scootchie17
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.
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