VANILLA BEAN CUSTARD
This classic vanilla custard is delicious on its own, but can also be served with seasonal fresh fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Heat oven to 300 degrees. Place an oven rack one-third of the way up from the bottom. Choose a small roasting pan large enough to hold four 6-ounce custard cups, and fill it with enough water to go halfway up the sides of cups. Place pan without cups in the oven. Meanwhile, combine cream, milk, and vanilla bean in a medium saucepan; bring to boil.
- Whisk together the yolks and sugar in a medium bowl until light and fluffy. Slowly whisk in the hot milk until completely combined, then pour into custard cups, and place them in the pan of hot water. Bake on the lower shelf until the custard has set and is no longer liquid when lightly touched in the center, 30 to 40 minutes. Remove pan from the oven, remove custard cups from the water, and place on a wire rack to cool. Serve at room temperature or chilled.
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.
SPICED ZUCCHINI
Cumin seeds dot this quick stir-fry side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Number Of Ingredients 4
Steps:
- In a 12-inch skillet, heat oil over medium-high. Add cumin seeds; cook, stirring constantly, until fragrant and sizzling, about 30 seconds.
- Add zucchini; reduce heat to medium. Cook, stirring occasionally, until lightly browned and tender, 6 to 7 minutes. Season with salt and pepper. Serve.
Nutrition Facts : Calories 59 g, Fat 3 g, Protein 2 g
STUFFED ZUCCHINI BOATS
Serve these feta-and-vegetable boats with our Greek-style dinner of Roasted Lamb with Garlic and Oregano and White Bean Salad.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. Using a tablespoon, scoop out zucchini centers to form "canoes," leaving a 1/4-inch border. Roughly chop centers; set aside.
- Arrange zucchini, cut sides down, on a rimmed baking sheet; bake 15 minutes. Remove from oven.
- Meanwhile, heat oil in a large skillet over medium. Add onion and 1/2 teaspoon pepper; cook, stirring, until soft, 3 to 5 minutes. Add chopped zucchini, and cook, stirring, until most of the liquid has evaporated, about 8 minutes. Remove from heat; let cool slightly. Fold in feta and tomatoes.
- Turn hollowed-out zucchini cut sides up, fill with vegetable-feta mixture, and bake until top is lightly browned, about 20 minutes. Lift zucchini from baking sheet with a wide spatula, and serve.
Nutrition Facts : Calories 119 g, Fat 8 g, Protein 5 g
CURRIED ZUCCHINI SOUP
A cup of this soup is delicious, served hot or cold. To chill quickly, place soup in a bowl, and set in an ice-water bath, stirring frequently until cool.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
- Add zucchini, potato, and 4 cups water. Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.
- In batches, puree soup in a blender (do not fill more than halfway) until smooth; serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with toasted almonds.
Nutrition Facts : Calories 164 g, Fat 1 g, Fiber 4 g, Protein 5 g
ZUCCHINI NUT BREAD
This zucchini nut bread is a favorite of Spigolo chef Scott Fratangelo.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
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.
ROASTED ZUCCHINI
Roasting zucchini enhances their delicate flavor while giving them a slightly charred, crisp exterior.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. Cut zucchini into 1-inch-thick rounds. Toss in a baking pan with olive oil, salt, and pepper. Roast, turning occasionally, until caramelized, about 15 minutes. Remove from oven; serve hot.
PROVENCAL-STYLE STUFFED ZUCCHINI
"Who doesn't love stuffed zucchini? We bake these until the zucchini is cooked through. If you need the crumbs to brown a little more, fire up the broiler for a minute at the end." Emeril Lagasse
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Pulse the diced bread in a food processor until you have an even mix of fine and coarse crumbs. Add 1/4 cup of the Parmesan, the parsley leaves, 1 1/2 teaspoons of the minced garlic, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper, and process until evenly mixed. Reserve 2 tablespoons of the breadcrumb mixture for the filling. Mix 1 1/2 tablespoons of the extra-virginolive oil into the remaining breadcrumbs, transfer the mixture to a small container, and set it aside. (Alternatively, you can use store-bought fine fresh crumbs: Combine 3/4 cup breadcrumbswith 1 tablespoon minced parsley, 1/2 teaspoon minced garlic, 1/4 cup finely grated Parmesan, 3/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Set aside 2 tablespoons, and mix 1 1/2 tablespoons extra-virgin olive oil into the remainder.)
- Lay the zucchini on a flat work surface, and using a sharp knife, slice off the top quarter of each squash lengthwise. Next, slice a sliver off the bottom of each squash to help keep it stable. Using a small melon baller or spoon, remove the inner flesh from the zucchini to form a small boat shape, leaving a shell that is approximately 1/4 inch thick. Cut the zucchini pulp into 1/4-inchdice, and reserve it separately. Lightly salt the inside of the zucchini shells with the remaining1/4 teaspoon salt. Set them, hollow side down, on paper towels to drain while you prepare the filling.
- Heat 1 tablespoon of the olive oil in a 12-inch skillet. Add the sausage and saute until it is golden, using a spoon to break it into small pieces, about 6 minutes. Add the onions and cook until they are soft, 3 to 4 minutes. Add the chopped zucchini and cook for 2 minutes. Add the tomatoes and the remaining 1 1/2 teaspoons garlic, and cook, stirring, until the moisture has evaporated and the filling comes together, 2 minutes. Remove the skillet from the heat, stir inthe reserved 2 tablespoons breadcrumb mixture, and season with additional salt and pepper if necessary.
- Preheat the oven to 350 degrees.
- Rub the outside of the zucchini with the remaining 1/2 tablespoon olive oil, and season them lightly with salt and pepper. Turn the zucchini hollow side up, and lightly pat the insides with paper towels. Using a tablespoon or other small spoon, fill the zucchini with the warm filling. Top with the reserved breadcrumbs. Lay the zucchini in a baking dish, and bake for 30 minutes,or until golden brown and crispy on top.
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.
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
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