ZUCCHINI WITH FRESH TOMATOES AND MOZZARELLA
Provided by Mark Bittman
Categories easy, quick, salads and dressings, side dish
Time 30m
Number Of Ingredients 7
Steps:
- Heat a charcoal or gas grill; the fire should be medium-low and the rack about 4 inches from the heat.
- Cut 1 1/2 pounds zucchini into 1/2-inch-thick slices.
- Rub zucchini with olive oil, salt and pepper; grill, turning once, until nicely browned and tender, 6 to 8 minutes.
- As zucchini cooks, slice 1 1/2 pounds tomatoes and 1 pound mozzarella into 1/4 inch rounds.
- Toss (or layer) with the zucchini, and drizzle with balsamic vinegar and olive oil; season with salt and pepper.
- Garnish with basil.
FRESH TOMATO AND ZUCCHINI TART
This tart is really a fresh salad -- the only thing cooked about it is the crust and the zucchini topping. It is a lovely presentation.
Provided by evelynathens
Categories Savory Pies
Time 43m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Make the pastry: Blend the cream cheese and the butter.
- Add the flour and salt and mix just until the dough starts to form a ball.
- Sprinkle the chives on a work surface.
- Turn out the dough and knead lightly until the chives are incorporated.
- Pat the dough into a disc about ½ inch thick.
- Wrap and refrigerate for atleast 30 minutes and up to 1 day.
- Remove the dough from the refrigerator and let stand at room temperature to soften slightly.
- On a well-floured work surface, roll the dough into a 13 to 14 inch round.
- Roll the pastry onto the rolling pin and gently unroll it over an 11 inch fluted tart pan with a removable bottom.
- Fit the dough evenly into the pan without stretching.
- Trim the overhanging dough to 1 inch from the rim.
- Fold the excess dough over and press it into the side of the pan.
- Refrigerate for 20 minutes, or until firm.
- Preheat the oven to 400F.
- Line the chilled tart shell with foil and weigh down with pie weights or dried beans.
- Bake for 15 minutes.
- Remove foil and weights and bake 10 minutes longer, or until just set and golden.
- Transfer to a rack to cool completely; then remove the fluted rim and place the shell on a serving platter.
- Prepare the filling: In a medium bowl, stir together the olives, anchovies and capers.
- Spread the mixture evenly over the bottom of the baked shell.
- Starting at the edge, layer the tomato slices in overlapping, concentric circles.
- Season generously with lots of freshly-ground black pepper and salt.
- Heat the olive oil in a medium skillet.
- Add the garlic and stir, over medium-high heat, for 1 minute, or until fragrant.
- Add the zucchini, season with salt and pepper and stir until softened slightly, about 1 minute.
- Spoon the zucchini over the tomatoes and garnish with fresh basil leaves.
- Serve at room temperature.
EASY ZUCCHINI, TOMATO, AND CHEESE TART
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 main-course servings
Number Of Ingredients 10
Steps:
- Remove the puff pastry from the package and let thaw at room temperature for about 30 minutes, or until no longer frozen but still cool.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook 5 minutes, or until the onion is slightly tender. Stir in the zucchini and saute just until it begins to soften, about 5 minutes. Mix in the drained tomatoes and raise the heat to medium-high. Cook, stirring often, until the zucchini is tender but not mushy and the juices have evaporated. Let cool.
- Lightly butter a dark-colored 9-inch tart pan with a removable rim or a glass pie plate. On a lightly floured surface, roll the puff pastry into an 11-inch square. Fit it into the tart pan or pie plate. Trim off the overhanging pieces of pastry with scissors. Refrigerate the crust, uncovered, for 15 minutes, or up to 8 hours, covered.
- Preheat the oven to 425 degrees F.
- Beat the eggs in a large bowl. Stir in the cheese, salt, pepper, and cooled vegetables. Spoon the mixture into the tart pan. Bake 25 to 30 minutes, or until the pastry is brown and a knife inserted in the center of the tart comes out clean. Remove the outer rim of the tart pan. Let the tart cool on a wire rack for 20 minutes before slicing. It is best to serve this tart very warm rather than piping hot.
FRESH ZUCCHINI AND TOMATO TART WITH MOZZARELLA AND BASIL
From Cooking Light. This is a fantastic summer recipe! I posted this as an appetizer but it is also great as a main dish served with a simple salad.
Provided by susie cooks
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Line a baking sheet with parchment paper; secure with masking tape. Sprinkle the paper with cornmeal. Unroll dough onto paper; let stand 5 minutes. Pat dough into a 12-inch square. Arrange zucchini and tomato over the dough, leaving a 1-inch border. Sprinkle evenly with salt and pepper. Fold edges of dough over zucchini and tomato (dough won't completely cover the zucchini and tomato).
- Bake at 400° for 15 minutes or until the dough is lightly browned. Top with cheese; bake 5 minutes or until cheese melts. Drizzle with oil; sprinkle with basil. Cool on baking sheet 10 minutes on a wire rack.
Nutrition Facts : Calories 119.8, Fat 7.8, SaturatedFat 3.9, Cholesterol 22.4, Sodium 293.9, Carbohydrate 5.9, Fiber 1.5, Sugar 2.5, Protein 7.5
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