ZUCCHINI STUFFED WITH WILD MUSHROOM AND PINE NUT QUICHE
Provided by Food Network
Time 45m
Yield 10 to 15 servings
Number Of Ingredients 11
Steps:
- Wash and slice zucchini into 1-inch thick rounds. Scoop out the center with melon baller, trying to remove as much flesh as possible without puncturing the bottom. Set the hollow zucchini on a baking sheet with parchment paper.
- Saute onions in butter until light brown. Add sliced mushrooms, and cook over medium high flame until soft. Add wine, chicken stock, if using, salt, and pepper and cook until liquid is evaporated and set aside.
- Whisk eggs and milk until smooth. Fill zucchini with a little mushroom mixture, pine nuts, and fill to top with egg and milk mixture. Top with cheese and bake in a preheated 350 degree oven for 15 minutes, until the cheese browns.
ZUCCHINI STUFFED WITH WILD MUSHROOM AND PINE NUT QUICHE
Provided by Food Network
Time 50m
Yield 10 to 15 servings
Number Of Ingredients 11
Steps:
- Wash and slice zucchini into 1-inch thick rounds. Scoop out the center with melon baller, trying to remove as much flesh as possible without puncturing the bottom. Set the hollow zucchini on a baking sheet with parchment paper.
- Sauté onions in butter until light brown. Add sliced mushrooms, and cook over medium high flame until soft. Add wine, chicken stock, if using, salt, and pepper and cook until liquid is evaporated and set aside.
- Whisk eggs and milk until smooth. Fill zucchini with a little mushroom mixture, pine nuts, and fill to top with egg and milk mixture. Top with cheese and bake in a preheated 350 degree F oven for 15 minutes, until the cheese browns.
LEMON-ZESTY ZUCCHINI WITH PINE NUTS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Toss pine nuts with 1 tablespoon of olive oil and spread out on a sheet pan. Toast the nuts in the oven, shaking the pan about half way through, until evenly brown, about 7 minutes. Transfer to a serving bowl. Reserve the baking sheet.
- Toss the zucchini with 2 tablespoons of the olive oil, the garlic, lemon zest, salt and pepper. Spread out on the baking sheet and roast until crisp tender and slightly brown, about 10 to 12 minutes.
- Toss zucchini and lemon with the nuts, and scatter dollops of the cheese on top. Serve.
GRILLED ZUCCHINI ROLLS WITH HERBS AND CHEESE
Steps:
- Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
- In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.
- Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.
ZUCCHINI DINNER ROLLS
Grated squash makes these golden dinner rolls wonderfully tender. Everybody's crazy for these, especially when they're warm from the oven. -Robert Keith, Rochester, Minnesota
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Place zucchini in a small bowl; sprinkle with 1/2 teaspoon salt. Let stand for 5 minutes; drain. , Meanwhile, in another bowl, combine 3 cups flour, yeast, 2 tablespoons cheese, sugar and remaining salt. Add zucchini; toss to combine. Combine water and butter; add to dry ingredients. Stir in remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Divide dough in half; shape each portion into 12 balls. Place in a greased 13x9-in. baking pan. Sprinkle with remaining cheese. Repeat. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 375° until golden brown, 20-25 minutes. Remove from pan to a wire rack.
Nutrition Facts : Calories 90 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 133mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
ZUCCHINI ROLLS STUFFED WITH SPINACH, PINE NUTS & CHEESE
I started making these 4 or 5 years ago for a client who grew zucchini and kept giving them to me by the bushels. One night I made a similar version of these for her as a main course, baked with a meat sauce over pasta and she was hooked. Well, she was the one who suggested that I make them smaller and as an appetizer. These are fun and definitely not difficult to make. Roll them up and pan saute them. You could also grill them, but I prefer to dredge mine lightly in seasoned flour and just lightly saute until golden brown. A fresh marinara makes a wonderful dipping sauce and takes only minutes to make. I made these for a small dinner party a few weeks back. I rolled them all up ahead of time, cooked them and then just refrigerated. I heated them up in the oven right before serving them. They just take minutes to cook. They are creamy, crunchy and fresh tasting. For the sauce, buy a quality marinara, jar or deli brand or you can easily make your own. I take advantage and just use a good store brand.
Provided by SarasotaCook
Categories < 60 Mins
Time 40m
Yield 24 Rolls, 24 serving(s)
Number Of Ingredients 11
Steps:
- Zucchini -- I used a mandolin to slice mine, but you can easily thin slice them by hand. Cut off each end, leave the skin on but thin slice. About 1/4" thick. The two sides with the outer skin, just throw out. You should get about 8 slices per zucchini, it really depends on the size.
- Blanching -- I do this the easy way. A small pie plate, 2-3 tablespoons of water and put the zucchini in, 1 layer at a time, cover with plastic wrap and put in the microwave for about 1 minute. Remove to a paper towel lined plate to dry. This light cooking in the microwave will soften the zucchini and make them easy to roll. Lightly cook all the zucchini slices. Let them all dry off well and cool.
- Filling -- Mix the olives with the goat cheese and a pinch of pepper, just use a fork it works best. Spread the zucchini slices with goat cheese, top with nuts and then a few spinach leaves.
- Roll -- Roll the slices up tight and secure with a toothpick.
- Dredge -- Mix the flour with the red pepper, salt and pepper. Dredge each zucchini roll in the flour until lightly coated.
- Saute -- In a large non stick pan (preferred), heat the oil to medium / medium high heat and saute the rolls until golden brown on all sides. Remove to a plate lined with a paper towel to drain.
- Serve -- I like to serve these with a warm marinara sauce.
Nutrition Facts : Calories 92.2, Fat 5.9, SaturatedFat 1.2, Cholesterol 2.8, Sodium 172.5, Carbohydrate 8, Fiber 1, Sugar 2.4, Protein 2.8
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