Boiled Zucchini Pudding With Tomato Coulis Food

ZUCCHINI CUSTARD PUDDING

Steps:

• In a colander, combine the zucchini and salt.
• Toss to mix and set aside to drain for 30 minutes.
• In a medium-sized mixing bowl, combine the eggs and milk and beat until well blended.
• Add the bread crumbs, oregano, cheese and butter.
• Beat until blended.
• Squeeze any excess moisture from the zucchini and fold into the egg mixture.
• Pour the mixture into baking dish and bake at 350º F.
• for 40 minutes, until the custard is set.
• Let stand for 10 minutes.
• Serve warm or at room temperature.

BAKED ZUCCHINI FRIES WITH TOMATO COULIS DIPPING SAUCE

Steps:

• 1. Combine all the coulis ingredients in a blender and pureé. Transfer to a sauté pan and cook over medium heat until fragrant and warmed through, 3 to 5 minutes. Transfer to the refrigerator to cool.
• 2. Preheat oven to 350°F.
• 3. In a medium bowl, combine the bread crumbs, salt, and pepper. Place the flour in another medium bowl and the beaten eggs in a smaller bowl.
• 4. Dip the zucchini sticks first in the flour until lightly coated, then in the beaten eggs. Roll them in the bread-crumb mixture until well covered.
• 5. Transfer the zucchini pieces to a nonstick baking sheet and bake until the zucchini is tender but the coating is crisp, about 20 minutes. Let the fries cool slightly before eating. Serve with the coulis as a dipping sauce.

BEST TOMATO PUDDING

Steps:

• In a saucepan over medium heat, stir together the water and tomato puree. Mix in the brown sugar, basil and salt, and bring to a boil. Simmer over low heat for 5 minutes, then set aside.
• Preheat the oven to 375 degrees F (190 degrees C). Coat a 2 quart casserole dish with cooking spray.
• Place the bread cubes into the dish, and drizzle with melted butter. Pour the tomato sauce over all. Cover with a lid or aluminum foil.
• Bake for 1 hour in the preheated oven. Remove the lid for the last 10 minutes.

ZUCCHINI FLAN WITH TOMATO COULIS

Steps:

• Put half the oil in a large skillet over medium heat.
• Add zucchini, a large pinch of salt and some pepper.
• Cook, stirring occasionally, until zucchini wilts and gives up its liquid; add 1 tablespoon garlic.
• Continue to cook until zucchini browns slightly.
• Meanwhile, heat oven to 350 degrees and set a kettle of water to boil.
• Beat together the eggs, cream and more salt and pepper.
• When zucchini is done, let it cool slightly, then scoop slices into egg mixture, using a slotted spoon.
• Stir.
• Lightly grease an 8-by-4-inch nonstick loaf pan and pour zucchini mixture into it.
• Place pan in a baking dish and put in oven; add water to come as far up sides of loaf pan as is practical.
• Bake until flan is set, but still slightly jiggly in middle, about 30 minutes.
• While flan cooks, make tomato coulis: Put remaining oil in a small saucepan over medium heat.
• Add tomatoes, remaining garlic, salt and pepper, basil and sugar.
• Bring to a boil, cover and simmer about 15 minutes.
• When flan is done, cool it on a rack for a few minutes.
• Invert over a plate and unmold.
• Cool until warm, then slice and serve with tomato coulis.

ZUCCHINI BREAD PUDDING

Steps:

• In a large frypan, saute and stir the zucchini and corn in hot oil for 3 minutes.
• Add in roasted pepper, garlic, basil, parsley, and sage; stir and cook for 2 minutes or until zucchini is tender.
• Add in bread cubes; stir.
• Place half of the mixture in a greased 2-quart baking dish.
• Sprinkle with half the cheese.
• Place remaining zucchini mixture over the cheese layer; sprinkle with remaining cheese.
• Sprinkle with pecans.
• In a mixing bowl, beat the eggs; add half-and-half, salt and pepper; stir to mix.
• Pour over bread mixture.
• Bake, uncovered, at 350° for 35 minutes or until a knife comes out clean.
• Let rest 10 minutes before serving.