Cherry Tomato Mozzarella And Zucchini Pie Food

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BAKED ZUCCHINI WITH MOZZARELLA AND TOMATOES



Baked Zucchini With Mozzarella And Tomatoes image

Baked Zucchini with Mozzarella and Tomatoes is a light and easy side dish and makes a perfect addition to your summer dinners.

Provided by Iryna

Categories     Side Dish

Time 30m

Number Of Ingredients 10

2 zucchini (sliced into 1/4-1/2 inch pieces)
10 cherry tomatoes (halved)
4 oz Buffalo Mozzarella or regular fresh Mozzarella (thinly sliced. You should have approximately 15 slices.)
7 leaves basil
3 tbsp tomato sauce
4 cloves garlic (thinly sliced)
2 tbsp olive oil
1 tsp Italian herbs
1 tsp salt
1/2 tsp pepper

Steps:

  • Preheat the oven to 450 F.
  • In a medium bowl mixed together sliced zucchini, Italian herbs, salt, pepper and 1 tbsp of olive oil. Set aside for 5 minutes.
  • Spray a medium size casserole dish with a baking spray and arrange zucchini followed by garlic, tomatoes and basil.
  • Spoon the tomato sauce on top followed by sliced Mozzarella and a final drizzle of 1 tbsp of olive oil.
  • Bake for 15-18 minutes until Mozzarella is bubbly and melted.

Nutrition Facts : Calories 219 kcal, Carbohydrate 18 g, Protein 12.3 g, Fat 12.9 g, SaturatedFat 4.1 g, Cholesterol 15 mg, Sodium 837 mg, Fiber 5.1 g, Sugar 10.3 g, ServingSize 1 serving

CHERRY TOMATO, BOCCONCINI, AND ZUCCHINI PIE



Cherry Tomato, Bocconcini, and Zucchini Pie image

This rustic pie is full of Italian flair, with tomatoes -- some still on the vine for decoration -- mozzarella, Parmesan, basil, and zucchini. Roll out the dough and place it in a pie plate; arrange the filling, fold the crust edges over, brush with an egg wash, and bake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 finely chopped shallot, about 1/4 cup
1 small zucchini, 7 1/2 ounces, halved lengthwise and cut crosswise into 1/2-inch-thick half moons
1 1/2 pounds cherry tomatoes, plus cherry tomatoes on the vine for garnish
1/2 cup grated Parmesan cheese
4 ounces bocconcini
3 tablespoons fresh basil, chopped
1 teaspoon finely grated lemon zest
1/4 cup plus 2 tablespoons all-purpose flour, plus more for work surface
1 tablespoon sugar
Coarse salt and freshly ground pepper
Cheese Short Crust, made with Parmesan cheese
1 tablespoon heavy cream
1 large egg yolk

Steps:

  • Heat 1 tablespoon oil in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add zucchini; cook, stirring occasionally, until light golden and liquid has been released, about 5 minutes. Transfer to a large bowl; set aside.
  • Halve one-third of the tomatoes. Stir halved and whole tomatoes, cheeses, basil, lemon zest, flour, and sugar into shallot-zucchini mixture. Season with salt and pepper. Set aside.
  • Roll out dough on a lightly floured surface to a 13-inch circle, about 1/4-inch thick. Make seven 3-inch-long cuts around edge of dough, evenly spacing. Trim to make 7 rounded flaps. Transfer to a 10-inch pie plate. Drizzle crust with remaining tablespoon oil. Spread with filling. Fold in flaps of crust, slightly overlapping. Put tomatoes on the vine in center. Refrigerate until cold, about 20 minutes.
  • Preheat oven to 375 degrees. Whisk cream and egg yolk in a small bowl. Brush crust with egg wash. Bake pie on a rimmed baking sheet until crust is golden brown and juices are bubbling, about 45 minutes.

BAKED ZUCCHINI TOMATO AND MOZZARELLA CASSEROLE



Baked Zucchini Tomato and Mozzarella Casserole image

Baked zucchini tomato and mozzarella casserole is a simple, delicious dish that can be made all year round.

Provided by The Bossy Kitchen

Categories     Vegetarian

Time 30m

Number Of Ingredients 9

2 medium zucchini sliced
3-4 medium tomatoes
2 garlic cloves
1 teaspoon garlic powder
4 slices of fresh mozzarella
2 Tablespoons shredded cheddar cheese
salt and pepper to taste
2 Tablespoons butter
1 Tablespoon fresh chopped parsley

Steps:

  • Preheat oven to 375F.
  • Wash the zucchini and the tomatoes.
  • Slice the zucchini and place the round pieces in a bowl.
  • Sprinkle salt, pepper and a little bit of garlic powder over them and mix gently to coat the vegetables. Set aside.
  • Repeat the step with the sliced tomatoes.
  • Butter an 8x8-inch glass baking dish and arrange the slices of zucchini in the dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern.
  • Bake in the oven for about 20 minutes.
  • Remove and add the crushed garlic and the shredded cheddar cheese. Bake for another 5 minutes.
  • Serve hot with fresh chopped parsley on top.

Nutrition Facts : Calories 122 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 7.5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 198 milligrams sodium, Sugar 2.9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

SPAGHETTI WITH ZUCCHINI AND FRESH CHERRY TOMATO SAUCE



Spaghetti with Zucchini and Fresh Cherry Tomato Sauce image

Provided by Serena Wolf

Categories     Uncategorized

Number Of Ingredients 15

1 large (8- to 10-inch long zucchini)
¾ pound spaghetti (about ¾ of a standard box)
2 teaspoons extra virgin olive oil
Kosher salt
Freshly ground black pepper
8 ounces fresh mozzarella pearls
3 cups cherry tomatoes
3 large cloves garlic (peeled, smashed and roughly chopped)
12 fresh basil leaves (torn)
1 tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar
¼ teaspoon crushed red pepper
¼ teaspoon sugar (optional)
Kosher salt
Freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil for the pasta.
  • Spiralize the zucchini using the blade on your spiralizer that makes spaghetti-like noodles. (If you don't have a spiralizer, don't panic. You can julienne your zucchini using a julienne peeler or your chef's knife. The latter will take you a while, but it's doable.) Pat the zucchini noodles dry with paper towels, and briefly set them aside.
  • Next, whip up the tomato sauce. Add all the ingredients for the sauce to the bowl of a food processor (or blender). Pulse a few times until the ingredients are incorporated and you have a chunky, rustic sauce. (Don't over-process, people, you want texture!) Taste and season with salt and pepper. Transfer the sauce to a large mixing bowl.
  • Cook the pasta al dente according to the package directions. Drain.
  • Immediately add the spaghetti to the bowl with the tomato sauce and toss to coat. Let the pasta rest for 2 minutes to absorb some of the sauce.
  • During the last few minutes of the pasta's cooking time, heat 2 teaspoons of olive oil in a large skillet until shimmering. Add the zucchini noodles. Season with salt and pepper and cook for 2 minutes until just tender. (Be careful not to overcook them!!) Add the zucchini noodles to the bowl with the pasta and toss to combine. Add the mozzarella pearls and toss again. Serve immediately.

HEIRLOOM TOMATOES AND ZUCCHINI PIE



Heirloom Tomatoes and Zucchini Pie image

Well this was something my mom used to make. since then I have reinvented it and this is what I love to cook for summer. A slice of this ... a few slices of good skirt steak marinated and grilled and a fresh tossed salad. What more could you want? This is perfect!

Provided by SarasotaCook

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

1 frozen pie crust (thawed)
2 1/2 cups zucchini (cut into thin rounds, about 2 large zucchini)
3 heirloom tomatoes (I like to use a mix of purple, orange and red, thin sliced)
1 onion (small and cut in half and thin sliced)
3 ounces parmesan cheese, grated
4 ounces mozzarella cheese, shredded
4 ounces mayonnaise
1 cup dried breadcrumbs
1 tablespoon butter
2 tablespoons fresh parsley
1 teaspoon dried thyme
1 tablespoon olive oil, to cook the zucchini
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Steps:

  • Pie crust -- Preheat oven to 450 degrees and unfold your thawed pie crust in a pie plate and pork a few holes in it before baking. Bake 5-8 minutes to blind bake or slightly brown before adding the filling. Just lightly brown. Follow the directions of the pie crust.
  • Vegetables -- Pre-cook the zucchini. I like to just bake on a cookie sheet lined with foil or parchment paper for 5-10 minutes. I drizzle with olive oil, salt and pepper and just spread out and bake at 400 degrees, until slightly cooked but not too soft. You just want them to get a head start is all.
  • Make the pie -- Put the zucchini slices on the bottom of the pie crust after it comes out of the oven and slightly cooled. Top the zucchini with the thin onion rings, and now top with the heirloom tomatoes, it is fun to alternate the colors if you have them. If not, just layer them slightly overlapping to top the zucchini.
  • Cheese mixture -- In a small bowl mix the cheese, mayo, parsley, thyme, salt and pepper.
  • Spread the mixture over tomatoes. In a small bowl, melt the tablespoon of butter in the microwave and then add the bread crumbs and mix well. Top the tomato pie with the bread crumbs and bake 15-20 minutes at 425 degrees until golden brown.

Nutrition Facts : Calories 282.9, Fat 15.9, SaturatedFat 6.8, Cholesterol 24.4, Sodium 747.2, Carbohydrate 24, Fiber 2, Sugar 2.8, Protein 11.1

ZUCCHINI TOMATO PIE



Zucchini Tomato Pie image

Zucchini, tomato and onion combined with Parmesan cheese and baked with milk and biscuit mix.

Provided by VEGAS

Categories     Side Dish     Vegetables     Tomatoes

Time 45m

Yield 6

Number Of Ingredients 9

2 cups chopped zucchini
1 cup chopped tomato
½ cup chopped onion
⅓ cup grated Parmesan cheese
¾ cup biscuit baking mix
½ cup milk
3 eggs
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 10 inch pie pan.
  • Combine zucchini, tomato, onion, and Parmesan cheese in prepared pie pan. In a small bowl, combine biscuit mix, milk, eggs, and salt and pepper. Beat until smooth, then pour over vegetable mixture.
  • Bake in preheated oven for 30 minutes, or until a knife inserted into the center comes out clean.

Nutrition Facts : Calories 147.5 calories, Carbohydrate 14.2 g, Cholesterol 99.5 mg, Fat 6.9 g, Fiber 1.2 g, Protein 7.9 g, SaturatedFat 2.6 g, Sodium 516 mg, Sugar 3.7 g

A SIMPLE CHERRY TOMATO AND MOZZARELLA SALAD



A Simple Cherry Tomato and Mozzarella Salad image

I love this recipe in the summer when our garden is overflowing with cherry tomatoes. It is very fast and easy.

Provided by kestrel

Categories     Vegetable

Time 15m

Yield 5 cups, 4 serving(s)

Number Of Ingredients 7

3 cups sweet cherry tomatoes (homegrown are always the best!)
2 cups ciliegiene mozzarella cheese, quartered (fresh if you can find it)
salt
fresh basil, chopped fine
olive oil, to coat
fresh lemon juice (optional, I usually leave this out)
sugar

Steps:

  • Mix all ingredients together in a bowl.
  • This will keep in the refrigerator for about two days.

Nutrition Facts : Calories 188.1, Fat 12.7, SaturatedFat 7.4, Cholesterol 44.2, Sodium 356.7, Carbohydrate 5.6, Fiber 1.3, Sugar 3.5, Protein 13.4

MARINATED ZUCCHINI TOMATO MOZZARELLA SALAD



Marinated Zucchini Tomato Mozzarella Salad image

Mozzarella, cherry tomatoes and marinated zucchini with pine nuts, fresh basil and croutons!

Provided by June d'Arville

Categories     Lunch     Salad     Side Dish

Time 1h15m

Number Of Ingredients 9

7 oz fresh zucchini ((200 g))
7 oz mozzarella ( di bufala (200 g))
6 cherry tomatoes
1 tbsp pine nuts
2 tbsp herbed croutons (for salads)
3 tbsp balsamic vinegar
good quality olive oil
a handful fresh basil
pepper

Steps:

  • Rinse the zucchini and shave or slice it very thinly. This goes best with a mandolin slicer. Otherwise a sharp knife with a long blade will do. You can also use a vegetable peeler. Once you have sliced the zucchini, place the slivers on a microwave-resistant plate or tray.
  • Place the zucchini in the microwave and cook them for 2 minutes until soft. You can also grill them instead of using a microwave. Make sure it doesn't burn. Do this in batches if necessary.
  • Combine the balsamic vinegar and 3 tablespoons of the olive oil. Lightly brush a medium baking dish with this mixture and place some slices of zucchini on top of it. The zucchini is fragile, try not the tear it.
  • Brush again lightly and top with some more zucchini. Sprinkle with a little pepper now and then. Keep brushing the zucchini slices until all have been used.
  • Brush one last time with the balsamic vinegar mixture to keep the top layer moist. Cover it with some cling film and let the zucchini marinate in the fridge for at least an hour. Slice the cherry tomatoes in half. Divide the marinated zucchini ribbons over plates. Top with some shredded fresh mozzarella di bufala and garnish your plates with sliced cherry tomatoes, the pine nuts, the croutons and the fresh basil. Sprinkle with some freshly ground black pepper and extra olive oil. Serve.

Nutrition Facts : Calories 577 kcal, ServingSize 1 serving

TOMATO ZUCCHINI & MOZZARELLA WITH BREAD CRUMB TOPPING



Tomato Zucchini & Mozzarella with Bread Crumb Topping image

Tomato Zucchini and Mozzarella Bake with Panko

Provided by Joanne Schweitzer

Categories     Side Dish

Time 45m

Number Of Ingredients 10

2 zucchini (sliced into 1/2 inch round pieces)
1 large tomato (cut into 1 inch cubes)
1 cup shredded mozzarella cheese
2 tbsp of fresh parsley
2 tbsp extra virgin olive oil
salt and pepper to taste
1/4 cup of Italian bread crumbs
1/4 cup Panko (Japanese Style bread crumbs)
1/4 tsp of garlic powder
1 tsp of extra virgin olive oil

Steps:

  • Bread Crumb Topping
  • Add ingredients to a separate bowl and stir until well combined.
  • In a 11"x 8" x 3" or similar size casserole baking pan, layer in this order: spray with cooking oil, zucchini, tomato, parsley, salt and pepper, cheese, bread crumb topping.
  • Bake in a 400F oven for 30 min covered with foil. Remove foil and bake another 10 min. so the bread topping can brown.

OUR 30+ BEST FRESH MOZZARELLA RECIPES (+HOMEMADE FRIED MOZZARELLA CHEESE STICKS)



Our 30+ BEST Fresh Mozzarella Recipes (+Homemade Fried Mozzarella Cheese Sticks) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Appetizer     Main Course     Side Dish

Time 34m

Number Of Ingredients 5

3 eggs
1 lb. block mozzarella cheese
3 cups breadcrumbs
1/2 tsp. sea salt
Deep frying fat or oil

Steps:

  • Cut the cheese into thin slices.
  • Whisk eggs with salt and water.
  • Dredge cheese slices in egg and breadcrumbs.
  • Do a second coating.
  • Cook in hot oil in a deep fryer.

Nutrition Facts : Calories 275 kcal, ServingSize 1 serving

CHERRY TOMATO, MOZZARELLA, AND ZUCCHINI PIE



CHERRY TOMATO, MOZZARELLA, AND ZUCCHINI PIE image

Categories     Cheese     Vegetarian     Dinner     Pizza     Fall     Spring     Summer

Number Of Ingredients 18

Crust:
2 1/4 cups all-purpose flour, plus more for dusting
1/2 cup finely grated Parmesan cheese
1 teaspoon coarse salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
1 large egg yolk, plus 1 large egg yolk, for egg wash
1/4 to ˙1/2 cup ice water
1 tablespoon heavy cream, for egg wash
Filling:
2 tablespoons extra-virgin olive oil
1 shallot, finely chopped
1 small zucchini, halved lengthwise and cut crosswise into ˙1/2-inch-thick half-moons
1 1/2 pounds cherry tomatoes
1/2 cup grated Parmesan cheese
4 ounces bocconcini (fresh mozzarella balls) or fresh mozzarella (1-inch pieces)
3 tablespoons fresh basil leaves, chopped
1/4 cup plus 2 tablespoons all-purpose flour
coarse salt and freshly ground pepper

Steps:

  • Crust: Pulse flour, cheese, salt, and butter in a food processor until mixture resembles coarse meal. Add 1 egg yolk; pulse to combine. Drizzle in ¼ cup ice water, and pulse until dough just comes together. (If dough is still crumbly, add up to ¼ cup more water, 1 tablespoon at a time.) Form dough into a disk, and wrap in plastic. Refrigerate or freeze until firm, about 30 minutes. Filling: Heat 1 tablespoon oil in a skillet over medium. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add zucchini; cook, stirring occasionally, until light golden and liquid has been released, about 5 minutes. Transfer to a large bowl. Halve one-third of the tomatoes. Stir halved and whole tomatoes, both cheeses, basil, and flour into shallot-zucchini mixture. Season with salt and pepper. On a lightly floured surface, roll out dough to a 13-inch round, about ¼ inch thick. Make seven 3-inch-long cuts around edge of dough, evenly spaced. Transfer to a 9-inch pie plate. Drizzle shell with remaining tablespoon oil. Transfer filling to shell. Fold in flaps of dough, slightly overlapping. Refrigerate until dough is firm, about 30 minutes. Preheat oven to 375°F. Whisk cream and remaining egg yolk in a small bowl, and brush over crust. Bake pie on a parchment-lined rimmed baking sheet until crust is golden brown and juices are bubbling, 70 to 80 minutes. Transfer to a wire rack to cool slightly. Serve warm.

CHERRY TOMATO, MOZZARELLA, AND ZUCCHINI PIE



Cherry Tomato, Mozzarella, and Zucchini Pie image

How to make Cherry Tomato, Mozzarella, and Zucchini Pie

Provided by @MakeItYours

Number Of Ingredients 20

Yield: One 9-inch pie.
Ingredients:
for the crust
2 1/4 cups all-purpose flour, plus more for dusting
1/2 cup finely grated Parmesan cheese
1 teaspoon coarse salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
1 large egg yolk, plus 1 large egg yolk, for egg wash
1/4 to ?1/2 cup ice water
1 tablespoon heavy cream, for egg wash
for the filling
2 tablespoons extra-virgin olive oil
1 shallot, finely chopped
1 small zucchini, halved lengthwise and cut crosswise into ?1/2-inch-thick half-moons
1 1/2 pounds cherry tomatoes
1/2 cup grated Parmesan cheese
4 ounces bocconcini (fresh mozzarella balls) or fresh mozzarella (1-inch pieces)
3 tablespoons fresh basil leaves, chopped
1/4 cup plus 2 tablespoons all-purpose flour
Coarse salt and freshly ground pepper

Steps:

  • Make the crust: Pulse flour, cheese, salt, and butter in a food processor until mixture resembles coarse meal. Add 1 egg yolk; pulse to combine. Drizzle in ¼ cup ice water, and pulse until dough just comes together. (If dough is still crumbly, add up to ¼ cup more water, 1 tablespoon at a time.) Form dough into a disk, and wrap in plastic. Refrigerate or freeze until firm, about 30 minutes.
  • Make the filling: Heat 1 tablespoon oil in a skillet over medium. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add zucchini; cook, stirring occasionally, until light golden and liquid has been released, about 5 minutes. Transfer to a large bowl.
  • Halve one-third of the tomatoes. Stir halved and whole tomatoes, both cheeses, basil, and flour into shallot-zucchini mixture. Season with salt and pepper.
  • On a lightly floured surface, roll out dough to a 13-inch round, about ¼ inch thick. Make seven 3-inch-long cuts around edge of dough, evenly spaced. Transfer to a 9-inch pie plate. Drizzle shell with remaining tablespoon oil. Transfer filling to shell. Fold in flaps of dough, slightly overlapping. Refrigerate until dough is firm, about 30 minutes.
  • Preheat oven to 375°F. Whisk cream and remaining egg yolk in a small bowl, and brush over crust. Bake pie on a parchment-lined rimmed baking sheet until crust is golden brown and juices are bubbling, 70 to 80 minutes. Transfer to a wire rack to cool slightly. Serve warm.
  • .

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GOOD THINGS: CHERRY TOMATO MOZZARELLA ZUCCHINI PIE ...
Recipe: http://www.marthastewart.com/317661/cherry-tomato-bocconcini-and-zucchini-piCherry Tomato Mozzarella Zucchini Pie?socsrc=soc_yt_Food_ms_gt_MSC102__Ma...
From youtube.com


ZUCCHINI AND CHERRY TOMATO RECIPE - ALL INFORMATION ABOUT ...
Cook, stirring frequently, until the onions are very soft and pale purple. Add the zucchini, tomatoes, garlic, salt, and pepper. Cook for 3-5 minutes, until the zucchini is cooked but still crisp, and the tomatoes have started to collapse, creating a little sauce. Stir in the fresh basil, season to taste and serve.
From therecipes.info


DINNER SCORE!: CHERRY TOMATO, BOCCONCINI AND ZUCCHINI PIE ...
During one of Ben’s lengthier naps I caught a segment of The Martha Stewart Show during which she made the most delicious looking pie I had ever seen — a Cherry Tomato, Bocconcini and Zucchini Pie.. Think of it almost like a Caprese Pie, if you will, since it also incorporates fresh basil, with just a little bit of zucchini thrown in the mix.
From girlmiscellaneous.wordpress.com


ZUCCHINI, TOMATO AND MOZZARELLA TART RECIPE - COOK.ME RECIPES
This Zucchini, Tomato and Mozzarella Tart is one of my personal favorite recipes and a tart that you will find at many of my dinner parties.. Simple prep with ready made puff pastry sheets, thawed and filled with delicious cheese, roasted veg and herb filling. I use a combination of mozzarella cheese and Parmesan along with fresh basil leaves, green onion, fresh oregano …
From cook.me


TOMATO, ZUCCHINI & MOZZARELLA PIE | ALLISON EATS
Tomato, Zucchini & Mozzarella Pie. July 8, 2011. tags: pie, side dish, squash, veggies Hello all! I feel like it’s been a little while since an update, but my post-holiday week has been a bit busy. That’s a good thing, right? Well I hope everyone had a splendid 4th of July weekend, action-packed and full of friends, food, and fireworks. I spent my weekend, along …
From seeallisoneat.wordpress.com


ZUCCHINI, CHERRY TOMATO SAVORY PIE STOCK PHOTO - IMAGE OF ...
Photo about Zucchini, cherry tomato and mozzarella savory pie. Image of food, bocconcini, cake - 96258228
From dreamstime.com


WHAT MAKES HOME: CHERRY TOMATO, MOZZARELLA, AND ZUCCHINI PIE
Cherry tomato, mozzarella, and zucchini pie It seems that my little garden has been working overtime, and I've been building up a stockpile of cherry tomatoes too big to handle. I've also got cucumbers coming out my ears, but a few batches of cucumber salad have helped take care of that problem. As I was trying to think of a creative use for my cherry tomato overload, I …
From whatmakeshome.blogspot.com


WHOLE-WHEAT CHERRY TOMATO AND ZUCCHINI PAN ... - PLAIN.RECIPES
Sprinkle the crust with the mozzarella in an even layer. Pat-dry the zucchini and shingle the rounds in a single layer over the mozzarella. Spray the cherry tomatoes with cooking spray and toss with 1/4 teaspoon salt in a small bowl, then top the zucchini layer with the tomatoes, olives and feta. Drizzle all over with the olive oil.
From plain.recipes


CHERRY TOMATO BOCCONCINI AND ZUCCHINI PIE RECIPES
cherry tomato bocconcini and zucchini pie food This rustic pie is full of Italian flair, with tomatoes -- some still on the vine for decoration -- mozzarella, Parmesan, basil, and zucchini. Roll out the dough and place it in a pie plate; arrange the filling, fold the crust edges over, brush with an egg wash, and bake.
From tfrecipes.com


CHERRY TOMATO, BOCCONCINI, AND ZUCCHINI PIE : RECIPES
Cherry Tomato, Bocconcini, and Zucchini Pie. Recipe. This rustic pie is full of Italian flair, with tomatoes -- some still on the vine for decoration -- mozzarella, Parmesan, basil, and zucchini. Ingredients. 2 tablespoons extra-virgin olive oil. 1 finely chopped shallot, about 1/4 cup. 1 small zucchini, 7 1/2 ounces, halved lengthwise and cut crosswise into 1/2-inch-thick half moons. 1 …
From reddit.com


CHERRY TOMATO PIE - RECIPES - COOKS.COM
Home > Recipes > cherry tomato pie. Tip: Try tomato pie for more results. Results 1 - 10 of 14 for cherry tomato pie. 1 2 Next. 1. BEEF ZUCCHINI AND TOMATO PIE. Preheat oven to 400 degrees. Start by preparing the pie crust. If you have frozen ... tomatoes. Serve with fried green tomatoes to finish the dish. Ingredients: 9 (beef ...) 2. SIMPLE SAVORY TAMALE PIE. Heat …
From cooks.com


CHERRY TOMATO, MOZZARELLA, AND ZUCCHINI PIE | GRATEFUL ...
Friends from John’s college days invited us, along with another couple from the same graduating class for dinner yesterday. We reconnected with Ray and Jan a couple of years ago and they reconnected with Tish and Pat recently. The get-together was delightful and John really enjoyed spending time getting reacquainted wi
From pinterest.co.uk


CHERRY TOMATO, BOCCONCINI, AND ZUCCHINI PIE RECIPE | EAT ...
Cherry tomato, bocconcini, and zucchini pie from The Martha Stewart Living Cookbook: The New ... Shopping List; Ingredients; Notes (0) Reviews (0) shallots; basil; Parmesan cheese; heavy cream; zucchini; all-purpose flour; butter; cherry tomatoes; bocconcini mozzarella cheese; Where’s the full recipe - why can I only see the ingredients? Always check the publication for a …
From eatyourbooks.com


MARTHA STEWART CHERRY TOMATO, MOZZARELLA
I am not a Martha Stewart homemaker but I do enjoy her recipes. I was watching the Today show and she was promoting her newest book from "Martha Stewart's New Pies & Tarts" and shared a recipe for Cherry Tomato, Mozzarella and Zucchini Pie. Since tomatoes and zucchini are some of my favorite vegetables my ears perked up. I really have no patience for making my own pie …
From tipspoke.com


CHERRY TOMATO, MOZZARELLA AND ZUCCHINI PIE « PIES AND TARTS
Cherry Tomato, Mozzarella and Zucchini Pie. Oct12 by deliciousparadox1213. This hearty and savory pie is ridiculously good and VERY filling. The first thing I thought of after the taking a big bite was “deconstructed Pizza”. Forget tomato sauce on a flat disc of dough from now on. Cherry Tomato, Mozzarella and Zucchini Pie. It has its own unique crust with …
From deliciousparadox1213.wordpress.com


ZUCCHINI MOZZARELLA PIE - ALL INFORMATION ABOUT HEALTHY ...
Zucchini Pie with Mozzarella Cheese - Colavita Recipes tip colavitarecipes.com. Zucchini Pie with Mozzarella Cheese A light and fluffy zucchini pie bursting with flavor and cheesy goodness, with a touch of fresh parsley. Make it for breakfast, lunch, or dinner as a versatile and healthy alternative to a traditional dough-heavy pie.
From therecipes.info


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