Zucchini Pudding Souffles With Tomato Sauce Food

ZUCCHINI SOUFFLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift flour and baking powder together into a bowl. Lightly beat eggs, and mix them into the flour with the oil. Stir in the onion and zucchini, and season with salt and pepper. Pour mixture into a well-greased 9x13 inch baking dish, and sprinkle with paprika and parsley.
• Bake in preheated oven for one hour.

ZUCCHINI SOUFFLé

Steps:

• Butter four 1 1/2 -cup ramekins or one 6-cup soufflé dish. Heat the oven to 325 degrees. Put the oil in a large skillet over medium-high heat; when it's hot, add the onion and garlic and cook until soft, 5 to 8 minutes. Add the zucchini, season with salt and pepper, and continue cooking, stirring occasionally, until very tender, another 10 to 12 minutes. If you prefer, substitute a 10-ounce bag of spinach, chopped and cooked the same way. Drain the vegetables if there is excess liquid, and let cool.
• In a large bowl, beat the egg yolks and cheese with some salt and pepper. Add the vegetables and parsley and stir. In a clean, dry bowl, beat the egg whites until they are light and fluffy and just hold soft peaks; stir about a third of the whites into the yolk mixture to lighten it, then gently fold in the remaining whites, trying not to deflate them much.
• Pour the soufflé mixture into the ramekins or dish. Bake until golden and puffy, 30 to 35 minutes, and serve immediately.

ZUCCHINI AND TOMATO SAUTE

Steps:

• In a large skillet, saute zucchini and onion in butter until tender. Add the tomatoes, garlic salt and pepper; saute 1-2 minutes longer or until heated through.

ZUCCHINI "FETTUCCINE" WITH TOMATO SAUCE

Steps:

• Trim and peel the zucchini, then use a mandoline or a vegetable peeler to thinly slice lengthwise into wide ribbons (stop when you get to the seeds). Cut the ribbons into 1/4-to-1/2-inch-wide strips to make them look like fettuccine. Transfer to a colander and toss with 3/4 teaspoon salt; let drain in the sink, tossing occasionally, about 30 minutes. Rinse well and pat dry.
• Meanwhile, peel the tomatoes using a sharp vegetable peeler, then halve horizontally and squeeze out the seeds. Puree 1 tomato with the olive oil, garlic, jalapeno, and 1/4 teaspoon each salt and pepper in a food processor or blender. Transfer to a bowl. Chop the remaining 4 tomatoes and add to the bowl; add the pine nuts, basil, oregano, and salt to taste.
• Divide the zucchini among bowls and top with the tomato sauce. Top with more pine nuts and drizzle with olive oil.

SWISS CHARD SOUFFLE WITH FRESH TOMATO SAUCE

Steps:

• Butter an eight-cup souffle dish and dust it with the bread crumbs. Set aside.
• Heat two tablespoons of the oil in a large, heavy skillet. Add half the chopped onion and saute over medium heat until it is soft but not brown. Add the garlic and stir, then add the Swiss chard. Stir-fry the mixture over high heat until the Swiss chard has wilted, about five minutes.
• Chop the mixture in a food processor until very fine. Add the ricotta, flour and egg yolk, and process until smooth. Stir in one-half teaspoon of the thyme. Season with salt and pepper and set aside. (The souffle can be prepared ahead up to this point.)
• For the sauce, heat the remaining olive oil in the same skillet and saute the remaining onion until it is soft but not brown. Stir in the tomatoes and cook over medium-high heat for 10 to 15 minutes, until the mixture is thick. Add the remaining thyme, season with salt and pepper and set aside.
• Preheat the oven to 425 degrees.
• Beat the egg whites until they hold firm peaks. Stir one-third of the egg whites into the ricotta mixture, then fold the ricotta mixture into the remaining egg whites.
• Spoon the mixture into the dish. Bake 20 minutes. Reduce the temperature to 375 degrees and bake about 25 minutes longer, until the souffle is puffed, lightly browned and firm.
• While the souffle is baking, reheat the tomato sauce. Serve at once, with the tomato sauce on the side.

BOILED ZUCCHINI PUDDING WITH TOMATO COULIS

Steps:

• Slice one zucchini thinly lengthwise; cut the other in small pieces. Cook the slices in boiling water for 2 mins, rinse in cold water, drain thoroughly.
• Grease four small oven proof bowls (circa 200 ml contents each) and line with zucchini slices.
• Clean leek and cut into thin rings. Heat butter on low heat; add leek and zucchini pieces and cook covered for about 5 mins; stir occasionally. Drain thoroughly.
• Blend leek/zucchini mixture, thyme, egg, egg yolk, one clove garlic, yoghurt, and flour until smooth. Add pepper to taste. Divide over zucchini-lined bowls. Cover with aluminium foil; pierce the foil to allow steam to escape. Put in a wide oven dish; add hot water to dish until bowls are submerged for about 3/4 of their height. Put into pre-heated oven (175 deg C, 350 deg F) and cook until firm (circa 30-40 mins). Allow to cool.
• Cut tomatoes into small pieces. Juice lemon. Blend tomatoes, lemon juice, one clove garlic, basil, tomato paste, sugar, and olive oil until smooth; add pepper to taste. Store in fridge.
• Carefully turn bowls onto plates and release a pudding on each. Stir sauce and pour around pudding. Serve.

ZUCCHINI PARMESAN WITH TOMATO SAUCE

Steps:

• Heat olive oil in a large skillet over medium-high heat; saute zucchini until softened, 5 to 10 minutes. Season zucchini with oregano and basil. Add tomato sauce; cook and stir until heated through, about 5 minutes. Sprinkle Parmesan cheese over zucchini mixture.

ZUCCHINI PUDDING SOUFFLES WITH TOMATO SAUCE

Steps:

• In a bowl, toss zucchini with 1 3/4 tsp. salt. Let sit 30 minutes. butter six 4 ounce ramekins, then dust with 2 Tbs. Parmesan. Drain zucchini, rinse and squeeze out excess water. Preheat oven to 350 degrees. In a saute pan over medium heat, melt 2 Tbs. butter, add zucchini and saute, tossing often and spreading out with a wooden spoon, until dried and lightly colored, 7-8 minutes. Set aside. Make sauce: In a heavy pot in a medium heat, cook tomatoes 20 minutes, then puree in a blender. Clean pot, melt butter in pot over medium heat. Add puree, onions, salt and sugar and simmer 20 minutes. Add marjoram and cook 10 minutes more. Remove onions. Set sauce aside. In a sauce pan over low heat, melt 4 Tbs. butter. Add flour by the Tbs., whisking to prevent lumps. Add milk and whisk until sauce comes to a boil. Remove from heat and stir in Gruyere and 1 Tbs. Parmesan. Allow to cool 2 minutes, then whisk in egg yolks, one at a time. Stir in zucchini, and remaining salt and paper to taste. Use an electric mixer to beat egg whites until stiff, then stir into zucchini-egg mixture. Spoon mixture into ramekins until just over 3/4 full. Sprinkle remaining Parmesan on top and place ramekins in a baking dish. Fill dish with hot water to reach halfway up ramekins. Place on middle rack of oven and bake until puddings are set and lightly browned, 25 minutes. Remove ramekins from water bath. Let cool 10 minutes. Run a knife around ramekins and inver soufflés. Plate soufflés (or serve in ramekins) and pass sauce in a bowl.

STUFFED ZUCCHINI WITH FRESH TOMATO SAUCE

Steps:

• Split the zucchini in half. Scoop out the center flesh/pulp, leaving a shell about a quarter-inch thick. Reserve the pulp.
• Drop the zucchini shells into cold water and bring to a boil. Simmer for 30 seconds. Drain and run under cold running water.
• In a skillet, heat half of the oil and add the onion, garlic, green pepper and the reserved pulp. Cook, stirring, about 5 minutes. Add salt and pepper to taste, and oregano. Remove from heat and briefly cool.
• Stir in the pork, pine nuts, egg and four tablespoons of the bread crumbs. Blend well with hands. Stuff the squash with this mixture. Sprinkle with salt and pepper. Blend remaining bread crumbs and the grated cheese and sprinkle over the stuffed zucchini, then dribble with the remaining oil.
• When ready to cook, preheat the oven to 400 degrees. Bake the stuffed zucchini, uncovered, for 30 minutes. Serve with fresh tomato sauce.
• Fresh Tomato Sauce:.
• Prepare the tomatoes and set them aside.
• Melt the butter in a saucepan, add the onion and garlic and cook briefly. Add the wine and reduce the liquid by one-half. Add the tomatoes, basil, salt and pepper, and cook for five minutes.
• Use a blender or food processor to blend to a puree. Return the puree to the saucepan, reheat and serve.