ZUCCHINI AND GOAT CHEESE FRITTATA
Provided by Claire Robinson
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Slice the zucchini lengthwise in half and cut each half into very thin half moon shapes. Melt the butter in a large (preferably nonstick) skillet over medium-high heat. Saute the onion and then add the zucchini. Season with salt and pepper, to taste, and cook just until slightly tender, about 3 to 4 minutes. Spread the onion and zucchini evenly over the bottom of the pan and top with the beaten eggs. Season with salt and pepper, to taste, and allow it to cook until just starting to set at edges. Crumble the goat cheese evenly over the top, and put it in the oven until golden on top, about 3 to 5 minutes. Slightly cool the frittata in the pan before slicing. Serve it from the pan or invert it onto a plate, then slice and serve.
ZUCCHINI RIBBONS WITH HERBED GOAT CHEESE
Provided by By Vida Collery, former PCC Cooks instructor
Yield 6
Number Of Ingredients 16
Steps:
- Carefully slice cheese into 6 pieces with unflavored dental floss. Mix chopped herbs with salt and pepper, and gently pat onto the rounds. Place on a parchment-lined pan or plate and drizzle with olive oil. Refrigerate several hours or overnight.
- Cut zucchini on mandolin or with knife into 1/8-inch slices lengthwise. Add half the oil to a heavy sauté pan and heat with the smashed garlic. Stir until the garlic just begins to brown and scents the oil: don't let it burn! Remove garlic with a slotted spoon and sauté half the zucchini, stirring until just softened and it begins to color. Season with salt and pepper. Remove to a warm platter and hold while you repeat with the rest of the ribbons. Add shallot toward the end. Toss with the rest of the cooked zucchini, then add lemon zest and red pepper flakes.
- Place on 6 warm plates and top with goat cheese rounds. Sprinkle with coarse sea salt and fresh pepper. Garnish with a sprig of lemon thyme.
ZUCCHINI RIBBONS WITH GOAT CHEESE
Steps:
- Heat the olive oil and butter in a large skillet over medium heat until the butter melts; cook and stir the shallot until softened, about 5 minutes. Stir in the garlic and red pepper flakes; cook and stir until the garlic softens and releases its fragrance, about 3 more minutes.
- Pour in the chicken broth and zucchini ribbons, and cook, lightly stirring, until the chicken broth has come to a boil and the zucchini strips are cooked through but not mushy, about 4 minutes.
- Remove from the heat, season with salt and pepper to taste, and sprinkle with finely sliced basil leaves and crumbled goat cheese.
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 GOAT CHEESE BUNDLES
Steps:
- Season zucchini slices with salt and pepper. Rub zucchini slices with olive oil and grill on both sides. Separate the goat cheese into 10 equal balls. Take 2 zucchini slices and lay 1 on top of the other to form a plus sign. Place goat cheese ball in center of the zucchini slices and fold the ends over the top of the ball. Tie the bundle with a chive. Repeat steps with the remaining zucchini and goat cheese. Toss the baby lettuce with your vinaigrette. Serve the zucchini on the bed of baby lettuce.
ZUCCHINI RIBBONS WITH GOAT CHEESE
I came up with this summer side dish when we discovered a couple of very large zucchini hiding in the garden. I sometimes add some cooked chicken to make a nice one-pan entree. If you don't like goat cheese, try subbing feta or a good Parmesan.
Provided by SweetBasil
Categories Side Dish Vegetables Squash Zucchini
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil and butter in a large skillet over medium heat until the butter melts; cook and stir the shallot until softened, about 5 minutes. Stir in the garlic and red pepper flakes; cook and stir until the garlic softens and releases its fragrance, about 3 more minutes. Pour in the chicken broth and zucchini ribbons, and cook, lightly stirring, until the chicken broth has come to a boil and the zucchini strips are cooked through but not mushy, about 4 minutes. Remove from the heat, season with salt and pepper to taste, and sprinkle with finely sliced basil leaves and crumbled goat cheese.
Nutrition Facts : Calories 155.2 calories, Carbohydrate 8 g, Cholesterol 21.6 mg, Fat 11.9 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 6 g, Sodium 109.3 mg, Sugar 3.6 g
CHEESY ZUCCHINI PACKETS WITH ROASTED TOMATOES
Thin strips of zucchini sub in for gluten-packed pasta dough in these baked triple cheese-stuffed raviolis. If you don't have a mandoline, a simple vegetable peeler makes perfect zucchini ribbons.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Put a rack on a baking sheet.
- Use a mandoline or vegetable peeler to make ribbons from the entire length of each zucchini, as wide as possible (the first few may be too skinny). Make 48 ribbons total (you should get 12 from each zucchini). Lie the ribbons flat on the rack on the baking sheet (it's ok if they overlap slightly) and sprinkle with 1 teaspoon salt. Let sit for 10 minutes, then pat completely dry with paper towels.
- Put the tomatoes in a large bowl and toss with the Italian seasoning, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds black pepper. Arrange the tomatoes cut-side down in a 9-by-13-inch baking dish. Bake until soft to the touch and some of the juices have been released, about 25 minutes.
- Meanwhile, mix the ricotta, mozzarella, goat cheese, lemon zest, 1 teaspoon salt and a few grinds black pepper in a medium bowl. Lay out 2 zucchini ribbons lengthwise and slightly overlapping, then top with 2 more ribbons crosswise and slightly overlapping, to make a cross. Spoon a heaping tablespoon of the cheese mixture in the middle of the zucchini cross. Tightly fold the zucchini over the cheese mixture one ribbon at a time, alternating between the crosswise strips and the lengthwise strips, so you end up with 1 zucchini square. Repeat with the remaining ribbons and filling. Drizzle with the remaining tablespoon olive oil and season with salt and pepper.
- Put the zucchini packs on top of the roasted tomatoes and bake until the zucchini is softened and the cheese is melted, 10 to 12 minutes.
- Meanwhile, toss the arugula with the lemon juice and divide among 4 plates. Spoon the tomatoes and zucchini onto the plates and drizzle with olive oil.
PASTA WITH ZUCCHINI AND GOAT CHEESE
Knowing that one can never have too many zucchini recipes, I wrote this down on a piece of scrap paper in the waiting room at a doctor's office. It's super tasty and simple, perfect for a weeknight. The goat cheese makes a creamy sauce for the linguine, and complements the flavor of the sauteed squash nicely. In addition to the lemon zest, I recommend adding some thinly sliced fresh basil when serving. From Real Simple (June 08).
Provided by chiclet
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package instructions; reserve 1 C cooking water, drain and return to pot.
- Heat oil in a medium skillet over medium-high heat. Add zucchini, 1/2 tsp salt, 1/4 tsp pepper and cook, stirring frequently, until zucchini is tender and liquid is evaporated (about 5 min.).
- Stir in garlic and cook 1 minute more.
- Add all but 2 T of the goat cheese to the pasta. Add reserved pasta water, 3/4 tsp salt and 1/4 tsp pepper. Stir until creamy.
- Serve pasta topped with zucchini, lemon zest, and remaining goat cheese.
Nutrition Facts : Calories 496.9, Fat 15.5, SaturatedFat 8.1, Cholesterol 28, Sodium 198.5, Carbohydrate 69.2, Fiber 4.1, Sugar 4.4, Protein 20.3
ZUCCHINI RIBBONS WITH GOAT CHEESE
I came up with this summer side dish when we discovered a couple of very large zucchini hiding in the garden. I sometimes add some cooked chicken to make a nice one-pan entree. If you don't like goat cheese, try subbing feta or a good Parmesan.
Provided by SweetBasil
Categories Zucchini Side Dishes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil and butter in a large skillet over medium heat until the butter melts; cook and stir the shallot until softened, about 5 minutes. Stir in the garlic and red pepper flakes; cook and stir until the garlic softens and releases its fragrance, about 3 more minutes. Pour in the chicken broth and zucchini ribbons, and cook, lightly stirring, until the chicken broth has come to a boil and the zucchini strips are cooked through but not mushy, about 4 minutes. Remove from the heat, season with salt and pepper to taste, and sprinkle with finely sliced basil leaves and crumbled goat cheese.
Nutrition Facts : Calories 155.2 calories, Carbohydrate 8 g, Cholesterol 21.6 mg, Fat 11.9 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 6 g, Sodium 109.3 mg, Sugar 3.6 g
ZUCCHINI RIBBONS WITH GOAT CHEESE
I came up with this summer side dish when we discovered a couple of very large zucchini hiding in the garden. I sometimes add some cooked chicken to make a nice one-pan entree. If you don't like goat cheese, try subbing feta or a good Parmesan.
Provided by SweetBasil
Categories Zucchini Side Dishes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil and butter in a large skillet over medium heat until the butter melts; cook and stir the shallot until softened, about 5 minutes. Stir in the garlic and red pepper flakes; cook and stir until the garlic softens and releases its fragrance, about 3 more minutes. Pour in the chicken broth and zucchini ribbons, and cook, lightly stirring, until the chicken broth has come to a boil and the zucchini strips are cooked through but not mushy, about 4 minutes. Remove from the heat, season with salt and pepper to taste, and sprinkle with finely sliced basil leaves and crumbled goat cheese.
Nutrition Facts : Calories 155.2 calories, Carbohydrate 8 g, Cholesterol 21.6 mg, Fat 11.9 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 6 g, Sodium 109.3 mg, Sugar 3.6 g
HERBED GOAT CHEESE AND ZUCCHINI ROLLS
The pairing of tangy herbed goat cheese and grilled zucchini makes for a delicious sandwich filling.
Provided by Martha Stewart
Categories Lunch Recipes
Yield Makes 8
Number Of Ingredients 8
Steps:
- Heat a grill or grill pan over medium-high heat. Combine zucchini, olive oil, salt, and pepper in a small bowl; toss to combine. Grill until lightly browned and tender.
- Roll goat cheese in chopped parsley; slice into 8 rounds. Cut rolls in half; spread the bottom halves with olive tapenade, if using. Layer with grilled zucchini, lettuce, and herbed goat cheese; top with other roll half.
ZUCCHINI GRATIN (GOAT CHEESE)
This makes a tasty side dish that won't overpower your main dish, and is attractive as well. I always peel my zucchini first, but I'll leave that up to your personal preference. I also use the slightly aged goat cheese, not the really soft one. Preparation time does not include cooling time for the zucchini mixture.
Provided by FlemishMinx
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 400 °F, and coat a 1-quart shallow baking or casserole dish with non-stick spray.
- Place the shredded zucchini in a bowl and add salt to taste, mixing well.
- This will be a seasoning as well as an agent to draw out moisture.
- Let stand for 5 minutes, then drain the water that has collected at the bottom of the bowl.
- Heat 1 TBS olive oil over medium heat in a large non-stick skillet.
- Add the zucchini and black pepper to taste, and cook for approximately 10 minutes or until all the moisture has evaporated.
- If this goes well beyond 10 minutes, you may drain the zucchini and return to the skillet, but you really do want to get rid of all the moisture.
- Add the garlic, mix well and cook 5 minutes more, stirring as needed.
- Stir in the parsley and basil, and remove from heat.
- Allow the mixture to cool to room temperature.
- Beat the eggs and goat cheese together in a bowl.
- This may be done with a whisk, but do try to break the cheese down into small bits and incorporate well with the eggs.
- Stir the cooled zucchini into the egg mixture, then spoon into the baking dish.
- Top with bread crumbs and drizzle the remaining TBS olive oil over the top.
- Bake until golden brown, approximately 20 to 30 minutes.
ZUCCHINI RIBBONS WITH GOAT CHEESE
I came up with this summer side dish when we discovered a couple of very large zucchini hiding in the garden. I sometimes add some cooked chicken to make a nice one-pan entree. If you don't like goat cheese, try subbing feta or a good Parmesan.
Provided by SweetBasil
Categories Zucchini Side Dishes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil and butter in a large skillet over medium heat until the butter melts; cook and stir the shallot until softened, about 5 minutes. Stir in the garlic and red pepper flakes; cook and stir until the garlic softens and releases its fragrance, about 3 more minutes. Pour in the chicken broth and zucchini ribbons, and cook, lightly stirring, until the chicken broth has come to a boil and the zucchini strips are cooked through but not mushy, about 4 minutes. Remove from the heat, season with salt and pepper to taste, and sprinkle with finely sliced basil leaves and crumbled goat cheese.
Nutrition Facts : Calories 155.2 calories, Carbohydrate 8 g, Cholesterol 21.6 mg, Fat 11.9 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 6 g, Sodium 109.3 mg, Sugar 3.6 g
ZUCCHINI RIBBONS WITH GOAT CHEESE
I came up with this summer side dish when we discovered a couple of very large zucchini hiding in the garden. I sometimes add some cooked chicken to make a nice one-pan entree. If you don't like goat cheese, try subbing feta or a good Parmesan.
Provided by SweetBasil
Categories Zucchini Side Dishes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil and butter in a large skillet over medium heat until the butter melts; cook and stir the shallot until softened, about 5 minutes. Stir in the garlic and red pepper flakes; cook and stir until the garlic softens and releases its fragrance, about 3 more minutes. Pour in the chicken broth and zucchini ribbons, and cook, lightly stirring, until the chicken broth has come to a boil and the zucchini strips are cooked through but not mushy, about 4 minutes. Remove from the heat, season with salt and pepper to taste, and sprinkle with finely sliced basil leaves and crumbled goat cheese.
Nutrition Facts : Calories 155.2 calories, Carbohydrate 8 g, Cholesterol 21.6 mg, Fat 11.9 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 6 g, Sodium 109.3 mg, Sugar 3.6 g
PENNE WITH HERBED ZUCCHINI AND GOAT CHEESE
Categories Herb Pasta Sauté Vegetarian Quick & Easy Goat Cheese Zucchini Summer Gourmet
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- Fill a 4-quart kettle three-fourths full with salted water and bring water to a boil for pasta.
- Halve zucchini lengthwise and cut crosswise into 1/4-inch-thick slices. Thinly slice garlic lengthwise and finely chop herbs. Crumble goat cheese.
- In a heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring, until browned and just tender. Stir in garlic and herbs and sauté, stirring, 1 minute.
- Cook pasta in boiling water until al dente and reserve 1 cup cooking water. Drain pasta in a colander and in a bowl toss with zucchini mixture, cheese, 1/4 cup reserved cooking water, and salt and pepper to taste, adding additional reserved cooking water if necessary.
LEMONY ZUCCHINI RIBBONS
Fresh zucchini gets a shave and a drizzle of lemony goodness in this fab salad. Sprinkle the goat cheese or feta on top and dive in. -Ellie Martin Cliffe, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- For dressing, in a small bowl, mix the first 5 ingredients. Using a vegetable peeler, shave zucchini lengthwise into very thin slices; arrange on a serving plate., To serve, drizzle with dressing and toss lightly to coat. Top with cheese.
Nutrition Facts : Calories 83 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 352mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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