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 AND GOAT CHEESE CRUSTLESS QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 1 (9-inch) quiche, 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Shred the squash on the large holes of a box grater, into a colander. Sprinkle with a heaping tablespoon salt and toss well. Place in the sink and drain for 15 minutes. Rinse and the squeeze firmly, by the handful, to remove excess water. Set aside.
- Meanwhile, pulse bread into crumbs in a food processor. Heat 2 tablespoons olive oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
- Wipe out the skillet, add remaining 2 tablespoons oil, the onions and garlic and season with 1/2 teaspoon salt, cook over medium-high heat, until onions are start to brown, about 5 minutes. Add the zucchini, and cook, stirring, for 2 minutes. Stir in parsley, dill and marjoram or oregano. Remove from heat, cool slightly.
- Whisk half-and-half, eggs and yolks in large glass measuring cup. Season with salt and pepper to taste. Spread the zucchini mixture in the prepared pan. Crumble the goat cheese and evenly scatter on the vegetables. Sprinkle Gruyere on top and pour the custard over the fillings.
- Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.
STUFFED ZUCCHINI CUPS WITH GOAT CHEESE
These vegetarian stuffed zucchini appetizers are filled with goat cheese and vegetables - a great starter or warm finger food for any party.
Provided by Natalie Titanov
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 52m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish or line a baking sheet with parchment paper.
- Cut each zucchini into 3 equal sections and scoop out the center core of each, leaving about 1/2 inch of zucchini on the bottom. Finely chop the removed core and place in a bowl.
- Heat oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes, season with salt, and cook for for 5 minutes. Stir in carrot and reserved zucchini core and mix well. Season with garlic, oregano, salt, and pepper and cook for 2 to 3 minutes. Remove from heat and stir crumbled goat cheese into vegetable filling.
- Spoon vegetable filling into hollowed-out zucchini pieces and set into prepared baking dish or baking sheet.
- Bake in the preheated oven until zucchini are soft, 30 to 35 minutes.
Nutrition Facts : Calories 96.5 calories, Carbohydrate 5.4 g, Cholesterol 9.3 mg, Fat 7.1 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 3 g, Sodium 88.9 mg, Sugar 2.9 g
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 AND GOAT CHEESE STUFFED SWEET POTATOES
The cheese contrasts wonderfully with the subtle sweetness of the potato. This is a great vegetarian side dish that I also ate as a lite meal. I think even the non-veg may enjoy this simple to prepare "stuffed" sweet potato
Provided by TishT
Categories Yam/Sweet Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bake or microwave the sweet potatoes until done but still firm.
- When cool enough to handle, cut each in half lengthwise.
- Scoop out the inside of each potato half, leaving a sturdy shell, about 1/4 inch thick all around.
- Transfer the scooped-out potato to a mixing bowl and mash coarsely.
- Heat the margarine in a medium skillet.
- Add the zucchini and sauté, stirring frequently, until it is golden and tender.
- Add the scallions and sauté for another minute or so.
- Combine the zucchini mixture with the mashed sweet potato in the mixing bowl.
- Add the goat cheese and salt, and stir well to combine.
- Stuff the mixture back into the potato shells.
- Heat as needed in the microwave or in a preheated 400-degree oven, and serve.
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