ZUCCHINI TART WITH FETA AND MINT
With the 9 Butterstick & Lebanese zucchini plants just beginning their first blooms I have begun the hunt for great recipes to use them in. This tart makes use of zucchini & the mint that is doing oh so well. Found it on Natashya's food blog - www.livinginthekitchenwithpuppies.blogspot.com/2008/06/magazine-mondays-zucchini-tart-with.html (gotta love the name - blog is good too). She found it in LCBO Food and Drink, Summer 2008. Hat tip Natashya.
Provided by Busters friend
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For the Shell:.
- Combine dry ingredients in mixing bowl. Add butter and cut in until it is the size of small peas, using fingers or a pastry blender. Sprinkle in just enough water to bring the pastry together.
- Gather into a ball, wrap in plastic and put in fridge for 30 minutes.
- Preheat oven to 400 degrees.
- Roll out on lightly floured surface and press lightly into 9 inch tart shell with removable bottom.
- Par bake lined with foil and filled with pie weights or dry beans for 20 minutes. Remove foil and weights and prick with a fork several times on the bottom (be careful of your pan) Bake for 5 more minutes.
- For the Tart:.
- Preheat oven to 350.
- Melt butter in frying pan over med heat. Add zucchini, and saute 3 minutes or until beginning to soften. Add garlic and stir to combine. Turn heat to med-high and continue to cook for 1 minute or until zucchini is just cooked through and juices have evaporated. Remove pan from heat, stir in mint, season with salt and pepper to taste, and set aside.
- Beat egg and yolk with cream until uniform. Season with salt.
- Sprinkle feta cheese over prepared tart shell. Pour over half of egg mixture. Add zucchini mixture in a even layer and pour over remaining egg mixture.
- Place tart on a baking sheet and bake in the lower third of the oven for 30 - 35 minutes or until set and lightly golden. Let cool for 10 minutes.
Nutrition Facts : Calories 372, Fat 30.1, SaturatedFat 18.6, Cholesterol 150.7, Sodium 396.9, Carbohydrate 19.6, Fiber 2.4, Sugar 1.9, Protein 7.9
SAUTEED ZUCCHINI WITH FETA
Steps:
- In a 12-inch skillet, heat the oil on low. Slowly saute the zucchini and garlic, with a little salt, until golden and slightly caramelized, about 20 minutes. Season with salt and pepper. Mix in parsley or basil, cilantro and feta.
SPAGHETTI WITH FETA, ZUCCHINI AND MINT
You may miss the oil, you may miss the cheese, but this recipe is not only very simple to make but is very healthy and flavoursome, and costs only $A2.65 per serve. It has been adapted from a recipe in the January 2009 issue of the 'Australian Healthy Food' magazine. If you find this recipe just too frustratingly fat-free, add some parmesan just before serving!
Provided by bluemoon downunder
Categories Spaghetti
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Add the pasta and whole garlic cloves to a large pan of boiling water and cook according to the packet directions; drain and return to the pan; chop or mince garlic and return to the pan.
- Bring a large pan of water to the boil, add the zucchini and cook for 1-2 minutes or until the zucchini is just tender; drain; add the zucchini, feta, mint leaves, lemon juice, rosemary, sage and pine nuts to the pasta and garlic; toss until well-combined.
- Serve immediately.
- NOTE: pine nuts burn easily and taste very bitter if blackened. When toasting, place over a gentle heat and shake the pan regularly until the pine nuts are lightly golden.
Nutrition Facts : Calories 475.4, Fat 4.9, SaturatedFat 0.6, Sodium 18.7, Carbohydrate 90.8, Fiber 5.4, Sugar 4.4, Protein 17.1
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