Zucchini Tart With Sweet Corn Basil And Parmesan Food

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ZUCCHINI TART WITH SWEET CORN, BASIL AND PARMESAN



Zucchini Tart with Sweet Corn, Basil and Parmesan image

Your family will love having this zucchini tart for dinner!

Provided by Kellie

Categories     Dinner

Number Of Ingredients 10

1 sheet of frozen puff pastry (thawed)
3 tablespoons salted butter (I use Plugra)
2 tablespoons chopped fresh basil
1/2 teaspoon minced garlic
1 medium zucchini (thinly sliced)
1 ear of corn (shucked and kernels removed from cob)
1/4 cup grated parmesan cheese
1/8 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
1 egg

Steps:

  • Preheat oven to 425 degrees.
  • Roll out the puff pastry on a parchment lined baking sheet. Using a paring knife, gently score approximately 1/4 inch from the edge to create a border being careful not to cut all the way through.
  • In a microwave safe bowl, add the butter, basil and garlic. Heat in the microwave for 30 seconds or until the butter is melted. Brush half the butter mixture on the puff pastry inside the border. Arrange the zucchini on top of the butter and top with the corn. Sprinkle the parmesan over the tart and drizzle with the remaining butter. Season with salt and pepper.
  • Whisk the egg yolk with 2 tablespoons of water. Brush the border of the puff pastry with the egg wash and transfer to the oven. Bake 20-25 minutes or until the edges are puffed and golden brown. Transfer to a serving platter and serve warm or at room temperature.

Nutrition Facts : ServingSize 1 g, Calories 215 kcal, Carbohydrate 15 g, Protein 4 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 30 mg, Sodium 186 mg, Sugar 1 g

CORN-AND-ZUCCHINI SAUTE WITH BASIL



Corn-and-Zucchini Saute with Basil image

Combine sweet corn -- fresh off the cob -- with zucchini, garlic, and basil for a colorful, healthy side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 7

6 ears corn, husks and silks removed
1 tablespoon olive oil
1 medium zucchini, halved lengthwise and thinly sliced crosswise
1 garlic clove, minced
Coarse salt and ground pepper
1 cup fresh basil leaves, torn
1 teaspoon white-wine vinegar

Steps:

  • Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.
  • In a large saucepan, heat oil over medium-high. Add zucchini and garlic and cook, tossing, until zucchini is bright green, 1 to 2 minutes. Add corn and season with salt and pepper. Cook, tossing, until corn is heated through, 1 to 3 minutes. Remove from heat and stir in basil and vinegar.

Nutrition Facts : Calories 158 g, Fat 5 g, Fiber 4 g, Protein 5 g

ZUCCHINI BASIL TART



Zucchini Basil Tart image

If you love basil you will love this tart. If you want it lower cal omit the pie crust but the crust does give a nice finish when serving. I often add some garlic too Great luncheon dish

Provided by Bergy

Categories     Lunch/Snacks

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

1 medium zucchini, washed,unpeeled,thinly sliuced
1 lb tomatoes, washed,sliced
1 cup firmly packed fresh basil (save a few extra sprigs for garnish)
6 tablespoons part-skim ricotta cheese
2 large eggs, beaten
1/4 lb part-skim mozzarella cheese, grated
salt
pepper
1/2 cup parmesan cheese, grated
1 9" unbaked pie shell
1 teaspoon vegetable oil, for brushing the tomatoes

Steps:

  • Place the zucchin& tomatoes on paper towels and salt to allow them to lose fluid (15 minutes) Meanwhile heat oven to 350 degrees F.
  • Puree the basil.
  • Add riccotta& eggs, mix (don't puree).
  • Add mozzarella mix until just combined.
  • Line the pie crust with the drained zucchini slices.
  • Spoon the basil mixture over Top with the tomatoe slices, brush tomatoes with oil.
  • Bake 40-50 minutes, after 30 take out of the oven and sprinkle on the Parmesan cheese, return to oven and finish baking.
  • Let stand 15 minutes, garnish with basil sprigs.

Nutrition Facts : Calories 244.5, Fat 15, SaturatedFat 6.2, Cholesterol 94.6, Sodium 384.4, Carbohydrate 14.1, Fiber 1.8, Sugar 3.1, Protein 13.9

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