LIDIA'S RICE AND ZUCCHINI CROSTATA
Note on ricotta: The recipe calls for 2 cups drained overnight. I bought a 32 ounce container and after draining overnight, it was slightly more than the two cups called for. I used it all instead of wasting the small amount over the two measured cups.
Provided by Martha
Time 10h35m
Number Of Ingredients 13
Steps:
- The night before, place ricotta in a cheese cloth placed in a strainer hung over a bowl. Refrigerate and let drain overnight.
- The day of, mix shredded zucchini with raw rice in a large bowl and let sit for one hour at room temperature.
- In a food processor, place flour and salt and pulse a few times to mix.
- In a measuring cup, add ½ cup of extra virgin olive oil and 1/3 cup of cold water together. The remaining water will be added as needed but in my batch, I used all of the ½ cup of water.
- Run the food processor and add the oil and water mixture with machine running. Add the remaining water if needed to bring the dough together.
- Pour out onto a floured surface and knead for one minute.
- Shape into a rectangle, cover tightly with plastic and let sit at room temperature for one hour.
- After the hour has elapsed, preheat oven to 375 degrees F. Rack should be at the very bottom of the oven with a pizza stone on the rack if possible.
- Add the drained ricotta, grated cheese, scallions, eggs, milk and salt to the zucchini and rice. Mix to combine.
- Flour the counter and roll the dough out so it is longer and wider than your 12X18 inch buttered pan. (The recipe as written yielded a very thin dough. It is however soft enough that it stays together so make sure it gets rolled larger than the pan. If I was to do this recipe over again, I probably would have increased the amount of dough by about 25%.)
- Roll the dough up on a floured rolling pin then unroll onto the prepared sheet pan, letting the excess hang over. Tuck the sides and corners in but do not cut off excess.
- Pour the ricotta batter onto the dough and spread to the edges.
- Fold the overhanging dough over the top of each edge, pleating the four corners.
- Place on top of the pizza stone and bake for 60-70 minutes or until slightly browned and a knife inserted into the center, comes out clean. If it doesn't brown, you may consider placing it under the broiler for a minute. We did with ours.
- Cool 30 minutes and cut into 20 pieces.
ZUCCHINI AND GRUYERE FRITTATA SQUARES
Steps:
- Preheat the oven to 350 degrees F. Grease a 12-by-18-by-1-inch sheet pan with olive oil.
- Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and saute for 5 minutes, until it begins to brown. Add the leeks and saute for 5 minutes, until tender. Add the zucchini and thyme and saute for 5 to 6 minutes, stirring occasionally, until the zucchini is tender.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, 1 1/2 teaspoons salt and 1 teaspoon pepper. Stir in two-thirds of the Gruyere and the basil.
- Pour the zucchini mixture in an even, well distributed layer into the prepared sheet pan. Pour the egg mixture over the top and sprinkle with the remaining Gruyere. Shake the pan to evenly distribute the egg mixture. Bake for 30 to 35 minutes until puffed and just set in the center. Allow to sit at room temperature for 5 minutes. Cut the frittata into 30 equal size squares, sprinkle with salt, garnish with the julienned basil and serve hot, warm or at room temperature.
SPINACH-RICE TORTA SQUARES
Make and share this Spinach-Rice Torta Squares recipe from Food.com.
Provided by ratherbeswimmin
Categories Spinach
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Position rack in the center of the oven; preheat to 325°; lightly oil a 13x9 inch baking dish; sprinkle with bread crumbs.
- Tilt dish to coat with the crumbs, and tap out the excess.
- Bring a medium saucepan of lightly salted water to a boil over high heat; add in the rice and decrease heat to medium.
- Cook, uncovered, until the rice is tender (about 16 minutes); drain well and set aside.
- Heat oil in a large nonstick skillet over medium heat; add in the onions.
- Stir/saute 6 minutes or until the onions are tender.
- Add in the garlic; stir until it gives off its aroma, about 1 minute.
- Add in the spinach; cook, stirring often, just to evaporate any remaining liquid, about 3 minutes; set mixture aside.
- In a big bowl, whisk the eggs, basil, rosemary, salt, and pepper together; add in the rice, spinach/onion mixture, 1 cup of parmesan cheese, and the cheddar cheese; mix well.
- Spread mixture in the baking dish; sprinkle remaining parmesan on top.
- Bake until the torta feels firm when pressed in the center, about 45 minutes.
- Cool completely in the dish; cut the torta horizontally into 6 equal strips, then vertically into 9 strips to make 54 pieces.
- Arrange on a serving platter; serve at room temperature.
Nutrition Facts : Calories 270.7, Fat 14.8, SaturatedFat 6.3, Cholesterol 232.4, Sodium 665.8, Carbohydrate 17.4, Fiber 3.7, Sugar 2.3, Protein 18.4
ZUCCHINI RICE TORTE
Make and share this Zucchini Rice Torte recipe from Food.com.
Provided by chia2160
Categories Brown Rice
Time 1h50m
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- for the crust:.
- Using a food processor or mixing by hand in a large bowl, combine the flours, salt and fennel seed.
- Add the butter and cheese and work into flour, mixing well until the dough forms a solid ball.
- Press dough in an even layer on the bottom and one inch up the sides of an 8 to 9-inch springform pan.
- for the filling:.
- In a large sauté pan, cook the bacon until crisp.
- Remove bacon and drain on paper towels.
- Crumble bacon into small pieces and set aside.
- Pour off all but 2 tablespoons of the drippings and return pan to heat.
- Add zucchini, onion and garlic and cook over medium heat until tender (about 10 minutes), stirring occasionally.
- Remove zucchini mixture from pan and allow to cool.
- Preheat oven to 350ºF.
- Beat eggs in a large bowl.
- Add buttermilk, and remaining ingredients.
- Mix well and pour mixture into the pastry shell.
- Smooth the top with a flat spatula and bake for 55 minutes, or until golden brown and set (a knife inserted in the center comes out clean).
- Let stand at least 15 minutes, then loosen the edges by running a knife between the crust and the pan, and remove sides of the pan.
- Cut into wedges and serve warm or cold.
- serve with hot sauce-optional.
Nutrition Facts : Calories 398.1, Fat 26, SaturatedFat 12.8, Cholesterol 180.6, Sodium 676.6, Carbohydrate 26.6, Fiber 2.8, Sugar 3.2, Protein 14.7
ZUCCHINI TART
This gorgeous tart with thin rounds of zucchini has a hint of creamy Dijonnaise and takes just minutes to create.
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put a baking sheet in the oven and preheat the oven to 375 degrees F.
- Lay the pie dough on a piece of parchment. Slightly raise the edges and crimp. Stir together the mayonnaise and mustard in a small bowl, then spread the mixture over the crust.
- Put the zucchini and thyme in a medium bowl. Sprinkle with salt and pepper and drizzle with extra-virgin olive oil; toss gently to combine. Arrange the slices over the mayonnaise mixture.
- Carefully remove the hot pan from the oven. Slide the parchment paper onto the pan and bake until the crust is golden and the zucchini is tender, 20 to 30 minutes.
FRIED RICE WITH ZUCCHINI, CORN, AND BEANS
Make and share this Fried Rice With Zucchini, Corn, and Beans recipe from Food.com.
Provided by ratherbeswimmin
Categories Long Grain Rice
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Make the rice at least 4 hours and up to 1 day before serving; bring the rice, 4 cups water, and ½ teaspoon salt to a boil in a saucepan over high heat.
- Decrease the heat to low and cover tightly; simmer about 18 minutes or until the liquid has evaporated and the rice is tender.
- Remove pan from heat and let stand for 5 minutes.
- Fluff the rie with a fork and transfer to a large bowl; cool to room temperature.
- Cover and refrigerate until the rice is well chilled, at least 4 hours.
- Heat 2 T. oil in a large skillet over med-high heat.
- Add in the zucchini; stir/saute 5 minutes or until the zucchini is crisp-tender.
- Add in the scallions and garlic; stir 1 minute or until the scallions are wilted.
- Add in the corn, beans, and ½ cup of broth; cook about 3 minutes or until the corn and beans are heated through.
- Transfer to a platter, loosely cover and keep at room temperature.
- Heat the remaining 2 tablespoons oil in a large Dutch oven over med-high heat.
- Add the rice and remaining 1 cup of broth; cook, stirring often to break up the clumps of rice for about 3 minutes or until it is hot.
- Add in the vegetables and the remaining broth; stir until everything is heated through (2 minutes.).
- Season with salt and pepper; transfer to a serving bowl; garnish with scallions and serve.
ZUCHINNI-RICE TORTA SQUARES
Steps:
- Melt 1 tablespoon of butter in a medium skillet over medium heat. Add zucchini and garlic: Toss until tender, dry, and starting to brown Cook the rice until tender About 18 minutes Brush an 11x7x2 inch glass baking dish with pam. Transfer rice to a large bowl. Stir in zucchini mixture, 1 cup cheese, oregano, and mint. Season with salt and pepper. Cool to luke warm. Beat eggs in a small bowl to blend. Stir into rice mixture to coat. Transfer to baking dish. Press to form even layer. Sprinkle 1/2 cup cheese. All this can be done one day ahead. Preheat onve to 350. Bake torta until firm and beginning to brown around edges, about 30 minutes. Cool 20 minutes. Cut into 24 squares. Arrance on platter, garnish with mint.
ZUCCHINI-PARMESAN SQUARES
Provided by Reva Pataki
Categories Cheese Vegetable Appetizer Side Bake Zucchini Spring Bon Appétit Maryland Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 6 side-dish or 4 main-course servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Butter 8-inch square baking dish. Steam zucchini until tender, about 10 minutes. Transfer to large bowl and mash coarsely with fork. Spoon zucchini into sieve and drain well, pressing to release excess water. Place drained zucchini in bowl.
- Melt butter in heavy large skillet over medium-high heat. Add onion and garlic; sauté until light brown, about 10 minutes. Add onion mixture to zucchini in bowl. Add eggs, 1/2 cup Parmesan, breadcrumbs and basil; stir to blend well. Season with salt and pepper. Transfer mixture to prepared dish. Bake until firm in center and brown on top, about 45 minutes. Cut into squares and serve, passing additional Parmesan separately.
ZUCCHINI SQUARES
Make and share this Zucchini Squares recipe from Food.com.
Provided by Bergy
Categories Vegetable
Time 1h
Yield 54 appetizers
Number Of Ingredients 11
Steps:
- To the eggs add, parsley, oregano, seasoned salt, garlic powder, oil& biscuit mix.
- Mix well.
- Add remaining ingredients, stir until mixed.
- Pour into a greased 9x13 pan.
- Bake 350f oven for 40-45 minutes or until golden.
- Cut into 54 squares.
- Serve warm or cool (I prefer warm).
Nutrition Facts : Calories 40.7, Fat 3.2, SaturatedFat 0.8, Cholesterol 17.2, Sodium 47.9, Carbohydrate 1.9, Fiber 0.1, Sugar 0.5, Protein 1.2
EASY BISQUICK ZUCCHINI SQUARES
Make and share this Easy Bisquick Zucchini Squares recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 40m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350°F.
- Grease a 9x9-inch square baking pan.
- Beat the eggs with the oil in a large bowl, then add in all remaining ingredients; mix well to combine with a wooden spoon.
- Transfer to a prepared baking dish.
- Bake for 35-40 minutes, or until lightly browned.
- OPTIONAL; sprinkle the grated cheese on top and return to oven for another 2-3 minutes.
- Cut into squares.
- Delicious!
Nutrition Facts : Calories 239.1, Fat 18.2, SaturatedFat 3.8, Cholesterol 87.8, Sodium 265.5, Carbohydrate 12.5, Fiber 1.1, Sugar 3.6, Protein 6.9
ZUCCHINI TORTE
Made this for Sunday Breakfast, it can be prepared in advance and served at room temperature. Tingly on the palate! Cut in small wedges it could be served as an appetizer. From Mexican, Healthy Ways with a Favourite Cusine.
Provided by Derf2440
Categories Breakfast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Top and tail the zucchini, then slice them thinly.
- Heat the oil in a large frying pan.
- Add the zucchini and cook for a few minutes, turning them over at least once, until they are soft and beginning to brown.
- Using a slotted spoon, transfer them to a bowl.
- Slice the onion and add it to the oil remaining in the pan, with most of the jalapeño strips, reserving some for the garnish.
- Fry until the onions have softened and are golden.
- Using a slotted spoon, add the onions and jalapeños to the zucchini.
- Beat the eggs in a large bowl, add the self raising flour, cheese and cayenne.
- Mix well, then stir in the zucchini mixture, with salt to taste.
- Grease a 9-inch round shallow ovenproof dish with the butter.
- Pour in the zucchini mixture and bake for 30 minutes until risen, firm to the touch and golden.
- Allow to cool.
- Serve the zucchini torte in thick wedges, garnished with the remaining jalapeño strips.
- A tomato salad, sprinkled with chives, makes a colourful accompaniment.
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