LEMON-ZESTY ZUCCHINI WITH PINE NUTS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Toss pine nuts with 1 tablespoon of olive oil and spread out on a sheet pan. Toast the nuts in the oven, shaking the pan about half way through, until evenly brown, about 7 minutes. Transfer to a serving bowl. Reserve the baking sheet.
- Toss the zucchini with 2 tablespoons of the olive oil, the garlic, lemon zest, salt and pepper. Spread out on the baking sheet and roast until crisp tender and slightly brown, about 10 to 12 minutes.
- Toss zucchini and lemon with the nuts, and scatter dollops of the cheese on top. Serve.
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.
TART WITH ZUCCHINI, PROSCIUTTO, AND PINE NUTS
This savory tart is filled with delightful Italian flavors and it is ideal for a takeaway lunch or a picnic. Serve warm or cold with a green salad.
Provided by Laka kuharica - Easy Cook
Categories Zucchini Appetizers
Time 2h15m
Yield 8
Number Of Ingredients 17
Steps:
- Combine whole wheat flour, all-purpose flour, 1/4 cup butter, 1 egg, sour cream, and 1/4 teaspoon salt in a bowl; knead until dough comes together. Shape dough into a ball. Wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.
- Roll out dough into a 10-inch circle on a lightly floured work surface.
- Grease a 9-inch tart tin with 1 teaspoon butter. Press dough into the tart tin. Trim edges with a sharp knife. Place crust in the refrigerator.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over high heat. Add zucchini; cook and stir until just tender, 3 to 5 minutes. Season with thyme, salt, and pepper. Remove from heat.
- Mix ricotta cheese and 1 egg together in a bowl. Fold in zucchini and Parmesan cheese gently.
- Sprinkle bread crumbs over chilled crust; cover with prosciutto slices. Spread ricotta-zucchini mixture evenly over prosciutto. Smooth the top with a spatula; sprinkle pine nuts on top.
- Bake in the preheated oven until center is firm and top is golden, about 35 minutes. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 278.1 calories, Carbohydrate 18 g, Cholesterol 74.7 mg, Fat 19 g, Fiber 2.6 g, Protein 10.7 g, SaturatedFat 8.2 g, Sodium 486.9 mg, Sugar 1 g
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