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.
RICE AND ZUCCHINI
The recipe for rice with zucchini in the 60-Minute Gourmet column in The Living Section last Wednesday omitted a step. Here is a corrected version.
Provided by Pierre Franey
Categories easy, quick, weekday, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim and wash the zucchini and cut them into 1/2-inch cubes, about 2 cups.
- Melt the butter in a saucepan and add the onions and zucchini. Cook, stirring, until the onions are wilted. Add the turmeric, rice, water, bay leaf, salt and pepper. Bring to a boil. Cover tightly and simmer for 17 minutes.
- Remove from the heat, add the coriander and mix well with a fork.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 2 grams, Carbohydrate 46 grams, Fat 4 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 519 milligrams, Sugar 2 grams, TransFat 0 grams
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.
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 DESSERT SQUARES
We planted one too many zucchini plants a few summers ago and harvested a lot of zucchini that year. I was looking for ways to use them, and this delicious dessert is the result. -Nancy Morelli, Livonia, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16-20 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, cinnamon and salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 12 minutes. , Meanwhile, for filling, place zucchini and lemon juice in a large saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender. Stir in the sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin). , Spoon over crust; sprinkle with the reserved crumb mixture. Bake at 375° until golden, 40-45 minutes.
Nutrition Facts : Calories 337 calories, Fat 14g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 200mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
ZUCCHINI AND RICE CASSEROLE
This is a great recipe to use all that zucchini from your garden, cheesy and delicious!
Provided by Paula
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Bring water to boil, add rice. When water returns to a boil, reduce temperature to a low. Cover rice and cook until rice is tender.
- Preheat oven's broiler. Grease a 9x13 inch baking dish.
- Cut ends from zucchini and steam until tender. Reserve 2 zucchini for garnish, then dice remaining zucchini.
- Combine butter and oil in a Dutch oven and heat until butter is melted. Add rice and diced zucchini, then saute until golden, stirring frequently. Stir in the cheeses until melted and add salt and pepper to taste. Let cool slightly, then stir in eggs quickly. Pour into a prepared baking dish and sprinkle generously with bread crumbs.
- Slice reserved zucchini and arrange around the diced mixture. Drizzle melted butter over top.
- Broil about 6 inches from the source of heat until lightly browned and bubbly.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 19 g, Cholesterol 65.8 mg, Fat 17.5 g, Fiber 1.6 g, Protein 7.9 g, SaturatedFat 7.6 g, Sodium 263 mg, Sugar 2.4 g
BAKED ZUCCHINI SQUARES
"This savory zucchini bake is a real crowd-pleaser," writes Anna Tarlini of Philadelphia, Pennsylvania.
Provided by Taste of Home
Time 45m
Yield 16-20 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the biscuit mix, Parmesan cheese, parsley, oregano, basil and salt. Combine eggs, oil and onion; stir into dry ingredients just until combined. Stir in zucchini. Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 30-35 minutes or until golden brown and set. Cut into squares.
Nutrition Facts : Calories 103 calories, Fat 8g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 186mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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
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.
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.
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