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 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 RICE TORTA SQUARES
Yield 24 squares
Number Of Ingredients 10
Steps:
- Melt 1 T butter in medium skillet over medium heat. Add zucchini and garlic, toss until tender, dry and starting to brown, about 5 minutes. Bring 2 c water and 1 T butter to boil, stir in rice and salt, cook 18 minutes until rice is tender. Brush 11x7x2" pan with 1 T butter. Put rice in large bowl. Stir in zucchini mix, 1 c cheese, oregano and mint. Season with salt and pepper and cool. Beat eggs in small bowl and add to mix. Transfer to baking dish, press to form even layer. Sprinkle with 1/2 c cheese. Preheat oven to 350. Bake torta 30 minutes, until edges brown. Cool 20 min. Cut into squares.
ZUCCHINI BARS
This snack cake is so delicious that my family can eat the entire batch in one day! Very easy and moist.
Provided by AMISPKRIS
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- In a large bowl, mix together the eggs, oil, sugar and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture. Mix in the zucchini. Spread the batter evenly into the prepared pan.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
- To make the frosting, blend together the margarine, cream cheese and confectioners' sugar until smooth. Spread over warm cake. Allow cake to cool completely before cutting into bars.
Nutrition Facts : Calories 590.1 calories, Carbohydrate 77.9 g, Cholesterol 54.3 mg, Fat 29.7 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 6.1 g, Sodium 540 mg, Sugar 58.5 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 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
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.
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
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