Best Zucchini And Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ZUCCHINI AND GOAT CHEESE TART



Zucchini and Goat Cheese Tart image

Provided by Ina Garten

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 10

1 1/4 cups all-purpose flour
Kosher salt and freshly ground black pepper
10 tablespoons (1 1/4 sticks) cold unsalted butter, 1/2-inch-diced
1/2 teaspoon white wine vinegar
5 tablespoons ice water
1 1/2 pounds zucchini, unpeeled and sliced 1/8 inch thick
2 tablespoons good olive oil, divided
8 ounces plain creamy goat cheese, such as Montrachet, at room temperature
1 teaspoon minced fresh thyme leaves
1/4 teaspoon grated lemon zest

Steps:

  • Place the flour, 3/4 teaspoon of salt, and the butter in the bowl of a food processor fitted with the steel blade and pulse 12 to 14 times, until the butter is the size of peas. With the processor running, pour the vinegar and ice water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes.
  • Meanwhile, place the zucchini in a colander set over a plate. Toss it with 2 teaspoons of salt and set aside for 30 minutes. Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 tablespoon of olive oil. With a fork, mash together the goat cheese, thyme, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper and set aside.
  • Preheat the oven to 400 degrees F. Roll the dough out on a floured board to an 11-inch circle and place on a sheet pan lined with parchment paper. Spread the dough with the goat cheese mixture, leaving a 1/2-inch border. Lay the zucchini slices in tightly overlapping circles, starting at the very edge of the pastry (the zucchini will shrink when it bakes). Continue overlapping circles of zucchini until the whole tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for 40 to 50 minutes, until the dough is golden brown. Cut in wedges and serve hot, warm, or at room temperature.

ZUCCHINI AND CHEESE CASSEROLE



Zucchini and Cheese Casserole image

My daughter and I love zucchini, and this casserole uses plenty for a hearty fall side dish. For extra color, I add fresh diced tomatoes. -Rachelle Stratton, Rock Springs, Wyoming

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 8

4 tablespoons butter, divided
6 small zucchini, chopped (about 7 cups)
1 large onion, chopped
1-1/2 cups crushed Rice Chex
1 cup shredded Colby-Monterey Jack cheese
2 large eggs, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350°. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add zucchini and onion; cook and stir 10-12 minutes or until crisp-tender. Transfer to a bowl; cool slightly., In a microwave, melt remaining butter. Drizzle over cereal and toss to coat., Stir cheese, eggs, salt and pepper into zucchini mixture; transfer to a greased 8-in. square baking dish. Sprinkle with cereal mixture., Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.

Nutrition Facts : Calories 260 calories, Fat 15g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 778mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

ZUCCHINI AND CHEESE



Zucchini and Cheese image

This is a quick and easy summer meal or side dish.

Provided by JUZELLA

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 4

Number Of Ingredients 7

2 tablespoons unsalted butter
1 large zucchini, chopped
1 large white onion, chopped
4 tomatoes, chopped
1 large green bell pepper, chopped
dried Italian seasoning to taste
1 (8 ounce) package shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
  • Melt the butter in a skillet over medium heat. Stir in the zucchini and onion, and cook 5 minutes, or until onion is golden brown.
  • In the prepared casserole dish, mix the zucchini, onion, tomatoes, and green pepper. Season with Italian seasoning, and top with cheese.
  • Bake 25 minutes in the preheated oven, or until cheese is melted and bubbly.

Nutrition Facts : Calories 252.6 calories, Carbohydrate 14.7 g, Cholesterol 51.1 mg, Fat 15.2 g, Fiber 3.9 g, Protein 16.5 g, SaturatedFat 9.4 g, Sodium 364.4 mg, Sugar 7.9 g

GRILLED ZUCCHINI, EGGPLANT AND RED ONION FUSILLI WITH PARMESAN CHEESE WITH TERIYAKI CHICKEN TACOS



Grilled Zucchini, Eggplant and Red Onion Fusilli with Parmesan Cheese with Teriyaki Chicken Tacos image

Fusilli with a grilled Mediterranean vegetable sauce accompanies teriyaki tacos with slaw in this fusion dish.

Provided by Catelli®

Categories     Trusted Brands: Recipes and Tips     Catelli®

Time 1h

Yield 4

Number Of Ingredients 22

1 (160 mL) pouch VH® Teriyaki Stir-Fry Sauce
PAM® for Grilling
8 ounces skinless boneless chicken breast
4 (7 inch) flour tortillas, warmed
½ avocado - peeled, pitted and sliced
⅓ cup diced cucumber
1 green onion, finely chopped
2 tablespoons mayonnaise
1 tablespoon lime juice
1 clove garlic, minced
pinch of salt
2 cups shredded purple cabbage
Lime wedges
1 zucchini, sliced lengthwise into strips, about 1/4-inch (5 mm) thick
1 small eggplant, sliced into rounds, about 1/2-inch (1 cm) thick
1 red onion, sliced into rounds, about 1/2-inch (1 cm) thick
¼ teaspoon salt
¼ teaspoon freshly ground pepper
PAM® Olive Oil
½ (375 g) package Catelli Bistro® Fusilli
1 (540 mL) can Aylmer® Accents® Garlic and Olive Oil Petite Cut Tomatoes
⅓ cup shaved Parmesan cheese

Steps:

  • Teriyaki Chicken Tacos: Toss chicken with VH® Teriyaki Stir-Fry Sauce; refrigerate for at least 30 minutes or for up to 8 hours.
  • Purple Cabbage Slaw: Meanwhile, whisk together mayonnaise, lime juice, garlic and salt; toss with cabbage. Let stand for 30 minutes.
  • Spray grate of outdoor grill with PAM® Grilling for Grill Spray. Preheat grill to medium heat. Grill chicken for 5 to 7 minutes per side or until chicken is cooked through. Let stand for 5 minutes. Slice chicken.
  • Fill tortillas with sliced chicken, some of the cabbage slaw, avocado, cucumber and green onion. Serve with remaining cabbage slaw and lime wedges.
  • Grilled Zucchini, Eggplant and Red Onion Fusilli: Preheat grill to medium-high heat. Season zucchini, eggplant and red onion with salt and pepper; spray with PAM® Olive Oil cooking spray.
  • Grill vegetables for 3 to 5 minutes per side or until grill-marked and tender. (Eggplant should be soft; cook eggplant for 1 to 2 minutes longer if necessary.) Let vegetables cool slightly; chop coarsely. Meanwhile, cook fusilli according to package directions and drain.
  • Meanwhile, in large, deep skillet, heat Aylmer® Accents® Garlic and Olive Oil Petite Cut Tomatoes over medium heat until simmering. Simmer for 5 minutes. Add vegetables and cook for 5 minutes; toss with pasta. Sprinkle with shaved cheese before serving.

Nutrition Facts : Calories 574.8 calories, Carbohydrate 85.2 g, Cholesterol 39.7 mg, Fat 16.3 g, Fiber 12.5 g, Protein 27.3 g, SaturatedFat 3.6 g, Sodium 1276.5 mg, Sugar 19.6 g

ZUCCHINI EGG AND CHEESE CASSEROLE



Zucchini Egg and Cheese Casserole image

Whether I'm preparing a sit-down dinner at home or attending a potluck buffet, family and friends have come to expect my signature vegetable dish.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 10

5 medium zucchini (about 2 pounds), diced
2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup whole milk
4 large eggs, lightly beaten
1 can (4 ounces) chopped green chilies
4 cups shredded Colby-Monterey Jack cheese
1/2 cup dry bread crumbs
2 tablespoons butter, melted

Steps:

  • In a large saucepan, cook zucchini in boiling water until crisp-tender, about 4 minutes; drain. Cool for 10 minutes. In a large bowl, combine the flour, baking powder and salt; whisk in milk until smooth. Beat in eggs and chilies. Stir in cheese and zucchini., Transfer to a greased 13x9-in. baking dish. Toss bread crumbs and butter; sprinkle over zucchini mixture. Bake, uncovered, at 325° for 40-50 minutes or until a knife inserted in the center comes out clean and edges are lightly browned. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 163 calories, Fat 11g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 461mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

TURKEY BACON, SPINACH, AND CHEESE ZUCCHINI-WRAPPED QUICHE RECIPE BY TASTY



Turkey Bacon, Spinach, And Cheese Zucchini-Wrapped Quiche Recipe by Tasty image

Here's what you need: nonstick cooking spray, medium zucchinis, large eggs, shredded cheddar cheese, turkey bacon, spinach, milk, salt, pepper

Provided by Isabel Castillo

Categories     Breakfast

Time 30m

Yield 12 zucchini cups

Number Of Ingredients 9

nonstick cooking spray
2 medium zucchinis
6 large eggs
½ cup shredded cheddar cheese
⅓ cup turkey bacon
½ cup spinach, chopped
½ cup milk
salt, to taste
pepper, to taste

Steps:

  • Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
  • Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.
  • Line the muffin cups with the zucchini strips on the bottom and sides.
  • In a large bowl, whisk together the eggs, cheddar cheese, turkey bacon, spinach, milk, salt, and pepper.
  • Divide the egg mixture evenly among the zucchini cups.
  • Bake for 18 minutes, until the edges are slightly browned.
  • Enjoy!

Nutrition Facts : Calories 87 calories, Carbohydrate 1 gram, Fat 5 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram

ZUCCHINI AND FETA CHEESE FRITTERS (KOLOKITHOKEFTEDES)



Zucchini and Feta Cheese Fritters (Kolokithokeftedes) image

These aren't your typical zucchini fritters! These are made the Greek way with feta cheese and a hint of mint. Sure to be a hit with your company.

Provided by GreekMuse

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 1h

Yield 15

Number Of Ingredients 10

1 potato
3 zucchini, shredded
1 egg, beaten
½ sweet onion, finely chopped
10 fresh mint leaves, finely chopped
1 (8 ounce) package feta cheese, crumbled
¼ cup dry bread crumbs
6 tablespoons all-purpose flour
½ cup olive oil, or as needed
salt and ground black pepper to taste

Steps:

  • Bring a saucepan of lightly salted water to a boil, and place the potato into the water. Boil until tender, about 20 minutes; remove and let cool. When cool enough to handle, finely dice.
  • In a bowl, mix together the cooked potato, zucchini, egg, onion, mint leaves, feta cheese, and bread crumbs to make a mixture that holds together when pressed lightly.
  • Place flour into a separate shallow dish. Form the zucchini mixture into small patties, and dredge patties in flour on both sides.
  • Heat the olive oil in a skillet over medium heat. Pan-fry the zucchini patties until golden brown, 3 to 5 minutes per side. Drain the patties on paper towels; serve hot.

Nutrition Facts : Calories 111.7 calories, Carbohydrate 8.1 g, Cholesterol 25.9 mg, Fat 7.3 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 2.9 g, Sodium 200.6 mg, Sugar 1.5 g

ZUCCHINI AND CHEDDAR CHEESE SOUP



Zucchini And Cheddar Cheese Soup image

Provided by Marialisa Calta

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 40m

Yield Six servings

Number Of Ingredients 10

2 1/2 cups chicken broth
1/4 cup chopped onion
1/3 cup chopped celery
5 cups unpeeled, sliced zucchini (about 1 1/2 pounds)
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
2 tablespoons flour
1/2 cup light cream or milk
1 cup lightly packed, grated, medium-sharp cheddar cheese

Steps:

  • Place 2 cups of the broth, the onion, celery, zucchini, salt and pepper in a 3- or 4-quart saucepan. Cover and bring to a boil. Lower heat and simmer, covered, for 25 minutes.
  • Puree in small batches in a blender or food processor and set aside in the saucepan.
  • In a 2-quart saucepan, melt the butter. Add the flour. Cook, stirring, for 1 minute over medium heat. Remove from heat. Add the cream and the remaining 1/2 cup of broth. Return to heat and cook, stirring, until the mixture thickens and comes to a boil, about 4 to 5 minutes. Remove from heat. Add the cheese and stir to melt. Add to the pureed vegetables. Correct seasonings. Heat gently before serving.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 18 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 10 grams, Sodium 479 milligrams, Sugar 5 grams, TransFat 0 grams

EASY ZUCCHINI, TOMATO, AND CHEESE TART



Easy Zucchini, Tomato, and Cheese Tart image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 to 6 main-course servings

Number Of Ingredients 10

1 sheet (half of a 17-ounce package) frozen puff pastry
2 tablespoons olive oil
1 onion, finely diced
2 garlic cloves, minced
2 medium zucchini, quartered lengthwise and thinly sliced
1 (14-ounce) can ready-cut diced tomatoes, well drained
3 large eggs
1 cup grated smoked Gouda
1/2 teaspoon salt
Generous seasoning freshly ground black pepper

Steps:

  • Remove the puff pastry from the package and let thaw at room temperature for about 30 minutes, or until no longer frozen but still cool.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook 5 minutes, or until the onion is slightly tender. Stir in the zucchini and saute just until it begins to soften, about 5 minutes. Mix in the drained tomatoes and raise the heat to medium-high. Cook, stirring often, until the zucchini is tender but not mushy and the juices have evaporated. Let cool.
  • Lightly butter a dark-colored 9-inch tart pan with a removable rim or a glass pie plate. On a lightly floured surface, roll the puff pastry into an 11-inch square. Fit it into the tart pan or pie plate. Trim off the overhanging pieces of pastry with scissors. Refrigerate the crust, uncovered, for 15 minutes, or up to 8 hours, covered.
  • Preheat the oven to 425 degrees F.
  • Beat the eggs in a large bowl. Stir in the cheese, salt, pepper, and cooled vegetables. Spoon the mixture into the tart pan. Bake 25 to 30 minutes, or until the pastry is brown and a knife inserted in the center of the tart comes out clean. Remove the outer rim of the tart pan. Let the tart cool on a wire rack for 20 minutes before slicing. It is best to serve this tart very warm rather than piping hot.

CREAM CHEESE ZUCCHINI BREAD (LOAF AND/OR MUFFINS)



Cream Cheese Zucchini Bread (Loaf And/Or Muffins) image

This was a forgotten recipe in Private Recipes folder. I vaguely remember working on it a year or so ago! I tried it out again this morning, and it's very good if I do say so myself. I use Splenda and low fat ingredients and am posting it that way for the nutritional info, but feel free to use regular ingredients if you desire. This makes two loaves so you can eat one and give one away or freeze for later use. When I made it this morning, I made a loaf and 10 muffins. Because I was using it as a breakfast bread I left out the brown sugar to make it less sweet. For a sweeter, snack type bread, make as written. Hope you enjoy!

Provided by little_wing

Categories     Quick Breads

Time 1h15m

Yield 2 loafs

Number Of Ingredients 15

3 eggs
1 cup Splenda granular, sugar substitute
1/2 cup sugar
1/2 cup packed brown sugar
1 cup canola oil or 1 cup vegetable oil
1 teaspoon vanilla
8 ounces fat free cream cheese, softened
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups chopped pecans (optional)
2 cups shredded zucchini (about 2 medium)

Steps:

  • Preheat oven to 350 degrees. Greas and flour 2 9x5 loaf pans.
  • Beat eggs, sugar, oil and vanilla 2-3 minutes until smooth.
  • Add cream cheese and beat until blended.
  • In a separate bowl, combine dry ingredients.
  • Slowly add flour mixture to egg mixture, beating constantly until combined.
  • Fold in nuts and zucchini.
  • Pour evenly into prepared pans and bake for 1 hour or until a toothpick inserted in center of loaf comes out clean.
  • Cool for 10 minutes in pan before turning out.

Nutrition Facts : Calories 2082, Fat 119.1, SaturatedFat 11.6, Cholesterol 292.6, Sodium 2904.9, Carbohydrate 214.6, Fiber 5.4, Sugar 113.7, Protein 41.8

GRILLED ZUCCHINI ROLLS WITH HERBS AND CHEESE



Grilled Zucchini Rolls with Herbs and Cheese image

Provided by Ellie Krieger

Categories     appetizer

Time 23m

Yield 4 servings

Number Of Ingredients 9

3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices
1 tablespoon olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 1/2 ounces reduced-fat soft goat's cheese
1 tablespoon freshly minced parsley leaves
1/2 teaspoon lemon juice
2 cups baby spinach leaves
1/3 cup basil leaves

Steps:

  • Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
  • In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.
  • Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

PENNE WITH PANCETTA, ZUCCHINI, AND CHERRY TOMATOES TOPPED WITH CRUMBLED GOAT CHEESE



Penne with Pancetta, Zucchini, and Cherry Tomatoes Topped with Crumbled Goat Cheese image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 2 servings

Number Of Ingredients 10

1/4 cup olive oil
1 red onion, minced
6 ounces Pancetta, diced
1 small zucchini, halved lengthwise cut crosswise into 1/4-inch thick slices
Salt and pepper
1 pint (16 ounces) cherry tomatoes, halved
1 tablespoon minced garlic
1/2 pound penne, cooked and drained
4 ounces (about 1 cup) goat cheese
2 tablespoons minced fresh basil

Steps:

  • In a large skillet set over moderate heat cook the onion in the olive oil, stirring occasionally, for 3 minutes, or until softened. Add the Pancetta and cook the mixture, stirring, for 2 minutes. Add the zucchini and salt and pepper to taste and cook the mixture, stirring occasionally, for 3 minutes more. Add the cherry tomatoes and cook, stirring, 2 minutes, or just until heated through. In a large bowl combine the pasta with the pancetta mixture, the goat cheese and the basil. Transfer to a serving plate and garnish with a sprig of fresh basil.;

FRIED ZUCCHINI BLOSSOMS WITH GOAT CHEESE AND ZUCCHINI PESTO



Fried Zucchini Blossoms with Goat Cheese and Zucchini Pesto image

Provided by Food Network

Time 35m

Number Of Ingredients 14

24 zucchini blossoms
1/2 cup goat cheese
11/2 quarts olive oil
1 cup all-purpose flour
2 cups chilled seltzer water or ice water
Sea salt to taste
Cayenne pepper
1 medium zucchini (about 8 ounces)
2 tablespoons Parmesan cheese, grated
2 tablespoons pine nuts
30 basil leaves (approximately 3/4 cup loosely packed)
1/4 teaspoon finely chopped garlic
6 ounces extra virgin olive oil
Sea salt and freshly cracked black pepper to taste

Steps:

  • For the Blossoms: Carefully stuff each zucchini blossom with 1 teaspoon of the goat cheese. Fold over the petals to form an envelope. In a deep skillet or deep fryer, heat the oil to 375 degrees. Meanwhile put the flour in a mixing bowl. Pour in the seltzer a little at a time, whisking constantly to ensure a smooth batter. Season with salt and cayenne. When the oil is properly heated, dip a stuffed blossom into the batter to coat it evenly, scraping off any excess. Fry until crisp and golden, about 30 seconds per side. Remove to paper towels to drain. Repeat process with all blossoms, being careful not to overcrowd the skillet and maintaining the proper oil temperature. For the Pesto: Quarter zucchini and cut into 1 inch pieces. Blanch zucchini for 2 minutes in salted boiling water, and then shock in ice bath to preserve color. Drain well and pat dry with cloth. Place blanched zucchini, Parmesan cheese, pine nuts, basil leaves, garlic, in food processor and start to puree. With the motor running, pour the olive oil through the feed tube in a slow, steady stream until the pesto emulsifies. Season with salt and pepper taste.;

ZUCCHINI AND GOAT CHEESE CRUSTLESS QUICHE



Zucchini and Goat Cheese Crustless Quiche image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h20m

Yield 1 (9-inch) quiche, 6 to 8 servings

Number Of Ingredients 15

1 1/2 pounds medium zucchini or a mixture of summer squashes
Kosher salt
4 tablespoons extra-virgin olive oil
1 1/2 cups 1-inch, day-old bread cubes, preferably sourdough
1 medium white onion, chopped, about 1 cup
1 clove garlic, thinly sliced
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh marjoram or oregano
2 cups half-and-half
2 large eggs
2 egg yolks
Freshly ground black pepper
6 ounces young goat cheese, such as Montrachet.
2 ounces grated Swiss or Gruyere cheese, about 1/2 cup

Steps:

  • Preheat oven to 350 degrees F. Shred the squash on the large holes of a box grater, into a colander. Sprinkle with a heaping tablespoon salt and toss well. Place in the sink and drain for 15 minutes. Rinse and the squeeze firmly, by the handful, to remove excess water. Set aside.
  • Meanwhile, pulse bread into crumbs in a food processor. Heat 2 tablespoons olive oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
  • Wipe out the skillet, add remaining 2 tablespoons oil, the onions and garlic and season with 1/2 teaspoon salt, cook over medium-high heat, until onions are start to brown, about 5 minutes. Add the zucchini, and cook, stirring, for 2 minutes. Stir in parsley, dill and marjoram or oregano. Remove from heat, cool slightly.
  • Whisk half-and-half, eggs and yolks in large glass measuring cup. Season with salt and pepper to taste. Spread the zucchini mixture in the prepared pan. Crumble the goat cheese and evenly scatter on the vegetables. Sprinkle Gruyere on top and pour the custard over the fillings.
  • Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

ZUCCHINI, CORN, BLACK-BEAN, AND JACK-CHEESE QUESADILLAS



Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas image

One of those email recipes I haven't tried yet, but it sounds so good with a margarita on a summer afternoon that I thought I would share it. Hope you enjoy!

Provided by TishT

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 small zucchini, grated and drained on paper towels (about 1 cup)
1 cup defrosted frozen corn, drained on paper towels
1 small red onion, chopped
2 jalapeno chiles, seeds and ribs removed,chopped
1 2/3 cups drained and rinsed canned black beans (one 15-ounce can)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 teaspoon chili powder
3/4 lb monterey jack cheese, grated
8 large flour tortillas (burrito-size)
2 tablespoons cooking oil

Steps:

  • In a large bowl, combine the zucchini, corn, onion, jalapenos, beans, salt, pepper, and chili powder.
  • Toss gently to distribute the seasonings and then stir in the cheese.
  • Heat the oven to 200 degrees F.
  • Set the tortillas on a work surface.
  • Put about 1/3 cup of the filling on one half of each tortilla.
  • Spread the filling to the edge and then fold the tortilla over the filling.
  • In a large nonstick frying pan, heat 1/2 Tbs of the oil over moderate heat.
  • Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1-1/2 minutes per side.
  • Remove from the pan and keep warm on a baking sheet in the oven.
  • Repeat in batches with the remaining oil and quesadillas.
  • Cut the quesadillas in wedges and serve.

CHEDDAR CHEESE SOUP WITH ZUCCHINI, BROCCOLI, AND CARROTS



Cheddar Cheese Soup With Zucchini, Broccoli, and Carrots image

I found this at Good Cheap Eats, a highly recommended blog for great recipes! I'm going to try this recipe as part of a freezer cooking plan.

Provided by Cynthia Q

Categories     Vegetable

Time 35m

Yield 10 serving(s)

Number Of Ingredients 11

2 tablespoons butter
2 garlic cloves, minced
1/2 medium zucchini, grated
1 carrot, peeled and grated
1/2 onion, grated
1 head broccoli, chopped into mini florets
3 cups chicken broth
2 tablespoons butter
1/4 cup flour
2 cups milk
2 cups shredded cheddar cheese

Steps:

  • Melt butter in large saucepan. Add garlic, zucchini, carrots, and onion. Saute until veggies are tender. Stir in broccoli and broth. Simmer until broccoli is tender. Meanwhile, melt butter in large pot. Whisk in flour and cook for a minute or two. Whisk in milk until smooth -- simmer until thickened. Whisk in cheddar cheese. Pour vegetable mixture into cheese sauce and whisk until smooth. Serve immediately.

SPINACH CHEESE TORTELLINI WITH ZUCCHINI, MOZZARELLA AND TOASTED ALMONDS



Spinach Cheese Tortellini with Zucchini, Mozzarella and Toasted Almonds image

Zucchini ribbons are an easy and nutritious way to add whimsy to your pasta dish! Combine them with classic spinach and three cheese tortellini, along with mozzarella and almonds, and you've got a fun, authentic Italian dish.

Provided by Buitoni

Categories     Trusted Brands: Recipes and Tips     BUITONI®

Time 20m

Yield 3

Number Of Ingredients 8

1 (9 ounce) package BUITONI® Refrigerated Spinach Cheese Tortellini
2 tablespoons extra virgin olive oil
2 medium zucchini, sliced into long ribbons with vegetable peeler or knife
1 clove garlic, finely chopped
Salt and ground black pepper
½ cup mozzarella cheese balls or pearls
Grated lemon peel
Toasted sliced almonds

Steps:

  • Prepare pasta according to package directions. Drain, reserving 1/2 cup cooking water. While pasta is cooking, prepare zucchini mixture.
  • Heat oil in large skillet over medium-high heat. Add zucchini and garlic; cook, stirring frequently, for 3 to 4 minutes or until zucchini starts to turn golden. Season with salt and pepper.
  • Add pasta, reserved cooking water and mozzarella cheese to skillet; toss to coat. Serve garnished with grated lemon peel and sliced almonds.

Nutrition Facts : Calories 408.7 calories, Carbohydrate 53.1 g, Cholesterol 74.1 mg, Fat 15 g, Fiber 1.8 g, Protein 16.2 g, SaturatedFat 3.7 g, Sodium 152.8 mg, Sugar 2.6 g

GRILLED NEW POTATOES AND ZUCCHINI WITH RADICCHIO, GOAT CHEESE AND AGED SHERRY VINAIGRETTE



Grilled New Potatoes and Zucchini with Radicchio, Goat Cheese and Aged Sherry Vinaigrette image

Provided by Bobby Flay

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 pounds small red new potatoes, parboiled until soft
2 medium zucchini, scrubbed
Canola oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper1 large head radicchio, quartered
1/2 cup aged sherry wine vinegar
1 small shallot, finely chopped
1 tablespoon Dijon mustard
2 teaspoons honey
3/4 cup extra-virgin olive oil
4 ounces goat cheese, crumbled
Chopped chives

Steps:

  • Heat the grill to high. Slice the potatoes in half and zucchini into 1/4-inch thick slices; brush both sides with oil and season with salt and pepper, to taste. Grill the potatoes and zucchini until golden brown on both sides and just cooked through, about 3 to 4 minutes per side. Brush radicchio with oil, put on the grill and cook until lightly charred. While the potatoes, zucchini and radicchio are grilling, whisk together the vinegar, shallot, mustard and honey in a medium bowl until combined. Slowly whisk in the olive oil until emulsified and season with salt and pepper, to taste.
  • Put the potatoes, zucchini and radicchio in a bowl and gently toss with 1 cup of the vinaigrette. Season with salt and pepper, to taste. Transfer the potato mixture to a platter and top with the goat cheese. Drizzle with more of the dressing and sprinkle with chopped chives.

ZUCCHINI TART WITH GRUYERE CHEESE AND HERBS



Zucchini Tart With Gruyere Cheese and Herbs image

This tart is wonderful picnic, potluck or party food--it's great served warm, cold or at room temperature! Simple and very tasty, I often make this tart when fresh zucchini are in season. For ease of preparation, I've used a crescent roll crust, but you may use a regular shortcrust pastry if you wish. You will need a 9 or 10-inch tart tin with a removable bottom. P.S. If you don't have a tart or quiche pan, just use a 9 x 13-inch baking dish.

Provided by BecR2400

Categories     Cheese

Time 35m

Yield 1 Tart, 8 serving(s)

Number Of Ingredients 11

2 lbs fresh zucchini, thinly sliced (about 6 medium zucchini or 4 cups)
1 cup chopped onion
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon herbes de provence (or Herbes De Napa)
salt & freshly ground black pepper, to taste
1/2 cup fresh flat-leaf parsley, chopped
2 tablespoons pesto sauce
2 eggs, beaten
1 cup grated gruyere cheese or 1 cup swiss cheese, plus a little extra for topping
1 (8 ounce) package crescent roll dough (or use your favorite shortcrust pastry recipe, see note)

Steps:

  • Preheat oven to 400F degrees.
  • TO MAKE CRUST:.
  • Unfold crescent dough from the tube and press dough evenly into the bottom and up the sides of tart pan to form a crust, pressing gently to seal any perforations; spread crust with pesto. (NOTE: If you will be using a shortcrust pastry recipe instead of the crescent roll dough, you will need to blind-bake it before adding the filling).
  • TO MAKE FILLING:.
  • In a large skillet, saute the zucchini, onion, and garlic in the olive oil until softened, about 10 minutes. Stir in the parsley and the herbes de Provence, and season with salt and pepper to taste. Let cool slightly before stirring in the beaten eggs and cheese.
  • With a slotted spoon, transfer the filling into the prepared tart shell and spread evenly; sprinkle the top with a little extra grated cheese. I transfer the tart to a baking sheet to catch any overflow. Bake at 400 F until set and crust is golden, about 16 to 19 minutes.
  • Remove to a wire rack and let cool slightly, about 10 minutes, before removing sides of pan.
  • TIP: For ease of removal, place the tart on a large can, then carefully pull the sides of the pan down around it (you may need to run a knife around sides of crust to loosen).
  • Slide tart off the bottom portion of the pan onto a rimless serving dish or cutting board (or leave it on the base to serve). Let rest 10 minutes before slicing and serving.
  • Good served warm, cold or at room temperature.

CHEESE RAVIOLI WITH WHITE WINE SAUCE AND ZUCCHINI



Cheese Ravioli With White Wine Sauce and Zucchini image

My husband and I have a garden, and we grow a lot of zucchini. I am always trying to come up with new recipes to highlight our love of zucchini.

Provided by MellyBelly

Categories     < 30 Mins

Time 28m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 cup white wine
1 3/4 cups heavy whipping cream
2 teaspoons white flour
2 garlic cloves, finely chopped
1/4 cup pecorino romano cheese (grated)
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon italian seasoning
1/2 teaspoon butter
2 tablespoons extra virgin olive oil
1 dash pepper, to your taste
1/2 cup yellow squash, cut
1/2 cup zucchini, cut
1 lb of your favorite ravioli or 1 lb pasta

Steps:

  • In a Sauce Pan on LOW heat combine heavy whipping cream, white wine, butter, flour, oregano, parsley, 1 clove of garlic, cheese and some pepper.
  • Whisk sauce gently while ingredients blend, then raise heat to Medium. Sauce will come to a boil, keep whisking every 4-6 minutes to prevent clumping.
  • Once sauce has thickened, return heat to low, and let simmer. (Be careful NOT to burn sauce, since it is very delicate).
  • While sauce is cooking, take olive oil, 1 clove of garlic, and zucchini. Cook in a sauté pan on medium heat. You can add pepper and a 2 teaspoons of White Wine to taste if you like. Let zucchini cook on medium heat for 8-10 minutes, then drain in a strainer.
  • Prepare your pasta of choice as indicated on bag, and drain.
  • In a serving bowl, combine pasta, white wine sauce, and zucchini (mix GENTLY).
  • Sprinkle a some Pecorino Romano cheese on top and serve.

Nutrition Facts : Calories 471, Fat 45.9, SaturatedFat 25.2, Cholesterol 143.9, Sodium 49, Carbohydrate 6.4, Fiber 0.4, Sugar 1.3, Protein 2.8

Related Topics