Zucchini And Goat Cheese Stuffed Sweet Potatoes Recipes

Steps:

• Bake or microwave the sweet potatoes until done but still firm.
• When cool enough to handle, cut each in half lengthwise.
• Scoop out the inside of each potato half, leaving a sturdy shell, about 1/4 inch thick all around.
• Transfer the scooped-out potato to a mixing bowl and mash coarsely.
• Heat the margarine in a medium skillet.
• Add the zucchini and sauté, stirring frequently, until it is golden and tender.
• Add the scallions and sauté for another minute or so.
• Combine the zucchini mixture with the mashed sweet potato in the mixing bowl.
• Add the goat cheese and salt, and stir well to combine.
• Stuff the mixture back into the potato shells.
• Heat as needed in the microwave or in a preheated 400-degree oven, and serve.

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.

Steps:

• Heat the olive oil and butter in a large skillet over medium heat until the butter melts; cook and stir the shallot until softened, about 5 minutes. Stir in the garlic and red pepper flakes; cook and stir until the garlic softens and releases its fragrance, about 3 more minutes. Pour in the chicken broth and zucchini ribbons, and cook, lightly stirring, until the chicken broth has come to a boil and the zucchini strips are cooked through but not mushy, about 4 minutes. Remove from the heat, season with salt and pepper to taste, and sprinkle with finely sliced basil leaves and crumbled goat cheese.

Steps:

• In a medium bowl, cover 3/4 tablespoon of the sumac with 1 tablespoon of boiling water and leave to infuse for 5 minutes. Add both types of cheese, oregano, walnuts, lemon zest, 1/4 teaspoon salt and a generous grind of pepper. Mix well.
• Fill the flowers by carefully opening them and either spooning or piping about a tablespoon of the ricotta mixture into each, gently pushing the filling all the way to the bottom of each blossom but being careful not to fill them too much; if you can get someone to hold the flower open for you, it would make it much easier. Gently twist the tips of the petals to secure the filling inside and set aside until you're ready to fry.
• Pour enough oil into a medium (about 8-inch/20-centimeter) nonstick frying pan so that the oil rises about 1 inch/2 centimeters up the sides of the pan. Place on a high heat for 5 minutes and then turn the heat down a fraction.
• Meanwhile, mix the flour and baking soda together in a medium bowl. Slowly pour in the sparkling water, whisking continuously to form a smooth batter.
• When bubbles start to surface in the oil, test it by dropping some batter into the oil: if it sizzles, you are ready. (The oil should hover between 320 and 350 degrees Fahrenheit/160 and 180 degrees Celsius.)
• Lower a zucchini blossom into the batter, turning to coat completely, before carefully placing in the hot oil. Repeat, cooking a few blossoms at a time, adjusting the temperature between batches so they take about 30 seconds on each side to turn a golden brown. Use a slotted spoon to transfer to a paper towel-lined plate and then sprinkle with salt and the remaining 1/4 tablespoon sumac. Serve at once with the lemon wedges alongside.

Steps:

• Scrub potatoes, prick lightly with a fork and microwave for six minutes, or until done. (Or, bake in oven at 400 degrees F for one hour or until done.) When cool enough to handle, cut the potatoes lengthwise and scoop out the insides into a small mixing bowl. Set aside potato skins.
• Mash the cooked potatoes with the three cheeses and salt and pepper. Distribute the potato mixture evenly among the potato shells. Top each with the sliced green onion and sprinkle paprika on top.
• Return potatoes to the microwave (one minute on high) or oven (10 to 15 minutes at 350 degrees F) or until hot. Wrap or store in a portable container to bring to work or the gym; microwave on high for 1 1/2 to two minutes on high before eating.