Zucchini Basil Tart Recipes
WARM ZUCCHINI-BASIL SALAD
This is the perfect recipe if you have a lot of zucchini to use up. It is important to thinly slice the zucchini, so I use the slicer on my box grater. I sometimes fill 4 baking sheets at a time. You can eat it warm or cold. I will eat this portion all by myself.
Provided by barbara
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with some olive oil.
- Combine thinly sliced zucchini and olive oil in a bowl. Spread zucchini slices out in a single layer on the baking sheets.
- Roast in the preheated oven until zucchini are soft and lightly browned on the edges, 20 to 25 minutes. Transfer to a bowl and allow to cool slightly.
- Season with salt and pepper. Add basil and mix to combine. Serve warm or cold.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 3.3 g, Fat 6.9 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 48.6 mg, Sugar 1.7 g
ZUCCHINI CRUST TOMATO BASIL TART
The crust is made from shredded sauteed zucchini, and filled with a luscious tomato basil cheese filling. Try this! This is a Giada recipe from Everyday Italian.
Provided by Sharon123
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place the zucchini and scallions in a large sauté pan.
- Cook over high heat, stirring frquently, until the zucchini shrinks, about 6 minutes.
- Drain in a colander.
- Press out excess water with a large spoon.
- Return the zucchini and scallions to the pan.
- Add 1/4 cup bread crumbs and 1/2 teaspoon each salt annd pepper.
- Allow to cool for 5 minutes, tossing frquently.
- Add the egg; toss.
- Preheat the oven to 400°F Coat a 9-inch pie pan with oil.
- Press the zucchini mixture into the bottom and up the sides, but not over the lip, of the pan.
- This"crust" is very thick.
- Bake for 15 to 18 minutes, until golden.
- Remove and sprinkle with 1/2 cup Fontina.
- Top with the tomato slices, overlapping slightly if necessary.
- Season lightly with salt and pepper.
- Cover with 2 tablespoons bread crumbs, the basil, the olive oil and the remaining cup of Fontina.
- Reduce the oven temperature to 350°F Bake for 30 minutes, or until the cheese is well browned.
- Allow to sit for at least 10 minutes before cutting.
- Enjoy!
Nutrition Facts : Calories 228.3, Fat 15.1, SaturatedFat 6.6, Cholesterol 63.9, Sodium 306.6, Carbohydrate 13.1, Fiber 2.9, Sugar 5.9, Protein 11.8
ZUCCHINI BASIL TART
If you love basil you will love this tart. If you want it lower cal omit the pie crust but the crust does give a nice finish when serving. I often add some garlic too Great luncheon dish
Provided by Bergy
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place the zucchin& tomatoes on paper towels and salt to allow them to lose fluid (15 minutes) Meanwhile heat oven to 350 degrees F.
- Puree the basil.
- Add riccotta& eggs, mix (don't puree).
- Add mozzarella mix until just combined.
- Line the pie crust with the drained zucchini slices.
- Spoon the basil mixture over Top with the tomatoe slices, brush tomatoes with oil.
- Bake 40-50 minutes, after 30 take out of the oven and sprinkle on the Parmesan cheese, return to oven and finish baking.
- Let stand 15 minutes, garnish with basil sprigs.
Nutrition Facts : Calories 244.5, Fat 15, SaturatedFat 6.2, Cholesterol 94.6, Sodium 384.4, Carbohydrate 14.1, Fiber 1.8, Sugar 3.1, Protein 13.9
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