Zucchini Pudding Souffles With Tomato Sauce Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift flour and baking powder together into a bowl. Lightly beat eggs, and mix them into the flour with the oil. Stir in the onion and zucchini, and season with salt and pepper. Pour mixture into a well-greased 9x13 inch baking dish, and sprinkle with paprika and parsley.
• Bake in preheated oven for one hour.

Steps:

• Butter ramekins well and set aside. Heat oven to 400 degrees.
• Make a thick béchamel sauce: Melt 4 tablespoons butter in a heavy bottomed saucepan. Stir in flour and cook together over medium heat for a few minutes, without browning. Slowly add milk or half-and-half, stirring constantly with a wire whisk. Add thyme sprig and bay leaf and simmer over very low heat for 15 minutes, whisking occasionally, and adding a little more milk or half-and-half if the sauce gets too thick. Remove and discard thyme sprig and bay leaf. Season sauce well with salt and pepper, then add cayenne and nutmeg. Remove from stove and let cool slightly.
• Meanwhile, sprinkle grated zucchini with 1 teaspoon kosher salt and mix well. Put zucchini in a colander and let drain for 15 minutes. Working with one handful at a time, squeeze all excess liquid from zucchini. Discard liquid or use for another purpose (such as soup).
• Pour egg yolks into béchamel sauce and beat until smooth. Add zucchini, chopped chile and grated cheese and mix well with a wooden spoon or spatula. Add a bit more salt and pepper, then add chives, basil and squash blossoms. Mix to distribute.
• In a separate bowl, beat egg whites until stiff. Stir 1/4 of the beaten whites into the zucchini mixture to lighten it, then carefully fold in remaining whites. Quickly spoon soufflé batter into ramekins. Place ramekins on a baking sheet and bake at 400 degrees for 10 minutes. Lower heat to 350 and rotate baking tray. Bake an additional 10 to 15 minutes, until tops are nicely browned and a small knife inserted emerges dry. Serve immediately.

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
• Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.

Steps:

• Heat olive oil in a large skillet over medium-high heat; saute zucchini until softened, 5 to 10 minutes. Season zucchini with oregano and basil. Add tomato sauce; cook and stir until heated through, about 5 minutes. Sprinkle Parmesan cheese over zucchini mixture.

Steps:

• Butter four 1 1/2 -cup ramekins or one 6-cup soufflé dish. Heat the oven to 325 degrees. Put the oil in a large skillet over medium-high heat; when it's hot, add the onion and garlic and cook until soft, 5 to 8 minutes. Add the zucchini, season with salt and pepper, and continue cooking, stirring occasionally, until very tender, another 10 to 12 minutes. If you prefer, substitute a 10-ounce bag of spinach, chopped and cooked the same way. Drain the vegetables if there is excess liquid, and let cool.
• In a large bowl, beat the egg yolks and cheese with some salt and pepper. Add the vegetables and parsley and stir. In a clean, dry bowl, beat the egg whites until they are light and fluffy and just hold soft peaks; stir about a third of the whites into the yolk mixture to lighten it, then gently fold in the remaining whites, trying not to deflate them much.
• Pour the soufflé mixture into the ramekins or dish. Bake until golden and puffy, 30 to 35 minutes, and serve immediately.

Steps:

• Heat the olive oil, add the garlic and cook 3 minutes. Add tomatoes and bring to a boil. Simmer slowly for 20-25 minutes, stirring occasionally.
• Add salt, sugar, pepper and tomato paste and simmer again for 10 minutes. Add the zucchini and cook until just pierceable (about 15 minutes). Stir in the chopped basil and cool. Serve cold.

Steps:

• In a large skillet, saute zucchini and onion in butter until tender. Add the tomatoes, garlic salt and pepper; saute 1-2 minutes longer or until heated through.

Steps:

• Slice one zucchini thinly lengthwise; cut the other in small pieces. Cook the slices in boiling water for 2 mins, rinse in cold water, drain thoroughly.
• Grease four small oven proof bowls (circa 200 ml contents each) and line with zucchini slices.
• Clean leek and cut into thin rings. Heat butter on low heat; add leek and zucchini pieces and cook covered for about 5 mins; stir occasionally. Drain thoroughly.
• Blend leek/zucchini mixture, thyme, egg, egg yolk, one clove garlic, yoghurt, and flour until smooth. Add pepper to taste. Divide over zucchini-lined bowls. Cover with aluminium foil; pierce the foil to allow steam to escape. Put in a wide oven dish; add hot water to dish until bowls are submerged for about 3/4 of their height. Put into pre-heated oven (175 deg C, 350 deg F) and cook until firm (circa 30-40 mins). Allow to cool.
• Cut tomatoes into small pieces. Juice lemon. Blend tomatoes, lemon juice, one clove garlic, basil, tomato paste, sugar, and olive oil until smooth; add pepper to taste. Store in fridge.
• Carefully turn bowls onto plates and release a pudding on each. Stir sauce and pour around pudding. Serve.

Steps:

• In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.

Steps:

• In a bowl, toss zucchini with 1 3/4 tsp. salt. Let sit 30 minutes. butter six 4 ounce ramekins, then dust with 2 Tbs. Parmesan. Drain zucchini, rinse and squeeze out excess water. Preheat oven to 350 degrees. In a saute pan over medium heat, melt 2 Tbs. butter, add zucchini and saute, tossing often and spreading out with a wooden spoon, until dried and lightly colored, 7-8 minutes. Set aside. Make sauce: In a heavy pot in a medium heat, cook tomatoes 20 minutes, then puree in a blender. Clean pot, melt butter in pot over medium heat. Add puree, onions, salt and sugar and simmer 20 minutes. Add marjoram and cook 10 minutes more. Remove onions. Set sauce aside. In a sauce pan over low heat, melt 4 Tbs. butter. Add flour by the Tbs., whisking to prevent lumps. Add milk and whisk until sauce comes to a boil. Remove from heat and stir in Gruyere and 1 Tbs. Parmesan. Allow to cool 2 minutes, then whisk in egg yolks, one at a time. Stir in zucchini, and remaining salt and paper to taste. Use an electric mixer to beat egg whites until stiff, then stir into zucchini-egg mixture. Spoon mixture into ramekins until just over 3/4 full. Sprinkle remaining Parmesan on top and place ramekins in a baking dish. Fill dish with hot water to reach halfway up ramekins. Place on middle rack of oven and bake until puddings are set and lightly browned, 25 minutes. Remove ramekins from water bath. Let cool 10 minutes. Run a knife around ramekins and inver soufflés. Plate soufflés (or serve in ramekins) and pass sauce in a bowl.