Zucchini Rice Torta Squares Recipes

Steps:

• In a large bowl, combine the flour, sugar, cinnamon and salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 12 minutes. , Meanwhile, for filling, place zucchini and lemon juice in a large saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender. Stir in the sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin). , Spoon over crust; sprinkle with the reserved crumb mixture. Bake at 375° until golden, 40-45 minutes.

Steps:

• Melt 1 tablespoon of butter in a medium skillet over medium heat. Add zucchini and garlic: Toss until tender, dry, and starting to brown Cook the rice until tender About 18 minutes Brush an 11x7x2 inch glass baking dish with pam. Transfer rice to a large bowl. Stir in zucchini mixture, 1 cup cheese, oregano, and mint. Season with salt and pepper. Cool to luke warm. Beat eggs in a small bowl to blend. Stir into rice mixture to coat. Transfer to baking dish. Press to form even layer. Sprinkle 1/2 cup cheese. All this can be done one day ahead. Preheat onve to 350. Bake torta until firm and beginning to brown around edges, about 30 minutes. Cool 20 minutes. Cut into 24 squares. Arrance on platter, garnish with mint.

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.

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.

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.

Steps:

• Preheat oven to 350 degrees.
• Combine first 3 ingredients in a dutch oven, bring to a boil, cover, reduce heat, and simmer 20 minutes or until tender.
• Drain; partially mash with a potato masher.
• Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons parmesan, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently.
• Spoon zucchini mixture into a 13 x 9 inch baking dish coated with cooking spray; sprinkle with 2 tablespoons parmesan.
• Bake at 350 degrees for 30 minutes or until bubbly and golden.
• Preheat broiler.
• Broil one minute or until lightly browned.