Zucchini And White Bean Terrine Recipe
Ingredients:
Vegetable-oil nonstick spray
6 pcs of zucchini (small, 2 lbs)
1 Tbsp of olive oil
3 pcs of eggs (large)
1 pc of onion (medium); chopped
2 Tbsps of parsley; freshly chopped
1/4 tsp of pepper (black); ground
1 pc of garlic clove; chopped
1 can of white beans (kidney, cannellini, 19 ozs); drained & rinsed
1/4 c of plain yogurt (plain)
1 tsp of thyme (fresh)
Boiling hot water
Sprigs of thyme
48 pcs of assorted crackers (2-1/4 inch)
1/2 tsp of salt
Instructions:
Heat the oven (400 deg F). Cut the zucchini to 1/4-inch thick slices lengthwise and set outer-slices aside.
Arrange the remaining slices of zucchini in one layer on thin sheet. Coat the slices lightly w/ nonstick spray and turn over the slices, spray onto all sides.
Then, roast the zucchini for 5-7 mins or ’til just tender and don’t allow the slices of zucchini to be browned.
Transfer the slices onto kitchen paper. Meanwhile, chop outer slices of zucchini coarsely. Heat the oil on medium stove heat in big skillet.
Add the onion, saute for 5 mins ’til soft and add in chopped up zucchini along w/ garlic and saute for 8-10 mins ’til zucchini becomes tender and take out of the heat.
Next, coat 2 loaf baking pans (6×3-inch) w/ nonstick spray. Up the sides and along bottom of the pans, put lengthwise roasted slices of zucchini, trim to exactly fit around pan corners. Add the trimmings into zucchini-onion mixture.
Process zucchini-onion mix in food-processor w/ chopping-blade ’til chopped finely. Add eggs, yogurt and beans ’til smooth and add the parsley, pepper, thyme and salt, process ’til well-mixed.
Divide the pureed zucchini-and-bean mix in between the pans, place into roasting-pan. Place into oven then pour the boiling hot water in roasting-pan 1-inch high on loaf pan sides.
Bake 1-1/4 – 1.5 hrs or ’til center will feel firm then remove the pans out of water-bath. Completely cool on rack.
Refrigerate then wrap terrines for a few hours up to overnight ’til chilled well before it is unmolded.
Unwrap the terrines then invert it so it unmolds into two serving dishes before it is served.
Cut to 12 crosswise slices w/ knife and half lengthwise. Top w/ sprigs of thyme when desired. Lastly, serve 1/2 slice terrine on top of one cracker.
>> Zucchini And White Bean Terrine Recipe
Filets Mignon Charred Onions Zucchini & Balsamic Recipe
Ingredients:
For Sauce:
1-3/8 c of wine (Cabernet or Pinot Noir)
1 c of vinegar (balsamic)
1 pc of shallot (medium); peeled then halved
2 Tbsps of butter (unsalted); cut to four pieces
4 Tbsps of butter (salted); cut to eight pieces
Salt
Pepper (black, freshly ground)
For Filets and Vegetables:
Oil (olive oil, extra virgin)
1 pc of onion (white, large); peeled then sliced to 1/4 inch
2 pcs of zucchini (medium); trimmed then sliced diagonally to 3/4 inch
Salt
Pepper (black, freshly ground)
4 pcs of filets (4-6 ounces); trimmed
Instructions:
Combine vinegar, shallot, and wine inside a saucepan above moderate heat. Let it boil till reduced into a syrup-like consistency, or about one-third cup. Take out from the heat then discard the shallot.
Gradually add the butters while hot. Season salt & pepper. Keep it warm till serving time.
Heat enough amount of oil on an iron-cast skillet above medium-high heat. Add sliced onion, in single layer; cook till charred slightly on both sides, but not black, turning once. Place on paper towel(s) to absorb excess oil.
Season salt & pepper on slices of zucchini. Return the skillet back above medium-high heat then add enough amount of oil. Add the slices of zucchini into single layer and sear them for 2-3 mins, turn then cook again for one min till slightly golden. Take out from the heat then place on paper towel(s) to absorb excess oil.
Brush oil on filets then season salt & pepper. Place back the skillet above medium-high heat. Once heated thoroughly, sear the seasoned filets, about 2 mins.
Arrange 3 ovals of zucchini onto each 4 warm serving plates, forming like a clover. Arrange 3-4 rings of onion above the zucchini then place filet above. Spoon sauce onto each serving plate. Top with more ring of onion for garnish. Serve at once.
>> Filets Mignon Charred Onions Zucchini & Balsamic Recipe
Zucchini Pickles Recipe II
Ingredients:
2 tsps of mustard (seeds)
1&1/2 tsps of turmeric
1&1/2 tsps of celery (seeds)
3 c of vinegar
5 c of sugar
2 pcs of bell peppers (red)
2 cloves of garlic; diced
2 pcs of bell peppers (green)
8 pcs of onions (white); sliced
4 quarts of squash; cubed
Instructions:
Mix together squash pieces with onions, garlic and pepper. Add one fourth cup of salt then place ice cubes on top then let it stand for three hours. Afterwards, drain water well.
Combine together bell peppers, sugar, vinegar, turmeric, mustard and celery seeds. Place in a stock pot to boil for ten minutes. Decant into mason jars.
>> Zucchini Pickles Recipe II
Fiesta Zucchini Recipe
Ingredients:
2 Tbsps of oil (olive oil)
1 lb of zucchini; quartered lengthwise then cut crosswise to 1/2-inch pieces
1/4 tsp of oregano (dried); crumbled
3 pcs cloves of garlic ; chopped finely
1/2 c of salsa (purchased)
1/2 c of shredded cheese (Monterey Jack)
Instructions:
Heat oil on a skillet above moderately low heat then add oregano, zucchini, and garlic; saute for 2 mins till garlic becomes golden. Add the salsa then simmer for 6 mins till zucchini becomes tender.
Lower down the heat into low then sprinkle the cheese onto the zucchini. Cook, covered, till cheese has melted, about two mins.
>> Fiesta Zucchini Recipe
Golden Onion And Zucchini Lasagne Recipe
Ingredients:
1-1/2 lbs of onions (approximately 6 c); sliced thinly
1/2 tsp of thyme (dried); crumbled
or
1-1/2 tsps of thyme (fresh leaves); chopped
7 Tbsps of butter (unsalted)
1/2 c of wine (white, dry)
1 lb of zucchini (approximately 3-1/2 c); scrubbed clean then sliced to 1/4-inch
1/4 c of flour (all purpose)
2-1/2 c of milk
Nutmeg (freshly grated, to taste)
3 pcs of lasagne (instant, 7-inch squares)
1-1/2 c of cheese (Parmesan); grated freshly
Instructions;
Cook the onions and (dried) thyme, if using, inside a skillet above medium-low heat then add two tablespoons of butter; season salt & pepper, while occasionally stirring.
Cook for 15 mins, uncovered, then add the wine; stir occasionally. Let it simmer till almost all the wine has evaporated then add the (fresh) thyme, if using. Stir thoroughly then transfer onto a bowl; set on the side.
Preheat the oven at 375 degrees F then butter 8-inch ovenproof dish. Cook one-half the zucchini inside a skillet in single layer with one tablespoon of butter above medium heat for 2 mins per side till tender; transfer on a clean bowl.
Do the same on the remaining one-half zucchini. Melt the rest of butter inside a saucepan above medium-low heat then add the flour; cook the roux, while whisking thoroughly for 3 mins.
Gradually add the milk, while whisking continuously then let it boil. Season salt, pepper, and nutmeg; continue cooking for 2 mins. Whisk thoroughly till thick.
Spread little sauce onto the base of greased dish. Layer on top one square of lasagne, then another layer of one-half the onions, then another layer of one-half the zucchini, then another layer of one-third the sauce, then another layer of one-third Parmesan.
Do another layering and top them with the remaining square of lasagne, remaining one-third of sauce, then remaining one-third of Parmesan.
Place inside preheated oven and bake for 25-30 mins till golden. Let is stand for 10 mins then serve.
>> Golden Onion And Zucchini Lasagne Recipe
Osso Buco Of Lamb Shanks With Zucchini And Avgolemono Recipe
Ingredients:
4 pcs of shanks of lamb (4 lbs in all); cut to 1.5-inch thick pcs crosswise by a butcher
1-3/4 c of chicken stock
1 pcs of egg (large)
1/3 c of fresh juice (lemon)
1 Tbsp of olive oil
3 pcs of zucchini (1.5 lbs in all); cut to 1/4-inch thick slices
1/4 c of water
1 Tbsp of dill; freshly minced
Orzo (rice shaped pasta); cooked
Instructions:
Preheat the oven (275 degrees F). Arrange the shanks into a layer w/o crowding in casserole big enough so it can contain shanks.
Season w/ pepper and salt. Roast in center of the oven, tightly covered, 3 hrs or ’til tender. The meat gives off juice while cooking.
Pour juices off the pan; reserve a cup, skim the fat. Cover to keep the shanks warmed.
Meanwhile, combine reserved juices, 1/3 zucchini, broth and water, simmer for 5 mins or ’til zucchini becomes tender enough but bright-green still. Puree the broth mix in blender ’til smooth.
Whisk juice (lemon) together w/ egg, whisk into the broth mix pureed earlier.
Return the mixture into the pan; heat on moderate stove heat, constantly stirring ’til candy-thermometer reads 170 degrees F and mixture slightly thickens but has not boiled. Season the avgolemono w/ pepper and salt, keep it warm.
Meanwhile, heat the oil in nonstick large skillet on fairly high stove heat ’til hot though not reached smoking. Saute rest of zucchini ’til tender-crisp for 5 mins. Stir salt, pepper, and dill, for taste.
Lastly, arrange the shanks onto deep serving platter then scatter w/ zucchini. Then, drizzle w/ a bit of avgolemono. Serve the rest of sauce in separate plate or bowl. Best when shanks are served w/ orzo.
>> Osso Buco Of Lamb Shanks With Zucchini And Avgolemono Recipe
Ham And Zucchini Frittata On Crusty Rolls Recipe
Ingredients:
5 pcs of eggs (large)
1/4 c of grated cheese (Parmesan)
1/2 tsp of salt
1/4 tsp of pepper (black)
2 Tbsps of oil (olive oil)
1-1/2 c of zucchini; shredded
3 pcs of onions (green); chopped
3/4 c of ham; diced finely
2 Tbsps of dill (fresh); chopped
3/4 c of shredded cheese (Swiss)
4 pcs of rolls (crusty)
2 Tbsps of mustard (sweet)
1/2 pc of watercress bunch; trimmed
8 pcs of tomato slices
8 pcs of cucumber slices
Instructions:
Combine eggs, salt, pepper, and Parmesan on a bowl; whisk thoroughly and set on the side.
Heat the oil on a nonstick (ovenproof) skillet above moderately high heat then add onions and zucchini; saute for 3-5 mins till cooked through and slightly brown. Add dill and ham then cook for two mins, while stirring constantly.
Pour over the mixture of egg and cook above moderate heat, at about 2 mins. Sprinkle over the (Swiss) cheese then place inside a broiler; broil for 2-3 mins till cheese has melted and the eggs have set. Transfer on a plate then let it cool slightly.
Cut it into four pieces. Slice the rolls to open then spread mustard in it. Place the frittata, tomato, cucumber, and watercress inside. Serve at once.
>> Ham And Zucchini Frittata On Crusty Rolls Recipe
Avocado-Zucchini Pizza Recipe
Ingredients:
Cornmeal (as needed)
3 c of zucchini (or crookneck squash); grated
2 pcs of chiles (Serrano); chopped finely
Salt (to taste)
Pepper (black, freshly ground, to taste)
5 pcs of garlic cloves; chopped finely
1 Tbsp of juice (freshly squeezed lime)
Salt (Kosher, to taste)
Pepper (black, in a mill)
1 pc of pizza crust (12-inch)
1/4 c of oil (extra virgin olive oil)
2 c of cheese (Monterey Jack, Fontina, Mozzarella, or St George); shredded or grated
2 Tbsps of parsley (Italian, or cilantro); chopped finely
1 pc of avocado (ripe); halved, pitted, and peeled
Crushed pepper (red, to taste)
1 pc of lime (fresh); cut to wedges
Instructions:
Preheat oven (475 degrees F). Sprinkle some cornmeal on a (pizza) pan.
Combine zucchini, garlic, (lime) juice, and chiles inside a bowl; toss them well then season salt & pepper.
Place pizza crust on a surface, dusted with some cornmeal; drizzle oil onto crust and spread mixture of zucchini evenly. Spread shredded cheese above and scatter minced parsley.
Transfer pizza on the pan. Bake for 15-20 mins till cheese is bubbly and crust becomes slightly golden. Cut avocado lengthwise thinly to slices. Take out pizza then let stand for five mins.
Cut pizza into eight slices then top avocado slice on each. Sprinkle crushed pepper, freshly milled pepper, and kosher salt. Serve at once with wedges of lime.
>> Avocado-Zucchini Pizza Recipe
Fried Zucchini Salad Recipe
Ingredients:
2 Tbsps of salt
3 Tbsps of vinegar (balsamic)
2 Tbsps of vinegar (white wine)
3/4 tsp of sugar (refined)
3 Tbsps of oil (olive oil, extra virgin)
3 pcs of garlic cloves (small); crushed
3/4 tsp of oregano
1/2 tsp of dried pepper flakes (red)
Salt (to taste)
Pepper (black, freshly ground, to taste)
4 c of oil (olive oil)
6 pcs of zucchini (2 to 2-1/2 lbs)
Instructions:
Slice the zucchini to rounds, about 1/4 inch thick. Toss them with the salt on the colander and place a weight over them. Let it sit for half an hour.
Combine sugar, vinegars, oil, oregano, dried pepper, and garlic inside a bowl then whisk thoroughly. Season salt & pepper. Allow to stand for half an hour.
Rinse water on zucchini then drain thoroughly; pat them dry with paper towel(s). Divide them into twelve piles. Place oil on the wok and heat it (375 degrees F). Once hot, fry the first batch for a min till slightly browned.
Transfer onto paper towel(s) to drain excess grease. Do the same to remaining zucchini. Discard the garlic from the dressing and add zucchini; toss gently. Place inside the refrigerator for overnight.
>> Fried Zucchini Salad Recipe