Tag Archive: grape tomatoes


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Photography: Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro Levine  from Cooking Light 2017  Anne Taylor Pittman

Active Time:
35 Mins
Total Time:
2 Hours
Yield:
Serves 6 (serving size: 1 wedge)

 

How to Make It

Step 1

Using the large holes of a spiralizer, cut zucchini into noodles, or cut zucchini into long noodles using a julienne peeler. Place zucchini in a colander in sink. Toss zucchini with 1 teaspoon salt. Let stand 20 minutes.

Step 2

Heat oil in a large skillet over medium-high. Add tomatoes, oregano, and garlic; cook, stirring often, until tomatoes are wilted, 3 to 4 minutes. Remove mixture from pan; cool slightly.

Step 3

Preheat oven to 375°F. Place half of zucchini noodles on a clean kitchen towel. Wrap towel around zucchini; twist and squeeze until all liquid is extracted. Repeat with remaining zucchini. Cut zucchini into manageable lengths.

Step 4

Whisk eggs in a large bowl until lightly beaten. Whisk in milk, flour, pepper, and remaining 1/2 teaspoon salt. Add tomato mixture, cheeses, and zucchini; toss.

Step 5

Wrap bottom plate of a 9-inch springform pan tightly with foil. Assemble pan; coat bottom and sides with cooking spray. Pour egg mixture into pan. Bake at 375°F until set in the middle, 50 minutes to 1 hour. Cool 10 to 15 minutes. Remove sides from pan; cut zucchini pie into 6 wedges.

Nutritional Information

 

 

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Ingredients

  • Kosher salt
  • 1  or 2 large clove garlic
  • 1 tablespoon garden dried oregano
  • 8 oz. dried whole-wheat linguine or spaghetti
  • 1 Tbs. olive oil
  • 4 oz. thinly sliced pancetta, finely diced (about 1 cup)
  • 1/4 tsp. crushed red pepper flakes
  • 1 pint grape tomatoes, halved
  • 6 cups (lightly packed) small tuscan kale  (about 2 bunches trimmed of stems), torn into bite-size pieces
  • 1/2 cup lightly packed finely grated Pecorino Romano

Preparation

  • Bring a large pot of well-salted water to a boil. Meanwhile, crush the garlic, sprinkle with 1/4 tsp. salt, and mash to a paste in your mortar and pestle  Set aside.

    Cook the pasta according to the package directions until al dente. Reserve about 1/3 cup of the cooking water, drain the pasta in a colander, and return to the pot.

    While the pasta cooks, heat the oil in a 12-inch cast-iron or nonstick skillet over medium heat until hot. Add the pancetta  and cook, stirring frequently, until the fat is rendered, 4 to 6 minutes.

  • Stir in the garlic and pepper flakes and dried oregano and cook, stirring constantly, until fragrant, about 30 seconds.
  • Stir in the tomatoes and cook, stirring frequently, until softened, 3 to 5 minutes. Remove the skillet from the heat and add the kale; stir until wilted, 1 to 2 minutes.

    Add the  pecorino to the pasta. Stir to combine, adding the reserved water 1 Tbs. at a time as needed to moisten.

  • Season to taste with more salt and serve.

Honey-Dijon Chicken Paillards with Zucchini Slaw  Courtesy of My Recipes website

“Paillard” is a French term for any cut of meat that’s been sliced or pounded thin, a brilliant shortcutting technique for plump chicken breasts.

Garlic Parmesan Tomato Zucchini Bake. A simple, beautiful summer side dish. Just ONE bowl! Healthy, low carb, gluten free, and perfect for extra summer veggies. Recipe at wellplated.com | @wellplated

 

YIELD: 6 servings  PREP TIME: 15 minutes  COOK TIME: 45 minutes

TOTAL TIME: 1 hour

Ingredients:

  • 3 medium zucchini (about 1 1/2 pounds)
  • 1 small/medium eggplant (about 3/4 pound—see notes if your eggplant is large)
  • 1 pint cherry or grape tomatoes
  • 1/4 cup chopped green peppers (spicy ones if you prefer)
  • 1 tablespoon extra-virgin olive oil
  • 4 large cloves garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2/3 cup freshly grated Parmesan cheese, divided (about 2 1/2 ounces)
  • 1/4 cup chopped fresh basil, divided
  • 1/4 cup chopped fresh parsley, divided

Directions:

  1. Preheat the oven to 350 degrees F. Lightly grease a deep 9×9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray.
  2. Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2 to 3/4 inches in size). Next, slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Halve the cherry tomatoes and add them to the bowl. Add 1/4 cup green peppers…..Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine.
  3. Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10 to 20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.
  • Larger, more mature summer eggplant can have a slightly bitter taste. If you’d like to avoid this (or find eggplant a bit bitter in general), salt the eggplant first, which helps mellow its flavor. Before starting the recipe, cut the eggplant into 1/4-inch
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