tt.haerentanimo.net
New recipes

Basil and Parmesan-Filled Zucchini

Basil and Parmesan-Filled Zucchini


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Make with

Progresso Breadcrumbs

1

box (9 oz) frozen chopped spinach, thawed, squeezed to drain

1

teaspoon chicken bouillon granules

1

medium tomato, finely chopped

1/4

cup Progresso™ plain bread crumbs

1/3

cup grated Parmesan cheese

Hide Images

  • 1

    Heat oven to 350°F. Spray cookie sheet with cooking spray. Cut zucchini in half lengthwise. Scoop centers from zucchini, leaving 1/4-inch shells; reserve centers. Place zucchini shells on cookie sheet.

  • 2

    In food processor, place zucchini centers, spinach, onion, basil and garlic. Cover; process until well blended, stopping to scrape down sides if necessary.

  • 3

    In 12-inch skillet, heat oil over medium heat. Cook spinach mixture and bouillon in oil 3 minutes, stirring occasionally. Stir in tomato and bread crumbs; remove from heat.

  • 4

    Divide spinach mixture evenly among zucchini, filling each shell; sprinkle with cheese. Spray piece of foil large enough to cover cookie sheet with cooking spray; cover zucchini, sprayed side down. Bake 15 to 20 minutes or until zucchini is tender and cheese is melted.

Nutrition Facts

Serving Size: 1 serving
Calories
60
Calories from Fat
25
% Daily Value
Total Fat
2 1/2g
4%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
160mg
7%
Potassium
340mg
10%
Total Carbohydrate
7g
2%
Dietary Fiber
2g
7%
Sugars
3g
Protein
3g
Vitamin A
40%
40%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
4%
4%
Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Fill zucchini with spinach and Progresso® bread crumbs mixture for a flavorful side dish.

Recipe: Mollie Katzen’s Savoury Vegetable Cheesecake

I know, when we think of cheesecake we think of a decadent, glorious dessert. A rich, sweet cheese mixture settled into a dense, crumbly crust. Why don’t we think of a savoury cheesecake?

This cheesecake will get you to think of cheesecake in a new light. A savoury cheesecake made of ricotta, mozzarella, and parmesan, filled with zucchini, carrots, and onions. Surprisingly light and terribly delicious.

You could really put any combination of vegetables in this cheesecake, provided you sweat them of a lot of their moisture. I served this with a panzanella salad – a perfect pairing.

Mollie Katzen’s Savoury Vegetable Cheesecake

3 Cups (packed) Coarsely Grated Zucchini (3 or 4 small zukes)
A little salt
2 Tbsp Olive Oil
1 Cup Minced Onion
1/2 tsp Salt
1 Cup Grated Carrot
2 Tbsp All-Purpose Flour
2 tsp Dried Basil (I opted for 3-4 leaves of fresh basil from the garden)
1/2 tsp Dried Oregano (I also used fresh)
1/2 tsp Dried Thyme (Fresh here too)
5 Cloves Garlic, minced
1/4 Cup Minced Fresh Parsley
1 Tbsp Fresh Lemon Juice
3 Cups (1 1/2 pounds) Ricotta
1 Cup (packed) Grated Mozzarella
1/2 Cup Grated Parmesan
3 Lg Eggs, beaten
Black pepper to taste
2 Tomatoes, sliced into rounds, then in half to make “D’s”
3 to 4 Tbsp Bread Crumbs

Place the grated zucchini in a colander over a sink. Salt lightly and let stand 15 minutes. Squeeze out all excess moisture.

Meanwhile, preheat the oven to 375°F. Use a little of the olive oil to oil the bottom of a 9-inch springform pan. (A pastry brush is the best tool for this.)

Heat the rest of the olive oil in a large, deep skillet. Add the onion and 1/2 teaspoon salt, and sautŽ over medium heat for about 5 minutes. Add the zucchini, and the carrot, flour, and dried herbs. Cook, stirring, over low heat for about 2 to 3 more minutes. Remove from heat, and stir in garlic, parsley, and lemon juice.

Place the cheeses and eggs in a large bowl, and beat vigorously for a minute or two. Add the vegetable mixture, and mix well. Season to taste with black pepper, and adjust salt, if necessary.

Transfer to the prepared pan, and arrange the tomato slices on top in a lovely pattern of your own design. Sprinkle with bread crumbs.

Bake in the center of the oven for 50 minutes. Cool for at least 20 minutes before removing the sides of that pan. Serve at any temperature. This is delicious for any meal, including breakfast!


Basil and Parmesan-Filled Zucchini - Recipes

The #1 selling tortellini, made with no rBST cheese† and no GMO ingredients* Great pasta starts with great ingredients See What’s Inside †Cheese made with milk from cows not treated with rBST. No significant difference has been shown between milk derived from rBST treated and non-rBST treated cows. The suppliers of our other ingredients cannot guarantee that the milk they use comes from non-rBST treated cows.
*SGS VERIFIED THE BUITONI FOOD COMPANY PROCESS FOR MANUFACTURING THIS PRODUCT WITH NO GMO INGREDIENTS sgs.com/no-gmo What's for Dinner? Search Recipes Asparagus Ravioli with Spinach, Herbs and Garlic Breadcrumbs Explore freshness and flavor Discover New Recipes Vibrancy and simplicity Our Pastas & Sauces

The #1 selling tortellini, made with no
rBST cheese† and no GMO ingredients* Great pasta starts with
great ingredients See What’s Inside What's for Dinner? Search Recipes Asparagus Ravioli with Spinach, Herbs and Garlic Breadcrumbs Explore freshness and
flavor Discover New Recipes Vibrancy and simplicity Our Pastas & Sauces


Recipe Summary

  • 1 pound sweet Italian sausage, casings removed
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 5 cups beef broth
  • ½ cup water
  • ½ cup red wine
  • 4 large tomatoes - peeled, seeded and chopped
  • 1 cup thinly sliced carrots
  • ½ tablespoon packed fresh basil leaves
  • ½ teaspoon dried oregano
  • 1 (8 ounce) can tomato sauce
  • 1 ½ cups sliced zucchini
  • 8 ounces fresh tortellini pasta
  • 3 tablespoons chopped fresh parsley

In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.

Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat simmer uncovered for 30 minutes.

Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.


Basil and Parmesan-Filled Zucchini - Recipes

1 teaspoon fine sea salt
1 envelope active dry yeast
3 tablespoon olive oil
lukewarm water
pinch of sugar

tomato sauce
chopped fresh tomatos (2)
ricotta drops
mozarella cheese grated
basil chopped
oregano

In one cup of lukewarm water put a pinch of sugar and active dry yeast, set aside by a while.
In a bowl mix all purpose flour and add the mix of water and yeast. Mix well and add the olive oil and salt.
Make a soft ball.
Brush inside of large bowl with oil. Add dough turn to coat with oil.Cover with a damp towell and let dough rise about 1 hour.

Using a roll pin flatten disc into a circle.
Transfer the pizza to a tray oven sprinkled with cornmeal.
Top dough with a layer of tomato sauce.
Sprinkle oregano.
Add chopped tomato and basil.
Finally add grated mozarella cheese and drops of ricotta.
Bake until golden about 15 to 18 minutes.


Springtime Italian Wedding Soup

I’m not Italian. I’ve never even had Italian Wedding Soup. My life is a shame.

But as I always say. My blog, my rules.

  • If it involves tiny star noodles, eat it.
  • If it involves parmesan-filled meatballs, eat it.
  • And my favorite, if you made enough of something to eat it for the rest of the week, eat a lot of it!

This soup fits the bill, so the validity of its name is really neither here nor there.

I basically took my minestrone soup recipe, added some uber delicious mini meatballs and switched out the pasta noodles for Pastina, aka “tiny star noodles.”

And as for the meatballs. Totally easy. Unless you find digging into a bowl of raw meat with your hands difficult and I kinda do, but I got over it and so will you.

And there’s a whole mess of vegetables in there too.

So just like spring, this recipe is the perfect middle ground between the comforting warmth of winter and the fresh bright tastes of summer.

  1. Preheat oven to 400 degrees.
  2. In a bowl, mix onion, spices, basil, parmesan and breadcrumbs, then add meat and egg and mix until combined.
  3. Roll mixture into mini meatballs, then place on a baking sheet and bake for 20-25 minutes, flipping halfway through.
  • 1 teaspoon olive oil
  • 1 cup onion, chopped
  • 3 garlic cloves, minced
  • 3 carrots, chopped
  • 2 small zucchinis, chopped
  • 1 tablespoon Italian spice blend*
  • 4 cups vegetable broth
  • 1 28-oz can diced tomatoes + juice
  • 1 cup small star pasta
  • 3-4 handfuls spinach
  • salt and pepper to tase
  1. Add olive oil to a pot over medium heat, then add onion and garlic and cook 2-3 minutes
  2. Add carrots, zucchini and Italian spice blend, stir and cook 2-3 more minutes.
  3. Add broth and turn heat to high. Bring soup to a boil.
  4. Turn down heat and simmer for ten minutes.
  5. Add tomatoes/juice, pasta and meatballs and cook 15-20 minutes or until vegetables and pasta are cooked.
  6. Stir in spinach, then add salt and pepper to taste.

I know the recipe looks a little lengthy, but I promise it’s fast, easy and most of all, really delicious.


The Frilly Apron

I know, when we think of cheesecake we think of a decadent, glorious dessert. A rich, sweet cheese mixture settled into a dense, crumbly crust. Why don't we think of a savoury cheesecake?

This cheesecake will get you to think of cheesecake in a new light. A savoury cheesecake made of ricotta, mozzarella, and parmesan, filled with zucchini, carrots, and onions. Surprisingly light and terribly delicious.

You could really put any combination of vegetables in this cheesecake, provided you sweat them of a lot of their moisture. I served this with a panzanella salad - a perfect pairing.

Mollie Katzen's Savoury Vegetable Cheesecake

3 Cups (packed) Coarsely Grated Zucchini (3 or 4 small zukes)
A little salt
2 Tbsp Olive Oil
1 Cup Minced Onion
1/2 tsp Salt
1 Cup Grated Carrot
2 Tbsp All-Purpose Flour
2 tsp Dried Basil (I opted for 3-4 leaves of fresh basil from the garden)
1/2 tsp Dried Oregano (I also used fresh)
1/2 tsp Dried Thyme (Fresh here too)
5 Cloves Garlic, minced
1/4 Cup Minced Fresh Parsley
1 Tbsp Fresh Lemon Juice
3 Cups (1 1/2 pounds) Ricotta
1 Cup (packed) Grated Mozzarella
1/2 Cup Grated Parmesan
3 Lg Eggs, beaten
Black pepper to taste
2 Tomatoes, sliced into rounds, then in half to make "D's"
3 to 4 Tbsp Bread Crumbs

Place the grated zucchini in a colander over a sink. Salt lightly and let stand 15 minutes. Squeeze out all excess moisture.

Meanwhile, preheat the oven to 375°F. Use a little of the olive oil to oil the bottom of a 9-inch springform pan. (A pastry brush is the best tool for this.)

Heat the rest of the olive oil in a large, deep skillet. Add the onion and 1/2 teaspoon salt, and sautŽ over medium heat for about 5 minutes. Add the zucchini, and the carrot, flour, and dried herbs. Cook, stirring, over low heat for about 2 to 3 more minutes. Remove from heat, and stir in garlic, parsley, and lemon juice.

Place the cheeses and eggs in a large bowl, and beat vigorously for a minute or two. Add the vegetable mixture, and mix well. Season to taste with black pepper, and adjust salt, if necessary.

Transfer to the prepared pan, and arrange the tomato slices on top in a lovely pattern of your own design. Sprinkle with bread crumbs.

Bake in the center of the oven for 50 minutes. Cool for at least 20 minutes before removing the sides of that pan. Serve at any temperature. This is delicious for any meal, including breakfast!


Squash Carbs with these Zoodle Recipes

What’s harder than looking away during Beyonce’s Grammy performance? Curbing your carb cravings. When given the choice, we often opt for oodles of noodles over servings of salad.

90% of Americans aren’t eating enough vegetables. Not only do veggies help lower your risk of obesity and heart disease, they’re crucial for a healthy smile. Fiber-rich vegetables stimulate saliva flow , decreasing your chance for cavities.

But what if a dish without noodles went more unnoticed than Meg Ryan’s career? Well, you’ve got mail, and it’s in the form of recipes! Here are our favorite veggie-based pastas:

Zoodles Parmesan
Filled with fiber, this crunchy green contains 95% water . Zucchini is a home run for your body and smile. Zucchini also contains calcium and vitamin C, minerals that strengthen enamel and promote healthy gums.

Ingredients
• 1/2 cup whole wheat breadcrumbs
• ¼ cup Parmesan cheese
• 1 teaspoon dried Italian herbs
• Salt and pepper
• 2 tablespoons high-burning oil
• 4 boneless, skinless chicken breasts (about 1 pound)
• 2 cups low sodium marinara or pasta sauce
• 4 slices low-fat mozzarella cheese
• 2 zucchinis

Preheat the oven to 425 degrees. Toss the Parmesan in a shallow dish with the Italian herbs, salt, and pepper. Heat the oil in a medium ovenproof skillet over medium heat. Cut the chicken breasts into a total of 4 pieces and dip in the cheese mixture. Add the chicken to the hot skillet and cook for 3-4 minutes on each side. The inside can finish cooking in the oven.

Transfer the skillet to the oven and bake for 5-10 minutes or until the chicken is fully cooked. Add the sauce and place a slice of mozzarella cheese on top of each piece of chicken. Return to the oven for a few more minutes or until the cheese is bubbling and lightly browned.

While the chicken finishes, cut the zucchini into thin shreds or use a spiralizer to create the zoodles. Serve the chicken and sauce over the raw zucchini noodles and sprinkle with Parmesan and parsley.

Spaghetti Squash Pesto
Like zucchini, squash is great for your gums. It’s also rich in vitamin A, a nutrient crucial for vision and bone growth .

Ingredients
• 1 large spaghetti squash
• ½ cup toasted pine nuts (or raw walnuts)
• 2 Tbsp nutritional yeast
• Salt and pepper, to taste
• 2 cups fresh basil
• 3 cloves garlic, minced
• 1/4 cup olive oil

Preheat oven to 400 degrees and line a large baking sheet with foil. Carefully halve spaghetti squash lengthwise using a sharp knife. Use an ice cream scoop (or sharp spoon) to scrape out the seeds and most of the stringy parts. Brush the interior with oil and sprinkle with a little salt. Place cut-side down on baking sheet. Roast for 45 minutes, or until a knife easily pierces the skin and flesh. Remove from oven and set aside.

In the meantime, add pine nuts, nutritional yeast, and salt to a blender or food processor and pulse until they blend into a fine meal. Add basil, garlic and olive oil and puree into a fine paste. Taste and adjust seasonings as needed. Use a fork to scoop out spaghetti squash into fine strings and divide between serving plates. Top with desired amount of pesto and lightly toss.


Sunday, June 20, 2010

Appetizer: Ham and Swiss Thumbprints


I'm making it my mission to try out some new appetizer recipes in the hopes of finding some good ones to take to various events this busy summer season. This recipe is a basic pate a choux, flavoured with black forest ham, swiss, and black pepper added in. It was tested on my significant other, who is my worst tester since I'm quite sure he'll tell me he likes everything, along with my parents and my brother in law. Even my dad, who is generally picky about food said they were "interesting". I always take that as a sign of approval.

Happy Dad's Day Dad, I sure love ya.

Ham and Swiss Thumbprints (Makes 36)

1/2 Cup Butter, cut into large pieces
1/2 Tsp Coarse Salt
1 Cup Water
1 Cup All-Purpose Flour
4 Large Eggs
1/2 Tsp Freshly Ground Black Pepper
1/2 Cup Black Forest Ham, finely chopped or ground (2 ounces)
1 Cup Swiss Cheese, finely shredded, plus 36 cubes (1/2 inch) for centres

Bring butter, salt, and water to a boil in a large saucepan, over medium heat, stirring occasionally. Add flour, and stir vigorously until incorporated. Continue to cook, stirring, until the mixture pulls away from the side of the pan and a thin film forms on the bottom of the pan, about 1 minute. Remove from heat, let cool 2 minutes.

Transfer dough to a large bowl. Add eggs 1 at a time, beating with a wooden spoon to incorporate each before adding the next, about 2 minutes. Stir in pepper, ham, and shredded cheese.

Spoon dough into a pastry bag fitted with a 1/2 inch star tip. On baking sheets lined with parchment paper, pipe rosettes about 1 1/2 inches wide, 2 inches apart. Make a deep indentation in the centre of each rosette with your thumb (dampen thumb with water to keep it from sticking). Bake, rotating sheets half way through, until crisp and golden, 25 to 30 minutes.

Remove from oven. Press a cheese cube into each indentation. Continue baking until cheese is melted, about 10 minutes. Serve warm.


More comfort food

Posted in recipes on February 21, 2008| 2 Comments »

This is what is in my crock pot right now. Things aren’t going well with my dad.

Crock Pot Comfort Spaghetti

  • 1 large can crushed tomatoes
  • 2 regular cans Italian style diced tomatoes
  • 1 can tomato paste (I use low sodium)
  • 1/2 c. beef broth or red wine
  • 1 can sliced mushrooms (regular or portabello but not the mushroom sauce stuff) OR 1 package fresh sliced mushrooms cooked down in butter or olive oil (regular or baby bellos)
  • 1 package dry Italian salad dressing mix OR 1 tsp each dried Rosemary, Basil, Thyme, and Oregano, and 1 Tbs white sugar
  • 1 Bay leaf
  • A dash of fresh grated nutmeg
  • Salt and pepper to taste
  • 1 lb ground pork (if you can find the Italian seasoned kind all the better), browned and drained
  • 1 lb ground chuck (or in our case, venison), browned and drained
  • 2-3 tbs olive oil
  • 1/2 large sweet onion, chopped
  • 4-5 large garlic cloves, diced
  • 1 rib celery, chopped
  • 2 medium carrots, peeled and chopped
  • 1/2 c. finely chopped red, green and yellow peppers (I use the frozen mixed peppers)
  • Optional: 1-2 c. shredded cheese (Velveeta if you really want comfort food, otherwise Mozzarella, Mozz/Parmesan mix, Mozz/Parm/Asiago mix, whatever works for you.)
  • Cooked spaghetti

Place the tomatoes, tomato paste, mushrooms, broth/wine and seasonings in a 6 quart crock pot.

Brown the meats in a large skillet making sure you don’t have any big chunks. Drain. You could even put the browned meat in a food chopper for a few seconds to make sure the pieces are small. Add to crock pot.

Wipe out your skillet a bit and heat your olive oil. Add the chopped vegetables and sauté over medium heat, stirring occasionally until the onions are clear and the garlic starts to brown a bit. Add to crock pot. Mix well.

Cook on low for 5-6 hours. Stir and taste. If you used dried herbs instead of the Italian dressing mix you may want to add more herbs at this point and/or more salt and pepper and/or more garlic (especially if you have the roasted garlic in the little jar or some of the individually frozen cubes of minced garlic or garlic paste from roasting garlic cloves yourself). I also added about 1-2 tsps of Red Hot at the end to kick it up a bit.
Cook for another couple of hours.

Find and remove the bay leaf.

Stir in the cheese if you want it and give it a few minutes to completely melt. You’re not adding it on top but incorporating it into the sauce. You could probably add 1/2 cup cream instead if you really wanted an even creamier texture but I’ve never done that.

Serve over cooked spaghetti. Preferably with garlic cheese bread and a nice sangria.

Yes, this makes a ton but it will freeze. If you’re planning to freeze it I’d recommend starting with fresh meat as opposed to thawing frozen meat, cooking it, and re-freezing it.

* If you want to fit it into a 4 quart crock pot just use 1 lb of meat total, omit one of the regular sized cans of Italian tomatoes and use less of the seasoning mix.



Comments:

  1. Agenor

    In my opinion, mistakes are made. I am able to prove it. Write to me in PM, discuss it.

  2. Bramley

    I think he is wrong. I'm sure. Let us try to discuss this.

  3. Cocytus

    It's straight to the point !!! In other words, you can't say it!

  4. Sayad

    Somewhere I have already seen this ... And if on the topic, thanks.



Write a message