Boiled Zucchini Pudding With Tomato Coulis Recipes

Steps:

• Place zucchini in a greased 3-qt. slow cooker. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Layer with onion, green pepper and tomatoes. In a small bowl, combine the soup, basil and remaining salt and pepper; spread over tomatoes., Cover and cook on low for 3-4 hours or until vegetables are tender. Sprinkle with cheese. Cover and cook 30 minutes longer or until cheese is melted. If desired, top with fresh basil.

Steps:

• 2.
• Mix all ingredients except 2T cheese in ovenproof bowl.
• Sprinkle 2T cheese over top.
• Bake at 350 F for 15-20 minutes.
• Rest for 5 minutes.

Steps:

• Put half the oil in a large skillet over medium heat.
• Add zucchini, a large pinch of salt and some pepper.
• Cook, stirring occasionally, until zucchini wilts and gives up its liquid; add 1 tablespoon garlic.
• Continue to cook until zucchini browns slightly.
• Meanwhile, heat oven to 350 degrees and set a kettle of water to boil.
• Beat together the eggs, cream and more salt and pepper.
• When zucchini is done, let it cool slightly, then scoop slices into egg mixture, using a slotted spoon.
• Stir.
• Lightly grease an 8-by-4-inch nonstick loaf pan and pour zucchini mixture into it.
• Place pan in a baking dish and put in oven; add water to come as far up sides of loaf pan as is practical.
• Bake until flan is set, but still slightly jiggly in middle, about 30 minutes.
• While flan cooks, make tomato coulis: Put remaining oil in a small saucepan over medium heat.
• Add tomatoes, remaining garlic, salt and pepper, basil and sugar.
• Bring to a boil, cover and simmer about 15 minutes.
• When flan is done, cool it on a rack for a few minutes.
• Invert over a plate and unmold.
• Cool until warm, then slice and serve with tomato coulis.

Steps:

• In a colander, combine the zucchini and salt.
• Toss to mix and set aside to drain for 30 minutes.
• In a medium-sized mixing bowl, combine the eggs and milk and beat until well blended.
• Add the bread crumbs, oregano, cheese and butter.
• Beat until blended.
• Squeeze any excess moisture from the zucchini and fold into the egg mixture.
• Pour the mixture into baking dish and bake at 350º F.
• for 40 minutes, until the custard is set.
• Let stand for 10 minutes.
• Serve warm or at room temperature.

Steps:

• 1. Combine all the coulis ingredients in a blender and pureé. Transfer to a sauté pan and cook over medium heat until fragrant and warmed through, 3 to 5 minutes. Transfer to the refrigerator to cool.
• 2. Preheat oven to 350°F.
• 3. In a medium bowl, combine the bread crumbs, salt, and pepper. Place the flour in another medium bowl and the beaten eggs in a smaller bowl.
• 4. Dip the zucchini sticks first in the flour until lightly coated, then in the beaten eggs. Roll them in the bread-crumb mixture until well covered.
• 5. Transfer the zucchini pieces to a nonstick baking sheet and bake until the zucchini is tender but the coating is crisp, about 20 minutes. Let the fries cool slightly before eating. Serve with the coulis as a dipping sauce.

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.