Zucchini And Goat Cheese Pinwheels Recipes

Steps:

• In a medium bowl, use a fork to mash the cream cheese and goat cheese until combined. Mix in the sun-dried tomatoes, spinach, basil and garlic. Season with salt and pepper.
• To assemble the pinwheels, spread a heaping teaspoon of the cheese mixture onto each zucchini slice. Starting at one end, roll the zucchini towards the other end. Place the pinwheels upright on a serving tray.

Steps:

• Spread the tortilla with the goat cheese and pesto. Roll up and slice into pinwheels.

Steps:

• In a medium bowl, use a fork to mash the cream cheese and goat cheese. Mix in the sun-dried tomatoes, spinach, basil and garlic. Season with salt and pepper.
• To assemble the pinwheels, spread a heaping teaspoon of the cheese mixture on each zucchini slice. Starting at one end, roll the zucchini toward the other end. Place the pinwheels upright on a serving tray.

Steps:

• Place the flour, 3/4 teaspoon of salt, and the butter in the bowl of a food processor fitted with the steel blade and pulse 12 to 14 times, until the butter is the size of peas. With the processor running, pour the vinegar and ice water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes.
• Meanwhile, place the zucchini in a colander set over a plate. Toss it with 2 teaspoons of salt and set aside for 30 minutes. Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 tablespoon of olive oil. With a fork, mash together the goat cheese, thyme, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper and set aside.
• Preheat the oven to 400 degrees F. Roll the dough out on a floured board to an 11-inch circle and place on a sheet pan lined with parchment paper. Spread the dough with the goat cheese mixture, leaving a 1/2-inch border. Lay the zucchini slices in tightly overlapping circles, starting at the very edge of the pastry (the zucchini will shrink when it bakes). Continue overlapping circles of zucchini until the whole tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for 40 to 50 minutes, until the dough is golden brown. Cut in wedges and serve hot, warm, or at room temperature.

Steps:

• Preheat oven to 350°F (180°C).
• Slice the ends off of each zucchini, then slice them in half and into wedges.
• In a bowl, mix breadcrumbs, red pepper flakes, and salt.
• Dip each wedge into egg mixture, then breadcrumb mixture.
• Place on a baking sheet, skin side down.
• Bake 15-20 minutes.
• Enjoy!

Steps:

• Pre-heat the oven to 400 °F, and coat a 1-quart shallow baking or casserole dish with non-stick spray.
• Place the shredded zucchini in a bowl and add salt to taste, mixing well.
• This will be a seasoning as well as an agent to draw out moisture.
• Let stand for 5 minutes, then drain the water that has collected at the bottom of the bowl.
• Heat 1 TBS olive oil over medium heat in a large non-stick skillet.
• Add the zucchini and black pepper to taste, and cook for approximately 10 minutes or until all the moisture has evaporated.
• If this goes well beyond 10 minutes, you may drain the zucchini and return to the skillet, but you really do want to get rid of all the moisture.
• Add the garlic, mix well and cook 5 minutes more, stirring as needed.
• Stir in the parsley and basil, and remove from heat.
• Allow the mixture to cool to room temperature.
• Beat the eggs and goat cheese together in a bowl.
• This may be done with a whisk, but do try to break the cheese down into small bits and incorporate well with the eggs.
• Stir the cooled zucchini into the egg mixture, then spoon into the baking dish.
• Top with bread crumbs and drizzle the remaining TBS olive oil over the top.
• Bake until golden brown, approximately 20 to 30 minutes.

Steps:

• Spray 8" baking pan with nonstick cooking spray.
• Pour mixture in pan and sprinkle with parmesan cheese.
• Bake at 350 degrees for 40 minutes. Cool or serve slightly warm.