Zucchini Flan With Tomato Coulis Recipes

ZUCCHINI FLAN

Steps:

• Heat oven to 375. Bring a large pot of salted water to boil. Add zucchini and blanch for 1 minute. Drain and spread zucchini out to cool on a towel. Season lightly with salt and pepper.
• Beat eggs and milk with 1/2 teaspoon salt, then add nutmeg, thyme and basil leaves.
• Butter a 2-quart low-sided baking dish, and arrange blanched zucchini over bottom. Scatter cheese over zucchini, then pour in custard.
• Bake for 30 minutes or until custard is still a bit jiggly, but an inserted knife comes out clean. Cool to room temperature before serving.

FRESH TOMATO ZUCCHINI SOUP

Steps:

• Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.
• In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
• In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.

TO DIE FOR ZUCCHINI AND TOMATOES !!!!

Steps:

• Chop finely the onion.
• Slice the zucchini (not to thick).
• Saute the zucchini with the onion, garlic.
• Add all your seasonings.
• Saute this for a few minutes in a pan sprayed with butter pam.
• Do not saute too long as you do not want the zucchini soft.
• Add the tomatoes and simmer few minutes.
• Remove from heat and serve on plates adding parmesan cheese on top.

BAKED ZUCCHINI FRIES WITH TOMATO COULIS DIPPING SAUCE

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.

ZUCCHINI FLAN WITH TOMATO COULIS

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.