Zucchini Goat Cheese Bundles Recipes

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ZUCCHINI AND GOAT CHEESE PINWHEELS



Zucchini and Goat Cheese Pinwheels image

Provided by Katie Lee Biegel

Categories     appetizer

Time 30m

Yield 30 pinwheels

Number Of Ingredients 8

4 ounces cream cheese
4 ounces goat cheese
1/2 cup chopped sun-dried tomatoes (packed in oil)
1/2 cup thawed and well-drained frozen chopped spinach
8 fresh basil leaves, chopped
1 clove garlic, minced
Kosher salt and freshly ground pepper
2 long zucchini, thinly sliced lengthwise (use a mandoline if you have one)

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.

ZUCCHINI AND GOAT CHEESE FRITTATA



Zucchini and Goat Cheese Frittata image

Provided by Claire Robinson

Time 25m

Yield 6 servings

Number Of Ingredients 6

1 small zucchini
1/2 small red onion, thinly sliced
3 tablespoons butter
Kosher salt and freshly cracked black pepper
10 eggs, well beaten with 2 tablespoons water (can be done with hand mixer or in blender)
4 ounces goat cheese

Steps:

  • Preheat the oven to 400 degrees F.
  • Slice the zucchini lengthwise in half and cut each half into very thin half moon shapes. Melt the butter in a large (preferably nonstick) skillet over medium-high heat. Saute the onion and then add the zucchini. Season with salt and pepper, to taste, and cook just until slightly tender, about 3 to 4 minutes. Spread the onion and zucchini evenly over the bottom of the pan and top with the beaten eggs. Season with salt and pepper, to taste, and allow it to cook until just starting to set at edges. Crumble the goat cheese evenly over the top, and put it in the oven until golden on top, about 3 to 5 minutes. Slightly cool the frittata in the pan before slicing. Serve it from the pan or invert it onto a plate, then slice and serve.

ZUCCHINI RIBBONS WITH GOAT CHEESE



Zucchini Ribbons With Goat Cheese image

I came up with this summer side dish when we discovered a couple of very large zucchini hiding in the garden. I sometimes add some cooked chicken to make a nice one-pan entree. If you don't like goat cheese, try subbing feta or a good Parmesan.

Provided by SweetBasil

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 35m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon unsalted butter
¼ cup finely minced shallot
1 clove garlic, finely minced, or to taste
½ teaspoon crushed red pepper flakes, or to taste
½ cup chicken broth
2 large zucchini, sliced into long ribbons using a vegetable peeler, discarding the seedy core
¼ cup thinly sliced basil leaves
2 ½ ounces goat cheese, crumbled
salt and pepper to taste

Steps:

  • Heat the olive oil and butter in a large skillet over medium heat until the butter melts; cook and stir the shallot until softened, about 5 minutes. Stir in the garlic and red pepper flakes; cook and stir until the garlic softens and releases its fragrance, about 3 more minutes. Pour in the chicken broth and zucchini ribbons, and cook, lightly stirring, until the chicken broth has come to a boil and the zucchini strips are cooked through but not mushy, about 4 minutes. Remove from the heat, season with salt and pepper to taste, and sprinkle with finely sliced basil leaves and crumbled goat cheese.

Nutrition Facts : Calories 155.2 calories, Carbohydrate 8 g, Cholesterol 21.6 mg, Fat 11.9 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 6 g, Sodium 109.3 mg, Sugar 3.6 g

GOAT CHEESE-STUFFED ZUCCHINI BLOSSOMS WITH ZUCCHINI NOODLES



Goat Cheese-Stuffed Zucchini Blossoms with Zucchini Noodles image

Provided by Anne Burrell

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

Vegetable oil, for deep-frying
1 1/2 cups soft goat cheese
1/2 cup grated Parmesan cheese
1 bunch flat leaf parsley, chopped
1 bunch chives, chopped
Kosher salt
8 zucchini blossoms, stamens removed
1 1/2 cups all-purpose flour
3/4 cup dry white wine
2 to 3 tablespoons extra-virgin olive oil
1 anchovy
1 garlic clove, smashed
1 teaspoon fresh oregano leaves, chopped
Crushed red pepper flakes
1 pint cherry tomatoes, halved
2 large zucchini, julienned
Kosher salt
One 4-ounce block Parmesan cheese
2 cups arugula

Steps:

  • For the blossoms: Heat the oil to 375 degrees F in a heavy-bottomed pot over medium-high heat.
  • Combine the goat cheese, Parmesan, parsley and chives in a medium bowl. Season with salt. Spoon the mixture into a piping bag; cut a hole in the bag. Gently pipe the mixture into the zucchini blossoms and pinch the ends together a bit.
  • Whisk together the flour and white wine in a medium bowl. Working in batches so you don¿t crowd the pot, dip each blossom into the batter and then carefully place in the hot oil. Cook until lightly puffed and golden, about 3 minutes. Remove the blossoms from the oil and drain on paper towels. Season with salt immediately.
  • For the noodles: Coat a large skillet with some olive oil, add the anchovy, garlic, oregano and some red pepper flakes, and turn the heat to medium. When the garlic gets brown and aromatic, remove it from the skillet and discard. Add the tomatoes, some salt, and 1/4 cup water. Cook, shaking the pan occasionally, until the water is reduced by about half.
  • Remove the skillet from the heat, add the zucchini noodles and toss until just wilted. Taste and season.
  • Toss the arugula with some olive oil and salt and divide it among 4 dinner plates. Top the arugula with some zucchini pasta and 2 zucchini blossoms, shave some Parmesan over the tops, and serve.

ZUCCHINI GRATIN (GOAT CHEESE)



Zucchini Gratin (goat Cheese) image

This makes a tasty side dish that won't overpower your main dish, and is attractive as well. I always peel my zucchini first, but I'll leave that up to your personal preference. I also use the slightly aged goat cheese, not the really soft one. Preparation time does not include cooling time for the zucchini mixture.

Provided by FlemishMinx

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs zucchini, coarsely shredded
salt, to taste
black pepper, to taste
2 tablespoons olive oil, divided
2 cloves garlic, minced
1/4 cup chopped parsley
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
2 beaten eggs
4 ounces goat cheese
nonstick cooking spray
2 tablespoons dry breadcrumbs

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.

ZUCCHINI AND GOAT CHEESE TART



Zucchini and Goat Cheese Tart image

Provided by Ina Garten

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 10

1 1/4 cups all-purpose flour
Kosher salt and freshly ground black pepper
10 tablespoons (1 1/4 sticks) cold unsalted butter, 1/2-inch-diced
1/2 teaspoon white wine vinegar
5 tablespoons ice water
1 1/2 pounds zucchini, unpeeled and sliced 1/8 inch thick
2 tablespoons good olive oil, divided
8 ounces plain creamy goat cheese, such as Montrachet, at room temperature
1 teaspoon minced fresh thyme leaves
1/4 teaspoon grated lemon zest

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.

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