Zucchini Ricotta Tart

I made this tart last week and I seriously can't stop thinking about it.  I have a little ricotta in the fridge as well as some zucchini's and I may just have to whip one up today to accompany tonight's dinner.  I found this recipe on Heidi Swanson's blog; 101 Cookbooks.  I did not file this recipe in my ever growing folder of "things to make", instead it lived on my kitchen counter to remind me that this was something I wanted to eat, immediately.

I made the crust in advance and then just assembled the tart a few hours before baking and serving.  Generally, I am a huge fan of everything Heidi.  However, this crust just did not work for me (or my guests).  I was perfectly content eating a crust less tart, however next time I am going to opt for a cornmeal crust.  I think a cornmeal crust will be the perfect compliment to this rich, yet light, savory, and delicious tart.  I may even make minis (5") and freeze them.  Pair this with a wonderful field greens salad and one has the perfect lunch!

Lasagna Tart
adapted from here
yield: 8-12 servings

Tomato Sauce
3 cloves garlic, minced
2 Tbls. olive oil
dash of red pepper flakes
pinch of kosher salt
1 14oz. can crushed tomatoes

1 1/2 cups ricotta
1 Tbls. heavy cream
2 medium zucchini, sliced very thin ( I used a mandoline)
sea salt

instructions:
• make crust of your choice.  I am going to try this one, next time (here) and add a little Parmesan cheese to it.
• preheat oven to 375*
• slice the zucchini's very thin and set in a colander.  sprinkle with 1 teaspoon of salt and set colander over a bowl.  let them sweat while you make the tomato sauce.
• set a small saucepan on the stove.  add the garlic, olive oil, red pepper flakes and the salt and turn the heat on to medium-high.  cook until the garlic starts to sizzle.  stir in the crushed tomatoes, bring to a simmer and turn down heat.  let simmer for 15-20 minutes.  remove (this can be done a day ahead).
• combine the ricotta, heavy cream, salt and pepper in a small bowl.
• pat the zucchini dry.
• to assemble the tart; spread half of the ricotta mixture on to the tart shell. spoon half the sauce over that and then arrange the zucchini circles over the first layer of sauce.  repeat this layer one more time, using up all your ingredients. sprinkle, generously with fresh, grated Parmesan.
• place the tart on a parchment lined baking sheet and bake for about 40 minutes or until the tart is cooked through.  remove from the oven and let cool for about 1o minutes before serving.

• we ate it at room temperature and it was simply scrumptious!

Zucchini Muffins with Chocolate Streusel Topping

As I have mentioned in previous posts, at the beginning of each month, the G's receive a box or two of my baked treats(see original post, here).  With another school auction this past spring, I was asked to donate yet another "sweet of the month" and me being who I am,  I couldn't say NO.  So now,  both the G's and the M's get something sweet, on their doorstep each month ( sometimes even twice a month).

I needed to use up, yet, more zucchini.  I have been making a lot of tarts and baked savory dishes and was ready for something sweet.  I found this recipe for a cake (here), but changed it up a bit.  Instead of the cake, I choose to make muffins.  I was able to pack up a half a dozen muffins for each the G's and the M's and they had a nice little treat for a weekday morning breakfast.

All three of my kids ate these without one mention that there was something "green" in their muffin. I made a few extra and froze them after they were baked.  With school looming right around the corner, these are going to be a feather in my cap on those oh so very rushed mornings.   These are a win, win sweet + savory treat!

Zucchini Muffins with Chocolate Streusel Topping
yield: 22 muffins

ingredients:
muffins
1/2 cup softened butter, organic
1 3/4 cups sugar
2 eggs
1 tsp. vanilla
1/3 cup water
1/2 cup buttermilk
1/2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 cups all- purpose flour
1 1/4 cup whole wheat organic flour
2 1/4 cups, peeled, grated zucchini

streusel topping
1/2 cup sucanat
1/2 tsp. cinnamon
1/2 cup chopped pecans, toasted
3/4 cup mini, bittersweet chocolate chips

instructions:
• preheat oven to 350*.  Line 2 - 12 cup capacity muffin tins with paper liners.
for the cake:
• in the bowl of an electric mixer, cream butter and sugar together.  add the eggs, vanilla, water, and buttermilk, mix to combine.
• in another bowl, combine both flours, cinnamon, salt, baking powder, and baking soda.  whisk to combine.
• add flour mixture to the wet ingredients and combine.  fold in the zucchini.
• using a 1/4 cup ice cream scooper, scoop batter into prepared muffin cups.  fill them up about 3/4 of the way to the top.
for the streusel topping
• combine all ingredients in a bowl and mix thoroughly
• sprinkle mixture (about 1 tablespoon) over each muffin.
• bake in the middle of the oven for 30-35 minutes.

enjoy with a big glass of cold milk!

Mini Zucchini-Pecan Cakes

I am thinking of many ways to use up all the zucchini that I currently have on hand.  I had bought some at the farmers market and then my sister-in-law brought me a few beautiful zucchini's from her garden.  I have made a vegetable tian (layered potatoes, Roma tomatoes, + zucchini, over caramelized onions, baked and topped with Gruyere ), zucchini feta fritters, and now these wonderful, bite-size cakes.  I feel the secret to the success of these cakes was the olive oil!

The original recipe called for a cake pan.  Yet, I needed something that one could grab and go.  I baked this recipe off in my mini bundt pans.  Glad I did!  The cake was light, sweet, savory and utterly delicious!

Zucchini-Pecan Cake with Cream Cheese Frosting
adapted from Bon Apettit Magaizne
yield: 22 mini bundts

ingredients:
cake
2 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1 tsp. coarse salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
3/4 cup olive oil ( not extra virgin )
1 cup sucanat ( or light brown sugar )
3 eggs
1 tsp. vanilla
1 1/2 cups grated zucchini (8 oz)
3/4 cup chopped pecans, toasted

cream cheese frosting
8 oz. full fat cream cheese, room temperature
3 Tbls. unsalted butter, room temperature
1 cup powdered sugar, sifted
1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon

instructions:
for the cake
• preheat oven to 350*.  Brush two mini bundt pans (12 bundt capacity) with melted, unsalted butter.  set aside
• whisk flour, baking powder, coarse salt, cinnamon, and ginger.
• in another bowl, whisk oil, sugar, eggs, and vanilla, mix to blend.
• fold in the flour mixture
• fold in the zucchini and pecans.
• fill up bundt pans a little more than 1/2 way full.  place bundt pans on a baking sheet
• bake cakes until tester inserted into the center comes out clean, 25-30 minutes.
• cool completely on wire racks.  turn cakes out onto a platter and set aside
for the frosting:
• using an electric mixer, beat cream cheese and butter until combined.  add remaining ingredients and beat until thick ( you may need more sugar).
• pipe a dollop on each cake.
• can be made a day ahead ( I made the cakes the day before and frosted the day of ).  cover and chill in fridge.

Zucchini Sticks + Marinara

Zucchini is the most versatile vegetable.  On it's own it is so-so.  There is so much you can do with it.  I like to pair it with grilled onions, roasted tomatoes, left over brown rice and some Parmesan cheese and bake it for an easy week night side dish.  It is great grilled; pour a little olive oil + balsamic on it with a little S + P, grill it until it is slightly soft, serve it up with a yummy rib eye, mmmm.  It is great in muffins and tea breads.  Yet, it is especially delicious breaded and baked.  This is a great way to get the kids to eat some veggies.


These are easy and delicious.  No frying, they are baked and they are a perfect with almost anything.  Serve it up with  a side of marinara and you have the perfect snack either with a piece of protein or as an after school snack.

Baked Zucchini Fries


ingredients:
1 cup unseasoned bread crumbs
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1 cup all purpose flour
2 eggs, beaten
3 medium zucchini, cut length wise into 3-4" sticks x 1/4"

instructions:
• preheat oven 350*
• combine bread crumbs, salt + pepper.  put flour in another bowl.  in a medium bowl, beat eggs and set aside
• dip zucchini sticks in flour, then eggs, then roll them in bread crumbs.
• put coated zucchini sticks on a baking sheet coated with a little non stick spray.  bake for about 20 minutes.  the coating should be crisp.  cool slightly.  serve with marinara on the side!

Chocolate Zucchini Cupcakes

I had pulled this recipe from Gourmet Magazine a while ago and have been looking for a reason to make them. The recipe says it makes 12 cupcakes. I opted to make minis as I need way more than 12. I followed the recipe, however the batter was more like a tough cookie dough batter rather than a cake batter. I threw the first batch of batter out. It just didn't look right. I made the second batch of batter and let it beat a little bit longer in the mixer. This worked and looked better but it was still a little stiff. I proceed, regardless.

The kids have somewhere to go this afternoon and I felt as though I needed to bring a little treat for everyone. I am not quite sure if the kids are going to like the zucchini taste(they got rave reviews), but I had one in the veg drawer that had I waited a few more days, it would end up in my garbage can. Felt better about using it rather than wasting it. Although I am guilty of it, I hate throwing away groceries. It really annoys me and I only have myself to blame for the waste. I am really trying to play "use it up" and thus far have been quite successful.

I may have baked these a bit too long. Next time, I would bake the minis for 16 minutes rather than 18.

Enjoy!

ingredients:

1 1/2 cups all-purpose flour
2 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup plus 2 tablespoon sugar
1/2 cup vegetable oil
1 large egg
1/2 teaspoon pure vanilla extract
1/2 pound zucchini, coarsely grated (1 cup)
1 (6-ounces) package semisweet chocolate chips

directions:

Preheat oven to 350°F with rack in middle.

Whisk together flour, cocoa, cinnamon, baking soda, baking powder, and salt. Beat together sugar, oil, egg, and vanilla in a large bowl with an electric mixer until thick and creamy, 2 to 3 minutes. At low speed, mix in flour mixture until just incorporated. Stir in zucchini and chocolate chips. Divide among lined muffin cups and bake until tops spring back when lightly pressed, 30 to 35 minutes. Cool in pan 5 minutes, then turn out to cool completely.

our anniversary is today, these are for us!