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Tian De Courgettes Et De Chèvre (Zucchini Baked With Eggs And Goat Cheese)

Tian de Courgettes et de Chèvre (Zucchini Baked With Eggs and Goat Cheese) This eggy variation on a tian (oven-­cooked Provençal vegetables) is like a baked frittata or crustless quiche. Zucchini blossoms make for a stunning presentation when you arrange them on top like the rays of the sun. But even without them, this is a perfect dish to take to a summer barbecue or to serve as part of a brunch or lunch.

Total Time: 1 hour 15 minutes

serves: 4-6

Ingredients

8 small or 4 medium zucchini, a mixture of green and yellow if possible (about 1 pound 6 ounces)

2 spring onions, white and pale green parts only

1 tablespoon extra-­virgin olive oil, plus a little more for the baking dish

Sea salt

½ clove garlic, with its skin

1 teaspoon unsalted butter

2 tablespoons freshly grated Parmesan

6 large eggs

⅓ cup heavy cream

Freshly ground black pepper

¼ cup basil leaves, thinly sliced

3 ounces soft goat cheese

4 zucchini blossoms (optional)

Directions

Preheat oven to 350 degrees.

Cut zucchini into matchsticks about 2 inches long and ¼ inch thick. Thinly slice spring onions.

In a large frying pan, heat olive oil over medium-­high heat. Add zucchini and spring onions, spread them out and cook for 1 minute undisturbed. Continue cooking, tossing occasionally (which damages the vegetables less than stirring), until zucchini has some pale gold spots, 3-4 minutes. Season with salt and remove from heat.

Rub a 9-­inch deep-­dish pie plate (preferably ceramic) with the half garlic clove, then coat with butter. Sprinkle bottom and sides of dish with Parmesan.

In a medium bowl, beat eggs with cream and season with salt and pepper to taste. Stir in basil.

Place half the zucchini in dish, crumble half the goat cheese over top and top with remaining zucchini and goat cheese. Pour egg-­cream mixture over top.

Cut zucchini blossoms, if using, in half lengthwise and brush outsides with olive oil. Place sliced blossoms on top of egg mixture, oiled-side up, and press down lightly so they partially sink in.

Bake until tian is lightly puffed and set in the center, 30 minutes. Serve warm or at room temperature.

Adapted from 'Niçoise' by Rosa Jackson

This recipe was published in:

BAKED CHICKEN AND ZUCCHINI

recipe

INGREDIENTS

Egg ........... 1 large

Water ........... 1 tbsp

Salt ........... ¾ tsp

Black pepper ........... ¼ tsp

Dry bread crumbs ........... 1 cup

Chicken breast (boneless skinless) ........... 4 halves

Olive oil ........... 4 tbsp

Zucchini (sliced) ........... 5 (medium sized)

Tomatoes (sliced) ........... 4 (medium sized)

Mozzarella cheese (shredded) ........... 1 cup

Basil (fresh and minced) ........... 2 tsp

DIRECTIONS

* In a shallow bowl, beat egg, water, ½ teaspoon salt and pepper. Set aside 2 tablespoons bread crumbs. Place the remaining crumbs in a large shallow dish. Dip chicken into egg mixture, then place in crumbs and turn to coat.

* In a large skillet, cook chicken in 2 tablespoons oil until golden brown, 2-3 minutes on each side; remove and set aside. In the same skillet, sauté zucchini in remaining oil until crisp-tender; drain. Transfer to a greased 13x9 inch baking dish.

* Sprinkle the reserved bread crumbs over the zucchini. Top with tomato slices; sprinkle with 2/3 cup mozzarella cheese, basil and remaining salt. Top with chicken. Cover and bake at 400° for about 25 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, about 10 minutes longer. Serve fresh!

Courtesy: Taste of home Recipe by: Sheryl Goodnough

Recipe: This Tasty Side Dish Combines Potatoes, Zucchini, Parmesan Cheese And Herbs

The combination of crisp potatoes and zucchini teamed with grated cheese and fresh herbs is irresistible. It's a scrumptious side dish that teams deliciously with everything from beef to chicken to pork.

Baby Dutch Yellow potatoes with their yellowish-white skin and creamy texture are the star of the dish. I like to use pee-wee size, those that are only 3/4-to 1-inch in diameter because I can leave them whole. If they aren't available, I use larger ones (the standard Baby Dutch Yellow potatoes), I cut them in half before boiling and increase boiling time by about 2 minutes.

Zucchini and Baby Dutch Potatoes with Parmesan Crusts

Yield: 4 servings

INGREDIENTS

4 to 8 Baby Dutch Yellow potatoes; see cook's notes

2 tablespoons butter

1 large garlic clove, minced

1 teaspoon chopped fresh thyme leaves

1 teaspoon chopped fresh rosemary leaves

3 (about 6-inches long) zucchini, trimmed, cut in half lengthwise, then cut crosswise into 1-inch wide half-rounds

Pinch of coarse salt (kosher or sea) and freshly ground pepper to taste

1/4 cup grated (not shredded) Parmesan cheese or a combination of Parmesan, Romano and Asiago cheeses

Cook's notes: If you use pee-wee size Baby Dutch Yellow potatoes you will need 8 of them. If using standard Baby Dutch Yellow potatoes, you will need 4 or 5 of them.

DIRECTIONS

1. Bring a medium-sized pot of water to boil on high heat. Add potatoes and cook until barely tender, for about 8 to 10 minutes. Drain and allow it to cool.

2. Place a medium-large skillet on medium heat. Add butter, garlic, thyme and rosemary; heat until butter melts. Meanwhile, season zucchini and potatoes with salt and pepper.  Place cut-side down in butter mixture. Cook until golden brown, 12 to 15 minutes.

3. Meanwhile, adjust the oven rack to 6- to 8-inches below broiler element. Preheat broiler. Line rimmed baking sheet with aluminum foil.

4. Place browned vegetables on the baking sheet in a single layer. Sprinkle with cheese and broil until cheese is golden brown, for about 1 to 2 minutes.

Source: Adapted from "Giada's Kitchen" by Giada de Laurentiis (Clarkson Potter)

Award-winning food writer Cathy Thomas has written three cookbooks, including "50 Best Plants on the Planet." Follow her at CathyThomas Cooks.Com.

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