Recipes of the Week–August 4, 2014

Zucchini Pizza
About 1 tablespoon olive oil
Large zucchini, cut into 1/4-inch thick rounds
Kosher salt and freshly ground black pepper, to taste
Marinara sauce & grated mozzarella to cover the zucchini rounds
 
Preheat oven to broil.
First you will need to pan fry the zucchini rounds until golden brown (use a large skillet). Season with salt & pepper to taste.
Next step is to place the zucchini on a large cookie sheet and top each round with the marinara & mozzarella and place in oven broiler until the cheese has melted. Serve immediately. Optionally top with Italian seasoning, chopped veggies. etc.

Lemon-Garlic Zucchini Noodles with Roasted Tomatoes
http://ohmyveggies.com/lemon-garlic-zucchini-noodles-with-roasted-tomatoes/
 
10 ounces grape tomatoes
1 tablespoon grapeseed oil (or any neutral-flavored cooking oil you have on hand)
1 teaspoon dried oregano
Salt to taste
2 pounds zucchini, spiralized
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
1 large clove garlic, minced
3 tablespoons toasted pine nuts
 
Preheat the oven to 375°F.
Toss together the grape tomatoes, oil, oregano and a pinch of salt on a rimmed baking sheet. Roast for 12 to 15 minutes, or until the skins begin to wrinkle and move away from the flesh. Remove from the oven and let the tomatoes cool slightly.
Place the zucchini noodles in a large serving bowl.
Whisk together the lemon juice, olive oil, lemon zest, and garlic; pour it over the zucchini noodles and toss to coat. Add the roasted tomatoes and pine nuts and serve.

Roasted parsnip in maple syrup from: https://au.lifestyle.yahoo.com/better-homes-gardens/recipes/r/-/20173576/roasted-parsnip-in-maple-syrup/
 
1.2kg parsnips
¹⁄³ cup maple syrup
1 Tbsp seeded mustard
1 tsp salt flakes
 
Preheat oven to 200ºC. Line an ovenproof dish with baking paper. Peel parsnips, trim the tops and then cut each parsnip into quarters lengthways. Put in prepared dish.
Whisk maple syrup and mustard in a small bowl with a fork to combine, pour over parsnip and sprinkle with salt flakes. Bake parsnip for 25-30 minutes or until golden and cooked through. Serve immediately.

Provençal Zucchini and Swiss Chard Tart from: http://www.yummly.com/recipe/Provencal-Zucchini-and-Swiss-Chard-Tart-541996?columns=3&position=1%2F62
 
1 wheat pie pastry
1 lb swiss chard
salt (to taste)
2 tbsps extra-virgin olive oil
1 onion (medium, finely chopped)
2 lbs zucchini (cut in small dice, 1/4 to 1/3 inch)
3 large garlic cloves (to taste, minced)
1 tsp fresh thyme leaves (chopped)
2 tsps fresh rosemary (chopped, to taste)
2 ozs gruyere cheese (grated, 1/2 cup, tightly packed)
3 large eggs (beaten)
freshly ground pepper
 
Bring a large pot of water to a boil while you stem the greens, and wash them thoroughly in several rinses of water. If the ribs are wide, wash and dice them, then set aside. Fill a bowl with ice water. When the water reaches a rolling boil, add a generous amount of salt and the chard leaves. Blanch for one minute, until just tender. Using a slotted spoon or deep-fry skimmer, transfer to the ice water, then drain. Squeeze out excess water and chop. Set aside.
2. Heat the oil over medium heat in a large nonstick skillet, and add the onion and diced chard stems, if using. Cook, stirring, until tender, about five minutes. Stir in the zucchini. Season to taste with salt, and cook, stirring, until just tender and still bright green, about 10 minutes. Stir in the garlic, thyme and rosemary, and cook with the zucchini and onion until the garlic is fragrant, about one or two minutes. Stir in the greens, toss everything together, and remove from the heat. Taste and season with salt and pepper.
3. Beat the eggs in a large bowl. Stir in 1/4 to 1/2 teaspoon salt (to taste), the zucchini mixture, and the Gruyère. Mix everything together, add pepper, taste once more and adjust seasoning.
4. Preheat the oven to 375 degrees. Oil a 10-inch tart pan. Roll out two-thirds of the dough and line the pan, with the edges of the dough overhanging. Freeze the remaining dough. Fill the lined pan with the zucchini mixture. Pinch the edges of the dough along the rim of the pan. Place in the oven and bake 50 minutes, until set and beginning to color. Allow to rest for at least 15 minutes before serving (preferably longer). This can also be served at room temperature.