Comments on: Grilled Zucchini Tomato Tart

By: Emily

Emily — Mon, 17 Aug 2009 07:43:00 +0000

This recipe looks divine! I can’r wait to try it! I love trying to figure out different ways to use all of my zucchini. Here is a recipe I recently just modified and LOVED to use the huge zucc’s I get in my CSA box.

Lentil Bolognese Lasagna

1 lg onion
2-4 shredded zucchini
1 carrot
few cloves of garlic
3-6 fresh tomatoes, cut in cubes
small can (2oz?) tomato paste
4 cups veggie broth/water
2 cups red lentils
any hard cheese
goat cheese
fresh basil

In large pan heat olive oil and onion until translucent, add carrot and garlic. after a couple min add shredded zucchini (at thins time I also added a couple of dollops of fresh pesto I had just made) Cook a couple more min. Add cut tomatoes, veggie broth (or combo of veggie broth and water) and tomato paste. Stir until tomato paste is dissolved. Add 2 cups red lentils and let simmer until lentils are done. About 30 min. salt and pepper for taste.
In a large lasagna pan, drizzle and coat pan with olive oil. Start first layer with lasagna noodles (preferably noodles you do not have to cook, will say on package), then layer a good amount of lentil sauce topping it of with shredded cheese (parm and ramano have worked the best for me), then repeat, except the second layer instead of the shredded hard cheese i usually do goat cheese and another layer of fresh pesto. Keep layering until out of sauce (at least three layers). Always finish top with sauce and cheese. Bake for 45 min covered with tin foil. The last 15 min uncover to let cheese melt and brown. I usually serve it with a handful od freshly chopped basil on top.

I promise it will be the meaty-est meatless lasagna you’ll ever try!

By: Aimee

Aimee — Wed, 05 Aug 2009 16:43:40 +0000

Kim and Jennifer – These tweaks and additions sound fantastic! I’m glad you enjoyed the recipe, thanks for sharing how it all turned out!! I’m having a housewarming party this Friday, and I can’t wait to make it again for my guests!

By: jennifer

jennifer — Wed, 05 Aug 2009 15:28:30 +0000

made this last night for dinner with yellow squash instead of zucchini, added a couple of mini sliced onions from the garden, and added minced garlic to the cheese mixture. it was fabulous. what a perfect way to use up some of summer’s surplus. now i just need an endless supply of crescent rolls to go with it…

By: Kim

Kim — Wed, 05 Aug 2009 06:26:44 +0000

Made it once the way the recipe is written, and enjoyed it. It reminded me of a crescent roll recipe I’ve tried in the past, so I made it again. I diced the grilled zucchini and combined all the filling ingredients, then placed about 1/2 cup of the filling in the center of two rolled out crescent rolls (pinching the middle seam together). Then pinch and pull the edges, making a little bundle. Brush the top with melted butter, and sprinkle on some crushed croutons/breadcrumbs. Bake until golden brown, about 25 minutes. Either way is good, but the bundle way makes for a great on-the-go version.

By: Charlotte

Charlotte — Mon, 03 Aug 2009 03:45:50 +0000

Delicious – thanks so much. My zukes aren’t quite tart ready and the tomatoes are still just at blush stage so I got the veggies at the farmer’s market this morning and made this for lunch. The basil was our own and we ate it amid the zuke and tomato plants in the garden. Already have a request to make it again.

By: Cole

Cole — Sat, 01 Aug 2009 21:04:56 +0000

Yum – this looks amazing! Can’t wait to give it a try.

By: Daphne

Daphne — Sat, 01 Aug 2009 20:31:39 +0000

That looks really yummy. I’m still not relegating zucchini bread to the back of my recipe box. I really love zucchini bread and with only one harvested yet this year (come on zucchini start producing) I haven’t made it yet.

By: Stephen

Stephen — Sat, 01 Aug 2009 19:50:46 +0000

You should really consider removing any rings from your fingers when you are preparing food. It’s unsanitary to keep them on as there’s a lot of dirt and bacteria that can get on and underneath them.

By: Matt

Matt — Sat, 01 Aug 2009 08:09:34 +0000

Another great idea for zucchini is to grate it up with some potatoes, radishes, carrots, whatever: stir fry that with some cayenne or jalapenos and use it instead of carne asada in burritos. Excellent!

By: Maureen

Maureen — Sat, 01 Aug 2009 02:59:11 +0000

OMG…that looks wonderful. So tomorrow night it’s zucchini tart and basil ice cream for dessert….Yippee Yahoo!!!

Thanks for the recipes