Tag Archives: zucchini

Meat Loaf with Zucchini in Puff Pastry

While living in Zurich, Switzerland, I used to buy cheese at a local cheese store. They carried an amazing selection of Swiss cheese and an terribly good cheese fondue mix. Monthly I picked up the “Chäs-Chuchi”, a magazine that promoted Swiss cheese, from there. The following recipe has it’s origin in this magazine. It calls for Sbrinz and Appenzeller cheese. Sbrinz is the Swiss Parmesan and Appenzeller is a very strong cheese, incomparable to anything else. You can buy it in Deli stores in North America or just replace it by any other kind of cheese. I have used aged Gouda and it worked well.

Ingredients

  • 3 small to medium zucchini
  • 100g Appenzeller cheese, cut in strips.
  • 50g Sbrinz cheese (or Parmesan), grated

For the meat loaf

  • 1 lb lean ground beef
  • 1 old bun, soaked in water, or breadcrumbs
  • 1 small onion, chopped.
  • 3 twigs of tarragon, minced
  • 3 twigs of parsley, minced
  • 3-4 celery leaves (a European herb), minced
  • 1 tbsp. tomato paste
  • salt, pepper, mustard powder, paprika, cayenne pepper.

For the pastry

  • 450g (2 rolls) of butter puff pastry
  • 1 egg, beaten.

Preparation

Cut the zucchini lengthwise in quarters. Remove and discard the seeds. Blanch the quarters for 2 minutes (or less) in salt water. Drain well and put on paper towels.

Mix all ingredients for the meat loaf and form a roll.

Unroll the puff pastry sheets and put them together. Sprinkle with Parmesan. Cover a long stripe in the middle of the pastry with half of the zucchini. Put the meat roll on top. Press the cheese strips in the roll and top it with the second half of the zucchini quarters. Close the puff pastry roll using some egg as “glue”. Line a baking sheet with parchment paper and transfer the roll upside down onto the sheet. Brush with egg to give it a shiny look and prick a couple of times with a fork. Bake at 375˚F for 30-35 minutes. Serve hot.

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Filed under pastry, takes time

Pasta Casserole with Zucchini Squash and Carrots

In our church we have the tradition to prepare meals for families with new-born babies and this is usually what I cook for such a joyful occasion. I double the portion and have one for my family and one to give away. Very easy!

If you do not like zucchini squash  replace it by any other green vegetables such as broccoli or beans. I often also add some ham cubes to this vegetarian meal to make the men in my family happy.

Ingredients

  • 300g Penne Rigate
  • 2 big carrots, cut into cubes
  • 2 zucchini squash, cut into 0.5″ slices
  • 2 cups grated cheese
  • 1 cup whipped cream
  • 2 eggs
  • salt, pepper, nutmeg
  • parsley, minced.

Preparation

Cook vegetables in boiling water with a bit of salt added, starting with carrots and adding zucchini squash later, until al dente, take out, pour some cold water over top and let drain.  Add hot water and 1 tsp. of oil to the pot to cook the pasta al dente, let drain. Mix pasta, vegetables and 1 cup of the cheese. Pour into a greased casserole dish. Mix whipped cream with eggs, salt, pepper and a pinch of nutmeg, pour over top. Sprinkle with cheese. Bake at 400°F for 30 min. Sprinkle with parsley before serving.

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Filed under all seasons, casserole, easy, vegetarian