Bedienungsanleitung Cuisinart TOB-50 (Seite 19 von 25) (Englisch)

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Parmesan mixture. Repeat. Cover with aluminum foil and bake for 40 to 45

minutes, until potatoes are tender when tested with a fork. When tender,

remove the foil and bake for an additional 15 to 20 minutes, until the

potatoes are golden.

Nutritional information per serving:

Calories 167 (27% from fat) • carb. 26g • pro. 5g • fat 5g • sat. fat 1g

• chol. 4mg • sod. 273mg • calc. 90mg • fiber 3g

Summertime Zucchini,

Tomato & Basil Bake

While this side dish is best in the summer with garden fresh vegetables,

our markets make it easy to get these ingredients all year ’round.

Makes 4 servings

2 medium green zucchini, each 1

⁄2 inches in diameter

6 ripe plum tomatoes

10 large fresh basil leaves

1 large clove garlic, peeled and halved

1 tablespoon extra virgin olive oil

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

¼ cup freshly grated Reggiano Parmesan cheese

Preheat the toaster oven to 350ºF on bake setting.

Trim the ends of the zucchini. Cut into ¼-inch-thick slices. Cut the

tomatoes into ¼-inch-thick slices. (This can be done using a Cuisinart

food processor and the 6mm slicing disc.) Stack the basil, roll, then cut

into very thin strips with a sharp knife to produce a shred. Set aside.

Rub the garlic clove over the bottom of an 8 x 8-inch glass or ceramic

baking dish, and discard the garlic. Brush baking dish with 1 teaspoon of

the olive oil.

Arrange the zucchini and tomato slices in a single layer, overlapping them

tightly. Season with the salt and pepper. Scatter the shredded basil evenly

over the zucchini and tomatoes. Drizzle with the remaining olive oil, then

sprinkle evenly with the grated cheese.

Bake for 25 to 30 minutes, until the zucchini is tender. Serve hot or at

room temperature.

Nutritional information per serving:

Calories 89 (52% from fat) • carb. 7g • pro. 4g • fat 6g • sat. fat 2g

• chol. 5mg • sod. 286mg • calc. 96mg • fiber 3g

Orzo-Stuffed Squash

This is a perfect complement to grilled meats or seafood,

or a delicious vegetarian entrée.

Makes 4 servings

cooking spray

4 medium yellow squash (6-8 ounces each)

2 teaspoons + 1 teaspoon extra virgin olive oil

1 clove garlic, chopped

½ cup minced red onion

½ cup finely chopped red bell pepper

1 teaspoon basil

1 cup cooked orzo, pastina, or rice

1 tablespoon chopped flat parsley

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 ounces shredded sharp Cheddar cheese

(can use reduced fat cheese)

Steam squash for 12 to 15 minutes until crisp-tender. When cool enough

to handle, cut a lengthwise strip from the top of each squash and reserve;

scoop out the pulp from the lids and the shells, discarding the seeds and

leaving ¼-inch-thick shells. Invert the shells on a cooling rack over a towel

and let drain for 30 minutes. Chop the squash lids and reserve.

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Cuisinart TOB-50 Seite 19

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