Jason is back home in WI for the at a good friend’s bachelor party, so I am alone for the entire weekend. At first I was so excited about how much school work I would get done. However, the rain has made me want to do everything but school work…laundry, cleaning (including the bathrooms), and, of course, cook.
This morning I found a new food blog called Straight from the Farm. Just from the few recipes I looked at this morning, I can tell I will like this one! One recipe was for a corn and tomato bread pudding. I saved this one instantly, because I had some tomatoes sitting the refrigerator getting older by the minute. I also had some zucchini in there with them (are you surprised?), so I figured I could throw those in as well. Instead of fresh corn I used some frozen corn. I don’t ever have half and half on hand, but I did have some ricotta left from the Eggplant Ziti I made last week, so I figured I could mix it with skim milk to mimic some half and half (or I would at least try). I admit I was a little nervous to try it when it was done, but I was pleasantly surprised that all my substituting and experimenting worked out well! I am excited to have Jason try it tomorrow.
Corn, Tomato, and Zucchini Cheese Tart
Adapted from: Straight from the Farm
Ingredients
1 large zucchini, quartered and diced
4 Roma tomatoes, halved and diced
1 ½ cup frozen (or fresh) corn, thawed
2 slices of whole wheat bread
1 cup of Ricotta cheese
1/3 cup skim milk
1-2 tbsp Parmesan cheese
¼ cup Mozzarella cheese, shredded
2 eggs
1 ½ tsp dried thyme
1 tsp dried savory
½ tsp salt
½ tsp pepper
1 tsp dried basil
Directions
- Preheat the oven to 350F
- In a large bowl, add vegetables and stir well.
- In a medium bowl, whisk the eggs. Once lightly foamed, add ricotta cheese and whisk until evenly distributed. Add skim milk and whisk until evenly distributed. Add seasonings Parmesan cheese.
- Spray a 9” square baking dish or similar size dish. Rip up the bread and place on the bottom. Rip enough bread to coat the bottom of the pan (extra if you’d like).
- Pour the vegetable mixture over the bread.
- Sprinkle the mozzarella cheese over the vegetables.
- Pour the egg mixture over the top, completely coating.
- Bake uncovered for 40 minutes. It is done when an inserted knife comes out clean.
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