Zucchini, Red Onion, And Feta Tartlets

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* Exported from MasterCook *

 

Zucchini, Red Onion, And Feta Tartlets

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 91

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon canola oil

1 1/2 cups chopped red onion

1/2 pound zucchini -- (about 1 medium)

coarsely grated

1 teaspoon dried tarragon

1 teaspoon dried summer savory

4 eggs -- beaten, PLUS

2 egg whites -- beaten

2 tablespoons low-fat milk

4 ounces feta cheese -- finely crumbled

3 tablespoons cornmeal

freshly ground pepper -- to taste

 

Makes 1 dozen, 2 per serving

 

For the purpose of a picnic, I wanted these miniature egg tarts to have a

firm texture, and baking them in muffin tins does the trick nicely

 

Preheat the oven to 350 degrees.

 

Heat the oil in a large skillet. Add the red onion and saute over moderate

heat until golden. Stir in the grated zucchini and dried herbs and add 2

to 3 tablespoons water to moisten. Cook, covered, until the zucchini is

wilted but still somewhat crisp, about 4 to 5 minutes. Remove from heat.

 

In a mixing bowl, beat the eggs together with the milk. Stir in the feta

cheese, cornmeal, and the onion-zucchini mixture. Season to taste with pepper.

 

Line 12 muffin tins with aluminum muffin-tin liners. Divide the mixture

among the 12 tins. Bake for 35 to 40 minutes, or until the tops are

golden. Let cool to room temperature, then pack in a wide, shallow plastic

container to transport for a picnic. If making ahead of time, refrigerate,

covered, after cooling, then bring to room temperature before serving.

 

Calories: 82, Total fat: 4 g, carbohydrate: 4 g, cholesterol: 79 g,

Protein: 5 g, Sodium: 139 mg

 

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