June 03, 2017
Dairy, Cheese, Vegetables,
Appetizers, Cooking For A Crowd, Quick Meals, Christmas, Entertaining, New Years, Summer, Freezer, Oven Bake, Vegetarian, Refrigerated Dough, Zucchini, Kosher Dairy more
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"Recipe source: Bon Appetit (June 2008)"
Line a baking sheet with parchment paper.
Place pie crust on a floured board and using 1 1/2 inch round cookie cutters dipped in flour, cut out 24 rounds, transfer rounds to prepared baking sheet, spacing 1/2 inch apart. Place n freezer for 30 minutes or until dough is firm. (this can be done one day ahead, covered and kept frozen).
In a bowl toss he zucchini with 1 teaspoon salt. Let stand 15 minutes; drain and pat dry. Place zucchini in another bowl and toss with 2 tablespoons olive oil and thyme. Sprinkle with pepper.
Preheat oven to 400 degrees F.
Spread goat cheese over each frozen dough round. Fold 3-4 zucchini slices in half and place in concentric circle a top 1 dough round, creating a flower-like pattern. Repeat with remaining zucchini and dough rounds (remaining zucchini can be used for another use). Sprinkle with Parmesan.
Bake for 20 minutes or until crusts are golden and transfer to a platter. Drizzle with olive oil.
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