Blue Apron Beef Tartines with Zucchini au Pistou
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
10 oz Beef, thinly sliced2 oz fresh spinach1 clove Garlic, peeled1 medium Zucchini Lemon juice from 1/2 a lemon1.5 oz Fontina Cheese 1 Tbps Capers 1 tbsp Parmesan Cheese, grated 4 slices rustic boule bread1 1tsp Olive Oil
Preheat oven to 450 F. Cut zucchini into 2-inch wedges.
In non-stick skillet, heat olive oil. Add spinach, season with salt & pepper. Cook 1-2 minutes till bright green and wilted. Transfer to cutting board and finely chop. Move into small bowl, add parmesan, lemon juice, and enough olive oil to form a paste. Season with salt & pepper.
Reheat non-stick skillet with olive oil. Add zucchini, season with salt & pepper, cook 3-5 minutes till lightly browned and slightly softened. Transfer to bowl, add half of pistou and toss to coat.
Wipe out pan, then reheat with s little olive oil. Add the bread and cook 2-3 minutes till light browned on each side. Transfer to plate and rub toast with garlic clove. Place on sheet pan.
Separate the sliced beef and pat dry with paper towels. Heat olive oil in skillet, add the beef in a single layer, and season with salt & pepper. Cook till browned and just cooked through. Divide between garlic toasts, top with fontina and capers. Bake 2-4 minutes or till cheese is melted. Divide toasts and zucchini onto 2 plates. Top tartines with remaining pistou.
Serving Size: makes 2 open-faced sandwiches with a side of zucchini
Number of Servings: 2
Recipe submitted by SparkPeople user CHEFFALTA.
In non-stick skillet, heat olive oil. Add spinach, season with salt & pepper. Cook 1-2 minutes till bright green and wilted. Transfer to cutting board and finely chop. Move into small bowl, add parmesan, lemon juice, and enough olive oil to form a paste. Season with salt & pepper.
Reheat non-stick skillet with olive oil. Add zucchini, season with salt & pepper, cook 3-5 minutes till lightly browned and slightly softened. Transfer to bowl, add half of pistou and toss to coat.
Wipe out pan, then reheat with s little olive oil. Add the bread and cook 2-3 minutes till light browned on each side. Transfer to plate and rub toast with garlic clove. Place on sheet pan.
Separate the sliced beef and pat dry with paper towels. Heat olive oil in skillet, add the beef in a single layer, and season with salt & pepper. Cook till browned and just cooked through. Divide between garlic toasts, top with fontina and capers. Bake 2-4 minutes or till cheese is melted. Divide toasts and zucchini onto 2 plates. Top tartines with remaining pistou.
Serving Size: makes 2 open-faced sandwiches with a side of zucchini
Number of Servings: 2
Recipe submitted by SparkPeople user CHEFFALTA.
Nutritional Info Amount Per Serving
- Calories: 740.2
- Total Fat: 23.2 g
- Cholesterol: 152.7 mg
- Sodium: 1,068.3 mg
- Total Carbs: 71.5 g
- Dietary Fiber: 5.2 g
- Protein: 63.6 g
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