The potato and zucchini tart in a jar, today we’re cooking it using the microwave jar-cooking technique and we can enjoy it in just a few minutes without making a mess! Unlike the zucchini parmigiana jar-cooking, this recipe is made with potatoes alternated with slices of zucchini, ham, cheese, and a bit of breadcrumbs. A recipe very similar to the potato and pepper tart in jar-cooking. Nothing simpler, tastier, and lighter. You just need to try the potato and zucchini tart in a jar, it takes just a moment with jar-cooking!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: Microwave, Jar-Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 463.76 (Kcal)
- Carbohydrates 39.65 (g) of which sugars 2.53 (g)
- Proteins 21.20 (g)
- Fat 26.10 (g) of which saturated 3.51 (g)of which unsaturated 2.27 (g)
- Fibers 4.77 (g)
- Sodium 772.86 (mg)
Indicative values for a portion of 280 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 potato (about 4 oz)
- 1 zucchini (about 4 oz)
- 1 slice cooked ham
- 1 oz scamorza (or provolone)
- 2 teaspoons breadcrumbs (level)
- 1 pinch salt
- 1 teaspoon extra virgin olive oil
- 2 leaves basil
Equipment
You can buy microwave jar-cooking suitable jars, already equipped with 4 clamps, on the website Decorazioni dolci, with discount code WECK10.
- 1 Microwave
- 1 Jar 500 ml with thin gasket
- 1 Mandolin
Procedure
Peel the potato and wash it. Trim and wash the zucchini. Slice the vegetables using a mandolin. Pour a teaspoon of breadcrumbs into the jar, start with the zucchini, then the potatoes, then a pinch of salt and the basil. Add a slice of ham and small slices of provolone, continue with the potatoes and finally the zucchini, another pinch of salt and another teaspoon of breadcrumbs. Drizzle with the teaspoon of oil.
Clean the edges of the jar, close it with lid, gasket, and clamps. Set the microwave to your tested power (I use 600 watts), for 6 minutes, insert the jar and start. At the end of cooking the potato and zucchini tart, remove it from the microwave and let it rest closed for at least twenty minutes. During this time, the cooking will finish and a vacuum will form.
The potato and zucchini tart will keep in the refrigerator for 15 days. When serving, just unclamp, place in the microwave and start at the same power used to cook for 3/4 minutes per jar. The steam push will gently open the lid.
Rosella’s Jar-Cooking Tips
Learning to cook in a jar is very simple but requires some precautions. In this article, you will find the instructions, and this article HERE answers many of your questions.
Vegetarian Potato and Zucchini Tart in Jar-Cooking
Instead of ham and provolone, you can use crumbled feta.
Jar-Cooking Tart with Pre-Cooked Potatoes
Some varieties of potatoes may not cook well if sliced thinly. The alternative is to pre-cook the potato slices in the microwave, just place them in a microwave steam cooking container, add 50 ml of water, and cook them for 8 minutes at 800 watts. Afterwards, you can use them for the jar-cooking recipe.
