Beef Tartines with Zucchini au Pistou

Beef Tartines

with Zucchini au Pistou

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

French tartines, or open-faced sandwiches, are a delightful meal for any time of day—and with any number of toppings. Our gourmet tartines start off with a deliciously crusty loaf of rustic bread. We’re slicing it up and layering it with a succulent, delicate cut of beef (browned on the stove in just a couple of minutes), creamy cheese and tangy capers. We’re also making a simple pistou, a Provençal green sauce similar to pesto­­, to brighten up the rich tartines and their side of sautéed zucchini.

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  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the bread into four 1-inch-thick slices (you may have extra bread). Quarter and deseed the lemon. Cut off and discard the ends of the zucchini; quarter lengthwise, then cut crosswise into 2-inch-long wedges. Peel the garlic. Cut off and discard any rind from the Fontina cheese; small dice the cheese. Roughly chop the capers.

Cook the spinach & make the pistou:
2 Cook the spinach & make the pistou:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until bright green and wilted. Transfer to a cutting board and finely chop. Transfer the chopped spinach to a medium bowl; stir in the Parmesan cheese and the juice of 2 lemon wedges. Slowly stir in enough olive oil to create a rough paste; season with salt and pepper to taste. Wipe out the pan.

Cook & dress the zucchini:
3 Cook & dress the zucchini:

In the pan used to cook the spinach, heat 1 teaspoon of olive oil on medium-high until hot. Add the zucchini; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and slightly softened. Transfer to a medium bowl. Add half the pistou; toss to coat and season with salt and pepper to taste. Wipe out the pan.

Make the garlic toasts:
4 Make the garlic toasts:

In the pan used to cook the zucchini, heat 1 teaspoon of olive oil on medium-high heat until hot. Add the bread and cook 2 to 3 minutes per side, or until lightly browned and crispy. Transfer to a plate. Wipe out the pan. When cool enough to handle, carefully rub the cut sides of the toasted bread with the garlic clove; discard the clove. Transfer the garlic toasts to a sheet pan.

Cook the beef:
5 Cook the beef:

Using your hands, separate the sliced beef; pat dry with paper towels. In the pan used to toast the bread, heat 1 teaspoon of olive oil on high until hot. Using tongs, add the beef in a single, even layer; season with salt and pepper. Cook, without stirring, 1 to 2 minutes, or until browned on the first side. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until browned and just cooked through. Remove from heat.

Finish the tartines & plate your dish:
6 Finish the tartines & plate your dish:

Divide the cooked beef between the garlic toasts. Evenly top with the Fontina cheese and capers. Bake 2 to 4 minutes, or until the cheese has melted. Remove from the oven. Divide the baked tartines and dressed zucchini between 2 plates. Top the tartines with the remaining pistou. Serve with the remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the bread into four 1-inch-thick slices (you may have extra bread). Quarter and deseed the lemon. Cut off and discard the ends of the zucchini; quarter lengthwise, then cut crosswise into 2-inch-long wedges. Peel the garlic. Cut off and discard any rind from the Fontina cheese; small dice the cheese. Roughly chop the capers.

2 Cook the spinach & make the pistou:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until bright green and wilted. Transfer to a cutting board and finely chop. Transfer the chopped spinach to a medium bowl; stir in the Parmesan cheese and the juice of 2 lemon wedges. Slowly stir in enough olive oil to create a rough paste; season with salt and pepper to taste. Wipe out the pan.

Cook & dress the zucchini:
3 Cook & dress the zucchini:

In the pan used to cook the spinach, heat 1 teaspoon of olive oil on medium-high until hot. Add the zucchini; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and slightly softened. Transfer to a medium bowl. Add half the pistou; toss to coat and season with salt and pepper to taste. Wipe out the pan.

4 Make the garlic toasts:

In the pan used to cook the zucchini, heat 1 teaspoon of olive oil on medium-high heat until hot. Add the bread and cook 2 to 3 minutes per side, or until lightly browned and crispy. Transfer to a plate. Wipe out the pan. When cool enough to handle, carefully rub the cut sides of the toasted bread with the garlic clove; discard the clove. Transfer the garlic toasts to a sheet pan.

Make the garlic toasts:
5 Cook the beef:

Using your hands, separate the sliced beef; pat dry with paper towels. In the pan used to toast the bread, heat 1 teaspoon of olive oil on high until hot. Using tongs, add the beef in a single, even layer; season with salt and pepper. Cook, without stirring, 1 to 2 minutes, or until browned on the first side. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until browned and just cooked through. Remove from heat.

6 Finish the tartines & plate your dish:

Divide the cooked beef between the garlic toasts. Evenly top with the Fontina cheese and capers. Bake 2 to 4 minutes, or until the cheese has melted. Remove from the oven. Divide the baked tartines and dressed zucchini between 2 plates. Top the tartines with the remaining pistou. Serve with the remaining lemon wedges on the side. Enjoy!

Finish the tartines & plate your dish:
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