Courgette Dill Feta Breads Recipes

ZUCCHINI-FETA BREAD

Zucchini is the summer staple we always have on hand and this feta bread is a brilliant savory way to enjoy it.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 2h35m

Yield 12

Number Of Ingredients 10

Zucchini-Feta Bread image

Steps:

Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
In large bowl, mix flour and baking soda. Add zucchini, cheese, onions and dill; toss to coat.
In medium bowl, mix buttermilk, sour cream, oil and eggs with whisk until blended. Add to flour mixture, stirring just until moistened. Spread batter in pan.
Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

Nutrition Facts : Calories 211, Carbohydrate 25 g, Fat 1 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 614 mg

Ingredients

3 cups Gold Medal™ self-rising flour
1/2 teaspoon baking soda
1 1/2 cups coarsely shredded zucchini, squeezed to drain (1 medium zucchini)
1 cup crumbled feta cheese (4 oz)
2 tablespoons chopped green onions (2 medium)
1 teaspoon chopped fresh dill weed
2/3 cup buttermilk
1/2 cup sour cream
1/4 cup vegetable oil
2 eggs

BAKED MüCVER (COURGETTE & FETA BAKE)

Turn Med-inspired courgette fritters into a large bake - it's easier to cook, more substantial and can be served as lunch with a side salad and garlic yogurt

Provided by Melek Erdal

Categories Dinner, Lunch

Time 1h5m

Number Of Ingredients 14

Baked mücver (courgette & feta bake) image

Steps:

Heat the oven to 200C/180C fan/gas 6. Coarsely grate the courgettes into a clean tea towel, wrap and squeeze out all of the excess liquid. Tip into a colander then set aside to drain completely. Meanwhile, tip all of the remaining ingredients into a large bowl. Add the drained, grated courgettes, season and mix.
Line a roughly 25-26cm round ovenproof dish or cake tin with baking parchment and drizzle with the extra olive oil to cover the surface. Heat the dish in the oven for 5 mins.
Carefully remove the dish from the oven and pour the courgette mixture over the hot oil (this will ensure the mixture browns on the bottom). Sprinkle with the extra sesame and nigella seeds and bake for 35 mins until golden brown on top. Leave to rest for at least 20 mins before serving scattered with more dill.

Nutrition Facts : Calories 285 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.1 milligram of sodium

Ingredients

6 courgettes (about 325g)
2 spring onions, finely sliced
½ small bunch of parsley, finely chopped
½ small bunch of mint, finely chopped
½ small bunch of dill, finely chopped, plus extra to serve
4 eggs
75g grated halloumi
100g crumbled feta
2 garlic cloves, grated
4 tbsp olive oil, plus extra for the tin
80g plain flour
1 tsp baking powder
1 tbsp toasted sesame seeds, plus extra to serve
1 tbsp nigella seeds, plus extra to serve

FETA DILL BREAD

The combination of feta cheese and dill provides a melding of flavors so rich, this bread is a meal in its self. Is great with wine, cheeses or make a sandwich.

Provided by Barb G.

Categories Yeast Breads

Time 3h15m

Yield 1 loaf bread

Number Of Ingredients 11

Feta Dill Bread image

Steps:

Add the ingredients to a 1 1/2-or 2-pound bread machine according to the manufacturer's directions.
Select the basic white bread cycle and desired color setting.

Nutrition Facts : Calories 2049.3, Fat 42, SaturatedFat 24.6, Cholesterol 311.6, Sodium 3233.7, Carbohydrate 337.6, Fiber 12.9, Sugar 34.1, Protein 74.1

Ingredients

1 cup water
2/3 cup crumbled feta cheese
1 egg
1 tablespoon butter
3 cups bread flour
1/3 cup instant potato flakes or 1/3 cup instant mashed instant potato flakes
1/4 cup nonfat dry milk powder
1 tablespoon sugar
1 teaspoon dried dill or 1 tablespoon snipped fresh dill
3/4 teaspoon salt
1 1/4 teaspoons active dry yeast or 1 1/4 teaspoons bread machine yeast

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ZUCCHINI FRITTERS WITH FETA AND DILL

Web Jun 3, 2020 Heat the olive oil in a large non-stick skillet, and then drop the batter into the pan. Pan-fry until golden brown on both sides. Drain the …
From onceuponachef.com
Cuisine Greek, Middle Eastern
Category Appetizers
Servings 12
Calories 152 per serving

Shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Transfer the zucchini to a fine mesh strainer and set over a bowl. Toss the zucchini with the salt and let it sit for 10 minutes. Wring all of the excess liquid out of the zucchini with your hands, then set aside.
Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the flour (or corn starch) and baking powder over mixture and stir until uniformly incorporated.
Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate. Add a bit more oil to the pan if necessary, then repeat with the remaining batter. Serve warm or room temperature with lemon wedges.
Freezer-Friendly Instructions: The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.

Courgette Dill Feta Breads Recipes

ZUCCHINI-FETA BREAD

Zucchini is the summer staple we always have on hand and this feta bread is a brilliant savory way to enjoy it.

BAKED MüCVER (COURGETTE & FETA BAKE)

Turn Med-inspired courgette fritters into a large bake - it's easier to cook, more substantial and can be served as lunch with a side salad and garlic yogurt

FETA DILL BREAD

The combination of feta cheese and dill provides a melding of flavors so rich, this bread is a meal in its self. Is great with wine, cheeses or make a sandwich.

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