GREEK ZUCCHINI & FETA BAKE
Steps:
- Preheat oven to 350°. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the zucchini, half of the onions and 1/2 teaspoon oregano; cook and stir 8-10 minutes or until zucchini is crisp-tender. Remove from pan. Repeat with remaining vegetables. Return previously cooked vegetables to pan. Stir in salt and pepper. Cool slightly., In a large bowl, whisk eggs and baking powder until blended; whisk in yogurt and flour just until blended. Stir in cheese, parsley and zucchini mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with paprika., Bake, uncovered, 30-35 minutes or until golden brown and set. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 231 calories, Fat 13g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 583mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
PASTA WITH ZUCCHINI, FETA AND FRIED LEMON
This is a less saucy, more pasta-salad-like pasta, which is to say it's best served at room temperature after being carted to an outdoor location and eaten directly from the container. The zucchini mixture should be deeply flavorful and concentrated, rather than loose or watery. If you're looking for something saucier, add more olive oil (not pasta water) as needed to coat each piece of pasta before serving.
Provided by Alison Roman
Categories dinner, lunch, weekday, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse pasta with cool water to stop cooking and toss with a drizzle of olive oil to prevent sticking; set aside.
- Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add walnuts, if using, and toss to coat. Cook, stirring occasionally, until walnuts are toasted and golden brown, 3 to 4 minutes. Using a slotted spoon or strainer, transfer the walnuts to a small bowl (leaving the oil behind) and season with salt; set aside.
- Add shallots and lemon to the oil and season with salt and pepper. Cook, stirring occasionally, until both the shallots and lemons are totally softened and have begun to caramelize, 5 to 8 minutes. Add capers and stir to coat in the oil, letting them sizzle a minute or two.
- Add zucchini and season with salt and pepper. (Do not be alarmed at the amount of zucchini in the skillet; it will cook down by about half.) Cook, stirring occasionally, until much of the water has evaporated from the zucchini and it has totally softened, become translucent and is beginning to brown at the edges, 10 to 15 minutes. (This mixture should be very flavorful and lightly saucy.)
- Remove pan from heat and add pasta, tossing to coat. (If your skillet is very full, you can always transfer everything to a large bowl and toss to coat there.) Season with salt and pepper.
- Transfer pasta to a large serving bowl and top with toasted walnuts, feta and herbs, finishing with a drizzle of olive oil.
SAUTEED ZUCCHINI WITH FETA
Steps:
- In a 12-inch skillet, heat the oil on low. Slowly saute the zucchini and garlic, with a little salt, until golden and slightly caramelized, about 20 minutes. Season with salt and pepper. Mix in parsley or basil, cilantro and feta.
FETA ZUCCHINI PANCAKES
Guests at our farmhouse bed and breakfast see zucchini in our garden one day and savor it in these moist and flavorful pancakes the next. They make a refreshing side dish and a unique use for excess zucchini.
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat egg whites until stiff peaks form; set aside. In a large bowl, combine the egg yolks, zucchini, feta cheese, onions, flour, mint, salt and pepper; fold in egg whites. , In a large skillet, heat 2 teaspoons of oil over medium heat; drop four 1/3 cupfuls of batter into skillet. Fry for 2 minutes on each side or until golden brown. Repeat, making two more batches with remaining oil and batter.
Nutrition Facts : Calories 285 calories, Fat 17g fat (6g saturated fat), Cholesterol 228mg cholesterol, Sodium 638mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 15g protein.
ZUCCHINI AND FETA WITH PENNE
In my search for my use of extra feta I found this recipe in a Cooking Light magazine, December 2002 issue
Provided by TishT
Categories One Dish Meal
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta according to the package directions, omitting salt or fat.
- While the pasta cooks, heat the oil in a large skillet over medium-high heat.
- Add the oregano, zucchini and crushed garlic; saute 3 minutes.
- Stir in the broth, rind, juice and pepper.
- Add the pasta and cheese; toss well.
- Serve immediately.
ZUCCHINI AND PENNE TOSS
Make and share this Zucchini and Penne Toss recipe from Food.com.
Provided by Lori Mama
Categories Penne
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Over medium heat, saute the garlic along with the herb seasoning and pepper in the oil for 4 minutes.
- Add the peppers and saute another 4 minutes stirring occasionally.
- Increase heat to medium high, add the shredded zucchini and saute until heated through.
- Season with salt to taste.
- Toss the mixture with the warm pasta and cheese of choice.
- Serve warm or cold.
- Note: If using Feta it does not need to be grated just crumbled to the size you like.
Nutrition Facts : Calories 483.2, Fat 9.7, SaturatedFat 1.3, Sodium 17.8, Carbohydrate 92.5, Fiber 14.4, Sugar 6.2, Protein 10.4
WHOLE-WHEAT PASTA SALAD WITH GRILLED ZUCCHINI AND OLIVES
Steps:
- In a large bowl gently stir together tomatoes, onion, garlic paste, vinegar, and 1/4 cup oil
- Brush one side of zucchini slices lightly with additional oil and season with salt and pepper. Heat a well-seasoned ridged grill pan over moderate heat until hot and grill zucchini, oiled sides down, in batches, brushing tops with more oil before turning, 1 to 2 minutes on each side, or until just tender but not soft. Transfer zucchini as grilled to a small bowl.
- In a kettle of salted boiling water cook pasta until just tender and drain well. Add hot pasta to tomato mixture and toss well. Cool pasta slightly and stir in zucchini, olives, cheese, basil, and salt and pepper to taste. Pasta may be made 4 hours ahead and kept covered at room temperature.
- Serve pasta warm or at room temperature.
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