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.
SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON
When baked, feta gains an almost creamy texture, similar to goat cheese but with feta's characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.
Provided by Yasmin Fahr
Categories dinner, easy, lunch, weeknight, one pot, vegetables, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It's OK if they break apart a little.)
- Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
- Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.
TOMATO, ZUCCHINI AND FETA GRATIN
This is a recipe I copied from Food and Wine magazine. It is easy and has a great flavor to it. I have substituted thyme for dill. If you have flavored feta available, that is really nice twist to add with this dish. Just delete the thyme. I have done both the original recipe and the flavored fetas with success. It is a lovely way to make a dish when you have a bumper crop of zucchini and tomatoes coming out of your garden.
Provided by Expat in Holland
Categories Vegetable
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Slice zucchini into 1/2" rounds. Blanch zucchini in boiling water for 4 minutes. Drain well, and pat dry.
- Slice tomatoes, lengthwise, into 4 slices per tomato. With a spoon remove seeds.
- In a greased 9x9 glass baking dish, place zucchini, overlapping, in a single layer to cover bottom of dish.
- Drizzle zucchini with 1 tbsp of olive oil over top.
- Sprinkle with with garlic, thyme, salt and pepper.
- Next add a layer of crumbled feta.
- Top dish with tomato slices.
- Sprinkle with salt and pepper. Drizzle all of casserole with remaining oil.
- Bake, in preheated, 400°F oven for 40 minutes. Remove and let rest 10 minutes before serving.
ZUCCHINI BAKE WITH FETA AND TOMATOES
Make and share this Zucchini Bake With Feta and Tomatoes recipe from Food.com.
Provided by PetsRus
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease a 9x13-inch baking dish.
- Combine the tomatoes, garlic, oil, green onions, sugar, mint and oregano in a mixing bowl.
- Arrange a layer of zucchini slices on the bottom of the baking dish, followed with a layer of the tomato mixture and then the onions.
- Repeat until all the vegetables are used.
- Then sprinkle on the feta; top that with the breadcrumbs and dot with small pieces of butter.
- Bake for 35 to 45 minutes.
TOMATO ZUCCHINI CASSEROLE
A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry.
Provided by DELTAQUEEN50
Categories Side Dish Vegetables Squash Summer Squash
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
- In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
- Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
- Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
- Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.
Nutrition Facts : Calories 459.9 calories, Carbohydrate 23.8 g, Cholesterol 90.9 mg, Fat 32.2 g, Fiber 3.4 g, Protein 20.8 g, SaturatedFat 19.7 g, Sodium 953.6 mg, Sugar 5.6 g
MEDITERRANEAN STUFFED ZUCCHINI
Here's a delicious way to solve the problem of those too-big zucchinis ballooning in your garden at the end of the summer: zucchini boats baked and stuffed with lamb, feta, pine nuts, tomatoes, and more. It's just like your mother used to make, but with an exotic Mediterranean twist!
Provided by Larry Short
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Use a melon baller to separate and remove seeds and pulp separately from the zucchini, carving out each half and leaving about a half-inch shell. Chop zucchini pulp into pieces about 1/4 inch in diameter. Discard seeds.
- Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add ground lamb; continue to cook and stir until lamb is lightly browned, 5 to 7 minutes. Stir chopped zucchini into the lamb mixture. Reduce heat to medium-low. Simmer mixture until the zucchini is hot, about 3 minutes. Drain excess grease. Season lamb mixture with coarse salt and black pepper.
- Remove skillet from heat. Stir tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup mint leaves through the lamb mixture; spoon into the zucchini halves. Put stuffed zucchini halves into a large baking dish. Pour water into the baking dish.
- Bake in preheated oven for 30 minutes. Mix bread crumbs and mozzarella cheese in a bowl. Sprinkle 1/4 cup mint leaves over the zucchini and top with the bread crumb mixture. Continue baking until the top is crusty and browned, about 10 minutes more.
Nutrition Facts : Calories 649.3 calories, Carbohydrate 38.8 g, Cholesterol 114.7 mg, Fat 38.7 g, Fiber 7 g, Protein 40.6 g, SaturatedFat 14.9 g, Sodium 1522.8 mg, Sugar 14.2 g
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