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.
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.
ZUCCHINI FETA FLAPJACKS
I got this from a Kashi ad in Family Fun magazine, and just had to give it a try to use up some of the inevitable zucchini bumper crop! The flavor here is a bit mild, perhaps to make it more kid-friendly. When I make these again I will likely add something (more salt? some garlic? a flavored feta? who knows!) but they are really fine as written. We enjoyed them dipped in honey mustard.
Provided by smellyvegetarian
Categories Vegetable
Time 20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Squeeze zucchini firmly to remove excess liquid. I like to wrap it in a towel or paper towel for this task.Transfer to a bowl.
- Mix in remaining ingredients.
- Heat a wide frying pan over medium-high heat. Coat with cooking spray.
- Add 2 tablespoons zucchini mixture for each pancake and flatten slightly with spoon.
- Cook about 3 minutes on each side, or until golden.
GRILLED ZUCCHINI AND FETA TOASTS
Though its flavor is subtle, zucchini absorbs seasonings readily, and develops deep complexity when grilled. In this recipe, the grilled squash is doused with a flavorful oil made with garlic, cumin and coriander. If you have extra time, marinate the grilled zucchini pieces in the spice oil for up to 24 hours to help build flavor. You can serve the dish hot off the grill, or prepare in advance, then serve at room temperature.
Provided by Sue Li
Categories dinner, lunch, quick, weeknight, appetizer, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Heat a grill or grill pan over medium-high and brush the grates clean, if grilling outdoors.
- With a small spoon, scrape the seeds from the middle of zucchini halves and discard. Rub zucchini with 2 tablespoons olive oil and season with salt and pepper. Place zucchini halves onto grill, cut-sides down, and cook until charred on both sides, turning halfway through, 10 to 15 minutes. Transfer grilled zucchini onto a cutting board, let cool slightly then cut into bite-size pieces.
- While zucchini grills, brush bread on both sides with 2 tablespoons olive oil. Grill until lightly charred on both sides, about 5 minutes. Transfer to a serving platter.
- While zucchini and bread grill, prepare the spice oil: Heat remaining 1/4 cup oil in a small saucepan over medium-low until hot. Stir in the garlic, cumin seeds, coriander seeds and red-pepper flakes, and remove from heat. The residual heat from the oil will cook the garlic and spices. Transfer spice oil to a large bowl, add grilled zucchini and toss to combine.
- Spoon zucchini over grilled bread and top with large pieces of feta. Serve with lemon wedges for squeezing on top.
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ZUCCHINI FRITTERS WITH FETA AND DILL - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Greek, Middle EasternCategory AppetizersServings 12Calories 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.
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