Kolokithakia Me Feta Zucchini With Feta Recipes

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GREEK STUFFED ZUCCHINI (KOLOKITHAKIA YEMISTA AVGOLEMONO)



Greek Stuffed Zucchini (Kolokithakia Yemista Avgolemono) image

A delcious way to use up loads of large zucchini. I figure one medium to large zucchini per person, per serving, depending on appetite.

Provided by evelynathens

Categories     One Dish Meal

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 13

6 large zucchini (this depends on size, when you cut the zucchini, you should estimate that 2-3 of these pieces will)
1 large onion, minced (equaling 1 cup)
1 garlic clove, minced
1 tablespoon minced fresh spearmint (or 1 tsp dried, crumbled)
1/2 cup minced parsley
1/2 cup par-boiled rice
1/2 lb ground pork
1/2 lb ground beef, you could use all ground beef and not use pork
4 ounces butter
2 beef bouillon cubes
2 eggs
1 lemon, juice of, to 1 1/2
3 tablespoons cornstarch

Steps:

  • Cut zucchini into 1/2s or 1/3s, cored on one end (the other end is left intact) and remove filing carefully with corer so that a not-too-thick wall of zucchini remains to contain the filling, keep 1/2 the zucchini flesh removed from the coring, minced (not the shells- but the actual part of the zucchini that was removed, the other half makes a lovely omelette with a bit of parmesan for another meal!).
  • You can prepare your zucchini from the previous day and keep, wrapped, in the refrigerator- this actually makes a lot less work on the day of preparation as it's the coring of the zucchini that takes up the most time.
  • Mix the meats, onion, garlic, rice, parsley and zucchini in a bowl and season to taste with salt and pepper.
  • Stuff this mixture into the opening of the one end of each zucchini piece and make sure the filling goes all the way into the vegetable.
  • Level opening neatly so that no filling comes out.
  • Layer the filled zucchini pieces in a big pot and add enough boiling water to just cover.
  • Put in the stock cubes and the butter and cover.
  • Simmer for 45 minutes to 1 hour (knife tip should slip into a piece easily), and take off heat.
  • Carefully remove the zucchini pieces with a slotted spoon and place on a reheatable serving dish.
  • Strain the cooking liquid left in the pot to remove any pieces of zucchini or grains of rice that may be floating around.
  • In a large bowl, whisk the eggs with the cornstarch and lemon juice (add the juice of 1 lemon at this point).
  • Slowly ladle in (literally the thinnest of streams) your hot cooking liquid, whisking the eggs all the while so they don't curdle.
  • Keep doing this till nearly all the cooking liquid has been used and then pour your egg mixture and any cooking liquid left back into the pot and heat on a low flame until the sauce has thickened.
  • Taste, if it needs more lemon, add up to 1/2 more.
  • This is what is called an'Avgolemono Sauce' (Egg-lemon Sauce)- it is delicious.
  • When ready to serve, put 2-3 piping hot pieces of the stuffed zucchini on each plate and nap with the sauce.
  • Serve with feta cheese on the side (you won't believe how good a nibble of feta tastes with each bite of this!), good, crusty bread (you want to get all the sauce), and wine.

ZUCCHINI BLOSSOM A LA FETA



Zucchini Blossom a la Feta image

I love these zucchini blossoms: they're simple to make and great for appetizers or as a snack.

Provided by Starrynight

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 40m

Yield 18

Number Of Ingredients 5

½ cup olive oil
4 eggs
2 cups dry bread crumbs
8 ounces feta cheese, cut into small cubes
18 zucchini blossoms

Steps:

  • Heat the olive oil in a skillet over medium heat.
  • Lightly beat the eggs in a bowl. Place the bread crumbs on a dish. Insert a cube of feta cheese into each zucchini blossom. Dip the blossoms in the eggs, then dredge in the bread crumbs to lightly coat.
  • Fry zucchini blossoms in the skillet until golden brown.

Nutrition Facts : Calories 102.3 calories, Carbohydrate 9.3 g, Cholesterol 52.5 mg, Fat 5 g, Fiber 0.6 g, Protein 4.8 g, SaturatedFat 2.5 g, Sodium 244.1 mg, Sugar 1.3 g

KOLOKITHAKIA ME FETA (ZUCCHINI WITH FETA)



Kolokithakia Me Feta (Zucchini With Feta) image

This is loosely like lasagne in as far as it is layered. Serve this with a salad for a lovely quick Greek meal. The time for draining the zucchini and the resting after it is baked is not in the prep time.

Provided by luvcookn

Categories     Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

4 large zucchini
2 tablespoons salt
1/2 cup flour
1/2 cup grated parmesan cheese
2 tablespoons of fresh mint, finely chopped OR
1 teaspoon dried mint
1 cup crumbled feta cheese
1/2 cup shredded mozzarella cheese
1/2 cup olive oil or 1/2 cup vegetable oil

Steps:

  • Heat oven to 400 degrees.
  • Slice zucchini lengthwise into 1/2" thick slices. Sprinkle with salt, place in a colander and let stand until water drains, approximately 2 hours.
  • Rinse zucchini and squeeze dry with paper towels.
  • Coat each zucchini slice with flour.
  • Place a layer of zucchini in a 9" square greased baking pan.
  • Sprinkle with 1/3 of the Parmesan, mint and feta.
  • Repeat layers of zucchini, cheeses and mint but save enough zucchini for a top layer.
  • Sprinkle mozzarella over all.
  • Top with a layer of zucchini.
  • Pour oil over all.
  • Bake for 45 minutes or until the zucchini is tender.
  • Cool for 25-30 minutes. Cut into squares.
  • Serve hot or at room temperature.

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Top Asked Questions

How to make a zucchini and feta cake?
WHISK 2 eggs with 1/2 cup all-purpose flour and 2 tbsp chopped fresh dill in a medium bowl. Squeeze zucchini very well, discarding any liquid. Stir zucchini into egg mixture with 1/2 cup crumbled feta and 2 sliced green onions. Season with pepper.
How do you make feta stuffed zucchini boats?
In a small skillet, melt the butter then add the onion and zucchini pulp. Cook the veggies for about 3 - 5 minutes until softened. Add the garlic and cook for about 2 more minutes. Remove from heat and mix in the feta and breadcrumbs. Taste the stuffing and season with the salt and pepper as desired.
How to make zucchini blossoms with Greek yogurt?
Wash the zucchini blossoms and carefully remove their stems. In a small mixing bowl combine feta cheese, Greek yogurt, egg yolk and mint leaves. Season with a tiny bit of salt and ground pepper. Stuff each zucchini blossom with a teaspoon of filling and gently twist the petals to seal.
What to make with zucchini with feta and Dill?
Zucchini Fritters with Feta and Dill. The word fritter usually conjures up something heavy and deep-fried, but these zucchini pancakes are as light and delicate as can be. Shredded zucchini is combined with eggs, garlic, scallions, feta and dill, and then pan-fried in olive oil until crisp on the exterior and tender on the interior.

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