Zucchini Feta Flapjacks Recipes

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ZUCCHINI FETA FLAPJACKS



Zucchini Feta Flapjacks image

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

3 cups zucchini, grated (about 1 1/2 lbs)
1/4 cup feta cheese, crumbled
2 eggs
1 egg white
3/4 cup whole wheat pastry flour (I used white wheat)
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano

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.

SAUTEED ZUCCHINI WITH FETA



Sauteed Zucchini with Feta image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
2 large zucchini, thinly sliced in rounds
2 garlic cloves, chopped
Salt and pepper, to taste
1/4 cup chopped parsley or basil
1 tablespoon chopped cilantro
1/2 cup crumbled 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.

BEST EVER FLAPJACKS



Best Ever Flapjacks image

Also known as Anzac Biscuits (in Oz/NZ). This is an old recipe of my Dad's, though I've know idea where it originated from. These are such simple and yummy flapjacks - Great for pot lucks or BBQ's, and a favourite with all the family.

Provided by Wendy-Bob

Categories     Bar Cookie

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 4

6 ounces butter
4 ounces demerara sugar
1 tablespoon golden syrup
8 ounces porridge oats (the Scotts type)

Steps:

  • Pre-heat oven to Gas Mark 4 / 180c / 350f.
  • Grease a 30cm x 20cm (11in x 7in) tin.
  • Melt the butter, syrup and sugar in a pan.
  • Stire in the porridge oats.
  • Spread evenly in the tin.
  • Bake for 20 minutes.

Nutrition Facts : Calories 259.9, Fat 15.2, SaturatedFat 9, Cholesterol 36.6, Sodium 100.3, Carbohydrate 28.4, Fiber 2.2, Sugar 12.3, Protein 3.8

GREEK ZUCCHINI & FETA BAKE



Greek Zucchini & Feta Bake image

Looking to highlight your meal with something light, indulgent and golden on top? Turn to this Greek-style egg bake. -Gabriela Stefanescu, Webster, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 13

2 tablespoons olive oil, divided
5 medium zucchini, cut into 1/2-in. cubes (about 6 cups)
2 large onions, chopped (about 4 cups)
1 teaspoon dried oregano, divided
1/2 teaspoon salt
1/4 teaspoon pepper
6 large eggs
2 teaspoons baking powder
1 cup reduced-fat plain yogurt
1 cup all-purpose flour
2 packages (8 ounces each) feta cheese, cubed
1/4 cup minced fresh parsley
1 teaspoon paprika

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.

ZUCCHINI PATTIES WITH FETA



Zucchini Patties with Feta image

Provided by Engin Akin

Categories     Cheese     Dairy     Egg     Herb     Onion     Vegetable     Appetizer     Fry     Cocktail Party     Vegetarian     Yogurt     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 18 patties

Number Of Ingredients 12

2 1/2 cups coarsely grated zucchini (from about 3 medium)
1 teaspoon salt, divided
1 large egg
1 large egg yolk
1/2 cup (or more) all purpose flour
1/2 cup crumbled feta cheese
1 cup chopped fresh Italian parsley
1/2 cup chopped green onions
1 1/2 tablespoons chopped fresh dill
1/2 cup (about) olive oil
1/2 cup (about) corn oil
Plain Greek yogurt

Steps:

  • Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls.
  • Heat 2 tablespoons olive oil and 2 tablespoons corn oil in large skillet over medium heat. Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. Transfer to paper towels. DO AHEAD Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven 12 minutes. Serve with yogurt.

FETA ZUCCHINI PANCAKES



Feta Zucchini Pancakes image

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

4 eggs, separated
4 cups shredded zucchini
1 cup (4 ounces) crumbled feta cheese
1/2 cup finely chopped green onions
1/2 cup all-purpose flour
1 tablespoon chopped fresh mint or 1 teaspoon dried mint
1/2 teaspoon salt
1/4 teaspoon pepper
6 teaspoons vegetable oil, divided

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 STUFFED WITH FETA AND DILL



Zucchini Stuffed with Feta and Dill image

Categories     Food Processor     Side     Broil     Sauté     Steam     Vegetarian     Feta     Zucchini     Summer     Dill     Gourmet

Yield Serves 4

Number Of Ingredients 5

four 1/2-pound zucchini, scrubbed
2 onions, chopped
2 tablespoons olive oil
1/4 pound Feta cheese, crumbled
3 tablespoons minced fresh dill

Steps:

  • Trim and discard the stem ends from 2 of the zucchini, halve the 2 zucchini lengthwise, and with a melon-ball cutter scoop out the flesh, reserving it and leaving 1/4-inch-thick shells. Arrange the shells, cut sides up, on a steamer rack set over simmering water and steam them, covered, for 3 to 5 minutes, or until they are just tender. Invert the shells on paper towels to drain.
  • Cut the remaining 2 zucchini crosswise into 1/4-inch-thick slices. In a non-stick skillet cook the onions in the oil over moderate heat, stirring, until they are softened, add the reserved flesh, chopped, and the zucchini slices, and sauté the mixture over moderately high heat, stirring, until it is golden. In a food processor blend the mixture with the Feta until the zucchini slices are chopped coarse and stir in the dill. Divide the filling among the 4 zucchini shells, arrange the stuffed zucchini in an oiled flameproof baking dish, and broil them under a preheated broiler about 4 inches from the heat for 3 minutes, or until the filling is bubbling and deep golden.

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