Zucchini Pasta With Red Onion Oregano And Feta Recipes

ZUCCHINI PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and reserve.
• Fill a medium sauce pan with lightly salted water. Add zucchini and bring to a boil; boil for 10 minutes or until tender.
• In a large skillet, saute garlic in oil and hot pepper flakes. Add drained zucchini and parsley, then mix all together and simmer for 5 to 10 minutes. Toss with pasta; then add cheese and salt and pepper to taste, and serve.

ZUCCHINI PATTIES WITH FETA

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.

ZUCCHINI SALAD WITH RED ONION

Steps:

• In a medium bowl, whisk together vinegar and oil; season with salt and pepper. Stir in onion, and let stand 15 minutes.
• Meanwhile, using a vegetable peeler, slice zucchini into paper-thin ribbons, avoiding seeds. Add to bowl with dressing, season with salt and pepper; toss to combine.

ORZO WITH ZUCCHINI AND FETA

Steps:

• Cook orzo according to package directions. Meanwhile, in a small microwave-safe bowl, combine zucchini and water. Cover and cook on high for 1 minute or until crisp-tender; drain. , Drain orzo; place in a large bowl. Add the zucchini, feta cheese, oil, oregano, salt and pepper; toss to coat. Serve warm or chilled.

PASTA WITH ZUCCHINI AND OREGANO

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot.
• Heat 2 tablespoons oil in heavy large skillet over high heat. Add zucchini; sauté until tender and beginning to brown, about 8 minutes. Mix in garlic and oregano; remove from heat. Add zucchini mixture to pasta, adding reserved pasta cooking liquid by 1/4 cupfuls as needed to moisten. Add 1/2 cup cheese; stir until melted. Transfer to large bowl. Serve, passing additional cheese for sprinkling.

ZUCCHINI, RED PEPPER AND FETA FRITTATA

Steps:

• In a large non-stick ovenproof skillet, heat the oil over medium heat; cook the onion, zucchini and garlic, stirring often, for 5 to 8 minutes or until softened.
• Meanwhile, in a large bowl, whisk together the eggs, milk, salt and pepper; stir in the red pepper and dill.
• Pour into the skillet; reduce the heat to medium-low.
• Sprinkle with the feta and olives; cook for 10 minutes or until the bottom and side are firm yet the top is still slightly runny.
• Broil for 3 to 5 minutes or until golden brown and set.
• Cut into wedges.

SAUTEED ZUCCHINI WITH OREGANO AND FETA

Steps:

• Heat oil in a large skillet over medium heat. Add zucchini and oregano; saute until zucchini is golden brown, about 4-6 minutes.
• Remove skillet from heat and add parsley; toss to combine. Season to taste with salt and pepper. (some feta cheeses are salty so remember when adding salt). Sprinkle feta cheese over top just before serving.
• Yields about 1/2 cup per serving.

PASTA WITH ZUCCHINI, FETA AND FRIED LEMON

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 OREGANO AND FETA (WW 1 POINT)

Steps:

• Heat oil in a large skillet over medium heat. Add zucchini and oregano; sauté until zucchini is golden brown, about 4 to 6 minutes.
• Remove skillet from heat and add parsley; toss to combine. Season to taste with salt and pepper. Sprinkle feta cheese over top just before serving. Yields about 1/2 cup per serving.

ZUCCHINI PASTA WITH RED ONION, OREGANO AND FETA

Steps:

• Bring large pot of water to boil; add salt.
• Stir in pasta and cook until al dente, about 9 minutes.
• Reserve 1 cup cooking liquid, then drain pasta.
• Heat 3 tablespoons oil and the butter in a large deep skillet over moderate heat until butter is melted.
• Add onion and oregano, season with salt and pepper, and cook until softened, about 5 minutes.
• Add zucchini and squash; cook, stirring frequently, until wilted, about 5 minutes.
• Add broth; bring to a simmer.
• Remove from heat and keep warm, covered, for sauce.
• Add pasta and 1/2 cup reserved cooking liquid to sauce in skillet; toss to combine.
• Season with salt and pepper.
• Simmer until pasta is coated well, about 2 minutes.
• Remove from heat and toss in feta.
• Spoon into bowls, drizzle with remaining 2 tablespoons oil and serve.