Zucchini Tart With Feta And Mint Recipes

PASTA WITH ZUCCHINI AND MINT

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve about 1 1/4 cups cooking water, then drain.
• Meanwhile, pulse the bread in a food processor to make coarse crumbs. Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add the breadcrumbs and toss until toasted, 4 minutes. Transfer to a small bowl and stir in 1 tablespoon mint, 1 teaspoon lemon zest, 1/4 teaspoon salt and a few grinds of pepper.
• Wipe out the skillet and return to medium heat. Add 1 tablespoon olive oil and the pancetta. Cook until the pancetta is crisp around the edges, about 2 minutes. Add the red onion and cook until it starts softening, about 2 minutes. Increase the heat to medium high, add the zucchini and season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until lightly browned around the edges, about 2 minutes. Add 3/4 cup of the reserved cooking water and cook until the zucchini is tender, 2 to 3 minutes.
• Add the pasta to the skillet. Drizzle the remaining 1 tablespoon olive oil on top and toss, adding the remaining cooking water as needed to loosen. Remove the skillet from the heat; add the cheese and the remaining 1 tablespoon mint and 1 teaspoon lemon zest. Top with the seasoned breadcrumbs.

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.

ZUCCHINI TART WITH FETA AND MINT

Steps:

• For the Shell:.
• Combine dry ingredients in mixing bowl. Add butter and cut in until it is the size of small peas, using fingers or a pastry blender. Sprinkle in just enough water to bring the pastry together.
• Gather into a ball, wrap in plastic and put in fridge for 30 minutes.
• Preheat oven to 400 degrees.
• Roll out on lightly floured surface and press lightly into 9 inch tart shell with removable bottom.
• Par bake lined with foil and filled with pie weights or dry beans for 20 minutes. Remove foil and weights and prick with a fork several times on the bottom (be careful of your pan) Bake for 5 more minutes.
• For the Tart:.
• Preheat oven to 350.
• Melt butter in frying pan over med heat. Add zucchini, and saute 3 minutes or until beginning to soften. Add garlic and stir to combine. Turn heat to med-high and continue to cook for 1 minute or until zucchini is just cooked through and juices have evaporated. Remove pan from heat, stir in mint, season with salt and pepper to taste, and set aside.
• Beat egg and yolk with cream until uniform. Season with salt.
• Sprinkle feta cheese over prepared tart shell. Pour over half of egg mixture. Add zucchini mixture in a even layer and pour over remaining egg mixture.
• Place tart on a baking sheet and bake in the lower third of the oven for 30 - 35 minutes or until set and lightly golden. Let cool for 10 minutes.

SPAGHETTI WITH FETA, ZUCCHINI AND MINT

Steps:

• Add the pasta and whole garlic cloves to a large pan of boiling water and cook according to the packet directions; drain and return to the pan; chop or mince garlic and return to the pan.
• Bring a large pan of water to the boil, add the zucchini and cook for 1-2 minutes or until the zucchini is just tender; drain; add the zucchini, feta, mint leaves, lemon juice, rosemary, sage and pine nuts to the pasta and garlic; toss until well-combined.
• Serve immediately.
• NOTE: pine nuts burn easily and taste very bitter if blackened. When toasting, place over a gentle heat and shake the pan regularly until the pine nuts are lightly golden.