Zucchini With A Pine Nut Crust And A Creamy Feta Sauce Recipes

GRILLED ZUCCHINI WITH FETA & PINE NUTS (EASY RECIPE)

Steps:

• Slice the zucchini on a cutting board at an angle about 1/4 inch thick.
• Brush each side with olive oil and arrange the slices on a plate.
• Season with the zucchini with red pepper flakes, garlic, oregano and parsley.
• Apply cooking spray to the grill grates then preheat grill to medium heat.
• Grill zucchini slices for about 2 to 3 minutes per side until you see light grill marks.
• Arrange the grilled zucchini pieces on a serving platter and top with the feta cheese and pine nuts.

LEMON-ZESTY ZUCCHINI WITH PINE NUTS

Steps:

• Preheat oven to 425 degrees F.
• Toss pine nuts with 1 tablespoon of olive oil and spread out on a sheet pan. Toast the nuts in the oven, shaking the pan about half way through, until evenly brown, about 7 minutes. Transfer to a serving bowl. Reserve the baking sheet.
• Toss the zucchini with 2 tablespoons of the olive oil, the garlic, lemon zest, salt and pepper. Spread out on the baking sheet and roast until crisp tender and slightly brown, about 10 to 12 minutes.
• Toss zucchini and lemon with the nuts, and scatter dollops of the cheese on top. Serve.

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.

GRILLED ZUCCHINI AND TOMATOES WITH FETA SAUCE

Steps:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
• Purée feta, sour cream, water, lemon juice, and garlic in a food processor until smooth, then, with motor running, add 1 1/2 tablespoons oil in a slow stream. Add basil and salt and pepper to taste and pulse until just combined.
• Thinly slice zucchini lengthwise (just under 1/8 inch thick) using slicer. Toss zucchini and tomatoes (on the vine) in a large bowl with salt and remaining tablespoon oil. If using loose cherry tomatoes, thread onto skewers. Grill vegetables, in batches if necessary, on oiled grill rack, turning over once with tongs, until just tender, 3 to 5 minutes total per batch. Serve with sauce.

ZUCCHINI WITH A PINE NUT CRUST AND A CREAMY FETA SAUCE

Steps:

• Crust -- Coat the zucchini very lightly but just adding the flour to a baggie and then shaking to give the zucchini a light dusting of flour.
• In a small food processor chop the nuts and mix with the bread crumbs. Set up a small breading station -- 2 pans. One with the egg and another with the bread crumbs.
• Dredge -- Dip each of the zucchini planks coated in the egg and then into the bread crumb and nut mixture.
• Saute -- Heat a large sauce pan on medium heat. Add 1 tablespoon butter and 2 tablespoons of olive oil. Saute the zucchini until golden brown on each side.
• Sauce -- As the zucchini cook, make the sauce -- In a small sauce pan on medium low heat add the cream and cook for 3-4 minutes, letting it reduce just a bit. Then add the cheese and cook another 3-4 minutes. Add the mint and black pepper right before you serve it.
• Drizzle the sauce over the zucchini and serve. Really good and really just a bit different. I promise you will love it.