Zucchini With Feta And Pine Nuts Recipe 455

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GRILLED ZUCCHINI WITH FETA AND PINE NUTS



Grilled zucchini with feta and pine nuts image

A healthy side dish or appetizer for these warm summer days when outdoor cooking is welcome!

Provided by Veronique Eichler

Categories     Appetizer / Hors D'Oeuvre     Salad     Side Dish

Time 20m

Number Of Ingredients 9

2 medium zucchini; sliced lengthwise into 1/4" thin strips
1/4 cup extra-virgin olive oil + 1 tbsp for brushing
1 tsp finely grated lemon zest
2 tbsp freshly squeezed lemon juice
1 tsp Dijon mustard
Salt; and freshly ground black pepper
2 tbsp pine nuts
2 oz feta cheese (crumbled)
Fresh basil leaves

Steps:

  • Heat the grill to high heat. Brush the zucchini on both sides with olive oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
  • In a small pan, toast the pine nuts on medium high heat until fragrant.
  • Whisk together the Dijon mustard, lemon juice, lemon zest, and salt and pepper, to taste. Slowly whisk in the olive oil until emulsified.
  • Drizzle the vinaigrette over the zucchini. Top with crumbled feta cheese, pine nuts and basil.

Nutrition Facts : Calories 210 kcal, Carbohydrate 5 g, Protein 4 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 181 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

FRIED ZUCCHINI WITH FETA AND PINE NUTS



Fried Zucchini with Feta and Pine Nuts image

The Fried Zucchini with Feta and Pine Nuts recipe out of our category flowering vegetables! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 7

4 zucchini (about 150 grams)
3 sprigs thyme
100 grams Pine nuts
2 Tbsps olive oil
salt
freshly ground peppers
200 grams Feta

Steps:

  • Rinse, trim and cut zucchini into 1 cm (approximately 1/2 inch) thick slices on the diagonal. Rinse thyme, shake dry, and strip leaves from stems. Toast pine nuts in a dry frying pan. Remove and set aside. In the same pan, heat the oil and fry zucchini slices, 3-5 minutes per side.
  • Season with salt, pepper and thyme. Divide zucchini among plates and serve sprinkled with pine nuts and crumbled feta cheese.

Nutrition Facts : Calories 383 kcal, Fat 30 g, SaturatedFat 10.5 g, Protein 19 g, Carbohydrate 8 g, Sugar 0 g, Cholesterol 35 mg

GRILLED ZUCCHINI WITH FETA & PINE NUTS (EASY RECIPE)



Grilled Zucchini with Feta & Pine Nuts (Easy Recipe) image

This recipe of grilled zucchini with feta and pine nuts makes grilling out easy. Fire up the grill this summer and don't forget to add your veggies.

Provided by Ali Randall

Categories     Side Dish

Time 20m

Number Of Ingredients 9

1-2 large zucchini, sliced at an angle 1/4-inches thick
Kosher salt
2 teaspoons hot red pepper flakes
3 teaspoons minced fresh garlic
3 teaspoons dried oregano
3 teaspoons dried parsley
3 tablespoons olive oil
4 ounces feta cheese, crumbled
1/4 cup pine nuts

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.

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.

ZUCCHINI WITH FETA AND PINE NUTS RECIPE - (4.5/5)



Zucchini with Feta and Pine Nuts Recipe - (4.5/5) image

Provided by á-103628

Number Of Ingredients 8

2 lbs. zucchini, sliced on an angle (about 1/4 inch or thick)
2 Tbsp. canola oil
2 Tbsp. olive oil
1 Tbsp. minced parsley
2 tsp. minced oregano
1 clove garlic, minced
1/4 cup crumbled feta
2 Tbsp. pine nuts (toasted)

Steps:

  • Toast pine nuts on 300 degrees till lightly brown. Stir. Cool. Preheat grill over medium high. Brush zucchini with canola oil. Grill until tender about 3 min. per side. In a bowl, mix olive oil, parsley, oregano and garlic. Top zucchini with dressing, feta and pine nuts. Serves 4 to 6

LEMON-ZESTY ZUCCHINI WITH PINE NUTS



Lemon-Zesty Zucchini with Pine Nuts image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

1/4 cup pine nuts
3 tablespoons extra-virgin olive oil
1 large zucchini cut into 3/4 inch chunks (about 1 pound)
2 cloves garlic, smashed
1 lemon, zest stripped off in large pieces
1/2 teaspoon kosher salt
Freshly ground black pepper
6 ounces fresh ricotta

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.

FETTUCCINE WITH ZUCCHINI



Fettuccine With Zucchini image

Beautiful, glossy zucchini from the farm stand are to be treasured. Here they are diced, sautéed until tender, bolstered with garlic, pine nuts and Grana Padano, and mingled with fresh pasta.

Provided by Florence Fabricant

Categories     dinner, easy, pastas, appetizer, main course

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

1 pound medium-size zucchini, about 6, diced
Salt
4 tablespoons extra virgin olive oil
1 1/2 cup minced onion
1 cup pine nuts
3 cloves garlic, slivered
1 pound fresh fettuccine
Freshly ground black pepper
3 tablespoons minced flat-leaf parsley leaves
1/2 cup grated Grana Padano

Steps:

  • Place zucchini in a colander, toss with salt and set aside to drain in sink or over a bowl 30 minutes. Meanwhile, heat 3 tablespoons oil in a heavy sauté pan, add onion, pine nuts and garlic and sauté over low heat about 10 minutes, until onion is soft and nuts start to brown. Rinse and drain zucchini and add to pan. Sauté about 20 minutes, until tender.
  • Bring large pot of salted water to a boil for pasta, cook pasta about 3 minutes and drain, reserving about 1 cup pasta water. Add pasta to sauté pan, cook over low heat about 5 minutes, to blend ingredients, adding pasta water as needed. Season with salt and pepper. Fold in parsley, cheese and additional olive oil and serve.

Nutrition Facts : @context http, Calories 519, UnsaturatedFat 21 grams, Carbohydrate 52 grams, Fat 29 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 549 milligrams, Sugar 5 grams

ZUCCHINI CARPACCIO WITH FETA AND PINE NUTS



Zucchini Carpaccio With Feta and Pine Nuts image

This is a great dinner, or party starter. Try using a combination of squash to vary the color on the plate. Enjoy :)

Provided by Queen uh Cuisine

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

2 medium zucchini, sliced into paper-thin rounds or 2 medium other kinds squash
1 teaspoon finely grated lemon zest
4 teaspoons high-quality extra virgin olive oil
1/4 cup crumbled feta cheese
3 tablespoons loosely packed of fresh mint, coarsely chopped or 3 tablespoons chervil, leaves coarsely chopped
2 tablespoons pine nuts

Steps:

  • Combine zucchini rounds and lemon zest in a medium bowl and toss to coat zucchini.
  • Arrange zucchini on a platter, slightly overlapping the slices.
  • Drizzle with olive oil and sprinkle with kosher salt and freshly ground black pepper.
  • Sprinkle remaining ingredients over zucchini and serve.

MEDITERRANEAN STUFFED ZUCCHINI



Mediterranean Stuffed Zucchini image

Here's a delicious way to solve the problem of those too-big zucchinis ballooning in your garden at the end of the summer: zucchini boats baked and stuffed with lamb, feta, pine nuts, tomatoes, and more. It's just like your mother used to make, but with an exotic Mediterranean twist!

Provided by Larry Short

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 1h10m

Yield 4

Number Of Ingredients 16

1 extra large zucchini, halved lengthwise
1 tablespoon olive oil
1 sweet onion, chopped
1 tablespoon chopped garlic
1 pound ground lamb
coarse salt to taste
ground black pepper to taste
1 (16 ounce) can tomato sauce
2 tomatoes, chopped
¾ cup crumbled feta cheese
½ cup pine nuts
¼ cup mint leaves
¼ cup water
¼ cup mint leaves
¾ cup seasoned bread crumbs
¾ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Use a melon baller to separate and remove seeds and pulp separately from the zucchini, carving out each half and leaving about a half-inch shell. Chop zucchini pulp into pieces about 1/4 inch in diameter. Discard seeds.
  • Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add ground lamb; continue to cook and stir until lamb is lightly browned, 5 to 7 minutes. Stir chopped zucchini into the lamb mixture. Reduce heat to medium-low. Simmer mixture until the zucchini is hot, about 3 minutes. Drain excess grease. Season lamb mixture with coarse salt and black pepper.
  • Remove skillet from heat. Stir tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup mint leaves through the lamb mixture; spoon into the zucchini halves. Put stuffed zucchini halves into a large baking dish. Pour water into the baking dish.
  • Bake in preheated oven for 30 minutes. Mix bread crumbs and mozzarella cheese in a bowl. Sprinkle 1/4 cup mint leaves over the zucchini and top with the bread crumb mixture. Continue baking until the top is crusty and browned, about 10 minutes more.

Nutrition Facts : Calories 649.3 calories, Carbohydrate 38.8 g, Cholesterol 114.7 mg, Fat 38.7 g, Fiber 7 g, Protein 40.6 g, SaturatedFat 14.9 g, Sodium 1522.8 mg, Sugar 14.2 g

ZUCCHINI WITH RAISINS AND PINE NUTS



Zucchini with Raisins and Pine Nuts image

Provided by Elisabeth Rozin

Categories     Side     Sauté     High Fiber     Raisin     Pine Nut     Zucchini     Summer     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 9

2 to 3 tablespoons olive oil
3 large cloves garlic, very thinly sliced
4 small-to-medium zucchini, trimmed and cut into slices about 3/8 inch thick
2 medium tomatoes, coarsely chopped
1 teaspoon anchovy paste
2 tablespoons golden raisins
1 tablespoon red wine vinegar
several good grinds black pepper
1 tablespoon pine nuts, lightly toasted

Steps:

  • Heat the oil in a medium skillet and sauté the garlic over moderate heat, stirring, just until the garlic begins to turn golden and becomes aromatic. Do not allow the garlic to overbrown.
  • Add the sliced zucchini and sauté for a few minutes, stirring.
  • Add the tomatoes, anchovy paste, raisins, and vinegar. Mix well, then cook over moderate heat, stirring occasionally, for about 10 to 12 minutes, until the sauce has thickened and most of the liquid has cooked away.
  • Stir in the black pepper and pine nuts. Serve warm or at room temperature.

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