SCRAMBLED EGGS WITH ZUCCHINI AND FETA
Feta, zucchini, and onions are scrambled with eggs to create a delicious yet quick and easy breakfast. These eggs don't need salt because of the feta , but if your feta isn't as salty, you might need to add salt to taste.
Provided by ABcooking1
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Heat olive oil in a skillet over medium-high heat and cook onion and zucchini until tender and most of the liquid has evaporated. Pour eggs into the skillet and season with dill. Crumble feta cheese on top.
- Cook and stir until eggs are set, about 5 minutes.
Nutrition Facts : Calories 290.2 calories, Carbohydrate 8.6 g, Cholesterol 397.2 mg, Fat 21 g, Fiber 1.7 g, Protein 18.2 g, SaturatedFat 8 g, Sodium 468.2 mg, Sugar 5.1 g
BRAISED EGGS WITH ZUCCHINI, FETA AND LEMON
This dish is a celebration of zucchini, and it can be served any time of the day, really, either on its own or with some good bread to dip into the runny yolks. Although the zucchini blossoms make this look particularly bright and festive, the recipe would work just fine without them. If your zucchini blossoms come with stems or small zucchini attached, simply slice them up and slow-cook them with the rest of the sliced zucchini.
Provided by Yotam Ottolenghi
Categories main course
Time 35m
Yield 3 servings
Number Of Ingredients 14
Steps:
- Take one lemon and use a vegetable peeler to remove 4 strips of zest. Squeeze the lemon to get 1 tablespoon juice, then set aside.
- Add the oil, garlic, chopped red chile pepper, lemon zest strips and 3/4 teaspoon salt to a large, preferably nonstick sauté pan (for which you have a lid) set over medium heat. Gently fry for 3 to 5 minutes, stirring often, until the oil begins to bubble. (Turn the heat down to medium-low if the oil bubbles too quickly.) Decrease the heat to low, add the zucchini slices (not the blossoms) and continue to cook for 15 to 20 minutes, stirring often, until the zucchini slices are very tender and beginning to brown. Stir in the chard and cook for another few minutes, until wilted.
- Drain the zucchini and chard over a saucepan to collect the oil, then return the vegetables to the sauté pan. Stir in the herbs, reserved lemon juice and feta. Create 6 hollows with the back of a spoon and carefully break an egg into each hollow (take care not to break the yolks). Lay the zucchini blossoms around the eggs and drizzle them with a teaspoon of the reserved frying oil. Cover the pan with the lid and cook for 4 to 5 minutes over medium-high heat, until the whites are almost set and the yolks are still runny (the eggs will continue cooking once uncovered and taken off the heat).
- While the eggs cook, add the butter to the reserved oil and gently heat until beginning to brown and bubble, then drizzle over the eggs when they're done. Sprinkle with the Aleppo chile and a good pinch of salt and serve hot with juice from the remaining lemon squeezed on top.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 25 grams, Carbohydrate 16 grams, Fat 37 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 10 grams, Sodium 976 milligrams, Sugar 8 grams, TransFat 0 grams
GRILLED ZUCCHINI WITH FETA
This is a quick, easy, and healthy side that takes little time to prepare.
Provided by dra
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Trim a little skin off each zucchini piece so it will lay flat on the grill. Brush olive oil on top and sprinkle with Greek seasoning. Top with feta cheese. Grill to preferred level of doneness, about 10 minutes.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 4.1 g, Cholesterol 7.4 mg, Fat 15.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 299.9 mg, Sugar 1.7 g
BAKED ZUCCHINI WITH FETA AND PARMESAN
Baked zucchini and yellow squash recipes that is super yummy with feta and parmesan cheese!
Provided by Carole Jones
Categories Side Dish
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.
- Slice the squash into 1/4″ slices. If they are larger squash, cut them down the middle before slicing. Heat the oil in a large non-stick frying pan. Add the squash, garlic and thyme. Saute and stir just until the squash is starting to soften slightly. Don't cook too long or it will be mushy after it bakes in the oven. Remove from the heat.
- Beat together the eggs, sour cream, cheeses and lemon juice in a medium sized bowl. Place half of the squash into the bottom of the casserole. Sprinkle on some salt and pepper (remember the cheeses are salty!) then spread 1/2 of the egg mixture over the top. Repeat with remaining squash and egg mixture.
- Bake for 40-45 minutes, until the mixture is bubbling and slightly set. Serve hot.
Nutrition Facts : ServingSize 1/8 th, Calories 200 calories, Sugar 6 g, Sodium 341 mg, Fat 13 g, SaturatedFat 6 g, UnsaturatedFat 6 g, TransFat 0 g, Carbohydrate 10 g, Fiber 2 g, Protein 10 g, Cholesterol 122 mg
GRILLED ZUCCHINI WITH LEMON-HERB FETA
This quick side gives zucchini the star treatment. It is an ideal recipe to make when you already have the grill fired up or for a speedy indoor option in your grill pan. Resist the urge to flip the zucchini more than once, otherwise you won't get those coveted grill marks that bring so much flavor and visual appeal to this dish. The fresh flavor of mint complements the tangy feta, but you can substitute any fresh herb you like or have on hand. You'll need half of a lemon to yield the amount of zest and juice needed for this recipe.
Categories Lunch
Time 23m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine feta, mint, oil, lemon juice, lemon zest and scallions; set aside.
- Trim ends off zucchini and slice in half lengthwise; slice each half into 4 or 5 chunks. Place zucchini on a baking sheet (or other flat surface) in a single layer; coat both sides with cooking spray and sprinkle with salt.
- Off heat, coat a grill rack or grill pan with cooking spray; heat over high heat. Cook zucchini, carefully flipping once, until grill marks are evident and zucchini is softened, about 3 to 4 minutes per side. Arrange zucchini slices on a platter and serve with reserved feta topping.
- Serving size: about 5 pieces zucchini and 1 heaping Tbsp feta topping
Nutrition Facts : Calories 30 kcal
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