Fried Zucchini With Feta And Pine Nuts Food

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.

ZUCCHINI CARPACCIO WITH FETA AND 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.

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

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

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.

FRIED ZUCCHINI WITH FETA AND PINE NUTS

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.

GRIDDLED COURGETTES WITH PINE NUTS & FETA

Steps:

• Brush a griddle pan with a little of the oil and place on a high heat, then griddle courgettes in batches for 2-3 mins on each side until charred and cooked through. Keep warm while you cook the rest.
• Layer on a platter and sprinkle over the lemon zest, then top with the feta, pine nuts, chilli and mint. Drizzle over the rest of the oil and some seasoning. Serve warm or at room temperature.

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.

ZUCCHINI WITH RAISINS AND PINE NUTS

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.