BRIAM (GREEK BAKED ZUCCHINI AND POTATOES)
Briam is a traditional Greek roasted vegetable dish with potatoes, zucchini, tomatoes, and red onions with lots of olive oil. It is a typical example of Greek cuisine where a few simple ingredients are turned into an utterly delicious dish with little effort. It can be served as a main course. With olive oil as the only source of fat it is a quintessential example of the Mediterranean diet, and it is vegan to boot. If preferred, serve with a hearty chunk of feta on the side.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European Greek
Time 2h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary. Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Toss all ingredients together so that the vegetables are evenly coated.
- Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving, or serve at room temperature.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 65.8 g, Fat 28.3 g, Fiber 12.5 g, Protein 11.3 g, SaturatedFat 4 g, Sodium 141.4 mg, Sugar 16.2 g
ROASTED ZUCCHINI
How to make the best easy roasted zucchini! Topped with Parmesan and Italian seasoning, this delicious zucchini is never soggy and goes with so many dishes.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a rimmed baking sheet.
- In a small bowl, stir together the Parmesan, Italian seasoning, salt, and pepper.
- Place the zucchini in a large bowl. Drizzle with the oil and sprinkle with the Parmesan mixture. Toss to coat, then arrange the zucchini on top of the cooling rack on the prepared baking sheet, being careful not to overlap the spears.
- Place in the oven and bake until the zucchini is tender, about 12 to 15 minutes. Turn the oven to broil. Cook until the Parmesan is lightly crisp on top, about 2 to 3 minutes. Don't walk away! The second you stop watching the cheese, it will decide to burn.
- Remove the zucchini from the oven and immediately squeeze the lemon juice over the top. Sprinkle with herbs. Enjoy warm or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 77 kcal, Carbohydrate 5 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 293 mg, Fiber 1 g, Sugar 3 g
SIMPLE ROASTED ZUCCHINI
Serve this easy roasted zucchini with thyme hot or at room temperature.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F.
- Lightly toss the zucchini and thyme with 2 tablespoons of the oil (adding the remaining 1 tablespoon oil if needed) and then with some salt and pepper in a medium bowl. Spread the zucchini in a single layer on a baking sheet. Roast until the zucchini is tender and browning around the edges, 10 to 13 minutes. Remove from the oven and transfer to a plate. Season with salt and pepper. Serve right away or at room temperature.
CREAM CHEESY CUBED ZUCCHINI WITH LEMON AND OREGANO
I didn't start out trying to make a creamy zucchini recipe, but when I glanced in the fridge and saw the last crumbled remains of fresh cream cheese, I knew those green cubes sizzling away in the skillet were about to get enriched. While I'd normally have a hard time feigning such excitement over squash, I'm actually quite thrilled with how this came out.
Provided by Chef John
Categories Side Dish Vegetables Squash Zucchini
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in skillet over high heat; stir in zucchini, lemon zest, and red pepper flakes. Cook for about 2 minutes.
- Stir in salt, black pepper, and cayenne pepper; cook and stir until zucchini is tender, about 5 minutes.
- Stir cream cheese into zucchini mixture; cook until cream cheese begins to melt, about 1 minute. Remove from heat and stir in oregano.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 4.7 g, Cholesterol 8 mg, Fat 9.6 g, Fiber 1.5 g, Protein 2.1 g, SaturatedFat 2.6 g, Sodium 34.1 mg, Sugar 2.2 g
GARLIC OREGANO ZUCCHINI
I've found that this flavorful side dish complements almost any main course, from chicken to fish. If you like, use half yellow summer squash for a colorful variation on classic zucchini recipes. -Teresa Kraus, Cortez, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook and stir the garlic in oil over medium heat for 1 minute. Add the zucchini, oregano, salt and pepper. Cook and stir for 4-6 minutes or until zucchini is crisp-tender.
Nutrition Facts : Calories 90 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic exchanges
GRILLED ZUCCHINI AND BULGUR SALAD WITH FETA AND PRESERVED-LEMON DRESSING
Charred zucchini pairs particularly well with the deep savory notes of preserved-lemon paste and the tang of creamy feta in this salad.
Provided by Hetty McKinnon
Time 45m
Yield 4 main-course servings or 6-8 side servings
Number Of Ingredients 13
Steps:
- Toast walnuts in a dry medium skillet over medium heat, tossing often, until golden brown, 8-10 minutes. Transfer to a cutting board and let cool. Coarsely chop.
- Wipe out skillet and toast bulgur, stirring often, until a shade darker and starting to smell like popcorn, about 3 minutes. Add ¼ tsp. salt and 2 cups water and bring to a boil. Reduce heat to low and simmer gently until liquid is almost completely evaporated, 8-10 minutes. Cover skillet and remove from heat. Let sit while you prepare the rest of the salad.
- Prepare a grill for high heat. (Or, heat a grill pan over high.) Trim ends of zucchini; slice lengthwise into long ¼"-thick planks. Set a wire rack inside a rimmed baking sheet and arrange zucchini in a single layer on rack (you can also do this in a large bowl if you don't have a wire rack). Drizzle with oil and season with salt. Toss zucchini, rubbing with your hands, to coat completely with oil.
- Grill zucchini, undisturbed, until grill marks appear, about 2 minutes. Turn over and grill on other side until grill marks appear, about 2 minutes. Return to wire rack (or a colander set in a bowl) to drain; let cool slightly, Transfer to a cutting board and slice on a diagonal into 1" pieces.
- Whisk preserved lemon paste, honey, garlic, and remaining ¼ cup oil in a large bowl to combine; season with pepper (lemon paste and feta should make it salty enough). Add bulgur and feta and toss to combine. Set some of zucchini, parsley, and mint aside for serving, then add remaining zucchini and herbs to salad; toss gently to combine. Taste and season with salt and pepper if needed.
- Transfer salad to a platter. Top with reserved zucchini and herbs. Scatter walnuts over. Serve salad with lemon wedges for squeezing over.
GRILLED GREEK-STYLE ZUCCHINI
"I made this dish for my Women's Health Initiative Group at our local university, and everyone just loved it," informs Betty Washburn of Reno, Nevada. "The grilled vegetables pick up a pleasantly mild flavor from the lemon juice and herb seasonings."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the zucchini, tomato, olives and onion. Combine oil, lemon juice, oregano, garlic salt and pepper; pour over vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 23 in. x 18 in.). Fold foil around vegetables and seal tightly. , Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 51 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 241mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
GRILLED GREEK-STYLE ZUCCHINI
Make and share this Grilled Greek-Style Zucchini recipe from Food.com.
Provided by Lavender Lynn
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine zucchini, tomato, olives, and onion in a bowl.
- Combine oil, lemon juice, oregano, garlic salt, and pepper.
- Pour over vegetables and toss to coat.
- Place on a double thickness of heavy-duty foil(about 23 inx 18in).
- Fold foil around vegetables and seal tightly.
- Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender.
- Sprinkle with Parmesan Cheese.
Nutrition Facts : Calories 59.4, Fat 4.4, SaturatedFat 0.9, Cholesterol 1.5, Sodium 74.5, Carbohydrate 4.2, Fiber 1.3, Sugar 2.6, Protein 1.9
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