Zucchini And Feta With Penne Food

BAKED FETA PASTA WITH CHERRY TOMATOES & ZUCCHINI | BARILLA

Steps:

• Preheat oven to 400° F and bring a large pot of water to a boil.
• Place zucchini, tomatoes, lemon, and oregano in a baking dish, season with salt, pepper, and 2 tablespoons olive oil. Place feta right in the center, bake for 20 minutes.
• Meanwhile, cook pasta according to package directions. One minute before pasta is ready add ½-cup cooking water to freshly baked feta, and with a spoon smash the cheese.
• Drain pasta then mix well with veggies. Stir in basil, drizzle with remaining oil and combine well again.
• Top with pistachios before serving.

BAKED PENNE WITH SAUSAGE, ZUCCHINI, AND FETA

Steps:

• Preheat oven to 400°F and bring a large pot of water to a boil.
• Place penne in boiling water and cook for 10 minutes, or until al dente. Drain and transfer to a large mixing bowl. Set aside.
• While pasta cooks, place a large skillet over medium-high heat and add 1 teaspoon oil.
• Once oil is hot, add crumbled sausage to skillet and cook until starting to brown and cooked through, about 5 minutes. Remove from pan and transfer to a paper towel-lined plate to drain.
• Return the same skillet to medium-high heat add 1 tablespoon oil. Once oil is hot, add zucchini, garlic, salt, and pepper. Cook until zucchini is softened, about 8 minutes, stirring occasionally.
• Whisk together flour and chicken broth. Add mixture to the pan, stir, and cook another 2 minutes, or until mixture has thickened.
• Add zucchini, cooked sausage, cottage cheese, and about half of the feta to the mixing bowl with the pasta. Stir well to combine.
• Lightly grease a 9-by-13-inch baking pan with cooking oil spray. Pour pasta mixture in the pan. Sprinkle reserved feta on top.
• Bake for 20 minutes, or until cheese is bubbling and pasta is lightly browned on top. Remove from oven and set aside to cool for 5 minutes before serving.

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.

ZUCCHINI, FETA AND SQUASH BLOSSOM PASTA

Steps:

• Bring a large pot of water to a boil and liberally season with salt. Add the pasta and cook according to the package directions until al dente. Drain, reserving 1/4 cup of the cooking water.
• While the pasta cooks, heat a 12-inch nonstick skillet over medium heat. Heat the butter and olive oil until the butter melts. Add the zucchini and cook, stirring, until golden brown, 5 to 6 minutes. Add the corn and garlic and cook, stirring occasionally, until the corn has softened, about 5 minutes. Season with salt and pepper and reduce the heat to low.
• Add the pasta, squash blossoms and chopped basil to the skillet. Stir together, adding the reserved cooking water, if the mixture looks too dry. Add the feta and stir through. Taste for seasoning and add more salt or pepper, if needed.
• Scoop into a large shallow bowl and garnish with basil leaves. Serve warm or at room temperature.

CREAMY GARLIC PORK PENNE WITH ZUCCHINI AND FETA STOVETOP COOKING

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using 20 oz. ground pork, follow same instructions as 10 oz. ground pork, working in batches, if necessary. If using ground turkey, follow same instructions as ground pork in Step 3, breaking up turkey until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes. If using chicken breasts, pat dry, and, on a separate cutting board, cut into 1" dice. Follow same instructions as ground pork in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using Impossible burger, follow same instructions as ground pork in Step 3, breaking up burger until heated through, 4-6 minutes. 1 Prepare the Ingredients Trim zucchini ends, quarter, and cut into 1/2" dice.Halve lemon lengthwise. Cut one half into wedges and juice the other half. 2 Cook the Zucchini Place a large non-stick pan over medium-high heat with 2 tsp. olive oil.Add zucchini to hot pan and stir occasionally until tender, 3-4 minutes. 3 Cook the Pork Add ground pork and garlic to hot pan. Break up pork until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.Stir in red pepper flakes (to taste) and garlic salt. 4 Add Sauce and Finish Dish Add cream base, pesto, 1/4 tsp. salt, a pinch of pepper, and 1 Tbsp. lemon juice to hot pan. Bring to a simmer.Once simmering, remove from burner. Gently stir in pasta until combined and warm.Plate dish as pictured on front of card, garnishing with cheese. Squeeze lemon wedges over meal to taste. Bon appétit!

ZUCCHINI AND FETA WITH PENNE

Steps:

• Cook the pasta according to the package directions, omitting salt or fat.
• While the pasta cooks, heat the oil in a large skillet over medium-high heat.
• Add the oregano, zucchini and crushed garlic; saute 3 minutes.
• Stir in the broth, rind, juice and pepper.
• Add the pasta and cheese; toss well.
• Serve immediately.

TOMATO, ZUCCHINI AND FETA GRATIN

Steps:

• Slice zucchini into 1/2" rounds. Blanch zucchini in boiling water for 4 minutes. Drain well, and pat dry.
• Slice tomatoes, lengthwise, into 4 slices per tomato. With a spoon remove seeds.
• In a greased 9x9 glass baking dish, place zucchini, overlapping, in a single layer to cover bottom of dish.
• Drizzle zucchini with 1 tbsp of olive oil over top.
• Sprinkle with with garlic, thyme, salt and pepper.
• Next add a layer of crumbled feta.
• Top dish with tomato slices.
• Sprinkle with salt and pepper. Drizzle all of casserole with remaining oil.
• Bake, in preheated, 400°F oven for 40 minutes. Remove and let rest 10 minutes before serving.