Zucchini With A Pine Nut Crust And A Creamy Feta Sauce Food

MEDITERRANEAN STUFFED ZUCCHINI

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.

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.

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.

SAUTEED ZUCCHINI WITH 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.

FETTUCCINE WITH ZUCCHINI

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.

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 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.

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.