Sauted Garlic Zucchini With Crumbled Feta Recipes

Steps:

• In a large skillet, heat oil, over medium-high heat. Add zucchini, scallions, and garlic. Saute for 6 to 8 minutes, or until zucchini is tender.
• Slowly pour in vegetable stock. Stir in sauce mix and parsley. Simmer for 1 1/2 to 2 minutes. Season, to taste, with salt and pepper.

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.

Steps:

• Whisk together lemon juice, lemon zest and garlic in large serving bowl. Gradually whisk in oil.
• Season with salt and pepper. Add zucchini and onion, and toss to coat. Cover and marinate overnight, or up to 2 days.
• Sprinkle with feta, green onions, mint and parsley just before serving.

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.

Steps:

• Trim and discard the stem ends from 2 of the zucchini, halve the 2 zucchini lengthwise, and with a melon-ball cutter scoop out the flesh, reserving it and leaving 1/4-inch-thick shells. Arrange the shells, cut sides up, on a steamer rack set over simmering water and steam them, covered, for 3 to 5 minutes, or until they are just tender. Invert the shells on paper towels to drain.
• Cut the remaining 2 zucchini crosswise into 1/4-inch-thick slices. In a non-stick skillet cook the onions in the oil over moderate heat, stirring, until they are softened, add the reserved flesh, chopped, and the zucchini slices, and sauté the mixture over moderately high heat, stirring, until it is golden. In a food processor blend the mixture with the Feta until the zucchini slices are chopped coarse and stir in the dill. Divide the filling among the 4 zucchini shells, arrange the stuffed zucchini in an oiled flameproof baking dish, and broil them under a preheated broiler about 4 inches from the heat for 3 minutes, or until the filling is bubbling and deep golden.

Steps:

• Cut the zucchini in to slices at a slight angle.
• Heat the olive oil in a large frying pan and fry the zucchini slices for about 2 minutes.
• Add the garlic and chili and fry a further minute.
• Sprinkle in the basil, season well with salt and freshly ground black pepper.
• Transfer the zucchini to a warmed serving dish and scatter over the grated Parmesan. Serve immediately.

Steps:

• Heat oil in a large skillet over medium heat. Add zucchini and oregano; saute until zucchini is golden brown, about 4-6 minutes.
• Remove skillet from heat and add parsley; toss to combine. Season to taste with salt and pepper. (some feta cheeses are salty so remember when adding salt). Sprinkle feta cheese over top just before serving.
• Yields about 1/2 cup per serving.

Steps:

• In a large skillet, heat oil over medium-high heat; saute zucchini and onion until crisp-tender, 6-8 minutes. Stir in seasonings. Add vinegar; cook and stir 2 minutes. Top with cheese.

Steps:

• Heat oil in a large skillet over medium heat. Add zucchini and oregano; sauté until zucchini is golden brown, about 4 to 6 minutes.
• Remove skillet from heat and add parsley; toss to combine. Season to taste with salt and pepper. Sprinkle feta cheese over top just before serving. Yields about 1/2 cup per serving.