GREEK ZUCCHINI RECIPES RECIPES

Name: Greek Zucchini Cakes
Prep time: 30 min
Cook time: 15 min
Total time: 50 min
Yield: 24 cakes
Cuisine: european
Ingredients: 1 pound zucchini, grated; 1 teaspoon kosher salt or 3/4 teaspoon table salt; 3/4 cup crumbled feta cheese; 1 large egg, lightly beaten; 3 green onions, thinly sliced; 3 tablespoons all-purpose flour; 1/4 cup chopped pine nuts; 1 tablespoon chopped fresh dill, or 1 teaspoon dried; 1 1/2 teaspoons chopped fresh oregano leaves, or 1/2 teaspoon dried; 1 garlic clove, finely chopped; 1/4 teaspoon freshly milled black pepper; Olive oil

GREEK ZUCCHINI CAKES RECIPE | FOOD NETWORK

Greek Zucchini Cakes Recipe | Food Network image

Provided by Food Network

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 24 cakes

Number Of Ingredients 12

Ingredients

1 pound zucchini, grated
1 teaspoon kosher salt or 3/4 teaspoon table salt
3/4 cup crumbled feta cheese
1 large egg, lightly beaten
3 green onions, thinly sliced
3 tablespoons all-purpose flour
1/4 cup chopped pine nuts
1 tablespoon chopped fresh dill, or 1 teaspoon dried
1 1/2 teaspoons chopped fresh oregano leaves, or 1/2 teaspoon dried
1 garlic clove, finely chopped
1/4 teaspoon freshly milled black pepper
Olive oil

Steps:

Combine the grated zucchini and kosher salt. Set aside for 5 minutes (no more, or it will be mush). Rinse in cold water and squeeze dry in a kitchen towel or press in a strainer or colander until dry.
Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper in a large bowl; fold in the zucchini. Form into 24 small cakes (about 2 tablespoons of mixture for each) and saute in olive oil, turning once, until browned, about 3 minutes on each side. Serve immediately.

Nutrition Facts : ServingSize 1 of 6 servings, Calories 145, FatContent 11g, SaturatedFatContent 4g, CarbohydrateContent 8g, FiberContent 1g, SugarContent 3g, ProteinContent 6g, CholesterolContent 48mg, SodiumContent 284mg

KOLOKITHOPITA - GREEK ZUCCHINI PIE RECIPE - EATING EUROPEAN

Kolokithopita - Greek Zucchini Pie Recipe - Eating European image

Kolokithopita, or Greek Zucchini Pie, is perfect comfort food for the end of the Summer. The dish is a simple combination of zucchini, onions, herbs, eggs & feta, wrapped in a flaky phyllo dough, which makes for an awesome, light vegetarian meal.

Provided by Edyta

Categories Casserole Dinner

Total Time 120 minutes

Prep Time 60 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 11

Ingredients

6 zucchini (medium, shredded)
1 onion (yellow, medium, chopped)
3 eggs
7 oz feta (crumbled)
12 sheets phyllo dough (thawed)
1/2 cup olive oil (extra virgin)
2 tbsp parsley (fresh, chopped)
2 tbsp dill (fresh, chopped)
1 tbsp mint (fresh, chopped)
1/2 teaspoon Salt
Freshly Ground Pepper

Steps:

Shred the zucchini and place it in a colander for about an hour;
Heat up one tablespoon of olive oil in a skillet, add chopped onions and cook for about 3-4 minutes until translucent; cool it down;
Preheat the oven to 350 F (180C);
Chop parsley, dill, and mint;
In a bowl combine feta and eggs, season with salt & pepper;
Squeezing extra excess of water out, place zucchini in a large bowl; add onions, herbs and eggs/feta mixture;
Brush the bottom of baking dish (13 x 9 inches) with olive oil; place the first layer of phyllo dough and brush with olive oil; continue until you have 6 layers;
Pour the zucchini filling into the baking dish;
Cover with a sheet of phyllo dough and brush with olive oil; continue until you have 6 layers of phyllo dough;
Fold over the flaps of the dough, and brush the entire top with olive oil;
Using a knife make few wholes in the dough;
Bake in the center of the oven for an hour or until the crust is crisp and golden brown.
Cut into squares and serve warm.

Nutrition Facts : Calories 324 kcal, CarbohydrateContent 22 g, ProteinContent 9 g, FatContent 22 g, SaturatedFatContent 6 g, CholesterolContent 83 mg, SodiumContent 596 mg, FiberContent 2 g, SugarContent 5 g, ServingSize 1 serving

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