Braised Eggs With Zucchini Feta And Lemon Recipes

BRAISED EGGS WITH ZUCCHINI, FETA AND LEMON

Steps:

• Take one lemon and use a vegetable peeler to remove 4 strips of zest. Squeeze the lemon to get 1 tablespoon juice, then set aside.
• Add the oil, garlic, chopped red chile pepper, lemon zest strips and 3/4 teaspoon salt to a large, preferably nonstick sauté pan (for which you have a lid) set over medium heat. Gently fry for 3 to 5 minutes, stirring often, until the oil begins to bubble. (Turn the heat down to medium-low if the oil bubbles too quickly.) Decrease the heat to low, add the zucchini slices (not the blossoms) and continue to cook for 15 to 20 minutes, stirring often, until the zucchini slices are very tender and beginning to brown. Stir in the chard and cook for another few minutes, until wilted.
• Drain the zucchini and chard over a saucepan to collect the oil, then return the vegetables to the sauté pan. Stir in the herbs, reserved lemon juice and feta. Create 6 hollows with the back of a spoon and carefully break an egg into each hollow (take care not to break the yolks). Lay the zucchini blossoms around the eggs and drizzle them with a teaspoon of the reserved frying oil. Cover the pan with the lid and cook for 4 to 5 minutes over medium-high heat, until the whites are almost set and the yolks are still runny (the eggs will continue cooking once uncovered and taken off the heat).
• While the eggs cook, add the butter to the reserved oil and gently heat until beginning to brown and bubble, then drizzle over the eggs when they're done. Sprinkle with the Aleppo chile and a good pinch of salt and serve hot with juice from the remaining lemon squeezed on top.

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.

SCRAMBLED EGGS WITH ZUCCHINI AND FETA

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.

PASTA WITH ZUCCHINI, FETA AND FRIED LEMON

Steps:

• Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse pasta with cool water to stop cooking and toss with a drizzle of olive oil to prevent sticking; set aside.
• Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add walnuts, if using, and toss to coat. Cook, stirring occasionally, until walnuts are toasted and golden brown, 3 to 4 minutes. Using a slotted spoon or strainer, transfer the walnuts to a small bowl (leaving the oil behind) and season with salt; set aside.
• Add shallots and lemon to the oil and season with salt and pepper. Cook, stirring occasionally, until both the shallots and lemons are totally softened and have begun to caramelize, 5 to 8 minutes. Add capers and stir to coat in the oil, letting them sizzle a minute or two.
• Add zucchini and season with salt and pepper. (Do not be alarmed at the amount of zucchini in the skillet; it will cook down by about half.) Cook, stirring occasionally, until much of the water has evaporated from the zucchini and it has totally softened, become translucent and is beginning to brown at the edges, 10 to 15 minutes. (This mixture should be very flavorful and lightly saucy.)
• Remove pan from heat and add pasta, tossing to coat. (If your skillet is very full, you can always transfer everything to a large bowl and toss to coat there.) Season with salt and pepper.
• Transfer pasta to a large serving bowl and top with toasted walnuts, feta and herbs, finishing with a drizzle of olive oil.

BRAISED EGGS

Steps:

• 1 Spray a non-stick frying pan (size to accomodate the number of eggs) with oil spray. 2 Place the pan over medium heat. 3 When pan and oil are heated, break eggs and place in pan with some separation between eggs. 4 When the egg whites begin to turn opaque (about 1 minute depending on how hot your "medium heat" is, pour water into the pan 5 Cover the pan tightly 6 Cook for 30 seconds before looking at the eggs 7 Cover the eggs after checking and cook until the eggs are the desired degree of doneness.