Zucchini And Grape Tomatoes In Pesto With Feta Recipes

ZUCCHINI AND GRAPE TOMATOES IN PESTO WITH FETA

Steps:

• In a small bowl, combine pesto, oil and lemon juice. Season to taste with salt and pepper.
• Arrange zucchini slices, overlapping slightly, on a platter. Top with grape tomatoes and feta and drizzle pesto mixture on top. Cover and let stand at least 1 hour for flavors to blend.
• Meanwhile, sit on the porch with a fly swatter and put some Grey Goose in your lemonade.

BOW TIES WITH PESTO, FETA AND CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.
• Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about 1 hour before you serve it. Check out the salt and pepper just before you serve the salad. If it's looking a little dry, add some olive oil and stir it around.
• Pesto:
• 5 big handfuls basil leaves (about 2 hefty bunches)
• 1/2 cup pine nuts or 3/4 cup walnuts
• 1/2 cup fresh grated Parmesan or Pecorino cheese
• Juice of 1 small lemon
• 2 cloves garlic, peeled
• Kosher salt
• About 20 grinds freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.
• Yield: about 1 1/2 cups

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.

ZUCCHINI BAKE WITH FETA AND TOMATOES

Steps:

• Preheat oven to 350°F.
• Grease a 9x13-inch baking dish.
• Combine the tomatoes, garlic, oil, green onions, sugar, mint and oregano in a mixing bowl.
• Arrange a layer of zucchini slices on the bottom of the baking dish, followed with a layer of the tomato mixture and then the onions.
• Repeat until all the vegetables are used.
• Then sprinkle on the feta; top that with the breadcrumbs and dot with small pieces of butter.
• Bake for 35 to 45 minutes.

PASTA WITH TOMATOES, ZUCCHINI AND PESTO

Steps:

• Heat oil in heavy large pot over medium-high heat. Add zucchini, onion and garlic and saut until zucchini is crisp-tender, about 5 minutes. Add tomatoes with juices and simmer until almost all liquid evaporates, about 8 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot.
• Add pesto to pasta and toss to coat. Add zucchini mixture and toss over low heat to combine. Mix in basil. Season pasta with salt and pepper. Transfer pasta to large bowl. Serve, passing Parmesan cheese separately.