Roasted Zucchini With Preserved Lemon And Oregano Greek Recipes

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ROASTED ZUCCHINI



Roasted Zucchini image

This is the simplest of side dishes, endlessly customizable. Try it when you have an abundance of zucchini in the garden.

Provided by LauraF

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 25m

Yield 2

Number Of Ingredients 9

1 pound zucchini, cut into 2-inch strips
1 ½ tablespoons grapeseed oil
1 pinch salt and ground black pepper to taste
1 pinch garlic powder
1 pinch cayenne pepper
1 serving cooking spray
½ lemon
1 tablespoon chopped fresh parsley
1 pinch sea salt flakes to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place a rimmed baking sheet in the oven to heat up.
  • Place zucchini in a bowl. Add oil, salt, pepper, garlic powder, and cayenne; toss to coat.
  • Carefully remove the hot baking sheet and spray lightly with cooking spray. Spread out zucchini in an even layer.
  • Roast in the preheated oven until browned, turning halfway, about 20 minutes. Squeeze lemon juice on top and garnish with parsley. Sprinkle sea salt on top.

Nutrition Facts : Calories 131 calories, Carbohydrate 8.8 g, Fat 10.6 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 263.4 mg, Sugar 4.3 g

GARLIC OREGANO ZUCCHINI



Garlic Oregano Zucchini image

I've found that this flavorful side dish complements almost any main course, from chicken to fish. If you like, use half yellow summer squash for a colorful variation on classic zucchini recipes. -Teresa Kraus, Cortez, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

1 teaspoon minced garlic
2 tablespoons canola oil
4 medium zucchini, sliced
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, cook and stir the garlic in oil over medium heat for 1 minute. Add the zucchini, oregano, salt and pepper. Cook and stir for 4-6 minutes or until zucchini is crisp-tender.

Nutrition Facts : Calories 90 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic exchanges

GREEK LEMON CHICKEN AND POTATOES



Greek Lemon Chicken and Potatoes image

I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 12

4 pounds skin-on, bone-in chicken thighs
1 tablespoon kosher salt
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary
1 pinch cayenne pepper
½ cup fresh lemon juice
½ cup olive oil
6 cloves garlic, minced
3 russet potatoes, peeled and quartered
⅔ cup chicken broth, plus splash to deglaze pan
chopped fresh oregano for garnish

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
  • Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
  • Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
  • Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
  • Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
  • Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

Nutrition Facts : Calories 1138.8 calories, Carbohydrate 34.5 g, Cholesterol 283.6 mg, Fat 74.5 g, Fiber 3 g, Protein 80.4 g, SaturatedFat 17 g, Sodium 1865.5 mg, Sugar 2 g

ZUCCHINE SOTT'OLIO (ZUCCHINI PRESERVED IN OIL WITH HOT PEPPERS, GARLIC, AND MINT)



Zucchine Sott'Olio (Zucchini Preserved in Oil with Hot Peppers, Garlic, and Mint) image

Provided by Food Network

Categories     condiment

Yield 1 pint (¿ liter)

Number Of Ingredients 7

5 pounds (21/4 kilograms) large zucchini, preferably 2 to 3 pounds (900 grams to 1.4 kilograms) each
1/2 cup (70 grams) kosher salt
3 cups (750 milliliters) white wine vinegar
1/4 cup chopped fresh mint
5 garlic cloves, sliced crosswise
3 or 4 small fresh hot red peppers, or to taste, sliced crosswise
1/2 cup (125 milliliters) extra virgin olive oil, plus more for topping

Steps:

  • Cut the zucchini crosswise into 3-inch (8-centimeter) pieces. Cut each piece in half lengthwise, then cut out all the seeds and spongy pulp from the center. Slice each section crosswise 3?16 inch (41/2 millimeters) thick. (A mandoline or other manual vegetable slicer is helpful for this.)
  • Make layers of sliced zucchini and salt in a large bowl, then toss well. Macerate for 12 hours to draw the water out of the zucchini. Drain the zucchini, then squeeze a handful at a time to remove excess water.
  • Place the zucchini in a heavy nonreactive pot and add the vinegar and 1 cup (250 milliliters) water. The liquid should barely cover the zucchini.
  • Bring to a boil over high heat. Stir to redistribute the zucchini, then reduce the heat to medium and cook until the zucchini slices are cooked through but still whole, about 5 minutes. Do not allow them to break apart. Smaller zucchini will take less time.
  • Drain the zucchini and put them in a large colander. Top them with a heavy weight, such as a pot filled with water, to squeeze out the liquid. Let the zucchini drain under the weight for 15 minutes.
  • Lay several clean kitchen towels on a table covered with cardboard. Arrange the zucchini slices on the towels, spreading the slices apart. Let dry at room temperature until they feel a little leathery and are no longer damp, 24 to 48 hours. They will shrivel considerably.
  • Place the zucchini in a bowl and toss with the mint, garlic, hot peppers, and the 1/2 cup (125 milliliters) olive oil. Taste for salt and let the mixture marinate at room temperature for a day.
  • Transfer the zucchini to a 1-pint (1/2-liter) glass jar. Pack them in tightly, pushing them down with a fork or spoon to remove any air gaps. Top with olive oil so they are completely submerged. Cover and refrigerate for at least 2 weeks before sampling to give the zucchini time to absorb the seasonings.
  • Bring them out of the refrigerator about an hour before you plan to serve them to allow the oil to liquefy. Return any leftover zucchini to the refrigerator, topping with oil so the zucchini remain completely submerged. If kept submerged in olive oil and refrigerated, the zucchini will last for up to 6 months.

ROASTED GREEK LEMON POTATOES



Roasted Greek Lemon Potatoes image

If there's one certainty in life that I can stand fully behind is that Greeks love their potatoes. The humble root vegetable is incorporated into a number of iconic dishes like moussaka, briam, artichoke and potato stew. If you're used to visiting Greece in the summer you'll most often see it fried in olive oil as the universal side dish. But what I want to share with you today is my all-time favorite recipe for roasted Greek lemon potatoes

Provided by Christina Xenos

Categories     Greek Easter Recipes

Time 55m

Yield 4 servings

Number Of Ingredients 9

2 pound potatoes, cut into wedges
1/3 cup extra virgin olive oil
4 garlic cloves, minced (a teaspoon of garlic powder would be ok)
1 tablespoon dried oregano
1/2 cup broth (chicken or vegetable) or water
2 teaspoons (or more to taste, especially if you're not using broth), kosher salt
1 teaspoon black pepper
2 lemons (juice and zest)
1/4 cup mustard (optional, but adds great depth of flavor)

Steps:

  • Preheat your oven to 425ºF (use the convection function if your oven has one). Cut your potatoes into wedges.
  • Toss potatoes in a roasting pan with olive oil, garlic, 2 teaspoons salt, pepper, oregano, and mustard (if you are using).
  • Mix the lemon juice with broth/water, and carefully pour into the pan around/between the potatoes, being careful not to wash the other seasoning off the potatoes.
  • Roast potatoes for 30 minutes. Then give them a shake/toss, and roast 15-20 minutes more.
  • Remove from oven. Garnish with parsley (optional), additional oregano, and lemon to taste.

Nutrition Facts : Calories 347.58 kcal, Fat 18.34 g, TransFat 0.0 g, Cholesterol 0.0 mg, Carbohydrate 43.29 g, Protein 5.01 g, Fiber 5.64 g, Sugar 2.45 g, SaturatedFat 2.58 g, Sodium 701.47 mg

ROASTED ZUCCHINI WITH PRESERVED LEMON AND OREGANO (GREEK)



Roasted Zucchini with Preserved Lemon and Oregano (Greek) image

Provided by Next Iron Chef All Star: Beau MacMillan

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 10

2 large zucchini
1/2 cup olive oil
1 tablespoon fresh lemon juice
1 garlic clove, diced
1 tablespoon chopped shallots
1 teaspoon chopped fresh parsley leaves
1 teaspoon chopped fresh oregano leaves
Kosher salt and freshly ground black pepper
1/2 cup kalamata olives
1/2 tablespoon chopped preserved lemon, store-bought or homemade

Steps:

  • Preheat the oven to 375 degrees F. Put a roasting pan in the oven to preheat.
  • Cut the zucchini in half lengthwise, then cut across into thirds. Put the zucchini into a bowl and add the olive oil, lemon juice, garlic, shallots, parsley and oregano, and season with salt and pepper, to taste. Toss to combine.
  • Carefully remove the hot roasting pan from the oven and add the zucchini mixture. Put the pan to the oven and roast for 3 minutes. Remove it, and stir in the olives and preserved lemon. Return the pan to the oven and cook for about 3 to 4 minutes, don't let the zucchini get too soft. Transfer to a serving bowl and serve immediately.

ROASTED ZUCCHINI WITH LEMON



Roasted Zucchini with Lemon image

Categories     Citrus     Vegetable     Side     Roast     Lemon     Zucchini     Spring     Healthy     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 6

1 lemon
1/4 cup olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
2 pounds small zucchini (about 6), cut diagonally into 3/4-inch-thick slices
1/4 teaspoon sugar

Steps:

  • Put 2 large shallow baking pans (preferably heavy; 1 inch deep) in upper and lower thirds of oven and preheat oven to 500°F.
  • Cut 5 (1/8-inch-thick) crosswise slices from middle of lemon and squeeze 1 teaspoon juice from remaining pieces. Whisk together oil, lemon juice, salt, and pepper in a medium bowl. Add zucchini and toss until coated.
  • Divide zucchini between preheated baking pans, spreading evenly in 1 layer, and roast in upper and lower thirds of oven until undersides are browned, about 10 minutes.
  • Meanwhile, combine lemon slices and sugar in bowl and toss to coat. Gently turn zucchini slices over and arrange lemon slices in 1 layer alongside zucchini. Switch position of pans and roast until zucchini and lemon slices are tender and browned, about 7 minutes. Serve, overlapping slices slightly, on a platter (not in a bowl) to prevent weeping.

BAKED ZUCCHINI RECIPE WITH PARMESAN AND THYME



Baked Zucchini Recipe with Parmesan and Thyme image

Crisp, tender baked zucchini with a golden crust of freshly grated Parmesan, thyme and oregano! These Italian-flavored zucchini sticks are a crowed pleaser, served with a little Tztaziki sauce, or as a quick side next to your favorite mains. Best served hot-out-of-the-oven!

Provided by Suzy Karadsheh

Categories     Appetizer     Side Dish

Number Of Ingredients 8

3 to 4 zucchini (trimmed and cut length-wise into quarters (sticks))
Extra virgin olive oil
1/2 cup grated Parmesan cheese
2 tsp fresh thyme leaves (no stems)
1 tsp dried oregano
1/2 tsp sweet paprika
1/2 tsp black pepper
pinch kosher salt

Steps:

  • Heat oven to 350 degrees F.
  • In a bowl, mix together the grated Parmesan, thyme and spices until well combined.
  • Prepare a large baking sheet topped with a wire baking rack like this one. Lightly brush the baking rack with extra virgin olive oil (or use a healthy cooking spray.) Arrange the zucchini sticks, skin-side down, on the baking rack and brush each zucchini stick with extra virgin olive oil
  • Sprinkle the Parmesan-thyme topping on each zucchini stick
  • Bake in heated oven for 15 to 20 minutes or until tender. Then, for a golden crispy topping, broil for 2 to 3 minutes more, watching carefully.
  • Serve immediately as an appetizer with a side of tzatziki or hummus for dipping! Or serve it as a side next to your protein of choice.

Nutrition Facts : Calories 66 kcal, Carbohydrate 4.8 g, Protein 5.4 g, Fat 3.3 g, SaturatedFat 1.8 g, Fiber 1.6 g, ServingSize 1 serving

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