Zucchini And Grape Tomatoes In Pesto With Feta Recipes

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BOW TIES WITH PESTO, FETA AND CHERRY TOMATOES



Bow Ties with Pesto, Feta and Cherry Tomatoes image

This is just one example of how a good pesto can be used so well in so many ways. People always rave about this combo and I can't blame 'em - it's one of those matches made in heaven. The pesto coats the warm pasta to make a creamy, rich sauce, which is accented by the crumbled feta and contrasted by the sweet and tart cherry tomatoes.

Provided by Dave Lieberman

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 6

1 pound bow tie pasta (farfalle)
3/4 cup Pesto, recipe follows
1/2 pint cherry tomatoes, halved
1 cup crumbled feta cheese
Kosher salt and freshly ground black pepper
Olive oil, as needed

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



Tomato, Zucchini and Feta Gratin image

This is a recipe I copied from Food and Wine magazine. It is easy and has a great flavor to it. I have substituted thyme for dill. If you have flavored feta available, that is really nice twist to add with this dish. Just delete the thyme. I have done both the original recipe and the flavored fetas with success. It is a lovely way to make a dish when you have a bumper crop of zucchini and tomatoes coming out of your garden.

Provided by Expat in Holland

Categories     Vegetable

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 8

1 large zucchini
3 roma tomatoes
3 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon thyme, minced
4 ounces feta cheese, crumbled
salt
pepper

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.

SHEET PAN ROASTED MEDITERRANEAN VEGETABLES



Sheet Pan Roasted Mediterranean Vegetables image

These roasted Mediterranean vegetables featuring cherry tomatoes, zucchini, bell peppers, onion, and garlic make a delicious sheet pan dinner with an easy cleanup.

Provided by BigDaddy

Categories     Side Dish     Vegetables     Tomatoes

Time 1h5m

Yield 4

Number Of Ingredients 10

12 cherry tomatoes, halved
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 zucchini, sliced
2 red onions, quartered
2 cloves garlic, crushed and peeled
2 tablespoons olive oil
1 teaspoon chopped fresh basil
ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
  • Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 13.3 g, Fat 7.2 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 15.3 mg, Sugar 5.3 g

ZUCCHINI BAKE WITH FETA AND TOMATOES



Zucchini Bake With Feta and Tomatoes image

Make and share this Zucchini Bake With Feta and Tomatoes recipe from Food.com.

Provided by PetsRus

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

5 large tomatoes, seeded and chopped
2 garlic cloves, crushed
1/2 cup olive oil
1/2 cup chopped green onion
1 teaspoon sugar
3/4 teaspoon dried mint
3/4 teaspoon dried oregano
6 cups sliced zucchini
2 medium onions, cut into thin rings
4 -6 ounces crumbled feta cheese
1/2 cup dried breadcrumbs
1 tablespoon butter

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.

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