Zucchini With A Pine Nut Crust And A Creamy Feta Sauce Recipes

ZUCCHINI CARPACCIO WITH FETA AND PINE NUTS

Steps:

• Combine zucchini rounds and lemon zest in a medium bowl and toss to coat zucchini.
• Arrange zucchini on a platter, slightly overlapping the slices.
• Drizzle with olive oil and sprinkle with kosher salt and freshly ground black pepper.
• Sprinkle remaining ingredients over zucchini and serve.

FRIED ZUCCHINI WITH FETA AND PINE NUTS

Steps:

• Rinse, trim and cut zucchini into 1 cm (approximately 1/2 inch) thick slices on the diagonal. Rinse thyme, shake dry, and strip leaves from stems. Toast pine nuts in a dry frying pan. Remove and set aside. In the same pan, heat the oil and fry zucchini slices, 3-5 minutes per side.
• Season with salt, pepper and thyme. Divide zucchini among plates and serve sprinkled with pine nuts and crumbled feta cheese.

ZUCCHINI WITH A PINE NUT CRUST AND A CREAMY FETA SAUCE

Steps:

• Crust -- Coat the zucchini very lightly but just adding the flour to a baggie and then shaking to give the zucchini a light dusting of flour.
• In a small food processor chop the nuts and mix with the bread crumbs. Set up a small breading station -- 2 pans. One with the egg and another with the bread crumbs.
• Dredge -- Dip each of the zucchini planks coated in the egg and then into the bread crumb and nut mixture.
• Saute -- Heat a large sauce pan on medium heat. Add 1 tablespoon butter and 2 tablespoons of olive oil. Saute the zucchini until golden brown on each side.
• Sauce -- As the zucchini cook, make the sauce -- In a small sauce pan on medium low heat add the cream and cook for 3-4 minutes, letting it reduce just a bit. Then add the cheese and cook another 3-4 minutes. Add the mint and black pepper right before you serve it.
• Drizzle the sauce over the zucchini and serve. Really good and really just a bit different. I promise you will love it.