Best 2 Braised Eggs With Zucchini Feta And Lemon Recipes

Tantalize your taste buds with a culinary journey to the Mediterranean with this delectable Braised Eggs with Zucchini, Feta, and Lemon dish. This symphony of flavors features tender zucchini ribbons, oven-baked eggs, and crumbled feta cheese, all harmoniously united in a tangy lemon-infused sauce. Embark on a sensory adventure as you explore the vibrant flavors of the Mediterranean, with its blend of fresh herbs, zesty citrus, and savory spices. This recipe offers a delectable main course or brunch option, promising a satisfying and memorable dining experience. Indulge in the culinary artistry of this dish, where each ingredient plays a vital role in creating a symphony of textures and flavors.

Check out the recipes below so you can choose the best recipe for yourself!

SCRAMBLED EGGS WITH ZUCCHINI AND FETA

Scrambled Eggs with Zucchini and Feta image

Feta, zucchini, and onions are scrambled with eggs to create a delicious yet quick and easy breakfast. These eggs don't need salt because of the feta , but if your feta isn't as salty, you might need to add salt to taste.

Provided by ABcooking1

Categories Breakfast and Brunch Eggs Scrambled Egg Recipes

Time 15m

Yield 1

Number Of Ingredients 6

Ingredients

1 teaspoon olive oil, or as needed
½ small onion, sliced
½ medium zucchini, sliced
2 eggs, beaten
¼ teaspoon dried dill weed
1 ounce feta cheese, or to taste

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.

Nutrition Facts : Calories 290.2 calories, Carbohydrate 8.6 g, Cholesterol 397.2 mg, Fat 21 g, Fiber 1.7 g, Protein 18.2 g, SaturatedFat 8 g, Sodium 468.2 mg, Sugar 5.1 g

PASTA WITH ZUCCHINI, FETA AND FRIED LEMON

Pasta With Zucchini, Feta and Fried Lemon image

This is a less saucy, more pasta-salad-like pasta, which is to say it's best served at room temperature after being carted to an outdoor location and eaten directly from the container. The zucchini mixture should be deeply flavorful and concentrated, rather than loose or watery. If you're looking for something saucier, add more olive oil (not pasta water) as needed to coat each piece of pasta before serving.

Provided by Alison Roman

Categories dinner, lunch, weekday, pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

8 ounces pasta, such as spaghetti or bucatini
Kosher salt
1/4 cup olive oil, plus more for drizzling
1/2 cup walnut pieces (optional)
2 large shallots, 1 medium onion or 1 large leek (white and light green parts), thinly sliced
1 lemon, thinly sliced, seeds removed
Freshly ground black pepper
2 tablespoons capers
1 1/4 pounds zucchini (about 2 medium), thinly sliced
2 ounces feta, crumbled (about 3/4 cup)
1 cup parsley or dill leaves, or a mix, coarsely chopped
2 tablespoons fresh oregano leaves

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.

Tips:

Choose fresh, firm zucchini: Look for zucchini that is deep green in color and has no blemishes. The zucchini should also be firm to the touch.
Slice the zucchini evenly: This will help ensure that the zucchini cooks evenly.
Use a large skillet or Dutch oven: This will give the zucchini plenty of room to cook and prevent it from overcrowding.
Cook the zucchini over medium heat: This will help prevent the zucchini from burning.
Stir the zucchini occasionally: This will help prevent the zucchini from sticking to the pan and ensure that it cooks evenly.
Add the eggs when the zucchini is almost tender: This will help prevent the eggs from overcooking.
Season the eggs with salt and pepper to taste: This will help enhance the flavor of the eggs.
Serve the eggs with feta cheese, lemon wedges, and fresh herbs: This will add a delicious and refreshing flavor to the dish.

Conclusion:

Braised eggs with zucchini, feta, and lemon is a delicious and easy-to-make dish that is perfect for a weeknight meal. The zucchini is tender and flavorful, the eggs are perfectly cooked, and the feta cheese and lemon add a delicious and refreshing flavor. This dish is sure to be a hit with your family and friends.