Sunday, September 22, 2013

Zucchini with Peppers and Feta Cheese

Ya' know...sometimes a dish can be a side vegetable to a main course.  And then sometimes it can be the main course itself.  That's the way I use this dish. 

On its own it's a delicious veggie dish. It is so  easy and quick to make; it's tasty and it's a colorful addition to a meal.

 But sometimes, I serve it mixed with Farfalle Pasta and it's a meatless main dish.  Just add a salad and some crusty bread and you're good to go.  But then..... if you want a pasta dish with some protein in it then add cubed pieces of cooked chicken or cooked shrimp.

C'mon, you can't beat an all-purpose recipe. It's always there when you need it....kinda like the "Little Black Dress" that's good for many events.

Zucchini with Peppers and Feta Cheese

¼  Joe and Son’s Tuscan Herb Olive Oil
3-4 medium sized zucchini, thinly sliced
1 medium red bell pepper, thinly sliced
4-5 cloves garlic, peeled and diced
1 medium onion, thinly sliced
¼ teaspoon red pepper flakes
salt and pepper to taste
1/3-1/2 cup crumbled Feta Cheese 

Warm the oven to 350 degrees.

Pour the Tuscan Herb Oil into a sauté pan.  Warm the oil over medium heat.  Add the zucchini, bell pepper, garlic, and  red pepper flakes to the pan.  Cook until the zucchini is “al dente”, not mushy, stirring often. Salt and pepper to taste.
Place the cooked zucchini in an oven-proof serving dish and sprinkle with the crumbled Feta Cheese.  Place the dish in the hot oven only long enough to slightly melt the cheese…it doesn’t take long, maybe 5 or 10 minutes.

Serve hot.

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