FOOD
&
DRINK
JULY 8 - 14, 2010
the217.com
ZUCCHINI SEASON Zucchini bake with feta and thyme by Molly Durham yolks and whites are combined. Stir in sour cream, feta, parmesan and lemon juice. Spray a two quart gratin dish or glass casserole dish with non-stick spray or olive oil. Layer half the squash in the dish, then season with salt and fresh ground black pepper. (Remember the feta is salty, so it won’t need a lot of salt.) Pour over half the egg-feta mixture and use the back of a spoon or a rubber scraper to spread it over the squash. Repeat with another layer of squash and the rest of the feta-egg mixture. Bake at 375 F for 40-45 minutes, or until the mixture is bubbling, slightly set and top if lightly browned. Serve hot. This will keep in the fridge for a day or two. For best results, I recommend reheating in a toaster oven. Do not freeze.
Step Four
Directions: (I measured out almost all the ingredients and had them ready ahead of time, which made it a lot easier to do things quickly and check the recipe less) Preheat oven to 375 F. Wash and dry squash, then cut off stem and blossom end and discard. Cut squash lengthwise in half, then slice into half-moon slices about 1/4 inch thick. Heat olive oil in large non-stick frying pan, add garlic and thyme leaves and saute about 45 seconds (just long enough to season the oil — don’t let the garlic brown). Add squash slices and saute about 4 minutes, turning a few times. Squash should be barely starting to soften. While squash cooks, break eggs into a small bowl or glass measuring cup and beat until egg
Step Three
Step One
This recipe is from Kalyn’s Kitchen, a blog with a bevy of good recipes, many of them really healthy.Find more recipies at www.kalynskitchen.blogspot.com.
Ingredients: » 4 medium-sized yellow or green summer squash » 1 tablespoon olive oil (or less, depending on the pan) » 1 tablespoon minced garlic » 2 tablespoon fresh thyme leaves (or 1 tablespoon dried thyme (or less if you’re not that fond of thyme) » 2 large eggs » 1/3 cup light sour cream » 1 cup crumbled feta (not tightly packed) » 2 tablespoon grated parmesan cheese—>Use parmigiano-reggiano!! Every time. » 1 tablespoon lemon juice » salt to taste » fresh ground black pepper to taste
Step Two
We’re right in the middle of zucchini’s prime season (May-August), so this dish is very seasonally fitting. It’s a really easy recipe for a side dish. The thyme smells great, from the time you heat it up with the garlic to when the dish is done, it’ll smell like it everywhere. I don’t think I’ve made anything with thyme before, and really want to do more with it now. It didn’t turn out too eggy or too cheesy, but a great combination of both flavors. I cooked it for about 40 minutes, but if you like it softer you might want to cook it a little longer.
buzz
9