26435 greek zucchini balls kolokythokeftedes Recipes

greek yogurt, white sugar, orange , juice of, orange blossom water, orange orange , zest of

greek oregano, cumin, ground, paprika, pepper, dried garlic, minced, salt

greek oregano, fennel seeds (optional), dried lemon grass, black pepper, dried garlic

zucchini or 1 large , sliced, sliced mushrooms, sliced onions, flour tortillas, vegetable oil, chili (optional) or taco seasoning (optional), sour cream, tomato, onion, salsa, shredded cheese, lettuce

greek yogurt , strained of excess water, sour cream, cucumbers, peeled and grated (strained of excess juice), fresh dill, chopped, extra virgin olive oil, apple cider vinegar, garlic cloves, minced, salt, white pepper

greek yogurt, eggs, separated, splenda sugar substitute , plus 2 tbsp, flour, vanilla, lemon juice (zest if you d like, also), salt, cream of tartar

zucchini (or yellow squash) or 6 small , peeled and diced (or yellow squash), butter, melted, salt, pepper, eggs, well beaten, milk, flour, gruyere cheese, shredded

telegraph cucumber, greek yogurt, lemon juice, garlic cloves, crushed, chopped mint leaves, olive oil, salt

zucchini , hollowed out, flesh reserved and chopped, bacon, chopped, minced onion, salt and freshly ground black pepper, garlic clove, minced, vine-ripened tomatoes, seeded and chopped, fresh corn kernels (from about 2 ears of corn), zucchini, diced into 1/4-inch pieces, chopped fresh cilantro leaves, grape tomatoes, zucchini slices, halved, green onions, green parts only

greek lemon chicken and potatoes, broiler chicken or breasts *i use legs and thighs, salt and pepper to taste, oregano, garlic powder, lemon juice, olive oil, lg. potatoes

greek yogurt, vanilla extract, almond extract, splenda brown sugar, cinnamon

zucchini, kosher salt, simple syrup , recipe follows, zucchini water, unfiltered sake, cold, gin, zucchini, for garnish, sugar, water

greek island dressing, cottage cheese, crumbled feta cheese, milk, grated lemon peel, oregano, freshly ground black pepper

greek vinaigrette dressing, divided, portobello mushrooms, feta cheese, crumbled, fresh spinach , torn, tomatoes, sliced, sliced red onion, kalamatta olives, drained, sliced, pepperoncini peppers, drained

greek yoghurt, honey, buttermilk, juice of 1/2 lemon, salt and pepper to taste, salad, spinach leaves, sliced nectarines, crumbled feta cheese, crushed walnuts

zucchini with parmesan, zucchini, good olive oil, yellow onions cut in half and sliced, kosher salt, freshly ground black pepper, freshly grated parmesan cheese, ends of the zucchini and, if they are large, cut in half lengthwise. slice the zucchini diagonally in 1/2-inch slices. heat 2 tbsp of olive oil in a large (12-inch) saute pan and add the onions. cook for 10 minutes on medium-low heat, until they start to brown. add half the zucchini, 1 tsp salt, and 1/4 tsp pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. sprinkle with parmesan and cook for 30 seconds more. remove to a serving platter and repeat with the rest of the zucchini. serve immediately. note: if you cook too much zucchini in 1 pan, you end up steaming rather than sauteeing it.