Braised asparagus and zucchini with fetta
Savor the delightful flavors of braised asparagus and zucchini with feta. Perfectly cooked with butter, garlic, and chicken gravy, this dish also features vibrant red pepper and olives, all topped with creamy feta cheese. A healthy, delicious, and easy-to-make side dish or light main course that is sure to impress!
- 06 Mar 2025
- Cook time 12 min
- Prep time 15 min
- 4 Servings
- 8 Ingredients
Braised asparagus and zucchini with fetta is a delightful and nutritious dish that's perfect for any meal. This recipe brings together the freshness of asparagus and zucchini with the salty tang of feta cheese and savory chicken gravy to create a harmonious balance of flavors. The addition of red pepper and olives further enhances its taste, making it a feast for both the eyes and the palate.
Ingredients:
Instructions:
- Wash all the vegetables thoroughly.
- Slice the zucchini into rounds.
- Dice the red pepper.
- Trim the tough ends off the asparagus.
- In a large skillet or sauté pan, melt the 2 tablespoons of butter over medium heat.
- Add the 2 minced garlic cloves to the pan and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
- Add the zucchini slices and diced red pepper to the skillet. Cook for about 3-4 minutes, stirring occasionally, until they start to soften.
- Add the asparagus and continue cooking for another 4-5 minutes, until the asparagus is tender but still crisp.
- Pour in the 1/2 cup of chicken gravy and stir to combine. Reduce the heat to low, cover the skillet, and let it simmer for about 5-7 minutes, or until all the vegetables are tender and infused with the gravy flavor.
- Stir in the 1/2 cup of sliced olives and cook for another 2 minutes to warm them through.
- Remove the skillet from the heat and sprinkle the 1/3 cup of crumbled feta cheese over the vegetable mixture. Stir lightly to allow the feta to start melting and combining with the other flavors.
- Taste and adjust seasoning if necessary. Serve the braised asparagus and zucchini with feta hot, either as a standalone dish or alongside your favorite entrée.
Tips:
- Choose fresh and firm asparagus and zucchini for the best texture and flavor.
- Don't overcook the vegetables; they should be tender yet retain some bite for a perfect braise.
- Use fresh garlic instead of garlic powder for a more intense and vibrant flavor.
- Feta cheese can be substituted with goat cheese or ricotta salata for a different twist.
- If you prefer a vegetarian version, substitute the chicken gravy with vegetable broth.
Braised asparagus and zucchini with fetta is a simple yet elegant dish that showcases the best of seasonal vegetables. With its vibrant colors and layers of flavor, this recipe is sure to impress at any dinner table. Enjoy your culinary creation and feel free to make it your own by experimenting with different ingredients and seasonings.
| Nutrition Facts | |
|---|---|
| Serving Size | 370 grams |
| Energy | |
| Calories 210kcal | 10% |
| Protein | |
| Protein 8g | 6% |
| Carbohydrates | |
| Carbohydrates 16g | 4% |
| Fiber 6g | 15% |
| Sugar 7g | 7% |
| Fat | |
| Fat 15g | 17% |
| Saturated 7g | 23% |
| Cholesterol 36mg | - |
| Vitamins | |
| Vitamin A 190ug | 21% |
| Choline 45mg | 8% |
| Vitamin B1 0.34mg | 28% |
| Vitamin B2 0.53mg | 40% |
| Vitamin B3 2.59mg | 16% |
| Vitamin B6 0.48mg | 28% |
| Vitamin B9 130ug | 32% |
| Vitamin B12 0.32ug | 13% |
| Vitamin C 55mg | 59% |
| Vitamin E 2.89mg | 19% |
| Vitamin K 80ug | 64% |
| Minerals | |
| Calcium, Ca 180mg | 14% |
| Copper, Cu 0.47mg | 52% |
| Iron, Fe 6mg | 55% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 210mg | 16% |
| Potassium, K 680mg | 20% |
| Selenium, Se 7ug | 14% |
| Sodium, Na 540mg | 36% |
| Zinc, Zn 1.94mg | 18% |
| Water | |
| Water 330g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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