Braised asparagus and zucchini with fetta
Braised asparagus and zucchini with feta combines fresh vegetables with savoury chicken gravy and tangy feta for a delicious dish. It's quick to prepare, perfect for any meal, and elevated by olives and red pepper.
Cook time 12 min
Prep time 15 min
Ingredients:
2 tbsp butter2 garlic cloves
1/2 cup chicken gravy
2 zucchini
1 red pepper
1.50 lb asparagus
1/2 cup olives
1/3 cup feta cheese
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.
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.
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.
Braised asparagus and zucchini with fetta FAQ:
The vegetables should be tender but still crisp when finished. Asparagus typically takes about 4-5 minutes in the skillet, while zucchini takes about 3-4 minutes. You can test for doneness by piercing the asparagus with a fork; it should not be mushy.
Yes, you can substitute chicken gravy with vegetable broth or homemade vegetable gravy to keep the dish vegetarian. Just ensure the flavor remains balanced as chicken gravy adds depth.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to avoid overcooking the vegetables.
Absolutely! You can substitute or add other vegetables like bell peppers, carrots, or green beans. Just keep an eye on cooking times to ensure all vegetables cook evenly.
A large skillet or sauté pan, ideally around 12 inches in diameter, is best. This size allows for even cooking and ensures there is enough space for the vegetables to sauté without overcrowding.
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.
Nutrition per serving
4 ServingsCalories 210kcal
Protein 8g
Carbohydrates 16g
Fiber 6g
Sugar 7g
Fat 15g
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