Zucchini & Feta Pie

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This is such a perfect summer dinner! Zucchini is usually so large and beautiful in the summer. And if you or a family member has a garden, you know that it is abundant this time of year. People are giving it away, begging everyone they know to take some! Try this dish, which features the zucchini itself, instead of relegating it to the side like usual! We’re always trying to find a new way to eat zucchini – we probably zoodle it more often than necessary! {“Chicken Lo Mein” ZoodlesZoodles with Roasted ChickpeasCaliente Chicken & ZoodlesFrench Onion Chicken ZoodlesMediterranean Cucumber-Zoodle Salad}

Oh and side note. Please feel free to make your own pie dough. I’m sure it would be better than my freezer-case dough, but I was just not feeling making my own today! And see our Spinach & Feta Gözleme recipe for my rant about feta cheese. Go try some delicious, not pre-crumbled feta today!

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Zucchini & Feta Pie

Ingredients: 
  • 2 tbsp butter
  • 1 large onion, sliced
  • Fresh ground black pepper
  • 2 zucchini, sliced
  • Pre-made pie dough
  • 6oz feta cheese
  • Fresh basil, chopped
Instructions: 
  1. Place all of the sliced zucchini in a colander over the sink and toss with salt. Allow to sit and dehydrate while preparing the onions.
  2. Melt the butter in a pan over medium heat.
  3. Add the sliced onions and toss to coat the onions with the butter.
  4. Saute onions until caramelized, stirring occasionally and covering with pan’s lid in between stirrings. [Truly caramelized onions take AT LEAST 30 minutes, if not more like an hour! I get most of my cooking tips from The Kitchn, you should too!]
  5. Follow the directions on your pre-made dough. Spray a pie pan and place the dough in there to line it. (If the packaging indicates your dough should be baked for more than 30 minutes at 375 degrees, go ahead and pre-bake it a little bit.)
  6. When onions are done, place them in the pie pan, forming the bottom layer of the pie.
  7. Add the sliced zucchini to the pan that held the onions and cover for just 2 minutes, so they soften up a little bit.
  8. Place a layer of zucchini on top of the onions.
  9. Follow this with a layer of scattered feta chunks, followed by another layer of zucchini, more feta, and lastly, a layer of zucchini. Sprinkle some chopped basil through the layers.
    • To recap: layer 1 – onions; layer 2 – zucchini; layer 3 – feta; layer 4 – zucchini; layer 5 – feta; layer 6 – zucchini.
  10. Bake for 30 minutes at 375 degrees.
  11. Top with a little bit more fresh basil.
Serves 3 as a main dish; 6 as a side.

Hot Salmon with Pineapple Salsa

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When I think about a dinner that screams SUMMER! – for whatever reason, my go-to is fish with a fruit salsa. I don’t know about y’all, but I always am more interested in fish in the summer – I can mentally transport myself to the ocean and pretend that fish just got hauled in a few minutes beforehand. And as for fruit salsa, that’s kind of a no-brainer. Who doesn’t appreciate the sweet, juicy bounty of summer harvest fruits? As you can see from one of our first recipes from last summer, I have a template when making a dish like this. Salmon (my favorite fish of the easily-accessible-at-the-grocery-store varieties) + spicy flavoring on the salmon + cool, juicy, & sweet contrasting salsa. Hey – if it ain’t broke, why try to fix it?

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Hot Salmon with Pineapple Salsa

(Salmon inspired by Little Spice Jar blog)
Ingredients: 
  • Salmon
    • 2 salmon portions (~5-6oz each)
    • 1 tbsp olive oil
    • 1 tbsp hot sauce (we used Frank’s)
    • 2 tsp apple cider vinegar
    • 2 cloves garlic, minced
    • 5 turns fresh ground black pepper
    • 1 tsp paprika
    • 1/4 tsp salt
    • 1/8 tsp cayenne pepper
    • Pinch of ancho chili powder
  • Salsa
    • 2 cups diced pineapple
    • 1/2 medium onion, diced
    • 1 bell pepper, diced
    • 3 tbsp lime juice
    • 3 turns fresh ground black pepper
    • Pinch of salt
Instructions: 
  1. Prepare the salsa. Combine all the ingredients in a medium bowl and stir to combine. Refrigerate until time to eat.
  2. Whisk together all of the ingredients under the salmon bullet, except the salmon itself.
  3. Preheat oven to 375 degrees.
  4. Place the salmon portions on a piece of foil large enough to fold around the salmon.
  5. Paint the hot sauce mixtures on all sides of the salmon.
  6. Close the foil around the fish, pinching the edges closed.
  7. Bake on a cookie sheet for ~15 minutes. [FDA recommends a safe minimum temperature of 145 degrees F.]
  8. Open the foil and turn oven to broil. Broil, which watching closely, for just a minute or two to crisp up the top.
  9. Serve salmon with salsa on top.
Dinner for two. There is a lot of salsa – we intended it to be a topping/side dish, but it’s plenty to serve with 4 or 6 portions of fish.

Ancho Chili Salmon with Sweet Summer Salsa

This was an easily thrown together dinner from the other night. We almost always have salmon in the fridge and wanted to try something a little different to go with it. So basically, we looked at our fridge and fruit bowl, mixed a few ingredients together, and ended up with an awesome, repeat-worthy dinner!

The “salsa” could easily be modified to include whatever fruits you wanted. The fruits are so sweet and flavorful on their own that they barely need anything else.

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Ancho Chili Salmon with Sweet Summer Salsa

Ingredients: 

Salsa
  • 1 champagne mango
  • 1 peach
  • 1 red bell pepper
  • 1/2 of a medium sized yellow onion
  • Juice from 1 small lime
  • Salt & pepper
Salmon
  • 2 salmon fillets (approximately 5-6oz each)
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp cayenne
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tbsp paprika
  • 1 tbsp Ancho chili powder

Instructions: 

  1. Remove salmon from refrigerator. You want it to be room temperature before cooking it.
  2. Chop fruit and vegetables. Dice the onion finely, but the others should be chopped in slightly bigger chunks. Toss with lime juice, salt, and pepper.
  3. Mix all of the salmon spices in a small bowl. Heavily season the top of the two fillets.
  4. Set the oven to broil (low broil if your oven does that). Once hot, place the salmon fillets on foil and put in the oven directly on the top rack. Broil for approximately 10 minutes (may need less or more time depending on size of salmon fillets). Close oven door, but watch closely through the window so fish doesn’t burn.
  5. Serve salmon over top of the salsa.
Makes 2 servings.