Easy Summer Zucchini Salad Recipes
EASY SUMMER ZUCCHINI SALAD
This recipe is easy to make and only takes 5-10 minutes to prepare. No cooking required. Great for summer and picnics Also great served over Quinoa as a main dish.
Provided by stefani_kerr_8641616
Categories Low Cholesterol
Time 10m
Yield 1/2 cup, 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 6 ingredients with the fresh Cilantro.
- Toss all spices, lime juice, and extra virgin olive oil.
- Mix all ingredients until well combined. Spices can be adjusted for preferred taste.
Nutrition Facts : Calories 137.9, Fat 3, SaturatedFat 0.5, Sodium 218.6, Carbohydrate 24.3, Fiber 5.6, Sugar 2.7, Protein 5.9
SUMMER ZUCCHINI AND TOMATO PANZANELLA SALAD
Provided by Amanda Freitag
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Divide the zucchini slices evenly among 4 flat plates, overlapping each slice just slightly, like shingles. Brush with the lemon juice and season with salt. Let sit for 5 minutes to marinate and wilt.
- Meanwhile, toss the bread cubes with 1 tablespoon of the oil, the oregano, mint and some salt. Toast on a baking sheet in the oven until slightly golden, 10 to 12 minutes.
- For the vinaigrette, simply combine the red wine vinegar with the remaining oil and the garlic and season with salt and pepper.
- Toss the cherry tomatoes with the bread and about 1/4 cup of the vinaigrette. Let sit until the croutons start to soften, 5 minutes, then toss in the basil. Divide the tomato panzanella salad on top of the zucchini and garnish with a drizzle of olive oil and more basil. Serve with the remaining vinaigrette on the side.
EASY HEALTHY ZUCCHINI SALAD
I came up with this recipe while prepping ingredients to make a quiche. I realized the veggie mix made a wonderful salad just by itself! Don't skip the Parmesan-Romano cheese, it cuts the acidity of the Worcestershire sauce and garlic and makes for a wonderful flavor blend. My boyfriend heartily approves! This recipe would also be a good vegetable base for a quiche.
Provided by Sybil Green
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Stir zucchini, red bell pepper, green bell pepper, onion, celery, Worcestershire sauce, Parmesan-Romano cheese, garlic, parsley, marjoram, and seasoned salt together in a large bowl. Cover bowl with plastic wrap and let marinate, about 30 minutes.
Nutrition Facts : Calories 72.7 calories, Carbohydrate 13.8 g, Cholesterol 2.2 mg, Fat 1.1 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 301.5 mg, Sugar 6.6 g
QUICK N' EASY COOKED ZUCCHINI SALAD
Let's see if I can remember this recipe... I threw together some ingredients one night because some veggies were starting to go bad, and it ended up being the BEST veggie dish I've EVER made. So, ayway, I hope I get this right! (dont you hate it when you cant remember something you threw together?) You could probably just wrap all these ingredients up in foil and cook it over a campfire too. Yum!
Provided by Amanda the Great
Categories Onions
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Spray a large skillet with your non fat cooking spray (or use some EVOO, if you don't care about the calorie count).
- Over medium-high heat, fry up your chopped onion until translucent along with the garlic.
- Throw in your thinly sliced zucchini (but not paper-thin! just -- kinda thin).
- Fry the two ingredients together until both ingredients are nice and brown.
- While the zucchini and onions are cooking, slice your carrot into fettuchini-like strips using a peeler. (I dont know how else to describe it -- ).
- Technique: Once you've peeled off the skin of the carrot and discarded that part, continue to use the peeler to "peel" away the rest of the carrot. The results should look kind of like orange pasta.
- Do NOT! use the outer strips of the carrot, as the skin is tough and bitter.
- Once the zucchini mixture is cooked to your liking, remove the mixture from the skillet and put the "carrot pasta" into the skillet.
- Fry breifly, so that the carrot strips are slightly tender.
- Mix carrot in with the zucchini mixture.
- Drizzle with lemon juice.
- Salt and pepper to taste.
- Enjoy!
Nutrition Facts : Calories 93.2, Fat 0.6, SaturatedFat 0.1, Sodium 64.8, Carbohydrate 21.2, Fiber 4.8, Sugar 8.7, Protein 4
SUMMER SQUASH SALAD
This is a colorful and tasty alternative to coleslaw. Like most gardeners, we usually have an abundance of squash and zucchini in summer, so this dish is inexpensive to prepare and a great way to put this fresh produce to use. -Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, toss the zucchini, squash and radishes. In a small bowl, whisk the remaining ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. If desired, top with additional snipped fresh parsley.
Nutrition Facts : Calories 188 calories, Fat 19g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 368mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
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