Spicy Zucchini Salad Recipes

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SPICY ZUCCHINI SALAD

A very good recipe for all that zucchini that comes from your garden or a great sale at the supermarket

Provided by Beeks

Categories     Vegetable

Time 10m

Yield 5 serving(s)

Number Of Ingredients 7



Spicy Zucchini Salad image

Steps:

  • Cut all your zucchinis or squash in half,lengthwise.
  • Using a sharp knife,cut zucchini into small strips (julienne) or slices.
  • Place into a mixing bowl.
  • Grate the peel off the lime,then cut it in half and squeeze out all the juice (2 tbsp).
  • Mix peel and juice with soy,oil ginger,red pepper and parsley.
  • Pour over zucchini and mix well.
  • Serve right away or cover and place in fridge.
  • It is best served within 3 hours of making because it turns soggy.

Nutrition Facts : Calories 39, Fat 1.6, SaturatedFat 0.2, Sodium 213.5, Carbohydrate 6, Fiber 1.8, Sugar 2.4, Protein 2

3 zucchini or 3 summer squash (or a mixture)
1 lime
1 tablespoon soy sauce
1 1/2 teaspoons sesame oil
1 1/2 teaspoons freshly grated ginger or 1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
2 -4 tablespoons finely chopped fresh coriander or 2 -4 tablespoons parsley (I use parsley I can't stand Cilantro as it's also known)

AUSTRALIAN ZUCCHINI SLICE

A beloved Australian staple, a zucchini slice is an eggy, frittatalike lunchbox staple that's baked until it's firm enough to slice and eat out of hand. Most versions include bacon, but in his book, "Snacks for Dinner" (Harper Wave, 2022), Lukas Volger substitutes a combination of olives and pickled peppers for a deeply salty bite without any meat. You can serve this hot, warm or at room temperature. Or make it a day or two ahead, store it covered in the fridge, then let it come to room temperature before serving so the texture is supple and soft.

Provided by Melissa Clark

Categories     brunch, dinner, lunch, weekday, casseroles, main course

Time 1h

Yield 8 servings

Number Of Ingredients 13



Australian Zucchini Slice image

Steps:

  • Heat the oven to 350 degrees and brush an 8-by-8-inch baking pan with olive oil. Line pan with parchment paper, leaving 2 inches overhanging on the sides of the pan.
  • Heat 2 tablespoons oil in a skillet over medium heat. Add leek, and cook until softened and golden brown, 7 to 10 minutes. Stir in garlic, olives, pickled peppers and 1/2 teaspoon salt, and cook until fragrant, 1 minute. Transfer to a large mixing bowl and add the remaining 1/3 cup oil; let mixture cool.
  • In a medium bowl, whisk eggs until combined. Stir eggs into leek mixture, then stir in zucchini, cheese and cilantro. Sprinkle flour, baking powder and remaining salt over the wet ingredients. Mix gently until smooth.
  • Scrape mixture into prepared baking dish. Bake until center is set and lightly golden brown, 30 to 40 minutes if using a metal pan and 40 to 50 minutes if using a glass dish. Transfer to a wire rack and let cool slightly. Cut into small squares and serve warm or at room temperature, sprinkled with flaky sea salt and chile flakes, if you like.

1/3 cup plus 2 tablespoons extra-virgin olive oil, more for the pan
1 large leek, white and light green parts, halved and thinly sliced into half moons (1 1/2 cups)
4 garlic cloves, finely grated or minced
1/3 cup coarsely chopped green olives
1/3 cup coarsely chopped pickled peppers (such as jalapeños and pepperoncini)
1 1/4 teaspoon kosher salt (such as Diamond Crystal), more as needed
5 large eggs
2 small zucchini, about 14 ounces, grated (2 1/2 cups)
1 cup shredded Cheddar
1/2 cup coarsely chopped cilantro, basil or dill (or a combination)
1 cup (125 grams) all-purpose flour
1 1/2 teaspoons baking powder
Flaky sea salt and chile flakes, for serving (optional)

SPICY ZUCCHINI

This was so good last night, I don't want to forget what I did! This was a great side dish for cheese enchiladas. Adjust the seasonings according to your tastes and the age of your kids. I used the lower end for my 6yo (who ate it without protest) and 20mo (who was not so fond of it). If I were to cook this for just the adults at my house, I would use the upper end. I used really small zucchini for this, less than an inch in diameter and about 5-6 inches long.

Provided by CraftScout

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6



Spicy Zucchini image

Steps:

  • Place oil in a large, heavy non-stick skillet and begin heating over medium high heat.
  • Meanwhile, slice onion and cut zucchini into 1/4" rounds.
  • Once oil is nice and hot, saute onion until it is starting to carmelize (about 2 minutes).
  • Add zucchini and seasonings. Turn heat down slightly (to medium), and cook for about 5 minutes, stirring occasionally.
  • Zucchini should be yellow with some brown spots, slightly transparent looking and soft without being mushy. Onions should be thoroughly carmelized and yummy. :).

1 tablespoon olive oil
1/4 onion, thinly sliced
4 small zucchini
1 -3 teaspoon garlic powder
1 -3 teaspoon chili powder
1 teaspoon salt

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