Zucchini And Dill Salad Recipes

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RAW ZUCCHINI SALAD

Small, fresh zucchini from your garden tastes best in this easy raw zucchini salad with dill, spring onions, and a simple vinegar dressing without oil. The salad needs to marinate overnight for best results.

Provided by kolibri

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time P1DT10m

Yield 3

Number Of Ingredients 7



Raw Zucchini Salad image

Steps:

  • Combine vinegar, sugar, salt, and pepper in a large bowl; stir in dill. Add zucchini and green onions and mix well. Cover and refrigerate for 24 hours. Mix before serving.

Nutrition Facts : Calories 80.3 calories, Carbohydrate 19.1 g, Fat 0.4 g, Fiber 2.2 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 797.9 mg, Sugar 15.6 g

3 tablespoons white wine vinegar
3 tablespoons white sugar
1 teaspoon salt
freshly ground pepper to taste
½ bunch fresh dill, chopped
4 cups cubed zucchini
2 green onions, trimmed and finely sliced

ZUCCHINI RIBBON SALAD

Long, thin ribbons of garden-fresh zucchini pair beautifully with feta and dill in this raw and refreshing salad.

Provided by Inspired Taste

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 8



Zucchini Ribbon Salad image

Steps:

  • Using vegetable peeler or mandolin slicer, cut zucchini lengthwise into thin ribbons.
  • In medium bowl, beat oil, vinegar, dill, mustard and honey with whisk until well blended. Stir in salt and pepper to taste. Add zucchini; toss gently to coat. Let stand 10 minutes.
  • Divide zucchini evenly among 4 serving plates. Top each with feta cheese.

Nutrition Facts : ServingSize 1 Serving

3 medium zucchini, rinsed
3 tablespoons olive oil
2 tablespoons cider vinegar
1 tablespoon chopped fresh dill weed
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and freshly ground black pepper
2 tablespoons crumbled feta cheese

ZUCCHINI SALAD

Not a fan of raw zucchini? This salad with fresh dill, lemon juice, and a generous sprinkling of salty feta is sure to make you a convert.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Yield Makes 3 cups

Number Of Ingredients 6



Zucchini Salad image

Steps:

  • Toss together zucchini, cheese, oil, dill, and lemon juice. Season with salt and pepper. Sprinkle with lemon zest.

1 medium zucchini, trimmed and cut into 1/2-inch cubes
3/4 cup crumbled feta cheese (3 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons small dill sprigs
Thin strips lemon zest, plus 1 tablespoon plus 1 teaspoon fresh lemon juice
Coarse salt and freshly ground pepper

ZUCCHINI WITH DILL

This is a much-requested recipe. Everyone loves the creamy sour cream sauce enhanced with dill.-Diane Glowinski, Chicago, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9



Zucchini with Dill image

Steps:

  • In a large skillet, saute zucchini in butter until crisp-tender. Stir in flour. Add water, lemon juice, sugar and salt if desired; bring to a boil. Cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; stir in sour cream and dill.

Nutrition Facts :

2 pounds zucchini, julienned
2 tablespoons butter
1 tablespoon all-purpose flour
1/3 cup cold water
1 tablespoon lemon juice
1 tablespoon sugar
1/2 teaspoon salt, optional
1 cup sour cream
2 tablespoons chopped fresh dill or 2 teaspoons dill weed

ZUCCHINI AND DILL SALAD

This easy salad will take a pound and a half of zucchini off your hands. It is simple and requires very little cooking, and the dill elevates its excellence mightily.

Provided by The New York Times

Categories     salads and dressings

Time 20h

Yield 4 to 6 servings

Number Of Ingredients 7



Zucchini And Dill Salad image

Steps:

  • Trim off ends of zucchini. Cut crosswise into 1/4-inch-thick slices. There should be about 6 cups.
  • Bring enough water to boil to cover slices. Add slices and simmer 1 1/2 minutes. Do not overcook; they must remain a bit crisp. Drain quickly, run under cold water and drain thoroughly again. Let cool or chill in the refrigerator.
  • Put mustard and vinegar in mixing bowl and start beating with wire whisk while gradually adding oil. Add salt and pepper to taste. Stir in dill.
  • Add zucchini slices and toss to blend. Serve.

Nutrition Facts : @context http, Calories 133, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 312 milligrams, Sugar 3 grams, TransFat 0 grams

4 medium zucchini, about 1 1/2 pounds
2 tablespoons imported mustard
1 tablespoon red-wine vinegar
1/3 cup corn, peanut or vegetable oil
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon finely chopped dill

ZUCCHINI SALAD WITH WALNUTS AND DILL

Simple, fast, and easy, from Joyce Goldstein's "The Mediterranean Kitchen, 1989. No dill? Use mint instead. Pine nuts are good instead of walnuts, too.

Provided by zeldaz51

Categories     Vegetable

Time 12m

Yield 4 serving(s)

Number Of Ingredients 7



Zucchini Salad With Walnuts and Dill image

Steps:

  • Heat a medium pot of salted water to the boil,add the zucchini, and cook until crisp-tender, 1 to 2 minutes. Quickly drain and refresh in cold water. Drain well and place in a mixing bowl.
  • Whisk together the remaining ingredients, season to taste, and pour over the zucchini, tossing to coat it.

Nutrition Facts : Calories 178.6, Fat 18.5, SaturatedFat 2.4, Sodium 5.5, Carbohydrate 3.2, Fiber 1.1, Sugar 1.8, Protein 1.9

salt
2 cups diced zucchini (3/4 inch)
1/4 cup walnuts, toasted and coarsely chopped
1/4 cup olive oil
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh dill
fresh ground black pepper

POLISH ZUCCHINI SALAD

It is best to use small, young zucchini for this delicious Polish zucchini salad with yogurt, dill, and garlic. Best to use garden zucchini or from the farmer's market, they are the tastiest.

Provided by marsha

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 5m

Yield 6

Number Of Ingredients 5



Polish Zucchini Salad image

Steps:

  • Mix yogurt, dill, and garlic in a bowl; season to taste with salt. Gently stir in sliced zucchini.

Nutrition Facts : Calories 11.7 calories, Carbohydrate 2.4 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.9 g, Sodium 33.2 mg, Sugar 1.1 g

¼ cup plain yogurt
2 tablespoons chopped fresh dill
1 clove garlic, minced
salt
2 fresh zucchini, thinly sliced

ZUCCHINI WITH SOUR CREAM AND DILL

Categories     Salad     Dairy     Herb     Vegetable     Appetizer     Side     No-Cook     Vegetarian     Quick & Easy     Buffet     Squash     Zucchini     Summer     Chill     Sour Cream     Dill     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 as a side dish

Number Of Ingredients 5



Zucchini with Sour Cream and Dill image

Steps:

  • In a bowl stir together all ingredients except zucchini until combined well. Cut zucchini crosswise into 1/8-inch-thick rounds and toss with sour cream mixture and salt to taste until combined well. Chill zucchini mixture, covered, at least 1 hour and up to 8.

3/4 cup sour cream
1/2 cup thinly sliced sweet onion
1 tablespoon chopped fresh dill leaves
1 teaspoon sugar
1 pound zucchini (about 2 large)

ZUCCHINI WITH SOUR CREAM AND DILL

Make and share this Zucchini With Sour Cream and Dill recipe from Food.com.

Provided by Dienia B.

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9



Zucchini With Sour Cream and Dill image

Steps:

  • Slice zucchini in thin even slices.
  • Sprinkle with salt and stir to distribute evenly. Chill in refrigerator for 1 hour. Drain off the liquid in bottom of the bowl.
  • Heat oil and cook onion until softened.
  • Add zucchini and dill.
  • Cook until crisp tender.
  • Stir the sour cream, paprika, flour and water into a smooth a paste; add mixture to the zucchini and cook until the flour has cooked.

Nutrition Facts : Calories 186.3, Fat 14.7, SaturatedFat 3.9, Cholesterol 8.4, Sodium 1193.9, Carbohydrate 12.7, Fiber 2.8, Sugar 4.7, Protein 3.6

4 medium sized zucchini, sliced thinly
2 teaspoons salt
3 tablespoons oil
1 finely chopped onion
2 tablespoons fresh dill or 2 tablespoons dried dill weed
1/3 cup sour cream
1 teaspoon paprika
4 1/2 teaspoons flour
3 tablespoons cold water

ZUCCHINI IN DILL CREAM SAUCE

My husband and I were dairy farmers until we retired, so I always use fresh, real dairy products in my recipes. This creamy sauce combines all our favorite foods! -Josephine Vanden Heuvel, Hart, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 11



Zucchini in Dill Cream Sauce image

Steps:

  • In a Dutch oven, combine zucchini, onion, water, salt, bouillon and dill; bring to a boil. Add the butter, sugar and lemon juice; mix. Remove from heat; do not drain. , Combine flour and sour cream; stir half the mixture into hot zucchini. Return to heat; add remaining cream mixture and cook until thickened.

Nutrition Facts : Calories 71 calories, Fat 5g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 434mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

7 cups sliced zucchini (1/4-inch slices)
1/4 cup finely chopped onion
1/2 cup water
1 teaspoon salt
1 teaspoon chicken bouillon granules or 1 chicken bouillon cube
1/2 teaspoon dill weed
2 tablespoons butter, melted
2 teaspoons sugar
1 teaspoon lemon juice
2 tablespoons all-purpose flour
1/4 cup sour cream

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