HEAVENLY ZUCCHINI SALAD
We always have an overabundance of zucchini in our garden, so I came up with this tasty recipe to use some of the bounty.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss together the first six ingredients. In a jar with a tight-fitting lid, combine the salad dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.
Nutrition Facts :
RAW ZUCCHINI SALAD
Provided by Food Network
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Slice off the ends of the zucchini. Using a mandolin or potato peeler, peel thin strips of zucchini into a bowl. Mix in the parsley. Toss with the lemon and lime juice, a drizzle of olive oil and salt and pepper to taste.
ITALIAN ZUCCHINI SALAD
My husband, Robert, doesn't care much for zucchini, but even he likes this salad, so it's one I make often. The dressing is generous-it can be used on other green salads and even to marinate meats for the grill. I'm always trying new recipes, and I have lots of eager tasters with three children, six grandchildren and six great-grandchildren. I've entered recipe contests many times before, but this is the first time I've had a recipe picked. It's the nicest feeling!
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Wash zucchini; cut off ends. Cut into 3/4-in. slices. Combine water and salt; pour over zucchini in saucepan. Cook until tender-crisp. Drain; set aside. , Cut olives in quarters; add to zucchini mixture. Combine the oil, vinegar, salt, paprika, pepper, sugar and basil. Spear garlic on toothpick; add to dressing. Pour over zucchini mixture in bowl; stir gently. Chill overnight. , Discard garlic. Several hours before serving, peel avocado; cut into slices. Add to salad; stir. Garnish with pimiento or red pepper.
Nutrition Facts : Calories 167 calories, Fat 17g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 469mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
GREEK SALAD WITH ZUCCHINI, FETA, AND TOMATOES
This rendition of Greek salad features broiled zucchini and tomatoes, which gives the vegetables a sweeter flavor. Feta adds a welcome tang in this summery dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Heat broiler. If using a broiler-proof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. On sheet (or pan), toss zucchini and tomatoes with dill, 1 tablespoon oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Broil until tender and slightly charred, 20 to 25 minutes; transfer to a plate to cool. Wipe sheet (or pan) clean with a paper towel.
- Place split pitas on sheet (or pan); broil until lightly browned, 1 to 3 minutes per side (watch closely). Cool, then break into small pieces.
- In a small jar or bowl, combine vinegar and remaining 2 tablespoons oil with 1/2 teaspoon salt and 1/8 teaspoon pepper; shake or whisk until combined and thickened.
- Divide lettuce, zucchini mixture, pita pieces, feta, and olives among serving plates; drizzle with dressing as desired.
Nutrition Facts : Calories 364 g, Fat 20 g, Fiber 6 g, Protein 12 g
MARINATED ZUCCHINI SALAD
Raw zucchini can be a dull ingredient, but when it's very thinly sliced it marinates beautifully, especially in lemon juice. I like to use a mixture of green and yellow squash here. Assemble this dish at least four hours before you wish to serve it, so that the squash has time to soften and soak up the lemony marinade.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 6h40m
Yield Serves four
Number Of Ingredients 6
Steps:
- Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
- Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.
- Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 317 milligrams, Sugar 3 grams
TOMATO, ZUCCHINI AND AVOCADO SALAD
Whenever you make a dish with uncooked zucchini, be sure to slice or dice it finely, so that the zucchini can absorb the dressing or seasonings. I like to eat this salsa salad with rice.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Sprinkle the zucchini with salt, and drain in a colander for 15 minutes. Rinse if the zucchini tastes very salty, and drain on paper towels.
- Combine the tomatoes, chiles and cilantro in an attractive bowl. Combine the zucchini, avocado and lemon or lime juice and olive oil in another bowl. Taste and add salt if desired. Add to the tomatoes, and toss together gently. Taste and adjust seasonings. Serve on lettuce leaves as a salad, or serve over rice.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 426 milligrams, Sugar 4 grams
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