ZUCCHINI CORN SALAD
Creamy zucchini corn salad with cilantro, feta cheese, and creamy zesty dressing. It's like the Mexican street corn salad but with more veggies and healthier dressing!
Provided by Katya
Categories Salad
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- In a large salad bowl, combine the corn, bell pepper, zucchini, red onion, cilantro, and feta cheese.
- In a separate small bowl, whisk together the sour cream, mayonnaise, olive oil, lime juice, cumin, chili powder, salt, and pepper. I also love to add few teaspoons of honey to bring out the sweetness of corn but it is totally optional.
- Pour the dressing over the salad and throughly toss to combine. Cover and refrigerate for 15-30 minutes. Before serving, stir the salad and taste. Does it need more salt? More lime juice? Or maybe even more feta or cilantro.
Nutrition Facts : Calories 163 calories, Sugar 7.2 g, Sodium 172.5 mg, Fat 10.3 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 16.3 g, Fiber 1.9 g, Protein 4.5 g, Cholesterol 12.5 mg
CURRIED ZUCCHINI
Make and share this Curried Zucchini recipe from Food.com.
Provided by RecipeMonster
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet,that is coated with cooking spray.
- Add zucchini and onion; saute until tender.
- Stir in tomato, brown sugar, and curry powder.
- Cover and cook 1 minute,Sprinkle zucchini mixture with parmesan cheese, serve warm.
ROASTED CORN ZUCCHINI SALAD
Roasted Corn Zucchini Salad is an easy but so flavorful vegetable side dish made with fresh corn, zucchini, and onions. A delicious summer salad that will dress up every meal. Read the tips and tricks above before making this recipe!
Provided by Julia Foerster
Categories Salad
Time 25m
Number Of Ingredients 11
Steps:
- Heat a large grill pan or use a grill. Brush the corn with 1 tbsp olive oil and season with salt and pepper. Grill over moderately high heat, turning, until crisp-tender, about 12 minutes. Let cool.
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
- Add onion and cook until translucent, about 3-4 minutes.
- Add zucchini, dried oregano, and thyme. Cook, stirring occasionally until zucchini is tender and cooked through, about 3-4 minutes.
- Take the pan off the heat and stir in the juice of one lime. Let sit for a minute.
- Working in a large bowl with an inverted ramekin, use a sharp knife to cut the kernels off the cobs in sections. Remove ramekin and transfer everything from the pan into the bowl. Toss to combine, add basil, and season with salt and pepper to taste.
- Serve warm or at room temperature garnished with a few basil leaves.
Nutrition Facts : Calories 146 kcal, Carbohydrate 19 g, Protein 4 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 36 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
ZUCCHINI AND PEPPER SALAD
Make a big batch of this and eat it for 2 or 3 days in a row, as it keeps well. Sprinkle with a crumbly white cheese before serving or eat plain.
Provided by CatlingMex
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel zucchini and chop into 1/2-inch cubes or thin strips about 2 inches long. (If it is fresh and tender, peeling isn't necessary.)
- Chop or slice peppers into strips (according to what you did with the zucchini and onion; make it all similar in shape).
- Stir together zucchini, peppers, and onion.
- In a jar with a tight lid, make dressing by shaking vinegar, oil, and sugar.
- Pour dressing over veggies and toss gently.
- Cover and chill a few hours or overnight.
- Stir before serving with a slotted spoon so that the excess dressing runs off.
ZUCCHINI, BELL PEPPER, AND CURRY PASTE
For a fast, flavorful side, try this saute of summer staples and store-bought curry.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 5
Steps:
- Heat olive oil in a large nonstick skillet over high heat. Saute zucchini and bell pepper until tender, 5 to 6 minutes. Stir in curry paste and salt. Serve warm, cold, or at room temperature.
Nutrition Facts : Calories 57 g, Fat 4 g, Fiber 2 g, Protein 1 g, Sodium 209 g
ORZO, PEA, AND PEPPER SALAD
Can be made up to 2 days in advance and travels well, making this a great picnic recipe. From the Mayo Clinic Williams-Sonoma Cookbook.
Provided by cookiecutter _
Categories Peppers
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl whisk together vinegar, water, olive oil, mustard, garlic, and pepper until well blended. Stir in green onions and bell pepper.
- Fill a large pot 3/4 full of water and bring to a boil. Add pasta and cook 6 minutes. Add peas and cook until pasta is al dente and peas are tender-crisp (2 - 3 minutes). Drain.
- Add orzo and peas to the large bowl and toss gently to combine and coat evenly.
- Cool to room temperature, stirring occasionally.
Nutrition Facts : Calories 217.1, Fat 2.4, SaturatedFat 0.4, Sodium 45, Carbohydrate 40.8, Fiber 3.2, Sugar 3.2, Protein 7.9
CURRIED CORN
A unique and delicious way to serve corn!
Provided by lewis718
Categories Side Dish Vegetables Corn
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Melt the butter in a skillet over medium heat; mix the corn, green pepper, onion, and curry powder into the melted butter, cover the skillet, and cook until the vegetables are just tender, 8 to 10 minutes. Stir the sour cream into the vegetable mixture, season with salt and pepper, and continue cooking until hot, stirring continually, 2 to 3 minutes. Serve immediately.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 19.1 g, Cholesterol 35.5 mg, Fat 15.3 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 79.5 mg, Sugar 3.1 g
CURRIED CORN WITH RED PEPPER
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut and scrape corn off cob.
- Core the pepper and cut it lengthwise. Discard the inner veins and seeds. Cut the pepper in 1/4-inch pieces.
- Heat the butter in a skillet. Add the pepper pieces, onion and garlic. Cook, stirring, over medium heat until wilted, about 2 minutes. Sprinkle with curry powder and cook, stirring, about 30 seconds. Add the corn, salt, pepper and yogurt. Cook, stirring, about 2 to 3 minutes. Serve hot.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 3 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 386 milligrams, Sugar 9 grams, TransFat 0 grams
CURRIED CORN, ZUCCHINI AND BELL PEPPER SALAD
Make and share this Curried Corn, Zucchini and Bell Pepper Salad recipe from Food.com.
Provided by evelynathens
Categories Corn
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine oil, curry powder and garlic in small skillet.
- Stir over medium-low heat until fragrant, about 5 minutes.
- Cool completely; discard garlic.
- Whisk mayonnaise, sour cream, honey, lemon juice, salt and pepper.
- Stir in curry mixture (can be prepared 1 day ahead).
- Grill or bbq peppers until charred and blackened on all sides.
- Put into a plastic bag, close, and steam for 10 minutes.
- Peel and seed.
- Cut into ¼ inch wide strips.
- Brush zucchini with 2 tblsps olive oil.
- Grill or bbq until brown and tender, about 4 minutes per side.
- Cool slightly.
- Cut into ½ inch pieces.
- Boil corn until tender, drain well.
- Place corn, peppers, zucchini and onion in large bowl.
- Pour curry mixture over and toss to coat (can be prepared up to 6 hours ahead).
Nutrition Facts : Calories 268.5, Fat 16.6, SaturatedFat 3.3, Cholesterol 6.8, Sodium 535.1, Carbohydrate 30.6, Fiber 5.2, Sugar 10.7, Protein 5.3
ROASTED PEPPERS AND ZUCCHINI MAKE A SEASONAL FEAST
Steps:
- Serve and enjoy!
Nutrition Facts : Calories 99 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 76 mg, Sugar 4 g, Fat 7 g, ServingSize 8 servings, UnsaturatedFat 0 g
CURRIED CORN AND ZUCCHINI SALSA
Steps:
- Wearing rubber gloves, finely chop jalapeño with seeds. With a sharp knife cut enough corn from cobs to measure 1 1/2 cups. Remove peel in 1/4-inch-thick strips from 2 zucchini and cut peel into 1/4-inch dice. Coarsely chop cores and remaining zucchini.
- In a large nonstick skillet cook jalapeño, chopped zucchini (not dice), curry powder, and broth over moderate heat until zucchini is tender, about 5 minutes. In a blender or food processor puree mixture until smooth (use caution when blending hot liquids).
- Transfer mixture to skillet and add corn and zucchini dice. Cook salsa over moderate heat, stirring, until corn is just tender, about 5 minutes. Thinly slice scallions and stir into salsa with lime juice, tossing to combine. Season salsa with salt and pepper and serve warm.
CURRIED ZUCCHINI AND POTATOES
A mild, quick and easy fresh tomato based curry sauce combined with fried zucchini and potatoes. The number of servings will depends on if it is served as a main dish or side.
Provided by Lorac
Categories Curries
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Combine zucchini, potatoes, turmeric and salt, let sit for 5 minutes.
- Heat oil in a large heavy skillet, sauté zucchini and potatoes over medium high heat 5 to 6 minutes until golden brown. Remove with a slotted spoon and set aside.
- Reduce heat to low, add ginger, cumin, and chili powder, and saute 2 minutes adding more oil if needed.
- Add tomatoes, sugar and water/broth, increase heat to medium high, add the reserved zucchini and potatoes and cook until the potatoes are done.
- Garnish with cilantro and serve with hot chapatis or rice.
Nutrition Facts : Calories 346.6, Fat 14.8, SaturatedFat 2, Sodium 51, Carbohydrate 50, Fiber 8.8, Sugar 8.4, Protein 8.1
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- Get your griller hot and ready, drizzle zucchini coins with a little bit of olive oil, toss everything until well coated and place the coins separately in a grilling basket.
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- Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Mound eggplant cubes on 1 sheet; drizzle with 4 tablespoons oil. Sprinkle with salt and pepper; toss to coat. Spread out evenly. Mound zucchini on second sheet; drizzle with remaining 2 tablespoons oil. Sprinkle with salt and pepper; toss to coat. Spread out evenly. Roast eggplant and zucchini until golden and tender, turning occasionally with spatula, about 25 minutes for zucchini and 50 minutes for eggplant. Transfer vegetables to bowl and cool.
- Meanwhile, char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Cut 2 peppers into 1-inch pieces. Thinly slice remaining pepper and reserve for garnish.
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