Easy Healthy Zucchini Salad Food

ZUCCHINI AND WHITE BEAN CAESAR

Steps:

• Tear ½ small loaf crusty bread (such as country-style, ciabatta, or baguette) into 1" pieces (you should have about 4 cups). Heat ⅓ cup extra-virgin olive oil in a large skillet over medium-high. Add bread and season with kosher salt and freshly ground black pepper. Cook, tossing occasionally, until golden brown and crisp on all sides, about 5 minutes. Transfer to a plate.
• Whisk together 2 large egg yolks*, 2 large garlic cloves, finely grated, 1 tsp. finely grated lemon zest, ¼ cup fresh lemon juice, and 3 tsp. Dijon mustard in a medium bowl. Whisking constantly, gradually pour in ⅓ cup extra-virgin olive oil, starting drop by drop and increasing to a steady stream. (To keep the bowl from sliding as you whisk, set inside a snugly fitting saucepan or wrap a damp kitchen towel around base of bowl to stabilize.) Whisk until mixture is emulsified and achieves a consistency between heavy cream and mayonnaise. (Alternatively, you can use a food processor, first pulsing egg yolk mixture together, then running the motor while you gradually stream in oil.)
• Finely chop 3 oil-packed anchovy fillets, then sprinkle with salt and use the side of your knife to mash into a paste; scrape into egg yolk mixture. Add 1½ oz. Parmesan, finely grated, ½ tsp. Diamond Crystal or ¼ tsp. kosher salt, and lots of pepper; whisk to combine. Taste dressing and season with more salt and pepper if needed (dressing should be pretty assertive-we're about to add lots of bread, zucchini, and beans).
• Place croutons, 1½ lb. zucchini (about 6 medium), shaved into ribbons lengthwise with a vegetable peeler, and one 15.5-oz. can white beans (such as cannellini, butter, or navy), rinsed, patted dry, in a large bowl; drizzle with dressing and toss gently to coat.
• Divide salad among plates and top with more Parmesan and lemon zest, season with more pepper, and drizzle with more oil if desired. Serve with lemon wedges for squeezing over. *Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems...or people who don't like raw eggs. Just use coddled egg yolks instead if needed.

MARINATED ZUCCHINI SALAD - EASY AND HEALTHY

Steps:

• Using a vegetable peeler or a mandolin, slice the zucchini into long thin ribbons and place in a shallow serving dish.
• Whisk the lemon juice with the olive oil in a small bowl and season generously.
• Drizzle over the zucchini ribbons and leave to marinate for 15 minutes before serving.

HEAVENLY ZUCCHINI SALAD

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.

QUICK N' EASY COOKED ZUCCHINI SALAD

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!