Lemony Zucchini Slaw Food

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LEMONY ZUCCHINI SLAW



Lemony Zucchini Slaw image

This salad of julienned zucchini is dressed in yogurt and tossed with a generous amount of lemon juice and zest. Use as many bright herbs as possible, or a single herb if you prefer, and chop them at the last minute.

Provided by David Tanis

Categories     dinner, lunch, quick, salads and dressings, vegetables, appetizer, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

1 1/2 pounds small zucchini or summer squash, preferably a mix of colors
Salt and pepper
1 tablespoon grated lemon zest
3 tablespoons lemon juice
1 cup plain whole-milk yogurt
1 tablespoon thinly sliced chives
2 tablespoons roughly chopped chervil
2 tablespoons roughly chopped mint
2 tablespoons roughly chopped sorrel
4 ounces feta cheese, crumbled, for garnish
3 tablespoons pine nuts, lightly toasted, for garnish

Steps:

  • Top and tail the zucchini. Julienne with a large knife, mandoline, food processor or spiralizer.
  • Transfer zucchini to a large bowl. Season generously with salt and pepper. Add lemon zest and juice and toss well. Set aside for 10 minutes.
  • Add yogurt and toss to coat well. Taste and adjust seasoning. Add chopped herbs and mix gently. Garnish with feta and pine nuts to serve.

Nutrition Facts : @context http, Calories 48, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 2 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 390 milligrams, Sugar 5 grams

LEMONY ZUCCHINI SALAD



Lemony Zucchini Salad image

Refreshing and simple zucchini salad. Pairs well with everything from seafood to BBQ.

Provided by Alison Sprinkman

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 8

4 small zucchini, thinly sliced
½ small sweet onion (such as Vidalia®), thinly sliced
½ bunch fresh parsley, minced
1 lemon, zested and juiced
1 teaspoon Dijon mustard
2 teaspoons white sugar
salt and ground black pepper to taste
¼ cup light olive oil

Steps:

  • Place zucchini slices in a colander for 10 minutes, allowing juices to release; pat dry.
  • Combine zucchini, onion, and parsley together in a bowl.
  • Mix lemon zest, lemon juice, Dijon mustard, and sugar together in a separate bowl; season with salt and pepper. Slowly stream olive oil into lemon juice mixture while whisking constantly until dressing emulsifies. Pour dressing over zucchini mixture; toss to coat.

Nutrition Facts : Calories 79.7 calories, Carbohydrate 5.3 g, Fat 6.9 g, Fiber 1.5 g, Protein 1 g, SaturatedFat 1 g, Sodium 24.4 mg, Sugar 2.3 g

ZUCCHINI SLAW



Zucchini Slaw image

In Hickory, North Carolina, Nadeen Shrewsberry wouldn't think of squandering squash. "A friend gave me the recipe for this best-of-the-season slaw," she offers. "If you like the light taste of zucchini in a simple salad, you're sure to ask for a second helping of this one."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

2 medium zucchini, coarsely shredded and squeezed dry
1/4 cup finely chopped onion
1 cup coarsely shredded carrots
3 tablespoons reduced-fat mayonnaise
1 tablespoon cider vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
Dash pepper

Steps:

  • In a bowl, combine all ingredients; mix well. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 71 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 249mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

LEMONY ZUCCHINI RIBBONS



Lemony Zucchini Ribbons image

Fresh zucchini gets a shave and a drizzle of lemony goodness in this fab salad. Sprinkle the goat cheese or feta on top and dive in. -Ellie Martin Cliffe, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 tablespoon olive oil
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 medium zucchini
1/3 cup crumbled goat or feta cheese

Steps:

  • For dressing, in a small bowl, mix the first 5 ingredients. Using a vegetable peeler, shave zucchini lengthwise into very thin slices; arrange on a serving plate., To serve, drizzle with dressing and toss lightly to coat. Top with cheese.

Nutrition Facts : Calories 83 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 352mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

ZUCCHINI NOODLE SALAD WITH LEMON-GARLIC VINAIGRETTE



Zucchini Noodle Salad with Lemon-Garlic Vinaigrette image

This is a healthy, simple, and easy zucchini noodle (or zoodle) salad that is suitable for your personalization. For variation, feel free to top with feta cheese, parmesan, chopped walnuts, chile flakes, whatever suits your palate.

Provided by lutzflcat

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 10

¼ cup fresh lemon juice
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon dried basil
1 pinch salt and freshly ground black pepper
⅓ cup extra-virgin olive oil
3 medium zucchini, ends trimmed
¼ cup chopped cilantro leaves and stems
¼ cup toasted pine nuts

Steps:

  • Whisk lemon juice, garlic, Dijon mustard, honey, basil, salt, and pepper together in a small bowl. Drizzle in olive oil and whisk until vinaigrette emulsifies; set aside.
  • Spiralize the zucchini into noodles using the thin blade. The strands will be very long, so cut them into manageable lengths with kitchen shears. Place zucchini noodles in a large bowl and add cilantro.
  • Pour the vinaigrette over the noodles right before serving. Toss to gently coat. Taste and adjust the seasoning, if necessary. Sprinkle with pine nuts and serve immediately.

Nutrition Facts : Calories 253.8 calories, Carbohydrate 10 g, Fat 23.3 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 3.3 g, Sodium 86.9 mg, Sugar 4.8 g

ZUCCHINI SLAW



Zucchini Slaw image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Slice 2 medium zucchini into matchsticks. Whisk 1/2 cup mayonnaise, 3 tablespoons rice vinegar and 2 teaspoons each sugar and Sriracha in a large bowl. Add the zucchini, 1 cup shredded carrots, 1/2 thinly sliced red onion and 1/2 teaspoon kosher salt and toss.

ZUCCHINI COLE SLAW



Zucchini Cole Slaw image

Yet another way to use the abundant garden zucchini. The dark green skin adds color contrast to the slaw.

Provided by southern chef in lo

Categories     Peppers

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

1 medium zucchini, julienned
1 medium carrot, julienned
1 stalk celery, chopped
1/2 medium green bell pepper, chopped
1/2 head green cabbage or 1/2 head red cabbage, grated
1/3 cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
salt & freshly ground black pepper

Steps:

  • Toss the zucchini, carrot, celery, pepper, and cabbage in a large bowl.
  • In small mixing bowl, whisk together the oil, lemon juice, mustard, salt and pepper to taste; pour over the veggies.

LEMONY ZUCCHINI BREAD



Lemony Zucchini Bread image

I came across this quick bread recipe and thought it really should be posted. I love making this during the end of summer/fall season when zucchini is in season. It is so easy to throw together the hardest part is the grating of the zucchini!! I love how the lemon peel plays in the background of this recipe. I usually use the zest of 3 lemons, it is probably more than what the recipe calls for but I like the extra zestiness. The bread has a nice rise and tastes better the next day.

Provided by Marz7215

Categories     Quick Breads

Time 1h25m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 8

3 cups all-purpose flour
1 1/2 cups sugar
1 cup walnuts or 1 cup pecans
1 1/2 teaspoons baking powder
4 eggs
2/3 cup vegetable oil
2 cups grated zucchini
2 teaspoons lemon zest

Steps:

  • Grease a 4X8 inch loaf pan. Preheat the oven to 380 degrees.
  • Mix the first 4 ingredients together in a large bowl.
  • In a smaller bowl mix the remaining ingredients.
  • Throw the wet ingredients into the dry and mix with a wooden spoon just until moistened. Pour into prepared pan and bake in preheated oven for 60-65 minutes or until tooth pick inserted in the center comes out clean.

Nutrition Facts : Calories 409.6, Fat 20.5, SaturatedFat 2.7, Cholesterol 70.5, Sodium 71.6, Carbohydrate 51.2, Fiber 1.8, Sugar 25.8, Protein 7.1

LEMONY ZUCCHINI BREAD



Lemony Zucchini Bread image

Flecks of zucchini give a third dimension to the popular lemon and poppy seed combination in this moist quick bread. Recipe is from Taste of Home.

Provided by CookingONTheSide

Categories     Quick Breads

Time 1h20m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 14

4 cups flour
1 1/2 cups sugar
1 (3 1/2 ounce) package instant lemon pudding mix
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 eggs
1 1/4 cups milk
1 cup vegetable oil
3 tablespoons lemon juice
1 teaspoon lemon extract
2 cups zucchini, shredded
1/4 cup poppy seed
2 teaspoons lemon peel, grated

Steps:

  • In large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt.
  • In another bowl, whisk the eggs, milk, oil, lemon juice and extract.
  • Stir into dry ingredients just until moistened.
  • Fold in the zucchini, poppy seeds and lemon peel.
  • Pour into 2 greased 9-inch by 5-inch by 3-inch loaf pans.
  • Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks to cool completely.

ZUCCHINI SLAW



Zucchini Slaw image

used the overabundance zucchinis to make this healthy slaw. I used a mandolin to create long julienned strips of zucchini, carrots and red bell peppers.. This is a healthy raw foods!

Provided by Rita1652

Categories     Salad Dressings

Time 15m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb zucchini, seed and shredded into long strips
1 carrot, peeled and julienned
1/2 red bell pepper, julienned
1/2 red onion, sliced thin
1 garlic clove, minced
1/2 teaspoon ginger
1/4 teaspoon celery seed
1/4 teaspoon coriander powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup vinegar
2 teaspoons olive oil
1/4 teaspoon hot sesame oil
1/2 teaspoon honey, for vegan use a couple drops of stevia (optional)

Steps:

  • Mix dressing ingredients together.
  • Mix slaw ingredients together.
  • Pour over slaw tossing to coat.
  • Chill for 1 hour.

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