ZUCCHINI MARINATA (MARINATED ZUCCHINI SALAD)
A simple marinated zucchini salad from Italy. The zucchini is uncooked but through marinating and the use of plenty of lemon juice the zucchini acquires an "al dente"/semi-cooked texture. I only make this recipe at the peak of zucchini season in summer when quality and selection are best. From Mediterranean Light. Especially good with fresh basil!
Provided by COOKGIRl
Categories Vegetable
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Note: It is your choice to peel or not peel the zuchhini.
- Toss the thinly sliced zucchini with the lemon juice, garlic halves, olive oil; salt and pepper to taste. (If I think about it, sometimes I add a bit of finely grated lemon zest, too.) Remember to use a non-reactive bowl for marinating.
- Cover bowl and refrigerate 4-8 hours, stirring occasionally.
- Once you are ready to serve the salad, remove the garlic cloves. Save one garlic clove, finely minced and toss back into the salad along with the fresh herb of choice. *Important*: stir in the fresh herbs with the zucchini mixture [just] before serving.
- Adjust seasoning if necessary.
- Best eaten within 24 hours.
Nutrition Facts : Calories 54.4, Fat 3.8, SaturatedFat 0.6, Sodium 9.6, Carbohydrate 4.9, Fiber 1.2, Sugar 3.2, Protein 1.6
MARINATED ZUCCHINI WITH FARRO, CHICKPEAS AND PARMESAN
Zucchini's a tricky vegetable, prone to mushiness. Here, we avoid those pitfalls: By pan-frying planks, you'll get tender, rich insides with golden-brown exteriors. And when you pair these cooked pieces with delicate raw zucchini ribbons (don't call them zoodles!) you'll get just a glimpse of this vegetable's full potential. A generous handful of arugula, and a bed of farro and chickpeas, fill out the rest of the meal. Cooking the chickpeas along with the farro may seem strange, but it will make the canned beans softer, creamier, and more flavorful than simply dumping them into the salad. For added crunch and flavor in every bite, roughly chop the zucchini noodles and the planks before tossing.
Provided by Sarah Jampel
Categories salads and dressings, vegetables, appetizer, main course, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Rinse and drain the farro and chickpeas. Add both to a medium pot with 1 teaspoon of salt and add water to cover by 2 inches. Bring to a boil, skim foam from the top, then reduce heat to a simmer and cook until farro is tender, about 25 minutes.
- Meanwhile, divide your squash haul in half. With one group, cut lengthwise into 1/4-inch thick planks. Reserve the other 1/2 pound for later.
- In a large heavy skillet over medium-high heat, heat 2 tablespoons of the olive oil. When hot, add the zucchini planks in a single layer and leave undisturbed until golden-brown all over, about 3 minutes. Flip with a fork or pair of tongs, then cook until tender, about 2 more minutes. (You may need to work in batches, adding more oil if necessary.)
- Transfer browned zucchini to a shallow dish and, if desired, cut the planks into 2-inch pieces. In a small bowl, whisk together the remaining olive oil, garlic, vinegar, and half the herbs. Season with salt and pepper. Pour about half the dressing over the zucchini and let marinate while you finish making the salad. Set remaining dressing aside.
- Use a vegetable peeler to shave the rest of the zucchini into ribbons (here's the easiest way: lay the zucchini on a cutting board, then drag the peeler across it). If your farro is far from done, you can preserve the zucchini strands by soaking them in cold salt water. Drain and pat dry before using.
- Drain the farro and chickpeas and transfer to a large mixing bowl. Toss with the reserved dressing and season with salt and pepper. Add arugula, zucchini ribbons, marinated zucchini, lemon juice and Parmesan shavings. Gently toss to combine, adding remaining zucchini marinade to taste, and season again if necessary. Transfer to a serving bowl or platter and top with the remaining herbs.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 15 grams, Carbohydrate 44 grams, Fat 19 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 496 milligrams, Sugar 7 grams
MARINATED ZUCCHINI AND SUMMER SQUASH
Provided by Giada De Laurentiis
Categories side-dish
Time 3h23m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
- Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.
MARINATED ZUCCHINI WITH MINT
This side goes well with Lamb, Tomato, and Mint Kebabs or lamb chops.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. On two large rimmed baking sheets, toss zucchini with 2 tablespoons extra-virgin olive oil; season with salt and pepper. Roast until zucchini are tender and undersides are browned, 10 to 15 minutes.
- On a serving plate, sprinkle zucchini with minced garlic and drizzle with 2 tablespoons oil and white-wine vinegar. Let stand 1 hour (or refrigerate, up to overnight; bring to room temperature before serving). To serve, sprinkle with torn mint leaves.
Nutrition Facts : Calories 151 g, Fat 14 g, Fiber 1 g, Protein 2 g
MARINATED SUMMER SQUASH WITH HAZELNUTS AND RICOTTA
Toss raw halved squash with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid, and then pat dry with paper towels. This also seasons it from the inside out, concentrating the flavor.
Provided by Molly Baz
Categories Bon Appétit Side Summer Yellow Squash Squash Zucchini Hazelnut Mint Ricotta Vegetarian
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 300°F. Toss squash and 1 1/2 tsp. kosher salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.
- Toss hazelnuts and 1 Tbsp. oil on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15-20 minutes. Let cool; crush into large pieces with a measuring cup or glass.
- Smack 3 mint sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside.
- Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if you don't have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.
- Cut squash into 2" pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs; discard.
- Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 Tbsp. oil; season with kosher salt. Hang on to that lemon.
- Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about 1/4 cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt. Serve with toast.
MINTED MARINATED ZUCCHINI
For those who have mint leaves and zucchini taking over the vegetable patch, this is simple. This tangy dish can be used as a relish inside panini or sandwiches, or on the side.
Provided by joannemerc
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 32
Number Of Ingredients 8
Steps:
- Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Add zucchini slices and garlic; cook and stir until starting to brown but you want the squash to stay firm and not get mushy, 3 to 4 minutes. Remove from the heat and mix in the vinegar, mint, salt and pepper. Stir in the remaining olive oil. Spoon into a jar and store covered in the refrigerator.
Nutrition Facts : Calories 24.4 calories, Carbohydrate 1.2 g, Fat 2.2 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 39.5 mg, Sugar 0.5 g
MARINATED ZUCCHINI
Steps:
- Slice zucchini lengthwise 1/8th of an inch in thickness (4 millimeters) , if the zucchini are extra large then slice and then cut in half.
- In a small to medium sized frying pan add 1/2 cup olive oil and heat on medium high heat, once oil is hot (not boiling) add zucchini slices, (not all at once, single layer in the pan) turning till golden. Remove from pan and drain well on paper towels. (I pat them lightly with extra paper towels to remove extra oil).
- In a medium bowl add zucchini, parsley, garlic, salt, 1 tablespoon olive oil and the white wine vinegar. Toss gently and serve with bruschetta or crusty Italian bread. Enjoy!
Nutrition Facts : Calories 291 kcal, Carbohydrate 3 g, Protein 1 g, Fat 30 g, SaturatedFat 4 g, Sodium 302 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MARINATED ZUCCHINI
This marinated zucchini is very easy to make and tastes refreshing.
Provided by zolotce
Time 2h20m
Yield 4
Number Of Ingredients 10
Steps:
- Slice zucchini with a vegetable peeler and place in a bowl.
- Mix oil, vinegar, honey, parsley, dill, basil, garlic, salt, and pepper together in another bowl.
- Cover zucchini with marinade and refrigerate for at least 2 hours. Serve cold.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 13.5 g, Fat 27.5 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 304.1 mg, Sugar 10.6 g
MARINATED ZUCCHINI SALAD
Steps:
- Thinly slice zucchini and add to a large bowl.
- Mix all the marinade ingredients and pour over the zucchini.
- Allow the zucchini to marinate for at least 30 minutes but up to 24 hours, covered in the fridge.
- When you're ready to serve, top the zucchini salad with cubed feta, toasted pine nuts and finely chopped chili.
Nutrition Facts : Calories 163 kcal, Carbohydrate 7 g, Protein 6 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 630 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
MARINATED ZUCCHINI & MINT
Make and share this Marinated Zucchini & Mint recipe from Food.com.
Provided by Wendys Kitchen
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat olive oil in pan.
- Saute zucchini 4-5 minutes until lightly browned.
- Transfer to bowl and add half of the mint, garlic and red wine vinegar. Season to taste and stand 5 minutes.
- Just before serving, stir through remaining mint.
Nutrition Facts : Calories 66.8, Fat 3.8, SaturatedFat 0.6, Sodium 21.8, Carbohydrate 7.8, Fiber 2.7, Sugar 3.4, Protein 2.7
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MINTY-FRESH ZUCCHINI SALAD WITH MARINATED FETA - PUREWOW
From purewow.com
4.5/5 (4)Total Time 15 minsServings 4Calories 228 per serving
- Marinate the Feta: At least 1 day and up to 2 weeks before serving, place the feta in a 16-ounce jar. Add a generous amount of fresh mint leaves, packing them in as tightly as you can without breaking up the cheese. Add black pepper, the orange peel and a pinch or two of red-pepper flakes, if using. Fill the jar with enough extra-virgin olive oil to just cover the con- tents, making sure the cheese is completely submerged. Close the jar and turn it over a few times. If you plan to use the cheese the next day, you can keep the jar out at room temperature. Otherwise, place it in the refrigerator.
- Make the Salad: Place the zucchini in a large serving bowl and season it with the salt; toss to coat. Add the pistachios and the currants and toss to combine.
- Remove the cheese from the marinade, letting any excess olive oil drain back into the jar; crumble it into the salad, and toss to combine. The cheese will start to coat the zucchini as you mix everything.
- Drizzle 1 tablespoon of the marinating oil over the salad and toss to coat. Garnish the salad with torn fresh mint leaves, additional black pepper and some grated orange zest. Note: You can reserve the remaining marinade in the fridge for up to 2 weeks and apply it to other salads, on its own or as part of a vinaigrette. Use it for roasting vegetables and poaching fish or dip bread into it. The same goes for the feta: Toss it into a Greek or grilled-chicken salad. Add it to garlicky shrimp or a grilled sausage dish. Make a simple spaghetti with it?and the oil?too.
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- Pat the zucchini slices dry with paper towels to prevent splattering, and cook in batches, in the hot oil until golden brown.
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- Slice the zucchini really thin, about 1/16-inch thick on a mandolin or a food processor. Place them in a bowl, toss with salt and let stand for 30 minutes.
- Drain the zucchini. Handful by handful, gently press with your hands to remove excess liquid. Place in a bowl. Add the marinade and mix well.
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- Rinse the mint leaves and pat them dry. Snip most of them into pieces, but keep a sprig intact for garnishing your dish later.
- Rise and pat dry your zucchini. Trim off the ends diagonally. Cut each zucchini in half by making a long, diagonal slice through the zucchini. (See photos in the blog post). Then, diagonally slice each half into planks about 3 inches long and 1/2 inch thick.
- Heat the oil in a large frying pan on high. (You need enough oil to come up 1/4 inch high in your pan.) When the oil is hot, use kitchen tongs to place some zucchini in the pan in a single layer. (You will need to fry the planks in batches.)
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4.8/5 (2)Total Time 1 hr 25 minsCategory Side DishCalories 194 per serving
- Wash the squash and trim off the stems if woody, otherwise feel free to leave them. Cut them in half.
- Heat a skillet over medium heat and add enough oil to thinly coat the bottom of the pan. Fry the squash in a single layer (in batches as necessary) cut side down about 4 minutes until golden. Flip and cook another ~3 minutes until the backside is golden. Transfer to a large bowl. Cook additional batches until all the squash has cooked.
- In a small bowl whisk together the 1/4 cup extra virgin olive oil, rice vinegar, garlic, mint, basil, salt, and red pepper flakes. Pour over the zucchini and toss to coat.
- Cover the zucchini and leave out at room temperature to marinate for 1 hour. Or, place in the fridge to marinate longer.
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- Preheat the oven to 450°. Spread the diced zucchini on 2 large rimmed baking sheets. Drizzle with the 2 tablespoons of olive oil and season with salt and black pepper. Roast for about 18 minutes, until the zucchini are browned around the edges. Sprinkle the zucchini with the crushed red pepper, cumin seeds and fennel seeds and roast until fragrant, about 2 minutes longer.
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- Add farro, water and salt to a pot. Bring to a boil, cover and then simmer on low for 25 minutes or until tender. If there is any water left, drain.
- Mix together zucchini, onion, garlic, olive oil, lemon juice, vinegar, chickpeas and lemon zest in a medium bowl. Set aside to marinate while the farro cooks and cools.
- Let farro cool for about 30 minutes (you can spread on a shallow pan and refridgerate the farro to speed the cooling process if desired).
- Toss the farro and herbs in with the marinating zucchini and chickpeas. Adjust to taste with salt and pepper. Top with feta if desired.
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