Mediterranean Zucchini Salad Food

MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD

Mediterranean Zucchini and Chickpea Salad image

Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.

Provided by ChristineM

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 16

Ingredients

2 cups diced zucchini
1 (15 ounce) can chickpeas, drained and rinsed
1 cup halved grape tomatoes
¾ cup chopped red bell pepper
½ cup chopped sweet onion (such as Vidalia®)
½ cup crumbled feta cheese
½ cup chopped Kalamata olives
⅓ cup olive oil
⅓ cup packed fresh basil leaves, roughly chopped
¼ cup white balsamic vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon capers, drained and chopped
1 clove garlic, minced
½ teaspoon dried Greek oregano
1 pinch crushed red pepper flakes
salt and ground black pepper to taste

Steps:

Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g

25+ BEST ZUCCHINI RECIPES: BAKED ZUCCHINI RECIPE WITH PARMESAN AND THYME

25+ Best zucchini recipes: Baked Zucchini Recipe with Parmesan and Thyme image

On my list of easy zucchini recipes above, you'll find sides, snacks, casseroles, and more! To get started, try this fan-favorite baked zucchini recipe with thyme and parmesan cheese! Serve these zucchini spears hot out of the oven, alongside some tzatziki for a tasty appetizer.

Provided by Suzy Karadsheh

Categories Appetizer Side Dish

Number Of Ingredients 8

Ingredients

3 to 4 zucchini, (trimmed and cut length-wise into quarters (sticks))
Extra virgin olive oil
1/2 cup grated Parmesan cheese
2 tsp fresh thyme leaves, (no stems)
1 tsp dried oregano
1/2 tsp sweet paprika
1/2 tsp black pepper
pinch kosher salt

Steps:

Preheat your oven to 350 degrees F.
Mix together the grated Parmesan, thyme, and spices in a medium bowl.
Prepare a large baking sheet that's topped with a wire baking rack. Lightly brush the wire baking rack with extra virgin olive oil (or use a healthy cooking spray.) Place the zucchini spears, skin-side down, on the baking rack in a single layer. Brush each one with extra virgin olive oil.
Sprinkle the herb and cheese topping on each zucchini stick so they are all lightly coated.
Bake in the heated oven for 15 to 20 minutes, or until tender. For a crispy golden topping, broil for 2 to 3 minutes more. Watch it carefully so the zucchini does not burn.
Serve immediately as an appetizer with a dipping sauce, or as a side next to your protein of choice.

Nutrition Facts : Calories 66 kcal, Carbohydrate 4.8 g, Protein 5.4 g, Fat 3.3 g, SaturatedFat 1.8 g, Fiber 1.6 g, ServingSize 1 serving

REAL FOOD MEDITERRANEAN TUNA ZUCCHINI SALAD

Real Food Mediterranean Tuna Zucchini Salad image

This simple, real food Mediterranean Tuna Zucchini Salad is light, refreshing, and bursting with flavor and nutrition. Naturally low carb, healthy fats, no processed ingredients and quick to prepare. Perfect for THM, low carb, diabetic, and paleo diets.

Categories Salads

Time 10m

Number Of Ingredients 10

Ingredients

1 can yellowfin tuna in extra virgin olive oil (OR tuna in water and add 1 to 2 tablespoons olive oil)
2 medium baby zucchini, chopped
2 tablespoons red onion, diced
1/2 cup red bell pepper, chopped
1/4 cup sliced black olives
2 tablespoons fresh lemon juice (bottled is OK too)
1 to 2 cloves fresh garlic, pressed or minced
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh marjoram
Sea salt and ground black pepper to taste

Steps:

In a mixing bowl, combine all the ingredients
Mix well so that all the tuna is evenly incorporated
Serve immediately, or refrigerate until ready to serve (be sure to give it a stir if not serving immediately)

Nutrition Facts : Calories 160 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 28 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 18 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 cup, Sodium 419 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

GRILLED ZUCCHINI SALAD WITH MEDITERRANEAN DRESSING

Grilled Zucchini Salad with Mediterranean Dressing image

This grilled zucchini salad with Mediterranean salad dressing is the perfect side dish. I also like to add summer squash, when it's in season, for a variation, or crumbled goat cheese when I want creaminess. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3 medium zucchini, thinly sliced
1/4 cup olive oil, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped red onion
3 tablespoons minced fresh mint
2 tablespoons minced fresh parsley
1 medium lemon, juiced and zested
1/3 cup crumbled feta cheese
3 tablespoons pine nuts, toasted

Steps:

In a large bowl, combine zucchini and 2 tablespoons olive oil. Add salt and pepper; toss to coat. Transfer to a grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat until zucchini is crisp-tender, 5-10 minutes, turning occasionally. Transfer zucchini to a serving bowl; sprinkle with remaining 2 tablespoons olive oil and red onion. When cooled slightly, sprinkle with mint, parsley, lemon juice and zest and feta cheese. Stir gently. Sprinkle with pine nuts before serving.

Nutrition Facts : Calories 220 calories, Fat 20g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 252mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.

MEDITERRANEAN SALAD WITH SUN DRIED BALSAMIC VINAIGRETTE

Mediterranean Salad with Sun Dried Balsamic Vinaigrette image

This salad is truly a celebration of summer bursting with flavor and color. Simple to make, it provides a delicious variety of sweet and salty flavors on a bed of delicious fresh zucchini ribbons!

Provided by Toni Dash

Categories Salad

Time 20m

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons Extra Virgin Olive Oil
1 tablespoon aged Balsamic Vinegar
1 teaspoon chopped Sun-Dried Tomato
Pinch of Kosher Salt
1 medium Zucchini (, cut into ribbons (preferably with a Spiralizer))
1/2 Yellow or Orange Sweet Bell Pepper (, seeded and cut into thin strips lengthwise)
3/4 cup Grape Tomatoes (, cut in half lengthwise)
8 large Fresh Basil leaves (, torn into pieces)
2 ounces Feta Cheese crumbles

Steps:

Combine all ingredients into a small jar, seal and shake vigorously to combine. Adjust flavors by adding more vinegar or olive oil if desired. NOTE: may be made ahead for longer infusing time.
On two side serving plates, layer the zucchini ribbons (divided evenly between the two plates) to form a bed for the other ingredients.
Evenly layer the sweet pepper slices, grape tomatoes, basil leaves and feta cheese on the zucchini ribbons.
Drizzle desired amount of vinaigrette and add a few grinds of fresh black pepper. Serve!

Nutrition Facts : Calories 215 kcal, Carbohydrate 10 g, Protein 6 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 336 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving