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 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.
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
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
MINTED ORZO AND ZUCCHINI SALAD
Make and share this Minted Orzo and Zucchini Salad recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain. Rinse with cold water; drain again. Transfer pasta to a large bowl.
- Cover; chill in the refrigerator for 1-2 hours. Meanwhile, brush zucchini slices with olive oil, season and grill or broil until tender about 4-6 minutes per side. Let cool and cut into bite-sized pieces.
- Add to orzo with Feta, tomatoes, and olives; stir to combine. Whisk dressing ingredients together in a small bowl.
- Pour dressing over pasta mixture; toss to coat. Season to taste with salt and pepper. Cover; refrigerate for several hours until flavors blend.
Nutrition Facts : Calories 686.4, Fat 51.9, SaturatedFat 12.6, Cholesterol 40.1, Sodium 672.8, Carbohydrate 44.2, Fiber 4.7, Sugar 7.5, Protein 14.7
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 Zucchini Side Dishes
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 & 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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- 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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