Quick N Easy Cooked Zucchini Salad Food

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!

QUICK-PICKLED ZUCCHINI SALAD

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Place a saucepot over direct heat. Add the vinegar, 1 cup water, sugar, salt, garlic and dill and bring to a boil while whisking to dissolve the sugar.
• Add the zucchini to a large bowl and pour the pickling liquid over. Let stand until the zucchini are pickled but still firm, 5 to 10 minutes. Remove the zucchini from the pickling liquid and drain slightly in a colander set over a large bowl. Discard the garlic and dill.
• To assemble the salad: Place the pickled zucchini onto a platter. Distribute the mozzarella and tomatoes evenly over top. Zest the lemon over top and squeeze the lemon juice all over. Drizzle with olive oil. Season with salt and pepper and serve at room temperature.
• (Alternatively, you can boil the pickling liquid over medium-high heat on a stovetop.)

ZUCCHINI SALAD

Steps:

• Preheat oven to 400 degrees.
• Wash the zucchini, trim and discard the ends, and cut crosswise into 1/4-inch thick rounds. Arrange the rounds in one layer on a large cookie sheet and sprinkle them with the salt. Place in oven for 5 to 7 minutes, until they soften slightly.
• Transfer the rounds to a bowl and toss them lightly with the pepper, vinegar and oil. Serve immediately.

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.