Zucchini Artichoke Summer Salad Food

ZUCCHINI SALAD WITH CHICKPEA AND ARTICHOKE

Steps:

• Put oil in skillet, and place on med-high heat.
• Once hot, add the zucchini, onion & garlic. Saute lightly. The vegetables should be mostly cooked, but still have a bit of tooth to them, not all wilted.
• Shut off & remove from burner. Add the chick peas, and artichokes. Stir to mix in and even out temperature.
• Add the dressing and basil stir to mix evenly.
• Serve warm or cold, as is or with sprinkling of your favorite cheese.

ARTICHOKE AND ZUCCHINI SALAD

Steps:

• Slice zucchini thinly add drained and quartered artichokes.
• Blend together dressing ingredients in blender for 30 seconds.
• Pour over zucchini and artichokes marinate for 1 hour.
• Tear romaine into bite size pieces, add parsley and mushrooms. Just before serving add artichokes and zucchini. Toss.

ITALIAN ZUCCHINI AND ARTICHOKE CASSEROLE (RAPID FAT LOSS)

Steps:

• Preheat oven to 350°F.
• Spread a thin layer of tomato sauce on the bottom of a large baking dish.
• Layer the ingredients in the baking dish, ending with a layer of zucchini topped by a layer of cheese.
• Here are the exact layers I used, bottom to top: 1/3 of the zucchini, 1/2 of the onion, 1/2 artichoke hearts, 1/3 cheese, 1/2 tomato sauce, seasonings, 1/3 zucchini, 1/2 onion, 1/2 artichoke hearts, 1/3 cheese, 1/2 tomato sauce, seasonings, 1/3 zucchini, 1/3 cheese.
• Cover and bake for 45 minutes to 1 hour, until zucchini is cooked through.
• If necessary, remove lid and cook a few more minutes to brown cheese.

ZUCCHINI ARTICHOKE SUMMER SALAD

Steps:

• Season both sides of chicken breasts with salt and black pepper.
• Heat 2 tablespoons olive oil in a skillet over medium heat; cook chicken breasts in the hot oil until they are no longer pink in the center and juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the thickest part of a breast should read at least 165 degrees F (74 degrees C). Cut chicken into 1/2-inch cubes and transfer to a large bowl.
• Heat remaining 4 tablespoons olive oil in the same skillet over medium heat; cook and stir zucchini in the hot oil until slightly tender, about 5 minutes. Season with salt and black pepper. Transfer zucchini to a paper towel-lined plate to drain.
• Mix zucchini, garbanzo beans, olives, artichoke hearts, and Parmesan cheese with chicken; toss to combine. Chill in refrigerator before serving, about 1 hour.

ZUCCHINI ARTICHOKE SUMMER SALAD

Steps:

• Season both sides of chicken breasts with salt and black pepper.
• Heat 2 tablespoons olive oil in a skillet over medium heat; cook chicken breasts in the hot oil until they are no longer pink in the center and juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the thickest part of a breast should read at least 165 degrees F (74 degrees C). Cut chicken into 1/2-inch cubes and transfer to a large bowl.
• Heat remaining 4 tablespoons olive oil in the same skillet over medium heat; cook and stir zucchini in the hot oil until slightly tender, about 5 minutes. Season with salt and black pepper. Transfer zucchini to a paper towel-lined plate to drain.
• Mix zucchini, garbanzo beans, olives, artichoke hearts, and Parmesan cheese with chicken; toss to combine. Chill in refrigerator before serving, about 1 hour.

ZUCCHINI SALAD

Steps:

• In a bowl, combine the zucchini, artichokes, mushrooms, olives and water chestnuts. Combine the ranch dressing mix and Italian dressing; pour over vegetables and toss to coat. Cover and refrigerate for several hours or overnight. Drain; serve in a lettuce-lined bowl if desired.