Zucchini Fiesta Salad Food

ZUCCHINI FIESTA SALAD

Steps:

• Steam zucchini and crookneck squash over boiling water until crisp-tender (about 3 minutes).
• Plunge into ice water to cool; drain well.
• In a large bowl, combine lemon juice, oil, salt, and cumin.
• Add drained squash and stir lightly; chill for 30 minutes.
• Add onion, chilies, olives, and cheese.
• Peel and pit avocado; cut into small cubes.
• Add to salad and mix lightly.
• To serve, arrange lettuce leaves on 4 salad plates.
• Mound equal portions of salad on each plate.
• Garnish each salad with a sprig of coriander.

FIESTA ZUCCHINI

Steps:

• Heat olive oil in heavy medium skillet over medium-low heat. Add zucchini. garlic and oregano and sauté until garlic is just golden, about 2 minutes. Add salsa and simmer until zucchini is just tender, about 6 minutes. Reduce heat to low. Sprinkle Jack cheese over zucchini. Cover and cook until cheese melts, about 2 minutes.

FIESTA ZUCCHINI

Steps:

• Heat olive oil in heavy medium skillet over medium heat.
• Add zucchini, garlic, and oregano; sauté about 2 minutes, until garlic is just golden.
• Add salsa, lower heat, and simmer until zucchini is just tender, around 4-6 minutes.
• Sprinkle cheese over zucchini, cover and cook until cheese melts and zucchini is done to your liking.

GREEK ZUCCHINI SALAD WITH CRUMBLED FETA

Steps:

• Whisk together lemon juice, lemon zest and garlic in large serving bowl. Gradually whisk in oil.
• Season with salt and pepper. Add zucchini and onion, and toss to coat. Cover and marinate overnight, or up to 2 days.
• Sprinkle with feta, green onions, mint and parsley just before serving.