Zucchini Salad With Mint And Basil Food

WARM ZUCCHINI-BASIL SALAD

Warm Zucchini-Basil Salad image

This is the perfect recipe if you have a lot of zucchini to use up. It is important to thinly slice the zucchini, so I use the slicer on my box grater. I sometimes fill 4 baking sheets at a time. You can eat it warm or cold. I will eat this portion all by myself.

Provided by barbara

Categories Side Dish Vegetables Squash Zucchini

Time 30m

Yield 4

Number Of Ingredients 4

Ingredients

2 tablespoons extra-virgin olive oil, or more to taste
2 zucchini, thinly sliced
1 pinch salt and ground black pepper to taste
2 tablespoons finely chopped fresh basil, or more to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with some olive oil.
Combine thinly sliced zucchini and olive oil in a bowl. Spread zucchini slices out in a single layer on the baking sheets.
Roast in the preheated oven until zucchini are soft and lightly browned on the edges, 20 to 25 minutes. Transfer to a bowl and allow to cool slightly.
Season with salt and pepper. Add basil and mix to combine. Serve warm or cold.

Nutrition Facts : Calories 76.7 calories, Carbohydrate 3.3 g, Fat 6.9 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 48.6 mg, Sugar 1.7 g

ZUCCHINI WITH MINT

Zucchini with Mint image

Make and share this Zucchini with Mint recipe from Food.com.

Provided by Mirj2338

Categories Vegetable

Time 50m

Yield 30 serving(s)

Number Of Ingredients 6

Ingredients

7 lbs zucchini, cut into 1/2 inch rounds
1/2 cup extra virgin olive oil
1 teaspoon crushed red pepper flakes
salt
freshly ground black pepper, to taste
1/2 cup finely chopped mint

Steps:

Preheat the oven to 450 degrees F.
Heat 2 large roasting pans in the oven for 5 minutes.
Meanwhile, in a large bowl, toss the zucchini with the olive oil and crushed red pepper.
Season generously with salt and pepper.
Spread the zucchini on the hot pans and roast for 30 minutes without stirring, until the rounds are tender and their bottom are golden.
Transfer to a platter, garnish with mint and serve.

ZUCCHINI AND FRESH MINT

Zucchini and Fresh Mint image

Another adapted recipe from Nava Atlas' Vegetarian Celebrations. I changed a cold salad to a warm side dish entree. You could also substitute yellow zucchini in this recipe. Also delicious pan fried or grilled.

Provided by COOKGIRl

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb zucchini, narrow, medium sized
1/4 cup of fresh mint, packed then chopped
2 green onions, sliced thinly
3 tablespoons extra virgin olive oil
1 lemon, juice of
1 1/2 teaspoons honey
salt or pepper

Steps:

Preheat oven to BROIL setting.
Cut the zucchini in half crosswise, then cut into 1/2" slices, lengthwise.
In large serving bowl, place the mint and green onion.
In separate small glass bowl, combine the dressing ingredients and stir well.
On a baking sheet place the zucchini so that they do not overlap. Baste the zucchini slices with some of the dressing.
Broil for about 3-4 minutes or until golden.
Turn zucchini slices over, baste with more dressing and broil another 2-3 minutes or until brown and crispy.
Watch carefully to make sure the zucchini does not burn!
Toss the cooked zucchini slices gently with the mint and green onions. Season to taste with salt, pepper and additional dressing. Serve warm.

RAW ZUCCHINI SALAD WITH MINT, POMEGRANATE AND LEMON-YOGURT DRESSING

Raw Zucchini Salad with Mint, Pomegranate and Lemon-Yogurt Dressing image

Summer is here, so let's take advantage of it! You don't always have to cook your summer squash, especially when the last thing you want to do is turn on a stove. This fast and easy recipe makes raw zucchini the star. The key is to pump up the vegetable's subtle flavor with fragrant mint, crunchy pomegranate seeds and a creamy and bright dressing.

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3/4 cup Greek yogurt
1 lemon, zested and juiced
1 long red chile, such as a Fresno chile (about 1 ounce), thinly sliced crosswise
1 bunch mint, leaves torn
Kosher salt and freshly ground black pepper
4 medium zucchini (about 2 pounds), thinly sliced into rounds on a mandoline
1/4 cup pomegranate seeds
1/4 cup shelled pistachios, chopped
Olive oil, for drizzling
Pomegranate molasses, for drizzling

Steps:

Put the yogurt, lemon zest, lemon juice, chile, half of the mint and 2 tablespoons of water in a large bowl. Season with salt and pepper and combine with a spoon. Add the zucchini and toss to coat.
Top with the remaining mint, pomegranate seeds and pistachios. Drizzle with olive oil and pomegranate molasses and serve.

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