ZUCCHINI SALAD WITH HERBS AND RED ONION
A lovely salad with thin slices of zucchini, red onion, fresh mint, and basil. Use a spiralizer or potato peeler to slice the zucchini as thinly as possible. I like to blanch the red onion but it's not completely necessary.
Provided by RSCHUSTER
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 47m
Yield 6
Number Of Ingredients 9
Steps:
- Bring water in a pot to a boil. Place finely chopped red onion in a sieve, submerge in boiling water, and blanch for 1 minute. Cool under running cold water and set aside.
- Place zucchini slices into the boiling water and cook for 30 seconds. Remove and immediately cool in a bowl with ice water. Move zucchini around with a wooden spoon so they evenly cool. Drain and allow to drip dry.
- Place zucchini in a salad bowl. Mix in mint and basil.
- Whisk olive oil, lemon juice, lemon zest, salt, and pepper together in a small bowl; pour over the salad and chill for 30 minutes before serving.
Nutrition Facts : Calories 107.2 calories, Carbohydrate 5.6 g, Fat 9.3 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 44.8 mg, Sugar 2.8 g
POTATO AND ZUCCHINI FRITTATA
This recipe is great for breakfast, brunch, lunch, or dinner. If you're eating this as a main meal serve it with a nice fresh salad. You can adapt it at will, adding some bacon or different sorts of vegetables. An optional extra is to add some grated cheese on the top before putting it in the oven.
Provided by Tatiana
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Add potatoes and boil for 5 minutes. Drain and set aside.
- Heat oil in a deep cast iron skillet over medium heat. Add zucchini and onion; saute until golden, 5 to 7 minutes. Add drained potatoes and stir gently to incorporate.
- Beat eggs in a bowl with oregano, cayenne pepper, salt, and pepper. Pour egg mixture into the skillet until evenly distributed; stir gently with a fork. Cook until eggs are set, 5 to 10 minutes.
- Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer skillet into the broiler and cook until golden brown, about 5 minutes.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 38.9 g, Cholesterol 327.4 mg, Fat 12.5 g, Fiber 5.6 g, Protein 16 g, SaturatedFat 3.3 g, Sodium 180.7 mg, Sugar 4.8 g
BRIAM (GREEK BAKED ZUCCHINI AND POTATOES)
Briam is a traditional Greek roasted vegetable dish with potatoes, zucchini, tomatoes, and red onions with lots of olive oil. It is a typical example of Greek cuisine where a few simple ingredients are turned into an utterly delicious dish with little effort. It can be served as a main course. With olive oil as the only source of fat it is a quintessential example of the Mediterranean diet, and it is vegan to boot. If preferred, serve with a hearty chunk of feta on the side.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European Greek
Time 2h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary. Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Toss all ingredients together so that the vegetables are evenly coated.
- Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving, or serve at room temperature.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 65.8 g, Fat 28.3 g, Fiber 12.5 g, Protein 11.3 g, SaturatedFat 4 g, Sodium 141.4 mg, Sugar 16.2 g
ZUCCHINI AND EGGS
A match made in heaven: scrambled eggs and zucchini. Note: this recipe is easily doubled, tripled, etc. Ratio of 1 to 2 zucchini per egg. Great served over rice. Variations: add one clove diced garlic to oil before adding zucchini. Or, add any of your favorite fresh herbs; they combine well with the eggs and zucchini. My favorite additions are oregano or rosemary. You could also add two teaspoons soy sauce to beaten eggs, or sprinkle over egg and zucchini when cooked.
Provided by J. Moore
Categories Fruits and Vegetables Vegetables Squash
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Heat a small skillet over medium heat. Pour in oil and saute zucchini until tender. Spread out zucchini in an even layer, and pour beaten egg evenly over top. Cook until egg is firm. Season with salt and pepper to taste.
Nutrition Facts : Calories 184.1 calories, Carbohydrate 4.5 g, Cholesterol 138.5 mg, Fat 15.8 g, Fiber 1.4 g, Protein 6.9 g, SaturatedFat 3.2 g, Sodium 76.2 mg, Sugar 2.8 g
ZUCCHINI SALAD WITH POTATOES, BOILED EGGS, AND RED ONION
Poached zucchini, cut into rounds or cubes, is a terrific salad ingredient. This salad is a lovely combination of tastes and colors, but you can follow the same basic approach without the potatoes, without the eggs, or even without the onions. If you are preparing zucchini and potatoes for salad, it's easy to cook them in one pot of water. Start boiling them together and remove the zucchini when they are "droopy," as described in the main recipe. Usually the potatoes will need to cook a bit longer, until they are easily pierced with a fork or sharp knife. Let everything cool, then toss your salad and dress it just before serving.
Yield serves 6
Number Of Ingredients 9
Steps:
- Put the whole, unpeeled potatoes in a pot of boiling unsalted water to cover. Bring to a boil, cooking steadily-but not violently-for 20-25 minutes. Test for doneness-the potatoes should be easily pierced with a fork. Don't let them crack or get mushy on the outside.
- When they are just cooked through, remove them, sprinkle the 1/4 teaspoon salt over them, and let cool.
- If you are using uncooked zucchini, cook them along with the potatoes, removing them after 20 minutes.
- Trim the ends of the zucchini and cut them crosswise into rounds, about 1/2 inch thick. (If the squash are "fat," first slice them lengthwise to form half-round or quarter-round pieces.) Peel the potatoes and cut roughly into 1-inch chunks, about the size of the zucchini pieces. Peel the eggs and cut into wedges.
- To finish the salad, toss the squash and potato pieces together in a bowl, scatter the egg wedges and onion slices on top, and toss lightly. Drizzle over all the olive oil and the vinegar, sprinkle on the salt and grinds of pepper, and toss thoroughly to distribute the seasonings.
- Serve right away.
- Zucchini are most flavorful and appealing when they are young and firm. For all the dishes in this chapter, choose unblemished squash, about 6 inches long and no fatter than 2 inches in diameter. Three zucchini of this ideal size weigh about 1 pound.
ZUCCHINI SALAD
Not a fan of raw zucchini? This salad with fresh dill, lemon juice, and a generous sprinkling of salty feta is sure to make you a convert.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Yield Makes 3 cups
Number Of Ingredients 6
Steps:
- Toss together zucchini, cheese, oil, dill, and lemon juice. Season with salt and pepper. Sprinkle with lemon zest.
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POTATO AND ZUCCHINI SALAD RECIPE | BON APPéTIT
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3.6/5 (21)Estimated Reading Time 1 minServings 4-6Total Time 30 mins
- Place potatoes in a large pot; add cold water to cover by 2". Season with salt and bring to a boil. Cook until potatoes are just tender when pierced with a sharp knife but not mushy, 12–15 minutes. Drain; set aside.
- Meanwhile, whisk egg yolk, vinegar, and Dijon mustard in a small bowl. Whisking constantly, slowly add ¼ cup oil, drop by drop, until well emulsified. Season to taste with salt and pepper; set aside.
- In a large skillet, heat remaining 1 Tbsp. oil over medium-high heat. Add shallot and chile and cook, stirring occasionally, until shallot is soft and fragrant, 3–4 minutes. Add squash and cook, stirring occasionally, until tender but not mushy, 5–6 minutes.
- Combine potatoes, squash mixture, scallions, and basil in a large bowl. Drizzle with some Dijon dressing and toss to coat. Season with salt and pepper. Serve chilled or at room temperature.
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