GARBANZO BEAN AND ZUCCHINI SALAD
Provided by Giada De Laurentiis
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
- For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.
JEAN'S ZUCCHINI SALAD
My sister, Jean, found this recipe years ago. I always love it. Great for potlucks and BBQs. When sweetening, you may want to double or triple to taste.
Provided by stitchers
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 1h30m
Yield 5
Number Of Ingredients 13
Steps:
- Mix zucchini, celery, red onion, and bell pepper in a bowl.
- Whisk sugar, rice vinegar, water, both amounts of vegetable oil, wine vinegar, basil, salt, and black pepper together in a separate bowl. Drizzle dressing over zucchini mixture; toss to coat. Refrigerate until chilled, 1 to 2 hours.
Nutrition Facts : Calories 151 calories, Carbohydrate 17.7 g, Fat 9.2 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 130.2 mg, Sugar 16.2 g
SUMMER SQUASH AND ZUCCHINI SALAD
I came up with this colorful and tasty zucchini salad years ago for a recipe contest and was delighted when I won honorable mention! The recipe easily doubles and is the perfect dish to take to potlucks or family gatherings. -Paula Wharton, El Paso, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Thinly slice zucchini, squash, red pepper and onion; place in a large bowl. Add snap peas. In a small bowl, whisk remaining ingredients until blended. Pour over vegetables; toss to coat. Refrigerate, covered, at least 3 hours.
Nutrition Facts : Calories 101 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 124mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ZUCCHINI SALAD WITH RED ONION
Raw zucchini, sliced into ribbons with a peeler, is mild-tasting; a short soak in vinegar and oil mellows and softens the onion but leaves enough bite to keep it interesting.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together vinegar and oil; season with salt and pepper. Stir in onion, and let stand 15 minutes.
- Meanwhile, using a vegetable peeler, slice zucchini into paper-thin ribbons, avoiding seeds. Add to bowl with dressing, season with salt and pepper; toss to combine.
Nutrition Facts : Calories 52 g, Fat 4 g, Fiber 1 g, Protein 2 g
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
ZUCCHINI SALAD
Steps:
- Whisk together zest, juice, mustard, honey, anchovy paste, sherry vinegar, salt, and pepper in a large bowl until combined. Slowly whisk in the olive oil. Add zucchini, frisee, herbs, olives, and onion and toss to coat. Serve immediately.
ZUCCHINI AND PEPPER SALAD
Make a big batch of this and eat it for 2 or 3 days in a row, as it keeps well. Sprinkle with a crumbly white cheese before serving or eat plain.
Provided by CatlingMex
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel zucchini and chop into 1/2-inch cubes or thin strips about 2 inches long. (If it is fresh and tender, peeling isn't necessary.)
- Chop or slice peppers into strips (according to what you did with the zucchini and onion; make it all similar in shape).
- Stir together zucchini, peppers, and onion.
- In a jar with a tight lid, make dressing by shaking vinegar, oil, and sugar.
- Pour dressing over veggies and toss gently.
- Cover and chill a few hours or overnight.
- Stir before serving with a slotted spoon so that the excess dressing runs off.
GRILLED ZUCCHINI SALAD WITH MEDITERRANEAN DRESSING
This grilled zucchini salad with Mediterranean salad dressing is the perfect side dish. I also like to add summer squash, when it's in season, for a variation, or crumbled goat cheese when I want creaminess. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine zucchini and 2 tablespoons olive oil. Add salt and pepper; toss to coat. Transfer to a grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat until zucchini is crisp-tender, 5-10 minutes, turning occasionally. Transfer zucchini to a serving bowl; sprinkle with remaining 2 tablespoons olive oil and red onion. When cooled slightly, sprinkle with mint, parsley, lemon juice and zest and feta cheese. Stir gently. Sprinkle with pine nuts before serving.
Nutrition Facts : Calories 220 calories, Fat 20g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 252mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
CUCUMBER-ZUCCHINI SALAD
Typical Salad from the Ivory Coast!For a pretty presentation scored cucumber and zucchini with a fork, not peeled. Onions are nice placed in between the layers.
Provided by Rita1652
Categories Onions
Time 5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Arrange in alternate layers cucumber, zucchini & onions.
- Mix VINEGAR and SUGAR dissolved in 1/2 cup HOT WATER add SALT, PEPPER, & CRUSHED RED PEPPER.Add a couple ice cubes to chill.
- Drain any water formed from cucumbers before adding the dressing.
- Allow vegetables to marinate in the dressing at least 1 hour before serving.
Nutrition Facts : Calories 62, Fat 0.3, SaturatedFat 0.1, Sodium 589, Carbohydrate 14.3, Fiber 1.3, Sugar 11.6, Protein 1.5
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.
TOMATO, ONION AND ZUCCHINI SALAD
Provided by Kristin H. R. Small
Categories Salad Onion Tomato Vegetarian Quick & Easy Basil Zucchini Summer Bon Appétit Georgia
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place alternating slices of tomatoes, zucchini and onion on serving platter. Sprinkle with herbs. Whisk together oil and vinegar and pour over salad. Season with salt and pepper. Cover and refrigerate at least 2 and up to 4 hours.
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- Dice red onion and place it in a pan with about 2 tbsps of the olive oil and make sure the flame is low. Stir onions often and let them caramelize - this is a long process (about 25-30 minutes) but adds so much flavor to this simple salad.
- Next, dice garlic and toss in with caramelizing onions and stir well. If needed, use a couple splashes of water or vegetable stock to deglaze the pan. After a couple of minutes, spoon the onion and garlic mixture onto a plate and set aside.
- Next, slice the zucchini and add the rest of the olive oil to the pan. When the oil is warm, add the zucchini and let the slices sit for about a minute or two. Make sure to check and when they have a char on them, flip them and let them char on the other side as well. Charring the already flavorful Divine Flavor Zucchini gives it such a delightful taste.
- When zucchini are charred, add in the caramelized onion and garlic mixture, toss in the corn smf chickpeas and stir a minute or so.
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4.5/5 (33)Category SaladServings 4Total Time 20 mins
- In a large serving bowl whisk together the lemon zest, juice, olive oil, granulated garlic, salt and pepper.
- Add all of the ingredients to the bowl and gently toss to coat them in the lemon dressing. Taste for seasoning and serve.
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- Combine first 3 ingredients in a large bowl. Sprinkle zucchini mixture with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss gently to coat. Arrange vegetables in a single layer on a grill rack; grill 4 minutes on each side or until zucchini is tender and vegetables are well marked. Remove zucchini from grill; reduce grill heat to medium-low. Grill onion an additional 5 minutes or until tender. Combine zucchini, onion, and vinegar in a large bowl, tossing to coat. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cheese, and mint.
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4/5 (21)Total Time 55 minsCategory FoodCalories 79 per serving
- In a colander, toss the zucchini with 1 teaspoon salt. Let sit until softened, about 30 minutes; rinse and pat dry.
- In a medium bowl, toss the zucchini with the onion, oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Let sit at least 15 minutes and up to 8 hours before serving.
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- Add the basil leaves, garlic, olive oil, vinegar, salt. and pepper to a blender, food processor or immersion blender-safe container.
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- Whisk together the olive oil, apple cider vinegar, Italian seasoning, maple syrup, and salt in a large bowl and set aside.
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- Start by preparing the zucchini for spiralizing. Cut the top and the bottom off the zucchini. Cut the zucchini half way through (only to the center) lengthwise.
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- Preheat a grill pan to high and heat for 5 minutes. (Alternatively, preheat grill to high.) Carefully brush corn, zucchini halves and onion slices all over with olive oil. Using tongs, place corn and zucchini halves, cover and grill until the corn is charred all over and zucchini is tender, about 8-10 minutes, turning the corn often and flipping zucchini halves once after 4 minutes. Add onion slices after 4 minutes and flip them after 2 minutes.
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5/5 (10)Calories 180 per servingCategory Entertaining, Salad, Side Dish
- Crisp prosciutto (OPTIONAL): Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Arrange the prosciutto in an even layer so that they are not overlapping. Bake for 9-11 minutes, or until the prosciutto is golden and crisped. Remove from oven and place baking sheet on a wire rack. Allow prosciutto to cool.
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- Garnish and Serve: Transfer salad to a serving platter or individual plates. Sprinkle with crispy prosciutto, flaky salt and more fresh basil. Enjoy!
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- Preheat the oven to 450 degrees. Set a large stock pot of water on the stove to boil for the pasta.
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- Cut the zucchini into quarters lengthwise, then cut crosswise into 1 inch pieces (see note 1). Place the zucchini on a parchment-lined baking sheet. Drizzle the zucchini with olive oil and toss to coat. Spread the zucchini out evenly on the baking sheet and sprinkle with kosher salt and black pepper.
- Once the oven is preheated, bake the zucchini for 20 minutes. Remove the tray from the oven and flip the zucchini pieces. Bake for an additional 10 minutes, or until the zucchini is deep golden brown. Let the zucchini cool down on the tray for a few minutes.
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