Zucchini Tomato And Mozzarella Salad Food

MARINATED ZUCCHINI TOMATO MOZZARELLA SALAD

Steps:

• Rinse the zucchini and shave or slice it very thinly. This goes best with a mandolin slicer. Otherwise a sharp knife with a long blade will do. You can also use a vegetable peeler. Once you have sliced the zucchini, place the slivers on a microwave-resistant plate or tray.
• Place the zucchini in the microwave and cook them for 2 minutes until soft. You can also grill them instead of using a microwave. Make sure it doesn't burn. Do this in batches if necessary.
• Combine the balsamic vinegar and 3 tablespoons of the olive oil. Lightly brush a medium baking dish with this mixture and place some slices of zucchini on top of it. The zucchini is fragile, try not the tear it.
• Brush again lightly and top with some more zucchini. Sprinkle with a little pepper now and then. Keep brushing the zucchini slices until all have been used.
• Brush one last time with the balsamic vinegar mixture to keep the top layer moist. Cover it with some cling film and let the zucchini marinate in the fridge for at least an hour. Slice the cherry tomatoes in half. Divide the marinated zucchini ribbons over plates. Top with some shredded fresh mozzarella di bufala and garnish your plates with sliced cherry tomatoes, the pine nuts, the croutons and the fresh basil. Sprinkle with some freshly ground black pepper and extra olive oil. Serve.

BAKED ZUCCHINI WITH MOZZARELLA AND TOMATOES

Steps:

• Preheat the oven to 450 F.
• In a medium bowl mixed together sliced zucchini, Italian herbs, salt, pepper and 1 tbsp of olive oil. Set aside for 5 minutes.
• Spray a medium size casserole dish with a baking spray and arrange zucchini followed by garlic, tomatoes and basil.
• Spoon the tomato sauce on top followed by sliced Mozzarella and a final drizzle of 1 tbsp of olive oil.
• Bake for 15-18 minutes until Mozzarella is bubbly and melted.

ZUCCHINI WITH FRESH TOMATOES AND MOZZARELLA

Steps:

• Heat a charcoal or gas grill; the fire should be medium-low and the rack about 4 inches from the heat.
• Cut 1 1/2 pounds zucchini into 1/2-inch-thick slices.
• Rub zucchini with olive oil, salt and pepper; grill, turning once, until nicely browned and tender, 6 to 8 minutes.
• As zucchini cooks, slice 1 1/2 pounds tomatoes and 1 pound mozzarella into 1/4 inch rounds.
• Toss (or layer) with the zucchini, and drizzle with balsamic vinegar and olive oil; season with salt and pepper.
• Garnish with basil.

SUMMER SQUASH AND TOMATO SALAD

Steps:

• Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives. Season with salt and pepper and set aside. Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter. Top with the tomato mixture and let sit, 30 minutes. Transfer to a bowl.

ZUCCHINI, TOMATO AND MOZZARELLA SALAD

Steps:

• Trim off ends of zucchini. Cut it on bias into 12 slices of about the same size.
• Bring enough water to boil to cover zucchini slices when added. Add slices and cook 1 1/2 minutes; do not overcook. Drain.
• Cut away and discard core of tomato. Cut tomato into 1/4-inch slices.
• Cut mozzarella into 12 slices.
• Arrange zucchini, tomato and mozzarella slices, slightly overlapping, in a circle on a serving dish. Sprinkle with salt and pepper.
• Combine vinegar and oil in a bowl and stir. Sprinkle the sauce evenly over the salad. Garnish with basil sprigs or leaves and serve.

TOMATO AND ZUCCHINI SALAD

Steps:

• In a medium mixing bowl combine tomato, zucchini, green onions, basil, and Italian salad dressing. Toss lightly to mix.
• Line 4 salad plates with lettuce. Divide tomato mixture among plates. Sprinkle each serving with some of the cheese. Makes 4 servings.

ZUCCHINI AND TOMATO SALAD

Steps:

• Cube zucchini and wedge tomatoes.
• Add Italian dressing to lightly cover vegetables.
• For a zestier taste, add Italian seasonings and garlic powder.

ZUCCHINI, TOMATO, AND MOZZARELLA QUESADILLAS

Steps:

• Spray a nonstick skillet and heat over medium high. Add onion and cook 3 minutes or until softened.
• Add zucchini, salt, and thyme and cook, stirring, 2 minutes. Remove from pan.
• Wipe pan clean and place bak on heat. Add a tortilla and top half with 1/4 of the cheese. Sprinkle 1/4 of the tomatoes over cheese and top with 1/4 of the zucchini mixture. Sprinkle with 1 T parmesan.
• Fold tortilla over and press lightly with palm.
• Cook 3 minutes or until cheese is melted and tortilla is lightly browned. Turn over and cook another 2 minutes.
• Repeat with remaining tortillas and serve.