HEIRLOOM TOMATO & ZUCCHINI SALAD
Tomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. -Matthew Hass, Franklin, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 12 servings (1 cup each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs., Just before serving, drizzle dressing over salad; toss gently to coat.
Nutrition Facts : Calories 68 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
CRISP TOMATO ZUCCHINI SALAD
"Tomato Zucchini Salad is a crisp, colorful salad tossed with a delicious Dijon-tarragon vinaigrette," notes Suzanne Kesel of Cohocton, New York. "Try it in summer, too, when you can use fresh items from your garden."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring water to a boil. Add zucchini; cover and boil for 2-3 minutes. Drain and immediately place zucchini in ice water. Drain and pat dry. Transfer to a large serving bowl; sprinkle with salt. Add the tomatoes and onion. , In a jar with a tight-fitting lid, combine the oil, vinegar, tarragon, mustard, salt, hot pepper sauce and garlic; shake well. Pour over vegetables and gently toss to coat. Sprinkle with parsley. Refrigerate until serving.
Nutrition Facts : Calories 63 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
TOMATO AND ZUCCHINI SALAD
What a better way to use those fresh veggies from the Farmers Market this summer. I found this in a Better Homes and Gardens magazine. I didn't think I'd like the raw zucchini but it was great.
Provided by gertc96
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
CORN, TOMATO AND ZUCCHINI SALAD
Provided by Food Network
Time 12h5m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Slice the kernels off the corn cobs and transfer to a large mixing bowl. Combine with the tomatoes and red onion. Make a dressing of the olive oil mustard and vinegar and season to taste with salt and pepper. Add the dressing to the vegetables and toss; marinate overnight. Right before serving, combine the zucchini with the rest of the ingredients; transfer them to a platter lined with lettuce and garnish with pitted olives.
ZUCCHINI CRISP
Just like apple crisp! We first made this when a neighbor gave us a HUGE zucchini he grew in his garden.
Provided by tea_leaves
Categories Squash Recipes
Time 1h
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Mix zucchini, white sugar, lemon juice, cinnamon, and nutmeg in a large bowl. Pour mixture into baking dish.
- Combine brown sugar, oats, and flour in another bowl. Cut in margarine until mixture resembles coarse crumbs; sprinkle over zucchini.
- Bake in preheated oven until bubbly and zucchini is tender, 40 to 45 minutes.
Nutrition Facts : Calories 149.6 calories, Carbohydrate 25.6 g, Fat 5 g, Fiber 1.3 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 61.1 mg, Sugar 16.8 g
OVEN-DRIED TOMATO AND ZUCCHINI SALAD
Provided by Molly O'Neill
Categories weekday, casseroles, appetizer, side dish
Time 3h30m
Yield Four servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 275 degrees. Combine 2 teaspoons olive oil and the orange oil in a small bowl. Brush the tomatoes with the oil mixture lightly on all sides and place, cut side down on 2 baking sheets. Bake until reduced to one-third of their original size, about 3 hours; tomatoes should still be plump.
- Heat 1 teaspoon olive oil in a large, nonstick skillet over medium heat. Add the zucchini and saute until crisp-tender, about 5 minutes. Place in a large bowl and toss in the tomatoes. In another bowl, whisk together the vinegar, remaining olive oil, salt, pepper, thyme and basil. Add to the vegetables and toss.
- Preheat the broiler. Place the mixture in a shallow gratin dish or pie plate. Sprinkle with the goat cheese and broil until melted. Divide among 4 plates and serve.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 1082 milligrams, Sugar 15 grams, TransFat 0 grams
EASY ZUCCHINI-TOMATO SIDE DISH
This quick and easy vegetable dish can be served as a side or as a vegetarian main with rice or pasta. I could eat it all by myself, but I put down 2 servings.
Provided by mooku007
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet and cook onion until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add zucchini and cook until softened, about 3 minutes. Stir in tomato paste and tomato. Season with herbes de provence, salt, black pepper, and sugar. Stir in basil and serve.
Nutrition Facts : Calories 172.4 calories, Carbohydrate 11.7 g, Fat 13.9 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 117.9 mg, Sugar 6.3 g
ZUCCHINI-TOMATO SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings, appetizer, side dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Trim the ends of the zucchini and cut them slightly on the bias into 1/4-inch thick slices. Drop the slices into boiling salted water. Let them simmer half a minute. The zucchini should remain crunchy. Drain and let cool.
- Arrange the zucchini and tomatoes in alternate patterns in a round dish. Sprinkle with the onions and chopped egg. Arrange the anchovy fillets on top. Sprinkle with salt, pepper, vinegar and oil. Add the parsley and serve.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 341 milligrams, Sugar 3 grams
ZUCCHINI AND TOMATO SALAD WITH GARLIC-CHILI DRESSING
Here's a versatile recipe that works well as an appetizer or a side dish.
Provided by Sherri Guggenheim
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Whisk first 7 ingredients in small bowl to blend. Season dressing with salt and pepper.
- Spray baking sheet with nonstick spray. Arrange zucchini on baking sheet and spray lightly with nonstick spray. Sprinkle with salt and pepper. Bake zucchini until just beginning to brown, about 20 minutes.
- Arrange zucchini and tomatoes on platter. Drizzle with enough dressing to coat. Serve with remaining dressing.
ZUCCHINI, TOMATO, AND CORN SALAD
Categories Salad Tomato Vegetable Side Fourth of July Picnic Vegetarian Lemon Basil Corn Zucchini Summer Healthy Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Working with 1 zucchini at a time, cut lengthwise into very thin (julienne) strips with slicer, turning zucchini and avoiding core. Discard core.
- Toss zucchini strips with 1 teaspoon salt and let drain in a colander set over a bowl, covered and chilled, 1 hour.
- Gently squeeze handfuls of zucchini to remove excess water and pat dry with paper towels.
- Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain, then rinse under cold water and pat dry.
- Whisk together lemon juice, sugar, pepper, and remaining 1/4 teaspoon salt in a large bowl, then add oil in a slow stream, whisking. Add zucchini, corn, tomatoes, and basil and toss well.
WARM ZUCCHINI AND TOMATO SALAD
I made this for lunch one day when there wasn't much in the fridge to eat, just a zucchini, a tomato, shredded cheese, and some old stuff in the cupboard. Came out pretty tasty. It was quick to make and didn't mess up the kitchen much, so I thought it was worth writing down and sharing.
Provided by blueberry_ricky
Categories Lunch/Snacks
Time 20m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 Farenheit, and get a glass pie dish.
- Slice zucchini lengthwise into ½ inch strips.
- Lay zucchini strips on bottom of pie plate to roughly cover the bottom. Small spaces are ok.
- Sprinkle ~1/3 to 1/2 cup of the croutons (I really just eyeballed it - a couple of handfuls).
- Slice the stem end of the tomato off, then slice the rest of the tomato into six ½ inch slices. Arrange the largest 5 slices around the edge, and put the smallest slice in the center.
- Sprinkle another layer of croutons, 1/3-1/2 cup or so.
- Drizzle a tablespoon or two of olive oil all around (again I just eyeballed it).
- Grind pepper over the top so the whole top is dusted lightly (~1/4 to 1/2 tsp worth, or to your liking).
- Sprinkle sea salt all around (again 1/4 to ½ tsp or to your liking).
- Cover with layer of whatever shredded cheeses you have.
- Bake in 450 F oven for about 11 minutes. Reduce heat to 350 and bake until the cheese looks browned and sort of crispy ~3-5 minutes (or whenever it looks good to you - my croutons got pretty brown).
- Remove from oven. Slice, like a pie, between each tomato slices (i.e. into fifths).
- Remove piece with spatula, to plate or bowl and drizzle with balsamic vinaigrette to your taste.
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