Cucumber And Zucchini Salad Recipe Recipes Recipe Cards

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ZUCCHINI CUCUMBER SALAD



Zucchini Cucumber Salad image

This is a refreshing summer salad and a tasty way to use those garden cucumbers and zucchini.

Provided by Vickie Spencer

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 5

¼ cup mayonnaise
½ (1 ounce) package Ranch-style dressing mix
3 cups shredded zucchini
1 cup shredded cucumber
½ green bell pepper, coarsely shredded

Steps:

  • Stir mayonnaise and Ranch dressing mix together in a large bowl. Stir in the zucchini, cucumber, and bell pepper. Serve immediately.

Nutrition Facts : Calories 131 calories, Carbohydrate 7.4 g, Cholesterol 5.2 mg, Fat 11.2 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 1.7 g, Sodium 333.6 mg, Sugar 2.7 g

ZUCCHINI CUCUMBER SALAD



Zucchini Cucumber Salad image

This raw zucchini cucumber salad with a lemon basil vinaigrette is a fun and healthy way to enjoy the fresh flavors of summer.

Provided by Liz DellaCroce

Categories     Salad

Time 5m

Number Of Ingredients 10

1 medium zucchini
1 medium cucumber
2 cups arugula
1 cup cherry tomatoes (halved)
1 juice of lemon
2 tablespoons extra virgin olive oil
2 tablespoons fresh basil (minced)
1 teaspoon dijon
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In the bottom of a medium bowl, whisk together the lemon basil vinaigrette: lemon juice through pepper.
  • Trim both ends of the zucchini and use a vegetable peeler to create long, wide ribbons. I find that it's easiest to place the zucchini flat on a cutting board and peel the vegetable horizontally.
  • Repeat the same process with a cucumber and place both the zucchini and cucumber ribbons in the bowl on top of the vinaigrette.
  • Add arugula and cherry tomatoes to the bowl and toss well until vegetables are evenly coated with the vinaigrette. Check for seasoning and adjust accordingly.

Nutrition Facts : Calories 94 kcal, Carbohydrate 7.1 g, Protein 1.9 g, Fat 7 g, SaturatedFat 0.9 g, Sodium 367 mg, Fiber 1.8 g, Sugar 3.8 g, UnsaturatedFat 6.1 g, ServingSize 1 serving

ZUCCHINI AND CUCUMBER SALAD



Zucchini and Cucumber Salad image

Mmmmm....zucchini and cucumber marinated in an oil and balsamic vinegar dressing kicked up with olives, cherry tomatoes and dijon mustard! Adapted from Country Home magazine.

Provided by Sharon123

Categories     Southwestern U.S.

Time 10m

Yield 5 serving(s)

Number Of Ingredients 14

1 lb small zucchini, thinly sliced
1/2 large English cucumber, cut into 1/2-inch cubes
1 large sweet onion, cut into thin rings
1 (2 1/4 ounce) can black olives, pitted and sliced
1/2 cup cherry tomatoes
1/4 cup loosely packed fresh Italian parsley
1/3 cup extra virgin olive oil
1/4 cup cider vinegar
1/4 cup balsamic vinegar
1 teaspoon dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1 garlic clove, minced
1/8 teaspoon black pepper

Steps:

  • In a large bowl, combine zucchini, cucumber, onion, olives, tomatoes, and parsley.
  • For the dressing, whisk together oil, vinegars, mustard, salt, hot pepper sauce, garlic, and pepper. Add to zucchini mixture; toss to coat. Season to taste with more salt and pepper, if needed. Cover and chill up to 24 hours.
  • Makes 5 servings.

Nutrition Facts : Calories 192.4, Fat 16.2, SaturatedFat 2.3, Sodium 354.2, Carbohydrate 10.8, Fiber 2.3, Sugar 6.4, Protein 2.1

SUMMERTIME CUCUMBER-ZUCCHINI SALAD



Summertime Cucumber-Zucchini Salad image

Make and share this Summertime Cucumber-Zucchini Salad recipe from Food.com.

Provided by diner524

Categories     Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

2 medium cucumbers
2 medium zucchini
1/2 cup white vinegar
4 tablespoons sugar
1 cup hot water
1 tablespoon salt
1 teaspoon coarse black pepper (fresh ground if available)
1 teaspoon crushed red pepper flakes

Steps:

  • For the dressing: Dissolve sugar in hot water then blend with the vinegar, salt, and peppers. .
  • Arrange in alternate layers: 2 medium CUCUMBERS, scored with a fork, not peeled but sliced very thinly and 2 medium ZUCCHINI, raw, same size as cucumbers, prepared the same way.
  • Drain any water formed from cucumbers before adding the dressing.
  • Allow vegetables to marinate in the dressing at least 1 hour before serving.
  • Serve with meat, fish, or poultry.

Nutrition Facts : Calories 48.2, Fat 0.2, SaturatedFat 0.1, Sodium 879.3, Carbohydrate 10.9, Fiber 1, Sugar 8.9, Protein 1.1

CUCUMBER-ZUCCHINI SALAD



Cucumber-Zucchini Salad image

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

2 cucumbers, thinly sliced
2 zucchini, thinly sliced
1 small sweet onion, thinly sliced (optional)
1/3 cup vinegar
1/4 cup sugar
1/2 tablespoon salt
1 teaspoon coarse black pepper, fresh cracked
1 pinch red pepper flakes

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

HEAVENLY ZUCCHINI SALAD



Heavenly Zucchini Salad image

We always have an overabundance of zucchini in our garden, so I came up with this tasty recipe to use some of the bounty.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 12

2 medium zucchini, diced
1 cup chopped red onion
1 cup chopped sweet red pepper
1/2 cup chopped green pepper
3 small sweet pickles, chopped
1/4 cup peanuts, chopped
SALAD DRESSING:
3/4 cup cider vinegar
1/4 cup vegetable oil
2/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, toss together the first six ingredients. In a jar with a tight-fitting lid, combine the salad dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

Nutrition Facts :

CUCUMBER TOMATO SALAD WITH ZUCCHINI AND BLACK OLIVES IN LEMON BALSAMIC VINAIGRETTE



Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette image

This is a deliciously light and fresh-tasting twist on cucumber tomato salad. It takes me to the water's edge, and begs to be served with fresh seafood. Substitute Greek kalamata olives for black olives if desired.

Provided by Dan Zahra

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 30m

Yield 6

Number Of Ingredients 15

2 large cucumbers, diced
1 zucchini, diced
½ red onion, thinly sliced
3 large tomatoes, diced
1 cup chopped black olives
2 tablespoons chopped fresh basil
2 teaspoons fresh thyme leaves
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 ½ teaspoons lemon zest
½ lemon, juiced
1 ¼ teaspoons kosher salt, or to taste
½ teaspoon white sugar
¼ teaspoon freshly ground black pepper
½ cup extra-virgin olive oil

Steps:

  • In a large salad bowl, mix together the cucumbers, zucchini, red onion, tomatoes, black olives, basil, and thyme. In a separate bowl, whisk together the red wine vinegar, balsamic vinegar, lemon zest, lemon juice, kosher salt, sugar, and white pepper until thoroughly combined. Pour the olive oil slowly into the dressing mixture, whisking to combine. Pour the dressing over the salad, and serve.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 12.2 g, Fat 21.6 g, Fiber 3 g, Protein 2.2 g, SaturatedFat 3 g, Sodium 617.7 mg, Sugar 5.7 g

ZUCCHINI AND PEPPER SALAD



Zucchini and Pepper Salad image

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

1 medium zucchini (about 8 inches)
1 small green pepper
1 small red pepper
1/4 cup onion, chopped (or thinly sliced)
1/4 cup sugar
1 tablespoon cooking oil
1/4 cup white vinegar

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.

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