Cucumber Dressing Recipes Recipes Recipe For Zucchini

LEMON ZUCCHINI AND CUCUMBER SALAD

Steps:

• Place the zucchini slices into a steamer basket and set over one inch of water in a saucepan. Bring to a boil, cover and steam for 3 to 5 minutes, or until tender. Remove from the steamer and cool slightly.
• In a salad bowl, combine the zucchini and cucumber slices. In a separate bowl, whisk together the balsamic vinegar, olive oil, lemon juice, salt and pepper. Pour over the zucchini and cucumber. Toss to coat, then garnish with lemon peel.

ZUCCHINI DRESSING

Steps:

• In a saucepan, bring water and salt to a boil. Add zucchini. Reduce heat; cover and cook until zucchini is crisp-tender, about 5 minutes. Drain well; set aside., In another saucepan, saute carrots and onion in 4 tablespoons butter until tender. Remove from the heat; stir in 1-1/2 cups croutons, soup and sour cream. Gently stir in the zucchini., Pour into a greased shallow 2-qt. baking dish. melt the remaining butter and toss with remaining croutons; sprinkle over the top. Bake, uncovered, at 350° for 35-40 minutes or until heated through.

ZUCCHINI CUCUMBER SALAD

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.

SUMMERTIME CUCUMBER-ZUCCHINI SALAD

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.

ASIAN ZUCCHINI CUCUMBER NOODLE SALAD

Steps:

• In a large bowl, whisk together the lime juice, almond butter, grated ginger, rice wine vinegar and sesame oil.. Season to taste with chili flakes, salt, and pepper.
• Peel the zucchini, cucumbers and carrots. Use a spiralizer, julienne peeler or mandolin to turn the zucchini, cucumber, and carrots into "noodles." Add to the large bowl with the dressing along with the bell peppers, purple cabbage, cilantro and Thai basil.
• Toss everything well. Garnish with peanuts and more Thai basil and cilantro if desired.

CUCUMBER AND ZUCCHINI CARPACCIO SALAD RECIPE

Steps:

• Combine olive oil, lemon juice, rice wine vinegar, mint, dill, and Italian parsley in a medium bowl and whisk together to combine. Set aside.
• Arrange sliced zucchini and cucumbers on a large platter, alternating zucchini slices with the cucumber slices.
• Sprinkle slices lightly with kosher salt. Drizzle 3 Tablespoons of dressing over the slices. Sprinkle with crumbled feta, walnuts, and fresh cracked black pepper.
• Serve immediately. (If you are not going to serve right away, do not dress slices with vinaigrette yet. Wait until you are about to set then add dressing at last moment.)

ZUCCHINI AND CUCUMBER SALAD

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.

ZUCCHINI CUCUMBER SOUP

Steps:

• Add zucchini to boiling water in saucepan; cook 5 min. or until zucchini is tender.
• Meanwhile, heat dressing in small skillet on medium heat. Add onions; cook and stir 4 to 5 min. or until tender, stirring in marjoram for the last minute.
• Drain zucchini; place in blender. Add onions and all remaining ingredients; blend until smooth. Pour into airtight container.
• Refrigerate several hours or until chilled.

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

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.