Cucumber Zucchini Recipes

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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

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

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

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 (OR CUCUMBER) RELISH RECIPE - (3.8/5)



Zucchini (Or Cucumber) Relish Recipe - (3.8/5) image

Provided by á-174942

Number Of Ingredients 10

10 cups sliced zucchini or cucumbers
4 cups quartered onion
2 large red peppers
2 large green peppers
2 large carrots for color (optional)
2 1/2 cups vinegar
4 1/2 cups sugar
1 teaspoon turmeric
1 teaspoon celery seed
1/3 cup mustard seed

Steps:

  • Grind zucchini or cucumbers, onions, peppers and carrots (if used). Mix well and drain off excess juice. Add 1/3 cup pickling salt. Mix well and let stand overnight. Drain and rinse well the next morning. In a large pot, add vinegar, sugar, turmeric, celery and mustard seed. Bring to a boil; add vegetables and bring to a low boil and simmer for 30 minutes. Place in hot, sterilized jars and seal immediately. This recipe yields ?? servings.

CUCUMBER N ZUCCHINI BREAD N BUTTER PICKLES



Cucumber N Zucchini Bread N Butter Pickles image

Make and share this Cucumber N Zucchini Bread N Butter Pickles recipe from Food.com.

Provided by Rita1652

Categories     Vegetable

Time 40m

Yield 3 pints, 30 serving(s)

Number Of Ingredients 13

2 lbs pickling cucumbers, and zucchini. fresh picked
1 medium onion, quartered, sliced about 1/4-inch thickness
1/3 cup kosher salt
1 teaspoon nigella seeds (optional)
1 teaspoon yellow mustard seeds
1 teaspoon black mustard seeds
1/2 teaspoon dill seed
3 garlic cloves
3 grape leaves (optional) or 3 raspberry leaves (optional)
3 cups cider vinegar
1 cup water
2 1/2 cups organic sugar
2 teaspoons ground turmeric

Steps:

  • Wash cucumbers and zucchini and cut off the ends. Slice crosswise into 1/8-inch slices. Toss in a large bowl with the salt and onion slices; cover with about 4 to 6 cups of ice cubes. Cover and let stand for 4 hours or refrigerate overnight.
  • Prepare the boiling water bath. Add water to a large canner with rack and heat to about 180°. The water should be high enough to be at least 1 inch above the filled jars.
  • Wash jars thoroughly and heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.
  • Drain the cuke/zuke mixture in a large colander and rinse with cold water.
  • Mix nigella seeds, mustard seeds,, dill seeds and distribute among the jars.
  • Place garlic, one leaf per jar if using (for crispness).
  • In a large pot (nonreactive) over medium heat, combine the remaining ingredients and bring to a boil. Add the drained cucumber mixture and bring to a boil. With a slotted spoon, loosely pack the vegetables in prepared jars. Ladle the hot liquid into jars.
  • With a clean damp cloth wipe the rims of the jars then cover with 2-piece jar lids. Adjust the screw on rings firmly but do not over-tighten.
  • Place filled in the prepared boiling water bath, adding more hot water as needed to bring the water up to about 1 inch above the jars. Bring the water to a boil. Cover and continue boiling for 10 minutes.
  • Lift the jars out of the water and place on a rack to cool for 12-24 hours. Remove rings and label. Give it a week for flavors to meld.
  • .

Nutrition Facts : Calories 77.3, Fat 0.1, Sodium 1258.7, Carbohydrate 18.6, Fiber 0.3, Sugar 17.4, Protein 0.3

FRIED ZUCCHINI WITH CUCUMBER DIP



Fried Zucchini With Cucumber Dip image

I found this recipe online while looking for something else. I haven't tried it yet, but will soon.It sounds delicious and easy!!

Provided by cookin4girls

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 cucumber (unpeeled)
1/4 cup onion
1 teaspoon Worcestershire sauce
3 shakes Tabasco sauce
2/3 cup mayonnaise
1/3 cup sour cream
1 1/2 teaspoons sugar
1 1/2 teaspoons white distilled vinegar
1/2 teaspoon garlic powder
1 teaspoon salt and a few twists black pepper
zucchini
flour
panko breadcrumbs (regular bread crumbs not recommended)
1 egg
seasoned salt and dill weed

Steps:

  • Using the small grate on your cheese box, grate one cucumber (unpeeled).Then grate 1/4 cup onion.
  • Put both of the onion and cucumber in a sieve to let most of the water drain out. Transfer to a bowl.
  • Add next 8 ingredients and mix it all together. Cover and put in the fridge to set about 8 hours. If you don't have 8 hours, it's okay. This dip can be made the night before.
  • Slice some zucchini on the diagonal. Not only does this give you pretty cuts, it also gives you a little more per slice.
  • In three separate bowls put some flour mixed with seasoned salt and dill weed. In the next, whisk one egg. In the last bowl, put some panko bread crumbs.
  • Drop some zucchini slices in the flour. Coat boat sides well.Then drop into the egg bowl. Make sure egg gets on all sides.Then put the zucchini in the panko. Coat well.Repeat until all slices are breaded.
  • Heat some oil over medium heat until it comes to about 360*. Carefully put the slices 4-5 at a time in the oil. After 3 or so minutes, turn the zucchini over.
  • When both sides are golden brown, pull from the oil and set on paper towels to drain.

Nutrition Facts : Calories 233.2, Fat 18.2, SaturatedFat 4.6, Cholesterol 66.7, Sodium 327.9, Carbohydrate 16.2, Fiber 0.7, Sugar 6.6, Protein 3

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

ZUCCHINI CUCUMBER SOUP



Zucchini Cucumber Soup image

Categories     Soup/Stew     Blender     Dairy     Onion     Vegetarian     Quick & Easy     Cucumber     Zucchini     Coriander     Gourmet

Yield Makes about 4 cups

Number Of Ingredients 9

1 lb zucchini, chopped
3/4 lb seedless cucumber (usually plastic-wrapped), peeled and chopped (2 cups)
1/3 cup chopped sweet onion such as Vidalia
1/4 cup white-wine vinegar
1/4 cup water
1 teaspoon chopped fresh hot green chile
1 3/4 teaspoons salt
1 teaspoon ground coriander
1/2 cup crme frache (4 oz)

Steps:

  • Purée zucchini, cucumber, onion, vinegar, water, chile, 1 teaspoon salt, and 1/2 teaspoon coriander in a blender until very smooth.
  • Whisk remaining 3/4 teaspoon salt and 1/2 teaspoon coriander into crme frache. Serve soup topped with dollops of crme frache.

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