Easy Healthy Zucchini Salad Recipes
EASY HEALTHY ZUCCHINI SALAD
I came up with this recipe while prepping ingredients to make a quiche. I realized the veggie mix made a wonderful salad just by itself! Don't skip the Parmesan-Romano cheese, it cuts the acidity of the Worcestershire sauce and garlic and makes for a wonderful flavor blend. My boyfriend heartily approves! This recipe would also be a good vegetable base for a quiche.
Provided by Sybil Green
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Stir zucchini, red bell pepper, green bell pepper, onion, celery, Worcestershire sauce, Parmesan-Romano cheese, garlic, parsley, marjoram, and seasoned salt together in a large bowl. Cover bowl with plastic wrap and let marinate, about 30 minutes.
Nutrition Facts : Calories 72.7 calories, Carbohydrate 13.8 g, Cholesterol 2.2 mg, Fat 1.1 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 301.5 mg, Sugar 6.6 g
HEAVENLY ZUCCHINI SALAD
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
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 :
MARINATED ZUCCHINI SALAD - EASY AND HEALTHY
I am always on the hunt for healthy recipes and new ways to use vegetables that I already like. I never really think of not cooking zucchini but this sounds good. It is the recipe of British TV chef Merrilees Parker and was first published in the August 2005 issue of BBC Good Food Magazine.
Provided by Sarah_Jayne
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Using a vegetable peeler or a mandolin, slice the zucchini into long thin ribbons and place in a shallow serving dish.
- Whisk the lemon juice with the olive oil in a small bowl and season generously.
- Drizzle over the zucchini ribbons and leave to marinate for 15 minutes before serving.
QUICK N' EASY COOKED ZUCCHINI SALAD
Let's see if I can remember this recipe... I threw together some ingredients one night because some veggies were starting to go bad, and it ended up being the BEST veggie dish I've EVER made. So, ayway, I hope I get this right! (dont you hate it when you cant remember something you threw together?) You could probably just wrap all these ingredients up in foil and cook it over a campfire too. Yum!
Provided by Amanda the Great
Categories Onions
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Spray a large skillet with your non fat cooking spray (or use some EVOO, if you don't care about the calorie count).
- Over medium-high heat, fry up your chopped onion until translucent along with the garlic.
- Throw in your thinly sliced zucchini (but not paper-thin! just -- kinda thin).
- Fry the two ingredients together until both ingredients are nice and brown.
- While the zucchini and onions are cooking, slice your carrot into fettuchini-like strips using a peeler. (I dont know how else to describe it -- ).
- Technique: Once you've peeled off the skin of the carrot and discarded that part, continue to use the peeler to "peel" away the rest of the carrot. The results should look kind of like orange pasta.
- Do NOT! use the outer strips of the carrot, as the skin is tough and bitter.
- Once the zucchini mixture is cooked to your liking, remove the mixture from the skillet and put the "carrot pasta" into the skillet.
- Fry breifly, so that the carrot strips are slightly tender.
- Mix carrot in with the zucchini mixture.
- Drizzle with lemon juice.
- Salt and pepper to taste.
- Enjoy!
Nutrition Facts : Calories 93.2, Fat 0.6, SaturatedFat 0.1, Sodium 64.8, Carbohydrate 21.2, Fiber 4.8, Sugar 8.7, Protein 4
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