GRILLED ZUCCHINI SALAD
This summer Zucchini Salad recipe has a little something for everyone - grilled zucchini and corn, creamy white beans, fresh basil, a zesty lemon dressing, pecans for crunch, and nutty pecorino cheese. Save time and grill your veggies while the beans marinate in your homemade dressing.
Provided by Danielle Esposti
Categories Salad
Time 45m
Number Of Ingredients 14
Steps:
- Place the beans into a fine mesh strainer; rinse under cool running water until the water turns clear and the beans look clean and free of canning liquid. Shake well to remove the moisture, then transfer to a large mixing bowl. Add the rosemary to the beans and toss gently.
- Whisk the extra virgin olive oil, lemon juice, lemon zest, garlic, and honey until well combined. Pour over the beans and toss to combine. Set aside to marinate at room temperature for about 30 minutes while you grill the zucchini and corn.
- Heat a grill to medium/medium-high heat (350°F - 375°F).
- Brush the zucchini halves and and corn with olive oil, then season with salt and pepper.
- Place the zucchini cut side down on the grill, and place the whole corn cobs directly on the grill. Close the lid. Grill the zucchini 5-6 minutes, or until charred, then flip and grill an additional 5-6 minutes. Grill the corn a total of 15-18 minutes, or until lightly charred on all sides, rotating a quarter of a turn every 4-5 minutes. The zucchini will cook quicker than the corn, so keep an eye on it and remove it once tender. Remove the zucchini and corn from the grill as they finish and set aside on a plate until cool enough to handle.
- Dice the zucchini, then slice the corn from the cobs. Add the grilled vegetables to the marinated white beans, then add the basil and chopped pecans. Gently toss until well combined.
- To serve as an entree, divide the salad between four plates, then garnish with shaved cheese to taste. Alternatively, serve as a side dish with the cheese on the side.
Nutrition Facts : Calories 349 kcal, Carbohydrate 40 g, Protein 13 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 517 mg, Fiber 10 g, Sugar 8 g, ServingSize 1.5 cups, UnsaturatedFat 13 g
GRILLED ZUCCHINI SALAD WITH MEDITERRANEAN DRESSING
This grilled zucchini salad with Mediterranean salad dressing is the perfect side dish. I also like to add summer squash, when it's in season, for a variation, or crumbled goat cheese when I want creaminess. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine zucchini and 2 tablespoons olive oil. Add salt and pepper; toss to coat. Transfer to a grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat until zucchini is crisp-tender, 5-10 minutes, turning occasionally. Transfer zucchini to a serving bowl; sprinkle with remaining 2 tablespoons olive oil and red onion. When cooled slightly, sprinkle with mint, parsley, lemon juice and zest and feta cheese. Stir gently. Sprinkle with pine nuts before serving.
Nutrition Facts : Calories 220 calories, Fat 20g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 252mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
WHITE-BEAN SALAD WITH ZUCCHINI AND PARMESAN
White beans add protein while chopped zucchini adds crunch to this delicious vegetarian salad from Allison Jeffries of Bethesda, Maryland.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a medium bowl, place cannellini beans, zucchini, green beans, Parmesan, basil, lemon zest and juice,and oil; season with salt and pepper. Toss to combine.
Nutrition Facts : Calories 205 g, Fat 8 g, Fiber 6 g, Protein 11 g
GRILLED ZUCCHINI SALAD WITH LEMON-HERB VINAIGRETTE AND SHAVED ROMANO AND TOASTED PINE NUTS
Provided by Bobby Flay
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
- Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.
- Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.
ZUCCHINI BEAN SALAD
A fun combination of good-for-you ingredients makes up Zucchini Bean Salad from Carol Waugh of Bellingham, Washington. It's fresh-tasting and tangy, thanks to the light coating of vinaigrette. You can make this salad ahead and chill for a few hours before serving.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 8-10 minutes or until crisp-tender. Drain and rinse in cold water., In a large bowl, combine the green beans, kidney beans, zucchini, green pepper and onions. In a small bowl, whisk the vinegar, oil, sugar, seasoned salt and pepper. Pour over bean mixture; toss to coat. Cover and chill until serving.
Nutrition Facts : Calories 127 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 315mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
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