ASIAN ZUCCHINI CUCUMBER NOODLE SALAD
Asian Zucchini Cumber Noodle Salad makes a healthy, gluten-free noodle dish that is flavorful, bright and great served as a main dish or side dish.
Provided by Kelly
Categories Main Course Salad Side Dish
Time 15m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 serving (1/2 recipe), Calories 317 kcal, Carbohydrate 25 g, Protein 12 g, Fat 20 g, SaturatedFat 4 g, Sodium 195 mg, Fiber 7 g, Sugar 14 g
CARROT AND ZUCCHINI CASSEROLE
Carrots and zucchini are baked in a rich and cheesy casserole and topped with a crunchy bread crumb layer.
Provided by Angela
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a 2-quart casserole dish.
- Boil carrots in a pot of lightly salted water until slightly tender, about 10 minutes. Add zucchini and onion; boil until zucchini is tender, 5 to 10 more minutes. Drain.
- Melt 2 tablespoons butter in a large skillet over medium heat. Whisk flour into melted butter forming a paste, 1 to 2 minutes. Stir half-and-half into paste, stirring constantly, until mixed. Add bouillon cubes and stir until dissolved, 1 to 2 minutes. Add Colby-Jack cheese, mustard, and dill; whisk until cheese is melted, 2 to 3 minutes. Stir in vegetables. Transfer mixture to prepared casserole dish.
- Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. Sprinkle over top of casserole.
- Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 24.7 g, Cholesterol 64 mg, Fat 23.4 g, Fiber 2.7 g, Protein 8.4 g, SaturatedFat 14.4 g, Sodium 744.8 mg, Sugar 4.3 g
ASIAN CUCUMBER-ZUCCHINI SALAD
Add quick crunch and flavor to your meal with this refreshing salad dressed with Asian-inspired rice wine vinaigrette.
Provided by Betty Crocker Kitchens
Categories Side Dish
Yield 5
Number Of Ingredients 6
Steps:
- Spread sesame seed in 8-inch skillet; cook and stir over medium-low heat for about 5 minutes or until golden brown, stirring constantly. Remove seed from skillet; set aside.
- Quarter cucumber and zucchini lengthwise; cut into 1/2-inch thick slices.
- In small bowl, combine soy sauce, vinegar and sugar; mix well. Add cucumbers and zucchini; toss gently until well coated. Sprinkle with sesame seed.
Nutrition Facts : Calories 35, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1/2 Cup, Sodium 470 mg, Sugar 2 g
CARROT ZUCCHINI CASSEROLE
Delightful, unusual flavor! A nice departure from casserole recipes that call for cream soups or cheese. Pretty enough for a dinner party. May use other vegetables as well.
Provided by edyegourmet
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes. Strain carrots out of the water with a slotted spoon. Add zucchini slices to the pot and simmer until tender, 2 to 3 minutes. Drain, reserving about 1/4 cup cooking liquid.
- Stir reserved cooking liquid into mayonnaise, onion, horseradish, salt, and black pepper in a large bowl. Mix cooked vegetables into mayonnaise mixture until well blended; pour mixture into prepare baking dish.
- Mix bread crumbs and melted butter in a small bowl; sprinkle over vegetables.
- Bake in preheated oven until bread crumbs are lightly browned, about 15 minutes.
Nutrition Facts : Calories 214.9 calories, Carbohydrate 13.8 g, Cholesterol 20.6 mg, Fat 17.4 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 5.4 g, Sodium 444.4 mg, Sugar 4.7 g
CUCUMBER, CARROT, AND GINGER SALAD
This is a simple and quick salad for cucumber season. It reminds me of those tangy vegetables they serve at many Japanese restaurants. It's hard to beat a fresh salad that has this much flavor and only 6 ingredients!
Provided by Anne Talbot-Kleeman
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Peel cucumber and slice in half lengthwise. Scoop out the seeds and cut into 1/8-inch thick slices. Transfer to a medium bowl with carrots.
- Mix vinegar, sugar, ginger, and salt in a small bowl until well combined. Pour over cucumber-carrot mixture; toss to coat. Refrigerate for 1 to 2 hours before serving.
Nutrition Facts : Calories 26.8 calories, Carbohydrate 6.1 g, Fat 0.1 g, Fiber 1.8 g, Protein 1.2 g, Sodium 313.8 mg, Sugar 3.5 g
JAPANESE CUCUMBER SALAD
This Japanese cucumber salad is quick, crisp, cool, and refreshing, with a tangy-sweet flavor. You'll love this amazingly simple veggie side dish. It is even good the next day!
Provided by Kelly Joy
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 2h10m
Yield 4
Number Of Ingredients 5
Steps:
- Peel cucumbers. Halve lengthwise and remove seeds. Slice into 1/4-inch thick half moons.
- Mix vinegar, sugar, and soy sauce together in a bowl until sugar is completely dissolved. Add cucumbers and stir until coated. Cover and refrigerate for at least 2 hours before serving. Sprinkle with sesame seeds and serve cold.
Nutrition Facts : Calories 91 calories, Carbohydrate 22 g, Fat 0.4 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 453 mg, Sugar 18.9 g
GLAZED ZUCCHINI AND CARROTS
Steps:
- Place a large saute pan over medium-high heat. Add the olive oil and carrots to the pan and season with 1/2 teaspoon each salt and pepper. Cook, tossing occasionally, until the carrots are crisp-tender, about 8 minutes.
- Add the zucchini to the pan and cook until slightly softened, about 2 minutes. Stir in the butter, orange juice and sugar and cook for 1 minute more. Toss to coat all of the vegetables in the glaze. Remove from the heat and stir in the chives. Serve immediately.
JAPANESE CUCUMBER SALAD
Try something new with our Japanese Cucumber Salad recipe. Our tangy Japanese Cucumber Salad includes carrots, peanuts and a touch of lime juice.
Provided by My Food and Family
Categories Asian
Time 15m
Yield 4 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Combine vegetables in large bowl.
- Whisk dressing, vinegar and lime juice until blended. Add to vegetables; mix lightly.
- Sprinkle with nuts and sesame seed.
Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CUCUMBER CARROT SALAD (RAITA)
This is a side dish often referred to as 'raita' in Indian cuisine. It consists of a combination of shredded cucumbers and carrots mixed in yogurt.
Provided by PB
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Mix cucumber, carrot, and yogurt together in a large bowl; season with salt.
- Garnish with cilantro.
Nutrition Facts : Calories 134.3 calories, Carbohydrate 17.3 g, Cholesterol 11 mg, Fat 3 g, Fiber 0.9 g, Protein 10.3 g, SaturatedFat 1.9 g, Sodium 143.8 mg, Sugar 15 g
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