JOSES'S ZUCCHINI SALAD
A delicious salad sure to please even those who thought they didn't care for zucchini.
Provided by CookingQueen
Categories Zucchini Salad
Time 4h20m
Yield 8
Number Of Ingredients 10
Steps:
- Slowly whisk onion soup mix and white wine vinegar together in a bowl. Whisk in sugar, cider vinegar, oil, salt, and black pepper until well incorporated. Add zucchini, celery, and green bell pepper; toss to coat.
- Cover bowl with plastic wrap and refrigerate, stirring occasionally, for 4 to 6 hours. Drain off excess liquid before serving.
Nutrition Facts : Calories 187.5 calories, Carbohydrate 25.4 g, Fat 9.5 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 1.2 g, Sodium 619.2 mg, Sugar 21.1 g
QUICK-PICKLED ZUCCHINI SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Place a saucepot over direct heat. Add the vinegar, 1 cup water, sugar, salt, garlic and dill and bring to a boil while whisking to dissolve the sugar.
- Add the zucchini to a large bowl and pour the pickling liquid over. Let stand until the zucchini are pickled but still firm, 5 to 10 minutes. Remove the zucchini from the pickling liquid and drain slightly in a colander set over a large bowl. Discard the garlic and dill.
- To assemble the salad: Place the pickled zucchini onto a platter. Distribute the mozzarella and tomatoes evenly over top. Zest the lemon over top and squeeze the lemon juice all over. Drizzle with olive oil. Season with salt and pepper and serve at room temperature.
- (Alternatively, you can boil the pickling liquid over medium-high heat on a stovetop.)
ZUCCHINI SALAD
Steps:
- Whisk together zest, juice, mustard, honey, anchovy paste, sherry vinegar, salt, and pepper in a large bowl until combined. Slowly whisk in the olive oil. Add zucchini, frisee, herbs, olives, and onion and toss to coat. Serve immediately.
ZUCCHINI SALAD
Not a fan of raw zucchini? This salad with fresh dill, lemon juice, and a generous sprinkling of salty feta is sure to make you a convert.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Yield Makes 3 cups
Number Of Ingredients 6
Steps:
- Toss together zucchini, cheese, oil, dill, and lemon juice. Season with salt and pepper. Sprinkle with lemon zest.
ZUCCHINI SALAD
This exquisitely simple recipe from Jacques Pépin first appeared in The Times in 1991, and couldn't be easier. The zucchini is gently roasted until tender, then tossed with salt, pepper, white wine vinegar and oil. It's the perfect treatment for almost any summer squash.
Provided by Jacques Pepin
Categories easy, quick, salads and dressings
Time 12m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Wash the zucchini, trim and discard the ends, and cut crosswise into 1/4-inch thick rounds. Arrange the rounds in one layer on a large cookie sheet and sprinkle them with the salt. Place in oven for 5 to 7 minutes, until they soften slightly.
- Transfer the rounds to a bowl and toss them lightly with the pepper, vinegar and oil. Serve immediately.
Nutrition Facts : @context http, Calories 93, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 9 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 185 milligrams, Sugar 2 grams
JOSES'S ZUCCHINI SALAD
A delicious salad sure to please even those who thought they didn't care for zucchini.
Provided by CookingQueen
Categories Zucchini Salad
Time 4h20m
Yield 8
Number Of Ingredients 10
Steps:
- Slowly whisk onion soup mix and white wine vinegar together in a bowl. Whisk in sugar, cider vinegar, oil, salt, and black pepper until well incorporated. Add zucchini, celery, and green bell pepper; toss to coat.
- Cover bowl with plastic wrap and refrigerate, stirring occasionally, for 4 to 6 hours. Drain off excess liquid before serving.
Nutrition Facts : Calories 187.5 calories, Carbohydrate 25.4 g, Fat 9.5 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 1.2 g, Sodium 619.2 mg, Sugar 21.1 g
GRILLED ZUCCHINI SALAD WITH PURSLANE AND TOMATO
Categories Salad Leafy Green Tomato Vegetable Vegetarian Quick & Easy Summer Grill/Barbecue Gourmet
Yield Makes 4 to 6 first-course or side-dish servings
Number Of Ingredients 11
Steps:
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
- Make dressing:
- Whisk together zest, lemon juice, shallot, mustard, and salt in a small bowl. Add oil in a slow stream, whisking until dressing is emulsified. Whisk in pepper and parsley.
- Grill zucchini:
- Lightly brush zucchini all over with oil. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill zucchini, cut sides down first, on lightly oiled grill rack, uncovered, turning once, until zucchini are just tender, 8 to 12 minutes total. Transfer to a cutting board and cool slightly, then cut diagonally into 1/2-inch-thick slices.
- Toss zucchini with purslane, tomatoes, and dressing in a large bowl. Serve immediately.
ZUCCHINI, TOMATO AND MOZZARELLA SALAD
Provided by Pierre Franey
Categories dinner, easy, lunch, quick, weekday, salads and dressings, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Trim off ends of zucchini. Cut it on bias into 12 slices of about the same size.
- Bring enough water to boil to cover zucchini slices when added. Add slices and cook 1 1/2 minutes; do not overcook. Drain.
- Cut away and discard core of tomato. Cut tomato into 1/4-inch slices.
- Cut mozzarella into 12 slices.
- Arrange zucchini, tomato and mozzarella slices, slightly overlapping, in a circle on a serving dish. Sprinkle with salt and pepper.
- Combine vinegar and oil in a bowl and stir. Sprinkle the sauce evenly over the salad. Garnish with basil sprigs or leaves and serve.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 603 milligrams, Sugar 5 grams
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