Marinated Zucchini Salad With Pine Nuts Parmesan Recipes
MARINATED ZUCCHINI SALAD
Steps:
- Thinly slice zucchini and add to a large bowl.
- Mix all the marinade ingredients and pour over the zucchini.
- Allow the zucchini to marinate for at least 30 minutes but up to 24 hours, covered in the fridge.
- When you're ready to serve, top the zucchini salad with cubed feta, toasted pine nuts and finely chopped chili.
Nutrition Facts : Calories 163 kcal, Carbohydrate 7 g, Protein 6 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 630 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
SHAVED ZUCCHINI SALAD WITH PARMESAN PINE NUTS
Provided by Ian Knauer
Categories Salad Appetizer Vegetarian Low Cal Lunch Parmesan Pine Nut Zucchini Summer Healthy Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
- Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.
MARINATED ZUCCHINI SALAD WITH PINE NUTS & PARMESAN
Make and share this Marinated Zucchini Salad With Pine Nuts & Parmesan recipe from Food.com.
Provided by English_Rose
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk the dressing ingredients together.
- Toss the zucchini with the dressing and leave for 10 minutes.
- Toss with, pine nuts and basil then scatter with parmesan.
Nutrition Facts : Calories 253.7, Fat 20.4, SaturatedFat 4.3, Cholesterol 12.5, Sodium 239.2, Carbohydrate 11.8, Fiber 2.9, Sugar 4.6, Protein 9.6
MARINATED ZUCCHINI SALAD
Another stunner from Donna Hay. We use this as a base recipe and add seasonal extras to it. Such as edamame, tomato, olives, etc.
Provided by The Normans
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Add all ingredients, except zucchini, to a bowl and mix to combine.
- Depending on which vegetables you are using spiralise, slice or dice so all vegetables are similar in size. We add tomato, red onion and kalamata olives.
- Add vegetables to dressing. Marinate for 10 minutes. Serve.
Nutrition Facts : Calories 48, Fat 2.7, SaturatedFat 0.4, Sodium 9.8, Carbohydrate 5.9, Fiber 1.5, Sugar 3.7, Protein 1.6
ZUCCHINI MARINATA (MARINATED ZUCCHINI SALAD)
A simple marinated zucchini salad from Italy. The zucchini is uncooked but through marinating and the use of plenty of lemon juice the zucchini acquires an "al dente"/semi-cooked texture. I only make this recipe at the peak of zucchini season in summer when quality and selection are best. From Mediterranean Light. Especially good with fresh basil!
Provided by COOKGIRl
Categories Vegetable
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Note: It is your choice to peel or not peel the zuchhini.
- Toss the thinly sliced zucchini with the lemon juice, garlic halves, olive oil; salt and pepper to taste. (If I think about it, sometimes I add a bit of finely grated lemon zest, too.) Remember to use a non-reactive bowl for marinating.
- Cover bowl and refrigerate 4-8 hours, stirring occasionally.
- Once you are ready to serve the salad, remove the garlic cloves. Save one garlic clove, finely minced and toss back into the salad along with the fresh herb of choice. *Important*: stir in the fresh herbs with the zucchini mixture [just] before serving.
- Adjust seasoning if necessary.
- Best eaten within 24 hours.
Nutrition Facts : Calories 54.4, Fat 3.8, SaturatedFat 0.6, Sodium 9.6, Carbohydrate 4.9, Fiber 1.2, Sugar 3.2, Protein 1.6
SHAVED ZUCCHINI SALAD WITH PARMESAN AND PINE NUTS
This just came across my radar in an email from epicurious.com and I am posting it here for safekeeping. Sounds perfect for using up those abundant squash! I am altering it a bit; the original recipe calls for 1/3 c oil and an unspecified amount of parmesan.
Provided by smellyvegetarian
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
- Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Sprinkle Parmesan over salad.
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