Minted Courgette Salad Recipes

MINTED ORZO AND ZUCCHINI SALAD

Minted Orzo and Zucchini Salad image

Make and share this Minted Orzo and Zucchini Salad recipe from Food.com.

Provided by dicentra

Categories < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup dried orzo pasta
2 large zucchini, cut into long 1/2-inch-thick diagonal slices
1 tablespoon extra virgin olive oil
sea salt & freshly ground black pepper
6 ounces feta cheese, cubed
2 ripe tomatoes, chopped
1/2 cup pitted kalamata olive
2/3 cup extra virgin olive oil
5 tablespoons fresh-squeezed lemon juice
1 small garlic clove, minced
2 tablespoons chopped of fresh mint
sea salt & freshly ground black pepper

Steps:

Cook pasta according to package directions; drain. Rinse with cold water; drain again. Transfer pasta to a large bowl.
Cover; chill in the refrigerator for 1-2 hours. Meanwhile, brush zucchini slices with olive oil, season and grill or broil until tender about 4-6 minutes per side. Let cool and cut into bite-sized pieces.
Add to orzo with Feta, tomatoes, and olives; stir to combine. Whisk dressing ingredients together in a small bowl.
Pour dressing over pasta mixture; toss to coat. Season to taste with salt and pepper. Cover; refrigerate for several hours until flavors blend.

Nutrition Facts : Calories 686.4, Fat 51.9, SaturatedFat 12.6, Cholesterol 40.1, Sodium 672.8, Carbohydrate 44.2, Fiber 4.7, Sugar 7.5, Protein 14.7

MINTED ZUCCHINI SALAD

Minted Zucchini Salad image

Minted Zucchini Salad, from Carol Anderson of Salt Lake City, Utah, is a great way to use up some of the fresh crop from your garden. Lemon and mint accent the zucchini slices nicely.

Provided by Allrecipes Member

Time 10m

Yield 6

Number Of Ingredients 6

Ingredients

¼ cup olive oil
2 tablespoons lemon juice
1 tablespoon minced fresh mint
¼ teaspoon salt
1 dash dash cayenne pepper
1 ½ pounds zucchini, thinly sliced

Steps:

In a large bowl, whisk the oil, lemon juice, mint, salt and cayenne until blended. Add zucchini; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 99.6 calories, Carbohydrate 4.3 g, Cholesterol 0 mg, Fat 9.2 g, Fiber 1.3 g, Protein 1.4 g, SaturatedFat 1.3 g, Sodium 92.7 mg, Sugar 2.1 g

MINTED ZUCCHINI SALAD

Minted Zucchini Salad image

Provided by Joanna Schmida

Categories Salad Food Processor No-Cook Picnic Kid-Friendly Quick & Easy Mint Zucchini Summer Vegan Raw Gourmet Florida Small Plates

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 tomato
1 1/2 tablespoons fresh lemon juice
3 tablespoons extra-virgin
olive oil
1/3 cup packed fresh mint leaves
1/4 cup packed fresh flat-leafed parsley leaves
3 medium zucchini (about 1 pound total)
Garnish: fresh mint sprigs

Steps:

Cut tomato into 1/4-inch dice and transfer to a small bowl. In another small bowl whisk together lemon juice, oil, and salt and pepper to taste.
In a food processor finely chop mint and parsley. Replace chopping blade with shredding disk and shred zucchini over herbs. Transfer mixture to a large bowl. Drizzle three fourths vinaigrette over zucchini and toss with salt and pepper to taste. Pour off any juices from diced tomato and toss tomato with remaining vinaigrette and salt and pepper to taste. Divide zucchini salad among 4 plates, mounding it, and make an indentation in center of each mound. Fill indentations with tomatoes and garnish with mint.

GRILLED ZUCCHINI WITH TOMATOES AND MINT

Grilled Zucchini with Tomatoes and Mint image

Grilled zucchini planks are served with a fresh tomato and mint topping in this easy side dish recipe.

Provided by VirginiaWillis

Categories Grilled Zucchini

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

3 medium zucchini
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
8 ounces cherry tomatoes, halved
1 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon chopped fresh mint

Steps:

Preheat an outdoor grill to high heat and lightly oil grate.
Cut zucchini into thin lengthwise planks; brush with olive oil and season with salt and black pepper. Arrange on grate without crowding.
Grill until tender and lightly charred, 2 to 3 minutes per side. Transfer to a rimmed plate.
Stir together tomatoes, extra-virgin olive oil, apple cider vinegar, and mint in a bowl. Smash some of the tomatoes to release their juices. Stir once more and spoon over zucchini.

Nutrition Facts : Calories 96.9 calories, Carbohydrate 7.7 g, Fat 7.2 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 141.8 mg

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