Mintedorzoandzucchinisalad Recipes

MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD

Mediterranean Zucchini and Chickpea Salad image

Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.

Provided by ChristineM

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 16

Ingredients

2 cups diced zucchini
1 (15 ounce) can chickpeas, drained and rinsed
1 cup halved grape tomatoes
¾ cup chopped red bell pepper
½ cup chopped sweet onion (such as Vidalia®)
½ cup crumbled feta cheese
½ cup chopped Kalamata olives
⅓ cup olive oil
⅓ cup packed fresh basil leaves, roughly chopped
¼ cup white balsamic vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon capers, drained and chopped
1 clove garlic, minced
½ teaspoon dried Greek oregano
1 pinch crushed red pepper flakes
salt and ground black pepper to taste

Steps:

Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g

ZUCCHINI SALAD

Zucchini Salad image

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

Ingredients

2 medium zucchini (about 1 1/2 pounds total)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons white wine vinegar
4 tablespoons corn or safflower oil

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

MINTED ORZO AND ZUCCHINI SALAD

Minted Orzo and Zucchini Salad image

Make sure to let this salad chill for a few hours before serving. Over time, the orzo, tomatoes and zucchini will become infused with the flavors of mint, garlic and Kalamata olives. Broiling the zucchini is easy, but it's equally delicious grilled or served raw.

Time 2h40m

Yield Serves 4 to 6

Number Of Ingredients 10

Ingredients

1 cup dried orzo
2 large zucchini, thickly sliced
3 tablespoons extra-virgin olive oil, divided
2 tablespoons lemon juice
2 tablespoons chopped fresh mint
1 clove garlic, finely chopped
6 ounces feta cheese, cut into cubes
1/2 cup pitted Kalamata olives
2 ripe Roma tomatoes, chopped
1/4 teaspoon ground black pepper

Steps:

Bring a large pot of salted water to a boil. Add orzo and cook until al dente, 8 to 10 minutes. Drain well, rinse in cold water and drain again.
Meanwhile, arrange a rack about 6 inches from the heating element and preheat broiler.
Brush zucchini with 1 tablespoon of the oil and arrange on a baking sheet.
Broil, flipping halfway through, until tender and deep golden brown, 6 to 8 minutes. Set aside to let cool and then roughly chop and transfer to a large bowl.
Add remaining 2 tablespoons oil, orzo, lemon juice, mint, garlic, feta, olives, tomatoes and black pepper and gently toss to combine.
Cover and chill for at least 2 hours, until flavors blend.

Nutrition Facts : Calories 260 calories, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 370 milligrams, Carbohydrate 28 grams, Protein 9 grams

MARINATED ZUCCHINI SALAD

Marinated Zucchini Salad image

Meet the Cook: This recipe has been passed down for generations in my family - it helps to use up the late-summer squash from the garden, and it'll keep for several days in the refrigerator. Wherever I take it, I have to take the recipe, too! Now that we're retired (we have one son), my husband and I enjoy being at home with each other, gardening...and trying out plenty of recipes. -Billie Blanton, Kingsport, Tennessee

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

6 small zucchini (about 1-1/2 pounds), thinly sliced
1/2 cup chopped green pepper
1/2 cup diced celery
1/2 cup diced onion
1 jar (2 ounces) diced pimientos, drained
2/3 cup vinegar
1/3 cup vegetable oil
1/2 cup sugar
3 tablespoons white wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Combine zucchini, green pepper, celery, onion and pimientos in a medium bowl; set aside. Combine remaining ingredients in a jar; cover tightly and shake vigorously. Pour marinade over vegetables toss gently. Cover and chill 8 hours or overnight. Serve with a slotted spoon.

Nutrition Facts :

ZUCCHINI, TOMATO AND MOZZARELLA SALAD

Zucchini, Tomato and Mozzarella Salad image

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

Ingredients

1 zucchini, about 1 pound
1 or 2 red, ripe tomatoes, about 3/4 pound
6 ounces mozzarella cheese
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons red-wine vinegar
3 tablespoons olive oil
Fresh basil sprigs or leaves for garnish

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

MARINATED ZUCCHINI SALAD - EASY AND HEALTHY

Marinated Zucchini Salad - Easy and Healthy image

I am always on the hunt for healthy recipes and new ways to use vegetables that I already like. I never really think of not cooking zucchini but this sounds good. It is the recipe of British TV chef Merrilees Parker and was first published in the August 2005 issue of BBC Good Food Magazine.

Provided by Sarah_Jayne

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

2 large zucchini, ends cut off
4 tablespoons extra virgin olive oil
1 lemon, juice of

Steps:

Using a vegetable peeler or a mandolin, slice the zucchini into long thin ribbons and place in a shallow serving dish.
Whisk the lemon juice with the olive oil in a small bowl and season generously.
Drizzle over the zucchini ribbons and leave to marinate for 15 minutes before serving.

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