MOORISH ZUCCHINI SALAD - ENSALADA DE CALABACINES A LA MORISCO
The combination of toasted pine nuts and plump raisins has featured in Spanish recipes since the Moors ruled the Iberian Peninsula from AD 711 - 1492. This versatile chilled salad can be spooned onto bread slices as tapas, served as a first course on a bed of salad greens or as an accompanimenrt for roast chicken as part of a summer buffet. Make this at least 4 hours in advance so the flavors can blend. From the book "World Food SPAIN" by Beverly Leblanc. Cooking time includes chilling time.
Provided by gemini08
Categories Vegetable
Time 3h50m
Yield 6 plates, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium heat. Add the garlic and then let cook until golden to flavor the oil, then remove and discard.
- Add the zucchinis and cook, stirring until just tender. Immediately remove from the skillet and transfer to a large serving bowl.
- Add the pine nuts, raisins, mint, lemon juice and salt and pepper to taste and stir together. Taste and add more oil, lemon juice and seasonings if necessary.
- Set aside and let cool completely. Cover and chill for at least 3 hours.
- Remove from refrigerator 10 minutes before serving.
- *Cooks note:.
- This salad is best made with young, tender zucchinis no more than 1 inch thick. If using older, larger zucchinis, cut them in half or quarter lenghtwise first, then slice thinly. For a more robust flavor, chop 4 drained anchovy fillets in oil and add in step 2.
Nutrition Facts : Calories 293, Fat 25.5, SaturatedFat 2.8, Sodium 12.5, Carbohydrate 16.3, Fiber 2.4, Sugar 11, Protein 4.3
MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD
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
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
MEDITERRANEAN ZUCCHINI SALAD
A great zucchini summer salad!
Provided by Nicole S.
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Peel zucchini into thick strands. Divide between 2 bowls. Divide tomatoes, olives, artichokes, white wine vinegar, and lemon juice between the 2 bowls. Sprinkle feta cheese evenly on top of each and serve.
Nutrition Facts : Calories 197.7 calories, Carbohydrate 27.2 g, Cholesterol 8.4 mg, Fat 10.2 g, Fiber 10 g, Protein 7.7 g, SaturatedFat 2.5 g, Sodium 1257.7 mg, Sugar 2.4 g
MARINATED ZUCCHINI SALAD
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
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 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
ARUGULA, ZUCCHINI, AND PARMESAN SALAD
A mandoline or a handheld slicer is ideal for cutting the vegetables into thin, even rounds. A sharp knife also works well.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Toss together arugula, zucchini, and squash in a salad bowl. Whisk together oil and lemon juice, and season with salt and pepper. Drizzle over salad. Using a cheese plane or a vegetable peeler, shave cheese over the top.
ZUCCHINI CARPACCIO SALAD
Provided by Melissa Roberts-Matar
Categories Cake Cheese Vegetable Side Vegetarian Quick & Easy Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 8
Steps:
- Cut zucchini crosswise into paper-thin slices with slicer.
- Toss zucchini slices with 1 teaspoon salt in a large colander set over a bowl and let drain 20 minutes.
- Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel.
- Put arugula greens in a large bowl. Sprinkle with 1/4 cup Parmigiano-Reggiano and remaining 1/4 teaspoon salt. Drizzle 1 1/2 tablespoons of oil over greens and toss.
- Arrange zucchini slices over arugula greens, then drizzle with remaining oil and sprinkle with remaining 1/4 cup Parmigiano-Reggiano and pepper.
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