Nutmeg Zucchini Salad Recipes

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SAUTEED ZUCCHINI WITH NUTMEG



Sauteed Zucchini With Nutmeg image

A unique side dish for most any meal. You can either use a food processor to shred the zucchini, or use a box grater, like I did.

Provided by Zanna_409104061

Categories     Vegetable

Time 12m

Yield 2 serving(s)

Number Of Ingredients 5

2 cups shredded zucchini (3 small zucchinis or 2 large ones)
1 tablespoon butter or 1 tablespoon margarine
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Melt the butter in a large skillet over medium-high heat, then add the shredded zucchini.
  • Sautee the zucchini, stirring frequently,until zucchini is cooked through but not too mushy.
  • Lower heat, add the nutmeg, salt and pepper (Nutmeg is a very strong spice and you really don't need any more than the 1/8 teaspoon).
  • Stir the spices into the zucchini and serve.

Nutrition Facts : Calories 72.1, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 344.1, Carbohydrate 4.4, Fiber 1.5, Sugar 2.2, Protein 1.6

ZUCCHINI SALAD



Zucchini Salad image

Provided by Bobby Flay

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 15

2 teaspoons finely grated fresh lemon zest
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 tablespoon honey
1 teaspoon anchovy paste
1 tablespoon sherry vinegar
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 small zucchini, trimmed and thinly sliced into half moons
3 cups loosely packed frisee (French curly endive), trimmed and torn into small pieces
1/4 cup loosely packed fresh flat-leaf parsley
1/4 cup loosely packed fresh mint leaves, torn in 1/2 lengthwise if large
1/4 cup loosely packed fresh basil leaves, torn into small pieces
12 kalamata olives, pitted and thinly sliced lengthwise
1 small red onion, halved lengthwise and thinly sliced crosswise

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 NOODLE SALAD WITH LEMON-GARLIC VINAIGRETTE



Zucchini Noodle Salad with Lemon-Garlic Vinaigrette image

This is a healthy, simple, and easy zucchini noodle (or zoodle) salad that is suitable for your personalization. For variation, feel free to top with feta cheese, parmesan, chopped walnuts, chile flakes, whatever suits your palate.

Provided by lutzflcat

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 10

¼ cup fresh lemon juice
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon dried basil
1 pinch salt and freshly ground black pepper
⅓ cup extra-virgin olive oil
3 medium zucchini, ends trimmed
¼ cup chopped cilantro leaves and stems
¼ cup toasted pine nuts

Steps:

  • Whisk lemon juice, garlic, Dijon mustard, honey, basil, salt, and pepper together in a small bowl. Drizzle in olive oil and whisk until vinaigrette emulsifies; set aside.
  • Spiralize the zucchini into noodles using the thin blade. The strands will be very long, so cut them into manageable lengths with kitchen shears. Place zucchini noodles in a large bowl and add cilantro.
  • Pour the vinaigrette over the noodles right before serving. Toss to gently coat. Taste and adjust the seasoning, if necessary. Sprinkle with pine nuts and serve immediately.

Nutrition Facts : Calories 253.8 calories, Carbohydrate 10 g, Fat 23.3 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 3.3 g, Sodium 86.9 mg, Sugar 4.8 g

NUTMEG ZUCCHINI BISQUE



Nutmeg Zucchini Bisque image

Looking for a different way to serve a bounty of zucchini? Try this soup sent in by Germaine Stank of Pound, Wisconsin. A food processor hurries along preparation of the thick-full-flavored blend that's accented by just a hint of nutmeg.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

4 medium zucchini, shredded
1 medium onion, chopped
1/2 cup butter, cubed
2-1/2 cups chicken broth
1 cup heavy whipping cream
3/4 teaspoon salt
1/2 teaspoon minced fresh basil
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
Sour cream and additional nutmeg, optional

Steps:

  • In a large saucepan, saute zucchini and onion in butter for 5-6 minutes or until tender. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes. Cool slightly., Transfer to a food processor; cover and process on low until smooth. Return to the pan. Stir in the cream, salt, basil, pepper and nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Garnish with sour cream and additional nutmeg if desired.

Nutrition Facts : Calories 306 calories, Fat 30g fat (19g saturated fat), Cholesterol 95mg cholesterol, Sodium 857mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.

ZUCCHINI SALAD



Zucchini Salad image

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

1 medium zucchini, trimmed and cut into 1/2-inch cubes
3/4 cup crumbled feta cheese (3 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons small dill sprigs
Thin strips lemon zest, plus 1 tablespoon plus 1 teaspoon fresh lemon juice
Coarse salt and freshly ground pepper

Steps:

  • Toss together zucchini, cheese, oil, dill, and lemon juice. Season with salt and pepper. Sprinkle with lemon zest.

NUTMEG-ZUCCHINI SALAD



Nutmeg-Zucchini Salad image

Make and share this Nutmeg-Zucchini Salad recipe from Food.com.

Provided by Chef Kate

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cumin
2 garlic cloves, finely chopped
1 tablespoon lemon juice
2 tablespoons olive oil
fresh ground black pepper
4 zucchini, grated

Steps:

  • To make the dressing, combine the salt, nutmeg, cumin, garlic, lemon juice, olive oil and black pepper, to taste, in a salad bowl.
  • Just before serving, add grated zucchini to the bowl and toss in the dressing.

Nutrition Facts : Calories 64.8, Fat 5, SaturatedFat 0.8, Sodium 107.8, Carbohydrate 4.7, Fiber 1.4, Sugar 3.4, Protein 1.7

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