Oven Dried Tomato And Zucchini Salad Recipes

ZUCCHINI, TOMATO, AND CORN SALAD

Steps:

• Working with 1 zucchini at a time, cut lengthwise into very thin (julienne) strips with slicer, turning zucchini and avoiding core. Discard core.
• Toss zucchini strips with 1 teaspoon salt and let drain in a colander set over a bowl, covered and chilled, 1 hour.
• Gently squeeze handfuls of zucchini to remove excess water and pat dry with paper towels.
• Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain, then rinse under cold water and pat dry.
• Whisk together lemon juice, sugar, pepper, and remaining 1/4 teaspoon salt in a large bowl, then add oil in a slow stream, whisking. Add zucchini, corn, tomatoes, and basil and toss well.

ZUCCHINI TOMATO SALAD

Steps:

• In a nonstick skillet, saute the green pepper, zucchini, onion and garlic in oil for 3-4 minutes or until crisp-tender. Add the tomatoes, salt and pepper. Reduce heat to low; cover and cook until heated through. Sprinkle with parsley.

HEIRLOOM TOMATO & ZUCCHINI SALAD

Steps:

• In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs., Just before serving, drizzle dressing over salad; toss gently to coat.

ROASTED GARLIC ZUCCHINI AND TOMATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
• Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
• Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

OVEN-DRIED TOMATO AND ZUCCHINI SALAD

Steps:

• Preheat the oven to 275 degrees. Combine 2 teaspoons olive oil and the orange oil in a small bowl. Brush the tomatoes with the oil mixture lightly on all sides and place, cut side down on 2 baking sheets. Bake until reduced to one-third of their original size, about 3 hours; tomatoes should still be plump.
• Heat 1 teaspoon olive oil in a large, nonstick skillet over medium heat. Add the zucchini and saute until crisp-tender, about 5 minutes. Place in a large bowl and toss in the tomatoes. In another bowl, whisk together the vinegar, remaining olive oil, salt, pepper, thyme and basil. Add to the vegetables and toss.
• Preheat the broiler. Place the mixture in a shallow gratin dish or pie plate. Sprinkle with the goat cheese and broil until melted. Divide among 4 plates and serve.

TOMATO AND ZUCCHINI SALAD

Steps:

• In a medium mixing bowl combine tomato, zucchini, green onions, basil, and Italian salad dressing. Toss lightly to mix.
• Line 4 salad plates with lettuce. Divide tomato mixture among plates. Sprinkle each serving with some of the cheese. Makes 4 servings.

TOMATO, ONION AND ZUCCHINI SALAD

Steps:

• Place alternating slices of tomatoes, zucchini and onion on serving platter. Sprinkle with herbs. Whisk together oil and vinegar and pour over salad. Season with salt and pepper. Cover and refrigerate at least 2 and up to 4 hours.

ZUCCHINI AND TOMATO SALAD

Steps:

• Halve the zucchini lengthwise and scrape out the seeds. Cut the halves across into 1/8-inch slices. Halve the tomatoes and scrape out the seeds. Cut into 3/4-inch cubes. Toss the zucchini and tomatoes together in a bowl. Whisk together the vinegar, olive oil and salt. Pour over the zucchini mixture and toss to coat well. Divide among 4 plates and sprinkle with chives. Serve immediately.

WARM ZUCCHINI AND TOMATO SALAD

Steps:

• Preheat oven to 450 Farenheit, and get a glass pie dish.
• Slice zucchini lengthwise into ½ inch strips.
• Lay zucchini strips on bottom of pie plate to roughly cover the bottom. Small spaces are ok.
• Sprinkle ~1/3 to 1/2 cup of the croutons (I really just eyeballed it - a couple of handfuls).
• Slice the stem end of the tomato off, then slice the rest of the tomato into six ½ inch slices. Arrange the largest 5 slices around the edge, and put the smallest slice in the center.
• Sprinkle another layer of croutons, 1/3-1/2 cup or so.
• Drizzle a tablespoon or two of olive oil all around (again I just eyeballed it).
• Grind pepper over the top so the whole top is dusted lightly (~1/4 to 1/2 tsp worth, or to your liking).
• Sprinkle sea salt all around (again 1/4 to ½ tsp or to your liking).
• Cover with layer of whatever shredded cheeses you have.
• Bake in 450 F oven for about 11 minutes. Reduce heat to 350 and bake until the cheese looks browned and sort of crispy ~3-5 minutes (or whenever it looks good to you - my croutons got pretty brown).
• Remove from oven. Slice, like a pie, between each tomato slices (i.e. into fifths).
• Remove piece with spatula, to plate or bowl and drizzle with balsamic vinaigrette to your taste.

MEDITERRANEAN ZUCCHINI SALAD

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.