Quick N Easy Cooked Zucchini Salad Recipes

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QUICK-PICKLED ZUCCHINI SALAD



Quick-Pickled Zucchini Salad image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

2 cups white wine vinegar
1/2 cup granulated sugar
1 tablespoon kosher salt
2 cloves garlic, smashed
Small bundle fresh dill, tied with butcher's twine
3 large zucchini, diced
8 ounces fresh mozzarella, torn into bite-size pieces
1 cup cherry tomatoes, halved
Zest and juice of 1 lemon
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • Place a saucepot over direct heat. Add the vinegar, 1 cup water, sugar, salt, garlic and dill and bring to a boil while whisking to dissolve the sugar.
  • Add the zucchini to a large bowl and pour the pickling liquid over. Let stand until the zucchini are pickled but still firm, 5 to 10 minutes. Remove the zucchini from the pickling liquid and drain slightly in a colander set over a large bowl. Discard the garlic and dill.
  • To assemble the salad: Place the pickled zucchini onto a platter. Distribute the mozzarella and tomatoes evenly over top. Zest the lemon over top and squeeze the lemon juice all over. Drizzle with olive oil. Season with salt and pepper and serve at room temperature.
  • (Alternatively, you can boil the pickling liquid over medium-high heat on a stovetop.)

EASY HEALTHY ZUCCHINI SALAD



Easy Healthy Zucchini Salad image

I came up with this recipe while prepping ingredients to make a quiche. I realized the veggie mix made a wonderful salad just by itself! Don't skip the Parmesan-Romano cheese, it cuts the acidity of the Worcestershire sauce and garlic and makes for a wonderful flavor blend. My boyfriend heartily approves! This recipe would also be a good vegetable base for a quiche.

Provided by Sybil Green

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 50m

Yield 4

Number Of Ingredients 11

4 cups zucchini, halved and cut into 1/4-inch slices
1 red bell pepper, cut into 1/4-inch pieces
1 green bell pepper, cut into 1/4-inch pieces
½ onion, diced
1 stalk celery, diced, or more to taste
3 tablespoons Worcestershire sauce
2 tablespoons grated Parmesan-Romano cheese blend
1 ½ tablespoons garlic, minced
1 teaspoon dried parsley
½ teaspoon dried marjoram
½ teaspoon seasoned salt (such as Johnny's Seasoning Salt®)

Steps:

  • Stir zucchini, red bell pepper, green bell pepper, onion, celery, Worcestershire sauce, Parmesan-Romano cheese, garlic, parsley, marjoram, and seasoned salt together in a large bowl. Cover bowl with plastic wrap and let marinate, about 30 minutes.

Nutrition Facts : Calories 72.7 calories, Carbohydrate 13.8 g, Cholesterol 2.2 mg, Fat 1.1 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 301.5 mg, Sugar 6.6 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

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

HEAVENLY ZUCCHINI SALAD



Heavenly Zucchini Salad image

We always have an overabundance of zucchini in our garden, so I came up with this tasty recipe to use some of the bounty.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 12

2 medium zucchini, diced
1 cup chopped red onion
1 cup chopped sweet red pepper
1/2 cup chopped green pepper
3 small sweet pickles, chopped
1/4 cup peanuts, chopped
SALAD DRESSING:
3/4 cup cider vinegar
1/4 cup vegetable oil
2/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, toss together the first six ingredients. In a jar with a tight-fitting lid, combine the salad dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

Nutrition Facts :

QUICK N' EASY COOKED ZUCCHINI SALAD



Quick N' Easy Cooked Zucchini Salad image

Let's see if I can remember this recipe... I threw together some ingredients one night because some veggies were starting to go bad, and it ended up being the BEST veggie dish I've EVER made. So, ayway, I hope I get this right! (dont you hate it when you cant remember something you threw together?) You could probably just wrap all these ingredients up in foil and cook it over a campfire too. Yum!

Provided by Amanda the Great

Categories     Onions

Time 25m

Yield 1-2 serving(s)

Number Of Ingredients 7

1 medium zucchini
1 medium carrot
1 tablespoon minced garlic (I like garlic, so if that's too much for you, just reduce it)
1/2 medium yellow onion
non-fat cooking spray
salt and pepper
1 teaspoon lemon juice

Steps:

  • Spray a large skillet with your non fat cooking spray (or use some EVOO, if you don't care about the calorie count).
  • Over medium-high heat, fry up your chopped onion until translucent along with the garlic.
  • Throw in your thinly sliced zucchini (but not paper-thin! just -- kinda thin).
  • Fry the two ingredients together until both ingredients are nice and brown.
  • While the zucchini and onions are cooking, slice your carrot into fettuchini-like strips using a peeler. (I dont know how else to describe it -- ).
  • Technique: Once you've peeled off the skin of the carrot and discarded that part, continue to use the peeler to "peel" away the rest of the carrot. The results should look kind of like orange pasta.
  • Do NOT! use the outer strips of the carrot, as the skin is tough and bitter.
  • Once the zucchini mixture is cooked to your liking, remove the mixture from the skillet and put the "carrot pasta" into the skillet.
  • Fry breifly, so that the carrot strips are slightly tender.
  • Mix carrot in with the zucchini mixture.
  • Drizzle with lemon juice.
  • Salt and pepper to taste.
  • Enjoy!

Nutrition Facts : Calories 93.2, Fat 0.6, SaturatedFat 0.1, Sodium 64.8, Carbohydrate 21.2, Fiber 4.8, Sugar 8.7, Protein 4

FRIED ZUCCHINI SALAD



Fried Zucchini Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 11

6 4-inch long zucchini (2 to 2 1/2 pounds)
2 tablespoons salt
3 tablespoons balsamic vinegar
2 tablespoons white wine vinegar
3/4 teaspoon sugar
3 tablespoons extra virgin olive oil
3 small garlic cloves, smashed
3/4 teaspoons oregano
1/2 teaspoons dried red pepper flakes
Salt and pepper
4 cups olive oil

Steps:

  • Cut zucchini into 1/4-inch thick rounds. In a colander, toss slices with salt, top with a weighted plate, and let sit 30 minutes. Meanwhile, prepare dressing: In a small bowl, whisk together vinegars, sugar, oil, garlic, oregano and pepper flakes. Season to taste with salt and pepper. Let stand at least 30 minutes.
  • Rinse zucchini in running water, drain on paper towels and carefully pat dry. Divide into 12 piles. Heat oil in a wok to 375 degrees. When oil is hot, add one batch of zucchini and fry, turning each slice several times, 1 minute or until light brown. Scoop up zucchini with a slotted spoon and drain on paper towels, blotting well to absorb excess oil. Repeat until all zucchini is cooked. Remove garlic cloves from dressing. In a bowl gently toss zucchini with dressing. Let salad cool to room temperature and serve immediately or refrigerate up to 24 hours. Bring to room temperature before serving.

EASY SUMMER ZUCCHINI SALAD



Easy Summer Zucchini Salad image

This recipe is easy to make and only takes 5-10 minutes to prepare. No cooking required. Great for summer and picnics Also great served over Quinoa as a main dish.

Provided by stefani_kerr_8641616

Categories     Low Cholesterol

Time 10m

Yield 1/2 cup, 12 serving(s)

Number Of Ingredients 11

3 cups diced zucchini
1 (15 ounce) can black beans, Rinsed
1 (15 ounce) can chickpeas, rinsed (Garbanzo Beans)
1 (15 ounce) can sweet whole kernel corn
1 pint approximately grape tomatoes, quartered
1/8 cup chopped fresh cilantro
1 1/2 tablespoons paprika
1 1/2 tablespoons ground ginger
1 1/2 tablespoons cumin
1 medium lime, juice of
1 1/2 tablespoons extra virgin olive oil

Steps:

  • Combine first 6 ingredients with the fresh Cilantro.
  • Toss all spices, lime juice, and extra virgin olive oil.
  • Mix all ingredients until well combined. Spices can be adjusted for preferred taste.

Nutrition Facts : Calories 137.9, Fat 3, SaturatedFat 0.5, Sodium 218.6, Carbohydrate 24.3, Fiber 5.6, Sugar 2.7, Protein 5.9

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