Sweet Sour Zucchini Salad Recipes

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SWEET AND SOUR ZUCCHINI SALAD RECIPE



Sweet and Sour Zucchini Salad Recipe image

Provided by jobustitch

Number Of Ingredients 11

Dressing:
1/2 c. cider or white wine vinegar
4 1/2 tsp dried minced onion
7 small zucchini, thinly sliced
1/2 c. chopped celery Wendy uses more
1/4 c each red and green pepper-- Wendy uses more
1/3 c. vegetable oil
3/4 c. sugar
2/3 c. cider vinegar
1/2-1 tsp salt, optional
1 tsp pepper

Steps:

  • In a large bowl, combine vinegar and onion. Add zucchini, celery and peppers. Thoroughly combine all dressing ingredients and pour over the vegetables and stir gently. Cover and refrigerate 8 hrs or overnight. Stir wlell before serving. Enjoy! from Wendy Hagen. Recipe comes from Taste of Home's Quick Cooking Sept/Oct '99

SWEET & SOUR ZUCCHINI



Sweet & Sour Zucchini image

Make and share this Sweet & Sour Zucchini recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

3 medium zucchini, cut in 1/2-inch rounds
4 tablespoons lite olive oil (or other veg. oil)
2 tablespoons white vinegar
2 tablespoons sugar
2 tablespoons fresh basil, chopped
salt and pepper

Steps:

  • Sauté the zucchini in oil until still crisp but hot through.
  • Remove and keep warm.
  • Add remaining ingredients to the pan and simmer 3 minutes.
  • Put zucchini back in the pan for 1 minute and serve.

Nutrition Facts : Calories 169.2, Fat 13.8, SaturatedFat 1.9, Sodium 15.4, Carbohydrate 11.3, Fiber 1.7, Sugar 8.9, Protein 1.8

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  • In a saucepan, bring the water, red wine vinegar, sugar, red pepper flakes, onions, and garlic to a low boil. Stir and cook for 7-10 minutes or until the sauce reduces by about half, thickens, and becomes sticky. When finished set the sauce aside.
  • In a large pan, fry the zucchini in a few tablespoons of olive oil (coat the pan) until well browned on both sides (about 2-3 minutes per side). Spread the zucchini out to drain on paper towels, and sprinkle with kosher salt as they come out of the frying pan. Work in batches, using more olive oil as required until all the zucchini discs are fried.
  • Layer the zucchini in a flat dish and pour the vinegar sauce on top. If the sauce doesn't touch all of the zucchini, flip the top layer after 15 minutes or so. Let the zucchini sit for about 30 minutes to absorb the sauce, then refrigerate for at least 1 hour to chill.
  • The zucchini will taste much better in a couple of hours after they absorb the flavor of the sauce. Serve the zucchini with a sprinkle of fresh parsley. Enjoy!


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