Zucchini Harvest Salad Recipes

WARM ZUCCHINI-BASIL SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with some olive oil.
• Combine thinly sliced zucchini and olive oil in a bowl. Spread zucchini slices out in a single layer on the baking sheets.
• Roast in the preheated oven until zucchini are soft and lightly browned on the edges, 20 to 25 minutes. Transfer to a bowl and allow to cool slightly.
• Season with salt and pepper. Add basil and mix to combine. Serve warm or cold.

ZUCCHINI-AND-SQUASH SALAD

Steps:

• Generously sprinkle zucchini and squash slices with salt; let stand in a colander 30 minutes. Rinse and pat dry, then transfer to a large bowl. Whisk together oil, lemon juice, Dijon, and honey. Drizzle mixture over slices. Add pine nuts, cheese, and basil; toss to coat. Season with salt and pepper. Serve immediately, or let stand at room temperature up to 2 hours.

ZUCCHINI SALAD

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.

HEAVENLY ZUCCHINI SALAD

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.

ZUCCHINI NOODLE SALAD WITH BUTTERMILK DRESSING

Steps:

• Stir together mayonnaise, yogurt, and buttermilk in a large bowl. Stir in chopped fresh parsley, lemon zest, and minced garlic. Add zucchini and olives. Mix to combine. Stir in salt and cracked black pepper.

EASY PASTA SALAD

Steps:

• Toss 1 medium red onion, thinly sliced, zest and juice of 1 lemon, 1 garlic clove, finely grated, 1 lb. summer squash and/or zucchini, halved lengthwise, thinly sliced crosswise, ½ cup coarsely chopped banana peppers, 3 Tbsp. red wine vinegar, 1¾ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ¾ tsp. freshly ground black pepper in a large bowl to combine. Using your hands, gently massage vegetables to soften slightly. Let sit at room temperature, stirring occasionally, 25 minutes.
• Cook 1 lb. orecchiette or other small pasta in a large pot of boiling heavily salted water, stirring occasionally, until al dente. Drain in a colander, shaking to remove excess water.
• Add pasta, 2 pints cherry tomatoes, halved, 1 cup halved pitted Kalamata olives, ½ cup finely grated Parmesan, and ⅓ cup extra-virgin olive oil to vegetable mixture; toss well to combine. Add 8 oz. fresh mozzarella, torn into small pieces, 1 cup (packed) coarsely chopped basil, and ½ cup finely chopped oregano and toss gently just to incorporate. Taste pasta salad and season with more salt and pepper if needed.
• Just before serving, top pasta salad with more Parmesan, basil, and oregano. Do ahead: Pasta salad (without toppings) can be made 5 hours ahead. Cover and chill.