Zucchini In Mint Vinaigrette Recipes

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PASTA WITH ZUCCHINI AND MINT



Pasta with Zucchini and Mint image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
12 ounces medium pasta shells
1 thick slice day-old country bread, torn into pieces
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh mint
2 teaspoons grated lemon zest
Freshly ground pepper
4 ounces pancetta, diced
1 red onion, finely chopped
1 large zucchini, cut into 1/2-inch pieces
1/2 cup grated parmesan cheese (about 2 ounces)

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve about 1 1/4 cups cooking water, then drain.
  • Meanwhile, pulse the bread in a food processor to make coarse crumbs. Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add the breadcrumbs and toss until toasted, 4 minutes. Transfer to a small bowl and stir in 1 tablespoon mint, 1 teaspoon lemon zest, 1/4 teaspoon salt and a few grinds of pepper.
  • Wipe out the skillet and return to medium heat. Add 1 tablespoon olive oil and the pancetta. Cook until the pancetta is crisp around the edges, about 2 minutes. Add the red onion and cook until it starts softening, about 2 minutes. Increase the heat to medium high, add the zucchini and season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until lightly browned around the edges, about 2 minutes. Add 3/4 cup of the reserved cooking water and cook until the zucchini is tender, 2 to 3 minutes.
  • Add the pasta to the skillet. Drizzle the remaining 1 tablespoon olive oil on top and toss, adding the remaining cooking water as needed to loosen. Remove the skillet from the heat; add the cheese and the remaining 1 tablespoon mint and 1 teaspoon lemon zest. Top with the seasoned breadcrumbs.

MINT VINAIGRETTE



Mint Vinaigrette image

"A hint of mint in this vinaigrette makes it a refreshingly different salad topping," notes Kelly Colegrove from Tonawanda, New York.

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 1/2 cup.

Number Of Ingredients 9

1/4 cup canola oil
1/4 cup red wine vinegar
2 tablespoons sugar
1 teaspoon dried oregano
1 teaspoon dried mint
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
1/8 teaspoon pepper
Salad greens

Steps:

  • In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Drizzle over greens.

Nutrition Facts : Calories 166 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

WHOLE GRILLED ZUCCHINI WITH BASIL VINAIGRETTE



Whole Grilled Zucchini with Basil Vinaigrette image

A simple, easy way to grill zucchini in the summer. Cook it whole, until it is tender all the way through, then slice, dress and serve. You get the wonderful smoky flavor of the grill without having to babysit your vegetables.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

2 medium zucchinis
1/4 cup fresh basil leaves, roughly torn
1/4 cup extra-virgin olive oil
3 tablespoons white wine vinegar
1/4 cup minced fresh chives
Kosher salt

Steps:

  • Preheat an outdoor grill to medium heat.
  • Put the zucchini on the grill and cover. Cook, turning every 5 minutes, until slightly charred all over and tender when poked with the tip of a paring knife, 15 20 minutes. Remove to a cutting board and let cool slightly, about 5 minutes.
  • Meanwhile, combine the basil, oil, vinegar and 1 teaspoon salt in a small bowl and whisk until combined. Slice the zucchini into 1/4-inch slices, arrange on a plate, drizzle with the vinaigrette and sprinkle with the chives.

ZUCCHINI CASSEROLE WITH MINT AND PARSLEY



Zucchini Casserole with Mint and Parsley image

This dish was inspired by 2 enormous zucchinis given to us by our neighbors. When split in half they were too large for my deep lasagna casserole dish! After reading several different recipes, I opted to try for a variation on my stuffed bell pepper recipe and the result was heavenly. Granddaughters 4 and 8 asked for seconds! This recipe can also be vegetarian; just omit the meat.

Provided by Bubbe

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 8

Number Of Ingredients 12

4 zucchini, halved lengthwise
¼ cup olive oil
3 sweet onions, chopped
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 cup short-grain white rice
1 (16 ounce) can diced tomatoes, drained and juice reserved
1 cup water, or more as needed
2 tablespoons chopped fresh mint, or more to taste
1 cup chopped fresh parsley
3 tablespoons Chardonnay wine
½ (14 ounce) package little smoked sausages, diced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a casserole dish.
  • Scoop pulp from the center of each zucchini half, leaving a 1/2-inch deep shell. Chop pulp and reserve. Place zucchini shells in a pot of lightly salted water; bring to a boil. Cook until zucchini are slightly tender, about 5 minutes. Drain and arrange zucchini in bottom of prepared casserole dish.
  • Heat olive oil in a skillet over medium heat; cook and stir onions and zucchini pulp until onions are softened, 5 to 7 minutes. Season with salt and black pepper. Add rice and reserved juice from canned tomatoes; cook until liquid is nearly evaporated, stirring regularly, about 5 minutes. Add tomatoes and stir to combine.
  • Stir water in 1/2 cup increments into rice mixture until rice has absorbed all the water and is almost tender, 10 to 15 more minutes. Add mint, parsley, wine, and sausages; cook until heated through and rice is tender, adding additional water if needed, 5 to 10 minutes. Spoon rice mixture over zucchini halves in casserole dish.
  • Bake casserole in preheated oven until zucchini are tender, about 20 minutes.

Nutrition Facts : Calories 250.8 calories, Carbohydrate 24.5 g, Cholesterol 15.4 mg, Fat 13.9 g, Fiber 3 g, Protein 6.6 g, SaturatedFat 3.8 g, Sodium 491.7 mg, Sugar 5.3 g

MARINATED ZUCCHINI WITH MINT



Marinated Zucchini with Mint image

This side goes well with Lamb, Tomato, and Mint Kebabs or lamb chops.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

3 zucchini, thinly sliced lengthwise
4 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 garlic clove, minced
1 tablespoon white-wine vinegar
2 tablespoons fresh mint leaves, torn

Steps:

  • Preheat oven to 475 degrees. On two large rimmed baking sheets, toss zucchini with 2 tablespoons extra-virgin olive oil; season with salt and pepper. Roast until zucchini are tender and undersides are browned, 10 to 15 minutes.
  • On a serving plate, sprinkle zucchini with minced garlic and drizzle with 2 tablespoons oil and white-wine vinegar. Let stand 1 hour (or refrigerate, up to overnight; bring to room temperature before serving). To serve, sprinkle with torn mint leaves.

Nutrition Facts : Calories 151 g, Fat 14 g, Fiber 1 g, Protein 2 g

ZUCCHINI IN MINT VINAIGRETTE



Zucchini in Mint Vinaigrette image

Make and share this Zucchini in Mint Vinaigrette recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons fresh lemon juice
1/4 cup vegetable oil
2 zucchini, cut into 1/4-inch slices
3 tablespoons chopped fresh mint leaves

Steps:

  • In a small bowl whisk together the sugar, the salt, the lemon juice, and the oil. Transfer the vinaigrette to a skillet, bring it to a boil, and add the zucchini, stirring to coat it with the dressing.
  • Simmer the zucchini for 3 minutes, or until it is crisp-tender, stir in the mint, and let the zucchini cool in the dressing.
  • Serve the zucchini at room temperature.

Nutrition Facts : Calories 281.7, Fat 27.6, SaturatedFat 3.6, Sodium 601.9, Carbohydrate 9.2, Fiber 2.4, Sugar 4.8, Protein 2.5

ZUCCHINI AND FRESH MINT



Zucchini and Fresh Mint image

Another adapted recipe from Nava Atlas' Vegetarian Celebrations. I changed a cold salad to a warm side dish entree. You could also substitute yellow zucchini in this recipe. Also delicious pan fried or grilled.

Provided by COOKGIRl

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb zucchini, narrow, medium sized
1/4 cup of fresh mint, packed then chopped
2 green onions, sliced thinly
3 tablespoons extra virgin olive oil
1 lemon, juice of
1 1/2 teaspoons honey
salt or pepper

Steps:

  • Preheat oven to BROIL setting.
  • Cut the zucchini in half crosswise, then cut into 1/2" slices, lengthwise.
  • In large serving bowl, place the mint and green onion.
  • In separate small glass bowl, combine the dressing ingredients and stir well.
  • On a baking sheet place the zucchini so that they do not overlap. Baste the zucchini slices with some of the dressing.
  • Broil for about 3-4 minutes or until golden.
  • Turn zucchini slices over, baste with more dressing and broil another 2-3 minutes or until brown and crispy.
  • Watch carefully to make sure the zucchini does not burn!
  • Toss the cooked zucchini slices gently with the mint and green onions. Season to taste with salt, pepper and additional dressing. Serve warm.

ZUCCHINI "TAGLIATELLE" WITH MINT, CUCUMBER, AND LEMON



Zucchini

Provided by Dorie Greenspan

Categories     Salad     Vegetarian     Low Cal     High Fiber     Mint     Cucumber     Healthy     Low Cholesterol     Vegan     Lemongrass     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

6 small to medium zucchini (about 1 1/2 pounds total), trimmed
1 large cucumber (about 13 ounces), peeled, seeded, diced
1 cup finely chopped Vidalia or Maui onion
1 1/2 cups (loosely packed) fresh mint leaves, coarsely chopped, divided
2 teaspoons finely grated lemon peel
4 tablespoons fresh lemon juice
2 tablespoons pistachio oil

Steps:

  • Using mandoline or V-slicer and working with 1 zucchini at a time, thinly slice lengthwise, discarding first strip. Slice up to seeded core; turn zucchini and continue to slice until only rectangle of seeded core remains; discard core. Place slices in medium bowl.
  • Add cucumber, onion, 1/2 of chopped mint, and lemon peel. Whisk lemon juice and pistachio oil in small bowl, then pour over zucchini mixture; toss to coat. Season with salt and generously with pepper. Cover zucchini mixture and refrigerate at least 1 hour and up to 3 hours.
  • Sprinkle remaining chopped mint over salad and toss to coat.

ZUCCHINI IN MINT VINAIGRETTE



Zucchini in Mint Vinaigrette image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 6

1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons fresh lemon juice
1/4 cup vegetable oil
2 zucchini, each cut into 1/4-inch slices
3 tablespoons chopped fresh mint leaves

Steps:

  • In a small bowl whisk together the sugar, the salt, the lemon juice, and the oil. Transfer the vinaigrette to a skillet, bring it to a boil, and add the zucchini, stirring to coat it with the dressing. Simmer the zucchini for 3 minutes, or until it is crisp-tender, stir in the mint, and let the zucchini cool in the dressing. Serve the zucchini at room temperature.

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