Zucchini Linguine Salad Recipes

ZUCCHINI "LINGUINE" SALAD

Steps:

• Cut the ends off of each zucchini. Using a cheese slicer or vegetable peeler, cut zucchini into thin lengthwise strips. Cut zucchini on all sides, as if peeling a carrot, until the seeds become visible. Discard seeded portion or save for another use. Cut zucchini strips into 1/4-in. widths., Place in a strainer; sprinkle with 1/2 teaspoon salt and gently toss to coat. Let stand for 15 minutes. Gently shake strainer. Drain zucchini on paper towels and pat dry., Transfer to a large bowl; add the red pepper, tomato and onion. In a small bowl, whisk the oil, vinegar, parsley, oregano, pepper and remaining salt. Pour over zucchini mixture and toss to coat. Cover and refrigerate for at least 30 minutes before serving. Sprinkle with cheese if desired.

ZUCCHINI RIBBON SALAD

Steps:

• Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline, turning the squash, if necessary, to ease shaving. Discard the seedy core. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes. Discard the liquid.
• Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini, onion, frisee, and radishes. Toss to combine. Sprinkle with almonds, basil, and Manchego cheese and serve. Can be stored, covered, in refrigerator for up to 3 days.

LINGUINE WITH ZUCCHINI

Steps:

• Set three quarts of salted water over high heat in a large covered pot.
• While the water is heating, place a large skillet over medium heat and add four tablespoons of the olive oil. Add the onion and saute for a few minutes, until tender but not brown. Stir in the garlic, cook briefly, then add the tomato. Cook, stirring, over high heat until some of the liquid in the tomato evaporates.
• Add the zucchini and stir-fry for a few minutes until the zucchini wilts. Stir in the sun-dried tomatoes. Season to taste with salt and black and red pepper. Set aside.
• When the water boils, add the linguine and cook uncovered until it is al dente, about seven minutes. Drain thoroughly. Lightly season the linguine with salt if desired, toss with the remaining tablespoon of olive oil and divide among three or more individual plates.
• While the linguine is draining, reheat the zucchini mixture. As soon as the linguine is portioned out, divide the zucchini mixture evenly, mounding it on top of each serving of pasta. Dust with Parmesan cheese and serve.

ITALIAN ZUCCHINI SALAD

Steps:

• Mix garlic, rosemary, sea salt, and pepper together in a large bowl. Add zucchini, salami, mozzarella cheese, and almonds. Mix well. Stir in olive oil and balsamic vinegar. Let stand for 10 minutes, then serve.

ZUCCHINI AND LEMON LINGUINE

Steps:

• Cook the linguine following the packet instructions, then drain quickly so some cooking water is still clinging to the strands.
• Tip back into the cooking pan with the grated zucchini, olive oil, garlic, lemon zest, chili flakes and most of the basil.
• Season generously and toss everything together using tongs.
• Scatter with the remaining basil leaves and serve.