MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD
Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.
Provided by ChristineM
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 16
Steps:
- Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.
Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g
ARTICHOKE AND ZUCCHINI SALAD
Make and share this Artichoke and Zucchini Salad recipe from Food.com.
Provided by Calee
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Slice zucchini thinly add drained and quartered artichokes.
- Blend together dressing ingredients in blender for 30 seconds.
- Pour over zucchini and artichokes marinate for 1 hour.
- Tear romaine into bite size pieces, add parsley and mushrooms. Just before serving add artichokes and zucchini. Toss.
Nutrition Facts : Calories 237.6, Fat 19.2, SaturatedFat 2.9, Cholesterol 1.5, Sodium 655.1, Carbohydrate 15.1, Fiber 6.8, Sugar 4.1, Protein 5.5
MARINATED ZUCCHINI WITH FARRO, CHICKPEAS AND PARMESAN
Zucchini's a tricky vegetable, prone to mushiness. Here, we avoid those pitfalls: By pan-frying planks, you'll get tender, rich insides with golden-brown exteriors. And when you pair these cooked pieces with delicate raw zucchini ribbons (don't call them zoodles!) you'll get just a glimpse of this vegetable's full potential. A generous handful of arugula, and a bed of farro and chickpeas, fill out the rest of the meal. Cooking the chickpeas along with the farro may seem strange, but it will make the canned beans softer, creamier, and more flavorful than simply dumping them into the salad. For added crunch and flavor in every bite, roughly chop the zucchini noodles and the planks before tossing.
Provided by Sarah Jampel
Categories salads and dressings, vegetables, appetizer, main course, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Rinse and drain the farro and chickpeas. Add both to a medium pot with 1 teaspoon of salt and add water to cover by 2 inches. Bring to a boil, skim foam from the top, then reduce heat to a simmer and cook until farro is tender, about 25 minutes.
- Meanwhile, divide your squash haul in half. With one group, cut lengthwise into 1/4-inch thick planks. Reserve the other 1/2 pound for later.
- In a large heavy skillet over medium-high heat, heat 2 tablespoons of the olive oil. When hot, add the zucchini planks in a single layer and leave undisturbed until golden-brown all over, about 3 minutes. Flip with a fork or pair of tongs, then cook until tender, about 2 more minutes. (You may need to work in batches, adding more oil if necessary.)
- Transfer browned zucchini to a shallow dish and, if desired, cut the planks into 2-inch pieces. In a small bowl, whisk together the remaining olive oil, garlic, vinegar, and half the herbs. Season with salt and pepper. Pour about half the dressing over the zucchini and let marinate while you finish making the salad. Set remaining dressing aside.
- Use a vegetable peeler to shave the rest of the zucchini into ribbons (here's the easiest way: lay the zucchini on a cutting board, then drag the peeler across it). If your farro is far from done, you can preserve the zucchini strands by soaking them in cold salt water. Drain and pat dry before using.
- Drain the farro and chickpeas and transfer to a large mixing bowl. Toss with the reserved dressing and season with salt and pepper. Add arugula, zucchini ribbons, marinated zucchini, lemon juice and Parmesan shavings. Gently toss to combine, adding remaining zucchini marinade to taste, and season again if necessary. Transfer to a serving bowl or platter and top with the remaining herbs.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 15 grams, Carbohydrate 44 grams, Fat 19 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 496 milligrams, Sugar 7 grams
ZUCCHINI SALAD
Not a fan of raw zucchini? This salad with fresh dill, lemon juice, and a generous sprinkling of salty feta is sure to make you a convert.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Yield Makes 3 cups
Number Of Ingredients 6
Steps:
- Toss together zucchini, cheese, oil, dill, and lemon juice. Season with salt and pepper. Sprinkle with lemon zest.
MEDITERRANEAN ZUCCHINI SALAD
A great zucchini summer salad!
Provided by Nicole S.
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Peel zucchini into thick strands. Divide between 2 bowls. Divide tomatoes, olives, artichokes, white wine vinegar, and lemon juice between the 2 bowls. Sprinkle feta cheese evenly on top of each and serve.
Nutrition Facts : Calories 197.7 calories, Carbohydrate 27.2 g, Cholesterol 8.4 mg, Fat 10.2 g, Fiber 10 g, Protein 7.7 g, SaturatedFat 2.5 g, Sodium 1257.7 mg, Sugar 2.4 g
ZUCCHINI SALAD
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
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
CHICKPEA AND ZUCCHINI SALAD - GIADA DE LAURENTIIS
This is from Giada De Laurentis. Can use frozen, thawed corn in place of the fresh corn. I also add a tomato to this salad. If I don't have a chunk of Parmesan, I will just sprinkle some grated cheese over the top after mixing in the vinaigrette.
Provided by Maureenie
Categories Low Cholesterol
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all the ingredients for the salad in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
- Pour the vinaigrette over the salad and toss well.
Nutrition Facts : Calories 266, Fat 16.9, SaturatedFat 3.3, Cholesterol 6.2, Sodium 592.9, Carbohydrate 23.1, Fiber 5.1, Sugar 4.1, Protein 8.1
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