ZUCCHINI SALAD WITH HERBS AND RED ONION
A lovely salad with thin slices of zucchini, red onion, fresh mint, and basil. Use a spiralizer or potato peeler to slice the zucchini as thinly as possible. I like to blanch the red onion but it's not completely necessary.
Provided by RSCHUSTER
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 47m
Yield 6
Number Of Ingredients 9
Steps:
- Bring water in a pot to a boil. Place finely chopped red onion in a sieve, submerge in boiling water, and blanch for 1 minute. Cool under running cold water and set aside.
- Place zucchini slices into the boiling water and cook for 30 seconds. Remove and immediately cool in a bowl with ice water. Move zucchini around with a wooden spoon so they evenly cool. Drain and allow to drip dry.
- Place zucchini in a salad bowl. Mix in mint and basil.
- Whisk olive oil, lemon juice, lemon zest, salt, and pepper together in a small bowl; pour over the salad and chill for 30 minutes before serving.
Nutrition Facts : Calories 107.2 calories, Carbohydrate 5.6 g, Fat 9.3 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 44.8 mg, Sugar 2.8 g
WARM ZUCCHINI-BASIL SALAD
This is the perfect recipe if you have a lot of zucchini to use up. It is important to thinly slice the zucchini, so I use the slicer on my box grater. I sometimes fill 4 baking sheets at a time. You can eat it warm or cold. I will eat this portion all by myself.
Provided by barbara
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 3.3 g, Fat 6.9 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 48.6 mg, Sugar 1.7 g
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.
ZUCCHINI WITH BASIL OIL AND MINT
Provided by Molly O'Neill
Categories salads and dressings, side dish
Time 10m
Yield Four servings
Number Of Ingredients 6
Steps:
- Bring a medium pot of lightly salted water to the boil. Add the zucchini and blanch for 45 seconds. Drain and immediately place under cold running water until cool. Drain again and pat dry. Place zucchini in a bowl and toss with the basil oil, lime juice, mint, salt and pepper. Taste and adjust seasoning if desired. Can be served cold or at room temperature.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 287 milligrams, Sugar 3 grams, TransFat 0 grams
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