SHAVED ZUCCHINI SALAD WITH PARMESAN PINE NUTS
Provided by Ian Knauer
Categories Salad Appetizer Vegetarian Low Cal Lunch Parmesan Pine Nut Zucchini Summer Healthy Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
- Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.
CHICORY SALAD WITH WALNUTS AND PARMESAN
Steps:
- In a dry skillet, toast the nuts over medium-high heat until fragrant, about 2 minutes. Set aside to cool.
- In a small bowl, whisk together the vinegar, oil, mustard, salt and pepper, to taste.
- In a large bowl, toss the chicory with the dressing. Put onto serving plates and top with walnuts and shaved Parmesan.
Nutrition Facts : Calories 146 calorie, Fat 15 grams, SaturatedFat 2.3 grams, Sodium 52 milligrams, Carbohydrate 3 grams, Fiber 2 grams, Protein 3 grams
SHAVED ZUCCHINI SALAD WITH PARMESAN AND PINE NUTS
This just came across my radar in an email from epicurious.com and I am posting it here for safekeeping. Sounds perfect for using up those abundant squash! I am altering it a bit; the original recipe calls for 1/3 c oil and an unspecified amount of parmesan.
Provided by smellyvegetarian
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
- Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Sprinkle Parmesan over salad.
GRILLED ZUCCHINI SALAD WITH PIZZA WALNUTS
Long, elegantly thin slices of summery zucchini marinate in the garlicky dressing to make a simple and delicious salad.
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Combine 2 tablespoons olive oil, shallot, garlic, vinegar, 1/4 teaspoon of the salt, sugar, pinch each of dried thyme and oregano, and a few shakes of black pepper in a shallow bowl. Whisk to blend, and set aside.
- Set a ridged grill pan over medium heat, and brush it lightly with olive oil. Place the zucchini slices on the hot surface in a single layer, and cook on both sides until just tender and decorated with golden grill marks. Transfer the cooked zucchini directly to the marinade. You might need to do this in a couple of shifts.
- Let the zucchini rest in the marinade to absorb the flavors - about a minimum of 30 minutes. Longer is also fine.
- Combine the Parmesan with pinches of dried thyme and oregano in a small bowl. Line a toaster oven tray with foil, and brush it lightly with olive oil. Place the walnut halves on the tray, with their more concave sides facing up. With a tiny spoon (if you have one) sprinkle the walnuts lightly with the cheese-herb mixture. There should be enough of it to just cover 20 walnut halves. Place the tray in the toaster oven on the broil setting, and leave it in there until the cheese melts slightly and the tops are light golden. This will only take a minute or two. Watch carefully so it doesnt burn! Remove from the oven and cool.
- Serve the zucchini at room temperature or cold, topped with the walnuts, and a scattering of any or all of the Optional Extras.
Nutrition Facts : Calories 162.2 calories, Carbohydrate 8 g, Cholesterol 1.1 mg, Fat 14 g, Fiber 2.6 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 181 mg, Sugar 3.3 g
GRILLED ZUCCHINI WITH TOMATOES AND MINT
Grilled zucchini planks are served with a fresh tomato and mint topping in this easy side dish recipe.
Provided by VirginiaWillis
Categories Grilled Zucchini
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill to high heat and lightly oil grate.
- Cut zucchini into thin lengthwise planks; brush with olive oil and season with salt and black pepper. Arrange on grate without crowding.
- Grill until tender and lightly charred, 2 to 3 minutes per side. Transfer to a rimmed plate.
- Stir together tomatoes, extra-virgin olive oil, apple cider vinegar, and mint in a bowl. Smash some of the tomatoes to release their juices. Stir once more and spoon over zucchini.
Nutrition Facts : Calories 96.9 calories, Carbohydrate 7.7 g, Fat 7.2 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 141.8 mg
ZUCCHINI NOODLE SALAD WITH BUTTERMILK DRESSING
Zucchini and olives are tossed with a creamy buttermilk dressing in this easy salad recipe.
Provided by VirginiaWillis
Categories Zucchini Salad
Time 15m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 97.1 calories, Carbohydrate 5.4 g, Cholesterol 3.2 mg, Fat 8 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 1.2 g, Sodium 318.1 mg
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