Zucchini With Citrus Herb Dressing Recipes

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GOLDEN CITRUS ZUCCHINI DRESSING



Golden Citrus Zucchini Dressing image

When it comes to vibrant whole food meals, dressings are the key to success. This is just one version of Amy Chaplin's raw zucchini dressings from her book Whole Food Cooking Every Day. The multi-flavored sauces are rich and creamy, and offer a fresh new take on standard dressings and vinaigrettes.

Provided by Amy Chaplin

Categories     Salad Dressing     Zucchini     Citrus     Lime Juice     Orange Juice     Vegan     Vegetarian     Dairy Free

Number Of Ingredients 13

For zucchini dressing (base recipe):
1 medium zucchini, cut into 1-inch chunks (about 1 3/4 cups)
1 (3-inch) piece scallion, white and light green parts only, coarsely chopped
3 Tbsp. freshly squeezed lime juice
3 Tbsp. extra-virgin olive oil or cold-pressed flaxseed oil
1/2 tsp. fine sea salt, plus more to taste
For golden citrus zucchini dressing:
1 recipe Zucchini Dressing, using golden zucchini or a peeled green zucchini and 2 Tbsp. lime juice
1 (2-inch) piece fresh turmeric, peeled and chopped (finely chopped if using a regular blender)
2 Tbsp. freshly squeezed orange juice
2 Tbsp. raw cashew butter
2 tsp. nutritional yeast
1 (1/4-inch) slice of a large garlic clove

Steps:

  • Base recipe:
  • Combine the zucchini, scallion, lime juice, oil, and salt in an upright blender (see Note) and blend until smooth, starting on a lower speed and gradually increasing it as the dressing comes together. Use a rubber spatula (with the blender off) to help move the ingredients around as necessary, or use the tamper stick if using a high-powered blender. Adjust the seasoning to taste-some variations with lots of extra herbs will need more salt. Scrape down the sides and blend again. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using. The dressing will thicken once chilled; thin it out with a little water if needed.
  • Golden citrus zucchini dressing:
  • Make the dressing following the instructions for the base recipe, adding the turmeric, orange juice, cashew butter, nutritional yeast, and garlic to the blender along with the other ingredients.

GRILLED ZUCCHINI SALAD WITH LEMON-HERB VINAIGRETTE AND SHAVED ROMANO AND TOASTED PINE NUTS



Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts image

Provided by Bobby Flay

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 medium zucchini, sliced lengthwise into thin strips
Canola oil
Salt and freshly ground black pepper
1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
Honey
2 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
1/2 cup extra-virgin olive oil
Wedge Pecorino Romano, for shaving
2 tablespoons toasted pine nuts
Fresh mint leaves, torn

Steps:

  • Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
  • Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.
  • Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.

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EASY SAUTÉED LEMON HERB ZUCCHINI - GET INSPIRED EVERYDAY!
Apr 5, 2017 This Easy Sautéed Lemon Herb Zucchini is packed with flavor. It's gluten free, dairy free, vegan, paleo & the perfect way to use up zucchini.
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5/5 (8)
Category Side Dish
Cuisine Italian
Total Time 18 mins
  • Remove both ends from the zucchini, and cut them into quarters lengthwise. Lay the quarters flat side down on a cutting board, and slice crosswise into thin triangular pieces.
  • Set a 8-9″ cast iron skillet over medium-high heat. When the pan is hot but not smoking, add the olive oil, garlic, and lemon zest. Sauté stirring until it’s fragrant, about 30 seconds.
  • Then add the sliced zucchini, and continue to sauté stirring as it browns. Cook until crisp tender, 6-8 minutes.
  • Remove the pan from the heat and season to taste with sea salt, pepper, and stir in the fresh lemon juice.


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