Best Baby Zucchini Salad Recipes

Fried Zucchini Blossoms with Grilled Vegetable Panzanella and Baby Arugula Salad image

Provided by Anne Burrell

Time 55m

Yield 4 servings

Number Of Ingredients 20

1 zucchini, sliced lengthwise into 1/4-inch thick slices
3 plum tomatoes, halved
1 red onion, cut into 1/4-inch thick rings
Olive oil
Kosher salt
1/2 loaf rustic white bread, crusts removed, cut into bite-size cubes
1/4 cup red wine vinegar
1 1/2 cloves garlic, smashed and minced
Canola oil
1 cup cake flour
1 tablespoon baking powder
Kosher salt
1/2 cup club soda
1/2 cup goat cheese
4 zucchini blossoms
4 fresh basil leaves
2 cups baby arugula
1 tablespoon olive oil
Kosher salt
Red wine vinegar

Steps:

For the panzanella: Heat a grill or grill pan. Toss the zucchini, tomatoes, and onions gently with olive oil and salt and grill until cooked through. Flip halfway through cooking.
Toss the bread cubes with vinegar, garlic, 1 tablespoon olive oil, a sprinkle of water, and salt.
Chop the grilled vegetables and add to the bread mixture. Toss gently together and season with salt, to taste.
For the blossoms: Heat the oil to 375 degrees F.
Whisk together the cake flour, baking powder, pinch salt, and club soda.
Spoon the goat cheese into a piping bag and cut a hole in the bag. Gently fill each zucchini blossom with goat cheese.
Dip each blossom into the batter and then carefully place into the hot oil. Cook until lightly puffed and golden. Remove the blossoms from the oil and drain on a paper towel. Season with salt immediately.
Fry the basil leaves until just crisped. Set aside.
For the salad: Toss the arugula with the oil, salt, and a splash of vinegar. Divide the arugula among 4 plates. Mold the panzanella into a ring mold and place on a plate. Repeat with remaining plates. Top each panzanella portion with 1 fried blossom. Drizzle with olive oil to finish and top each plate with a fried basil leaf.

Baby Zucchini Salad image

Provided by Lizbeth

Time 15m

Yield 4

Number Of Ingredients 7

5 baby zucchini, sliced thinly
½ red onion, sliced thin
1 red bell pepper, diced
2 leaves fresh basil, minced
2 tablespoons smoked olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste

Steps:

Toss the zucchini, onion, bell pepper, and basil together in a large bowl. Drizzle the olive oil and balsamic vinegar over the mixture and toss again to evenly coat. Season with salt and pepper to serve.

Nutrition Facts : Calories 82.2 calories, Carbohydrate 4.7 g, Fat 6.9 g, Fiber 1 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 4.2 mg, Sugar 2.9 g

Salad With Zucchini And Baby Spinach Recipe by Tasty image

Provided by Suzana Hrnjck

Categories Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 9

1 zucchini, julienned
2 tablespoons olive oil
2 tablespoons dried cranberries
2 tablespoons walnuts, chopped
1 lb baby spinach, washed and dried
1 cup goat cheese
reduced balsamic vinegar, for the topping
salt, as needed
lemon juice

Steps:

Mix zucchini with olive oil. Fry in a hot pan for 1 minute on each side, until browned.
In a bowl, season spinach with salt to taste and toss with lemon juice. Then, add walnuts, cranberries, cheese, and zucchini.
Toss with balsamic vinegar.
Serve.

Nutrition Facts : Calories 664 calories, Carbohydrate 19 grams, Fat 53 grams, Fiber 7 grams, Protein 33 grams, Sugar 7 grams