Best Marinated Zucchini Salad With Pine Nuts Parmesan Recipes

MARINATED ZUCCHINI SALAD WITH PINE NUTS & PARMESAN

Marinated Zucchini Salad With Pine Nuts & Parmesan image

Make and share this Marinated Zucchini Salad With Pine Nuts & Parmesan recipe from Food.com.

Provided by English_Rose

Categories Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 zucchini, cut into long ribbons with a potato peeler
4 tablespoons pine nuts, toasted
8 basil leaves, shredded
2 ounces parmesan cheese, shavings to serve
2 shallots, finely chopped
1 red chili pepper, finely chopped
3 tablespoons olive oil
2 tablespoons lemon juice

Steps:

Whisk the dressing ingredients together.
Toss the zucchini with the dressing and leave for 10 minutes.
Toss with, pine nuts and basil then scatter with parmesan.

Nutrition Facts : Calories 253.7, Fat 20.4, SaturatedFat 4.3, Cholesterol 12.5, Sodium 239.2, Carbohydrate 11.8, Fiber 2.9, Sugar 4.6, Protein 9.6

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

Ingredients

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.

MARINATED ZUCCHINI SALAD - EASY AND HEALTHY

Marinated Zucchini Salad - Easy and Healthy image

I am always on the hunt for healthy recipes and new ways to use vegetables that I already like. I never really think of not cooking zucchini but this sounds good. It is the recipe of British TV chef Merrilees Parker and was first published in the August 2005 issue of BBC Good Food Magazine.

Provided by Sarah_Jayne

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

2 large zucchini, ends cut off
4 tablespoons extra virgin olive oil
1 lemon, juice of

Steps:

Using a vegetable peeler or a mandolin, slice the zucchini into long thin ribbons and place in a shallow serving dish.
Whisk the lemon juice with the olive oil in a small bowl and season generously.
Drizzle over the zucchini ribbons and leave to marinate for 15 minutes before serving.

SHAVED ZUCCHINI SALAD WITH PARMESAN AND PINE NUTS

Shaved Zucchini Salad With Parmesan and Pine Nuts image

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

Ingredients

3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse kosher salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
2 lbs zucchini, trimmed
1/2 cup fresh basil, coarsely chopped
1/4 cup pine nuts, toasted
1/3 cup parmesan cheese, shaved

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.

MARINATED ZUCCHINI SALAD

Marinated Zucchini Salad image

Another stunner from Donna Hay. We use this as a base recipe and add seasonal extras to it. Such as edamame, tomato, olives, etc.

Provided by The Normans

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

600 g zucchini
60 ml white wine vinegar
60 ml lemon juice
2 tablespoons finely grated lemon rind
2 red chilies, deseeded and finely chopped
2 garlic cloves, crushed
1 tablespoon olive oil
sea salt, to taste
cracked black pepper, to taste
handful basil, finely sliced

Steps:

Add all ingredients, except zucchini, to a bowl and mix to combine.
Depending on which vegetables you are using spiralise, slice or dice so all vegetables are similar in size. We add tomato, red onion and kalamata olives.
Add vegetables to dressing. Marinate for 10 minutes. Serve.

Nutrition Facts : Calories 48, Fat 2.7, SaturatedFat 0.4, Sodium 9.8, Carbohydrate 5.9, Fiber 1.5, Sugar 3.7, Protein 1.6

ZUCCHINI MARINATA (MARINATED ZUCCHINI SALAD)

Zucchini Marinata (Marinated Zucchini Salad) image

A simple marinated zucchini salad from Italy. The zucchini is uncooked but through marinating and the use of plenty of lemon juice the zucchini acquires an "al dente"/semi-cooked texture. I only make this recipe at the peak of zucchini season in summer when quality and selection are best. From Mediterranean Light. Especially good with fresh basil!

Provided by COOKGIRl

Categories Vegetable

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb zucchini, washed, sliced paper thin (or comparable squash such as crookneck or pattypan)
1 large lemon, juice of, more to taste
2 garlic cloves, crushed and cut in half
1 -2 tablespoon extra virgin olive oil
salt
fresh ground black pepper
2 -3 tablespoons fresh basil or 2 -3 tablespoons fresh parsley, chopped

Steps:

Note: It is your choice to peel or not peel the zuchhini.
Toss the thinly sliced zucchini with the lemon juice, garlic halves, olive oil; salt and pepper to taste. (If I think about it, sometimes I add a bit of finely grated lemon zest, too.) Remember to use a non-reactive bowl for marinating.
Cover bowl and refrigerate 4-8 hours, stirring occasionally.
Once you are ready to serve the salad, remove the garlic cloves. Save one garlic clove, finely minced and toss back into the salad along with the fresh herb of choice. *Important*: stir in the fresh herbs with the zucchini mixture [just] before serving.
Adjust seasoning if necessary.
Best eaten within 24 hours.

Nutrition Facts : Calories 54.4, Fat 3.8, SaturatedFat 0.6, Sodium 9.6, Carbohydrate 4.9, Fiber 1.2, Sugar 3.2, Protein 1.6

SHAVED ZUCCHINI SALAD WITH PARMESAN PINE NUTS

Shaved Zucchini Salad with Parmesan Pine Nuts image

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

Ingredients

1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried crushed red pepper
2 pounds medium zucchini, trimmed
1/2 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted
Small wedge of Parmesan cheese

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.