Best Zucchini Fennel Salad Recipes

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SHAVED FENNEL, ZUCCHINI, AND CELERY SALAD



Shaved Fennel, Zucchini, and Celery Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h15m

Number Of Ingredients 8

6 small celery stalks, very thinly sliced (about 1 1/2 cups)
1 bulb fennel, very thinly sliced (about 3 cups)
1 small zucchini, halved lengthwise, then thinly sliced crosswise (about 1 1/2 cups)
1/2 cup extra-virgin olive oil
1/4 cup white-wine vinegar
1 can (15.5 ounces) butter beans, drained and rinsed
Coarse salt and freshly ground pepper
1/2 cup almonds, toasted and coarsely chopped

Steps:

  • Combine celery, fennel, zucchini, oil, vinegar, and beans in a bowl. Season with salt and pepper. Refrigerate 1 hour.
  • Stir in almonds and season with more salt and pepper just before serving.

ZUCCHINI-AND-FENNEL SALAD WITH PECORINO AND MINT



Zucchini-and-Fennel Salad With Pecorino and Mint image

In 2007, if you were looking for a sign of the culinary times, you could do no better than the one prominently displayed in San Francisco, in my local Übermarket for the conscientious shopper: "Organic Summer Squash, $3.99 a pound." Our growing food fetishization created a new produce category: luxury squash. I was disturbed but also intrigued: perhaps familiarity had blinded me to squash's delicate charms - at these prices it clearly deserved more than a typically bland sauté or a quick turn on the grill. Given its etymology (the word "squash" comes from a Native American word meaning "eaten raw"), maybe it shouldn't be cooked at all. So I swallowed hard, bought some zucchini and shaved them into a salad with fennel, mint and pecorino, which made a delicious and interesting starter.

Provided by Daniel Patterson

Categories     easy, quick, salads and dressings

Time 10m

Yield Serves 4

Number Of Ingredients 7

1 1/4 pounds zucchini
1/2 cup torn mint leaves
1 cup shaved aged pecorino Romano
1 small head fennel, cored and thinly shaved
Juice of 1 lemon, plus more as needed
2 tablespoons extra-virgin olive oil, plus more as needed
Salt and freshly ground black pepper

Steps:

  • Use a vegetable peeler or mandoline to thinly shave the zucchini lengthwise. In a large bowl, toss together the zucchini, mint, pecorino Romano, fennel, lemon juice and olive oil. Season with salt and black pepper. Add more lemon juice or olive oil to taste.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 589 milligrams, Sugar 6 grams

CANNELLINI AND FENNEL SALAD WITH ROASTED PEPPERS, MUSHROOMS, AND ZUCCHINI



Cannellini and Fennel Salad with Roasted Peppers, Mushrooms, and Zucchini image

Categories     Salad     Bean     Mushroom     Roast     Low Fat     Vegetarian     Buffet     Mint     Fennel     Bell Pepper     Zucchini     Summer     Healthy     Vegan     Lettuce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 15

Nonstick vegetable oil spray
2 large red bell peppers, quartered
2 large portobello mushrooms, stems removed, caps quartered
4 small zucchini, halved lengthwise
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh mint
2 teaspoons grated orange peel
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon fennel seeds, crushed
2 15-ounce cans cannellini (white kidney beans), drained
2 cups chopped fresh fennel
1/2 cup chopped red onion
6 cups mixed baby greens
4 plum tomatoes, cut into wedges

Steps:

  • Preheat oven to 400°F. Spray heavy large baking sheet with nonstick spray. Arrange bell peppers, mushrooms, and zucchini on prepared sheet; sprinkle with salt and pepper. Roast until peppers and zucchini are brown in spots, turning twice, about 35 minutes. Sprinkle with thyme, mint, and orange peel.
  • Whisk oil, vinegar, and fennel seeds to blend in small bowl. Season dressing to taste with salt and pepper. Mix beans, fennel, onion, and all but 1 tablespoon dressing in medium bowl. Season salad with salt and pepper. Spoon salad into center of large platter.
  • Toss greens with remaining 1 tablespoon dressing in large bowl; arrange greens around bean salad. Place peppers, mushrooms, and zucchini atop greens. Garnish with tomato wedges and serve.

ZUCCHINI-AND-FENNEL SALAD WITH PECORINO AND MINT



Zucchini-And-Fennel Salad With Pecorino and Mint image

Summer squash was the featured ingredient in last week's "The Way We Eat" column in the NY Times Magazine. At this time of year you can never have too many squash recipes, so although I haven't tried it, I thought I'd share this one with you.

Provided by chiclet

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/4 lbs zucchini
1/2 cup torn mint leaf
1 cup shaved aged pecorino romano cheese
1 small fennel, cored and thinly shaved
1 lemon, juice of, plus more as needed
2 tablespoons extra virgin olive oil, plus more as needed
salt & freshly ground black pepper

Steps:

  • Use a vegetable peeler or mandoline to thinly shave the zucchini lengthwise. In a large bowl, toss together the zucchini, mint, pecorino Romano, fennel, lemon juice and olive oil. Season with salt and black pepper. Add more lemon juice or olive oil to taste.

Nutrition Facts : Calories 105.7, Fat 7.2, SaturatedFat 1, Sodium 45.9, Carbohydrate 10.5, Fiber 3.7, Sugar 2.7, Protein 2.6

ZUCCHINI FENNEL SALAD



ZUCCHINI FENNEL SALAD image

Categories     Salad     Vegetable     Side

Yield 4 people

Number Of Ingredients 7

1 1/4 lb zucchini (mix of green and yellow), shaved into thin strips
1/2 fresh mint leaves
1 c pecorino cheese
1 small head of fennel
1 lemon
2 T olive oil
S+P

Steps:

  • Thinly shave zucchini, fennel and pecorino. Toss with mint, lemon and oil. Salt and pepper to taste.

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