Best Zucchini Onion And Tomato Salad With Saffron And Cinnamon Recipes

ZUCCHINI AND CUCUMBER SALAD

Zucchini and Cucumber Salad image

Mmmmm....zucchini and cucumber marinated in an oil and balsamic vinegar dressing kicked up with olives, cherry tomatoes and dijon mustard! Adapted from Country Home magazine.

Provided by Sharon123

Categories Southwestern U.S.

Time 10m

Yield 5 serving(s)

Number Of Ingredients 14

Ingredients

1 lb small zucchini, thinly sliced
1/2 large English cucumber, cut into 1/2-inch cubes
1 large sweet onion, cut into thin rings
1 (2 1/4 ounce) can black olives, pitted and sliced
1/2 cup cherry tomatoes
1/4 cup loosely packed fresh Italian parsley
1/3 cup extra virgin olive oil
1/4 cup cider vinegar
1/4 cup balsamic vinegar
1 teaspoon dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1 garlic clove, minced
1/8 teaspoon black pepper

Steps:

In a large bowl, combine zucchini, cucumber, onion, olives, tomatoes, and parsley.
For the dressing, whisk together oil, vinegars, mustard, salt, hot pepper sauce, garlic, and pepper. Add to zucchini mixture; toss to coat. Season to taste with more salt and pepper, if needed. Cover and chill up to 24 hours.
Makes 5 servings.

Nutrition Facts : Calories 192.4, Fat 16.2, SaturatedFat 2.3, Sodium 354.2, Carbohydrate 10.8, Fiber 2.3, Sugar 6.4, Protein 2.1

ZUCCHINI, ONION AND TOMATO BAKE

Zucchini, Onion and Tomato Bake image

The flavors in this dish really work together, there are never any leftovers and everyone always wants the recipe. Enjoy!!!

Provided by cajun chef in Louis

Categories Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 -4 zucchini
1 -2 large white onion
olive oil
2 large ripe tomatoes
parmesan cheese
salt and black pepper

Steps:

Slice onions into thin rings and saute in olive oil until clear.
Slice zucchini into thin round slices, do the same with the tomatoes.
Into a Pyrex dish (the size depends upon how much zucchini you have) layer as follows: (you should have 3 layers).
One layer of zucchini (do not overlap).
Thin layer of sautéed onions in olive oil.
Tomatoes.
Sprinkle with parmesan cheese.
salt and black pepper (I use quite a bit).
Keep layering until you have parmesan cheese on top (put quite a bit on the top layer, again with salt and pepper) then bake in 350 oven for about 45 minutes or until brown around the sides and bubbly and the zucchini is clear.

Nutrition Facts : Calories 56.4, Fat 0.7, SaturatedFat 0.2, Sodium 17.8, Carbohydrate 11.6, Fiber 3.2, Sugar 7.7, Protein 3

TOMATO, ONION AND ZUCCHINI SALAD

Tomato, Onion and Zucchini Salad image

Provided by Kristin H. R. Small

Categories Salad Onion Tomato Vegetarian Quick & Easy Basil Zucchini Summer Bon Appétit Georgia

Yield Serves 4

Number Of Ingredients 8

Ingredients

2 large tomatoes,sliced
2 medium zucchini, sliced
1 large onion, thinly sliced
1 tablespoon chopped fresh basil or 1 teaspoon dried, crumbled
1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled
6 tablespoons olive oil
3 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
Salt and pepper

Steps:

Place alternating slices of tomatoes, zucchini and onion on serving platter. Sprinkle with herbs. Whisk together oil and vinegar and pour over salad. Season with salt and pepper. Cover and refrigerate at least 2 and up to 4 hours.

ZUCCHINI WITH ONION AND TOMATO

Zucchini With Onion and Tomato image

This is a basic recipe for zucchini. Zucchini, because it is so abundant in summer, produces lots of recipes for "how to get rid of it". This one is for enjoying it for its own sake. The amounts for each ingredient are very flexible. Use your own judgement. It's hard to go wrong. Gardeners can avoid a glut of zucchini by harvesting it at its best, about the time the blossom drops from the fruit.

Provided by Chopin Liszt

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
4 small zucchini
1/2 medium onion
1 medium tomatoes
fresh basil or dried basil, to taste
1/4 teaspoon crushed red pepper flakes, to taste
salt
parmesan cheese

Steps:

Cut the zucchini in bite size pieces.
Chop the onion.
Dice the tomato.
Heat the olive oil in a heavy skillet.
Saute the zucchini and onion until tender and lightly browned, about 20 minutes.
Add the rest of the ingredients and cook until the juices thicken a little, about 5 or 10 minutes.
Serve with grated parmesan cheese.

Nutrition Facts : Calories 119.8, Fat 10.4, SaturatedFat 1.5, Sodium 14, Carbohydrate 6.6, Fiber 1.9, Sugar 3.5, Protein 1.8

ZUCCHINI, ONION AND TOMATO SALAD WITH SAFFRON AND CINNAMON

Zucchini, Onion and Tomato Salad with Saffron and Cinnamon image

Categories Salad Onion Tomato Side Sauté Low Cal Low/No Sugar Zucchini Summer Healthy Potluck Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil (preferably extra-virgin)
1 pound zucchini (about 4 medium), trimmed, cut diagonally into 1/2-inch slices
2 medium onions, cut into 1/2-inch wedges
4 large garlic cloves, minced
1 cinnamon stick, broken in half
1/4 teaspoon crushed saffron threads
12 ounces tomatoes, cored, cut into 1/4-inch wedges
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
1 tablespoon fresh lemon juice

Steps:

Heat oil in large nonstick skillet over medium heat. Add zucchini, onions, garlic, cinnamon stick and saffron. Cover; cook until zucchini is tender and onions are almost tender, stirring occasionally, about 8 minutes. Remove from heat. Stir in tomatoes, parsley and mint. Cool to room temperature. (Can be made 2 hours ahead. Let stand at room temperature.) Mix in lemon juice. Season with salt and pepper and serve.