ZUCCHINI SALAD WITH HERBS AND RED ONION
A lovely salad with thin slices of zucchini, red onion, fresh mint, and basil. Use a spiralizer or potato peeler to slice the zucchini as thinly as possible. I like to blanch the red onion but it's not completely necessary.
Provided by RSCHUSTER
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 47m
Yield 6
Number Of Ingredients 9
Steps:
- Bring water in a pot to a boil. Place finely chopped red onion in a sieve, submerge in boiling water, and blanch for 1 minute. Cool under running cold water and set aside.
- Place zucchini slices into the boiling water and cook for 30 seconds. Remove and immediately cool in a bowl with ice water. Move zucchini around with a wooden spoon so they evenly cool. Drain and allow to drip dry.
- Place zucchini in a salad bowl. Mix in mint and basil.
- Whisk olive oil, lemon juice, lemon zest, salt, and pepper together in a small bowl; pour over the salad and chill for 30 minutes before serving.
Nutrition Facts : Calories 107.2 calories, Carbohydrate 5.6 g, Fat 9.3 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 44.8 mg, Sugar 2.8 g
POTATO AND ZUCCHINI FRITTATA
This recipe is great for breakfast, brunch, lunch, or dinner. If you're eating this as a main meal serve it with a nice fresh salad. You can adapt it at will, adding some bacon or different sorts of vegetables. An optional extra is to add some grated cheese on the top before putting it in the oven.
Provided by Tatiana
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Add potatoes and boil for 5 minutes. Drain and set aside.
- Heat oil in a deep cast iron skillet over medium heat. Add zucchini and onion; saute until golden, 5 to 7 minutes. Add drained potatoes and stir gently to incorporate.
- Beat eggs in a bowl with oregano, cayenne pepper, salt, and pepper. Pour egg mixture into the skillet until evenly distributed; stir gently with a fork. Cook until eggs are set, 5 to 10 minutes.
- Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer skillet into the broiler and cook until golden brown, about 5 minutes.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 38.9 g, Cholesterol 327.4 mg, Fat 12.5 g, Fiber 5.6 g, Protein 16 g, SaturatedFat 3.3 g, Sodium 180.7 mg, Sugar 4.8 g
ZUCCHINI SALAD WITH POTATOES, BOILED EGGS, AND RED ONION
Poached zucchini, cut into rounds or cubes, is a terrific salad ingredient. This salad is a lovely combination of tastes and colors, but you can follow the same basic approach without the potatoes, without the eggs, or even without the onions. If you are preparing zucchini and potatoes for salad, it's easy to cook them in one pot of water. Start boiling them together and remove the zucchini when they are "droopy," as described in the main recipe. Usually the potatoes will need to cook a bit longer, until they are easily pierced with a fork or sharp knife. Let everything cool, then toss your salad and dress it just before serving.
Yield serves 6
Number Of Ingredients 9
Steps:
- Put the whole, unpeeled potatoes in a pot of boiling unsalted water to cover. Bring to a boil, cooking steadily-but not violently-for 20-25 minutes. Test for doneness-the potatoes should be easily pierced with a fork. Don't let them crack or get mushy on the outside.
- When they are just cooked through, remove them, sprinkle the 1/4 teaspoon salt over them, and let cool.
- If you are using uncooked zucchini, cook them along with the potatoes, removing them after 20 minutes.
- Trim the ends of the zucchini and cut them crosswise into rounds, about 1/2 inch thick. (If the squash are "fat," first slice them lengthwise to form half-round or quarter-round pieces.) Peel the potatoes and cut roughly into 1-inch chunks, about the size of the zucchini pieces. Peel the eggs and cut into wedges.
- To finish the salad, toss the squash and potato pieces together in a bowl, scatter the egg wedges and onion slices on top, and toss lightly. Drizzle over all the olive oil and the vinegar, sprinkle on the salt and grinds of pepper, and toss thoroughly to distribute the seasonings.
- Serve right away.
- Zucchini are most flavorful and appealing when they are young and firm. For all the dishes in this chapter, choose unblemished squash, about 6 inches long and no fatter than 2 inches in diameter. Three zucchini of this ideal size weigh about 1 pound.
ZUCCHINI SALAD
Not a fan of raw zucchini? This salad with fresh dill, lemon juice, and a generous sprinkling of salty feta is sure to make you a convert.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Yield Makes 3 cups
Number Of Ingredients 6
Steps:
- Toss together zucchini, cheese, oil, dill, and lemon juice. Season with salt and pepper. Sprinkle with lemon zest.
GRILLED ZUCCHINI SALAD WITH MEDITERRANEAN DRESSING
This grilled zucchini salad with Mediterranean salad dressing is the perfect side dish. I also like to add summer squash, when it's in season, for a variation, or crumbled goat cheese when I want creaminess. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine zucchini and 2 tablespoons olive oil. Add salt and pepper; toss to coat. Transfer to a grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat until zucchini is crisp-tender, 5-10 minutes, turning occasionally. Transfer zucchini to a serving bowl; sprinkle with remaining 2 tablespoons olive oil and red onion. When cooled slightly, sprinkle with mint, parsley, lemon juice and zest and feta cheese. Stir gently. Sprinkle with pine nuts before serving.
Nutrition Facts : Calories 220 calories, Fat 20g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 252mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
ZUCCHINI EGG SKILLET
Steps:
- In a large skillet, heat oil over medium-high heat. Add potatoes and onion; cook and stir 4-6 minutes or until potatoes are crisp-tender. Stir in zucchini and sausage; cook 4-6 minutes longer or until the vegetables are tender., Gently stir in red peppers, tomatoes, salt and pepper; sprinkle with cheese. With back of spoon, make four wells in potato mixture; break an egg into each well. Reduce heat to medium. Cook, covered, 4-6 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.
Nutrition Facts : Calories 316 calories, Fat 22g fat (7g saturated fat), Cholesterol 209mg cholesterol, Sodium 552mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.
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