Best Zucchini Salad With Raisins And Pine Nuts Recipes

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

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.

Lemon-Zesty Zucchini with Pine Nuts image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

1/4 cup pine nuts
3 tablespoons extra-virgin olive oil
1 large zucchini cut into 3/4 inch chunks (about 1 pound)
2 cloves garlic, smashed
1 lemon, zest stripped off in large pieces
1/2 teaspoon kosher salt
Freshly ground black pepper
6 ounces fresh ricotta

Steps:

Preheat oven to 425 degrees F.
Toss pine nuts with 1 tablespoon of olive oil and spread out on a sheet pan. Toast the nuts in the oven, shaking the pan about half way through, until evenly brown, about 7 minutes. Transfer to a serving bowl. Reserve the baking sheet.
Toss the zucchini with 2 tablespoons of the olive oil, the garlic, lemon zest, salt and pepper. Spread out on the baking sheet and roast until crisp tender and slightly brown, about 10 to 12 minutes.
Toss zucchini and lemon with the nuts, and scatter dollops of the cheese on top. Serve.

Zucchini with Raisins and Pine Nuts image

Provided by Elisabeth Rozin

Yield Serves 4 to 6

Number Of Ingredients 9

2 to 3 tablespoons olive oil
3 large cloves garlic, very thinly sliced
4 small-to-medium zucchini, trimmed and cut into slices about 3/8 inch thick
2 medium tomatoes, coarsely chopped
1 teaspoon anchovy paste
2 tablespoons golden raisins
1 tablespoon red wine vinegar
several good grinds black pepper
1 tablespoon pine nuts, lightly toasted

Steps:

Heat the oil in a medium skillet and sauté the garlic over moderate heat, stirring, just until the garlic begins to turn golden and becomes aromatic. Do not allow the garlic to overbrown.
Add the sliced zucchini and sauté for a few minutes, stirring.
Add the tomatoes, anchovy paste, raisins, and vinegar. Mix well, then cook over moderate heat, stirring occasionally, for about 10 to 12 minutes, until the sauce has thickened and most of the liquid has cooked away.
Stir in the black pepper and pine nuts. Serve warm or at room temperature.