Best Zucchini Salad With Raisins And Pine Nuts Recipes

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ZUCCHINI SALAD WITH RAISINS AND PINE NUTS



Zucchini Salad with Raisins and Pine Nuts image

The combination of raisins and pine nuts was brought by the Arabs all the way to Spain and Sicily.

Yield serves 4-6

Number Of Ingredients 8

1 pound zucchini, thinly sliced
4 tablespoons extra-virgin olive oil
2 tablespoons pine nuts
2 tablespoons black or golden raisins, or currants
1 clove garlic, crushed and chopped
Salt and pepper
2 teaspoons dried mint (optional)
Juice of 1/2 lemon, or more

Steps:

  • Sauté the zucchini quickly in the oil with the pine nuts, raisins, and garlic. Add salt and pepper and dried mint, if using, and cook, stirring, over moderate heat until the zucchini slices are just tender.
  • Serve hot or cold with lemon juice squeezed over the salad.
  • The zucchini may be left uncooked and simply macerated in a mixture of 5 tablespoons extra-virgin olive oil with the juice of 1/2-1 lemon and salt and pepper for at least an hour. Toast the pine nuts and add them before serving.

ZUCCHINI WITH RAISINS AND PINE NUTS



Zucchini with Raisins and Pine Nuts image

Provided by Elisabeth Rozin

Categories     Side     Sauté     High Fiber     Raisin     Pine Nut     Zucchini     Summer     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

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.

LEMON-ZESTY ZUCCHINI WITH PINE NUTS



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 SALAD



Zucchini Salad image

This exquisitely simple recipe from Jacques Pépin first appeared in The Times in 1991, and couldn't be easier. The zucchini is gently roasted until tender, then tossed with salt, pepper, white wine vinegar and oil. It's the perfect treatment for almost any summer squash.

Provided by Jacques Pepin

Categories     easy, quick, salads and dressings

Time 12m

Yield 6 servings

Number Of Ingredients 5

2 medium zucchini (about 1 1/2 pounds total)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons white wine vinegar
4 tablespoons corn or safflower oil

Steps:

  • Preheat oven to 400 degrees.
  • Wash the zucchini, trim and discard the ends, and cut crosswise into 1/4-inch thick rounds. Arrange the rounds in one layer on a large cookie sheet and sprinkle them with the salt. Place in oven for 5 to 7 minutes, until they soften slightly.
  • Transfer the rounds to a bowl and toss them lightly with the pepper, vinegar and oil. Serve immediately.

Nutrition Facts : @context http, Calories 93, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 9 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 185 milligrams, Sugar 2 grams

ZUCCHINI SALAD



Zucchini Salad image

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

1 medium zucchini, trimmed and cut into 1/2-inch cubes
3/4 cup crumbled feta cheese (3 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons small dill sprigs
Thin strips lemon zest, plus 1 tablespoon plus 1 teaspoon fresh lemon juice
Coarse salt and freshly ground pepper

Steps:

  • Toss together zucchini, cheese, oil, dill, and lemon juice. Season with salt and pepper. Sprinkle with lemon zest.

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