Babes Fresh Zucchini Salad Recipes

BABE'S FRESH ZUCCHINI SALAD

Babe's Fresh Zucchini Salad image

The boyfriend made this wonderful concoction the other night. Why have we not tried this before is my only question. Will try different things in here also, like Italian salad dressing!!! and let you guys know.

Provided by Chef GreanEyes

Categories Vegetable

Time 10m

Yield 1 salad, 4-8 serving(s)

Number Of Ingredients 7

Ingredients

1 medium zucchini, julienned
3 stalks celery, chopped
1/4 lime, squeezed
2 teaspoons Salad Supreme dry seasoning
1/2 teaspoon kosher salt
1 tablespoon olive oil
cracked black pepper

Steps:

Julienne zucchini and place in large size bowl. (I have a handy little julienne peeler that I use.)
Chop celery and squeeze lime.
Measure dry seasoning, kosher salt, olive oil, and cracked black pepper.
Combine all together.
Let marry for a little while in refrigerator.

Nutrition Facts : Calories 44.2, Fat 3.6, SaturatedFat 0.5, Sodium 246.1, Carbohydrate 2.9, Fiber 1.1, Sugar 1.8, Protein 0.8

ZUCCHINI SALAD

Zucchini Salad image

Provided by Bobby Flay

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 teaspoons finely grated fresh lemon zest
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 tablespoon honey
1 teaspoon anchovy paste
1 tablespoon sherry vinegar
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 small zucchini, trimmed and thinly sliced into half moons
3 cups loosely packed frisee (French curly endive), trimmed and torn into small pieces
1/4 cup loosely packed fresh flat-leaf parsley
1/4 cup loosely packed fresh mint leaves, torn in 1/2 lengthwise if large
1/4 cup loosely packed fresh basil leaves, torn into small pieces
12 kalamata olives, pitted and thinly sliced lengthwise
1 small red onion, halved lengthwise and thinly sliced crosswise

Steps:

Whisk together zest, juice, mustard, honey, anchovy paste, sherry vinegar, salt, and pepper in a large bowl until combined. Slowly whisk in the olive oil. Add zucchini, frisee, herbs, olives, and onion and toss to coat. Serve immediately.

WARM ZUCCHINI-BASIL SALAD

Warm Zucchini-Basil Salad image

This is the perfect recipe if you have a lot of zucchini to use up. It is important to thinly slice the zucchini, so I use the slicer on my box grater. I sometimes fill 4 baking sheets at a time. You can eat it warm or cold. I will eat this portion all by myself.

Provided by barbara

Categories Side Dish Vegetables Squash Zucchini

Time 30m

Yield 4

Number Of Ingredients 4

Ingredients

2 tablespoons extra-virgin olive oil, or more to taste
2 zucchini, thinly sliced
1 pinch salt and ground black pepper to taste
2 tablespoons finely chopped fresh basil, or more to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with some olive oil.
Combine thinly sliced zucchini and olive oil in a bowl. Spread zucchini slices out in a single layer on the baking sheets.
Roast in the preheated oven until zucchini are soft and lightly browned on the edges, 20 to 25 minutes. Transfer to a bowl and allow to cool slightly.
Season with salt and pepper. Add basil and mix to combine. Serve warm or cold.

Nutrition Facts : Calories 76.7 calories, Carbohydrate 3.3 g, Fat 6.9 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 48.6 mg, Sugar 1.7 g

MARINATED ZUCCHINI SALAD

Marinated Zucchini Salad image

Raw zucchini can be a dull ingredient, but when it's very thinly sliced it marinates beautifully, especially in lemon juice. I like to use a mixture of green and yellow squash here. Assemble this dish at least four hours before you wish to serve it, so that the squash has time to soften and soak up the lemony marinade.

Provided by Martha Rose Shulman

Categories weekday, salads and dressings

Time 6h40m

Yield Serves four

Number Of Ingredients 6

Ingredients

1 pound medium or small zucchini, preferably a mix of green and yellow
Salt to taste
3 tablespoons freshly squeezed lemon juice
1 garlic clove, crushed
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped parsley, mint, chives, dill or a combination

Steps:

Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.
Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 317 milligrams, Sugar 3 grams

HEAVENLY ZUCCHINI SALAD

Heavenly Zucchini Salad image

We always have an overabundance of zucchini in our garden, so I came up with this tasty recipe to use some of the bounty.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2 medium zucchini, diced
1 cup chopped red onion
1 cup chopped sweet red pepper
1/2 cup chopped green pepper
3 small sweet pickles, chopped
1/4 cup peanuts, chopped
SALAD DRESSING:
3/4 cup cider vinegar
1/4 cup vegetable oil
2/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, toss together the first six ingredients. In a jar with a tight-fitting lid, combine the salad dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

Nutrition Facts :

RAW ZUCCHINI SALAD

Raw Zucchini Salad image

Small, fresh zucchini from your garden tastes best in this easy raw zucchini salad with dill, spring onions, and a simple vinegar dressing without oil. The salad needs to marinate overnight for best results.

Provided by kolibri

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time P1DT10m

Yield 3

Number Of Ingredients 7

Ingredients

3 tablespoons white wine vinegar
3 tablespoons white sugar
1 teaspoon salt
freshly ground pepper to taste
½ bunch fresh dill, chopped
4 cups cubed zucchini
2 green onions, trimmed and finely sliced

Steps:

Combine vinegar, sugar, salt, and pepper in a large bowl; stir in dill. Add zucchini and green onions and mix well. Cover and refrigerate for 24 hours. Mix before serving.

Nutrition Facts : Calories 80.3 calories, Carbohydrate 19.1 g, Fat 0.4 g, Fiber 2.2 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 797.9 mg, Sugar 15.6 g

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