MARINATED ZUCCHINI
Steps:
- Slice zucchini lengthwise 1/8th of an inch in thickness (4 millimeters) , if the zucchini are extra large then slice and then cut in half.
- In a small to medium sized frying pan add 1/2 cup olive oil and heat on medium high heat, once oil is hot (not boiling) add zucchini slices, (not all at once, single layer in the pan) turning till golden. Remove from pan and drain well on paper towels. (I pat them lightly with extra paper towels to remove extra oil).
- In a medium bowl add zucchini, parsley, garlic, salt, 1 tablespoon olive oil and the white wine vinegar. Toss gently and serve with bruschetta or crusty Italian bread. Enjoy!
Nutrition Facts : Calories 291 kcal, Carbohydrate 3 g, Protein 1 g, Fat 30 g, SaturatedFat 4 g, Sodium 302 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MARINATED ZUCCHINI SALAD
Steps:
- Thinly slice zucchini and add to a large bowl.
- Mix all the marinade ingredients and pour over the zucchini.
- Allow the zucchini to marinate for at least 30 minutes but up to 24 hours, covered in the fridge.
- When you're ready to serve, top the zucchini salad with cubed feta, toasted pine nuts and finely chopped chili.
Nutrition Facts : Calories 163 kcal, Carbohydrate 7 g, Protein 6 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 630 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
MARINATED ZUCCHINI SALAD
Meet the Cook: This recipe has been passed down for generations in my family - it helps to use up the late-summer squash from the garden, and it'll keep for several days in the refrigerator. Wherever I take it, I have to take the recipe, too! Now that we're retired (we have one son), my husband and I enjoy being at home with each other, gardening...and trying out plenty of recipes. -Billie Blanton, Kingsport, Tennessee
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine zucchini, green pepper, celery, onion and pimientos in a medium bowl; set aside. Combine remaining ingredients in a jar; cover tightly and shake vigorously. Pour marinade over vegetables toss gently. Cover and chill 8 hours or overnight. Serve with a slotted spoon.
Nutrition Facts :
MARINATED ZUCCHINI SALAD
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
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
MARINATED WATERMELON SALAD WITH SPICY CHIPOTLE-LIME VINAIGRETTE
This is one of those salads that the longer it sits, the better it gets. The heat from the chipotle chili powder is tamed by the juicy watermelon, sweet mango and crisp cucumber.
Provided by Kardea Brown
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the spicy chipotle-lime vinaigrette: Whisk together the honey, olive oil, vinegar, lime zest and juice and chipotle chile powder in a small bowl. Season with salt to taste.
- For the watermelon salad: Combine the watermelon, red onion, mango and cucumber in a medium bowl.
- Pour the vinaigrette over the mixture and toss to coat. Cover and refrigerate for 30 minutes or until ready to serve. Just before serving, add the mint and toss to combine.
MARINATED ZUCCHINI SALAD
Zucchini and red onions soak in a tangy marinade that cuts right through the richness of a barbecue feast.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium-high. Add onion and saute until translucent, 3 minutes. Add vinegar and sugar and season with salt and pepper.
- Transfer to a nonreactive bowl. Add zucchini and toss. Let marinate at room temperature 30 minutes.
Nutrition Facts : Calories 101 g, Fat 7 g, Fiber 2 g, Protein 2 g, SaturatedFat 1 g
MARINATED ZUCCHINI
This marinated zucchini is very easy to make and tastes refreshing.
Provided by zolotce
Time 2h20m
Yield 4
Number Of Ingredients 10
Steps:
- Slice zucchini with a vegetable peeler and place in a bowl.
- Mix oil, vinegar, honey, parsley, dill, basil, garlic, salt, and pepper together in another bowl.
- Cover zucchini with marinade and refrigerate for at least 2 hours. Serve cold.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 13.5 g, Fat 27.5 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 304.1 mg, Sugar 10.6 g
MARINATED ZUCCHINI WITH FARRO, CHICKPEAS AND PARMESAN
Zucchini's a tricky vegetable, prone to mushiness. Here, we avoid those pitfalls: By pan-frying planks, you'll get tender, rich insides with golden-brown exteriors. And when you pair these cooked pieces with delicate raw zucchini ribbons (don't call them zoodles!) you'll get just a glimpse of this vegetable's full potential. A generous handful of arugula, and a bed of farro and chickpeas, fill out the rest of the meal. Cooking the chickpeas along with the farro may seem strange, but it will make the canned beans softer, creamier, and more flavorful than simply dumping them into the salad. For added crunch and flavor in every bite, roughly chop the zucchini noodles and the planks before tossing.
Provided by Sarah Jampel
Categories salads and dressings, vegetables, appetizer, main course, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Rinse and drain the farro and chickpeas. Add both to a medium pot with 1 teaspoon of salt and add water to cover by 2 inches. Bring to a boil, skim foam from the top, then reduce heat to a simmer and cook until farro is tender, about 25 minutes.
- Meanwhile, divide your squash haul in half. With one group, cut lengthwise into 1/4-inch thick planks. Reserve the other 1/2 pound for later.
- In a large heavy skillet over medium-high heat, heat 2 tablespoons of the olive oil. When hot, add the zucchini planks in a single layer and leave undisturbed until golden-brown all over, about 3 minutes. Flip with a fork or pair of tongs, then cook until tender, about 2 more minutes. (You may need to work in batches, adding more oil if necessary.)
- Transfer browned zucchini to a shallow dish and, if desired, cut the planks into 2-inch pieces. In a small bowl, whisk together the remaining olive oil, garlic, vinegar, and half the herbs. Season with salt and pepper. Pour about half the dressing over the zucchini and let marinate while you finish making the salad. Set remaining dressing aside.
- Use a vegetable peeler to shave the rest of the zucchini into ribbons (here's the easiest way: lay the zucchini on a cutting board, then drag the peeler across it). If your farro is far from done, you can preserve the zucchini strands by soaking them in cold salt water. Drain and pat dry before using.
- Drain the farro and chickpeas and transfer to a large mixing bowl. Toss with the reserved dressing and season with salt and pepper. Add arugula, zucchini ribbons, marinated zucchini, lemon juice and Parmesan shavings. Gently toss to combine, adding remaining zucchini marinade to taste, and season again if necessary. Transfer to a serving bowl or platter and top with the remaining herbs.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 15 grams, Carbohydrate 44 grams, Fat 19 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 496 milligrams, Sugar 7 grams
MARINATED ZUCCHINI SALAD WITH CHIPOTLES
This is a nice salad for your next Mexican dinner. The chipotles and avocado are a good combination. The prep time includes refrigerating.
Provided by Miss Annie
Categories Lunch/Snacks
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cut zucchini in half lengthwise, and slice 1/4" thick, crosswise.
- Place slices in bowl and toss with salt.
- Spread out on several thicknesses of paper towels to drain for 30 min.
- Pat dry.
- Combine vinegar, garlic, and oregano.
- Gradually whisk in oil.
- Add zucchini, onions, beans, and olives.
- Refrigerate, covered, at least 30 min.
- and up to 4 hrs.
- Just before serving, add avocado, chipotle and cheese; toss to mix.
- Serve over bed of lettuce, with tortilla chips, if desired.
Nutrition Facts : Calories 455.9, Fat 38.4, SaturatedFat 5.9, Cholesterol 4.2, Sodium 658.3, Carbohydrate 24.3, Fiber 8.3, Sugar 3.5, Protein 7.4
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