Marinated Zucchini Salad With Pine Nuts Parmesan Recipes

SHAVED ZUCCHINI SALAD WITH PARMESAN AND PINE NUTS

Shaved Zucchini Salad With Parmesan and Pine Nuts image

This just came across my radar in an email from epicurious.com and I am posting it here for safekeeping. Sounds perfect for using up those abundant squash! I am altering it a bit; the original recipe calls for 1/3 c oil and an unspecified amount of parmesan.

Provided by smellyvegetarian

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse kosher salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
2 lbs zucchini, trimmed
1/2 cup fresh basil, coarsely chopped
1/4 cup pine nuts, toasted
1/3 cup parmesan cheese, shaved

Steps:

Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Sprinkle Parmesan over salad.

MARINATED ZUCCHINI SALAD - EASY AND HEALTHY

Marinated Zucchini Salad - Easy and Healthy image

I am always on the hunt for healthy recipes and new ways to use vegetables that I already like. I never really think of not cooking zucchini but this sounds good. It is the recipe of British TV chef Merrilees Parker and was first published in the August 2005 issue of BBC Good Food Magazine.

Provided by Sarah_Jayne

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

2 large zucchini, ends cut off
4 tablespoons extra virgin olive oil
1 lemon, juice of

Steps:

Using a vegetable peeler or a mandolin, slice the zucchini into long thin ribbons and place in a shallow serving dish.
Whisk the lemon juice with the olive oil in a small bowl and season generously.
Drizzle over the zucchini ribbons and leave to marinate for 15 minutes before serving.

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

MARINATED ZUCCHINI SALAD WITH PINE NUTS & PARMESAN

Marinated Zucchini Salad With Pine Nuts & Parmesan image

Make and share this Marinated Zucchini Salad With Pine Nuts & Parmesan recipe from Food.com.

Provided by English_Rose

Categories Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 zucchini, cut into long ribbons with a potato peeler
4 tablespoons pine nuts, toasted
8 basil leaves, shredded
2 ounces parmesan cheese, shavings to serve
2 shallots, finely chopped
1 red chili pepper, finely chopped
3 tablespoons olive oil
2 tablespoons lemon juice

Steps:

Whisk the dressing ingredients together.
Toss the zucchini with the dressing and leave for 10 minutes.
Toss with, pine nuts and basil then scatter with parmesan.

Nutrition Facts : Calories 253.7, Fat 20.4, SaturatedFat 4.3, Cholesterol 12.5, Sodium 239.2, Carbohydrate 11.8, Fiber 2.9, Sugar 4.6, Protein 9.6

MARINATED ZUCCHINI SALAD

Marinated Zucchini Salad image

Another stunner from Donna Hay. We use this as a base recipe and add seasonal extras to it. Such as edamame, tomato, olives, etc.

Provided by The Normans

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

600 g zucchini
60 ml white wine vinegar
60 ml lemon juice
2 tablespoons finely grated lemon rind
2 red chilies, deseeded and finely chopped
2 garlic cloves, crushed
1 tablespoon olive oil
sea salt, to taste
cracked black pepper, to taste
handful basil, finely sliced

Steps:

Add all ingredients, except zucchini, to a bowl and mix to combine.
Depending on which vegetables you are using spiralise, slice or dice so all vegetables are similar in size. We add tomato, red onion and kalamata olives.
Add vegetables to dressing. Marinate for 10 minutes. Serve.

Nutrition Facts : Calories 48, Fat 2.7, SaturatedFat 0.4, Sodium 9.8, Carbohydrate 5.9, Fiber 1.5, Sugar 3.7, Protein 1.6

SHAVED ZUCCHINI SALAD WITH PARMESAN PINE NUTS

Shaved Zucchini Salad with Parmesan Pine Nuts image

Provided by Ian Knauer

Categories Salad Appetizer Vegetarian Low Cal Lunch Parmesan Pine Nut Zucchini Summer Healthy Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried crushed red pepper
2 pounds medium zucchini, trimmed
1/2 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted
Small wedge of Parmesan cheese

Steps:

Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.

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