Polish Zucchini Salad Recipes
ZUCCHINI SALAD (SPIRALIZED)
Zucchini Salad is a fresh summer salads with lemon juice, olive oil, dill, feta cheese, and parsley.
Provided by Holly Nilsson
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Spiralize zucchini using the larger blade on a spiralizer. (see note if you do not have a spiralizer).
- Chop zucchini noodles a couple of times so they are manageable to eat and toss (about 3").
- Slice onion as thinly as possible and add to the zucchini.
- Add remaining ingredients and gently toss.
- Allow to sit for 15 minutes before serving.
Nutrition Facts : Calories 103 kcal, Carbohydrate 6 g, Protein 2 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 80 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
ZUCCHINI SALAD
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
Steps:
- Toss together zucchini, cheese, oil, dill, and lemon juice. Season with salt and pepper. Sprinkle with lemon zest.
RAW ZUCCHINI SALAD
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
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
ZUCCHINI SALAD
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
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
HEAVENLY ZUCCHINI SALAD
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
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 :
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
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