Zucchini And Dill Salad Recipes

ZUCCHINI AND DILL SALAD

Steps:

• Trim off ends of zucchini. Cut crosswise into 1/4-inch-thick slices. There should be about 6 cups.
• Bring enough water to boil to cover slices. Add slices and simmer 1 1/2 minutes. Do not overcook; they must remain a bit crisp. Drain quickly, run under cold water and drain thoroughly again. Let cool or chill in the refrigerator.
• Put mustard and vinegar in mixing bowl and start beating with wire whisk while gradually adding oil. Add salt and pepper to taste. Stir in dill.
• Add zucchini slices and toss to blend. Serve.

ZUCCHINI IN DILL CREAM SAUCE

Steps:

• In a Dutch oven, combine zucchini, onion, water, salt, bouillon and dill; bring to a boil. Add the butter, sugar and lemon juice; mix. Remove from heat; do not drain. , Combine flour and sour cream; stir half the mixture into hot zucchini. Return to heat; add remaining cream mixture and cook until thickened.

ZUCCHINI SALAD

Steps:

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

RAW ZUCCHINI SALAD

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.

ZUCCHINI AND DILL SALAD

Steps:

• In a large bowl, mix together all ingredients. Taste and season as necessary. Store in an air-tight container in the fridge for up to two days. The salad will produce extra liquid while being stored- if you don't want the extra liquid you can use a strainer).

ZUCCHINI SALAD WITH WALNUTS AND DILL

Steps:

• Heat a medium pot of salted water to the boil,add the zucchini, and cook until crisp-tender, 1 to 2 minutes. Quickly drain and refresh in cold water. Drain well and place in a mixing bowl.
• Whisk together the remaining ingredients, season to taste, and pour over the zucchini, tossing to coat it.

ZUCCHINI WITH SOUR CREAM AND DILL

Steps:

• In a bowl stir together all ingredients except zucchini until combined well. Cut zucchini crosswise into 1/8-inch-thick rounds and toss with sour cream mixture and salt to taste until combined well. Chill zucchini mixture, covered, at least 1 hour and up to 8.

ZUCCHINI WITH SOUR CREAM AND DILL

Steps:

• Slice zucchini in thin even slices.
• Sprinkle with salt and stir to distribute evenly. Chill in refrigerator for 1 hour. Drain off the liquid in bottom of the bowl.
• Heat oil and cook onion until softened.
• Add zucchini and dill.
• Cook until crisp tender.
• Stir the sour cream, paprika, flour and water into a smooth a paste; add mixture to the zucchini and cook until the flour has cooked.

ZUCCHINI WITH DILL

Steps:

• In a large skillet, saute zucchini in butter until crisp-tender. Stir in flour. Add water, lemon juice, sugar and salt if desired; bring to a boil. Cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; stir in sour cream and dill.

ZUCCHINI WITH DILL WEED AND GARLIC-YOGURT SAUCE

Steps:

• Heat the olive oil in a skillet over medium heat; cook and stir the onion until translucent, about 5 minutes. Stir in the sugar, then add the chopped zucchini, dill, and rice. Cook and stir until the zucchini is softened, about 5 minutes. Pour in the water, sprinkle with salt and pepper, and bring the mixture to a boil. Reduce the heat and simmer the mixture until the rice is cooked, about 20 minutes. Turn off the heat, and let the mixture cool to lukewarm.
• Make a sauce by mixing the yogurt, garlic, and salt in a bowl. Serve over the lukewarm zucchini and rice.