ZUCCHINI SALAD
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.
BLACKBERRY ZUCCHINI BREAD
Someone on the boards needed blackberry recipes and this is one that I plan to try this summer with my fresh blackberries.
Provided by Mysterygirl
Categories Quick Breads
Time 1h35m
Yield 12 loaf, 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Combine all of the ingredients except the berries and zucchini.
- Fold in the drained berries and zucchini just until blended.
- Turn into a greased loaf pan and bake for 1 1/2 hours.
- Check after the first 45 minutes.
- If necessary, cover with aluminum foil to prevent browning too quickly.
ZUCCHINI-BLACKBERRY SALAD
Provided by Food Network Kitchen
Time 50m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Shave 5 zucchini into ribbons with a vegetable peeler, discarding the core. Toss with 1/2 teaspoon kosher salt in a colander and let drain, 30 minutes. Smash 6 ounces blackberries in a large bowl. Stir in 1/4 cup olive oil, 4 teaspoons each honey and lemon juice and 1 red Fresno chile (1/2 finely chopped, 1/2 sliced); season with salt. Squeeze the liquid from the zucchini; add the zucchini to the berry mixture and toss. Season with salt and pepper. Transfer to a platter; top with chopped chives.
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