Zucchini Mint Salad Recipes

ZUCCHINI-AND-FENNEL SALAD WITH PECORINO AND MINT

Zucchini-and-Fennel Salad With Pecorino and Mint image

In 2007, if you were looking for a sign of the culinary times, you could do no better than the one prominently displayed in San Francisco, in my local Übermarket for the conscientious shopper: "Organic Summer Squash, $3.99 a pound." Our growing food fetishization created a new produce category: luxury squash. I was disturbed but also intrigued: perhaps familiarity had blinded me to squash's delicate charms - at these prices it clearly deserved more than a typically bland sauté or a quick turn on the grill. Given its etymology (the word "squash" comes from a Native American word meaning "eaten raw"), maybe it shouldn't be cooked at all. So I swallowed hard, bought some zucchini and shaved them into a salad with fennel, mint and pecorino, which made a delicious and interesting starter.

Provided by Daniel Patterson

Categories easy, quick, salads and dressings

Time 10m

Yield Serves 4

Number Of Ingredients 7

Ingredients

1 1/4 pounds zucchini
1/2 cup torn mint leaves
1 cup shaved aged pecorino Romano
1 small head fennel, cored and thinly shaved
Juice of 1 lemon, plus more as needed
2 tablespoons extra-virgin olive oil, plus more as needed
Salt and freshly ground black pepper

Steps:

Use a vegetable peeler or mandoline to thinly shave the zucchini lengthwise. In a large bowl, toss together the zucchini, mint, pecorino Romano, fennel, lemon juice and olive oil. Season with salt and black pepper. Add more lemon juice or olive oil to taste.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 589 milligrams, Sugar 6 grams

QUINOA SALAD WITH ZUCCHINI, MINT, AND PISTACHIOS

Quinoa Salad with Zucchini, Mint, and Pistachios image

Everyone will love the combination of flavors and textures in this vegan quinoa salad: garlicky sauteed zucchini, delicate scallions, crunchy roasted pistachios, and fragrant fresh mint.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 45m

Number Of Ingredients 10

Ingredients

1 cup quinoa, rinsed well
1 1/2 cups water
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 medium zucchini, thinly sliced (about 2 1/2 cups)
1 clove garlic, thinly sliced
3 scallions, thinly sliced (about 1/2 cup)
1/4 cup roasted salted pistachios, chopped
Zest and juice (about 3 tablespoons) of 1 lemon
1/2 cup packed fresh mint leaves, chopped, plus more for garnish

Steps:

Place quinoa and water in a small saucepan and season with a pinch of salt. Bring to a boil, reduce heat, and cover. Simmer until tender and water is absorbed, about 16 minutes. Transfer to a large bowl and let cool.
Heat oil in a large skillet over medium-high. Add zucchini; cook, stirring occasionally, until tender and golden, about 7 minutes. Add garlic; cook until fragrant (do not let brown), about 30 seconds. Season with salt and pepper and add to quinoa.
Stir in scallions, pistachios, lemon zest and juice, and mint. Season with salt and pepper and serve immediately.

ZUCCHINI AND FRESH MINT

Zucchini and Fresh Mint image

Another adapted recipe from Nava Atlas' Vegetarian Celebrations. I changed a cold salad to a warm side dish entree. You could also substitute yellow zucchini in this recipe. Also delicious pan fried or grilled.

Provided by COOKGIRl

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb zucchini, narrow, medium sized
1/4 cup of fresh mint, packed then chopped
2 green onions, sliced thinly
3 tablespoons extra virgin olive oil
1 lemon, juice of
1 1/2 teaspoons honey
salt or pepper

Steps:

Preheat oven to BROIL setting.
Cut the zucchini in half crosswise, then cut into 1/2" slices, lengthwise.
In large serving bowl, place the mint and green onion.
In separate small glass bowl, combine the dressing ingredients and stir well.
On a baking sheet place the zucchini so that they do not overlap. Baste the zucchini slices with some of the dressing.
Broil for about 3-4 minutes or until golden.
Turn zucchini slices over, baste with more dressing and broil another 2-3 minutes or until brown and crispy.
Watch carefully to make sure the zucchini does not burn!
Toss the cooked zucchini slices gently with the mint and green onions. Season to taste with salt, pepper and additional dressing. Serve warm.

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