Zucchini Salad With Mint And Basil Recipes

ZUCCHINI SALAD WITH MINT AND BASIL OIL

Steps:

• Rinse basil and mint leaves and pat dry.
• Pour olive oil over basil leaves and let macerate for 1 hour.
• Chop mint leaves and place in a salad bowl.
• Rinse zucchini and cut off ends.
• Very finely grate zucchini and place in bowl with mint leaves.
• Drain basil leaves and reserve olive oil.
• In a mortar, crush garlic and basil leaves and season with a pinch of salt and lemon juice.
• Add mixture to salad bowl and drizzle with reserved olive oil.
• Toss salad well, cover with plastic wrap and refrigerate for at least 1 hour, so that flavors blend.
• To serve, toss salad again and garnish with pine nuts.

7-MINUTE SAUTEED ZUCCHINI WITH GARLIC & BASIL

Steps:

• Place a medium saute pan over medium heat. When hot, add the olive oil and then the garlic. Cook, stirring frequently, for one minute. Add the zucchini along with a pinch or two of salt and black pepper. Saute, stirring occasionally, until bright green and fork tender, 3-4 minutes. Remove from heat and top with basil leaves. Add additional salt and pepper if desired. Serve.

ZUCCHINI SALAD WITH PECORINO, BASIL AND ALMONDS

Steps:

• In a small bowl, stir together the oil, shallot, capers, caper brine, lemon zest, lemon juice and garlic. Season with salt and pepper. Set aside.
• Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into 1/4-inch-thick slabs, then slice those slabs lengthwise into 1/4-inch-thick batons. Add to a large bowl.
• Just before serving, season the zucchini with salt and pepper and toss to coat. Stir in the cheese, herbs and dressing and season to taste with salt and pepper. Sprinkle with the almonds and serve immediately.

MINTED ZUCCHINI SALAD

Steps:

• Cut tomato into 1/4-inch dice and transfer to a small bowl. In another small bowl whisk together lemon juice, oil, and salt and pepper to taste.
• In a food processor finely chop mint and parsley. Replace chopping blade with shredding disk and shred zucchini over herbs. Transfer mixture to a large bowl. Drizzle three fourths vinaigrette over zucchini and toss with salt and pepper to taste. Pour off any juices from diced tomato and toss tomato with remaining vinaigrette and salt and pepper to taste. Divide zucchini salad among 4 plates, mounding it, and make an indentation in center of each mound. Fill indentations with tomatoes and garnish with mint.