GRILLED ZUCCHINI WITH YUMMY LEMON SALT
"The mixture of salt and lemon zest on grilled zucchini is a game changer! It's so bright and fresh," says Ree.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 8 servings
Number Of Ingredients 4
Steps:
- Lop off the tops and bottoms of the zucchini and quarter them lengthwise. Place in a very large resealable plastic bag (or two regular-size bags). Drizzle in the olive oil, then add 1 teaspoon salt,1 teaspoon pepper, 1 tablespoon lemon zest and the lemon juice. Seal the bag and smoosh everything around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate.
- Preheat a grill to medium. Grill the zucchini, turning, until nice and tender, being careful not to burn it, 12 to 15 minutes. Remove the zucchini to a plate as it gets done.
- Pile up the rest of the lemon zest on a cutting board and sprinkle 1 tablespoon salt on top. Use a knife to chop the salt and zest together until it becomes lemon salt. Add more salt if it needs it. Sprinkle the lemon salt over the grilled zucchini.
ZUCCHINI SALAD WITH PECORINO, BASIL AND ALMONDS
Many recipes call for shaving raw zucchini into long strands, which looks whimsical but often leads to soggy squash. Cutting zucchini into thicker batons helps the vegetable retain some bite. Douse the strips with a bright garlic-caper vinaigrette, tender herbs and tangy pecorino, and just before serving, toss in some chopped almonds for crunch. This zucchini salad makes a great starter or a side, but it can also be the foundation of a meal: Add it to cooked penne or pearl couscous for a quick pasta salad, or scatter it over a slice of grilled bread that's been slathered with mascarpone or ricotta.
Provided by Alexa Weibel
Categories brunch, dinner, easy, for two, lunch, quick, weekday, vegetables, main course, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
ZUCCHINI WITH LEMON-BASIL DRESSING
Categories Steam Low Carb Vegetarian Lemon Basil Zucchini Summer Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Combine lemon juice, lemon peel and mustard in bowl; gradually whisk in oil. Stir in basil and onion. Season with salt and pepper. Let stand at least 1 hour and up to 6 hours, stirring occasionally.
- Steam zucchini until just crisp-tender, about 5 minutes. Transfer to large bowl; cool completely. Add dressing and toss to coat. Let stand 1 hour for flavors to develop, stirring often.
ELLEN'S LEMON BASIL SALAD DRESSING
Ellen Greenblatt, a friend who lives in Berkeley, Calif., shared this recipe with me. Toss a green salad with this dressing, and no additional herbs will be necessary. It is perfect for chicken salad or drizzled over a cooked chicken breast; use it over shrimp, salmon or sliced tomatoes. Ms. Greenblatt uses a mini food processor, but the dressing also can be made in a mortar and pestle. Try it on some of the salads in the Recipes for Health index.
Provided by Martha Rose Shulman
Categories condiments
Time 10m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Place the basil in the bowl of a mini food processor and pulse until finely chopped. Scrape down the sides of the bowl. Add the lemon juice, salt, pepper and honey, and pulse several times until combined. Scrape down the sides of the bowl, then add the olive oil and process until emulsified. Taste and adjust honey and salt. Serve right away to preserve the color.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 20 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 81 milligrams, Sugar 4 grams
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