Best 8 Jeans Zucchini Salad Recipes
**Introduction:**
If you're seeking a delectable medley of flavors and textures to tantalize your taste buds, look no further than Jean's Zucchini Salad. This delightful dish, lovingly crafted by Jean Paré, is a vibrant symphony of fresh zucchini, crisp bacon, tangy red onion, and a medley of herbs swimming in a luscious dressing. But the culinary journey doesn't end there – this article offers a treasure trove of additional zucchini salad recipes, each adding a unique twist to this classic dish. From the tangy delight of the Lemon-Dill Zucchini Salad to the Mediterranean-inspired Zucchini Salad with Feta and Mint, these recipes showcase the versatility of this humble vegetable. So, embark on a culinary adventure and discover the many faces of zucchini salad.
**Additional Zucchini Salad Recipes:**
1. **Lemon-Dill Zucchini Salad:** This vibrant salad combines the refreshing tang of lemon and the aromatic essence of dill. The result is a light and flavorful dish that perfectly complements grilled fish or chicken.
2. **Zucchini Salad with Feta and Mint:** Transport your taste buds to the sun-kissed shores of the Mediterranean with this delectable salad. Crumbled feta cheese adds a salty tang, while fresh mint infuses it with a refreshing herbaceousness.
3. **Thai-Inspired Zucchini Salad:** Embark on a culinary journey to Southeast Asia with this exotic salad. A blend of fish sauce, lime juice, and chili peppers creates a tantalizing dressing that dances on your palate.
4. **Roasted Zucchini Salad with Balsamic Glaze:** Experience the harmonious interplay of sweet and savory flavors in this roasted zucchini salad. A drizzle of balsamic glaze adds a touch of sophistication and richness, elevating this dish to a gourmet level.
5. **Zucchini Salad with Quinoa and Chickpeas:** This power-packed salad combines the goodness of zucchini with quinoa and chickpeas, resulting in a dish that's both nutritious and satisfying. A sprinkle of toasted almonds adds a delightful crunch.
ZUCCHINI SALAD (SPIRALIZED)
Zucchini Salad is a fresh summer salads with lemon juice, olive oil, dill, feta cheese, and parsley.
Provided by Holly Nilsson
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Spiralize zucchini using the larger blade on a spiralizer. (see note if you do not have a spiralizer).
- Chop zucchini noodles a couple of times so they are manageable to eat and toss (about 3").
- Slice onion as thinly as possible and add to the zucchini.
- Add remaining ingredients and gently toss.
- Allow to sit for 15 minutes before serving.
Nutrition Facts : Calories 103 kcal, Carbohydrate 6 g, Protein 2 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 80 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
RAW ZUCCHINI SALAD
Small, fresh zucchini from your garden tastes best in this easy raw zucchini salad with dill, spring onions, and a simple vinegar dressing without oil. The salad needs to marinate overnight for best results.
Provided by kolibri
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time P1DT10m
Yield 3
Number Of Ingredients 7
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.
Nutrition Facts : Calories 80.3 calories, Carbohydrate 19.1 g, Fat 0.4 g, Fiber 2.2 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 797.9 mg, Sugar 15.6 g
HEAVENLY ZUCCHINI SALAD
We always have an overabundance of zucchini in our garden, so I came up with this tasty recipe to use some of the bounty.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss together the first six ingredients. In a jar with a tight-fitting lid, combine the salad dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.
Nutrition Facts :
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.
GARBANZO BEAN AND ZUCCHINI SALAD
Provided by Giada De Laurentiis
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
- For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.
ZUCCHINI BEAN SALAD
A fun combination of good-for-you ingredients makes up Zucchini Bean Salad from Carol Waugh of Bellingham, Washington. It's fresh-tasting and tangy, thanks to the light coating of vinaigrette. You can make this salad ahead and chill for a few hours before serving.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 8-10 minutes or until crisp-tender. Drain and rinse in cold water., In a large bowl, combine the green beans, kidney beans, zucchini, green pepper and onions. In a small bowl, whisk the vinegar, oil, sugar, seasoned salt and pepper. Pour over bean mixture; toss to coat. Cover and chill until serving.
Nutrition Facts : Calories 127 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 315mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
ZUCCHINI SALAD
This exquisitely simple recipe from Jacques Pépin first appeared in The Times in 1991, and couldn't be easier. The zucchini is gently roasted until tender, then tossed with salt, pepper, white wine vinegar and oil. It's the perfect treatment for almost any summer squash.
Provided by Jacques Pepin
Categories easy, quick, salads and dressings
Time 12m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Wash the zucchini, trim and discard the ends, and cut crosswise into 1/4-inch thick rounds. Arrange the rounds in one layer on a large cookie sheet and sprinkle them with the salt. Place in oven for 5 to 7 minutes, until they soften slightly.
- Transfer the rounds to a bowl and toss them lightly with the pepper, vinegar and oil. Serve immediately.
Nutrition Facts : @context http, Calories 93, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 9 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 185 milligrams, Sugar 2 grams
MARINATED ZUCCHINI SALAD
Raw zucchini can be a dull ingredient, but when it's very thinly sliced it marinates beautifully, especially in lemon juice. I like to use a mixture of green and yellow squash here. Assemble this dish at least four hours before you wish to serve it, so that the squash has time to soften and soak up the lemony marinade.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 6h40m
Yield Serves four
Number Of Ingredients 6
Steps:
- Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
- Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.
- Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 317 milligrams, Sugar 3 grams
Tips:
- Choose small, tender zucchini for a crispy, flavorful salad.
- Use a grater to create long, thin zucchini ribbons for a more delicate texture.
- If you don't have a grater, use a sharp knife to thinly slice the zucchini.
- Toss the zucchini with salt and let it sit for 10 minutes to draw out excess moisture.
- Squeeze the zucchini to remove the excess moisture before adding it to the salad.
- Use high-quality olive oil for the dressing for the best flavor.
- Add a squeeze of lemon juice to the dressing for a bit of brightness.
- Season the salad with salt and pepper to taste.
- Garnish the salad with fresh herbs, such as basil, mint, or cilantro, for a pop of color and flavor.
- Serve the salad immediately or chill it for later.
Conclusion:
Jean's Zucchini Salad is a refreshing, flavorful salad perfect for summertime. It's easy to make and can be served as a side dish or a light main course. The combination of zucchini, tomatoes, onions, and feta cheese is a classic Mediterranean flavor combination, and the dressing made with olive oil, lemon juice, and herbs really brings it all together. Whether you're looking for a healthy and delicious side dish or a light lunch or dinner, Jean's Zucchini Salad is a great choice. So next time you have an abundance of zucchini, give this recipe a try.
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