Best 7 Minted Zucchini Salad Recipes

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**Discover a refreshing and flavorful summer salad that showcases the best of zucchini's delicate taste and texture: Minted Zucchini Salad.**

Prepared with a handful of simple yet vibrant ingredients, this salad is a delightful symphony of flavors and textures. Sliced zucchini ribbons are tossed with a refreshing dressing of tangy lemon juice, sweet honey, aromatic mint, zesty garlic, and a touch of salt and pepper. The result is a light and flavorful salad that perfectly complements grilled meats, fish, or as a standalone dish. If you're looking for a quick and easy side dish that's both nutritious and delicious, this minted zucchini salad should be on top of your list. It's an absolute crowd-pleaser that will leave you craving for more.

Here are our top 7 tried and tested recipes!

MARINATED ZUCCHINI SALAD



Marinated Zucchini Salad image

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

1 pound medium or small zucchini, preferably a mix of green and yellow
Salt to taste
3 tablespoons freshly squeezed lemon juice
1 garlic clove, crushed
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped parsley, mint, chives, dill or a combination

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

MINTED ZUCCHINI SALAD



Minted Zucchini Salad image

Provided by Joanna Schmida

Categories     Salad     Food Processor     No-Cook     Picnic     Kid-Friendly     Quick & Easy     Mint     Zucchini     Summer     Vegan     Raw     Gourmet     Florida     Small Plates

Yield Serves 4

Number Of Ingredients 8

1 tomato
1 1/2 tablespoons fresh lemon juice
3 tablespoons extra-virgin
olive oil
1/3 cup packed fresh mint leaves
1/4 cup packed fresh flat-leafed parsley leaves
3 medium zucchini (about 1 pound total)
Garnish: fresh mint sprigs

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.

MINTED ORZO AND ZUCCHINI SALAD



Minted Orzo and Zucchini Salad image

Make and share this Minted Orzo and Zucchini Salad recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup dried orzo pasta
2 large zucchini, cut into long 1/2-inch-thick diagonal slices
1 tablespoon extra virgin olive oil
sea salt & freshly ground black pepper
6 ounces feta cheese, cubed
2 ripe tomatoes, chopped
1/2 cup pitted kalamata olive
2/3 cup extra virgin olive oil
5 tablespoons fresh-squeezed lemon juice
1 small garlic clove, minced
2 tablespoons chopped of fresh mint
sea salt & freshly ground black pepper

Steps:

  • Cook pasta according to package directions; drain. Rinse with cold water; drain again. Transfer pasta to a large bowl.
  • Cover; chill in the refrigerator for 1-2 hours. Meanwhile, brush zucchini slices with olive oil, season and grill or broil until tender about 4-6 minutes per side. Let cool and cut into bite-sized pieces.
  • Add to orzo with Feta, tomatoes, and olives; stir to combine. Whisk dressing ingredients together in a small bowl.
  • Pour dressing over pasta mixture; toss to coat. Season to taste with salt and pepper. Cover; refrigerate for several hours until flavors blend.

Nutrition Facts : Calories 686.4, Fat 51.9, SaturatedFat 12.6, Cholesterol 40.1, Sodium 672.8, Carbohydrate 44.2, Fiber 4.7, Sugar 7.5, Protein 14.7

GRILLED ZUCCHINI WITH TOMATOES AND MINT



Grilled Zucchini with Tomatoes and Mint image

Grilled zucchini planks are served with a fresh tomato and mint topping in this easy side dish recipe.

Provided by VirginiaWillis

Categories     Grilled Zucchini

Time 15m

Yield 4

Number Of Ingredients 8

3 medium zucchini
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
8 ounces cherry tomatoes, halved
1 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon chopped fresh mint

Steps:

  • Preheat an outdoor grill to high heat and lightly oil grate.
  • Cut zucchini into thin lengthwise planks; brush with olive oil and season with salt and black pepper. Arrange on grate without crowding.
  • Grill until tender and lightly charred, 2 to 3 minutes per side. Transfer to a rimmed plate.
  • Stir together tomatoes, extra-virgin olive oil, apple cider vinegar, and mint in a bowl. Smash some of the tomatoes to release their juices. Stir once more and spoon over zucchini.

Nutrition Facts : Calories 96.9 calories, Carbohydrate 7.7 g, Fat 7.2 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 141.8 mg

MARINATED ZUCCHINI WITH MINT



Marinated Zucchini with Mint image

This side goes well with Lamb, Tomato, and Mint Kebabs or lamb chops.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

3 zucchini, thinly sliced lengthwise
4 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 garlic clove, minced
1 tablespoon white-wine vinegar
2 tablespoons fresh mint leaves, torn

Steps:

  • Preheat oven to 475 degrees. On two large rimmed baking sheets, toss zucchini with 2 tablespoons extra-virgin olive oil; season with salt and pepper. Roast until zucchini are tender and undersides are browned, 10 to 15 minutes.
  • On a serving plate, sprinkle zucchini with minced garlic and drizzle with 2 tablespoons oil and white-wine vinegar. Let stand 1 hour (or refrigerate, up to overnight; bring to room temperature before serving). To serve, sprinkle with torn mint leaves.

Nutrition Facts : Calories 151 g, Fat 14 g, Fiber 1 g, Protein 2 g

RAW ZUCCHINI SALAD WITH MINT, POMEGRANATE AND LEMON-YOGURT DRESSING



Raw Zucchini Salad with Mint, Pomegranate and Lemon-Yogurt Dressing image

Summer is here, so let's take advantage of it! You don't always have to cook your summer squash, especially when the last thing you want to do is turn on a stove. This fast and easy recipe makes raw zucchini the star. The key is to pump up the vegetable's subtle flavor with fragrant mint, crunchy pomegranate seeds and a creamy and bright dressing.

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

3/4 cup Greek yogurt
1 lemon, zested and juiced
1 long red chile, such as a Fresno chile (about 1 ounce), thinly sliced crosswise
1 bunch mint, leaves torn
Kosher salt and freshly ground black pepper
4 medium zucchini (about 2 pounds), thinly sliced into rounds on a mandoline
1/4 cup pomegranate seeds
1/4 cup shelled pistachios, chopped
Olive oil, for drizzling
Pomegranate molasses, for drizzling

Steps:

  • Put the yogurt, lemon zest, lemon juice, chile, half of the mint and 2 tablespoons of water in a large bowl. Season with salt and pepper and combine with a spoon. Add the zucchini and toss to coat.
  • Top with the remaining mint, pomegranate seeds and pistachios. Drizzle with olive oil and pomegranate molasses and serve.

ZUCCHINI SALAD



Zucchini Salad image

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

2 medium zucchini (about 1 1/2 pounds total)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons white wine vinegar
4 tablespoons corn or safflower oil

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

Tips:

  • For optimal flavor, select fresh, tender zucchini and mint.
  • Use a mandoline or sharp knife to achieve thinly sliced zucchini.
  • If the lemon-tahini dressing is too thick, add a splash of water or additional lemon juice to achieve desired consistency.
  • Toasted pine nuts add a delightful nutty flavor; toast them in a pan over medium heat until golden brown, stirring frequently to prevent burning.
  • Freshly chopped mint provides a refreshing burst of flavor; finely chop the mint leaves just before adding them to the salad to preserve their aromatic qualities.
  • Serving the salad chilled enhances its refreshing nature; consider refrigerating it for at least 30 minutes before serving.

Conclusion:

This vibrant and refreshing minted zucchini salad is a delightful combination of flavors and textures. The tender zucchini, zesty lemon-tahini dressing, aromatic mint, and crunchy toasted pine nuts create a harmonious balance that tantalizes the taste buds. Its simplicity allows the natural flavors of the ingredients to shine through, making it a perfect side dish for a variety of meals. Whether served as a light lunch, a refreshing appetizer, or a vibrant addition to your dinner spread, this salad is sure to impress with its delightful flavors and stunning presentation.

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