**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.
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
MINTED ZUCCHINI SALAD
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
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
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
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 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
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
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
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
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
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
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
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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