Best 3 Warm Zucchini Basil Salad Recipes
Zucchini and basil are a classic summer combination, and this warm salad showcases them both at their best. Zucchini is grilled until tender and slightly charred, then tossed with fresh basil, garlic, Parmesan cheese, and a simple vinaigrette. The result is a flavorful, colorful side dish that is perfect for any summer gathering.
In this article, you'll find two variations of this Warm Zucchini and Basil Salad:
* **Classic Warm Zucchini and Basil Salad:** This is the classic recipe, made with grilled zucchini, fresh basil, and a simple vinaigrette.
* **Warm Zucchini and Basil Salad with Goat Cheese:** This variation adds creamy goat cheese to the salad, for a more rich and flavorful dish.
Both salads are easy to make and can be ready in under 30 minutes. They're perfect for a light lunch or dinner, or as a side dish at your next barbecue or potluck.
So fire up your grill and get ready to enjoy the flavors of summer with this Warm Zucchini and Basil Salad!
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.
GRILLED ZUCCHINI AND SUMMER SQUASH SALAD WITH BASIL-PARMESAN DRESSING
Categories Salad Side Low Carb Vegetarian Low Cal Backyard BBQ Parmesan Basil Zucchini Summer Grill Grill/Barbecue Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet; brush all over with 3 tablespoons oil. Sprinkle with salt and pepper. Grill vegetables until tender and brown, turning occasionally, about 10 minutes. Transfer to plate and cool.
- Cut vegetables diagonally into 1-inch-wide pieces. Place in large bowl. Add basil, Parmesan cheese, balsamic vinegar and remaining 2 tablespoons oil and toss to blend. Season to taste with salt and pepper and serve.
SHRIMP SALAD WITH ZUCCHINI AND BASIL
Steps:
- Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl. Whisk in oil, then basil. Season dressing to taste with salt and pepper.
- Bring large saucepan of salted water to boil. Add shrimp and cook 1 minute. Add zucchini; continue cooking until shrimp are opaque in center and zucchini is crisp-tender, about 1 minute longer. Drain. Rinse under cold water and cool. Drain well. Transfer to large bowl. Add 1/3 cup dressing and toss to coat. Season to taste with salt and pepper.
- Toss greens in large bowl with enough dressing to coat. Divide greens among 4 plates. Arrange shrimp and zucchini atop greens. Serve, passing Parmesan cheese separately, if desired.
Tips:
- Choose the right zucchini. Look for firm, unblemished zucchini with deep green skin. Avoid zucchini that is too large, as it may be tough and seedy.
- Slice the zucchini thinly. This will help it cook evenly and quickly.
- Don't overcrowd the pan. Cook the zucchini in batches if necessary to avoid steaming it.
- Season the zucchini well. Salt, pepper, and garlic powder are all good options.
- Add the basil at the end. This will help preserve its flavor.
- Serve the salad warm or at room temperature. It's also delicious chilled, but the flavors are more pronounced when it's warm.
Conclusion:
This warm zucchini basil salad is a healthy and delicious side dish or light lunch. It's quick and easy to make, and it's packed with flavor. The zucchini is tender and slightly caramelized, the basil is fragrant and fresh, and the Parmesan cheese adds a salty, nutty flavor. This salad is perfect for summer gatherings, and it's also a great way to use up extra zucchini from your garden.
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