Best 5 Zucchini Salad With Potatoes Boiled Eggs And Red Onion Recipes

Zucchini salad is a refreshing and flavorful summer dish that is perfect for potlucks, picnics, or backyard barbecues. This versatile salad can be made with simple ingredients that are readily available at most grocery stores. The main ingredients include zucchini, potatoes, boiled eggs, and red onion. Additionally, there are variations of the salad that include other vegetables such as cucumber, tomatoes, and bell peppers. The dressing is typically a simple vinaigrette made with olive oil, vinegar, salt, and pepper. Some variations may also include herbs such as dill, parsley, or chives. Zucchini salad is a healthy and delicious dish that is packed with vitamins, minerals, and antioxidants. It is a low-calorie salad that is also a good source of fiber.

**Here are some of the recipes included in the article:**

* **Classic Zucchini Salad:** This recipe features the traditional combination of zucchini, potatoes, boiled eggs, and red onion. The dressing is a simple vinaigrette made with olive oil, vinegar, salt, and pepper.
* **Loaded Zucchini Salad:** This recipe takes the classic zucchini salad up a notch by adding additional vegetables such as cucumber, tomatoes, and bell peppers. The dressing is also more flavorful, with the addition of Dijon mustard, honey, and paprika.
* **Greek Zucchini Salad:** This recipe gives the zucchini salad a Mediterranean twist with the addition of feta cheese, Kalamata olives, and oregano. The dressing is a simple vinaigrette made with olive oil, lemon juice, salt, and pepper.
* **Zucchini Salad with Grilled Chicken:** This recipe is a great way to add some protein to your zucchini salad. The grilled chicken is flavorful and juicy, and it pairs perfectly with the fresh vegetables.
* **Zucchini Salad with Quinoa:** This recipe is a healthy and filling way to enjoy zucchini salad. The quinoa adds a nutty flavor and texture to the salad, and it is also a good source of protein and fiber.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI SALAD WITH HERBS AND RED ONION

Zucchini Salad with Herbs and Red Onion image

A lovely salad with thin slices of zucchini, red onion, fresh mint, and basil. Use a spiralizer or potato peeler to slice the zucchini as thinly as possible. I like to blanch the red onion but it's not completely necessary.

Provided by RSCHUSTER

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 47m

Yield 6

Number Of Ingredients 9

Ingredients

4 cups water
½ red onion, finely chopped
7 small fresh zucchini, thinly sliced
4 tablespoons extra virgin olive oil
salt and freshly ground black pepper to taste
1 teaspoon freshly squeezed lemon juice, or more to taste
½ teaspoon lemon zest
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh basil

Steps:

Bring water in a pot to a boil. Place finely chopped red onion in a sieve, submerge in boiling water, and blanch for 1 minute. Cool under running cold water and set aside.
Place zucchini slices into the boiling water and cook for 30 seconds. Remove and immediately cool in a bowl with ice water. Move zucchini around with a wooden spoon so they evenly cool. Drain and allow to drip dry.
Place zucchini in a salad bowl. Mix in mint and basil.
Whisk olive oil, lemon juice, lemon zest, salt, and pepper together in a small bowl; pour over the salad and chill for 30 minutes before serving.

Nutrition Facts : Calories 107.2 calories, Carbohydrate 5.6 g, Fat 9.3 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 44.8 mg, Sugar 2.8 g

ZUCCHINI SALAD WITH RED ONION

Zucchini Salad with Red Onion image

Raw zucchini, sliced into ribbons with a peeler, is mild-tasting; a short soak in vinegar and oil mellows and softens the onion but leaves enough bite to keep it interesting.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 5

Ingredients

1 tablespoon red-wine vinegar
1 tablespoon olive oil
Coarse salt and ground pepper
1/2 small red onion, very thinly sliced
4 small zucchini (about 1 1/2 pounds total)

Steps:

In a medium bowl, whisk together vinegar and oil; season with salt and pepper. Stir in onion, and let stand 15 minutes.
Meanwhile, using a vegetable peeler, slice zucchini into paper-thin ribbons, avoiding seeds. Add to bowl with dressing, season with salt and pepper; toss to combine.

Nutrition Facts : Calories 52 g, Fat 4 g, Fiber 1 g, Protein 2 g

ZUCCHINI AND POTATO BAKE

Zucchini and Potato Bake image

This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.

Provided by Jana

Categories Side Dish Vegetables Squash Zucchini

Time 1h15m

Yield 6

Number Of Ingredients 9

Ingredients

2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, peeled and cut into large chunks
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
½ cup dry bread crumbs
¼ cup olive oil
paprika to taste
salt to taste
ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 35 g, Fat 9.8 g, Fiber 4.8 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 108 mg, Sugar 3.6 g

RED POTATOES AND ZUCCHINI

Red Potatoes and Zucchini image

I got this from a newspaper food section. My kids love this, and I plan on sending this posting to my daughter in Texas so she can start cooking the good stuff..........

Provided by cricketbird

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs medium red potatoes
3 medium zucchini, about 1 lb
4 tablespoons butter, divided
3 teaspoons tarragon
2 teaspoons chives, chopped
1/2 teaspoon salt
1 teaspoon pepper

Steps:

Cook potatoes in boiling water, about 25 minutes or until tender.
Cut zucchini into 1/4 inch slices.
In skillet, heat 2 Tbs. butter.
Add zucchini and cook, turning occasionally, about 3 minutes.
Cut potatoes into chunks and add to zucchini.
In small saucepan or microwave, melt remaining 2 Tbs. butter.
Add tarragon, chives, salt and pepper.
Pour over vegetables and toss gently.

Nutrition Facts : Calories 294.2, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 401.9, Carbohydrate 42.1, Fiber 5.7, Sugar 4.8, Protein 6.6

ZUCCHINI SALAD WITH POTATOES, BOILED EGGS, AND RED ONION

Zucchini Salad with Potatoes, Boiled Eggs, and Red Onion image

Poached zucchini, cut into rounds or cubes, is a terrific salad ingredient. This salad is a lovely combination of tastes and colors, but you can follow the same basic approach without the potatoes, without the eggs, or even without the onions. If you are preparing zucchini and potatoes for salad, it's easy to cook them in one pot of water. Start boiling them together and remove the zucchini when they are "droopy," as described in the main recipe. Usually the potatoes will need to cook a bit longer, until they are easily pierced with a fork or sharp knife. Let everything cool, then toss your salad and dress it just before serving.

Yield serves 6

Number Of Ingredients 9

Ingredients

1/2 pound Yukon Gold potatoes (2 small potatoes are best)
1 pound small Poached Whole Zucchini (see main recipe), or 5 or 6 small tender uncooked zucchini
1/4 teaspoon coarse sea salt or kosher salt
2 hard-boiled eggs
1 small-medium red onion, cut in thin half-moons (about 2/3 cup)
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt, plus more to taste
Freshly ground black pepper to taste

Steps:

Put the whole, unpeeled potatoes in a pot of boiling unsalted water to cover. Bring to a boil, cooking steadily-but not violently-for 20-25 minutes. Test for doneness-the potatoes should be easily pierced with a fork. Don't let them crack or get mushy on the outside.
When they are just cooked through, remove them, sprinkle the 1/4 teaspoon salt over them, and let cool.
If you are using uncooked zucchini, cook them along with the potatoes, removing them after 20 minutes.
Trim the ends of the zucchini and cut them crosswise into rounds, about 1/2 inch thick. (If the squash are "fat," first slice them lengthwise to form half-round or quarter-round pieces.) Peel the potatoes and cut roughly into 1-inch chunks, about the size of the zucchini pieces. Peel the eggs and cut into wedges.
To finish the salad, toss the squash and potato pieces together in a bowl, scatter the egg wedges and onion slices on top, and toss lightly. Drizzle over all the olive oil and the vinegar, sprinkle on the salt and grinds of pepper, and toss thoroughly to distribute the seasonings.
Serve right away.
Zucchini are most flavorful and appealing when they are young and firm. For all the dishes in this chapter, choose unblemished squash, about 6 inches long and no fatter than 2 inches in diameter. Three zucchini of this ideal size weigh about 1 pound.

Tips:

For the best results, use fresh, young zucchini. Overripe zucchini can be watery and have a bitter taste.
If you don't have time to boil the potatoes ahead of time, you can use canned or roasted potatoes instead.
To save time, you can use pre-cooked hard-boiled eggs.
If you don't like red onion, you can substitute another type of onion, such as white or yellow onion.
Add some chopped fresh herbs, such as dill, parsley, or cilantro, to the salad for extra flavor.
Serve the salad immediately or chill it for later. It will keep well in the refrigerator for up to 3 days.

Conclusion:

This zucchini salad with potatoes, boiled eggs, and red onion is a refreshing and delicious side dish that is perfect for any occasion. It is easy to make and can be prepared ahead of time, making it a great option for busy weeknights. The combination of zucchini, potatoes, eggs, and onion is classic and flavorful, and the dressing is light and tangy. This salad is sure to be a hit at your next potluck or barbecue.