Best 4 Zucchini With Lemon Basil Dressing Recipes
Zucchini with Lemon Basil Dressing: A Refreshing Summer Delight
As the summer sun shines brightly, it's time to embrace the vibrant flavors of fresh, seasonal produce. Among the many delightful vegetables that grace our gardens and markets during this time, zucchini stands out with its versatility and refreshing taste. This recipe collection showcases a tantalizing array of zucchini dishes, each offering a unique culinary experience that celebrates the essence of summer.
From the zesty and tangy Zucchini with Lemon Basil Dressing, a simple yet flavorful side dish perfect for any occasion, to the hearty and satisfying Zucchini and Chickpea Curry, a delightful vegetarian main course brimming with aromatic spices and creamy coconut milk, this collection has something for every palate. If you're looking for a quick and easy weeknight meal, the Zucchini and Corn Stir-Fry is a colorful and nutritious option that comes together in just minutes. And for those with a sweet tooth, the Zucchini Bread with Cream Cheese Glaze offers a comforting and indulgent treat that's perfect for breakfast, brunch, or dessert.
With its bright green hue and mild flavor, zucchini shines in each of these recipes, taking on the various seasonings and ingredients to create a symphony of flavors. Whether you prefer the crisp-tender texture of grilled zucchini or the comforting softness of roasted zucchini, this collection has a recipe that will satisfy your cravings.
So, gather your fresh zucchini and embark on a culinary journey that celebrates the beauty of summer. With these inspiring recipes as your guide, you'll be able to create delicious and memorable dishes that showcase the very best of this versatile vegetable.
EASY ROASTED ZUCCHINI
Garlicky roasted courgette chunks drizzled with a fresh lemon and basil dressing.
Provided by Will Helliwell
Categories Side Dish
Number Of Ingredients 6
Steps:
- Preheat the oven to 200℃/gas mark 6/180℃ fan
- Lightly bash the garlic in your pestle and mortar (or roughly chop). Cut the zucchini into roughly 10cm batons. Add the batons to a roasting tray in a single layer and toss them with the garlic, a tablespoon of the oil and a tocuh of salt and pepper. Roast for 25-30 minutes (or until lightly browned).
- Whilst the zucchini is roasting, make the dressing by adding the basil to a pestle and mortar with a pinch of salt. Grind to a paste and then muddle in the lemon zest, juice and remaining olive oil.
- When the zucchini are cooked, transfer to a serving plate and drizzle over the dressing.
LEMONY ZUCCHINI SALAD
Refreshing and simple zucchini salad. Pairs well with everything from seafood to BBQ.
Provided by Alison Sprinkman
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Place zucchini slices in a colander for 10 minutes, allowing juices to release; pat dry.
- Combine zucchini, onion, and parsley together in a bowl.
- Mix lemon zest, lemon juice, Dijon mustard, and sugar together in a separate bowl; season with salt and pepper. Slowly stream olive oil into lemon juice mixture while whisking constantly until dressing emulsifies. Pour dressing over zucchini mixture; toss to coat.
Nutrition Facts : Calories 79.7 calories, Carbohydrate 5.3 g, Fat 6.9 g, Fiber 1.5 g, Protein 1 g, SaturatedFat 1 g, Sodium 24.4 mg, Sugar 2.3 g
ZUCCHINI NOODLE SALAD WITH LEMON-GARLIC VINAIGRETTE
This is a healthy, simple, and easy zucchini noodle (or zoodle) salad that is suitable for your personalization. For variation, feel free to top with feta cheese, parmesan, chopped walnuts, chile flakes, whatever suits your palate.
Provided by lutzflcat
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk lemon juice, garlic, Dijon mustard, honey, basil, salt, and pepper together in a small bowl. Drizzle in olive oil and whisk until vinaigrette emulsifies; set aside.
- Spiralize the zucchini into noodles using the thin blade. The strands will be very long, so cut them into manageable lengths with kitchen shears. Place zucchini noodles in a large bowl and add cilantro.
- Pour the vinaigrette over the noodles right before serving. Toss to gently coat. Taste and adjust the seasoning, if necessary. Sprinkle with pine nuts and serve immediately.
Nutrition Facts : Calories 253.8 calories, Carbohydrate 10 g, Fat 23.3 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 3.3 g, Sodium 86.9 mg, Sugar 4.8 g
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.
Tips:
- Choose tender, small-to-medium zucchini for the best flavor and texture.
- Use a mandoline or sharp knife to cut the zucchini into thin, even slices for even cooking.
- If you don't have a grill, you can grill the zucchini in a grill pan over medium-high heat.
- Make sure the zucchini is well-oiled before grilling to prevent it from sticking.
- Cook the zucchini until it is tender and slightly charred, about 2-3 minutes per side.
- For the dressing, use fresh lemon juice and zest for the best flavor.
- Finely chop the basil to release its flavor.
- Taste the dressing and adjust the seasonings as needed.
- Serve the zucchini warm or at room temperature, drizzled with the lemon-basil dressing.
Conclusion:
This grilled zucchini with lemon-basil dressing is a simple but flavorful side dish that is perfect for summer gatherings. The zucchini is tender and slightly charred, and the dressing is bright and refreshing. This dish is also a good source of vitamins and minerals, making it a healthy choice as well. Whether you're grilling it in the backyard or cooking it in a grill pan, this recipe is sure to be a hit.
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