Grilled Zucchini Salad With Tomato Greens Recipes

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ZUCCHINI TOMATO SALAD



Zucchini Tomato Salad image

Fresh-tasting tomatoes, zucchini, green pepper and onion are seasoned with garlic and parsley in this quick side dish that's served warm. "This recipe is great for the family that gardens because of the vegetables it uses," notes Kathy Fielder of Dallas, Texas.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

1/4 cup chopped green pepper
1 medium zucchini, cut into 1/4-inch slices
1 small onion, thinly sliced and separated into rings
1 garlic clove, minced
1 teaspoon olive oil
2 small plum tomatoes, peeled and cut into wedges
1/2 teaspoon salt
Dash pepper
1 tablespoon minced fresh parsley

Steps:

  • In a nonstick skillet, saute the green pepper, zucchini, onion and garlic in oil for 3-4 minutes or until crisp-tender. Add the tomatoes, salt and pepper. Reduce heat to low; cover and cook until heated through. Sprinkle with parsley.

Nutrition Facts : Calories 59 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 597mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED ZUCCHINI SALAD WITH MEDITERRANEAN DRESSING



Grilled Zucchini Salad with Mediterranean Dressing image

This grilled zucchini salad with Mediterranean salad dressing is the perfect side dish. I also like to add summer squash, when it's in season, for a variation, or crumbled goat cheese when I want creaminess. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 10

3 medium zucchini, thinly sliced
1/4 cup olive oil, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped red onion
3 tablespoons minced fresh mint
2 tablespoons minced fresh parsley
1 medium lemon, juiced and zested
1/3 cup crumbled feta cheese
3 tablespoons pine nuts, toasted

Steps:

  • In a large bowl, combine zucchini and 2 tablespoons olive oil. Add salt and pepper; toss to coat. Transfer to a grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat until zucchini is crisp-tender, 5-10 minutes, turning occasionally. Transfer zucchini to a serving bowl; sprinkle with remaining 2 tablespoons olive oil and red onion. When cooled slightly, sprinkle with mint, parsley, lemon juice and zest and feta cheese. Stir gently. Sprinkle with pine nuts before serving.

Nutrition Facts : Calories 220 calories, Fat 20g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 252mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.

ZUCCHINI TOMATO GREEN SALAD



Zucchini Tomato Green Salad image

Roswell, New Mexico's Alpha Wilson dices tomato and zucchini, then splashes them with a fresh, flavorful dressing and serves it over salad greens for a party-pretty side dish that goes together in minutes.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1/2 cup diced zucchini
1/2 cup seeded diced tomato, divided
2 tablespoons mayonnaise
1 tablespoon minced chives
1 teaspoon prepared mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup ready-to-serve salad greens

Steps:

  • In a small bowl, combine the zucchini, 1/4 cup tomato, mayonnaise, chives, mustard, salt and pepper. Refrigerate for 20 minutes. Serve on salad greens; sprinkle with remaining tomato.

Nutrition Facts : Calories 71 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 307mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.

GRILLED ZUCCHINI SALAD WITH TOMATOES AND BASIL



Grilled Zucchini Salad With Tomatoes and Basil image

Grilled zucchini can also be marinated in a vinaigrette made with red wine vinegar. Feel free to use any fresh herb on hand in the dressing. Grilled zucchini can be served right from the grill as a simple side dish with grilled meats, poultry or fish also.

Provided by Chef mariajane

Categories     < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

6 zucchini, medium sized, rinsed, trimmed, cut into 1/2-inch-thick planks
1/4 cup olive oil
table salt
ground black pepper
2 tablespoons balsamic vinegar
2 ripe tomatoes, large, cored, and cut into thin wedges
2 tablespoons minced fresh basil leaves

Steps:

  • Heat grill. Lay zucchini on large baking sheet and brush both sides with 2 tablespoons of the oil. Sprinkle generously with salt and pepper.
  • When grill is hot, use stiff wire brush to scrape surface clean. Grill zucchini until dark grill marks are visible on one side, 2-3 minutes. Turn and continue to grill until the other side is marked, about 2 minutes. Remove from grill and cool briefly.
  • Whisk remaining 2 tablespoons oil with balsamic vinegar, 1/2 teaspoons salt, and 1/4 teaspoons pepper. Toss tomatoes and basil with dressing in large bowl.
  • Cut grilled zucchini into 1-inch pieces. Toss with tomatoes and dressing. Adjust seasoning and serve. (Can be covered and set aside at room temperature for up to 3 hours at this point.).

Nutrition Facts : Calories 118.5, Fat 9.4, SaturatedFat 1.3, Sodium 21.9, Carbohydrate 8.2, Fiber 2.7, Sugar 4.5, Protein 2.8

GRILLED ZUCCHINI SALAD WITH TOMATO & GREENS



Grilled Zucchini Salad With Tomato & Greens image

This easy and delicious summer salad recipe is from Gourmet Magazine ( August 2002). Zucchini can also be grilled in a lightly oiled well-seasoned ridged grill pan over moderately high heat. Cooking time may differ slightly.

Provided by blucoat

Categories     Spinach

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

1 teaspoon finely grated fresh lemon zest
3 tablespoons fresh lemon juice
1 tablespoon finely chopped shallot
1/4 teaspoon Dijon mustard
1/2 teaspoon salt
1/3 cup extra virgin olive oil, plus additional for brushing zucchini
1/4 teaspoon black pepper
3 tablespoons chopped fresh flat-leaf parsley
4 zucchini, halved lengthwise (1 3/4 to 2 lb total)
12 ounces spinach (4 cups) or 12 ounces purslane, thick stems removed (4 cups)
10 ounces pears or 10 ounces cherry tomatoes, halved lengthwise

Steps:

  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
  • Make dressing: Whisk together zest, lemon juice, shallot, mustard, and salt in a small bowl. Add oil in a slow stream, whisking until dressing is emulsified. Whisk in pepper and parsley.
  • Grill zucchini: Lightly brush zucchini all over with oil. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill zucchini, cut sides down first, on lightly oiled grill rack, uncovered, turning once, until zucchini are just tender, 8 to 12 minutes total. Transfer to a cutting board and cool slightly, then cut diagonally into 1/2-inch-thick slices.
  • Toss zucchini with arugula, tomatoes, and dressing in a large bowl. Serve immediately.

Nutrition Facts : Calories 172.8, Fat 12.7, SaturatedFat 1.8, Sodium 226.7, Carbohydrate 14.9, Fiber 4, Sugar 8.3, Protein 3.4

GRILLED ZUCCHINI SALAD WITH PURSLANE AND TOMATO



Grilled Zucchini Salad with Purslane and Tomato image

Categories     Salad     Leafy Green     Tomato     Vegetable     Vegetarian     Quick & Easy     Summer     Grill/Barbecue     Gourmet

Yield Makes 4 to 6 first-course or side-dish servings

Number Of Ingredients 11

1 teaspoon finely grated fresh lemon zest
3 tablespoons fresh lemon juice
1 tablespoon finely chopped shallot
1/4 teaspoon Dijon mustard
1/2 teaspoon salt
1/3 cup extra-virgin olive oil plus additional for brushing zucchini
1/4 teaspoon black pepper
3 tablespoons chopped fresh flat-leaf parsley
4 zucchini (1 3/4 to 2 lb total), halved lengthwise
12 oz purslane, thick stems removed (4 cups)
10 oz pear or cherry tomatoes, halved lengthwise

Steps:

  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
  • Make dressing:
  • Whisk together zest, lemon juice, shallot, mustard, and salt in a small bowl. Add oil in a slow stream, whisking until dressing is emulsified. Whisk in pepper and parsley.
  • Grill zucchini:
  • Lightly brush zucchini all over with oil. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill zucchini, cut sides down first, on lightly oiled grill rack, uncovered, turning once, until zucchini are just tender, 8 to 12 minutes total. Transfer to a cutting board and cool slightly, then cut diagonally into 1/2-inch-thick slices.
  • Toss zucchini with purslane, tomatoes, and dressing in a large bowl. Serve immediately.

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