Mediterranean Zucchini Salad Recipes

MEDITERRANEAN ZUCCHINI SALAD

Steps:

• Rinse zucchini, cut off ends and cut lengthwise into thin slices. Blanche in boiling salted water for 3 minutes, rinse in cold water and drain well. Rinse the tomatoes, quarter and dice finely.
• Trim scallions, rinse, cut off ends and cut into thin rings. Mix all prepared ingredients with the olives.
• Mix vinegar, oil and salt and pepper to taste into a dressing. Combine with prepared ingredients. Crumble feta and sprinkle over the salad. Pluck basil leaves and sprinkle over the salad before serving.

MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD

Steps:

• Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

25+ BEST ZUCCHINI RECIPES: BAKED ZUCCHINI RECIPE WITH PARMESAN AND THYME

Steps:

• Preheat your oven to 350 degrees F.
• Mix together the grated Parmesan, thyme, and spices in a medium bowl.
• Prepare a large baking sheet that's topped with a wire baking rack. Lightly brush the wire baking rack with extra virgin olive oil (or use a healthy cooking spray.) Place the zucchini spears, skin-side down, on the baking rack in a single layer. Brush each one with extra virgin olive oil.
• Sprinkle the herb and cheese topping on each zucchini stick so they are all lightly coated.
• Bake in the heated oven for 15 to 20 minutes, or until tender. For a crispy golden topping, broil for 2 to 3 minutes more. Watch it carefully so the zucchini does not burn.
• Serve immediately as an appetizer with a dipping sauce, or as a side next to your protein of choice.

MEDITERRANEAN ZUCCHINI AND FETA SALAD

Steps:

• Cut the zucchini lengthwise. Also, cut the onion and chives. In a bowl, toss together the zucchini, cheese, onions, mint, chives, olive oil, and lemon juice. Season with salt and pepper. Enjoy!

MEDITERRANEAN ZUCCHINI SALAD

Steps:

• Peel zucchini into thick strands. Divide between 2 bowls. Divide tomatoes, olives, artichokes, white wine vinegar, and lemon juice between the 2 bowls. Sprinkle feta cheese evenly on top of each and serve.