Roasted Zucchini Salad With Lemon Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED COURGETTE SALAD WITH LEMON, CHILLI, BASIL AND CRISPY SHALLOTS



Roasted Courgette Salad With Lemon, Chilli, Basil And Crispy Shallots image

This roasted courgette salad with lemon chilli and basil is a quick, way to add some spicy zesty flavour your courgettes.

Provided by Bintu Hardy

Categories     Main

Time 25m

Number Of Ingredients 8

4 courgettes
1.5 tbsp olive oil
Salt
Zest and juice of 1 large lemon
1 tbsp mild finely chopped chilli
Salt
10 basil leaves (finely sliced into ribbons)
3 tbsp crispy fried shallots (optional)

Steps:

  • Preheat oven to fan assisted 180 C / 200 C / 400 F / Gas 6.
  • Slice courgettes into thick discs and add to a baking tray.
  • Mix in the olive oil and salt and bake in oven for about 20 mins (turning half way through) until courgettes are cooked through but not too soft.
  • Remove them from the oven and let them cool very slightly.
  • Make the salad dressing by mixing together the lemon juice, zest, chilli and salt.
  • Pour the dressing over the courgettes and let them marinate for at least 30 mins, mixing half way through.
  • Top the salad with the sliced basil and crispy shallots and serve.

GRILLED ZUCCHINI SALAD WITH LEMON-HERB VINAIGRETTE AND SHAVED ROMANO AND TOASTED PINE NUTS



Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts image

Provided by Bobby Flay

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 medium zucchini, sliced lengthwise into thin strips
Canola oil
Salt and freshly ground black pepper
1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
Honey
2 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
1/2 cup extra-virgin olive oil
Wedge Pecorino Romano, for shaving
2 tablespoons toasted pine nuts
Fresh mint leaves, torn

Steps:

  • Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
  • Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.
  • Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.

MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD



Mediterranean Zucchini and Chickpea Salad image

Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.

Provided by ChristineM

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 16

2 cups diced zucchini
1 (15 ounce) can chickpeas, drained and rinsed
1 cup halved grape tomatoes
¾ cup chopped red bell pepper
½ cup chopped sweet onion (such as Vidalia®)
½ cup crumbled feta cheese
½ cup chopped Kalamata olives
⅓ cup olive oil
⅓ cup packed fresh basil leaves, roughly chopped
¼ cup white balsamic vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon capers, drained and chopped
1 clove garlic, minced
½ teaspoon dried Greek oregano
1 pinch crushed red pepper flakes
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g

ZUCCHINI RIBBON SALAD WITH WITH LEMON, PARMESAN, AND PINE NUTS



Zucchini Ribbon Salad with with Lemon, Parmesan, and Pine Nuts image

This Zucchini Ribbon Salad recipe is a wonderful way to eat raw zucchini- the ribbons are tossed with a creamy lemon olive oil dressing and topped with shaved parmesan cheese and toasted pine nuts.

Provided by Elizabeth Lindemann

Categories     Salad

Time 10m

Number Of Ingredients 8

3 medium zucchini
1 tablespoon mayonnaise (see notes)
2 tablespoons lemon juice (from about 1 lemon)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1/2 cup parmesan cheese (shaved)
1/4 cup pine nuts (toasted)

Steps:

  • In the bottom of a large bowl, whisk together the mayonnaise (1 tablespoon), lemon juice (2 tablespoons), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). Gradually add the olive oil (2 tablespoons), whisking as you add it so it's emulsified.
  • Cut the zucchini into "ribbons." It's easiest to use a vegetable peeler for this, but you can also use a sharp knife or a mandoline (see notes about seeds).
  • Add the zucchini ribbons to the dressing and toss well to coat.
  • Transfer the zucchini ribbons to a platter and sprinkle with shaved parmesan cheese (I used a vegetable peeler for this task, too) and toasted pine nuts (see notes).

Nutrition Facts : Calories 218 kcal, Carbohydrate 7 g, Protein 7 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 10 mg, Sodium 525 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

EASY ROASTED ZUCCHINI



Easy Roasted Zucchini image

Garlicky roasted courgette chunks drizzled with a fresh lemon and basil dressing.

Provided by Will Helliwell

Categories     Side Dish

Number Of Ingredients 6

2 medium to large zucchini
3 cloves of garlic
1 lemon (juiced and zested)
A handful of fresh basil
5 tablespoons extra virgin olive oil (plus a little extra for roasting)
Salt and pepper

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.

ROASTED CORN ZUCCHINI SALAD



Roasted Corn Zucchini Salad image

Roasted Corn Zucchini Salad is an easy but so flavorful vegetable side dish made with fresh corn, zucchini, and onions. A delicious summer salad that will dress up every meal. Read the tips and tricks above before making this recipe!

Provided by Julia Foerster

Categories     Salad

Time 25m

Number Of Ingredients 11

2 - 3 ears of corn (shucked (or 1 1/2 cups frozen corn))
2 tbsp olive oil
1 tbsp butter
1 garlic clove (minced)
1/2 cup finely diced sweet onion
4 cups small-diced zucchini ((2 medium zucchini))
1/4 tsp dried oregano
1/4 tsp dried thyme
1 lime (juice)
1/4 cup fresh basil leaves (roughly chopped)
Salt and freshly ground black pepper to taste

Steps:

  • Heat a large grill pan or use a grill. Brush the corn with 1 tbsp olive oil and season with salt and pepper. Grill over moderately high heat, turning, until crisp-tender, about 12 minutes. Let cool.
  • Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
  • Add onion and cook until translucent, about 3-4 minutes.
  • Add zucchini, dried oregano, and thyme. Cook, stirring occasionally until zucchini is tender and cooked through, about 3-4 minutes.
  • Take the pan off the heat and stir in the juice of one lime. Let sit for a minute.
  • Working in a large bowl with an inverted ramekin, use a sharp knife to cut the kernels off the cobs in sections. Remove ramekin and transfer everything from the pan into the bowl. Toss to combine, add basil, and season with salt and pepper to taste.
  • Serve warm or at room temperature garnished with a few basil leaves.

Nutrition Facts : Calories 146 kcal, Carbohydrate 19 g, Protein 4 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 36 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

CORN AND TOMATO SALAD WITH LEMON THYME AND ROASTED POBLANO CHILI



Corn and Tomato Salad with Lemon Thyme and Roasted Poblano Chili image

Categories     Salad     Pepper     Tomato     Vegetable     Side     Sauté     Fourth of July     Picnic     Vegetarian     Quick & Easy     Lunch     Corn     Zucchini     Summer     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 9

1 fresh poblano chili
1 medium zucchini
2 scallions
5 garlic cloves
3/4 pound assorted vine-ripened cherry tomatoes (about 1 pint)
2 tablespoons olive oil
4 cups fresh corn (cut from about 8 ears)
2 tablespoons small fresh lemon thyme sprigs
1 tablespoon chopped fresh coriander

Steps:

  • Roast and peel poblano chili .
  • Finely chop poblano and zucchini and thinly slice scallions. Mince garlic and halve tomatoes. In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini and corn with salt and pepper to taste, stirring, until corn is golden brown, about 5 minutes. Reduce heat to moderate and stir in poblano, scallions, garlic, and thyme. Cook mixture, stirring, 1 minute. Transfer vegetables to a bowl and immediately add tomatoes and coriander, tossing well. Cool corn salad. Corn salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

ROASTED ZUCCHINI WITH LEMON



Roasted Zucchini with Lemon image

Categories     Citrus     Vegetable     Side     Roast     Lemon     Zucchini     Spring     Healthy     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 6

1 lemon
1/4 cup olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
2 pounds small zucchini (about 6), cut diagonally into 3/4-inch-thick slices
1/4 teaspoon sugar

Steps:

  • Put 2 large shallow baking pans (preferably heavy; 1 inch deep) in upper and lower thirds of oven and preheat oven to 500°F.
  • Cut 5 (1/8-inch-thick) crosswise slices from middle of lemon and squeeze 1 teaspoon juice from remaining pieces. Whisk together oil, lemon juice, salt, and pepper in a medium bowl. Add zucchini and toss until coated.
  • Divide zucchini between preheated baking pans, spreading evenly in 1 layer, and roast in upper and lower thirds of oven until undersides are browned, about 10 minutes.
  • Meanwhile, combine lemon slices and sugar in bowl and toss to coat. Gently turn zucchini slices over and arrange lemon slices in 1 layer alongside zucchini. Switch position of pans and roast until zucchini and lemon slices are tender and browned, about 7 minutes. Serve, overlapping slices slightly, on a platter (not in a bowl) to prevent weeping.

More about "roasted zucchini salad with lemon recipes"

ROASTED ZUCCHINI WITH CHICKPEAS AND LEMON ZEST | PICKLED PLUM
roasted-zucchini-with-chickpeas-and-lemon-zest-pickled-plum image
2012-05-24 With a refreshing and clean tatste, this zucchini and chickpea salad is the perfect summer snack. Roasted Zucchini with Chickpeas and Lemon …
From pickledplum.com
Reviews 2
Category Salad
Servings 2
Total Time 15 mins
  • Meanwhile prep all your ingredients. In a sheet tray, lay some parchment paper and put the zucchini slices on top, spacing them apart evenly (it’s best if no slices are touching otherwise they may stick together). Put in the oven for about 10 minutes, until the bottom is caramelized. Turn each slice over and cook for another 10 minutes or so.
  • Take the tray out of the oven and let cool. When the zucchini is room temperature, add all the ingredients in a bowl and mix well. Season with salt and pepper and serve.


RAW ZUCCHINI SALAD WITH LEMON VINAIGRETTE | WALDER ...
raw-zucchini-salad-with-lemon-vinaigrette-walder image
2021-06-16 This easy raw zucchini salad recipe combines shaved zucchini ribbons with Italian-inspired flavours like parmesan, olives, basil, and an easy …
From walderwellness.com
5/5 (4)
Category Salad, Side Dish
Cuisine Mediterranean
Total Time 25 mins
  • Start by chopping off the tough ends of zucchini. Using a vegetable peeler or a mandoline, shave zucchini lengthwise into thin ribbons (I personally used a mandoline for this). Place ribbons into a large salad bowl.
  • Shave parmesan cheese. Remove pits from olives and slice into quarters. Roughly chop pecans into smaller pieces. Chop fresh basil.
  • Make the lemon vinaigrette by adding all dressing ingredients to a jar or bowl. Shake jar or whisk ingredients together.
  • Add the prepped ingredients and pour dressing over the shaved zucchini. Toss to combine. Adjust seasonings to taste, as desired.


LEMON AND HERB ORZO SALAD WITH ROASTED ZUCCHINI - KILLING ...
lemon-and-herb-orzo-salad-with-roasted-zucchini-killing image
2019-04-10 Roasted Zucchini. Preheat oven to 425º F. Place diced zucchini into a large bowl. Drizzle with 1/2 TBSP of olive oil and sprinkle with some salt …
From killingthyme.net
Category Side Dish
Total Time 35 mins
Estimated Reading Time 5 mins
  • Preheat oven to 425º F.Place diced zucchini into a large bowl. Drizzle with 1/2 TBSP of olive oil and sprinkle with some salt and pepper. Toss to coat, then spread the zucchini over a baking sheet. Bake until tender—about 8-10 minutes. Once the zucchini is done, remove it from the oven and set aside.
  • Cook the orzo as per the directions on the package (no longer than al dente). When it's ready, drain the orzo and run it under cool water, tossing it lightly with your fingers to get that starchiness out. Give the orzo a good shake in the strainer to remove excess water, and transfer the orzo to a large serving bowl; set aside.
  • Zest your lemons before juicing them, and transfer the zest to a blender. Add the lemon juice followed by all of the other ingredients for the dressing to the blender. Blend until all of the ingredients are thoroughly mixed and pureed into a dressing. Give it a taste test and season further if needed.


ROASTED ZUCCHINI SALAD - DELICIOUSLY MEDITERRANEAN
roasted-zucchini-salad-deliciously-mediterranean image
2020-08-03 While testing this recipe, I tried two ways to make this salad: I threw everything (potatoes & zucchini) on a sheet pan and kept the fennel fresh and …
From deliciouslymediterranean.com
Cuisine Mediterranean
Total Time 30 mins
Category Salad
Calories 344 per serving
  • Preheat the oven to 400ºF. Line a large baking sheet with parchment paper or a silicone mat. Set aside.
  • Prepare your potatoes: You have two different choices on how to cut the potatoes for this recipe. The first choice: slice the potatoes with a mandoline. The second choice: quarter the potatoes. It's really up to you on how you would like them to be cut.
  • Heat a kettle: fill your kettle with water and bring to a boil. I recommend doing this while you're preparing the vegetables.
  • Blanch the Potatoes. Rinse the potatoes and add them to a medium-sized pot. Fill the pot with the boiled water from the kettle. Add 1 tsp of salt to the water, heat on medium-high for about 7-10 minutes. (depending on your stovetop it may be even quicker). Your potatoes should be half cooked and still firm when removing them from the water.


ZUCCHINI SALAD WITH LEMON & FETA - KETO, LOW CARB, …
zucchini-salad-with-lemon-feta-keto-low-carb image
2020-05-12 This Zucchini Salad with Lemon & Feta is one of our favorite summer side dishes. With fresh lemon, crisp zucchini, and ripe tomatoes it is …
From joyfilledeats.com
4.9/5 (10)
Total Time 10 mins
Category Salad, Side Dish, Vegetable
Calories 109 per serving


ZUCCHINI SALAD RECIPE - LOVE AND LEMONS
zucchini-salad-recipe-love-and-lemons image
2020-07-16 This zucchini salad recipe is a feast for the eyes as well as the taste buds! I love the way the raw zucchini ribbons curl around the crunchy pine nuts …
From loveandlemons.com
5/5 (18)
Servings 4
Cuisine American
Category Main Dish or Side Dish, Salad
  • Use a vegetable peeler to peel the zucchini into thin strips. Place the zucchini in a large bowl, toss with drizzles of the dressing, then transfer the zucchini to a platter.
  • Top with the pine nuts, chives, basil, and a few shavings of Parmesan, if using. Drizzle with more dressing and season with salt and pepper, to taste.


GRILLED ZUCCHINI CORN SALAD WITH LEMON ... - RECIPE RUNNER
grilled-zucchini-corn-salad-with-lemon-recipe-runner image
2019-06-12 Dice the zucchini and add it to a large bowl. Cut the corn kernels off of the cobs and add them to the same bowl along with the cubed feta. Whisk …
From reciperunner.com
Reviews 4
Category Salads
Servings 4
Estimated Reading Time 7 mins
  • Preheat grill to approximately 425° F. While the grill is heating, rub or brush the corn and zucchini planks with olive oil and season with salt and pepper.
  • When the grill is ready place the corn onto it. Grill for approximately 10 minutes or until they are lightly browned/charred. Turn them occasionally to get even browning.
  • During the last couple minutes of grilling the corn, add on the zucchini planks. Grill for approximately 1-2 minutes then flip over and grill the other side for another minute.
  • Remove the vegetables from the grill and let them cool for a minute. Dice the zucchini and add it to a large bowl. Cut the corn kernels off of the cobs and add them to the same bowl along with the cubed feta.


ROASTED ZUCCHINI SALAD RECIPE & VIDEO - COOKTORIA
roasted-zucchini-salad-recipe-video-cooktoria image
2021-02-24 1. Cut the zucchini in half and slice it into thin strips. 2. Heat up a large, non-stick griddle on medium-high heat. Fry the zucchini without any oil, …
From cooktoria.com
4.6/5 (41)
Calories 105 per serving
Category Appetizer, Salad
  • Heat up a large, non-stick griddle on medium-high heat. Fry the zucchini without any oil, for about 3 minutes on each side, until they get brown marks and soften a little.


RAW ZUCCHINI SALAD WITH ROASTED LEMON RECIPE - …
raw-zucchini-salad-with-roasted-lemon image
2018-06-01 Salad: 1. Toss the spiralized zucchini in a bowl with salt and pepper, roasted lemon slices, a squeeze of fresh lemon and a drizzle of extra virgin …
From today.com
3/5 (39)
Category Salads
Cuisine American


LEMONY GRATED ZUCCHINI SALAD WITH TOMATOES, OLIVES & FETA ...
lemony-grated-zucchini-salad-with-tomatoes-olives-feta image
2018-06-26 Instructions. Add the zucchini to a large bowl. Top with the tomatoes, olives, feta, and dill. Season with a few pinches Kosher salt and ground black …
From playswellwithbutter.com
5/5 (2)
Estimated Reading Time 7 mins
Servings 4
Total Time 15 mins


ROASTED ZUCCHINI SALAD WITH CHICKPEA AND LEMON ZEST ...
roasted-zucchini-salad-with-chickpea-and-lemon-zest image
2012-09-15 Put the pan in the oven and bake for about 10 minutes, until the bottom of the zucchini is caramelized. Turn each slice over and cook for another 10 minutes or so. Take the tray out of the oven and let the zucchini cool. When …
From tastykitchen.com


CHOPPED BEET SALAD ROASTED WITH FETA EASY - WHITE ON RICE ...
2021-03-18 Instructions. Roast beets. Pre-heat oven to 400°F. Cut off beet leaves. Clean and scrub the beets free of dirt. Place the beets in an oven safe dish and cover with aluminum foil. …
From whiteonricecouple.com
5/5 (11)
Calories 220 per serving
Category Salad, Side Dish, Vegetables
  • Cut off beet leaves. Clean and scrub the beets free of dirt. Place the beets in an oven safe dish and cover with aluminum foil.
  • Bake for about 1 hour or until beets are tender when easily pierced through with a fork or toothpick. Remove beets from oven and allow to cool for about 30 minutes or until cool enough to comfortably handle.
  • Using paper towels or wearing plastic gloves (unless you want to scrub your hands thoroughly after to get the beet stains out) rub off the beet skins and slice the beet top stub off of the beets. If the skin does not rub off easy, then use a vegetable peeler to carefully peel the skin. Cut beets into bite-sized pieces. Set aside.


ROASTED BROCCOLINI ZUCCHINI PASTA SALAD | LAST INGREDIENT
2021-06-09 Instructions. Preheat the oven to 400 degrees F. Toss the broccolini and zucchini with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepperon a sheet …
From lastingredient.com
5/5 (1)
Total Time 455571 hrs 49 mins
Servings 4
  • Toss the broccolini and zucchini with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepperon a sheet pan and spread into a single layer. Roast for 20-25 minutes until the broccolini is crisp at the edges and the zucchini is tender.
  • While the broccolini and zucchini are in the oven, cook the fusilli according to package instructions. Drain and rinse with cold water.
  • For the vinaigrette, whisk together the lemon juice, white wine vinegar, 3 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a large bowl. Stir in the broccolini, zucchini, pasta, scallions, parsley and feta. Season to taste with salt and pepper.


COUSCOUS SALAD WITH ZUCCHINI AND ROASTED ALMONDS RECIPE ...
2013-12-07 Pour 2 cups boiling water over the couscous; cover and let stand for 5 minutes. Boil the peas in 1/2 cup water for 1 minute. Drain the peas, reserving 1/4 cup of the water.
From foodandwine.com
5/5
Total Time 35 mins
Servings 6-8
  • Pour 2 cups boiling water over the couscous; cover and let stand for 5 minutes. Boil the peas in 1/2 cup water for 1 minute. Drain the peas, reserving 1/4 cup of the water. In a skillet, sauté the zucchini in 3 tablespoons of the olive oil until crisp-tender, about 3 minutes. Season with salt and pepper and let cool to room temperature. In a small bowl, mix the reserved pea cooking water with the lemon juice and the remaining 3 tablespoons of olive oil. Fluff the couscous and pour this dressing on top.
  • Stir in the zucchini, peas, almonds, scallions, parsley and mint. Season with salt, black pepper and crushed red pepper.


GRILLED ZUCCHINI SALAD WITH FETA AND HERBS - ABC EVERYDAY
2019-12-03 This salad also works well with eggplant cooked the same way as the zucchini. Try almonds or hazelnuts instead of the pine nuts and fresh mozzarella, bocconcini or blobs of …
From abc.net.au
Servings 2-4
Category Salads, Side Dish, Vegetarian
Author Emiko Davies
Total Time 22 mins
  • Rinse the zucchini and pat dry. Cut off the tops and slice them lengthways, about 2mm or so thick, so they cook quickly. Grill them in a single layer until browned and softened — I like to do this over high heat on a cast iron pan (if you don't have one a non-stick pan will do), about 2-3 minutes on both sides (slightly less on a non-stick pan). You may have to do this in batches. Set aside to cool.
  • Toast the pine nuts in a pan over medium heat — keep an eagle eye on them and move the pan around continuously so they do not burn. It will only take about a minute.
  • Toss the cooled zucchini slices with the olive oil, lemon juice and season with a good pinch of salt and a few twists of freshly ground pepper. Pile the zucchini onto a serving plate, then scatter over the pine nuts, crumble over the feta cheese and finally add the picked herb leaves.


ROASTED ZUCCHINI SALAD RECIPE WITH FETA AND ITALIAN ...
2020-08-07 Tips for the roasted zucchini salad recipe. An easy Mediterranean-style grilled zucchini salad with fresh herbs, Italian dressing, and a sprinkle of feta. Serve it at room temperature. Here are a few tips to make this zucchini salad awesome. What to serve along with this zucchini salad. This zucchini salad is great served chilled or at room temperature, which …
From eatwell101.com
Servings 4
Calories 98 per serving
Category Cook, Cooking & Meals, Salads Recipes


ROASTED ZUCCHINI AND APPLE SALAD | RECIPE
Prepare the Roasted Zucchini and Apple Salad. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Cut zucchini lengthwise into spears and then crosswise into cubes. Lay on a baking sheet lined with Gefen Parchment Paper. Drizzle with olive oil and sprinkle with the salt of your choice. Roast for 20 minutes, mixing occasionally.
From kosher.com
Servings 6
Category Salads


ROASTED ZUCCHINI SALAD - CAN'T STAY OUT OF THE KITCHEN
2014-06-04 Gluten Free Living – 2014. I really enjoyed this tasty Roasted Zucchini Salad recipe. Roasted zucchini is mixed with grape tomatoes, three different colors of bell peppers, red onion, garbanzo beans and romano cheese, then tossed with a lovely balsamic vinaigrette which provides amazing, deep flavor to this simple garden salad.
From cantstayoutofthekitchen.com
Cuisine Southern
Category Salads And Salad Dressings
Servings 8


10 ROASTED ZUCCHINI RECIPES | ALLRECIPES
2020-10-21 View Recipe. this link opens in a new tab. Zucchini is put on display in its simplest form: Drizzled with olive oil, tossed with Parmesan and bread crumbs, and then roasted. Reviewer Katsina suggests adding a few minutes under the broiler to brown and crisp the zucchini to perfection. 2 of 10.
From allrecipes.com
Estimated Reading Time 3 mins


ROASTED ZUCCHINI SALAD WITH FETA | COOKING AND COOKING
2021-12-16 Roasted Zucchini Salad with Feta - A flavorful and healthy salad made with zucchini, mint and feta cheese, and seasoned with lemon-vinegar dressing. This zucchini salad is perfect next to almost anything from steak to grilled chicken or salmon. Here are a few other zucchini recipes that you might enjoy: Raw Zucchini Hummus recipe and Zucchini ...
From cookingandcooking.com


Related Search