Spinach And Zucchini Salad Recipes

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ZUCCHINI RIBBON AND SPINACH SAUTE



Zucchini Ribbon and Spinach Saute image

Serving this dish with fresh grilled fish is a perfect combination. Zucchini can be grilled, fried, sauteed, or eaten raw in a salad. I grew up eating zucchini and eggs for breakfast, and now I just love making pasta with this versatile vegetable!

Provided by Cindy Anschutz Barbieri

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 25m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil, or more as needed
1 zucchini, sliced into long ribbons with vegetable peeler or knife
2 cloves garlic, minced
2 cups baby spinach, or more to taste
½ cup thinly sliced basil leaves
2 tablespoons sunflower seeds
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon extra-virgin olive oil, or more as needed

Steps:

  • Heat olive oil in a large skillet over medium heat. Add zucchini and garlic to the hot oil. Use tongs to turn zucchini and garlic to coat with oil, about 30 seconds. Stir in spinach and cook 2 minutes. Add basil, sunflower seeds, salt, and pepper and cook until softened, about 2 minutes. Transfer to a large platter and drizzle with extra-virgin olive oil before serving.

Nutrition Facts : Calories 111.9 calories, Carbohydrate 3.9 g, Fat 10.4 g, Fiber 1.4 g, Protein 2.2 g, SaturatedFat 1.3 g, Sodium 599.2 mg, Sugar 1.1 g

SPINACH AND ZUCCHINI VEGETABLE BAKE



Spinach and Zucchini Vegetable Bake image

This is a simple summertime side dish. A great recipe when zucchini is in abundance. You really taste the spinach. Combined with the Parmesan cheese, oh my this is a good recipe. It does make a small batch - perfect for a small family. If you've got a big crew, then double the recipe.

Provided by Robyn Bruce

Categories     Vegetables

Time 1h10m

Number Of Ingredients 8

10 oz package frozen spinach
1/2 lb zucchini
1/4 c grated or shredded Parmesan cheese
1/4 c seasoned dry bread crumbs
3 Tbsp canola or olive oil
1 egg
dash or two of garlic powder
salt and pepper, to taste

Steps:

  • 1. Defrost spinach and drain well. (Get out as much water as possible.)
  • 2. Wash fresh zucchini and cut into small cubes.
  • 3. Place zucchini in a saucepan with water to cover and bring to a boil. Reduce heat, cover, and cook until tender, about 10 minutes. Drain.
  • 4. Heat oven to 350 degrees.
  • 5. In a large bowl, mix spinach and zucchini with grated Parmesan cheese, bread crumbs, oil, lightly beaten eggs, garlic powder, salt, and pepper.
  • 6. Pour into a small sprayed casserole dish.
  • 7. Bake, uncovered, 40-45 minutes.

BAKED SPINACH AND ZUCCHINI



Baked Spinach and Zucchini image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 16

4 tablespoons (1/2 stick) unsalted butter, melted, divided
Good olive oil
6 scallions, white and green parts, sliced 1/4 inch across
1 pound small zucchini, sliced in 1/4-inch-thick rounds (4 zucchini)
1 tablespoon minced garlic (3 cloves)
2 (10-ounce) packages frozen chopped spinach, defrosted
1 cup cooked basmati rice
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley
1/2 teaspoon ground nutmeg
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
4 extra-large eggs
3/4 cup heavy cream
1/4 cup freshly grated Italian Parmesan cheese, plus extra
2 ounces Gruyere cheese, grated

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
  • Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
  • In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.

SPINACH, FENNEL, AND ZUCCHINI FRITTATA



Spinach, Fennel, and Zucchini Frittata image

This frittata came to be simply out of the need to use up some fridge and pantry items. The end result was quite tasty! Feel free to swap out any ingredients you may or may not have on hand.

Provided by Kim

Categories     Breakfast and Brunch     Eggs     Frittata Recipes

Time 1h15m

Yield 10

Number Of Ingredients 14

10 large eggs
¼ cup milk
2 teaspoons Italian seasoning
¾ teaspoon kosher salt, or to taste
½ teaspoon ground black pepper, or to taste
2 tablespoons olive oil
1 bulb fennel, cored and cut into thin slices
1 medium red onion, thinly sliced
1 medium zucchini, quartered and cut into 1/4-inch slices
4 cloves garlic, minced
3 cups fresh spinach
½ cup roasted red peppers packed in oil, drained and finely chopped
8 sun-dried tomatoes packed in oil, drained and chopped
4 ounces crumbled goat cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Whisk eggs, milk, Italian seasoning, salt, and pepper together in a large bowl.
  • Heat olive oil in a 12-inch oven-safe skillet over medium heat. Add fennel and onion and cook until softened, about 5 minutes. Add zucchini and garlic; cook, stirring often, until zucchini softens, 5 to 7 minutes. Add 1/2 of the spinach and cook until wilted, about 2 minutes. Mix in remaining spinach, red peppers, and sun-dried tomatoes; cook for 2 to 3 more minutes.
  • Spread veggies into an even layer in the skillet. Pour egg mixture over top, then gently shake the pan a few times to help eggs settle to the bottom. Remove from the heat and sprinkle goat cheese over top.
  • Place skillet in the preheated oven and bake until eggs are set, about 25 minutes. Cool for 5 to 10 minutes before slicing and serving.

Nutrition Facts : Calories 171.8 calories, Carbohydrate 5.9 g, Cholesterol 195.4 mg, Fat 11.7 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 4.4 g, Sodium 299.2 mg, Sugar 2.1 g

SPINACH AND ZUCCHINI SALAD RECIPE



Spinach and Zucchini Salad Recipe image

Enjoy the Mediterranean flavors of our Spinach and Zucchini Salad Recipe. Our Spinach and Zucchini Salad Recipe uses zucchini ribbons for a whimsical look.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 6 servings

Number Of Ingredients 8

2 each small green and yellow zucchini, trimmed
3 cups loosely packed baby spinach leaves
1 cup halved grape tomatoes
1/2 cup slivered red onions
1/2 cup KRAFT Cucumber Ranch Dressing
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
1/4 cup thinly sliced Kalamata olives
1/4 cup chopped toasted walnuts

Steps:

  • Use vegetable peeler to cut zucchini into thin lengthwise strips; place in large bowl.
  • Add spinach, tomatoes, onions and dressing; mix lightly.
  • Top with remaining ingredients.

Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

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