Zucchini Blackberry Salad Recipes

ZUCCHINI-BLACKBERRY SALAD

Zucchini-Blackberry Salad image

Provided by Food Network Kitchen

Time 50m

Yield 8 servings

Number Of Ingredients 0

Ingredients

Steps:

Shave 5 zucchini into ribbons with a vegetable peeler, discarding the core. Toss with 1/2 teaspoon kosher salt in a colander and let drain, 30 minutes. Smash 6 ounces blackberries in a large bowl. Stir in 1/4 cup olive oil, 4 teaspoons each honey and lemon juice and 1 red Fresno chile (1/2 finely chopped, 1/2 sliced); season with salt. Squeeze the liquid from the zucchini; add the zucchini to the berry mixture and toss. Season with salt and pepper. Transfer to a platter; top with chopped chives.

BLACKBERRY ZUCCHINI BREAD

Blackberry Zucchini Bread image

Someone on the boards needed blackberry recipes and this is one that I plan to try this summer with my fresh blackberries.

Provided by Mysterygirl

Categories Quick Breads

Time 1h35m

Yield 12 loaf, 15 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup cholesterol-free oil
1/2 cup sugar
3 egg whites
1 tablespoon freshly grated orange rind
1/2 cup orange juice
1 1/2 cups whole wheat flour
1 1/2 cups oat bran
1 teaspoon baking soda
2 teaspoons baking powder
1 (16 ounce) can blackberries packed in water or 1 package frozen blackberrie
1 1/2 cups finely shredded zucchini

Steps:

Preheat oven to 350 degrees F.
Combine all of the ingredients except the berries and zucchini.
Fold in the drained berries and zucchini just until blended.
Turn into a greased loaf pan and bake for 1 1/2 hours.
Check after the first 45 minutes.
If necessary, cover with aluminum foil to prevent browning too quickly.

ZUCCHINI SALAD

Zucchini Salad image

Provided by Bobby Flay

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 teaspoons finely grated fresh lemon zest
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 tablespoon honey
1 teaspoon anchovy paste
1 tablespoon sherry vinegar
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 small zucchini, trimmed and thinly sliced into half moons
3 cups loosely packed frisee (French curly endive), trimmed and torn into small pieces
1/4 cup loosely packed fresh flat-leaf parsley
1/4 cup loosely packed fresh mint leaves, torn in 1/2 lengthwise if large
1/4 cup loosely packed fresh basil leaves, torn into small pieces
12 kalamata olives, pitted and thinly sliced lengthwise
1 small red onion, halved lengthwise and thinly sliced crosswise

Steps:

Whisk together zest, juice, mustard, honey, anchovy paste, sherry vinegar, salt, and pepper in a large bowl until combined. Slowly whisk in the olive oil. Add zucchini, frisee, herbs, olives, and onion and toss to coat. Serve immediately.

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