Zucchini Fiesta Salad Recipes

FIESTA CHOPPED SALAD

Fiesta Chopped Salad image

"We serve this colorful garden feast when we find vegetables that are bursting with flavor," writes Merwyn Garbini from her home in Tuscon, Arizona. The dressing makes the fresh salad a welcome companion for most any entree.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 medium sweet red pepper, chopped
1 medium sweet yellow pepper, chopped
1 medium tomato, seeded and chopped
1 medium cucumber, seeded and chopped
1 small zucchini, chopped
2 green onions, chopped
2 tablespoons minced fresh parsley
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 large ripe avocado, peeled and chopped
1 tablespoon lemon juice

Steps:

In a large bowl, combine the first seven ingredients. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Drizzle over vegetables and toss to coat. Toss avocado with lemon juice; gently fold into salad. Serve with a slotted spoon.

Nutrition Facts : Calories 91 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 81mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

FIESTA ZUCCHINI

Fiesta Zucchini image

Squash with a bit of a Tex-Mex twist. I served this as something different to side with tacos and just used what I had on hand: a zucchini and a yellow summer squash, hot and spicy chipotle salsa, and a colby-monterey jack blend. This was adapted from a reader-submitted (Desiree Zamorano) recipe in Bon Appetit.

Provided by GaylaJ

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
1 lb zucchini, quartered lengthwise, cut crosswise into 1/2-inch-wide pieces (about 3)
3 garlic cloves, minced
1/4 teaspoon dried oregano, crumbled
1/2 cup salsa
1/2 cup shredded monterey jack cheese

Steps:

Heat olive oil in heavy medium skillet over medium heat.
Add zucchini, garlic, and oregano; sauté about 2 minutes, until garlic is just golden.
Add salsa, lower heat, and simmer until zucchini is just tender, around 4-6 minutes.
Sprinkle cheese over zucchini, cover and cook until cheese melts and zucchini is done to your liking.

Nutrition Facts : Calories 142.8, Fat 11.3, SaturatedFat 3.7, Cholesterol 12.6, Sodium 281.9, Carbohydrate 6.7, Fiber 1.8, Sugar 3, Protein 5.5

FIESTA CHOPPED SALAD

Fiesta Chopped Salad image

Categories Salad Tomato Vegetable No-Cook Bell Pepper Zucchini Summer Parade

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

1 red bell pepper, cored, seeded and cut into 1/2-inch dice
1 yellow bell pepper, cored, seeded and cut into 1/2-inch dice
1 green bell pepper, cored, seeded and cut into 1/2-inch dice
1 ripe tomato, seeded and cut into 1/2-inch dice
1 small zucchini, cut into 1/4-inch dice
2 scallions (3 inches of green left on), thinly sliced on diagonal
1/2 hothouse (seedless) cucumber, unpeeled, cut into 1/2-inch dice
2 tablespoons chopped fresh flat-leaf parsley leaves
2 tablespoons olive oil
1 tablespoon red-wine vinegar
1/2 teaspoon sugar
Salt and freshly ground black pepper, to taste
1 avocado, cut into 1/4-inch dice, tossed with 1 tablespoon of fresh lemon juice (for garnish)

Steps:

1. Combine the peppers, tomato, zucchini, scallions, cucumber and parsley in a bowl.
2. Whisk together the olive oil, vinegar, sugar, salt and pepper in a small bowl. Pour over the salad and toss well. Correct the seasonings. Just before serving, sprinkle the salad with the avocado.

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