Zucchini Salad With Mint And Basil Oil Recipes
ZUCCHINI SALAD WITH MINT AND BASIL OIL
Zucchini Salad With Mint And Basil Oil With Medium Zucchini, Lemon, Garlic Clove, Extra Virgin Olive Oil, Basil Leaves, Mint Leaves, Salt, Pepper, Pine Nuts
Provided by Hoje para Jantar
Categories Salads
Time 1h
Number Of Ingredients 9
Steps:
- Rinse basil and mint leaves and pat dry.
- Pour olive oil over basil leaves and let macerate for 1 hour.
- Chop mint leaves and place in a salad bowl.
- Rinse zucchini and cut off ends.
- Very finely grate zucchini and place in bowl with mint leaves.
- Drain basil leaves and reserve olive oil.
- In a mortar, crush garlic and basil leaves and season with a pinch of salt and lemon juice.
- Add mixture to salad bowl and drizzle with reserved olive oil.
- Toss salad well, cover with plastic wrap and refrigerate for at least 1 hour, so that flavors blend.
- To serve, toss salad again and garnish with pine nuts.
Nutrition Facts : Calories 180 calories, Carbohydrate 10 grams, Fat 15 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 210 milligrams, Sugar 5 grams
ZUCCHINI WITH BASIL OIL AND MINT
Provided by Molly O'Neill
Categories salads and dressings, side dish
Time 10m
Yield Four servings
Number Of Ingredients 6
Steps:
- Bring a medium pot of lightly salted water to the boil. Add the zucchini and blanch for 45 seconds. Drain and immediately place under cold running water until cool. Drain again and pat dry. Place zucchini in a bowl and toss with the basil oil, lime juice, mint, salt and pepper. Taste and adjust seasoning if desired. Can be served cold or at room temperature.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 287 milligrams, Sugar 3 grams, TransFat 0 grams
MINTED ZUCCHINI SALAD
Provided by Joanna Schmida
Categories Salad Food Processor No-Cook Picnic Kid-Friendly Quick & Easy Mint Zucchini Summer Vegan Raw Gourmet Florida Small Plates
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cut tomato into 1/4-inch dice and transfer to a small bowl. In another small bowl whisk together lemon juice, oil, and salt and pepper to taste.
- In a food processor finely chop mint and parsley. Replace chopping blade with shredding disk and shred zucchini over herbs. Transfer mixture to a large bowl. Drizzle three fourths vinaigrette over zucchini and toss with salt and pepper to taste. Pour off any juices from diced tomato and toss tomato with remaining vinaigrette and salt and pepper to taste. Divide zucchini salad among 4 plates, mounding it, and make an indentation in center of each mound. Fill indentations with tomatoes and garnish with mint.
WARM ZUCCHINI-BASIL SALAD
This is the perfect recipe if you have a lot of zucchini to use up. It is important to thinly slice the zucchini, so I use the slicer on my box grater. I sometimes fill 4 baking sheets at a time. You can eat it warm or cold. I will eat this portion all by myself.
Provided by barbara
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with some olive oil.
- Combine thinly sliced zucchini and olive oil in a bowl. Spread zucchini slices out in a single layer on the baking sheets.
- Roast in the preheated oven until zucchini are soft and lightly browned on the edges, 20 to 25 minutes. Transfer to a bowl and allow to cool slightly.
- Season with salt and pepper. Add basil and mix to combine. Serve warm or cold.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 3.3 g, Fat 6.9 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 48.6 mg, Sugar 1.7 g
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