Summer is the time of the present healthy eating when we can enjoy the wonderful taste and benefits of harvested vegetables. You can cook a lot with seasonal products variety of dishes, but since it is believed that vegetables are most useful in the least thermally processed form, salads are the most popular. We will not talk about salads from tomatoes and cucumbers, but we will consider more interesting and not so common options for summer salads with zucchini.
With vegetables in particular, it can only be the natural color that gets me: pink-white-white in a stick of rhubarb, say, or a spray of purple on an artichoke. The way veggies are cooked can work with similar magic: black lines on a slice of spiced eggplant or a pecan bun look amazing, as do black poppy seeds scattered over cucumber salad, pink peppers mixed in aioli, sautéed red chile chunks, and garlic on broccoli. Some of the most delicious meals, however, are the least beautiful.
Warm zucchini salad
Required long time cooking, as vegetables stuffed with rice, spices and herbs swell in their bra, turns that once vibrant green skin is dull and that the once dense flesh is lame. On the other hand, the taste is knockout level and if anything is better the next day especially when some mint yogurt is served. If you want your zucchini dish to pass both very tasty and external tests, you can do your best to make it more attractive.
Zucchini is very popular in our country; a variety of everyday dishes and preparations are made with it, which are characterized by wonderful taste properties. , various snacks, such preparations as zucchini caviar and simply canned zucchini can be called the most common options for dishes from this vegetable. But for some reason, salads are not so popular, maybe simply because not all chefs know what salads can be made with this vegetable, what to combine it with, how to season such original dishes? We will tell about all this.
Infused zucchini and sorrel salad
To me, courgettes are great just the way they are, for example - a simple salad of finely shaved raw strips tossed in olive oil and served with spicy green leaf such as sorrel, parmesan shavings and toasted pistachios. Or roasted whole, smoky flesh scooped out and used as a dramatic dip. Beautiful and very, very tasty. If you need to, you need to emphasize that the beauty that the charging weapon gives to the taverns.
For salsa 1 tbsp. olive oil 1 teaspoon lemon juice. Finely grated raisin ½ lemon. 1 garlic clove, peeled and minced 10 g tarragon leaves, coarsely chopped sorrel 30 g, minced. Pour two thirds of the oil into a small saucepan and heat. After hot, add the capers and fry for about two minutes until they open. Use a slotted spoon to transfer the capers to a plate lined with kitchen paper.
Salads with zucchini are always useful, and in the case of a combination of a vegetable with others low-calorie foods and light sauce they become dishes from the category "for those who follow the figure." If you want not to starve and still get rid of extra pounds salads with zucchini should be one of the main dishes of the diet. Also, such salads can be spicy, spicy, cooked with marinated, fresh or lightly fried zucchini, combined with meat, chicken, or just other vegetables. Today, there are a lot of recipes for salads with zucchini, it remains only to choose.
Put the frying pan on high heat. Place the zucchini pieces in a bowl with the remaining olive oil, a teaspoon of salt and a good ground pepper and mix into the coat. Grill in batches for about 90 seconds in total, turning once halfway through so both sides get dark marks but the zucchini retains its bite. Transfer to a bowl and repeat with the rest.
Steamed zucchini with garlic and oregano
Place all salsa ingredients in a small bowl, stir to combine, then toss into zucchini. Arrange on a plate, drizzle with capers, pine nuts and Parmesan and serve warm or room temperature. Best with the young tender zucchini, this dish works great with regular sizes. I like the final flourish of thinly sliced raw garlic, but if that's too much for your tastes, roast it with oregano at the end. They make a simple and delicate starter, or as part of a meze.
Salad recipes with zucchini
For salads, you need to use young zucchini the size of a cucumber and with the most tender skin and underdeveloped seeds, then they will perform their best in a snack.
Fresh zucchini is best combined in salads with other vegetables (also fresh): tomatoes, herbs, cucumbers, mushrooms, etc. Marinated and fried zucchini are best combined in salads with boiled vegetables, meat products and mushrooms. In some cases (for example, in Olivier salad), pickled zucchini can replace pickles.
If the zucchini is very small, keep them whole, otherwise cut them in half. Place the zucchini, cut side up, in ceramic dishes with a high degree of ceramics in which they will sit quite comfortably. Sprinkle with three-quarters of a teaspoon of salt and set aside.
Pour the drain into a small saucepan with half the garlic and half the sprigs of oregano. Bring to a boil, then pour hot stock over all zucchini. Cover the dish tightly with a layer of aluminum foil and roast for 45 minutes until the zucchini is very soft, then set aside to cool slightly.
fresh zucchini salad recipe
You will need: 300g cucumbers, 250g zucchini, 30g green onions, 3 cloves of garlic, 5 tbsp. mayonnaise, 1 tsp greens (melissa, tarragon, etc.), salt.
How to cook a salad with cucumbers and zucchini. Peel zucchini and cucumbers, cut them thinly into cubes or another form to taste, combine with chopped onions, garlic and herbs passed through a press, salt and put mayonnaise, mix.
Pick leaves from the remaining oregano sprigs and discard the stems. In a small skillet, heat oil over medium-high heat and, once nice and hot and shimmery, fry the leaves for 90 seconds until they start to crispy bread, then tip into a small bowl.
When you're ready to serve, remove the zucchini from the warm stock and arrange them on a platter or on small individual plates. Scatter crispy oregano leaves over the zucchini, pour in the oregano oil, then sprinkle with half a teaspoon of salt and the remaining raw garlic cloves and set immediately.
You can make this salad with another dressing, which is considered ideal option for any salads with zucchini: from sunflower or olive oil with lemon juice or vinegar and spices (pepper, paprika, etc.).
zucchini and tomato salad recipe
You will need: 3 tomatoes, 1 medium-sized zucchini, 1 clove of garlic, greens (dill, celery or parsley), ground pepper, salt, dressing - kefir.
This is my current breakfast offer for breakfast of choice. It is light, fluffy and soothing. Serve this with a mixed herb and bitter leaf salad dressed with lemon juice and olive oil, and maybe a few slices of feta. Don't waste the cyabatta roots: roll them up in breadcrumbs and freeze them - they keep very well.
Raw zucchini salad with honey
Combine the ciabatta, milk and cream in a bowl, cover and set aside for 30 minutes to allow the bread to break through to absorb most of the liquid. In a large bowl, combine the garlic, eggs, cumin, 50g parmesan, 3/4 teaspoon salt and 1/4 teaspoon ground pepper. Tilt the contents of the bread bowl, then stir in the zucchini and basil.
How to make a salad of tomatoes and zucchini. Using a vegetable peeler, remove the skin from the zucchini, cut it in half lengthwise, cut into thin semicircles. Cut the tomatoes in half, remove the seeds with a teaspoon, thinly cut the tomato into half circles, chop the greens, pass the garlic through a press. Combine the prepared ingredients, pour in the kefir, mix, salt, pepper and serve.
Heat a 20 cm x 25 cm baking dish in the oven for five minutes. Remove, brush with oil, brush, then pour over the zucchini mixture. Align upper part, bake for 20 minutes, then sprinkle with the remaining Parmesan. Set aside for five minutes, then serve.
It's great because it's a nice little glass that will go with things like mozzarella, goat cheese, cured meat, grilled or barbecued white fish like cod or haddock, even things like chicken or pork. Grill in a hot skillet or barbecue until lightly charred on each side. Finely chop ½ clove of garlic and sprinkle evenly over the chili and garlic from above the zucchini. Peel off a handful of fresh mint and drizzle with a good olive oil and lemon spray. This salad is always a real treat. If you find yourself with leftovers, try baking any fish fillet over the zucchini. Perfect with steamed rice and aged yogurt.
- This is a rather unusual salad and terribly easy to make.
- It is best to cut 4 zucchini lengthwise as thin as you can.
You can combine zucchini with cheese, it turns out very tasty too.
zucchini salad recipe with cheese
You will need: 200g, 70g of cheese (it is better to use spicy), 1 large bunch of dill, 3 tbsp. roasted sunflower seeds pumpkin, 1-2 tsp vinegar 9%, vegetable oil, salt.
How to cook a salad of zucchini with cheese. Peel the zucchini, chop into thin bars, pour over the vinegar and mix, leave for 20 minutes. Finely chop the greens, put in a zucchini, salt, pour in vegetable oil and mix, grate the cheese on a coarse grater and add to the salad. Stir, sprinkle with pumpkin seeds.
In my opinion, the first clear reason why zucchini exists at all. Honey glazed salmon with mango and zucchini salad. Yesterday there was a salad again, no fish - just for the grill. And it won't last time when we make this salad. For the salad, you will need the following ingredients.
Preparation: Clean the mango with a cleaner, remove the stone and cut the meat into small cubes. Peel the zucchini, remove the cores and cut into cubes. Cut the Easter fruits in half and remove the seeds with a teaspoon. Halve the chile in half, peel the kernels and finely chop. Peel and gently peel the ginger. Rinse coriander, dry and finely chop. Mix everything with olive oil, lemon juice, honey, salt and pepper.
With fruits such as apples, zucchini also combine very well.
Apple zucchini salad recipe
You will need: 300 g of zucchini, 100 g of apples and mayonnaise, 50 g of carrots, green onion, lemon juice, salt.
How to cook a salad with apples and zucchini. Cut carrots, apples and zucchini into strips, pour over lemon juice, salt, sprinkle green onions, add mayonnaise and mix.
Antje used salmon in his recipe when we were in the shop but there was no salmon but really great icebergs. The interesting thing about this recipe is the cooking of the fish. Ingredients for salmon with honey. Antje used salmon in his recipe as when we bought fresh rai there was no salmon but really great icebergs.
Let the oil foam in the pot. Wash, dry and peel the orange. Add orange peel to the oils and remove the pot from the oven. Drink the fish with salt and pepper and place on a plate and pour over the orange oil. Cover the plate with cling film and cook in the oven for about 15 minutes.
Even zucchini goes well with mushrooms.
Fried zucchini and mushroom salad recipe
You will need: 300g pickled champignons, 2 zucchini, 2 tbsp. heavy cream and vegetable oil, 1 onion with feathers, dill, black pepper, salt.
How to cook a salad with mushrooms and zucchini. Rinse the mushrooms, cut into 2-4 pieces if they are large. Peel and cut the zucchini into circles, fry them in oil, pepper, salt, and let cool. Cut the onion into rings, chop the green part finely. Combine all prepared products, decorate the salad with herbs and serve with cream poured into a separate container.
Variant with cucumbers, peppers and carrots
Oil in a saucepan and brown. Clean the bowl of lime and press down on the lime. Add ginger, honey and lime to the oil and remove from the pot. Sesame in a pan without oil light brown brown. Remove the salmon from the oven, spread the honey-soy glaze and sprinkle with sesame seeds.
Now place the salad on a plate and place the salmon on it. We spice up authentic classics with simple means: of course, everyone has already eaten, but probably not like that! We will show you a great new version that is suitable for autumn. Even if you're not a celebrity chef, you can rely on this zucchini tomato salad recipe with confidence.
From meat products chicken goes best with zucchini.
zucchini and chicken salad recipe
Needed: 370g chicken fillet, 350g zucchini, 250g peeled fresh pumpkin seeds and eggplant, 2 onions and tomatoes, 1 clove of garlic, ½ sweet yellow, green and red peppers, 7 tbsp. olive oil, pepper, salt.
Just because summer is over doesn't mean plant fans should do without freshly made treats. October is zucchini season! A green vegetable of vegetables that is related to pumpkin, so just overall perfectly ripe and cheap to buy.
With about 17 calories per 100 grams, zucchini is not only low in calories, but also very rich in iron and therefore very healthy. A bonus for everyone who cares about their figure: zucchini is not only with low content calories, but also about 17 calories per 100 grams, but they are also very glandular and therefore very healthy. The wonderful aroma of zucchini goes well with the fruity-fresh aroma of tomatoes. These two ingredients are the basis of our recipe.
How to make a salad with chicken and zucchini. Cut the peel from zucchini 5 mm thick, cut the pulp into rhombuses, onion rings, Bell pepper- diamonds, skip the garlic through the press, mix with 3 tbsp. oils. Combine vegetables, season with oil, garlic, peel the eggplant, also removing the skin 5 mm thick, cut the pulp into rhombuses, into 2 tbsp. fry butter, stirring. Coarsely chop the tomatoes, put them on the roasting eggplants, salt, pepper, simmer for 3 minutes without a lid, then put sweet peppers and zucchini with onions, remove from the stove, leave for 10-15 minutes under the lid. Coarsely chop the chicken fillet, fry in the remaining oil on each side for 3 minutes, salt, put the vegetables on plates, put the fillet on top.
Tomato zucchini salad is rounded off with mozzarella and a simple vinaigrette. With a few hand movements, a healthy meat or meat accompaniment is formed. As a prep time, you don't need to plan for a total of more than 25 minutes. Follow the preparation step by step. This is a super refreshing salad, and the bitter contrast of arugula leaves with the sweetness of pepper, cucumber, and tomato is great. First of all, this is a very simple and quick salad.
In addition, in the video we will see a trick to make the couscous not baked, but loose and perfect. Heat up 200 ml. vegetable broth with salt and olive oil choreoncito. When it begins to boil, remove the broth from the heat and add 200 g of couscous. We moistened for two or three minutes.
Eating regularly, you will feel great, and look even better, it's really very healthy meals- light and delicious!
We offer you the most best recipes zucchini salads that you can easily and quickly prepare yourself.
Many people love such a vegetable as zucchini, and every hostess who cares about the health of her family knows that zucchini is very useful for the body. This vegetable can be used in cooking various salads, which are prepared from fresh and boiled vegetables. Also, zucchini can be fried in a pan or stewed, so this vegetable can be great delicious stuffing, for example, for sweet bell pepper. Zucchini are still closed in jars, and when cold winter open a jar marrow caviar, just remember the warm summer. And surely every hostess in her cookbook has several recipes for cooking dishes from this wonderful vegetable.
Add the olive oil and stir with a spoon until the couscous is fluffy. Wash and cut all vegetables into small cubes. We also cut arugula leaves. Mix everything in a mixing bowl or bowl and olive oil as needed and salt as needed.
Simple, delicious, light, flavorful and easy to use. You can cut them in other ways, but the important thing is that they are always small pieces, especially if you prefer not to cook, they will be crispy too. Category: quick recipes, contours, recipes with zucchini.
How to make zucchini salad
Ingredients: 3 fresh zucchini 1 garlic basil clove, mint, olive oil, pepper salt. Boil a lightly salted container of water. Cut sliced thin zucchini if you can with mandolin or pelapatate. When the water boils, pour over the zucchini and strain after about 1 minute. Pass them under the cold tap water and dry well. Place the zucchini on a plate with mint and chopped basil, minced garlic, olive oil and pepper. If you want to add some more salt.
If you cook dishes from young zucchini, then they are much tastier than older zucchini and, moreover, tend to be quickly and easily absorbed by the body. As for children, this vegetable is especially useful for them, it is often added to various cereals, mashed potatoes and even given to babies. People who have digestive problems also consume zucchini in small quantities every day. Due to the fact that zucchini is easily digested in the body and at the same time it is a fairly low-calorie vegetable, it can also be used in cooking. diet meals, since this vegetable will not affect your figure in any way, and you will not gain extra pounds, but at the same time you will feel very light and satisfying.
And so, if you are preparing salads with a vegetable such as zucchini, then you should know that young vegetables are best suited for such a dish, because they are juicy and have a thin peel. And even if you among many recipes there are also recipes for cooking with zucchini, you probably still don’t know what the most popular salad with this vegetable is. And we know and will share this information with you, the most delicious and popular salad is a dish made from fried zucchini.
Fried zucchini salad recipe
And now we will tell you how you can cook a dish called: "Salad of fried zucchini"
This salad has a very delicate taste and can be served to anyone. meat dish. And when you prepare this salad, for sure it will take one of the first places among your favorite dishes.
Ingredients:
onion - two heads;
garlic - one clove;
white yogurt - two hundred grams;
vegetable oil - two tablespoons;
lemon juice - one hundred grams;
mayonnaise - two tablespoons;
green onions - one bunch;
salt - to your taste;
sugar - to your taste;
red hot peppers- according to your taste.
Recipe:
First, take an onion, peel it, dip it in cold water and cut into half rings. Then take a frying pan, put it on the fire, pour in a little vegetable oil, send the onion into the pan and fry it on a small fire until the onion turns golden. Then peel, wash and finely chop the zucchini, and also send them to the pan with onions, add a little salt, black pepper, cover and let the vegetables stew. After the zucchini with onions are ready, sprinkle them with a little lemon juice while still hot and set to cool. Then, pour yogurt into vegetables.
Next, take a container, pour mayonnaise into it, add a little salt, red and black pepper, sugar, pre-chopped green onions and mix these ingredients well. When the dressing is ready, put vegetables with yogurt in it, mix everything well again and send it to the refrigerator for forty minutes, the salad should be well soaked.
That's all, the salad with fried zucchini is ready! Before you serve this dish to the table, sprinkle it with fragrant herbs. This dish is very tasty and has different and pleasant flavors of summer.
Enjoy your meal!
fresh zucchini salad recipe
Next, we will tell you about the recipe for making a very tasty salad, only in cooking we will use not fried zucchini but in raw form. Do you know what salads are made from raw zucchini? Yes, you were not mistaken, you understood correctly, fresh zucchini is also used in cooking. You may not believe it now, but when you cook and try this dish yourself, you will be pleasantly surprised. And so let's start cooking a dish called: "Fresh zucchini salad"
To make this salad you will need:
Ingredients:
arugula - one bunch;
lettuce leaves - a few pieces;
young zucchini - two hundred grams;
onions - one piece;
vegetable oil - one hundred grams;
mustard - to your taste;
salt - to your taste;
ground black pepper - to your liking;
granulated sugar - to your taste;
vinegar - two tablespoons.
Recipe:
And so, first you need to wash the zucchini under running water, dry it and cut it into strips. Next, peel the onion and cut it into thin rings. Then take a container, send chopped zucchini with onions into it, add a little salt, pepper, pour in a teaspoon of vinegar, add mustard, sugar and pour everything vegetable oil. Mix all the ingredients well, and put on the table let the salad stand for about ten minutes.
While the salad is infusing, take care of the lettuce leaves, wash them and tear them into medium pieces with your hands, then add the arugula and lay the salad nicely on a flat dish. Then you can spread the cooked mass with zucchini on lettuce leaves, sprinkle the dish with fragrant herbs on top and you can serve the salad to the table. Let your family enjoy this amazing salad raw zucchini, believe me, you will not regret that you spent a little of your time preparing this dish.
Enjoy your meal!
Zucchini salad with pine nuts
To make this salad you will need:
Ingredients:
young zucchini - four pieces;
garlic - two cloves;
pine nuts - half a glass;
rosemary - to your taste (if you wish, you can use any other spicy herb);
Parmesan cheese - one hundred grams;
olive oil - three, tablespoons;
balsamic vinegar - to your taste;
salt - to your taste.
Recipe:
You will spend no more than fifteen minutes of your precious time preparing this salad. And so let's start cooking:
First you need to take the zucchini, wash them, dry them and cut them into small pieces. Do not peel the peel, as in cooking we use a young zucchini and its peel is very thin. Then take a frying pan, pour a little olive oil into it and put it on fire. While the oil is heating, take the garlic, peel it, chop it and send it to the pan, fry the garlic in the oil for no more than three minutes. Then send the chopped zucchini and rosemary leaves to the pan with garlic. These vegetables, you need to fry for ten minutes and stir them constantly. When the zucchini is golden and crispy, immediately remove the pan from the heat and let them cool.
Then take another clean frying pan without oil, put on fire and send the nuts into it, they need to be fried a little until the nuts become golden, then send them to a plate and set to cool. You will truly understand the taste of the salad only when it is completely cold, before that you should not try it at all.
Now take a salad bowl, put cooled zucchini in it, add cooled nuts in the same way, grate Parmesan cheese on a fine grater on top of the salad and sprinkle a little balsamic vinegar on top of the dish.
That's all, the salad with zucchini and pine nuts is ready! Before serving, be sure to put the salad in the refrigerator, then sprinkle it with herbs and you can enjoy this delicate, tasty, fragrant and healthy dish.
Enjoy your meal!
Zucchini salad with garlic
And now we will tell you about an unusual salad, it differs from the previous dishes in its light aroma and at the same time has spicy taste. This dish, you can cook for any holiday, and your guests will simply be delighted with your fresh zucchini salad, as not every housewife will be able to cook original dish which has a pleasant aroma very pleasant and delicate taste. And so let's start cooking the salad, which is called: " Unusual salad from zucchini with mint and garlic "
Despite the fact that the salad is considered unusual, preparing it is quite easy and simple. You can serve this dish with any meat dish, and even with fried sausages. Also, this salad goes well with cheese, which is prepared from goat milk and fish, baked, boiled and fried. Also, this salad can be eaten with baked chicken and washed down with fragrant red lung wine. You are probably already salivating, then let's start cooking:
To make this salad you will need:
Ingredients:
zucchini - two pieces;
garlic - two cloves;
red hot pepper - to your taste;
mint - a few leaves;
olive oil - half a glass;
lemon - one piece;
salt - to your taste.
Recipe:
First, take the zucchini, wash them, dry them, and cut them into long and thin strips. Then take a frying pan - grill, carefully put chopped zucchini on it and fry them a little on one side and on the other. Then put the finished golden and fragrant vegetable on a plate and set to cool. Yes, by the way, salt the zucchini and pepper a little.
Then take the red hot pepper and remove the seeds from it, wash and cut into very small pieces. Next, peel the garlic, chop it and send it to a container with hot pepper and mix well. If your zucchini has already cooled down, send peppers with garlic to them in a dish, just look not to overdo it so that the salad does not turn out too bitter, add to your taste. Then take a few mint leaves, wash them, dry them, tear them into small pieces and send to a dish with a salad. Next, take a lemon and squeeze the juice out of it, add it to the salad, pour a small amount of olive oil and mix all ingredients well. Place a few more mint leaves on top for decoration.
That's it, zucchini salad with mint is ready! Even the most fastidious gourmets order this dish in restaurants for a holiday, why can't you treat your family, friends and, in the end, yourself with this amazingly tasty and fragrant salad. You should definitely try this dish, and perhaps this salad will be listed as number one in your cookbook.
Enjoy your meal!
honey zucchini salad recipe
Well, the last cooking recipe, which we will now tell you about, will amaze you no less with its palatability than previous meals. To prepare this salad, we will use fragrant honey and fresh lemon juice, in combination with zucchini, these products give the salad fresh fragrance, weak acidity and surprisingly delicate taste. This dish is very healthy and you need to eat it not only for adults, but also for children, it is especially worth preparing this salad if your child refuses to eat zucchini. Believe me, if you cook this zucchini dish according to this recipe, you will be very surprised, as your child will not be able to refuse this amazing salad. And so let's start preparing a dish called: "Zucchini salad with fragrant honey and poppy"
To make this salad you will need:
Ingredients:
zucchini - two pieces;
honey - two tablespoons;
poppy - one hundred grams;
lemon - one piece;
garlic - one clove;
olive oil - three, tablespoons.
Recipe:
You will spend very little time preparing this salad, and you can cook it without much difficulty. And so, to begin with, wash, dry and rub on coarse grater young zucchini. Then send the cooked vegetable to a deep dish, pour in a small amount of olive oil here. Then take a lemon, wash it well, dry it and squeeze out the juice. Send freshly squeezed lemon juice to a salad bowl with zucchini, put two tablespoons of honey and a little poppy here. Next, peel the clove of garlic, crush it and send it to the salad dish as well. Then salt to your taste, pepper, despite the fact that we use honey in the preparation of this dish. Mix all the ingredients well, cover the plate with salad cling film and refrigerate for two hours so that it is well nourished with fragrant honey and fresh juice lemon.
That's all, zucchini salad with honey is ready! Before you serve this dish to the table, you can decorate it with leaves. fragrant mint and lemon slices. This salad is very original taste Plus, it's very soft and flavorful.
Enjoy your meal!
