Curried Zucchini Salad Recipes

Steps:

• Melt butter in a large skillet,that is coated with cooking spray.
• Add zucchini and onion; saute until tender.
• Stir in tomato, brown sugar, and curry powder.
• Cover and cook 1 minute,Sprinkle zucchini mixture with parmesan cheese, serve warm.

Steps:

• Combine oil, curry powder and garlic in small skillet.
• Stir over medium-low heat until fragrant, about 5 minutes.
• Cool completely; discard garlic.
• Whisk mayonnaise, sour cream, honey, lemon juice, salt and pepper.
• Stir in curry mixture (can be prepared 1 day ahead).
• Grill or bbq peppers until charred and blackened on all sides.
• Put into a plastic bag, close, and steam for 10 minutes.
• Peel and seed.
• Cut into ¼ inch wide strips.
• Brush zucchini with 2 tblsps olive oil.
• Grill or bbq until brown and tender, about 4 minutes per side.
• Cool slightly.
• Cut into ½ inch pieces.
• Boil corn until tender, drain well.
• Place corn, peppers, zucchini and onion in large bowl.
• Pour curry mixture over and toss to coat (can be prepared up to 6 hours ahead).

Steps:

• Mix the first 4 ingredients; stir in eggs and green onions. Spread on bread. If desired, top with tomato and sprinkle with pepper.

Steps:

• Oil a 6-cup mold. Set aside 12 slices zucchini for garnish. In a skillet, heat butter or margarine add zucchini and onion and sauté until crisp-tender. Increase heat to high and reduce liquid. Add salt, curry powder, 1 cup chicken broth and hot pepper sauce. Remove 2/3 of mixture and purée in a blender or food processor. With a potato masher, coarsely mash remaining zucchini mixture blend into purée. Fold in whipped cream and green onion tops. Chill until syrupy. In a small saucepan, sprinkle gelatin over remaining chicken broth. Let soften 1 minute stir over low heat until dissolved, about 2 minutes. Cool fold into chilled mixture. Place in prepared mold and refrigerate until firm, about 4 hours. Unmold on a serving plate and decorate with reserved slices of zucchini and cherry tomatoes.