Italian Marinated Zucchini Recipes

Steps:

• Slice zucchini with a vegetable peeler and place in a bowl.
• Mix oil, vinegar, honey, parsley, dill, basil, garlic, salt, and pepper together in another bowl.
• Cover zucchini with marinade and refrigerate for at least 2 hours. Serve cold.

Steps:

• Make the Vegetables: Fill the stock pot with water and bring to a boil. Stir in the lemon juice and salt. Fill the pasta basket with the broccoli rabe, cauliflower, mushrooms, zucchini, and squash. Submerge in the boiling water and cook, covered for 2 minutes. Remove the basket and refresh the vegetables under cold running water.
• Transfer the vegetables to a bowl and mix with the pepper strips, artichokes, and olives.
• In a blender, combine the vinegar, lemon juice, mustard, salt, and pepper. Mix on medium until completely blended. While the motor is running, slowly pour in the oils in a steady stream to make a smooth dressing.
• Pour the dressing over vegetables. Add the basil and toss well. Chill for at least 2 hours before serving. Arrange on a decorative platter garnished with fresh basil and lemon wedges.

Steps:

• Wash, slice, pat-dry and fry the zucchini in oil.
• When golden brown remove from oil and rid of excess fat on paper towel.
• Wash mint leaves. Need about 6. Chop them up.
• Arrange zucchini in a serving platter and flavor with vinegar mixed with chopped mint, and garlic cloves.
• Place in refrigerator once cooled off to chill.
• Salt and pepper to taste .

Steps:

• Cut zucchinis in half crosswise, then into fourths.
• Place zucchini in a 1 1/2 quart casserole dish, white side up.
• Sprinkle with salt, then Italian dressing and finally with the Italian seasoning Cover tightly and microwave on high for 2 minutes.
• Stir& return covered for another 2 minutes (the zucchini should be hot through but still crisp) Test they may need 1 more minute Sprinkle with Parmesan& Paprika.
• Serve.

Steps:

• Cut zucchini in half lengthwise into 1/2 inch slices.
• In large skillet over medium hi cook zucchini and onion in oil for 2 to 3 minutes stirring until just beginning to brown.
• Add stock; Reduce heat and simmer 4 to 5 minutes or until evaporated and zucchini is tender crisp.
• In medium bowl combine tomatoes basil garlic and pepper; stir in zucchini and heat for 1 minute.
• Sprinkle with cheese.

Steps:

• Note: It is your choice to peel or not peel the zuchhini.
• Toss the thinly sliced zucchini with the lemon juice, garlic halves, olive oil; salt and pepper to taste. (If I think about it, sometimes I add a bit of finely grated lemon zest, too.) Remember to use a non-reactive bowl for marinating.
• Cover bowl and refrigerate 4-8 hours, stirring occasionally.
• Once you are ready to serve the salad, remove the garlic cloves. Save one garlic clove, finely minced and toss back into the salad along with the fresh herb of choice. *Important*: stir in the fresh herbs with the zucchini mixture [just] before serving.
• Adjust seasoning if necessary.
• Best eaten within 24 hours.