Marinated Zucchini Salad With Chipotles Recipes
MARINATED ZUCCHINI SALAD
Zucchini and red onions soak in a tangy marinade that cuts right through the richness of a barbecue feast.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium-high. Add onion and saute until translucent, 3 minutes. Add vinegar and sugar and season with salt and pepper.
- Transfer to a nonreactive bowl. Add zucchini and toss. Let marinate at room temperature 30 minutes.
Nutrition Facts : Calories 101 g, Fat 7 g, Fiber 2 g, Protein 2 g, SaturatedFat 1 g
MARINATED ZUCCHINI SALAD
Meet the Cook: This recipe has been passed down for generations in my family - it helps to use up the late-summer squash from the garden, and it'll keep for several days in the refrigerator. Wherever I take it, I have to take the recipe, too! Now that we're retired (we have one son), my husband and I enjoy being at home with each other, gardening...and trying out plenty of recipes. -Billie Blanton, Kingsport, Tennessee
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine zucchini, green pepper, celery, onion and pimientos in a medium bowl; set aside. Combine remaining ingredients in a jar; cover tightly and shake vigorously. Pour marinade over vegetables toss gently. Cover and chill 8 hours or overnight. Serve with a slotted spoon.
Nutrition Facts :
MARINATED ZUCCHINI SALAD
Another stunner from Donna Hay. We use this as a base recipe and add seasonal extras to it. Such as edamame, tomato, olives, etc.
Provided by The Normans
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Add all ingredients, except zucchini, to a bowl and mix to combine.
- Depending on which vegetables you are using spiralise, slice or dice so all vegetables are similar in size. We add tomato, red onion and kalamata olives.
- Add vegetables to dressing. Marinate for 10 minutes. Serve.
Nutrition Facts : Calories 48, Fat 2.7, SaturatedFat 0.4, Sodium 9.8, Carbohydrate 5.9, Fiber 1.5, Sugar 3.7, Protein 1.6
ZUCCHINI MARINATA (MARINATED ZUCCHINI SALAD)
A simple marinated zucchini salad from Italy. The zucchini is uncooked but through marinating and the use of plenty of lemon juice the zucchini acquires an "al dente"/semi-cooked texture. I only make this recipe at the peak of zucchini season in summer when quality and selection are best. From Mediterranean Light. Especially good with fresh basil!
Provided by COOKGIRl
Categories Vegetable
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 54.4, Fat 3.8, SaturatedFat 0.6, Sodium 9.6, Carbohydrate 4.9, Fiber 1.2, Sugar 3.2, Protein 1.6
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