Spinach And Zucchini Salad Recipes

SALAD WITH ZUCCHINI AND BABY SPINACH RECIPE BY TASTY

Here's what you need: zucchini, olive oil, dried cranberries, walnuts, baby spinach, goat cheese, reduced balsamic vinegar, salt, lemon juice

Provided by Suzana Hrnjck

Categories Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 9

Salad With Zucchini And Baby Spinach Recipe by Tasty image

Steps:

Mix zucchini with olive oil. Fry in a hot pan for 1 minute on each side, until browned.
In a bowl, season spinach with salt to taste and toss with lemon juice. Then, add walnuts, cranberries, cheese, and zucchini.
Toss with balsamic vinegar.
Serve.

Nutrition Facts : Calories 664 calories, Carbohydrate 19 grams, Fat 53 grams, Fiber 7 grams, Protein 33 grams, Sugar 7 grams

Ingredients

1 zucchini, julienned
2 tablespoons olive oil
2 tablespoons dried cranberries
2 tablespoons walnuts, chopped
1 lb baby spinach, washed and dried
1 cup goat cheese
reduced balsamic vinegar, for the topping
salt, as needed
lemon juice

BAKED SPINACH AND ZUCCHINI

Provided by Ina Garten

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 16

Baked Spinach and Zucchini image

Steps:

Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.

Ingredients

4 tablespoons (1/2 stick) unsalted butter, melted, divided
Good olive oil
6 scallions, white and green parts, sliced 1/4 inch across
1 pound small zucchini, sliced in 1/4-inch-thick rounds (4 zucchini)
1 tablespoon minced garlic (3 cloves)
2 (10-ounce) packages frozen chopped spinach, defrosted
1 cup cooked basmati rice
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley
1/2 teaspoon ground nutmeg
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
4 extra-large eggs
3/4 cup heavy cream
1/4 cup freshly grated Italian Parmesan cheese, plus extra
2 ounces Gruyere cheese, grated

ZINGY COURGETTE & SPINACH SALAD

This delicious side dish is simple but smart and will bring a touch of freshness to any main meal

Provided by Good Food team

Categories Dinner, Side dish

Time 10m

Number Of Ingredients 5

Zingy courgette & spinach salad image

Steps:

Heat 1 tbsp oil in a frying pan. Fry the courgettes over a high heat until just tender, about 4 mins, adding the chilli for the final min. Take off the heat and toss though the spinach until just wilted. Add the lemon zest and season to taste. Put in a serving dish and pour over a little more olive oil just before serving.

Nutrition Facts : Calories 78 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.09 milligram of sodium

Ingredients

1 tbsp olive oil , plus extra for drizzling
4 courgettes , cut into disks on the diagonal, then sliced into sticks
1 red chilli , deseeded and finely chopped
100g bag baby spinach
zest 1 lemon