Zucchini And Squash Salad Recipes

Steps:

• Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives. Season with salt and pepper and set aside. Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter. Top with the tomato mixture and let sit, 30 minutes. Transfer to a bowl.

Steps:

• Generously sprinkle zucchini and squash slices with salt; let stand in a colander 30 minutes. Rinse and pat dry, then transfer to a large bowl. Whisk together oil, lemon juice, Dijon, and honey. Drizzle mixture over slices. Add pine nuts, cheese, and basil; toss to coat. Season with salt and pepper. Serve immediately, or let stand at room temperature up to 2 hours.

Steps:

• Toss yellow squash and zucchini with salt in a large bowl.
• Whisk mint, olive oil, lemon juice, lemon zest, and black pepper in a small bowl; pour over squash mixture. Toss to coat.
• Heat a small nonstick skillet over medium heat; cook and stir prosciutto in the hot skillet until crisp, about 2 minutes.
• Divide squash salad over 4 plates. Evenly sprinkle prosciutto and feta cheese over salads.

Steps:

• In a large bowl, toss the zucchini, squash and radishes. In a small bowl, whisk the remaining ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. If desired, top with additional snipped fresh parsley.

Steps:

• Thinly slice zucchini, squash, red pepper and onion; place in a large bowl. Add snap peas. In a small bowl, whisk remaining ingredients until blended. Pour over vegetables; toss to coat. Refrigerate, covered, at least 3 hours.

Steps:

• Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet; brush all over with 3 tablespoons oil. Sprinkle with salt and pepper. Grill vegetables until tender and brown, turning occasionally, about 10 minutes. Transfer to plate and cool.
• Cut vegetables diagonally into 1-inch-wide pieces. Place in large bowl. Add basil, Parmesan cheese, balsamic vinegar and remaining 2 tablespoons oil and toss to blend. Season to taste with salt and pepper and serve.

Steps:

• For dressing, whisk first 6 ingredients until sugar is dissolved. Place vegetables in a large bowl; toss with dressing., Refrigerate, covered, until cold. Serve with a slotted spoon.

Steps:

• Using a mandoline, very thinly slice the yellow squash into rounds and the zucchini lengthwise. Arrange the squash rounds and zucchini slices on six salad plates. Sprinkle the rounds and slices with salt and pepper, drizzle with olive oil, and squeeze the juice of 1 lemon over them. Very thinly shave the Parmesan cheese directly on top, and serve with the other lemon cut into wedges.