Raw zucchini salad. Raw zucchini salad. Zucchini salad recipe

Young zucchini with thin skin are suitable for many dishes. Zucchini is easy to digest and low in calories, which is why it has become one of the most popular vegetables in weight loss diets. It is added to the vegetable both fried and baked, boiled and raw. Creamy zucchini salad very tasty and healthy and great for cooking in.

Zucchini salad recipe

• Zucchini – 3 pieces (small),
• Tomatoes – 3 pieces.

For the sauce:

• Avocado – ½ piece,
• Parsley - a small bunch,
• Garlic – 1 clove,
• Lemon juice – 2 teaspoons,
• Olive oil – 1 teaspoon,
• Dried basil – 1 teaspoon,
• Walnut – 50 grams.

How to make creamy zucchini salad

Cut the zucchini into thin noodle-like strips. If you have a grater for Korean carrots, it’s better to do this with it.
Cook zucchini noodles in boiling salted water for 2 minutes to soften.
Cut the tomatoes into small cubes. Instead of large tomatoes, you can use cherry tomatoes, which should be cut in half.
Place the zucchini noodles in a bowl and add the chopped tomatoes.
For the sauce, mix half an avocado, a small bunch of parsley, 1 clove of garlic, 2 teaspoons of lemon juice, 1 teaspoon of olive oil, 1 teaspoon of dried basil, 50 grams of walnuts in a blender.
Pour the prepared sauce over the mixture of zucchini and tomatoes. Serve Creamy zucchini salad chilled.

What makes it unusual is that it is made from zucchini, half of which is lightly pickled and the other part is fried in a frying pan. Crispy croutons and pine nuts add a special touch to this salad. This salad can be served with meat or fish.
Products for cooking:

• zucchini 2 pieces
• feta 100 grams
• cherry tomatoes 100 grams
• 2 slices whole grain bread
• 2 cloves garlic
• half a small dried chili pepper
• bunch of mint
• bunch of parsley
• 1 teaspoon grated lemon zest
• 2 tablespoons lemon juice
• olive oil
• freshly ground black pepper

Preparing zucchini salad

Brown the slices of bread in an oven preheated to 170C, put finely chopped garlic on each piece of bread and pour olive oil on it. The aroma is simply stunning from the garlic bread. Bake the bread for 20 minutes until it is dry and golden brown. Crumble the bread into small pieces. Spicy lovers can add chili pepper to the salad. To do this, place dried chili peppers on a plate, sprinkle with water and microwave for 30 seconds. Leave for 5 minutes, covered with a napkin, then peel and chop finely. Mix with bread crumbs, nuts, and salt. Cut one zucchini into thin wide ribbons.
To do this, cut it in half and then use a special knife or flat grater to cut the zucchini. Place the chopped zucchini in a cup, add salt, pepper and drizzle with 1 tablespoon of olive oil. Subsequently, the resulting juice must be drained. Cut the remaining zucchini in half lengthwise, then cut into slices 5-7 mm thick.
Grill in a pan until dark streaks appear, 5-7 minutes. If you don’t have a grill pan, you can fry it in a simple non-stick frying pan, after greasing it with oil.
Place the fried zucchini in a cup. Wash the greens and chop finely. Combine all ingredients together and mix. To make the salad dressing, in a small bowl, whisk together the lemon zest, lemon juice and 2 tablespoons olive oil. Season the salad with dressing and add pieces of feta. Place the salad in a large flat dish and sprinkle with bread crumbs and nuts.
Add bread crumbs just before serving, otherwise they will soften and will not have the flavor effect they are supposed to give. The zucchini salad turned out very tasty, try it and see for yourself. Bon appetit.

This recipe for zucchini, corn and parmesan salad is incredibly easy to prepare. The finished dish has an excellent taste, suitable for a quick breakfast or light dinner.

Calorie content of zucchini(it is also called Italian zucchini) is 16.1 kcal per 100 g. product. Zucchini contains no cholesterol and is high in fiber, potassium, manganese, iron, magnesium and B vitamins.

You can replace zucchini in a salad with zucchini. For salad, choose young zucchini with thin skin.

Warm zucchini salad recipe

It is better to use young zucchini for this recipe. If you don’t find zucchini, you can replace them with young zucchini. This warm zucchini salad recipe is very popular in Italy.

Ingredients:

• olive oil or other vegetable oil 2-3 tbsp;
• garlic, mince 2 cloves very finely;
• zucchini, diced 4 pcs.;
• canned corn (drained) 1 cup
• dried basil 1-2 pinches;
• dried oregano 1-2 pinches;
• dried thyme 1-2 pinches;
• freshly ground black pepper to taste
• juice of 1 lime
• fresh cilantro leaves, finely chopped 2 tbsp;
• grated parmesan 2 tbsp. or more, to taste

How to make warm zucchini salad

Heat vegetable oil in a deep frying pan over medium heat. Add garlic and cook until fragrant, about one minute.

Add prepared zucchini, basil, oregano and thyme. Cook, stirring, until the zucchini is soft (about 3-4 minutes), remove from heat, add corn. Season with salt and black pepper to taste. Season with freshly squeezed lime juice and sprinkle with cilantro, stir. Serve the zucchini and corn salad immediately warm, sprinkled with grated Parmesan cheese before serving.