An awful lot of zucchini recipes are of the baking sort, and while I do have two of those to share with you, first I wanted to share something slightly less predictable (and more healthy!).
This recipe is derived from a pasta salad recipe I found in a Taste of Home magazine. The original recipe is very tasty (you should try it!), but I especially liked the dressing on the zucchini pieces. It was one of the first zucchini recipes I’d tried where I actually enjoyed the zucchini (I don’t think enjoying zucchini bread really counts!).
Anyways, here’s the not-very-specific recipe.
Zucchini Salad
1) In a medium-sized bowl, combine:
3 cups julienned zucchini, summer squash, or combination of the two
1/2 cup grape or cherry tomatoes, or seeded and chopped plum tomatoes
1 small onion, sliced or chopped
2) For the dressing, combine:
6 tablespoons canola oil (or olive oil)
3 tablespoons sugar
2 tablespoons white wine vinegar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon dried parsley flakes
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon onion powder
Pour dressing over the vegetables, and refrigerate for several hours.
3) Just before serving, mix in:
4 ounces cubed cheese of your choice
chopped basil leaves to taste (I actually do a chiffonade sort of cut on mine)
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I should add that this keeps fairly well in the fridge. I know I had mine around for at least 5-6 days, and it was still tasty by then. I should also add that you can feel free to substitute whatever raw vegetables that might be residing in your crisper drawer, so don’t feel like you must have zucchini in order to make this.
Theresa says
Looks yummy and perfect for tonight’s side at dinner. All ingredients on hand in the fridge. By any chance, are zucchinni patties one of this week’s special features?
Kristen says
Theresa, they are indeed!
Charity Grace says
That looks so yummy! Unfortunately I didn’t get any zucchini planted this year. I wouldn’t have thought of making a salad out of it. Tomato salads are my favorite at this time of year, though.
EngineerMom says
Another recipe idea! http://engineermother.blogspot.com/2009/07/zucchini-and-chicken-pasta-with.html
Kari says
Mmmm yum! I might try that this week even
Jen says
This look delicious! I can’t wait to try it and use up some of the squash/zucchini coming from our garden!
WilliamB says
I use squeezed-out zukes in all sorts of savory dishes. Saute them, cool, add to omlets. (They need an ungodly amount of oil, though.) Add to any patty or casserole. Saute with mushrooms. I call it Hide the Zuke.
Q: Why do southerners lock their car doors in the summer?
A: So their neighbors don’t sneak zucchini in, when they’re not looking.
ksmedgirl says
One way my kids will eat zucchini is if we cook it on the grill in foil packets. Just slice it up, add whatever other veggies you want, pour some olive oil over it, seal it up, and grill.