Recipes

Salad Recipes Zucchini

© Aubrie Pick/Kitchen Remix

Asian Zucchini Noodle Salad - Salad Recipes Zucchini
Asian Zucchini Noodle Salad – Salad Recipes Zucchini | Salad Recipes Zucchini

If you anticipation the apprehensive zucchini was alone acceptable for quick breads and zoodle bowls, we’ve got news. It happens to accomplish an excellent—and lightning-fast—salad, as accurate by Charlotte Druckman’s minty-fresh zucchini bloom with marinated feta. It’s one of the abounding recipes we adulation from her new cookbook, Kitchen Remix.

“I was consistently abashed by zucchini’s attendance on a crudités platter,” Druckman writes. “I affected the authoritative host couldn’t acquaint his courgette from his cucumber—who would appetite to eat the being raw? Then I had a bloom in Florence: cabbage, avocado and the summer squash, yes, raw, with ache nuts. I’ve been authoritative zucchini salads anytime since, and this is one of the greats. The feta soaks in olive oil alloyed with beginning excellent and, to bang your aftertaste buds, a bit of orange bite and chili flakes.”

“Prepare the cheese in advance,” she encourages. “The best it sits, the added acidity it—and the oil—picks up. The feta provides salt, while its alkali becomes a dressing, which is absolutely acceptable and makes the raw zucchini sing.”

Reprinted with permission from Kitchen Remix by Charlotte Druckman, absorb © 2020. Photographs by Aubrie Pick. Published by Clarkson Potter, a analysis of Penguin Random House, LLC.

Ingredients:

¼ batter block of feta cheese, cut into squares

Ample agglomeration of beginning excellent leaves, added added broken leaves for garnish

Zucchini Corn Salad - Salad Recipes Zucchini
Zucchini Corn Salad – Salad Recipes Zucchini | Salad Recipes Zucchini

Freshly arena atramentous pepper, to taste

2 or 3 (1-inch) strips orange peel, added grated bite for garnish

Crushed red-pepper flakes, to aftertaste (optional)

Extra-virgin olive oil, as needed

2 average zucchini, cut into 1½-by-½-inch batons (about 5½ cups)

1 teaspoon cool alkali (such as Maldon)

½ cup shelled salted, broiled pistachios

Roasted Corn Zucchini Salad - Salad Recipes Zucchini
Roasted Corn Zucchini Salad – Salad Recipes Zucchini | Salad Recipes Zucchini

¼ cup broiled currants

Directions:

1. Marinate the Feta: At atomic 1 day and up to 2 weeks afore serving, abode the feta in a 16-ounce jar. Add a acceptable bulk of beginning excellent leaves, packing them in as deeply as you can after breaking up the cheese. Add atramentous pepper, the orange bark and a compression or two of red-pepper flakes, if using. Fill the jar with abundant extra-virgin olive oil to aloof awning the con- tents, authoritative abiding the cheese is absolutely submerged. Close the jar and about-face it over a few times. If you plan to use the cheese the abutting day, you can accumulate the jar out at allowance temperature. Otherwise, abode it in the refrigerator.

2. Accomplish the Salad: Abode the zucchini in a ample confined basin and division it with the salt; bung to coat. Add the pistachios and the currants and bung to combine.

3. Remove the cheese from the marinade, absolution any balance olive oil cesspool aback into the jar; crumble it into the salad, and bung to combine. The cheese will alpha to covering the zucchini as you mix everything.

4. Drizzle 1 tablespoon of the marinating oil over the bloom and bung to coat. Garnish the bloom with broken beginning excellent leaves, added atramentous pepper and some grated orange zest.

Note: You can assets the actual alkali in the fridge for up to 2 weeks and administer it to added salads, on its own or as allotment of a vinaigrette. Use it for baking vegetables and poaching angle or dip aliment into it. The aforementioned goes for the feta: Bung it into a Greek or grilled-chicken salad. Add it to garlicky shrimp or a broiled sausage dish. Accomplish a simple spaghetti with it—and the oil—too.

Three Herb Tomato Zucchini Salad - Salad Recipes Zucchini
Three Herb Tomato Zucchini Salad – Salad Recipes Zucchini | Salad Recipes Zucchini

Nutrition:

228 calories

16g fat

16g carbs

9g protein

11g sugars

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