Delicious zucchini salads recipe. Zucchini salad - the best recipes

Raw zucchini has a peculiar mild taste, so they will look great on any table. This salad turns out very tasty and light and fresh like summer.

Young zucchini 1 piece
Garlic 1–2 cloves
Basil (preferably fresh) to taste
Lemon juice to taste
Olive oil to taste
Salt to taste
Black pepper to taste
Chili pepper to taste

Be sure to wash the zucchini itself, it should be small in size, with soft sandpaper and very small seeds inside.
Peel the garlic cloves and chop them with a knife.
Finely chop the basil leaves.
To squeeze juice from a lemon, cut it in half and squeeze it with your hands, piercing the pulp with a fork.

By using special knife To peel/cut vegetables, cut the zucchini into thin, flat strips. The thinner the better.

Top the sliced zucchini with lemon juice, olive oil, salt, black pepper, chili powder and garlic. Stir the salad with your fingertips so as not to break the thin slices of the vegetable, and then serve immediately ready dish to the table.

Serve the salad from raw zucchini as an additional dish to hot meat, fish or poultry.

Recipe 2: Fresh raw zucchini salad with honey and garlic

A very tasty, crispy raw zucchini salad with aromatic honey-garlic dressing. It is advisable to eat it immediately, without leaving it until the next day.

1 zucchini,
coarse salt,
50 gr. aromatic vegetable oil,
2 tbsp. lie vinegar 9%,
2 tsp. honey,
3 teeth garlic,
black ground pepper, dill.

Thinly slice the zucchini into slices, sprinkle with 1 teaspoon. salt, leave for 30 minutes.

Make a filling:

mix oil, vinegar, honey, pepper, squeezed garlic, chopped dill, stir.

Squeeze the zucchini from the released juice, transfer to a plate and pour over the dressing.

Let it brew for another 20 minutes.

Recipe 3: Korean raw zucchini salad

Zucchini - 2 pcs.
Carrots (fresh) - 2 pcs.
Bell pepper (can be half red and green) - 1 pc.
Garlic - 2 teeth.
Cilantro
Salt (to taste)
Vegetable oil (for dressing) - 5-6 tbsp. l.
Vinegar (for dressing) - 2 tbsp. l.

Cut the carrots into thin strips. Of course, it is better and more convenient to do this with a special shredder, but we don’t have one at the dacha, so I cut it by hand.

Cut the zucchini into strips too, a little thicker than carrots; if they are young, then straight with the skin. Add some salt. Raw zucchini has sweetish taste, so you need to salt generously.

Cut the pepper into strips. If you don’t have hot pepper, add ground red hot pepper to the salad.
As it turned out, we didn’t have garlic at our dacha, but jusai grows, this is a herb with a garlicky taste, so we added it.

Mix zucchini, carrots, peppers and cilantro, add seasoning Korean salads. Water wine vinegar(we had plum), about 2 tbsp. spoons.
Pour hot vegetable oil over everything (about 5-6 tablespoons).
Mix everything and let it stand for 10 minutes, or you don’t have to wait, but eat it right away.

Recipe 4: Raw zucchini salad with cucumber and carrots

Zucchini (or zucchini) - ½ pc. big
Carrots - 1 pc.
Cucumber - ½ pc. large (if small, then 1 pc.)
Iceberg lettuce - ¼ pc. You can do without it or replace it with another type of salad.

For the sauce:

sunflower seeds,
pink Himalayan salt,
dried ginger,
lemon,
garlic,
spinach (or other greens, such as parsley, green basil),
sesame (optional).

All vegetables need to be cut into thin long strips:

Shred Iceberg lettuce like cabbage, using a knife or a special grater.
We cut the cucumber with a knife.
Three carrots and zucchini on a grater for Korean carrots. If there is no grater, then cut it with a knife into as thin long strips as possible.

Making the sauce.

If the seeds are uncleaned, then we clean them. This is the longest stage in preparing the sauce)

If you have time, soak the seeds in water for several hours. Maybe overnight. If you don’t have time, then just skip this point.

Soaking the seeds, firstly, makes them softer and subsequently it will be faster and easier to grind them in a blender. And secondly, when soaking seeds and nuts, unnecessary harmful substances are released into the water, if they were in them - these are fertilizers, pesticides and other chemicals.

Next, place all the ingredients in a blender and blend until the sauce has a smooth, creamy consistency. Add water gradually. First ½ cup. And then watch the consistency and add as needed. I usually use about ¾ cup of water if the seeds were not soaked and about ½ cup if they were.

Option #1-Mix vegetables with sauce.

Option No. 2- Serve the sauce separately from the vegetables (in a gravy boat).

Choose the option that you like best!

Today in the article we are preparing various zucchini salads for the winter. Zucchini can be easily preserved and can amaze a person’s taste in the winter.

The topic of this article must include marinade. And this is understandable. We will make a marinade filling from salt, sugar and vinegar dissolved in water. Salt and sugar must be pure.

The most delicious winter zucchini salad - Assorted

Assorted vegetables always attract attention. I immediately want to know the taste of the preparation. We cook, taste and lower into

Ingredients for 8 half-liter jars (4 liters):

zucchini - 4 pcs.
bell pepper - 4 pcs.
tomatoes - 4 pcs.
carrots - 4 pcs.
garlic - 3 heads
bulbs - 3 pcs.
green

Marinade: 1.5 liters of water, 4 tbsp. spoons of sugar, 2 tbsp. spoons of salt, 160 ml 9% vinegar, 160 ml sunflower oil, bay leaf, allspice peas

Preparation:

Wash all the vegetables and cut them into pieces, cut the carrots into rings (as in the photo). In the zucchini recipe (you can use zucchini).

First of all, prepare the marinade in a saucepan. Pour in water and sunflower oil.

Add sugar, salt, bay leaf, allspice, vinegar and bring to a boil.

In the meantime, put greens, a few cloves of garlic, onions and a few slices of carrots into clean jars.

Add the chopped zucchini and level it out.

Then add the tomatoes.

Then put chopped bell pepper on top.

This is what a jar with tightly packed vegetables looks like.

In this way we lay out and fill all the jars. Spread a cloth on the bottom of the pan and place the filled assorted jars.

The marinade has already been boiling for several minutes, it’s time to pour the marinade into the jars with a large spoon.

Cover the filled jars with marinade with lids on top and pour hot water so that it is almost up to the hangers (or more than half the can) and turn on the fire.

Boil for 20 - 25 minutes, then take it out, roll it up, turn it upside down.

We insulate the top with material and leave it until it cools completely. The recipe is ready.

Zucchini for the winter. Recipe for zucchini in jars - like mushrooms

Ingredients:

1.5 kg zucchini
1 tbsp. spoon of salt
0.5 - 1 teaspoon black pepper
3 tbsp. spoons of sugar
1/2 cup vegetable oil
1/2 cup vinegar
1 tbsp. spoon of garlic, passed through a press
parsley and dill

Preparation:

We cut the washed but not peeled zucchini (because they are young) into pieces (cubes).

We also cut the greens with a knife.

Place the chopped zucchini in a saucepan or bowl.

Add chopped dill and parsley, garlic, salt, sugar, pepper, vinegar, and aromatic sunflower oil to the zucchini.

Mix everything well and leave to infuse for exactly 3 hours.

While the salad is infusing, you need to stir it once an hour. You will notice a tasty and aromatic smell from the preparation.

After 3 hours, the zucchini will release a lot of juice and then we transfer them along with the juice to clean jars for sterilization. We got 4 cans of 480 grams each. Cover with lids and place in a pan with a towel on the bottom.

Pour into the pan cold water up to the shoulders of the can and turn on the fire.

If possible, cover the pan with a lid and sterilize for 15 - 20 minutes after boiling. Fire is medium.

Then remove the jars and screw the lids on tightly. Turn the jars upside down, wrap them up and leave until completely cool.

This is what zucchini looks like in jars for the winter - like mushrooms. And they are delicious - just like real mushrooms!

Zucchini salad for the winter - Korean style

Ingredients:

1400 g zucchini
350 g carrots
250 g onion
250 g pepper
100 g garlic
120 ml vegetable oil
70 ml vinegar 9%
1 tbsp. spoon of salt
100 g sugar
10 g seasoning for Korean carrots

Preparation:

Cleaning the zucchini.

Then cut them into longitudinal bars.

Place the chopped zucchini in a large saucepan. Here we will have a collection center for all the chopped vegetables for salads for the winter.

Three carrots on a Korean grater.

Cut the onion into half rings.

Cut the bell pepper into strips.

Add all the chopped vegetables to the zucchini.

Put carrots

Squeeze 100 grams of garlic.

We wrap the jars and leave them until they cool. Crispy zucchini salad is ready.

Zucchini salad in tomato for the winter. Zucchini salad recipe without sterilization (video)

Zucchini in tomato - great snack in winter.

Zucchini salad for the winter without sterilization (video)

The preserved zucchini salad offered to you for review was made from the heart, with the hope that you will use it in preparing zucchini for the winter.

Hello. And again I want to surprise you today with how many interesting and very tasty things can be prepared from ordinary zucchini. And if it’s unlikely to surprise anyone (although I still tried to do this in previous collections), then salads from this vegetable in its raw form will be a surprise for many.

Meanwhile, this great salads. which will fit very well both into the weight loss system and as a light summer a snack on a hot day when you don’t want any heavy food.

There are a great many options for preparing such a salad, and I offer you a selection of 9 of them, which, in my opinion, are very tasty and, at the same time, easy to prepare.

Please note that in some cases you need to let the zucchini marinate in the dressing for a couple of hours. To make it more convenient, at the beginning I placed quick ways, where you don't have to wait so long.

And one more thing: only young ones are suitable for salads zucchini - juicy and with unformed seeds.

Hard, stale vegetables with large seeds will only ruin everything.

Fresh zucchini salad with cucumbers and vinegar

It must be said that these vegetables are very often used in pairs. And you will see this as you read the article. This is a very successful taste combination, which many ultimately prefer.

If you have never tried raw zucchini salads, then start with this.

Ingredients:

Zucchini - 1 piece
Cucumbers - 3 pcs.
Onion - 1/2 pcs
Garlic - 2-3 cloves
Dill - a small bunch
Wine vinegar - 2 tbsp
Grain mustard (French) - 1 tsp
Olive oil - 2-3 tbsp
Salt - to taste

Preparation:

1. To prepare, we need a special grater that cuts vegetables into the thinnest petals (slices). Without it, cutting vegetables will be extremely problematic.

In extreme cases, you can use a regular potato peeler. It won't be as convenient, but just as tasty and beautiful.

2. Peel the zucchini, cut off the tails, grate and place in a deep bowl. Add to it the onion, cut into half rings and vinegar. Mix thoroughly and leave to lightly marinate for 10 minutes.

3. Meanwhile, prepare the remaining ingredients: grate the cucumbers on the same grater, chop the garlic and herbs with a knife.

4. When all the ingredients are ready, combine them together, add mustard and vegetable oil, add salt and mix thoroughly.

Ready. Bon appetit!

A simple recipe with raw zucchini for weight loss

If you are on a diet and don’t know how else to diversify your menu low-calorie dishes, then this salad will come in handy. Yes, it has olive oil, but not much at all. And do not forget that fat in reasonable quantities must be in the diet. So don't avoid it under any circumstances.

Ingredients:

Young zucchini - 2 pieces
Olive oil - 2 tbsp
Dried basil - 2 heaped tsp
Lemon juice - 2 tbsp
Garlic - 2 cloves
Salt, pepper - to taste

Preparation:

1. Peel the zucchini, cut off the ends and cut into slices.

2. Prepare the dressing by mixing lemon juice, dried basil, salt, pepper and garlic, squeezed through a press, in a glass with vegetable oil.

3. Add the resulting mixture to the zucchini, mix thoroughly and let soak for 15 minutes.

Ready. Bon appetit!

Video on how to prepare salad with tomatoes and cucumbers

During the summer season, you can diversify recipes with other seasonal vegetables, such as cucumbers and tomatoes, so that it does not seem that only zucchini is on the menu.

A quick and tasty appetizer of fresh zucchini with sour cream

Not everyone likes vegetable oil as a salad dressing. This recipe is especially for them. Sour cream will be used as a dressing (although mayonnaise will work fine).

Ingredients:

2 fresh cucumbers
1 small fresh zucchini
1 onion
2-3 cloves of garlic
Parsley and dill
3-4 tbsp sour cream
Salt - to taste

Preparation:

1. Cut the zucchini peel and cut it into thin slices. We do the same with cucumbers and onions.

2. Pour sour cream into a bowl, add garlic squeezed out with a garlic press and mix thoroughly.

Everyone has a different degree of love for garlic, so before dressing the salad, try what you get - you might want to add a little more garlic.

3. Place vegetables in a deep bowl in layers: first cucumbers, then zucchini and onions. Salt. Place sour cream and chopped herbs on top.

Before serving, mix the salad.

Ready. Bon appetit!

Step-by-step photo recipe for salad with zucchini, tomatoes and egg

A recipe with more complex ingredients, but still tasty and satisfying. It is no longer for those losing weight and can completely replace a lunch dish.

Ingredients:

Small young zucchini - 2 pieces
Strong tomatoes - 2 pcs.
Boiled eggs - 2 pcs
Green onion - 1 bunch
Greens - 1 bunch
Mayonnaise - 2 tbsp. heaped spoons
Lemon juice -2 tbsp
Salt - 1 teaspoon
Pepper - to taste

Preparation:

1. Remove the peel from the zucchini, cut them into small strips and pour into a colander. Add 1 teaspoon of salt, stir and leave for 15 minutes.

This is necessary so that the vegetables release their juice and the salad does not turn out too watery.

2. Cut off the stalks of the tomato and cut into thin strips half a centimeter wide.

3. Green onions cut into rings, chop the greens with a knife.

4. Combine tomatoes and herbs in a salad bowl, add diced tomatoes boiled eggs and lightly pepper.

5. Back to the zucchini. We place them on a paper towel, and blot them on top with another paper towel. In addition to moisture, the paper will also absorb excess salt.

6. Place the dried zucchini in a salad bowl, add mayonnaise and mix.

7. The finishing touch add lemon juice, mix again and you're done.

Bon appetit!

How to make an appetizer with fresh vegetables and cheese

The salad comes from sunny Italy. You don’t need a lot of products for it, but you’ll have to run to the store for them, since it’s unlikely that anyone keeps them in the refrigerator all the time. But it's worth it.

Ingredients:

Young small zucchini - 6 pcs.
Cheese cheese – 120 g
Rucola – 100 g
Juice of 1 lemon
Olive oil
Salt, pepper

Preparation:

1. Cut the zucchini into slices, place in a colander, add a teaspoon of salt and stir. Leave for 20 minutes to allow the vegetables to release their juice.

If the zucchini is really young, then they have a delicate peel and it is not necessary to cut it off.

3. Then mix the settled zucchini in a salad bowl (try it, if they are too salty, rinse in running water and dry with a paper towel), arugula leaves, dressing and mix well.

4. Break the cheese into small pieces and add to the salad immediately before serving.

Bon appetit!

Korean salad recipe with fresh zucchini

And now we come to recipes that use raw zucchini, but require time to marinate in the already ready-made salad. You'll have to wait a couple of hours, but you won't be disappointed.

How to deliciously marinate vegetables with honey

Honey is usually used for pickling. I suggest you use honey for these purposes. It turns out original and interesting taste. Be sure to try it.

Ingredients:

3 medium zucchini (500 - 700 grams)
1 tbsp. salt
1 tbsp. honey
1 - 2 cucumbers
1 bell pepper
1 bunch of dill
4 - 5 cloves of garlic
1 lemon

The preparation is very simple and unpretentious: you need to cut all the vegetables into small strips, squeeze the garlic with a garlic press, and chop the greens. Then combine everything in a salad bowl, add salt, add honey and mix.

You can also cut the lemon into strips, or simply squeeze the juice out of it.

After this, we put the salad in the refrigerator to marinate and after 2 hours it is ready. Bon appetit!

Simple dietary salad with raw zucchini and honey

But this is perhaps the simplest salad, which also fits perfectly into a healthy diet.

Ingredients:

2 young zucchini (500 - 600 grams)
1 bunch of dill
3 - 4 cloves of garlic
0.5 tsp salt

For refueling:

1 tbsp honey
0.5 tsp grape or apple cider vinegar
0.5 tsp sunflower oil

Preparation:

1. Cut the zucchini into slices using a vegetable cutter and put them in a salad bowl.

2. Salt, add chopped garlic and herbs. Mix.

3. Then pour in the dressing prepared from thoroughly mixed honey, vinegar and sunflower oil. If desired, you can add ground pepper. Mix everything very well and put the salad bowl in the refrigerator for 2 hours.

And you're done. Bon appetit!

As you can see, if you wish, you can prepare wonderful dishes even from the most simple products. And it’s especially easy and pleasant to do this in the summer, collecting your own harvest from healthy vegetables, and not by buying offal products that are extremely poor in vitamins in the supermarket.

That's all for today, thank you for your attention.

The recipes include zucchini salad for the winter.

Probably, each of the summer residents necessarily plants such a common vegetable as zucchini.

Zucchini belongs to the pumpkin family and ranges in color from white, yellow, green to almost black.

They contain a lot of organic acids and vitamins, especially in young fruits, so they are good to add to children's menu, for convalescent patients and those with digestive diseases.

Zucchini is a low-calorie vegetable; it is good to use for cooking during diets.

Zucchini is also good for preparing for the winter; it can be stored for a long time as in fresh, and in .

Today we’ll talk about how to prepare zucchini salad for the winter.

Ingredients:

Preparation:

Pour water into a saucepan, add salt, sugar, stir and put on fire

2. After 5 minutes, pour in vinegar and bring to a boil, remove from heat

3. Wash the zucchini and cut into circles, not very thick.

4. Peel the carrots, wash them and cut them into slices

5. Wash the tomatoes and cut them into circles; if they are large, then cut them in half

6. Pass the garlic through a press

7. Place peppercorns in a sterilized jar

8. Lay out a layer of carrots

9. Next add a layer of zucchini

10. Place a layer of tomato and garlic on top

11. Depending on the volume of the jars, we lay them further in layers until the jars are full

12. Pour the marinade into the jar and let it warm up in a water bath for 10 minutes.

13. Close tightly with a sterilized lid.

Zucchini salad Mother-in-law's tongue

Ingredients:

3 kg zucchini
3 large carrots
2 chili peppers
1 tbsp. garlic
100 ml. vinegar 9%
200 ml. sunflower oil
500 ml. tomato juice
1 tbsp. Sahara
2 tbsp. l. salt

Preparation:

Grate the peeled carrots on a coarse grater

2. Pour oil into a large bowl, heat over medium heat and add carrots, sauté for 5 minutes

3. Having previously cut off the ends of the zucchini, cut it into strips 5 mm thick

4. Small zucchini can be cut with the skin, but for larger ones we cut it off

5. Cut large zucchini into circles, and then in half

6. We clean the chili peppers from seeds and pass them through a meat grinder together with the garlic into a separate bowl.

7. Pour into carrots tomato juice, stir

8. Add sugar, salt, stir thoroughly

9. Add pepper and stir

10. Add zucchini to the carrots, stir and bring to a boil, then cook for 40 minutes, stirring

11. 10 minutes before readiness, add vinegar and garlic, mix thoroughly

12. Hot salad put into sterilized jars

Winter zucchini in Korean

Ingredients for 4 and a half liters:

2.5 kg zucchini
700 gr. carrots
500 gr. Luke
500 gr. pepper
250 ml. vegetable oil
150 ml. 9% vinegar
200 gr. garlic
2 tbsp. l. salt
210 gr. Sahara
20 gr. Korean seasonings

Preparation:

Pre-peel the zucchini and cut into 5 mm thick slices.
Peppers, seeded and cut lengthwise into strips
Cut the onion into strips lengthwise
Grate the peeled carrots on a Korean carrot grater
Squeeze the garlic through a press
Add oil, vinegar, salt, sugar, seasoning
Mix everything thoroughly and leave to marinate for 3 hours, stirring occasionally
Place the salad in sterilized jars and pour in the marinade.
Boil water in a large saucepan and sterilize the jars in it, covering with sterilized lids for 20-30 minutes.
Roll up the lids with a special machine

Ingredients:

1 kg zucchini
500 gr. tomato
350 gr. sweet pepper
350 gr. Luke
300 gr. carrots
150 gr. tomato paste 25%
125 ml. vegetable oil
2 tbsp. l. salt
35 ml. vinegar 9%
400 ml. warm water
1 tsp. curry
100 gr. Sahara

Preparation:

Wash the zucchini and cut into medium cubes
Grate peeled carrots on a coarse grater
Cut the seeded pepper into thin strips
Cut the onion into half rings
Cut tomatoes into medium cubes
To fill, mix in a large bowl: water, oil, salt, sugar and paste.
Place the mixture on the fire and bring to a boil
Add zucchini to the filling and cook covered for 15 minutes
Add onions, peppers, carrots and simmer for another 15 minutes
Add tomatoes and simmer for 15 minutes until tomatoes are tender
Add curry and vinegar to the salad and simmer for another 3 minutes.
Place the salad in sterilized jars and close tightly with sterilized lids.
Turn the jars over, wrap them in a warm cloth and leave until completely cool.

Ingredients:

Preparation:

Cut zucchini, pepper, onion into medium cubes
Grate carrots on a coarse grater
Boil rice until half cooked
Grind the tomatoes in a blender, removing their skins
Squeeze garlic into tomatoes through a press
Put on fire, bring to a boil, add salt, sugar, vegetable oil, spices if desired
Add vegetables and cook, stirring for 15-20 minutes
Add rice and cook, stirring for another 45 minutes, at the end you can add spices if desired
Place the salad in sterile jars, roll up with sterile lids, wrap and leave until completely cool.

Zucchini salad Tatar song

Ingredients:

Preparation:

Wash the zucchini, dry it and cut it into medium pieces
Grind all vegetables except zucchini in a blender
Add salt, sugar, vinegar, vegetable oil, tomato paste, grind again
Pour the marinade into a thick-walled container, put it on the fire and bring to a boil.
Add zucchini, cook stirring for 1-1.5 hours, if there is a lot of liquid, then until it evaporates
Place the hot salad in sterilized jars and screw tightly with sterile lids.
Turn the jars over, wrap them in cloth and leave until completely cool.

Zucchini “Chili Rings” for the winter video recipe

Winter snack. Zucchini lecho in a slow cooker video recipe

Zucchini has one very interesting property, after any heat treatment they acquire a taste similar to mushroom, and milk mushroom, which is why they are loved by many chefs.

It’s good that such an unpretentious vegetable produces such amazing salads, and even for the winter.

If you monitor your diet and health, and also want to get all the necessary vitamins for the body, then a fresh zucchini salad should become indispensable everyday dish on your desk.

Firstly, it is an affordable vegetable that many people grow in their gardens, and secondly, it is an excellent alternative to the usual cucumber and tomato salads.

In preparing salads, exclusively young fruit is used, as it is much tastier, juicier and easier to digest.

These salads are easy and quick to prepare, and the results from eating them won’t take long to arrive.

Due to its qualities and the presence of vitamin C in large quantities, zucchini can be given even to small children in the form of puree.

Fresh zucchini salads: the best recipes with photos from gourmets

With cheese and tomato

Ingredients:

Medium zucchini – 2 pcs.;
Lightly salted cheese – 150 g;
Tomato - 4-5 pcs.;
Fresh greens (cilantro, parsley, dill) - a bunch;
Ground black pepper and salt – 2-3 g;
Garlic - several cloves;
9% vinegar – 2 teaspoons;
Olive oil – 2.5 teaspoons;
Sesame optional.

Using a vegetable peeler, peel the zucchini and cut them into small cubes. Add two tablespoons of 9% vinegar and marinate for 25 minutes. At this time, prepare the remaining ingredients. Wash the tomatoes and cut them into cubes as well.

The most important thing is not to make them too small, otherwise when you stir the salad they will drain and lose their shape. Finely chop the greens and garlic. Add chopped tomato, herbs, garlic, black pepper, salt to the pickled zucchini and season everything with olive oil.

Mix well and place the fresh zucchini salad on a plate in which you will serve it on the table for tasting. At the end, grate the cheese to the most coarse grater and sprinkle on the salad. If you want more exquisite taste, you can add a little sesame.

Swiss style

Ingredients:

Medium zucchini – 2 pcs.;
Hot red pepper – 1 pc.;
Lemon (large) – 1 pc.;
Fresh herbs (mint, parsley, basil) - a small bunch;
Black pepper and salt – 2-3 g each;
Olive oil – 4-5 teaspoons.

Young zucchini cut into thin slices. To make this convenient, the zucchini must be freshly harvested and quite elastic. Sprinkle the resulting slices with chopped lemon zest.

We prepare the dressing separately. Squeeze the juice from one lemon into a deep dish and add olive oil. Grind the red pepper and add it to the sauce. Mix all ingredients thoroughly.

Pour the resulting dressing over the zucchini and let it sit for about 15 minutes. Drain off the juice that will be released as a result of marinating, and transfer the vegetables to another dish. Add fresh herbs, salt and black pepper. That’s it, you can try the Swiss-style fresh zucchini salad.

With pine nuts

Ingredients:

Medium zucchini – 3 pcs.;
Pine nuts – 40-50 g;
Fresh lemon juice – 2-3 teaspoons;
Olive oil – 3-4 teaspoons;
Parmesan cheese – 150 g;
Salt and black pepper – about 2-3 g.

Overall, the recipe is simple. To make a salad of fresh zucchini with pine nuts more appetizing, the vegetable can be cut into thin slices using a vegetable peeler.

If you don’t have a vegetable peeler, no problem, you can just use a coarse grater. Before you add pine nuts, they need to be fried for 5 minutes in a frying pan without vegetable oil.

Prepare the dressing in a separate deep bowl. Mix salt, black pepper, lemon juice and olive oil. Combine all ingredients and mix.

Transfer the butternut squash salad to a clean dish and add Parmesan cheese on top. It is better to cut the cheese in the same way as the zucchini. Give it time to brew a little and you can try.

In Korean

Ingredients:

Medium zucchini – 3 pcs.;
Bell pepper (different colors) – 2 pcs.;
Fresh carrots – 2 pcs.;
Dill, cilantro, parsley - medium bunch;
Salt and black pepper – about 3-4 g;
Sunflower oil – 8-9 teaspoons;
Garlic – several cloves;
9% vinegar – 4-5 teaspoons;
Korean salad dressing – no more than 3 teaspoons.

To prepare a salad from fresh zucchini in Korean, we take young zucchini of medium length. We remove the skin if desired, but if the length of the vegetable does not exceed 15 cm, this is not necessary.

Grate the zucchini using a Korean carrot grater to create an elongated stick. We peel the carrots, wash them and also chop them using a grater.

It is better to take bell peppers in different colors, such as red and yellow. We remove the stalk and remaining seeds from it and pass it through a grater, like all previous vegetables.

We combine all the components of the salad in a deep cup, add salt, mix and get a beautiful assorted colors from vegetables.

We prepare the dressing separately. Heat vegetable oil in a frying pan and add it Korean seasoning. If you don’t have it, you can separately combine red and black pepper, dry basil, coriander, paprika and turmeric. Keep the pan on the fire for no more than 10 seconds and turn it off.

Add chopped vegetables to the resulting dressing, mix thoroughly so that they absorb the aroma of the sauce. Add vinegar, chopped herbs and chopped garlic. Stir again, transfer to a deep cup and place in the refrigerator.

Korean-style zucchini salad needs to brew; the first tasting can be done within an hour. But to make its taste more intense, leave it to brew overnight.

Fresh zucchini salad with cucumber

Fresh cucumber – 1 pc.;
Medium zucchini - 2 pcs.;
Olives – 10-15 pcs.;
Lemon juice – 0.5 teaspoon;
Dill greens – 20 g;
Garlic – 1 clove;
Lettuce leaf – 5-6 pcs.;
Salt, coriander, black pepper - to taste;
Greek yogurt – 50 g.

We begin preparing the recipe by peeling the young fruit and cutting it into thin strips. Add a little salt and let it sit for 5-7 minutes. Prepare the cucumber at this time.

If its skin is old, then it is better to remove it. Just like zucchini, we chop it into long strips. We tear the lettuce leaf with our hands into small pieces, and then mix all the components.

In a separate cup prepare the dressing. Finely chop the dill and crush the garlic. IN greek yogurt add lemon juice, pepper, coriander, salt, garlic and herbs. Mix everything well and add to the vegetables.

Let the zucchini and cucumber salad sit for about 30 minutes, then transfer it to a clean cup and sprinkle olives on top before serving.

Delicious Have a notepad and pen ready!

Read homemade recipes squash caviar like in a store.

Do you think that a soup made from just vegetables without adding meat cannot be tasty? In vain! we will teach you how to cook amazing vegetable soups. We wish you a hearty lunch!

Before preparing salads, fresh zucchini can be soaked in vinegar for a few minutes, then it will become soft and more pleasant to the taste.

Only young seedless fruits can be consumed raw. If the zucchini is already ripe, then it is better to heat it.

Fresh zucchini goes well with various vegetables(cabbage, tomatoes, cucumbers), so don’t be afraid to experiment, adding new ingredients each time.

Salty cheeses can become a great addition to any salad from fresh fruits zucchini

Zucchini are low-calorie vegetables, eating them daily in salads will help you lose a few extra pounds.

So we looked at recipes for fresh zucchini salads. We hope that you will use them and very soon present one of these dishes to your family. Rest assured, everyone will be asking for more!

Finally, we invite you to watch another video recipe:

Bon appetit!